Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 22 Issue 3
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- Pages.280-285
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- 1993
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
Inhibition of Lipoxygenase Activity by the Extract of Various Processed Garlic - Inhibitory Effect of Garlic Extracts on Soybean Lipoxygenase Activity -
마늘의 가공 조리방법에 따른 Lipoxygenase활성도 저해효과 -마늘 추출액이 Lipoxygenase 활성도 저해에 미치는 영향-
- Kim, Mee-Ree (Dept. of Food Science and Nutrition, Chungnam National University) ;
- Mo, Eun-Kyung (Dept. of Food Science and Nutrition, Chungnam National University) ;
- Kim, Seong-Hee (Dept. of Food Science and Nutrition, Chungnam National University) ;
- Sok, Dai-Eun (Taejon Machine Depot)
- Published : 1993.06.01
Abstract
The bioactivity of garlic extract was evaluated, based on the inhibition of soybean lipoxygenase. While the inhibition of lipoxygenase by the chloroform extract (1
동물체내에서 천식, 염증, 혈소판 응고 등에 관련된 매개체를 생성시키는 효소인 lipoxygenase작용기 전과 유사한 대두 lipoxygenase (Type IV)를 사용하여 생마늘의 수용액, 에탄올, 클로로포름 추출분획에 의한 lipoxygenase 저해 정도를 측정하였다. 효소를 클로로포름 추출 분획과 10분 preincuba-tion시킨 후의 효소 저해 양상은 비가역적 저해(1