Isolation and characterization of a novel henegg white lysozyme inihibitor from Bacillus subtilis I-139

doi:10.1080/00021369.1990.10870095

淡江大學機構典藏 > 理學院 > 化學學系暨研究所 > 期刊論文 > Item 987654321/61859

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題名:	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
貢獻者:	淡江大學生命科學研究所
日期:	1990-05
上傳時間:	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
顯示於類別:	[化學學系暨研究所] 期刊論文

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