[卡氏分枝杆菌及其无类胡萝卜素突变体对H202的耐受性]
[Tolerance to H202 of Mycobacterium carotenum and its carotinoidless mutant].
作者信息
Zobnina V P, Sakharova Z V, Chopiak A M, Borovskaia A A, Rabotnova I L
出版信息
Mikrobiologiia. 1975 Mar-Apr;44(2):294-7.
PMID:1226142
Abstract
Mycobacterium carotenum is more tolerant to the action of hydrogen peroxide than its white, carotenoidless mutant. This elevated tolerance to H2O2 correlates with a higher content of DNA, RNA, and polysaccharides in the cells; it is not related to the content of proteins and lipids, or to the level of the catalase and peroxidase activity.
摘要
与白色、无类胡萝卜素的突变体相比，类胡萝卜素分枝杆菌对过氧化氢的作用更具耐受性。这种对过氧化氢的耐受性增强与细胞中DNA、RNA和多糖含量较高有关；与蛋白质和脂质的含量以及过氧化氢酶和过氧化物酶的活性水平无关。
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