Pyruvate metabolism in germinating seeds during natural anaerobiosis

Lactate as well as ethanol is formed in seeds of soybean, maize, pea, bean, lentil and broad-bean in the course of germination during the so-called natural anaerobiosis. After 0 to 30 h of germination a concentration peak of lactate appears. Maximum in ethanol content is found after 40 h. The amount of ethanol is higher big more than one order of magnitude as compared to the amount of lactate. Both products of anaerobiosis occur in germinating seeds irrespective of the type of reserve substances. In contrast to alcohol dehydrogenase lactate dehydrogenase (EC 1. 1. 1. 27) is present in the dry seeds too. Its activity decreases during the first 12 h of germination. It is in this stage that its substrate, lactate, is usually present at a maximal concentration. During the later stages of germination the amount of lactate decreases and enzyme activity rises. There exists a reciprocal relationship between enzyme activity and substrate concentration. In the case of alcohol dehydrogenases (EC 1. 1. 1. 1) the maximum concentration of ethanol precedes the peak of enzyme activity.