Application of Nitrate Reductase for the Determination of Nitrate in Meat and Fishery Products

A rapid and specific method is described for the determination of nitrate in meat and fishery products.

Nitrate separated from foods by extraction with 1/50Ν sodium hydroxide and ultrafiltration was readily reduced to nitrite by the use of respiratory nitrate reductase (NR) from Escherichia coli K-12. The nitrite so obtained can be determined by the specific diazotation-coupling reaction method.

The use of an enzymatic reaction resulted in quantitative reduction of nitrate, and the method was relatively free of interferences. Recoveries of 10 and 100 ppm of nitrate from 5 samples of meat and fishery products ranged from 92.8 to 97.8% for 10 ppm and 97.8 to 99.4% for 100 ppm with a detection limit of 0.5 ppm.     

Enzymatic Synthesis of s-Substituted l-Cysteines with Tryptophan Synthase of Escherichia coli

The α₂β₂ complex of tryptophan synthase from Escherichia coli catalyzes β-replacement reactions of l-serine and its derivatives (e.g., β-chloro-l-alanine and O-methyl-Dl-serine) with various alkanethiols. The products from thiobenzyl alcohol and ethanethiol were isolated to demonstrate the enzymatic synthesis of the corresponding S-substituted l-cysteines. Reactivities of various S-substituent donors were examined, and thiols such as thiobenzyl alcohol, 1-propanethiol and 1-butanethiol were found to be much more efficient substituent donors than the physiological substrate, indole. In addition, tryptophan synthase catalyzes β-replacement reactions of l-threonine with thiols to form the corresponding S-substituted β-methylcysteines, which are also produced by β-addition reactions of l-vinylglycine with thiols. These enzymatic reactions facilitate the synthesis of various sulfur-containing amino acids.     

Studies of the Sunlight Flavor of Beer

The recent findings^1~3) that prenylmercaptan (3-methyl-2-butene-1-thiol) is the major component of the sunlight flavor of beer has led us to investigate the pathway of its evolution. S-Prenyl-l-cysteine, S-(3-methyl-2-butenyl)-l-cysteine, was synthesized according to the general outline of A. Stoll et al.⁴⁾ from l-cyteine and prenylbromide, since it was considered as one of the precursors of the sunlight flavor of beer. S-Prenyl-l-cysteine was a colorless and odorless crystal, but this compound generated prenylmercaptan when the aqueous solution was exposed to sunlight. The addition of a small amount of riboflavin to the solution as a photosensitizer increased the mercaptan evolution. Prenylmercaptan formed by sunlight was isolated as its 2,4-dinitrophenyl derivative and identified by the comparison of melting point, chromatographic behavior and infrared spectrum with an authentic sample and by its elemental analysis.     

Studies on the Photolysis of Sulfur Containing Compounds in Foods

The aqueous solutions of 2-alkyl-thiazolidine-4-carboxylic acids and mercaptals of l-cysteine were exposed to sunlight in the presence of a small amount of riboflavin. Hydrogen sulfide, ammonia, carbon dioxide and carbonyl compounds were the photolysis products.

As for the carbonyl compounds, formaldehyde and acetaldehyde were identified from thiazolidine-4-carboxylic acid and djenkolic acid, acetaldehyde from 2-methyl-thiazolidine-4-carboxylic acid and l-cysteine-mercaptal of acetaldehyde, and acetaldehyde and n-butyraldehyde from 2-n-propyl-thiazolidine-4-carboxylic acid and l-cysteine-mercaptal of n-butyraldehyde.     

Synthesis of Isoprenyl Chalcone “Sophoradin”

Nicotine has been found an effective photosensitizer for DDT. At DDT: nicotine (1:5), DDT along with its formed degradation products DDD, DDE and DBP disappeared within 18 and 60 days under UV and sunlight respectively. Because of persistence, nicotine proved a superior photosensitizer to N,N′-diethylaniline. In DDT emulsifiable concentrates it led to high alkalinity but no DDT degradation up to 60 days at 20~25°C. 0.1 and 0.5% DDT emulsions from these formulations showed no adverse effect on Daucus carrota, Vicia faba, Brassica oleracea var. botrytis, and Dahlia sp., but showed mild to severe phytotoxicity against Pisum sativum and Cicer arietinum; caused by high concentration of nicotine. On Clerodendrum sp. in sunlight, these formulations showed over 20% faster DDT loss between 3~15 days of application. DDT-nicotine mixtures showed no synergism against Tribolium castaneum Herbst.     

Preparation of UDP-N-Acetylgalactos-amine from UDP-N-Acetylglucos- amine by Bacterial Enzymes

An E. coli strain, SH209, harboring pLC9–12 exhibited 5- to 6-fold higher γ-glutamyltranspeptidase activity than the wild-type strain, at each growth temperature tested. Maximum activity was observed at 20 ~ 25°C, as was observed with the wild type. A homogeneous enzyme preparation was obtained from the periplasmic fraction of the strain by a simple three-step method. The conditions for γ-glutamyl-DOPA synthesis from l-glutamine and l-DOPA were investigated using the enzyme preparation. Under the best conditions, the maximal yield of 79%, equivalent to 158 mm (51.5 g/l) of γ-glutamyl-DOPA as to both substrates, was obtained. γ-Glutamyl-DOPA was isolated from the reaction mixture and identified using an amino acid analyzer after hydrolysis with HCl or γ-glutamyltranspeptidase.