Effects of moderate exercise (mechanical treadmill running, 11m/min for the first week and 16m/min or 22m/min for the second week, for 1 hr every days) on plasma and liver lipids of male rats of different strains, Wistar or Donryu, fed different levels of saturated (hydrogenated coconut oil) or polyunsaturated (safflower or corn oils) fats were studied.
1. Exercise caused a reduction in the concentration of plasma cholesterol irrespective of the quality and quantity of dietary fats and strains of rats, while triglyceride and phospholipids levels were tended to decrease only in rats reared on high fat diets. The decrease in the concentration of plasma lipids due to increasing dietary levels of unsatu-rated fats further exaggerated by exercise. Effects of running on liver lipids levels were not clear. The increase in dietary unsaturated fat levels tended to increase in percentage of linoleic acid of plasma and liver cholesterol ester and triglyceride, and it was intensi-fied by exercise.
2. These results indicate that the combination of moderate exercise and ingestion of appropriate amounts of polyunsaturated fats is in particular an effective approach in improving hyperlipidemia.

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In general, the ion exchange resin process has been industrially applied to isolate amino acids from their fermented broth. The theoretical expressions for the equilibrium of amino acids on ion exchange resin are already reported. However, they can not be applied to the amino acids isolation from their fermented broth, because the fermented broth includes too many kinds of organic and inorganic components to determine the constants of theoretical expressions. Therefore, we tried to develop the practical expression for the ion exchange equilibrium in terms of the application of the law of mass action in the case of the isolation of lysine from fermented broth. The two types of lysine in the acid division, i.e. monovalent cationic lysine and bivalent cationic lysine, should be considered as well as the other inorganic ions.
We measured the relative affinities especially for these two types of lysine to the strong acid cation exchange resin (D. V. B. 8%). By means of these relative affinities in our expression, we calculated the theoretical capacities of adsorption for lysine and compared them with the experimental values found for the prepared lysine broth. From these data our expressions and the values of relative affinities were found to be roughly applicable to know the capacities and the optimun conditions for the adsorption of amino acids onto the strong acid cation exchange resin with their fermented broth.

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The genus Sporolactobacillus has been considered as a transitional organism linking between Lactobacillus and Bacillaceae.
By Weiss, Plapp and Kandler, peptidoglycan (murein) of S. inulinus was determined as DAP-direct type, and teichoic acid being absent.
We traced the cell wall of this organism and confirmed the murein was really DAP-type, but teichoic acid was present at least 10% of total cell wall. The teichoic acid is
ribitol type containing galactose and glucose in the ratio of ca. 2:1, combination of alanine could not be detected.
From these results the phylogenic position of Sporolactobacillus is considered as: Ordinary lactobacilli↔Lactobacillus plantarum↔Sporolactobacillus↔Bacillaceae

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Measurements of creep and stress relaxation of agar gels are carried out with the parallel plate viscoelastometer and the Rheolometer. The creep and stress relaxation of egg white gels and soybean gels are also determined. It is shown that creep and relaxation curves of all gels can be approximated by six-element Voigt (V-model) and Maxwell model (M-model) respectively.
The transformation formula for viscoelastic constants from a six-element V-model to a six-element M-model and the inverse transformation are determined. In the V-model agreement between experimental results and calculated values is fairly well for Newtonian viscosity and Hooke's elasticity. In the M-model the constants of the Maxwell elements having longer relaxation time agree substantially with those calculated.
The retardation spectrum of the 1.5 w/v% agar gel has two maxima and that of the 13 w/v% egg white gel has one maximum. The values of the apparent activation energy of the 1.5 w/v% agar gel are determined 5.3_??_5.8 kcal/mole. The concentration dependence of the largest elasticity is concluded in all gels.

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From the view point of soy sauce fermentation, sugar compositions of soybean cell wall and its enzymatic hydrolysates, those of the raw materials (soybean and wheat), the pressed cake of fermented mash and soy sauce were determined, respectively. The results revealed the changes of three polysaccharides composing the soybean cell wall. Among three polysaccharides; arabinogalactan was hydrolyzed into monosaccharides. On the other hand, cellulose was not solubilized and remained in the pressed cake. Acidic polysaccharide was partially solubilized and divided into non-dialysable fraction in soy sauce and insoluble fraction (cake) at the ratio of about 2:1.
The acidic polysaccharide in soy sauce mentioned above could be fractionated into two components on gel filtration. However, their partial structures were suggested to be in the same manner because of similalities on optical rotations, sugar compositions and IR spectra.

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The pressed cake obtained through press-filtration of soy sauce mash was examine in respect to the difficulty in the press-filtration during soy sauce manufacturing process. The water-washed cake was estimated to be composed of about 10% microbial cells; 30% proteins; 20% non-nitrogen materials originated from soybean (involve 7% acidic poly-saccharides) and 30% of those from wheat. Among the components of the washed cake, the contribution of non-cellulotic polysaccharides on filtration resistance of the cake was calculated to about 70%, especially that of the acidic polysaccharides being to more than 40%. Except the acidic polysaccharides originated from soybean, the non-cellulotic poly-saccharides in the cake were composed of arabinoxylan and starch (2:1). These two neutral polysaccharides were supposed to be derived from wheat.
The acidic polysaccharides of which main chains were constituted through α-1, 4-linkage of D-galacturonic acid, were divided into four fractions. One of them seemed to be similar to the acidic polysaccharide in soy sauce, because of its highly branched structure. However, other three contained about 90% of D-galacturonic acid, respectively. The fact that the latters were insoluble in 17.5% NaCl solution and also remarkably decomposed by endo-polygalacturonase, suggested their considerable participations in difficulty in press-filtration of the fermented mash.
On the other hand, soybean preliminarily heat-treated with 0.5% H₂O₂ or 1% ammo-nium oxalate was enzymatically hydrolyzed with the crude enzyme preparation from Aspergillus sojae X-816. In another experiment, treatment with a plant cell wall lytic enzyme was applied in stead of the chemical treatments mentioned above. In both cases, the slurries of enzymatic soybean hydrolysates could be much more easily press-filtered than the hydrolysate from untreated control. This result suggests the possibility that the preliminary treatment of soybean polysaccharides prior to the fermentation may reduce the difficulty in press-filtration of fermented soy sauce mash.

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The constituents of the essential oil of Mentha spicata L. var. crispa Benth. grown in the winter season were investigated. The major components in the oil were detected as (-)-carvone (1), (+)-dihydrocarvone (2), (-)-dihydrocarveol (3), (-)-dihydrocarvyl acetate (4), (+)-neodihydrocarveol (5) and (-)-cis-carvyl acetate (8). The content of above oxygenated compounds from each oil col-lected in November, December, January and Febrary was showed as follows; 1 (59.1, 40.1, 16.2 and 8.0%), 2 (3.3, 5.8, 3.1 and 3.5%), 3 (6.1, 10.1, 15.7 and 7.8%), 4 (3.8, 10.8, 26.0 and 30.1 %), 5 (5.1, 16.5, 17.4 and 18.5%) and 8 (4.1, 6.4, 9.4 and 14.7%).
On the basis of seasonal variation of these components in this species, the following biosynthetic pathways in vivo were postulated: carvone (1) is reduced to afford dihydrocarvone (2). As a next step, 2 thus produced yields dihydrocarveol (3) and neodihydrocarveol (5). The former is further con-verted to its acetate (4) by esterification. While 1 is also converted into cis-carvyl acetate (8) via its alcohol, and a part of 8 proceeds to 4.

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The authors attempted to investigate the essential oil of the wild mints grown in Tokai area which contains (+)-menthofuran as a major constituent.
The following two chemical strains were found; one of the wild mints, “Akasaka Hakka I, chro-mosomes 2n=96” was shown to contain (+)-pule-gone, (+)-menthofuran, (-)-menthone, (-)-men-thol and (-)-menthyl acetate, while the other “Akasaka Hakka II, 2n=96” contained (+)-pule-gone, (+)-menthofuran, (-)-menthone, (+)-neo-menthol and (+)-neomenthyl acetate as the major components of each oil collected in August. The oil of I collected in October showed the decrease of pulegone (22.3→0.3%) and menthone (12.7→2.6%) compared with the oil in August, whearas menthofuran (19.2→23.0%), menthol (22.5→31.0%) and menthyl acetate(7.4→28.5%) increased. In addition, the oil of the flowering heads of I con-
sisted of pulegone (40.6%) and menthofuran (28.6%).
On the basis of these results, the biosynthetic pathways of the major contents in both chemical strains were described.

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