Biochemical Effects of High Hydrostatic Pressure on the Lysosome and Proteases Involved in It
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概要
- 論文の詳細を見る
High pressure at 101.3 to 506.6MPa was applied to bovine liver and fractioned lysosomes to examine its effects on the lysosomes and the enzymes involved. Carboxypeptidase was completely inactivated at 405.3 MPa. The activities of about 60,70,30,and 5O% of acid phosphatase and cathepsins B, D, and H, respectively, remained after pressurization at 506.6 MPa. Pressurization of the liver at 506.6 MPa or lower caused changes in the subcellular distribution of lysosomal enzymes. Acid phosphatase and cathepsins B and H were released from fractioned lysosome by treatment higher than 202.7 MPa and cathepsin D at 101.3MPa. These findings indicate that high pressure at 101.3 to 202.7MPa induces destruction of the lysosome membranes and leakage of the lysosomal enzymes.
- 社団法人日本農芸化学会の論文
- 1992-08-23
著者
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SHIGEHISA Tamotsu
Research and Development Center, Nippon Meat Packers, Inc.
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Ohmori Takashi
Department of Health and Dietary Science, Research and Development Center, Nippon Meat Packers, Inc.
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Ohmori Takashi
Department Of Health And Dietary Science Research And Development Center Nippon Meat Packers Inc.
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OHMORI Takashi
Research and Development Center, Nippon Meat Packers, Inc.
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SHIGEHISA Tamotsu
The Animal Engineering Research Institute
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Hayashi R
Laboratory Of Biomacromolecular Chemistry Division Of Applied Life Sciences The Graduate School Of A
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Hayashi R
Kyoto Univ. Kyoto
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TAJI Siro
Research and Development Center, Nippon Meat Packers, Inc.
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HAYASHI Rikimaru
Research Institute for Food Science, Kyoto University
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Taji Siro
Research And Development Center Nippon Meat Packers Inc.
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Ohmori Takashi
Research And Development Center Nippon Meat Packers Inc.
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