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https://tkuir.lib.tku.edu.tw/dspace/handle/987654321/61859
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| 题名: | Isolation and characterization of a novel henegg white lysozyme inihibitor from Bacillus subtilis I-139 |
| 作者: | Sawao MURAO, Masataka KATO;Wang, San-Lang;Masami Hoshino, Motoo Arai |
| 贡献者: | 淡江大學生命科學研究所 |
| 日期: | 1990-05 |
| 上传时间: | 2011-10-17 00:57:24 (UTC+8) |
| 出版者: | Japan Society for Bioscience, Biotechnology, and Agrochemistry |
| 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. |
| 關聯: | Agricultural and Biological Chemistry 54(5), pp.1129-1136 |
| DOI: | 10.1080/00021369.1990.10870095 |
| 显示于类别: | [化學學系暨研究所] 期刊論文
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