Control of glycolysis in mature boar spermatozoa: effect of pH in vitro
A. R. Jones A B and D. E. Connor A
+ Author Affiliations
- Author Affiliations
A School of Molecular and Microbial Biosciences, Discipline of Biochemistry, The University of Sydney, Sydney, NSW 2006, Australia.
B To whom correspondence should be addressed. email: a.jones@mmb.usyd.edu.au
Reproduction, Fertility and Development 16(3) 319-324 https://doi.org/10.1071/RD02103
Submitted: 23 December 2002 Accepted: 4 March 2004 Published: 26 April 2004
Abstract
The glycolytic pathway in boar sperm is sensitive to pH, which decreases as lactate is produced from either glucose or fructose in vitro. The build up of lactate appears to be due to the saturation of mitochondrial lactate transporters, which causes the cytoplasmic pH to fall. Phosphofructokinase has been shown to be sensitive to this drop in pH rather than to the build up of lactate ions or ATP, thereby controlling the rate of glycolysis in vitro.
Acknowledgments
This work was supported by the New South Wales Government Employees Medical Research Fund. The assistance of the employees of the F. C. Nichols Abattoir (Woy Woy, NSW, Australia) with the collection of boar tissue is gratefully acknowledged.
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