A factor capable of converting thiamine into a thiocrome reaction-negative derivative was found to increase on mashing fresh “shiitake” mushrooms. Heat treatment inactivated the mushroom homogenate to develop this “antithiamine” factor, implying that the factor arises from enzymatic action on a precursor. Interference from the factor was avoided by addition of cysteine or glutathione. This suggests the formation of a disulfide derivative between thiamine and the factor. The precursor was isolated from ethanolic extracts of the mushroom. The identity of the isolated compound with lentinic acid, i.e.. the precursor for the shiitake aromabearing substance “lenthionine, ” was established by comparisons of elementary analyses and infrared spectra. In the reconstitution experiment, both γ-glutamyltransferase and C-S lyase were proven to be involved in the formation of the “antithiamine” factor from lentinic acid which was accompanied by the production of pyruvic acid. These results can be interpreted as supporting the concept that the “antithiamine” factor was closely associated with the intermediate thiosulfinate and/or its further degradation products appearing in the pathway of lenthionine formation.

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A core sediment taken from the Central Part of Seto Inland Sea was examined for organic carbons and fatty acids at different depths. The concentrations of higher molecular weight (C_20<) saturated fatty acids were nearly constant throughout the core, suggesting a higher preservation of these acids, whereas the concentrations of the monounsaturated and lower molecular weight saturated fatty acids showed a great decrease with depth to approximately the 20cm level.

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Pure β-carotene, as well as carotenoid extract from fresh tea leaves, was heated in a water bath of 90°C, 120°C and 150°C, which are similar to temperatures used for processing green tea. Ether extracts from the resultants were analyzed by GC-MS.
Among 40 degradation compounds, dihydroactinidiolide was present in highest concentration at the three tested temperatures. At 90°C, 5, 6-epoxy-β-ionone was the second highest, while at 150°C, 2, 6, 6-trimethyl-2-hydroxy-cyclohexanone and 2, 6, 6-trimethyl-2-hydroxy-eyclohexan-1-aldehyde (tentative) were greatly increased in quantity. At 120°C, these compounds were more evenly distributed than at 90°C and 150°C. Besides these four compounds, β-cyclocitral, β-ionone and 2, 6, 6-trimethyl-2, 3-epoxycyclohexyliden-1-aldehyde were identified as ionone ring possessing compounds, and they are all known to contribute to green tea aroma.

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“Chlordane”, a multicomponent organochlorine insecticide, has been used for the control of termites in Japan. Measurements of chlordane compounds and other organochlorines (β-HCH, DDTs, PCBs and dieldrin) were performed in the blood of PCOs exposed to “Chlordane” and compared with the values for non-PCOs.
The concentrations of ∑DDT (pp';-DDT+pp'-DDE), dieldrin, heptachlor epoxide and ∑chlordane (cis-(α)-chlordane+trans-(γ)-chlordane+trans-(δ)-nonachlor+oxychlordane) in the blood of PCOs were: 2.1_??_30, <0.30_??_16, <0.10_??_34 and 0.57_??_83 ng/g, respectively. On the other hand, the respective concentrations in non-PCOs were 2.4_??_9.3, <0.30, <0.10 and <0.10_??_0.13 ng/g.
PCO blood clearly showed high concentrations of sprayed insecticides compared with non-PCOs. A low level of oxychlordane (0.13 ng/g) was detected in the blood of a non-PCO who had lived for 2 years in a house treated with “Chlordane” for termite control.
The method of “Chlordane” application is also an important factor governing exposure to PCOs. The use of gas masks reduces the exposure level of “Chlordane” in PCOs. Among component chemicals of “Chlordane”, trans-(δ)-nonachlor and metabolites oxychlordane and heptachlor epoxide were most persistent in humans.

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Chemical components of royal jelly (RJ) were investigated from larvae of different ages. The moisture and sugar contents were lowest in RJ collected from the youngest cell (24 hr after grafting) and increased in the 48 hr samples, then decreased thereafter. The crude protein content and the titratable acidity of the samples showed a Ushaped change, in which the highest amount was observed in RJ obtained from the youngest larvae. The amount of soluble and protein nitrogen and free amino acids were found to be constant throughout the examined periods. The soluble protein of the RJ obtained from youngest larvae was separated by Sephadex G-100 chromatography and by polyacrylamide gel electrophoresis. The chromatogra-phic and electrophoretic patterns of the protein fractions of the different RJ were similar.

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The changes in the content of myrosinase, mustard oil glucosides and ascorbic acid which contribute to develop wasabi flavor were investigated during the growth of Wasabia japonica. No relations were observed among the increase of these three components in both of wasabi plants grown in a valley (sawawasabi) and in a field (hatawa-sabi), but the former contained more myrosinase and ascorbic acid than the latter.

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The constituents of leaves of Ligustrum obtusifolium SIEB. et Zucc. were determined. α-Amyrin, β-amyrin, ursolic acid, maslinic acid, β-sitosterol, β-sitosteryl β-D-glucoside, kaempferol, quercetin, p-hydroxyphenethyl alcohol, p-hydroxyphenethyl β-D-glucoside, 3, 4-dihydroxyphenethyl alcohol, p-coumaric acid, ferulic acid and caffeic acid were identified from the methanolic extract of fresh leaves.

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