{"created":"2023-07-25T08:06:11.139183+00:00","id":4876,"links":{},"metadata":{"_buckets":{"deposit":"a3c509ef-9e16-4394-a1b2-db6ef7cff553"},"_deposit":{"created_by":3,"id":"4876","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"4876"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00004876","sets":["228:262:4849"]},"author_link":["102721","102723","102722","102725","102726","102724"],"item_7_alternative_title_18":{"attribute_name":"別言語のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Studies on the Biochemical Change in Fish Muscle XI : On the Enzymic Degradation of ATP by Unpurified Actomyosin Fraction of Fish Muscle"}]},"item_7_alternative_title_19":{"attribute_name":"タイトルよみ","attribute_value_mlt":[{"subitem_alternative_title":"ギョルイ ノ ニクシツ ヘンカ ニ カンスル セイカガクテキ ケンキュウ XI : ギョニク actomyosin ク ニヨル ATP ノ ブンカイ"}]},"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicPageEnd":"81","bibliographicPageStart":"75","bibliographicVolumeNumber":"8","bibliographic_titles":[{"bibliographic_title":"鹿児島大学水産学部紀要=Memoirs of Faculty of Fisheries Kagoshima University"}]}]},"item_7_date_6":{"attribute_name":"作成日","attribute_value_mlt":[{"subitem_date_issued_datetime":"1960-02-20"}]},"item_7_description_4":{"attribute_name":"要約(Abstract)","attribute_value_mlt":[{"subitem_description":"In this paper, we dealt with the enzymic degradation of ATP shown by unpurified\nactomyosin fractions prepared from muscle of mackerel, in the following elements, the\namount of inorg. -P, NH_3 and adenosine polyphosphate. The results obtained were\nsummarized as follows.\nIn the actomyosin fraction, the activity of AMPdeaminase was distinctly observed\n(Fig. 1). Then the amount of NH_3 and inorg. -P in the mixed solution of ATP and\nthe actomyosin fraction showed comparatively rapid increase at the beginning of the\nenzymic reaction (Table 1 and Fig. 2). In this stage, the amount of ATP and ADP\nfraction in the same solution showed a reducing tendency (Fig. 3). On the other hand,\nwhen the actomyosin fraction was held at 50°C. for 30 min., the mixed solution showed\nno considerable change in amount of inorg. -P and ATP (Table 2 and Fig. 4).\nMoreover, the quantity of inosine fraction which was derived from the breakdown\nof AMP fraction, increased rapidly in the solution to be almost the same in both case\nabove mentioned (Fig. 3 and 4).\nAccording to these results, it was considered that the activity of ATPase (ATP⇄ADP+Pi), myokinase (2ADP⇄ATP+AMP) and AMPdeaminase (AMP⇄IMP+NH_3)\nwas present in the unpurified actomyosin faction of fish muscle.","subitem_description_type":"Other"},{"subitem_description":"鮮度良好なサバの筋肉より抽出した未精製のactomyosin区をATPに作用させた場合の分解生成物の変化について検討し次の結果を得た。ATPにactomyosinを作用させるとPi及びNH_3の著しい生成並びにATPとADP区分の明らかな減少が認められたのに対し,加熱処理（50°C,30分間）をしたactomyosin区を作用させた場合はPiの生成及びATP区分の減少は殆んど見られないがADP区分の減少と明らかなNH_3の生成が認められた。しかしadenosine及びAMP区分の脱アミノによるinosineの生成は両反応液とも同様に認められた。以上の結果から魚肉から抽出した未精製のactomyosin区分はATPase,myokinase,AMPdeaminase等の混在する酵素集団と考えられ,各酵素はよく関連してATPの段階的分解に与っている事が推定された。","subitem_description_type":"Other"}]},"item_7_full_name_2":{"attribute_name":"著者よみ","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"ヒダカ, トミオ"}]},{"nameIdentifiers":[{}],"names":[{"name":"サイトウ, カナメ"}]}]},"item_7_full_name_3":{"attribute_name":"別言語の著者","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"HIDAKA, Tomio"}]},{"nameIdentifiers":[{}],"names":[{"name":"SAITO, Kaname"}]}]},"item_7_publisher_23":{"attribute_name":"公開者・出版者","attribute_value_mlt":[{"subitem_publisher":"鹿児島大学"}]},"item_7_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0453087X","subitem_source_identifier_type":"ISSN"}]},"item_7_source_id_9":{"attribute_name":"NII書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00040498","subitem_source_identifier_type":"NCID"}]},"item_7_subject_15":{"attribute_name":"NDC","attribute_value_mlt":[{"subitem_subject":"660","subitem_subject_scheme":"NDC"}]},"item_7_text_24":{"attribute_name":"公開者よみ","attribute_value_mlt":[{"subitem_text_value":"カゴシマ ダイガク"}]},"item_7_text_25":{"attribute_name":"公開者別名","attribute_value_mlt":[{"subitem_text_value":"Kagoshima University"}]},"item_7_version_type_14":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"日高, 富男"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"斎藤, 要"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-10-28"}],"displaytype":"detail","filename":"AN00040498_v8_p75-81.pdf","filesize":[{"value":"3.8 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN00040498_v8_p75-81.pdf","url":"https://ir.kagoshima-u.ac.jp/record/4876/files/AN00040498_v8_p75-81.pdf"},"version_id":"75a18ac4-3a88-4d79-b7d0-39fd4af2789d"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"魚類の肉質変化に関する生化学的研究　XI : 魚肉actomyosin区によるATPの分解","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"魚類の肉質変化に関する生化学的研究　XI : 魚肉actomyosin区によるATPの分解"}]},"item_type_id":"7","owner":"3","path":["40","4849"],"pubdate":{"attribute_name":"公開日","attribute_value":"2015-06-24"},"publish_date":"2015-06-24","publish_status":"0","recid":"4876","relation_version_is_last":true,"title":["魚類の肉質変化に関する生化学的研究　XI : 魚肉actomyosin区によるATPの分解"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2024-01-30T05:46:57.361039+00:00"}