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Volume 44, Issue 2
Displaying 1-10 of 10 articles from this issue
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Properties of Thiamine-destroying FactorsShoji WAKITA1970 Volume 44 Issue 2 Pages 57-63
Published: 1970
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSExperiments were made on the properties of the thiamine destructive factors in twenty-five species of mushrooms, of which 0. 1g of dried stuff was observed to destroy 130_??_900μg of thiamine under the same experimental conditions as those in the previous report. The results obtained are summarized as follows.
(1) Almost all the thiamine destructive factors of the mushrooms lost their activity when they were heated at 70°C for one hour, but in Xerocomus subtomentosus, a factor was detected, which was so stable as not to lose its activity even when it was heated at 100°C for one hour.
(2) In the seven species of the mushrooms used in the experiment, such as Lactarius piperatus, Hygrocybe acutocanica and so on, a factor was detected, of which thiamine destruction activity was remarkably increased by adding aniline.
(3) The extract of Laetiporus versiporus notably increased its destructive power of thiamine, when it was heated at 45°C for one hour.
(4) At least, two or more different thiamine destructive factors were detected to exist together in several of the mushrooms.View full abstractDownload PDF (1612K) -
Browning of Glucose-β-alanine SolutionShun-ichi UMEMOTO, Shunji ISHIIE, Yoshio IRIE, Tomio IMAI1970 Volume 44 Issue 2 Pages 64-70
Published: 1970
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSAccelerating effect of iron on the browning reaction rate was much more greater when added at a later stage than at an early stage. Among the ntermediates of the browning reaction, fructoseamine was predominant and its amount was approximately equal to that of glucose consumed. In the presence of iron, although any significant change was not observed in 3-deoxyglucosone level, a remarkable decrease in fructoseamine and reversely an increase in glucosone were observed being accompanied with a more intense browning. The reactions which were carried out in boiling water showed no sensitivity to iron.
When the reaction mixture, after deoxygenation by boiling for a short time, was stored without headspace, the accelerating effect of iron was also almost negligible. From these results, it is considered that iron catalyzes the oxidative degradation of fructoseamine into glucosone in coexistence with molecular oxygen.
EDTA as a chelating agent also showed the accelerating effect on the reaction and it was more intensive in the presence of iron.View full abstractDownload PDF (305K) -
Browning Degradation of FructoseamineShun-ichi UMEMOTO, Shunji ISHIIE, Yoshio IRIE, Tomio IMAI1970 Volume 44 Issue 2 Pages 71-76
Published: 1970
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe effects of trace iron on the amino-carbonyl reaction were investigated using 1-deoxy-l-β-alanino-D-fructose (DAF) as starting material. Browning degradation of DAF was intensively accelerated by trace iron resulting in remarkable increase of glucosone, and its browning reaction proceeded almost linearly from the beginning. Measurable increase of unknown carbonyl compounds, one of which seemed to be glyoxal, were also observed. Such remarkable effect of iron as in the DAF degradation was not observed in the reaction of 3-deoxyglucosone, glucosone and 5-hydroxymethyl-2-furfural with β alanine.
These results suggest that the oxidative catalysis of iron is the most effective on the degradation of fructoseamine into glucosone.View full abstractDownload PDF (1246K) -
Temperature Distribution in Burning Coil and Thermal Analysis of Allethrin and PhthalthrinHiroshi MURAYAMA, Kazuaki KYOGOKU, Tatsuoki IGUCHI, Sachiko KOYANAGI1970 Volume 44 Issue 2 Pages 77-82
Published: 1970
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSAllethrin in mosquito coil decomposes mostly because of the very high temperature in the burning coil. Maciver determined a plot of the temperature along the burning coil with a micro thermocouple junction of fine Chromel-Alumel thermocouple and showed the temperature of the glowing tip to be at about 710°C.
By using a Pt-PtRh 13% thermocouple (_??_0.1mm) the authors found the max. temp. to be at about 800°C.
The thermal behavior of allethrin and phthalthrin were determined by the thermal analysis. The thermal differential analysis (DTA) curve suggested that allethrin began to pyrolyse at 240°C and phthalthrin at 380°C in air atmosphere, while they were stable in nitrogen atmosphere. The thermogravimetric analysis (TGA) curve showed that allethrin vapourised above 150°C. The differential scanning calorimeter (DSC) analysis showed that allethrin volatility at 160°C was slow and more quick above 180°C.
Both α-and β-type allethrin showed much the same curves on the DTA, TGA, DSC.View full abstractDownload PDF (227K) -
Incorporation of Long Chain Fatty Acids into Hepatic Lipid Fractions of CC14 Poisoned Rats in vivo and in vitroShuji CHO, Michihiro SUGANO, Masafuto WADA1970 Volume 44 Issue 2 Pages 83-88
Published: 1970
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe effect of carbon tetrachloride (CCl4) intoxication on the incorporation of 1-14C-palmitate, oleate and linoleate into the hepatic lipid fractions was studied in vivo and in vitro. Male Wistar rats were sacrificed 6 hr after CCl4 administration.
CCl4 treatment caused an increase in the incorporation of the labeled long chain fatty acids into triglycerides and a decrease in the incorporation into phospholipids.
The increased incorporation due to CCl4 of the fatty acids into liver triglycerides was observed at both α, α'-and β-positions on the molecules. However, the magnitude of the elevation was much more predominant at the former than at the latter position.
These data are comparable with those of our previous gas-chromatographic studies on the changes in the glyceride structure of liver triglycerides from rats sacrificed 6 hr after CCl4 treatment(8).View full abstractDownload PDF (279K) -
Taro NAGASAWA, Isao KIYOSAWA, Hiromi ASAUCHI, Kunisuke KUWAHARA1970 Volume 44 Issue 2 Pages 89-95
Published: 1970
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSFractionation of human whey protein by acrylamide gel electrophoresis, immunoelectrophoresis and Sephadex G-150 gel filtration has been performed. The results were as follows.
(1) No component corresponding to cow β-lactoglobulin was detected in human whey protein by acrylamide gel electrophoresis.
(2) During the first month after parturition, the percentage of globulin in human whey protein was decreased progressively and that of α-lactalbumin was increased.
(3) Eight or more components in human whey protein were detected by immunoelectrophoresis and Ouchterlony test.
(4) Human α-lactalbumin isolated by Sephadex G-150 gel filtration was nearly homogeneous by acrylamide gel electrophoresis and its percentage in whey protein was about 50 per cent.
(5) Molecular weight of α-lactalbumin was expected to be about 16, 000 from elution volume by Sephadex G-150 gel filtration.
(6) Amino acid composition of isolated human α-lactalbumin was similar to that of cow α-lactalbumin except tryptophan, aspartic acid, valine and histidine.View full abstractDownload PDF (2286K) -
Akio TUSKUI, Wahachiro TANIMURA, Kinshi SUMINOE1970 Volume 44 Issue 2 Pages 96-98
Published: 1970
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSXylitol was prepared by means of high pressure hydrogenation of xylose solution using Raney-nickel catalyst. The present investigation was undertaken to determine the optimum conditions with regard to temperature, concentration of xylose, the amount of catalyst and pressure. The freshly obtaind xylitol solution has a small amount of inorganic salts which act as the catalyst poison, so these are removed by passing the solution through ion exchange resin.
Xylose solution (as 99.5% xylose) and Raney-nickel are then placed in the auto-slave and agitated. The following conditions was revealed to be most appropriate;
1) Temperature, 95_??_124°C. 2) Concentration, 30_??_35% xylose solution (25g xylose). 3) Amount of catalyst, 20% Raney-nickel for sample. 4) Pressure, 40 kg/cm2.
The yield of xylitol was 96_??_98%. The deionized xylitol solution was made to Brix. 70°by evaporating at 45 to 50°C, under 60 to 80mmHg.View full abstractDownload PDF (225K) -
Formation and Excretion of Myo-inositol by YeastZenya SHOJI1970 Volume 44 Issue 2 Pages 99-101
Published: 1970
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSWhen Saccharomyces cerevisiae was cultured with shaking in a glucose-ammonium sulfate medium free from myoinositol, cells excreted a considerable amount of myoinositol to the medium at the late stationary phase of growth. Under optimal conditions, the yield of myo-inositol, that was excreted, exceeded 30μg/ml of the culture medium. When the cells were grown in the medium containing a small amount of added myoinositol (1μg/ml), growth was slightly stimulated but the excretion of myo-inositol decreased considerably as compared to the culture without myo-inositol. Time course study of myo-inositol formation by the yeast cells revealed that myo-inositol was synthesized concomitant with growth and existed predominantly as bound forms in the early stationary phase cells and that it was released thereafter from the cells as free and bound forms upon a further incubation, since no significant change in the amount of total myoinositol was detectable throughout this period.
Present address: Laboratory of Food and Nutrition, Fukushima Women's Junior College, FukushimaView full abstractDownload PDF (120K) -
1970 Volume 44 Issue 2 Pages A12a
Published: 1970
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSDownload PDF (33K) -
1970 Volume 44 Issue 2 Pages A12b
Published: 1970
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSDownload PDF (33K)
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