1,5-Anhydro-D-fructose, a New Material for Modification of Amino Groups as Demonstrated Using Amino Acid and Proteins.

1, 5-Anhydro-D-fructose (1, 5-AF), which is produced from starch by the action of alpha-1, 4-glucan lyase, competitively inhibited Agaricus tyrosinase (L-tyrosine, L-dopa: oxygen oxidoreductase, EC 1.14.18.1) with a Ki value of ~20 mM. In silico modelling of the catalytic subunit of the enzyme docked with a 1, 5-AF molecule showed that only the keto form of the 1, 5-AF molecule could bind to the bottom of the active site of tyrosinase. The binding mode seemed to be very similar to that of tropolone, a strong, competitive inhibitor. 1, 5-AF also inhibited an enzyme partially purified from wheat flour and retarded the browning of commercial avocado paste. Thus, its colour protection activity, in conjunction with its bacteriostatic effect, appears applicable to food processing.

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[Review: Prize-awarded article] Functional Research and Production Technology Development of 1,5-Anhydro-D-fructose

一浩¹,

秀人²,

寧³

et al. 2011

Bull Appl Glycosci

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1,5-Anhydro-D-fructose, a New Material for Modification of Amino Groups as Demonstrated Using Amino Acid and Proteins.

Cited by 3 publications

References 15 publications

Preparation and reactivity of a novel disaccharide, glucosyl 1,5-anhydro-d-fructose (1,5-anhydro-3-O-α-glucopyranosyl-d-fructose)

Preparation and reactivity of a novel disaccharide, glucosyl 1,5-anhydro-d-fructose (1,5-anhydro-3-O-α-glucopyranosyl-d-fructose)

Inhibition of <i>Agaricus </i>tyrosinase by 1, 5-anhydro-D-fructose and its application to anti-browning of food materials

[Review: Prize-awarded article] Functional Research and Production Technology Development of 1,5-Anhydro-D-fructose

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