コレラ菌のグルコース酸化について 第1篇 発育菌及び静止菌のグルコース酸化 第2篇 グルコースを加えて振盪した静止菌の酵素活性

Part I. Oxidation of Glucose by Growing and Resting Cells Using the 3 strains of Vibrio cholera, original strain (INABA's strain), intermediate variant strain (HIKOZIMA's strain) and variant strain (OGAWA's strain), the author carried out the study on the oxidation of glucose by growing cells and stoichiometry of the glucose oxidation by the resting cells. The following results were obtained. 1) By an addition of glucose to the liquid media of which main constituent was peptone, a fair acceleration of cell growth was observed at the early stage of culture. But the growth tended to decrease aud the cells became to be die fairly early stage with time of cultnre. This was snpposedly due to the deorease of pH of media resulting from oxidation of glucose. 2) On the growing cells pyruvate and lactate were accumulated in fairly large amount as metabolite of glucose. A large amount of accumulated metabolite was also found on organism cultured by shaking. 3) Further oxidation of glucose beyond pyruvate was carried out more smoothly on the resting cells of shaking cultured organism than on the resting cells of still-standing cultured organism. And there was no difference on the oxidatien pathway of glucose on resting cells by either cultures, shaking or still-standing. 4) The oxidation pathway of glucose up to pyruvate was supposedly somewhat differnt on the variant strain compared with other 2 strains. Part II Enzyme Activity of Resting Cells Shaken with Glucose Using the 3 strains of vibrio cholera as in the previous paper, part I, the auther studied the enzyme activity of resting cells that were previously shaken with additien of glucose into its cell suspension. The enzyme activity was evaluated by mesurement of O(2) uptake with conventional Wardurg technique. The following results were obtained. 1) It was found a marked decrease of O(2) uptake on the resting cells, which were previously shaken with addition of glusose, washed and resuspended into buffer solution. This fact supposed to be due to the inactivation of enzyme system of the cells resulting from decrease of pH by glucose oxidation. 2) A prolanged shaking of the cells with glucose did not render an inactivation of enzyme system at all. Also no inactivestion was found on the cell shaken as above and washed with glucose added buffer. Hence, it could be postulated that the enzyme acyivity was kept fairly stable even in a low pH solution so far as the enzyme was present with substrate like glucose, and that the activity tended to be lost as substrate was taken off.