期刊名称：Journal of Nutritional Science and Vitaminology
印刷版ISSN：0301-4800
电子版ISSN：1881-7742
出版年度：2005
卷号：51
期号：3
页码：207-210
DOI：10.3177/jnsv.51.207
出版社：Center for Academic Publications Japan
摘要：We have previously shown that ethylenediaminetetraacetic acid (EDTA) sup-presses the storage-dependent degradation of 57-kDa protein, which is a possible marker for freshness and quality of royal jelly (RJ) through the inhibition of a proteinase in RJ. We sug-gested that EDTA could be useful as a preservative agent to maintain the quality of RJ. Here, we report the effects of other metal chelators, di- or tricarboxylic acids such as citric acid and malic acid, on proteinase activity in RJ and the specific degradation of 57-kDa protein during storage. Various carboxylic acids inhibited the proteinase activity in RJ, but did not suppress storage-dependent degradation of 57-kDa protein. However, when RJ was stored with various carboxylate buffers (pH 4.0) at 40°C, the degradation of 57-kDa protein during storage was suppressed through the inhibition of proteinase in RJ. Among the buffers, cit-rate buffer (pH 4, 0) effectively inhibited the decrease of 57-kDa protein concentration in RJ during storage. These results suggest that citrate buffer (pH 4.0) could be available as a new preservative agent to maintain the quality of RJ.
