Abstract
The activity of yeast invertase as a function of oxidation-reduction potential has been investigated using a large number of oxidants and reductants. The activity is constant over the range of E(h) from -270 to +600 mv., but above E(h) = +600 mv. there is a sharp decrease in activity reaching 0 at E(h) = +1,000 mv. The inhibiting action of strong oxidants is upon the enzyme rather than on the substrate and appears to be essentially irreversible Experiments indicate that the inhibiting action of strong oxidants on invertase is primarily related to their high oxidation-reduction potential rather than to a specific toxic action unrelated to E(h). The effects of oxidation-reduction potential upon invertase activity are independent of the purity of the enzyme, since they are the same for commercial invertases, fresh bakers' yeast, powdered bakers' yeast, brewers' yeast, and highly purified invertase. Possible mechanisms involved in the inactivation of invertase by oxidants are discussed.