All issues
Volume 43, Issue 12
Displaying 1-10 of 10 articles from this issue
- |<
- <
- 1
- >
- >|
-
Isolation and Characterization of an Exo-mannan of Saké-yeast Cell WallChieko KUMAGAI, Kazuo SAITO, Hiroichi AKIYAMA1969 Volume 43 Issue 12 Pages 813-818
Published: 1969
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSIn the saké mash fermantation, the height of frothy-head and the attenuation vary with the kind of yeast strains. On the basis of electron microscopic observations, we had assumed that the structure of the outer-surface layer of yeast cell wall was responsible for such phenomena. In this paper we described isolation, purification and characterization of an outer-surface substance from saké-yeast cells, Saccharomyces cerevisiae Kyokai No. 7, a high foam forming strain.
Isolation of an outer-surface substance from yeast was carried out as follows. The saké-yeast cells were suspended in 25% methanol-2.25% KCI solution and agitated for 30 min with vibrator in order to detach the substance from the cells without destruction. After removing the cells, the crude substance was precipitated by adding methanol to a concentration of 75%. It was collected, deproteinized repeatedly by Savag method and dried.
The results of thin-layer, paper and gas chromatography led to the conclusion that the purified outer-surface substance was a mannan composed of only mannose. We referred to this mannan as exo-mannan of yeast cell wall in order to be distinguished from cell wall mannan.View full abstractDownload PDF (835K) -
Purification and Some PropertiesKazunari HAGIWARA, Tsutomu MASUDA, Eiichi SAKAKIBARA1969 Volume 43 Issue 12 Pages 819-825
Published: 1969
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSA method for the purification of an acid phosphatase from mung bean sprouts is presented. Methods consist of Sephadex G-25 gel filtration, fractionation with ammonium sulfate, column chromatography on DEAE-cellulose and Sephadex G-200 gel filtration. Some properties of the acid phosphatase are described. (1) The enzyme has pH optimum for p-nitrophenyl phosphate hydrolysis of 4.65. (2) The preparation was found to be able to hydrolyze p-nitrophenyl phosphate, phenyl phosphate and β-glycerophosphate, glucose-6-phosphate, 5'-AMP, and pyrophosphate, but 3'-AMP was not hydrolyzed. Howevere, the enzyme has little phosphodiesterase activity when tested with bis-(p-nitrophenyl) phosphate. (3) The enzyme was not inhibited by some divalent metal ions, chelating agent such as EDTA, SH-reagent such as PCMB, but was remarkably inhibited by Zn2+ and anions such as fluoride, molybdate, orthophosphate, and L-tartrate.View full abstractDownload PDF (418K) -
Ferulic Acid Ester as Factor of Yellowness of Flour Paste in Alkaline SideHiroyasu KOYAMA, Tohru YONEYAMA, Hideaki FUKAWA, Tohru SHIMIZU1969 Volume 43 Issue 12 Pages 826-830
Published: 1969
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe substances which give yellow color in alkaline paste of wheat flour, were able to be extracted only with alkaline methanol. One of the most effective substances was isolated by column chromatography on silica gel and then was purified by thin-layer chromatography. This substance was identified as methyl ferulate, which was supposed to be produced by ester interchange.
Alkaline dough of wheat starch, which contains synthesized ferulic acid ester of soluble starch, showed the same yellowness as that of wheat flour.
From these facts, it was considered that the yellowness of wheat flour dough in alkaline side was due to ferulic acid which would be esterified.View full abstractDownload PDF (300K) -
Purification and Some Properities of Galactanase from Rhizopus niveusYonosuke HASHIMOTO, Yoshio TSUJISAKA, Juichiro FUKUMOTO1969 Volume 43 Issue 12 Pages 831-836
Published: 1969
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe galactanase of Rhizopus niveus was extracted from koji culture, and separated into four fractions, F-I, F-II, F-III and F-IV, by the gel filtration on Sephadex G-100. These galactanases hydrolyzed coffee arabinogalactan. The extract also contained a β-galactosidase, which was separated from the galactanases by the gel filtration. The mannanase activity found in F-III and F-IV was removed by DEAE-Sephadex column chromatography of by mannan adsorption.
The pH optimum of these galactanases was about 5.0, and the pH stabilities were 3.0_??_9.0 for F-I, 3.0_??_6.5 for F-II, 3.0_??_7.5 for F-III and 3.0_??_8.0 for F-IV. The enzymes were all inactivated at temperatures above 50°C.
The degrees of hydrolysis of coffee arabinogalactan by the galactanases were in the order of F-I>F-II>F-III>F-IV. Whereas the solubilizing activities of the enzyme upon the insoluble arabinogalactan which contained a relatively large amount of mannose were in the order of F-IV>F-III>F-II>F-I.View full abstractDownload PDF (379K) -
The Increase of Indophenol Reducing Value of Boiled Potato (1)Shinji NUMA, Danji NOMURA1969 Volume 43 Issue 12 Pages 837-843
Published: 1969
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe indophenol reducing value increases during the boiling procedure of potato homogenate or of its centrifuged supernatant in a diluted acid medium. This phenomenon has been explained as the formation of free L-ascorbic acid (ASA) resulted by the heat degradation of the bound form of ASA (i.e. likely ascorbigen) in potato. A series of experiments were carried out to elucidate the mechanism of this phenomenon, and several results were obtained as follows:
(1) There was a marked rise of indophenol reducing value of boiled potato homogenate of its centrifuged supernatant, when vitamin C was assayed by the method of indophenol-xylene. On the other hand, when the method of 2, 4-dinitrophenylhydrazine (2, 4-DNP) was used for the assay of vitamin C, a small amounts of ASA was only found and decreased during the boiling procedure, and the amounts of dehydro-L-ascorbic acid (DHA) and 2, 3-diketo-L-gulonic acid (DKG) were predominant in potato homogenate and subseqently disappeared quickly during the boiling process.
(2) Aci-reductone B (2, 3, 4-trihydroxy-2-pentenoic acid) and aci-reductone III (5-methyl-3, 4-dihydroxy tetron) were detected in the boiled potato homogenate by the method of thin-layer chromatography. The contents of these two compounds increased during the boiling process of potato.
(3) When each of the standard ASA and DHA in 2% metaphosphoric acid aqueous solution* was boiled, only the indophenol reducing value of the latter was markedly increased.
These results indicate that the increase of indophenol reducing value of boiled potato is not due to the bound ASA, and that the formation of reductones by the heat degradation of DHA contributes to the increase of indophenol reducing value of boiled potato.
* These concentrations were both in rough accord with that of potato homogenate.View full abstractDownload PDF (480K) -
Effects of Tree-ashes on Conidial Spore (Conidia) Components (III)Masaru MANABE, Shinji MATSUURA, Masahiro NAKANO1969 Volume 43 Issue 12 Pages 844-850
Published: 1969
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSIn order to clarify the mechanism of increasing durability of Tane-koji spores by the addition of tree-ashes to raw material (rice) prior to the manufacturing, changes of sugars and keto-acids in stored spores were examined.
Sugars; When tree-ashes were added, glucose and trehalose contents of the spores did not change, but mannitol increased about 25% in comparison with the standard spores to which no tree-ashes were added. After storage for a few months, increase of glucose and decrease of trehalose in the spores were observed, but change of mannitol was not observed, and changes in the components of the standard spores were remarkable. These results indicated that trehalose in spores were consumed during their storage and mannitol was preserved for their germination.
Keto-acids; Keto-acids contents of the spores decreased about 80% by the addition of tree-ashes, indicating the reduction of the general metabolic activity of the spores.
As the result, it was deduced that the addition of tree-ashes showed decline of general metabolic activity of the spores and changed them to more durable type.View full abstractDownload PDF (514K) -
Katsuyoshi YONEYAMA, Kunio SHIMENO, Ryusuke TAGUCHI, Tomomasa MISATO1969 Volume 43 Issue 12 Pages 851-856
Published: 1969
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSComparative investigation was taken among several antibacterial screening methods for controlling bacterial leaf blight of rice plant caused by Xanthomonas oryzae with 5 chemicals applying nowadays.
In the agar dilution method, the agar diffusion method and the turbidimetric method, Phenazine-5 N-oxide, Cellocidin and Chloramphenicol were remarkably effective, whereas, Ni-bis-dimethyldithiocarbamate was a little effective, and Fentiazon was not observed the antibacterial activity in these tests.
In rice seedling screening methods, the high protective effects of these five chemicals were observed by 3 kinds of method, which were needle inoculation, bacterial exudation, and spray inoculation methods.
The results were concluded that the method of spraying chemicals immediately after needle inoculation was preferable as primary screening test and the other methods might be applied as secondary screening test.View full abstractDownload PDF (508K) -
Temperature Relations for Growth of Bacteria in Milk when Determined by Temperature Gradient Incubation and their SignificanceToshitaka NAKAE1969 Volume 43 Issue 12 Pages 857-861
Published: 1969
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSNinety strains of low, medium and high temperature bacteria obtained from milk and dairy products or laboratory stock cultures were investigated for determination and evaluation of temperature relations for growth under a temperature gradient incubation. Average values of optimum temperature for growth of low, medium and high temperature bacteria were 28.4, 37.4 and 46.5°C, respectively.
In an attempt to classify the bacteria used, all the strains were divided into seven groups (group I-VII) on the basis of optimum and maximum growth temperatures, and are as follows: true psychrophiles, mesotrophic psychrophiles, psychrotrophic mesophiles, true mesophiles, thermotrophic mesophiles, mesotrophic thermophiles and true thermophiles. There was generally a definite relation between the group classified and the genus of bacteria identified.
Temperature width of growth colony zone of bacteria when incubated for 24 hr under a temperature gradient, was narrow in psychrophiles and broad in thermophiles. The velocity of the spreading colony zone or growth curve under the temperature gradient incubation was discussed to some extent.View full abstractDownload PDF (452K) -
Crystallization of Taitomycin and its PropertiesTakuo ADACHI, Hiroshi TANAKA, Hiroo AOKI, Mitsuo NAMIKI, Katsura MUNAK ...1969 Volume 43 Issue 12 Pages 862-865
Published: 1969
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSPurification of taitomycin was attempted: TLC of taitomycin showed that it was composed of several yellow green fluorescent compounds. They had similar UV absorption spectra and were termed taitomycin A, B, C and D. By silica gel chromatography, taitomycin B, a main component, was obtained in a pure crystalline form, mp>300°C. Acid hydrolysis of taitomycin B gave approximately the same moles of threonine and an unknown amino acid. Though the activity of taitomycin was represented mainly by taitomycin B, other components showed the similar activity. Comparison in UV, IR spectra and in TLC revealed that a crude preparation of RP-9671, an antibiotics isolated from Streptomyces actuosus is a mixture of Taitomycin B and C (about 4:1).View full abstractDownload PDF (773K) -
On the Preparation Method of κ-Casein by Zittle and Custer's Method and Some Properties of κ-Casein Prepared by this MethodTakeo NAKANISHI, Takatoshi ITOH1969 Volume 43 Issue 12 Pages 866-869
Published: 1969
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe investigation was performed on the preparation method of κ-casein by ureasulfuric acid method of Zittle and Custer. Some attentions on the method and properties of κ-casein prepared by this method were described.
Major part of impurities in κ-casein, judged by starch-gel electrophoresis, was freed after twice precipitation with ethanol, but a small amount of impurities remained even after four times of purification.
The presence of para-κ-casein like components formed by degradation of κ-casein during preparation procedures was also observed. Sialic acid content was the highest in κ-casein purified three times, but the stabilizing ability to αs-casein in the presence of Ca ion was lowered as the purification was repeated. Excessive mixing or agitation during purification procedure changed κ-casein to gelled form.View full abstractDownload PDF (822K)
- |<
- <
- 1
- >
- >|