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Lipoxygenase inhibitor from Lactobacillus casei.

Sekhar Rao, K. C. and Divakar, S. and Appu Rao, A. G. and Karanth, N. G. and Sattur, A. P. (2002) Lipoxygenase inhibitor from Lactobacillus casei. Biotechnology Letters, 24 (7). 511-513, 5 ref..

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Abstract

In fresh fruits and vegetables, O2 is the main causative agent for ill-defined biochemical changes leading to loss of flavour and colour. Lipoxygenases have been demonstrated to be responsible for these changes. In this study, the ability of lactic acid bacteria metabolites to inhibit lipoxygenase activity was studied. An inhibitor of plant lipoxygenase from culture filtrates of Lactobacillus casei was purified by column chromatography and shown to be benzoic acid. The isolated compound had an IC50 of 350muM against purified soybean lipoxygenase at pH 9. Results indicate that L. casei may have the potential to be used as a preservative against the oxidation of unsaturated fatty acids, thereby preventing development of undesirable flavours in foods.

Item Type: Article
Uncontrolled Keywords: ENZYME-INHIBITORS; LACTOBACILLUS-; LIPOXYGENASES-; ORGANIC-ACIDS; PRESERVATIVES-; BENZOIC-ACID; LACTOBACILLUS-CASEI
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 16 Enzyme Chemistry
Divisions: Protein Chemistry and Technology
Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 May 2011 04:10
Last Modified: 28 Dec 2011 09:59
URI: http://ir.cftri.com/id/eprint/7607

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