Inhibitory Effect of Essential Oils, Food Additives, Peracetic Acid and Detergents on Bacterial of Histidine Decarboxylase

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  • 精油成分，食品添加物，過酢酸および界面活性剤がヒスチジン脱炭酸酵素活性の阻害に及ぼす影響
  • セイユ セイブン ショクヒン テンカブツ カサクサン オヨビ カイメン カッセイザイ ガ ヒスチジン ダツタンサン コウソ カッセイ ノ ソガイ ニ オヨボス エイキョウ

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Abstract

The aim of this study is to examine whether various essential oils, food additives, peracetic acid and detergents inhibit bacterial histidine decarboxylase. Crude extract of Morganella morganii NBRC3848 was prepared and incubated with various agents. Histidine decarboxylase activity was significantly inhibited (p<0.05) by 26 of 45 compounds tested. Among the 26 agents, sodium hypochlorite completely decomposed both histidine and histamine, while peracetic acid caused slight decomposition. Histidine and histamine were stable in the presence of the other 24 agents. These results indicated that 25 of the agents examined were inhibitors of histidine decarboxylase.

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