title: Effects of Bay m 1099, an α-Glucosidase Inhibitor, on Starch Degradation in Germinating Mung Beans.
abstract: To examine the mechanism of starch degradation in legume cotyledons and the physiological role of α-glucosidase, mung bean seeds were germinated in the presence of Bay m 1099, an α-glucosidase inhibitor. Bay m 1099 (10 μg/ml medium), which minimized the growth deterioration of the mung bean seedlings, caused no changes in the overall rate of starch degradation and of soluble carbohydrate production in the cotyledons, although α-glucosidase activity had been completely suppressed. Total amylase and phosphorylase activities were not influenced by Bay m 1099. These results suggest that the mung bean α-glucosidase is less responsible for starch degradation, unlike wheat α-glucosidase [Konishi et al., Biosci. Biotech. Biochem., 58, 135-139 (1994)].
authors.affiliation: a Department of Food and Nutrition, Fuculty of Human Life Science, Osaka City University.
authors.forename: Y
authors.initials: Y
authors.lastname: Konishi
authors.affiliation: a Department of Food and Nutrition, Fuculty of Human Life Science, Osaka City University.
authors.forename: M
authors.initials: M
authors.lastname: Aitani
authors.affiliation: a Department of Food and Nutrition, Fuculty of Human Life Science, Osaka City University.
authors.forename: N
authors.initials: N
authors.lastname: Nakatani
keywords: Vigna radiata (L.) Wilczek; mung beans; starch degradation; α-glucosidase; α-glucosidase inhibitor