Pub Date : 1998-11-25DOI: 10.3136/FSTI9596T9798.4.250
Kumi Chono, Y. Itahara, Yoshimi Mochida, Naoko Akai, Mihoko Tominaga, Kazuyoshi Sato
A nonfermented bread-like food, quick bread, was prepared using microwave heating in the leavening process and yogurt as the acidifying agent. The use of microwave heating effectively shortened the time of breadmaking, reduced the amount of sodium bicarbonate necessary as the leavening agent and increased the specific volume of the loaf. Yogurt used as the acidifying agent improved the loaf properties such as crust color and odor. The crumb grain of the bread-like food was more homogeneous in the loaf prepared by simultaneously heating three doughs than by heating a single dough. The highest evaluations in a sensory test were obtained for the loaf prepared using microwave heating with the addition of sodium bicarbonate and yogurt. Firming during brief storage was slower in the loaf containing these additives.
{"title":"A Nonfermented Bread-Like Food Leavened by Microwave Heating.","authors":"Kumi Chono, Y. Itahara, Yoshimi Mochida, Naoko Akai, Mihoko Tominaga, Kazuyoshi Sato","doi":"10.3136/FSTI9596T9798.4.250","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.250","url":null,"abstract":"A nonfermented bread-like food, quick bread, was prepared using microwave heating in the leavening process and yogurt as the acidifying agent. The use of microwave heating effectively shortened the time of breadmaking, reduced the amount of sodium bicarbonate necessary as the leavening agent and increased the specific volume of the loaf. Yogurt used as the acidifying agent improved the loaf properties such as crust color and odor. The crumb grain of the bread-like food was more homogeneous in the loaf prepared by simultaneously heating three doughs than by heating a single dough. The highest evaluations in a sensory test were obtained for the loaf prepared using microwave heating with the addition of sodium bicarbonate and yogurt. Firming during brief storage was slower in the loaf containing these additives.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"34 1","pages":"250-253"},"PeriodicalIF":0.0,"publicationDate":"1998-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78613338","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1998-11-25DOI: 10.3136/FSTI9596T9798.4.254
T. Okazaki, Tatsuo Yoneda, Kan-ich Suzuki
{"title":"Effects of High Pressure on Softening of Japanese Radish and Decomposition of Pectin during Thermal Process.","authors":"T. Okazaki, Tatsuo Yoneda, Kan-ich Suzuki","doi":"10.3136/FSTI9596T9798.4.254","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.254","url":null,"abstract":"","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"55 1","pages":"254-257"},"PeriodicalIF":0.0,"publicationDate":"1998-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78666046","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1998-11-25DOI: 10.3136/FSTI9596T9798.4.295
F. Shirai, Masaki Matsura, Takamitsu Tadano, E. Mizuki, S. Murao
The present study examines a method of improving the desalinization efficiency of the column-type desalinization process for soy sauce waste by feeding the water upward through the column. Four small-diameter perforated water-feeding pipes were inserted through the bottom of the desalinization column. Water was fed through these pipes into the pulverized soy sauce waste layer in the column producing a suspension. This allowed the salt in the soy sauce waste to be eluted into the water and ultimately discharged. The water was then fed again from the top of the column to wash out the remaining salt in the soy sauce waste. The proposed desalinization process addresses the problem of compressed soy sauce waste at the bottom of the column that affects the conventional column process and thus improves the stable desalinization efficiency not only for soy sauce waste produced from powdered raw materials but also for soy sauce waste produced up to five days. The efficiency of the proposed desalinization treatment is two and a half times higher than that of our previously reported process.
{"title":"Desalinization of Soy Sauce Waste by an Upward Flow of Water through the Column","authors":"F. Shirai, Masaki Matsura, Takamitsu Tadano, E. Mizuki, S. Murao","doi":"10.3136/FSTI9596T9798.4.295","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.295","url":null,"abstract":"The present study examines a method of improving the desalinization efficiency of the column-type desalinization process for soy sauce waste by feeding the water upward through the column. Four small-diameter perforated water-feeding pipes were inserted through the bottom of the desalinization column. Water was fed through these pipes into the pulverized soy sauce waste layer in the column producing a suspension. This allowed the salt in the soy sauce waste to be eluted into the water and ultimately discharged. The water was then fed again from the top of the column to wash out the remaining salt in the soy sauce waste. The proposed desalinization process addresses the problem of compressed soy sauce waste at the bottom of the column that affects the conventional column process and thus improves the stable desalinization efficiency not only for soy sauce waste produced from powdered raw materials but also for soy sauce waste produced up to five days. The efficiency of the proposed desalinization treatment is two and a half times higher than that of our previously reported process.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"13 1","pages":"295-299"},"PeriodicalIF":0.0,"publicationDate":"1998-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81621390","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1998-11-25DOI: 10.3136/FSTI9596T9798.4.264
Mikako Nakamura, T. Kurata
L-Ascorbic acid (AsA) plays an important role in the rheological properties of bread dough. Protein was extracted from the wheat flour or dough using sodium dodecyl sulfate buffer with sonication, and was separated by size-exclusion high-performance liquid chromatography into 5 fractions on the basis of molecular weight. When the dough was prepared from flour by mixing with water, the relative area of fractions 1 and 2 (molecular weights were more than 130,000) increased, while that of fractions 3 and 4 (molecular weights were 20,000-130,000) decreased. Furthermore, the relative area of fractions 1 and 2 extracted from AsA added dough, and from the dough with the superoxide anion radical (O2-) generation system increased. Thus, it was suggested that the O2- produced during the autoxidation of AsA affect the polymerization of flour protein in dough.
l -抗坏血酸(AsA)在面包面团的流变学特性中起着重要作用。用十二烷基硫酸钠缓冲液超声提取小麦粉或面团中的蛋白质，用排粒径高效液相色谱法按分子量分成5个组分。用面粉加水制面团时，1、2组分(分子量大于13万)的相对面积增大，3、4组分(分子量为2 ~ 13万)的相对面积减小。此外，从添加了AsA的面团中提取的馏分1和馏分2的相对面积，以及从有超氧阴离子自由基(O2-)生成体系的面团中提取的相对面积都有所增加。因此，AsA自氧化过程中产生的O2-影响了面团中面粉蛋白的聚合。
{"title":"Effects of L-Ascorbic Acid and Superoxide Anion Radical on the Polymerization of Wheat Flour Protein","authors":"Mikako Nakamura, T. Kurata","doi":"10.3136/FSTI9596T9798.4.264","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.264","url":null,"abstract":"L-Ascorbic acid (AsA) plays an important role in the rheological properties of bread dough. Protein was extracted from the wheat flour or dough using sodium dodecyl sulfate buffer with sonication, and was separated by size-exclusion high-performance liquid chromatography into 5 fractions on the basis of molecular weight. When the dough was prepared from flour by mixing with water, the relative area of fractions 1 and 2 (molecular weights were more than 130,000) increased, while that of fractions 3 and 4 (molecular weights were 20,000-130,000) decreased. Furthermore, the relative area of fractions 1 and 2 extracted from AsA added dough, and from the dough with the superoxide anion radical (O2-) generation system increased. Thus, it was suggested that the O2- produced during the autoxidation of AsA affect the polymerization of flour protein in dough.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"36 1","pages":"264-268"},"PeriodicalIF":0.0,"publicationDate":"1998-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89735622","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1998-11-25DOI: 10.3136/FSTI9596T9798.4.285
T. Okazaki, Norihiko Matsuda
The pressure resistance of microbes (14 genera) was investigated at pressures ranging from 300 MPa to 500 MPa at 20°C for 20 min using a compact pressure vessel. Acinetobacter sp., Pseudomonas fluorescens and Vibrio parahaemolyticus, all of which are gram negative bacteria, and Saccharomyces cerevisiae were dead at 300 MPa, although gram positive bacteria were all alive at that pressure. At 400 MPa, Salmonella Typhimurium, Morganella morganii, Leuconostoc mesenteroides, and Candida parapsilosis were dead. At 500 MPa, Escherichia coli and Lactobacillus plantarum were dead. However, Staphylococcus aureus, Enterococcus faecalis, Corynebacterium sp., and Neosartorya hiratsukae (ascospores) survived even at 500 MPa, and the organisms except for N. hiratsukae were all gram positive bacteria.
{"title":"Hydrostatic Pressure Resistance of 14 Genera of Microbes under Controlled Room Temperature","authors":"T. Okazaki, Norihiko Matsuda","doi":"10.3136/FSTI9596T9798.4.285","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.285","url":null,"abstract":"The pressure resistance of microbes (14 genera) was investigated at pressures ranging from 300 MPa to 500 MPa at 20°C for 20 min using a compact pressure vessel. Acinetobacter sp., Pseudomonas fluorescens and Vibrio parahaemolyticus, all of which are gram negative bacteria, and Saccharomyces cerevisiae were dead at 300 MPa, although gram positive bacteria were all alive at that pressure. At 400 MPa, Salmonella Typhimurium, Morganella morganii, Leuconostoc mesenteroides, and Candida parapsilosis were dead. At 500 MPa, Escherichia coli and Lactobacillus plantarum were dead. However, Staphylococcus aureus, Enterococcus faecalis, Corynebacterium sp., and Neosartorya hiratsukae (ascospores) survived even at 500 MPa, and the organisms except for N. hiratsukae were all gram positive bacteria.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"12 1","pages":"285-289"},"PeriodicalIF":0.0,"publicationDate":"1998-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76274510","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1998-11-25DOI: 10.3136/FSTI9596T9798.4.241
T. Nishimura
It is well known that muscle is converted to meat as food during postmortem aging. Meat flavor as well as texture are improved during postmortem aging. The improvement of meat taste in flavor is involved in the increase in free amino acids and peptides in meats during postmortem aging. Especially, the increase in free amino acids is thought to contribute to the enhancement of brothy taste including umami, while the increase in peptides is responsible for giving mildness. The increase in peptides is caused by the action of cathepsins B and L, and calpains on muscle proteins, while the increase in free amino acids is caused by the action of aminopeptidases C, H and P on the peptides during postmortem aging.
{"title":"Mechanism Involved in the Improvement of Meat Taste during Postmortem Aging","authors":"T. Nishimura","doi":"10.3136/FSTI9596T9798.4.241","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.241","url":null,"abstract":"It is well known that muscle is converted to meat as food during postmortem aging. Meat flavor as well as texture are improved during postmortem aging. The improvement of meat taste in flavor is involved in the increase in free amino acids and peptides in meats during postmortem aging. Especially, the increase in free amino acids is thought to contribute to the enhancement of brothy taste including umami, while the increase in peptides is responsible for giving mildness. The increase in peptides is caused by the action of cathepsins B and L, and calpains on muscle proteins, while the increase in free amino acids is caused by the action of aminopeptidases C, H and P on the peptides during postmortem aging.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"70 1","pages":"241-249"},"PeriodicalIF":0.0,"publicationDate":"1998-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84729127","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1998-11-25DOI: 10.3136/FSTI9596T9798.4.282
T. Komiya, Y. Achiwa, H. Katsuzaki, K. Imai, S. Sakurai, K. Urakawa, Kazuko Ohnishi, T. Adachi, Tetsuya Yamada, H. Hibasami
We have identified two triterpene carboxylic acids of oleanolic acid and ursolic acid isolated from the leaves of loquat (Eriobotrya) by NMR spectroscopy. We have investigated the effects of oleanolic acid and ursolic acid on the growth of lymphoid leukemia Molt 4B cells and obtained results in which both compounds inhibited the proliferation of Molt 4B cells. In an in vitro experiment, ursolic acid inhibited ornithine decarboxylase (ODC) activity by 25.9% and 39.7% at the concentrations of 1 mM and 2 mM, respectively, while oleanolic acid inhibited ODC activity to a lesser extent than did ursolic acid. Both compounds slightly suppressed S-adenosylmethionine decarboxylase (AdoMetDC) activity. Polyamine contents were decreased in these compound-treated cells. These findings demonstrate that growth suppression of human Iymphoid Molt 4B cells by ursolic acid and oleanolic acid may result from the depletion of polyamines caused by the inhibition of ODC and AdoMetDC activities.
{"title":"Effect of Oleanolic and Ursolic Acids Isolated from Loquat (Eriobotrya) on the Growth of Human Lymphoid Leukemia Cells","authors":"T. Komiya, Y. Achiwa, H. Katsuzaki, K. Imai, S. Sakurai, K. Urakawa, Kazuko Ohnishi, T. Adachi, Tetsuya Yamada, H. Hibasami","doi":"10.3136/FSTI9596T9798.4.282","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.282","url":null,"abstract":"We have identified two triterpene carboxylic acids of oleanolic acid and ursolic acid isolated from the leaves of loquat (Eriobotrya) by NMR spectroscopy. We have investigated the effects of oleanolic acid and ursolic acid on the growth of lymphoid leukemia Molt 4B cells and obtained results in which both compounds inhibited the proliferation of Molt 4B cells. In an in vitro experiment, ursolic acid inhibited ornithine decarboxylase (ODC) activity by 25.9% and 39.7% at the concentrations of 1 mM and 2 mM, respectively, while oleanolic acid inhibited ODC activity to a lesser extent than did ursolic acid. Both compounds slightly suppressed S-adenosylmethionine decarboxylase (AdoMetDC) activity. Polyamine contents were decreased in these compound-treated cells. These findings demonstrate that growth suppression of human Iymphoid Molt 4B cells by ursolic acid and oleanolic acid may result from the depletion of polyamines caused by the inhibition of ODC and AdoMetDC activities.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"2 48 1","pages":"282-284"},"PeriodicalIF":0.0,"publicationDate":"1998-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74538538","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1998-11-25DOI: 10.3136/FSTI9596T9798.4.278
Kazuyo Sugaya, F. Hashimoto, M. Ono, Yasuyuki Ito, C. Masuoka, T. Nohara
Two new phenolic compounds, 1-O-(2,6-dimethoxy-4-hydroxyphenyl)-β-D-glucopyranoside, named leonuriside A and β-(3,4-dihydroxyphenyl)-ethyl-O-α-L-arabinopyranosyl-(1→2)-α-L-rhamnopyranosyl)-(1→3)-D-glucopyra-noside, named leonuriside B were isolated from Leonurii Herba (dried whole part of Leonurus japonicus) along with four known flavonol glycosides, rutin, isoqeurcitrin, tiliroside and isorhamnetin 3-O-rutinoside, and a known iridoid glycoside, leonuride. Their structures were elucidated on the basis of physical and spectroscopic data. Subsequent anti-oxidative assay of these compounds using the ferric thiocyanate method revealed that they, except for leonuride, have stronger anti-oxidative activities than that of α-tocopherol. Moreover, the four flavonol glycosides and leonuriside A were identified as stronger antioxidants than 3-tert.-butyl-4-hydroxyanisole.
从益母草中分离得到两个新的酚类化合物，1- o -(2,6-二甲氧基-4-羟基苯基)-β-(3,4-二羟基苯基)-乙基- o -α- l- arabinopyranosyl-(1→2)-α- l- rhamnopyranosyl)-(1→3)- d -glucopyra-noside，命名为益母草苷B，以及已知的四种黄酮醇苷，芦丁、异槲皮苷、铁力苷、异鼠李素3- o -rutinoside和已知的环烯醚萜苷，益母草苷。根据物理和光谱数据对其结构进行了分析。随后用硫氰酸铁法测定这些化合物的抗氧化活性，发现除益母草苷外，它们都比α-生育酚具有更强的抗氧化活性。此外，4种黄酮醇苷和益母草苷A比3-叔丁基-4-羟基茴香醇具有更强的抗氧化活性。
{"title":"Anti-Oxidative Constituents from Leonurii Herba (Leonurus japonicus).","authors":"Kazuyo Sugaya, F. Hashimoto, M. Ono, Yasuyuki Ito, C. Masuoka, T. Nohara","doi":"10.3136/FSTI9596T9798.4.278","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.278","url":null,"abstract":"Two new phenolic compounds, 1-O-(2,6-dimethoxy-4-hydroxyphenyl)-β-D-glucopyranoside, named leonuriside A and β-(3,4-dihydroxyphenyl)-ethyl-O-α-L-arabinopyranosyl-(1→2)-α-L-rhamnopyranosyl)-(1→3)-D-glucopyra-noside, named leonuriside B were isolated from Leonurii Herba (dried whole part of Leonurus japonicus) along with four known flavonol glycosides, rutin, isoqeurcitrin, tiliroside and isorhamnetin 3-O-rutinoside, and a known iridoid glycoside, leonuride. Their structures were elucidated on the basis of physical and spectroscopic data. Subsequent anti-oxidative assay of these compounds using the ferric thiocyanate method revealed that they, except for leonuride, have stronger anti-oxidative activities than that of α-tocopherol. Moreover, the four flavonol glycosides and leonuriside A were identified as stronger antioxidants than 3-tert.-butyl-4-hydroxyanisole.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"75 1","pages":"278-281"},"PeriodicalIF":0.0,"publicationDate":"1998-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85753173","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1998-11-25DOI: 10.3136/FSTI9596T9798.4.258
H. Ukeda, T. Shimamura, T. Hosokawa, Y. Goto, M. Sawamura
The reduction of tetrazolium XTT with the Maillard reaction system containing various sugars or aldehydes and glycine was monitored and compared with the conventional indices of the Maillard reaction such as nitroblue tetrazolium (NBT) and dichlorophenolindophenol (DPI) reducibility, free hydroxymethylfurfural and browning. The change in XTT reducibility against the monosaccharide-glycine system showed a similar behavior as that of NBT and DPI reducibility, indicating that the Amadori product and reductones formed in the Maillard reaction may be involved in the reduction of XTT. In contrast, the XTT reducibility against the disaccharide-glycine system consisting of lactose, lactulose or cellobiose showed a different behavior from those indices. In the system, the reduction of XTT was caused by the substances which have a low reducibility of NBT. Such a property was recognized in some model systems, including the condensation reaction of D-glucosamine, that can form nitrogen-containing heterocyclic compounds such as pyrazinium and pyridinium. The condensation product of D-glucosamine rapidly lost the XTT reducibility with the addition of Cu2+. The phenomenon was also observed in the UHT-treated milk, and the decrease in the XTT reducibility during the storage was suggested to be due to the presence of Cu2+ in milk.
{"title":"Monitoring of the Maillard Reaction Based on the Reduction of Tetrazolium Salt XTT","authors":"H. Ukeda, T. Shimamura, T. Hosokawa, Y. Goto, M. Sawamura","doi":"10.3136/FSTI9596T9798.4.258","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.258","url":null,"abstract":"The reduction of tetrazolium XTT with the Maillard reaction system containing various sugars or aldehydes and glycine was monitored and compared with the conventional indices of the Maillard reaction such as nitroblue tetrazolium (NBT) and dichlorophenolindophenol (DPI) reducibility, free hydroxymethylfurfural and browning. The change in XTT reducibility against the monosaccharide-glycine system showed a similar behavior as that of NBT and DPI reducibility, indicating that the Amadori product and reductones formed in the Maillard reaction may be involved in the reduction of XTT. In contrast, the XTT reducibility against the disaccharide-glycine system consisting of lactose, lactulose or cellobiose showed a different behavior from those indices. In the system, the reduction of XTT was caused by the substances which have a low reducibility of NBT. Such a property was recognized in some model systems, including the condensation reaction of D-glucosamine, that can form nitrogen-containing heterocyclic compounds such as pyrazinium and pyridinium. The condensation product of D-glucosamine rapidly lost the XTT reducibility with the addition of Cu2+. The phenomenon was also observed in the UHT-treated milk, and the decrease in the XTT reducibility during the storage was suggested to be due to the presence of Cu2+ in milk.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"21 1","pages":"258-263"},"PeriodicalIF":0.0,"publicationDate":"1998-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85465893","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1998-11-25DOI: 10.3136/FSTI9596T9798.4.290
H. Matsusaki, K. Sonomoto, A. Ishizaki
Lactococcus lactis IO-1 isolated in our laboratory produces a peptide antibiotic, a natural nisin variant, nisin Z. Nisin Z was heat stable at acidic pH and showed a bactericidal mode of action against an indicator strain, Bacillus subtilis C1. The effect of proteolytic enzyme treatment on the activity and the antimicrobial spectrum were tested. These results indicated nearly the same characteristics as those of nisin A. In this study, it was found that two nisin variants (nisin Z and nisin A) were practically inactivated by proteinase K and actinase E. Interestingly, nisin-producing strains, L. lactis IO-1 and L. lactis NCDO 497 (a nisin A producer) were sensitive to a high concentration of nisin variants including their own products. The growth of a Gram-negative bacterium, Escherichia coli, was also inhibited by a high concentration of nisin, although nisin producers and Gram-negative bacteria are generally resistant to nisin variants.
{"title":"Some Characteristics of Nisin Z, a Peptide Antibiotic Produced by Lactococcus lactis IO-1","authors":"H. Matsusaki, K. Sonomoto, A. Ishizaki","doi":"10.3136/FSTI9596T9798.4.290","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.290","url":null,"abstract":"Lactococcus lactis IO-1 isolated in our laboratory produces a peptide antibiotic, a natural nisin variant, nisin Z. Nisin Z was heat stable at acidic pH and showed a bactericidal mode of action against an indicator strain, Bacillus subtilis C1. The effect of proteolytic enzyme treatment on the activity and the antimicrobial spectrum were tested. These results indicated nearly the same characteristics as those of nisin A. In this study, it was found that two nisin variants (nisin Z and nisin A) were practically inactivated by proteinase K and actinase E. Interestingly, nisin-producing strains, L. lactis IO-1 and L. lactis NCDO 497 (a nisin A producer) were sensitive to a high concentration of nisin variants including their own products. The growth of a Gram-negative bacterium, Escherichia coli, was also inhibited by a high concentration of nisin, although nisin producers and Gram-negative bacteria are generally resistant to nisin variants.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"16 1","pages":"290-294"},"PeriodicalIF":0.0,"publicationDate":"1998-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88475276","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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