{"created":"2023-06-19T11:38:04.660200+00:00","id":5639,"links":{},"metadata":{"_buckets":{"deposit":"0cb83138-d708-4379-b57a-d7bb6b46dc8a"},"_deposit":{"created_by":13,"id":"5639","owners":[13],"pid":{"revision_id":0,"type":"depid","value":"5639"},"status":"published"},"_oai":{"id":"oai:mie-u.repo.nii.ac.jp:00005639","sets":["420:421:422:432"]},"author_link":["12115","12116"],"item_4_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1986-11-15","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"172","bibliographicPageStart":"163","bibliographicVolumeNumber":"13","bibliographic_titles":[{"bibliographic_title":"三重大学水産学部研究報告 = Bulletin of the Faculty of Fisheries, Mie University"}]}]},"item_4_description_14":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_4_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"種々の動物組織・器官に広く分布する酸性プロテアーゼは，細胞顆粒中おもにリソゾームに存在し，細胞内蛋白質の分解に重要な役割を果たしている。Siebert（1962）はほ乳動物に比べ，魚類の死後における魚類の鮮度低下の速さの要図として，後者の高い酸性プロテアーゼ（カテプシン）活性を指摘した。\n　著者らは普通肉および魚類特有の血合肉に存在するリソゾームの性質およびその酵素を生化学的に比較する目的で，一連の研究を行なってきた（上野ら 1978，1981，1986）。その結果，サバ普通肉および血合肉を分画遠心法によって細胞分画した際，分画後のリソゾームの標識酵素として用いたカテプシンD活性が血合肉では高く，普通肉では低い回収率を示す結果を得た（上野ら　1986）。一方，コイ普通肉および血合肉（上野ら 1981），キンギョ普通肉（Bird et al.1969）およびミズテング普通肉（Warrier et al, 1972）では，分画後における同活性の高い回収率を示す結果を報告している。彼らはこれらの事を細胞分画による筋肉中に存在するカテプシンD活性阻害剤の除去が原因であると推論している。それ故，サパ両筋肉間におけるカテプシンD活性の回収率の相違は阻害剤の存在の有無によると考えられるが，また，カテプシンDの酵素学的性質や存在する種々の酸性プロテアーゼ（カテプシンDを含む）の分布の相違も大きな要因と推察される。そこで，本実験ではサバ普通肉および血合肉における酸性プロテアーゼの分布およびニ・三の酵素学的性質について調べた。","subitem_description_type":"Abstract"},{"subitem_description":"The present work was undertaken to investigate the distribution and some enzymatic properties of acid protease in white and red muscles of mackerel.The acid proteases,which had hemoglobin hydrolyzing activity and the optimum pH at 4.0 were separated into six fractions from mackerel muscles by Sephacryl S-200 gel filtration and SI-17 ion exchange chromatography. These fractions of white muscle were disignated as WMs-1,-2 and -3,and those of red muscle were as RMs-1,-2 and -3. The proteases in WM-1 and RMs-1 and -2 were inhibited strongly by pepstain, and those of WMs-2 and -3 and RM-3 by leupeptin.Cathepsins B and C activities were not detected in any of fractions,but cathepsin A activity was sightly in WMs-1,-2 and -3 and RM-1. Consequently, it might be that the proteases in WM-1 and RMs-1 and -2 were carboxyl proteinase such as cathepsin D,and those of WMs-2 and RM-3 were thiol proteinase such as cathepsins L and S. The ratio of carboxyl proteinase activity to thiol proteinase activity in mackerel muscle homogenates was 50:50 for white muscle and 90:10 for red muscles.","subitem_description_type":"Abstract"}]},"item_4_publisher_30":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"三重大学水産学部"}]},"item_4_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0287-5772","subitem_source_identifier_type":"PISSN"}]},"item_4_source_id_9":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN0023428X","subitem_source_identifier_type":"NCID"}]},"item_4_subject_16":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"464","subitem_subject_scheme":"NDC"}]},"item_4_text_18":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Studies of lysosomal enzymes in fish muscle tissue - IV : Distribution and some enzymatic properties of acid protease in white and red muscles of mackerel"}]},"item_4_text_63":{"attribute_name":"ノート","attribute_value_mlt":[{"subitem_text_value":"Agropedia提供データ"}]},"item_4_text_65":{"attribute_name":"資源タイプ（三重大）","attribute_value_mlt":[{"subitem_text_value":"Departmental Bulletin Paper / 紀要論文"}]},"item_4_version_type_15":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"上野, 隆二","creatorNameLang":"ja"},{"creatorName":"Ueno, Ryuji","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"堀口, 吉重","creatorNameLang":"ja"},{"creatorName":"Horiguchi, Yoshishige","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-02-18"}],"displaytype":"detail","filename":"AN0023428X0001308.pdf","filesize":[{"value":"429.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN0023428X0001308.pdf","url":"https://mie-u.repo.nii.ac.jp/record/5639/files/AN0023428X0001308.pdf"},"version_id":"f37ae759-88ae-46f5-9557-ed2a7448daf0"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"acid protease","subitem_subject_scheme":"Other"},{"subitem_subject":"muscle lysosomal enzymes","subitem_subject_scheme":"Other"},{"subitem_subject":"distribution","subitem_subject_scheme":"Other"},{"subitem_subject":"enzymatic properties","subitem_subject_scheme":"Other"},{"subitem_subject":"mackerel","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"魚類筋肉組織のリソゾーム酵素に関する研究 - IV : サバ普通肉および血合肉における酸性プロテーゼの分布と二・三の酵素学的性質について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"魚類筋肉組織のリソゾーム酵素に関する研究 - IV : サバ普通肉および血合肉における酸性プロテーゼの分布と二・三の酵素学的性質について","subitem_title_language":"ja"}]},"item_type_id":"4","owner":"13","path":["432"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2007-06-21"},"publish_date":"2007-06-21","publish_status":"0","recid":"5639","relation_version_is_last":true,"title":["魚類筋肉組織のリソゾーム酵素に関する研究 - IV : サバ普通肉および血合肉における酸性プロテーゼの分布と二・三の酵素学的性質について"],"weko_creator_id":"13","weko_shared_id":-1},"updated":"2023-10-11T07:12:06.701758+00:00"}