Isolation and characterization of a novel henegg white lysozyme inihibitor from Bacillus subtilis I-139
學年 78
學期 2
出版（發表）日期 1990-05-01
作品名稱 Isolation and characterization of a novel henegg white lysozyme inihibitor from Bacillus subtilis I-139
作品名稱（其他語言）
著者 Sawao MURAO, Masataka KATO; Wang, San-Lang; Masami Hoshino, Motoo Arai
單位 淡江大學生命科學研究所
出版者 Japan Society for Bioscience, Biotechnology, and Agrochemistry
著錄名稱、卷期、頁數 Agricultural and Biological Chemistry 54(5), pp.1129-1136
摘要 A novel lysozyme inhibitor, hen egg white lysozyme inhibitor (Hewli) was isolated from the culture broth of a bacterium (strain I-139) identified as Bacillus subtilis. Maximum lysozyme inhibitory activity was obtained when the bacterium was grown aerobically in a medium consisting of 0.65 % glucose, 0.5 % sodium glutamate, 1% meat extract, and 4% Polypepton (pH 7.0), at 30°C after 30 to 35hr. Hewli was purified 69-fold from the culture supernatant of B. subtilis I-139 by ammonium sulfate fractionation, DEAE-Sephadex A-50 column chromatography, Sephacryl S-200 gel chromatography, DEAE-Toyopearl 650M column chromatography, affinity chromatography on a column of immobilized egg white lysozyme, and acetone extraction. The purified lysozyme inhibitor has an amino acid composition of aspartic acid, glutamic acid, valine, and leucine in a 1:1:1:4 molar ratio and fatty acid composition of palmitic acid and/or vaccenic acid. Hewli inhibited B. subtilis I-139 gh canase and animal lysozymes such as the hen, turkey, or human enzymes.
關鍵字
語言 en
ISSN 0002-1369
期刊性質 國外
收錄於 SCI
產學合作
通訊作者
審稿制度 否
國別 JPN
公開徵稿
出版型式 ,紙本
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