Ota A
J Cell Biochem. 1986;30(4):331-9. doi: 10.1002/jcb.240300406.
Properties of catalase activities have been examined in the intact cells of early stationary phase and cells 3 hr after transfer to sporulation medium in Saccharomyces cerevisiae. The catalase activities of the two cells had a broad optimal pH from 6 to 8. Catalase activity in the intact cells increased throughout a 4-hr period of the observation following transfer to sporulation medium. Almost all the catalase activity in vegetative cells was lost by the treatment at 60 degrees C for 10 min. Catalase activities of both cells were inhibited by KCN, NaN3, o-phenanthroline, and PCMB. The catalase activity of the vegetative cells was slightly more inhibited and inactivated than that of the sporulating cells by the inhibitors and by the treatment with HCl or NaOH.
已对酿酒酵母处于早期稳定期的完整细胞以及转移至产孢培养基3小时后的细胞中的过氧化氢酶活性特性进行了研究。这两种细胞的过氧化氢酶活性在pH值6至8范围内具有较宽的最佳值。转移至产孢培养基后，在整个4小时的观察期内，完整细胞中的过氧化氢酶活性均有所增加。营养细胞中几乎所有的过氧化氢酶活性在60℃处理10分钟后丧失。两种细胞的过氧化氢酶活性均受到氰化钾、叠氮化钠、邻菲罗啉和对氯汞苯甲酸的抑制。与产孢细胞相比，抑制剂以及盐酸或氢氧化钠处理对营养细胞过氧化氢酶活性的抑制和失活作用稍强。
