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.     

Inhibition ofStreptococcus mutans and Other Oral streptococci by hop (Humulus lupulus L.) constituents

We report the inhibition of the causative agents of dental caries, Streptococcus mutans and other oral streptococci, by the antimicrobially active ingredients of the hop plant (Humulus lupulus L.). The hop constituents studied were purified beta acid, xanthohumol, isoalpha acid and tetra iso-alpha acid. Cruder hop extracts were also investigated. The antimicrobial activity of these hop constituents was tested against four strainsof Streptococcus mutans as well as one strain each ofStreptococcus sanguis andStreptococcus salivarius and compared to antimicrobial essential oils used in mouthwashes in two independent assay systems. We found that all tested hop constituents inhibited the Streptococci. The minimum inhibitory concentration at pH 7.5 ranged from 2 to 50 μg/ml depending on the microorganism and hop phytochemical tested. Contrary to a previous report, there was no activity enhancement by ascorbic acid over and above the enhancement due to pH lowering. Thére was no resistance development to beta acid after 10 passages in a subinhibitory concentration of this acid. Antimicrobial activity of hop constituents was found to be greater than other plant products such as thymol, nerol, cinnamon oil, oil of clove, menthol and eucalyptol. The possibilities of using hop constituents in mouthwashes are discussed.     

Einbau von [14C]-Essigsäure in hopfenbitterstoffe

Labeled acetic acids are incorporated by hops into desoxycohumulone, desoxyhumulone, humulone, colupulone and lupulone. The incorporation of acetic acid is considered in relation to the mixed isoprenoid-polyketide origin of these bitter principles.     

α-Acid degradation by suspension culture cells of humulus lupulus

In a suspension culture of Humulus lupulus hop α-acids could not be detected. However, the culture was shown to have an in vivo ability to degrade exogenous α-acids and related compounds. It is shown that this is due to peroxidase with a rate constant for α-acid degradation of 2.7 × 10⁴/M · sec.     

Bildung und weiterreaktion von acylvorstufen der hopfenbitterstoffe

Isobutyric acid is incorporated into desoxycohumulone, cohumulone and colupulone and isovaleric acid is incorporated into desoxyhumulone, humulone and lupulone. The compound 1-isobutyryl-3-(3,3-dimethylallyl)-phloroglucinol (CoX) can be considered as an intermediate for the first three components of the hop resins while isovaleryl-3-(3,3-dimethylallyl)-phloroglucinol (X) is an intermediate in the biosynthesis of the parent compounds.