[Competitive scavanging effect of H2O2 by simultaneously added reduced glutathione to bakers' yeast homogenate]
1999
Kruze, M. | Skards, I. | Raipulis, J. (University of Latvia, Riga (Latvia))
A competition between reduced glutathione affinity and catalase affinity on H2O2 has been investigated by two methods: by the maximal velocity of glutathione oxidation, which has been determined by the absorption changes at the wavelength where glutathione absorbs, 263 nm, and the maximal values of glutathione which are attained in the concurrence of two H2O2 scavengers. It has been shown that the Oetkers yeast shows high maximal glutathione oxydation rate and that can reflect low catalase activity.
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Este registro bibliográfico ha sido proporcionado por Fundamental Library of Latvia University of Life Sciences and Technologies