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


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Аннотация

The characteristics of the formation of the superoxide radical anion (\(\rm{O}_2^{\bullet-}\)) 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 \(\rm{O}_2^{\bullet-}\), and the rate and the fraction of generation of \(\rm{O}_2^{\bullet-}\) increased with increasing pH. Under operation of the microbial xanthine oxidase, the \(\rm{O}_2^{\bullet-}\) radical was not detected in the medium. The results suggest a difference in the operation of active centers of enzyme from different sources.

Авторлар туралы

A. Gorbunova

Kazan (Volga) Federal University

Email: ivboni@rambler.ru
Ресей, Kazan, 420008 Tatarstan

M. Borisova-Mubarakshina

Institute of Basic Biological Problems

Email: ivboni@rambler.ru
Ресей, Pushchino, Moscow oblast, 142290

I. Naydov

Institute of Basic Biological Problems

Email: ivboni@rambler.ru
Ресей, Pushchino, Moscow oblast, 142290

S. Osochuk

Vitebsk State Medical University

Email: ivboni@rambler.ru
Белоруссия, Vitebsk

B. Ivanov

Institute of Basic Biological Problems

Хат алмасуға жауапты Автор.
Email: ivboni@rambler.ru
Ресей, Pushchino, Moscow oblast, 142290

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