Isolation of Zymomonas mobilis Mutant with Increased Tetrahydroxybacteriohopane Content

A mutant of Zymomonas mobilis with an increased content of tetrahydroxybacteriohopane (THBH) was isolated. From comparisons of hopanoids of THBH, a glucosamine and an ether derivative of THBH between the parent strain, THBH-decreased and THBH-increased mutants, the biosynthetic pathway of the side-chain of these hopanoids is discussed.     

Studies on Extracellular Ribonuclease from Yeast

An extracellular ribonuclease of Rhodotorula glutinis was purified about 50-fold from the culture broth, by a procedure involving ammonium sulfate fractionation, DEAE-Sephadex column chromatography, acetone fractionation and Sephadex G-100 gel filtration. The purified enzyme was homogeneous when examined by the ultracentrifuge and disc electrophoresis. The molecular weight was calculated to be 58,900 and 56,000 by the sedimentation-diffusion method and the sedimentation equilibrium method, respectively.     

Practical Synthesis of the Disaccharide Epitope,D-Galactopyranosyl-α-1,3-D- galactopyranose,by using 1,2;5,6-Di-O-cyclohexylidene-α-D-galactofuranose as the Glycosyl Acceptor

D-Galactosyl-α-1,3-D-galactopyranose (1) was chemically prepared in a good yield by coupling phenyl 2,3,4,6-tetra-O-benzyl-1-thio-β-D-galactopyranoside (5) or 2,3,4,6-tetra-O-benzyl-α-D-galactopyranosyl bromide (8) with 1,2:5,6-di-O-cyclohexylidene-α-D-galactofuranose (3) with subsequent de-O-benzylation and de-O-cyclohexylidenation of the resulting protected α-1,3-disaccharide.     

Tridec-1-ene-3,5,7,9,11-pentayne,an Ovicidal Substance from Xanthium canadense

Pyridoxamine (pyridoxine) 5′-phosphate oxidase (EC. 1.4.3.5) has been purified from dry baker’s yeast to an apparent homogeneity on a polyacrylamide disc gel electrophoresis in the presence of 10 µm of phenylmethylsulfonyl fluoride throughout purification.

1) The purified enzyme, obtained as holo-flavoprotein, has a specific activity of 27µmol/mg/hr for pyridoxamine 5′-phosphate at 37°C, and a ratio of pyridoxine 5′-phosphate oxidase to pyridoxamine 5′-phosphate oxidase is approximately 0.25 at a substrate concentration of 285 µm. Km values for both substrates are 18 µm for pyridoxamine 5′-phosphate and 2.7 µm for pyridoxine 5′-phosphate, respectively.

2) The enzyme can easily oxidize pyridoxamine 5′-phosphate, but when pyridoxamine and pyridoxine 5′-phosphate are coexisted in a reaction mixture the enzyme activity is markedly suppressed much beyond the values expected from its high affinity (low Km) and low V_max for the latter substrate.

3) Optimum temperature for both substrates is approximately 45°C, and optimum pH is near 9 for pyridoxamine 5′-phosphate and 8 for pyridoxine 5′-phosphate.

4) From the data obtained, the mechanism of regulation of this enzyme in production of pyridoxal 5′-phosphate and a reasonable substrate for the enzyme in vivo are discussed.     

Structural Changes in Starch Molecules during the Malting of Barley

Barley was made into a normal and an over-modified malt, and the loss in starch was 14.6% and 67.7%, respectively. Starch granules, isolated from the barley and malts, were observed by scanning electron and light microscopes. In normal malt, 14% of the large granules were eroded and the small granules remained almost intact. In the case of over-modified malt, 38% of the large granules were eroded, and a marked reduction was found in the population of the small granules. Iodine affinities and blue values of the starches increased as malting proceeded. The malting of barley resulted in an apparent increase in the amylose component of the starch but hardly affected its molecular size distribution when examined by Bio-Gel A-50m column chromatography. The fine structures of the barley and malt amylopectins were compared by Shephadex G-50 and Bio-Gel P-2 column chromatographies after debranching with pullulanase. No change was observed during malting in spite of a significant reduction in the amylopectin component of the starch.     

cis- and trans-Linalool 3,7-Oxides and Methyl Salicylate Glycosides and (Z)-3-Hexenyl β-D-Glucopyranoside as Aroma Precursors from Tea Leaves for Oolong Tea

Two new alcoholic aroma precursors, cis- and trans-linalool 3,7-oxides 6-O-β-D-apiofuranosyl-β-D-glucopyranosides (1 and 2), as well as two already known compounds, (Z)-3-hexenyl β-D-glucopyranoside (3) and methyl salicylate 6-O-β-D-xylopyranosyl-β-D-glucopyranoside (β-primeveroside: 4), and another new monoterpendiol glycoside, 8-hydroxygeranyl β-primeveroside (5) have recently been isolated as aroma precursors in tea leaves (Camellia sinensis var. sinensis cv. Maoxie) ready for oolong tea processing.     

Substrate Specificity of Thermostable D-Alanine-D-alanine ligase from Thermotoga maritima ATCC 43589

D-Alanine-D-alanine ligase (Ddl) and its mutants maintain the biosynthesis of peptidoglycan, and the substrate specificity of Ddls partially affects the resistance mechanism of vancomycin-resistant enterococci. Through investigation of Ddls, Ddl from Thermotoga maritima ATCC 43589 showed novel characteristics, vis. thermostability up to 90 °C and broad substrate specificity toward 15 D-amino acids, particularly D-alanine, D-cysteine, and D-serine, in that order.     

The Level of Orally Ingested Vitamin C Affected the Expression of Vitamin C Transporters and Vitamin C Accumulation in the Livers of ODS Rats

We investigated the effects of vitamin C administration on vitamin C-specific transporters in ODS/ShiJcl-od/od rat livers. The vitamin C-specific transporter levels increased in the livers of the rats not administered vitamin C and decreased in the livers of those administered vitamin C at 100 mg/d, indicating that these transporter levels can be influenced by the amount of vitamin C administered.     

3-Oxoishwarane,a New Sesquiterpenic Ketone from Aristolochia debilis Sieb. et Zucc

3-Oxoishwarane (V), a new sesquiterpenic ketone, and ?^1,10-aristolenone-2 (II) were Isolated from roots of Aristolochia debilis Sieb. et Zucc     

Analysis of the Hyperthermophilic Chitinase from Pyrococcus furiosus: Activity toward Crystalline Chitin

Chitinase [EC 3.2.1.14] is an enzyme that can hydrolyze the β-1,4 linkage between N-acetyl-D-glucosamine in chitin. In the genome database of the hyperthermophilic archaeon Pyrococcus furiosus, we found two adjacent genes (PF1233 and PF1234) homologous to those of the chitinase of Thermococcus kodakaraensis. In the cultured medium of P. furiosus, however, no chitinase activity was detected. On analysis of the structural gene of P. furiosus, it appears that one nucleotide insertion in PF1234 caused a frame shift and separated a gene. By deletion of one nucleotide in PF1234, the best match was achieved between chitinases of T. kodakaraenesis and P. furiosus. We succeeded in constructing an artificial recombinant chitinase exhibiting hydrolytic activity toward not only colloidal but also crystalline chitins at high temperature. Furthermore, by analyzing the characteristics of the domains, a recombinant enzyme comprising two domains exhibiting high activity toward crystalline chitin was prepared.     

Identity of Brusatol and Yatansin,An Antidysentric Agent

In order to develop a fermentation process for lactase (β-d-galactosidase) production, we selected an excellent lactase producer, Kluyveromyces lactis. KY5466, from our yeast culture collection. Some of its mutant derivatives which formed a blue pigment from 5-bromo-4-chloro-3-indolyl-β-d-galactoside in the presence of glucose and those which assimilated phenyl-β-d-galactoside as a carbon source produced 2 to 2.7 times as much lactase as the parent strain. In the late stage of cultivation, the lactase activity decreased to zero for all strains tested soon after the complete consumption of sugar. This phenomenon was found to be correlated with a decrease in the efficiency of protein extraction from the cells. The maximal amount of lactase produced reached 155 units per ml at 48 hr in a 5-1 jar fermentor culture with sugar feeding.     

Purification and Properties of Two Chitinases from Streptomyces sp. J-13-3

Two chitinases (Chi-A and Chi-B) purified from Streptomyces sp. J-13-3 had the same molecular weights (31,000) and enzymatic properties (optimum pH and temperature of pH 6.0 and 45°C) but had significantly different isoelectric points (3.9 for Chi-A, 3.5 for Chi-B). Chi-A and -B had identical N-terminal amino acid sequences (ADXAAAWNASSVYTGGGSASYNGHN), similar amino acid compositions, and immunological cross-reactivities. A concomitant decrease of Chi-A and increase of Chi-B was observed in their productions during cultivation.     

Two novel oligosaccharides isolated from a beverage produced by fermentation of a plant extract

An extract from 50 kinds of fruits and vegetables was fermented to produce a new beverage. Natural fermentation of the extract was carried out mainly by lactic acid bacteria (Leuconostoc spp.) and yeast (Zygosaccharomyces spp. and Pichia spp.). Two new saccharides were found in this fermented beverage. The saccharides were isolated using carbon-Celite column chromatography and preparative high performance liquid chromatography. Gas liquid chromatography analysis of methylated derivatives as well as MALDI-TOF MS and NMR measurements were used for structural confirmation. The (1)H and (13)C NMR signals of each saccharide were assigned using 2D-NMR including COSY, HSQC, HSQC-TOCSY, CH(2)-HSQC-TOCSY, and CT-HMBC experiments. The saccharides were identified as beta-D-fructopyranosyl-(2-->6)-beta-D-glucopyranosyl-(1-->3)-D-glucopyranose and beta-D-fructopyranosyl-(2-->6)-[beta-D-glucopyranosyl-(1-->3)]-D-glucopyranose.     

Specific Surface Area and Specific Pore Volume Distribution of Tobacco

The specific surface area and the specific pore volume distribution of Japanese tobaccos were measured by means of the low temperature gas adsorption technique utilizing the B.E.T. and the Inkley methods. The specific surface area and the specific pore volume of the micropores less than 300 Å in diameter varied from 6,000 to 17,000 cm²/g and from 0.0012 to 0.0036 cm³/g, respectively, with types of curing in the ascending order of the sun cured, the flue cured and the air cured tobaccos. The both specific values were increased by extracting the tobaccos with water greatly in the case of the flue cured, while slightly in the case of the air cured tobaccos, suggesting that the effect of the curings on the specific values were due to differences in the content of low molecular components. Effectiveness of puffing was also shown. The specific surface area was linearly correlated with the specific volume of the micropores less than 300 Å in diameter, the constant term showing that contribution of the larger pores more than 300 Å in diameter to the specific surface area of tobacco was insignificant.     

Antitumor Lipopolysaccharide from Heptoseless Mutant of Proteus mirabilis

Studies on lipopolysaccharide (LPS) from the cells of Proteus mirabilis RMS-203 were focused upon reduction of lethal toxicity and of pyrogenicity by biological and chemical modification. A heptoseless mutant, strain N-434, was isolated by the use of phage resistancy as a tool. LPS from that heptoseless mutant was completely deficient in neutral sugars and mainly composed of 2-keto-deoxy-octonic acid (KDO), glucosamine and fatty acids. It revealed almost the same antitumor activity as LPS of the wild type but it was less toxic and less pyrogenic.

Hydroxylaminolysis and reduction with LiAlH₄ resulted in removal of fatty acids from LPS accompanied with decrease in lethal toxicity and antitumor acitivity but not in pyrogenicity.

Lipid A fractions showed almost the same antitumor activity as intact LPS but less lethality and less pyrogenicity.     

Main Polyol Dehydrogenase of Gluconobacter suboxydans IFO 3255, Membrane-bound D-Sorbitol Dehydrogenase,That Needs Product of Upstream Gene,sldB, for Activity

The D-sorbitol dehydrogenase gene, sldA, and an upstream gene, sldB, encoding a hydrophobic polypeptide, SldB, of Gluconobacter suboxydans IFO 3255 were disrupted in a check of their biological functions. The bacterial cells with the sldA gene disrupted did not produce L-sorbose by oxidation of D-sorbitol in resting-cell reactions at pHs 4.5 and 7.0, indicating that the dehydrogenase was the main D-sorbitol-oxidizing enzyme in this bacterium. The cells did not produce D-fructose from D-mannitol or dihydroxyacetone from glycerol. The disruption of the sldB gene resulted in undetectable oxidation of D-sorbitol, D-mannitol, or glycerol, although the cells produced the dehydrogenase. The cells with the sldB gene disrupted produced more of what might be signal-unprocessed SldA than the wild-type cells did. SldB may be a chaperone-like component that assists signal processing and folding of the SldA polypeptide to form active D-sorbitol dehydrogenase.     

Conversion of Nicotine into Nornicotine and N-Methylmyosmine by Fungi

Several species of fungi were tested for their abilities to degrade (S)-nicotine, of which Pelliculariafilamentosa JTS-208, the pathogen of tobacco damping off disease, and Cunninghamella echinulata IFO-4444, a saprophyte, were found to be able to degrade nicotine. P. filamentosa JTS-208 accumulated nornicotine only in the nicotine medium. C. echinulata IFO-4444 accumulated nornicotine and N-methylmyosmine, the first fungal metabolite, and three unidentified compounds.     

Mouse AKR1E1 Is an Ortholog of Pig Liver NADPH Dependent 1,5-Anhydro-D-Fructose Reductase

In many organisms, glycogen gives rise to 1,5-anhydro-D-fructose (AF), which is reduced to 1,5-anhydro-D-glucitol (AG). AF reductase, which catalyzes the latter reaction, was purified from pig liver, but mouse ortholog has not yet been reported. In the database, aldo-keto reductase family 1, member E1 (AKR1E1) showed highest homology to pig enzyme. We confirmed that cloned AKR1E1 is mouse ortholog based on enzymatic properties of purified recombinant protein.     

Relation of Cheddar Cheese Ripening to Bacterial Lipolysis

This investigation was undertaken to find the relationship between fat hydrolysis and lipolytic activities of lactic acid bacteria participated in Cheddar cheese ripening. Increases in titratable acidities due to lactic fermentation were completed at early stage of ripening. Ripening indices (ratio of water-soluble nitrogen to total nitrogen) increased rapidly until 90 days and thereafter gradually up to 150 days. Considerable amounts of free fatty acids were released from cheese fat throughout the ripening period. Cheese bacteria were enumerated on the media of tomato-glucose-agar and acetate-agar. About 70% of bacteria isolated from cheese at age of 150 days were classified into Lactobacillus casei and L. plantarum. Lipolytic activities of lactobacilli isolated were detected definitely on double-layered agar plates containing Victoria blue-stained olive oil. Lipase activities were determined in cheese extracts during ripening.