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Volume 30, Issue 8
Displaying 1-22 of 22 articles from this issue
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Part VI. On the Brain Cephalins of Pollack (Theragra chalcogramma PALLAS)Kôich ZAMA, Hisanao IGARASHI1956 Volume 30 Issue 8 Pages 433-435
Published: 1956
Released on J-STAGE: November 21, 2008
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Part VII. On the Brain Cephalins of Sperm-Whale (Physeter catodon. LINNÉ)Kôichi ZAMA, Hisanao IGARASHI1956 Volume 30 Issue 8 Pages 435-438
Published: 1956
Released on J-STAGE: November 21, 2008
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Part III. Decomposition of Citric Acid by Various Lactic Acid BacteriaNobuhiro YANO, Yasuro OZAWA1956 Volume 30 Issue 8 Pages 438-441
Published: 1956
Released on J-STAGE: November 21, 2008
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Part I. Relation of Wheat Straw Lignin and Pentosan on Alkali ExtractionAkira HAYASHI, Isamu TACHI1956 Volume 30 Issue 8 Pages 442-445
Published: 1956
Released on J-STAGE: November 21, 2008
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Part II. Combined Carbohydrates in Acetic Acid Lignin and Acetylated Lignin of Wheat StrawAkira HAYASHI, Isamu TACHI1956 Volume 30 Issue 8 Pages 445-448
Published: 1956
Released on J-STAGE: November 21, 2008
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Part. III. Isolation of Combined Product of Lignin and Xylose from Acetylated Wheat Straw by ChromatographyAkira HAYASHI, Isamu TACHI1956 Volume 30 Issue 8 Pages 448-451
Published: 1956
Released on J-STAGE: November 21, 2008
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Part I. Chemical Change of the Essensial Oil on the Black Tea ManufactureToshio NAKABAYASHI1956 Volume 30 Issue 8 Pages 451-453
Published: 1956
Released on J-STAGE: November 21, 2008
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Part VI. N-Glycosides in Protein-Sugar Complex of Evaporated Milk (3) The Chemical Structure of the Secondary Formed N-Glycosides with Special Reference to the Carbohydrate ResiduesSusumu ADACHI1956 Volume 30 Issue 8 Pages 454-458
Published: 1956
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESS(1) The crude N-glycoside obtained from the tryptic digestion products of evaporated milk were developed by multiple (4 runs) paper chromatography by use of the following solvent, butanol: acetic acid: water (4:1:2), and then 5 components were isolated by elution in warm water from the cut spot of the paper chromatograms. (Table 1)
(2) This investigation was undertaken to determine the chemical structure of sugars constituted of No. 1 and No. 3-N-glycosides (the glycoside were numbered Nos. 1_??_5 from the original spot successively) which had been assumed as the secondary formed N-glycosides.
The results obtained are shown in Table 2 (Figs. 1_??_3). In view of these facts, the most reasonable conclusion for the chemical structures to be drawn from available data is shown as follows; (i) No.1-N-glycoside……N-4-O-β-galactosyl-α-gluco (pyrano) side, No. 3-N-giycoside……N-4-O-β-galacto (pyrano) syl-1-deoxy-α-fructosamine, (ii) these samples are the secondary formed N-glycosides, as they do not contain the sugars, namely, mannose and hexo-samine which are involved in glycoprotein-like substances.View full abstractDownload PDF (489K) -
N-Glycosides in Protein-Sugar Complex of Evaporated Milk. Part IV. The Chemical Structure of the Secondary Formed N-Glycosides with Special Reference to the Carbohydrate ResiduesSusumu ADACHI1956 Volume 30 Issue 8 Pages 459-463
Published: 1956
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESS(1) The aglycones of No. 1 and No. 3-N-glycosides which were equally constituted with the peptide were hydrolysed to the following amino acids by 6 N HCl lat 100°, for 15 hours; lysine, leucine, valine, alanine, glutamic acid, aspartic acid, serine and histidine (Table 1). The RF in the two developers and coloration degree of the spot of the peptides were identical paper chromatographically. From the above facts, it may be concluded that the aglycones of these two N-glycosides are identical and these N-glycosides are derived from a similiar secondary formed protein-sugar complex. The possibility that the terminal amino acid of the peptides is lysine derived from the terminal amino acid of casein was also discussed.
(2) Accordingly, it seemed reasonable to assume that No. 1-N-glycoside is converted to No. 3-N-glycoside, in accordance with the Amadori rearrangement, which is carried out on the glucose residue bound to the amino radical of the aglycone.
(3) Generally speaking, it was found that the initial mechanism of the Amino-Carbonyl reaction of the milk protein-sugar system in heated milk is shown as follows; (p. 462)
(casein-lysine)-NH2+lactose →
AMADORI rearrangement (casein-lysine)-N-substituted lactose → (casein-lysine)-N-1-deoxy-lactulosamineView full abstractDownload PDF (470K) -
Studies on the Migration Distance of Amino AcidsKiyoshi SAKAMOTO, Kazuko TATEOKA1956 Volume 30 Issue 8 Pages 463-469
Published: 1956
Released on J-STAGE: November 21, 2008
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Part I. Taxonomic StudiesM. ARISHIMA, J. SAKAMOTO, T. SATO1956 Volume 30 Issue 8 Pages 469-471
Published: 1956
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSStreptomyces No. 689 is an antibiotic Streptomyces which was isolated by the authors from the soil of Kawaji hot spring in 1953. According to the cross-streak method, this organism especially exhibits antifungal activities against Pen. sp. P-310 strain, Rh. delemar, Asp. niger and Torula sp. T-7 strain. An antifungal substance produced by this organism was obtained in the crystalline form from ethylacetate extract of the acidified cultured broth filtrate. d.p. 211_??_213°. C 57.80%, H 5.70%, N 5.19%, O 31.31% LD50 of this antibiotic is about 105 mg/kg. The antibiotic spectrum is as shown in Table 1. The detail description of the chemical and physical properties of this antibiotic will be given by Y. SEKIZAWA et al. in another paper. These characters of this antibiotic explains that this substance was a new antifungal antibiotic, hence, this antifungal agency was named xanthicin. In this paper, the taxonomic studies of Streptomyces No. 689 are given. According to the taxonomic studies, this organism was found to be somewhat related to Streptomyces flavochromogenus in the description of BERGEY's Manual of Determinative Bacteriology (VI Ed, 1949), but differentiated from Streptomyces flavochromogenus as in the following; the conidium of S. No. 689 is spheroidal about 1.0μ in diameter, whereas on the other hand, the conidium of S. flavochromogenus is oval about 1.7μ in diameter; in plain agar/slant, S. No. 689 displays a deep brown soluble pigment, while S. flavochromogenus produces a gray soluble pigment; on Ca-malate agar slant, S. No. 689 shows good growth and good formation of cream to flesh coloured aerial mycelium, while S. flavochromogenus displays white aerial mycelium formed later; on glucose broth, S. No. 689 collar growth, while S. flavochromogenus displays fine flakes with small spherical colonies adherent to glass; on potato plug, the color of growth of S. No. 689 is dull yellow-orange to purplish-black and aerial mycelium is grayish-white to pale-brown, while that of the growth of S. flavochromogenus is yellow and aerial mycelium is white. And also, in other descriptions of the newly isolated Streptomyces, the same strain as S. No. 689 was not to be found. Hence, the authors designate this strain as Streptomyces xanthochromogenus n. sp., after its yellow coloured, chromogenic appearance.View full abstractDownload PDF (266K) -
Part II. Properties of the New Antifungal Antibiotic XanthicinY. SEKIZAWA, K. MIWA1956 Volume 30 Issue 8 Pages 471-474
Published: 1956
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSXanthicin is a new yellow crystalline antifungal antibiotic, isolated from the cultured broth filtrate of S. xanthochromogenus ARISHIMA (strain No. 689)(1). This substance decomposes at 211_??_213°, molecular formula C13H15NO5, [α]15.0D=+319 (c=0.25% in acetone). The ultraviolet ray absorption spectrum showed maxima at 270mμ in methanol; 260mμ and 325mμ in 10-1M KOH. EHRLICH's aldehyde reagent and reagents for detection of the indole ring gave a positve reaction. Detection tests for the existence of amide carbonyl, amino- and nitro group were negative.
After steam distillation with 40% H2SO4, 1 mole of xanthicin gave 1 mole of monobasic volatile acid, being presumed as acetic acid. Oxidation of this antibiotic by potassium permanganate under alkaline reaction gave succinic acid.
Reduction of the biological activity of xanthicin in alkaline solution, and the results obtained by titration and infrared spectrophotometry gave explanation to the existence of the δ-lactone ring in this substance having close relation to its biological activity.
This substance does not reduce hot-FEHLING's reagent, but its reddish-orange precipitate is formed by the addition of BRADY's reagent to the hot methanol solution of xanthicin.
Ferric chloride reaction was positive, but phosphomolibdic acid or sodium molibdate reaction was negative.View full abstractDownload PDF (952K) -
Part. III. The Kinds of Carbohydrate in Tea SeedTakashi MIZUNO, Tadao KINPYÔ, Toshio MORIGUCHI, Takashi ISHIDA1956 Volume 30 Issue 8 Pages 474-477
Published: 1956
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe carbohydrates of two portions, i. e., cotyledon and nutfhell, of tea seed were divided into fourteen fractions, then free sugars and the component sngars of each fracton have been investigated the method of paper chromatography.
The following results were obtained.
In the cotyledon portion, glucose, fructose, sucrose, maltose, raffinose, stachyose and two unknown oligosaccharides (RF 0.09 and 0.06), and in the nutshell portion a very slight amount of fructose, sucrose and two unkown oligosaccharides (RF 0.09 and 0.06), were detected as free sugars.
Also, galactose, fructose, glucose, xylose, arabinose, rhamnose and galacturonic acid from the cotyledon portion, and fructose, glucose and xylose from the nutshell portion, were found as the hydrolyzate products of free sugar fractions.
Glucose, xylose and galacturonic acid were detected from the cotyledon portion as the component of hot 50% ethanol-soluble polysaccharides, but not found from the nutshell portion.
Glucose, fructose, arabinose and galacturonic acid were found from the cotyledon portion as the component sugars of cold water-soluble polysacharides, but nothing found from the nutshell.
A large amount of glucose was detected from the cotyledon portion as the component sugar of hot 33% CaCl2-soluble polysaccharides (mainly starch), and a very intensive spot of xylose from the nutshell only, were detected as the component of hot water-soluble polysaccharides.
Glucose, galactose, arabinose and galacturonic acid were found from the cotyledon portion, as the component sugars of hot 0.5% NH4- oxalate-soluble polysaccharides.
From the cotyledon portion glucose and fructose were detected intensively and arabinose very weakly; from the nutshell portion only arabinose was detected. All these three sugars were found as component sugars of cold 5% NaOH-soluble polysaccharides.
Moreover, fructose and galacturoic acid from the cotyledon, arabinose only from the nutshell, were all found as the component of hot 5% NaOH-soluble polysaccharides.
As the component sugars of β-and γ-cellulose, fructose, glucos and xylose from the cotyledon, and only arabinose from the nutshell portion were detected.
Besides the above carbohydrates, α-cellulose and lignin were also detected from both cotyledon and nutshell portions.View full abstractDownload PDF (362K) -
Part. IV. The Kinds of Carbohydrates in the Blossom of TeaTakashi MIZUNO, Tadao KINPYÔ1956 Volume 30 Issue 8 Pages 477-479
Published: 1956
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe carbohydrates of two portions, i. e., petal and stamen plus anther of tea-blossons were divided into fourteen fractions, and free sugars and the component sugars of each fraction have been investigated mainly by the method of paper chromatography. The following results were obtained.
In both petal and stamen plus anther, glucose, fructose, sucrose, raffinose, stachyose and an unknown oligosaccharide were found as free sugars.
From both portions, glucose, galactose, fructose, xylose, rhamnose and more ribose and desoxyribose in the petal portion were detected as the component sugars of glycosides or other complex.
Arabinose, galactose and galacturonic acid were detected from the petal portion as the components of hot 50% ethanol-soluble polysaccharides, and furthermore, ribose and desoxyribose were detected from the stamen plus anther portion.
None of the cold or hot water-soluble polysaccharides were to be found in tea-blossoms.
Much arabinose as well as ribose, galactose, xylose, galacturonic acid were detected from two portions of tea-blossoms as the component sugars of hot 0.5% ammonium oxalate-soluble polysaccharides.
Arabinose, galactose, xylose, rhamnose, ribose from the petal, and xylose, arabinose and desoxyribose from the stamen plus anther portion were detected respectively, as the component sugars of hemicellulose.
As for α-cellulose fraction, α-cellulose in the petal portion and a kind of galactan in the stamen plus anther portion, were also detected.View full abstractDownload PDF (282K) -
Part III. On the Terminal Oxidase System. (1)Yukio NAGATA, Kaneo HAYASHI1956 Volume 30 Issue 8 Pages 479-484
Published: 1956
Released on J-STAGE: November 21, 2008
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On the Oxidation-Reduction Potentials of Sake and Synthetic Sake during Storage and under the Commercial ConditionsNoboru MIYACHI, Kenji KAYAHARA1956 Volume 30 Issue 8 Pages 485-488
Published: 1956
Released on J-STAGE: November 21, 2008
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Part. II. On the Oxidation-Reduction Potentials at the Various Stages of the Producion of Synthetic SakeNoboru MIYACHI, Kenji KAYAHARA1956 Volume 30 Issue 8 Pages 489-492
Published: 1956
Released on J-STAGE: November 21, 2008
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Part I. Nutritional Factors Affecting the Halophilic Behaviour of the Yeasts (1)Masahiro SATO, Kazuya YAMADA, Teijiro UEMURA1956 Volume 30 Issue 8 Pages 492-496
Published: 1956
Released on J-STAGE: November 21, 2008
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Part II. Halophilic Character of the Ecologically Harvested Moromi-YeastMasahiro SATO, Teijiro UEMURA1956 Volume 30 Issue 8 Pages 497-501
Published: 1956
Released on J-STAGE: November 21, 2008
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Part V. The Influence of the Oxygen Absorption Coefficient KKa on the Gluconic Acid Fermenttation by BacteriaKoichi YAMADA, Toshimasa YANO, Joji TAKAHASHI, MAKIO OKI1956 Volume 30 Issue 8 Pages 501-505
Published: 1956
Released on J-STAGE: November 21, 2008
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Takeo AONO1956 Volume 30 Issue 8 Pages A79-A85
Published: 1956
Released on J-STAGE: November 21, 2008
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Tomotaro SATO1956 Volume 30 Issue 8 Pages A86-A89
Published: 1956
Released on J-STAGE: November 21, 2008
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