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Pandangolide 1 was isolated from the ethyl acetate extract of Cladosporium oxysporum cultures. The fungus was originally obtained from Alyxia reinwardtii. The structure of pandangolide 1 was elucidated on the basis of nuclear magnetic resonance (NMR) spectroscopy and accurate mass spectrometric data. This is the first report of the isolation of pandangolide 1 from endophytic C. oxysporum derived from a terrestrial host plant

Metabolite profiles of plant organs and their in vitro cultures of Justicia gendarussa have been studied by using Ultra Performance Liquid Chromatography-Quadrupole Time-of-Flight-Mass Spectrometry (UPLC-Qtof-MS). Samples of leaves, stems, roots, and shoot cultures showed similar patterns of metabolites, while samples of root cultures gave very different profiles. Concentrations of secondary metabolites in shoot cultures were relatively low compared to those in the leaves and roots of the plants. The results suggested that secondary metabolites in J. gendarussa were biosynthetized in the leaves, then transported to the roots.

To elocidate the effects of oils, particularly tuna oil, on taste perception, we conducted sensory analysis employing an oil-in-water emulsion prepared with basic taste substances and 3 oil species. Each type of oil extended perception retention, and did not affect sweetness or saltiness, but suppressed sourness and bitterness. Bitterness suppression was highest in tuna oil. Tuna oil also enhanced umami intensity. The results of individual fatty acid addition test were in good agreement with these effects of tuna oil. Thus, we proposed that tuna oil's specific fatty acid composition resulted in the specific taste effects of tuna oil. Cette etude evalue les effets des huiles sur la perception humaine de la saveur. Pour cela, des analyses sensorielles sont conduites sur des emulsions huile-dans-l'eau preparees avec des substances de saveur de base et 3 types d'huiles: huile de thon, huile de soja, huile de mais a forte teneur en acide oleique. Chaque type d'huile etend la retention de la perception, n'affecte pas la saveur sucree ou salee, mais suprime les saveurs acides et ameres.

The changes in concentration of adenosine triphosphate (ATP) and related compounds were examined as well as free amino acids, organic acids, betaines, glycogen and glycolytic metabolites in the Japanese baking scallop (Pecten albicans) during storage at 0° and 5°C. High amounts of free amino acids and glycine betaine were found. Adenosine monophosphate, inosine and hypoxanthine accumulated during storage, but inosine monophosphate was not detected. Hypoxanthine concentration was considered more appropriate as a freshness index than K value. Taurine, glycine and arginine were the main free amino acids and accounted for 91% of the total immediately after death. D-lactate increased, but no substantial change of L-lactate was detected during storage.

The postmortem changes of octopine (Oct), strombine (Stn), tauropine (Trn), alanopine (Aln), related amino acids and phosphoarginine (PA) in the edible adductor muscles of Chlamys nobilis, Pecten albicans and Patinopecten yessoensis during storage at 0 and 5C were examined. For this purpose, new alternative HPLC methods for the analysis of octopine and acidic opines were developed. Among opines, Oct was the major postmortem glycolytic end product of all three scallops, followed by Stn, Trn and Aln, respectively. The accumulation of Oct during storage at 0 and 5C was similar. On the contrary, almost twice as much Stn accumulated when stored at 5C compared to 0C. Trn and Aln increased to a lesser extent. Arginine and PA decreased, while glycine, taurine and alanine increased during storage.