Isolation and Structure-activity Relationship of Some Amylostatins (F-1b Fraction) Produced by Streptomyces diastaticus subsp. amylostaticus |
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| Authors: | Ken-ichi Fukuhara Hidetsugu Murai Sawao Murao |
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| Affiliation: | Department of Agricultural Chemistry, University of Osaka Prefecture, Sakai 591, Japan |
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| Abstract: | In order to investigate the relationship between taste-blindness and its chemical structure, sensory tests on thioureas, guanidines, imidazoles and thiazoles, which are widely used as vulcanizing agents for rubber, were carried out. It was found that new compounds, which had an intermediate characteristic between bitter and taste-blind substances, were present in benzimidazole and benzothiazole compounds. When it is considered that these compounds have structural similarities and only slight structural changes were present in them, these results provide an indication of the bitter exhibition mechanism on a taste receptor. |
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