Kato N, Sato S, Yamanaka A, Yamada H, Fuwa N, Nomura M
Department of Applied Biochemistry, Faculty of Applied Biological Science, Hiroshima University, Higashi-Hiroshima, Japan.
Biosci Biotechnol Biochem. 1998 Jan;62(1):145-7. doi: 10.1271/bbb.62.145.
This study provided the first evidence for an antioxidant action of the silk protein sericin by showing that sericin suppressed in vitro lipid peroxidation. Furthermore, sericin was found to inhibit tyrosinase activity. These results suggest that sericin may be a valuable natural ingredient for food and cosmetic industries.
本研究通过证明丝胶蛋白能抑制体外脂质过氧化，首次为丝胶蛋白的抗氧化作用提供了证据。此外，还发现丝胶蛋白能抑制酪氨酸酶的活性。这些结果表明，丝胶蛋白可能是食品和化妆品行业中一种有价值的天然成分。
