海産魚のチアミナーゼIの研究-I : カタクチイワシのチアミナーゼについて

概要

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The existence of thiaminase I in anchovy was verified by the fact that heteropyrithiamine was produced when the enzyme reaction was performed with thiamine hydrochloride as substrate added with pyridine. Also, some properties of the enzyme and its distribution in fish body were investigated. The results of the study are summarized as follows. 1. The optimum pH value of the thiaminase is 5.5. 2. The enzyme activity disappears completely when heated at 90°C for 10 minutes. 3. The enzyme activity is inhibited by p-chloromercuribenzoic acid, iodoacetamide and monoiodoacetic acid but isrecovered up to 85% by cysteine. 4. In regard to the distribution of thiaminase I in the fish body, the density is particularly high in the kidney, followed by the liver, pyloric caecum, intestine, stomach and muscle, respectively. 5. The enzyme activity in anchovy as a whole is comparable to that in carp. 6. The enzyme reaction is most activated by pyridine, followed by aniline and quinoline.
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