Cinnamaldehyde inhibits phenylalanine ammonia-lyase and enzymatic browning of cut lettuce.
Stored cut lettuce gradually turns brown on the cut section after several days of storage, because cutting induces phenylalanine ammonia-lyase (PAL) activity, the biosynthesis of polyphenol is promoted, and the polyphenols are oxidized by polyphenol oxidase. In this study, we screened for inhibitors of PAL derived from fermented broths of microbes and from foods and found that a cinnamon extract definitely inhibited PLA of cut lettuce. An active component was isolated by chromatographic procedures and was identified as trans-cinnamaldehyde. Browning of cut lettuce immersed in a solution containing trans-cinnamaldehyde was definitely repressed.
Department of Nutrition and Food Science, Ochanomizu University, Tokyo, Japan.
Narumi
N
Fujita
Eriko
E
Tanaka
Masatsune
M
Murata
D000171:Acrolein / Q000031:analogs & derivatives* / Q000302:isolation & purification / Q000494:pharmacology; D002851:Chromatography, High Pressure Liquid; D002935:Cinnamomum zeylanicum / Q000737:chemistry; D003080:Cold Temperature; D003116:Color; D003470:Culture Media; D004791:Enzyme Inhibitors / Q000494:pharmacology*; D005524:Food Technology; D018545:Lactuca / Q000187:drug effects* / Q000201:enzymology* / Q000502:physiology; D010650:Phenylalanine Ammonia-Lyase / Q000037:antagonists & inhibitors* / Q000378:metabolism*; D010936:Plant Extracts / Q000737:chemistry
D003470:Culture Media; D004791:Enzyme Inhibitors; D010936:Plant Extracts; D000171:Acrolein; D010650:Phenylalanine Ammonia-Lyase; C012843:cinnamaldehyde