{"created":"2022-01-27T02:50:20.224113+00:00","id":2003162,"links":{},"metadata":{"_buckets":{"deposit":"dd7a4bdb-6b7e-44e1-98fb-50158dacce30"},"_deposit":{"id":"2003162","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"2003162"},"status":"published"},"_oai":{"id":"oai:u-ryukyu.repo.nii.ac.jp:02003162","sets":["1642837622505:1642837905044:1642837911830","1642838403551:1642838407312"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_1551255647225":"泡盛酵母の L-ロイシン : α-ケトグルタル酸トランスアミナーゼ(農芸化学科)","subitem_1551255648112":"ja"},{"subitem_1551255647225":"L-Leucine : α-ketoglutarate transaminase of the strain AY-634 of awamori yeast (Department of Agricultural Chemistry)","subitem_1551255648112":"en"}]},"item_1617186419668":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"当山, 清善","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"与那覇, 和雄","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"石原, 昌信","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"儀間, 勝","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"Toyama, Seizen","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Yonaha, Kazuo","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Ishihara, Masanobu","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Gima, Masaru","creatorNameLang":"en"}]}]},"item_1617186476635":{"attribute_name":"Access Rights","attribute_value_mlt":[{"subitem_1522299639480":"open access","subitem_1600958577026":"http://purl.org/coar/access_right/c_abf2"}]},"item_1617186626617":{"attribute_name":"Description","attribute_value_mlt":[{"subitem_description":"酵母のL-ロイシン : α-ケトグルタル酸トランスアミナーゼ活性を調べた結果, 本酵素活性が各種の醸造用酵母に存在することがわかった。高い活性が泡盛醪から分離された泡盛酵母AY-634菌株で得られたので, 本菌株を用いて酵素の性質を調べた。本菌株をペプトンーグルコース培地で振とう培養してえた菌体の無細胞抽出液はL-ロイシンとα-ケトグルタル酸からL-グルタミン酸とα-ケトイソカプロン酸を生成するアミノ基転移反応を触媒した。培地にL-ロイシンを加えても活性の増加はみられなかったが, 本菌株を麹抽出液培地で培養すると高い活性が得られた。本酵素はL-イソロイシン, L-バリン, L-スレオニンおよびL-フェニールアラニンのアミノ基転移反応も触媒した。本酵素の反応至適pHは8.0で, 至適温度は40℃であった。本酵素はピリドキサールー5'-リン酸の存在下で熱に安定であった。","subitem_description_type":"Other"},{"subitem_description":"The activity of L-leucine : α-ketoglutarate transaminase was distributed in various strains of brewer's yeasts. A high activity of the enzyme was found in the strain AW-634 of awamori yeast isolated from awamori mash, and the strain was chosen for characterization of the enzyme. The cell-free extract of the strain grown on peptone-glucose medium with shaking catalyzed the transamination reaction between L-leucine and α-ketoglutarate to produce L-glutamate and α-ketoisocaproate. The enzyme activity was not enhanced by addition of L-leucine to the medium. When the strain was grown on koji-extract medium with stationary culture, the strong activity was obtained. The enzyme also catalyzed the transamination of L-isoleucine, L-valine, L-threonine and L-phenylalanine to α-ketoglutarate. The pH and temperature optima for the activity were 8.0 and 45℃, respectively. The enzyme was heat stable at pH 8.0 in the presence of pyridoxal 5'-phosphate.","subitem_description_type":"Other"},{"subitem_description":"紀要論文","subitem_description_type":"Other"}]},"item_1617186643794":{"attribute_name":"Publisher","attribute_value_mlt":[{"subitem_1522300295150":"ja","subitem_1522300316516":"琉球大学農学部"}]},"item_1617186702042":{"attribute_name":"Language","attribute_value_mlt":[{"subitem_1551255818386":"jpn"}]},"item_1617186783814":{"attribute_name":"Identifier","attribute_value_mlt":[{"subitem_identifier_type":"HDL","subitem_identifier_uri":"http://hdl.handle.net/20.500.12000/4152"}]},"item_1617186920753":{"attribute_name":"Source Identifier","attribute_value_mlt":[{"subitem_1522646500366":"ISSN","subitem_1522646572813":"0370-4246"},{"subitem_1522646500366":"NCID","subitem_1522646572813":"AN00250548"}]},"item_1617186941041":{"attribute_name":"Source Title","attribute_value_mlt":[{"subitem_1522650068558":"ja","subitem_1522650091861":"琉球大学農学部学術報告"},{"subitem_1522650068558":"en","subitem_1522650091861":"The Science Bulletin of the Faculty of Agriculture. University of the Ryukyus"}]},"item_1617187056579":{"attribute_name":"Bibliographic Information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1979-12-11","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"26","bibliographicPageEnd":"133","bibliographicPageStart":"125"}]},"item_1617258105262":{"attribute_name":"Resource Type","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_1617265215918":{"attribute_name":"Version Type","attribute_value_mlt":[{"subitem_1522305645492":"VoR","subitem_1600292170262":"http://purl.org/coar/version/c_970fb48d4fbd8a85"}]},"item_1617605131499":{"attribute_name":"File","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","filename":"KJ00000162002.pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://u-ryukyu.repo.nii.ac.jp/record/2003162/files/KJ00000162002.pdf"},"version_id":"3294795b-2f61-444c-a34f-8dd5f5201ab9"}]},"item_title":"泡盛酵母の L-ロイシン : α-ケトグルタル酸トランスアミナーゼ(農芸化学科)","item_type_id":"15","owner":"1","path":["1642837911830","1642838407312"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2008-02-14"},"publish_date":"2008-02-14","publish_status":"0","recid":"2003162","relation_version_is_last":true,"title":["泡盛酵母の L-ロイシン : α-ケトグルタル酸トランスアミナーゼ(農芸化学科)"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-10-31T01:16:42.657170+00:00"}