Determination of γ-glutamyl-valyl-glycine in raw scallop and processed scallop products using high pressure liquid chromatography–tandem mass spectrometry

The determination of the kokumi peptide, γ-glutamyl-valyl-glycine (γ-Glu-Val-Gly) in raw scallop and processed scallop products was carried out using high pressure liquid chromatography–tandem mass spectrometry (LC/MS/MS). The detection of γ-Glu-Val-Gly was achieved using a multiple reaction monitoring (MRM) method. The optimised condition enabled the precise determination of γ-Glu-Val-Gly. Raw scallop contained 0.08 μg/g γ-Glu-Val-Gly, and the γ-Glu-Val-Gly levels in processed scallop products, such as dried-scallop and scallop extract, were measured to be 0.64 and 0.77 μg/g, respectively. This is the first report to confirm the existence of γ-Glu-Val-Gly in foodstuff.     

New monitoring approach for metabolic dynamics in microbial ecosystems using stable-isotope-labeling technologies

We have developed a new approach for monitoring the metabolic dynamics in microbial ecosystems using a combination of DNA fingerprinting and metabolome analysis based on stable-isotope-labeling technologies. Stable-isotope probing of DNA (DNA-SIP) has been used previously for the evaluation of cross-feeding in microbial communities. For the development and validation of our monitoring approach, fecal microbiota were analyzed with stable-isotope-labeled glucose used as the sole carbon source. In order to link the metabolic information and the microbial variability, we performed metabolic–microbial correlation analysis based on nuclear magnetic resonance (NMR) profiles and denaturing gradient gel electrophoresis (DGGE) fingerprints, which successfully identified the glucose-utilizing bacteria and their related extracellular metabolites. Moreover, our approach revealed information regarding the carbon flux, in that the “first” wave of extracellular metabolites secreted by the glucose-utilizing bacteria were incorporated into the “secondary” group of substrate-utilizing bacteria, and that this “secondary” group further produced their own secondary metabolized substrates. Thus, this approach is a powerful tool for monitoring the metabolic dynamics in microbial ecosystems and allows for the tracking of the carbon flux within a microbial community.     

Effects of the cultivation period of sweet potato on the sensory quality of imo‐shochu,a Japanese traditional spirit

Imo‐shochu is a Japanese traditional spirit made from sweet potatoes. Characteristic volatile compounds in imo‐shochu are mainly derived from the sweet potato and its flavour significantly depends on the quality and cultivar of sweet potato used. Thus, the effects of the cultivation period of sweet potatoes on sensory characteristics and composition of volatile compounds of imo‐shochu were investigated. Sweet potatoes (cv. Koganesengan) used in this study were harvested at 120, 150 or 180 days after planting, and each sample was used to prepare imo‐shochu. The imo‐shochu samples were evaluated by eight panellists in a blind study, who ranked them on the basis of various odour and taste attributes. Rank sums were calculated and data were analysed using the Friedman test. The compositions of the volatile compounds in the imo‐shochu samples were analysed using gas chromatography–mass spectrometry (GC‐MS). Sensory evaluations showed that a longer cultivation period of the sweet potatoes enhanced the floral aroma and characteristic taste of imo‐shochu. In addition, imo‐shochu prepared with the sample cultivated for 150 days was evaluated to have a sweeter taste than that prepared with the other samples. The GC‐MS analysis showed that imo‐shochu prepared with the sample cultivated for 180 days contained a lower concentration of monoterpene alcohols, but higher concentrations of β‐damascenone, rose oxide, and fatty acid esters than the imo‐shochu prepared with the sample cultivated for 120 days. These differences in the composition of the volatile compounds affected the sensory qualities of the imo‐shochu. Copyright © 2016 The Institute of Brewing & Distilling     

Effect of plate position and size for self-induced flow oscillation of underexpanded supersonic jet impinging on perpendicular plate

When the underexpanded supersonic jet impinges on the obstacle, it is well known that the self-induced flow oscillation occurs at the specific condition of the pressure ratio in the flowfield, the position of an obstacle and so on. This oscillation is related with the noise problems of aeronautical and other industrial engineering so that the characteristic and the mechanism of self-induced flow oscillation have to be cleared to control the various noise problems. But, it seems that the characteristics of t...     

Preparation of carbon-coated W18O49 and its photoactivity under visible light

Carbon-coated W₁₈O₄₉ powders were prepared from the mixture of para-ammonium tungstate with poly(vinyl alcohol) by heat treatment in inert atmosphere at a temperature between 750 and 900 °C for 1 h. The synthesized W₁₈O₄₉ crystals had prismatic morphology in small size, less than 0.5 μm in diameter and about 1 μm in length. Carbon-coated W₁₈O₄₉ was shown to have photoactivity under visible light irradiation by comparing the concentration changes of methylene blue, phenol and dimethylsulfoxide with time under the irradiation of visible light to that in the dark. Photoactivity of W₁₈O₄₉ was supposed to be due to the formation of OH radicals on the basis of the degradation of dimethylsulfoxide, its quantitative transformation to methanesulfonic acid. Carbon coating seemed to have various roles: to reduce WO₃ to W₁₈O₄₉, to inhibit the sintering and crystal growth of W₁₈O₄₉ to keep them small size, and also to concentrate pollutants around W₁₈O₄₉ crystal by adsorption.     

Antioxidant activity and constituents of propolis collected in various areas of China

Propolis is a resinous substance collected by honeybees from various plant sources. The composition of propolis depends on time, vegetation, and the area of collection. This study examined the antioxidant activity of propolis from various areas of China: Heilongjiang, Neimongol, Hebei, Shandong, Shanxi, Gansu, Henan, Hubei, Sichuan, Hunan, Yunnan and Hainan. Ethanol extracts of propolis (EEP) were prepared and evaluated for their antioxidant activities by β-carotene bleaching, 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical-scavenging, and 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) radical cation decolorization assays. Furthermore, the major constituents in EEP were identified by high-performance liquid chromatography (HPLC) analysis with a photodiode array (PDA) and mass spectrometric (MS) detection, and each component was quantitatively analyzed. All propolis samples except that from Yunnan had relatively strong antioxidant activity accompanied by high total polyphenol contents. Propolis with strong antioxidant activity contained large amounts of antioxidative compounds, such as caffeic acid, ferulic acid and caffeic acid phenethyl ester. On the other hand, propolis from Yunnan and Hainan had compounds not present in propolis from other areas.     

Carbon coating of anatase-type TiO2 through their precipitation in PVA aqueous solution

Fine particles of photocatalytic anatase-type TiO₂ prepared through hydrolysis of titanium-tetraisopropoxide were coated by carbon through their precipitation in poly(vinyl alcohol) (PVA) aqueous solution, followed by heat treatment at high temperatures of 400-1000 °C in a flow of high purity Ar. Without carbon coating, the phase transformation from anatase to rutile started above 600 °C, but it was suppressed up to 800 °C with carbon coating. Suppression of the phase transformation depended on the amount of carbon coated, apparent suppression being observed with carbon content above 5 mass%. The amount of carbon coated on anatase was controlled by changing the concentration of PVA in the solution. In order to have a carbon content of about 5 mass%, a PVA solution with more than 2 mass% had to be used.     

Current Understanding of the Structure,Stability and Dynamic Properties of Amyloid Fibrils

Amyloid fibrils are supramolecular protein assemblies represented by a cross-β structure and fibrous morphology, whose structural architecture has been previously investigated. While amyloid fibrils are basically a main-chain-dominated structure consisting of a backbone of hydrogen bonds, side-chain interactions also play an important role in determining their detailed structures and physicochemical properties. In amyloid fibrils comprising short peptide segments, a steric zipper where a pair of β-sheets with side chains interdigitate tightly is found as a fundamental motif. In amyloid fibrils comprising longer polypeptides, each polypeptide chain folds into a planar structure composed of several β-strands linked by turns or loops, and the steric zippers are formed locally to stabilize the structure. Multiple segments capable of forming steric zippers are contained within a single protein molecule in many cases, and polymorphism appears as a result of the diverse regions and counterparts of the steric zippers. Furthermore, the β-solenoid structure, where the polypeptide chain folds in a solenoid shape with side chains packed inside, is recognized as another important amyloid motif. While side-chain interactions are primarily achieved by non-polar residues in disease-related amyloid fibrils, the participation of hydrophilic and charged residues is prominent in functional amyloids, which often leads to spatiotemporally controlled fibrillation, high reversibility, and the formation of labile amyloids with kinked backbone topology. Achieving precise control of the side-chain interactions within amyloid structures will open up a new horizon for designing useful amyloid-based nanomaterials.