| Characterization of factors that transform linoleic acid into di- and trihydroxyoctadecenoic acids in mash. | |
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MedLine Citation:
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PMID: 16233168 Owner: NLM Status: PubMed-not-MEDLINE |
Abstract/OtherAbstract:
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The qualities of beer are deteriorated by the presence of either di- or trihydroxyoctadecenoic acids, which reduce the beer 'head' and produce an astringent flavor. In this study we found that native extracts of malt mash transformed linoleic acid into di- and trihydroxyoctadecenoic acids, but this transforming activity and lipoxygenase activity were inactivated by heating the mash at 70 degrees C for 30 min. Recombinant barley lipoxygenase 1 was not able to transform linoleic acid into di- and trihydroxyoctadecenoic acids. The transforming activity of mash extract heated at 70 degrees C for 30 min could be restored by the addition of recombinant barley lipoxygenase 1; in contrast, the activity of boiled mash extract was not substantially restored by the recombinant enzyme. These results indicate that di- and trihydroxyoctadecenoic acids are generated from linoleic acid by both lipoxygenase and a heat-stable enzymatic factor present in the mash. |
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Authors:
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Hisao Kuroda; Naoyuki Kobayashi; Hirotaka Kaneda; Junji Watari; Masachika Takashio |
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Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: Journal of bioscience and bioengineering Volume: 93 ISSN: 1389-1723 ISO Abbreviation: J. Biosci. Bioeng. Publication Date: 2002 |
Date Detail:
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Created Date: 2005-10-19 Completed Date: 2005-11-03 Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 100888800 Medline TA: J Biosci Bioeng Country: Japan |
Other Details:
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Languages: eng Pagination: 73-7 Citation Subset: - |
Affiliation:
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Brewing Research Laboratories, Sapporo Breweries Ltd., 10 Okatome, Yaizu, Shizuoka 425-0013, Japan. Hisao.Kuroda@sapporobeer.co.jp |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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