Ｌ‐アルギニンのＪ１ファージに対する不活化作用

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  • Inactivating-Effect of L-Arginine on Phage J1
  • L アルギニン ノ J1 ファージ ニ タイスル フカツカ サヨウ

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The inactivating-effect of L-arginine (Arg) on phage was investigated, using phage J1 of Lactobacillus casei as a model.<br> The inactivation of phage by Arg was irreversible. The rate of inactivation was dependent on the concentration of Arg, being maximum at 0.1M. It was also dependent on pH, being maximum at pH 8, and on temperature, being nil at 0_??_4°C, but progressively more rapid from 20°C to 46°C. The addition of metal cations (Na+, K+, Mg2+, Mn2+, Ca2+ etc.), acidic amino acids, or nucleotides into the reaction mixture inhibited the inactivation of phage by Arg. In contrast, basic amino acids enhanced it. Chelating agents, neutral amino acids, bases, or nucleosides little affected the inactivation. The interaction of Arg with the DNA extracted from phage J1 was observed, but the protein moiety of the phage had little interaction with Arg. Nα-Acetyl-Arg, NG-nitro-Arg, Arg methyl ester exhibited no inactivating-effect, whereas NG-nitro-Arg methyl ester exhibited weak inactivating-effect and Nα-benzoyl-Arg methyl ester exhibited strong effect.<br> The above results suggest that the interaction of the guanidino group of Arg with the phosphate residues of phage DNA is primarily responsible for the inactivation of phage.<br> Sucrose and CsCl density gradient centrifugation analyses and electron microscopic observations of the Arg-inactivated phage revealed the release of phage DNA from its protein covering.

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