Pub Date : 2003-01-01DOI: 10.1271/NOGEIKAGAKU1924.77.852
Y. Ohnishi
{"title":"Molecular genetics of Streptomyces-Regulation of secondary metabolism and morphological differentiation","authors":"Y. Ohnishi","doi":"10.1271/NOGEIKAGAKU1924.77.852","DOIUrl":"https://doi.org/10.1271/NOGEIKAGAKU1924.77.852","url":null,"abstract":"","PeriodicalId":9443,"journal":{"name":"Bulletin of the Agricultural Chemical Society of Japan","volume":"89 1","pages":"852-858"},"PeriodicalIF":0.0,"publicationDate":"2003-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76706777","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}
{"title":"Relationship between the accumulation of starch and .ALPHA.-glucosidase in rice endosperm","authors":"H. Iwata, A. Isogai, H. Utsunomiya, T. Itani, N. Nishio","doi":"10.1271/NOGEIKAGAKU1924.77.1130","DOIUrl":"https://doi.org/10.1271/NOGEIKAGAKU1924.77.1130","url":null,"abstract":"米α-グルコシダーゼのデンプン蓄積との関連を解明するため,登熟中のα-グルコシダーゼ活性の変化を, α-アミラーゼ,結合型デンプン合成酵素 (GBSS), 枝切り酵素(プルラナーゼ)とともに調べ,さらに,アミロース,アミロペクチン含量などとの関連についても検討した. 1. α-グルコシダーゼ活性は,米重量(日本晴0.9801, 山田錦0.9661), GBSS活性(日本晴0.9684, 山田錦0.9504), アミロース含量(日本晴0.9772, 山田錦0.9958)といずれも5%の危険率で高い相関があった. 2. 精米歩合の異なる米の酵素活性の分布から, α-グルコシダーゼは,米内部で活性が高く, GBSSやプルラナーゼの分布に類似していた. 3. 山田錦から精製したα-グルコシダーゼを生デンプンに作用させたところ,主にグルコースを生成した. 以上から,登熟中の米α-グルコシダーゼは,デンプン蓄積と何らかの関連のあることが示唆された.","PeriodicalId":9443,"journal":{"name":"Bulletin of the Agricultural Chemical Society of Japan","volume":"7 1","pages":"1130-1136"},"PeriodicalIF":0.0,"publicationDate":"2003-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82998109","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}
{"title":"Aroma components of La France and comparison of aroma patterns of different pears","authors":"K. Tobitsuka","doi":"10.1271/NOGEIKAGAKU1924.77.762","DOIUrl":"https://doi.org/10.1271/NOGEIKAGAKU1924.77.762","url":null,"abstract":"ヘッドスペースGC法によりラ・フランスの揮発性24成分を同定した.揮発性成分は主にアルコール類(8種),アルデヒド類(4種),エステル類(10種)から構成されていた. AEDA法により各成分の香気寄与度を測定したところ,酢酸ヘキシル,酢酸ブチルの寄与度が最も高く,次いでアセトアルデヒドおよびヘキシルアルデヒド,その他の酢酸エステル類の順であった. 西洋ナシ10品種の主要な揮発16成分を比較したところ,品種により揮発性成分の組成および量に大きな違いが見られ,揮発性成分量の最も多い品種と少ない品種では,総ピーク面積値で約8倍の違いが見られた.また揮発性成分量の多い品種は官能的にも香気が強い品種であった.各揮発性成分のGCピーク面積値を変数としてクラスター分析を行ったところ,多くの品種で交配親と交配種が一つのクラスターを形成し,品種間の近縁度とクラスター形成に相関が見られた.","PeriodicalId":9443,"journal":{"name":"Bulletin of the Agricultural Chemical Society of Japan","volume":"35 1","pages":"762-767"},"PeriodicalIF":0.0,"publicationDate":"2003-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74082379","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 : 2002-10-01DOI: 10.1271/NOGEIKAGAKU1924.76.943
敬悦 阿部, 洋平 山形, 佑 中島
{"title":"糸状菌の骨格多糖β-Glucanとその加水分解酵素β-Glucanaseの細胞壁構築における機能","authors":"敬悦 阿部, 洋平 山形, 佑 中島","doi":"10.1271/NOGEIKAGAKU1924.76.943","DOIUrl":"https://doi.org/10.1271/NOGEIKAGAKU1924.76.943","url":null,"abstract":"","PeriodicalId":9443,"journal":{"name":"Bulletin of the Agricultural Chemical Society of Japan","volume":"29 1","pages":"943-946"},"PeriodicalIF":0.0,"publicationDate":"2002-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77957108","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 : 2002-02-01DOI: 10.1271/NOGEIKAGAKU1924.76.410A
洋史 小根田
{"title":"けいはんなセミナー 「速度論が引き寄せる未来-酵素反応キネティックスの基礎と応用」 参加報告","authors":"洋史 小根田","doi":"10.1271/NOGEIKAGAKU1924.76.410A","DOIUrl":"https://doi.org/10.1271/NOGEIKAGAKU1924.76.410A","url":null,"abstract":"","PeriodicalId":9443,"journal":{"name":"Bulletin of the Agricultural Chemical Society of Japan","volume":"47 1","pages":"410-411"},"PeriodicalIF":0.0,"publicationDate":"2002-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82587985","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 : 2002-01-21DOI: 10.1271/NOGEIKAGAKU1924.76.622
Takamasa Kubo, K. Yoshihara, T. Endo, R. Kitagawa, S. Miyata, J. Hosokawa, T. Hirotsu, Hiroo Suzuki
We examined the complexing of phytic acid with chitosan, and the effects of such complexing on the formation of phytic acid-zinc complexes. Chitosan is the main constituent of cell wall polysaccharides from Rhizopus acetoinus HUT 1219, and these polysaccharides decrease the inhibition by phytic acid of zinc absorption. Complexes of phytic acid and chitosan formed by the reaction of amino groups and phosphate ions in a mixture of these substances. The optimum pH for complex formation was from 1.7 to 3.2, and the stoichiometric ratio was 1 : 6 for phytic acid to glucosamine. When chitosan is added in a larger proportion than this, some complexes dissociate. Much more phytic acid-chitosan complexes formed than complexes of phytic acid with zinc, of chitosan with zinc, or of phytic acid, chitiosan, and zinc together. When the pH was greater than 3.2, dissociation of phytic acid-chitosan complexes was sometimes accompanied by the formation of chitosan-zinc complexes. The result suggested that the formation of stable phytic acid-chitosan complexes at lowpH values generated free Zn2+ leading to the diffusion of such ions or the formation of chitosan-zinc complexes. Both phenomena make the adsorption of Zn2+ ions easier than in the presence of stable phytic acid-zinc complexes. (Received December 12, 2001)
{"title":"Control of phytic acid-zinic complexing by addition of chitosan","authors":"Takamasa Kubo, K. Yoshihara, T. Endo, R. Kitagawa, S. Miyata, J. Hosokawa, T. Hirotsu, Hiroo Suzuki","doi":"10.1271/NOGEIKAGAKU1924.76.622","DOIUrl":"https://doi.org/10.1271/NOGEIKAGAKU1924.76.622","url":null,"abstract":"We examined the complexing of phytic acid with chitosan, and the effects of such complexing on the formation of phytic acid-zinc complexes. Chitosan is the main constituent of cell wall polysaccharides from Rhizopus acetoinus HUT 1219, and these polysaccharides decrease the inhibition by phytic acid of zinc absorption. Complexes of phytic acid and chitosan formed by the reaction of amino groups and phosphate ions in a mixture of these substances. The optimum pH for complex formation was from 1.7 to 3.2, and the stoichiometric ratio was 1 : 6 for phytic acid to glucosamine. When chitosan is added in a larger proportion than this, some complexes dissociate. Much more phytic acid-chitosan complexes formed than complexes of phytic acid with zinc, of chitosan with zinc, or of phytic acid, chitiosan, and zinc together. When the pH was greater than 3.2, dissociation of phytic acid-chitosan complexes was sometimes accompanied by the formation of chitosan-zinc complexes. The result suggested that the formation of stable phytic acid-chitosan complexes at lowpH values generated free Zn2+ leading to the diffusion of such ions or the formation of chitosan-zinc complexes. Both phenomena make the adsorption of Zn2+ ions easier than in the presence of stable phytic acid-zinc complexes. (Received December 12, 2001)","PeriodicalId":9443,"journal":{"name":"Bulletin of the Agricultural Chemical Society of Japan","volume":"41 1","pages":"622-628"},"PeriodicalIF":0.0,"publicationDate":"2002-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86477465","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}
{"title":"Synthesis and physiological activity of S-furfuryl thiocarboxylates.","authors":"S. Tachibana, K. Kasemura, Takehiko Ohtani, Y. Fujihara, M. Sugiura, M. Nomura","doi":"10.1271/NOGEIKAGAKU1924.76.962","DOIUrl":"https://doi.org/10.1271/NOGEIKAGAKU1924.76.962","url":null,"abstract":"筆者らはすでに,多くのモノテルペノイドを母核とした生物活性物質の合成を行い,その生物活性の発現に関与していると思われるチオエステル基およびフラン環に注目している.そこで,本研究ではコーヒーの香気成分であるフルフリルメルカプタンを用い,数種のモノテルペニルカルボン酸との縮合反応を行い,チオエステル化合物の合成を行った.また,活性発現の相違について,類似骨格をもっアミド化合物の合成も行い,それぞれ得られた化合物について,殺ダニ活性試験および殺虫活性試験を実施し,生物活性の比較を行い,以下の結果を得ることができた. (1) チオエステル化合物のみに活性発現が確認され,ケナガコナダニに対しては化合物2D～6Dおよび12D～15Dは薬剤濃度0.053～0.097g/m2の値(LC50)が得られ,コナヒョウヒダニに対しては化合物4D, 6D,および13D～15Dは薬剤濃度0.221～0.146g/m2の値(LC50)が得られ非常に優れた殺ダニ活性を発現することを見いだすことができた. (2) チオエステル化合物ID～16Dは衛生害虫および不快害虫,特に屋内塵性ダニ類に対して幅広い殺ダニ効力および殺虫効力を有し,しかも低薬量で極めて優れた駆除効果を示すことが認められた.","PeriodicalId":9443,"journal":{"name":"Bulletin of the Agricultural Chemical Society of Japan","volume":"302 1","pages":"962-969"},"PeriodicalIF":0.0,"publicationDate":"2002-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83165951","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 : 2001-04-01DOI: 10.1271/NOGEIKAGAKU1924.75.447
T. Murata, Satoshi Amarume, T. Usui, H. Ohshima, K. Abukawa, Bunji Kanzaki, A. Hosono
A novel method for measuring lactose in bovine raw milk has been developed. The method is based on measuring H2O2 produced from lactose by oligosaccharide oxidase through a coupled reaction involving peroxidase with a chromogenic reagent. The assay system gave a linear dose response of Lactose in the range of 25-300 μg/mL in 2-20 min of incubation. Lactose concentration in diluted bovine raw milk was directly determined with high precision by this method without any pretreatment. This is a quick and simple procedure and is suitable for multi-sample assay compared to the conventional Lane-Eynon method.
{"title":"Measurement of lactose in bovine raw milk using oligosaccharide oxidase","authors":"T. Murata, Satoshi Amarume, T. Usui, H. Ohshima, K. Abukawa, Bunji Kanzaki, A. Hosono","doi":"10.1271/NOGEIKAGAKU1924.75.447","DOIUrl":"https://doi.org/10.1271/NOGEIKAGAKU1924.75.447","url":null,"abstract":"A novel method for measuring lactose in bovine raw milk has been developed. The method is based on measuring H2O2 produced from lactose by oligosaccharide oxidase through a coupled reaction involving peroxidase with a chromogenic reagent. The assay system gave a linear dose response of Lactose in the range of 25-300 μg/mL in 2-20 min of incubation. Lactose concentration in diluted bovine raw milk was directly determined with high precision by this method without any pretreatment. This is a quick and simple procedure and is suitable for multi-sample assay compared to the conventional Lane-Eynon method.","PeriodicalId":9443,"journal":{"name":"Bulletin of the Agricultural Chemical Society of Japan","volume":"35 1","pages":"447-449"},"PeriodicalIF":0.0,"publicationDate":"2001-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83529209","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 : 2001-01-01DOI: 10.1271/NOGEIKAGAKU1924.75.783
N. Hiura, T. Chaki, H. Ogawa
Two types of alginate oligosaccharides (Na-AO and K-AO) were prepared by cleavage of alginate polysaccharide with alginate lyase. In this study, the effects of these oligosaccharides on blood pressure of spontaneously hypertensive rats (SHRs) were investigated. In the Na-AO experiment, Na-AO and NaCl groups were fed a normal diet (CE-2, Clea Japan Inc.) containing 4.0% Na-AO or 1.2% NaCl by weight, respectively. In the K-AO experiment, K-AO and KCl groups were fed CE-2 (control diet) containing 3.0% K-AO or 0.8% KCl by weight, respectively. Systolic blood pressure of the Na-AO group was significantly lower after 8 weeks, compared with the NaCl group. Systolic blood pressure of the K-AO group was also lower than that of the control group, while there was no significant difference between the KCl group and the control group. These results suggest that feeding alginate oligosaccharides suppresses the increase in systolic blood pressure of SHR and that the saccharide moiety itself may be closely related to the antihypertensive effect.
采用海藻酸解酶裂解海藻酸多糖，制备了Na-AO和K-AO两种类型的海藻酸寡糖。本研究探讨了这些低聚糖对自发性高血压大鼠(SHRs)血压的影响。在Na-AO试验中，Na-AO组和NaCl组分别饲喂按重量计Na-AO为4.0%或NaCl为1.2%的正常饲粮(CE-2, Clea Japan Inc.)。在K-AO试验中，K-AO组和KCl组分别饲喂含3.0% K-AO和0.8% KCl的CE-2(对照饲粮)。8周后Na-AO组收缩压明显低于NaCl组。K-AO组的收缩压也低于对照组，而KCl组与对照组之间无显著差异。上述结果提示，饲喂海藻酸寡糖可抑制SHR患者收缩压升高，糖段本身可能与降压作用密切相关。
{"title":"Antihypertensive effects of sodium alginate oligosaccharides","authors":"N. Hiura, T. Chaki, H. Ogawa","doi":"10.1271/NOGEIKAGAKU1924.75.783","DOIUrl":"https://doi.org/10.1271/NOGEIKAGAKU1924.75.783","url":null,"abstract":"Two types of alginate oligosaccharides (Na-AO and K-AO) were prepared by cleavage of alginate polysaccharide with alginate lyase. In this study, the effects of these oligosaccharides on blood pressure of spontaneously hypertensive rats (SHRs) were investigated. In the Na-AO experiment, Na-AO and NaCl groups were fed a normal diet (CE-2, Clea Japan Inc.) containing 4.0% Na-AO or 1.2% NaCl by weight, respectively. In the K-AO experiment, K-AO and KCl groups were fed CE-2 (control diet) containing 3.0% K-AO or 0.8% KCl by weight, respectively. Systolic blood pressure of the Na-AO group was significantly lower after 8 weeks, compared with the NaCl group. Systolic blood pressure of the K-AO group was also lower than that of the control group, while there was no significant difference between the KCl group and the control group. These results suggest that feeding alginate oligosaccharides suppresses the increase in systolic blood pressure of SHR and that the saccharide moiety itself may be closely related to the antihypertensive effect.","PeriodicalId":9443,"journal":{"name":"Bulletin of the Agricultural Chemical Society of Japan","volume":"98 1","pages":"783-785"},"PeriodicalIF":0.0,"publicationDate":"2001-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81370081","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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