Effects of Vegetable Extracts by Solvent Separation on Alcohol Dehydrogenase Activity from Saccharomyces cerevisiae

채소의 용매분획 추출물들이 Saccharomyces cerevisiae의 alcohol dehydrogenase 활성에 미치는 영향

  • Kang, Bae-Kwang (Food Industrial Technology Research Center and Department of Food Engineering, Mokpo National University) ;
  • Jung, Soon-Teck (Food Industrial Technology Research Center and Department of Food Engineering, Mokpo National University) ;
  • Kim, Seon-Jae (Food Industrial Technology Research Center and Department of Food Engineering, Mokpo National University)
  • 강배광 (목포대학교 식품산업기술연구센터.식품공학과) ;
  • 정순택 (목포대학교 식품산업기술연구센터.식품공학과) ;
  • 김선재 (목포대학교 식품산업기술연구센터.식품공학과)
  • Published : 2002.04.01

Abstract

The effects of extracts from bean sprout (Glycine max), dropwort (Oenathe javanica) and radish (Raphanus sativus Var. hortensis for. acanthiformis) by solvent separation on alcohol dehydrogenase (ADH) activity in vitro were investigated. The extracts were obtained from alcohol extracts of bean sprout, dropwort and radish, followed by solvent separation. Aqueous fractions facilitated much higher ADH activity than organic fractions. The facilitating rates of bean sprout, dropwort and radish in aqueous fractions were 125.75%, 104.94% and 87.63%, respectively. Basic fractions showed the highest facilitating rate with about 40%. Also other fractions showed below 20% facilitating rate and didn't show great difference from organic fractions. Phenolic fractions didn't show great effect on ADH activity.

Keywords

alcohol dehydrogenase(ADH);Saccharomyces cerevisiae;facilitating effects;bean sprouts;dropwort;radish

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