Biological Chemistry - Berezov, T. T., & Korovkin, B. F. 1998

Carbohydrate Metabolism
Tricarboxylic Acid Cycle (Krebs Cycle)
Pasteur Effect

The reduction in The rate of glucose consumption and the cessation of lactate accumulation in the presence of oxygen is known as the Pasteur effect. This phenomenon was first observed by L. Pasteur during his well-known studies on The Role of Fermentation in winemaking. It was later shown that the Pasteur effect also occurs in animal and plant Tissues, where oxygen inhibits anaerobic Glycolysis. The Significance of the Pasteur effect—namely, the shift from anaerobic glycolysis or fermentation to Respiration in the presence of oxygen—lies in switching The Cell to the most efficient and economical pathway for energy production. As a result, the rate of substrate consumption, such as glucose, decreases in the presence of oxygen. The Molecular Mechanism of the Pasteur effect presumably involves competition between the respiration and glycolysis (fermentation) systems for ADP used in ATP synthesis. As is known, under aerobic conditions, the removal of P_i and ADP, the generation of ATP, and the regeneration of NAD⁺ (oxidized from reduced NADH) occur much more efficiently than under anaerobic conditions. In other words, a decrease in the amounts of P_i and ADP in the presence of oxygen and a corresponding increase in The amount of ATP lead to the inhibition of anaerobic glycolysis.