Effects of amino acids on the photosensitized oxidation of linoleic acid in an aqueous ethanol solution.
スポンサーリンク
概要
- 論文の詳細を見る
The antioxidative activities of L-amino acids on the methylene blue sensitized photo-oxidation of linoleic acid (LA) were studied in a 40% aqueous ethanol solution at pH 7.0 and 33°C. His and CysH inhibited the photosensitized oxidation of LA, and the antioxidative activity of His was larger than that of CysH. The ratio of the chemical reaction rate constant for His and singlet oxygen (1O2) to that for LA and 1O2, was similar to the ratio of the 1O2 quenching rate constant for His to that for LA. This fact shows that His inhibits the photo-sensitized oxidation of LA by quenching 102 chemically. On the other hand, CysH reacted with linoleic acid hydroperoxides (LAHPO) or with 1O2 and caused the decomposition of LAHPO or the formation of Cys. This fact suggests that CysH inhibits the photosensitized oxidation of LA by decomposing LAHPO or by quenching 1O2 chemically.
- 公益社団法人 日本農芸化学会の論文
公益社団法人 日本農芸化学会 | 論文
- 酵母リン脂質生合成系の制御機構 (生体膜脂質の分子生物学(ミニレビュ-))
- メタン醗酵について
- 麹菌の自然変異に関する研究(1)-菌の形態と変異との関係並びに変異株の形態に就て-
- Penicillin生産菌の変異に関する研究-15-
- 植物細胞オルガネラの動的性状の生化学的・分子生物学的研究