Influence of Coloring Matters for Food and Drug upon Protein Digestive Action by Pepsin

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  • ペプシンのタンパク消化作用に対する食用, 医薬品用色素の影響について
  • ペプシン ノ タンパク ショウカ サヨウ ニ タイスル ショクヨウ , イヤクヒンヨウ シキソ ノ エイキョウ ニ ツイテ

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Present experiments were made to clarify the effects of coloring matters upon enzymic action in detail, since some of them seem to have a probability of suppressing actions for human enzyme “pepsin” after we have taken those matters.<br>(1) In general, coloring matters of food and drug were found to have more or less suppressing effects for protein digestive action.<br>In particular, Phloxine (Red Color No. 104) and Rose Bengale (Red Color No. 105), which are both xanthene derivatives, have strong effects.<br>(2) The effects of Phloxine and Rose Bengale seem to be caused by a direct combination of pepsin enzyme and coloring matters.<br>(3) Although the suppressing effect of Phloxine for enzyme pepsin is weakened when Phloxine combined with casein, the effect still exists somewhat.<br>(4) The above mentioned effect of Phloxine appears only in an acidic medium, in which the coloring matter is made free as an acid.

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