Beneficial Effects of Ascorbic Acid on Heat-Induced Fish Gel (Kamaboko) from the Superoxide Anion Radical

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We examined the participation of the superoxide anion radical (O<SUB>2</SUB><SUP>−</SUP>) in the beneficial effects of <small>L</small>-ascorbic acid on heat-induced fish gel (Kamaboko). The generation of a thiyl radical (S·) in glutathione, ovalbumin, and actomyosin was examined by electron spin resonance spectroscopy coupled with spin trapping. O<SUB>2</SUB><SUP>−</SUP> was provided by the photoactivation of riboflavin. The typical line shape for S· was observed with the glutathione and ovalbumin samples. A signal different from that for S· was detected with the actomyosin sample, and its intensity markedly decreased when the SH groups of actomyosin had been modified. The signal was eliminated when superoxide dismutase was added, but unaffected when catalase or an equivalent amount of heat-inactivated superoxide dismutase or catalase were added. These results suggest that S· in actomyosin was produced by the reaction with O<SUB>2</SUB><SUP>−</SUP> and that the beneficial effects of <small>L</small>-ascorbic acid are due to a different mechanism in Kamaboko from that in bread.

収録刊行物

  • Bioscience, biotechnology, and biochemistry  

    Bioscience, biotechnology, and biochemistry 70(2), 480-488, 2006-02-23 

    Japan Society for Bioscience, Biotechnology, and Agrochemistry

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各種コード

  • NII論文ID(NAID)
    10018534476
  • NII書誌ID(NCID)
    AA10824164
  • 本文言語コード
    ENG
  • 資料種別
    ART
  • ISSN
    09168451
  • NDL 記事登録ID
    7833546
  • NDL 雑誌分類
    ZR7(科学技術--農林水産--農産) // ZR2(科学技術--生物学--生化学) // ZP1(科学技術--化学・化学工業)
  • NDL 請求記号
    Z53-G223
  • データ提供元
    CJP書誌  CJP引用  NDL  J-STAGE 
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