REACTIVATION MECHANISMS OF THIAMINE WITH TERMOSTABLE FACTORS

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概要

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• It was observed, in vitro, that the water extract of the fermented-tea customarily chewed by Thai people has a similar thermostable thiamine-inactivating factor to that found in the water extract of fern. It was also observed that the percentage of thiamine disulfide formed from thiamine with some flavones, catechol, pyrogallol, caffeic acid, dihydroxyphenylalanine, and hemin is greater at pH 7.5 than at pH 7.0. With some flavonoids, such as quercetin, rutin, and 6, 7, 4'-trihydroxyisoflavone, and pyrogallol, hemin, catechol and caffeic acid at pH 7.5, around 30-100% of thiamine is changed into thiamine disulfide. Water extract of shiitake, okra, coffee, black tea and fukinoto have only weak activities of thermostable thiamine-inactivating factors as a large percentage of thiamine disulfide is formed from thiamine even at pH 7.0.2-Methyl-4-amino-5-aminomethylpyrimidine was isolated from the reaction mixture of 1g thiamine with 20mg catechol (1:0.5mole) at pH 7.0, 45°C, and identified with the synthesized pyrimidine.

• 財団法人 学会誌刊行センターの論文

著者

• MURATA KIKU

  Nutrition Laboratory, School of Science of Living, Osaka City University

• Ichikawa Aiko

  Nutrition Laboratory, Faculty of the Science of Living, Osaka City University

• Yamaoka Masako

  Nutrition Laboratory, Faculty of the Science of Living, Osaka City University

• Murata Kiku

  Nutrition Laboratory, Faculty of the Science of Living, Osaka City University

関連論文

• REACTIVATION MECHANISMS OF THIAMINE WITH TERMOSTABLE FACTORS
• THE PURIFICATION OF THIAMINASE I PRODUCED BY BACILLUS THIAMINOLYTICUS

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