Abstract
A cell-free extract of baker's yeast is capable of converting the carbon atoms of acetate and α-ketoglutarate to α-ketoadipic acid. The co-factors required are coenzyme A, diphosphopyridine nucleotide, and adenosine triphosphate. When the substrates employed were labeled in specific positions with carbon 14 the distribution of the label in the α-ketoadipate formed was consistent with its formation via the Strassman-Weinhouse mechanism. This involves the condensation of acetyl CoA with α-ketoglutarate to form a seven-carbon homologue of citric acid which is then degraded through a series of reactions similar to those of the citric acid cycle to yield α-ketoadipic acid.
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