Document Detail


Inhibitory effect of essential oils, food additives, peracetic Acid and detergents on bacterial of histidine decarboxylase.
MedLine Citation:
PMID:  22200744     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
The aim of this study is to examine whether various essential oils, food additives, peracetic acid and detergents inhibit bacterial histidine decarboxylase. Crude extract of Morganella morganii NBRC3848 was prepared and incubated with various agents. Histidine decarboxylase activity was significantly inhibited (p<0.05) by 26 of 45 compounds tested. Among the 26 agents, sodium hypochlorite completely decomposed both histidine and histamine, while peracetic acid caused slight decomposition. Histidine and histamine were stable in the presence of the other 24 agents. These results indicated that 25 of the agents examined were inhibitors of histidine decarboxylase.
Authors:
Eri Kamii; Gaku Terada; Jyunki Akiyama; Kenji Isshiki
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan     Volume:  52     ISSN:  1882-1006     ISO Abbreviation:  Shokuhin Eiseigaku Zasshi     Publication Date:  2011  
Date Detail:
Created Date:  2011-12-27     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0142214     Medline TA:  Shokuhin Eiseigaku Zasshi     Country:  Japan    
Other Details:
Languages:  eng     Pagination:  271-5     Citation Subset:  IM    
Affiliation:
Faculty of Fisheries Sciences, Hokkaido University.
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