Art

J-GLOBAL ID：200902276701419615   Reference number：08A0939214

Photoisomerization of 2-[3-(2-Thioxopyrrolidin-3-ylidene)methyl]-tryptophan, a Yellow Pigment in Salted Radish Roots

沢庵漬の黄色色素の2-[3-(2-チオキソピロリジン-3-イリデン)メチル]-トリプトファンの光学異性化

Author (10)： MATSUOKA Hiroki (Dep. of Health and Nutrition, Takasaki Univ. of Health and Welfare) ,  HONZAWA Shuji (Fac. of Education, Utsunomiya Univ.) ,  TAKAHASHI Asaka (Nagano Prefectural Coll.) ,  YOSHIKAWA Hiroko (Dep. of Health and Nutrition, Takasaki Univ. of Health and Welfare) ,  WATANABE Emi (Dep. of Health and Nutrition, Takasaki Univ. of Health and Welfare) ,  WATANABE Takeaki (Dep. of Health and Nutrition, Takasaki Univ. of Health and Welfare) ,  OZAWA Yoshio (Dep. of Health and Nutrition, Takasaki Univ. of Health and Welfare) ,  YAMADA Yoichi (Fac. of Education, Utsunomiya Univ.) ,  IIZUKA Takeshi (Dep. of Health and Nutrition, Takasaki Univ. of Health and Welfare) ,  UDA Yasushi (Dep. of Bioproductive Sciences, Utsunomiya Univ.)
Material： Bioscience, Biotechnology, and Biochemistry  (Bioscience Biotechnology & Biochemistry)
Volume： 72  Issue： 9  Page： 2262-2268 (J-STAGE)  Publication year： 2008 
JST Material Number： G0021A  ISSN： 0916-8451  CODEN： BBBIEJ  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *takuan ,  stereoisomer ,  ultraviolet irradiation ,  NMR ,  visible light ,  wavelength dependence ,  *isomerization ,  saturation (color) ,  *coloring matter ,  amino acid ,  optical isomer

JST classification (2)： Food chemistry,nutritional value  (FJ01020J) ,  Vegetables and processed vegetable products  (FJ11020O)

Substance index (1)： 2-[[(3E)-2-Thioxopyrrolidine-3-ylidene]methyl]tryptophan

Reference (26)：

• 1) Ozawa, Y., Uda, Y., and Kawakishi, S., Generation of a β-carboline derivative, the yellowish precursor of processed radish roots, from 4-methylthio-3-butenyl isothiocyanate and L-tryptophan. Agric. Biol. Chem., 54, 1849–1851 (1990).
• 2) Ozawa, Y., Uda, Y., Ohshima, T., Saito, K., and Maeda, Y., Formation of yellow pigment by the reaction of 4-methylthio-3-butenyl isothiocyanate with L-ascorbic acid and some dihydroxyphenolic compounds. Agric. Biol. Chem., 54, 605–611 (1990).
• 3) Uda, Y., Ozawa, Y., Ohshima, T., and Kawakishi, S., Identification of enolated 2-thioxo-3-pyrrolidinecarbardehyde, a new degradation product of 4-methylthio-3-butenyl isothiocyanate. Agric. Biol. Chem., 54, 613–617 (1990).
• 4) Uda, Y., Matsuoka, H., Shima, H., Kumagami, H., and Maeda, Y., Antimicrobial activity of water-soluble products derived from radish mustard oil and identification of an active component therein. Nippon Shokuhin Kogyo Gakkaishi (in Japanese), 40, 801–806 (1993).
• 5) Uda, Y., Matsuoka, H., Kumagami, H., Shima, H., and Maeda, Y., Stability and antimicrobial property of 4-methylthio-3-butenyl isothiocyanate, the pungent principle in radish. Nippon Shokuhin Kogyo Gakkaishi (in Japanese), 40, 743–746 (1993).

Terms in the title (5)： 沢庵漬 ,  黄色 ,  色素 ,  トリプトファン ,  光学異性化