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

古武 彌三, 水田 泰子, 樫本 隆

doi:10.3358/shokueishi.7.230

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

DOI Web Site

古武彌三

大阪府立公衆衛生研究所
水田泰子

大阪府立公衆衛生研究所
樫本隆

大阪府立公衆衛生研究所

書誌事項

タイトル別名

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

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. (1) In general, coloring matters of food and drug were found to have more or less suppressing effects for protein digestive action. In particular, Phloxine (Red Color No. 104) and Rose Bengale (Red Color No. 105), which are both xanthene derivatives, have strong effects. (2) The effects of Phloxine and Rose Bengale seem to be caused by a direct combination of pepsin enzyme and coloring matters. (3) Although the suppressing effect of Phloxine for enzyme pepsin is weakened when Phloxine combined with casein, the effect still exists somewhat. (4) The above mentioned effect of Phloxine appears only in an acidic medium, in which the coloring matter is made free as an acid.