Fig. 1.

Inhibition of purified pig liver PMPMEase by fragrances. Each fragrance (1 mM) was incubated with purified PMPMEase (5 µg) and 1 mM of RD-PNB substrate for 1 h. The reactions were stopped by the addition of methanol. These were then chilled to precipitate the proteins before centrifugation at 5000 × g for 5 min. The supernatants were then analyzed by reversed-phase HPLC for residual PMPMEase activity. The activities are expressed as percentages of the uninhibited controls (±SEM, N = 3). ***P < 0.001 versus untreated controls compared by one way ANOVA, followed by the Dunnett’s post-test.