1972•Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)Open access

Mechanism of Inactivation of Trypsin by Photo-chemical Reaction of Xanthene Dyes

Hiroki Murakami, Ko-hei SAKATA, Shoji Hatano, Tadao Watanabe

Abstract

Trypsin-inactivating xanthene dyes such as phloxine, erythrosine, rose bengale and eosine have a photo-labile α-substituted carbonyl group in each structure. The photo-effects of bromine and iodine to trypsin were investigated. Iodine partially inhibited (40%) the enzymatic activity in the dark. Under the light condition, the inactivation was occurred so rapidly and extremely. It was assumed that some photo-excited state of halogen atom would be necessary for the inactivation of trypsin.

Open-access reader

About this research paper

What this paper is about

Why it matters

A significance statement is not available in the OpenAlex record.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

Key concepts: Xanthene, Erythrosine, Chemistry, Trypsin, Photochemistry, Iodine, Halogen, Bromine