Components Contributing to the Improvement of Meat Taste during Storage

The changes in both taste and taste components of beef, pork, and chicken during storage were examined.

The brothy taste intensity of pork and chicken was significantly stronger after conditioning than before. On the other hand, for beef, there was no significant difference in the brothy taste intensity before or after conditioning. The analysis of major taste components showed that the levels of free amino acids in all meats were higher after conditioning than before. The differences in the levels of free amino acids before versus after conditioning were large in pork and chicken and very small in beef. Oligopeptide levels were lower in beef after conditioning than before, but they were higher in pork and chicken after conditioning than before. These results corresponded to results of the sensory evaluation studies described above, indicating that free amino acids and oligopeptides contributed to the improvement of meat taste during storage.     

Acid-Catalyzed Stereoselective Cyclization of Germacrene D

A monohalomethane-producing enzyme, S-adenosyl-L-methionine-dependent halide ion methyltransferase (EC 2.1.1.-) was purified from the marine microalga Pavlova pinguis by two anion exchange, hydroxyapatite and gel filtration chromatographies. The methyltransferase was a monomeric molecule having a molecular weight of 29,000. The enzyme had an isoelectric point at 5.3, and was optimally active at pH 8.0. The K_m for iodide and SAM were 12 mM and 12 μM, respectively, which were measured using a partially purified enzyme. Various metal ions had no significant effect on methyl iodide production, suggesting that the enzyme does not require metal ions. The enzyme reaction strictly depended on SAM as a methyl donor, and the enzyme catalyzed methylation of the I^-,Br^-, and Cl^- to corresponding monohalomethanes and of bisulfide to methyl mercaptan.     

Syntheses of Paromamine and Its Related Compounds

Paromamine and its related compounds were synthesized by a modified Königs-Knorr reaction of 3,4,6-tri-O-acetyl-2-(2′,4′-dinitroanilno)-α-d-glucopyranosyl bromide with isopropylidene derivatives of 2-deoxystreptamine, streptamine and dihydroconduramine F–4. The condensed products were isolated as their poly N-acetyl derivatives and proved to have α-configuration by PMR spectroscopy in D₂O.     

Studies on γ-Radiolysis of Sulfur Containing Amino Acids

In connection with flavor deterioration accompanied by food irradiation, the effect of γ-irradiation on sulfoxide amino acids in air free aqueous system was investigated. The major radiolysis products from S-n-propyl-l-cysteine sulfoxide (PCSO) were alanine, cysteic acid, dipropyl disulfide, etc., and from S-allyl-l-cysteine sulfoxide (ACSO) were S-allyl-l-cysteine, cystine, cysteic acid, etc., which were isolated chromatographycally and identified by using IR and mass spectrometry. The sulfoxide in ACSO was more easily reduced to sulfide than that of in PCSO, and the bond of S-C (β-carbon in alanine moiety) in ACSO was difficult to cleave. These differences observed between PCSO and ACSO in the radiolysis products and their yields indicate that the radiolysis degradation is considerably influenced by the structure of alkyl group. From the experiments with N₂O or KBr addition during irradiation, principal roles of the active species in irradiated water in the degradation processes were partly elucidated.     

Studies on the Monoterpene Fraction of “Geranium Oil” from Pelargonium roseum Bourbon

Investigation has been carried out on the constituents of the monoterpene fraction of geranium oil from Pelargonium roseum Bourbon and, besides well-known components of the oil, some new components such as epoxylinalool, methyl heptenone, myrcene, limonene, p-cymene, citral and 2,2,6-trimethyl-6-vinyl-tetrahydropyran which was confirmed by deriving to cinenic acid, have been identified.     

Changes in Flavor Components of Onion by γ-Irradiation

The effect of γ-irradiation on the flavor of Onions (Senshu Yellow) associated with sprout-inhibition has been investigated. The relative amounts of propionaldehyde, n-propyl mercaptan and di-n-propyl disulfide in onions stored for 0, 5, 10, 20 and 30 days, respectively, after irradiation were estimated by measurement of peak areas of gas chromatograms. It was observed that the lachrymatory character and the pungent flavor had been decreased by γ-irradiation (remarkably at 70 and 700 Krads). In this connection, the amounts of propionaldehyde and di-n-propyl disulfide were decreased with increasing radiation dose and storage period at room temperature (20 to 25°C) and at low temperature (4°C). Moreover, it was observed that the sweetness had been decreased by γ-irradiation, but the amount of n-propyl mercaptan was increased with radiation dose and storage period. Therefore it seems that there is no correlation between the sweetness of onion and the amount of n-propyl mercaptan.     

Isolation and Characterization of a Temperature-sensitive Sporulation Mutant of Bacillus subtilis

Temperature-sensitive sporulation mutants were isolated spontaneously from Bacillus subtilis 168 TT by a sequential transfer method. A representative mutant strain, ts32, was characterized in detail. The mutant grew normally at 30°C and 42°C, but did not sporulate at 42°C. Electron microscopic observation and physiological analysis showed that the mutant was blocked at stage 0-1 of sporulation. Genetic analysis suggested that the mutation was located at the spo0B locus on the B. subtilis chromosome. Temperature-shift experiments clearly showed that the spo0B gene product functions only at the beginning of sporulation.     

Synthetic Studies on Carbohydrate Antibiotics

From 2,3,4,6-tetra-O-benzoyl-α-d-mannopyranosyl bromide by the Königs-Knorr reaction, α-d-mannos ides of (+)- and (?)-N-carbobenzoxy-trans-2-amino-cyclohexanol and 3-bromo-3-deoxy-1,2;4,5-di-O-isopropylidene-muco-inositol were synthesized.     

How are plant and fungal communities linked to each other in belowground ecosystems? A massively parallel pyrosequencing analysis of the association specificity of root-associated fungi and their host plants

In natural forests, hundreds of fungal species colonize plant roots. The preference or specificity for partners in these symbiotic relationships is a key to understanding how the community structures of root‐associated fungi and their host plants influence each other. In an oak‐dominated forest in Japan, we investigated the root‐associated fungal community based on a pyrosequencing analysis of the roots of 33 plant species. Of the 387 fungal taxa observed, 153 (39.5%) were identified on at least two plant species. Although many mycorrhizal and root‐endophytic fungi are shared between the plant species, the five most common plant species in the community had specificity in their association with fungal taxa. Likewise, fungi displayed remarkable variation in their association specificity for plants even within the same phylogenetic or ecological groups. For example, some fungi in the ectomycorrhizal family Russulaceae were detected almost exclusively on specific oak (Quercus) species, whereas other Russulaceae fungi were found even on “non‐ectomycorrhizal” plants (e.g., Lyonia and Ilex). Putatively endophytic ascomycetes in the orders Helotiales and Chaetothyriales also displayed variation in their association specificity and many of them were shared among plant species as major symbionts. These results suggest that the entire structure of belowground plant–fungal associations is described neither by the random sharing of hosts/symbionts nor by complete compartmentalization by mycorrhizal type. Rather, the colonization of multiple types of mycorrhizal fungi on the same plant species and the prevalence of diverse root‐endophytic fungi may be important features of belowground linkage between plant and fungal communities.