Determination of seven organosulfur compounds in garlic by high-performance liquid chromatography   总被引：2，自引：0，他引：2  

Ichikawa M  Ide N  Yoshida J  Yamaguchi H  Ono K 《Journal of agricultural and food chemistry》2006,54(5):1535-1540

The properties of garlic (Allium sativum L.) are attributed to organosulfur compounds. Although these compounds change during cultivation and storage, there is no report of their simultaneous analysis. Here, a newly developed analytical method with a rapid and simple sample preparation to determine four sulfoxides and three gamma-glutamyl peptides in garlic is reported. All garlic samples were simply extracted with 90% methanol solution containing 0.01 N hydrochloric acid and prepared for analysis. Alliin, isoalliin, methiin, cycloalliin, and gamma-l-glutamyl-S-methyl-l-cysteine were determined by normal-phase HPLC using an aminopropyl-bonded column. gamma-l-Glutamyl-S-(2-propenyl)-l-cysteine and gamma-l-glutamyl-S-(trans-1-propenyl)-l-cysteine were separated on an octadecylsilane column. The overall recoveries were 97.1-102.3%, and the relative standard deviation values of intra- and interday precision were lower than 2.6 and 4.6%, respectively. This newly developed method offers some advantages over the currently accepted techniques including specificity, speed, and ease of use and would be useful for chemical and biological studies of garlic and its preparations.  相似文献   

Regulatory effect of amino acids on the pasting behavior of potato starch is attributable to its binding to the starch chain     

Ito A  Hattori M  Yoshida T  Watanabe A  Sato R  Takahashi K 《Journal of agricultural and food chemistry》2006,54(26):10191-10196

The binding of an amino acid, glycine (Gly), alanine (Ala), epsilon-aminocaproic acid (-AC), monosodium glutamate (GluNa), or lysine (Lys), to starch was examined by a biomolecular interaction analyzer (IAsys). A starch sample (ATS) hydrolyzed to an extent of 1% hydrolysis rate with 15% sulfuric acid was used as a model starch for the binding examination. The reducing end of ATS was oxidized by the Somogyi reagent, and the conversion of the reducing end to the carboxyl group of ATS was confirmed by a carboxylic acid fluorescence labeling reagent. The oxidized ATS was immobilized to the amino group of a sensor cuvette by using water-soluble carbodiimide and N-hydroxysuccinimide through an amide bond. The IAsys examination showed that Gly, Ala, and epsilon-AC scarcely bound to the immobilized starch chains but that GluNa and Lys favorably bound with their increasing concentrations. The relative binding index (RBI) of each amino acid was defined by the ratio of the slope of the linear regression equation between the binding response and the concentration for each amino acid to that for Gly. Because the relationships between the RBI and the pasting characteristics (pasting temperature, peak viscosity, breakdown, and swelling index) could each be expressed by a linear regression equation with a high correlation coefficient, it is concluded that the regulation of the pasting behavior of starch with an amino acid is caused by binding of the amino acid to the starch chains.  相似文献   

Pole and global shape of 25143 Itokawa     

Demura H  Kobayashi S  Nemoto E  Matsumoto N  Furuya M  Yukishita A  Muranaka N  Morita H  Shirakawa K  Maruya M  Ohyama H  Uo M  Kubota T  Hashimoto T  Kawaguchi J  Fujiwara A  Saito J  Sasaki S  Miyamoto H  Hirata N 《Science (New York, N.Y.)》2006,312(5778):1347-1349

The locations of the pole and rotation axis of asteroid 25143 Itokawa were derived from Asteroid Multiband Imaging Camera data on the Hayabusa spacecraft. The retrograde pole orientation had a right ascension of 90.53 degrees and a declination of -66.30 degrees (52000 equinox) or equivalently 128.5 degrees and -89.66 degrees in ecliptic coordinates with a 3.9 degrees margin of error. The surface area is 0.393 square kilometers, the volume is 0.018378 cubic kilometers with a 5% margin of error, and the three axis lengths are 535 meters by 294 meters by 209 meters. The global Itokawa revealed a boomerang-shaped appearance composed of two distinct parts with partly faceted regions and a constricted ring structure.  相似文献   

Effect of ensiling process of total mixed ration on fermentation profile,nutrient loss and in situ ruminal degradation characteristics of diet          下载免费PDF全文

Makoto Miyaji  Hiroki Matsuyama  Kazuhisa Nonaka 《Animal Science Journal》2017,88(1):134-139

This experiment aimed to determine the changes in chemical composition, fermentation profile, in situ disappearance characteristics, and nutrient losses of ensiled total mixed ration (TMR) containing steam‐flaked corn or brown rice (BR) during storage. TMRs for dairy cows, containing either steam‐flaked corn or BR at 31.9% with 15.2% rye silage, 40.5% alfalfa silage, 5.0% beet pulp and 7.0% soybean meal, were prepared (dry matter (DM) basis). Each TMR was placed in a plastic drum silo, stored at 23°C in an air‐conditioned room and sampled 0, 7, 14, 30, 90 and 210 days after preparation. In both grain sources, the fermentation products increased, while DM and starch storage losses increased and starch content greatly decreased during storage. The rapidly degradable fraction and effective ruminal degradability of DM, crude protein and starch increased during storage. These changes of dietary characteristics were large during 30 days of storage, but small after 90 days of storage. Replacing corn with BR led to increased fermentation products, starch loss and effective ruminal degradability of the ensiled TMR. These results indicate that the ensiling process of TMR changes the dietary characteristics and replacing corn with BR in TMR had a large impact on these dietary characteristics.  相似文献   

Depth profiling of photodegraded wood surfaces by confocal Raman microscopy     

Toru Kanbayashi  Yutaka Kataoka  Atsuko Ishikawa  Masahiro Matsunaga  Masahiko Kobayashi  Makoto Kiguchi 《Journal of Wood Science》2018,64(2):169-172

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Resistance to <Emphasis Type="Italic">Phytophthora infestans</Emphasis>: exploring genes required for disease resistance in Solanaceae plants     

Daigo Takemoto  Yusuke Shibata  Makoto Ojika  Yuri Mizuno  Sayaka Imano  Mina Ohtsu  Ikuo Sato  Sotaro Chiba  Kazuhito Kawakita  Soriya Rin  Maurizio Camagna 《Journal of General Plant Pathology》2018,84(5):312-320

The oomycete Phytophthora infestans is the causal agent of potato late blight, one of the most destructive and historically significant pathogens in agricultural production. A virus-induced gene silencing-based screening of the solanaceous model plant N. benthamiana resulted in revealing a wide range of resistance mechanisms of solanaceous plants against this pathogen. In this article, we present an overview of the various pathways involved in the N. benthamiana–P. infestans pathosystem, including some of the follow-up work that was triggered by these findings. The purpose of this review is to assemble these findings and integrate them into our current understanding of plant pathogen defense mechanisms and discuss their potential application for the development of potato resistance to P. infestans.  相似文献   

Diversity and community structure of wood-inhabiting fungi found in Japanese wooden houses analyzed by the next-generation sequencing     

Sakae Horisawa  Makoto Yoshida  Kiwamu Umezawa  Tomoko Wada  Hisashi Abe  Shuichi Doi  Masahiro Samejima  Ikuo Momohara 《Journal of Wood Science》2017,63(4):369-378

The diversity and community structures of wood-inhabiting fungi in 16 decayed wood samples from ten wooden houses in Japan were analyzed using a next-generation sequencing (NGS) to determine the fungi responsible for wood decay. DNA of fungi in decayed wood was extracted directly, the internal transcribed spacer (ITS) region in ribosomal DNA (rDNA) was amplified by polymerase chain reaction (PCR), and then, sequences of tagged ITS fragments were analyzed by NGS. Results of sequencing indicated that 68 species of ascomycetes, 37 species of basidiomycetes, and one fungus each from Mortierellales and Mucoromycetes were detected. The fungal community structures showed diversity and included various species of ascomycetes. A microscopic examination of cell wall structure in decayed wood samples suggested that some ascomycetes were soft-rot fungi. Heat map analysis indicated that the similarity in the structures of fungal communities was influenced to a greater extent by the wood species of samples than where they were used as a component.  相似文献   

Rinsing of Saline Water from Road Salt in a Sandy Soil by Infiltrating Rainfall: Experiments,Simulations, and Implications     

Makoto Higashino  Andrew J. Erickson  Francesca L. Toledo-Cossu  Scott W. Beauvais  Heinz G. Stefan 《Water, air, and soil pollution》2017,228(2):80

Saline melt water from road salt applications that has percolated into a fine sandy soil in winter is rinsed out of the soil by infiltrating rainwater in the following warmer seasons. This sequence of saturated and unsaturated flow processes associated with saline water transport in a fine sandy soil was studied by simulation and exploratory laboratory experiments. Experiments in soil columns of 300-μm sand revealed that two rinses of pure water, each of one pore volume, were sufficient to reduce the salt concentration by 99% of its original value in the soil column. Simulated time variations of salt concentration in the effluent from the column agreed with experimental results. Based on simulated and experimental results, a sandy soil must become saturated to experience pore water flow in order to efficiently rinse saline snowmelt water. Depending on the saturated hydraulic conductivity and the soil depth, days, weeks, or months of freshwater infiltration in summer are needed to rinse saline melt water from an unsaturated sandy soil after road salt applications in winter. This explains findings of significant salt concentrations in surface and shallow groundwater during summer months, long after road salt application and infiltration has ceased.  相似文献   

Genetic parameter estimation for number born alive at different parities in Landrace and Large White pigs     

Shinichiro Ogawa  Ayane Konta  Makoto Kimata  Kazuo Ishii  Yoshinobu Uemoto  Masahiro Satoh 《Animal Science Journal》2019,90(9):1111-1119

We estimated genetic parameters for number born alive (NBA) from the first to the seventh parities in Landrace and Large White pigs using three models. Analyzing 55,160 farrowing records for 12,677 Landrace dams and 43,839 for 10,405 Large White dams, we used a single‐trait animal model to estimate the heritability of NBA at each parity and a two‐trait animal model and a single‐trait random regression model to estimate the genetic correlations between parities. Heritability estimates of NBA at each parity ranged from 0.08 to 0.13 for Landrace and from 0.05 to 0.16 for Large White. Estimated genetic correlations between parities in all cases were positive. Genetic correlations between the first and second parities were slightly lower than those between other neighboring parities. Genetic correlations between more distant parities tended to be lower, in some cases <0.8. The results indicate the necessity to investigate the applicability of evaluating NBA at different parities as different traits (e.g., the first and later parities), although a repeatability model might still be reasonable.  相似文献   

Dough and Baking Properties of High‐Amylose and Waxy Wheat Flours     

Naofumi Morita  Tomoko Maeda  Megumi Miyazaki  Makoto Yamamori  Hideho Miura  Ichiro Ohtsuka 《Cereal Chemistry》2002,79(4):491-495

The dough properties and baking qualities of a novel high‐amylose wheat flour (HAWF) and a waxy wheat flour (WWF) (both Triticum aestivum L.) were investigated by comparing them with common wheat flours. HAWF and WWF had more dietary fiber than Chinese Spring flour (CSF), a nonwaxy wheat flour. Also, HAWF contained larger amounts of lipids and proteins than WWF and CSF. There were significant differences in the amylose and amylopectin contents among all samples tested. Farinograph data showed water absorptions of HAWF and WWF were significantly higher than that of CSF, and both flours showed poorer flour qualities than CSF. The dough of WWF was weaker and less stable than that of CSF, whereas HAWF produced a harder and more viscous dough than CSF. Differential scanning calorimetry data showed that starch in HAWF dough gelatinized at a lower temperature in the baking process than the starches in doughs of WWF and CSF. The starch in a WWF suspension had a larger enthalpy of gelatinization than those in HAWF and CSF suspensions. Amylograph data showed that the WWF starch gelatinized faster and had a higher viscosity than that in CSF. The loaves made from WWF and CSF were significantly larger than the loaves made from HAWF. However, the appearance of bread baked with WWF and HAWF was inferior to the appearance of bread baked with CSF. Bread made with WWF became softer than the bread made with CSF after storage, and reheating was more effective in refreshing WWF bread than CSF bread. Moreover, clear differences in dough and bread samples were revealed by scanning electron microscopy. These differences might have some effect on dough and baking qualities.  相似文献