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Suhara Y.,Kobe Pharmaceutical University | Wada A.,Kobe Pharmaceutical University | Tachibana Y.,Nisshin Flour Milling Inc. | Watanabe M.,Kobe Pharmaceutical University | And 3 more authors.
Bioorganic and Medicinal Chemistry | Year: 2010

To reveal an essential biological role of menaquinone-4, we have clarified that dietary PK was converted to menaquinone-4 (MK-4) in animal tissues using deuterated vitamin K analogues. However, the kinds of analogue converted into MK-4 have not been elucidated. In this study, we examined structure-activity relationships in the conversion of several vitamin K analogues, with a substituted side chain, into MK-4 using cultured human cell lines. The results differed with the side chain of the analogues, that is, (1) the length of the isoprene unit and (2) the number of double bonds in the side chain. These findings would be useful for clarifying the mechanism of conversion of other vitamin K homologs into MK-4 as well as related enzymes. © 2010 Elsevier Ltd. All rights reserved. Source


Tanaka T.,Japan National Institute of Agrobiological Science | Kobayashi F.,Japan National Institute of Agrobiological Science | Joshi G.P.,Kyoto University | Onuki R.,Japan National Institute of Agrobiological Science | And 12 more authors.
DNA Research | Year: 2014

Common wheat (Triticum aestivum L.) is one of the most important cereals in the world. To improve wheat quality and productivity, the genomic sequence of wheat must be determined. The large genome size (∼17 Gb/1 C) and the hexaploid status of wheat have hampered the genome sequencing of wheat. However, flow sorting of individual chromosomes has allowed us to purify and separately shotgun-sequence a pair of telocentric chromosomes. Here, we describe a result from the survey sequencing of wheat chromosome 6B (914 Mb/1 C) using massively parallel 454 pyrosequencing. From the 4.94 and 5.51 Gb shotgun sequence data from the two chromosome arms of 6BS and 6BL, 235 and 273 Mb sequences were assembled to cover ∼55.6 and 54.9% of the total genomic regions, respectively. Repetitive sequences composed 77 and 86% of the assembled sequences on 6BS and 6BL, respectively. Within the assembled sequences, we predicted a total of 4798 non-repetitive gene loci with the evidence of expression from the wheat transcriptome data. The numbers and chromosomal distribution patterns of the genes for tRNAs and microRNAs in wheat 6B were investigated, and the results suggested a significant involvement of DNA transposon diffusion in the evolution of these non-protein-coding RNA genes. A comparative analysis of the genomic sequences of wheat 6B and monocot plants clearly indicated the evolutionary conservation of gene contents. © 2013 © The Author 2013. Published by Oxford University Press on behalf of Kazusa DNA Research Institute. Source


Yagishita T.,Nisshin Flour Milling Inc. | Ito K.,Nisshin Flour Milling Inc. | Yokomizo E.,Nisshin Flour Milling Inc. | Endo S.,Nisshin Seifun Group Inc. | Takahashi K.,Tokyo University of Agriculture and Technology
Journal of Food Science | Year: 2011

Monosodium glutamate (GluNa)-compounded starch was prepared by heat-moisture treating a mixture of tapioca starch and GluNa. GluNa-compounded starch exhibited a higher gelatinization temperature and reduced swelling and solubility, essentially lower hardness of the granule center, and paste viscosity than those of the heat-moisture treated tapioca starch and the untreated starch. However, its appearance, unit chain length distribution, and α-amylase digestibility were similar to those of the heat-moisture treated tapioca. It is thus concluded that GluNa compounding is useful for providing a unique type of starch that possesses a less swollen and viscous texture than that produced with simple heat-moisture treatment. © 2011 Institute of Food Technologists ®. Source


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Nisshin Flour Milling Co. | Date: 1970-11-17

MEAT SUBSTITUTE COMPRISING VEGETABLE PROTEIN.


Producing a bread by a straight method of directly baking a frozen dough for breads that has undergone final proofing. A specific volume of the frozen dough for breads that has undergone the final proofing immediately before baking falls within a range of 1.3 to 2.1 cm

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