瓦博格效应
糖酵解
氧气
厌氧糖酵解
氧化磷酸化
化学
新陈代谢
碳水化合物代谢
发酵
生物化学
有机化学
出处
期刊:Endocrine-related Cancer
[Bioscientifica]
日期:2022-12-01
卷期号:29 (12): T1-T13
被引量:10
摘要
Otto Warburg published the first paper describing what became known as the Warburg effect in 1923. All that was known about glucose metabolism at that time was that it occurred in two stages: (i) fermentation (glycolysis) in which glucose was converted to lactate, which did not require oxygen, and (ii) oxidative metabolism, in which the carbon atoms derived from glycolysis were fully oxidized to carbon dioxide, which did require oxygen. Warburg discovered that most tumour tissues produced a large amount of lactate that was reduced but not eliminated in the presence of oxygen, while most normal tissues produced a much smaller amount of lactate that was eliminated by the provision of oxygen. These findings were clearly well ahead of their time because it was another 80 years before they were to have any major impact, and even today the mechanisms underlying the Warburg effect are not completely understood.
科研通智能强力驱动
Strongly Powered by AbleSci AI