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Volume 14 (1961 - 196･･･
- Issue 6 Pages 453-
- Issue 5 Pages 371-
- Issue 4 Pages 271-
- Issue 3 Pages 155-
- Issue 2 Pages 65-
- Issue 1 Pages 7-
Predecessor
Volume 14, Issue 6
Displaying 1-15 of 15 articles from this issue
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Masaru Funatsu1962 Volume 14 Issue 6 Pages 453-458
Published: March 30, 1962
Released on J-STAGE: November 29, 2010
JOURNAL FREE ACCESSDownload PDF (1467K) -
Fractional Separation of Nitrogeneous components by Ion Exchange ResinsIzoh Inoue1962 Volume 14 Issue 6 Pages 459-461
Published: March 30, 1962
Released on J-STAGE: November 29, 2010
JOURNAL FREE ACCESSBy the combined use of ion exchange resins, nitrogenous compounds in the water extracts of fresh and putrefied mushrooms were separated into four fractions: strong basic, weak basic, neutral, and acidic.
In the autolyzed Matsutake mushroom, acidic nitrogen, neutral nitrogen and volatile basic nitrogen increased while unvolatile basic nitrogen remarkably decreased.<BR.As the putrefaction proceeded, all these were diminished and reached definite levels in equilibrium.
A rapid increase of volatile amines in the early stage of putrefaction and the succeeding decrease in the later stage were impressive.View full abstractDownload PDF (582K) -
Identification of Amino-acids and Amines in the Fractionated Neutral, Acidic, Strong Basic and Weak Basic Nitrogeneons Compounds in Matsutake MushroomsIzoh Inoue1962 Volume 14 Issue 6 Pages 462-466
Published: March 30, 1962
Released on J-STAGE: November 29, 2010
JOURNAL FREE ACCESSA number of amino-acids and amines were detected and identified by the paperchromatography and the paper-electrophoresis in each neutral, acidic, strong basic and weak basic fraction obtained from the water extract of fresh and putrefied Armillaria Matisutake mushrooms.
The results showed that, especially at the early stage of putrefaction, the disappearances of phenylalanine and histidine were accompanied by the appearances of phenylethyl-amine and histamine, in consequence of the decarboxylation.View full abstractDownload PDF (847K) -
Studies on Denaturation and Digestibility of Protein in Whale Meat Fried with Rancid OilGoroh Kajimoto, Hiromi Tanida1962 Volume 14 Issue 6 Pages 467-471
Published: March 30, 1962
Released on J-STAGE: November 29, 2010
JOURNAL FREE ACCESSThe properties of whale meats fried at 170° for 4 minutes with rancid or nonrancid soybean oils were compared.
The digestibility of protein of those fried with rancid oil was greater than those with non-rancid oil. Lowering of the solubility in water and decrease of the amount of cystine were especially remarkable in those with rancid oils.View full abstractDownload PDF (1180K) -
On the Source of the Putrefactive BacteriaToshio Shigeyama, Hachiroh Murakami, Hideo Higashi1962 Volume 14 Issue 6 Pages 472-475
Published: March 30, 1962
Released on J-STAGE: November 29, 2010
JOURNAL FREE ACCESSThe putrefaction of boiled rice was caused chiefly by the heat resistant spores of bacteria on the inner surface of cooking pot.Putrefactive bacteria which remained from washing out of the pot continued their multiplication and spore formation till the next cooking hour on the fine rice debris which likewise escaped washing out. Theh eat resistant spores were dispersed into cooking water at the time of cooking, and assoon as the temperature of the boiled rice became suitable to them, they would germi-nate and multiply, causing a rapid spoilage of the cooked rice.View full abstractDownload PDF (932K) -
Setsu Wada, Hisako Suzuki1962 Volume 14 Issue 6 Pages 476-479
Published: March 30, 1962
Released on J-STAGE: November 29, 2010
JOURNAL FREE ACCESSFurther studies were carried out on the fractions obtained from the aqueous extracts of green-tea which showed a stronger thiamine decomposing action than tannin and flavonoids.
Since the fraction obtained was still active for this action even after being ashed, the inorganic components therein were fractionated with ion exchange resins.
A strong decomposing action was demonstrated in the anionic fraction, and this w as supposed to be attributable to iodide, iodate and nitrite in the extract.
Fluoride, present moderately high in amount in the anion fraction, showed slight influence on the reaction. A part of thiamine which was assumed to be decomposed by these anions were found to be present as the form of thiamine disulfide.View full abstractDownload PDF (926K) -
Growth stimulating factors in chlorella and tolura yeast for lactic acid bacteria (I)Hisateru Mitsuda, Takehiko Shikanai, Kohichi Yoshida1962 Volume 14 Issue 6 Pages 480-486
Published: March 30, 1962
Released on J-STAGE: November 29, 2010
JOURNAL FREE ACCESSPreviously, it was reported that the growth of lactic acid bacteria growing in milk was accelerated by an addition of chlorella into it.
Although the chlorella is an important food protein source, the utilization of the other components in it may have also a significance. The authors studied on the natures of the growth stimulating factors in chlorella. The factors readily extractableby diluted acids stimulated the growth of lactic acid bacteria growing in milk, butthey did not accele rate the growth in synthetic medium. This lead the authors to suppose that the growth stimulating factors contained in chlorella extracts could be replaced by a suitable mixture of such well-known growth factors as peptides, trace amounts of metals, bases and vitamins, which were inevitable components of synthetic medium.
Moreover, the authors discovered that the tolura yeast also had a similar effectf or growth of lactic acid bacteria in milk, and its available factors were readily extractable by water or diluted acids, although their compositions were different from the chlorella extracts in amounts of trace metals.View full abstractDownload PDF (1753K) -
Choten Inagaki, Masako Nagai1962 Volume 14 Issue 6 Pages 487-490
Published: March 30, 1962
Released on J-STAGE: November 29, 2010
JOURNAL FREE ACCESSThe experiment on rats was proceeded to estimate the nutritional value of pro-cessed defatted soybeans, ammonium caseinate, and sodium caseinate. Parched beanfl our and casein (by the Japan Pharmacopeia) were used as the control. Nutritional value was estimated by the gain in body and liver weight, the nitrogen and fat contents of liver, and xanthine oxidase activity in it.
As a result of the experiment, processed soybeans, both heated and unheated (fresh), had low nutritional values, and unheated processed soybeans gave a large intestine swelling by the generating gas in the intestines. This was improved by adding amino acids lacked in processed soybeans. However, the nutritional value of the rice protein was not improved by the supplement of processed soybeans.
As to the processed casein, the nutritional values of ammonium caseinate and sodium caseinate were almost the same, and casein in general had a higher nutritional value than the processed one.View full abstractDownload PDF (2227K) -
Determination of Free α-Aminoadipic Acid in Urine by High Voltage PaperelectrophoresisAtsushi Tamura1962 Volume 14 Issue 6 Pages 491-493
Published: March 30, 1962
Released on J-STAGE: November 29, 2010
JOURNAL FREE ACCESSAs previously reported (in this Journal 13, 334) free α-aminoadipic acid in urine could be seperated using high voltage paperelectrophoresis.
In this paper, a simplified method of quantitative analysis was developed with paperelectrophoresis and ninhydrin reaction.The electrophoresis was performed at a potential gradient of 2kv/57cm, 15min. and 4kv/57cm, 30min.and in an acetic acidpyridine buffer (0.4: 10: 89.6) of pH 6.1. The separated α-aminoadipic acid was extracted. fromthe spot with 50% ethanol, and the amount was evaluated by ninhydrin spectro-photometry.The recovery of the amino acid by the proposed method was 98.7±4.9%.View full abstractDownload PDF (597K) -
Lysine Imbalance and Urinary Excretion of Lysine IntermediatesAtsushi Tamura1962 Volume 14 Issue 6 Pages 494-497
Published: March 30, 1962
Released on J-STAGE: November 29, 2010
JOURNAL FREE ACCESSTo examine the influence of lysine imbalance on urinary excretion of lysine metabolites and liver xanthine oxidase activity in young rats, lysine imbalance in rats was observed by 8% casein diet supplemented with 1 2, 3 or 4% L-lysine hydrochloride. During the feeding for 14 days, whole urine of each rat was collected daily, and at theend of the feeding, the blood serum and liver were taken for the analysis.
The growth of rats and efficiency of feed utilization were significantly increased by the addition of 10% lysine, while the more addition of it gradually decreased the growth rate and liver xanthine oxidase activity.
The amount of urinary excretion of lysine, α-aminoadipic acid and glutamic acid were gradually increased in proportion to the supplemented lysine, and it was suggestedthat the urinary α-aminoadipic acid, an unusual amino acid in normal urine, was a criterion to the grade of development of lysine imbalance.View full abstractDownload PDF (817K) -
Effects of metal ionsSetsu Wada, Hisako Suzuki1962 Volume 14 Issue 6 Pages 498-502
Published: March 30, 1962
Released on J-STAGE: November 29, 2010
JOURNAL FREE ACCESSIn the previous paper it was noted that the difference of the ratio of thiamine decomposed during heating was connected with the changes of pH, although it was not necessarily regarded as a primary factor.
In the present experiment, the effects of metal ions and chlorine, including copper and iron, usually coming into cooked foods from cooking vessels, were examined, since these were thought to affect seriously on the destruction of thiamine. It was found that the amount of thiamine decomposed during heating was much correlated with the amounts of these metal ions eluted and further that the decomposed products were physiologically inactive.View full abstractDownload PDF (1045K) -
Tatsuo Koyanagi1962 Volume 14 Issue 6 Pages 503-505
Published: March 30, 1962
Released on J-STAGE: November 29, 2010
JOURNAL FREE ACCESSIn the previous publications, Koyanagi et al. reported the preventive effect of ribo-flavin, choline, pantothenic acid and vitamin A on the occurrence of blood hypertensi oni nduced by the high salt diet consisting of rice and defatted soybean.The present study was designed to determine whether methionine was effective in inhibiting the elevation of blood pressure in rats.
The results of experiment showed that the supplement of 0.2% DL-methionine to the high salt diet with or without liberal supply of vitamin A had a remarkable effect in prevention of hypertension.The necessity of animal protein for preventing hy-pertension was discussed.View full abstractDownload PDF (704K) -
Teizoh Kitamura1962 Volume 14 Issue 6 Pages 506-507
Published: March 30, 1962
Released on J-STAGE: November 29, 2010
JOURNAL FREE ACCESSThe gibberellic acid applied to intact higher plants has been known to induce a marked stern elongation and a leaf expansion with further changes in several tissue components. For herbage crops, however, there is only a few informations on the significant changes of nutrients. In the experiment, gibberellic acid solution of concentration of 50 ppm was sprayed twice to intact Japanese honeywort which had a relatively high content of ascorbic acid. The assay was made for some nutrients in both the applied and not applied crops. As a measure of the ascorbic acid oxidase activity, oxygen uptake was determined by using L-ascorbic acid as substrate.
It was found that gibberellic acid promoted the growth of Japanese honeywort and increased the contents of ascorbic acid, total phosphorus, in spite of the decrease in the dry matter amount and in the crude ash content of the fresh tissue.View full abstractDownload PDF (455K) -
Studies on Japanese Foods (Report 40)Asanami Sakka1962 Volume 14 Issue 6 Pages 508-512
Published: March 30, 1962
Released on J-STAGE: November 29, 2010
JOURNAL FREE ACCESSProteins isolated from polished glutinous rice, polished non-glutinous rice and from rice embryo of the latter were compared in their amino acid compositions. Most of the amino acids were estimated by Moore and Stein's column chromatography. Tryptophan was determined by a modified Spies' method. Total S was determined by micro Carius method, and cystine by hydrazinolysis method of Akabori et al. M ethionine S was calculated from the difference of total and cystine S.
The results were tabulated, where the protein scores computed were 77 in non-glutinous rice, 70 in glutinous rice and 93 in the embryo.The first limiting amino acid was not tryptophan but was S amino acids.View full abstractDownload PDF (919K) -
Hiromu Kisaki1962 Volume 14 Issue 6 Pages 513-516
Published: March 30, 1962
Released on J-STAGE: November 29, 2010
JOURNAL FREE ACCESSBy an addition of lipase in the preparation of flour dough, the dough decreased its hardness and elasticity, and the gluten prepared from this dough was remarkably extensible and soft. In chemical analysis of the gluten, it was proved that the ratio of lipid and protein was not influenced by the lipase addition, but the glutenin content in the treated gluten was distinctly smaller. As for the protein composition of the dough with lipase addition, the contents of 70% EtOH-soluble N, probably gliadin, and 5% K2SO4-soluble N were both, increased, while glutenin content was decreased.
It was suggested that a part of glutenin in gluten changed into gliadin by the addition of lipase in the dough.View full abstractDownload PDF (907K)
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