(第 4 報)馬の脾臟鉄蛋白について(生体内の鉄及び含鉄成分に関する研究)

(1) 電気泳動分析によつて, 0.9% NaCl soluble及びwater solubleなhorse spleen proteinはcomponent I. II. III. IVから成り立つていることを確認した。(2) Component I. II. III. IVのmobilityを4℃, N/10 phosphate buffer solution (ionic strength μ=0.1,pH=8.0)に於て測定算出した。(3) horse spleen proteinからferritinを分別単離するには, その食塩抽出液及び水抽出液を50℃で10分間熱処理した後, 食塩或は硫安の分別沈澱を行えばよいことを確認したと同時に前処理を行わずに, 直接硫安による分別沈澱のみを行つてもferritinは得られることを確めた。(4) 分離したferritinは電気泳動的に均一であり, そのmobilityは4℃, N/10 phosphate buffer solution (μ=0.1 pH=8.0)に於て-6.2×(10)^(cm)^2 (volt)^1 (sec)^であり, その鉄含有量は, 蛋白中21.21%であつて然も全部の鉄がferric stateであることを確認した。(5) 著者等によつて分別された, horse spleen proteinはferritinとcomponent IIを除いて他はdi-及びtri-component proteinであつた。(6) 50℃10分の加熱処理によつて, component I. II. IVは不可逆的に凝固し, component IIIは凝固せぬことを確認した。(1) I have realized, 0.9%-NaCl-soluble and water-soluble protein of horse spleen are compose of component I. II. III. IV by electrophoretic analysis. (2) I have calculated the mobility of component I. II. III. IV at 4℃, N/10 phosphate buffer (μ=0.1 pH=8.0) (3) To isolate the ferritin from horse spleen protein it can obtain by the fractionated precipitation of NaCl or (NH_4)_2SO_4 after the NaCl-extract or water-extract of spleen protein warm at 50℃ for 10 mins, or without it, it can obtain only by the way of fractionated precipitation of (NH_4)_2SO_4. (4) I have realized, the ferritin is homogeneous electrophoretically and the mobility of it is -62×(10)^(cm)^2 (volt)^ (sce)^ at 4℃, N/10 phosphate buffer solution (μ=0.1 pH=8.0) and iron content of it is 21.21% against protein and the form of ferritin iron is all ferric state. (5) I have realized, the protein which is except component II and ferritin which is fractionated from horse spleen protein by the author is di-or tri-component protein. (6) I have decided, component I. II. IV is coagulate irreversible and component III is not coagulate in the state of warm at 50℃ for 10 mins

牛乳過酸化酵素について(其の 2)(生体内の鉄及び含鉄成分に関する研究)

冬期牛乳より硫安による分別沈澱, Na_2B_4O_7 10H_2O及acetone処理, Ca_3(PO_4)_2 gel吸着等の操作によつてI.N. 2250の極めて高活度のlactoperoxidaseを分離した。We isolated lactoperoxidase from cow\u27s winter milk by means of fractionation with ammonium sulphate, sodium tetraborate and aceton, and adsorption method with tricalciumphosphate. Then we obtained the highly active lactoperoxidase preparation which had the activity of I.N.=2250

(第 3 報)葉緑体中の鉄について(生体内の鉄及び含鉄成分に関する研究)

(1) 大阪白菜からchloroplastを単離し, その化学組成, 並びに鉄の形態を明にした。(2) 葉部の鉄はchloroplastに集中して存在することを認めた。(3) chloroplast protein中のFe : Nの比は略1 : 100であつた。(4) chloroplast protein中, 電気透析によつて, 半透膜外に出る鉄はwater soluble NaCl soluble, NaOH soluble proteinの順に多く, 膜内に残る鉄は, この順に少かつた。(5) chloroplastは全鉄の約25%のhemin-Feを含有していた。(6) chloroplastのamino-acid分布から, mono-amino acid-Nが多くarginine. cystine-Nが多くarginine. cystine-Nの含量が高いことを認めた。(1) I have isolated chloroplast from Osakasirona and proved chemical com osition and form of iron in it. (2) I have realized the iron in leaf is concentrate in it\u27s chloroplast. (3) I have realized ratio of Fe : N in the chloroplast protein is 1 : 100. (4) I have realized the iron produce from membrane by electrodialysis increases in order water-soluble NaCl-soluble and NaOH-soluble protein and the iron remains in membrane decreases in order water-soluble NaCl-soluble and NaOHsoluble protein. (5) I have realized hemin-iron of about 25% of total iron is contain in its chloroplast. (6) I have realized monoamino acid-N is much quantity and content of arginine, cystin-N is high by distribution on amino acid of chloroplast

(第 2 報)葉部に於ける鉄の形態並に水稻の生育各期に於ける鉄の消長について(生体内の鉄及び含鉄成分に関する研究)

(1) 小松葉, 菠薐草の各部位の鉄の含量を定量し, 葉部に多いことを認めた。(2) 小松葉の葉部から水及びアルカリで抽出される鉄は, 約45%であつて, その中25%はアルカリ可溶部に含まれ, 流水透析によつて, 膜外に出る鉄は, 約53%であつたが, CCl_3COOH処理によつて有機形態と考へられる鉄は, 約78%存在した。(3) chloroplastと考へられる部分に約20%の鉄を含有してるた。(4) 穗孕初期より枯熟期に至る迄の, 水稻各部の鉄及びchlorophyllを定量した結果, chlorophyllは漸減し, 葉, 莖, 根の鉄は開花時に順次穂に移動して行くことを認めた。(1) I have determined the quantity of iron in the every part of Komatsuna and Spinach, and realized those lieves contains much quantity of iron. (2) I have realized the iron which is extract from leaf of Komatsuna is 45%, and 25% of them is contains in alkali soluble portion and 53%-iron produce from membrane by mean of dialysis and 78%-iron is seem organic form by the treatment of CCl_3COOH. (3) I have realized 20%-iron is contains in the portion of chloroplast (to be think so). (4) I have realized by determination of iron and chlorophyll of the Or za Sativa L. on various kinds of period of growing chlorophyll is gradually decrease and the iron of leaf, stem and root moves to ear by degrees at the time of blossom

アミノ酸と鉄との affinity について(生体内の鉄及び含鉄成分に關する研究)

(1) amino acidとFe^, Fe^との混合試料について, 4種のsolventを用いてpaperchromatographyを行い, amino acidとFe^, Fe^との親和力について推論した。(2) amino acidのR_FはFe^, Fe^の共存によつて変動し, ninhydrin反応も亦異常を示した。We have discussed on affinity of amino acids against iron by method of paperchromatography, and realized R_F values of amino acids were changed and ninhydrin reaction of amino acids indicated unusual color by existence of iron

カードランゲルのゲル化機構について(農芸化学部門)

カードランゲルをガラス製オートクレーブ中で加熱しながらゲルに生じる変化を観察した。その結果, ゲル濃度に依存するが, カードランゲルは140∿160℃で融解することを見出した。また, 温度変化に伴なうゲル構造の変化をX線回折, 酵素による消化性, ゲル強度などの面から追跡した。これらの結果からカードランゲルのゲル化機構について考察を行ない, カードランゲルのゲル化は高分子の結晶化過程で良く説明できることを示した。Curdlan gel were submitted to high temperature treatment in a glass-vessel autoclave. The gel were seen to be melted sharply at temperatures 140∿160℃ depending on the gel concentrations. Crystallinities of the gels were estimated by means of an X-ray diffraction method and an enzymatic digestion of powders prepared from the gels. From these results, the process of the gel formation of curdlan seems to be well interpreted by assuming polymer crystallization