ENZYMATIC OXIDATION OF DIHYDROTHIAMINE:I. OXIDATION BY POTATO TYROSINASE

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概要

• 論文の詳細を見る

• Using the purified tyrosinase from potato, the oxidation of normal-dihydrothiamine to thiamine was tested with the following results.1. In pyrocatechol-tyrosinase system about 20% of the dihydrothiamine added was oxidized to thiamine. When either tyrosinase or pyrocatechol was omitted from the reaction mixture, the amount of thiamine formed decreased to less than 1%.2. The amount of thiamine formed increased in proportion to the amount of the enzyme and of pyrocatechol used and the thiamine formation reached the saturation level in the presence of a definite amount of these components, no further increase being observed.3. The optimal pH level for thiamine formation was 6 to 7, the activity being decreased rapidly in either acidic or alkaline side.4. The thiamine formation was highest in pyrocatechol-tyrosinase system than in cresolase system.

• 日本ビタミン学会の論文

著者

• 白藤 悦子

  Biochemical Laboratory, Faculty of Pharmaceutical Sciences, University of Osaka

• 上原 喜八郎

  Biochemical Laboratory, Faculty of Pharmaceutical Sciences, University of Osaka

• 村瀬 潤一

  Biochemical Laboratory, Faculty of Pharmaceutical Sciences, University of Osaka

• 広田 和

  Biochemical Laboratory, Faculty of Pharmaceutical Sciences, University of Osaka

関連論文

• ENZYMATIC OXIDATION OF DIHYDROTHIAMINE:II. OXIDATION BY CRYSTALLINE WHEAT GERM PEROXIDASE
• ENZYMATIC OXIDATION OF DIHYDROTHIAMINE:I. OXIDATION BY POTATO TYROSINASE

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