The Journal of Biochemistry
Online ISSN : 1756-2651
Print ISSN : 0021-924X
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Volume 23, Issue 2
Displaying 1-8 of 8 articles from this issue
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  • BEITRÄGE ZUR KENNTNIS DES SOG. GEBUNDENEN BLUTZUCKERS
    I. Mitteilung. Über das Verhalten des sog. gebundenen Blutzuckers bei der Eiweiss-Fettdiät mit besonderer Berücksichtigung seiner Beziehung zu dem freien Blutzucker
    YOSHIMASA MATSUOKA
    1936Volume 23Issue 2 Pages 161-170
    Published: 1936
    Released on J-STAGE: November 18, 2008
    JOURNAL FREE ACCESS
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    1. Der Gelialt des sog. geb. Blutzuckers wird durch vorangehende Eiweiss-Fettdiät gar nicht deutlich beeinflusst.
    2. Bei gemischter kohlenhydratreicher Nahrung wird der Gehalt des Blutes an sog. geb. Zucker durch perorale Zuckerznfuhr nur in unbedeutendem Ausmasse herabgesetzt.
    3. Diese alimentäre Senkung des sog. geb. Blutzuckers wird durch Eiweiss-Fettdiät erheblich verstärkt.
    4. Diese durch Eiweiss-Fettdiät verstärkte Senkung des sog. geb. Blutzuckers nach Zuckerdarreichung wird durch Kohlenhydratzusatz zur Kost paralysiert.
    5. Der höchste Punkt der Kurve des freien Blutzuckers fällt zeitlich mit dem tiefsten Punkt der Kurve des sog. geb. Blutzuckers zusammen.
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  • BEITRÄGE ZUR KENNTNIS DES SOG. GEBUNDENEN BLUTZUCKERS
    II. Mitteilung. Über das Verhalten des sog. gebundenen Blutzuckers bei Hunger mit besonderer Berücksichtigung seiner Beziehung zu dem freien Blutzucker
    YOSHIMASA MATSUOKA
    1936Volume 23Issue 2 Pages 171-179
    Published: 1936
    Released on J-STAGE: November 18, 2008
    JOURNAL FREE ACCESS
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    1. Der Nüchternwert des sog. geb. Blutzuckers wird durch Hunger von einwöchiger Dauer (Hunger von kurzer Dauer) nicht
    bedeutend beeinflusst, aber nach Hunger von dreiwöehiger Dauer (Hunger von langer Dauer) niedriger gefunden als sonst.
    2. Durch Hunger steigt der Wert des sog geb. Blutzuckers nach Zuckerzufuhr an und die Steigerung desselben kommt bei langem Hunger sogar stärker zum Ansdruck, als bei kurzem.
    3. Diese alimentäre Steigerung des sog. geb. Blutzuckers kehrt durch Wiederverabreichung kohlenhydratreicher gemischter Nahrung relativ in kurzer Zeit wieder auf den normalen Wert zurück.
    4. Der höchste Punkt der Kurve des sog. geb. Blutzuckers nach Zuckerzufuhr fällt in der ûberwiegenden Mehrzahl der Fälle zeitlich mit dem des freien Blutzuckers zusammen.
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  • STUDIES ON A DIAMINOACID, CANAVANIN
    IV. The Constitution of Canavanin and Canalin
    MATSUNOSUKE KITAGAWA, AKISHIGE TAKANI
    1936Volume 23Issue 2 Pages 181-185
    Published: 1936
    Released on J-STAGE: November 18, 2008
    JOURNAL FREE ACCESS
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  • CAUSE OF THE POTENTIAL DRIFT OF QUIN-HYDRONE ELECTRODE APPLIED TO SOLUTIONS OF ALKALINE BUFFER, OF AMINO ACID OR OF PROTEIN, OR TO PLASMA
    Studies on the blood pH estimated by the glass electrode method. IV
    HISATO YOSHIMURA
    1936Volume 23Issue 2 Pages 187-210
    Published: 1936
    Released on J-STAGE: November 18, 2008
    JOURNAL FREE ACCESS
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  • STUDIES ON THE ALKALI HYDROLYSIS OF DIKETOPIPERAZINES AND ANILINE PEPTIDES AND ITS DISSOCIATION CONSTANTS
    MATAZO ODA
    1936Volume 23Issue 2 Pages 241-266
    Published: 1936
    Released on J-STAGE: November 18, 2008
    JOURNAL FREE ACCESS
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  • FISHES AS THE TEST SUBJECT FOR BIOLOGICAL ACTION OF VARIOUS CHEMICAL SUBSTANCES AND THE STUDIES ON THE QUESTION ON THE CHEMICAL NATURE UREASE
    NOBUYUKI KAWAMOTO
    1936Volume 23Issue 2 Pages 267-298
    Published: 1936
    Released on J-STAGE: November 18, 2008
    JOURNAL FREE ACCESS
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    1. Fishes are quite suitable test subjects for the biological action of many soluble and diffusible substances.
    2. Easily permeable substance like saponin, adrenalin and atropin can be promptly absorbed, especially through the gills and effect their specific action.
    3. Insulin can act through the gill. Perhaps it consists of easily dialysable and non dialysable fraction.
    4. Urease seems to be impermeable to the gills. The partial trypsin digestion makes urease more permeable and accordingly becomes active when applied through the gills. On the prolonged trypsic digestion the urease action disappears entirely. The activity of urease is likely concerned with some chemical construction of polypeptid nature, destructable by trypsin, but not with colloidal structure as protein itself.
    The work has been carried out under the direction of Prof. Dr. Samuro Kakiuchi, Director of Biochemical Institute of the Tokyo Imperial University, to whom the writer wishes to express his hearty thanks for the continuous guidance, precious advices and valuable criticisms given during the course of the study and also wishes to thank sincerely Prof. Dr. Shink ishi Hatai, Director of Biological Institute of Tohoku Imperial University, who has encouraged the writer through out the study.
    In this place the writer wishes to express thanks for financial aid given to “the Foundation for the Promotion of Scientific and Industrial Research in Japan.”
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  • ON THE EXISTENCE OF A SUBSTANCE WHICH CONTROLS THE SPLITTING AND SYNTHETIC ACTION OF LIPASE. I. Report
    RYOJI ITOH
    1936Volume 23Issue 2 Pages 299-304
    Published: 1936
    Released on J-STAGE: November 18, 2008
    JOURNAL FREE ACCESS
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    1) A substance has been isolated from castor-seeds, which controls the reversible action of lipase.
    It has three forms, the reduced, the intermediary and the oxidised.
    2) The reduced form of this substance, which seems to be the predominating form in castor bean-seeds, acts as an activator on the hydrolytic reaction of the ricinus-lipase and as an inhibitor on the synthetic reaction.
    3) The oxidised form, which is easily obtainable from the reduced form by the auto-oxidation in air acts as an activator for the synthesis and as an inhibitor for the hydrolysis.
    4) The intermediary form is indifferent for both synthetic and hydrolytic reaction.
    Investigation on this substance will be continued.
    The author is greatly indebted to Prof. Dr. K. Kodama for his kind criticisms and suggestions throughout this research.
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  • ON β-GLUCURONOSIDASE. III. Report
    GEMPACHI OSHIMA
    1936Volume 23Issue 2 Pages 305-318
    Published: 1936
    Released on J-STAGE: November 18, 2008
    JOURNAL FREE ACCESS
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    The kinetics of the action of purified β-glucuronosidase upon mentholglucuronate were studied. The results are summarised as follows:-
    1. The optimal pH of this enzyme action lies at 5.0-5.2, under the buffering with acetate mixture.
    2. The reaction velocity of this enzyme action proceeds mono-molecular.
    3. The temperature coefficient shows the average value of 2.66 in the range of 30°-45°C.
    Then the heat of activation is 36340 cal.
    4. Irradiation of ultraviolet ray produces a strong inhibiting effect.
    5. The addition of neutral salt promotes the enzyme action in a remarkable manner.
    6. The sodium salts of oxydicarbonic acids such as malic-, tartaric-, and citric acids exhibit a powerful inhibiting effect, while those of lactic-, acetic-, propionic-, and butyric acids rather promote. The plausible explanation for this phenomenon was sug-gested.
    Thanks are due to Prof. K. Kodama and Prof. H. Masa-mune for their criticisms and encouragement.
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