Effects of Bay m 1099, an α-Glucosidase Inhibitor, on Starch Degradation in Germinating Mung Beans
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概要
- 論文の詳細を見る
To examine the mechanism of starch degradation in legume cotyledons and the physiological role of α-glucosidase, mung bean seeds were germinated in the presence of Bay m 1099, an α-glucosidase inhibitor. Bay m 1099 (10μg/ml medium), which minimized the growth deterioration of the mung bean seedlings, caused no changes in the overall rate of starch degradation and of soluble carbohydrate production in the cotyledons, although α-glucosidase activity had been completely suppressed. Total amylase and phosphorylase activities were not influenced by Bay m 1099. These results suggest that the mung bean α-glucosidase is less responsible for starch degradation, unlike wheat α-glucosidase [Konishi et al., Biosci. Biotech. Biochem., 58, 135-139 (1994)].
- 社団法人日本農芸化学会の論文
- 1998-01-23
著者
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Konishi Yuko
Department Of Applied Chemistry Faculty Of Engineering Nagasaki University
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Konishi Y
Kirin Brewery Co. Ltd. Gunma Jpn
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Aitani Michio
Department Of Food And Nutrition Fuculty Of Human Life Science Osaka City University:(present Addres
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Konishi Yotaro
Department Of Food And Nutrition Faculty Of Human Life Science Osaka City University
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Nakatani N
Osaka City Univ. Osaka Jpn
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Nakatani Nobuji
Department Of Food And Nutrition Faculty Of Human Life Science Osaka City University
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Konishi Yotaro
Department of Applied Chemistry, Faculty of Engineering, Nagasaki University
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