Abstract
TRYPSIN inhibitors have been demonstrated in a large variety of biological material, involving, among others, pancreas, milk, egg-white, blood, placenta, urine, skin, gut parasites, beans, peas, potatoes1 and bacteria2. In this communication the presence of trypsin-inhibiting material in the culture supernatants of Clostridium botulinum, types A, B and E, is reported.
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References
A survey is given in: Kiermeyer, F., and Semper, G., Z. Lebensmittelunters. Forschung, 111, 282 (1960).
Sandvik, O. (personal communication).
Bonventre, P. F., and Kempe, L. L., J. Bacteriol., 79, 18 (1960).
Gordon, M., Fiock, M. A., Yarinsky, A., and Duff, J. T., J. Bacteriol., 74, 533 (1957).
In Northrop, J. H., Kunitz, M., and Herriot, R. M., Crystalline Enzymes, second ed., 310 (1948).
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HÖYEM, T., SKULBERG, A. Trypsin Inhibitors produced by Clostridium botulinum Cultures. Nature 195, 922–923 (1962). https://doi.org/10.1038/195922a0
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DOI: https://doi.org/10.1038/195922a0
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