The Action of Gastro-Intestinal Juices on Nucleic Acids

Characteristics of a pyrimidine-specific 5'-nucleotidase in human erythrocytes.

https://www.jbc.org/content/237/5/1643.full.pdf

Studies in vitro of the digestion and absorption of purine ribonucleotides by the intestine.

Publisher Summary This chapter discusses the chemistry of nucleic acids. Yeast is the chief source of ribosenucleic acid, one of the simplest methods of isolation consists in adding, grinding an aqueous solution of potassium hydroxide to a thick paste of pressed yeast till faintly alkaline to litmus. Saturated aqueous picric acid solution is added and the mixture is filtered. Complete hydrolysis of nucleotides gives the appropriate purine or pyrimidine base. Mild acid hydrolysis of the deaminated purine nucleotides, xanthylic acid, and inosinic acid gives purine and a reducing sugar phosphate. Mild alkaline hydrolysis of a nucleotide or treatment with the appropriate liberates free phosphoric acid and a nonreducing compound of base and sugar, known as “a nucleoside.” Complete knowledge of the structure of each nucleotide involved the determination of the nature of the base, the nature of the sugar, the stereochemical disposition of the sugar–base link, the position of the union of the sugar to the base, the ring structure of the sugar residue, and the position of the phosphoryl group on the sugar chain.

The Action of Gastro-Intestinal Juices on Nucleic Acids

Citations

Characteristics of a pyrimidine-specific 5'-nucleotidase in human erythrocytes.

Studies in vitro of the digestion and absorption of purine ribonucleotides by the intestine.

The chemistry of the nucleic acids.

Preparation of phenolphthalein phosphate

The organic nitrogen compounds of soils and fertilizers

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