Storage-dependent Degradation of 57-kDa Protein in Royal Jelly: a Possible Marker for Freshness | Zendy

Masaki Kamakura | Zendy; Toshiyuki Fukuda | Zendy; Makoto Fukushima | Zendy; Masami Yonekura | Zendy

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Storage-dependent Degradation of 57-kDa Protein in Royal Jelly: a Possible Marker for Freshness

Author(s) -

Masaki Kamakura,

Toshiyuki Fukuda,

Makoto Fukushima,

Masami Yonekura

Publication year - 2001

Publication title -

bioscience biotechnology and biochemistry

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.509

H-Index - 116

eISSN - 1347-6947

pISSN - 0916-8451

DOI - 10.1271/bbb.65.277

Subject(s) - royal jelly , chemistry , molecular mass , glycoprotein , food science , storage protein , biochemistry , chromatography , enzyme , gene

In order to find a marker for freshness of royal jelly (RJ), the composition change of RJ during storage was investigated. The contents of 10-hydroxy-2-decenoic acid, a bioactive component of RJ, and several vitamins did not change during storage at 40 degrees C for 7 days. However, a specific protein, designated royal jelly protein-1 (RJP-1), was gradually degraded during storage under various conditions (from 4 degrees C to 50 degrees C for up to 7 days). The specific degradation of RJP-1 was proportional to storage temperature and storage period. RJP-1 was purified to homogeneity and characterized as a monomeric glycoprotein with a molecular mass of 57 kDa. These results suggest that 57-kDa protein in RJ can be used as a marker for freshness of RJ, reflecting the conditions under which RJ has been stored.

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