Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Inhibition of Transglutaminase and Microbial Transglutaminase Activity by Garlic

  • Lee, Nam-Hyouck (Food Material Processing Technology Division, Korea Food Research Institute) ;
  • Takeuchi, Atsuyoshi (Laboratory of Food Biochemistry, Faculty of Fisheries, Hokkaido University) ;
  • Konno, Kunihiko (Laboratory of Food Biochemistry, Faculty of Fisheries, Hokkaido University)
  • Published : 2007.04.30
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Abstract

Ground garlic inhibited the cross-linking reaction of myosin and incorporation of monodansylcadaverine (MDC) in salted Alaska pollack surimi catalyzed by transglutaminase (TGase). The component responsible for the inhibition was a thermostable, low molecular weight compound. The component also inhibited microbial transglutaminase (MTGase). The inhibition by garlic was reversibly recovered upon addition of 2-mercaptoethanol. The inhibitory component was therefore hypothesized to contain sulfhydryl groups within its structure. Alliin itself did not inhibit the cross-linking reaction. However, the addition of alliin together with garlic increased the inhibition. This result suggested that compounds derived from alliin was responsible for the inhibition of TGase activity.

Keywords

References

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