Comparison of the Functional Activities of Xanthine Oxidases Isolated from Microorganisms and from Cow’s Milk View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2018-11

AUTHORS

A. S. Gorbunova, M. M. Borisova-Mubarakshina, I. A. Naydov, S. S. Osochuk, B. N. Ivanov

ABSTRACT

The characteristics of the formation of the superoxide radical anion ([Formula: see text]) and hydrogen peroxide by xanthine oxidases isolated from microorganisms and from cow's milk were investigated. The increase in pH led to an increase in the rate of xanthine oxidation with oxygen by both xanthine oxidases. The functioning of xanthine oxidase from milk along with the two-electron reduction of O2 to H2O2 carries through the one-electron reduction of O2 to [Formula: see text], and the rate and the fraction of generation of [Formula: see text] increased with increasing pH. Under operation of the microbial xanthine oxidase, the [Formula: see text] radical was not detected in the medium. The results suggest a difference in the operation of active centers of enzyme from different sources. More... »

PAGES

355-358

References to SciGraph publications

  • 2001-04. Serum xanthine oxidase in human liver disease in THE AMERICAN JOURNAL OF GASTROENTEROLOGY
  • Identifiers

    URI

    http://scigraph.springernature.com/pub.10.1134/s1607672918060170

    DOI

    http://dx.doi.org/10.1134/s1607672918060170

    DIMENSIONS

    https://app.dimensions.ai/details/publication/pub.1111097802

    PUBMED

    https://www.ncbi.nlm.nih.gov/pubmed/30607738


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