Galactoseの定量法としての酵母発酵-還元比色法と所謂MT発酵-Microbioassayとの比較
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概要
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So-called yeast fermentation-reductometry, one of the well utilized method for the determination of galactose, was examined by the cup-plate method of microbioassay using galactose sensitive M (Murase) and its galactose nonfermenting MT variant of enteric bacteria (Salm. typhi-murium) .<BR>Experimental data were obtained as follows;<BR>1) Minimal dose of growth inhibition zone of M measured by the cup-plate method was 2γ per 0.1 ml. through-out the experiment.<BR>2) Effect of galactose to M was interfered and depressed by the fermentable carbohydrate mingled.<BR>3) No interference was observed in the sample in which 16γ of galactose was mingled with 125γ of glucose per 0.1 ml. When the glucose dose was over 2000γ or more, interference phenomenon became remarkable and no inhibition zone was built.<BR>4) Capacity of interference of the carbohydrate mingled depends upon its type and dose.<BR>5) In the fermentation reaction of 11 types of ordinary carbohydates, 9 out of them except galactose and lactose were fermented by MT and 4-5 types including galactose by yeast. Therefore, the pattern of fermentation of MT is rather wider than yeast.<BR>6) In the single solution of 16γ per 0.1 ml, almost all the galactose was fermented by the yeast at 10 hr, with exception of not utilizing at the same duration, by the presentation both galactose and glucose.<BR>7) In this experiment, yeast did not ferment xylose and arabinose. So the sample has the whole capacity of reducing power including galactose.<BR>8) In the mixed solution of 16r of galactose and 500γ of glucose (xylose or arabinose) per 0.1 ml, MT fermented the whole reducing carbohydrates except galactose which showed the same inhibition zone line as the control. No galactose was found lost.<BR>9) Even after 1 hr. of yeast fermentation (0.25 hr. according to the reference) still remained much more part of carbohydrate mingled.<BR>In the yeast f ermentation-reductometry, carbohydrate remained in the sample after yeast treatment was generally thought to be galactose.<BR>From the above results it was belived as follows; Yeast can not ferment galactose markedly in such a short period as 0.25 hr. described in the reference and rather large amount of the mingled carbohydrate may be left not fermented. Yeast ferments galactose distinctly if it works until the mingled carbohydrates may be consumed.<BR>Though MT would ferment the mingled carbohydrates perfectly, even 2γ of galactose per 0.1 ml, the starting dose, would not be lost.<BR>Fermentation pattern of MT in ordinary carbohydrates distributes wider than that of yeast.<BR>Reductometry is a method to measure the reducing carbohydrates including galactose.<BR>Cup-plate method using M is a specific one for the determination of galactose and galactose part. Furthermore, there is no need to ferment the mingled carbohydrates, if the rate of glucose or other carbohydrates to galactose is 16γ to 125γ per 0.1ml.
- 学校法人 昭和大学・昭和医学会の論文