魚類におけるヒスチジン代謝-IV. : サバ筋肉,肝臓および細菌のヒスチジンデアミナーゼに関する比較研究

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1. Histidine deaminases from mackerel muscle, mackerel liver, and the bacteria, Pseudomonas fluorescens, were purified and the properties of the enzymes were compared with each other. 2. GSH activated the enzymes from the bacteria and mackerel liver but not the muscle enzyme. 3. EDTA inhibited the bacterial and the liver enzymes but not the muscle enzyme. 4. The Michaelis constant of the enzyme from the bacteria was relatively high to show the value of 2.7×10-2M. In contrast, the value of the muscle enzyme was as low as 3.3×10-5M; the liver enzyme comes between the values i.e. 7.8×10-4M. 5. The molecular weights of the enzyme proteins were estimated at 193, 000 for the bacteria; 198, 000 for the liver; 208, 000 for the muscle. No significant difference was observed as to the origin of the enzymes.