Isolation and Identification of a Hog Pancreatic α-Amylase Inhibitor (Haim) ProducingStreptomyces
- 1 November 1981
- journal article
- research article
- Published by Oxford University Press (OUP) in Agricultural and Biological Chemistry
- Vol. 45 (11) , 2599-2604
- https://doi.org/10.1080/00021369.1981.10864931
Abstract
A screening test was carried out to obtain microbes which produce hog pancreatic α-amylase inhibitor and a new inhibitor was found in culture broth of an actinomycete, strain YM-25. This inhibitor was designated as Haim, an abbreviation for hog pancreatic α-amylase inhibitor from a microbe. The determined morphological and physiological properties of strain YM-25 led to the conclusion that the microorganism was Streptomyces griseosporeus. When the microorganism was aerobically cultured at 30°C in a jar fermentor containing the most suitable medium for growth which consisted of 5% glycerol, 0.5% polypepton, 0.2% meat extract, 0.1% yeast extract, 0.4% Na2HPO4 ∙ 12H2O, 0.1% KH2PO4, and 0.05% MgSO4 ∙ 7H2O (pH 7.3), the highest activity of Haim was obtained on 23~26hr cultivation. Haim had specific inhibitory activities against animal α-amylases but not against microbial and plant α-amylases.This publication has 4 references indexed in Scilit:
- β-Amylases fromBacillus polymyxaNo. 72Agricultural and Biological Chemistry, 1979
- Isolation of Amylase Inhibitor-producing MicroorganismAgricultural and Biological Chemistry, 1977
- Wheat protein inhibitors of α-amylasePhytochemistry, 1977
- Further Purification of Amylase Inhibitor Produced byStreptomycessp.Agricultural and Biological Chemistry, 1976