Antioxidative Activity of a Zinc-Chelating Substance in Coffee
スポンサーリンク
概要
- 論文の詳細を見る
Coffee brew contains a brownish zinc-chelating polymer designated ApV. ApV was prepared from the precipitate formed in a solution of instant coffee by adding ZnCl2 and purified using ion-exchange and cellulose column chromatographies. The antioxidative activities of ApV and related compounds were evaluated in this study. The free-radical scavenging activity of ApV estimated by ABTS assay was at a similar level to that of instant coffee, while the O2− scavenging activity of ApV, which is superoxide dismutase-like activity, was lower than that of instant coffee. The hydroxyl-radical scavenging activity of ApV was higher than that of instant coffee, and the auto-oxidation of linoleic acid was more strongly inhibited by ApV than by caffeic acid.
- 社団法人 日本農芸化学会の論文
- 2004-11-23
著者
-
Takenaka Makiko
Department Of Nutrition And Food Science Ochanomizu University
-
MURATA Masatsune
Department of Nutrition and Food Science, Ochanomizu University
-
TAKENAKA Makiko
Food Engineering Division, National Food Research Institute
-
HOMMA Seiichi
Department of Nutrition and Food Science, Ochanomizu University
-
WEN Xu
Department of Nutrition and Food Science, Ochanomizu University
-
Wen Xu
Department Of Nutrition And Food Science Ochanomizu University
-
Homma S
Department Of Nutrition And Food Science Ochanomizu University
-
Homma Seiichi
Department Of Nutrition & Food Science Ochanomizu University
-
Takenaka Makiko
Food Engineering Division National Food Research Institute
-
Murata Masatsune
Department Of Nutrition & Food Science Ochanomizu University
-
HOMMA Seiichi
Department of Bioscience, Tokyo University of Agriculture
-
Takenaka Makiko
Food Biotechnology Division, National Food Research Institute
関連論文
- Conditions for the Formation of Dilysyl-Dipyrrolones A and B, and Novel Yellow Dipyrrolone Derivatives Formed from Xylose and Amino Acids in the Presence of Lysine
- Effective Recovery of Polymethoxyflavonoids by Multi-stage Extraction of Citrus depressa
- Effect of Extraction Method on Yield and Quality of Citrus depressa Juice
- Changes in Caffeic Acid Derivatives in Sweet Potato (Ipomoea batatas L.) during Cooking and Processing
- Cooking Loss of Major Onion Antioxidants and the Comparison of Onion Soups Prepared in Different Ways
- Changes in Chemical Properties of Melanoidin by Oxidation and Reduction
- Novel Yellow Compounds, Dilysyldipyrrolones A and B, Formed from Xylose and Lysine by the Maillard Reaction
- Characterization of a Metal-Chelating Substance in Coffee
- Antioxidative Activity of a Zinc-Chelating Substance in Coffee
- Characterization of Zinc Chelating Compounds in Instant Coffee(Food & Nutrition)
- Peptide-bound Lysinoalanine Absorbed and Transported to the Kidney - Observation in a Feeding Test with Rats
- Determination of Excreted ^N in Rats Fed on Nondialyzable Melanoidin Prepared from a Model System of Glucose and ^N-Glycine(Food & Nutrition)
- Purification and Characterization of Wheat (Triticum aestivum) Polyphenol Oxidase
- Evaluation of Identification Methods for Staphylococcus aureus and Development of Modified Detection Methods for Staphylococcal Enterotoxin A
- Macrocarpals, Antibacterial Compounds from Eucalyptus, Inhibit Aldose Reductase
- Browning of Model Orange Juice Solution : Factors Affecting the Formation of Decomposition Products
- Browning and Decomposed Products of Model Orange Juice
- Quality of Cut Lettuce Treated by Heat Shock : Prevention of Enzymatic Browning, Repression of Phenylalanine Ammonia-lyase Activity, and Improvement on Sensory Evaluation during Storage
- Comparison of Soluble and Plastidal Polyphenol Oxidase in Mature Apples
- Isolation of a Microorganism to Oxidize 5-Hydroxymethylfurfural
- A Transgenic Apple Callus Showing Reduced Polyphenol Oxidase Activity and Lower Browning Potential
- Comparison of Enzymatic Browning of Japanese Pear and Apple
- Convenient Analysis and Quantification of Diferulic Acids in Foods
- Analysis of Free and Bound Phenolics in Rice
- Cloning Genomic DNA Encoding Apple Polyphenol Oxidase and Comparison of the Gene Product in Escherichia coli and in Apple
- Subcellular Location of Polyphenol Oxidase in Apples
- Expression and Induction of Polyphenol Oxidase in Apple (Malus pumila) Cell Culture
- Isolation of a Fungus to Decolorize Coffee
- Properties of Chlorogenic Acid Quinone : Relationship between Browning and the Formation of Hydrogen Peroxide from a Quinone Solution(Food & Nutrition Science)
- Macrocarpal A, a Novel Antibacterial Compound from Eucalyptus macrocarpa(Organic Chemistry)
- Antibacterial Compounds from Eucalyptus perriniana(Organic Chemistry)
- Effects of Peroxidase and Hydrogen Peroxide on the Dityrosine Formation and the Mixing Characteristics of Wheat-Flour Dough
- Hydroxycinnamic Acid Derivatives and p-Coumaroyl-(L)-tryprophan, A Novel Hydroxycinnamic Acid Derivative, from Coffee Beans
- Effective Recovery of Polymethoxyflavonoids by Multi-stage Extraction of Citrus depressa
- Conditions for the Formation of Dilysyl-Dipyrrolones A and B, and Novel Yellow Dipyrrolone Derivatives Formed from Xylose and Amino Acids in the Presence of Lysine
- Identification of 2,4-Dihydroxy-2,5-dimethyl-3(2H)-thiophenone as a Low-Molecular-Weight Yellow Pigment in Soy Sauce
- Survey and Properties of Staphylococcus aureus Isolated from Japanese-Style Desserts
- Hinokitiol Inhibits Polyphenol Oxidase and Enzymatic Browning
- Role of Chlorogenic Acid Quinone and Interaction of Chlorogenic Acid Quinone and Catechins in the Enzymatic Browning of Apple
- Novel Yellow Compounds, Dilysyldipyrrolones A and B, Formed from Xylose and Lysine by the Maillard Reaction
- Browning of Furfural and Amino Acids, and a Novel Yellow Compound, Furpipate, Formed from Lysine and Furfural
- A Novel Yellow Compound and Furpipate Derivatives Formed from Furfural or 5-Hydroxymethylfurfural in the Presence of Lysine
- Decontamination Effect of Milling by a Jet Mill on Bacteria in Rice Flour
- Isolation and Characterization of Macrocarpals B-G Antibacterial Compounds from Eucalyptus macrocarpa
- Screening of Microorganisms to Decolorize a Model Melanoidin and the Chemical Properties of a Microbially Treated Melanoidin
- Separation of Model Melanoidin into Components with Copper Chelating Sepharose 6B Column Chromatography and Comparison of Chelating Activity(Food & Nutrition)
- Identification of 2,4-Dihydroxy-2,5-dimethyl-3(2H)-thiophenone as a Low-Molecular-Weight Yellow Pigment in Soy Sauce
- Efficiency of Sodium Hypochlorite and Calcinated Calcium in Killing Escherichia coli O157 : H7, Salmonella spp., and Staphylococcus aureus Attached to Freshly Shredded Cabbage
- Relationship among Properties of Staphylococcus aureus Isolated from Retail Foods and Human Hands, and Distribution of MRSA
- Relationship between the Enzymatic Browning and Phenylalanine Ammonia-lyase Activity of Cut Lettuce, and the Prevention of Browning by Inhibitors of Polyphenol Biosynthesis
- Glycerol-3-phosphate Dehydrogenase Inhibitors, Anacardic Acids, from Ginkgo biloba
- Purification and Some Properties of Chlorogenic Acid Oxidase from Apple (Malus pumila)
- Cinnamaldehyde Inhibits Phenylalanine Ammonia-Lyase and Enzymatic Browning of Cut Lettuce
- Regulation of Enzymatic Browning of Mung Bean Sprout by Heat-Shock Treatment
- Antioxidative Activity of Avocado Epicarp Hot Water Extract
- Effective Extraction of Curcuminoids by Grinding Turmeric (Curcuma longa) with Medium-chain Triacylglycerols
- Why Food-Poisoning Bacteria Attached to Shredded Cabbage Are Not Efficiently Disinfected by Sodium Hypochlorite (NaClO)
- Production Potency of Folate, Vitamin B_, and Thiamine by Lactic Acid Bacteria Isolated from Japanese Pickles
- Fractionation of Nondialyzable Melanoidin into Components by Electrofocusing Electrophoresis
- Distinction between Arabica and Robusta Coffee Beans by Hydroxycinnamic Acid Derivatives, Especially by p-Coumaroyltryptophan.
- Administration of Lysinoalanine-containing Proteins to Rats and the Characterization of Their Small Intestinal Contents
- Involvement of Unmasked Serine Residues in Formation of Lysinoalanine: Verification by a Study with Dephosphorylated αsl-Casein and Poly- L-serine
- Metabolic Transit of Lysinoalanine in the Rat Body: Observation of Feeding Tests with Alkali-treated Casein and Gluten
- Effect of Water Activity on Lipid Oxidation and Browning of Kori-tofu
- Inhibition of Lipid Accumulation in Lipomyces Yeast by 2(E), 4(E)-Decadienoic Acid from Pepper.
- Determination of 3-deoxyglucosone and 3-deoxypentosone in Soy Sauces and Fish Sauces Produced in Asian Countries
- Effective Extraction of Curcuminoids by Grinding Turmeric (Curcuma longa) with Medium-chain Triacylglycerols