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Nippon Nogeikagaku Kaishi-journal of The Japan Society for Bioscience Biotechnology and Agrochemistry最新文献

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Characterization of antigens of salmonid viruses with monoclonal antibodies. 鲑科病毒单克隆抗体抗原的鉴定。
Nippon Nogeikagaku Kaishi-journal of The Japan Society for Bioscience Biotechnology and Agrochemistry Pub Date : 1900-01-01 DOI: 10.1271/NOGEIKAGAKU1924.64.163
Y. Kamei, J. L. Potey, M. Yoshimizu, Takahisa Kimura, Koji Yamada, S. Shirahata, H. Murakami
{"title":"Characterization of antigens of salmonid viruses with monoclonal antibodies.","authors":"Y. Kamei, J. L. Potey, M. Yoshimizu, Takahisa Kimura, Koji Yamada, S. Shirahata, H. Murakami","doi":"10.1271/NOGEIKAGAKU1924.64.163","DOIUrl":"https://doi.org/10.1271/NOGEIKAGAKU1924.64.163","url":null,"abstract":"サケ科魚類の重要病原ウイルスである伝染性造血器壊死症ウイルス(IHNV),伝染性膵臓壊死症ウイルス(IPNV),およびヒラメの病原ラブドウイルス(HRV)に対するモノクローン抗体(MAbs)を作製し,それら抗体の各ウイルスに対する特異性と認識するウイルス抗原の性質について比較検討した. 精製ウイルスで免疫したBALB/c系マウスの脾臓より取り出したリンパ球とマウスミエローマ細胞P3-X 63-Ag.8.U1とをポリエチレングリコールで融合させ,MAbs産生ハイブリドーマをELISA法によりスクリーニングした. その結果, IHNV, IPNV, HRVに対するそれぞれ4種, 2種, 9種のMAbを得ることがでぎた.抗-IHNV抗体IgGは, IHNVとのみ特異的に反応し,IHNVのNタンパク質を認識する抗体で,IgMは同じラブドウイルス科に属するHRVと交叉反応性を示し,IHNVのNタンパク質だけでなくHRVのM2タンパク質をも認識する抗体であった.一方,抗-HRV抗体は,IHNVと反応した2種のモノクローン抗体を除き,HRV特異的で, HRVのM2タンパク質を認識する抗体であった.抗-IPNV抗体は, IPNVのγタンパク質だけでなく, IHNV, HRVの両ラブドウイルスのM1タンパク質とも反応し,それら3種ウイルス間に共通する抗原決定基が存在する可能性が示唆された.","PeriodicalId":170824,"journal":{"name":"Nippon Nogeikagaku Kaishi-journal of The Japan Society for Bioscience Biotechnology and Agrochemistry","volume":"77 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126218957","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 4
[Effect of] scalding temperature and ripeness of skim milk cheese on fibrous structure development. 热烫温度和熟度对脱脂奶酪纤维结构发育的影响。
Nippon Nogeikagaku Kaishi-journal of The Japan Society for Bioscience Biotechnology and Agrochemistry Pub Date : 1900-01-01 DOI: 10.1271/NOGEIKAGAKU1924.64.1143
T. Nishiya, K. Tatsumi, K. Ido, Naoyuki Hanawa, Kimie Tamaki
{"title":"[Effect of] scalding temperature and ripeness of skim milk cheese on fibrous structure development.","authors":"T. Nishiya, K. Tatsumi, K. Ido, Naoyuki Hanawa, Kimie Tamaki","doi":"10.1271/NOGEIKAGAKU1924.64.1143","DOIUrl":"https://doi.org/10.1271/NOGEIKAGAKU1924.64.1143","url":null,"abstract":"The fibrous structure development of processed cheese was investigated, using skim milk cheese and whey protein concentrate (WPC). Processed cheeses with fibrous structure were manufactured from skim milk cheese at scalding temperatures from 38°C to 50°C, and ripened for 1 day to 8 weeks at 10°C. Each ground cheese sample was cooked with WPC and partially hydrogenated soy bean oil at 80°C. The resulting thermoplastic mass was stretched at approximately 50°C for an aligned fibrous structure. The scalding temperature, skim milk cheese ripening period, and the addition of WPC were critical factors in manufacturing cheeses with a well aligned fibrous structure.","PeriodicalId":170824,"journal":{"name":"Nippon Nogeikagaku Kaishi-journal of The Japan Society for Bioscience Biotechnology and Agrochemistry","volume":"95 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130423436","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
Photoinactivation of Taka-amylase A 塔卡淀粉酶A的光失活
Nippon Nogeikagaku Kaishi-journal of The Japan Society for Bioscience Biotechnology and Agrochemistry Pub Date : 1900-01-01 DOI: 10.1271/NOGEIKAGAKU1924.39.10
S. Kim
{"title":"Photoinactivation of Taka-amylase A","authors":"S. Kim","doi":"10.1271/NOGEIKAGAKU1924.39.10","DOIUrl":"https://doi.org/10.1271/NOGEIKAGAKU1924.39.10","url":null,"abstract":"タカアミラーゼAは紫外線照射または生体色素リボフラビンの光増感作用によって有効な不活性化が惹起される.前者の場合には2 hit的に,後者の場合は1 hit的に不活性化が進行する.リボフラビンによる光増感不活性化反応は色素の3重項状態と基底3重項状態の溶存酸素との複合体の解離によって生じた1重項状態の反応性に富む酸素分子種によるアミラーゼの酸化反応によるものと考えられる. N-ブロムコハク酸の熱的酸化によるアミラーゼの不活性化反応におけるトリプトファン残基の酸化と,不活性化との関連性,光不活性反応におけるトリプトファンの酸化と活性との関連及びトリプトファン残基の蛍光収率の変化から,トリプトファン残基は酵素活性に重要な関係を持つものと考えられる.アミラーゼ単独系における光不活性化の作用スペクトルから,紫外線直接照射による不活性化はシスチンによって吸収される光による不活性化の相対量子収率は99.2%で,トリプトファンによって吸収される光によるものは0.8%である.シスチンは励起状態で高能率で-S-S- → -S..S-の開裂反応が起り,またトリプトファン残基は量子収率は小さいが,励起状態で電子放出によりラジカルとなり,溶媒系に放出された電子は水を還元し溶存酸素とHO2を作り,これによりトリプトファンは酸化される.これらのために不活性化が起る.チロシン残基もトリプトファン残基と同様の酸化を受けうるが,作用スペクトルからはこのための不活性の量子収率は小さいものと考えられる.","PeriodicalId":170824,"journal":{"name":"Nippon Nogeikagaku Kaishi-journal of The Japan Society for Bioscience Biotechnology and Agrochemistry","volume":"23 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124695599","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
INACTIVATION REACTION OF TAKA-AMYLASE A BY ULTRAVIOLET LIGHT. 紫外光下高卡淀粉酶a的失活反应。
Nippon Nogeikagaku Kaishi-journal of The Japan Society for Bioscience Biotechnology and Agrochemistry Pub Date : 1900-01-01 DOI: 10.1271/NOGEIKAGAKU1924.40.67
S. Kim
{"title":"INACTIVATION REACTION OF TAKA-AMYLASE A BY ULTRAVIOLET LIGHT.","authors":"S. Kim","doi":"10.1271/NOGEIKAGAKU1924.40.67","DOIUrl":"https://doi.org/10.1271/NOGEIKAGAKU1924.40.67","url":null,"abstract":"タカアミラーゼAは水溶液の状態で紫外線によって強く不活性化される.これは主としてシスチンの開裂酸化に伴う活性に必要な酵素蛋白の立体構造の破壊によるものであり,トリプトファン,チロシン,ヒスチジンなどの酸化も共役している.これらのことは光不活性化とこれに伴うアミノ酸の酸化量を定量することにより示される.光照射に伴う酸素吸収量はアミラーゼの場合と構成アミノ酸混合物とであまり差異がない.これは高分子形成およびconformation形成にあまり依存しないことを示すものである.アミノ酸の光酸化反応は励起1重項→3重項→溶媒捕捉準位の無輻動遷移によって作られる光電子による水の還元,これに溶存酸素がカップルして生じたHO2と母体ラジカルとの酸化反応と考えられる. このため常磁性イオンの共存により, 3重項←→1重項の遷移確率をコントロールすることにより光酸化反応をコントロ一ルできる.基質の存在は光不活性化反応を保護するが,これは光電子ないしHO2に対し基質や分解産物が受容体として働くためであろうと考えられる.","PeriodicalId":170824,"journal":{"name":"Nippon Nogeikagaku Kaishi-journal of The Japan Society for Bioscience Biotechnology and Agrochemistry","volume":"40 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130127184","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Effect of Culture Conditions on Fatty-Acid Composition of Heterosigma akashiwo 培养条件对赤禾杂交菌脂肪酸组成的影响
Nippon Nogeikagaku Kaishi-journal of The Japan Society for Bioscience Biotechnology and Agrochemistry Pub Date : 1900-01-01 DOI: 10.1271/NOGEIKAGAKU1924.66.1089
Y. Yamaoka, O. Takimura, H. Fuse, K. Kamimura
{"title":"Effect of Culture Conditions on Fatty-Acid Composition of Heterosigma akashiwo","authors":"Y. Yamaoka, O. Takimura, H. Fuse, K. Kamimura","doi":"10.1271/NOGEIKAGAKU1924.66.1089","DOIUrl":"https://doi.org/10.1271/NOGEIKAGAKU1924.66.1089","url":null,"abstract":"Heterosigma akashiwo, which contains large amounts of polyunsaturated fatty acids, might be a natural source of such fatty acids for foods and pharmaceuticals. We studied the effect of culture conditions on the fatty acid composition of this plankton. The total fatty acid content of cells grown at 17°C was 50% (w/w) higher than that of cells grown at 25°C. The fatty acid composition was affected by the culture pH and temperature and by the addition of NaCl. In cells grown at 25°C, C 20:5 accounted for 20% of total fatty acids; in cells grown at 29°C, the proportion was 11% (w/w). The greatest accumulation of C 18:4 was at pH 5.8 with temperature at 17 or 29°C, and the NaCl concentration of 1.6%.","PeriodicalId":170824,"journal":{"name":"Nippon Nogeikagaku Kaishi-journal of The Japan Society for Bioscience Biotechnology and Agrochemistry","volume":"123 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114518896","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Mode of Inhibition of Eukaryotic DNA Topoisomerase I Inhibitors 真核生物DNA拓扑异构酶I抑制剂的抑制模式
Nippon Nogeikagaku Kaishi-journal of The Japan Society for Bioscience Biotechnology and Agrochemistry Pub Date : 1900-01-01 DOI: 10.1271/NOGEIKAGAKU1924.65.1008
H. Tamura, Y. Ikegami
{"title":"Mode of Inhibition of Eukaryotic DNA Topoisomerase I Inhibitors","authors":"H. Tamura, Y. Ikegami","doi":"10.1271/NOGEIKAGAKU1924.65.1008","DOIUrl":"https://doi.org/10.1271/NOGEIKAGAKU1924.65.1008","url":null,"abstract":"","PeriodicalId":170824,"journal":{"name":"Nippon Nogeikagaku Kaishi-journal of The Japan Society for Bioscience Biotechnology and Agrochemistry","volume":"39 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132133335","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
How to Manipulate the Bacillus subtilis Chromosome and Construct Its Physical Map 如何处理枯草芽孢杆菌染色体并构建其物理图谱
Nippon Nogeikagaku Kaishi-journal of The Japan Society for Bioscience Biotechnology and Agrochemistry Pub Date : 1900-01-01 DOI: 10.1271/NOGEIKAGAKU1924.67.703
M. Itaya
{"title":"How to Manipulate the Bacillus subtilis Chromosome and Construct Its Physical Map","authors":"M. Itaya","doi":"10.1271/NOGEIKAGAKU1924.67.703","DOIUrl":"https://doi.org/10.1271/NOGEIKAGAKU1924.67.703","url":null,"abstract":"","PeriodicalId":170824,"journal":{"name":"Nippon Nogeikagaku Kaishi-journal of The Japan Society for Bioscience Biotechnology and Agrochemistry","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125896804","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Properties of pressure-induced gels of various soy protein products. 各种大豆蛋白制品压力诱导凝胶的性质。
Nippon Nogeikagaku Kaishi-journal of The Japan Society for Bioscience Biotechnology and Agrochemistry Pub Date : 1900-01-01 DOI: 10.1271/NOGEIKAGAKU1924.64.1455
Tadashi Matsumoto, R. Hayashi
{"title":"Properties of pressure-induced gels of various soy protein products.","authors":"Tadashi Matsumoto, R. Hayashi","doi":"10.1271/NOGEIKAGAKU1924.64.1455","DOIUrl":"https://doi.org/10.1271/NOGEIKAGAKU1924.64.1455","url":null,"abstract":"Four kinds of soy proteins (defatted soy flour, concentrated soy protein, extracted soy pro tein and isolated soy protein) were pressurized up to 6000 bar, and the physical properties of the pressure-induced gels were measured by a texturometer and compared with those of heat-induced gels. The defatted soy flour and concentrated soy protein formed brittle gels at 6000 bar, and the extracted soy protein and isolated soy protein formed tender gels at 3000 bar or higher. Pro tein fineness, fiber content and nitrogen soluble index affected the physical properties of the pressure-induced gels. Compared with heat-induced gels, pressure-induced gels were soft and tender and these properties were useful for inducing textures in foods. (Received December 7, 1989)","PeriodicalId":170824,"journal":{"name":"Nippon Nogeikagaku Kaishi-journal of The Japan Society for Bioscience Biotechnology and Agrochemistry","volume":"22 86","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"113961033","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 10
Volatile aroma compounds in young leaves and green fruits of Japanese pepper 日本辣椒嫩叶和青果的挥发性香气化合物
Nippon Nogeikagaku Kaishi-journal of The Japan Society for Bioscience Biotechnology and Agrochemistry Pub Date : 1900-01-01 DOI: 10.1271/NOGEIKAGAKU1924.70.1001
Yin Wu, M. Shimoda, Y. Osajima
{"title":"Volatile aroma compounds in young leaves and green fruits of Japanese pepper","authors":"Yin Wu, M. Shimoda, Y. Osajima","doi":"10.1271/NOGEIKAGAKU1924.70.1001","DOIUrl":"https://doi.org/10.1271/NOGEIKAGAKU1924.70.1001","url":null,"abstract":"","PeriodicalId":170824,"journal":{"name":"Nippon Nogeikagaku Kaishi-journal of The Japan Society for Bioscience Biotechnology and Agrochemistry","volume":"68 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131517005","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 7
Removal of fish protein hydrolysate (FPH) aldehydes by microorganisms. 微生物去除鱼蛋白水解物(FPH)醛的研究。
Nippon Nogeikagaku Kaishi-journal of The Japan Society for Bioscience Biotechnology and Agrochemistry Pub Date : 1900-01-01 DOI: 10.1271/NOGEIKAGAKU1924.64.1597
K. Sugiyama, Koji Takada, I. Yamamoto, Hiromu Onzuka, K. Oba
{"title":"Removal of fish protein hydrolysate (FPH) aldehydes by microorganisms.","authors":"K. Sugiyama, Koji Takada, I. Yamamoto, Hiromu Onzuka, K. Oba","doi":"10.1271/NOGEIKAGAKU1924.64.1597","DOIUrl":"https://doi.org/10.1271/NOGEIKAGAKU1924.64.1597","url":null,"abstract":"(1) 魚蛋白の酵素加水分解物(FPH)を,酵母または酢酸菌の休止菌体を用いてpH酸性域で処理することにより,優れたアルデヒド除去効果が得られ,官能的にも魚臭が著しく軽減されることを確認した. (2) 酵母,酢酸菌それぞれの菌種間によるアルデヒド除去効果にあまり差は認められなかった. (3) FPH中のアルデヒドの一部は,酵母,酢酸菌,ADHおよびALDHによる作用を受けないことが示され,結合型で存在することが示唆されたが,臭気に対する影響は小さいものと思われた. 以上の結果から,素材臭のきわめて少ない魚蛋白加水分解物開発の可能性が示された.","PeriodicalId":170824,"journal":{"name":"Nippon Nogeikagaku Kaishi-journal of The Japan Society for Bioscience Biotechnology and Agrochemistry","volume":"32 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130654177","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
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