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Fukushima T.,Fukuoka Dental College | Ohno J.,Fukuoka Dental College | Imayoshi R.,Fukuoka Dental College | Mori N.,Fukuoka Dental College | And 3 more authors.
Journal of Materials Science: Materials in Medicine | Year: 2011

A DNA/protamine complex powder was prepared by reaction between DNA and protamine sulfate solution with stirring in order to develop a new injectable biomaterials for dental therapy. The powder of DNA/protamine complex became paste by kneading the complex powder and distilled water. Complex formation was confirmed by FT-IR measurement. The complex paste had a porous structure and its viscosity was approximately 280.1 Pas. The paste could easily pass through a needle of 0.25 mm internal diameter. It seemed that DNA/protamine complex paste has suitable viscosity for clinical use as an injectable biomaterial. Although, the complex paste delayed the growth speed of Staphylococcus aureus, Pseudomonas aeruginosa, Porphyromonas gingivalis and Prevotella intermedia for limited periods, it cannot kill and inhibit growing bacteria. The complex paste disk showed a mild tissue response and gradually degraded after the implantation into the soft tissue of rats. These results suggested that this DNA/protamine complex paste could be a useful material for a biodegradable biomaterial. In particular, this paste will be applicable as an injectable biomaterial using syringe for the repair of defects of living tissue, GBR treatment and/or GTR treatment in dentistry. © 2011 Springer Science+Business Media, LLC.


Nagao T.,Osaka Municipal Technical Research Institute | Watanabe Y.,Osaka Municipal Technical Research Institute | Maruyama K.,Maruha Nichiro Holdings Inc. | Momokawa Y.,Kinki University | And 2 more authors.
New Biotechnology | Year: 2011

Docosahexaenoic acid (DHA)-rich oil has been industrially produced by selective hydrolysis of tuna oil with a lipase that acts weakly on DHA. The free fatty acids (FFAs) generated in this process as by-products contain a high DHA concentration (46. wt%) but are treated as industrial waste. This study attempted to reuse these by-product FFAs using a one-pot process, and succeeded in producing triacylglycerols (TAGs) through the esterification of the by-product FFAs with glycerol using immobilized Rhizomucor miehei lipase. Regiospecific analysis of the resulting TAGs showed that the content of DHA at the sn-1(3) position (51.7. mol%) was higher than the content of DHA at the sn-2 position (17.3. mol%). The DHA distribution in TAGs synthesized in this study was similar to the DHA distribution in TAGs from seal oil. © 2010 Elsevier B.V.


Koizumi D.,Maruha Nichiro Holdings Inc. | Shirota K.,Maruha Nichiro Holdings Inc. | Akita R.,Maruha Nichiro Holdings Inc. | Oda H.,Maruha Nichiro Holdings Inc. | Akiyama H.,Japan National Institute of Health Sciences
Food Chemistry | Year: 2014

We developed and validated a novel lateral flow assay for the detection of crustacean protein in processed foods. This assay had high sensitivity; the visual detection limit for shrimp protein extract was 25 μg/L, equivalent to 1 μg/g protein in a food sample, and results could be obtained within 20 min without sophisticated procedures or expensive equipment. Concordance between our assay and another validated quantitative enzyme-linked immunosorbent assay was 97% for commercially processed foods. This assay is rapid, simple, reliable, and highly correlated with validated enzyme-linked immunosorbent assays and is thus suitable for monitoring of food products, especially in food-processing facilities.© 2013 Elsevier Ltd. All rights reserved.


Zhou L.,Nihon University | Zhou L.,Anhui Medical University | Matsumura H.,Nihon University | Mezawa M.,Nihon University | And 4 more authors.
Gene | Year: 2013

Protamine is a small, arginine-rich, nuclear protein that replaces histone late in the haploid phase of spermatogenesis and is believed to be essential for sperm head condensation and DNA stabilization. Protamine has many biological activities and has roles in hematopoiesis, immune responses, the nervous system and bone metabolism. Bone sialoprotein (BSP) is a mineralized connective tissue-specific protein expressed in differentiated osteoblasts that appears to function in the initial mineralization of bone. Protamine (71.35. ng/ml) increased BSP mRNA levels by 6. h in osteoblast-like ROS 17/2.8 cells. In a transient transfection assay, protamine (71.35. ng/ml) increased luciferase activity of the construct (- 116 to +. 60) in ROS 17/2.8 cells and rat bone marrow stromal cells. Luciferase activities induced by protamine were blocked by protein kinase A, tyrosine kinase and ERK1/2 inhibitors. Introduction of 2. bp mutations to the luciferase constructs showed that the effects of protamine were mediated by a cAMP response element (CRE), a fibroblast growth factor 2 response element (FRE) and a homeodomain protein-binding site (HOX). Gel shift analyses showed that protamine (71.35. ng/ml) increased the nuclear protein binding to CRE, FRE and HOX. CREB, phospho-CREB, c-Fos, c-Jun, JunD and Fra2 antibodies disrupted the formation of CRE-protein complexes. Dlx5, Msx2, Runx2 and Smad1 antibodies disrupted FRE- and HOX-protein complex formations. These studies demonstrate that protamine induces BSP transcription by targeting CRE, FRE and HOX sites in the proximal promoter of the rat BSP gene. Moreover, phospho-CREB, c-Fos, c-Jun, JunD, Fra2, Dlx5, Msx2, Runx2 and Smadl transcription factors appear to be key regulators of protamine effects on BSP transcription. © 2012 Elsevier B.V.


Ota A.,Kyoto University | Kawai S.,Kyoto University | Oda H.,Maruha Nichiro Holdings Inc. | Iohara K.,Maruha Nichiro Holdings Inc. | Murata K.,Kyoto University
Journal of Bioscience and Bioengineering | Year: 2013

Mannitol is a promising marine macroalgal carbon source. However, organisms that produce ethanol from mannitol are limited; to date, only the yeast Pichia angophorae and the bacterium Escherichia coli KO11 have been reported to possess this capacity. In this study, we searched a yeast strain with a high capacity to produce ethanol from mannitol and selected Saccharomyces paradoxus NBRC 0259 for its ability to produce ethanol from mannitol. This ability was enhanced after a 3-day cultivation of this strain in medium containing mannitol; the enhanced strain was renamed S.paradoxus NBRC 0259-3. We compared the ability of strain NBRC 0259-3 to produce ethanol from mannitol and glucose, under several conditions, with those of P. angophorae and E. coli KO11. As a result, we concluded that S.paradoxus NBRC 0259-3 strain is the most suitable yeast strain for the production of ethanol from mannitol. © 2013 The Society for Biotechnology, Japan.


Yoshioka H.,Maruha Nichiro Holdings Inc. | Ishida M.,Ehime University | Nishi K.,Ehime University | Oda H.,Maruha Nichiro Holdings Inc. | And 2 more authors.
Journal of Functional Foods | Year: 2014

Chlorophyll c2 in a Sargassum horneri extract suppressed the degranulation of rat basophilic leukaemia RBL-2H3 cells. In this contribution, the mode of action of S. horneri extract was revealed. The extract inhibited the elevation of intracellular Ca2+ concentration induced by the antigen. Immunoblot analysis showed that S. horneri extract down-regulated the phosphorylation of both Syk and PI3K in the signalling pathways involved in degranulation triggered by antigen-antibody interaction. In addition, oral administration of S. horneri extract inhibited mice nasal rubbing behaviour sensitized with anti-DNP IgE. These findings suggest that S. horneri extract has anti-allergic activity via the suppression of degranulation of mast cells and basophils. © 2014 Elsevier Ltd.


Patent
Maruha Nichiro Holdings Inc. and Kyoto University | Date: 2010-08-25

An object of the present invention is to provide a method for producing ethanol from polysaccharide alginate contained in a large amounts in brown algae, using the alginate assimilation capacity of the Sphingomonas sp. strain A1 and the strong ethanol production capacity of bacteria such as Zymomonas mobilis. Specifically, a method for producing ethanol using alginate as a raw material comprises causing genes encoding proteins and enzymes involved in Sphingomonas sp. strain A1-derived alginate assimilation and genes encoding enzymes involved in ethanol production to co-exist in a single microorganism and then culturing the microorganism in a medium containing alginate.


Patent
Maruha Nichiro Holdings Inc. | Date: 2012-02-29

This invention provides a method for producing ethanol from mannitol using yeast and a yeast strain that produces ethanol from mannitol. The method for producing ethanol from mannitol comprises culturing yeast strains capable of mannitol assimilation and ethanol production from mannitol in a medium containing mannitol.


Trademark
Maruha Nichiro Holdings Inc. and Maruha Group Inc. | Date: 2010-03-09

Cosmetics. Pharmaceutical preparations, namely, anticoagulants, antidepressants, for inhalation for the treatment of pulmonary hypertension. Edible fish; edible crustaceans, namely, shrimp, lobster, crab; frozen vegetables and fruits; processed meat products, namely, canned cooked meats, bottled cooked meats, prepackaged meats, and butchered raw meat; processed fish products, namely, canned fish, fish fillets, flakes of dried fish meat (kezuri-bushi); processed vegetables and fruits; dried flakes of laver for sprinkling on rice in hot water (Ochazuke-nori). Bread; confectionery, namely, pastilles, fondants, fruit jellies; and seasonings.


Trademark
Maruha Nichiro Holdings Inc., INC., MARUHA NICHIRO FOODS, Nichiro Corporation and Maruha Corporation | Date: 2011-08-16

Cosmetics. Pharmaceutical preparations, namely, anticoagulant preparations, antidepressant preparations, chondriotin preparations, and pharmaceutical preparations for inhalation for the treatment of pulmonary hypertension. Edible fish; edible crustaceans, namely, shrimp, lobster, crab; frozen vegetables and fruits; processed meat products, namely, canned cooked meats, bottled cooked meats, prepackaged meats, and butchered raw meat; processed fish products, namely, canned fish, fish fillets, flakes of dried fish; processed vegetables and fruits, laver processed in dried, toasted and flaked form and for sprinkling on rice in hot water. Bread; confectionery, namely, pastilles, fondants, fruit jellies, instant sherbet mixes, instant ice cream mixes, and frozen confectionery; and seasonings.

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