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KMID : 1134820160450030396
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 3 p.396 ~ p.401
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Effects of Thermal Treatments on Inactivation of Histidine Decarboxylase from Morganella morganii and Photobacterium phosphoreum
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Pak Won-Min
Kim Koth-Bong-Woo-Ri
Kim Min-Ji
Park Ji-Hye
Bae Nan-Young
Park Sun-Hee
Ahn Dong-Hyun
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Abstract
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This study was performed to investigate the effects of various thermal treatments on the growth of Morganella morganii and Photobacterium phosphoreum and activity of crude histidine decarboxylase (HDC) obtained from M. morganii and P. phosphoreum. Crude HDC and the two strains were treated at 65°C/30 min, 80°C/10 min, 100°C/10 min, and 121°C/10 min. Activity of crude HDC decreased with increasing temperature. Viable cells counts of M. morganii and P. phosphoreum were not detected in any heated samples. SDS-PAGE patterns of heated HDC did not show significant differences up to 100°C. However, at 121°C, protein band intensity was weakened. In native-PAGE, there was a major change in the pattern of HDC at 65°C. These results suggest that thermal treatment can help to reduce histamine production by reducing HDC activity and growth of M. morganii and P. phosphoreum.
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KEYWORD
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thermal treatment, Morganella morganii, Photobacterium phosphoreum, histidine decarboxylase
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