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Glutamate decarboxylase in barley aleurone and its relationship toα-amylase development during germination

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Résumé

L'enzyme glutamate décarboxylase se trouve dans les extraits d'eau de l'aleurone de l'orge. Au début de la germination, l'activité de cette enzyme augmente, mais après, quand apparait l'enzyme α-amylase, elle diminue. Quoiqu'au dessous d'une concentration de 2×10−6 M l'acide γ-amino butyrique (GABA) n'affecte pas l'activité de l'α-amylase in vitro, la GABA à 5×10−6 M peut provoquer une inhibition de 25% qui n'est pas modifiée par des concentrations de GABA comprises entre 5×10−6 M et 10−3 M.

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Authors and Affiliations

  1. Department of Agricultural Biochemistry School of Agriculture, University of Edinburgh, Kings Buildings, Edinburgh, UK

    Carol M. Duffus, J. H. Duffus & J. C. Slaughter

  2. Dept. of Brewing and Biological Sciences, Heriot-Watt University, Chambers Street, Edinburgh, UK

    Carol M. Duffus, J. H. Duffus & J. C. Slaughter

Authors
  1. Carol M. Duffus
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  2. J. H. Duffus
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  3. J. C. Slaughter
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Duffus, C.M., Duffus, J.H. & Slaughter, J.C. Glutamate decarboxylase in barley aleurone and its relationship toα-amylase development during germination. Experientia 28, 635–636 (1972). https://doi.org/10.1007/BF01944946

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