Abstract
ALTHOUGH since Pasteur it has been recognised that in a wide variety of animal and vegetable cells the respiration is able to suppress the appearance of products of fermentation, the mechanism of this effect is still obscure. At present, the use of reagents which specifically interrupt this link between the two main energy-liberating reactions of cells appears to offer the principal means of its investigation. In the course of work on the action of reversible oxidation-reduction systems on tissue metabolism, I have found that the dyestuff phenosafranine proves to be the most vigorous specific inhibitor of the Pasteur effect yet described.
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DICKENS, F. Phenosafranine as an Anticatalyst of the Pasteur Effect. Nature 135, 762–763 (1935). https://doi.org/10.1038/135762b0
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DOI: https://doi.org/10.1038/135762b0
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