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

上田要一, 日比野岳, 香村正徳, 黒田素央, 渡辺勝子, 坂口誠

著者情報

キーワード: グルタチオン, 魚介類, ホタテガイ, 風味, こく味, 閾値

ジャーナルフリー

1998 年 64 巻 4 号 p. 710-714

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

詳細

発行日: 1998/07/15 受付日: 1997/10/07 J-STAGE公開日: 2008/02/29 受理日: - 早期公開日: - 改訂日: -
訂正情報
訂正日: 2008/02/29 訂正理由: - 訂正箇所: 引用文献情報訂正内容: 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.

訂正日: 2008/02/29 訂正理由: - 訂正箇所: PDFファイル訂正内容: -

抄録

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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