Pyruvic acid - pyruvic acid

Japanese: ピルビン酸 - ぴるびんさん(英語表記)pyruvic acid
Pyruvic acid - pyruvic acid

A type of keto acid. It was formerly called pyruvate because it is obtained by heating acetic acid (or tartaric acid) with potassium hydrogen sulfate. It is also called 2-ketopropionic acid. It is a colorless liquid with a pungent odor, and when reduced it becomes lactic acid, and when heated with concentrated sulfuric acid it releases carbon monoxide and becomes acetic acid. It is an extremely important substance that exists as an intermediate in the metabolism of a wide range of living organisms, from bacteria and yeast to animals and plants.

[Mr. Hirota July 21, 2015]

Pyruvate in the body

In the decomposition process of carbohydrates (glycogen), which is an important energy source for living organisms, it exists at the junction between anaerobic processes such as glycolysis and fermentation and the aerobic process of the TCA cycle, and occupies a central position in carbohydrate metabolism. That is, sugars become phosphoenolpyruvic acid in the anaerobic process, and pyruvate and ATP are generated by this phosphoryl transfer. In glycolysis, pyruvate becomes lactic acid through the action of lactate dehydrogenase, and in fermentation, it is decarboxylated to acetaldehyde and then to alcohol. In addition, it becomes acetyl coenzyme A through the action of the pyruvate dehydrogenase system, and reacts with oxaloacetate to become citric acid, which enters the TCA cycle. Here, it undergoes aerobic decomposition to obtain energy. Acetyl coenzyme A is also a central substance in the synthesis of fatty acids. In addition, alanine is produced by the amino group transfer from glutamic acid to pyruvate.

In this way, pyruvate is a substance that is deeply involved in the synthesis and decomposition of carbohydrates, fatty acids, and amino acids in the body.

[Yasushi Iijima]

[References] | Keto acids | TCA cycle [Supplementary material] | Pyruvate (Data Note)

Source: Shogakukan Encyclopedia Nipponica About Encyclopedia Nipponica Information | Legend

Japanese:

ケト酸の一種。ブドウ酸(または酒石酸)を硫酸水素カリウムとともに加熱すると得られるので、古くは焦性ブドウ酸とよばれていた。また、2-ケトプロピオン酸ともよばれる。無色で刺激臭をもつ液体で、還元すると乳酸になり、濃硫酸と加熱すると一酸化炭素を放出し酢酸になる。細菌・酵母から動植物に至るまで広く生物体内における物質代謝の中間体として存在するきわめて重要な物質である。

[廣田 穰 2015年7月21日]

生体内のピルビン酸

生物の重要なエネルギー源である炭水化物(グリコーゲン)の分解過程において、解糖や発酵などの嫌気的過程と、好気的過程であるTCA回路の接点に存在し、炭水化物代謝の中心的位置を占める。すなわち、糖類が嫌気的過程でホスホエノルピルビン酸になり、このリン酸転移によりピルビン酸とATPが生成する。ピルビン酸が乳酸デヒドロゲナーゼの作用を受けて乳酸になるのが解糖であり、一度、脱炭酸を受けてアセトアルデヒドとなり次にアルコールとなるのが発酵である。また、ピルビン酸脱水素酵素系の作用によってアセチル補酵素Aとなり、オキサロ酢酸と反応してクエン酸となってTCA回路に入る。ここで好気的分解を受けてエネルギー獲得を行う。アセチル補酵素Aは脂肪酸の合成の中心となる物質でもある。また、グルタミン酸からピルビン酸へのアミノ基転移によってアラニンを生ずる。

 このように、ピルビン酸は生体内で炭水化物をはじめ、脂肪酸やアミノ酸の合成・分解に深く関与している物質である。

[飯島康輝]

[参照項目] | ケト酸 | TCA回路[補完資料] | ピルビン酸(データノート)

出典 小学館 日本大百科全書(ニッポニカ)日本大百科全書(ニッポニカ)について 情報 | 凡例

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