BIOGENESIS OF RIBOFLAVIN IN GREEN LEAVES : (IV) ACTIVATION AND STABILIZATION OF RIBOFLAVIN SYNTHETHASE

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  • MITSUDA Hisateru
    Laboratory of Nutritional Chemistry, Faculty of Agriculture, Kyoto University
  • KAWAI Fumio
    Laboratory of Nutritional Chemistry, Faculty of Agriculture, Kyoto University
  • TSUGE Haruhito
    Laboratory of Food Analytical Chemistry, Faculty of Nutrition, Kobe-Gakuin University

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Other Title
  • 緑葉におけるリボフラビン生合成にかんする研究 : (IV)リボフラビン合成酵素の活性化と安定化
  • 緑葉におけるリボフラビン生合成にかんする研究-4-リボフラビン合成酵素の活性化と安定化
  • リョク ヨウ ニ オケル リボフラビン セイゴウセイ ニ カンスル ケンキュウ 4 リボフラビン ゴウセイ コウソ ノ カッセイカ ト アンテイカ

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Abstract

Riboflavin synthetase which is widely spread in plants and microorganisms catalyzes the formation of riboflavin from 6,7-dimethyl-8-ribityllumazine. In the progress of purification, this enzyme preparation is rapidly inactivated in solution. It was found that the enzyme was activated and stabilized by certain reducing agents such as Na_2S0_3 and dithiothreitol in the present work. Activation of the enzyme by the addition of both Na_2S0_3 (10mM) and dithiothrertol (10mM) for 2hr at 2℃ showed about 53% as compared with the system in which reducing agents were absent. Maximum concentration of Na2S03 and dithiothreitol for the production of riboflavin was 5〜10 mM. The enzyme solution in which Na_2S0_3 (10mM) and dithiothreitol (5mM) were added, was well preserved for ten days at 2℃, while in the absence of reducing agents, this activity was lost by half times and it was impossible to regain the lost activity by adding Na_2S0_3 and dithiothreitol before the reaction-start.

Journal

  • VITAMINS

    VITAMINS 40 (4), 271-275, 1969

    THE VITAMIN SOCIETY OF JAPAN

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