Effects of high pressure on bioactive proteins, microorganisms and cultured cells and its use in the medicinal field

高压对生物活性蛋白、微生物和培养细胞的影响及其在医药领域的应用

• 批准号: 03671069
• 负责人: TAKAHASHI Tomoko
• 金额: $ 1.34万
• 依托单位: Institute of Medicinal Chemistry, Hoshi University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for General Scientific Research (C)
• 财政年份: 1991
• 资助国家: 日本
• 起止时间: 1991 至 1992
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-03671069/
• 关键词: Pressure; Heat treatment; Raw starch; Glucoamylase; Hyaluronidase; Proteinase; メタロプロティナーゼ; 高圧; グルコアミラ-ゼ; 結合定数

Raw starch is a starting material for the industrial production of glucose and ethanol. Gelatinization of raw starch high pressure, without heating, result in saving of energy. Therefore, raw starch was pressurized under hydrostatic pressures of 1,000 to 6,000 kg/cm^2 atroom temperature for 1 h and the pressure-treated starch was compared with heat-treated starch. The pressurization up to 3,000 Kg/cm^2 had little effect on raw starch, whereas the pressurization at higher pressures than 4,000 kg/cm^2 enhanced markedly the bindability and digestibility of raw starch with glucoamylases, Gluc_1 and Gluc_2 especially with Gluc_2 which scarcely binds to raw starch and is mutch less active on raw starch than Gluc_1. For example, the binding constant for Gluc_2 of the 4,000-kg/cm^2 treated starch became 1.6x10^5M^<-1>, while that of native raw starch was 8.2x10^3M^<-1>. The 5,000-6000 kg/cm^2 treated starch was digested by Gluc_1 and GluC_2 at 4.2 and 80 times higher rates, respectively, than native raw starch. Thus, the high pressure-treated starch was not distinguishable from the high temperature (75-100ﾟC)-treated starch with respect to their bindability and digestibility with the glucoamylases. However, there were some differecoes observed between their scanning electron micrographs, indicating somewhat different mechanisms for the pressure and heat denaturations of raw starch.Enzymes such as glucoamylase, hyaluronidase and H_2-proteinase were also pressurized and the results were discussed.

生淀粉是工业生产葡萄糖和乙醇的起始原料。原料淀粉高压糊化不需加热，节约能源.因此，将生淀粉在室温下在1，000至6，000 kg/cm ^2的静水压下加压1小时，并将加压处理的淀粉与热处理的淀粉进行比较。加压到3,000 Kg/cm ^2对生淀粉的影响很小，而在高于4,000 kg/cm ^2的压力下加压显著提高了生淀粉与葡糖淀粉酶Gluc_1和Gluc_2的结合性和消化性，特别是Gluc_2，它几乎不与生淀粉结合，对生淀粉的活性远低于Gluc_1。例如，4，000 kg/cm ^2处理过的淀粉的Gluc_2结合常数变为1.6 × 10^5M ^<-1>，而天然生淀粉的Gluc_2结合常数为8.2 × 10^3M ^<-1>。5，000 -6000 kg/cm ^2处理的淀粉被Gluc_1和GlucC_2消化的速率分别是天然原淀粉的4.2倍和80倍。因此，高压处理的淀粉与高温（75-100 ℃）处理的淀粉在它们与葡糖淀粉酶的结合性和消化性方面没有区别。本文还对糖化酶、透明质酸酶和H_2-蛋白酶等酶的作用机理进行了讨论。

项目成果

Tomoko Takahashi: "Effect of high pressure on the bindability and digestibility of raw starch by glucoamylase" J.Biochem.(Tokyo)or Chem.Pharm.Bull.(1993)

Tomoko Takahashi：“高压对葡糖淀粉酶对生淀粉的结合性和消化率的影响”J.Biochem.（东京）或 Chem.Pharm.Bull.（1993）