Inhibition of Transglutaminase and Microbial Transglutaminase Activity by Garlic

  • Lee, Nam-Hyouck (Food Material Processing Technology Division, Korea Food Research Institute) ;
  • Takeuchi, Atsuyoshi (Laboratory of Food Biochemistry, Faculty of Fisheries, Hokkaido University) ;
  • Konno, Kunihiko (Laboratory of Food Biochemistry, Faculty of Fisheries, Hokkaido University)
  • Published : 2007.04.30


Ground garlic inhibited the cross-linking reaction of myosin and incorporation of monodansylcadaverine (MDC) in salted Alaska pollack surimi catalyzed by transglutaminase (TGase). The component responsible for the inhibition was a thermostable, low molecular weight compound. The component also inhibited microbial transglutaminase (MTGase). The inhibition by garlic was reversibly recovered upon addition of 2-mercaptoethanol. The inhibitory component was therefore hypothesized to contain sulfhydryl groups within its structure. Alliin itself did not inhibit the cross-linking reaction. However, the addition of alliin together with garlic increased the inhibition. This result suggested that compounds derived from alliin was responsible for the inhibition of TGase activity.


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