Über die Phosphorylierung des Adenosins durch Hefe und die Bedeutung dieses Vorgangs für die alkoholische Gärung. - III. Mitteilung. - Bildung des Adenosins und Zerfall der Nucleinsäure in der Hefe.

Abstract

An enzyme method described for detn. adenosin in presence of muscle adenylic acid. Adenosin was not found in fresh yeast. Glucose was not phosphorylated by dialyzed acetone-treated yeast, in the presence of muscle adenylic acid. Fresh beer yeast synthesized mainly the free muscle adenylic acid from adenosin and inorganic phosphate. Adenosin-3-phosphoric acid was synthesized when glucose, or better, fructose-diphosphate was added. When yeast was exhausted by prolonged dialysis, phosphorylation of adenosin did not take place. Such yeast hydrolyzed muscle adenylic acid and also adenosin-3-phosphoric acid, to adenosin which accumulated because the further cleavage into adenin and d-ribose was slow. The function of yeast nucleic acid was to furnish the phosphorylating co-enzymes of fermentation, adenosin-di- and adenosin-triphosphoric acid esters. The steps were: nucleic acid [forward arrow] adenosin-3-phosphoric acid [forward arrow] adenosin [forward arrow] adenosin-5-phosphoric acid[long dash]adenosin-5-polyphosphoric acid.