Zur Frage der Mitwirkung von Coenzym A bei der Acetoinbildung. XIII. Mitteilung über Acyloine

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Abstract
The formation of acetoin and CO2 from pyruvate by dried yeast, yeast juices and purified carboxylase was investigated with and without addition of acetaldehyde and with special reference to a possible participation by coenzyme A. The optimum temperature and pH for the decarboxylation and acetoin formation are identical, viz., 30[degree] and pH 5.7. The acetoin-carbon dioxide relation remained unchanged after practically complete removal of coenzyme A or its inactivation with iodoacetic acid and also after addition of coenzyme A. Thus, there is no evidence for participation of coenzyme A in acetoin synthesis. The formation of small amounts of acetoin from acetaldehyde alone is only possible with large concentrations of enzyme and aldehyde. This reaction also is not promoted by coenzyme A.