Inhibition of Specific Degradation of 57-kDa Protein in Royal Jelly during Storage by Citrate Buffer
-
- KAMAKURA Masaki
- Biotechnology Research Center, Faculty of Engineering, Toyama Prefectural University
-
- FUKUSHIMA Makoto
- Kayaku Co., Ltd.
-
- ISO Toshiaki
- POLA R & D Laboratories
Search this article
Abstract
We have previously shown that ethylenediaminetetraacetic acid (EDTA) sup-presses the storage-dependent degradation of 57-kDa protein, which is a possible marker for freshness and quality of royal jelly (RJ) through the inhibition of a proteinase in RJ. We sug-gested that EDTA could be useful as a preservative agent to maintain the quality of RJ. Here, we report the effects of other metal chelators, di- or tricarboxylic acids such as citric acid and malic acid, on proteinase activity in RJ and the specific degradation of 57-kDa protein during storage. Various carboxylic acids inhibited the proteinase activity in RJ, but did not suppress storage-dependent degradation of 57-kDa protein. However, when RJ was stored with various carboxylate buffers (pH 4.0) at 40°C, the degradation of 57-kDa protein during storage was suppressed through the inhibition of proteinase in RJ. Among the buffers, cit-rate buffer (pH 4, 0) effectively inhibited the decrease of 57-kDa protein concentration in RJ during storage. These results suggest that citrate buffer (pH 4.0) could be available as a new preservative agent to maintain the quality of RJ.
Journal
-
- Journal of Nutritional Science and Vitaminology
-
Journal of Nutritional Science and Vitaminology 51 (3), 207-210, 2005
Center for Academic Publications Japan
- Tweet
Keywords
Details 詳細情報について
-
- CRID
- 1390001206325812480
-
- NII Article ID
- 110002704065
-
- NII Book ID
- AA00703822
-
- ISSN
- 18817742
- 03014800
-
- NDL BIB ID
- 7348153
-
- Text Lang
- en
-
- Data Source
-
- JaLC
- NDL
- Crossref
- CiNii Articles
-
- Abstract License Flag
- Disallowed