Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand.
J Agric Food Chem. 2011 Sep 28;59(18):10256-60. doi: 10.1021/jf201603k. Epub 2011 Sep 2.
The inhibitory effect of mimosine on polyphenoloxidase (PPO) from the cephalothorax of Pacific white shrimp (Litopenaeus vannamei) was studied. Mimosine showed inhibitory activity toward PPO from white shrimp with an apparent molecular weight of 210 kDa as evidenced by the decrease in the activity staining band, as compared to the control. An inhibition kinetic study revealed that mimosine exhibited the mixed type reversible inhibition on PPO from white shrimp with a Ki value of 3.7 mM. Mimosine showed copper (Cu2+) reduction and chelating capacity in a dose dependent manner. Mimosine could react with the intermediate browning product, thereby rendering lower red-brown color formation. Therefore, mimosine could inhibit PPO by different modes of inhibition and could be used to prevent melanosis formation in Pacific white shrimp.
研究了含羞草碱对凡纳滨对虾（Litopenaeus vannamei）头胸甲多酚氧化酶（PPO）的抑制作用。含羞草碱对分子量约为 210 kDa 的凡纳滨对虾 PPO 表现出抑制活性，与对照组相比，活性染色带的活性降低。抑制动力学研究表明，含羞草碱对凡纳滨对虾 PPO 表现出混合类型可逆抑制，Ki 值为 3.7 mM。含羞草碱表现出剂量依赖性的铜（Cu2+）还原和螯合能力。含羞草碱可以与中间褐变产物反应，从而降低红棕色形成。因此，含羞草碱可以通过不同的抑制模式抑制 PPO，并可用于防止凡纳滨对虾的黑变形成。
