Alcohol Ethanol Booze：醇的酒.pptVIP

Alcohol / Ethanol / Booze * The enzyme alcohol dehydrogenase plays a central role in the most ancient form of biotechnology: alcoholic fermentation. Yeast and many bacteria produce alcohol dehydrogenases. These microbial enzymes catalyze the last step in the conversion of food into metabolic energy, creating ethanol. Sugars are broken down and used for energy, forming ethanol as the waste product, which is excreted into the liquid surrounding the cell. We have harnessed this process to produce alcoholic beverages: yeast is allowed to ferment grain sugars to form beer, and yeast is allowed to ferment grape juice to form wine. Making Alcohol Microbial ADH Tetramer 4 x 352 amino acid residues 4 zinc ions (Zn++) 4 NAD cofactors Alcohol dehydrogenases in microbes function as tetramers. They are zinc-containing enzymes that utilize glucose. Each glucose molecule is broken down in a 10-step process called glycolysis. The product of glycolysis is two three-carbon sugars, called pyruvates, and ATP (adenosine triphosphate). The two pyruvates are then converted into ethanol and carbon dioxide. Making Alcohol The overall process of fermentation is to convert glucose sugar to alcohol and carbon dioxide gas: C6H12O6 ??? ??? 2 CH3CH2OH????? +????? ?? 2 CO2? ? sugar?? ? alcohol????????? ?? carbon dioxide gas (glucose) ?? (ethyl alcohol or ethanol) Making Alcohol Making Alcohol In 1997, Americans drank an average of 2 gallons (7.6 liters) of alcohol per person. This translates roughly into one six-pack of beer, two glasses of wine and three or four mixed drinks per wee. So while recovering from the excesses at the Anthill Pub [last night] after it reopens next fall, we might ponder the human alcohol dehydrogenase enzyme, which ceaselessly battles all the beer wine that we have consumed. Breaking Down Alcohol Alcohol dehydrogenase is our primary defense against alcohol, a toxi