[精油、食品添加剂、过氧乙酸和洗涤剂对细菌组氨酸脱羧酶的抑制作用]

[Inhibitory effect of essential oils, food additives, peracetic acid and detergents on bacterial histidine decarboxylase].

作者信息

Kamii Eri, Terada Gaku, Akiyama Jyunki, Isshiki Kenji

机构信息

Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Japan.

出版信息

Shokuhin Eiseigaku Zasshi. 2011;52(5):271-5. doi: 10.3358/shokueishi.52.271.

DOI:10.3358/shokueishi.52.271

PMID:22200744

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.

摘要

本研究的目的是检测各种精油、食品添加剂、过氧乙酸和洗涤剂是否能抑制细菌组氨酸脱羧酶。制备了摩根氏摩根菌NBRC3848的粗提取物，并与各种试剂一起孵育。在测试的45种化合物中，有26种显著抑制了组氨酸脱羧酶的活性（p<0.05）。在这26种试剂中，次氯酸钠使组氨酸和组胺完全分解，而过氧乙酸导致轻微分解。在其他24种试剂存在的情况下，组氨酸和组胺是稳定的。这些结果表明，所检测的试剂中有25种是组氨酸脱羧酶的抑制剂。