Sake cake (sake-kasu) ingestion increases branched-chain amino acids in the plasma,muscles, and brains of senescence-accelerated mice prone 8

ABSTRACT

To examine metabolic effects of sake cake ingestion, plasma and tissues were analyzed in senescence-accelerated mice prone 8 (SAMP8) fed a sake cake diet. As a result, branched-chain amino acids (BCAA) were found to be significantly higher in the plasma, gastrocnemius muscles and brains of the sake cake group than in the control group. Mice in the sake cake group showed stronger grip strength than the control group. High levels of circulating BCAA have been reported to be associated with pathological states, such as metabolic diseases, but the parameters of glucose and lipid metabolism were not affected between the two groups. Otherwise, pyridoxal was significantly higher and nicotinamide as well as 1-methylnicotinamide showed a tendency to be higher in the plasma of the sake cake group than in the control group. These findings indicate that intake of sake cake increases the levels of BCAA, vitamin B₆, and vitamin B₃.

Abbreviation: CE-TOFMS: capillary electrophoresis time-of-flight mass spectrometry     

Synthesis of a novel fluorescent probe based on 7‐nitrobenzo‐2‐oxa‐1,3‐diazole skeleton for the rapid determination of vitamin B12 in pharmaceuticals

A new fluorescent probe, 4‐N,N‐di(2‐hydroxyethyl)imino‐7‐nitrobenzo‐2‐oxa‐1,3‐diazole (HINBD) was synthesized in a single step with reasonably good yield. The water‐soluble HINBD emits strongly in the visible region (λ_ex = 479 nm, λ_em = 545 nm) and is stable over a wide range of pH values. It was found that vitamin B₁₂ (VB₁₂) had the ability to quench the fluorescence of HINBD, and the quenched fluorescence intensity was proportional to the concentration of VB₁₂. A method for VB₁₂ determination based on the quenching fluorescence of HINBD was thus established. Interference effects of various substances, including sugars, vitamins, amino acids, inorganic cations and some organic substances have been studied. Under optimal conditions, the linear range is 0.0–2.4 × 10^–5 mol/L. The determination limit is 8.3 × 10^–8 mol/L. The method was applied to measure VB₁₂ in pharmaceutical preparations with satisfactory results. Copyright © 2013 John Wiley & Sons, Ltd.     

Enhancement of daptomycin production in <Emphasis Type="Italic">Streptomyces roseosporus</Emphasis> LC-51 by manipulation of cofactors concentration in the fermentation culture

The effects of eight cofactors of enzymes on daptomycin production were investigated in this work, which included nicotinic acid (VPP), riboflavin (VB₂), heme, thiamine (VB₁), biotin (VH), cyanocobalamin (VB₁₂), tetrahydrofolic acid (THF) and pyridoxal 5-phosphate (VB₆). The dry cell weight (DCW), consumption of glucose, and daptomycin production were obviously improved when proper amount of exogenous cofactors were supplemented in the medium. The effects of heme, THF, VB₁₂ and VB₆ on daptomycin production were especially notable. The daptomycin yield enhanced 363, 104, 53 and 46%, respectively, when optimized amount of these four cofactors were supplemented in the broth. Moreover, the daptomycin yield further increased to 632 mg/l, which was over 4.5-fold higher than that of the control (without cofactors), at 132 h in a 7.5-l fermenter, by supplementation all of the eight cofactors at optimized concentrations (VPP 4 mg/l, VB₂ 0.5 mg/l, heme 9 mg/l, VB₁ 0.4 mg/l, VH 0.1 mg/l, VB₁₂ 0.04 mg/l, THF 6 mg/l and VB₆ 0.4 mg/l). Further, the effects of cofactors on the corresponding key enzymes and important intracellular metabolites were studied in order to elucidate the mechanism of enhancement of daptomycin production by manipulation of cofactors concentration in the fermentation culture. It is suggested that this strategy for increasing the daptomycin production in Streptomyces roseosporus LC-51 by manipulation of cofactors concentration in the fermentation culture may provide an alternative approach to enhance the production of metabolites in other Streptomyces.     

Nutritional characterization of sake cake (sake-kasu) after heat-drying and freeze-drying

ABSTRACT

Sake cake contains rice-derived components, as well as cell components and metabolites of Aspergillus oryzae and Saccharomyces cerevisiae. In this study, the effect of food processing on sake cake (sake-kasu) ingredients was investigated. Sake cake, obtained through brewing liquefied rice, was heat-dried (HD) or freeze-dried (FD) and analyzed. There were no differences in the amounts of proteins, lipids, carbohydrates, vitamin B₆, choline, betaine, nicotinic acid, β-glucan and resistant proteins in HD and FD. There was also no difference in the amount of hydrolyzed amino acids in HD and FD, but many free amino acids were observed in HD. S-adenosyl methionine (SAM) was found to be abundant in FD. Meanwhile, nucleic acid-related components were found to be increased in HD, which seems to be due to the degradation of microbial metabolites. When considering the health benefits of sake cake, it is necessary to pay attention to the effects of processing method.

Abbreviations

CE-TOFMS: capillary electrophoresis time-of-flight mass spectrometry     

Quantitative Evaluation of Sunstruck Flavor of Beer

Judgement of sunstruck flavor of beer has been relying on the sensory evaluation. However, this sensory test is inaccurate, as well known. Utilizing the experimental result that sunstruck flavor is caught completely with silver nitrate, the authors established a potentiometric method for the determination of sunstruck flavor substance of beer by expressing its intensity in the amount of silver ions combined with it.     

Artificial consortium that produces riboflavin regulates distribution of acetoin and 2,3‐butanediol by Paenibacillus polymyxa CJX518

The introduction of an NADH/NAD⁺ regeneration system can regulate the distribution between acetoin and 2,3‐butanediol. NADH regeneration can also enhance butanol production in coculture fermentation. In this work, a novel artificial consortium of Paenibacillus polymyxa CJX518 and recombinant Escherichia coli LS02T that produces riboflavin (VB₂) was used to regulate the NADH/NAD⁺ ratio and, consequently, the distribution of acetoin and 2,3‐butanediol by P. polymyxa. Compared with a pure culture of P. polymyxa, the level of acetoin was increased 76.7% in the P. polymyxa and recombinant E. coli coculture. Meanwhile, the maximum production and yield of acetoin in an artificial consortium with fed‐batch fermentation were 57.2 g/L and 0.4 g/g glucose, respectively. Additionally, the VB₂ production of recombinant E. coli could maintain a relatively low NADH/NAD⁺ ratio by changing NADH dehydrogenase activity. It was also found that 2,3‐butanediol dehydrogenase activity was enhanced and improved acetoin production by the addition of exogenous VB₂ or by being in the artificial consortium that produces VB₂. These results illustrate that the coculture of P. polymyxa and recombinant E. coli has enormous potential to improve acetoin production. It was also a novel strategy to regulate the NADH/NAD⁺ ratio to improve the acetoin production of P. polymyxa.     

茶树CsPLK基因的鉴定与表达分析

茶树中富含茶氨酸、儿茶素和咖啡碱等重要功能成分,具有较高的价值功效,茶树在生命周期中经常遭受逆境胁迫,维生素B6(VB6)在植物体内参与逆境应答,吡哆醛激酶(pyridoxal kinase,PLK)是VB6补救途径中的关键酶。为进一步了解PLK在茶树生物合成中的功能和作用机理,该研究基于茶树基因组数据库,以龙井43为材料,采用逆转录PCR(RT-PCR)的方法从茶树中克隆出CsPLK的基因。结果表明:该基因序列长为1 179 bp,编码393个氨基酸; CsPLK蛋白和已知物种中PLK蛋白具有较高的同源性,都是核糖激酶超家族成员;通过构建pET-CsPLK载体进行原核表达,并鉴定出重组蛋白有很强的催化活性;组织表达特异性分析表明,叶中的表达量比茎、根的高,在根中最低;荧光定量PCR表示,低温诱导CsPLK上调表达,干旱诱导CsPLK下调表达,发现该基因在茶树中有明显的逆境应答,推测CsPLK在茶树的生长发育、逆境胁迫发挥重要作用。     

Syntheses of Unsaturated Lactones

Homologous unsaturated δ-lactones were prepared and the nature of their flavors was investigated. Among those, lactones of 5-hydroxy-2-decenoic acid and 5-hydroxy-8-methyl-2-nonenoic acid were shown to have a flavor the most similar to a butter or butter cake flavor.     

Fabrication of VB2/Air Cells for Electrochemical Testing

A technique to investigate the properties and performance of new multi-electron metal/air battery systems is proposed and presented. A method for synthesizing nanoscopic VB₂ is presented as well as step-by-step procedure for applying a zirconium oxide coating to the VB₂ particles for stabilization upon discharge. The process for disassembling existing zinc/air cells is shown, in addition construction of the new working electrode to replace the conventional zinc/air cell anode with a the nanoscopic VB₂ anode. Finally, discharge of the completed VB₂/air battery is reported. We show that using the zinc/air cell as a test bed is useful to provide a consistent configuration to study the performance of the high-energy high capacity nanoscopic VB₂ anode.     

Silicon nanoparticles synthesized using a microwave method and used as a label‐free fluorescent probe for detection of VB12

A simple and rapid detection strategy for vitamin B₁₂ (VB₁₂) was established based on label‐free silicon quantum dots (SiQDs); the detection mechanism was additionally investigated. SiQDs were synthesized using a one‐step microwave method, and their fluorescence was stronger than that synthesized using the hydrothermal method. SiQDs fluorescence was quenched using VB₁₂ due to the inner filter effect (IFE), which was demonstrated using ultraviolet (UV) absorption spectra, fluorescence lifetime, transmission electron microscopy and zeta potential analysis. Subsequently, quercetin (Que) and doxorubicin (Dox) with absorption peaks that overlapped the excitation or emission peaks of SiQDs respectively were used as control groups to investigate the quenching mechanism. Results showed that quenching efficiency was related to the level of overlap between the adsorption peak of the quencher and the excitation or emission peaks of SiQDs. A greater level of overlap caused a higher quenching efficiency. Therefore, the sensitive quenching of VB₁₂ for SiQDs was due to the synergistic effect of the synchronous overlap between the absorption peak of VB₁₂ with the excitation and emission peaks of SiQDs. Fluorescence quenching efficiency increased linearly in the 0.5 to 16.0 μmol·L^?1 VB₁₂ concentration range, and the detection limit was 158 nmol·L^?1. In addition, SiQDs were applied to determine VB₁₂ in tablets and human urine samples with satisfactory recoveries ranging from 97.7 to 101.1%.     

Purification of an alcohol dehydrogenase involved in the conversion of methional to methionol in <Emphasis Type="Italic">Oenococcus oeni</Emphasis> IOEB 8406

Oenococcus oeni, the major lactic acid bacteria involved in malolactic fermentation (MLF) in wine, is able to produce volatile sulfur compounds from methionine. Methional reduction is the last enzymatic step of methionol synthesis in methionine catabolism. Alcohol dehydrogenase (ADH) activity was found to be present in the soluble fraction of O. oeni IOEB 8406. An NAD(P)H-dependent ADH involved in the reduction of methional was then purified to homogeneity. Sequencing of the purified enzyme and amino acid sequence comparison with the database revealed the presence of a conserved sequence motif specific to the medium-chain zinc-containing NAD(P)H-dependent ADHs. Despite the great importance of ADH activities in wine flavor modification, this is the first report of the purification of an ADH isolated from O. oeni. The purified ADH does not seem to be involved in the modification of buttery and lactic notes or to be involved in the specific formation of volatile alcohols during MLF. The enzyme was not strictly specific of methional reduction and the highest reducing activity was obtained with acetaldehyde as substrate. The function of the purified ADH remains unclear, although the role of the sulfur atom in methional molecules in the interaction between enzyme and substrate was evidenced.     

Interconversions of different forms of vitamin B6 in tobacco plants

There are six different vitamin B₆ (VB₆) forms, pyridoxal (PL), pyridoxamine (PM), pyridoxine (PN), pyridoxal 5′-phosphate (PLP), pyridoxamine 5′-phosphate (PMP), and pyridoxine 5′-phosphate (PNP), of which PLP is the active form. Although plants are a major source of VB₆ in the human diet, and VB₆ plays an important role in plants, the mechanisms underlying the interconversions of different VB₆ forms are not well understood. In this study, in vitro tobacco plants were grown on Murashige and Skoog (MS) basal media supplemented with 100 mg/L of PM, PL or PN and the abundance of the different B₆ vitamers in leaf tissue was quantified by high performance liquid chromatography (HPLC). The total amount of VB₆ was about 3.9 μg/g fresh weight of which PL, PM, PN, PLP and PMP accounted for 23%, 14%, 37%, 20% and 6%, respectively. Tobacco plants contained a trace amount of PNP. Supplementation of the culture medium with any of the non-phosphorylated vitamers resulted in an increase in total VB₆ by about 10-fold, but had very little impact on the concentrations of the endogenous phosphorylated vitamers. Administration of either PM or PN increased their endogenous levels more than the levels of any other endogenous B₆ vitamers. PL supplementation increased the levels of plant PN and PM significantly, but not that of PL, suggesting that efficient conversion pathways from PL to PN and PM are present in tobacco. Additionally, maintenance of a stable level of PLP in the plant is not well-correlated to changes in levels of non-phosphorylated forms.     

The T-cell receptor β chain-encoding gene repertoire of a New World primate species,the cotton-top tamarin

 The New World primate, the cotton-top tamarin (Saguinus oedipus), expresses major histocompatibility complex (MHC) class I molecules with limited diversity. The uniqueness of the cotton-top tamarin MHC class I loci may contribute to this species’ unusual susceptibility to viral infections and high incidence of ulcerative colitis. As a prelude to examining the effect of this limited MHC class I diversity on the tamarin CD8⁺ T-cell receptor (TCR) repertoire, we identified expressed tamarin TCR β chain (TCRB) cDNAs by anchored and inverse polymerase chain reaction. Sequence alignments and phylogenetic comparisons with human and rhesus macaque sequences identified homologues of 21 human variable (V) gene families. Only single variable region genes were identified in each of these tamarin VB families, with the exception of the VB 5, 9, and 13 families which were comprised of two or three distinct members. The multiple genes within these three VB families do not appear to have separate human homologues, but rather aligned equally well to a single human gene from their respective VB families. These genes appear to have arisen, therefore, by duplication of certain VB genes in the tamarin ancestors following their divergence from the lineage leading to Old World primates and hominoids. Homologues of 12 of the 13 human joining (J) region genes were also identified in the tamarin. Comparison of the proportion of nonsynonymous (p_N) and synonymous (p_S) substitutions occurring per site within tamarin variable region genes demonstrated a reduction in p_N in the framework regions compared with p_N in the presumed MHC contact regions (CDR1 and CDR2). Taken together, these findings illustrate that the TCR β chain-encoding genes of the cotton-top tamarin are similar in structure and degree of complexity compared with their Old World primate and human counterparts. Received: 19 July 1996 / Revised: 12 August 1996     

Characteristics of Koji prepared from the transformant of Aspergillus oryzae with the glucoamylase gene of Aspergillus shirousamii,and its utilization for sake-brewing

Test sake fermentation was carried out using an Aspergillus oryzae transformant (TF2–5) which had the glucoamylase gene from Aspergillus shirousamii RIB2504. The fermentation progressed rapidly due to high glucoamylase activity, and the steamed rice rapidly dissolved in the moromi-mash. Consequently, the total alcohol yield increased. In addition, the obtained sake had a moderate sweetness and a rich fruity flavor.     

Generation of hydroxyl radical and its involvement in lignin degradation by Phanerochaete chrysosporium

Cultures of $\text{Phanerochaete chrysosporium}$ produced ethylene from methional and 2-keto-4-thiomethyl butyric acid (KTBA) only under conditions when the organism was competent to degrade [¹⁴C]-lignin to ¹⁴CO₂. The ability of several mutant strains to produce ethylene reflected their ability to degrade lignin. Hydroxyl radical scavengers including thiourea, salicylate, mannitol, 4-0-methylisoeugenol, as well as catalase, inhibited fungal lignin degradation, fungal ethylene production from methional and KTBA, as well as ethylene generation from KTBA via Fenton's reagent and γ-irradiation. In addition, methional inhibited fungal lignin degradation and lignin inhibited ethylene generation from methional. All of these results indicate that hydroxyl radical plays an important role in lignin degradation by $\text{P. chrysosporium}$.     

Preparation of reminiscent aroma mixture of Japanese soy sauce

To prepare an aroma mixture of Japanese soy sauce by fewest components, the aroma concentrate of good sensory attributes was prepared by polyethylene membrane extraction, which could extract only the volatiles with diethyl ether. GC-MS-Olfactometry was done with the aroma concentrate, and 28 odor-active compounds were detected. Application of aroma extract dilution analysis to the separated fraction revealed high flavor dilution factors with respect to acetic acid, 4-hydroxy-2(or5)-ethyl-5(or2)-methyl-3(2H)-furanone (HEMF), 3-methyl-1-butanol (isoamyl alcohol), and 3-(methylsulfanyl)propanal (methional). A model aroma mixture containing above four odorants showed a good similarity with the aroma of the soy sauce itself. Consequently, the reminiscent aroma mixture of soy sauce was prepared in water. The ratio of acetic acid, HEMF, isoamyl alcohol, and methional was 2500:300:100:1.     

High Boiling Compounds of Neutral Essential Oil from Tea

Glucoamylase, acid protease, and acid carboxypeptidase in namazake were inactivated with microbubble super critical carbon dioxide (SC CO₂) at 25 MPa, 35°C for 30 min. After the treatment, their activities decreased from 330, 20.1, and 115 U/ml sake to 51.8, 1.8, and 0 U/ml sake, respectively. During the storage at 20°C for 60 days, no increase in amino acid value was observed. On the other hand, glucose concentration in the sake treated with SC CO₂ increased as well as namazake. The formation of lactic acid, acetic acid, and ethanol were depressed, and acidity was constant during storage. On the contrary, the decrease of pyruvic and malic acid after 20 days of storage could be depressed. Analysis of volatile compounds suggests that the treatment with SC CO₂ did not cause the formation of volatile compounds in contrast to heat-treatment. As a result of sensory evaluation, the sake treated with SC CO₂ at 20 MPa, 35°C for 30 min was given sensory scores near to those of namazake.     

Serial Selection for Resistance to a Wild-Type and to a Genetically Modified Nucleopolyhedrovirus in Trichoplusia ni

In previous work, cabbage loopers (Trichoplusia ni) evolved 22-fold resistance to the single nucleocapsid nucleopolyhedrovirus of T. ni (TnSNPV) after 26 generations of selection with the virus. The goal of the present study was to determine if T. ni could evolve resistance to the recombinant Autographa californica multiple nucleocapsid nucleopolyhedrovirus (AcMNPV-AaIT) that expresses an insect specific neurotoxin and to determine if it was influenced by prior development of resistance to TnSNPV. To answer these questions, the T. ni line that had been exposed to TnSNPV was divided into two sublines at generation 27. One of them was serially selected for resistance to AcMNPV-AaIT (subline TnSNPV/AcMNPV-AaIT), while the other one was mock infected with distilled water (subline TnSNPV/H₂O). The same was done with the line that was used as a control from generations 1 to 26 (subline H₂O/AcMNPV-AaIT and subline H₂O/H₂O). After 17 generations of selection with AcMNPV-AaIT, T. ni that had not been previously exposed to TnSNPV evolved only twofold resistance to AcMNPV-AaIT. However, those that had been selected with TnSNPV evolved fourfold resistance to AcMNPV-AaIT. Exposure to AcMNPV-AaIT conferred cross-resistance to TnSNPV in only one subline, subline H₂O/AcMNPV-AaIT. Resistance to AcMNPV-AaIT did not affect the developmental time, pupal weight, egg production, or percentage of egg hatch of T. ni.     

Prediction of membrane fouling in MBR systems using empirically estimated specific cake resistance

The focus of this study was to empirically estimate the specific cake resistance (SCR) by the variation in shear intensity (G) in four laboratory-scale MBRs. The control reactor (MBR₀) was operated with aeration only while other MBRs (MBR₁₅₀, MBR₃₀₀ and MBR₄₅₀) were operated with aeration and mechanical mixing intensities of 150, 300 and 450 rpm, respectively. It was found that the SCR was strongly correlated (R² = 0.99) with the fouling rates in the MBRs. Moreover, the contribution of cake resistance (R_c) to the total hydraulic resistance (R_t) was predominant compared to the irreversible fouling resistance (R_f). On this basis, the cake filtration model was selected as a predictive tool for membrane fouling. This model was modified by replacing the SCR with its empirical shear intensity relationship. The modified model can predict the fouling rate for a given shear intensity (G) within 80 and 250 s⁻¹ in a MBR system.     

The effect of addition of olive oil and "Aceto balsamico di Modena" wine vinegar in conjunction with active atmosphere packaging on the microbial and sensory quality of "Lollo Verde" lettuce and rocket salad

Fresh rocket “Eruca Sativa” and lettuce “Lollo Verde” leaves were stored with the addition of olive oil and wine vinegar “Aceto balsamico di Modena” under modified atmosphere packaging (MAP) (5% O₂/10% CO₂/85% N₂ for MAP A and 2% O₂/5% CO₂/93% N₂ for MAP B). The microbial (mesophilic, psychrotrophic bacteria and Enterobacteriacae), physical (color and firmness) and sensory parameters of samples were studied in relation to storage time (up to 10 days at 5 ± 1 °C). The effect of wine vinegar and the application of both MAP treatments reduced the growth of all bacteria populations (p < 0.05). Samples with olive oil stored under MAP A gave the best score for overall impression (3 and 2.1 for MAP A and B respectively at the 9th day of storage) while the addition of vinegar limited sensory shelf-life to 3 days (p < 0.05). Firmness was negatively affected by wine vinegar while samples with olive oil stored under MAP A maintained firmness close to normal. Color attributes were maintained better under both MAP treatments (p < 0.05).