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Odate, Japan

Akita University of Nursing and Welfare is a private university in Ōdate, Akita Prefecture, Japan, established in 2005. Wikipedia.

Ogawa S.,Hirosaki University | Shimizu T.,RIKEN | Kimura T.,Hirosaki University | Utoh K.,Hirosaki University | And 2 more authors.
Bioscience, Biotechnology and Biochemistry | Year: 2010

The Pro-form (Pro-EndoPG I) of Stereum purpureum endopolygalacturonase I has a unique C-terminal region (pro-sequence) that is lacking in PGs of other origins. Mature EndoPG I purified from the culture filtrate of this fungus does not have the 44-amino-acid prosequence present in Pro-EndoPG I. We expressed Pro-EndoPG I in Escherichia coli and examined its activity. It was found that Pro-EndoPG I had no PG activity, but that PG activity was acquired after the degradation of part of the pro-sequence with V8 protease. These results suggest that the pro-sequence inactivates auto-PG activity. No similar characteristic has been reported for any glycoside hydrolase. We then constructed EndoPG I mutants and identified two Glu residues, E364 and E366, that were related to auto-inactivation. A test involving injection of the enzyme into apple trees showed that Pro-EndoPG I induced the same silver-leaf symptoms as mature EndoPG I.

Yamazaki Y.,Institute of Agricultural Food Processing | Yamamoto T.,Institute of Agricultural Food Processing | Okuno T.,Hirosaki University | Okuno T.,Akita University of Nursing and Welfare
Food Science and Technology Research | Year: 2012

Storage experiments on garlic (Allium sativum L.) bulbs were conducted to elucidate the causes and prevention of green discoloration (greening) of garlic puree, a severe problem in garlic processing. Greening of the pureed bulbs increased with the accumulation of S-(E-1-propenyl)-l-cysteine sulfoxide (isoalliin), which is metabolized from N-(γ-glutamyl)-S-(E-1-propenyl)-l- cysteine (Glu-PEC) during cold storage (3°C). Greening was reduced by warm storage ( > 25°C) of the cold pre-stored bulbs, with an accompanying decrease in isoalliin. Accumulated isoalliin in the garlic bulbs during cold storage was converted to 5-methyl thiomorpholine-3-carboxylic acid sulfoxide (cycloalliin) with warm storage ( > 25°C). The relationship between warm storage conditions (temperature, duration) and decreases in isoalliin content were presumed to be applicable to a first order-Arrhenius equation. Two-week storage of the ingredient garlic bulbs at 40°C, after cold pre-storage at 3°C for 12 weeks, sufficiently reduced greening of the processed puree to maintain the commercial quality of the bulbs.

Lee S.,Aomori University of Health and Welfare | Kumagai T.,Aomori University of Health and Welfare | Hashimoto J.,Aomori University of Health and Welfare | Satoh A.,Akita University of Nursing and Welfare | And 3 more authors.
Hormone and Metabolic Research | Year: 2012

Bone metabolism markers associated with 4 menstrual cycle phases were evaluated in 14 healthy young females without menstrual disorder. Menstrual cycle phases were confirmed with basal body temperature for 3 months, luteinizing hormone kits, and sexual hormone concentrations of serum. The bone metabolism markers used were osteocalcin (OC), which was measured by immunoradiometric assay (IRMA), and tartrate resistant acid phosphatase 5b (TRACP-5b), which was measured by enzyme immunometric assay (EIA). The highest values of OC and TRACP-5b were observed in the ovulation phase, and TRACP-5b increased significantly when compared with levels in the menstrual phase (p<0.05). Furthermore, the changes in sex-hormone secretion involved in OC and TRACP-5b showed specific patterns during the menstrual cycle. In other words, TRACP-5b levels are influenced by sex hormones produced during the menstrual period and are based on the bone-formation status. Therefore, it is presumed that the TRACP-5b levels during ovulation play a central role in bone formation and bone metabolism. © Georg Thieme Verlag KG Stuttgart - New York.

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Yamazaki Y.,Institute of Agricultural Food Processing | Takada N.,Hirosaki University | Okuno T.,Hirosaki University | Okuno T.,Akita University of Nursing and Welfare
Food Science and Technology Research | Year: 2012

The green discoloration of garlic (Allium sativum L.) puree, a serious problem in garlic processing, was investigated. Two thiosulfinates, 2-propenyl E-1-propenethiosulfinate (2P1PTS) and (E/Z)-1-propenyl 2-propenethiosulfinate (1P2PTS), were isolated from unheated garlic puree (homogenate), and were confirmed to be the direct causal constituents ('color developer') of green discoloration based on a color developing assay. 2P1PTS and/or 1P2PTS were reacted with glycine to develop a blue-green color similar to the discoloration of garlic purees. 2P1PTS and 1P2PTS showed synergy for greening; the color developing activities of three solutions, 2P1PTS, 1P2PTS and an equimolar mixture of them (0.5-2P1PTS + 0.5-1P2PTS; similar to the natural abundance ratio) were in the rank order: (0.5-2P1PTS + 0.5-1P2PTS) > 2P1PTS > 1P2PTS. © 2012 Food Sci. Technol. Res.

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