魚類胃ヒアルロニダーゼの性質〔英文〕

概要

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The properties of hyaluronidase prepared from gastric mucosa of mackerel were studied. Determination of the activity in a 1:2 dilution of MCILVAINE buffer revealed an optimum pH of 4.8, which shifted to 2.8 with the addition of NaCl up to a concentration of 0.15M. Various chlorides such as NaCl, KCl and MgCl2 enhanced the activity, and their effect might be attributed to Cl-. At a concentration of 10-4 M Zn++ enhanced the activity, although Ag+ and Cu++ scarcely affected and Hg++ inhibited it. Polycation increased the activity; on the contrary, polyanion inhibited it. The maximum activity was found at approximately 50°C under the conditions tested. The MICHAELIS constant for potassium hyaluronate was 0.50mg per ml. The molecular weight was estimated to be approximately 56, 000 by the gel filtration method.
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