Einfluß der fermentativen Spaltung auf die Wirksamkeit des Thyreoglobulins

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Abstract
The physiological activity of various fractions of thyroglobulin from thyroid extracts was determined on rats. The activity of these, and enzymically de-graded, preparations was compared. Thyroglobulin digested with trypsin had a higher physiological activity than when non-digested; it had been found previously that a peptide containing diiodo-tyrosine or thyroxine was more active than the free substances. Autolysis of crude thyroglobulin fractions at pH 4.0 produced partially degraded products, the activity of which was also greater than that of the undegraded substance (on the basis of the thyroxine content). It was concluded that tryptic digestion is a simple method for increasing the activity of thyroglobulin.