Participation of Reactive Oxygens in the Formation of a Purple Pigment, Hordeumin, from Barley Bran-Fermented Broth
スポンサーリンク
概要
- 論文の詳細を見る
A high-molecular weight condensed tannin-like purple pigment, hordeumin, was formed from the fermented broth of barley bran. The formation of hordeumin was promoted in light and an oxidation state from the fermented filtrate containing hordeumin precursores. When hydrogen peroxide that promoted the formation of a hydroxyl radical was added to the fermented filtrate, the formation of hordeumin was accelerated with an increase in deoxyribose oxidation. The formation of hordeumin was suppressed by the Fe-ion chelating agent DETAPAC and several hydroxyl radical scavengers. Based on these results, it is asumed that the formation of hordeumin is an oxygen-mediated reaction and that reactive oxygens participate in one of these reactions.
- 社団法人日本生物工学会の論文
- 1995-01-25
著者
-
OHBA Riichiro
Department of Applied Microbial Technology, Faculty of Engineering, Sojo University
-
NAKAYAMA Ichiro
Department of Internal Medicine(1st.Division),Kobe University School of Medicine
-
SUDA IKUO
Kyushu National Agricultural Experiment Station, MAFF
-
Suda Ikuo
Kyushu National Agricultural Experiment Station Maff
-
Suda Ikuo
Kyushu National Agricultural Experiment Station Ministry Of Agriculture Forestry And Fisheries
-
Nakayama I
Cell Engineering Section National Research Institute Of Aquaculture
-
Ohba Riichiro
Department Of Applied Microbial Technology Faculty Of Biotechnology And Life Science Sojo University
-
Ohba Riichiro
Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Institute Of Technology
-
UEDA Seinosuke
Department of Applied Microbial Technology, Kumamoto Institute of Technology
-
Ueda Seinosuke
Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Institute Of Technology
-
Ueda Seinosuke
Department Of Agricultural Chemistry Faculty Of Agriculture Hokkaido University
-
Nakayama Ichiro
Department Of Internal Medicine(1st.division) Kobe University School Of Medicine
関連論文
- Physiological Functions of Enzymatic Hydrolysates of Collagen or Keratin Contained in Livestock and Fish Waste
- REGULATION OF INDUCIBLE NITRIC OXIDE SYNTHASE _mRNA INDUCTION BY CYTOKINES IN CULTURED VASCULAR SMOOTH MUSCLE CELLS
- Involvement of Reactive Oxygens in Demethylation of Methylmercury in vivo (Proceedings of the 19th Symposium on Toxicology and Environmental Health)
- Analysis of haploid development based on expression patterns of developmental genes in the medaka Oryzias latipes
- Predicted Protein Structure of Medaka FoxA3 and Its Expression in Polster(Developmental Biology)
- Production of Androgenetic Diploids in Amago Salmon Oncorhynchus masou ishikawae
- Sequence Analysis of Replication Origin of Plasmid pLS11 of Bacillus subtilis IFO 3022
- Synthesis and Antimycotic Activity of Cinnamyl Benzoate : Studies on Cinnamyl Benzoate (I).
- Design of Microbial Processes and Manufactures Based on the Specialities and Traditions of a Region : A Kumamoto Case
- Practical Soy Sauce Production Using a Mixed Koji-Making System
- Solubilization of a Novel Isoflavone Glycoside-Hydrolyzing β-Glucosidase from Lactobacillus casei subsp. rhamnosus
- Rice Wine Brewing with Sprouting Rice and Barley Malt : Studies on Sprouting Rice Wine Brewing (II).
- Hydrolysis of Isoflavones in Soybean Cooked Syrup by Lactobacillus casei subsp. rhamnosus IFO 3425
- Production and Characteristics of Sprouting Rice Wine
- Batchwise Ethanol Fermentation with Shochu Distillery Waste : Complete Utilization of Shochu Distillery Waste (I).
- Effects of Rice Bran Lipids and Fermentation Temperatures on the Characteristics of Aromatic Red Rice Wine : Studies on Red Rice Wine Brewing (III).
- Improvement of the Quality of Aromatic Red Rice Wine : Studies on Red Rice Wine Brewing (IV).
- Application of Aromatic Red Rice Bran to Rice Wine Brewing : Studies on Red Rice Wine Brewing (Part 2)
- Ethanol Fermentation of Aromatic Red Rice without Cooking, Studies on Red Rice Wine Brewing (Part 1)
- A New Method for Judging Deterioration of Stored Garden Peas, an Index of Lipid Peroxidation
- Fluorometric Determination of a 1,3-Diethyl-2-thiobarbituric Acid-Malondialdehyde Adduct as an Index of Lipid Peroxidation in Plant Materials
- Participation of Reactive Oxygens in the Formation of a Purple Pigment, Hordeumin, from Barley Bran-Fermented Broth
- Endometrial carcinosarcoma presenting as a tibial metastasis
- Antioxidant Activity and Optimal Manufacturing Conditions of Purple Sweet Potato Lactic Acid Bacteria Drink
- Formation of Heteroduplex Molecules between Plasmids pUH1 and pLS11 in Polyglutamate-producing Bacillus Strains
- Antioxidative Effect of Enzymatic Hydrolysate of Horn and Hoof in Rat
- Flow Behavior of Culture Broth of Aureobasidium pullulans
- Correlation between Physical and Chemical Changes of Rice Straw as a Major Constituent under Composting
- Activation of the TCL1 protein in B cell lymphomas
- Maintaining the Anthocyanin Content and Improvement of the Aroma of an Alcoholic Fermented Beverage Produced from Raw Purple-Fleshed Sweet Potato
- Liquefaction of Glutinous Rice and Aroma Formation in Tape Preparation by Ragi
- Effects of Mixed Enzyme Preparations on the Solubilization of Proteins for Separating Egg Yolk Oil from a Fresh Yolk Suspension
- Effects of koji Production and Saccharification Time on the Antioxidant Activity of amazake
- Alcoholic Fermentation of Raw Starch without Cooking by Using Black-koji Amylase
- High tert-Butylperoxyl Radical Scavenging Activities of Sweet Potato Cultivars with Purple Flesh
- Evaluation of DPPH-Radical-Scavenging Activity and Antimutagenicity and Analysis of Anthocyanins in an Alcoholic Fermented Beverage Produced from Cooked or Raw Purple-Fleshed Sweet Potato (Ipomoea Batatas cv. Ayamurasaki) Roots
- Effect of Glycine on RNA Production by Bacillus mesentricus niger
- RNA Production by Bacillus mesentricus niger
- Extracellular Polysaccharide Produced by Strain No. 626 of Aeromonas hydrophila
- Effects of pH and Light on the Storage Stability of the Purple Pigment, Hordeumin, from Uncooked Barley Bran Fermented Broth
- Antimutagenicity of the Purple Pigment, Hordeumin, from Uncooked Barley Bran-Fermented Broth
- Effects of Reactive Oxygen and Temperature on the Formation of a Purple Pigment, Hordeumin, from Barley Bran-Fermented Broth
- Storage Stability and Thermal Stability of Hordeumin, an Anthocyanin Pigment from Barley
- Separation and Formation of Egg Yolk Oil by Solubilizing the Lipoproteins of Spray-dried Egg Yolk into Polypeptides
- Solubilization of Proteins for Clarification of Egg Yolk Powder Suspensios and Separation of Lipids Using Enzymes
- Properties and Precursors of Hordeumin Produced from Uncooked Barley Bran by Ethanol Fermentation
- An Inductive Effector in Production of Extracellular Pullulanase by Aerobacter aerogenes
- Raw Starch Adsorption and Elution Behaviour of Glucoamylase I of Black Aspergillus
- Glucoamylase of Aspergillus oryzae : Multiplicity of Glucoamylase of Aspergillus oryzae (III)
- The Psychological Mechanism whith Governs the Human Control of Equaled Time Interval Tapping
- Production of DNA by Continous Culture Using Pseudomonas aeruginosa KYU-1
- Microflora in Beiju and Their Biochemical Characteristics
- Alcoholic Fermentation of Sweet Potato without Cooking
- Raw Starch Adsorption, Elution and Digestion Behaviour of Glucoamylase of Rhizopus niveus
- Temporal Controlability of Pianists as a Funetion of Their Skill
- Augmentation of Resistence to Toxoplasma in Mice by Pretreatment with Attenuated Vaccine
- Regulation of Polyglutamate Production in Bacillus subtilis (natto): Transformation of High PGA Productivity
- Amylase Inhibitors Produced by Streptomyces sp. No. 280
- Specific Host Range of Bacillus subtilis (natto) Phages Associated with Polyglutamate Production
- Restriction Endonuclease Mapping of pUHl in Bacillus subtilis (natto)
- A PRELIMINARY REPORT OF A COMPARISON OF THE SURVIVAL OF HIGH VIRULENT RH STRAIN AND CYST-PRODUCING BEVERLEY STRAIN OF TOXOPLASMA IN RATS
- Fluctuation in frequency of Japanese pressed voice, Dami-Goe
- EFFECTS OF IMMUNIZATION PROCEDURES IN EXPERIMENTAL TOXOPLASMOSIS
- PERSISTENCE OF THE VIRULENT RH STRAIN OF TOXOPLASMA GONDII IN THE BRAINS OF IMMUNE MICE
- Structure of Acidic Polysaccharide Produced by Strain No. 626 of Aeromonas hydrophila
- Effect of Glycine on Extracellular Protein Production by Bacillus mesentericus niger
- A Study on the Mechanism of DNA Excretion from P. aeruginosa KYU-1:Effect of Mitomycin C on Extracellular DNA Production
- Cause of Death in Mice Infected with a Low Virulence Strain of Toxoplasma Gondii