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Volume 28, Issue 6
Displaying 1-13 of 13 articles from this issue
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Saburo TAMURA, Akira SAKURAI1964 Volume 28 Issue 6 Pages 337-338
Published: 1964
Released on J-STAGE: November 27, 2008
JOURNAL FREE ACCESSDownload PDF (137K) -
Part IV. Intracellular Activity of Forward Reaction of Glyceraldehyde-3-phosphate Dehydrogenase during Glucose FermentationShôji MIZUSHIMA, Kakuo KITAHARA1964 Volume 28 Issue 6 Pages 339-343
Published: 1964
Released on J-STAGE: November 27, 2008
JOURNAL FREE ACCESSThe intracellular activity of glyceraldehyde-3-phosphate dehydrogenase was estimated. The dehydrogenase was purified about 70-fold by ammonium sulfate fractionation and DEAE cellulose chromatography. Basal properties of the purified enzyme were examined. From the activity of the enzyme in the sonicate, the intracellular activity was calculated by correcting the value for the intracellular conditions which were known previously. The intracellular activity of the dehydrogenase was found to be nearly equal to that of the lactate-forming activity from glucose in original washed cells, showing a significant participation of the dehydrogenase in the metabolic pathway of lactic acid fermentation in this organism.View full abstractDownload PDF (317K) -
Part V Enzymatic Basis of Oxygen Independency on Lactic Acid FermentationShôji MIZUSHIMA, Kakuo KITAHARA1964 Volume 28 Issue 6 Pages 344-347
Published: 1964
Released on J-STAGE: November 27, 2008
JOURNAL FREE ACCESSBy correcting the activity of the enzyme in the sonicate for intracellular conditions, the intracellular activity of NADH2 oxidase was calculated. The oxidase activity in glucose-metabolizing washed cells was found to be nearly equal to that of the oxygen consumption in aerobic cells. Though the organism contained a considerable amount of the oxidase, its intracellular activity was incomparably smaller than that of the lactate-forming activity of intact cells even under the aerobic conditions.View full abstractDownload PDF (201K) -
Part II. Some Enzymic Properties of the Crystalline Acid-proteaseJiro SAWADA1964 Volume 28 Issue 6 Pages 348-355
Published: 1964
Released on J-STAGE: November 27, 2008
JOURNAL FREE ACCESSSome enzymic properties of the crystalline acid-protease of Paecilomyces varioti Bainier TPR-220 were studies.
1. The presend acid-protease is most active at pH 3.0 at 60°C toward casein, and can also hydrolyses egg albumin, horse hemoglobin denatured with hydrochloric acid or urea, and blood fibrin.
2. This enzyme is most stable around pH 5, and when incubated at pH 3.0 and 5.0 at 55°C for four hours, it lost 95 and 45% of the activity respectively.
3. No metal ion is essential to the enzymic action, and the enzyme is inhibited by some of sulfhydryl reagents but is not a papainase.
4. The presence of Ca++, Co++, Cu++, Mg++, Mn++, Sr++, and Zn++ ions prevents the heat inactivation of the enzyme at pH 5.0 and 60°C to some extent but does not at pH 3.0. EDTA shows the same action.
5. The enzyme decomposes casein into smaller fragments than pepsin does.View full abstractDownload PDF (484K) -
Part I. On Phenolic Compounds from Oak Wooden ChipsKen-ichi OTSUKA, Shirô IMAI1964 Volume 28 Issue 6 Pages 356-362
Published: 1964
Released on J-STAGE: November 27, 2008
JOURNAL FREE ACCESSSince the aging process of distilled liquors is regarded as the result of extraction of phenolic components from wooden barrel, the authors carried out the fractionation of the alcohol extract of oak wooden chips and examined the effect of the resultant fraction on whisky or brandy.
A top fraction which was obtained by means of the method of silicic acid column chromatography developed a similar flavor to the aging flavor of distilled liquors when it was warmed with raw distilled liquor. The fraction contained phenolic components such as syringic and vanillic acidlike substances and unknown polyphenolic compounds. The authors suggested that these substances in the top fraction are concerned with the development of aging flavor. On the other hand, gallic acid was found from the other fraction.View full abstractDownload PDF (403K) -
Part I. Zinc-Dust Distillation and Se-DehydrogenationHiroo AOKI, Teiichi TAMURA, Shunrô KAWAKISHI1964 Volume 28 Issue 6 Pages 363-368
Published: 1964
Released on J-STAGE: November 27, 2008
JOURNAL FREE ACCESSPyrethazulene, an azulene produced by zinc-dust distillation of pyrethrosin, is not 2, 4, 8-trimethylazulene1) but a mixture of 1, 4-dimethylazulene (major component) and other azulenes (minor components). 1, 4-Dimethyl-6-ethylnaphthalene was obtained on Se-dehydrogenation of pyrethrosin.View full abstractDownload PDF (353K) -
Part I. Taxonomic Studies on a Newly Isolated Bacterium, Ps. albosesamae nov. sp.Yoshiharu WAKISAKA1964 Volume 28 Issue 6 Pages 369-374
Published: 1964
Released on J-STAGE: November 27, 2008
JOURNAL FREE ACCESSTaxonomic studies of a newly isolated bacterum which produces 2, 5-diketogluconic acid in high potency are dealed with in this paper. The bacterium is rod-shaped bacilli of usual size (0.6_??_0.8×1.0_??_3.0 microns) with rounded ends. It is aerobic, and shows a motility with a popar flagellum. Gram and acid-fast staining of this bacterium are both negative. Spore-formation and capsule are not observed. It does not possess any kinds of usual or photosynthetic pigments in the cells. Glucose and other sugars are attacked with acid production, but no gas formation is observed. The bacterium does not produce any amount of acetic acid from ethanol. It was isolated from commercial sesame seed, but parasitic or pathogenic properties of it are not clear.
These behaviors and other physiological properties of the species as described above bring the conclusion that this bacterium is a new species situated in the genus Pseudomonas. Therefore, it was named as Pseudomonas albosesamae nov. sp. (Wakisaka) in relation with its isolated origin.View full abstractDownload PDF (1250K) -
Ken-ichi OTSUKA, Shirô IMAI, Koichi AIBA1964 Volume 28 Issue 6 Pages 375-381
Published: 1964
Released on J-STAGE: November 27, 2008
JOURNAL FREE ACCESSWhen harvested grape clusters were stored at 40°C, the decrement of acidity in grape juice was recognized. The decrement was caused by transformation of malic acid to lactic acid. It is advised to keep the grapes at 40°C as a storing temperature because of drying efficiency, sterile effect on wild microbes and preservation of biological activity of grape clusters. As the period of storage 4 days for KôshÛ and 3 days for Merlot were most suitable.View full abstractDownload PDF (325K) -
Part V. Constitution of Allergen P4Kazuyuki MAEKAWA, Masahisa KUSHIBE1964 Volume 28 Issue 6 Pages 382-387
Published: 1964
Released on J-STAGE: November 27, 2008
JOURNAL FREE ACCESSAllergenic substance obtained from liver flukes, P4, is composed of ribonucleic acid and peptide, but it was negative in ninhydrin reaction. The preparation was dinitrophenylated without any loss of its biological activity. When the dinitrophenylated material was subjected to digestion by ribonuclease and other enzymes, adenosine-3'-phosphate combined with DNP-peptide was obtained. The DNP-peptide, after hydrolysed with dilute alkali, produced a peptide whose amino terminal was histidine.View full abstractDownload PDF (331K) -
Part I. Derivatives and Acid Hydrolysis of Mitomycin A and CKeizo UZU, Yujiro HARADA, Shigetoshi WAKAKI1964 Volume 28 Issue 6 Pages 388-393
Published: 1964
Released on J-STAGE: November 27, 2008
JOURNAL FREE ACCESSMitomycin A (C16H19O6N3) and mitomycin C (C15H18O5N4) are pigments which have the quinoid structure. When treated with aqueous ammonia, mitomycin A is converted to mitomycin C. Acid hydrolysis of mitomycin C gave three degradation products, namely, C14H16O5N4, C14H15O6N3 and C13H14O5N2. Acetylation with acetic anhydride and pyridine and methylation with methyl iodide gave monoacetyl and monomethyl derivatives of mitomycin C respectively, though diacetate of demethyl derivatives were obtained when boiled with acetic anhydride.View full abstractDownload PDF (381K) -
Part II. MitomycinoneKeizo UZU, Yujiro HARADA, Shigetoshi WAKAKI, Yasuhiro YAMADA1964 Volume 28 Issue 6 Pages 394-402
Published: 1964
Released on J-STAGE: November 27, 2008
JOURNAL FREE ACCESSThe structure of mitomycinone (C13H14O5N2) obtained by acid hydrolysis of mitomycins was studied. It was confirmed that mitomycinone contained 2 or 3-hydroxymethyl-6-methyl-5-hydroxyl-indolequinone (4, 7) in its structure.View full abstractDownload PDF (481K) -
Part VII. On the Foaminess of the Denatured OvalbuminRyô NAKAMURA1964 Volume 28 Issue 6 Pages 403-407
Published: 1964
Released on J-STAGE: November 27, 2008
JOURNAL FREE ACCESSThe foaming power of the native ovalbumin has been found to be increased very much by various kinds of denaturation. The characters of its surface monolayer were also changed by denaturation procedure. From these results, the relation between the foaming power of the protein and the characters of its surface monolayer was discussed.View full abstractDownload PDF (298K) -
Masaaki HORIGUCHI, Makoto KANDATSU1964 Volume 28 Issue 6 Pages 408-410
Published: 1964
Released on J-STAGE: November 27, 2008
JOURNAL FREE ACCESSDownload PDF (160K)
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