The Incorporation of Ciliatine (2-Aminoethylphosphonic Acid) into Lipids of the Rat Liver

Four alcohols, 1-penten-3-ol, n-amylalcohol, trans-2-hexenol and one of the linalool oxides, were newly identified as the components of carbonyl-free neutral fraction of the essential oil of black tea.

On the gas chromatogram of carbonyl fraction three unknown peaks were identified with those of n-valeraldehyde, n-heptanal and trans-2-octenal.

From these results almost all main components of carbonyl and carbonyl free fractions were clarified.

Flavor change during the manufacture of black tea was investigated by gas chromatography. During withering, hexylalcohol, nerol, trans-2-hexenoic acid, trans-2-heхenol, linalool oxide (cis, furanoid), n-valeraldehyde, capronaldehyde, n-heptanal, trans-2-hexenal, trans-2-octenal, benzaldehyde, phenylacetaldehyde, n-butyric, isovaleric, n-caproic, cis-3-hexenoic and salicylic acids and o-cresol were increased, especially the former three greatly increased, while cis-2-pentenol, linalool, geraniol, benzylalcohol, phenylethanol and acetic acid diminished markedly. In the process of fermentation almost all constituents increased, especially, 1-penten-3-ol, cis-2-pentenol, benzylalcohol, trans-2-hexenal, benzaldehyde, n-caproic, cis-3-hexenoic and salicylic acids were remarkable.

On firing, most alcohols, carbonyl and phenolic compounds decreased remarkably whereas acetic, propionic and isobutyric acids greatly increased.     

Flavor of Black Tea

Acidic fraction of the essential oil of black tea has a characteristic odor and affects the tea flavor. Eight aliphatic acids were identified by gas chromatography with the authentic samples known as the constituents of tea flavor. Two unknown substances were separated and identified as cis-3-hexenoic acid and trans-2-hexenoic acid respectively.

Three kinds of black tea (i.e. Assam, Shan and Benihomare) have same acidic components and the percent composition of these acids is different among them.     

Volatile Flavor of Black Tea

The volatile components extracted from fresh tea leaf, fermented leaf and black tea were analysed by gas chromatography.

Quantitative difference in the composition of essential oils was observed between fresh leaf and manufactured black tea; the former was rich in alcohols, whereas the latter in aldehydes and acids.

During fermentation process the following components mainly brought about changes: n-capronaldehyde (4.1 times after fermentation for 3hrs.), trans-2-hexen-l-al (13.2 times) and cis-3-hexenoic acid (1.2 times) increased, but n-hexylalcohol (0.7 time), cis-3-hexen-l-ol (0.7 time) and methylsalicylate (0.8 time) decreased.

These changes during fermentation were scarcely carried out in nitrogen atmosphere.     

Constituents and Composition of Steam Volatile Aroma from Ceylon Tea

The constituents of steam volatile aroma, which were responsible for topnote of Ceylon tea aroma, were identified. A total of 57 compounds were identified, of which 10 (ter-pinolene, n-nonanal, trans-2-pentenal, trans-3-octen-2-one, 6-methyl-3,5-heptadien-2-one, n-nonanol, cis-3-hexenylbutyrate, cis-3-hexenylcaproate, α-terpinylacetate and nerylacetate) had not previously been reported as associated with aroma of black tea. Approximate composition of topnote aroma from Ceylon flavory tea was also determined.     

Volatile Flavor of Black Tea

The first effluent of essential oil of black tea in the gas chromatographic analysis is important for characterizing black tea flavor. The isolation and identification of main unknown components were conducted by means of gas chromatography, and also by infrared spectra and ultraviolet spectra. Ethylacetate, ethylalcohol and β-myrcene were identified as the increasing compounds during fermentation. cis-β-Ocimene and trans-β-ocimene were also identified only in completely manufactured black tea. These three terpenoid hydrocarbons are newly found constituents of essential oil of black tea and are supposed to contribute considerably to the black tea flavor.     

Studies on the Flavor of Green Tea

By continuing flavor analysis of green tea from a previous paper, further twenty seven compounds were newly identified. These compounds are limonene, α-cubebene, α-copaene, caryophyllene, α-humulene, α- and γ-muurolene, β-sesquiphellandrene, δ-cadinene, calamenene, cubenol, α-cadinol, α-terpineol, n-heptanol, n-nonanol, furfurylalcohol, n-nonanal, N-ethylformylpyrrole, pyrrylmethylketone, 6-methyl-trans-3,5-heptadien-2-one, 2′,2″-dihydro-α-ionone, 6,10,14-trimethyl-2-pentadecanone, cis-3-hexenylcaproate, cis-3-hexenylbenzoate, α-terpinylacetate, coumarin and diphenylamine.

Relative quantities of known compounds in intermediate- and high-boiling fraction were determined.     

Volatile and Non-volatile Forms of Aroma Compounds in Tea Leaves and Their Changes due to Injury

Fresh tea leaves were homogenized in a chloroform-methanol mixture (1:1, v/v), and separated into chloroform-soluble and methanol-water-soluble fractions after addition of water. From the chloroform-soluble fraction, the volatile forms of the aroma compounds were obtained. The non-volatile forms of the aroma compounds were associated with the methanol-water-soluble fraction, and were converted to volatile forms by hydrolysis with dilute acid.

The amount of the aroma compounds in the free form, such as cis-3-pentenol, hexanol, cis-3-hexenol, trans-2-hexenol, linalool, linalool oxide (cis, 5-membered), linalool oxide (trans, 5-membered), linalool oxide (trans, 6-rnembered), linalool oxide (cis, 6-membered), nerol, geraniol, phenylmethanol, and 2-phenylethanol, markedly increased during black tea manufacture. However, those in the bound form, showed a slight decrease during the manufacture. The increases in the former were also brought about by maceration, or treatment of the tea leaves with monoiodoacetate or malonate.     

Blätteralkohol (XIV) Synthese des 2-Propyl-5-äthyl-benzylalkohols

2-Propyl-5-ethyl-benzylalcohol (IX) was synthesized by an unequivocal route from propylbenzene, thereby establishing the previous deduction tentatively assigned to the leaf alcohol reaction product.¹⁾ This benzyl alcohol surmises one of a lemon-like flavor characteristic of manufactured black tea and an attempted search for this compound in the essential oil obtained by steamdistillation of manufactured black tea was made, but its existence has not so far been confirmed with a neutral fraction examined.     

Flavor of Black Tea

Intermediate and high boiling neutral compounds in the aroma concentrate from black tea were isolated by fractional distillation, silica-gel column chromatography and gas chromatography.

Identification of the compounds was verified by the agreement of IR and mass spectra as well as gas chromatographic data with those of authentic compounds.

Eleven compounds; α-muurolene, δ-cadinene, furfuryl alcohol, methyl phenyl carbinol, cadinenol, geranial, pyrrole-2-aldehyde, benzyl formate, phenylethyl formate, cis-3-hexenyl benzoate and indole, were newly identified as constituents of black tea aroma and ten known components; α-terpineol, 3, 7-dimethyl-l, 5, 7-octatrien-3-ol, trans, trans-2, 4-decadienal, 2-phenyl-2-butenal, α- and β-ionone, cis-jasmone, theaspirone, lactone of 2-hydroxy-2, 6, 6-trimethylcyclohexylidene-l-acetic acid and phenylacetonitrile were confirmed. The geometric structure of theaspirone in tea aroma was determined as the cis-form.     

1H- and 13C-nmr investigations on cis–trans isomerization of proline peptide bonds and conformation of aromatic side chains in H-Trp-(Pro)n-Tyr-OH peptides

¹H and ¹³C high-resolution nmr spectra of cationic, zwitterionic, and anionic forms of the peptides: H-Trp-(Pro)_n-Tyr-OH, n = 0-5, and H-Trp-Pro-OCH₃ were obtained in D₂O solution. Analysis of H^α(Pro₁), H^α(Trp), C^γ(Pro), H^ε(Tyr), and H^δ(Trp) resonances provided evidence for the presence of two predominant backbone isomers: the all-trans one and another with the Trp-Pro peptide bond in cis conformation; the latter constituted about 0.8 molar fraction of the total peptide (n > 1) concentration. Relative content of these isomers varied in a characteristic way with the number of Pro residues and the ionization state of the peptides. The highest content of the cis (Trp-Pro) isomer, 0.74, was found in the anionic form of H-Trp-Pro-Tyr-OH; it decreased in the order of: anion ? zwitterion ≈ cation, and with the number of Pro residues to reach the value of 0.42 in the cationic form of H-Trp- (Pro)₅-Tyr-OH. Isomerization equilibria about Pro-Pro bond(s) were found to be shifted far (?0.9) in favor of the trans conformation. Interpretation of the measured vicinal coupling constants J_α?β′ and J_α?β″ for C^αH-C^βH₂ proton systems of Trp and Tyr side chains in terms of relative populations of g⁺, g^?, and t staggered rotamers around the χ₁ dihedral angle indicated that in all the peptides studied (a) rotation of Trp indole ring in cis (Trp-Pro) isomers is strongly restricted, and (b) rotation of Tyr phenol ring is relatively free. The most preferred χ₁ rotamer of Trp (0.8-0.9 molar fraction) was assigned as the t one on the basis of a large value of the vicinal coupling constant between the high-field H^β and carbonyl carbon atoms of Trp, estimated for the cis (Pro₁) form of H-Trp-Pro-Tyr-OH from a ¹H, ¹³C correlated spectroscopy ¹H detected multiple quantum experiment. This indicates that cis ? trans equilibrium in the Trp-Pro fragment is governed by nonbonding interactions between the pyrrolidine (Pro) and indole (Trp) rings. A molecular model of the terminal cis Trp-Pro dipeptide fragment is proposed, based on the presented nmr data and the results of our molecular mechanics modeling of low-energy conformers of the peptides, reported elsewhere. © 1993 John Wiley & Sons, Inc.     

Methyl Jasmonate and Lactones Including Jasmine Lactone in Ceylon Tea

The ester and lactone fraction possessing the most attractive aroma was separated from the aroma concentrate of Ceylon flavory tea by silica-gel column chromatography and analyzed by GC-MS.

Methyl 2-(cis-2′-pentenyl)-cyclopentanone-3-acetate(methyl jasmonate), 5-(cis-2′-pentenyl)-5-pentanolide (jasmine lactone), 2,3-dimethyl-2-nonen-4-olide, 4-octanolide, 4-nonanolide and 5-decanolide were newly identified as the constituents of tes aroma. Former two compounds seemed to carry a major share of aroma character of Ceylon flavory tea.     

Nmr studies of the molecular conformations in the linear oligopeptides H-(L-Ala)n-L-Pro-OH

The molecular conformations of the linear oligopeptides H-(L -Ala)_n-L -Pro-OH, with n = 1,2 and 3, have been investigated. ¹³C nmr observation of the equilibrium between the cis and trans forms of the Ala-Pro peptide bond indicated the occurrence of nonrandom conformations in solutions of these flexible peptides. The formation of the nonrandom species containing the cis form of the Ala-Pro bond was found to depend on the deprotonation of the carboxylic acid group of proline, the solvent, and the ionic strength in aqueous solution. The influence of intramolecular hydrogen bonding on the relative conformational energies of the species containing the cis and trans Ala-Pro peptide bond was studied by comparison of the peptides H-(Ala)_n-Pro-OH with analogous molecules where hydrogen bond formation was excluded by the covalent structure. In earlier work a hydrogen bond between the protonated terminal carboxylic acid group and the carbonyl oxygen of the penultimate amino acid residue had been suggested to stabilize conformations including trans proline. For the systems described here this hypothesis can be ruled out, since the cis:trans ratio is identical for molecules with methyl ester protected and free protonated terminal carboxylic acid groups of proline. Direct evidence for hydrogen bond formation between the deprotonated terminal carboxylic acid group and the amide proton of the penultimate amino acid residue in the molecular species containing cis proline was obtained from ¹H nmr studies. However, the cis:trans ratio of the Ala-Pro bond was not affected by N-methylation of the penultimate amino acid residue, which prevents formation of this hydrogen bond. Overall the experimental observations lead to the conclusion that the relative energies of the peptide conformations including cis or trans proline are mainly determined by intramolecular electrostatic interactions, whereas in the molecules considered, intramolecular hydrogen bonding is a consequence of specific peptide backbone conformations rather than a cause for the occurrence of energetically favored species. Independent support for this conclusion was obtained from model consideration which indicated that electrostatic interactions between the terminal carboxylic acid group and the carbonyl oxygen of the penultimate amino acid residue could indeed account for the observed relative conformational energies of the species containing cis and trans proline, respectively.     

Volatile Cucumis melo components: Identification of additional compounds and effects of storage conditions

Additional volatile compounds were isolated from muskmelon fruit by means of a water recycling apparatus, separated by GLC, and identified principally by MS and GLC retention data. Compounds reported for the first time as melon components are: n-hexanol, 1-octen-3-ol, cis-3-nonen-1-ol, n-butyl acetate, isobutyl acetate, 2-methylbutyl acetate, n-hexyl acetate, ethyl n-butyrate, ethyl 2-methylbutyrate, benzyl acetate, β-phenethyl acetate, and γ-phenylpropyl acetate. Muskmelon fruit stored frozen prior to steam distillation-extraction yielded an essence which, when compared with that obtained from freshly harvested fruit, contained considerably larger amounts of trans-2-nonenal, n-nonanol, cis-3-nonen-1-ol, cis-6-nonen-1-ol, and the methyl and ethyl esters of linoleic and linolenic acids. Marked decreases in the relative amounts of benzyl acetate, β-phenethyl acetate, and γ-phenylpropyl acetate resulted from freezing. All 21 compounds examined were present in the essences prepared from fresh, refrigerated, and frozen fruit.     

Biosynthetic origin of the saw-toothed profile in δC and δΗ of n-alkanes and systematic isotopic differences between n-, iso- and anteiso-alkanes in leaf waxes of land plants

The n-fatty acids containing an even number of carbons (ECN-n-FAs) in higher plants are biosynthesised by repetitive addition of a two carbon unit from malonyl-ACP. The n-alkanes containing an odd number of carbon atoms (OCN-n-alkanes) are generally formed by the decarboxylation of ECN-n-FAs, but it is unknown how the less abundant even-carbon-numbered alkanes (ECN-n-alkanes) are biosynthesised in higher plants.There is a distinctive compositional pattern of incorporation of stable carbon (¹³C) and hydrogen (²H) isotopes in co-existing ECN- and OCN-n-alkanes in leaves of higher plants, such that the OCN n-alkanes are relatively enriched in ¹³C but relatively depleted in ²H against the ECN-n-alkanes. This is consistent with the OCN-n-fatty acids having a propionate precursor which is derived from reduction of pyruvate. A tentative pathway is presented with propionate produced by enzymatic reduction of pyruvate which is then thio-esterified with CoSH (coenzyme A thiol) in the chloroplast to form the terminal precursor molecule propionyl-CoA. This is then repetitively extended/elongated with the 2-carbon unit from malonyl-ACP to form the long chain OCN-n-fatty acids.The anteiso- and iso-alkanes in Nicotiana tabacum leaf waxes have previously been found to be systematically enriched in ¹³C compared with the n-alkanes by Grice et al. (2008). This is consistent with the isotopic composition of their putative respective precursors (pyruvate as precursor for n-alkanes, valine for iso-alkanes and isoleucine for anteiso-alkanes). The current study complements that of Grice et al. (2008) and looks at the distribution of hydrogen isotopes. The n-alkanes were found to be more enriched in deuterium (²H) than the iso-alkanes which in turn were more enriched than the anteiso-alkanes. We propose therefore that the depletion of ²H in the iso-alkanes, relative to the n-alkanes is the consequence of accepting highly ²H-depleted hydrogen atoms from NADPH during their biosynthesis. The anteiso-alkanes are further depleted again because there are three NADPH-derived hydrogen atoms in their precursor isoleucine, as compared with only one NADPH-derived hydrogen in valine, the precursor of the iso-alkanes.     

Growth-Promoting Effects of Fatty Acids on Excised Wheat Roots and Oat Coleoptiles

The growth action of some fatty acids and alcohols with carbon number from 1 to 4 was tested on excised wheat roots in aseptic cultures. Growth, cell length, and dry weight were measured after seven days. The tested substances were: Formic acid, acetic acid, propionic acid, n-Butyric acid, isobutyric acid, acelaldehyde, propionaldohyde, ethanol, n-propanol, isopropanol, n-butanoL and isobutanol. The primary alcohols and all of the acids, except formic acid, promoted the cell elongation and the total growth, but the meristematic activity was inhibited in the higher concentrations. The concentrations with maximal growth-promoting activity were 10^?2M to 10^?3M for the alcohols and 10^?4M for the acids. Propionic acid was applied in darkness, red light, and white light and proved to increase the cell length from 215 μ, 180 μ, and 120 μ up to 240 μ in all three treatments. The growth rate was not affected, but the duration of the cell elongation was extended. The presence of iron proved to be necessary for the stimulation. The chlorophyll content in the light grown roots was relatively unaffected when the cell length was increased and the dry weight was not increased as long the cell number was normal. The growth of Avena coleoptile segments was slightly promoted by propionic acid in the presence of IAA.     

Luminescent α-diimine complexes of ruthenium(II) containing scorpionate ligands

We describe the synthesis, characterization, and reactivity of several Ru(II) complexes of the type cis-L₂Ru(Z)ⁿ⁺, where L is an α-diimine [e.g. 2,2′-bipyridine (bpy) or 1,10-phenanthroline (phen)] ligand and Z is a bis-coordinated scorpionate ligand such as tris-(1-pyrazolyl)methane (HC(pz)₃, PZ=1-pyrazolyl; n=2) or tetrakis-(1-pyrazolyl)borate anion (B(pz)₄ ⁻; n=1). The complexes each exhibit strong visible absorption assigned as a π*(L)←dπ(Ru) metal-to-ligand charge-transfer (MLCT) transition characteristic of the cis-L₂Ru²⁺ kernel. A corresponding MLCT excited state emission is observed in room temperature CH₃CN solution, although emission energies, lifetimes, and quantum yields are reduced relative to Ru(bpy)₃ ²⁺. Electronic spectra and cyclic voltammetry measurements indicate that the relative π-acceptor abilities of the coordinated Z are: Z=(1H-pyrazolyl)₂(pz)₂B(pz)₂<(pyridine)₂<(pz)₂CH(pz). Uncoordinated pz groups of cis-(bpy)₂Ru(pz)₂B(pz)₂ ⁺ can be reacted to form a sterically hindered, localized-valence (K_com33 l mol⁻¹) cis,cis-(bpy)₂Ru^II(pz)₂B(pz)₂Ru^II(bpy)₂ ³⁺ dimer. The dimer properties are interpreted by comparison to the known cis-(bpy)₂Ru^II(pz)₂Ru^II(bpy)₂ ²⁺ analog. The dimer is photoreactive and undergoes an asymmetrical photocleavage in CH₃CN (yielding cis-(bpy)₂Ru^III(pz)₂B(pz)₂ ²⁺ and cis-(bpy)₂Ru^II(CH₃CN)₂ ²⁺), similar to the corresponding thermal reaction observed for the mixed-valence cis-(bpy)₂Ru^II(pz)₂Ru^III(bpy)₂ ³⁺ system.     

An Enzyme Hydrolyzing l-Theanine in Tea Leaves

Theanine hydrolase activity in tea leaves was assayed by measuring enzymatically released ethylamine from l-theanine. The o-phthalaldehyde derivative of ethylamine was measured by reverse phase HPLC recorded with a spectrofluorometric detector.

Theanine hydrolase activity was purified about 4.6-fold by DEAE-cellulose column chromatography. Although this active fraction also had glutaminase activity, the yield of the glutaminase activity was about 50% of that of theanine hydrolytic activity. The theanine hydrolytic activity was inhibited by acidic amino acid and l-alanine, and stimulated by l-malic acid. The purified enzyme solution hydrolyzed not only theanine but also γ-glutamylmethylamide, γ-glutamyl-n-propylamide, γ-glutamyl-n-butylamide, γ-glutamyl-iso-butylamide, and γ-glutamyl-n-amylamide, which were synthesized from l-pyroglutamic acid and corresponding alkylamines. However, N-methylpropionamide and N-ethylpropionamide were not hydrolyzed. The theanine hydrolase activity and glutaminase in tea leaves showed the same pH optimum (8.5).

The activity of theanine hydrolase in tea leaves increased during the first lOhr after plucking but then decreased gradually, while that of glutaminase decreased constantly and was almost lost     

Studies on the Flavor of Green Tea

The neutral fraction of the essential oil from freshly plucked tea-leaves was submitted to gas chromatography and the eluted components condensed in the capillary traps. The components were identified by the retention times, the odor as well as by infrared spectra, elementary analyses and preparation of derivatives. Among fourty two components, three isomers of linalooloxide and cis-jasmone were newly identified and the presence of acetates of trans- and cis-3-hexen-l-ol was presumed.     

Aroma Components Characteristic of Spring Green Tea

To investigate the aroma components characteristic of spring green tea, analysis of the aroma concentrates of green tea and fresh tea-leaves was accomplished. The research on the changes in aroma constituents of spring green tea and the aroma concentrate from fresh tea-leaves during storage, showed that cis-3-hexenylhexanoate and cis-3-hexenyl-trans-2-hexenoate contributed to the typical fresh aroma of spring green tea. Twelve isomers of hexenol esters were synthesized for comparison of the fresh green note.     

Toxic and Essential Mineral Elements Content of Black Tea Leaves and Their Tea Infusions Consumed in Iran

The metal contents of eleven black tea samples, four cultivated in Iran and seven imported, and their tea infusions were determined. Twelve elements consisting toxic metals (Al, As, Pb, Cr, Cd, and Ni) and essential mineral elements (Fe, Zn, Cu, Mn, Ca, and Mg) were analyzed using inductively coupled plasma atomic emission spectroscopy (ICP-AES). Al, Ca, Mg, and Mn ranged in black tea leaves at mg g⁻¹ levels, while Cr, Fe, Ni, Cu, Zn were at μg g⁻¹ levels. Analysis of variance showed no statistically significant differences among most elements determined in cultivated and imported black teas in Iran except for Ni and Cu. The extraction efficiency of each element into tea infusions was evaluated. The solubility of measured metals in infusion extracts varied widely and ranged from 0 to 59.3%. Among the studied elements, Cr, Pb, and Cd showed the lowest rates of solubility and Ni had the highest rates of solubility. The amount of toxic metals and essential mineral elements that one may take up through consumption of black tea infusion was estimated. The amount of realizing each element into tea infusions and acceptable daily intake, for safety consumption of black tea, was compared.