Inhibition of Soybean Lipoxygenase-1 by Sucrose Esters of Fatty Acids.

• Nishiyama Junko

• Shizu Yoshiko

• Kuninori Toyo

抄録

The effect of sucrose esters of fatty acids with carbon numbers from 8 to 16 on soybean lipoxygenase-1 (L-1) was investigated. The sucrose esters inhibited L-1 and the inhibitory effect increased with an increase in the carbon number of the fatty acid up to 12, being constant above 12. Kinetic studies showed that two molecules of the sucrose ester bound to L-1 and inhibited it competitively. Based on the behavior of pK_i dependence on the carbon chain length of the sucrose esters, the dodecyl group appeared to be optimum to bind L-1. The results suggest that sucrose esters bind to the catalytic site of L-1 by hydrophobic interaction of the fatty acid and lead to the loss of activity. Sucrose esters, which are widely used as an emulsifier, can be an effective inhibitor of enzymatic lipid peroxidation in food processing.

収録刊行物

• Ｂｉｏｓｃｉｅｎｃｅ，　Ｂｉｏｔｅｃｈｎｏｌｏｇｙ，　ａｎｄ　Ｂｉｏｃｈｅｍｉｓｔｒｙ

  Ｂｉｏｓｃｉｅｎｃｅ，　Ｂｉｏｔｅｃｈｎｏｌｏｇｙ，　ａｎｄ　Ｂｉｏｃｈｅｍｉｓｔｒｙ 57 (4), 557-560, 1993

  公益社団法人 日本農芸化学会

キーワード

• Organic Chemistry
• Molecular Biology
• Applied Microbiology and Biotechnology
• General Medicine
• Biochemistry
• Analytical Chemistry
• Biotechnology

詳細情報

• CRID: 1390001206469461248
• NII論文ID: 110002676284
• NII書誌ID: AA10824164
• DOI: 10.1271/bbb.57.557
• ISSN: 13476947
• ISSN: 09168451
• Web Site: http://www.tandfonline.com/doi/pdf/10.1271/bbb.57.557
• 本文言語コード: en
• データソース種別:
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  • CiNii Articles
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