The specificity of the dehydrases. The separation of the citric acid dehydrase from liver and of the lactic acid dehydrase from yeast.
The specificity of the dehydrases. The separation of the citric acid dehydrase from liver and of the lactic acid dehydrase from yeast.
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DOI：
10.1042/bj0221178
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发表时间：
1928-01-01
影响因子：
4.1
通讯作者：
Bernheim, F
中科院分区：
文献类型：
--
作者：
Bernheim, F
给出了柠檬酸和乳酸脱水酶的制备方法。前者从肝脏和血红蛋白中提取。间二硝基苯作为H受体。该酶的透明溶液是柠檬酸所特有的。琥珀酸、苹果酸、富马酸、乳酸、酒石酸、甲酸、谷氨酸、马来酸、醋酸盐、α-羟丁酸、草酸、糖酸和乙醛等钠盐不起作用。乌头酸抑制柠檬酸-酶体系对亚甲基蓝的还原。从酵母菌中分离得到乳酸脱水酶。这是乳酸和[α]-羟基丁酸所特有的。丙酮酸是反应的产物。甘油对乳酸氧化有抑制作用。
Methods are given for the preparation of dehydrase for citric acid and lactic acid respectively. The former was obtained from liver and hemoglobin. M-dinitrobenzene served as a H acceptor. Clear solutions of the enzyme were specific for citric acid. No action took place with the Na salts of succinic, malic, fumaric, lactic, tartaric, formic, glutamic, maleic, acetic, a-hydroxybutyric, oxalic, saccharic acids and acetalde-hyde. Aconitic acid inhibited the reduction of methy-lene blue by the citric acid-enzyme system. Lactic acid dehydrase was isolated from yeast. This was specific for lactic and [alpha]-hydroxybutyric acids. Pyruvic acid was the product of the reaction. Glycerol inhibited the oxidation of lactic acid.