拡散因子の研究 (第4報)

高度に精製したヒアルロニダーゼの拡散作用 その1 熱および蛋白分解酵素の影響

抄録

Relationship between enzymic action and spreading activity was examined using hyaluronidase sample thought to be homogeneous by electrophoresis and ultracentrifugation. Dose-response curve of this sample showed lineality when logarithm of the dose was taken. Heat treatment at 65° resulted in rapid disappearance of enzymic activity but spreading activity remained. Enzymic activity showed a marked decrease by tryptic digestion but the spreading activity was not greatly affected. Enzymic activity lowered only slightly by digestion with chymotrypsin but there was no change in spreading activity.