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.