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    Please use this identifier to cite or link to this item: http://tkuir.lib.tku.edu.tw:8080/dspace/handle/987654321/61859

    Title: Isolation and characterization of a novel henegg white lysozyme inihibitor from Bacillus subtilis I-139
    Authors: Sawao MURAO, Masataka KATO;Wang, San-Lang;Masami Hoshino, Motoo Arai
    Contributors: 淡江大學生命科學研究所
    Date: 1990-05
    Issue Date: 2011-10-17 00:57:24 (UTC+8)
    Publisher: Japan Society for Bioscience, Biotechnology, and Agrochemistry
    Abstract: 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.
    Relation: Agricultural and Biological Chemistry 54(5), pp.1129-1136
    DOI: 10.1080/00021369.1990.10870095
    Appears in Collections:[Graduate Institute & Department of Chemistry] Journal Article

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