パパインのビタミンB_1誘導体による阻害 : (IV) パパインの酵素反応中間体について

概要

論文の詳細を見る
Papain, when preincubated with α-benzoylarginylamide (BAA) or α-benzoylarginine ethyl ester (BAEE) at pH 4.0,0℃ for 1 hour, was unable to react with thiamine propyl-disulfide (TPD) to liberate thiamine. If preincubation was undertaken at pH 8.5 or 9.0,papain was able to liberate thiamine from TPD. It was suggested that the acyl-thiol enzyme was formed in the preincubation to prevent the reaction with TPD. The acyl-thiol enzyme in preincubation with BAEE was most stable at pH 4.0,0℃ or even at 40℃ but the acyl-thiol enzyme with BAA was less stable. After preincubation of papain with BAEE and precipitation by trichloroacetic acid, benzoylarginyl papain was shown to contain 0.6 mole benzoylarginine per mole of papain by hydrolysis at pH 4.0,60℃.
日本ビタミン学会の論文
1968-04-25