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hexose monophosphate pathway (medicine) and Creamy mushroom ragout with nutmeg mash (recipes)


hexose monophosphate pathway (medicine)


hexose monophosphate pathway -->
pentose phosphate pathway
<biochemistry> A pathway of hexose oxidation in which glucose-6-phosphate undergoes two successive oxidations by NADP, the final one being an oxidative decarboxylation to form a pentose phosphate.

Diverges from this when glucose-6-phosphate is oxidized to ribose 5 phosphate by the enzyme glucose-6 phosphate dehydrogenase. This step reduces NADP to NADPH, generating a source of reducing power in cells for use in reductive biosyntheses.

In plants, part of the pathway functions in the formation of hexoses from carbon dioxide in photosynthesis. Also important as source of pentoses, for example for nucleic acid biosynthesis. This pathway is the main metabolic pathway in neutrophils, congenital deficiency in the pathway produces sensitivity to infection.

Alternative metabolic route to Embden Meyerhof pathway for breakdown of glucose.


Creamy mushroom ragout with nutmeg mash (recipes)






Serves 4



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



25g/1oz unsalted butter450g/1lb chestnut mushrooms, wiped & thickly sliced350g/12oz flat field mushrooms, wiped, peeled and thickly sliced115g/4oz button mushrooms2 heaped teaspoons plain flour150ml/¼ pint dry sherry300ml/½pint vegetable stock300ml/½ pint double creamsqueeze of lemon juice1 bunch fresh thyme, roughly choppedsaltfreshly ground black pepper900g/2lb potatoes, scrubbed well280g/10oz buttermilknutmeg, freshly grated1 tablespoon olive oil1 large leek, washed and shredded450g/1lb dark green cabbage or spring greens, washed and finely shredded



Method



1. In a large frying pan or wok, heat the butter and fry the mushrooms until slightly softened (approx. five minutes). 2. Sprinkle over the flour and cook for one minute. Add the sherry, half the vegetable stock, and the thyme. 3. Season well and simmer for 10-15 minutes.4. Add the cream and lemon juice to the mushroom broth and simmer for a further five minutes, adding extra vegetable stock if the broth looks too thick. (The broth should be like a thick gravy).5. Cut the scrubbed potatoes into small, even sized pieces (skins left on). 6. Place in a saucepan, cover with water and cook until tender. 7. Drain well, return to the saucepan, and mash with the buttermilk. Season with nutmeg, salt & pepper and keep warm.8. In a large frying pan or wok, heat the olive oil and fry the leek briskly for two minutes.9. Add the shredded cabbage and stir fry over a high heat for 2-3 minutes or until limp and just tender. 10. Season with salt and pepper to taste.11. To serve, ladle the broth into four warmed, large soup plates. 12. Place a scoop of creamy mashed potato in the centre of the broth and top the potato with a flourish of spicy cabbage.