Effect of amino acids on the pig muscle enolase

Fifteen amino acids were used to investigate their effects on the pig muscle enolase. The basic and hydrophobic amino acids decreased the enzyme activity slightly. In the presence of acidic amino acids such as aspartic and glutamic acid the degree of inhibition was higher. One of the most potent inhibitors was cysteine. The presence of amino acids does not change the affinity to the substrate of enolase 2-phosphoglycerate. The possible physiological influence of amino acids on the function of enolase is discussed.