Showing papers in "Agricultural and biological chemistry in 1969"
TL;DR: A Yeast Capable of Utilizing Methanol was described in this article, where it was shown that it is a yeast capable of using Methanol as a fuel source.
Abstract: (1969). A Yeast Capable of Utilizing Methanol. Agricultural and Biological Chemistry: Vol. 33, No. 10, pp. 1519-1520.
139 citations
114 citations
TL;DR: The electrophoretically homogeneous glucomannan isolated from konjac flour was composed of d-glucose and d-mannose residues in the approximate ratio of 1: 1.6 as discussed by the authors.
Abstract: The electrophoretically homogeneous glucomannan isolated from konjac flour was composed of d-glucose and d-mannose residues in the approximate ratio of 1: 1.6. Controlled acid hydrolysis gave 4-O-β...
114 citations
TL;DR: The Structure of Surfactin by Mass Spectrometry (SST) was confirmed by as mentioned in this paper in 1969 by using a mass spectrometer, which was the first step in the verification of the structure of a compound.
Abstract: (1969). Confirmation of the Structure of Surfactin by Mass Spectrometry. Agricultural and Biological Chemistry: Vol. 33, No. 11, pp. 1669-1671.
111 citations
TL;DR: A glucomannan isolated from konjac flour was hydrolyzed with commercially available crude and purified cellulases as discussed by the authors, and the following oligosaccharides were isolated from the hydrolyzate and identified: (a) 4-O-β-d-mannopyranosyl-dmonnose (b) 4 O-β -d-glucose (c) O -βd -mannoprynosyl-(1→4)-D-mannose (d)-glucosophage (e) O-
Abstract: A glucomannan isolated from konjac flour was hydrolyzed with commercially available crude and purified cellulases. The following oligosaccharides were isolated from the hydrolyzate and identified: (a) 4-O-β-d-mannopyranosyl-d-monnose (b) 4-O-β-d-mannopyranosyl-d-glucose (c) O-β-d-mannopyranosyl-(1→4)-O-β-d-mannopyranosyl-(1→4)-d-mannose (d) O-β-d-mannopyranosyl-(1→4)-O-β-d-mannopyranosyl-(1→4)-d-glucose (e) O-β-d-mannopyranosyl-(1→4)-O-β-d-mannopyranosyl-(1→4)-O-β-d-mannopyranosyl-(1→4)-d-mannose (f) O-β-d-mannopyranosyl-(1→4)-O-β-d-mannopyranosyl-(1→4)-O-β-d-mannopyranosyl-(1→4)-d-glucose (g) O-β-d-mannopyranosyl-(1→4)-O-β-d-mannopyranosyl-(1→4)-O-β-d-mannopyranosyl-(1→4)-O-β-d-mannopyranosyl-(1→4)-d-glucose (h) 4-O-β-d-glucopyranosyl-d-glucose(cellobiose) (i) 4-O-β-d-glucopyranosyl-d-mannose (epicellobiose) (j) O-β-d-glucopyranosyl-(1→4)-O-β-d-mannopyranosyl-(1→4)-d-mannose. Of these saccharides, (h), (i) and (j) were isolated from the hydrolyzate by purified cellulase, while (g) was isolated from the h...
107 citations
TL;DR: In this article, the Amino Acid Sequence in Surfactin, a Crystalline Peptidelipid Surfactant Produced by Bacillus subtilis, was determined.
Abstract: (1969). Determination of Amino Acid Sequence in Surfactin, a Crystalline Peptidelipid Surfactant Produced by Bacillus subtilis. Agricultural and Biological Chemistry: Vol. 33, No. 6, pp. 971-972.
101 citations
TL;DR: In this article, the contribution of protein components in soybean seeds to the physical properties of tofu-gel was investigated, using crude 11S and 7S components from defatted soybean meal.
Abstract: This paper deals with the contribution of protein components in soybean seeds to the physical properties of tofu-gel. Results obtained in tofu-making, using crude 11S and 7S components from defatted soybean meal, indicated that there presented significant difference between tofu-gels from crude 11S and 7S, namely, the tofu-gel from crude 11S was remarkably harder than that from crude 7S. And it has been recognized that the proportion of 11S to 7S in total protein of soybean seeds considerably differed among varieties and that the difference of the proportion might be related to the physical properties of tofu-gel prepared.
95 citations
TL;DR: A bacterium isolated in the laboratory, Arthrobacter paraffineus KY 4303, when grown on n-paraffin as the sole source of carbon, produced anthrone-positive lipid in the emulsion layer of the culture medium, identified as α-branched-β-hydroxy fatty acid trehalose ester.
Abstract: A bacterium isolated in our laboratory, Arthrobacter paraffineus KY 4303. when grown on n-paraffin as the sole source of carbon, produced anthrone-positive lipid in the emulsion layer (holding bacterial cells, lipids and n-paraffin remained) of the culture medium. This was isolated and identified as α-branched-β-hydroxy fatty acid trehalose ester.The addition of penicillin to the growing culture caused a significant suppression of trehalose lipid formation and led consequently to the accumulation of both the precursors, α, α-trehalose and α-branched-β-hydroxy fatty acid, in the culture medium.The formation of trehalose lipid was also observed in other bacteria which can utilize n-paraffin as the sole source of carbon. In addition, a possible role of this trehalose lipid in the utilization of n-paraffin by these bacteria was discussed.
84 citations
TL;DR: In this paper, the contribution of protein components in soybean seeds to the physical properties of tofu-gel was investigated, using crude 11S and 7S components from defatte...
Abstract: This paper deals with the contribution of protein components in soybean seeds to the physical properties of tofu-gel. Results obtained in tofu-making, using crude 11S and 7S components from defatte...
82 citations
TL;DR: Selective cleavage of the side chains of various sterols at C-17, giving rise to androsta-1,4-diene-3,17-dione (ADD), occurred in the presence of α,α′-dipyridyl by microorganisms of the following genera.
Abstract: Cholesterol decomposing ability of 1589 microbial strains was examined. Two hundreds and thirty six strains from actinomycetes, bacteria, molds, and yeasts were found capable of oxidizing cholesterol into cholestenone. Cholesta-1,4-dien-3-one was produced by 5 strains of Streptomyces. The complete decomposition of cholesterol molecule was observed in the genera: Arthrobacter, Bacillus, Brevibacterium, Corynebacterium, Microbacterium, Mycobacterium, Nocardia, Protaminobacter, Serratia, and Streptomyces. α,α′-Dipyridyl and arsenite inhibited decomposing enzymes giving rise to cholestenone, cholesta-1,4-dien-3-one, and an intermediate probably devoid of the sterol side chain.Selective cleavage of the side chains of various sterols at C-17, giving rise to androsta-1,4-diene-3,17-dione (ADD), occurred in the presence of α,α′-dipyridyl by microorganisms of the following genera: Arthrobacter, Bacillus, Brevibacterium, Corynebacterium, Microbacterium, Mycobacterium, Nocardia, Protaminobacter, Serratia, and Strept...
82 citations
TL;DR: The kinetics of hydrolysis of acetyl-dl-methionine in DEAE-cellulose-aminoacylase (EC 3.1.5.14) column andDEAE-Sephadex-aminosylase column was studied and the continuous enzyme reaction was superior to the batch enzyme reaction using native aminoacylases.
Abstract: The kinetics of hydrolysis of acetyl-dl-methionine in DEAE-cellulose-aminoacylase (EC 3.5.1.14) column and DEAE-Sephadex-aminoacylase column was studied.The rate of hydrolysis of substrate was shown to be dependent on the flow rate and independent to the dimension of the enzyme column. The rate of hydrolysis of the substrate was equal in cases of down-ward flow and of up-ward flow. The deteriorated aminoacylase columns by long period operation were reactivated by the recharge of aminoacylase to them. The continuous enzyme reaction using an aminoacylase column was superior to the batch enzyme reaction using native aminoacylase.The enzymatic properties of the water-insoluble aminoacylase prepared by linking mold aminoacylase (EC 3.5.1.14) to DEAE-Sephadex were studied and compared with those of the native aminoacylase.Optimum pH values for hydrolysis of several substrates by the DEAE-Sephadex-amino-acylase complex (DSA-complex) shifted about 0.5~1.5 pH units more to the acid side than those by the native en...
TL;DR: In this article, the decomposition of isothiocyanate was not based on hydrolysis of R-NCS, but the addition reaction on N =C=S.
Abstract: Allyl isothiocyanate was gradually decomposed in aqueous solution to produce a garlic like odor. The decomposition of this isothiocyanate was not based on hydrolysis of R-NCS as in the case of p-hydroxybenzyl isothiocyanate, but the addition reaction on –N=C=S. Four substances formed with the decomposition of the isothiocyanate were isolated, and their chemical constitutions were clarified. Allyl isothiocyanate was decomposed to allyl allyldithiocarbamate (III), which was degradated to diallyl tetra- and penta-sulfide (II), and this poly-sulfide was further degradated to paraffin like hydrocarbon (I) and sulfur. Moreover, N,N′-diallylthiourea (IV) was produced by the addition reaction of allylamine, formed from the isothiocyanate by action of water, to residual isothiocyanate.
TL;DR: The most suitable carbon source for 5-keto-d-fructose fermentation by Gluconobacter suboxydans Strain 1 was confirmed to be d-sorbitol or l-sorbose using growing and resting cells.
Abstract: During the course of studies on the oxidative metabolism of d-sorbitol by acetic acid bacteria, it was found that d-sorbitol was almost quantitatively converted to 5-keto-d-fructose via l-sorbose by a certain strain of Gluconobacter suboxydans. In addition to 5-keto-d-fructose, three γ-pyrone compounds, kojic acid, 5-oxymaltol, and 3-oxykojic acid, 2-keto-l-gulonate, and several organic acids such as succinic, glycolic, and glyceric acids were confirmed in the culture filtrate of this bacterium. The most suitable carbon source for 5-ketofructose fermentation by Gluconobacter suboxydans Strain 1 was confirmed to be d-sorbitol or l-sorbose using growing and resting cells. d-Fructose had little effect on the formation of this dicarbonylhexose.The optimal pH for the formation from l-sorbose by intact cells was found to be at 4.2.The activity of the pentose phosphate cycle in the resting cells was calculated as 13~17 μatoms/hr/mg of dry cells by the use of the manometric techniques.There was no strain tested s...
Journal Article•
TL;DR: In this article, the functions of isoflavonoids and related compounds as well as their degradation products in the allelopathy of red clover were investigated from a chemical standpoint.
Abstract: The functions of isoflavonoids and related compounds as well as of their degradation products in the allelopathy of red clover were investigated from chemical standpoint. Susceptibilities of red clover to isoflavonoids, related compounds and their degradation products were higher than those of various plants including white and alsike clovers, and contents of the isoflavonoids in red clover were extremely higher as compared with those in white clover and orchard grass. Inhibitory substances were isolated from the soil capable to cause “clover sickness,” but they were not isoflavonoids but phenolic acids considered to be originated probably in the formers. These acids were also obtained together with some kinds of isoflavonoids from the waste culture solution used for cultivation of red clover seedlings. Finally degradation process of isoflavonoids was followed up in neutral, acidic and alkaline solutions.
TL;DR: Results suggest that the growth inhibition of microorganisms by d-amino acids was similar to that by glycine, and certain glycine-resistant bacteria tested, which included Bacillus cereus, Staphylococcus aureus and Serratia marcescens exhibited relatively high oxidative activities towards glycine.
Abstract: Growth of various microorganisms in media containing high concentrations of glycine or d-amino acids was examined. Susceptibilities to glycine or d-amino acids differed among microorganisms, and the differences in susceptibility have no direct relation with Gram staining, morphological forms, and aerobic or anaerobic nature of the organisms. Certain glycine-resistant bacteria tested, which included Bacillus cereus, Staphylococcus aureus and Serratia marcescens, exhibited relatively high oxidative activities towards glycine. The inhibition of the growth of Escherichia coli by either glycine or d-amino acids, which included d-threonine, d-alanine and d-lysine, was reversed by l-alanine, partialy by l-serine, and not by l-lysine or l-threonine. These results suggest that the growth inhibition of microorganisms by d-amino acids was similar to that by glycine. The incorporation of l-alanine into E. coli cells which were preincubated with glycine was less than those of preincubated without glycine. Particularly...
TL;DR: In this paper, sulfur-containing amino acids (l-cysteine, l-cystine and dl-methionine) were pyrolyzed.
Abstract: Sulfur-containing amino acids (l-cysteine, l-cystine and dl-methionine) were pyrolyzed. From pyrolyzed cysteine and cystine were identified 7~8 volatile compounds including 2-methylthiazolidine which is considered to be the product of the reaction of acetaldehyde with mercaptethylamine, and from pyrolyzed methionine were identified 11 volatiles. At the same time, besides these volatile compounds, alanine, cystine and isoleucine, and alanine, isoleucine and methionine were detected in the pyrolyzed products of cysteine and cystine, respectively, but no amino acid was detected from that of methionine. The mixture of seven identified volatiles generated from l-cystine developed a pop-corn like aroma with a roasted sesame like one, and methylmercaptane seemed to be the main contributor to the pickled radish like odor produced from pyrolysis of dl-methionine. Degradation schemes of cystine and methionine were proposed.
TL;DR: In this paper, the degradation mechanisms of d-fructose by the interaction with amino acids or organic acids in aqueous solution at initial pH 5.5 heated at 100°C were investigated and a substantial difference in mec...
Abstract: Degradation mechanisms of d-fructose by the interaction with amino acids or organic acids in aqueous solution at initial pH 5.5 heated at 100°C were investigated and a substantial difference in mec...
TL;DR: A mold which produced α-galactosidase and little invertase was isolated and identified as Mortierella vinacea and it was found that galactose, melibiose, raffinose and lactose showed the most stimulative effect.
Abstract: A mold which produced α-galactosidase and little invertase was isolated and identified as Mortierella vinacea. α-Galactosidase formation of the mold was induced by galactose, melibiose, raffinose and lactose. Among these inducers lactose showed the most stimulative effect. α-Galactosidase was produced by either Koji method or submerged culture method, but in the latter most α-galactosidase was found in the mycelium fraction.Hydrolysis of raffinose in beet molasses was studied with the α-galactosidase in the mycelium fraction and about 80% of raffinose was found to be hydrolyzed by the enzyme preparation.
TL;DR: In this article, two new isoflavonoids were isolated from red clover as germination inhibitors for the same plant and their structures were determined as a glucoside of biochanin A (7d-β-glucosyl-5,7-dihydroxy-4′-methoxyisoflavone) (II) and its 5-malonate (I), respectively.
Abstract: Two new isoflavonoids were isolated from red clover as germination inhibitors for the same plant and their structures were determined as a glucoside of biochanin A (7-d-β-glucosyl-5,7-dihydroxy-4′-methoxyisoflavone) (II) and its 5-malonate (I), respectively. Besides these compounds the following substances were also isolated as inhibitors: trifolirhizin (III), ononin (IV), daidzein (V) and its 7-glucoside (VI), formononetin (VII), genistein (VIII) and biochanin A (IX).
TL;DR: In this paper, 3-ketosucrose was determined to have a characteristic absorption spectrum with a molar extinction coefficient of 6.5 × 103 m/1 cm/1 at 340 mμ, while 3-Ketoglucose did not show a significant absorption spectrum within a range from 300 to 400 mμ.
Abstract: Methods for differential determination of 3-ketosucrose and 3-ketoglucose were established. For determination of 3-ketosucrose, alkaline treatment with 0.1 N NaOH was found to be most effective. In this method, 3-ketosucrose gave a characteristic absorption spectrum with a molar extinction coefficient of 6.5 × 103 m‒1cm‒1 at 340 mμ, while 3-ketoglucose did not show a significant absorption spectrum within a range from 300 to 400 mμ.By mixing with 0.2 m phosphate buffer, pH 7.0, 3-ketoglucose gave a characteristic absorption spectrum with a molar extinction coefficient of 3.8 × 103 m‒1cm‒1 at 310 mμ, while 3-ketosucrose showed little absorbance.From the reduction rate of 2,6-dichloroindophenol with 3-ketoglucose, the ketosugar was determined. 3-Ketosucrose was not able to reduce the reagent at all.The methods established here were not affected by fructose.
TL;DR: In this article, the functions of isoflavonoids and related compounds as well as their degradation products in the allelopathy of red clover were investigated from a chemical standpoint.
Abstract: The functions of isoflavonoids and related compounds as well as of their degradation products in the allelopathy of red clover were investigated from chemical standpoint. Susceptibilities of red clover to isoflavonoids, related compounds and their degradation products were higher than those of various plants including white and alsike clovers, and contents of the isoflavonoids in red clover were extremely higher as compared with those in white clover and orchard grass. Inhibitory substances were isolated from the soil capable to cause “clover sickness,” but they were not isoflavonoids but phenolic acids considered to be originated probably in the formers. These acids were also obtained together with some kinds of isoflavonoids from the waste culture solution used for cultivation of red clover seedlings. Finally degradation process of isoflavonoids was followed up in neutral, acidic and alkaline solutions.
TL;DR: In this article, Bitter Peptides in Tryptic Hydrolysate of Casein were found to have a bitter acidity similar to the casein acidity.
Abstract: (1969). Bitter Peptides in Tryptic Hydrolysate of Casein. Agricultural and Biological Chemistry: Vol. 33, No. 11, pp. 1662-1663.
TL;DR: It was shown that the rate of convertion of n-paraffin to α-ketoglutarate gradually increased as the concentration of n -paraffins was decreased or as the incubation time was prolonged, and a very high rate of conversion, 71%, was obtained after prolonged culture, for 5 days, with a culture medium containing 8% ofn- paraffins.
Abstract: Nutritional requirement of Candida lipolytica AJ 5004 and its productivity of α-ketoglutarate were further studied.It became clear that this yeast required only thiamine as grown factor, and even if the yeast was cultured in chemically defined medium containing adequate amount of thiamine, it was able to produce as high yield of α-ketoglutarate as in the medium containing 0.02% of corn steep liquor.It was also shown that the rate of convertion of n-paraffin to α-ketoglutarate gradually increased as the concentration of n-paraffins was decreased or as the incubation time was prolonged. A very high rate of conversion, 71%, was obtained after prolonged culture, for 5 days, with a culture medium containing 8% of n-paraffins.The productivity of α-ketoglutarate from C9- to C20-alkanes by the yeast was maximum in the range from C15 to C19, especially from C17 to C19.
TL;DR: The kinetics of hydrolysis of acetyl-dl-methionine in DEAE-cellulose-aminoacylase (EC 3.1.5.14) column andDEAE-Sephadex-aminosylase column was studied and the continuous enzyme reaction was superior to the batch enzyme reaction using native aminoacylases.
Abstract: The kinetics of hydrolysis of acetyl-dl-methionine in DEAE-cellulose-aminoacylase (EC 3.5.1.14) column and DEAE-Sephadex-aminoacylase column was studied.The rate of hydrolysis of substrate was shown to be dependent on the flow rate and independent to the dimension of the enzyme column. The rate of hydrolysis of the substrate was equal in cases of down-ward flow and of up-ward flow. The deteriorated aminoacylase columns by long period operation were reactivated by the recharge of aminoacylase to them. The continuous enzyme reaction using an aminoacylase column was superior to the batch enzyme reaction using native aminoacylase.The enzymatic properties of the water-insoluble aminoacylase prepared by linking mold aminoacylase (EC 3.5.1.14) to DEAE-Sephadex were studied and compared with those of the native aminoacylase.Optimum pH values for hydrolysis of several substrates by the DEAE-Sephadex-amino-acylase complex (DSA-complex) shifted about 0.5~1.5 pH units more to the acid side than those by the native en...
TL;DR: In this paper, diffraction analysis of amylose complexes with various organic compounds was carried out and two kinds of diffraction patterns were observed in the dried state: 1) the 61-helix and 2) the 71helix with a relatively wide range of the size of the complexing agents.
Abstract: X-Ray analyses of the complexes of amylose with various organic compounds were carried out. Only two kinds of diffraction patterns were observed in the dried state. The first one corresponds to the helix of amylose consisting of six glucose residues per helical turn (61-helix) and the second to that consisting of seven glucose residues (71-helix). The 71-helix was obtained with a relatively wide range of the size of the complexing agents, 4.5~6.0 A in diameter of cross section. Mutual transitions between both helices were made possible by displacing the contained agent with one of the other kinds. During the transition courses, the helix with a fractional number of glucose residues could not be seen. It is, hence, infered that the helix is stabilized by hydrogen bonds between individual helical loops. The diffraction patterns of cyclodextrin complexes were also examined. Under suitable conditions α- and β-dextrins can produce complexes having analogous crystalline structures of 61-helix and 71-helix amylo...