Allosteric activation and competitive inhibition of yeast phosphofructokinase by d-fructose

Purified phosphofructokinase from bakers yeast is activated by d-fructose in low concentrations (up to 1 mM) and inhibited by high concentrations. The stimulatory effect of d-fructose is similar, but smaller than that of AMP. In the presence of AMP (0.4 mM or higher) d-fructose does no longer stimulate, but its inhibitory effect persists (K _I =8 mM). Its dualistic action on phosphofructokinase activity indicates that d-fructose might induce low frequency in glycolytic oscillations by direct interaction with the enzyme.