Inhibition of Specific Degradation of 57-kDa Protein in Royal Jelly during Storage by Ethylenediaminetetraacetic Acid | Zendy

Masaki Kamakura | Zendy; Makoto Fukushima | Zendy

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Inhibition of Specific Degradation of 57-kDa Protein in Royal Jelly during Storage by Ethylenediaminetetraacetic Acid

Author(s) -

Masaki Kamakura,

Makoto Fukushima

Publication year - 2002

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.66.175

Subject(s) - ethylenediaminetetraacetic acid , degradation (telecommunications) , proteinase k , protein degradation , royal jelly , biochemistry , chemistry , enzyme , microbiology and biotechnology , biology , food science , chelation , organic chemistry , telecommunications , computer science

We have previously shown that 57-kDa protein in royal jelly (RJ) was specifically degraded in proportion to both storage temperature and storage period, and we suggested that it could be useful as a marker of freshness of RJ (Kamakura, M., Fukuda, T., Fukushima, M. and Yonekura, M., Biosci. Biotechnol. Biochem., 65, 277-284 (2001).). Here, we investigated the effects of various proteinase inhibitors on proteinase activity in RJ and on the specific degradation of 57-kDa protein during storage. Ethylenediaminetetraacetic acid (EDTA), but not other inhibitors, inhibited the proteinase activity in RJ, and dose-dependently suppressed storage-dependent degradation of 57-kDa protein. These results suggest that EDTA inhibits a specific proteinase activity in RJ, thereby suppressing the degradation of 57-kDa protein during storage at high temperature.

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