The coli-tryptophan-indole reaction: Essential structural conditions for the enzymic degradation of tryptophan to indole.
作者信息
Baker J W, Happold F C
机构信息
The Department of Organic Chemistry and the Biochemical Laboratories, Department of Physiology, The University, Leeds.
出版信息
Biochem J. 1940 May;34(5):657-63. doi: 10.1042/bj0340657.
Abstract
摘要
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The coli-tryptophan-indole reaction: Essential structural conditions for the enzymic degradation of tryptophan to indole.大肠杆菌-色氨酸-吲哚反应：色氨酸酶促降解为吲哚的基本结构条件。
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Effects of alpha-deuteration and of aza and thia analogs of L-tryptophan on formation of intermediates in the reaction of Escherichia coli tryptophan indole-lyase.α-氘代以及L-色氨酸的氮杂和硫杂类似物对大肠杆菌色氨酸吲哚裂解酶反应中中间体形成的影响。
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Production L-tryptophan by Escherichia coli cells.大肠杆菌细胞生产L-色氨酸。
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Suggested mechanism for the enzymic breakdown of tryptophan to indole.色氨酸酶促降解为吲哚的推测机制。
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Benzimidazole analogs of (L)-tryptophan are substrates and inhibitors of tryptophan indole lyase from Escherichia coli.苯并咪唑类似物（L）-色氨酸是色氨酸吲哚裂解酶的底物和抑制剂来自大肠杆菌。
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Reversibility of the tryptophanase reaction: synthesis of tryptophan from indole, pyruvate, and ammonia.色氨酸酶反应的可逆性：由吲哚、丙酮酸和氨合成色氨酸。
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引用本文的文献
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The tryptophanase-tryptophan reaction: 8. The mode of formation of indole.色氨酸酶-色氨酸反应：8. 吲哚的形成方式。
Biochem J. 1947;41(3):426-31.
2
The tryptophanase-tryptophan reaction: 7. Further evidence regarding the mechanism of the enzymic degradation of tryptophan to indole: criticism of the theory that beta-o-aminophenylacetaldehyde is the indole-forming intermediate.色氨酸酶-色氨酸反应：7. 关于色氨酸酶促降解为吲哚机制的进一步证据：对β-o-氨基苯乙醛是吲哚形成中间体这一理论的批判。
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Indole formation in Bacterium coli commune.普通大肠杆菌中吲哚的形成。
Biochem J. 1942 Apr;36(3-4):306-10. doi: 10.1042/bj0360306.
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The tryptophanase-indole reaction: Some observations on the production of tryptophanase by Esch. coli; in particular the effect of the presence of glucose and amino acids on the formation of tryptophanase.色氨酸酶 - 吲哚反应：关于大肠杆菌产生色氨酸酶的一些观察；特别是葡萄糖和氨基酸的存在对色氨酸酶形成的影响。
Biochem J. 1941 Jan;35(1-2):207-12. doi: 10.1042/bj0350207.
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ENZYMES CONCERNED IN THE PRIMARY UTILIZATION OF AMINO ACIDS BY BACTERIA.细菌对氨基酸的初级利用中涉及的酶
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The tryptophanase-tryptophan reaction; the nature of the enzyme-coenzyme-substrate complex.色氨酸酶-色氨酸反应；酶-辅酶-底物复合物的性质
Biochem J. 1954 Jul;57(3):369-74.
本文引用的文献
1
Indole formation by Bacterium coli: The breakdown of tryptophan by washed suspensions of Bacterium coli.大肠杆菌产生吲哚：用洗涤过的大肠杆菌悬浮液对色氨酸的分解。
Biochem J. 1935 Mar;29(3):640-8. doi: 10.1042/bj0290640.
2
The synthesis of indole-3-aldehyde and its homologues.吲哚 - 3 - 甲醛及其同系物的合成。
Biochem J. 1935 Mar;29(3):555-61. doi: 10.1042/bj0290555.
3
The quantitative determination of indole in bacterial cultures.细菌培养物中吲哚的定量测定。
Biochem J. 1934;28(4):1171-3. doi: 10.1042/bj0281171.
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