[Inhibitory effect of essential oils, food additives, peracetic acid and detergents on bacterial histidine decarboxylase].
The aim of this study is to examine whether various essential oils, food additives, peracetic acid and detergents inhibit bacterial histidine decarboxylase. Crude extract of Morganella morganii NBRC3848 was prepared and incubated with various agents. Histidine decarboxylase activity was significantly inhibited (p<0.05) by 26 of 45 compounds tested. Among the 26 agents, sodium hypochlorite completely decomposed both histidine and histamine, while peracetic acid caused slight decomposition. Histidine and histamine were stable in the presence of the other 24 agents. These results indicated that 25 of the agents examined were inhibitors of histidine decarboxylase.
Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Japan.
Eri
E
Kamii
Gaku
G
Terada
Jyunki
J
Akiyama
Kenji
K
Isshiki
D003902:Detergents / Q000494:pharmacology*; D005503:Food Additives / Q000494:pharmacology*; D005517:Foodborne Diseases / Q000517:prevention & control; D006632:Histamine / Q000378:metabolism / Q000506:poisoning; D006639:Histidine / Q000378:metabolism; D006640:Histidine Decarboxylase / Q000037:antagonists & inhibitors*; D020613:Morganella morganii / Q000201:enzymology* / Q000378:metabolism; D009822:Oils, Volatile / Q000494:pharmacology*; D010463:Peracetic Acid / Q000494:pharmacology*; D012973:Sodium Hypochlorite / Q000494:pharmacology*
D003902:Detergents; D005503:Food Additives; D009822:Oils, Volatile; D006639:Histidine; D006632:Histamine; D012973:Sodium Hypochlorite; D006640:Histidine Decarboxylase; D010463:Peracetic Acid