期刊名称：Journal of Nutritional Science and Vitaminology
印刷版ISSN：0301-4800
电子版ISSN：1881-7742
出版年度：1975
卷号：21
期号：4
页码：261-269
DOI：10.3177/jnsv.21.261
出版社：Center for Academic Publications Japan
摘要：The mechanism of inactivation of a single-stranded DNA phage, δA of Escherichia coil , by AsA was investigated as a part of the study on the mechanism of inactivation of viruses by AsA. Bubbling air or oxygen gas through the reaction mixture, and the addition of oxidizing agents or transition metals into the reaction mixture enhanced the inactivation of the phage by AsA. In contrast, nitrogen gas bubbling, and the addition of reducing agents, chelating agents or radical scavengers prevented inactivation. The rate of inactivation was faster in the AsA solution preincubated for several minutes than in the freshly prepared AsA solution. DAsA, an oxidized form of AsA, demonstrated little ef-fect on the activity of the phage. Concentrations of hydrogen peroxide which were theoretically produced by the autoxidation of AsA had no effect on the phage. The results indicated that the free radical intermediates produced during the course of the autoxidation of AsA participated in the inactivation. The radicals attacked the DNA of the phage to introduce strand scissions in the DNA, which might be mainly responsible for the inactivation.
