1
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Abe K, Yamamoto K, Myoda T, Fujii T, Niwa K. Protective effects of volatile components of aged garlic extract against ultraviolet B-induced apoptosis in human skin fibroblasts. J Food Biochem 2022; 46:e14482. [PMID: 36219767 DOI: 10.1111/jfbc.14482] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2022] [Revised: 09/10/2022] [Accepted: 09/28/2022] [Indexed: 01/14/2023]
Abstract
Aged garlic extract (AGE) has been shown to protect the skin against UV-induced damage, but effects of its volatile components remain unknown. We investigated the effects of the volatile fraction of AGE on the responses of cultured skin fibroblasts subjected to UV-B irradiation. UV-B irradiation (20 mJ/cm2 ) reduced the cell viability to 55% of control. The nonvolatile and volatile fractions of AGE inhibited the UV-B-induced reduction of cell viability; the cell viabilities were 100% and 73%, respectively. The volatile fraction inhibited the UV-B-induced increase in apoptotic cell death by 28%. The volatile fraction also inhibited the phosphorylation of mitogen-activated protein kinases (MAPKs) induced by UV-B irradiation. GC-MS analysis revealed that a large number of volatile compounds were generated during aging of garlic. These results suggest that the volatile fraction of AGE has protective effects against the UV-B-induced death of skin fibroblasts, and that this effect may partly be due to an inhibition of apoptosis via the downregulation of MAPK signaling. The volatile compounds of AGE may have beneficial applications for skin health. PRACTICAL APPLICATIONS: In this study, we investigated the effects of AGE against cell damage of UV-B-irradiated human skin fibroblasts. The aging process of garlic produced characteristic volatile compounds that have significant protective effects against UV-induced cell damage. Our results demonstrated that the aging process is a suitable method to develop added value in garlic extracts to improve skin health.
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Affiliation(s)
- Kazuki Abe
- Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, Abashiri City, Japan.,Healthcare Research and Development Division, Wakunaga Pharmaceutical Co. Ltd., Akitakata, Hiroshima, Japan
| | - Kumiko Yamamoto
- Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, Abashiri City, Japan
| | - Takao Myoda
- Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, Abashiri City, Japan
| | - Takuto Fujii
- Healthcare Research and Development Division, Wakunaga Pharmaceutical Co. Ltd., Akitakata, Hiroshima, Japan
| | - Koichi Niwa
- Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, Abashiri City, Japan
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2
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Koshiishi Y, Murata-Okubo M, Nakajyo H, Machida R, Yamamoto T, Myoda T, Kameyama Y, Hirayama H, Souma K, Yokohama M, Wada K. Carcass traits and fat quality of breeding emu (Dromaius novaehollandiae) in northern Japan. Poult Sci 2022; 101:102050. [PMID: 35952603 PMCID: PMC9385692 DOI: 10.1016/j.psj.2022.102050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2021] [Revised: 06/22/2022] [Accepted: 07/03/2022] [Indexed: 11/25/2022] Open
Abstract
Characterization of carcass traits and fat quality is important to effectively produce and genetically improve emus. We investigated carcass traits in 309 emus. The meat production of female emus showed a significantly higher value than that of males (P < 0.01). The fat weight of male (9.232 ± 3.156 kg) was larger than that of the female (7.772 ± 2.697 kg). The fat yield (fat weight per kg of body weight) was strongly correlated to body weight (r = 0.79 and r = 0.75 in male and female, respectively). The fat melting points of females and males were 19.19 ± 3.39°C and 19.39 ± 3.39°C, respectively, without significant difference. Since the fat melting point did not correlate to body and fat weights, we predicted that it was an independent trait from body growth and was highly influenced by genetic elements. Percentages of palmitic, stearic, oleic, linoleic, and α-linolenic acids were 22.27 ± 3.50%, 9.37 ± 1.90%, 54.11 ± 5.17%, 13.54 ± 7.80% and 0.71 ± 0.59%, respectively. Among them, linoleic acid contents showed a wide individual difference (range 0.3–19.9%). The oleic/stearic acid ratio showed a negative correlation to the fat melting point. These results suggest that the fat melting point is a good indicator of C18:1/C18:0 ratio in emu fat.
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3
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Kunihiro K, Kikuchi Y, Nojima S, Myoda T. Characteristic of aroma components and antioxidant activity of essential oil from
Ocimum tenuiflorum
leaves. FLAVOUR FRAG J 2022. [DOI: 10.1002/ffj.3701] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Kento Kunihiro
- Department of Food & Cosmetic Chemistry Tokyo University of Agriculture Abashiri‐shi Hokkaido Japan
- Albion Co.Ltd. Chuo‐ku Tokyo Japan
| | - Yuta Kikuchi
- Department of Food & Cosmetic Chemistry Tokyo University of Agriculture Abashiri‐shi Hokkaido Japan
| | - Satoshi Nojima
- Department of Food & Cosmetic Chemistry Tokyo University of Agriculture Abashiri‐shi Hokkaido Japan
| | - Takao Myoda
- Department of Food & Cosmetic Chemistry Tokyo University of Agriculture Abashiri‐shi Hokkaido Japan
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4
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Abe K, Myoda T, Nojima S. Identification and Characterization of Sulfur Heterocyclic Compounds That Contribute to the Acidic Odor of Aged Garlic Extract. J Agric Food Chem 2021; 69:1020-1026. [PMID: 33448852 DOI: 10.1021/acs.jafc.0c06634] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The aroma of aged garlic extract (AGE) has been recently characterized as a complexity of seasoning-like, metallic, fatty, and acidic notes; most of the important aroma compounds were identified in a previous study. Besides the 25 previously identified aromas of AGE, several of the odor compounds that contribute to the acidic notes were isolated and identified using various analytical techniques, including gas chromatography coupled with an olfactometry monitoring system (GC-O), accurate and high-performance preparative GC system, GC-MS analysis, and sensory evaluation. The identified aromas include: 2,4-dimethyl-1,3-dithiolane, 2,5-dimethyl-1,4-dithiane, and 2,6-dimethyl-1,4-dithiane. Interestingly, AGE contains all stereoscopic isomers of each of these components. An aroma recombinant composed of the newly identified acidic odors with other key odorants showed good agreement with the aroma of AGE.
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Affiliation(s)
- Kazuki Abe
- Laboratory of Aroma Chemistry, Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri City, Hokkaido 099-2493, Japan
- Healthcare Research and Development Division, Wakunaga Pharmaceutical Company Ltd., 1624 Shimokotachi, Kodacho, Akitakata, Hiroshima 739-1195, Japan
| | - Takao Myoda
- Laboratory of Aroma Chemistry, Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri City, Hokkaido 099-2493, Japan
| | - Satoshi Nojima
- Laboratory of Aroma Chemistry, Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri City, Hokkaido 099-2493, Japan
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5
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Endo A, Koizumi R, Nakazawa Y, Shiwa Y, Maeno S, Kido Y, Irisawa T, Muramatsu Y, Tada K, Yamazaki M, Myoda T. Characterization of the microbiota and chemical properties of pork loins during dry aging. Microbiologyopen 2021; 10:e1157. [PMID: 33415844 PMCID: PMC7914123 DOI: 10.1002/mbo3.1157] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2020] [Revised: 12/10/2020] [Accepted: 12/21/2020] [Indexed: 12/14/2022] Open
Abstract
Dry aging (DA) allows for the storage of meat without packaging at 0 to 3°C for several weeks. It enhances the production of pleasant flavors, tenderness, and juiciness in meat. Due to the long storage period and roles of indigenous microbiota in the maturation of several meat products, the microbiota of DA meat is of interest in terms of microbial contributions and food hygiene but has not yet been characterized in detail. This study identified the microbiota of pork loins during DA using culturing and culture‐independent meta‐16S rRNA gene sequencing and elucidated its characteristics. The amounts of free amino acids and profiles of aroma‐active compounds were also monitored by high‐performance liquid chromatography and gas chromatography, respectively. The meta‐16S rRNA gene sequencing revealed that Pseudomonas spp. generally dominated the microbiota throughout DA; however, the culturing analysis showed marked changes in the species composition during DA. Acinetobacter spp. were the second most dominant bacteria before DA in the culture‐independent analysis but became a minor population during DA. The cell numbers of yeasts showed an increased tendency during DA, and Debaryomyces hansenii was the only microorganism isolated from all meat samples throughout DA. Well‐known foodborne pathogens were not observed in two microbiota analyses. The amounts of free amino acids were increased by DA, and the number of aroma‐active compounds and their flavor dilution values markedly changed during DA. Most microbial isolates showed positive reactions with proteolytic and lipolytic activities, suggesting their contribution to tenderness and aroma production in DA meats.
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Affiliation(s)
- Akihito Endo
- Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, Hokkaido, Japan
| | - Ryosuke Koizumi
- Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, Hokkaido, Japan.,Department of Agricultural Innovation for Sustainability, Faculty of Agriculture, Tokyo University of Agriculture, Kanagawa, Japan
| | - Yozo Nakazawa
- Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, Hokkaido, Japan
| | - Yuh Shiwa
- Department of Molecular Microbiology, Faculty of Life Sciences, Tokyo University of Agriculture, Tokyo, Japan.,NODAI Genome Research Center, Tokyo University of Agriculture, Tokyo, Japan
| | - Shintaro Maeno
- Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, Hokkaido, Japan
| | - Yoshihiko Kido
- Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, Hokkaido, Japan
| | - Tomohiro Irisawa
- Department of Agricultural Innovation for Sustainability, Faculty of Agriculture, Tokyo University of Agriculture, Kanagawa, Japan
| | - Yoshiki Muramatsu
- Department of Bioproduction and Environment Engineering, Faculty of Regional Environment Science, Tokyo University of Agriculture, Tokyo, Japan
| | - Kotaro Tada
- Department of Agricultural Innovation for Sustainability, Faculty of Agriculture, Tokyo University of Agriculture, Kanagawa, Japan
| | - Masao Yamazaki
- Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, Hokkaido, Japan
| | - Takao Myoda
- Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, Hokkaido, Japan
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6
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do Carmo MAV, Fidelis M, Sanchez CA, Castro AP, Camps I, Colombo FA, Marques MJ, Myoda T, Granato D, Azevedo L. Camu-camu (Myrciaria dubia) seeds as a novel source of bioactive compounds with promising antimalarial and antischistosomicidal properties. Food Res Int 2020; 136:109334. [DOI: 10.1016/j.foodres.2020.109334] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2020] [Revised: 05/12/2020] [Accepted: 05/16/2020] [Indexed: 12/23/2022]
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7
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Abstract
Garlic is used as a spice in cooking due to its unique aroma. The unique aroma of garlic has attracted considerable attention from scientists. The cloves contain large amounts of sulfur-based substances, which as a consequence of their reactive properties, are converted easily to a variety of volatile compounds during processing. The volatile profiles of processed garlic are influenced by processing conditions, such as temperature, pH and solvent. Numerous studies on these changes in volatile compounds that occur during processing have been reported, with a number of types of sulfur-containing volatile compounds being identified in fresh and processed garlic. This review summarizes the volatile components of fresh and processed garlic, particularly those produced by heating and aging. The pungent odor of fresh garlic is contributed mainly to thiosulfinates and their degradation products. During the heating process of garlic, thiosulfinates are mainly decomposed, and nitrogen-containing volatile compounds, such as pyridines and pyrazines are generated. Aldehydes are dominant compounds in black garlic, while esters and phenols are key aroma compounds in aged garlic extract. The slight variations in chemical reactions during the aging process may lead to differences in the aroma of the two types of garlic.
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Affiliation(s)
- Kazuki Abe
- Laboratory of Aroma Chemistry, Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, Abashiri, Hokkaido 099-2493, Japan.,Healthcare Research and Development Division, Wakunaga Pharmaceutical Co. Ltd., Akitakata, Hiroshima 739-1195, Japan
| | - Yoji Hori
- Laboratory of Aroma Chemistry, Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, Abashiri, Hokkaido 099-2493, Japan
| | - Takao Myoda
- Laboratory of Aroma Chemistry, Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, Abashiri, Hokkaido 099-2493, Japan
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8
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Matsushita K, Tamura A, Goshima D, Santiago DM, Myoda T, Takata K, Yamauchi H. Effect of combining additional bakery enzymes and high pressure treatment on bread making qualities. J Food Sci Technol 2019; 57:134-142. [PMID: 31975716 DOI: 10.1007/s13197-019-04038-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/01/2019] [Accepted: 08/19/2019] [Indexed: 11/27/2022]
Abstract
Various enzymes are added to dough to improve the quality. Two enzymes are α-amylase and hemicellulase (bakery enzymes), whose substrates are damaged starch and insoluble dietary fiber, respectively. They improve the formation of gluten networks in the dough, resulting in a higher specific loaf volume (SLV). The use of high-pressure treatment has also increased as a substitute for heat treatment and various products are being processed utilizing high-pressure treatment. This study investigated the effect of combing bakery enzyme and high-pressure treatment on dough qualities. The optimal concentration of bakery enzymes and high-pressure level were determined using response surface methodology and optimization technique. Bread dough was prepared by the optimal condition, 0.20% of bakery enzyme and 43 MPa of high-pressure treatment, and the bread dough was then baked. Optimal combining bakery enzyme and high-pressure treatment drastically improved bread making qualities such as increased SLV, higher concentrations of reducing sugar, and lower concentrations of damaged starch and insoluble dietary fiber compared to the control and to those that were only treated with bakery enzymes or high-pressure treatment, respectively. In addition, the bread with both bakery enzymes and high-pressure treatment showed improved micro structure in the crumb and maintained freshness longer.
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Affiliation(s)
- Koki Matsushita
- 1Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine, West 2-11, Inada, Obihiro, Hokkaido 080-8555 Japan
- 3The United Graduate School of Agricultural Science, Iwate University, 3-18-8 Ueda, Morioka, Iwate 020-8550 Japan
| | - Ayano Tamura
- 1Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine, West 2-11, Inada, Obihiro, Hokkaido 080-8555 Japan
| | - Daisuke Goshima
- 1Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine, West 2-11, Inada, Obihiro, Hokkaido 080-8555 Japan
| | - Dennis Marvin Santiago
- 2Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños, College, 4031 Batong Malake, Los Baños, Laguna Philippines
| | - Takao Myoda
- 4Faculty of Bio-Industry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido 099-2493 Japan
| | - Kanenori Takata
- 5Agricultural Research Center Western Region, National Agriculture and Food Research Organization, 6-12-1 Nishifukatsu, Fukuyama, Hiroshima 721-8514 Japan
| | - Hiroaki Yamauchi
- 1Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine, West 2-11, Inada, Obihiro, Hokkaido 080-8555 Japan
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9
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Abstract
Conifer resins are used as chemical raw materials for daily necessities. There have been many reports on the aroma components of turpentine oil from rosin, but there has been no reports on fluctuations in the aroma components through spring to late autumn. We speculated that the aroma components in the essential oils of deciduous coniferous larches might fluctuate during maturation of the foliage. In this study, we focused on the aroma components of larch essential oils and we clarified by multivariate analysis how the aroma components fluctuate during leaf maturation. The results of analysis showed that there was a drastic seasonal fluctuation of the chemical components in larch essential oils, especially in senescent leaves in late autumn. Cryptone and linalool were identified as the characteristic aroma components in essential oil from senescent larch leaves.
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Affiliation(s)
- Mikio Doi
- Kushiro Industrial Technology Center Institute.,Graduate School of Agriculture, Hokkaido University
| | - Kazuki Toeda
- Department of Food and Cosmetic Science, Tokyo University of Agriculture
| | - Takao Myoda
- Department of Food and Cosmetic Science, Tokyo University of Agriculture
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10
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Matsushita K, Terayama A, Goshima D, Santiago DM, Myoda T, Yamauchi H. Optimization of enzymes addition to improve whole wheat bread making quality by response surface methodology and optimization technique. J Food Sci Technol 2019; 56:1454-1461. [PMID: 30956325 DOI: 10.1007/s13197-019-03629-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/28/2018] [Accepted: 01/31/2019] [Indexed: 01/28/2023]
Abstract
The functional ingredients in whole wheat flour, such as dietary fiber, vitamins, and minerals, have beneficial health effects. However, the excessive amount of dietary fiber in whole wheat flour inhibits gluten network formation and diminishes bread making qualities (BMQ). Adding appropriate amounts of enzymes, α-amylase (AM) and hemicellulase (HC), could be a solution to these problems. In this study, response surface methodology (RSM) created a response surface model and Solver (Excel add-in software) calculated the optimal amounts of the enzymes. Adding optimum concentrations of AM and HC drastically improved BMQ (gas retention of dough, specific loaf volume, and bread staling) of whole wheat flour dough and bread compared to whole wheat flour dough and bread without the enzymes. These results showed that combining RSM and Solver was an effective and reasonably easy method that determines optimal concentrations of enzymes to obtain the highest quality bread using whole wheat flour.
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Affiliation(s)
- Koki Matsushita
- 1Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine, 2-11 West, Inada, Obihiro, Hokkaido 080-8555 Japan
- 3The United Graduate School of Agricultural Science, Iwate University, 3-18-8 Ueda, Morioka, Iwate 020-8550 Japan
| | - Ayaka Terayama
- 1Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine, 2-11 West, Inada, Obihiro, Hokkaido 080-8555 Japan
| | - Daisuke Goshima
- 1Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine, 2-11 West, Inada, Obihiro, Hokkaido 080-8555 Japan
| | - Dennis Marvin Santiago
- 2Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños, College, Batong Malake, 4031 Los Baños, Laguna Philippines
| | - Takao Myoda
- 4Faculty of Bio-Industry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido 099-2493 Japan
| | - Hiroaki Yamauchi
- 1Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine, 2-11 West, Inada, Obihiro, Hokkaido 080-8555 Japan
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11
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Ito J, Hara K, Someya T, Myoda T, Sagane Y, Watanabe T, Wijesekara RGS, Toeda K, Nojima S. Data on the inhibitory effect of traditional plants from Sri Lanka against tyrosinase and collagenase. Data Brief 2018; 20:573-576. [PMID: 30191170 PMCID: PMC6126212 DOI: 10.1016/j.dib.2018.08.143] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2018] [Accepted: 08/24/2018] [Indexed: 11/12/2022] Open
Abstract
This article describes the inhibitory effects of extracts from 25 plants harvested in Sri Lanka against tyrosinase and collagenase. Inhibitors of these enzymes are common ingredients in cosmetics and medications, which help protect the skin against hyperpigmentation and premature aging. The article also discusses the polyphenol content of the extracts, which is well known to possess antioxidant properties. The extract data from the following plants, which have a long history in Sri Lankan traditional medicine, such as Ayurveda, have been provided: English name, “local name in Sri Lanka,” (scientific name). Indian copperleaf plant, “kuppameniya,” (Acalypha indica); red sandalwood, “madatiya”, (Adenanthera pavonina); balipoovu plant, “polpala,” (Aerva lanata); snap ginger, “heen araththa,” (Alpinia calcarata); bael fruit, “beli,” (Aegle marmelos); coastal waterhyssop, “lunuwila,” (Bacopa monnieri); porcupine flower, “katu karandu,” (Barleria prionitis); balloon-vine plant, “wel penera,” (Cardiospermum halicacabum); water caltrop, “Katupila,” (Flueggea leucopyrus); Indian sarsparilla, “iramusu,” (Hemidesmus indicus); malabar nut plant, “adhatoda,” (Justicia adhatoda); wood apple, “divul,” (Limonia acidissima); holy basil plant, “maduruthala,” (Ocimum tenuiflorum); emblic myrobalan plant, “nelli,” (Phyllanthus emblica); long pepper plant,”thippili,” (Piper longum); country borage plant, “kapparawalliya,” (Plectranthus amboinicus); common sesban, “wel murunga,” (Sesbania sesban); turkey berry, “gona batu,” (Solanum rudepannum Dunal); purple fruited pea eggplant,”welthibbatu,” (Solanum trilobatum); black plum, “madan,” (Syzygium cumini); crape jasmine, “wathusudda,” (Tabernaemontana divaricate); purple tephrosia, “pila,” (Tephrosia purpurea); Chinese chaste tree, “nika,” (Vitex negundo); and arctic snow, “suduidda,” (Wrightia antidysenterica). The inhibitory effects of these plant extracts on tyrosinase and collagenase, as well as polyphenol contents in the extracts, are detailed in Table 1.
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Affiliation(s)
- Jun Ito
- Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido 099-2493, Japan
| | - Kotaro Hara
- ALBION Co. Ltd., 1-7-10 Ginza, Chuo-ku, Tokyo 104-0061, Japan
| | - Takao Someya
- ALBION Co. Ltd., 1-7-10 Ginza, Chuo-ku, Tokyo 104-0061, Japan
| | - Takao Myoda
- Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido 099-2493, Japan
| | - Yoshimasa Sagane
- Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido 099-2493, Japan
| | - Toshihiro Watanabe
- Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido 099-2493, Japan
| | - R G S Wijesekara
- Department of Aquaculture and Fisheries, Faculty of Livestock, Fisheries and Nutrition, Wayamba University of Sri Lanka, Makandura, Gonawila 60170, Sri Lanka
| | - Kazuki Toeda
- Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido 099-2493, Japan
| | - Satoshi Nojima
- Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido 099-2493, Japan
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12
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Myoda T, Matsumura T, Watanabe K, Ebisuya K, Kaneshima T, Goto K, Nojima S, Hori Y, Toeda K, Nishizawa M, Fujimori T. Components of essential oil of the Japanese mint ‘Hokuto’ and its deodorization effects against human malodors. Journal of Essential Oil Research 2018. [DOI: 10.1080/10412905.2018.1494045] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Takao Myoda
- Department of Food and Cosmetic Sciences, Tokyo University of Agriculture, Abashiri, Japan
| | - Takuma Matsumura
- Department of Food and Cosmetic Sciences, Tokyo University of Agriculture, Abashiri, Japan
| | - Kensuke Watanabe
- Research & Development Division, NS FaFa Japan Co. Ltd, Tokyo, Japan
| | - Koji Ebisuya
- Department of Food and Cosmetic Sciences, Tokyo University of Agriculture, Abashiri, Japan
| | - Tai Kaneshima
- Department of Food and Cosmetic Sciences, Tokyo University of Agriculture, Abashiri, Japan
| | - Kotaro Goto
- Department of Food and Cosmetic Sciences, Tokyo University of Agriculture, Abashiri, Japan
| | - Satoshi Nojima
- Department of Food and Cosmetic Sciences, Tokyo University of Agriculture, Abashiri, Japan
| | - Yoji Hori
- Department of Food and Cosmetic Sciences, Tokyo University of Agriculture, Abashiri, Japan
| | - Kazuki Toeda
- Department of Food and Cosmetic Sciences, Tokyo University of Agriculture, Abashiri, Japan
| | - Makoto Nishizawa
- Department of Food and Cosmetic Sciences, Tokyo University of Agriculture, Abashiri, Japan
| | - Takane Fujimori
- Department of Food and Cosmetic Sciences, Tokyo University of Agriculture, Abashiri, Japan
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13
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Nojima S, Myoda T, Toeda K, Niwa K, Watanabe T, Sagane Y. Data on volatile compounds produced by serotype D Clostridium botulinum. Data Brief 2018; 19:393-397. [PMID: 29900335 PMCID: PMC5997912 DOI: 10.1016/j.dib.2018.05.057] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2018] [Revised: 05/08/2018] [Accepted: 05/10/2018] [Indexed: 11/28/2022] Open
Abstract
We analyzed the volatile compounds produced by serotype D Clostridium botulinum (D-CB16) in trypticase peptone/yeast extract/glucose (TYG) medium using gas chromatography/mass spectrometry (GC/MS). The volatile compounds were captured by solid-phase microextraction and applied to GC/MS for separation and identification of the compounds in TYG medium with or without the cultivation of C. botulinum D-CB16. Thirty-five and 34 volatile compounds were identified in media without and with D-CB16 cultivation, respectively. Of the compounds identified in the medium with the strain, twenty-one were not detected in the original medium, indicating that these were produced by C. botulinum D-CB16.
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Affiliation(s)
- Satoshi Nojima
- Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri Hokkaido 099-2493, Japan
| | - Takao Myoda
- Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri Hokkaido 099-2493, Japan
| | - Kazuki Toeda
- Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri Hokkaido 099-2493, Japan
| | - Koichi Niwa
- Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri Hokkaido 099-2493, Japan
| | - Toshihiro Watanabe
- Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri Hokkaido 099-2493, Japan
| | - Yoshimasa Sagane
- Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri Hokkaido 099-2493, Japan
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14
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Hori Y, Suruga C, Akabayashi Y, Ishikawa T, Saito M, Myoda T, Toeda K, Maeda Y, Yoshida Y. Simple Synthesis of Phytochemicals by Heterogeneous Pd- and Ir-Catalyzed Hydrogen-Borrowing C-C Bond Formation. European J Org Chem 2017. [DOI: 10.1002/ejoc.201701489] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Yoji Hori
- Department of Food and Cosmetic Science; Tokyo University of Agriculture; 196 Yasaka 099-2493 Abashiri Hokkaido Japan
| | - Chiharu Suruga
- Department of Food and Cosmetic Science; Tokyo University of Agriculture; 196 Yasaka 099-2493 Abashiri Hokkaido Japan
| | - Yuta Akabayashi
- Department of Food and Cosmetic Science; Tokyo University of Agriculture; 196 Yasaka 099-2493 Abashiri Hokkaido Japan
| | - Tomoka Ishikawa
- Department of Food and Cosmetic Science; Tokyo University of Agriculture; 196 Yasaka 099-2493 Abashiri Hokkaido Japan
| | - Marina Saito
- Department of Food and Cosmetic Science; Tokyo University of Agriculture; 196 Yasaka 099-2493 Abashiri Hokkaido Japan
| | - Takao Myoda
- Department of Food and Cosmetic Science; Tokyo University of Agriculture; 196 Yasaka 099-2493 Abashiri Hokkaido Japan
| | - Kazuki Toeda
- Department of Food and Cosmetic Science; Tokyo University of Agriculture; 196 Yasaka 099-2493 Abashiri Hokkaido Japan
| | - Yuna Maeda
- Department of Materials Science and Engineering; Kitami Institute of Technology; 165 Koencho 090-8507 Kitami Hokkaido Japan
| | - Yutaka Yoshida
- School of Regional Innovation and Social Design Engineering; Kitami Institute of Technology; 165 Koencho 090-8507 Kitami Hokkaido Japan
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15
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Sarangowa O, Nishizawa M, Myoda T, Ma C, Yamagishi T. Botanical origin of Mei-gui Hua in Chinese markets. J Nat Med 2017; 72:375-380. [PMID: 29188415 DOI: 10.1007/s11418-017-1153-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2017] [Accepted: 11/06/2017] [Indexed: 10/18/2022]
Abstract
The petals or buds of Rosa species have been used as an important Chinese crude drug called "Mei-gui Hua" and also an ingredient for herbal tea in China. The 15 flavonol glycosides in 34 commercially available "Mei-gui Hua" were quantitatively determined by UPLC, and the data were compared with those of known Rosa sp. belong to Cinnamomeae, Gallicanae, Caninae and Synstylae by principal component analysis for the estimation of original plants of these "Mei-gui Hua". Seven samples were classified into two groups (Types A and B) composed of species in Gallicae and Synstilae and 11 samples into a group (Type D) composed of species in Cinnamomeae. Six samples were plotted among Types B, C and D. However, nine samples were shown to form a new group (Type F), and the original plants of these samples were assumed to be more complex hybrids of Rosa species including other sections than Cinnamomeae, Gallicanae, Caninae and Synstylae. This method must be useful and convenient to estimate the origin of crude drug "Mei-gui Hua" commercially available in markets. The results of this study also demonstrated that "Mei-gui Hua" commercially available in Chinese market must be prepared from hybrids of various species of Rosa, and it is not reasonable to assign only R. rugosa as scientific name of the origin plants.
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Affiliation(s)
- Ochir Sarangowa
- Academy of Mongolian Medicine, Inner Mongolia Medical University, Hohhot, 010110, China
| | - Makoto Nishizawa
- Faculty of Bio-Industry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, 099-2493, Japan
| | - Takao Myoda
- Faculty of Bio-Industry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, 099-2493, Japan
| | - Chunjie Ma
- Academy of Mongolian Medicine, Inner Mongolia Medical University, Hohhot, 010110, China
| | - Takashi Yamagishi
- Kitami Institute of Technology, 165 Koen-cho, Kitami, 090-8507, Japan.
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16
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Kaneshima T, Myoda T, Toeda K, Fujimori T, Nishizawa M. Antimicrobial constituents of peel and seeds of camu-camu (Myrciaria dubia). Biosci Biotechnol Biochem 2017; 81:1461-1465. [DOI: 10.1080/09168451.2017.1320517] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Abstract
Various antimicrobial constituents of camu-camu fruit were isolated. Acylphloroglucinol (compound 1) and rhodomyrtone (compound 2) were isolated from the peel of camu-camu (Myrciaria dubia) fruit, while two other acylphloroglucinols (compounds 3 and 4) were obtained from camu-camu seeds. The structures of the isolated compounds were characterized by spectrophotometric methods. Compounds 1 and 4 were confirmed to be new acylphloroglucinols with different substituents at the C7 or C9 position of 2, and were named myrciarone A and B, respectively. Compound 3 was determined to be isomyrtucommulone B. This is the first report of the isolation of 3 from a natural resource. The antimicrobial activities of compounds 1, 3, and 4 were similar to those of 2, and the minimum inhibitory concentrations were either similar to or lower than that of kanamycin. These results suggest that the peel and seeds of camu-camu fruit could be utilized for therapeutic applications.
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Affiliation(s)
- Tai Kaneshima
- Department of Food and Cosmetic Science, Tokyo University of Agriculture, Abashiri, Japan
| | - Takao Myoda
- Department of Food and Cosmetic Science, Tokyo University of Agriculture, Abashiri, Japan
| | - Kazuki Toeda
- Department of Food and Cosmetic Science, Tokyo University of Agriculture, Abashiri, Japan
| | - Takane Fujimori
- Department of Food and Cosmetic Science, Tokyo University of Agriculture, Abashiri, Japan
| | - Makoto Nishizawa
- Department of Food and Cosmetic Science, Tokyo University of Agriculture, Abashiri, Japan
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17
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Kunihiro K, Myoda T, Tajima N, Gotoh K, Kaneshima T, Someya T, Toeda K, Fujimori T, Nishizawa M. Volatile Components of the Essential Oil of Artemisia montana and Their Sedative Effects. J Oleo Sci 2017; 66:843-849. [PMID: 28381767 DOI: 10.5650/jos.ess16006] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The sedative effects of volatile components in the essential oil of Artemisia montana ("Yomogi") were investigated and measured using gas chromatography-mass spectrometry (GC-MS). Major components identified included 1,8-cineol, camphor, borneol, α-piperitone, and caryophyllene oxide. Among them, 1,8-cineol exhibited the highest flavor dilution (FD) value in an aroma extract dilution analysis (AEDA), followed by borneol, o-cymene, β-thujone, and bornyl acetate. The sedative effects of yomogi oil aroma were evaluated by sensory testing, analysis of salivary α-amylase activity, and measurement of relative fluctuation of oxygenated hemoglobin concentration in the brain using near-infrared spectroscopy (NIRS). All results indicated the stress-reducing effects of the essential oil following nasal exposure, and according to the NIRS analysis, 1,8-cineol is likely responsible for the sedative effects of yomogi oil.
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Affiliation(s)
- Kento Kunihiro
- Department of Food and Cosmetic Science, Tokyo University of Agriculture.,ALBION co. ltd
| | - Takao Myoda
- Department of Food and Cosmetic Science, Tokyo University of Agriculture
| | | | - Kotaro Gotoh
- Department of Food and Cosmetic Science, Tokyo University of Agriculture
| | - Tai Kaneshima
- Department of Food and Cosmetic Science, Tokyo University of Agriculture
| | | | - Kazuki Toeda
- Department of Food and Cosmetic Science, Tokyo University of Agriculture
| | - Takane Fujimori
- Department of Food and Cosmetic Science, Tokyo University of Agriculture
| | - Makoto Nishizawa
- Department of Food and Cosmetic Science, Tokyo University of Agriculture
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18
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Kaneshima T, Myoda T, Nakata M, Fujimori T, Toeda K, Nishizawa M. Antioxidant activity of C-Glycosidic ellagitannins from the seeds and peel of camu-camu (Myrciaria dubia). Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.01.024] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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19
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Sarangowa O, Kanazawa T, Nishizawa M, Myoda T, Bai C, Yamagishi T. Flavonol glycosides in the petal of Rosa species as chemotaxonomic markers. Phytochemistry 2014; 107:61-68. [PMID: 25220498 DOI: 10.1016/j.phytochem.2014.08.013] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/22/2014] [Revised: 07/30/2014] [Accepted: 08/11/2014] [Indexed: 06/03/2023]
Abstract
Thirteen flavonol glycosides were isolated from the petals of Rosa species belonging to the section Gallicanae, and their structures were identified from their spectroscopic data. These flavonol glycosides, along with two flavonol glycosides isolated from Rosa rugosa, in the petals of 31 Rosa species belonging to sections Gallicanae, Cinnamomeae, Caninae, and Synstylae were quantitatively analyzed by UPLC. The results indicated that the species belonging to these sections could be classified into four types (Type A, B, C and D) based on the pattern of flavonol glycoside contents, whereas the R. rugosa flavonol glycosides were detected only in section Cinnamomeae. A principal components analysis (PCA) calculated from the 15 flavonol glycosides contained in these samples supported the presence of four types. The distribution of the species in Type D (a group of Cinnamomeae) was shown to reflect close interrelationships, but species in Type B (one group of Gallicanae) could be subdivided into two groups, one of which contained species in section Synstylae. Moreover, the flavonol glycosides were grouped by sugar moieties: a disaccharide composed of two hexoses (S1), a hexose (S2), including a hexose with galloyl group, a pentose (S3), and a disaccharide composed of a hexose and a pentose (S4). The ratios of the amounts of S1-S4 to total flavonol glycoside content indicated that differences among the four sections were more distinctive than the amounts of the 15 flavonol glycosides. The 31 samples were divided into Type B, composed of one type of Gallicanae and Synstylae, Type A+C, composed of another type of Gallicanae and Caninae, and Type D, composed of Cinnamomeae. The R. rugosa flavonol glycosides were shown to be important chemotaxonomic markers for the classification of species in Cinnamomeae, and this method of using flavonol glycosides as chemotaxonomic markers could be useful for the identification of Rosa species belonging to sections Gallicanae, Cinnamomeae, Caninae, and Synstylae.
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Affiliation(s)
- Ochir Sarangowa
- Kitami Institute of Technology, 165 Koen-cho, Kitami 090-8507, Japan
| | - Tsutomu Kanazawa
- Kitami Institute of Technology, 165 Koen-cho, Kitami 090-8507, Japan
| | - Makoto Nishizawa
- Faculty of Bio-Industry, Tokyo University of Agriculture, 196 Yasaka, Abashiri 099-2493, Japan
| | - Takao Myoda
- Faculty of Bio-Industry, Tokyo University of Agriculture, 196 Yasaka, Abashiri 099-2493, Japan
| | - Changxi Bai
- Academy of Mongolian Medicine, Inner Mongolia Medical University, Hohhot 010110, China
| | - Takashi Yamagishi
- Kitami Institute of Technology, 165 Koen-cho, Kitami 090-8507, Japan.
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20
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Nakata M, Myoda T, Wakita Y, Sato T, Tanahashi I, Toeda K, Fujimori T, Nishizawa M. Volatile components of essential oil from cultivated Myrica gale var. tomentosa and its antioxidant and antimicrobial activities. J Oleo Sci 2014; 62:755-62. [PMID: 24005020 DOI: 10.5650/jos.62.755] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Aromatic components in the essential oil prepared from the leaves of cultivated Myrica gale var. tomentosa were compared with those from oil derived wild plants by using gas chromatography-mass spectroscopy (GC/MS). We found that essential oils from both the wild and cultivated plants contained similar aromatic components such as β-elemenone, selina 3,7(11)-diene, myrcene, limonene, cymene, 1,8-cineole, and β-pinene, but the content ratio of the oil was significantly different, which might yield differences in the aromatic properties. The aroma impact components of the essential oils were also determined using GC/MS-Olfactometry (GC/MS-O) and aroma extract dilution analysis. Eight aromatic compounds, including linalool, limonene, and 1,8-cineole, were shown to contribute to the aromatic properties of cultivated M. gale var. tomentosa. The strongest aromatic note was defined as linalool, followed by limonene, 1,8-cineole, and β-elemenone. The essential oil, ethanol (EtOH), 1,3-butylene glycol (BG), and 1,3-propanediol (PD) extracts prepared from the leaves of cultivated M. gale var. tomentosa also showed antioxidant and antimicrobial activities, that is, they demonstrated scavenger activity against hydroxyl and superoxide radicals in the aqueous phase, and showed inhibitory effects on lipid peroxidation. The essential oil extracts also exhibited antimicrobial activity against gram-positive bacteria, with the lowest minimum inhibitory concentration value against Bacillus subtilis. In conclusion, the essential oil and solvent extracts from cultivated M. gala var. tomentosa have a potential for utilization as food and cosmetic ingredients.
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Affiliation(s)
- Mayuko Nakata
- Department of Food and Cosmetic Sciences, Tokyo University of Agriculture, Abashiri, Japan
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21
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Nagai T, Myoda T, Nagashima T. Antioxidative activities of water extract and ethanol extract from field horsetail (tsukushi) Equisetum arvense L. Food Chem 2005. [DOI: 10.1016/j.foodchem.2004.04.016] [Citation(s) in RCA: 53] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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22
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Nagai T, Inoue R, Suzuki N, Myoda T, Nagashima T. Antioxidative ability in a linoleic acid oxidation system and scavenging abilities against active oxygen species of enzymatic hydrolysates from pollen Cistus ladaniferus. Int J Mol Med 2005. [DOI: 10.3892/ijmm.15.2.259] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
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23
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Nagai T, Inoue R, Suzuki N, Myoda T, Nagashima T. Antioxidative ability in a linoleic acid oxidation system and scavenging abilities against active oxygen species of enzymatic hydrolysates from pollen Cistus ladaniferus. Int J Mol Med 2005; 15:259-63. [PMID: 15647841] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/01/2023] Open
Abstract
The enzymatic hydrolysates from pollen Cistus ladaniferus were digested and prepared using three kinds of enzymes (pepsin, trypsin, and papain) and the antioxidative properties were investigated. The yields, total phenolic contents, and protein contents of these hydrolysates were as follows: yields (about 21-45%), total phenolics (10.39-14.33 microg/mg sample powder), and proteins (129.62-137.35 microg/mg sample powder), respectively. The hydrolysates possessed strongly antioxidative and scavenging abilities against reactive oxygen species. The present studies revealed that hydrolysates from honeybee-collected pollen are of benefit not only to the materials of health food diets, but also to patients with various diseases such as cancer, cardiovascular diseases, and diabetes.
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Affiliation(s)
- Takeshi Nagai
- Department of Food Science and Technology, Tokyo University of Agriculture, Hokkaido 099-2493, Japan.
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24
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Abstract
Three extracts, namely hot-water fraction (HWF), water-soluble fraction (WSF), and ethanol-soluble fraction (ESF), were prepared from fresh bee bread imported from Lithuania. The protein and total phenolic contents of these samples were very high. Among them, WSF at 100% concentration showed the highest antioxidative ability and scavenging ability. On the other hand, ESF at 10% concentration possessed the highest ability against 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl radicals. Bee bread will apply more and more as health food and medicine due to its functional properties such as antioxidative ability and scavenging activities of reactive oxygen species.
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Affiliation(s)
- Takeshi Nagai
- Department of Food Science and Technology, Tokyo University of Agriculture, Hokkaido 0992493, Japan.
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25
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Blakley ER, Myoda T, Spencer JF. Inhibition of yeast metabolism by 2-deoxyglucose, 6-deoxy-6-fluoroglucose and the corresponding galactose derivatives. Can J Biochem 1966; 44:927-35. [PMID: 5919287 DOI: 10.1139/o66-109] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
The inhibitory effects of 2-deoxy-D-glucose (2DG) and 6-deoxy-6-fluoro-D-glucose (6FG) on the metabolism of glucose by yeast were compared and some properties of the glucose transport system were examined. 2DG and 6FG had similar effects on the consumption of oxygen and the production of carbon dioxide by several strains of yeast, hence they appear to inhibit metabolism of glucose by the same mechanism. Kinetic studies with mixed inhibitors indicated that both compounds compete at the same catalytic site. The rate of entry of 6FG into the yeast cell and its equilibrium concentration were similar to those of galactose. The fermentation of D-galactose was strongly inhibited by 2DG and 6FG, and weakly inhibited by 2-deoxy-D-galactose and 6-deoxy-6-fluoro-D-galactose. The latter two compounds did not inhibit the fermentation of D-glucose.
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