Action of Food Dyes on Digestive Enzymes (I)

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  • KIDO Kozo
    The Kitakyushu Municipal Institute of Environmental Health Sciences
  • WATANABE Tadao
    Department of Food Science & Technology, Faculty of Agriculture, Kyushu University

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Other Title
  • 消化酵素に対する食用色素の作用 (第1報)
  • ショウカ コウソ ニ タイスル ショクヨウ シキソ ノ サヨウ 1 トリプシン
  • ショウカ コウソ ニ タイスル ショクヨウ シキソ ノ サヨウ 2 キモトリプ
  • Effects of Xanthene Dyes on the Activities of Trypsin and Chymotrypsin
  • トリプシンおよびキモトリプシン活性に及ぼすキサンテン系色素の影響

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Description

Effects of xanthene dyes on the esterase activities of trypsin and chymotrypsin were examined by using synthetic substrates, Nα-benzoyl-L-arginine ethyl ester and Nα-benzoyl-L-tyrosine ethyl ester, respectively. Xanthene dyes strongly inhibited the tryptic and chymotrypsic activities in proportion to the increasing of light intensity.<br>Also, the concentration and time for 50% inhibition by xanthene dyes and treating period were examined. From these results, it was found that the extent of inhibition was in the following order: rose bengale>phloxine>erythrosine>eosine. Km and kcat values were calculated, using Lineweaver-Burk's plot. The results showed that Km values from both enzymes treated with xanthene dyes were smaller as compared with those of treated enzymes, and kcat values were larger. It was assumed that active sites in the molecules of trypsin and chymotrypsin were degraded by the photo-effect or masked with the dyes.

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