1954 年 74 巻 12 号 p. 1338-1340
Using Staphylococcus aureus 209P, uptake of arginine into the free amino acid pool in bacterial cell was examined. It was found that arginine in the medium is not taken up at all at 0° but is taken up at 37°, and that arginine uptake is influenced by the kind and pH of the buffer solution used for the medium. The uptake was the best when a phosphate buffer of pH 7.4 was used, followed by the Veronal buffer of pH 7.4 and glycine buffer of pH 9.9 The arginine uptake was considerably accelerated by the addition of glucose or phosphate to the glycine buffer than the glycine buffer alone. However, in the case of Veronal buffer, glucose was found to act inhibitively and the reason for it is still obscure, although the fact was also noted by Melchior. Canavanine, an antagonist of arginine, also suppressed arginine uptake but such effect was not seen in lysine and other amino acids.