The Inhibitory Effect of some Antibiotics on Increase in o-Diphenol Oxidase Activity during Incubation of Sliced Sweet Potato Tissue

Abstract

The marked increase in o-diphenol oxidase activity which developed in incubating slices of sweet potato roots was suppressed by administration of actinomycin D, puromycin and blastcidin S. This suggests that the rise in enzyme activity resulted from de novo synthesis of enzyme protein during incubation. The formation of component III of o-diphenol oxidase which occured in response to cutting, was strongly inhibited by supplying the above chemicals.