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We would like to introduce the "Inhibition Activity Analysis" conducted by Dojin Glocal Co., Ltd. To analyze the inhibition activity against an enzyme, the concentration of the inhibitor that inhibits 50% of a certain enzyme reaction under specific conditions is defined as one unit. For example, when evaluating an inhibitor against amylase, inhibitors of varying concentrations are added, and the concentration of the inhibitor that reduces the amount of reducing sugars produced by amylase by half is determined. [Examples of Enzyme Activity Analysis] ■ Various enzyme activity analyses of extracts and raw materials ■ Enzyme activity analysis during processing of food materials (powders, solutions, solids, etc.) ■ Activity analysis of functional components (enzyme activity, inhibition activity, antioxidant capacity, etc.) ■ International unit representation of enzyme activity such as lipase *For more details, please refer to the PDF document or feel free to contact us.

We would like to introduce our "Inhibition Activity Analysis." Substances that function as catalysts in reactions, such as enzymes, are evaluated based on their activity rather than their quantity. Enzymes are involved in a vast number of reactions in biological systems and the environment, and by inhibiting their activity, it is possible to control specific enzyme reactions, potentially improving issues related to enzymes. As a result, numerous inhibitors have been developed for various applications, including pharmaceuticals. [Features] ■ The effectiveness of inhibitors is evaluated at the concentration that suppresses enzyme activity by 50% (IC50). *For more details, please refer to the PDF document or feel free to contact us.

We would like to introduce our "Angiotensin Converting Enzyme (ACE) Inhibition Activity Analysis." Angiotensin Converting Enzyme (ACE) converts angiotensin I into angiotensin II, which has blood pressure-raising effects, while simultaneously breaking down bradykinin, which has blood pressure-lowering effects. This enzyme is involved in the increase of blood pressure within the body. In recent years, ACE inhibition activity measurement has been conducted in processed foods such as agricultural products and fermented foods, as well as in beverages. Depending on the nature and purpose of the samples, we will propose suitable pretreatment methods. [Characteristics of Angiotensin Converting Enzyme] - It converts angiotensin I into angiotensin II, which has blood pressure-raising effects, while simultaneously breaking down bradykinin, which has blood pressure-lowering effects, thus playing a role in the increase of blood pressure within the body. *For more details, please refer to the PDF document or feel free to contact us.

We would like to introduce our "Enzyme Activity Analysis <Amylase Activity>". A common method for measuring amylase activity involves adding the extracted enzyme solution to a starch solution and conducting the enzyme reaction at a precise temperature and time. After that, the reaction mixture is mixed with iodine solution over time to measure the blue absorbance. The decrease in absorbance is used to determine the amylase activity. [Analysis Examples] ■ Grains ■ Processed Foods ■ Functional Foods *For more details, please refer to the PDF document or feel free to contact us.

We would like to introduce our "Enzyme Activity Analysis <Sucrase Activity>." Sucrase is one of the digestive enzymes found in intestinal fluid, and typical sucrase activity analysis uses a sucrose solution. The enzyme activity is determined by measuring the amount of glucose produced through the enzyme reaction. [Analysis Examples] ■ Fermented products ■ Processed foods ■ Functional foods (inhibitory effects) *For more details, please refer to the PDF document or feel free to contact us.

We would like to introduce our "Enzyme Activity Analysis <Cellulase Activity>". Cellulose is not water-soluble. Therefore, water-soluble carboxymethyl cellulose is used for cellulase activity analysis. Enzyme activity is determined by measuring the amount of reducing sugars produced by the enzyme reaction as glucose. 【Analysis Examples】 ■ Extracts ■ Fermented products, fungal products ■ Functional foods *For more details, please refer to the PDF document or feel free to contact us.

We would like to introduce our "Enzyme Activity Analysis <Protease Activity>". A common method for measuring low-selectivity protease activity involves adding the extracted enzyme solution to a milk casein substrate solution and conducting the enzymatic reaction at a precise temperature and time. After that, a reaction stopping solution is added to precipitate the undecomposed proteins, and the decomposed amino acids are separated. The activity that shows the color corresponding to the amount of tyrosine produced under each condition of enzymatic action is defined as protease activity. [Analysis Examples] ■ Grains ■ Fermented Foods ■ Functional Foods *For more details, please refer to the PDF document or feel free to contact us.

We would like to introduce our "Enzyme Activity Analysis <Maltase Activity>". Since maltose is a reducing sugar, measurement methods that use maltose as a substrate to determine the amount of glucose as a reducing sugar are not applicable. Therefore, p-nitro-α-D-galactopyranoside, a chromogenic substrate, is used. The enzyme activity is determined by the amount of 4-nitrophenol produced by maltase. [Analysis Examples] ■ Fermented products ■ Processed foods ■ Functional foods *For more details, please refer to the PDF document or feel free to contact us.

We would like to introduce our "Enzyme Activity Analysis <Lactase Activity>". For the lactase activity analysis, we use 2-nitrophenyl galactopyranoside as a chromogenic substrate. The enzyme activity is determined from the amount of color developed by 2-nitrophenol produced in the enzyme reaction. 【Analysis Examples】 ■ Fungal Processing Products ■ Processed Foods ■ Functional Foods *For more details, please refer to the PDF document or feel free to contact us.

We would like to introduce our "Enzyme Activity Analysis <Lipase Activity>". A buffer is added to an emulsion of olive oil, and the extracted enzyme solution is mixed in. The enzymatic reaction is carried out at a precise temperature and time. After that, a reaction stopping solution is added, followed by a sodium hydroxide solution. Then, a pH indicator is added, and hydrochloric acid solution is added until neutral. The difference from the blank is calculated, and the enzyme activity is determined from the amount of sodium hydroxide consumed. [Analysis Examples] ■ Fungal processed products ■ Processed foods ■ Functional foods *For more details, please refer to the PDF document or feel free to contact us.

I will introduce what can be understood through "enzyme activity analysis." Enzyme activity measurement is conducted for various purposes such as functional analysis, cause investigation, and development research. Reactions involving enzymes include the expression of biological functions, fermentation by microorganisms, food processing by enzymes, and spoilage by microorganisms (anaerobic fermentation), as well as selective organic synthesis reactions, resulting in a vast variety of samples related to each analysis. 【Analysis Purposes (Excerpt)】 ■ Processed Foods: Monitoring of fermentation processes ■ Waste Processing: Resource recovery from waste ■ Raw Materials: Selection of raw materials ■ Processed Products: Confirmation of enzyme inactivation ■ Extracts: Measurement of enzyme activity values *For more details, please refer to the PDF document or feel free to contact us.

This article introduces the measurement of enzyme activity. Proteins are structured as a single chain molecule made up of many amino acids that are folded. The folding involves hydrogen bonds and hydrophobic interactions between the amino acids within the chain molecule, allowing it to adopt a stable structure and perform its functions. *For more detailed information, please refer to the related links and catalog. Feel free to contact us for further inquiries.*

This article introduces the inactivation of enzymes. Proteins are made up of numerous amino acids that link together, folding into structures that perform various functions. Enzymes are also a type of protein that catalyzes the chemical reactions necessary for sustaining life. To function as enzymes, several hundred amino acid polymers must be correctly folded, and the enzymes need the folded amino acid polymers to join at the correct positions and orientations to form complexes. *For more detailed information, please refer to the related links and catalog. Feel free to contact us for further inquiries.*

We would like to introduce our "Amylase Inhibition Activity Analysis." Starch contained in food is broken down into oligosaccharides by amylase present in saliva, and then further broken down into glucose by maltase. This test aims to determine the amylase inhibition activity of various compounds, extracts, and processed products. [Analysis Examples] ■ Comparison test of inhibitors ■ Calculation of IC50 *For more details, please download the PDF or feel free to contact us.

We would like to introduce our analysis of "inhibitory activity of disaccharide-degrading enzymes." Disaccharides such as maltose, sucrose, and lactose are broken down by the respective enzymes maltase, sucrase, and lactase into glucose + glucose, fructose + glucose, and galactose + glucose. This test is used to evaluate the inhibitory activity of various compounds, extracts, and processed products on each disaccharide-degrading enzyme. [Analysis Examples] ■ Comparison tests of inhibitors ■ Calculation of IC50 *For more details, please download the PDF or feel free to contact us.