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[4] Naturally occurring trypsin inhibitors

1955; Academic Press; Linguagem: Inglês

10.1016/s0076-6879(55)02168-x

1557-7988

M. Laskowski,

Electrochemical sensors and biosensors

This chapter discusses the following naturally occurring trypsin inhibitors: (1) pancreatic inhibitor of Kunitz and Northrop, (2) a second inhibitor from pancreas crystallized by Kazal, Spicer, and Brahinsky, (3) soybean inhibitor, (4) colostrum inhibitor, (5) lima bean inhibitor, (6) ovomucoid, (7) blood plasma inhibitor, and (8) inhibitor from Ascaris. The naturally occurring trypsin inhibitors have been discussed in regard to their mode of action and properties. In the case of preparation of pancreatic inhibitor of Kunitz and Northrop, fresh pancreas is treated by the procedure of Kunitz and Northrop, through the stage of crystallization of the α-chymotrypsinogen. The mother liquor is then treated as described in the chapter on trypsinogen and trypsin through the stage of crystallization of trypsin. The mother liquor from the crystallization of trypsin is referred to as filtrate E. A second inhibitor from pancreas crystallized by Kazal, Spicer, and Brahinsky, is extracted from pancreas together with crude insulin and remains in solution after insulin is precipitated from an acid 15% NaCl brine. To obtain sufficient quantities of the starting material, several tons of pancreas must be extracted.