Atsuyoshi Nishina's scientific contributions

Publications (7)

Article
An active antimicrobial substance contained in coffee residue was purified by HPLC. As result of the identification using MS, 1H- and 13C-NMR, etc., 3′,4′-dihydroxyacetophenone was found to be the antimicrobial substance in coffee residue. Comparison of the antimicrobial spectra of 3′,4′-dihydroxy- acetophenone isomers and catechol analogs suggeste...
Article
Active antimicrobial substances contained in Rumex japonicus Houtt. were isolated by HPLC. As a result of the identification using MS, H-1 NMR, and C-13 NMR, trachrysone and 2-methoxystypandrone were found to be antimicrobial compounds. Comparison of the antimicrobial spectra of trachrysone and 2-methoxystypandrone analogs suggested that the antimi...
Article
Active antibacterial substances contained in the bark of Phyllostachys heterocycla var. Pubescens were isolated by HPLC. As a result of the identification using high-resolution MS, 1H NMR, 13C NMR, etc., 2,6-dimethoxy-p-benzoquinone was found to be an antibacterial compound in this species of bamboo. Comparison of the antibacterial spectra of benzo...
Article
A substance with antioxidant properties was obtained from the hexane extract of roots ofRumex japonicus Houtt. The active component of the hexane extract was isolated and characterized as 2-acetyl-1,8-dihydroxy-3-methyl naphthalene, trivially named musizin (MUS). The antioxidant activities of MUS in six types of fats and oils were higher than that...

Citations

... Interestingly, p-benzoquinone was detected in the headspace of buckwheat flowers in the study by Foti et al. [22], suggesting that this compound may also be of microbial origin. Antimicrobial activities of p-benzoquinone and its derivatives have been reported [47], indicating that production of these compounds, like butanediols, may also provide interspecific competitive advantages to nectarinhabiting bacteria. However, 2,6-di-tert-butyl-p-benzoquinone is not listed among the most relevant compounds in our PLS-DA multivariate statistical analyses, suggesting that it should play a minor role in explaining the olfactory responses displayed by T. basalis. ...
... Several classes of antimicrobial compounds have been described as responsible for antibacterial potential in bamboos, including benzoquinone (Nishina and Uchibori 1991), chitin-binding peptides (Fujimura et al. 2005), fatty acids, such as linoleic acid (Soumya et al. 2014), and phytosterols (Tanaka et al. 2013). Preliminary studies on the chemical characterization of the hexane extracts of leaves from the bamboo species evaluated in the present study showed the presence of fatty acids and phytosterols as their major constituents, as shown in the Online Resource 1. ...
... Phytochemicals of coffee and its byproducts represent a great source of bioactive compounds showing antioxidant activity (Duangjai et al., 2016;Pushpa S.;Murthy & Naidu, 2012a;Yashin, Yashin, Wang, & Nemzer, 2013), antimicrobial activity (Castaldo et al., 2018;Jiménez-Zamora et al., 2015;Mirón-Mérida, Yáñez-Fernández, Montañez-Barragán, & Barragán Huerta, 2019;Monente, Bravo, et al., 2015;Nishina et al., 1994;Sousa, Gabriel, Cerqueira, Manso, & Vinha, 2015) and anti-proliferative activity (Balzano et al., 2020). A study of presented polyphenol compound profiles and correlated role of the phenolic extracts from coffee husk and silverskin in fighting obesity and inflammatory disorders. ...
... In addition, 145, nepodin-8-O-β-D-(6'-O-acetyl)-glucoside (147), rumexoside (154), 6-hydroxymusizin-8-O-β-D-glucopyranoside (158) and hastatuside B (164) were isolated from R. hastatus [35,110,114]. 2-Methoxystypandrone (152) was isolated from R. japonicus and R. maritimus [115,116]. Notably, some naphthalenes containing Cl, 2-acetyl-4-chloro-1,8-dihydroxy-3-methylnaphthalene-8-O-β-D-glucoside (155) and patientoside B (156) were isolated from R. patientia [117]. ...
... Currently, existing additives that have been approved for use as a transitional measure with the exception of the Food Sanitation Law are already in use. 2) Therefore, there are many additives that do not have component standards or specifications established, and that require a scientific basis. In this review, we summarize our characterization studies of existing food additives from natural products as examples. ...
... The prevalence of fatty acids and derivatives (51.36%), as well as oxygenated hydrocarbons (33.59%), was the major controlling the mechanism of the reactions involved in the evaluation of the antio aptitude of the investigated extracts. The present results of Rumex vesicarius are in ment with the results of Nishina et al. [28], Demirezer et al. [29], Al-Ismail et al. [30] [31], and Li and Liu [32]. ...