Fine structure of spreading hemocytes of an estuarine gastropod mollusc, Clithon retropictus.     

N H Kumazawa  T Imagawa  T Tanigawa  Y Tanaka 《The Journal of veterinary medical science / the Japanese Society of Veterinary Science》1992,54(3):609-610

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Molecular and sensory studies on the umami taste of Japanese green tea     

Kaneko S  Kumazawa K  Masuda H  Henze A  Hofmann T 《Journal of agricultural and food chemistry》2006,54(7):2688-2694

Aimed at defining the key drivers for the quality-determining umami taste of a high-grade powdered green tea, called mat-cha, a bioactivity-guided fractionation using solvent extraction, solvent precipitation, preparative chromatographic separations, and human psychophysical experiments was applied on freshly prepared mat-cha. Liquid chromatography-tandem mass spectrometry and one-/two-dimensional nuclear magnetic resonance studies on isolated fractions led to the identification of l-theanine, succinic acid, 3,4,5-trihydroxybenzoic acid (gallic acid), and (1R,2R,3R,5S)-5-carboxy-2,3,5-trihydroxycyclohexyl-3,4,5-trihydroxybenzoate (theogallin) as umami-enhancing compounds in the green tea beverage, and it can be shown by sensory studies that these compounds are able to raise the umami intensity of sodium l-glutamate proportionally.  相似文献   

Microbial biomass and activity along a natural pH gradient in forest soils in a karst region of the upper Yangtze River,China     

Ye Tian  Kikuo Haibara  Hiroto Toda  Fangjun Ding  Yanhui Liu  Dongsu Choi 《Journal of Forest Research》2008,13(4):205-214

Mountain closure, considered an effective and economic measure for natural restoration of degraded forest ecosystems, has been widely carried out in the karst region of southwest China. The aim of this study was to evaluate microbial aspects of soil quality after mountain closure by analyzing soil microbial biomass, basal respiration, metabolic quotient, and relationships with basic chemical properties in Guizhou Province, a karst region of the upper Yangtze River. Soil quality was considered poor from the low levels of microbial biomass carbon (MBC), nitrogen (MBN), and microbial quotient (MBC/total C and MBN/total N), but high metabolic quotient (qCO₂). Soil pH, showing marked variation from 4.1 to 7.9 in this karst region, was proved to significantly affect soil microbial biomass and activity. Soil microbial biomass, microbial quotient, and soil basal respiration declined significantly with decreasing soil pH, while qCO₂ showed an apparently increasing, but not statistically significant, trend. The changes in microbial biomass and activity following the change in soil pH could possibly be because of a change in soil microbial composition, and more detailed research is necessary. Compared with soil pH, soil organic matter content was another, more important, factor that directly restricted microbial growth because of the serious loss as a result of disturbance. As a practical application based on microbial aspects, introduction of some N-fixing tree species may be an active and effective measure to improve soil fertility and thus to accelerate restoration of the forest ecosystem in the karst region.  相似文献   

Investigations on the radioactive contamination of crop plants as a result of H-bomb detonation (Part 2) Root and foliage uptake of “Bikini ash”     

Shingo Mitsui  Sueo Aso  Kiyoshi Tensho  Kikuo Kumazawa 《Soil Science and Plant Nutrition》2013,59(1):17-18

The Foliar Uptake by Squash Plant

The radioactive ash for experimental use, hereafter referred to as “Bikini ash”, was prepared by igniting the heavily contaminated substances on board No. 5 Fukuryu Maru at about 650°C, followed by sifting through a 100 mesh sieve. On ignition some parts of the fission products, particularly iodine, ruthenium and tellurium would have possibly been lost to the air.  相似文献   

Effect of pH on the thermal stability of potent roasty odorants, 3-mercapto-3-methylbutyl esters, in coffee drink     

Kumazawa K  Masuda H 《Journal of agricultural and food chemistry》2003,51(27):8032-8035

The effect of pH on the thermal stability of potent roasty odorants, 3-mercapto-3-methylbutyl esters, in coffee drinks was investigated. The concentration of 3-mercapto-3-methylbutyl formate in the coffee drink was drastically decreased during the heat processing. However, the residual ratio of this compound in the coffee drink adjusted to pH 5.0 was higher than that of pH 6.5. On the other hand, the residual ratios of 3-mercapto-3-methylbutyl acetate showed high values in the coffee drinks adjusted to both pHs. In the pH range of 3-7, the residual ratios of 3-mercapto-3-methylbutyl formate in aqueous model solutions varied depending on the pH value. It had a thermal stability maximum at pH 4.0, while 3-mercapto-3-methylbutyl acetate showed stability during heat processing over all the pH values tested. In addition, the residual ratios of the formate and acetate esters, which were composed of various alcohol derivatives, showed the same tendency as that of the 3-mercapto-3-methylbutyl esters. These results suggested that the low thermal stability and pH dependence of 3-mercapto-3-methylbutyl formate are based on the structure of the formate ester.  相似文献   

Single-crystal elastic properties of the modified spinel (Beta) phase of magnesium orthosilicate     

Sawamoto H  Weidner DJ  Sasaki S  Kumazawa M 《Science (New York, N.Y.)》1984,224(4650):749-751

The single-crystal elastic moduli of the modified spinel structure (beta phase) of magnesium orthosilicate (Mg(2)SiO(4)) have been measured by Brillouin spectroscopy under ambient conditions. Single crystals with dimensions up to 500 micrometers were grown at 22 gigapascals and 2000 degrees C over a period of 1 hour. Growth of crystals larger than 100 micrometers was achieved only when the pressure was within 5 percent of the pressure of the phase boundary separating the beta- and gamma-phase stability fields. A comparison of the elastic properties of the modified spinel phase with those of the olivine phase suggests that the 400-kilometer seismic discontinuity in the earth's mantle can be described by a mantle with 40 percent olivine. These results confirm that the 400-kilometer discontinuity can be due to the transition from olivine to modified spinel. The amount of olivine that must be present is less than that in a pyrolite model, although the results do not exclude pyrolite as a possible mantle model.  相似文献   

Relationship between antibacterial activity of (+)-catechin derivatives and their interaction with a model membrane     

Kajiya K  Hojo H  Suzuki M  Nanjo F  Kumazawa S  Nakayama T 《Journal of agricultural and food chemistry》2004,52(6):1514-1519

(+)-Catechin derivatives with different alkyl chain lengths were synthesized from (+)-catechin and various straight chain alkylaldehydes in the presence of methyl mercaptan, and their antibacterial activities against Gram-positive bacteria were evaluated. The antibacterial activity increased markedly with elongation of the alkyl chain lengths of the derivatives and reached a maximum at a chain of four to seven carbons. Subsequently, interaction of the (+)-catechin derivatives with a model membrane using liposome was investigated. The derivatives with a chain of three carbons or more were found to have very strong affinity for the membrane. The injury action of the derivatives against the membrane was examined with liposome in which calcein was enclosed as a fluorescent indicator. The leakage was observed in the derivatives with chain lengths of four carbons or more. Particularly the derivatives with chains longer than five carbons are considered to destroy the liposome membrane judging from the degree of the fluorescent leakage. These results implied that the lipophilicity and disrupting ability of the (+)-catechin derivatives to the liposome membrane participate in their antibacterial activity.  相似文献   

Identification of odor-active 3-mercapto-3-methylbutyl acetate in volatile fraction of roasted coffee brew isolated by steam distillation under reduced pressure     

Kumazawa K  Masuda H 《Journal of agricultural and food chemistry》2003,51(10):3079-3082

In a roasted Arabica coffee brew, the potent roasty odor quality compound was identified as 3-mercapto-3-methylbutyl acetate by comparison of its Kovats gas chromatography retention index, mass spectrum, and odor quality to those of the synthetic authentic compound. 3-Mercapto-3-methylbutyl acetate has been identified for the first time in the coffee, and according to the results of the aroma extract dilution analysis, the contribution of this compound to the flavor of the roasted coffee brew varied depending on the degree of the coffee bean roasting. The concentration of this compound in the coffee brews as with 3-mercapto-3-methylbutyl formate increased with an increase in the degree of roasting. However, the slope of the amount of both esters was different, and 3-mercapto-3-methylbutyl acetate hardly increased with a low degree of roasting at more than a 21 luminosity (L)-value, but it rapidly increased when the roasting degree of the coffee beans reached the L-value of 18. These results suggested that the contribution of 3-mercapto-3-methylbutyl acetate to the overall flavor is peculiar to the flavor of the highly roasted coffee.  相似文献   

DNA base compositions of the three types of Coryneb-acterium renale   总被引：1，自引：0，他引：1  

N Kumazawa  R Yanagawa 《The Japanese journal of veterinary research》1969,17(4):115-120

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Characterization of epoxydecenal isomers as potent odorants in black tea (Dimbula) infusion     

Kumazawa K  Wada Y  Masuda H 《Journal of agricultural and food chemistry》2006,54(13):4795-4801

In a black tea (Dimbula) infusion, the potent "sweet and/or juicy" odorants were identified as the cis- and trans-4,5-epoxy-(E)-2-decenals by comparison of their gas chromatography retention indices, mass spectra, and odor quality to those of the actual synthetic compounds. Of the two odorants, cis-4,5-epoxy-(E)-2-decenal has been identified for the first time in the black tea. On the basis of the aroma extract dilution analysis on the flavor distillate obtained using the solvent-assisted flavor evaporation technique from the black tea infusion, these isomers showed higher flavor dilution (FD) factors. The FD factors and concentrations of these odorants in the black tea infusion were observed to be much higher than those from Japanese green tea. In addition, the model studies showed that these odorants were generated from linoleic acid and its hydroperoxides by heating, but the generated amounts of these odorants from linoleic acid were much less than those of its hydroperoxides. It can be assumed from these results that the withering and fermentation, which are characteristic processes during the manufacturing of the black tea, which includes the enzymatic reaction such as lipoxygenase, is one of the most important factors for the formation of the epoxydecenal isomers.  相似文献