The oxidation of tryptophan in pea-seedling tissues and extracts
- 1 October 1953
- journal article
- research article
- Published by Portland Press Ltd. in Biochemical Journal
- Vol. 55 (3), 408-416
- https://doi.org/10.1042/bj0550408
Abstract
The oxidation of tryptophan by pea-seedling tissue slices and extracts was accelerated by putrescine and ethanol-amine. The product showed new absorption maxima at 270 and 370 mil. Purification of the enzyme was accomplished by centrifugation and precipitation of protein with immiscible solvents. Isoelectric precipitation and absorption on Ca phosphate gel separated amine-oxidase and peroxidase activity, with the tryptophan-oxidizing activity associated with the latter. In purified extracts, 2 molecules of H2O2 oxidized one molecule of tryptophan giving a reddish-brown product. Tryptophan was oxidized by purified horseradish peroxidase with -free H2O2 or with peroxide-forming enzymes and substrates.Keywords
This publication has 19 references indexed in Scilit:
- Relation of 3-Hydroxykynurenine to the Ehrlich Diazo Reaction of Urine in Severe TuberculosisNature, 1952
- The oxidation of amines by extracts of pea seedlingsBiochemical Journal, 1952
- Accumulation of Anthranilic Acid by a Mutant of MaizeProceedings of the National Academy of Sciences, 1951
- Photoöxidation of amino acids in the presence of methylene blueArchives of Biochemistry and Biophysics, 1951
- Purification of horse-radish peroxidase and comparison of its properties with those of catalase and methaemoglobinBiochemical Journal, 1951
- Separation and Purification of Enzymes Associated with Insoluble ParticlesNature, 1950
- INDOLEACETIC-NICOTINIC ACID INTERACTIONS IN THE ETIOLATED PEA PLANTPlant Physiology, 1949
- Tryptophane as an Intermediate in the Synthesis of Nicotinic Acid by Green PlantsScience, 1949
- OBSERVATIONS ON THE MECHANISM OF AUXIN FORMATION IN PLANT TISSUESPlant Physiology, 1949
- Milk peroxidaseBiochemical Journal, 1932