Department of Bacteriology and Immunology of Harvard University Medical School, Boston, and the Department of Bacteriology and Immunology of Vanderbilt University Medical School, Nashville.
J Exp Med. 1926 Jul 31;44(2):215-26. doi: 10.1084/jem.44.2.215.
A study has been made of the oxidation and reduction of the hemotoxin of the Welch bacillus. The oxidation of the lysin results in the loss of its hemolytic activity. The "inactive" oxidation product of the Welch lysin may be reversed to the "active" lysin by treatment with biological or chemical reducing agents. The lysin, both in its reduced and oxidized form, is irreversibly inactivated by the same heat treatment. The pH of the system is an important factor in the oxidation of the lysin, the process proceeding much more rapidly at a pH above 7.0.
对 Welch 杆菌溶血素的氧化还原进行了研究。溶菌素的氧化导致其溶血活性丧失。用生物或化学还原剂处理，Welch 溶菌素的“无活性”氧化产物可逆转为“有活性”的溶菌素。溶菌素无论是还原形式还是氧化形式，经相同的热处理都会不可逆地失活。该体系的 pH 值是溶菌素氧化的一个重要因素，在 pH 值高于 7.0 时，该过程进行得更快。
