Characterization of hydantoin-5-propionic acid amidohydrolase involved in ergothioneine utilization in Burkholderia sp. HME13.

In our previous study, ertABC genes encoding ergothionase, thiourocanate hydratase, and 3-(5-oxo-2-thioxoimidazolidin-4-yl) propionic acid desulfhydrase were identified, all of which may be involved in ergothioneine utilization of Burkholderia sp. HME13. In this study, we identify the ertD gene encoding metal-dependent hydantoin-5-propionic acid amidohydrolase in this strain. Mn2+-containing ErtD showed maximum activity at 45 °C and pH 8.5 and was stable at temperatures up to 45 °C. The Km and Vmax values of Mn2+-containing ErtD for hydantoin-5-propionic acid were 2.8 m m and 16 U/mg, respectively. Real-time polymerase chain reaction (PCR) revealed that ertD expression levels in Burkholderia sp. HME13 cells cultivated in ergothioneine medium were 3.3-fold higher than those in cells cultivated in Luria-Bertani (LB) medium. ErtD activity in the crude extract from Burkholderia sp. HME13 cells cultured in ergothioneine medium was 0.018 U/mg, whereas that in LB medium was not detected. Accordingly, we suggest that ErtD is involved in ergothioneine utilization in this strain.

Identification of the gene encoding 3-(5-oxo-2-thioxoimidazolidin-4-yl) propionic acid desulfhydrase in Burkholderia sp. HME13.

Here, we report the identification of the gene encoding a novel enzyme, 3-(5-oxo-2-thioxoimidazolidin-4-yl) propionic acid desulfhydrase, in Burkholderia sp. HME13. The enzyme converts 3-(5-oxo-2-thioxoimidazolidin-4-yl) propionic acid and H2O to 3-(2,5-dioxoimidazolidin-4-yl) propionic acid and H2S. Amino acid sequence analysis of the enzyme indicates that it belongs to the DUF917 protein family, which consists of proteins of unknown function.

Quantification of Proline-containing Cyclic Dipeptides by LC-MS/MS.

The cyclic dipeptides, 2,5-diketopiperazines (DKPs), draw attention as bioactive and taste compounds. DKPs, especially those containing Proline (Pro), are contained in heated and fermented foods. Herein, we developed a method for a simultaneous quantitative analysis of Pro-containing DKPs using LC-MS/MS. After optimizing the LC-MS/MS conditions, the developed method was applied to quantify Pro-containing DKPs in Goishi tea, which is a post-fermented tea produced by a two-step aerobic-anaerobic fermentation process. Consequently, 17 kinds of Pro-containing DKPs could be quantified, and the total amount of Pro-containing DKPs was 3.40 mg/L. The recovery in a spiked test was 93 - 117%, which is satisfactory. We believe that the developed method can be used to elucidate the role of Pro-containing DKPs in food.

Gene cloning and characterization of thiourocanate hydratase from Burkholderia sp. HME13.

A novel enzyme, thiourocanate hydratase, which catalyses the conversion of thiourocanic acid to 3-(5-oxo-2-thioxoimidazolidin-4-yl) propionic acid, was isolated from the ergothioneine-utilizing strain, Burkholderia sp. HME13. When the HME13 cells were cultured in medium containing ergothioneine as the sole nitrogen source, thiourocanate-metabolizing activity was detected in the crude extract from the cells. However, activity was not detected in the crude extract from HME13 cells that were cultured in Luria-Bertani medium. The gene encoding thiourocanate hydratase was cloned and expressed in Escherichia coli, and the recombinant enzyme was purified to homogeneity. The enzyme showed maximum activity at pH 7.5 and 55°C and was stable between pH 5.0 and 10.5, and at temperatures up to 45°C. The Km and Vmax values of thiourocanate hydratase towards thiourocanic acid were 30 µM and 7.1 µmol/min/mg, respectively. The enzyme was strongly inhibited by CuCl2 and HgCl2. The amino acid sequence of the enzyme showed 46% identity to urocanase from Pseudomonas putida, but thiourocanate hydratase had no urocanase activity.

Investigation of the formation mechanism of proline-containing cyclic dipeptide from the linear peptide.

Cyclic dipeptides, 2,5-diketopiperazines (DKPs), are well-known bioactive and taste compounds in food. DKPs have also been reported in various foods and particularly, Pro-containing DKPs (cyclo(-X-Pro)) are more predominant in heated and fermented foods than other type of DKPs. However, the mechanism underlying the preferential formation of Pro-containing DKPs in food remains uncertain. Herein, we attempted to elucidate the effects of reaction conditions and the mechanism of DKPs formation. The reaction conditions (heating time, heating temperature, and pH) and amino acid sequence of the linear peptides were important for the DKPs formation from linear peptides. In addition, Pro-containing DKPs were significantly formed from linear peptides with the second amino acid from the N-terminus being Pro. Based on these results, the underlying mechanism of the enrichment of Pro-containing DKPs in foods was proposed.

Critical roasting level determines bioactive content and antioxidant activity of Robusta coffee beans.

Indonesian Lampung Robusta coffee green beans were roasted at eight roasting levels (green bean, early yellow, brown, 1st crack done, very light, light, medium, and dark), followed by grinding and brewing. The physical properties of ground coffee and chemical properties of brewed coffee were analyzed. The resulting data were mapped in order to investigate the critical roasting level. It was observed that major alterations for physicochemical properties of coffee happened after "first crack" roasting level (when water activity (Aw) of bean decreased from 0.22 to 0.15). This cracking is defined as popping sound of the bean during roasting. Continuous formation of melanoidins under low Aw (< 0.15) was followed by slow degradation of chlorogenic acid (5-CQA) and total phenolic compounds. Caffeine was stable during roasting, while antioxidant activity slightly decreased. The "first crack" was determined to be the critical roasting level to produce roasted coffee beans containing high concentrations of phenolics.

The evaluation of the synergistic effect of 3-(2,4-dihydroxyphenyl)propionic acid and l-ascorbic acid on tyrosinase inhibition.

3-(2,4-Dihydroxyphenyl)propionic acid (DDPA) and l-ascorbic acid (vitamin C) show tyrosinase inhibition activity. A synergistic effect on tyrosinase inhibition was observed when the two compounds were mixed. The effect significantly decreased the IC50 value of both compounds.

Development of LC-MS/MS analysis of cyclic dipeptides and its application to tea extract.

2,5-Diketopiperazines (DKPs), also called cyclic dipeptides, have been known to occur in various foods. Recently, DKPs have attracted attentions as bioactive components. There were some reports on analytical methods for DKPs, but the number of analyzed DKPs was only a part of all DKPs and the quantitative performance was not studied in detail. In this study, we selected 31 kinds of DKPs and developed a quantitative and simultaneous analytical method using LC-MS/MS. This method was applied to DKPs determination in Pu-erh tea, post-fermentation tea, and 18 kinds of DKPs were determined at concentration of 0.0017-0.11 ppm. As a result of spiked test, it was concluded that the developed method using LC-MS/MS was useful for estimating DKPs concentration in tea.

Content of resveratrol and glycoside and its contribution to the antioxidative capacity of Polygonum cuspidatum (Itadori) harvested in Kochi.

We quantified trans-resveratrol in each part of fresh Polygonum cuspidatum harvested in Kochi Prefecture. A small amount of trans-resveratrol was detected in the edible stem parts, the content varying with seasonal, geographical, and environmental factors. We also examined the antioxidative activity of each part, suggesting that P. cuspidatum contained many more contributing antioxidants other than resveratrol.

Applicability of the DPPH assay for evaluating the antioxidant capacity of food additives - inter-laboratory evaluation study -.

An inter-laboratory evaluation study was conducted in order to evaluate the antioxidant capacity of food additives by using a 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay. Four antioxidants used as existing food additives (i.e., tea extract, grape seed extract, enju extract, and d-α-tocopherol) and 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid (Trolox) were used as analytical samples, and 14 laboratories participated in this study. The repeatability relative standard deviation (RSD(r)) of the IC50 of Trolox, four antioxidants, and the Trolox equivalent antioxidant capacity (TEAC) were 1.8-2.2%, 2.2-2.9%, and 2.1-2.5%, respectively. Thus, the proposed DPPH assay showed good performance within the same laboratory. The reproducibility relative standard deviation (RSD(R)) of IC50 of Trolox, four antioxidants, and TEAC were 4.0-7.9%, 6.0-11%, and 3.7-9.3%, respectively. The RSD(R)/RSD(r) values of TEAC were lower than, or nearly equal to, those of IC50 of the four antioxidants, suggesting that the use of TEAC was effective for reducing the variance among the laboratories. These results showed that the proposed DPPH assay could be used as a standard method to evaluate the antioxidant capacity of food additives.

An automated sequential injection spectrophotometric method for evaluation of tyramine oxidase inhibitory activity of some flavonoids.

An automated sequential injection (SI) spectrophotometric system has been developed for evaluation of tyramine oxidase (TOD) inhibitory activity. The method is based on the inhibition of TOD that catalyzes the oxidation of tyramine substrate to produce aldehyde and hydrogen peroxide (H2O2). The produced H2O2 reacts with vanillic acid and 4-aminoantipyrine (4-AA) in the presence of peroxidase (POD) to form a quinoneimine dye, the absorbance of which is measured of absorbance at wavelength of 490 nm. The decrease of the quinoneimine dye is related to an increase of TOD inhibitory activity. Under the optimum conditions: 1.0 mM tyramine, 8 U mL(-1) TOD, 1.0 mM vanillic acid, 1.0 mM 4-AA and delay time of 10 s, some flavonoid compounds were examined for the TOD inhibitory activity expressed as IC50 value. It was found that flavonols (quercetin and myricetin) and flavans (epicatechin gallate (ECG) and epigallocatechin (EGC)) showed higher TOD inhibitory activity than flavones and flavanones. The results of IC50 values obtained from the proposed method and a batch-wise method were not significantly different from each other. Moreover, the SI system enabled automation of the analysis, leading to more convenient, more sensitive and faster analysis than the batch-wise method. A precise timing of the system also improves precision and accuracy of the assay, especially when the measurement of absorbance at non-steady state condition is involved.

The influence of Goishi tea on adipocytokines in obese mice.

This study investigated the influence of Goishi-tea on visceral fat weight in induced obese mice. Mice were divided into two main groups, normal and obesity. In obesity group, mice were fed with high-fat diet. Goishi-tea including its fractions (ethyl-acetate layer and water layer) was administrated in normal and obesity three sub-groups. Results showed no influence of Goishi-tea in normal group. However, visceral fat weight, size of adipose cell and cholesterol level were significantly decreased in obesity group fed Goishi-tea compared to control group. Moreover, adiponectin levels tended to increase and adipocytokines has significant values lower in obesity group fed Goishi-tea compared to control group. Interestingly, Goishi tea involved in the high-fat diet induced-obese mice can inhibit fat accumulation and maintain adiponectins without increasing tumor necrosis factor-alpha and interleukin-6. It would be beneficial for the prevention of metabolic syndrome and obesity-related disorder.

Sequential injection spectrophotometric system for evaluation of mushroom tyrosinase-inhibitory activity.

A sequential injection (SI) spectrophotometric method with absorbance detection at 475 nm has been developed for evaluating activity of some compounds on an inhibition of the mushroom tyrosinase. The method involved a reaction of 3,4-dihydroxyphenylalanine (L-DOPA) and mushroom tyrosinase to form the o-dopaquinone. The decrease of the o-dopaquinone was related to an increase of tyrosinase-inhibitory activity. Under the optimum conditions (concentration and volume of L-DOPA and mushroom tyrosinase of 2.0 mM, 60 µL and 142 U mL(-1), 15 µL, respectively), some antioxidant compounds were examined for the tyrosinase-inhibitory activity. A batch enzymatic assay of tyrosinase-inhibitory activity was applied as the reference method for comparison. The results of IC(50) values obtained from the proposed method and the batch method were correlated well, with r(2) of 0.969. The SIA provides higher precision and degrees of automation, consumes smaller amounts of chemicals and it is simpler and faster than the batch method.

In vitro antimicrobial activity of aminoreductone against the pathogenic bacteria methicillin-resistant Staphylococcus aureus (MRSA).

In this study, antimicrobial activity of aminoreductone (AR), a product formed during the initial stage of the Maillard reaction, against methicillin-resistant Staphylococcus aureus (MRSA) was evaluated. The significant growth inhibition of all 51 MRSA isolates irrespective of drug susceptibility by AR was observed. The minimum inhibitory concentration (MIC) of AR ranged from 13 to 26 mM. The bactericidal activity of AR was evaluated by a killing assay with multiples of MIC, and it was recognized to depend on its dose. The combined effects of AR and antibiotics frequently used for the treatment of infections caused by Gram-positive and Gram-negative bacteria, such as amikacin (AN), ciprofloxacin, imipenem and levofloxacin, were examined. As a result, AR did not interfere with these antibiotic activities against 12 MRSA isolates selected and showed the advanced effect of growth inhibition in combination with antibiotics. Moreover, the inhibitory effects of AR were similar to those of AN, an antibiotic with known adverse effects, some serious. These findings show that AR is a naturally formed antimicrobial agent present in thermally processed foods with potential health benefits in medical practice.

Demonstration of the presence of aminoreductone formed during the Maillard reaction in milk.

The Maillard reaction is a common chemical reaction that occurs in food and it generates multiple reaction products. Aminoreductone (AR) is one of the early-stage Maillard reaction products. At present the formation of AR has only been demonstrated in a model system consisting of a monosaccharide or disaccharide and an amino group-containing compound. There is no direct evidence to show the presence of AR in food. In this study, we demonstrated the formation and presence of AR in milk using a combination of 2,4-dinitrophenylhydrazine (DNP) and Cu(2+). A DNP derivative of AR oxidised by Cu(2+) was isolated and its detailed structure was identified by NMR analysis. We thus directly demonstrated the formation and presence of AR in milk.

Antifeedants against Locusta migratoria from the Japanese Cedar, Cryptomeria japonica II.

A methanol extract of Cryptomeria japonica completely inhibited feeding by Locusta migratoria. Based on bioassay-guided fractionation, two active terpenols, (+)-ferruginol and (-)-cubebol, were isolated and identified as antifeedants against this insect species. Each compound separately showed weak activity, but they showed intense activity against this insect species when they were combined.

A new oviposition deterrent to the leafminer, Liriomyza trifolii: cucurbitane glucoside from Momordica charantia.

A new cucurbitane glucoside, 23-O-beta-D-glucopyranosyl-7-hydroxy-3-O-malonylcucurbita-5,24-dien-19-al, named momordicine V, has been isolated from Momordica charantia leaves, along with the previously reported compounds, momordicines I, II, IV and 3-O-malonylmomordicine I. The structure of the new compound was established on the basis of spectral analysis, as well as by its conversion to momordicine II by alkaline catalyzed hydrolysis. Momordicine V deterred significantly the oviposition by L. trifolii on host plant leaves treated at 26.16 microg/cm2 leaf surface.

Characterization by GC-MS of Vietnamese citrus species and hybrids based on the isotope ratio of monoterpene hydrocarbons.

The isotope ratio of monoterpene hydrocarbons was used to characterize the citrus essential oils from different species and hybrids. Citrus cold-pressed peel oils from Vietnam were analyzed for the composition and isotope ratio of monoterpene hydrocarbons by using gas chromatography-mass spectrometry. A profile of citrus essential oils on the basis of their isotope ratio values and levels of monoterpene hydrocarbons was developed for Vietnamese citrus. The molecular isotope ratios were lower than those calculated from natural abundance of 13C and 2H. In addition, the isotope ratio of the base peaks (m/z 94/93) was significantly different among the citrus essential oils from different species and hybrids. The results would be applicable for the characterization of citrus essential oils from different origins.

Induction of resistance against the leafminer, Liriomyza trifolii, by jasmonic acid in sweet pepper.

Sweet pepper (Capsicum annuum) leaves at the mature stage have strong ovipositional deterrence against Liriomyza trifolii (Burgess) (Diptera, Agromyzidae), whereas the cotyledons are fiercely attacked by the fly. Treatment of the cotyledons with 50 microM and 100 microM of a jasmonic acid (JA) solution caused the plant to acquire strong oviposition deterrence against the leafminer. An HPLC analysis of the JA-treated cotyledons revealed the inducible accumulation of a compound. Based on spectroscopic analysis and chemical methods, the induced compound was identified to be caffeoylputrescine (CP). The accumulated amounts of CP in the cotyledons treated with 0, 10, 50 and 100 microM of JA were 6.0, 43.0, 105 and 140 microg/g fr. wt., respectively. Treatment of the cotyledons with CP resulted in a significant decrease in the number of punctures made by L. trifolii, indicating that the JA treatment enhanced the deterrence against the leafminer by inducing CP accumulation.

New flavonoid glycosides from the leaves of Solidago altissima.

Two new flavonoid glycosides kaempferol 3-O-beta-D-apiofuranosyl-(1-->6)-beta-D-glucopyranoside (1), and quercetin 3-O-beta-D-apiofuranosyl-(1-->6)-beta-D-glucopyranoside (2), together with six known flavonoid glycosides were isolated from the leaves of Solidago altissima L. grown in Kochi of Japan. The structure elucidation of the isolated compounds was performed by acid hydrolysis and spectroscopic methods including UV, IR, ESI-MS, 1D- and 2D-NMR experiments.