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  1. No Access

    Article

    11-Hydroperoxide eicosanoid-mediated 2(E),4(E)-decadienal production from arachidonic acid in the brown algae, Saccharina angustata

    This work aims to propose a pathway for the production of 2(E),4(E)-decadienal from arachidonic acid (ARA) via 11-hydroperoxide eicosanoid (11 hydroperoxyeicosatetraenoic acid, 11-HPETE) through lipoxygenase (LOX...

    Kangsadan Boonprab, Kenji Matsui, Yoshihiko Akakabe… in Journal of Applied Phycology (2019)

  2. No Access

    Article

    Aldopentoses as new substrates for the membrane-bound, pyrroloquinoline quinone-dependent glycerol (polyol) dehydrogenase of Gluconobacter sp.

    Membrane-bound, pyrroloquinoline quinone (PQQ)-dependent glycerol dehydrogenase (GLDH, or polyol dehydrogenase) of Gluconobacter sp. oxidizes various secondary alcohols to produce the corresponding ketones, such ...

    Toshiharu Yakushi, Yuka Terada, Seishiro Ozaki… in Applied Microbiology and Biotechnology (2018)

  3. No Access

    Chapter

    Bioactive volatile compounds from marine algae: feeding attractants

    Chemical communications play an important role in plants, fungi, and algae. Volatile organic compounds in marine algae are released into the seawater. These compounds play a role as either pheromones or allelo...

    Yoshihiko Akakabe, Tadahiko Kajiwara in Nineteenth International Seaweed Symposium (2009)

  4. No Access

    Article

    Coffee pulp koji of Aspergillus sojae as stable immobilized catalyst of chlorogenate hydrolase

    Chlorogenate hydrolase (EC 3.1.1.42, CHase) was highly induced in mycelia of Aspergillus sojae AKU 3312 grown in Czapek medium containing either instant coffee powder or coffee pulp as inducer. No CHase formation...

    Osao Adachi, Yoshitaka Ano, Yoshihiko Akakabe… in Applied Microbiology and Biotechnology (2008)

  5. No Access

    Article

    Bioactive volatile compounds from marine algae: feeding attractants

    Chemical communications play an important role in plants, fungi, and algae. Volatile organic compounds in marine algae are released into the seawater. These compounds play a role as either pheromones or allelo...

    Yoshihiko Akakabe, Tadahiko Kajiwara in Journal of Applied Phycology (2008)

  6. No Access

    Article

    Induction of (Z)-8-heptadecene in marine green alga Bryopsis maxima by mechanical wounding

    After mechanical wounding of the marine green alga Bryopsis maxima in a phosphate buffer, one main organic component was released to the solution. The organic compound was characterized by a molecular ion at 238

    Yoshihiko Akakabe, Soota Iwamoto, Shinichi Miyamura, Tadahiko Kajiwara in Fisheries Science (2007)

  7. No Access

    Chapter and Conference Paper

    Antimicrobial browning-inhibitory effect of flavor compounds in seaweeds

    Since ancient times, the antimicrobial properties of seaweeds have been recognized. However, antimicrobial activities of volatile compounds in seaweeds have not been explored so far. Here, essential oils from ...

    Tadahiko Kajiwara, Kenji Matsui… in Eighteenth International Seaweed Symposium (2007)

  8. No Access

    Chapter and Conference Paper

    Formation of aldehyde flavor (n-hexanal, 3Z-nonenal and 2E-nonenal) in the brown alga, Laminaria angustata

    2E-Nonenal and n-hexanal are the major and minor flavor compounds in the edible brown alga, Laminaria angustata, respectively. They are believed to characterize the flavor of this alga. However the metabolism of ...

    Kangsadan Boonprab, Kenji Matsui… in Eighteenth International Seaweed Symposium (2007)

  9. No Access

    Article

    Antimicrobial Browning-Inhibitory Effect of Flavor Compounds in Seaweeds

    Since ancient times, the antimicrobial properties of seaweeds have been recognized. However, antimicrobial activities of volatile compounds in seaweeds have not been explored so far. Here, essential oils from ...

    Tadahiko Kajiwara, Kenji Matsui, Yoshihiko Akakabe… in Journal of Applied Phycology (2006)

  10. No Access

    Article

    Formation of Aldehyde Flavor (n-hexanal, 3Z-nonenal and 2E-nonenal) in the Brown Alga, Laminaria Angustata

    2E-Nonenal and n-hexanal are the major and minor flavor compounds in the edible brown alga, Laminaria angustata, respectively. They are believed to characterize the flavor of this alga. However the metabolism of ...

    Kangsadan Boonprab, Kenji Matsui, Yoshihiko Akakabe… in Journal of Applied Phycology (2006)