期刊
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
卷 65, 期 2, 页码 277-284出版社
TAYLOR & FRANCIS LTD
DOI: 10.1271/bbb.65.277
关键词
royal jelly; 57-kDa protein; storage-dependent degradation; marker for freshness; quality control
In order to find a marker for freshness of royal jelly (RJ), the composition change of RJ during storage was investigated. The contents of 10-hydroxy-2-decenoic acid, a bioactive component of RJ, and several vitamins did not change during storage at 40 degreesC for 7 days. However, a specific protein, designated royal jelly protein-1 (RJP-1), was gradually degraded during storage under various conditions (from 4 degreesC to 50 degreesC for up to 7 days). The specific degradation of RJP-1 was proportional to storage temperature and storage period. RJP-1 was purified to homogeneity and characterized as a monomeric glycoprotein with a molecular mass of 57 kDa. These results suggest that 57-kDa protein in RJ can be used as a marker for freshness of RJ, reflecting the conditions under which RJ has been stored.
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