VITAMINS

Online ISSN : 2424-080X
Print ISSN : 0006-386X

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Volume 26, Issue 1

Displaying 1-47 of 47 articles from this issue

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SOLUBILIZATION OF VITAMINS A AND D

Hiroyuki MIMA

Article type: Article
1962 Volume 26 Issue 1 Pages 1-12
Published: July 25, 1962
Released on J-STAGE: January 25, 2018

DOIhttps://doi.org/10.20632/vso.26.1_1

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About solubilization of vitamins A and D, some phenomena were clarified and some new methods were developed. To find out optimal surfactant to prepare the stable aqueous solutions of vitamins A and D, required HLB values of the surfactants for solubilization of various kinds of vitamins A and D were measured. Clouding formation of aqueous solution of vitamins A or D solubilized with nonionic surfactants relates to the structure of the solubilizate and solubilizer. Irritating action of the aqueous solution of solubilizer when injected to a muscle depends upon the structure of the solubilizer. Sucrose esters or raffinose esters were used for solubilization instead of polyoxyethylene derivatives. The structure of vitamin Acholeic acid (Galosterin) is so-called inclusion type, and this is one method to solubilize vitamin A in aqueous alkaline solution.

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STUDIES ON THE INHIBITION OF AMYLASE ACTIVITY BY FLAVINS : (IV) INFLUENCE OF METALLIC IONS ON THE INHIBITION OF α-AMYLASE ACTIVITY BY RIBOFLAVIN

Kiyohide SONE

Article type: Article
1962 Volume 26 Issue 1 Pages 13-24
Published: July 25, 1962
Released on J-STAGE: January 25, 2018

DOIhttps://doi.org/10.20632/vso.26.1_13

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The present paper reports the influence of metallic ions on the inhibition of α-amylase activity by riboflavin in the light condition. The inhibiting action of riboflavin to the α-amylase activity under the light condition is to some extent decreased by Ca^<2+> and Sr^<2+>, whereas the subsequent activity of α-amylase, after the inhibition of riboflavin, is not activated by the addition of Ca^<2+> and Sr^<2+> in the riboflavin solution. At that time lumichrome is formed by the effect of light. It appears that the combination of Ca^<2+> to enzyme protein is weaker than that of riboflavin to enzyme protein. It may be concluded that the inhibiting action of riboflavin on the α-amylase activity is due to the combination of riboflavin to enzyme protein and to the photooxidation of modified enzyme protein induced by riboflavin.

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STUDIES ON THE INHIBITION OF AMYLASE ACTIVITY BY FLAVINS : (V) INFLUENCE OF VITAMINS AND AMINO ACIDS ON THE INHIBITION OF AMYLASE ACTIVITY BY RIBOFLAVIN

Kiyohide SONE

Article type: Article
1962 Volume 26 Issue 1 Pages 24-30
Published: July 25, 1962
Released on J-STAGE: January 25, 2018

DOIhttps://doi.org/10.20632/vso.26.1_24

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The effects of vitamins and amino acids on the inhibition of α-amylase activity by riboflavin are reported in this paper. Single vitamin, cysteine and Na_2S_2O_4 respectively inhibits the α-amylase activity under the pH below the optimum of its activity, whereas their inhibition is affected by pH of enzyme solution. Generally the inhibition of α-amylase activity by addition of vitamins to the enzyme solution containing riboflavin is not so severe as the total by individual vitamin, but addition of reducing agent promotes the inhibition of α-amylase activity by riboflavin. It is suggested that tryptophan releases about 20% from the inhibition of α-amylase by riboflavin. Aromatic amino acids also prevent about 10% of the inhibition of α-amylase by riboflavin, while aliphatic amino acids do not show such action.

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INFLUENCE OF CALCIUN SALTS ON RIBOFLAVIN METABOLISM : (IV) CHANGES IN THE RIBOFLAVIN CONTENTS OF ORGANS BY CALCIUM SALTS AND CALCIFEROL IN MICE

Akira YAMADA

Article type: Article
1962 Volume 26 Issue 1 Pages 31-33
Published: July 25, 1962
Released on J-STAGE: January 25, 2018

DOIhttps://doi.org/10.20632/vso.26.1_31

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The riboflavin levels in liver, kidney and small intestine of mice, administered with Ca-salt, such as Ca-gluconate, CaCl_2 or CaCO_3,and calciferol were observed. When the Ca-salts were given the riboflavin contents of kidney and small intestine showed moderate decrease, but there was no change in the liver. When calciferol was given with Ca-gluconate, the decrease of riboflavin contents by Ca-salt could be prevented, especially kiney showed a higher value than that of control organs.

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INFLUENCE OF CALCIUM SALTS ON THE RIBOFLAVIN METABOLISM : (V) CHANGES IN THE RIBOFLAVIN CONTENTS OF BLOOD IN RABBITS AND WHOLE BODY IN MICE

Akira YAMADA

Article type: Article
1962 Volume 26 Issue 1 Pages 34-38
Published: July 25, 1962
Released on J-STAGE: January 25, 2018

DOIhttps://doi.org/10.20632/vso.26.1_34

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Rabbits were fed with the addition of Ca-gluconate or Ca-gluconate with vitamin D_2 and changes of riboflavin contents of blood were observed. It was found that it decreased in the former and underwent no change or a slight increase in the latter. Changes of riboflavin level of the whole body were examined by the administration of CaCo_3,CaCl_2,Ca-gluconate or Ca-gluconate with vitamin D_2 respectively on mice. In the Ca-salts groups the riboflavin levels were lowered, but there was no change in the CaCO_3+vitamin D_2 group. The author has reported previously that the urinary riboflavin excretion increased when Ca-salts were given to rabbits, but that when calciferol was given concomitantly showed a tendency of decrease in the riboflavin excretion in urine. The action of calciferol is considered to be due to a reservation of riboflavin in the body, but not consumption of it.

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BIOSYNTHESIS OF BIOTIN FROM DL-DESTHIOBIOTIN BY WASHED CELLS OF SACCHAROMYCES CEREVISIAE

Toshio NIMURA, Takao SUZUKI, Yoshikazu SAHASHI

Article type: Article
1962 Volume 26 Issue 1 Pages 38-42
Published: July 25, 1962
Released on J-STAGE: January 25, 2018

DOIhttps://doi.org/10.20632/vso.26.1_38

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Biosynthesis of biotin from DL-desthiobiotin by washed cells of Saccharomyces cerevisiae was investigated. It was found to be the best condition for biosynthesis of biotin that the cells, which were cultured in a liquid medium containing a suboptimal amount (20 mμg per 100ml) of DL-desthiobiotin during one to three days, were incubated in the reaction mixture containing DL-desthiobiotin (2×10^<-7>M) and glucose at 37℃ without shaking. The addition of several sulfur compounds did not increase the production of biotin. Therefore, sulfur source on biosynthesis of biotin by washed cells was supplied with the sulfur compounds present in the cell. The synthesized biotin was practically restricted intracellulary under this condition and 87 per cent of the biotin was present in a esterified form.

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THE ENZYMATIC OXIDATION OF DIHYDROTHIAMINE : (I) OXIDATION BY POTATO TYROSINASE

Kihachiro UEHARA, Junichi MURASE, Kazu HIROTA, Etsuko SHIRAFUJI

Article type: Article
1962 Volume 26 Issue 1 Pages 43-47
Published: July 25, 1962
Released on J-STAGE: January 25, 2018

DOIhttps://doi.org/10.20632/vso.26.1_43

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In the present report, the experiments were performed to prove that dihydrothiamine (DHB_1), assumed as the precursor of thiamine biosynthesis, was oxidatively converted to thiamine using the partially purified potato tyrosinase. The results indicated that the tyrosinase-catechol system catalyzed the oxidation of DHB_1 to thiamine to the extent of 20% only when both tyrosinase and catechol were added. Some of other phenolic compounds, such as guaiacol and L-tyrosine was less useful. This enzymatic oxidation showed rather sharp pH optimum between 6 to 7,and the results obtained at optimum pH showed that the amount of thiamine produced was proportional to catechol concentration and tyrosinase activity within a limited range. The possibility that DHB_1 may be a precursor of thiamine biosynthesis in nature was discussed.

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THE ENZYMATIC OXIDATION OF DIHYDROTHIAMINE : (II) OXIDATION BY CRYSTALLINE WHEAT GERM PEROXIDASE

Kihachiro UEHARA, Junichi MURASE, Kazu HIROTA, Etsuko SHIRAFUJI

Article type: Article
1962 Volume 26 Issue 1 Pages 48-53
Published: July 25, 1962
Released on J-STAGE: January 25, 2018

DOIhttps://doi.org/10.20632/vso.26.1_48

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Authors found that dihydrothiamine (DHB_1) was oxidized to thiamine to the extent of 20% in the presence of crystalline wheat germ peroxidase and hydrogen peroxide. The rate of the oxidation was maximum at pH 4,and the amount of thiamine produced was dependent upon the activity of the enzyme as well as the concentration of DHB_1. When a phenolic compound such as catechol was added to the reaction mixture, DHB_1 was also oxidized to thiamine to the same extent as above. But the mechanism of these two ractions were different from each other. In the latter reaction the maximal activity was exhibited between pH 6 to 7 and the excess of peroxidase, DHB_1 or phenolic compounds resulted in pronounced decrease of the rate of the oxidation. From the above results authors postulated that DHB_1 might be enzymatically oxidized to thiamine in plant tissues.

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UTILIZATION OF PYRIMIDINE MOIETY in vivo FOR THE BIOGENESIS OF THIAMINE IN PLANT

Hisateru MITSUDA, Yoshito HASHITANI, Takae FUJII, Fumio KAWAI

Article type: Article
1962 Volume 26 Issue 1 Pages 54-59
Published: July 25, 1962
Released on J-STAGE: January 25, 2018

DOIhttps://doi.org/10.20632/vso.26.1_54

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It was reconfirmed that the amounts of thiamine in leaves and stems of rice plant were increased in proportion to growth of the plant in water culture. Thiamine content of soybean seedlings was greatly increased when seeds were soaked for short time in the buffer solution containing 2-methyl-4-amino-5-methylhydroxypyrimidine and thiazole moiety and then were allowed to germinate in the light. And also, if the pyrimidine and thiazole moieties were adhered on the leaves of rice plant, barley and beans, the vitamin contents in these plants raised gradually and were reverted again to each original content. These findings suggest that the both moieties were utilized for the biogenesis of the vitamin in plant in vivo. The existence of biosynthetic system of the vitamin in which the both moieties condensed enzymatically in the presence of ATP and Mg ion, however, could not be demonstrated in vitro using the homogenates of various sources of plant.

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A NEW VITAMIN-FREE SYNTHETIC DIET FOR RATS

Ryohei TAKATA, Eiko TOZAKI

Article type: Article
1962 Volume 26 Issue 1 Pages 60-65
Published: July 25, 1962
Released on J-STAGE: January 25, 2018

DOIhttps://doi.org/10.20632/vso.26.1_60

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A new vitamin-free synthetic diet for rats was devised, which consists of sucrose 65,purified frozen-dried bean curd 30,McCollum's salt mixture 4,DL-methionine 0.4 and vitamin mixture 1.0. Commercial frozen-dried bean curd contains 25-30% fat, 45-60% of protein and 0.5% of fibre, and is purified by three times boiling water extraction. In the feeding experiment with the synthetic diet, the rats of thiamine or riboflavin deficiency died within a month, while those of vitamin B_6,B_<12> or pantothenic acid deficiency were alive for a month, though the growth rates were inferior to the control ones.

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STUDIES ON THIAMINASE DISEASE : (IV) IMMUNOLOGICAL STUDIES ON A NEW THIAMINE DECOMPOSING BACILLUS

[in Japanese]

Article type: Article
1962 Volume 26 Issue 1 Pages 66-70
Published: July 25, 1962
Released on J-STAGE: January 25, 2018

DOIhttps://doi.org/10.20632/vso.26.1_66

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For determining the bacilli which produce thiaminase I, isolated by the author from Pakistani and Formosan, immunological studies were made about them, comparing with the other relating bacilli ; Bacillus thiaminolyticus, B. aneurinolyticus, B. alvei, B. circulans, B. pumilus, B. brevis. According to the results of agglutination, precipitation and Castellani's test, it was clarified that above new bacterium differed perfectly from former thiamine decomposing and resembling bacilli. From the finding of bacteriological properties, fermentative activities of thiaminase and sensibility to antibiotics, as already reported, these bacilli have been proved to belong to a new thiamine decomposing bacillus.

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[in Japanese], [in Japanese]

Article type: Article
1962 Volume 26 Issue 1 Pages 71-
Published: July 25, 1962
Released on J-STAGE: January 25, 2018

DOIhttps://doi.org/10.20632/vso.26.1_71_1

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Article type: Article
1962 Volume 26 Issue 1 Pages 71-
Published: July 25, 1962
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DOIhttps://doi.org/10.20632/vso.26.1_71_2

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[title in Japanese]

[in Japanese], [in Japanese], [in Japanese], [in Japanese], [in Japane ...

Article type: Article
1962 Volume 26 Issue 1 Pages 71-
Published: July 25, 1962
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DOIhttps://doi.org/10.20632/vso.26.1_71_3

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[in Japanese], [in Japanese], [in Japanese], [in Japanese]

Article type: Article
1962 Volume 26 Issue 1 Pages 71-72
Published: July 25, 1962
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DOIhttps://doi.org/10.20632/vso.26.1_71_4

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Article type: Article
1962 Volume 26 Issue 1 Pages 72-
Published: July 25, 1962
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DOIhttps://doi.org/10.20632/vso.26.1_72_1

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Article type: Article
1962 Volume 26 Issue 1 Pages 72-
Published: July 25, 1962
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DOIhttps://doi.org/10.20632/vso.26.1_72_2

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Article type: Article
1962 Volume 26 Issue 1 Pages 72-73
Published: July 25, 1962
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DOIhttps://doi.org/10.20632/vso.26.1_72_3

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Article type: Article
1962 Volume 26 Issue 1 Pages 73-
Published: July 25, 1962
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DOIhttps://doi.org/10.20632/vso.26.1_73_1

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Article type: Article
1962 Volume 26 Issue 1 Pages 73-74
Published: July 25, 1962
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DOIhttps://doi.org/10.20632/vso.26.1_73_2

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Article type: Article
1962 Volume 26 Issue 1 Pages 74-75
Published: July 25, 1962
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DOIhttps://doi.org/10.20632/vso.26.1_74

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Article type: Article
1962 Volume 26 Issue 1 Pages 75-
Published: July 25, 1962
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DOIhttps://doi.org/10.20632/vso.26.1_75_1

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Article type: Article
1962 Volume 26 Issue 1 Pages 75-76
Published: July 25, 1962
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DOIhttps://doi.org/10.20632/vso.26.1_75_2

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Article type: Article
1962 Volume 26 Issue 1 Pages 76-
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DOIhttps://doi.org/10.20632/vso.26.1_76_1

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Article type: Article
1962 Volume 26 Issue 1 Pages 76-77
Published: July 25, 1962
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DOIhttps://doi.org/10.20632/vso.26.1_76_2

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Article type: Article
1962 Volume 26 Issue 1 Pages 77-
Published: July 25, 1962
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DOIhttps://doi.org/10.20632/vso.26.1_77_1

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Article type: Article
1962 Volume 26 Issue 1 Pages 77-78
Published: July 25, 1962
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DOIhttps://doi.org/10.20632/vso.26.1_77_2

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Article type: Article
1962 Volume 26 Issue 1 Pages 78-
Published: July 25, 1962
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DOIhttps://doi.org/10.20632/vso.26.1_78_1

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Article type: Article
1962 Volume 26 Issue 1 Pages 78-
Published: July 25, 1962
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DOIhttps://doi.org/10.20632/vso.26.1_78_2

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Article type: Article
1962 Volume 26 Issue 1 Pages 78-79
Published: July 25, 1962
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DOIhttps://doi.org/10.20632/vso.26.1_78_3

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Article type: Article
1962 Volume 26 Issue 1 Pages 79-
Published: July 25, 1962
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DOIhttps://doi.org/10.20632/vso.26.1_79_1

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Article type: Article
1962 Volume 26 Issue 1 Pages 79-
Published: July 25, 1962
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DOIhttps://doi.org/10.20632/vso.26.1_79_2

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Article type: Article
1962 Volume 26 Issue 1 Pages 80-
Published: July 25, 1962
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DOIhttps://doi.org/10.20632/vso.26.1_80_1

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Article type: Article
1962 Volume 26 Issue 1 Pages 80-
Published: July 25, 1962
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DOIhttps://doi.org/10.20632/vso.26.1_80_2

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Article type: Article
1962 Volume 26 Issue 1 Pages 80-81
Published: July 25, 1962
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DOIhttps://doi.org/10.20632/vso.26.1_80_3

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Article type: Article
1962 Volume 26 Issue 1 Pages 81-
Published: July 25, 1962
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DOIhttps://doi.org/10.20632/vso.26.1_81

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Article type: Article
1962 Volume 26 Issue 1 Pages 82-
Published: July 25, 1962
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DOIhttps://doi.org/10.20632/vso.26.1_82_1

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Article type: Article
1962 Volume 26 Issue 1 Pages 82-
Published: July 25, 1962
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DOIhttps://doi.org/10.20632/vso.26.1_82_2

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Article type: Article
1962 Volume 26 Issue 1 Pages 82-83
Published: July 25, 1962
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DOIhttps://doi.org/10.20632/vso.26.1_82_3

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Article type: Article
1962 Volume 26 Issue 1 Pages 84-
Published: July 25, 1962
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DOIhttps://doi.org/10.20632/vso.26.1_84_1

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Article type: Article
1962 Volume 26 Issue 1 Pages 84-85
Published: July 25, 1962
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DOIhttps://doi.org/10.20632/vso.26.1_84_2

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Article type: Article
1962 Volume 26 Issue 1 Pages 85-
Published: July 25, 1962
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DOIhttps://doi.org/10.20632/vso.26.1_85

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Article type: Article
1962 Volume 26 Issue 1 Pages 86-87
Published: July 25, 1962
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DOIhttps://doi.org/10.20632/vso.26.1_86

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Article type: Article
1962 Volume 26 Issue 1 Pages 87-
Published: July 25, 1962
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DOIhttps://doi.org/10.20632/vso.26.1_87_1

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Article type: Article
1962 Volume 26 Issue 1 Pages 87-88
Published: July 25, 1962
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DOIhttps://doi.org/10.20632/vso.26.1_87_2

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Article type: Article
1962 Volume 26 Issue 1 Pages 88-89
Published: July 25, 1962
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DOIhttps://doi.org/10.20632/vso.26.1_88

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Article type: Article
1962 Volume 26 Issue 1 Pages 89-
Published: July 25, 1962
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DOIhttps://doi.org/10.20632/vso.26.1_89_1

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