Figure 3. (a) Effects of Hapo, Hlip and HK64A (all added at 100 µM) on the formation (or increment) of Hlip in the overall reaction of H protein lipoylation compared with the control assay with only 10 µM Hapo; (b) The concentrations of Hlip and AMP after a reaction time of 1 h in the control assay with 10 µM Hapo.