ソバ(Fagopyrum esculentum MOENCH)のチアミンとその分解因子について

概要

論文の詳細を見る
This report describes the quantitative and qualitative changes of thiamine content in the various organs of common buckwheat during their growth. Presence and several properties of thermostable thiamine decomposing factor are also described. Among the organs of common buckwheat, the highest level of thiamine was present in the leaves. In all organs, thiamine content increased up to 10 days after germination and then decreased gradually. The qualitative analysis of thiamine revealed that the content of free-type thiamine was higher than that of ester-type through all growth stages and in all organs as well. Thiaminase activity was not detected in the extract of common buckwheat under the condition of this experiment, while the thiamine-decomposing factor which was thermostable and dialyzable was detected in the extract of all parts of common buckwheat except its seed. This activity was higher at alkaline pH region and the significant activity was detected at temperatures above 60℃. Addition of Mn²⁺ stimulated the thiamine-decomposing activity considerably, while the activity was highly inhibited by EDTA and L-cysteine. This factor was stable in both alkaline and acidic solutions.
信州大学農学部の論文
1981-12-25