ISOLATION,CRYSTALLIZATION, AND PROPERTIES OF PEPSIN INHIBITOR

A method has been described for the isolation and crystallization of swine pepsin inhibitor from swine pepsinogen. Solubility experiments and fractional recrystallization show no drift in specific activity. The reversible combination of pepsin with the inhibitor was found to obey the mass law. The inhibitor is quite specific, failing to act on other proteolytic and milk clotting enzymes. The inhibitor is destroyed by pepsin at pH 3.5. Chemical and physical studies indicate that the inhibitor is a polypeptide of approximately 5,000 molecular weight with an isoelectric point at pH 3.7. It contains arginine, tyrosine, but no tryptophane and has basic groups in its structure.     

CRYSTALLINE PEPSIN : III. PREPARATION OF ACTIVE CRYSTALLINE PEPSIN FROM INACTIVE DENATURED PEPSIN

1. Pepsin solutions which have been completely denatured and inactivated by adjusting to pH 10.5 recover some of their activity when titrated to about pH 5.4 and allowed to stand at 22°C. for 24 to 48 hours. 2. Control experiments show that this inactivation and reactivation are probably not due to the effect of any inhibiting substance. 3. A method of isolation of the reactivated material has been worked out. 4. The reactivated material recovered in this way is a protein with the same general solubility, the same crystalline form, and the same specific proteolytic activity as the original crystalline pepsin. 5. This furnishes additional proof that the proteolytic activity is a property of the protein molecule.     

INACTIVATION OF PEPSIN BY IODINE AND THE ISOLATION OF DIIODO-TYROSINE FROM IODINATED PEPSIN

In the presence of iodine at pH 5.0–6.0 a solution of pepsin absorbs iodine and the specific proteolytic activity of the solution decreases. The activity is less than 1 per cent of the original activity when the number of iodine atoms per mol of pepsin is 35–40. If the pH is 4.5 or less, iodine reacts very slowly and there is a correspondingly slower loss in activity. Glycyl tyrosine reacts with iodine in a manner similar to pepsin. Experiments were performed to determine the extent to which oxidation of pepsin by iodine occurs during iodination, and if such oxidation were responsible for the loss in enzymatic activity. Although the results were not absolutely decisive, there seems to be no appreciable oxidation taking place during iodination and no relationship between the slight oxidation and loss in peptic activity. From a dialyzed preparation of completely iodinated pepsin which was inactive and contained 13.4 per cent bound iodine, 82 per cent of the iodine was obtained in a solution which analyzed as a solution of diiodo-tyrosine. Because of the presence of a material which contained no iodine and prevented quantitative crystallization, only 53 per cent of the iodine containing substance could be crystallized. This 53 per cent was, however, identified as diiodo-tyrosine. The part of the titration curve which in pepsin and most proteins represents the phenolic group of tyrosine was, in the curve for iodinated pepsin, shifted toward the acid region as expected. From these results, it appears that the loss in proteolytic activity of pepsin, when treated with iodine under the specified conditions, is due to the reaction of the iodine with the tyrosine in pepsin.     

INACTIVATION OF PEPSIN BY IODINE : II. ISOLATION OF CRYSTALLINEl-MONO-IODOTYROSINE FROM PARTIALLY IODINATED PEPSIN

1. Pepsin solutions were iodinated at pH 5.0–6.0 until 10–20 per cent of the activity was lost and 1/20 (0.7 per cent) of the saturating amount of iodine had been introduced into the protein molecule. After alkaline hydrolysis 65 per cent of the original iodine was accounted for as mono-iodotyrosine although only 42 per cent was isolated as a crystalline product. No evidence was obtained to support the possibility that any group other than tyrosine in pepsin was iodinated. 2. Some of the properties of the crystalline l-mono-iodotyrosine were determined and compared to those of di-iodotyrosine. 3. One iodinated pepsin preparation was crystallized. The crystal form was the same as that of the original pepsin. A solubility curve of the crystals demonstrated that it was very different from pepsin and had nearly constant solubility.     

CRYSTALLINE PEPSIN : V. ISOLATION OF CRYSTALLINE PEPSIN FROM BOVINE GASTRIC JUICE

1. A method has been described for isolating a crystalline protein with high proteolytic activity from bovine gastric juice by means of precipitation with magnesium sulfate and fractionation of the precipitate with acetone and magnesium sulfate. 2. The crystalline protein obtained in this way has the same crystalline form, optical activity, and specific activity, as determined by a number of methods, as does the crystalline protein previously isolated from swine gastric mucosa. 3. The solubility of the two preparations, however, is additive so that they are different although very closely related proteins.     

ELECTROPHORESIS OF PEPSIN

1. A number of pepsin solutions containing several protein components have been studied by the electrophoresis method. All samples show a homogeneous boundary moving to the anode at pH 4.4. 2. The activity of this material may be higher than that of the original solution on the basis of total nitrogen but is the same as that of the original solution on the basis of protein nitrogen. 3. There is no separation of the various protein components under these conditions. 4. The apparent isoelectric point at pH 2.7, previously obtained by the collodion particle method is due to the presence of decomposition products. Pure crystalline pepsin, free from decomposition products, is always negatively charged.     

FRACTIONATION OF PEPSIN : I. ISOLATION OF CRYSTALLINE PEPSIN OF CONSTANT ACTIVITY AND SOLUBILITY FROM PEPSINOGEN OR COMMERCIAL PEPSIN PREPARATIONS. II. PREPARATION OF A LESS SOLUBLE FRACTION. III. SOLUBILITY CURVES OF MIXTURES OF THE SOLUBLE AND INSOLUBLE FRACTIONS. IV. PREPARATION OF HIGHLY ACTIVE PEPSIN FROM PEPSINOGEN

1. Solubility curves of crude pepsin preparations indicate the presence of more than one protein. 2. One of these proteins has been isolated and crystallized and found to have constant activity and constant solubility in several solvents. 3. The solubility measurements are complicated by the unstable nature of the protein and the fact that in certain solvents the solubility of the protein is markedly affected by the presence of non-protein nitrogen decomposition products while in others this is not the case. 4. A more insoluble protein has been prepared of lower solubility and lower activity, as measured by hemoglobin digestion. The activity, as measured by the digestion of other proteins, is about the same as the more soluble fraction. This insoluble fraction does not have constant solubility. 5. Mixtures of the insoluble and the soluble fractions give preparations having rounded solubility curves typical of solid solutions and resembling very closely those of the original preparation. 6. A small amount of pepsinogen and pepsin from pepsinogen has been separated which has nearly twice the enzymatic activity on hemoglobin as does the most active pepsin previously isolated.     

KINETICS OF THE FORMATION OF PEPSIN FROM SWINE PEPSINOGEN AND IDENTIFICATION OF AN INTERMEDIATE COMPOUND

A study of the kinetics of the transformation of swine pepsinogen into pepsin under a variety of conditions has been made. The results show that the transformation as a whole is essentially autocatalytic in nature under all conditions. Evidence is presented to show the existence of a compound intermediate between pepsinogen and pepsin. This compound was found to be a reversibly dissociable complex of pepsin and a low molecular weight inhibitor. Some of the general properties of the intermediate compound and of the inhibitor have been examined.     

TRANSFORMATION OF SWINE PEPSINOGEN INTO SWINE PEPSIN BY CHICKEN PEPSIN

Activation of swine pepsinogen with chicken pepsin results in the formation of swine pepsin. Activation of chicken pepsinogen with swine pepsin results in the formation of chicken pepsin. The structure responsible for the species specificity of the enzyme is therefore present in the inactive precursor.     

CRYSTALLINE ACETYL DERIVATIVES OF PEPSIN

Crystalline pepsin has been acetylated by the action of ketene in aqueous solution at pH 4.07–5.5. As acetylation proceeds the activity decreases, the decrease being more rapid at pH 5.0–5.5 than at 4.0–4.5. Three acetyl derivatives have been isolated from the reaction mixture and obtained in crystalline form. The crystal form of these derivatives is similar to that of pepsin. Fractionation and solubility determinations show that these preparations are not mixtures or solid solutions of the original pepsin with an inactive derivative. A compound which contains three or four acetyl groups and which has lost all of its original primary amino groups can be isolated after short acetylation. It has the same activity as the original pepsin. A second derivative containing six to eleven acetyl groups has also been isolated. It has about 60 per cent of the activity of the original pepsin. A third derivative having twenty to thirty acetyl groups and about 10 per cent of the activity of original pepsin can be isolated after prolonged acetylation. The 60 per cent active derivative on standing in strong acid solution loses some of its acetyl groups and at the same time regains the activity of the original pepsin. The compound obtained in this way is probably the same as the completely active three acetyl derivative obtained by mild acetylation. These results show that acetylation of three or four of the primary amino groups of pepsin causes no change in the specific activity of the enzyme but that the introduction of acetyl groups in other parts of the molecule results in a marked loss in activity. The solubilities, amino nitrogen content, acetyl content, isoelectric point, and the specific activity have been determined by a variety of methods and found to be different from the corresponding properties of crystalline pepsin. The pH-activity curves, acid and alkali inactivation, and titration curves were not significantly different from the same respective properties of pepsin.     

从废弃啤酒酵母细胞提取乙醇脱氢酶的新工艺

用细胞破碎与两水相萃取相结合的新工艺从废弃的啤酒酵母细胞中提取乙醇脱氢酶,探讨了影响破碎萃取效率的因素,确定了破碎萃取的最佳工艺条件     

从绞股兰分出的二种达吗烷醇新皂甙(文摘)

<正> 绞股兰(Gynostemma pentaphyllum Makino)为葫芦科多年生草质藤本植物,分布于日本、朝鲜、东南亚和中国(广西龙州、那坡、都安、大瑶山、大苗山、临桂、灵川、龙胜也有——译者注)。日本曾用作甜味剂。作者从该植物地上部分的“低极性皂甙”中分出两种新皂甙,命名为绞股兰皂甙(gynosoponin)TN-1:C_(36)H_(62)O_9·3/2H_2O,mp 168     

ACETYLATION OF TYROSINE IN PEPSIN

Crystalline 60 per cent active acetyl pepsin has 7 acetyl groups per mol of pepsin, 3 of which are readily hydrolyzed in acid at pH 0.0 or in weak alkali at pH 10.0. The tyrosine-tryptophane content of this acetylated pepsin, measured colorimetrically, is less than pepsin by three tyrosine equivalents. Hydrolysis at pH 0.0 or pH 10.0 of the 3 acetyl groups results in a concomitant increase in the number of tyrosine equivalents. In the pH 0.0 hydrolysis experiment there is also a simultaneous increase in specific activity. The phenol group of glycyl tyrosine is acetylated by ketene under the conditions used in the acetylation of pepsin and the effect of pH on the rate of acetylation is similar in the two cases. It is concluded that the acetyl groups in the 60 per cent active acetyl pepsin, which are responsible for the decrease in specific enzymatic activity, are 3 in number and are attached to 3 tyrosine phenol groups of the pepsin molecule.     

ABSORPTION OF PEPSIN BY CRYSTALLINE PROTEINS

Crystalline proteins, such as edestin or melon globulin, remove pepsin from solution. The pepsin protein is taken up as such and the quantity of protein taken up by the foreign protein is just equivalent to the peptic activity found in the complex. The formation of the complex depends on the pH and is at a maximum at pH 4.0. An insoluble complex is formed and precipitates when pepsin and edestin solutions are mixed and the maximum precipitation is also at pH 4.0. The composition of the precipitate varies with the relative quantity of pepsin and edestin. It contains a maximum quantity of pepsin when the ratio of pepsin to edestin is about 2 to 1. This complex may consist of 75 per cent pepsin and have three-quarters of the activity of crystalline pepsin itself. The pepsin may be extracted from the complex by washing with cold N/4 sulfuric acid. If the complex is dissolved in acid solution at about pH 2.0 the foreign protein is rapidly digested and the pepsin protein is left and may be isolated. The pepsin protein may be identified by its tyrosine plus tryptophane content, basic nitrogen content, crystalline form and specific activity.     

THE ULTRAVIOLET ABSORPTION SPECTRUM OF PEPSIN

The ultraviolet absorption spectrum of Northrop''s pure crystalline pepsin has been determined. The curve of calculated molecular extinction coefficients is given. There is noted a general resemblance of the absorption curve for pepsin to that for urease and tyrosine; the absorption band is maximum at 2750–2800 Å.µ., minimum near 2500. A slight hump on either side of the peak of the extinction curve may be significant.