Experimental data on the energetic flux during glycolytic oscillations in yeast extracts

Calorimetric experiments were performed on yeast extracts in which glycolytic oscillations were occurring. High metabolic fluxes coincided with low amplitudes and with high frequencies in a temperature range from 283 to 303 K, yielding an activation energy ofE _a=76.8 kJ mol^–1 and a mean Q₁₀ value of 2.5±0.4. The calorimetrically determined reaction enthalpy _fH^0, of the glycolytic catabolism of glucose revealed two distinct groups of extract preparations, with no intermediate values. The values were –107.5±28.7 kJ mol^–1 and –30.8±5.7 kJmol^–1, respectively, while –100.0 kJ mol^–1 was predicted from theoretical calculations. Kreuzberg and Betz⁶ predicted rate limiting effects of GAPDH in oscillating extracts. However, when possible effects of GAPDH on frequency, number of oscillations or total heat production were examined, no influence of increasing or reducing the initial GAPDH concentration could be found. The results are discussed with reference to existing models of glycolytic oscillations.