Cloning of Phenylalanine Ammonia-lyase and its Role in Enzymatic Browning of Mung Bean Sprout during Cold Storage
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- Sameshima Nana
- Department of Nutrition and Food Science, Ochanomizu University
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- Nishimura Midori
- Department of Nutrition and Food Science, Ochanomizu University
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- Murakami Koko
- Department of Nutrition and Food Science, Ochanomizu University
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- Kogo Yukako
- Department of Nutrition and Food Science, Ochanomizu University
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- Shimamura Yuko
- Department of Food Science and Biotechnology, University of Shizuoka
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- Sakuta Masaaki
- Department of Biology, Ochanomizu University
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- Murata Masatsune
- Department of Nutrition and Food Science, Ochanomizu University
抄録
Mung bean sprout turns brown during cold storage. Here we cloned phenylalanine ammonia-lyase (PAL) mRNA and examined its expression during cold storage. A PAL cDNA of mung bean encoding 715 amino acids was cloned, which showed high homology to PAL genes of Fabaceae plants and had a highly conserved PAL motif including the active site (Ala-Ser-Gly). The expression of PAL mRNA increased during cold storage of mung bean sprout. The increase in expression was inhibited by the heat-shock treatment of mung bean sprout before storage. trans-Coumaroyltartronic and trans-caffeoyltartronic acids, the major substrates of polyphenol oxidase in mung bean sprout increased during cold storage. These results show that the PAL expression and biosynthesis of phenolics are essential for enzymatic browning of mung bean sprout during cold storage.
収録刊行物
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- Food Science and Technology Research
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Food Science and Technology Research 22 (2), 255-260, 2016
公益社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390001204458719488
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- NII論文ID
- 130005147054
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- ISSN
- 18813984
- 13446606
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- Crossref
- CiNii Articles
- KAKEN
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- 抄録ライセンスフラグ
- 使用不可