ゴウシュウマダイ筋肉5-ヌクレオチダーゼの精製と性質
スポンサーリンク
概要
- 論文の詳細を見る
The IMP-degrading enzyme from ordinary muscle of the snapper Pagrus auratus was purified by ammonium sulfate fractionation and two steps of affinity chromatography on Con A-Sepharose and 5-AMP Sepharose 4B. The purified enzyme was shown to be homogeneous by disc polyacrylamide gel electrophoresis. The apparent molecular weight of the purified enzyme was estimated to be about 8.9×104 by SDS-polyacrylamide gel electrophoresis and about 3.6×105 by gel filtration with Sephacryl S-300HR, thus this enzyme was shown to be a tetramer. The purified enzyme was identified as 5-nucleotidase (EC 3.1.3.5) by substrate specificity, it has maximal activity at pH 8.5 in Tris-acetate buffer in the presence of MgC12, and it hydrolyzed 5-AMP most effectively. Of several metal ions, Mn2+ was the most effective activator and Co2+ also activated this enzyme. The enzyme activity was inhibited by Zn2+, Cu2+, Bat2+, and EDTA and complete inhibition of the enzyme occurred in the presence of 1 mM 5-ATP and 5-ADP. The Km value for 5-IMP was 3.0 × 10-5 M. The enzyme was competitively inhibited by ATP and ADP, and the K1 values for ATP and ADP were 0.4 and 0.13μM, respectively.
- 公益社団法人 日本水産学会の論文
著者
関連論文
- 離乳食の進め方の現状と意識(第2報) : アレルギーとの関連
- 離乳食の進め方--月齢別にみた離乳食の現状と意識
- 魚肉のイノシン分解酵素におけるニ,三の知見
- 海藻の色
- ゴウシュウマダイ筋肉5-ヌクレオチダーゼの精製と性質
- 海藻のクロロフィルに関する研究-II : TLCによるワカメのクロロティルおよびその変性化合物の分離
- 海藻のクロロフィルに関する研究-I : 乾燥ワカメ抽出液の吸収スペクトルとクロロフィル含量
- 女子大学生の日常食における魚類と肉類の利用状況および利用におよぼす要因
- Solubilization and Isolation of Chlorophyll-Protein Complexes from Hizikia fusiformis.
- 褐藻ヒジキのクロロフィルタンパク質複合体の色素組成と色素の季節的変動〔英文〕
- 女子大学生の日常食における魚類と肉類の利用状況および利用におよぼす要因
- ヒジキのクロロフィル-タンパク質複合体の分離と色素組成
- 海藻のクロロフィルに関する研究-3-褐藻類のクロロフィルCについて
- ゴウシュウマダイのATP関連物質の消長とイノシン酸分解酵素活性