卵黄レシチンのハブ毒およびすい臓リパーゼによる酵素分解について

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  • 卵黄レシチンのハブ毒およびすい臓リパーゼによる酵素分解について(農芸化学部門)
  • ランオウ レシチン ノ ハブ ドク オヨビ スイゾウ リパーゼ ニ ヨル コウソ ブンカイ ニ ツイテ
  • Enzymic hydrolysis of egg lecithin by Trimeresurus flavoviridis venom and a pancreatic lipase preparation (Agricultural Chemistry)

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By means of Trimeresurus flavoviridis venom and a pancreatic lipase preparation, the location of the fatty acids in egg lecithin and in egg lysolecithins prepared by enzymic and chemical hydrolysis has been studied. Fatty acids and phosphorylcholine were principally liberated from the egg lecithin by the pancreatic lipase preparation, leading to the formation of lysolecithins and di-and monoglycerides. The major components of the monoglycerides were β-monoglycerides. In this lipase hydrolysis, the predominance of saturated acids in the liberated fatty acids and of unsaturated acids in monoglycerides and lysolecithins was observed in contrast to the hydrolysis of lecithin by the snake venom which removed most of the component unsaturated acids. By oxidation with bromine, the lysolecithin obtained by venom hydrolysis gives a carbonyl compound which seems to be probably β-ketolysolecithin. These results show that the venom enzyme specifically hydrolyzes the β-linked fatty acids, and therefore the saturated fatty acids are located mainly on the α'-position, while the unsaturated acids are mainly on the β-position of egg lecithin.

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