Occurrence of Thiyl Radical on a Myosin derived from Carp by Superoxide Anion Radical

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著者

    • NISHIMURA Kimio
    • Department of Food Science and Nutrition, Doshisha Women's College of Liberal Arts
    • IKEUCI Sayaka
    • Department of Food Science and Nutrition, Doshisha Women's College of Liberal Arts
    • MIYAMOTO Yuka
    • Department of Food Science and Nutrition, Doshisha Women's College of Liberal Arts

抄録

The mechanism for the beneficial effects of vitamin C (L-ascorbic acid, AsA) on the quality of the heat-induced fish gel, <I>kamaboko</I>, has been proposed by Nishimura <I>et al.</I> to involve the production of thiyl radical (S·). The generation of S· in myosin by the superoxide anion radical (O<SUB>2</SUB><SUP>-</SUP>), produced by the photoactivation of riboflavin, was then examined by electron spin resonance spectroscopy coupled with spin-trapping. Consequently, the production of S· was observed. This generation of S· in myosin was inhibited by the addition of 100 units (u)/ml superoxide dismutase (SOD), whereas heat-inactivated SOD, catalase (1,200 u/ml), and heat-inactivated catalase did not suppress the generation of S·. These results suggested that the generation of S· in myosin occurred due to the presence of O<SUB>2</SUB><SUP>-</SUP>.

収録刊行物

  • Food science and technology research  

    Food science and technology research 14(3), 315-318, 2008-05-01 

    Japanese Society for Food Science and Technology

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各種コード

  • NII論文ID(NAID)
    10021185520
  • NII書誌ID(NCID)
    AA11320122
  • 本文言語コード
    ENG
  • 資料種別
    NOT
  • ISSN
    13446606
  • データ提供元
    CJP書誌  CJP引用  J-STAGE 
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