PASTEUR EFFECT Meaning and
Definition
-
The Pasteur effect is a phenomenon observed in biological systems, specifically in cells, that describes the change in metabolic activity when oxygen levels fluctuate. It is named after the renowned French chemist and microbiologist Louis Pasteur, who first discovered this effect during his experiments on fermentation.
In the presence of oxygen, cells tend to utilize oxidative phosphorylation as their primary pathway for producing energy in the form of adenosine triphosphate (ATP). This process occurs in the mitochondria, where oxygen acts as the final electron acceptor in the electron transport chain.
However, under anaerobic conditions or when oxygen is scarce, cells shift their metabolic preference towards anaerobic pathways, such as glycolysis. During glycolysis, glucose is converted to pyruvate, which can then be further metabolized in the absence of oxygen. This allows cells to generate energy even in low-oxygen environments, such as during intense physical activity or in certain disease states.
The Pasteur effect refers to the inhibitory effect of oxygen on glycolysis. When oxygen is present, the rate of glycolysis decreases significantly, as cells preferentially use the more efficient process of oxidative phosphorylation. This effect is often observed as a decrease in the production of lactate, a byproduct of anaerobic metabolism, when oxygen becomes available.
Overall, the Pasteur effect highlights the ability of cells to adapt their metabolic pathways based on oxygen availability, ensuring energy production continues efficiently under different environmental conditions.
Common Misspellings for PASTEUR EFFECT
- oasteur effect
- lasteur effect
- 0asteur effect
- pzsteur effect
- pssteur effect
- pwsteur effect
- pqsteur effect
- paateur effect
- pazteur effect
- paxteur effect
- padteur effect
- paeteur effect
- pawteur effect
- pasreur effect
- pasfeur effect
- pasgeur effect
- pasyeur effect
- pas6eur effect
- pas5eur effect
- pastwur effect
Etymology of PASTEUR EFFECT
The term Pasteur effect is named after the French chemist and microbiologist Louis Pasteur. Louis Pasteur is renowned for his discoveries in the field of microbiology, fermentation, and his development of pasteurization.
The Pasteur effect specifically refers to the observation made by Pasteur in the late 19th century, where he noticed that yeast cells exhibit a decreased rate of fermentation in the presence of oxygen compared to under anaerobic conditions. He found that the yeast cells would respire aerobically rather than ferment in the presence of oxygen, resulting in a reduced fermentation rate.
As a tribute to Pasteur's contribution to the understanding of cellular respiration and fermentation, the observation was later called the Pasteur effect.
Infographic
Add the infographic to your website:
