Distributionm, Formation and Stabilization of Yeast Glutathione S-transferase(Microbiology & Fermentation Industry)
スポンサーリンク
概要
- 論文の詳細を見る
The distribution of glutathione S-transferase (GST) (EC 2.5.1.18) in yeasts was investigated. High enzyme activity was found in some strains of Issatchenkia and Candida. Of 168 strains tested, Iss. orientalis showed the highest activity. The enzyme activity exists constitutively in the yeast cells but it increased with the addition of an enzyme substrate, o-dinitrobenzene, to the culture medium. Moreover, the addition of L-cysteine and glycine to the medium also increased the enzyme activity. This enzyme was so unstable that it lost almost all its activity on ammonium sulfate precipitation and 93% of its activity was lost when it was stored at 4℃ for two weeks in a soluble state. We found that it was stabilized considerably in a solution containing 20% glycerol, 1 mM EDTA, 2 mM DTT and 10 mM sodium sulfite.
- 社団法人日本農芸化学会の論文
- 1988-06-23
著者
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TAMAKI HISANORI
Department of Food Science and Technology, Kyoto University
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KUMAGAI HIDEHIKO
Department of Food Science and Technology, Kyoto University
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TOCHIKURA TATSUROKURO
Department of Food Science and Technology, Kyoto University
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SUZUKI Hideyuki
Department of Food Science and Technology, Faculty of Agriculture, Kyoto University
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Kumagai Hidehiko
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Kumagai Hidehiko
Faculty Of Agriculture Kyoto University
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Tamaki H
Kyoto Univ. Kyoto Jpn
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Tamaki Hisanori
Division Of Integrated Life Sciences Graduate School Of Biostudies Kyoto University
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Tamaki Hisanori
Department Of Biochemical Science And Technology Faculty Of Agriculture Kagoshima University
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Tochikura Tatsurokuro
Faculty Of Home Economics Kobe Women's University
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Tochikura Tatsurokuro
Department Of Agricultural Chemistry Kyoto University
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KOSHINO Yoshiko
Department of Food Science and Tecknology, Kyoto University
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Sung Ha-chin
School Of Agriculture Korea Univerasity
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Suzuki H
Kyoto Univ. Kyoto Jpn
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Tachiki Takashi
Department Of Chemistry Ritsumeikan University
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Kumagai H
Department Of Agricultural Chemistry The University Of Tokyo
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Koshino Yoshiko
Department Of Food Science And Tecknology Kyoto University
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Tachiki Takashi
Faculty Of Home Economics Kobe Women's University
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Tachiki Tkashi
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Sung H‐c
Department Of Food Science And Technology Kyoto University
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Suzuki Hideyuki
Department Of Biological Science And Technology Science University Of Tokyo
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Sung H‐c
Korea Univ. Seoul Kor
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Suzuki Hideyuki
Department Of Bio-medical Engineering School Of High-technology For Human Welfare Tokai University
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Tamaki Hisanori
Industrial Research Institute Of Ishikawa
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KUMAGAI Hidehiko
Department of Agricultural Chemistry, Faculty of Agriculture, Kyoto University
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