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Application of antioxidative Maillard reaction products from histidine and glucose to sardine products
Maillard reaction products (MRP) were prepared by refluxing the mixture of L-histidine and D-glucose (1:3 molar ratio) in 0.1M phosphate buffer (pH 5, 7, and 9) for up to 24h. It was found that
Identification of an antibacterial protein as L‐amino acid oxidase in the skin mucus of rockfish Sebastes schlegeli
This study identifies SSAP as a new member of the LAO family and reveals LAO involvement in the innate immunity of fish skin.
Antibacterial action of L-amino acid oxidase from the skin mucus of rockfish Sebastes schlegelii.