Silk Protein, Sericin, Inhibits Lipid Peroxidation and Tyrosinase Activity | Zendy

Norihisa Katô | Zendy; Seiji Sato | Zendy; Atsushi Yamanaka | Zendy; Hideyuki Yamada | Zendy; Naozumi Fuwa | Zendy; Masakazu Nomura | Zendy

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Silk Protein, Sericin, Inhibits Lipid Peroxidation and Tyrosinase Activity

Author(s) -

Norihisa Katô,

Seiji Sato,

Atsushi Yamanaka,

Hideyuki Yamada,

Naozumi Fuwa,

Masakazu Nomura

Publication year - 1998

Publication title -

bioscience biotechnology and biochemistry

Language(s) - Uncategorized

Resource type - Journals

SCImago Journal Rank - 0.509

H-Index - 116

eISSN - 1347-6947

pISSN - 0916-8451

DOI - 10.1271/bbb.62.145

Subject(s) - sericin , tyrosinase , lipid peroxidation , antioxidant , silk , chemistry , biochemistry , in vitro , ingredient , food science , enzyme , materials science , composite material

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.

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