ArticleBiophysical journal2005
Control of glycolytic oscillations by temperature.
Article in Biophysical journal, 2005. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Highly efficient biosynthesis of spermidine from L-homoserine and putrescine using an engineered Escherichia coli with NADPH self-sufficient system.Applied microbiology and biotechnology · 2022Article
- Exploring the genetic control of glycolytic oscillations in Saccharomyces cerevisiae.BMC systems biology · 2012Article
- Synchronized ATP oscillations have a critical role in prechondrogenic condensation during chondrogenesis.Cell death & disease · 2012Article
- Induction of a longer term component of isoprene release in darkened aspen leaves: origin and regulation under different environmental conditions.Plant physiology · 2011Article
- Metabolic synchronization by traveling waves in yeast cell layers.Biophysical journal · 2011Article
- Periodic orbits in glycolytic oscillators: from elliptic orbits to relaxation oscillations.The European physical journal. E, Soft matter · 2011Article
- Energy metabolism response to low-temperature and frozen conditions in Psychrobacter cryohalolentis.Applied and environmental microbiology · 2009Article
- Electrical stimulation of the energy metabolism in yeast cells using a planar Ti-Au-electrode interface.Journal of bioenergetics and biomembranes · 2006Article
Corrections and comments
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Authors and funding
4 authors.
Funding
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Abstract
External control of oscillatory glycolysis in yeast extract has been performed by application of either homogeneous temperature oscillations or stationary, spatial temperature gradients. Entrainment of the glycolytic oscillations by the 1/2- and 1/3-harmonic, as well as the fundamental input frequency, could be observed. From the phase response curve to a single temperature pulse, a distinct sensitivity of NADH-oxidizing processes, compared with NAD-reducing processes, is visible. Determination of glycolytic intermediates shows that the feedback-regulated phosphofructokinase as well as the glyceraldehyde-3-phosphate dehydrogenase are the most temperature-sensitive steps of glycolysis. We also find strong concentration changes in ATP and AMP at varying temperatures and, accordingly, in the energy charge. Construction of a feedback loop for spatial control of temperature by means of a Peltier element allowed us to apply a temperature gradient to the yeast extract. With this setup it is possible to initiate traveling waves and to control the wave velocity.
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