魚類組織のリポキシダーゼに関する研究-III : 肝臓抽出液によるリノール酸の酸化

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The linoleate oxidations by the extracts of mackerel liver and by hemin were observed manometrically. The oxidative activity of the liver extracts was lost by boil (Fig. 5), while hemin was not influenced by heat (Fig. 9). Although ordinary antioxidants inhibited the linoleate oxidation due to liver extracts or hemin, there was a certain difference in the inhibitory actions of other reagents (cyanide, fluoride, mercury, etc.) on the oxidative activity of liver extracts and hemin (Figs. 6 and 10). Fe content of liver extracts was also considerably different in comparison with that of hemin. Fractionation with ammonium sulphate was tried, but Fe was not freed. Two fractions (above and below 0.7 saturation) showed almost a similar absorption of oxygen with linoleate substrate (Figs. 11 and 12), but Frac. II was labile to heat.