Pub Date : 2001-01-01DOI: 10.1271/NOGEIKAGAKU1924.75.21
Aki Oda, K. Sen, S. Kurosawa
Fruit body formation of basidiomycetes is the most interesting and dynamic event in their life cycle. SDS-PAGE analysis of total proteins of F. veltipes showed that 58 and 30 kDa proteins appeared at late stages under both under fruiting and non-fruiting conditions. We compared total proteins of aerial hyphae in vegetative stage with those of fruit bodies by SDS-PAGE. Three proteins, with molecular masses of 34, 27, and 17 kDa, were expressed only in the fruit bodies. The 17 kDa protein was purified by CM-32 column chromatography and SDS-PAGE, and its partial amino acids sequence was analyzed. The N-terminus might be modified because no of PTH amino acid were detected. Alignment of two fragments obtained by trypsin digestion were LYDDVVPK and FADENFQLK, respectively. These amino acid sequences were 100% the same as cyclophilin of several other organisms. The 17 kDa protein may have a role as an intermediate of the cell signaling system in the process of fruit body formation or as a chaperon protein with PPIase activity expressed at low temperature. (Received July 11, 2000)
{"title":"Analysis of Proteins Relating to Fruit Body Formation of Flammulina veltipes","authors":"Aki Oda, K. Sen, S. Kurosawa","doi":"10.1271/NOGEIKAGAKU1924.75.21","DOIUrl":"https://doi.org/10.1271/NOGEIKAGAKU1924.75.21","url":null,"abstract":"Fruit body formation of basidiomycetes is the most interesting and dynamic event in their life cycle. SDS-PAGE analysis of total proteins of F. veltipes showed that 58 and 30 kDa proteins appeared at late stages under both under fruiting and non-fruiting conditions. We compared total proteins of aerial hyphae in vegetative stage with those of fruit bodies by SDS-PAGE. Three proteins, with molecular masses of 34, 27, and 17 kDa, were expressed only in the fruit bodies. The 17 kDa protein was purified by CM-32 column chromatography and SDS-PAGE, and its partial amino acids sequence was analyzed. The N-terminus might be modified because no of PTH amino acid were detected. Alignment of two fragments obtained by trypsin digestion were LYDDVVPK and FADENFQLK, respectively. These amino acid sequences were 100% the same as cyclophilin of several other organisms. The 17 kDa protein may have a role as an intermediate of the cell signaling system in the process of fruit body formation or as a chaperon protein with PPIase activity expressed at low temperature. (Received July 11, 2000)","PeriodicalId":9443,"journal":{"name":"Bulletin of the Agricultural Chemical Society of Japan","volume":"77 1","pages":"21-28"},"PeriodicalIF":0.0,"publicationDate":"2001-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90514987","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":"Enzymatic Production of Cystine in Commercial Plant.","authors":"Yasushi Yamamoto, Itsuo Fujita, I. Horino, T. Kouda, Kunihiko Akashi","doi":"10.1271/NOGEIKAGAKU1924.75.949","DOIUrl":"https://doi.org/10.1271/NOGEIKAGAKU1924.75.949","url":null,"abstract":"シスチンの安定な工業生産に必要な酵素反応における生産性向上と操作条件の最適化,高品質な製品の製造に求められる不純物の淘汰方法,および副生する有害な硫化水素の除去方法について検討した.酵素反応における追添法は高い生産性を維持し高い基質濃度の反応を可能にした.これは反応槽の生産量の増加に寄与し設備生産性の向上に好ましい結果を得た.また追添法において, ATC濃度を指標に通気量を管理することによって反応後半の酸化還元電位を最適範囲に保持する手法を開発することができた.この手法は通気量を手動でコントロールすることにより微妙な酸化還元電位を調節しつつ反応の最適化を図る方法より簡便であり,実際の設備運転上有利な手法である.さらに単離精製工程で問題となった製品のFeイオンの高い含有量をキレート剤の添加で減少させ,高品質の製品の製造を可能にした.工業生産で安全上大きな問題である酵素反応で発生する硫化水素を安全に安定して除去する乾式脱硫法を工業化し,一貫した新規のシスチン製造プロセスをつくりあげ工業生産プラントで実証した.","PeriodicalId":9443,"journal":{"name":"Bulletin of the Agricultural Chemical Society of Japan","volume":"75 1","pages":"949-956"},"PeriodicalIF":0.0,"publicationDate":"2001-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88847229","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}
以札幌周边自生的身边植物为材料，以抗菌活性为指标进行筛选的结果表明，野柳叶的提取物具有最强的抗菌活性。活性本体追踪结果显示，虽然活性比很小，但却含有大量(每干燥重量最大20%)抗菌活性本体ampelopsin_? ?_ 2 r, 3格(+)- 5,7,3 ',4 ',5 ' - p, e n t ahydroxydihydroflavonol 1 _ ? ?对小野柳各部位所含的1进行定量分析，发现主要存在于叶部。进而，制备ampelopsin衍生物(2 ~ 10)，进行抗菌活性比较，结果发现:73’、4’-OMe体(7)的活性增大了2 ~ 4倍，但抗菌活性与各衍生物的极性之间没有明显的关系。
{"title":"Ampelopsin, a major antifungal constituent from Salix sachalinensis, and its methyl ethers","authors":"Takeshi Matsumoto, S. Tahara","doi":"10.1271/NOGEIKAGAKU1924.75.659","DOIUrl":"https://doi.org/10.1271/NOGEIKAGAKU1924.75.659","url":null,"abstract":"札幌周辺に自生する身近な植物を材料に抗菌活性を指標にスクリーニングしたところ,オノエヤナギの葉の抽出物に最も強い抗菌活性が認められた.活性本体の追跡の結果,比活性は小さいものの,極めて大量(乾燥重量当たり最大20％)に含まれる抗菌活性本体ampelopsin _??_2R, 3R-(+)-5, 7, 3', 4', 5'-pentahydroxydihydroflavonol,1_??_を得た.オノエヤナギの各部位に含まれる1を定量したところ,主として葉部に局在していることが明らかとなった.さらに, ampelopsin誘導体(2～10)を調製し,抗菌活性の比較を行ったところ7, 3', 4'-OMe体(7)で2～4倍の活性増大が見られたが,抗菌活性と各誘導体の極性の間には,明らかな相関は認められなかった.","PeriodicalId":9443,"journal":{"name":"Bulletin of the Agricultural Chemical Society of Japan","volume":"9 1","pages":"659-667"},"PeriodicalIF":0.0,"publicationDate":"2001-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89289073","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":"Preparation of .BETA. Chain Dominant Collagen of Bovine Achilles Tendon with Pepsin.","authors":"M. Wada, Naohito Koremura, T. Hasegawa","doi":"10.1271/NOGEIKAGAKU1924.74.775","DOIUrl":"https://doi.org/10.1271/NOGEIKAGAKU1924.74.775","url":null,"abstract":"牛アキレス腱を10% NaOHによる4°C, 12時間部分加水分解物を洗浄して得られた不溶性残渣から中性塩および酸可溶性コラーゲンを徹底的に除去した.これをペプシン処理してペプシン可溶控コラーゲンを得た.このペプシン可溶性コラーゲンをSephadex G-25, Superdex 200によるゲルろ過クロマグラフィーにより脱塩・分離を行いβ鎖近似コラーゲンを約30%得た.","PeriodicalId":9443,"journal":{"name":"Bulletin of the Agricultural Chemical Society of Japan","volume":"59 1","pages":"775-779"},"PeriodicalIF":0.0,"publicationDate":"2000-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73099311","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 : 2000-01-01DOI: 10.1271/NOGEIKAGAKU1924.74.679
K. Aizawa, T. Inakuma, S. Oshima
Lycopene is a hydrocarbon carotenoid in tomato products. We examined the mutagenicity of lycopene by the Ames test, to evaluate the safety of lycopene. Lycopene extracted from tomato paste was added as a solution or suspension in DMSO at 0.05-5000μg per plate. Lycopene showed no detectable mutagenicity on Salmonella typhimurium TA98, TA100, TA1535 and TA1537, and Escherichia coli WP2uvrA- with or without S-9 mix.
{"title":"Assessment of the Mutagenicity of Lycopene by the Ames Test.","authors":"K. Aizawa, T. Inakuma, S. Oshima","doi":"10.1271/NOGEIKAGAKU1924.74.679","DOIUrl":"https://doi.org/10.1271/NOGEIKAGAKU1924.74.679","url":null,"abstract":"Lycopene is a hydrocarbon carotenoid in tomato products. We examined the mutagenicity of lycopene by the Ames test, to evaluate the safety of lycopene. Lycopene extracted from tomato paste was added as a solution or suspension in DMSO at 0.05-5000μg per plate. Lycopene showed no detectable mutagenicity on Salmonella typhimurium TA98, TA100, TA1535 and TA1537, and Escherichia coli WP2uvrA- with or without S-9 mix.","PeriodicalId":9443,"journal":{"name":"Bulletin of the Agricultural Chemical Society of Japan","volume":"12 1","pages":"679-681"},"PeriodicalIF":0.0,"publicationDate":"2000-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75495186","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 : 2000-01-01DOI: 10.1271/NOGEIKAGAKU1924.74.137
H. Tazaki
{"title":"Biosynthetic Studies on Secondary Metabolites of in vitro Cultured Liverworts.","authors":"H. Tazaki","doi":"10.1271/NOGEIKAGAKU1924.74.137","DOIUrl":"https://doi.org/10.1271/NOGEIKAGAKU1924.74.137","url":null,"abstract":"","PeriodicalId":9443,"journal":{"name":"Bulletin of the Agricultural Chemical Society of Japan","volume":"315 1","pages":"137-143"},"PeriodicalIF":0.0,"publicationDate":"2000-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76503822","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}
经证实，酶分解大豆根茎类脂质以及谷物种子中淀粉层所含的脂质单酰化合物很容易与淀粉形成复合体，其复合体功能与脂肪酸的种类无关。(1)酶解大豆瑞索磷脂类和LPC- c18∶0,LPC- c18∶1,lpc18∶2等瑞索磷脂酰胆碱及LPA-Cl8∶0，lpa - c18:1等溶磷酸化与直链淀粉及淀粉形成了良好的复合体。(2)na - c18:1, na - c18:1, t- na - c18:1, na - c18:2，na - c18:3等脂肪酸钠与直链淀粉及淀粉形成了良好的复合体。mg - c18:2等脂肪酸单甘油三酯与支链淀粉及淀粉形成了良好的复合物。IR数据证实了酶解大豆磷脂(SLPL-99)与支链淀粉形成复合物。(5)在阿米罗图中酶分解大豆根茎类脂质，根茎类脂质含量越高，面粉淀粉的糊化温度和粘度就越高。(6)大豆磷脂酰胆碱(S-PC)、加氢大豆磷脂酰胆碱(SH-PC)和大豆磷脂(SPL-7)与支链淀粉和淀粉几乎没有形成复合物。在此感谢鹿儿岛大学农学部的北原兼文副教授在本研究中对淀粉和脂质复合体的形成给予了指导。
{"title":"Starch Complexing Capacity of Soy Lysophospholipid Prepared by Enzymic Hydolysis.","authors":"Masatsugu Yamashita, H. Adachi, N. Tokuriki","doi":"10.1271/NOGEIKAGAKU1924.74.19","DOIUrl":"https://doi.org/10.1271/NOGEIKAGAKU1924.74.19","url":null,"abstract":"酵素分解大豆リゾリン脂質および穀物種子中の澱粉層に含まれる脂質のモノアシル化合物は,澱粉と容易に複合体を形成し,その複合体形成能は,脂肪酸の種類に関係なく複合体を形成することが判明した. (1)酵素分解大豆リゾリン脂質やLPC-C18:0, LPC-C18:1, LPC18:2などのリゾホスファチジルコリンおよびLPA-Cl8:0, LPA-C18:1などのリゾホスファチジン酸は,アミロースおよび澱粉と複合体をよく複合体を形成した. (2) Na-C18:0, Na-C18:1, t-Na-C18:1, Na-C18:2, Na-C18:3などの脂肪酸ナトリウムは,アミロースおよび澱粉と複合体をよく複合体を形成した. (3) MG-C18:0, MG-C18:1, MG-C18:2などの脂肪酸モノグリセリドは,アミロースおよび澱粉と複合体をよく複合体を形成した. (4) DSC, TG/DTA, IRのデータから酵素分解大豆リゾリン脂質(SLPL-99)がアミロースと複合体を形成することが確認された. (5)アミログラフにおいて酵素分解大豆リゾリン脂質は,リゾリン脂質の含量が高いほど小麦粉澱粉の糊化温度と粘度を上昇させた. (6)大豆ホスファチジルコリン(S-PC),水素添加大豆ホスファチジルコリン(SH-PC),および大豆リン脂質(SPL-7)は,アミロースおよび澱粉と複合体をほとんど形成しなかった.本研究において澱粉と脂質の複合体形成に関しご教示を賜わりました鹿児島大学農学部の北原兼文助教授に感謝いたします.","PeriodicalId":9443,"journal":{"name":"Bulletin of the Agricultural Chemical Society of Japan","volume":"129 1","pages":"19-25"},"PeriodicalIF":0.0,"publicationDate":"2000-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89306884","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":"Determination and Properties of the Fibrinolysis Accelerating Substance (FAS) in Japanese Fermented Soybean \"Natto\".","authors":"H. Sumi, Tomohiro Sasaki, C. Yatagai, Yasutaka Kozaki","doi":"10.1271/NOGEIKAGAKU1924.74.1259","DOIUrl":"https://doi.org/10.1271/NOGEIKAGAKU1924.74.1259","url":null,"abstract":"納豆の水抽出熱処理物中には線溶酵素に対する強い賦活物質(FAS)が存在し,それをトリプシンーフィブリン平板を用いて測定することができた.この簡易法で市販7社の納豆100g (湿重量)中には平均7.41±5.45万単位(サーファクチンμg換算) (平均±標準偏差)という非常に高い活性が検出された. FASはプラスミン,トリプシン,あるいはミミズ酵素のような直接のフィブリン分解酵素だけでなく,ウロキナーゼのようなプラスミノーゲンアクチベーター,あるいはナットウキナーゼなどのプロ-ウロキナーゼアクチベーターに対しても強力な賦活効果を示すことがわかった.本物質は納豆抽出液から酸処理(pH 2.0沈殿)およびエタノール処理(可溶分画)の組み合わせで容易に分離でき, 1kgの納豆からの収率は約81.7万単位(乾燥品4.6g),純度は177.6単位/mg (乾燥重量)であった.","PeriodicalId":9443,"journal":{"name":"Bulletin of the Agricultural Chemical Society of Japan","volume":"33 2 1","pages":"1259-1264"},"PeriodicalIF":0.0,"publicationDate":"2000-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80136896","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":"The Oxidation of p-Octylphenol by Mushroom Tyrosinase.","authors":"Y. Endo, Y. Xuan, K. Fujimoto","doi":"10.1271/NOGEIKAGAKU1924.74.1337","DOIUrl":"https://doi.org/10.1271/NOGEIKAGAKU1924.74.1337","url":null,"abstract":"マッシュルーム由来チロシナーゼをアルキルフェノールに反応させたところ, p-OPは酸化したが, p-NPとBPAは反応しなかった. p-OPに対する本酵素反応の至適pHは6.0で,至適温度は35～40°Cであった.また37°Cにおけるミカエリス定数(Km)は, 0.17mM (酸素吸収量)および0.63mM (吸光度)と, p-クレゾールと同程度の反応性であった. p-OPは反応開始10分で95%以上が酸化された.また,反応中間体としてオクチルジフェノールが生成した.以上より,本酵素を食品に応用することで,食品中に混在したp-OPを選択的に消失できることが示唆された.","PeriodicalId":9443,"journal":{"name":"Bulletin of the Agricultural Chemical Society of Japan","volume":"48 1","pages":"1337-1341"},"PeriodicalIF":0.0,"publicationDate":"2000-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74854216","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 : 2000-01-01DOI: 10.1271/NOGEIKAGAKU1924.74.1
T. Ariga, H. Hosoyama, S. Tokutake, J. Yamakoshi
{"title":"Studies on Functional Properties of Proanthocyanidins and Their Practical Application.","authors":"T. Ariga, H. Hosoyama, S. Tokutake, J. Yamakoshi","doi":"10.1271/NOGEIKAGAKU1924.74.1","DOIUrl":"https://doi.org/10.1271/NOGEIKAGAKU1924.74.1","url":null,"abstract":"","PeriodicalId":9443,"journal":{"name":"Bulletin of the Agricultural Chemical Society of Japan","volume":"172 1","pages":"1-8"},"PeriodicalIF":0.0,"publicationDate":"2000-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77259002","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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