Determination of the Activity of the Amine Oxidases in a Certain Enzymic Beverage

Abstract

In the reaction mixture containing 7.0 ml of a certain enzymic beverage of plant origin (Jap. Pat. 5045, 1960), 1.0 ml of 0.1 M-phosphate buffer (pH 7.0), 1.0 ml of 0.5 M tyramine (or histamine or tryptamine) and 1.0 ml of water, 44-60 % of these amines were oxidized in 60 minutes at 37°C. In the presence of 1 ml of 10^-2 M-methylene blue, insteand of 1 ml of water, only 12-16 % of these amines were oxidized in the same condition. These experimental results led the authors to conclude that this enzymic beverage contains considerably strong amine oxidases.