β-Glucosidases I, II, and III were isolated from the culture filtrate of a Streptomyces sp. by ammonium sulfate fractionation, hydroxylapatite column chromatography, filtration on Bio-Gel P-100, and DE-52 column chromatography. β-Glucosidase III had a single active band on disc-gel electrophoresis. Its optimum pH and temperature for activity were 6.0 and 60°C, respectively. The isoelectric point and molecular weight of the enzyme were pH 4.5 and 45,000, respectively. From an experiment using 14C-labeled glucose, gentiobiose seemed to be formed from laminaribiose as isomaltose is formed from maltose by fungal α-glucosidase. The enzyme showed transglucosylation and produced gentiobiose from β-gluco-disaccharides and 4-O-β-d-glucopyranosyl-d-manno-pyranose (epicellobiose). The enzyme acted on phenolic β-d-glucosides to produce unknown transfer products.
{"title":"Purification and Some Properties of β-Glucosidase from Streptomyces sp","authors":"S. Kusama, I. Kusakabe, K. Murakami","doi":"10.1271/BBB1961.50.2891","DOIUrl":"https://doi.org/10.1271/BBB1961.50.2891","url":null,"abstract":"β-Glucosidases I, II, and III were isolated from the culture filtrate of a Streptomyces sp. by ammonium sulfate fractionation, hydroxylapatite column chromatography, filtration on Bio-Gel P-100, and DE-52 column chromatography. β-Glucosidase III had a single active band on disc-gel electrophoresis. Its optimum pH and temperature for activity were 6.0 and 60°C, respectively. The isoelectric point and molecular weight of the enzyme were pH 4.5 and 45,000, respectively. From an experiment using 14C-labeled glucose, gentiobiose seemed to be formed from laminaribiose as isomaltose is formed from maltose by fungal α-glucosidase. The enzyme showed transglucosylation and produced gentiobiose from β-gluco-disaccharides and 4-O-β-d-glucopyranosyl-d-manno-pyranose (epicellobiose). The enzyme acted on phenolic β-d-glucosides to produce unknown transfer products.","PeriodicalId":7729,"journal":{"name":"Agricultural and biological chemistry","volume":"276 1","pages":"2891-2898"},"PeriodicalIF":0.0,"publicationDate":"2014-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75030836","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 : 2014-09-09DOI: 10.1080/00021369.1961.10857869
K. Otsuka
The author found a new enzyme which is capable of isomerising maleic acid to fumaric acid. The enzyme was isolated from a bacterium belonging to Pseudomonas sp. and was concentrated to eight times against the original extract. The biochemical properties were determined as follows: the enzyme required glutathione or cysteine for full activity and was inhibited completely by monoiodoacetate and p-chloromercuribenzoate.
{"title":"Cis-trans Isomerase","authors":"K. Otsuka","doi":"10.1080/00021369.1961.10857869","DOIUrl":"https://doi.org/10.1080/00021369.1961.10857869","url":null,"abstract":"The author found a new enzyme which is capable of isomerising maleic acid to fumaric acid. The enzyme was isolated from a bacterium belonging to Pseudomonas sp. and was concentrated to eight times against the original extract. The biochemical properties were determined as follows: the enzyme required glutathione or cysteine for full activity and was inhibited completely by monoiodoacetate and p-chloromercuribenzoate.","PeriodicalId":7729,"journal":{"name":"Agricultural and biological chemistry","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2014-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81859747","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 : 2014-09-09DOI: 10.1080/00021369.1974.10861273
S. Ōmura, Haruo Tanaka, J. Awaya, Y. Narimatsu, Yaeko onda, T. Hata
In the course of our examination for the alkaloid productivities of Streptomyces strains, Streptomyces sp. NA–15 was found to produce a new alkaloid, pyrindicin, in the culture medium. The strain NA–15 was found to be a variant of Streptomyces griseoflavus and was designated as S. griseoflavus var. pyr indie us nov. var.After the culture conditions for pyrindicin production were studied, pyrindicin was obtained as its hydrochloride (mp 145°C, decomp.) from the cultured broth. The compound was shown to possess weak antimicrobial and several pharmacological activities. The LD50 of the hydrochloride (ip, in mice) was 87 mg/kg.
在我们对链霉菌菌株生物碱产量的检测过程中，发现链霉菌sp. NA-15在培养基中产生一种新的生物碱pyrindin。菌株NA-15为灰黄链霉菌(Streptomyces griseoflavus var. pyr indie us nov. var)的一种变异菌株，对产pyrindintin的培养条件进行了研究，得到了产pyrindinin的盐化物(mp 145℃，分解)。该化合物具有较弱的抗菌活性和多种药理活性。盐酸(ip，小鼠)的LD50为87 mg/kg。
{"title":"Pyrindicin, a New Alkaloid from a Streptomyces Strain","authors":"S. Ōmura, Haruo Tanaka, J. Awaya, Y. Narimatsu, Yaeko onda, T. Hata","doi":"10.1080/00021369.1974.10861273","DOIUrl":"https://doi.org/10.1080/00021369.1974.10861273","url":null,"abstract":"In the course of our examination for the alkaloid productivities of Streptomyces strains, Streptomyces sp. NA–15 was found to produce a new alkaloid, pyrindicin, in the culture medium. The strain NA–15 was found to be a variant of Streptomyces griseoflavus and was designated as S. griseoflavus var. pyr indie us nov. var.After the culture conditions for pyrindicin production were studied, pyrindicin was obtained as its hydrochloride (mp 145°C, decomp.) from the cultured broth. The compound was shown to possess weak antimicrobial and several pharmacological activities. The LD50 of the hydrochloride (ip, in mice) was 87 mg/kg.","PeriodicalId":7729,"journal":{"name":"Agricultural and biological chemistry","volume":"18 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2014-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85661923","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}
Y. Matsubara, Hiroyasu Kumamoto, Y. Iizuka, T. Murakami, K. Okamoto, H. Miyake, K. Yokoi
An attempt was made to isolate hypotensive substances from a hot water extract of Citrus unshiu. Six flavonoid glycosides were isolated by repeated chromatography and gel filtration after extraction with butanol and treatment with lead subacetate. Their structures were established to be limocitrin 3-β-d-glucose (1), limocitrin-3-α-l-rhamnose (2), 3,6-di-C-glucosylapigenin (3), narirutin (4), rutin (5) and narcissin (6) by UV, 1-NMR and 13C-NMR spectroscopy and sugar analysis. Each component was intravenously injected into SHR-SP rats (1 mg/100g body weight), and 3 and 5 were found to lower their blood pressure.Among these compounds, 2 and 3 were a new flavonol and flavone glycoside, respectively.
本文试图从青柑热水提取液中分离出降压物质。经丁醇提取、亚乙酸铅处理，经反复层析和凝胶过滤分离得到6种黄酮类苷。通过紫外光谱、1- nmr、13C-NMR和糖谱分析，确定了它们的结构分别为limmocitrin 3-β-d-葡萄糖(1)、limmocitrin -3-α-l-鼠李糖(2)、3,6-di- c -glucosylapigenin(3)、narirutin(4)、芦丁(5)和水仙素(6)。将各组分(1 mg/100g体重)静脉注射到SHR-SP大鼠体内，发现其中3和5具有降低血压的作用。其中化合物2和3分别为新发现的黄酮醇和黄酮苷。
{"title":"Structure and Hypotensive Effect of Flavonoid Glycosides in Citrus unshiu Peelings","authors":"Y. Matsubara, Hiroyasu Kumamoto, Y. Iizuka, T. Murakami, K. Okamoto, H. Miyake, K. Yokoi","doi":"10.1271/BBB1961.49.909","DOIUrl":"https://doi.org/10.1271/BBB1961.49.909","url":null,"abstract":"An attempt was made to isolate hypotensive substances from a hot water extract of Citrus unshiu. Six flavonoid glycosides were isolated by repeated chromatography and gel filtration after extraction with butanol and treatment with lead subacetate. Their structures were established to be limocitrin 3-β-d-glucose (1), limocitrin-3-α-l-rhamnose (2), 3,6-di-C-glucosylapigenin (3), narirutin (4), rutin (5) and narcissin (6) by UV, 1-NMR and 13C-NMR spectroscopy and sugar analysis. Each component was intravenously injected into SHR-SP rats (1 mg/100g body weight), and 3 and 5 were found to lower their blood pressure.Among these compounds, 2 and 3 were a new flavonol and flavone glycoside, respectively.","PeriodicalId":7729,"journal":{"name":"Agricultural and biological chemistry","volume":"11 15 1","pages":"909-914"},"PeriodicalIF":0.0,"publicationDate":"2014-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72900030","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 : 2014-09-09DOI: 10.1080/00021369.1969.10859314
H. Kuzuhara, K. Yakabi, H. Ohrui, S. Emoto
{"title":"3-Azido-3-deoxy-α-d-altrose","authors":"H. Kuzuhara, K. Yakabi, H. Ohrui, S. Emoto","doi":"10.1080/00021369.1969.10859314","DOIUrl":"https://doi.org/10.1080/00021369.1969.10859314","url":null,"abstract":"","PeriodicalId":7729,"journal":{"name":"Agricultural and biological chemistry","volume":"85 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2014-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80437594","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 : 2014-09-09DOI: 10.1080/00021369.1976.10862002
H. Motai
To demonstrate the validity of an equation, E=k1 Mα1 (E:1%1cm E450, absorbance of 1 % solution in 1 cm path at 450 nm, M: molecular weight, k1, α1: constant), intrinsic viscosity of the color components of melanoidin from a glycine-, diglycine- or triglycine-xylose system and of the color components of shoyu, separated selectively by utilizing their change of elution position on DEAE-cellulose chromatography during oxidative browning, has been investigated in connection with their color intensity or molecular weight.The intrinsic viscosity increased with an increase of molecular weight of the color components from each of melanoidins. The Staudinger’s equation, [η]=k2Mα2, was observed to fit the relationship between the intrinsic viscosity([η]) and molecular weight of color component from each of melanoidins. On the other hand, an experimental equation, E=k3[η]α3 was obtained from a linear relationship between logarithmic intrinsic viscosity and logE of color components from each of melanoidins. The last ...
{"title":"Viscosity of Melanoidins Formed by Oxidative Browning","authors":"H. Motai","doi":"10.1080/00021369.1976.10862002","DOIUrl":"https://doi.org/10.1080/00021369.1976.10862002","url":null,"abstract":"To demonstrate the validity of an equation, E=k1 Mα1 (E:1%1cm E450, absorbance of 1 % solution in 1 cm path at 450 nm, M: molecular weight, k1, α1: constant), intrinsic viscosity of the color components of melanoidin from a glycine-, diglycine- or triglycine-xylose system and of the color components of shoyu, separated selectively by utilizing their change of elution position on DEAE-cellulose chromatography during oxidative browning, has been investigated in connection with their color intensity or molecular weight.The intrinsic viscosity increased with an increase of molecular weight of the color components from each of melanoidins. The Staudinger’s equation, [η]=k2Mα2, was observed to fit the relationship between the intrinsic viscosity([η]) and molecular weight of color component from each of melanoidins. On the other hand, an experimental equation, E=k3[η]α3 was obtained from a linear relationship between logarithmic intrinsic viscosity and logE of color components from each of melanoidins. The last ...","PeriodicalId":7729,"journal":{"name":"Agricultural and biological chemistry","volume":"423 1","pages":"1-7"},"PeriodicalIF":0.0,"publicationDate":"2014-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76745799","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 : 2014-09-09DOI: 10.1080/00021369.1967.10858799
T. Kuge, K. Takeo
{"title":"Complex Formation of Starch with Organic Substances","authors":"T. Kuge, K. Takeo","doi":"10.1080/00021369.1967.10858799","DOIUrl":"https://doi.org/10.1080/00021369.1967.10858799","url":null,"abstract":"","PeriodicalId":7729,"journal":{"name":"Agricultural and biological chemistry","volume":"180 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2014-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75526623","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 : 2014-09-09DOI: 10.1080/00021369.1969.10859535
M. Doguchi
The effects of γ-irradiation on wheat gluten were studied by means of gel filtration on Sephadex G-100, starch gel electrophoresis and analysis of amino acid composition. Analyses of gluten at a moisture content of 2% revealed no significant change in amino acid composition except for cystine which was decreased by about 8% with irradiation at 10 Mrad. Changes in the chromatogram from gel filtration were interpreted in terms of random depolymerization resulting from irradiation. The results of starch gel electrophoresis suggested that irradiation levels greater than 3 Mrad resulted in characteristic changes in the molecular configuration of gliadin components.
{"title":"Effects of Gamma Irradiation on Wheat Gluten","authors":"M. Doguchi","doi":"10.1080/00021369.1969.10859535","DOIUrl":"https://doi.org/10.1080/00021369.1969.10859535","url":null,"abstract":"The effects of γ-irradiation on wheat gluten were studied by means of gel filtration on Sephadex G-100, starch gel electrophoresis and analysis of amino acid composition. Analyses of gluten at a moisture content of 2% revealed no significant change in amino acid composition except for cystine which was decreased by about 8% with irradiation at 10 Mrad. Changes in the chromatogram from gel filtration were interpreted in terms of random depolymerization resulting from irradiation. The results of starch gel electrophoresis suggested that irradiation levels greater than 3 Mrad resulted in characteristic changes in the molecular configuration of gliadin components.","PeriodicalId":7729,"journal":{"name":"Agricultural and biological chemistry","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2014-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84834689","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 : 2014-09-09DOI: 10.1080/00021369.1962.10857925
K. Tonomura, F. Futai, O. Tanabe
α-Amylase in Aspergillus oryzae is generally known to be present in mycelium as well as in medium, whether it is grown with or without shaking. The interesting fact is reported in this paper, when A. oryzae was grown in a phosphate deficient medium, however, α-amylase accumulation occurred only within the cell. From the results of pH-activity curve, starch gel zone electrophoresis and differential centrifugation, there seemed to be no distinctions between exo- and endocellular α-amylase. The liberation of α-amylase from the cell was observed to be dependent on pH and the concentrations of anions. The significance of the α-amylase accumulation and liberation in this system is discussed.
{"title":"Cell Bound α-Amylase in Aspergillus oryzae","authors":"K. Tonomura, F. Futai, O. Tanabe","doi":"10.1080/00021369.1962.10857925","DOIUrl":"https://doi.org/10.1080/00021369.1962.10857925","url":null,"abstract":"α-Amylase in Aspergillus oryzae is generally known to be present in mycelium as well as in medium, whether it is grown with or without shaking. The interesting fact is reported in this paper, when A. oryzae was grown in a phosphate deficient medium, however, α-amylase accumulation occurred only within the cell. From the results of pH-activity curve, starch gel zone electrophoresis and differential centrifugation, there seemed to be no distinctions between exo- and endocellular α-amylase. The liberation of α-amylase from the cell was observed to be dependent on pH and the concentrations of anions. The significance of the α-amylase accumulation and liberation in this system is discussed.","PeriodicalId":7729,"journal":{"name":"Agricultural and biological chemistry","volume":"57 1","pages":"128-132"},"PeriodicalIF":0.0,"publicationDate":"2014-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75112315","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 : 2014-09-09DOI: 10.1080/00021369.1971.10860184
K. Shimazaki, S. Sugai, R. Niki, S. Arima
The secondary structure of bovine αs-casein and chemically modified αs-casein in various solvents was investigated by infrared absorption spectrum and optical rotatory dispersion measurements. Amino groups of αs-casein were either succinylated or acetylated, and carboxyl groups were either methylated or ethylated. Acetylated- and ethylated-αs-caseins are insoluble in water. Water-soluble samples have unordered structure in water. In organic solvents, such as 2-chloroethanol and ethylene glycol, they have about 50% α-helical fraction. On the other hand, it was found that methylated-αs-casein had two infrared absorption peaks centered at 1625 and 1643 cm−1 in D2O-CH3OD mixed solvent. This fact may be connected with the presence of β-structure. In the case of solid film of this sample, cast from solution containing CH3OH, the presence of β-structure was indicated, too. The authors attempted to explain the formation of β-structure in methylated-αs-casein in terms of the electrostatic interactions due to the d...
{"title":"Structure of Bovine αs-Casein","authors":"K. Shimazaki, S. Sugai, R. Niki, S. Arima","doi":"10.1080/00021369.1971.10860184","DOIUrl":"https://doi.org/10.1080/00021369.1971.10860184","url":null,"abstract":"The secondary structure of bovine αs-casein and chemically modified αs-casein in various solvents was investigated by infrared absorption spectrum and optical rotatory dispersion measurements. Amino groups of αs-casein were either succinylated or acetylated, and carboxyl groups were either methylated or ethylated. Acetylated- and ethylated-αs-caseins are insoluble in water. Water-soluble samples have unordered structure in water. In organic solvents, such as 2-chloroethanol and ethylene glycol, they have about 50% α-helical fraction. On the other hand, it was found that methylated-αs-casein had two infrared absorption peaks centered at 1625 and 1643 cm−1 in D2O-CH3OD mixed solvent. This fact may be connected with the presence of β-structure. In the case of solid film of this sample, cast from solution containing CH3OH, the presence of β-structure was indicated, too. The authors attempted to explain the formation of β-structure in methylated-αs-casein in terms of the electrostatic interactions due to the d...","PeriodicalId":7729,"journal":{"name":"Agricultural and biological chemistry","volume":"25 1","pages":"1995-2002"},"PeriodicalIF":0.0,"publicationDate":"2014-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81389563","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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