パンクレアチンのデンプン消化作用に及ぼす食用色素の影響について

抄録

The inhibitory effect of different food dyes, which are used for food additives at present, on pancreatic amylase was examined in vitro, following the establishment of assay method of the enzyme activity in the presence of the dyes.
The preincubation of enzyme and dye for a certain time was prerequisite for the appearance of inhibitory effect of the dye. Xanthene dyes except acid red showed the significant inhibition at the wide range of pH, which degree increased in order of eosine, erythrosine, phloxine and rose bengale. No other dyes tested except xanthenes inhibited the enzyme at neutral pH, whereas most of them showed the inhibition of 20 to 70% at pH 4.0.
The inhibitory effect of rose bengale was strongly enhanced by irradiation of the preincubation mixture under a fluorescent lamp, suggesting a photo-inactivation of the enzyme by this xanthene dye. The inhibition was also influenced by the co-existence of other substances; for example, sodium chloride stimulated the inhibition and sucrose and proteins repressed it. From the kinetie study, the type of inhibition of pancreatic amylase by rose bengale was non-competitive.