@article{oai:kindai.repo.nii.ac.jp:00005110,
 author = {鎌田,  秀郎},
 issue = {12},
 journal = {近畿大学農学部紀要, Memoirs of the Faculty of Agriculture of Kinki University},
 month = {Jan},
 note = {[Author abstract]In this paper, Aspergillus niger van Tieghem IFO 4414 was used for studying the effect of glutathione, sugar and organic acid on the production of α-amylase by the fungus. Glutathione was added in the incubating medium at various concentrations from 30mg/l to lmg/1. Aspergillus niger was incubated in the medium by shaking culture at 35℃ for 6 days, and the medium was used for determining a-amylase produced by the fungus. It was shown that gultathione from 10mg/l to 5mg/l added in the medium was effective to produce α-amylase by the fungus. On the other hand, lmg/1 glutathione was considerably effective. Glutathione seemed to be associated with the production of or-amylase by the fungus. Glucose, fructose, galactose, mannose, sucrose and maltose were added at the concentration of 5 x 10^<-2> M in the incubating medium which contained 5mg/l glutathione, and gluconate, galacturonate, succinate, citrate, pyruvate, malate, formate, glyoxylate, oxalate, lactate, propionate, α-ketoglutarate, glycollate, fumarate, acetate, acetoacetate and oxaloacetate were added at the concentration of 10^<-2>M in the same incubating medium. As the results, it was shown that sucrose, glucose, fructose, maltose, succinate, citrate, malate, α-ketoglutarate, lactate, fumarate and oxaloacetate were effective to produce α-amylase by he funfus. On the other hand, gluconate, pyruvate and propionate were considerably effective. From these results, it was concluded that these compounds were associated with the production of a-amylase by the fungus in the incubating medium which contained glutathione.[著者抄録]Asoergillus Niger van TIEGHEM IF0 4414におけるα-amylaseの生成にたいするグルタチオンの効果,および糖,有機酸にグルタチオンを添加した場合の効果について検索した。その結果,グルタチオンの添加量においては,10mg～5mg/qの範囲の濃度が効果のあることが認められた。糖類においては,サッカロース,グルコース,フラクトース,マルトースにおいては,グルタチオン添加の効果が認められたが,ガラクトースおよびマンノースにおいては効果があまり認められなかった。有機酸においては,コハク酸,クエン酸,リンゴ酸,α-ケトグルタール酸,乳酸,フマール酸,オキザロ酢酸ではα-amylaseの生成に効果が認められ,グルコン酸,ピルビン酸,プロピオン酸では,かなり効果が認められたが,グルキュロン酸,蟻酸,グリオキシル酸,シュー酸,グリコール酸,アセト酢酸においては,α-amylaseの生成に対するグルタテオンの効果は,あまり認められなかった。, application/pdf},
 pages = {9--15},
 title = {Aspergillus nigerによるα-amylaseの生成にたいするグルタチオンの影響に関する研究 : 各種の糖類および有機酸の効果},
 year = {1979},
 yomi = {カマタ, シュウロウ}
}