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A SURVEY OF ARYLAMINE N‐ACETYLTRANSFERASE ACTIVITY IN COMMON FRUITS AND VEGETABLES
Author(s) -
CHUNG J.G.,
LEE J.H.,
HO C.C.,
LAI J.M.,
CHOU Y.C.,
TENG H.H.,
HUNG C.F.,
HUANG S.C.
Publication year - 1996
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1996.tb00571.x
Subject(s) - acetyltransferase , acetylation , n acetyltransferase , chemistry , arylamine n acetyltransferase , pear , food science , benzoic acid , substrate (aquarium) , biochemistry , chromatography , biology , botany , ecology , gene
ABSTRACT The N‐acetyltransferase activity was determined in 58 common fruits and vegetables. The assay was based on acetylation of 2‐aminofluorene or p‐ amino‐benzoic acid, followed by high pressure liquid chromatographic analysis of products and remaining nonacetylated substrate. The highest specific activities were observed in Balsam pear which contained 17.37 ± 1.45 N‐acetyl aminofluorene nmole/min/mg protein and 46.27 ± 6.87 N‐acetyl p‐ aminobenzoic acid nmole/min/mg protein. N‐acetyltransferase activities within the remaining 57 foodstuffs analyzed ranged from none detected to 3.39 ± 0.72 N‐acetyl aminofluorene nmole/min/mg protein and none detected to 32.45 ± 6.55 N‐acetyl p‐ aminobenzoic acid nmole/min/mg protein. This is the first demonstration of acetyl CoA: arylamine N‐acetyltransferase activity in common foodstuffs .