クルペインおよびサルミンの分画画分の抗菌性〔英文〕

概要

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Commercial preparations of clupeine and salmine sulfates were fractionated into their components by column chromatography and were separated into three (YI, YII and Z) and two (S-A and S-B) fractions respectively. Amino acid composition of the purified fractions showed that they were different quantitatively and qualitatively to each other. Clupeine fraction Z and salmine fraction S-B were found to be richer in arginine content than that of other fractions. The study of antibacterial action of the fractions showed that the fractions containing higher amount of arginine had lower MIC values than that of the whole protamine and other fractions. Although the fractions Z and S-B have shown higher antibacterial action, their MIC values were close to that of whole clupeine and salmine. In general the fractions have shown higher antibacterial action in broth media than that of agar media.
社団法人日本水産学会の論文