Mioganal, a Novel Pungent Principle in Myoga (Zingiber mioga Roscoe) and a Quantitative Evaluation of Its Pungency

スポンサーリンク

概要

• 論文の詳細を見る

• We isolated a novel pungent principle from the flower buds of myoga. Based on an interpretation of the HR-MS, EI-MS, IR, UV, and NMR data, this compound was (8βH)-14,17-cyclolabda-12,14(17)-diene-15,16-dial (mioganal, 1). We determined the threshold value of mioganal to be 5.6×10−5 g/ml, which is about eight times greater than that of 8β(17)-epoxy-12(E)labdene-15,16-dial (miogadial), the main pungent principle in the flower buds of myoga. In addition, we examined the content of mioganal in different parts of different varieties. Mioganal is mainly distributed in the leaves of both natsumyoga and akimyoga varieties at 1.60 mg/100 g fresh weight on average, its amount being three times higher than that in the flower buds.

• 社団法人 日本農芸化学会の論文
• 2008-10-23

著者

• Kubota Kikue

  Laboratory Of Food Chemistry Department Of Nutrition And Food Science Ochanomizu University

• Abe M

  Gakushuin Women's Coll. Tokyo Jpn

• 森光 康次郎

  お茶の水女子大学

• ABE Masako

  Department of Health and Nutrition, Takasaki University of Health and Welfare

• OZAWA Yoshio

  Department of Health and Nutrition, Takasaki University of Health and Welfare

• MORIMITSU Yasujiro

  Laboratory of Food Chemistry, Graduate School of Humanities and Sciences, Ochanomizu University

• Ozawa Yoshio

  Department Of Health And Nutrition Takasaki University Of Health And Welfare

• 森三 康次郎

  お茶の水女子大学

• Morimitsu Yasujiro

  Lab. Of Food Chemistry Dep. Of Nutrition & Food Sci. Ochanomizu Univ.

• Morimitsu Yasujiro

  Laboratory Of Applied Microbiology School Of Food And Nutritional Sciences University Of Shizuoka

• Morimitsu Yasujiro

  Laboratory Of Applied Microbiology School Of Food And Nutritional Sciences University Of Shizuoka:la

• Morimitsu Y

  Department Of Food And Nutritional Sciences Graduate School Of Humanities And Sciences Ochanomizu Un

• Kubota Kikue

  Laboratory Of Food Chemistry Graduate School Of Humanities And Sciences Ochanomizu University

• Abe Masako

  Department Of Clinical Genetics Medical Institute Of Bioregulation Kyushu University

• Morimitsu Yasujiro

  Graduate School Of Humanities And Lab. Of Food Chemistry Ochanomizu Univ.

• Morimitsu Yasujiro

  Laboratory Of Food Chemistry Faculty Of Humanities And Sciences Ochanomizu University

関連論文

• 黒米および赤米中の酸化ストレス抑制物質と炊飯過程における化学的変化
• Aglycone Constituents in Fresh Tea Leaves Cultivated for Green and Black Tea
• (Z)-3-Hexenyl-β-D-glucopyranoside in Fresh Tea Leaves as a Precursor of Green Odor
• イソチオシアネート類の第二相解毒酵素誘導による発癌抑制 (癌の化学予防最前線)
• トウガラシ辛味成分であるカプサイシンの受容体(TRPV1)を活性化する食品成分
• スウィーティオパイナップルの香りに寄与する成分
• Structural Organization of the Gene Encoding Corn Cystatin
• Two Distinct Species of Corn Cystatin in Corn Kernels
• (Z)-3-Hexenyl and trans-Linalool 3,7-oxide β-Primeverosides Isolated as Aroma Precursors from Leaves of a Green Tea Cultivar
• Geranyl 6-O-α-L-Arabinopyranosyl-β-D-glucopyranoside Isolated as an Aroma Precursor from Leaves of a Green Tea Cultivar
• Optical Isomers of Methyl Jasmonate in Tea Aroma
• Methyl Epijasmonate in the Essential Oil of Tea (Food & Nutrition)
• Optical Isomers of Linalool and Linalool Oxides in Tea Aroma
• Lactones Newly Identified in the Volatiles of Pouchong-type Semi-fermented Tea
• Structure of α-Farnesene in the Essential Oil of Oolong Tea(Food & Nutrition)
• Anthocyanin Compounds in Japanese Ginger (Zingiber officinale Roscoe) and Their Quantitative Characteristics
• Quantitative Analysis of Sanshool Compounds in Japanese Pepper (Xanthoxylum piperitum DC.) and Their Pungent Characteristics
• Pungent Qualities of Sanshool-Related Compounds Evaluated by a Sensory Test and Activation of Rat TRPV1
• Phenylethylamine-Induced Generation of Reactive Oxygen Species and Ascorbate Free Radicals in Tobacco Suspension Culture: Mechanism for Oxidative Burst Mediating Ca^ Influx
• A Novel Labdane-Type Trialdehyde from Myoga (Zingiber mioga Roscoe) That Potently Inhibits Human Platelet Aggregation and Human 5-Lipoxygenase
• Antimicrobial Activities of Diterpene Dialdehydes, Constituents from Myoga (Zingiber mioga Roscoe), and Their Quantitative Analysis
• Labdane-type Diterpene Dialdehyde, Pungent Principle of Myoga, Zingiber mioga Roscoe(Food & Nutrition Science)
• Isolation of Antioxidative Phenolic Glucosides from Lemon Juice and Their Suppressive Effect on the Expression of Blood Adhesion Molecules
• Isolation of Some Glucosides as Aroma Precursors from Ginger
• Menatetrenone Ameliorates Reduction in Bone Mineral Density and Bone Strength in Sciatic Neurectomized Rats
• Inhibitory Effect of Sulfur-containing Compounds in Scorodocarpus borneensis Becc. on the Aggregation of Rabbit Platelets
• Quantitative Analysis of Yellow Pigment in Takuan-zuke and Their ABTS Radical Cation Scavenging Activity
• 2-[3-(2-Thioxopyrrolidin-3-ylidene)methyl]-tryptophan, a Novel Yellow Pigment in Salted Radish Roots(Food & Nutrition Science)
• Protein Glycation Inhibitors from Thyme (Thymus vulgaris)
• New Potent Antioxidative o-Dihydroxyisoflavones in Fermented Japanese Soybean Products
• Potent Antioxidative Isoflavones Isolated from Soybeans Fermented with Aspergillus saitoi
• USF-19A, a New Lipoxygenase Inhibitor from Streptomyces sp.
• New Indophenol-reducing 1,3-Dicarbonyl Compound from Streptomyces
• Mioganal, a Novel Pungent Principle in Myoga (Zingiber mioga Roscoe) and a Quantitative Evaluation of Its Pungency
• Occurrence of Stereoisomers of 1-(2'-Pyrrolidinethione-3'-yl)-1,2,3,4-tetrahydro-β-carboline-3-carboxylic Acid in Fermented Radish Roots and Their Different Mutagenic Properties
• Oxidation Product Derived from a Tetrahyro-β-carboline Derivative, the Yellowish Precursor of Processed Radish Root
• Generation of a β-Carboline Derivative, the Yellowish Precursor of Processed Radish Roots, from 4-Methylthio-3-butenyl Isothiocyanate and L-Tryptophan(Food & Nutrition)
• Isolation and Identification of a Novel β-Carboline Derivative in Salted Radish Roots, Raphanus sativus L.(Food & Nutrition)
• Identification of Enolated 2-Thioxo-3-pyrrolidinecarbaldehyde, a New Degradation Product of 4-Methylthio-3-butenyl Isothiocyanate(Food & Nutrition)
• Formation of Yellow Pigment by the Reaction of 4-Methylthio-3-butenyl Isothiocyanate with L-Ascorbic Acid and Some Dihydroxyphenolic Compounds(Food & Nutrition)
• 食品の機能性から調理を考える(調理と健康)(平成15年度大会 公開シンポジウム講演)
• 沖縄産香辛料植物の食中毒菌増殖抑制作用
• 香辛料中の抗酸化物質について
• Novel Dithiazine Compounds in Volatile Components from Cooked Sakuraebi (Sergia lucens Hansen)(Food & Nutrition)
• Isolation and Identification of trans-2-and trans-3-Hydroxy-1,8-cineole Glucosides from Alpinia galanga
• Potent Odorants Characterize the Aroma Quality of Leaves and Stalks in Raw and Boiled Celery
• Antioxidative Activity of Sulfur-containing Flavor Compounds in Garlic
• Benzyl Glucoside from Tea Leaves(Food & Nutrition)
• Volatile Components of Roasted Shrimp(Food & Nutrition)
• Ansamycin Antibiotics as Free Radical Scavengers Isolated from Streptomyces by Using the Bactericidal Action of the Hydroxyl Radical
• Inhibition of Increases in Blood Glucose and Serum Neutral Fat by Momordica charantia Saponin Fraction
• Inhibition of Increases in Blood Glucose and Serum Neutral Fat by Momordica charantia Saponin Fraction
• The Formation Mechanism by Yeast of 4-Hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone in Miso
• Isolation of Antioxidative Phenolic Glucosides from Lemon Juice and Their Suppressive Effect on the Expression of Blood Adhesion Molecules
• Mioganal, a Novel Pungent Principle in Myoga (Zingiber mioga Roscoe) and a Quantitative Evaluation of Its Pungency
• Photoisomerization of 2-[3-(2-Thioxopyrrolidin-3-ylidene) methyl]-tryptophan, a Yellow Pigment in Salted Radish Roots
• Aliphatic Aldehyde Reductase Activity Related to the Formation of Volatile Alcohols in Vietnamese Coriander Leaves
• Identification of medicinal Dendrobium species by phylogenetic analyses using matK and rbcL sequences
• A CONVENIENT METHOD FOR GENOTYPING OF HUMAN O^6-METHYLGUANINE-DNA METHYLTRANSFERASE POLYMORPHISM
• New Antioxidative Indophenol-reducing Phenol Compounds Isolated from the Mortierella sp. Fungus
• Two Oxazolyl Compounds and a Monosubstituted α-Pyrone as Free-radical Scavengers Isolated from a Fungus
• Development of a simple and rapid extraction method of glucosinolates from radish roots
• Optical Resolution of 1-(Methyl-sulfinyl)-propyl Alk(en)yl Bisulfides, Inhibitors of Platelet Aggregation Isolated from Onion(Food & Nutrition)
• Glucosinolate profiles in cabbage (Brassica oleracea var. capitata) cultivars and their effect on the induction of a phase 2 detoxification enzyme
• Bioactive Phenolic Compounds from Catharanthus roseus and Vinca minor
• わさびの効用と、薬味としての効果 (特集 薬味)
• 加工時に黄変しないダイコン新品種の開発
• Menatetrenone Ameliorates Reduction in Bone Mineral Density and Bone Strength in Sciatic Neurectomized Rats
• Changes in Free Amino Acid Constituents of .GAMMA.-Irradiated Onions during Storage.
• Comparison of Compositions of Odor Components of Natto and Cooked Soybeans
• Identification of the Characteristic Volatile Flavor Compounds Formed by Cooking Squid(Todarodes pacificus STEENSTRUP).

もっと見る 閉じる

スポンサーリンク