Biogenic Polyamines Affect Activity of Aminopeptidase B and Alanyl Aminopeptidase from Porcine Skeletal Muscle
- 1 January 1996
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 61 (1) , 13-14
- https://doi.org/10.1111/j.1365-2621.1996.tb14715.x
Abstract
The effect of biogenic polyamines (agmatine, cadaverine, putrescine, spermidine, and spermine) on the activity of pork muscle aminopeptidase and alanyl aminopeptidase was investigated. Agmatine (5 mM) showed a powerful inhibitory effect for both enzymes (more than 50% inhibition). Cadaverine and less intensely putrescine showed similar inhibitory effects for both enzymes. All assayed polyamines inhibited activity of both aminopeptidases except spermine and spermidine which did not affect aminopeptidase B. Thus, one of these inhibitors could be used to avoid the interference of alanyl aminopeptidase when assaying aminopeptidase B in muscle extracts.Keywords
This publication has 15 references indexed in Scilit:
- HPLC purification and characterization of porcine muscle aminopeptidase BBiochimie, 1993
- Muscle and Adipose Tissue Aminopeptidase Activities in Raw and Dry-Cured Ham.Journal of Food Science, 1992
- DETECTION OF BIOGENIC AMINES AS MEAT SPOILAGE INDICATORSJournal of Muscle Foods, 1991
- Rationalization of aminopeptidase activities in human skeletal muscle soluble extractBiochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology, 1988
- POLYAMINE CONTENT IN FRESH AND PROCESSED PORKJournal of Food Science, 1979
- The Role of Biogenic Amines in FoodsMolecular Nutrition & Food Research, 1978
- A Rapid and Sensitive Method for the Quantitation of Microgram Quantities of Protein Utilizing the Principle of Protein-Dye BindingAnalytical Biochemistry, 1976
- A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye bindingAnalytical Biochemistry, 1976
- Determination of amines in fresh and processed porkJournal of Agricultural and Food Chemistry, 1975
- Effects of processing on the amine content of pork belliesJournal of Agricultural and Food Chemistry, 1974