魚介類におけるグルタチオンの分布と呈味効果

上田 要一; 日比野 岳; 香村 正徳; 黒田 素央; 渡辺 勝子; 坂口 誠

doi:10.2331/suisan.64.710

Contents of Glutathione in Seafoods and Its Flavor Characteristics

Yoichi Ueda, Gaku Hibino, Masanori Kohmura, Motonaka Kuroda, Katsuko Watanabe, Makoto Sakaguchi

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JOURNAL FREE ACCESS

1998 Volume 64 Issue 4 Pages 710-714

DOI https://doi.org/10.2331/suisan.64.710

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Published: July 15, 1998 Received: October 07, 1997 Available on J-STAGE: February 29, 2008 Accepted: - Advance online publication: - Revised: -
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Date of correction: February 29, 2008 Reason for correction: - Correction: CITATION Details: Wrong : 2) D. J. Reed and P. W. Beatty: Biosynthesis and regulation of glutathione: Toxicological implications. Rev. Biochem. Toxicol., 2, 213-241 (1980).
3) P. He, S. Yamaoka-Koseki, and K. Yasumoto: Aged-relatied changes in glutathione concentration, glutathione peroxidase, glutathione-S-transferase, and superoxide dismutase activities in senescence accelerated mice. Biosci. Biotec. Biochem., 58, 1037-1040 (1994).
4) T. G. Wierzbicka, T. M. Hagen, and D. P. Jones: Glutathione in food. J. Food Compos. Anal., 2, 327-337 (1989).
7) Y. Zhang, M. Chen, and C. T. Ho: Comparison of the volatile compounds obtained from thermal degradation of cysteine and glutathione. J. Agric. Food Chem., 36, 992-996 (1998).
8) Y. Zhang and C. T. Ho: Comparison of the volatile compounds formed from the thermal reaction of glucose with cysteine and glutathione. J. Agric. Food Chem., 39, 760-763 (1991)
9) Y. Zhang and C. T. Ho: Volatile compounds formed from thermal interaction of 2, 4-decadienal with cysteine and glutathione. J. Agric. Food Chem., 37, 1016-1020 (1989).
10) Y. Zhang and C. T. Ho: Formation of meatlike aroma compounds from thermal reaction of inosine 5′-monophosphate with cysteine and glutathione. J. Agric. Food Chem., 39, 1145-1148 (1991).
11) Y. Ueda, M. Yonemitsu, T. Tsubuku, M. Sakaguchi, and R. Miyajima: Flavor characteristics of glutathione in raw and cooked foodstuffs. Biosci. Biotec. Biochem., 61, 1977-1980 (1997).
16) S. Yamaguchi and A. Kimizuka: Psycometric studies on the taste of monosodium glutamate, in “Glutamic acid: Advances in biochemistry and physiology” (ed. by L. J. Filer, Jr., S. Garatti, M. R. Kare, W. A. Reynols, and R. J. Wurtman), Raven Press, New York, 1979, pp. 35-54.

Right : 2) D. J. Reed and P. W. Beatty: Biosynthesis and regulation of glutathione: Toxicological implications. Rev. Biochem. Toxicol., 2, 213-241 (1980).
3) P. He, S. Yamaoka-Koseki, and K. Yasumoto: Aged-relatied changes in glutathione concentration, glutathione peroxidase, glutathione-S-transferase, and superoxide dismutase activities in senescence accelerated mice. Biosci. Biotec. Biochem., 58, 1037-1040 (1994).
4) T. G. Wierzbicka, T. M. Hagen, and D. P. Jones: Glutathione in food. J. Food Compos. Anal., 2, 327-337 (1989).
7) Y. Zhang, M. Chen, and C. T. Ho: Comparison of the volatile compounds obtained from thermal degradation of cysteine and glutathione. J. Agric. Food Chem., 36, 992-996 (1998).
8) Y. Zhang and C. T. Ho: Comparison of the volatile compounds formed from the thermal reaction of glucose with cysteine and glutathione. J. Agric. Food Chem., 39, 760-763 (1991)
9) Y. Zhang and C. T. Ho: Volatile compounds formed from thermal interaction of 2, 4-decadienal with cysteine and glutathione. J. Agric. Food Chem., 37, 1016-1020 (1989).
10) Y. Zhang and C. T. Ho: Formation of meatlike aroma compounds from thermal reaction of inosine 5'-monophosphate with cysteine and glutathione. J. Agric. Food Chem., 39, 1145-1148 (1991).
11) Y. Ueda, M. Yonemitsu, T. Tsubuku, M. Sakaguchi, and R. Miyajima: Flavor characteristics of glutathione in raw and cooked foodstuffs. Biosci. Biotec. Biochem., 61, 1977-1980 (1997).
16) S. Yamaguchi and A. Kimizuka: Psycometric studies on the taste of monosodium glutamate, in “Glutamic acid: Advances in biochemistry and physiology” (ed. by L. J. Filer, Jr., S. Garatti, M. R. Kare, W. A. Reynols, and R. J. Wurtman), Raven Press, New York, 1979, pp. 35-54.

Date of correction: February 29, 2008 Reason for correction: - Correction: PDF FILE Details: -

Abstract

Contents of glutathione (GSH) in several fresh seafoods were determined by the HPLC method. GSH was detected in adductor muscle of scallop at a concentration of 29mg/100g and over the taste threshold of GSH (10mg/100ml). GSH content in salmon (9.2mg/100g) was near the threshold value. Other seafoods contained GSH in lower quantities. Contents of GSH disulfide (GSSG) in some seafoods were higher than those of GSH. The flavor character strengthened by GSSG was compared with that of GSH in the umami solution, showing that GSSG did not contribute to the flavors of foods so much as GSH.
The effects of adding GSH on the flavor of GSH-free synthetic scallop extract at a concentration of 29mg/100ml were examined by sensory evaluation. GSH increased the intensities of sweetness, umami, and some flavor characteristics, such as thickness, mouthfulness, and continuity, suggesting that GSH contributes to the flavor of scallop.

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