Nouvelle Synthèse de l’α-Damascone

The gardenia absolute was separated into basic, phenolic, acidic, lactonic and neutral fractions and analysed by using GC, combined GC-MS, IR and NMR. A total of 130 components was identified. Among them, the characteristic constituents responsible for the sweet-green odor of this flower were jasmin lactone, cis-3-hexenol, esters of cis-3-hexenol, cis-3-hexenoic acid and tiglic acid.     

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

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.     

Volatile Flavor Components of Kumazasa (Sasa albo-marginata)

The volatile flavor components of Kumazasa (Sasa albo-marginata) were studied by headspace and steam distillation analyses. Thirty nine and 90 components were identified in the headspace and steam distillation concentrate respectively by GC and GC-MS. The identified components include 7 hydrocarbons, 23 alcohols, 14 aldehydes, 8 ketones, 17 phenols and 14 acids.

The components which are believed to contribute to the characteristic flavor of Kumazasa are deduced to be: 1-penten-3-ol, trans-2-hexenal, 1-hexanol, cis-3-hexen-1-ol, cyclohexanol, α-ter-pineol, 4-octanolide and β-ionone.     

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.     

Studies on Leaf Oils of Citrus Species

Leaf oil samples of four Japanese citrus species were analysed by gas chromatography to determine the detailed composition of each leaf oil. The following components were identified: α-pinene, α-thujene, camphene, β-pinene, sabinene, β-myrcene, α-terpinene, limonene, β-phellandrene, trans-2-hexen-1-al, γ-terpinene, p-cymene, terpinolene, cis-2-penten-1-ol, n-hexyl alcohol, cis-3-hexen-1-ol, trans-2-hexen-1-ol, p-α-dimethylstyrene linalool, linalyl acetate, β-elemene, terpinen-4-ol, caryophyllene, humulene, α-terpineol, neryl acetate, geranyl acetate, β-selinene, geraniol and thymol. Most components were contained in common in leaf oils of the four citrus species, but relative contents of some of the components; such as γ-terpinene, linalyl acetate, and thymol differed from species to species. For example, γ-terpinene was the major component (33.8%) of Hassaku, whereas it was only a minor component in Daidai. Daidai is characterized by a very high content of linalyl acetate (35%) which is only a trace in the other three species. Kishu-mikan is characterized by a high content of thymol (15%).     

Metabolic diversity in biohydrogenation of polyunsaturated fatty acids by lactic acid bacteria involving conjugated fatty acid production

Lactobacillus plantarum AKU 1009a effectively transforms linoleic acid to conjugated linoleic acids of cis-9,trans-11-octadecadienoic acid (18:2) and trans-9,trans-11–18:2. The transformation of various polyunsaturated fatty acids by washed cells of L. plantarum AKU 1009a was investigated. Besides linoleic acid, α-linolenic acid [cis-9,cis-12,cis-15-octadecatrienoic acid (18:3)], γ-linolenic acid (cis-6,cis-9,cis-12–18:3), columbinic acid (trans-5,cis-9,cis-12–18:3), and stearidonic acid [cis-6,cis-9,cis-12,cis-15-octadecatetraenoic acid (18:4)] were found to be transformed. The fatty acids transformed by the strain had the common structure of a C18 fatty acid with the cis-9,cis-12 diene system. Three major fatty acids were produced from α-linolenic acid, which were identified as cis-9,trans-11,cis-15–18:3, trans-9,trans-11,cis-15–18:3, and trans-10,cis-15–18:2. Four major fatty acids were produced from γ-linolenic acid, which were identified as cis-6,cis-9,trans-11–18:3, cis-6,trans-9,trans-11–18:3, cis-6,trans-10–18:2, and trans-10-octadecenoic acid. The strain transformed the cis-9,cis-12 diene system of C18 fatty acids into conjugated diene systems of cis-9,trans-11 and trans-9,trans-11. These conjugated dienes were further saturated into the trans-10 monoene system by the strain. The results provide valuable information for understanding the pathway of biohydrogenation by anaerobic bacteria and for establishing microbial processes for the practical production of conjugated fatty acids, especially those produced from α-linolenic acid and γ-linolenic acid. Electronic supplementary material  The online version of this article (doi:) contains supplementary material, which is available to authorized users.     

Flavor of Black Tea

The neutral fraction of the essential oils from three kinds of black tea (same samples as described in the previous paper,¹⁾ i.e., Assam, Shan and Benihomare) was separated into carbonyl and carbonyl-free fractions and analysed by gas chromatography. On the basis of relative retentions and aroma of effluents with the references of the chromatographic data obtained by the previous works,^2–4) the major alcohols were found to be cis-2-pentenol, n-hexanol, cis-3-hexen-1-ol, three isomers of linalooloxide, linalool, nerol, geraniol, benzylalcohol, and phenylethylalcohol. In the carbonyl fraction, phenylacetaldehyde was newly identified, and besides it, the presence of iso- and n-butyr-, iso- and n-valer- aldehyde, methylethylketone, trans-2-hexenal, benzaldehyde were recognized. There were no differences in the components among three kinds of black tea, but the relative quantity of each component in the essential oil was different among three varieties.     

cis-trans Isomerization Products from S-(cis-1-Propenyl)-l-cysteine and Its Sulfoxide Irradiated in Aqueous Solutions

In connection with food-flavor deterioration accompanied by irradiation, the formation mechanism of the degradation products from S-(cis-1-propenyl)-l-cysteine (PeCS) and its sulfoxide (PeCSO) (isomers of the naturally-occurring lachrymatory precursors of onion) irradiated by γ-ray in oxygen-free aqueous solutions was investigated.

From the comparisons of mass-spectral fragmentations, gas-chromatographic retention time and IR spectra with reference compounds, the major volatile products from γ-irradiated PeCS were identified as n-propyl cis-1-propenyl sulfide, n-propyl trans-1-propenyl sulfide, cis, cis-di-1-propenyl sulfide and cis, trans-di-1-propenyl sulfide and those from γ -irradiated PeCSO were identified as di-1-propenyl sulfides (cis-cis and cis-trans). A new cis-trans isomerization mechanism of the 1-propenyl thiyl radicals was suggested and it was elucidated to give a mixture of about 33% cis- and 67% trans-1-propenyl thiyl radicals.     

Studies on Moss Spores. IV. Mass Spectrometric Identification of Saturated and Monoenoic Long Chain Fatty Acids in the Triglyceride Fraction of Polytrichum commune Spores

The saturated long chain fatty acid methyl esters of the triglyceride fraction of Polytrichum commune spores were separated by silver nitrate TLC and identified by a combination of gas chromatographic-mass spectrometric technique. The saturated fatty acid methyl esters were straight-chained, and even-numbered with carbon numbers ranging from 12 to 26 or odd-numbered with carbon numbers ranging from 13 to 25. The major components of the fraction containing saturated fatty acid methyl esters were methyl palmitate and methyl stearate. The fatty acid methyl esters of the monoenoic fraction isolated by silver nitrate TLC were converted to TMSO derivates which were analysed by gas chromatography-mass spectrometry. The analysis gave evidence of positional isomers. The fraction contained the following straight chain monoenoic fatty acid methyl ester isomers: methyl 7-cis-hexadecenoate, methyl 9-cis-hexadecenoate, methyl 9-cis-heptadecenoate, methyl 9-cis-octadecenoate, methyl 11-cis-octadecenoate, and methyl 11-cis-eicosenoate. The major components were methyl 9-cis-octadecenoate and methyl 7-cis-hexadecenoate.     

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.     

New Geometric Isomers of Oxooctadecadienoate in Copper-catalyzed Decomposition Products of Linoleate Hydroperoxide

Methyl linoleate hydroperoxide produced by autoxidation was refluxed with 10^-4 M Cu-naphthenate in benzene. Two new geometrical isomers of oxooctadecadienoate (compounds I and II) were found in addition to the four known isomers. They were isolated by a Sephadex LH-20 column chromatography with chloroform-hexane (2:1) and purified by HPLC on Nucleosil ®100-5 and Zorbax ODS columns. UV, IR, MS, and ¹H-NMR spectra were measured. The geometry of conjugated dienes were assigned from the coupling constants of the olefinic protons. Compounds I and II were identified as 13-oxo-trans-9, cis-11- and 9-oxo-cis-10, trans-12-octadecadienoate, respectively. Each of them had a cis double bond adjacent to the oxo group. The hydroperoxides of the same geometry as compounds I and II were also detected in autoxidation products.     

Degradation of chlorosubstituted aromatic compounds by Pseudomonas sp. strain B13: fate of 3,5-dichlorocatechol

The degradation of 3,5-dichlorocatechol by enzymes of 3-chlorobenzoate-grown cells of Pseudomonas sp. strain B13 was studied. The following compounds were formed from 3,5-dichlorocatechol: trans-2-chloro-4-carboxymethylenebut-2-en-4-olide, cis-2-chloro-4-carboxymethylenebut-2-en-4-olide, and chloroacetylacrylate as the decarboxylation product of 2-chloromaleylacetate. They were identified by chromatographic and spectroscopic methods (UV, MS, PMR). An enzyme activity converting trans-2-chloro-4-carboxymethylenebut-2-en-4-olide into the cis-isomer was observed.Abbreviations 3CB 3-chlorobenzoate - 4CB 4-chlorobenzoate - 3,5DCB 3,5-dichlorobenzoate - 2,4D 2,4-dichlorophenoxyacetate - NOE Nuclear-Overhauser-Effect     

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.     

Quantitative changes of free-base,riboside, ribotide and glucoside cytokinins in developing rice grains

Rice grains at various growth stages were analysed for endogenous free-base, riboside, ribotide and glucoside cytokinins on the basis of GC/MS and GC/SIM using deuterium-labeled internal standards. Cytokinins identified were trans- and cis-zeatins, trans- and cis-ribosylzeatins, isopentenyladenosine, isopentenyladenosine monophosphate, trans- and cis-ribosylzeatin monophosphates, trans- and cis-zeatin-O-glucosides, trans- and cis-ribosylzeatin-O-glucosides and zeatin-9-glucoside (trans/cis geometry was not determined). The highest amounts of cytokinins were recorded at the early growth stage, namely either heading, anthesis or milk stage, suggesting that cytokinins may play important roles in the development of the grain. Cis isomers of zeatin derivatives were always present and more abundant than trans isomers. It seemed unlikely that cis isomers were released from t-RNAs during the extraction procedure.     

Effect of different types of fibre supplemented with sunflower oil on ruminal fermentation and production of conjugated linoleic acids in vitro

Abstract

An in vitro study was conducted to determine the effect of different types of fibre supplemented with sunflower oil on ruminal fermentation and formation of conjugated linoleic acids (CLA) by mixed ruminal microorganisms. Cell wall components extracted from wheat straw (representing lignified fibre), soybean hulls (representing easily digestible fibre), and purified cellulose were used as substrates. Sunflower oil was supplemented at the same level for all three types of fibre. After 24 h of incubation, ruminal fermentation parameters (including 24 h gas production, pH value, concentration of ammonia nitrogen and volatile fatty acids) and the concentration of long chain fatty acids in the culture fluid were determined. Results showed that the type of fibre influenced ruminal fermentation traits and the biohydrogenation of unsaturated C18 fatty acids in vitro. Composition of LCFA and profile of CLA were altered by the fibre type. Compared to the digestible fibre and purified cellulose, lignified fibre significantly increased the production of cis-9, trans-11 CLA and total CLA (sum of cis-9, trans-11 CLA, trans-10, cis-12 CLA, trans-9, trans-11 CLA, and cis-9, cis-11 CLA) by ruminal microorganisms. It was concluded that ruminal fermentation and production of CLA can be affected by the type of dietary fibre.     

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.     

Identification of enriched conjugated linoleic acid isomers in cultures of ruminal microorganisms after dosing with 1-<Superscript>13</Superscript>C-linoleic acid

Most studies of linoleic acid biohydrogenation propose that it converts to stearic acid through the production of cis-9 trans-11 CLA and trans-11 C18:1. However, several other CLA have been identified in ruminai contents, suggesting additional pathways may exist. To explore this possibility, this research investigated the linoleic acid biohydrogenation pathway to identify CLA isomers in cultures of ruminai microorganisms after dosing with a ¹³C stable isotope. The ¹³C enrichment was calculated as [(M+1/M)×100] in labeled minus unlabeled cultures. After 48 h incubation, significant ¹³C enrichment was observed in seven CLA isomers, indicating their formation from linoleic acid. All enriched CLA isomers had double bonds in either the 9,11 or 10,12 position except for trans-9 cis-11 CLA. The cis-9 trans-11 CLA exhibited the highest enrichment (30.65%), followed by enrichments from 21.06 to 23.08% for trans-10 cis-12, cis-10 trans-12, trans-9 trans-11, and trans-10 trans-12 CLA. The remaining two CLA (cis-9 cis-11 and cis-10 cis-12 CLA) exhibited enrichments of 18.38 and 19.29%, respectively. The results of this study verified the formation of cis-9 trans-11 and trans-10 cis-12 CLA isomers from linoleic acid biohydrogenation. An additional five CLA isomers also contained carbons originating from linoleic acid, indicating that pathways of linoleic acid biohydrogenation are more complex than previously described.     

Arrestants to Oryzaephilus surinamensis L. from Wheat Flour Infested by the Same Weevil

From a hexane extract of wheat flour infested by the sawtoothed grain beetle [Oryzaephilus surinamensis (L.); Coleoptera; Silvanidae], two compounds having arrestive activity were isolated and identified as 13-oxo-cis-9-octadecenoic acid and 15-oxo-cis-11-icosenoic acid.     

Directed Evolution of Toluene Dioxygenase from Pseudomonas putida for Improved Selectivity Toward cis-Indandiol during Indene Bioconversion

Toluene dioxygenase (TDO) from Pseudomonas putida F1 converts indene to a mixture of cis-indandiol (racemic), 1-indenol, and 1-indanone. The desired product, cis-(1S, 2R)-indandiol, is a potential key intermediate in the chemical synthesis of indinavir sulfate (Crixivan), Merck's HIV-1 protease inhibitor for the treatment of AIDS. To reduce the undesirable byproducts 1-indenol and 1-indanone formed during indene bioconversion, the recombinant TDO expressed in Escherichia coli was evolved by directed evolution using the error-prone polymerase chain reaction (epPCR) method. High-throughput fluorometric and spectrophotometric assays were developed for rapid screening of the mutant libraries in a 96-well format. Mutants with reduced 1-indenol by-product formation were identified, and the individual indene bioconversion product profiles of the selected mutants were confirmed by HPLC. Changes in the amino acid sequence of the mutant enzymes were identified by analyzing the nucleotide sequence of the genes. A mutant with the most desirable product profile from each library, defined as the most reduced 1-indenol concentration and with the highest cis-(1S, 2R)-indandiol enantiomeric excess, was used to perform each subsequent round of mutagenesis. After three rounds of mutagenesis and screening, mutant 1C4-3G was identified to have a threefold reduction in 1-indenol formation over the wild type (20% vs 60% of total products) and a 40% increase of product (cis-indandiol) yield.