Figure 5.
Competition and uncoupling experiments. (A) Competition experiments using 300 μM D-glucose (gray bars) or 800 mM D-fructose (black bars) and competitor in 10-fold excess in the yeast system. Activity is reported in % of the control without competitor added. The respective control rates were 22.6 ± 6.5 nmol/min/mg of protein (glucose) and 10 ± 0.2 nmol/min/mg of protein (fructose). (B) Uncoupling experiments with 300 μM D-glucose as substrate in the yeast system. Activity is reported in % with respect to the activity obtained by using the respective solvent. The respective control rate (no addition) was 18.7 ± 1.1 nmol/min/mg of protein.