Bacterial Alginate Lyase : Enzymology, Genetics and Application
スポンサーリンク
概要
- 論文の詳細を見る
Alginate is a heteropolysaccharide comprised of mannuronate and guluronate. Three different types of alginate-degrading enzymes, alginate lyases A1-I, A1-II, and A1-III, were produced by a bacterium isolated from a dittch. A1-I (63 kDa) was active on both brown seawed (non-acertlated) and bacterial (acetylated) alginates, whereas A1-II (23 kDa) and A1-III (40 kDa) were specific to brown seaweed and bacterial alginates, respectively. The gene for A1-I was cloned, analyzed and a possible molecular route for the generation of A1-II and A1-III through post-translational processing of A1-I was established. Novel physiological and food technological functions of alginate were derived by depolymerization of the polymer molecule. A pyrogen-free A1-III was massively produced by genetically engineered Gram-positive microbes and is considered as a possible therapeutic agent for the treatment of patients with cystic fibrosis.
- 1993-11-25
著者
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TAKAGI Mutsumi
International Center for Biotechnology, Osaka University
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Inoue T
Tokyo Inst. Technol. Yokohama Jpn
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Kimura A
Kyoto Univ. Kyoto
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IMANAKA Tadayuki
Department of Synthetic and Biological Chemistry, Graduate School of Engineering, Kyoto University
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TAKAGI MASAHIRO
Department of Biotechnology, Graduate School of Engineering, Osaka University
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Kimura A
Hokkaido Univ. Sapporo Jpn
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Takagi M
Asahi Chemical Industry Co. Ltd. Shizuoka Jpn
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Maeda Takuya
Department Of Biotechnology Faculty Of Eigineering Osaka University
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Imanaka Tadayuki
Department Of Applied Biotechnology Faculty Of Engineering Osaka University
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MURATA KOUSAKU
Department of Basic and Applied Molecular Biotechnology, Division of Food and Biological Science, Gr
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HISANO TOMOHIRO
Department of Biotechnology, Kyoto Institute, Gunze Co. Ltd.,
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YAMASHITA TETSUO
Division of Food & Beverage Research, Otsuka Chemical Co. Ltd.,
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INOSE TOMOKO
Departmend of Applied Microbiology, Research Institute for Food Science, Kyoto University
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ABE SHIRO
Department of Biotechnology, Kyoto Institute, Gunze Co. Ltd.,
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YONEMOTO YOSHIMASA
Division of Food & Beverage Research, Otsuka Chemical Co. Ltd.,
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KIMURA AKIRA
Department of Applied Microbiology, Research Institute for Food Science, Kyoto University
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Yamashita Tetsuo
Food & Beverage Division Otsuka Chemical Co.
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Yamashita Tesuo
The Third Department Of Internal Medicine Hamamatsu University School Of Medicine
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Abe S
Ehime Univ. Ehime Jpn
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Kimura A
Research Institute For Food Science Kyoto University
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Takagi M
Japan Advanced Inst. Sci. And Technol. Ishikawa Jpn
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Yamashita T
Hiroshima Univ. Hiroshima Jpn
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Sakaguchi Kenji
Research Institute For Food Science Kyoto University
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Murata Kousaku
Department Of Basic And Applied Molecular Biotechnology Division Of Food And Biological Science Grad
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Yonemoto Yoshimasa
Food & Beverage Division Otsuka Chemical Co.
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松下 一信
山口大 農
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Takagi Masahiro
Department Of Biotechnology Faculty Of Engineering Osaka University
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Kimura Akira
Department Of Anesthesia Obihiro-kosei General Hospital
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