Studies on Cow’s Urine

An oil obtained from cow’s urine was examined by means of gas chromatography. Ethylbenzene, phenol, m-cresol, p-cresol, and p-ethylphenol were identified as the major components of the oil, while there were at least four components still remaining unknown.

A hypothesis concerning the degradation of equol,¹⁾ 7-hydroxy-3-(4’-hydroxy) chroman, to p-cresol and p-ethylphenol in the urine was proposed.     

Studies on α-Glucosidase in Rice

Two kinds of αglucosidase which were homogeneous in disc electrophoretic and ultra-centrifugal analysis were isolated from rice seeds by means of ammonium sulfate fractionation and CM-cellulose, Sephadex G–100 and DEAE-cellulose column chromatography and designated as α-glucosidase I and α-glucosidase II.

Both α-glucosidases hydrolyzed maltose and soluble starch to glucose and showed same optimal pH (4.0) on the both substrates. In addition, both enzymes acted on various α-linked gluco-oligosaccharides and soluble starch but little or not on α-linked hetero-glucosides and α-l,6-glucan (dextran).

Activity of the enzymes on maltose and soluble starch was inhibited by Tris and erythritol. α-Glucosidase II was more sensitive to the inhibitors than α-glucosidase I.

Km value for maltose was 1.1 mM for α-glucosidase I and 2.0 mM for α-glucosidase II.     

Studies on the ɛ-Lysine Acylase

In order to study the enzymatic properties of the ?-lysine acylase in Achromobacter pestifer EA, experiments were carried out with the pure enzyme preparation. As a result of the investigation, it was found that this enzyme readily hydrolyzes ?-N-acyllysine and shows no α-amino acylase activity, and that the enzyme is not specifically activated by metal ions unlike the other acylases.     

Comparative Biochemical Studies of α-Glucosidases

The properties of brewer’s yeast α-glucosidase have been investigated. The enzyme was capable of hydrolyzing various α-glucosides and was active especially on aryl-α-glucosides in comparison with other α-glucosides and sugars. The rate of hydrolysis decreased in following order: phenyl-α-glucosides, sucrose, matlose and isomaltose.

The range of opt. temp, was 40~45°C and opt. pH, 6.5~7.0.

Cu⁺⁺ and Hg⁺⁺ inhibited strongly the enzyme activity and Zn⁺⁺, moderately. The enzyme was suggested to be a sulfhydryl enzyme from the inhibition experiments by SH-reagents and the effects of glutathione on the activity.

The enzyme synthesized some oligosaccharides from maltose. As the transglucosidation products, nigerose, isomaltose, kojibiose and maltotriose were detected by paperchromatography.

Pure nigerose was separated by splitting maltose with amyloglucosidase from the mixture of maltose and nigerose and by use of successive carbon column chromatography.     

Studies on methanol — oxidizing yeast

Oxidation of methanol, formaldehyde and formic acid was studied in cells and cell-free extract of the yeast Candida boidinii No. 11Bh. Methanol oxidase, an enzyme oxidizing methanol to formaldehyde, was formed inducibly after the addition of methanol to yeast cells. The oxidation of methanol by cell-free extract was dependent on the presence of oxygen and independent of any addition of nicotine-amide nucleotides. Temperature optimum for the oxidation of methanol to formaldehyde was 35 degrees C, pH optimum was 8.5. The Km for methanol was 0.8mM. The cell-free extract exhibited a broad substrate specificity towards primary alcohols (C1--C6). The activity of methanol oxidase was not inhibited by 1mM KCN, EDTA or monoiodoacetic acid. The strongest inhibitory action was exerted by p-chloromercuribenzoate. Both the cells and the cell-free extract contained catalase which participated in the oxidation of methanol to formaldehyde; the enzyme was constitutively formed by the yeast. The pH optimum for the degradation of H2O2 was in the same range as the optimum for methanol oxidation, viz. at 8.5. Catalase was more resistant to high pH than methanol oxidase. The cell-free extract contained also GSH-dependent NAD-formaldehyde dehydrogenase with Km = 0.29mM and NAD-formate dehydrogenase with Km = 55mM.     

Studies on the ɛ-Lysine Acylase

Since Achromobacter pestifer EA isolated from soils shows markedly high ?-Iysine acylase activity compared with those of the other microorganisms ever tested, cultural conditions for the production of this enzyme were investigated.

As a result, it was confirmed that simple medium containing 1% peptone, 5% glucose and some inorganic salts is most suitable for the enzyme production and that much more ?-Iysine acylase is produced by shaken culture or submerged culture in jar fermentor than by stationary culture. α-Amino acylase activity in this organism was also studied.     

Studies on the ɛ-Lysine Acylase

?-Lysine acylase of Achromobacter pestifer EA was purified by fractionations with ammonium sulfate and acetone, and by vertical zone electrophoresis. As a result, this bacterial ?-lysine acylase was obtained as an electrophoretically homogeneous protein, specific activity of which is the highest among ?-lysine acylases ever reported.     

Poor Diet in Shift Workers: A New Occupational Health Hazard?

The PLoS Medicine Editors discuss the link between shift work, diet, and type 2 diabetes, and argue that unhealthy eating should be considered a new form of occupational hazard.     

Chemical Studies on Amino—Carbonyl Reaction

When N-n-butyl-D-xylosylamine was heated with acetic acid in methanol at 55~70°G, it decomposed to N-n-butyIpyrrole-2-aldehyde,** through 3-deoxy-d-pentosulose as an intermediate. d-Xylose and methylamine in neutralized aqueous solution at 65~100°C also formed N-methylpyrrole-2-aldehyde. N-n-Butyl-l-rhamnosylamine, in a mixture of methanol and acetic acid, formed the corresponding pyrrolealdehyde, l-n-butyl-5-methylpyrrole-2- aldehyde, at the almost same rate as did N-xyloside. On the contrary, N-n-butyl-d-glucosylamine, under the same condition, did not form any detectable amount of the corresponding pyrrolealdehyde, but formed complicated products. A formation mechanism of the pyrrolealdehydes from 3-deoxyosulose and amine was proposed.     

Studies on 5′-Phosphodiesterases in Microorganisms

5′-Phosphodiesterase, which degrades RNA into nucleoside-5′-monophosphates but does not attack DNA, is present not only in mycelium but also in culture filtrate of Penicillium citrinum Thorn 1131. For the formation of this enzyme pH of the culture medium must be kept below 7.0 during culture, as this enzyme is inactivated rapidly in alkaline solution. The pH optimum of this enzyme is in the region of pH 5. Cysteine, Mg⁺⁺, sodium fluoride, and inorganic ortho- or pyrophosphate are without appreciable effect on this enzyme. Nucleoside-5′-monophosphates, which have been regarded as new chemical seasonings, can be produced economically in a large scale by using the microbial 5′-phosphodiesterase.     

Studies on the Fluorescence of Saké

By spectrofluorophotometric investigation on various kinds of Saké it was found that they have at least two kinds of fluorescent colors, the one is blue, the other yellowish green. The former is always more dominant than the latter, but is unstable although the intensities of both color decrease remarkably by treatment of active charcoal. Ferulic acid and harman as the blue fluorescent components are isolated, the former from Saké in young, the latter from Saké kept for a long time under direct sun light.     

Biochemical Studies on “Bakanae” Fungus

The production of gibberellin A₇ by Gibberella fujikuroi was studied by using newly devised assay method. Gibberellin A₇ increased at preferable temperature range between 32°C and 34°C at the controlled pH(6.0~7.5). The improved isolation process by using column chromatography composed of granular charcoal was found to be extremely convenient, because of its quick elution with satisfactory separation from gibberellic acid which is always accompanied by gibberellin A₇ in culture medium.     

Studies on the Flavors in Saké

A very small amount of vanillin was found in Saké, but the mechanism of its formation during Saké brewing has not yet been elucidated. Therefore, shaking culture of a Saké yeast (Kyokai No. 7 strain) was carried out in the Hayduck’s solution containing ferulic acid which was considered to be a precursor of vanillin. By the analysis of the fermentation products, formation of p-hydroxybenzoic acid and vanillic acid was elucidated. On the other hand, in the similar experiment using vanillin in place of ferulic acid, p-hydroxybenzoic acid, p-hydroxybenzaldehyde and vanillic acid were identified.

On these results, it was suggested that vanillin might be formed as an intermediate of the degradation reaction of ferulic acid, and also, the demethoxylation of vanillin might be occurred in the fermentation of yeast.     

Studies on κ-Casein of Bovine Milk

κ-Caseins were prepared by the calciurn-ethanol method, the Sephadex method and the urea-sulfuric acid method. Some important properties of κ-caseins were investigated using isoelectric focusing, starch gel electrophoresis, ultracentrifugation, chemical analysis, stabilization test of α_s-casein, and rennin treatment. Isoelectric focusing established that κ-casein had its isoelectric point near pH 6.0 in 6 m urea, usually accompanied by a second peak around pH 5.6. Ultracentrifugation, however, showed a single peak having a s_20,w value of 2.6 ~ 3.8 in the presence of 6 m urea and of 14.4 in the absence of such dispersing reagents. Normal contents of hexose, sialic acid, phosphorus, and nitrogen were about 1.5, 0.8, 0.2, and 14%, respectively. Relative patterns of amino acid composition were similar in all of the κ-caseins. In addition, amino acid composition in intact κ-casein and in the further purified κ-casein which formed the second peak in DEAE cellulose chromatography were almost identical, indicating that the κ-casein of the first peak is not an impurity but is one of the components which formed the original κ-casein complexes. The ability of κ-caseins to stabilize α_s-casein in the presence of calcium increased when purified by DEAE cellulose chromatography.     

Studies on α-Alkyl-α-amino Acids

Effects of cytokinins were studied on rotenone-sensitive NADH dehydrogenase in mitochondria from fresh potato tubers (Solarium tuberosum), in consideration of the operation of external and rotenone-insensitive internal NADH dehydrogenases that has not been fully accounted for in previous studies. In submitochondrial particles (smp), zeatin was only weakly active, and zeatin riboside (ZR) was inactive. Inhibition rates at 400 μM of isopentenyladenine (iP) and isopentenyladenosine (iPA) were 45% and 30%, respectively, and that of BA (BA) was 64%. In intact mitochondria, the inhibition by iP and BA significantly increased, I₅₀ being 50 and 250 μM, respectively, but that by zeatin and iPA decreased. A structure–activity study showed that hydrophobic and steric factors are important for the activity. Cytokinins inhibited the electron flow via natural quinone more strongly than that via synthetic quinone. These results suggest that among the cytokinins the species that can regulate the electron transport is iP rather than its riboside or zeatin.     

Studies on γ Globulin of Rice Embryo

The molecular weight of γ₃ globulin was determined to be 120,000 daltons by means of both sedimentation equilibrium and gel filtration methods. The protein was composed of 3 identical major and 1 minor subunits, and the molecular weights of them were found to be 35,000 and 13,000 daltons, respectively, by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The major subunit has an arginyl residue as the amino terminal amino acid. The amino acid and carbohydrate composition of γ₃ globulin was determined as follows: Lys₃₇His₃₇Arg₉₂Asp₆₀Glu₁₃₉Gly₁₂₀Ala₈₃Val₇₆Leu₇₀Ile₃₁Pro₅₄Ser₇₇Thr₃₃Cys₁₁Met₉Phe₅₁Tyr₂₆Trp₈ (Amide NH₃)₆₉Hexose₁₅Pentose₄Hexosamine₄. The structure of γ₃ globulin was discussed with comparing that of γ₁ globulin.     

Kinetic Studies on α-Aminoisobutyrate Decomposing Enzyme

An enzyme which catalyzes a decomposition of α-aminoisobutyrate (AIB) was purified and its kinetic properties were investigated. Michaelis constants for AIB decomposing reaction are able to be calculated by Ping Pong initial velocity equation. This enzyme catalyzes also l-alanine: α-ketobutyrate transamination as well as AIB decomposing reaction. Approximately equal values of Michaelis constants were obtained for α-ketobutyrate and pyridoxal 5′-phosphate (PLP), which are common substrates of both reactions.

In higher concentration of the enzyme, transamination between PLP and AIB or l-alanine was detected, whereas the reaction between pyridoxamine 5′-phosphate and pyruvate was not observed. These results are probably ascribed to a difference in affinity of two coenzymes for the enzyme.     

Chemical Studies on Amino––Carbonyl Reaction

The 3-deoxy-n-pentosone (I) was isolated from the browning degradation mixture of N-n-xy1osy1-n-butylamine by the action of acetic acid at 55°C. The 3-deoxy-d-erythrohexosone (IIa) and the 3-deoxy-n-threohexosone (IIb) were also prepared by degradation of the corresponding N-glycosyl-n-butylamine. The 3-deoxy-d-pentosone was characterized as the 2,4-dinitrophenylosazone and its diacetate, and the p-nitrophenylosazone. The two 3-deoxy-d-hexosones were also characterized as the analogous derivatives. The three 3-deoxyosones gave positive color reactions with 2-thiobarbituric acid.

As one of the intermediates in 3-deoxyosone formation from N-glycoside, 1,2-eno1 form of 1-deoxy-1-n-butylamino-2-ketose (IV) was proposed.