Hinokitiol Inhibits Polyphenol Oxidase and Enzymatic Browning
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概要
- 論文の詳細を見る
We screened for inhibitors of enzymatic browning among fermented broths of lactic acid bacteria (58 strains), extracts of spices (7 samples), and food additives (34 samples) from the standpoint of practical use. We found that hinokitiol, a preservative, definitely inhibited the browning of apple sections. An apple section sprayed with a 0.02% hinokitiol solution did not turn brown for 2 h at room temperature. Hinokitiol competitively inhibited apple polyphenol oxidase (PPO). The Ki value of hinokitiol against apple PPO was 5.5 μM, while the Km value of chlorogenic acid was 2.5 mM. Furthermore hinokitiol non-competitively inhibited tyrosinase and the discoloration of shrimp caused by tyrosinase during cold storage.
- 2011-05-01
著者
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MURATA Masatsune
Graduate School of Humanities and Science, Ochanomizu University
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JOSHITA Keiko
Department of Nutrition and Food Science, Ochanomizu University
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Joshita Keiko
Department Of Nutrition And Food Science Ochanomizu University
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NISHINOMIYA Takashi
Taisho Technos
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Murata Masatsune
Department Of Nutrition And Food Science Ochanomizu University
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Murata Masatsune
Department Of Nutrition And Food Sciences Ochanomizu University
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OKUMURA Saya
Department of Nutrition and Food Science, Ochanomizu University
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HOSHINO Midori
Department of Nutrition and Food Science, Ochanomizu University
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Murata Masatsune
Department Of Nutrition And Food Chemistry Ochanomizu Unibersity
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Murata Masatsune
Department Of Nutrition & Food Science Ochanomizu University
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Okumura Saya
Department Of Nutrition And Food Science Ochanomizu University
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Hoshino Midori
Department Of Nutrition And Food Science Ochanomizu University
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