Occurrence of Thiyl Radical on a Myosin derived from Carp by Superoxide Anion Radical
スポンサーリンク
概要
- 論文の詳細を見る
The mechanism for the beneficial effects of vitamin C (L-ascorbic acid, AsA) on the quality of the heat-induced fish gel, kamaboko, has been proposed by Nishimura et al. to involve the production of thiyl radical (S·). The generation of S· in myosin by the superoxide anion radical (O2-), produced by the photoactivation of riboflavin, was then examined by electron spin resonance spectroscopy coupled with spin-trapping. Consequently, the production of S· was observed. This generation of S· in myosin was inhibited by the addition of 100 units (u)/ml superoxide dismutase (SOD), whereas heat-inactivated SOD, catalase (1,200 u/ml), and heat-inactivated catalase did not suppress the generation of S·. These results suggested that the generation of S· in myosin occurred due to the presence of O2-.
- 2008-05-01
著者
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MIYAMOTO Yuka
Department of Applied Science, Okayama University of Science
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Miyamoto Yuka
Lab. Of Quality Analysis And Assessment Div. Of Agronomy And Horticultural Sci. Graduate School Of A
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Miyamoto Yuka
Department Of Food Science And Nutrition Doshisha Women's College Of Liberal Arts
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Miyamoto Yuka
Department Of Applied Science Okayama University Of Science
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NISHIMURA KIMIO
Department of Internal Medicine, Takanohara General Hospital
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Nishimura Kimio
Dep. Of Food Sci. And Nutrition Doshisha Women's Coll. Of Liberal Arts
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Nishimura Kimio
Department Of Food And Nutrition Faculty Of Home Economics Kochi Women's University
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IKEUCI Sayaka
Department of Food Science and Nutrition, Doshisha Women’s College of Liberal Arts
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Ikeuci Sayaka
Department Of Food Science And Nutrition Doshisha Women's College Of Liberal Arts
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