酶姆巴效应：通过增加酶浓度减缓生化反应
Enzymatic Mpemba Effect: Slowing of biochemical reactions by increasing enzyme concentration
AI总结：
本文发现增加酶浓度反而会减缓酶促反应的弛豫过程，提出“酶姆巴效应”，揭示了变构蛋白在双酶催化下向平衡态弛豫减缓的机制。
摘要：
增加酶浓度通常会加速酶促反应。然而，在本快报中，我们表明增加酶浓度也能减缓酶促反应。我们考虑一种具有多个修饰位点的简单变构蛋白，由两种具有相同催化活性但亲和力略有不同的酶催化。我们表明，增加其中一种酶的浓度可以减缓向平衡态的弛豫。这种减缓的机制类似于马尔可夫姆巴效应，我们将此现象命名为酶姆巴效应。
英文摘要：
Increasing the enzyme concentration generally speeds up enzymatic reactions. However, in this Letter, we show that increasing the enzyme concentration can also slow down the enzymatic reaction. We consider a simple allosteric protein with multiple modification sites, catalyzed by two enzymes with the same catalytic activity, but slightly different affinities. We show that increasing the concentration of one enzyme can slow the relaxation to the equilibrium state. The mechanism for this slowing is similar the Markovian Mpemba effect, and we name this phenomenon as the Enzymatic Mpemba effect.
机构、总结、中文摘要均由AI分析而来，可能存在错误，请以论文正文为准。
