The pyrroloquinoline quinone (PQQ) coenzymes: a case of mistaken identity
Article Abstract:
The pyrroloquinoline quinolone (PQQ) coenzyme was reported to be present in mammalian enzymes regulating oxidoreductase reactions. However, recent laboratory tests failed to confirm the presence of the cofactor in mammalian biochemical processes. PQQ was initially discovered in Pseudomonas, making the bacterium survive on one carbon food sources and consequently was suspected to be present in human enzyme systems such as amine oxidases. However, magnetic resonance imaging found no trace of the coenzyme in mammals. Spectroanalysis showed that the cofactor present in mammalian cells may be topa quinone rather than PQQ although further studies are warranted.
Publication Name: Nutrition Reviews
Subject: Food/cooking/nutrition
ISSN: 0029-6643
Year: 1992
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Amyotrophic lateral sclerosis: a lesson in deficiency diseases
Article Abstract:
Amyotrophic lateral sclerosis (ALS), a degenerative nerve disease, is not caused by poor nutrition. It is also known as Lou Gehrig's disease. It may be an oxidative neurotoxicity brought on by mutation in the SOD1 protein, cytosolic copper-zinc superoxide dismutase. More than the loss of an antioxidant enzyme is involved. A well-designed study has shown that a trapping design is a valid approach for studying mutant enzymes, but the basic premise may require extension.
Publication Name: Nutrition Reviews
Subject: Food/cooking/nutrition
ISSN: 0029-6643
Year: 1998
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Pyrroloquinoline quinone: a novel vitamin?
Article Abstract:
Pyrroloquinoline quinone (PQQ), also known as methoxatin, may be a new vitamin, since it has been proven as necessary for normal growth. Used as a dietary supplement for animals, PQQ has prevented oxidative changes that would otherwise happen. This substance also increases nerve growth factor and generates or scavenges superoxide. PQQ was first isolated from cultures of methylotropic bacteria, and is a cofactor in many bacterial primary alcohol dehydrogenases.
Publication Name: Nutrition Reviews
Subject: Food/cooking/nutrition
ISSN: 0029-6643
Year: 1998
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