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Ferrodoxin‐dependent CO 2 fixation in bean sprouts
Author(s) -
Hirasawa Masakazu,
Koguchi-Kamioka Osamu,
Li Xin,
Knaff David B.
Publication year - 1995
Publication title -
febs letters
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.593
H-Index - 257
eISSN - 1873-3468
pISSN - 0014-5793
DOI - 10.1016/0014-5793(95)00012-x
Subject(s) - ferredoxin , bicarbonate , chemistry , carbon fixation , cofactor , biochemistry , food science , organic chemistry , photosynthesis , enzyme
Extracts of bean sprouts are capable of reducing ferrodoxin and of catalyzing the incorporation of bicarbonate and acetyl coenzyme A into an organic compound that is likely to be pyruvate, in a reaction that requires reduced ferredoxin. The rate of the reaction, the first known for which ferredoxin appears to serve as the direct reductant for CO 2 fixation in a higher plant, depends on the concentrations of both ferredoxin and bicarbonate, with half‐maximal rates being observed at ferredoxin and bicarbonate concentrations of 0.8 μM and 200 μM, respectively.