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

• 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 Ibaragiya Co., Ltd.

• 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, kamaboko, has been proposed by Nishimura et al. to involve the production of thiyl radical (S·). The generation of S· in myosin by the superoxide anion radical (O₂^-), 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 O₂^-.

収録刊行物

• Food Science and Technology Research

  Food Science and Technology Research 14 (3), 315-318, 2008

  公益社団法人 日本食品科学工学会

キーワード

• vitamin C
• improvement mechanism
• myosin
• superoxide anion radical
• thiyl radical
• electron spin resonance (ESR)
• kamaboko

詳細情報

• CRID: 1390282679432343040
• NII論文ID: 10021185520
• NII書誌ID: AA11320122
• DOI: 10.3136/fstr.14.315
• ISSN: 18813984
• ISSN: 13446606
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可