Language：Japanese   Publishing type：Research paper (scientific journal)  

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Other Link： http://id.ndl.go.jp/bib/031200436

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Other Link： http://id.ndl.go.jp/bib/030663322

Language：Japanese   Publisher：Japanese Society for Food Science and Technology  

For the purpose of improving rice functionality by effectively utilizing rice bran, brown rice (BR) koji and BR shio-koji were prepared using three species of koji molds and their antioxidant activities were investigated. The antioxidant activities of the three BR koji were higher than that of BR, and that of the BR koji of <i>Aspergillus luchuensis </i>(AL) was the highest. AL-BR koji contained about 250 times more ferulic acid, an antioxidant component, than BR, and the used AL showed high feruloyl esterase (FAE) activity. However, the ferulic acid content of AL-BR shio-koji was lower than that of AL-BR koji, and the FAE of AL was inhibited by NaCl.

DOI： 10.3136/nskkk.67.236

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Other Link： https://www.jstage.jst.go.jp/article/nskkk/67/7/67_236/_pdf

Language：Japanese   Publishing type：Research paper (scientific journal)  

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Other Link： http://id.ndl.go.jp/bib/030420156

Language：Japanese   Publishing type：Research paper (scientific journal)  

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Other Link： http://id.ndl.go.jp/bib/030266241

Language：Japanese   Publisher：日本食物繊維学会  

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Other Link： https://search.jamas.or.jp/link/ui/2020209331

Publishing type：Research paper (scientific journal)   Publisher：The Mycological Society of Japan  

DOI： 10.1016/j.myc.2019.02.005

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Language：Japanese   Publisher：Brewing Society of Japan  

DOI： 10.6013/jbrewsocjapan.114.268

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Language：Japanese   Publisher：兵庫県立コウノトリの郷公園  

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Language：Japanese   Publisher：新潟大学教育・学生支援機構  

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Language：English   Publisher：Mycological Society of Japan ; 1994-  

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：TAYLOR & FRANCIS LTD  

Alzheimer's disease and type 2 diabetes are very serious diseases with the latter having been suggested to cause the former. We prepared super-hard rice bread blended with black rice bran (SRBBB), which contained a high amount of resistant starch that showed strong inhibitory activities against beta-secretase and acetylcholinesterase even after heating. Black rice bran showed greater beta-secretase inhibitory activity (3.6-fold) than Koshihikari rice. The bran contained more oleic acid and anthocyanin, meaning that it is potentially a biofunctional food with a high antioxidant capacity. Furthermore, aged mice, which were fed a SRBBB diet for four weeks, showed lower amyloid beta 40 peptide in the blood than mice fed a commercial diet (p &lt; 0.01). Additionally, their initial blood glucose levels (BGLs) after 12 weeks of being fed SRBBB were significantly lower than those in the control group. Taken together, our results indicate SRBBB shows promise for inhibiting not only amyloid beta production, but also abrupt increases in postprandial BGLs.

DOI： 10.1080/09168451.2016.1240605

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Stable hydrogen and oxygen isotopic compositions (δD and δ18O values, respectively) were analyzed for "sake," a traditional Japanese alcohol beverage, to assess these values for the identification of its geographic origin. We collected sake (Junmai-shu; made of only rice, water, and koji) and its source water (i.e., brewing water) from breweries in Niigata Prefecture, Japan, and measured the isotopic compositions of water in these samples. The δD and δ18O values for the sake are well correlated with their respective values for the corresponding brewing water (δD; r = 0.92, δ18O; r = 0.80). Furthermore, based on the δD-δ18O cross plot, sake brewed in Niigata Prefecture is distinguishable from that brewed in countries other than Japan. These results imply that this dual isotope (δD and δ18O) analysis is potentially useful in identifying the geographic origin of sake.

DOI： 10.2116/analsci.33.979

PubMed

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：ELSEVIER SCIENCE BV  

Here, we describe C8-222, a novel cerulenin-resistant strain of Saccharomyces cerevisiae Meijo-9 that encodes a point mutation (FAS2-1253A mutation) resulting in a Gly to Ala substitution at position 1253 of the fatty acid synthase alpha subunit (Fas2 protein), which was isolated by traditional screening in the presence of cerulenin. Notably, this mutation yielded enhanced production of caprylic acid, but not of caproic acid. As caprylic acid is a precursor of ethyl caprylate, a compound that confers "fruity-flowery" flavors, usage of this mutant may enable the production of new types of sake. (C) 2016 The Mycological Society of Japan. Published by Elsevier B.V. All rights reserved.

DOI： 10.1016/j.myc.2016.02.004

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Several colorimetric methods were combined and used for the discrimination of commercial sake samples, based on their constituent inorganic components. The method was very rapid, simple, and did not require expensive equipment. Further, we showed that this method has potential application in immediate differentiation of sake by the visual inspection.

DOI： 10.1016/j.jbiosc.2015.05.004

PubMed

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Language：Japanese   Publishing type：Research paper (scientific journal)   Publisher：JAPAN SOC FOOD SCIENCE TECHNOLOGY  

gamma-Aminobutyric acid (GABA) was found to inhibit both IgE-mediated and ionomycin-induced histamine release from rat basophilic leukemia RBL-2H3 cells and rat peritoneal exudate cells (PEC) dose-dependently at concentrations between 10 and 1000 mu mol/L. At the same concentrations, baclofen, a GABA(B) receptor agonist, also inhibited both IgE-mediated and ionomycin-induced histamine release from RBL-2H3 cells and PEC. These results suggest that GABA suppresses degranulation in basophils and mast cells via the GABA(B) receptor on the cell surface.

DOI： 10.3136/nskkk.61.362

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Language：Japanese   Publisher：Japan Association on Odor Environment  

<p>The flavor is an important element constituting mushroom tastes. Therefore, the flavor compounds have been analyzed in various species of mushrooms. Though some mushrooms such as Matsutake and Shiitake have a characteristic flavor compound, major flavor compounds in most mushrooms are volatile C8 compounds: 1-octen-3-ol, 1-octen-3-one, 3-octanone and 3-octanol. Lipid peroxidation enzyme, hydroperoxide-cleaving enzyme and oxidoreductase are presumed to be involved in the synthesis, but little information has been obtained about the enzymes. In this paper, the flavor compounds in mushrooms and the enzymes involved in the biosynthesis are described.</p>

DOI： 10.2171/jao.44.315

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：KARGER  

We investigated 29 Lactobacillus strains isolated from Japanese traditional fermented food products made from rice grain or bran in order to select strains that potently suppress IgE production. First, in vitro screening was carried out to select candidates with strong induction activity for IL-12 and INF-gamma production and suppression activity for IL-4 production in mouse splenocytes. Based on the screening data, 3 strains were selected and orally administrated to ovalbumin (OVA)-immunized mice. Among these 3 strains, Lactobacillus paracasei K71 (L. paracasei K71) isolated from sakekasu (sake lees) was shown to be the most potent for decreasing total and OVA-specific IgE levels in serum. L. paracasei K71 may down-regulate IgE production via the induction of Th1 responses and suppression of Th2 responses in vivo.

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：TAYLOR & FRANCIS LTD  

The full-length cDNA of the gene PoLOX1 encoding a lipoxygenase (LOX) and its corresponding genomic DNA were isolated from the basidiomycete mushroom Pleurotus ostreatus strain H1. The deduced amino acid sequence of PoLOX1 showed similarity to a valencene dioxygenase of Pleurotus sapidus, putative LOX-like proteins from ascomycete, basidiomycete, and deuteromycete fungi, and known LOXs from plants, animals, and bacteria. PoLOX1 also contained the LOX iron-binding catalytic domain in the C-terminal region, but not the polycystin-1, lipoxygenase, alpha-toxin (PLAT) domain, which is usually found in the N-terminal region of eukaryotic LOXs. Genomic sequence analysis revealed that PoLOX1 was interrupted by one intron, and that the promoter region included TATA and CAAT boxes. Southern blot analysis indicated that PoLOX1 is a member of a small gene family comprising highly similar genes. Northern blot analysis revealed that it is transcribed more abundantly in the stipes of the fruit bodies than in the caps.

DOI： 10.1271/bbb.120484

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Language：Japanese   Publisher：CROP SCIENCE SOCIETY OF JAPAN  

Black-kerneled rice contains antioxidants, making it of interest to consumers. However, it is much more expensive than common rice, and this is one of the problems for the food industry to utilize. To supply cheaper raw materials for the food industry, we assessed the polyphenol content and heat gelatinization properties of the screenings of ‘Shiho’ black-kerneled glutinous rice developed in Niigata Prefecture. Screenings of 1.70−1.85 mm grain thickness had 26.1% less polyphenol than refined grain, and screenings of \<1.70 mm had 54.3% less. Therefore, to achieve the same polyphenol yield as from refined grain, it would be necessary to use 30% to 50% more rice screenings. The rate of decrease of polyphenol content was lower per unit weight than per kernel, and it seems that flour made from screenings would reduce the necessary amount of raw materials in comparison with whole grains. Thinner grain had a higher protein content than thicker grain, and screenings of \<1.7 mm had 8.6% protein. In addition, the gelatinization start temperature was lower, and the rice cake hardening rate of rice screenings seemed to be lower than those of refined grain. The heat gelatinization properties of rice screenings also seemed to be inferior. Flour made from screenings would have a lower swelling capacity, a weaker gel strength, and slower starch retrogradation than that made from refined grain. It will be necessary to solve these problems before rice screenings can be used in the food industry. A supply route also needs to be established.

DOI： 10.1626/jcs.82.192

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Other Link： https://www.jstage.jst.go.jp/article/jcs/82/2/82_192/_pdf

Language：English   Publishing type：Research paper (international conference proceedings)  

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Language：Japanese   Publishing type：Research paper (scientific journal)  

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Language：Japanese   Publishing type：Research paper (scientific journal)   Publisher：Japan Society of Material Cycles and Waste Management  

Food wastes from households were treated with steam at 150 °C for 40 minutes (150SFW) or at 200 °C for 150 minutes (200SFW), and the possibilities of developing the resulting materials into livestock feeds were researched. Both SFWs were shown to be composed about 20% of proteins and 20% of lipids, which are higher than the ratios of commercial diets for finishing pigs. On the other hand, pepsin digestibility of both SFWs was 26-56%, which was lower than that of a commercial diet. To estimate the applicability of SFWs as feed, eight pigs, each weighing approximately 70kg, were divided into test and control groups of four pigs each. In the test group, the pigs were fed diets that were 20% 200SFW for an initial 29 days and were subsequently fed diets that were 15% 150SFW until they reached 110±5kg. Pigs were fed diets without SFWs in the control group. The daily gains (DG) of two pigs in the test group were similar to those of pigs in the control group through the test period. The other two pigs in the test group had relatively lower DG when 200SFW was given, but ultimately reached 110±5kg 29-46 days later than pigs in the control group.

DOI： 10.3985/jjsmcwm.22.253

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Other Link： https://jlc.jst.go.jp/DN/JALC/00377522808?from=CiNii

Language：English   Publishing type：Research paper (scientific journal)   Publisher：SPRINGER TOKYO  

Hydrophobins secreted by filamentous fungi self-assemble into an amphipathic film at hydrophilic/hydrophobic interfaces. This unique property suggests that the hydrophobins have a high potential for industrial applications. However, the assemblages of class I hydrophobins are highly insoluble, making such commercial applications difficult. To enhance the solubility of class I hydrophobins, we have attempted to express class I hydrophobin PNH1 from Pholiota nameko fused with glutathione S-transferase (GST) in Escherichia coli. The GST-PNH1 was effectively isolated from the soluble fraction of transformed E. coli, and subsequent analysis revealed that the purified GST-PNH1 had almost the same emulsifying activity as PNH1.

DOI： 10.1007/s10267-010-0097-9

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Language：Japanese   Publishing type：Research paper (scientific journal)   Publisher：JAPAN SOC FOOD SCIENCE TECHNOLOGY  

The conversion of soy isoflavone glucosides to aglycones by intestinal bacteria is necessary for efficient absorption. In this study, 137 strains of lactic acid bacteria were isolated from 58 kinds of plant food materials, and the ability to ferment soymilk and convert soy isoflavone glucosides to aglycones were examined. Thirty-seven strains fully coagulated soymilk during the fermentation for 48 hours. Among them, 17 strains showed high conversion of isoflavone glucosides to aglycones, and many of them were from fruits and vegetables. Bacterial identification showed that conversion ability is related to the strain characteristics, not the species or genus of bacteria. (Received Nov. 15, 2010; Accepted Jan. 4, 2011)

DOI： 10.3136/nskkk.58.173

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Language：Japanese   Publishing type：Research paper (scientific journal)  

The black-kerneled glutinous rice cultivar 'Shiho' was recently released in Niigata Prefecture, but the relationships among yield, polyphenol content and characteristics for rice cake processing have not been discussed precisely. We carried out the cultivation experiment under different conditions at several locations in Niigata Prefecture in 2006 and 2007, and examined various agronomic characters and grain properties of 'Shiho'. Higher yield of 'Shiho' was attained by increasing the number of panicles per unit area by heavy manuring and the higher temperature during the ripening period. The higher temperature during the ripening period also resulted in the superior characteristics for rice cake processing, however lower content of polyphenol. Thus, it is difficult to find an appropriate cultivation method for satisfying simultaneously both yield and grain characteristics of 'Shiho' in higher order. It should be announced previously to rice farmers and the rice cake processed food company that 'Shiho' with higher polyphenol content could result in lower yield and inferior characteristics for rice cake processing. It may be important to develop of products characterized by keeping softness for a long period. 'Shiho' cultivated in different areas in Niigata prefecture showed marked differences in agronomic traits, ingredient of kernel and characteristics for rice cake processing, and damage by various diseases and pests. The cultivation methods need to be improved for various climatic conditions and farming systems in the mountainous region.

DOI： 10.1626/jcs.79.518

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Many processing techniques have been developed to produce cooked rice packed under semiaseptic condition (here in after called semi-aseptic cooked rice) with less microbial spoilage, better taste and higher quality. In this study, effect of heat-resistant microorganisms in rice on commercial sterility of cooked rice was examined using pH-controlled rice. Improvement method of cooking process was investigated to upgrade the storage stability of cooked rice with microorganisms based on the concept of commercial sterility for the retort pouch foods. The growth of Bacillus subtilis isolated form brown rice was not inhibited on rice adjusted pH 4. 6 and pH 5. 0 at 30°C. To ensure the commercial sterility of semi-aseptic cooked rice, the isolated B. subtilis strain should be inactivated in heat cooking process. The conditions of heat cooking was investigated for semi-aseptic cooked rice adjusted pH 4. 6 or pH 5. 0 to ensure equivalent eating quality to conventional process and commercial sterility against B. subtilis. The optimum cooking condition for the rice of pH 4. 6 was 18 minutes with 98°C and that for the rice of pH 5. 0 was 14~16 minutes with 105°C or 9~11 minutes with 110°C. © 2008, Japan Society for Food Engineering. All rights reserved.

DOI： 10.11301/jsfe2000.9.157

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Language：English   Publishing type：Research paper (scientific journal)  

Many techniques of production have been developed to produce cooked rice packed under semiaseptic condition (here in after called semi-aseptic cooked rice) with less spoilage by organism, better taste and higher quality. Effect of heat-resistant organisms from rice on commercial sterility of semiaseptic cooked rice were researched and the improvement of production process were investigated in order to upgrade the stored stability involved organisms for semi-aseptic cooked rice based on philosophy of commercial sterility of retort pouch foods in this study. The necessary time for heat sterilization were estimated at 2Di to ensure commercial sterility in a production process of semiaseptic cooked rice in this study. A means the heating time that 90 % of heat-resistant organisms will be dead at any temperature, i. The Time of heat sterilization for present process of production were estimated at 0.43D100°C against B.subtilis strain from brown rice, and it didn't reached necessary time of heat sterilization” F=2D” to ensure commercial sterility. The Conditions of heat cooking was investigated to ensure commercial sterility on method of production for semi-aseptic cooked rice. We suggest that the conditions of heat cooking are 14 minutes and a temperature of 110°C as new production process to ensure equivalent eating quality to present process and commercial sterility against B.subtilis strain from brown rice for semi-aseptic cooked rice in this study. © 2007, Japan Society for Food Engineering. All rights reserved.

DOI： 10.11301/jsfe2000.8.295

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Language：Japanese   Publishing type：Research paper (scientific journal)  

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：SPRINGER  

Twenty-three polypeptides secreted in response to a deficiency of inorganic phosphate (Pi) were previously found by two-dimensional polyacrylamide gel electrophoresis analysis in mycelia of Pholiota nameko strain N2. In this study, N-terminal sequencing revealed three of them to be identical to known acid phosphatases of P. nameko strain N114. Two cDNAs and the corresponding genomic DNAs of genes PNAP1 and PNAP2 which encode two of the three acid phosphatases were cloned. The deduced amino acid sequences of PNAP1 and PNAP2 showed high similarity to other fungal acid phosphatases and contained a putative catalytic active site of acid phosphatase. PNAP1 and PNAP2 are comprised of five and seven exons interrupted by four and six introns, respectively. Their promoter regions include two cis-acting elements found in Pi deficiency-inducible genes of Saccharomyces cerevisiae, together with several known functional elements such as a TATA box. Northern blot analysis showed that PNAP1 and PNAP2 are expressed in response to a deficiency of Pi.

DOI： 10.1007/s00294-006-0058-1

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In our previous paper, ultrafiltration (UF) membrane modules were evaluated for clarification of rice washing and soaking drainage from packed rice cake manufacturing plant. And a hollow fiber membrane module of the molecular weight cut off of 150kDa, made by polyethersulfone, was found to be the most suitable. In this paper, suitable operating condition of above membrane module was studied. Drainage were obtained from a rice washing process, composed of five steps of washing and one step of soaking. The drainage from each step was filtrated by the OF membrane, and 80% of each drainage was recovered as permeate for recycling. From the view point of permeation flux and flux restoration rate by membrane washing, the various operating condition was evaluated. As the first and the second step drainage showed extremely low flux and low restoration rate, we concluded that the both drainage are not suitable for recycling after OF treatment and should be treated by active sludge processing as waste water. The third to the fifth step drainage showed higher flux and higher restoration rate than the first and the second steps, and the higher step drainage showed the higher flux and the higher restoration rate. Soaking drainage showed extremely higher flux and higher restoration rate than those of washing drainage. It was concluded the suitable OF operating condition for rice washing drainage treatment for clarification was 0. 02 MPa pressure and 0. 9ms-1 flow velocity, and that for soaking drainage was 0. 1 MPa pressure and 0. 9ms-1 flow velocity. © 2006, Japan Society for Food Engineering. All rights reserved.

DOI： 10.11301/jsfe2000.7.189

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Language：Japanese   Publisher：日本食品工学会  

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In a packed rice cake niariufacturing plant, about 5 m3 fresh water to one Lori of raw rice is used in each process of the rice washing and soaking process. The amount of water used ini both processes accounted for about 60% of that in the whole plarit regardless of season. The purpose of this study is to clarify the rice washing drainage by inernbrane separation techriictue and to reuse the clarified water in the rice washing and soaking processes in order to decrease the costs of fresh water and wastewater treatirient without spoiling product quality. especially storage stability related to rrucroorganisins. Because the results of the preliminary experiments suggested that UF membrane is suitable fur clarification of rice washing drainage, three types of hollow fiber CF riiembrane modules were tested nominal molecular weight cut off. 30kDa, 100kDa. and 150kDa. The analysis of drainage from the rice washing and soaking processes revealed that the first and second rice washing drainage contained a lame quantity of solutes and suspended substances. and permeation flux were very low. Therefore, we decided that the first and second drainage should be treated by active sludge method. and the other drainage should be clarified by UF membrane for recycling. A mixture of third to fifth rice washing drainage and rice soaking drainage was used for clarification and recycling experiments. The membrane modules far clarification of rice washing drainage was evaluated from the viewpoint of peririeation tiux, rejection rate of solutes. which were protein as high molecular weight substance and fatty acid as low molecular weight substance, and tiux recovery by riiembrane washing. It was concluded the meiribraiie module of 150 k was the most suitable for the clarification and recycling of rice washing drainage. © 2005, Japan Society for Food Engineering. All rights reserved.

DOI： 10.11301/jsfe2000.6.151

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This report of basic study will discuss a technique of heating solid foods or high viscous foods in transit on a conveyor for possible commercial applications. By using model solutions with adjusted ingredients, we have found that: 1) Continuous radiation against the model solutions in transit from plural units of microwave generators with different heating characteristics at a relatively short irradiation distance of 45mm causes dispersion of edge effects and is effective for uniform temperature within the solutions. 2) Scanning a top surface of the model solutions by wave guides is effective for uniform temperature within the solutions as they are exposed to electric fields of relatively high intensity. 3) With a distilled water immersing method, a 2mm thick water jacket is an optimum condition for minimizing the edge effects. This indicates that use of the distilled water immersing method is effective in continuous high temperature short time sterilization of foods that call for highly accurate thermal control. On the basis of these results, we will plan designing a system of continuous sterilization of solid foods at temperature of 100 degrees Celsius and over, and continue basic studying behavior of microwaves and microwave sterilization with various solid foods. © 2005, Japan Society for Food Engineering. All rights reserved.

DOI： 10.11301/jsfe2000.6.189

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As a method for monitoring biological cleanliness of environmental air, measurement of total airborne particles, consisting of both viable and nonviable particles, is often employed for the following reasons: (1) it is simple, easy, and does not require long incubation time or tedious procedures associated with direct viable count methods, (2) it allows real-time monitoring, and (3) it provides results that can be compared with the data in NASA standard applicable to a broad range of air cleanliness. In recent years, however, it is becoming clear that the relation between the measured concentration of microorganisms and that of total particles in the air does not always agree well with the NASA standard. In this study, we compared concentrations of microorganisms and total particles in the packaging area and the office building of a beverage plant, paying attention to particle size distribution characteristics. It was found that the size distribution of airborne microorganisms could be described by logarithmic normal distribution better than by the Junge distribution commonly used for characterizing size distributions of fine particles. Our results also suggested that, by establishing correlations between viable counts and the total particles for each specific environment, monitoring of total airborne particles would be an effective means for biological cleanliness management of environmental air. © 2005, Japan Society for Food Engineering. All rights reserved.

DOI： 10.11301/jsfe2000.6.197

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：SPRINGER-VERLAG  

We previously isolated 31 cDNAs corresponding to pdi [inorganic phosphate (Pi) deficiency-inducible] genes through the differential screening of a cDNA library constructed from the mycelium of Pholiota nameko strain N2 cultured in Pi-depleted medium. Among the cDNAs, pdi251, pdi263 and pdi315 were analyzed here. The deduced amino acid sequences of pdi251, pdi263 and pdi315 showed high similarity to fungal hydrophobins and genes corresponding to these cDNAs encoding P. nameko hydrophobins were designated pnh1, pnh2 and pnh3, respectively. PNH1, PNH2 and PNH3 had a conserved spacing of eight cysteine residues in hydrophobins and a hydropathy pattern characteristic of class I hydrophobins. Phylogenetic analysis showed that PNH1, PNH2 and PNH3 were phylogenetically similar and significantly related to the hydrophobin POH1 specifically expressed in fruiting bodies of Pleurotus ostreatus. Northern blot analysis indicated that, under conditions of Pi deficiency, pnh2 and pnh3 were also induced in strains N4 and N301.

DOI： 10.1007/s00294-003-0457-5

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：SPRINGER-VERLAG  

Thirty-one cDNAs corresponding to pdi genes [inorganic phosphate (Pi) deficiency-inducible genes] were previously isolated through the differential screening of a cDNA library constructed from the mycelium of Pholiota nameko. Among the cDNAs, pdi370 was analyzed here. The deduced amino acid sequence showed high similarity to fungal ribonucleases (RNases) and contained two signature sequences conserved in T2 family RNases: CAS1 and CAS2. Genomic DNA harboring the pdi370 gene was isolated from a genomic library of P. nameko. Sequence analysis showed that the pdi370 gene is interrupted by 16 introns and that the promoter region contains two cis-acting sequences found in Pi deficiency-induced genes from Saccharomyces cerevisiae, together with several known functional elements, such as a TATA box. RNase activity in the mycelium and culture filtrate increased 5.6-fold and 5.2-fold, respectively, under Pi-deficient conditions. Staining for RNase activity showed that at least four RNases are induced and secreted under the conditions. The N-terminal sequence of one of them agreed with that of the pdi370 gene product.

DOI： 10.1007/s00294-003-0463-7

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Language：Japanese   Publishing type：Research paper (scientific journal)   Publisher：JAPAN SOC FOOD SCIENCE TECHNOLOGY  

We developed a new type apple juice containing partially enzymatic degraded pectin which is clarified through ceramic MF membrane, since the apple pectin is considered as a functional material being good for human health. The molecular weight of water soluble pectin (WSP) in original apple juice was approximately distributed in 20000 to 3000000. The higher molecular weight WSP in original juice showed the lower permeability through the MF membrane. It was considered that higher molecular weight WSP formed a fouling layer of a self-rejection type dynamic membrane on the MF membrane and inhibited the permeation of WSP.
Permeability of WSP on filtrating to volume reduction factor (VRF) 2.5 was only 5.7%, on a basis of concentration. Therefore, higher molecular weight WSP was partially degraded by a pectic enzyme, of which molecular weight over 1000 000 disappeared by the treatment at 20degreesC for 5 min.
The permeability of WSP on filtrating to VRF 2.5 was largely improved to 55% on a basis of concentration by this treatment. The precipitation of pectin in the new type apple juice was not observed during 100 days storage at room temperature. It was demonstrated that the enzymatic partial degradation of pectin was a useful method to produce clarified WSP containing apple juice containing WSP treated with ceramic membrane.

DOI： 10.3136/nskkk.51.123

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Washing and sterilizing a clean room is indispensable for aseptic production, which means that the clean room usually has a wet environment. Optical particle counter (OPC) may be used to maintain and control the aseptic environment. However, an ordinary OPC can only work under low environment humidity, and therefore the environment is monitored in an intermittent manner or the environment monitoring does not start until the concentration of liquid particles in the measurement environment decreases after completion of the washing cycle. Because of these limitations, net production time is shortened, affecting the productivity. In an effort to resolve these issues, we developed a new type OPC system. Using the inertia impact of minute particles, we attempted to design, make and test a measuring system that selectively separated and removed liquid particles that would hamper the ability of the OPC. The resulting OPC system proved to be suitable for particle continuous monitoring even in a wet environment. It has also become clear that particles with 1. 0 um or larger diameters can be precluded from the object of OPC monitoring. Furthermore, it was confirmed that not only micron-size particles, but also sub-micron particles were generated in large quantities during washing and sterilizing processes. © 2004, Japan Society for Food Engineering. All rights reserved.

DOI： 10.11301/jsfe2000.5.121

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This study is the manufacturing methods of solid foods (a seasoning of fish sausage, tuna and jam) on good color and flavor with high temperature and short time sterilization by microwave heating. We investigated the cause of the inner temperature difference inside model solutions instead of solid foods. A heating test conducted on the model solutions revealed that the major cause of the inner temperature difference was NaCl. So, it is necessary to heat the inside of food with uniform heating for the sterilization of solid foods. We obtained an effective method of reducing the temperature difference within. It was possible to reduce the edge effect on solid foods by dipping in distilled water. The reason is distilled water behaved edge of solid foods. For half-depth of microwave was enough distance in distilled water, it did not make the heating efficiency of foods decrease remarkably. In future, we want to proceed with further research on the sterilization technology of solid food with model examination by continuous heating, and reducing the edge effect on the temperature change of solid foods. © 2004, Japan Society for Food Engineering. All rights reserved.

DOI： 10.11301/jsfe2000.5.235

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：S. Karger AG  

The participation of lipase in the formation of n-hexanal by homogenization of alfalfa seedlings was investigated. n-Hexanal was increased by the addition of trilinolein, dilinolein or monolinolein to the homogenate of the seedlings. Taurodeoxycholic acid sodium salt (TDCA), an inhibitor of triacylglycerol lipase, inhibited the formation of n-hexanal by 36%. These findings show that the corresponding proportion of n-hexanal was formed through the action of triacylglycerol lipase. n-Hexanal was also increased by adding the total lipids of alfalfa seedlings to the homogenate prepared with TDCA. But, when the lipids removed free fatty adds from the total lipids were added to the homogenate, the increase decreased to 18% as compared with the addition of total lipids. n-Hexanal thus also increased through the pathway, not requiring the action of the lipase and 82% of the increased n-hexanal was formed from preexisting free fatty acids. The formation pathways of n-hexanal in the seedlings were discussed.

DOI： 10.3136/fstr.9.185

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：AMER CHEMICAL SOC  

Lipoxygenase was purified homogeneously from cups of Pleurotus ostreatus by Sephacryl S-400 HR gel filtration, Dyematrex Green A affinity, and DEAE-Toyopearl 650M ion-exchange chromatographies. The molecular weight of the enzyme was estimated to be 67 000 by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and 66 000 by gel filtration; the isoelectric point was pH 5.1. The optimum pH and temperature of the enzymatic activity were 8.0 and 25 degreesC, respectively. The enzyme contained non-heme iron, and a thiol group seemed to be involved in its activity. The K-m, V-max and k(cat) values of the enzyme for linoleic acid were 0.13 mM, 23.4 mumol(.)min(-1.)mg(-1), and 25.7 s(-1), respectively. The enzyme showed high specificity toward linoleic acid. When linoleic acid was incubated with the enzyme, 13-hydroperoxy-9Z, 11E-octadecadienoic acid was found to be the main oxidative product.

DOI： 10.1021/jf0112217

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The effects of Pi deficiency on gene expression in Pholiota nameko were examined. A cDNA library was constructed from poly(A)+ RNA isolated from mycelia cultured in Pi-depleted (P−) media, and 150 clones corresponding to Pi deficiency-inducible (pdi) genes were selected by differential hybridization with probes prepared from poly(A)+ RNAs from the mycelia cultured in the Pi-supplied (P+) and P− media. These clones were considered to derive from 31 genes by cross-hybridization. Northern blot analysis showed that these pdi genes were expressed in various patterns during Pi deficiency. Among the clones, the DNA sequences of pdi85 and pdi343 were analyzed. The deduced amino acid sequences indicated that they have structural similarities to Pi and metabolite transporters. © 2002 by Japan Society for Bioscience, Biotechnology, and Agrochemistry.

DOI： 10.1271/bbb.66.790

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：S. Karger AG  

Sensory test of the grassy odor with 2,3, 5 and 7-day-old seedlings of alfalfa showed that 2-day-old seedlings are the grassiest To identify the substance responsible for the grassy odor, the composition of fatty acid and the characteristics of lipoxygenase were investigated. The results showed that more than 50% of total fatty acid is linoleic acid
lipoxygenase has a high specificity to linoleic acid and produces mainly 13-Z, E-HPOD from linoleic acid. Because 13-Z, E-HPOD is converted to n-hexanal which has a grassy odor, the content of n-hexanal in the seedlings after germination was measured. It was found that it did not change remarkably throughout the tested growth period. Most of the n-hexanal was adsorbed weakly to insoluble materials with hydrophobic interaction. However, when the seedlings were homogenized, soluble n-hexanal increased rapidly and the increase was greatest in 2-day-old seedlings. Among three enzymes involved in the formation of n-hexanal, only the change in lipoxygenase activity correlated with that in the increase of n-hexanal.

DOI： 10.3136/fstr.8.347

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：Mycological Society of Japan  

Changes in mycelial dry weight and soluble protein amounts and acid phosphatase activities on a mycelial dry weight basis in the mycelia and culture supernatants during the Pi-supplied (P+) and Pi-depleted (P-) cultures of three strains of Pholiota nameko were examined. Mycelial dry weights of the three strains were lower in the P- culture than in the P+ culture. However, soluble protein amounts in the culture supernatants and acid phosphatase activities in the mycelia and culture supernatants of the three strains were higher on a mycelial dry weight basis in the P- culture than in the P+ culture. Total proteins of strains N2 and N4 were analyzed by two-dimensional-PAGE. Comparison of electrophoretograms of the P+ and P- cultures showed that many polypeptides in the two strains were induced and secreted by Pi deficiency, but more than half of them were specific to each strain. Activity staining of acid phosphatase also revealed that two isozymes with the same molecular weights in the three strains were induced and secreted by Pi deficiency. Adaptive mechanisms for Pi deficiency in the three strains were discussed.

DOI： 10.1007/BF02460947

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Changes in activity of RNA-degrading enzyme and amounts of phosphorus in mycelia and culture filtrate during Pi-sufficient and -deficient cultures of Pholiota nameko were investigated. The results showed that the intracellular and extracellular activities are controlled by the Pi concentration in the medium. Moreover, the induction and secretion of RNA-degrading enzymes under the Pi-deficient condition were analyzed by activity staining.

DOI： 10.1271/bbb.65.2561

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Language：Japanese   Publisher：新潟大学農学部  

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Phytases are the primary enzymes responsible for the hydrolysis of phytic acid, myo-inositol-1, 2, 3, 4, 5, 6-hexakisphosphate (InsP6). The pathway of hydrolysis of InsP6by phytase from wheat bran of Triticum aestivum L. cv. Nourin #61 is proved in this study. Structures of the intermediates were established by a variety of nuclear magnetic resonance techniques (1H-, two-dimensional1H-1H coupling-correlation spectra and two-dimensional31P-1H correlation spectra), gas chromatography, and bioassay. On the basis of the structures identified, initial hydrolysis of the phosphate ester occurs at the D/L-4 position of InsP6to yield D/L-Ins (1, 2, 3, 5, 6) P5. After the dephosphorylation, the pathway of dephosphorylation is divided into two routes. The main route proceeds via D/L-Ins (1, 2, 5, 6) P4, D/L-Ins (1, 2, 6) P3and D/L-Ins (1, 2) P2, while the minor route proceeds via D/L-Ins (1, 2, 3, 6) P4, Ins (1, 2, 3) P3and D/L-Ins (1, 2) P2. D/L-Ins (1, 2) P2is hydrolyzed at the D/L-1 or 2-position, and finally myo-inositol is produced. © 2000 by Japan Society for Bioscience, Biotechnology, and Agrochemistry.

DOI： 10.1271/bbb.64.995

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The nucleotide sequence of hiC12, isolated as a cDNA clone of hardening-induced Chlorella (hiC) genes, was identified. The clone encodes a late embryogenesis abundant (LEA) protein having six repeats of a 11-mer amino acid motif, although in a slightly imperfect form. To overexpress the hiC61) and hiC12 genes, their coding regions were PCR amplified and subcloned into a pGEX-1λT vector. The HIC6 and HIC12 proteins were expressed as GST fusion proteins inE. coli, then purified. The two HIC proteinswere found to be effective in protecting a freeze-labile enzyme, LDH, against freeze-inactivation. On a molar concentration basis, they were about 3.1×106 times more effective in protecting LDH than sucrose and as effective as BSA. Cryoprotection tests with five kinds of chain-shortened polypeptides, synthesized based on the 11-mer amino acid motif of the HIC6 protein showed that the cryoprotective activity decreased with a decrease in the repeating units of the 11-mer motif. In fact, cryoprotective activities of three kinds of single 11-mer amino acids were very low even at high concentrations. All the results suggested that the sufficiently repeated 11-mer motif is required for the cryoprotective activities of Chlorella LEA proteins. © 2000, Taylor &amp
Francis Group, LLC. All rights reserved.

DOI： 10.1271/bbb.64.1656

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Language：Japanese   Publisher：Japanese Society for Food Science and Technology  

Production process of rice crackers (arare, okaki, senbei) is time consuming and complicating. Therefore, it is difficult to explain the process scientifically. For the explanation of the manufacturing process and the changes of the gelatinized and retrograded rice starch gel produced in its process, we analyzed the products in the manufacturing process and the imitative manufacturing process of glutinous rice crackers by differential scanning calorimetry. As the result, it was proved that the steaming process was to break hydrogen bonds by the gelatinization phenomenon of starch, the refrigeration process was to create the reformation structure by the retrogradation phenomenon of starch; to create new hydrogen bonds, drying process was to create more thermostable reformation structure by the annealing phenomenon of starch and baking process was to break its reformation structure. Furthermore, it was proved that all process was related to each other and affect the glutinous rice crackers (final products). Namely, it was proved that DSC could analyze the manufacturing process of glutinous rice crackers and the changes of the gelatinized and retrograded rice starch gel produced in its process.

DOI： 10.3136/nskkk.46.51

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：S. Karger AG  

Two phytase isozymes (PHY1 and PHY2) were purified homogeneously from bran of Triticum aestivum L. cv. Nourin #61 by (NH4)2SO4 fractionation, methanol fractionation, Sephacryl S-200 HR gel filtration chromatography, DEAE-TOYOPEARL chromatography, CM-TOYOPEARL chromatography and second Sephacryl S-200 HR gel filtration chromatography. Molecular weights of the two enzymes were 71,000 and 66,000 by gel filtration, and 68,000 and 66,000 by SDS-PAGE, respectively. Optimum pH and temperatures were 6.0 and 45°C for PHY1, and 5.5 and 50°C for PHY2. The activity of both phytases was stable at pHs between pH 4.0-7.0 and below 40°C. The Km values for myo-inositol hexakisphosphate (IHP) were 0.48 μM for PHY1 and 0.77 μM for PHY2. The Ki values for Pi were 2.69 mM for PHY1 and 6.59 mM for PHY2. Both phytases showed relatively high specificity for IHP.

DOI： 10.3136/fstr.5.18

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：Japanese Society for Food Science and Technology  

This study was conducted to determine the reason why dried rice cakes for non-glutinous rice crackers (<I>Senbei</I>) often break in the production process. Breakage after drying at 40°C for 12 h was found to be due to milling and storage conditions of the rice flour. Gel permeation chromatography revealed that the molecular weight of starch decreased as the extent of breakage increased. Damage to rice flour starch differed according to the milling methods. When press roller milled rice flour was stored at 5-25°C, the activity of α-amylase increased as the temperature became higher. The total water-soluble carbohydrate content of dried rice cake may be a good criterion to judge the extent of breakage. Reduction of the molecular sizes of starch, due to milling and action of α-amylase, is considered to cause the breakage of dried rice cake.

DOI： 10.3136/fsti9596t9798.4.121

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：Mycological Society of Japan  

Mycelial soluble proteins of Pholiota nameko labeled in vivo during the Pi-supplied (P+) and the Pi-depleted (P-) cultures were separated by SDS-polyacrylamide gel electrophoresis and two-dimensional polyacrylamide gel electrophoresis, and visualized by fluorography. A comparison of protein profiles from the P+ and P- cultures showed that Pi deficiency induces the synthesis of 15 polypeptides and an increase in the relative amount of 29 polypeptides. These result suggests that many proteins may be specifically synthesized de novo under Pi deficiency as part of the adaptive mechanism for this condition.

DOI： 10.1007/BF02464059

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An acid phosphatase with a very high substrate specificity for glucose-1-phosphate was isolated for the first time from mycelia of Pholiota nameko. The molecular weight of the enzyme was estimated to be 31,000 on gel filtration and 35,000 on SDS-PAGE. The activity was inhibited by Cu2+, Hg2+, molybdate, and tartaric acid. The sequence of N-terminal 20 amino acid residues was analyzed. © 1998, Taylor &amp
Francis Group, LLC. All rights reserved.

DOI： 10.1271/bbb.62.2251

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Language：Japanese   Publishing type：Research paper (scientific journal)   Publisher：Japanese Society for Food Science and Technology  

Low-amylose rice will be supposed to increase in quantity as food materials. So, physicochemical properties of milled rices were investigated in consideration of amylose content using 19 varieties of non-glutinous rice, 11 of low-amylose rice and 10 of glutinous rice. The amounts of acid hydrolysis residue from rice starches showed high correlation with amylose content (r=0.917**). The amount of the residue of glutinous rice starches, low-amylose rice starches and non-glutinous rice starches was 30-81, 183-252 and 305-516 mg/100g, respectively. Water absorption of milled rices showed high correlation with either amylose content (r=-0.955**) or the water absorption of rice starches (r=0.953**). The water absorption of rice starches from glutinous rice, low-amylose rice and non-glutinous rice was 49.3-50.8, 47.0-48.3 and 44.5-47.8%, respectively. From this result, water absorption of milled rices would depend on that of rice starches. Peak viscosity of amylograph characteristics showed high correlation with amylose content (r=-0.923**). Tanδ (=G″/G′) of cooked rice showed high correlation with amylose content (r=-0.944**), and the tanδ of glutinous rice, low-amylose rice and non-glutinous rice was 0.426-0.529, 0.360-0.415 and 0.196-0.349, respectively. Acid-solubility showed high correlation with either amylose content (r=-0.973**) or tanδ of cooked rice (r=0.951**). The acid-solubility of glutinous rice, low-amylose rice and non-glutinous rice was 92.2-99.4, 79.6-84.3 and 52.5-77.5%, respectively. However, these components showed no correlation to protein content of milled rices. From these results, it was concluded that low-amylose rice whose amylose content was less than 14.0% were intermediate properties between glutinous rice and non-glutinous rice for all the components related to amylose content.

DOI： 10.3136/nskkk.44.353

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：Springer Japan  

We previously reported the purification of an acid phosphatase (APase52) secreted from the mycelia of Pholiota nameko under phosphate-deficient conditions. In the present study, two other isozymes (APase47 and APase48) were found and their structures were compared with that of APase52. Thirteen amino acid residues at the N-terminus of APase47 were completely identical with those of APase48 and had partial homology with those of APase52. The deglycosylation of proteins indicated that three APase isozymes differ in the N-linked oligosaccharide content. The protease-generated peptide maps of the APases differed from one another in the band pattern. These results suggest that the APases are the products of different genes.

DOI： 10.1007/BF02464095

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Language：Japanese   Publishing type：Research paper (scientific journal)   Publisher：日本菌学会  

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DOI： 10.1007/BF02461313

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：Springer Japan  

Activity of acid phosphatase secreted by mycelia of Pholiota nameko on cultivation for 30d in Pi-depleted medium was 88-fold higher than the corresponding activity in the Pi-supplied medium. One isozyme of the secreted acid phosphatases was purified from the culture filtrate of Pi-depleted medium by ammonium sulfate fractionation and cation exchange chromatography. The purified enzyme was homogeneous on electrophoresis. Gel filtration analysis showed that the native molecule had a molecular weight of 117,000. The molecular weight on gel electrophoresis with SDS was 52,000, indicating that the native form of the enzyme was a homodimer. The optimum pH and temperature of the enzyme were 5.5 and 45°C, respectively, and the isoelectric point of the enzyme was pH 6.9. Adsorption on Con A-Sepharose and periodic-Schiff stain suggested that the enzyme is a glycoprotein. The enzyme hydrolyzed a wide variety of phosphate esters, nucleoside phosphates, sugar phosphates, and phosphorylated amino acids. Cu2+, Fe2+, Hg2+, iodoacetate, molybdate, tartaric acid, and SDS inhibited the enzyme activity. Fe3+ (1 mM), Triton X-100, methanol, and ethanol activated it. Fifteen residues of the N-terminal amino acid sequence were determined.

DOI： 10.1007/BF02461459

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Hardening-induced soluble proteins of Chlorella vulgaris Beijerink IAM C-27 (formerly Chlorella ellipsoidea Gerneck IAM C-27) were isolated and purified by two-dimensional high-performance liquid chromatography (2D-HPLC) on an anion-exchange column, with subsequent reversed-phase chromatography. Some of the proteins were resolved by SDS-PAGE, characterized by amino-terminal sequencing and identified by searching for homologies in databases. Separation of the soluble proteins during the hardening of Chlorella by a combination of 2D-HPLC and SDS-PAGE revealed that at least 31 proteins were induced or increased in abundance. Of particular interest was the induction after 12 h of a 10-kDa protein with the amino-terminal amino acid sequence AGNKPITEQISDAVGAAGQKVG and the induction after 6 h of a 14-kDa protein with the amino-terminal sequence ALGEESLGDKAKNAFEDAKDAVKDAAGNVKEAV. The amino-terminal sequences of these proteins indicated that they were homologous to late embryogenesis abundant (LEA) proteins. Furthermore, the level of a 22-kDa protein also increased after 12 h. The amino-terminal sequence of this protein, AAPLVGGPAPDFTAAAVFD, indicated that it was homologous to thioredoxin peroxidase. Copyright © 1995. The Japanese Society of Plant Physiologists.

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To investigate the effects of hardening on gene expression in Chlorella vulgaris Beijerink IAM C-27 (formerly Chlorella ellipsoidea Gerneck IAM C-27), a frost-hardy strain, 17 cDNA clones corresponding to hardening-induced Chlorella (hiC) genes were isolated by differential screening of a cDNA library from 6-h hardened cells. Northern blot analysis of transcripts of hiC genes showed that these genes are specifically induced by hardening and that their patterns of induction vary. Southern blots of genomic DNAs from two strains (Chlorella ellipsoidea Gerneck IAM C-102, chilling-sensitive
and C. vulgaris C-27, frost-hardy) of Chlorella indicated that ten hiC clones out of 17 hybridized only with DNA of strain C-27 and the other seven clones hybridized with DNA of both strains. However, of these seven clones, transcripts corresponding to six clones did not accumulate in strain C-102 at low temperatures. The sequence of a deduced protein encoded by the most abundant clone, hiC6, exhibited homology to sequences of Group III LEA (late embryogenesis abundant) proteins and had an amino-terminal amino acid sequence that was similar to the sequences of chloroplast transit peptides. © 1995 The Japanese Society of Plant Physiologists (JSPP).

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The composition and positional distribution of fatty acids in the polar lipids from 4 strains of Chlorella differing in chilling susceptibility and frost hardiness were analyzed by enzymatic hydrolysis and gas‐liquid chromatography. Analysis of the polar lipids from chilling‐sensitive, chilling‐resistant and chilling‐sensitive revertant strains of Chlorella ellipsoidea IAM C‐102 showed that the sum of palmitic and trans‐3‐hexadecenoic acid in phosphatidylglycerol (PG) is about 60% for the sensitive strains and 53% for the resistant strain. The sum of dipalmitoyl and 1‐palmitoyl‐2‐(trans‐3‐hexadecenoyl) PG as estimated from the positional distribution of their fatty acids, is about 10% in the case of each of the three strains. The contents of unsaturated fatty acids in phosphatidylcholine (PC) and phosphatidylethanolamine (PE) were higher in the resistant than in the sensitive strain. This suggests that unsaturation of fatty acids in not only PG but also PC and PE is involved in chilling sensitivity of Chlorella. On the other hand, lipid changes during the development of frost hardiness of C. ellipsoidea IAM C‐27, a frost hardy strain, were examined. The results showed that fatty acids in most lipid classes are unsaturated in the hardening process but their degree of unsaturation is not greatly different from that of the chilling‐resistant strain, suggesting that not only unsaturation of fatty acids in lipids but also other factors are necessary for the development of frost hardiness. Copyright © 1993, Wiley Blackwell. All rights reserved

DOI： 10.1111/j.1399-3054.1993.tb00155.x

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Soluble and membrane proteins from Chlorella ellipsoidea Gerneck (IAM C-27) during the early time of hardening were separated by two-dimensional gel electrophoresis and visualized by silver staining. The analysis of soluble protein showed that 14 polypeptides newly appeared and 3 polypeptides increased in abundance within 24 h of cold treatment. Three polypeptides having the molecular weight 80 kDa (PI 5.58), 82 kDa (p1 5.46) and 66 kDa (p1 6.11) were detected after a 6-h or a 9-h hardening and markedly increased as the time of hardening proceeded. The result suggests that they may play an important role for the development of cold hardiness. One small polypeptide (29.8 kDa, p1 4.44) was detectable in membrane fraction of 12 h-hardened cells. Membrane protein of 29.2 kDa (p1 5.05) was pronounced after a 12-h hardening. Two major groups of membrane polypeptide (50.8-55.4 kDa, pI 5.29-5.76 and 50.8-55.4 kDa, p1 6.70-7.10) disappeared after a 3-h hardening and were not observed following a longer hardening period, suggesting the rapid degradation of these membrane polypeptides during cold treatment.

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