Abstract
ON EXTRACTS OF CARP SPLEEN AND THEIR EFFECT ON CARBOXYLASE AND COCARBOXYLASE
Highlights
The amount of thiamine remaining intact after incubation with the carp spleen extract at 37” and pH 7.4 was determined by measuring the light absorption of the xylene extract of the pink diazo compound formed with the reagent in a Klett-Summerson photoelectric calorimeter with a light filter having preferential transmission at 420 rnp
In the experiments dealing with the effect of the carp spleen extracts on yeast carboxylase and cocarboxylase, the enzyme or coenzyme activity remaining after incubation with the spleen extract was det,ermined manometrically in the usual manner [7, 8]
Yeast carboxylase in different states and degrees of purity is appreciably inhibited by treatment with saline carp spleen extracts containing the thiamine-destroying Chastek paralysis factor
Summary
STERN* (From the Overly Biochemical Research Foundation, New York). Studies on the mechanism of glycerol fermentation in this laboratory have led to the demonstration that yeast carboxylase may be inhibited, under certain conditions, by bisulfite [1]. When it became desirable to employ inhibitors of a greater specificity than bisulfite, Dr S. Ochoa directed our attention to the recent work on the inactivation of thiamine by fish tissue [2, 3]. Inasmuch as carboxylase is a diphosphothiaminemagnesium-protein [4, 5], it seemspossible and probable that cocarboxylase (thiamine diphosphate) is attacked by the enzymatic principle, present in fresh carp tissues, in a manner analogous to thiamine.
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
