消化酵素に対する食用色素の作用 (第1報)

城戸 浩三, 渡辺 忠雄

doi:10.3358/shokueishi.18.493

消化酵素に対する食用色素の作用 (第1報)

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城戸浩三

北九州市環境衛生研究所
渡辺忠雄

九州大学農学部

書誌事項

タイトル別名

Action of Food Dyes on Digestive Enzymes (I)
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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説明

Effects of xanthene dyes on the esterase activities of trypsin and chymotrypsin were examined by using synthetic substrates, N^α-benzoyl-L-arginine ethyl ester and N^α-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. K_m and k_cat values were calculated, using Lineweaver-Burk's plot. The results showed that K_m values from both enzymes treated with xanthene dyes were smaller as compared with those of treated enzymes, and k_cat 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.