1980
DOI: 10.1016/0003-9861(80)90248-9
|View full text |Cite
|
Sign up to set email alerts
|

Activation of phosphofructokinase by divalent anions

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
1
1

Citation Types

1
1
0

Year Published

1980
1980
2015
2015

Publication Types

Select...
6
1

Relationship

0
7

Authors

Journals

citations
Cited by 9 publications
(2 citation statements)
references
References 28 publications
1
1
0
Order By: Relevance
“…These results are similar to previous observations that kosmotropes stabilize the native conformation of acidic (negatively charged) proteins, resulting in enhanced enzyme activity (41,42), since WbpA is negatively charged at pH 7.5 (pI 5.5). These results are also consistent with the observed inactivation of phosphofructokinase by chaotropic anions according to their increasing chaotropicity in the Hofmeister series (43). Analysis of the ammonium sulfate concentration data reveals both a concentration-dependent activation effect and, at high concentrations, a salting-out effect (Fig.…”
Section: Table II Effect Of Cations and Anions Of The Various Salts Osupporting
confidence: 89%
“…These results are similar to previous observations that kosmotropes stabilize the native conformation of acidic (negatively charged) proteins, resulting in enhanced enzyme activity (41,42), since WbpA is negatively charged at pH 7.5 (pI 5.5). These results are also consistent with the observed inactivation of phosphofructokinase by chaotropic anions according to their increasing chaotropicity in the Hofmeister series (43). Analysis of the ammonium sulfate concentration data reveals both a concentration-dependent activation effect and, at high concentrations, a salting-out effect (Fig.…”
Section: Table II Effect Of Cations and Anions Of The Various Salts Osupporting
confidence: 89%
“…The effect of cations on enzyme activity is systematically analyzed in the characterization of new enzymes in many instances. [36][37][38][39] However, the effect of cations on enzyme stability, mainly if the actions lack of effect on enzyme activity, is not usually considered, although in some cases the cation effects are quite relevant. [40][41][42][43] Ions may be very relevant to stabilize the enzyme surface ionic net, forming some ionic crosslinking on specic areas or stabilizing concrete areas by ionic bridges.…”
Section: Introductionmentioning
confidence: 99%