Cinnamaldehyde Inhibits Phenylalanine Ammonia-Lyase and Enzymatic Browning of Cut Lettuce
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概要
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Stored cut lettuce gradually turns brown on the cut section after several days of storage, because cutting induces phenylalanine ammonia-lyase (PAL) activity, the biosynthesis of polyphenol is promoted, and the polyphenols are oxidized by polyphenol oxidase. In this study, we screened for inhibitors of PAL derived from fermented broths of microbes and from foods and found that a cinnamon extract definitely inhibited PLA of cut lettuce. An active component was isolated by chromatographic procedures and was identified as trans-cinnamaldehyde. Browning of cut lettuce immersed in a solution containing trans-cinnamaldehyde was definitely repressed.
- 社団法人 日本農芸化学会の論文
- 2006-03-23
著者
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Tanaka Eriko
Department Of Applied Biochemistry Institute Of Glycotechnology Tokai University
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Murata Masatsune
Department Of Nutrition & Food Science Ochanomizu University
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Fujita Narumi
Department Of Nutrition And Food Science Ochanomizu University
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