Kanazawa K, Danno G i, Natake M
J Nutr Sci Vitaminol (Tokyo). 1975;21(5):373-82. doi: 10.3177/jnsv.21.373.
Autoxidized LA is classified into four groups, LA, LAHPO, SP and FP. Lysozyme is inactivated by these products in the increasing order as follows: FP less than LA less than LAHPO less than SP. The effects of these products on the amino acid composition of lysozyme is examined. All kinds of amino acid residues were not damaged until lysozyme was incubated with LA and LAHPO at 45 degrees C for 100 days. The susceptible amino acid residues attacked by the autoxidized products are tryptophan, lysine and histidine. The specific loss of methionine by SP occurs during acid-hydrolysis. The effect of SP was the strongest among the autoxidized products. FP was almost noneffective. The destructive actions of BP, MA and PA were compared with those of autoxidized products. Effects of these compounds did not resemble those of autoxidized products. It was concluded that tryptophan, lysine and histidine residues were specifically attacked by SP.
自氧化的亚油酸分为四组，即亚油酸（LA）、氢过氧亚油酸（LAHPO）、短链聚合物（SP）和长链聚合物（FP）。溶菌酶被这些产物灭活的顺序依次为：FP＜LA＜LAHPO＜SP。研究了这些产物对溶菌酶氨基酸组成的影响。在将溶菌酶与LA和LAHPO于45℃孵育100天之前，各种氨基酸残基均未受到破坏。被自氧化产物攻击的敏感氨基酸残基为色氨酸、赖氨酸和组氨酸。SP导致的甲硫氨酸的特异性损失发生在酸水解过程中。在自氧化产物中，SP的作用最强。FP几乎没有作用。比较了苯甲酸（BP）、马来酸酐（MA）和邻苯二甲酸酐（PA）与自氧化产物的破坏作用。这些化合物的作用与自氧化产物不同。得出的结论是，SP特异性攻击色氨酸、赖氨酸和组氨酸残基。
