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Shigeru Tazawa,Shigeru Katayama,Masahiro Hirabayashi,Daiki Yamaguchi,Soichiro Nakamura 한국식품영양과학회 2014 Preventive Nutrition and Food Science Vol.19 No.4
The purpose of the current study was to determine the effects of the introduction of polysaccharide chains onto the molecular surface of buckwheat proteins on buckwheat protein surface functionality. The whole buckwheat protein fraction (WBP) was prepared using 50 mM phosphate buffer (pH 7.5) containing 0.5 M NaCl and covalently linked with 6 kDa, 17.5 kDa, 40 kDa, 70 kDa, or 200 kDa dextran by Maillard-type glycation through controlled dry-heating at 60℃ and 79% relative humidity for two weeks. Conjugation with 40 kDa dextran improved the water solubility and emulsifying properties of WBP without causing a serious loss of available lysine; 84.9% of the free amino groups were conserved. In addition, we found that the introduction of dextran chains onto the molecular surfaces of WBP attenuated the antigenicity of WBP.
Tazawa, Shigeru,Katayama, Shigeru,Hirabayashi, Masahiro,Yamaguchi, Daiki,Nakamura, Soichiro The Korean Society of Food Science and Nutrition 2014 Preventive Nutrition and Food Science Vol.19 No.4
The purpose of the current study was to determine the effects of the introduction of polysaccharide chains onto the molecular surface of buckwheat proteins on buckwheat protein surface functionality. The whole buckwheat protein fraction (WBP) was prepared using 50 mM phosphate buffer (pH 7.5) containing 0.5 M NaCl and covalently linked with 6 kDa, 17.5 kDa, 40 kDa, 70 kDa, or 200 kDa dextran by Maillard-type glycation through controlled dry-heating at $60^{\circ}C$ and 79% relative humidity for two weeks. Conjugation with 40 kDa dextran improved the water solubility and emulsifying properties of WBP without causing a serious loss of available lysine; 84.9% of the free amino groups were conserved. In addition, we found that the introduction of dextran chains onto the molecular surfaces of WBP attenuated the antigenicity of WBP.
Antimicrobial Effects of Chlorogenic Acid and Related Compounds
Faisal Kabir,Shigeru Katayama,Noriko Tanji,Soichiro Nakamura 한국응용생명화학회 2014 Applied Biological Chemistry (Appl Biol Chem) Vol.57 No.3
Chlorogenic acid (CGA) is a natural chemical estercomposed of caffeic acid and (-)-quinic acid, and is furthermetabolized into active compounds in the living body. Here, weaimed to provide fundamental information on the antimicrobialaction of CGA and related compounds against the Gram-negativebacterium Escherichia coli IFO 3301. Bacteriostatic effects wereassessed by spectrophotometry, and bactericidal effects weredetermined by enumerating viable cells on MacConkey agar plates. CGA and related compounds exhibited specific antimicrobialactivity and corresponding reduction in log survival ratio, inwhich ferulic, isoferulic, benzoic, and hydroxybenzoic acidsexhibited obvious antimicrobial activity against E. coli. In a timekillassay, it was observed that bactericidal effects were associatedwith treatment time, temperature, and dose. A reduction in logsurvival ratio was observed at low pH as well as under thermalstress condition. Thus, we demonstrated that CGA and relatedcompounds have not only bacteriostatic effects but alsobactericidal effects.
Antimicrobial Effects of Chlorogenic Acid and Related Compounds
Kabir, Faisal,Katayama, Shigeru,Tanji, Noriko,Nakamura, Soichiro The Korean Society for Applied Biological Chemistr 2014 Applied Biological Chemistry (Appl Biol Chem) Vol.57 No.3
Chlorogenic acid (CGA) is a natural chemical ester composed of caffeic acid and (-)-quinic acid, and is further metabolized into active compounds in the living body. Here, we aimed to provide fundamental information on the antimicrobial action of CGA and related compounds against the Gram-negative bacterium Escherichia coli IFO 3301. Bacteriostatic effects were assessed by spectrophotometry, and bactericidal effects were determined by enumerating viable cells on MacConkey agar plates. CGA and related compounds exhibited specific antimicrobial activity and corresponding reduction in log survival ratio, in which ferulic, isoferulic, benzoic, and hydroxybenzoic acids exhibited obvious antimicrobial activity against E. coli. In a time-kill assay, it was observed that bactericidal effects were associated with treatment time, temperature, and dose. A reduction in log survival ratio was observed at low pH as well as under thermal stress condition. Thus, we demonstrated that CGA and related compounds have not only bacteriostatic effects but also bactericidal effects.