Microbiological Assay of Vitamins and Amino : Acids by One-dimentional Diffusion Method

Tomoji Suzuki, F. Tanaka
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引用次数: 1

Abstract

S On the Transglycosidation relating to Riboflavinn by Escherichia coli. (I) • Formation of Riboflavinyl Glucoside Hideo KATAGIRI, Hideaki YAMADA and Kazutami IMAI (Katagiri Laboratory) The Journal of Vitaminology, 3, 264 (1957) Riboflavinyl glucoside has been isolated from reaction mixture composed of riboflavin, maltose and the cell suspension of Esherichia coli. The suitable conditions and the effects of several substances on the formation of riboflavinyl glucoside were studied, and it is ascertained that riboflavin plays the role of specific acceptor of transglycosidation, and concluded that the interaction of the enzyme on isoalloxazine ring of riboflavin molecule would take place in the first step of the reaction. Thus the authors suggest that riboflavin reveals a new biochemical significance in carbohydrate metabolism. Microbiological Assay of Vitamins and Amino Acids by One-dimentional Diffusion Method Tomoji SUZUKI and Fumihiko TANAKA (Suzuki Laboratory) Journal of the Pharmaceutical Society of Japan (Yakugaku Zasshi), 77, 1159 (1957) We designed the one-dimentional diffusion method for microbiological assay of vitamins and amino acids. The agar synthetic medium containing triphenyltetrazoliumchloride (TTC) (50mg/100cc. of medium) and test organisms for example, Lactobacillus arabinosus 17-5 is poured into the test tube which is 75 mm in hight and 5 mm in diameter. After the medium solidified, about 0.1 ml of sample were over it. Following incubation about 12 hours, red zone of reduced TTC were observed. This red zone is proportional to logarithms of concentration of amino acids and vitamins. Using Lactobacillus arabinosus 175, the assay range is as following : biotin 1-100 mr/cc., pantothenic acid and nicotinic acid 0.1-100r/cc., DL-phenylalanine and DL-methionine 15-1000r/cc., L-leucine 60---1000r/cc. This method is distinguished with large range of determination and small amount of medium, still more convenient for routine assay (117 )
一维扩散法测定维生素和氨基酸的微生物含量
大肠杆菌与核黄素相关的转糖苷化研究。(I)•核黄素基葡萄糖苷的形成Hideo KATAGIRI, Hideaki YAMADA和Kazutami IMAI (KATAGIRI实验室)《维生素学杂志》,3,264(1957)从核黄素、麦尔糖和大肠杆菌细胞悬浮液组成的反应混合物中分离出核黄素基葡萄糖苷。研究了几种物质对核黄素基糖苷形成的适宜条件和影响,确定了核黄素是转糖苷化的特异性受体,并得出该酶与核黄素分子异alloxazine环的相互作用将在反应的第一步发生。因此,核黄素在碳水化合物代谢中显示出新的生化意义。本文设计了一种维生素和氨基酸微生物含量测定的一维扩散法。该方法适用于维生素和氨基酸的微生物含量测定。日本药学会杂志(Yakugaku zashi), 77,1159(1957)。琼脂合成培养基中含有三苯基四唑氯(TTC) (50mg/100cc)。例如,将阿拉伯乳杆菌17-5倒入高75毫米、直径5毫米的试管中。培养基凝固后,约有0.1 ml的样品覆盖在上面。孵育约12小时后,观察到TTC减少的红色区域。这个红色区域与氨基酸和维生素浓度的对数成正比。使用阿拉伯乳杆菌175,测定范围如下:生物素1-100 mr/cc。、泛酸、烟酸0.1-100r/cc。dl -苯丙氨酸和dl -蛋氨酸15-1000r/cc。l -亮氨酸60—1000r/cc。该方法的特点是测定范围大,培养基用量少,更便于常规分析(117)。
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