Glycolysis Flashcards

1
Q

What is the overall aim in the stage 1 of glycolysis?

A

Break down the 6C glucose into 2x 3C GAP fragments (Glyceraldehyde 3-Phosphate).

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2
Q

What are the essential and irreversible steps of stage 1 glycolysis?

A
  1. Phosphorylation of glucose via ATP hydrolysis -> glucose-6-phosphate
  2. Fructose-6-phosphate is made and unwound into linear chain.
  3. Linear chain: F6P phosphorylated (ATP hydrolysis) -> Fructose 1,6-bisphosphate.
  4. FBP cleaved -> GAP fragments.
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3
Q

What are the essential and irreversible steps of stage 2 glycolysis ?

A
  1. GAP -> converted to 1,3 BPG
  2. This BPG is de-phosphorylated to create molecule of ATP.
  3. PEP is de-phosphoarylated to form ATP and pyruvate
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4
Q

What is the overall aim in the stage 2 of glycolysis?

A

Use the 3C GAP to form pyruvate molecules + overall created net 2 ATP formed.

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5
Q

What cofactor does glycolysis require and when is it used?

A
  • NAD+ is essential.
  • If runs out = glycolysis stops.
  • NAD+ is needed to oxidise Glyceraldehyde-3-Phosphate to form 1,3 BPG. (is reduced to NADH)
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6
Q

How is NAD+ regenerated?

A

In aerobic conditions in cells:
- Pyruvate into citric + oxidative phos.
- Pyruvate oxidised in citric.
- NADH e- transferred to oxygen = water + NAD+ regenerated.

In anaerobic conditions:
- No OP, No Citric.
- Glucose oxidised to pyruvate
- Pyruvate reduced to organic molecule + undergoes fermentation process (either to ethanol or lactate). NADH is oxidised to NAD+

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7
Q

What is the free energy like at irreversible control points?

A

Strongly delta negative

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8
Q

What happens to the pyruvate from glycolysis?

A

Goes into the citric acid cycle and oxidative phosphorylation.

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9
Q

When the reaction is irreversible what happens to free energy?

A

Strongly delta negative -> pushes glycolysis forwards.

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10
Q

What are the regulatory/important steps in glycolysis?

A

Step 1: Glucose to Glucose-6-phosphate.
Step 3: Fructose-6-phosphate to Fructose-1,6-bisphosphate. (MAIN REG POINT)
Step 10: PEP to pyruvate

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11
Q

Enzymes of control in glycolysis

A
  1. Hexokinase: inhibit feedback i.e. after phosphorylated glucose-6-phosphate made -cannot return to glucose, hexokinase inhibited.
  2. Phosphofructokinase: control energy production
  3. Pyruvate kinase from PEP to pyruvate: feedforward activation. The production of FBP promoted the activity of enzyme to make pyruvate.
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12
Q

How is glycolysis useful and stimulated in muscles?

A

Generates ATP for muscle use.

Depends on ATP/AMP:
High AMP => PFK activated so G-6-P used up => activated hexokinase.
High ATP => PFK inactivated so G-6-P accumulates => inactive hexokinase

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13
Q

How is glycolysis useful and stimulated in liver?

A

Generates intermediates for biosynthesis + energy as liver = regulator of blood glucose levels.

ATP/AMP again but much less important.
In liver Fructose-2,6,BP allosteric activator of PFK, increased affinity for F6P = increased rate of glycolysis.

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14
Q

What happens to pyruvate after glycolysis?

A

Main => Acetyl CoA and further oxidation.
Alternative 1 => Lactate (muscle, RBCs, cancer cells etc)
Alternative 2 => Acetaldehyde -> Ethanol (Plants, yeast etc)

(Both alt reoxidise NADH -> NAD+ = no more glycolysis)

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15
Q

What is glycolysis?

A

The oxidation of glucose to form 2 pyruvate molecules and 2 ATPs/glucose.

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16
Q

Who discovered glycolysis?

A

1800s:
- Respiration needed for life
- Yeast = ferments sugar to ethanol + carbon dioxide anaerobically.

1890s:
- Manàsseina = fermentation is enzymatic.
- Buchner brothers = fermentation in crushed yeast -> observed yeast full of enzymes can ferment sugar.

1940s:
- Harden + Young = dialysis of yeast extract experiment.
- Embden, Meyerhof = pieced together all components to form completed pathway.

17
Q

What was the Harden + Young experiment?

A
  • Dialysed yeast cells activated via dialysate into selectively permeable membrane and put into beaker full of buffer.
  • “Zymase” -> big stuff (enzymes) stay in bag + must have been denatured by heat.
  • “Cosymase” -> small stuff (co-enzymes) diffuse into buffer + stable to heat.

Heat sensitive = contained proteins, Heat-stable = contained co-factors to stabilise proteins (enzymes).

PROVED THAT COFACTORS AID STABILITY OF ENZYMES AND ESSENTIAL TO YEAST.