Enzymatic Functions of Fatty Acid-modified Chymotrypsin and Trypsin in Aqueous-organic Media

スポンサーリンク

概要

• 論文の詳細を見る

• In our previous paper we demonstrated that chemical modification using the water-soluble acylating reagent, [p-hydroxy]phenyldimethylsulfonium methylsulfate, enabled us to introduce a variety of hydrophobic modifying groups into an enzyme molecule in an aqueous medium under mild conditions. To investigate the effects of these introducing groups on the hydrolytic activity of the modified enzyme, chymotrypsin and trypsin were modified with acetyl, decanoyl, lauroyl, myristoyl, and palmitoyl groups. We found an optimum carbon chain length and an optimum modification ratio for the fatty acid-modified enzyme to catalyze a hydrolytic reaction in aqueous-organic media, and the correlation between the hydrolytic activity and the dispersibility in the aqueous-organic media. Compared with the unmodified enzyme, the chemical modification reduced K_m, but had no significant effect on k_<cat>. The chemical modification seems to promote the dispersibility of the enzymes in aqueous-organic media, and leads to increasing the affinity of the enzyme to a substrate.

• 社団法人日本農芸化学会の論文
• 1994-03-23

著者

• 高橋 康弘

  埼玉大学大学院理工学研究科分子生物学領域

• KAWASAKI Yoshihiro

  Technology and Research Institute, Snow Brand Milk Products Co., Ltd.

• TAKAHASHI Yoshinori

  Department of Chemistry, Faculty of Science, Tokyo University of Science

• NAKATANI Masaru

  Department of Fermentation Technology, Faculty of Engineering, Hiroshima University

• OKAI Hideo

  Department of Fermentation Technology, Faculty of Engineering, Hiroshima University

• KAWASAKI Yoshihiro

  Fujitsu Laboratories Ltd., Wireless Communication Systems Laboratories

• Nakatani M

  Kagoshima Univ. Kagoshima Jpn

• Kawasaki Yoshihiro

  Technical Research Institute Snow Brand Milk Products Co. Ltd.

• Kawasaki Yoshihiro

  Fujitsu Laboratories Ltd. Wireless Communication Systems Laboratories

• Kawasaki Yoshihiro

  Technical Research Institute Snow Brand Milk Products Co.

• Kawasaki Y

  Snow Brand Milk Products Co. Ltd. Saitama Jpn

• Murakami Mototake

  Technical Research Institute, Snow Brand Milk Products Co., Ltd.

• Okai H

  Hiroshima Univ. Hiroshima Jpn

• Okai Hideo

  Department Of Fermentation Technology Faculty Of Engineering Hiroshima University

• Nakatani M

  Department Of Chemistry And Bioscience Faculty Of Science Kagoshima University

• Murakami Mototake

  Technical Research Institute Snow Brand Milk Products Co. Ltd.

• Nakatani M

  Department Of Chemistry Of Science Kagoshima University

• Dosako S

  Snow Brand Co. Ltd. Saitama Jpn

• Takahashi Yoshinori

  Department Of Applied Physics Faculty Of Engineering Nagoya University

• Takahashi Yoshinori

  Department Of Applied Chemistry Faculty Of Science And Technology Keio University

• Nakatani Munehiro

  Department Of Chemistry And Bioscience Faculty Of Science Kagoshima University

• Nakatani Munehiro

  Department Of Chemistry Faculty Of Science Kagoshima University

• Nakatani Masaru

  Department of Chemistry and Bioscience, Faculty of Science, Kagoshima University

関連論文

• 広く生体反応に関わる鉄硫黄蛋白質
• 鉄-硫黄クラスタ-合成酵素の発見 (1986年の化学-5-)
• 1Ca-8 フェレドキシンの生合成 : 葉緑体への移行と鉄・硫黄クラスターの形成
• 2B-16 発芽, 生長に伴う植物フェレドキシンの変動
• 2Dp02 光化学系I複合体における9kDaポリペプチドの役割
• 超分子マシナリーが担う鉄硫黄クラスターの生合成
• Milk Calcium Taken with Cheese Increases Bone Mineral Density and Bone Strength in Growing Rats(Food & Nutrition Science)
• Polymorphic Behavior of Palm Oil and Modified Palm Oils
• Primary Structure and Phylogenetic Analysis of the Coat Protein of a Toyama Isolate of Tobacco Necrosis Virus
• F_A/F_B Protein from the Spinach Photosystem I Complex: Isolation in a Native State and Some Properties of the Iron-Sulfur Clusters
• A New Synthesis of 2-Sulfanyl Allylic Alcohols and α-Sulfanyl Ketones from Carbonyl Compounds and 1-Chloroalkyl p-Tolyl Sulfoxides with Carbon-Carbon Bond-Formation
• Peptide Synthesis in Aqueous Solution. V.^ Properties and Reactivities of (p-Hydroxyphenyl)benzylmethylsulfonium Salts for Direct Benzyl Esterification of N-Acylpeptides^
• Role of Basic and Acidic Fragments in Delicious Peptides (Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala) and the Taste Behavior of Sodium and Potassium Salts in Acidic Oligopeptides
• New Phenylpropanoid Diglycosides from Viburnum furucatum
• フェレドキシン依存性ビリン還元酵素の構造研究
• 1P022 フェレドキシン依存性ビリン還元酵素PcyAの構造解析(蛋白質 A) 構造))
• Generation of Human-mouse Hybridoma Secreting Human IgM Class Anti-neocarzinostain Anti-body and Its Application to Hybrid Hybridoma(Biological Chemistry)
• 60-GHz Virtual Common-Drain-Biased Oscillator Design Using an Empirical HEMT Model
• 60-GHz HEMT-Based MMIC One-Chip Receiver
• Slope Nucleation Method for the Growth of High-Quality 4-Dimethylamino-Methyl-4-Stibazolim-Tosylate (DAST) Crystals
• Practical Debittering Using Model Peptides and Related Compounds(Food & Nutrition)
• Characteristics of Lipase Modified with Water-soluble Acylating Reagents and Its Esterification Ability
• Morphogenesis and auxin polar transport of etiolated epicotyls of an ageotropic pea mutant, ageotropum
• New Limonoids from Melia toosendan
• Topological Considerations of the 9-kDa Polypeptide which Contains Centers A and B, Associated with the 14- and 19-kDa Polypeptides in the Photosystem I Complex of Spinach
• Production of Pentameric Hybrid Immunoglobulins Consisting of IgA and IgM(Biological Chemistry)
• Seneganolide, a Novel Antifeeding Mexicanolide from Khaya senegalensis
• New Xenia Diterpenoids from a Soft Coral, Xenia Species Containing Fatty Acyl Side Chains^
• Asymmetric Base-Catalyzed Diels-Alder Reaction of 3-Hydroxy-2-Pyrone with N-Methylmaleimide
• A Revised Structure of Chloranthalactone F and Chloranthalactone A Photodimer
• Salannal, a New Limonoid from Melia azedarach Linn
• The Structure of a New Antifeeding Meliacarpinin from Chines Melia azedarach L.
• Inhibition by K-Casein Glycomacropeptide and Lactoferrin of Influenza Virus Hemagglutination
• Anti-oxidant Activity of Bovine Lactoferrin on Iron/Ascorbate Induced Lipid Peroxidation
• Inhibition by Bovine Lactoferrin of Adhesion of L929 Cells Cultured in Serum-free GIT Medium
• Uptake and Re-secretion of Human Lactoferrin by B Lymphocytes(Biological Chemistry)
• Selection of Fusion Partner Cell Lines for Generation of Human-Human Hybridomas that Secrete IgA(Biological Chemistry)
• Human-Human Hybridomas Secreting IgM-like Immunoglobulin with α and μ Heavy Chains(Biological Chemistry)
• Tastes Produced by Peptides Containing Ionic Groups and by Related Compounds
• Further Studies on the Preparation of Low Sodium Chloride-containing Soy Sauce by Using Ornithyltaurine Hydrochloride and Its Related Compounds
• Preparation of Low Sodium Chloride Containing Soy Sauce Using Amino Acid Based Saltiness Enhancers
• Perfect Enantioselective Hydrolysis of Amino Acid Esters by Modified α-Chymotrypsin
• Relationship between Taste and Structure of O-Aminoacyl Sugars Containing Basic Amino Acids
• δ-Acetyl-L-ornithyl-β-alanine Methyl Ester Hydrochloride, an Intermolecule Type Sweetener(Food & Nutrition)
• Mechanism for the Bitter Tasting Potency of Peptides Using O-Aminoacyl Sugars as Model Compounds^+(Food & Nutrition)
• An Enhancing Effect on the Saltiness of Sodium Chloride of Added Amino Acids and Their Esters(Food & Nutrition)
• Glycine Methyl or Ethyl Ester Hydrochloride as the Simplest Examples of Salty Peptides and Their Derivatives(Foof & Nutrition)
• Synthesis of Bitter Peptides Composed of Aspartic Acid and Glutamic Acid(Food & Nutrition)
• Spirosendan, a Novel Spiro Limonoid from Melia Toosendan
• Insect Antifeeding Property of Limonoids from Okinawan and Chinese Melia azedarach L., and from Chinese Melia toosendan (Meliaceae)
• Enzymatic Peptide Synthesis with Fatty Acid-modified Chymotrypsin and Trypsin in Aqueous-organic Media
• Enzymatic Functions of Fatty Acid-modified Chymotrypsin and Trypsin in Aqueous-organic Media
• A Mechanism for Bitter Taste Sensibility in Peptides(Food & Nutrition)
• Taste of Proline-containing Peptides(Food & Nutrition)
• Role of the Hydrophobic Amino Acid Residue in the Bitterness of Peptidest(Food & Nutrition)
• Bitterness of Phenylalanine- and Tyrosine-containing Peptides(Food & Nutrition)
• Inhibition by Lactoferrin and κ-Casein Glycomacropeptide of Binding of Cholera Toxin to its Receptor
• Characteristics of Chymotrypsin Modified with Water-soluble Acylating Reagents and Its Peptide Synthesis Ability in Aqueous Organic Media
• Large-scale Preparation of κ-Casein Glycomacropeptide from Rennet Casein Whey
• Inhibitory Effects of Bovine Lactoferrin on the Adherence of Enterotoxigenic Escherichia coli to Host Cells
• Role of Basic Residues of Human Lactoferrin in the Interaction with B Lymphocytes
• Bitter Taste of H-Pro-Phe-Pro-Gly-Pro-Ile-Pro-OH Corresponding to the Partial Sequence (Positions 61〜67) of Bovine β-Casein, and Related Peptide(Food & Nutrition)
• Bitterness of Diastereomers of a Hexapeptide (Arg-Arg-Pro-Pro-Phe-Phe) Containing D-Phenylalanine in Place of L-Phenylalanine(Food & Nutrition)
• Bitter Taste of H-Val-Val-Val-Pro-Pro-Phe-Leu-OH Corresponding to the Partial Sequence (Positions 82〜88) of Bovine β-Casein, and Related Peptides(Food & Nutrition)
• New Taste-blind Substances. Studies on the Sensory Divergence of Bitterness to the Taste-blindness of 2-Mercaptoimidazoline, 2-Mercaptobenzothiazole and Their Derivatives, with Special Reference to Their Molecular Structure
• 鉄硫黄クラスター生合成マシナリーの構造と作動機構
• Variation in Bitterness Potency When Introducing Gly-Gly Residue into Bitter Peptides
• Bitterness of Leucine-containing Peptides
• Nimbolinins,C-Seco Limonoids from the Fruits of Melia toosendan
• Spin Coherent State Representation in Non-Equilibrium Statistical Mechanics
• Enantioselective Production of (S)-3-Hydroxybutyric Acid, (S)-1,3-Butanediol and (R)-1,3-Butanediol Using Methanol Yeast
• Effects of Ionic Strength on Thermostability of Lactoperoxidase
• Magnetic Susceptibility of Liquid Alkali Metals and Aluminium
• Orbital Magnetic Susceptibility in the Tight-Binding Approximation
• Magnetic Susceptibility of Simple Liquid Metals
• Inhibitory Reflex during Bronchoconstrictions Induced by Histamine and Ascaris Suum Antigen.
• A Model for Dissociative Chemisorption of a Molecle onto Tight-Binding Metal Surfaces
• The Relationship between Taste and Primary Structure of "Delicious Peptide" (Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala) from Beef Soup
• Observation of Strain Effects of SrTiO3 Thin Films by Terahertz Time-Domain Spectroscopy with a 4-Dimethylamino-N-methyl-4-stilbazolium Tosylate Emitter
• Studies of bitter peptides from casein hydrolyzate. X. Synthesis and bitter taste of H-Arg-Gly-Pro-Phe-Pro-Ile-Ile-Val-OH corresponding to C-terminal portion of .BETA.-casein.
• Studies of bitter peptides from casein hydrolyzate. IV. Relationship between bitterness and hydrophobic amino acids moiety in the C-terminal of BPIa (Arg-Gly-Pro-Pro-Phe-Ile-Val).
• Studies of bitter peptides from casein hydrolyzate. VII. Bitterness of the retro-BPIa (Val-Ile-Phe-Pro-Pro-Gly-Arg) and its fragments.
• Synthesis of optically active bis(1-mesitylethyl) ethers.
• Peptide synthesis in aqueous solution. III. Synthesis and biological activity of cyclohexylamide derivatives of peptides related to a molluscan neuropeptide, FMRFamide (Phe-Met-Arg-Phe-NH2).
• Peptide synthesis in aqueous solution. IV. Preparation and properties of [p-(benzyloxycarbonyloxy)phenyl]dimethylsulfonium methyl sulfate(Z-ODSP), [p-(t-butoxycarbonyloxy)phenyl]dimethylsulfonium methyl sulfate(Boc-ODSP) and [p-(9-fluorenylmethyloxycarbon
• Bitter Taste of Synthetic C-Terminal Tetradecapeptide of Bovine β-Casein, H-Pro196-Val-Leu-Gly-Pro-Val-Arg-Gly-Pro-Phe-Pro-Ile-Ile-Val209-OH, and Its Related Peptides
• An improved resolution of .BETA.-hydroxy-DL-aspartic acid on optically active resin containing L-lysine or L-ornithine.
• Peptide synthesis in aqueous solution. II. Synthesis and biological activity of a molluscan neuropeptide, FMRFamide (Phe-Met-Arg-Phe-NH2) analogs for N-terminal moiety.
• Studies on N-glycopeptides. II. Separation of .ALPHA.- and .BETA.-amide of N-(L-aspartyl)-.BETA.-D-glucopyranosylamine obtained via N-(benzyloxycarbonyl)-L-aspartic anhydride.
• Studies of bitter peptides from casein hydrolyzate. III. Bitter taste of synthetic analogs of BPIa (Arg-Gly-Pro-Pro-Phe-Ile-Val) containing D-proline or glycine in place of L-proline.
• Studies of bitter peptides from casein hydrolyzate. V. Bitterness of the synthetic N-terminal analogs of des-Gly2-BPIa (Arg-Pro-Pro-Phe-Ile-Val).
• Studies of bitter peptides from casein hydrolyzate. IX. Syntheses and bitter taste of bitter peptide BPIa dimer, (Arg-Gly-Pro-Pro-Phe-Ile-Val)2, and Gly-Gly BPIa derivatives.
• Studies on a Model of Bitter Peptides Including Arginine, Proline and Phenylalanine Residues. II.1) Bitterness Behavior of a Tetrapeptide (Arg-Pro-Phe-Phe) and Its Derivatives
• Studies on a Model of Bitter Peptides Including Arginine, Proline and Phenylalanine Residues. I. Bitter Taste of Di- and Tripeptides, and Bitterness Increase of the Model Peptides by Extension of the Peptide Chain
• Methyl 2, 3-Di-O-(L-alanyl)-α-D-glucopyranoside, a New Sweet Substance
• Involvement of inhibitory innervation in reflex tracheal dilatation induced by lung inflation.
• Methyl 2, 3-Di-O-(L-α-aminobutyryl)-α-D-glucopyranoside, a New Sweet Substance, and Tastes of Related Compounds of Neutral Amino Acids and D-Glucose Derivatives
• Preparation of 0-Aminoacyl Sugars as Enzymatically Removable Protections for Hydroxyl Groups in Carbohydrates
• Inhibitory modulation on the reflex tracheal constriction induced by afferent vagal stimulation.
• Peptide synthesis in aqueous solution. I. Application of p-dialkyl-sulfoniophenols as a water-soluble coupling reagent.

もっと見る 閉じる

スポンサーリンク