Bioscience, Biotechnology, and Biochemistry
Online ISSN : 1347-6947
Print ISSN : 0916-8451
Food & Nutrition Notes
Silk Protein, Sericin, Inhibits Lipid Peroxidation and Tyrosinase Activity
Norihisa KATOSeiji SATOAtsushi YAMANAKAHideyuki YAMADANaozumi FUWAMasakazu NOMURA
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JOURNAL FREE ACCESS

1998 Volume 62 Issue 1 Pages 145-147

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Abstract

  This study provided the first evidence for an antioxidant action of the silk protein sericin by showing that sericin suppressed in vitro lipid peroxidation. Furthermore, sericin was found to inhibit tyrosinase activity. These results suggest that sericin may be a valuable natural ingredient for food and cosmetic industries.

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© 1998 by Japan Society for Bioscience, Biotechnology, and Agrochemistry
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