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Volume 46, Issue 5
Displaying 1-8 of 8 articles from this issue
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Masashi OMORI, Kosuke YAMADA, Tadao HASEGAWA, Takao SUZUKI, Yoshikazu ...1972 Volume 46 Issue 5 Pages 219-224
Published: 1972
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSIn previous investigations the authors demonstrated that seed germination was inhibited by N-phenacetyl-L-leucine. Thus, 19 kinds of N-benzoyl-L-amino acids, N-α-naphthaleneacetyl-L-amino acids, N-4-methylthiazole-5-acetyl-L-amino acids and N-β-indoleacetyl-L-amino acids were newly prepared and tested for their effects on seed germination. Among them, N-benzoyl-L-aspartic acid, N-benzoyl-L-valine and N-benzoyl-L-leucine were strongly inhibitory especially on rice seed germination. N-4-Methylthia-zole-5-acetyl-L-leucine was slightly inhibitory on rice seed germination, but showed no activity upon the germination of radish seeds. The inhibitory activity of the four derivatives in the monocotyledoneae is noteworthy since such an inhibitory action was not observed with N-phenacetyl-L-amino acids. On the other hand, N-α-naphthalene-acetyl-L-methionine strongly inhibited the germination of rice seeds, and N-β-indole-acetyl-L-leucine showed a weak inhibitory action upon the germination of radish seeds.View full abstractDownload PDF (404K) -
Masashi OMORI, Tadao HASEGAWA, Takao SUZUKI, Yoshikazu SAHASHI1972 Volume 46 Issue 5 Pages 225-231
Published: 1972
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSIt was evidenced in our previous papers that N-phenacetyl-L-leucine showed a remarkable inhibitory action upon the germination of radish seeds, and the above papers were followed by a series of investigations.
(1) The results of the investigations had indicated that N-phenacetyl-L-leucine caused a significant inhibition of the growth of radish seedlings during a period of three days after they were transplanted to germination beds.
(2) The mechanism of the inhibition was then carefully investigated, and it was assumed that the derivatives could have selectively passed through the membrane of seeds. Both N-phenacetyl-L-leucine and N, N'-diphenacetyl-L-lysine were sorted out of a number of derivatives for the purpose of this study. Experiments with 14C-N-phenacetyl-L-leucine and 14C-N, N'-diphenacetyl-L-lysine indicated that a large amount of N-phe-nacetyl-L-leucine rapidly combined into the inner part of radish seeds, while N, N'-diphe-nacetyl-L-lysine was not entirely incorporated by rice seeds. Hence, it was suggested that the membrane of rice seeds refused the molecules of the latter compound to pass through.
(3) Oxygen uptake by radish seeds was inhibited by N-phenacetyl-L-leucine. On the other hand, lipase and phytase activities were equally inhibited in radish seeds. The above findings may explain that the inhibition of seed germination is attributable to N-acyl amino acids that selectively pass through the seed membrane.View full abstractDownload PDF (1324K) -
Teh-Chou CHANG, Itsuo ICHIMOTO, Hiroo UEDA1972 Volume 46 Issue 5 Pages 233-237
Published: 1972
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSIn this paper, the preparation of δ-keto carboxylate was discussed in detail, especially, for methyl 5-oxo-4-isopropylhexanoate and methyl 5-oxo-2-isopropylhexanoate.
The structure of 3-methyl-4-isopropyl-2-cyclohexenone, the isomer of piperitone, is also identified by chemical evidences as follows; the ozonization of 3-methyl-4-isopropyl-2-cyclohexenone gave 5-oxo-4-isopropylhexanoic acid which afforded methyl 5-oxo-4-isopropylhexanoate by esterification.View full abstractDownload PDF (370K) -
Shigeo FUJIMOTO, Tomonori NAGAHAMA, Matsuo KANIE1972 Volume 46 Issue 5 Pages 239-244
Published: 1972
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSStarches isolated from the inner tissue of sweet potato tubers of differing maturity were classified according to their granular size into several fractions, respectively, and the largest, the moderate and the smallest fractions of the respective growth stages were selected. The fractions were analysed for the fatty acids of “fat by hydrolysis” and some properties such as Brabender viscosity, X-ray diffraction and iodine coloration.
The patterns of amylogram and X-ray diffraction showed that viscosity- and crystal-characteristics of starches were affected by the growth temperature of the tubers kept before the harvest and that the smaller the starch granules were, the more distinctly they were affected. The fact suggests that the smallest granules are not those restricted to grow, but those newly formed during the short period before the harvest. The smallest fraction in each stage of growth showed the highest contents of both total fatty acid and palmitic acid. Oleic acid content, on the contrary, was found to be apporoximately constant, irrespective of maturity or granular size.
Accordingly, it was suggested that most parts of the fatty acids, especially palmitic acid, were incorporated into the starch granules during the early stage of their develop-ment, and less incorporated in later period. Oleic acid was, however, supposed to be taken up with the development of starch granules.View full abstractDownload PDF (1120K) -
Hiromi ISHIWA, Toshizo SAKURAI1972 Volume 46 Issue 5 Pages 245-251
Published: 1972
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe lytic enzymes acting on lactobacilli were found in the phage lysates induced from lysogenic bacteria, group C L.casei strains IAM 1043, R-094, C-47, C-201, and 3-793, out of 36 strains tested. In the process of induction of phage development in lysogenic strain IAM 1043, the lysis was affected by the growth temperature and pH value of the culture medium in the presence of 0.3μg/ml of mitomycin C even at the early log phase culture.
Both phage-like particles and lytic enzymes were first detected intracellurary at 180 minutes after addition of mitomycin C to the culture medium. The enzymes were not detectable in the culture of lysogenic strain without inducing treatment. The hypothesis that the lytic enzymes synthesis was directed by the phage genome was discussed.View full abstractDownload PDF (511K) -
Teruo YOKOKURA, Hiromi ISHIWA1972 Volume 46 Issue 5 Pages 253-257
Published: 1972
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSLactobacillus casei IAM 1043, one of the lysogenic strains of L, casei, released the enzyme(s) into the culture medium acting on lactobacilli with the induction of its tem-perate phages. This enzyme (s) acted effectively on L. casei among lactobacilli. The enzyme(s) not only acted on the living cells of L. casei and transformed them into spheroplasts but also lysed the chloroform-treated cells and cell walls of L. casei.
The optimal pH value for this enzyme activity was 5.5_??_6.0. At pH value of 6.0 or 5.0, the enzyme(s) was inactivated 100% of the original activity by heating at 50°C for 60 min. The enzyme(s) was less stable to heating at pH value of 4. 0, i, e., at this pH level, the enzyme(s) lost more than 60% or 100% of the original activity by heating at 37°C for 60 min or at 45°C for 60 min, respectively.
The enzyme activity was enhanced by 25% in the presence of Mg2+ and inhibited by 35% in the presence of Fe2+ at the final concentration of 1×10-3M.View full abstractDownload PDF (1113K) -
Ichiro NAKAJIMA, Kiyoshi TATSUMI, Shozo OHBA, Gosei KAWANISHI, Eiichi ...1972 Volume 46 Issue 5 Pages 259-266
Published: 1972
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSCheese casein was isolated from various aged Gouda and Cheddar cheese and their calcium binding ability was determined at pH 6. 0. The amount of bound calcium increased with the concentration of calcium ion until 15mM. At a given concentration of calcium, the cheese casein obtained from a younger cheese bound more calcium than that from an older cheese. The quantity of bound calcium decreased with the age of cheese became older but most decrease was observed in the early stage of the ripening. Similarly, both the degradation of cheese protein and the decrease of phosphorous content of cheese casein occured remarkably in the respective stage of the ripening. From the existence of a very closed corelation between the amount of bound calcium and the phosphorous content, it is deducible that calcium was bound to a residual phosphate ester in the cheese casein. During ripening of cheese, αs-casein was more degraded than the other components of the cheese casein and became to lower molecules containing lower amount of phosphorous. Consequently, it can be considered that the variation of bound calcium to protein of cheese during ripening was affected by the degree of degradation and the phosphorous content of αs-casein.View full abstractDownload PDF (478K) -
Shikao ISHIKAWA, Yukio FURUICHI, Shigeru NAKAMURA1972 Volume 46 Issue 5 Pages 267-271
Published: 1972
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSA simple spectrophotometric method was developed for the quantitative estimation of polyvinylpyrrolidone in some pharmaceuticals and biological materials.
The turbidity of polyvinylpyrrolidone precipitated by perchloric acid was measured turbidimetrically at 370mμ. The absorbance due to the turbidity was directly proportional to the concentration of the polymer ranging from 1 to 4mg per 100ml of the final test solution. Biological materials should be extracted by water and be pretreated with Somogyi's precipitants in order to remove interference of turbidity with other materials.View full abstractDownload PDF (338K)
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