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en: 酸素ガス加圧によるスダチ果汁殺菌技術の開発

ja: 酸素ガス加圧によるスダチ果汁殺菌技術の開発

en: Chemical engineering

ja: 化学工学


en: X-ray structure analysis of glucose isomerase molecules in crystals prepared under high pressure

ja: 高圧力下で成長したグルコースイソメラーゼ結晶の常圧下でのX線結晶構造解析

en: 高圧バイオサイエンスとバイオテクノロジー 第15回生物関連高圧研究会20周年記念シンポジウム抄録集


en: In Situ Observation of Molecular Steps on the Surface of Protein Crystal under High Pressure

ja: 高圧力下における蛋白質結晶表面の分子ステップのその場観察

en: Velocities of elementary steps and two-dimensional nucleation rates on the {101} face of glucose isomerase (GI) crystals were measured at pressures of 0.1, 25 and 50 MPa. We conducted in situ observation of the steps by using a laser confocal microscope combined with differential interference contrast microscope (LCM-DIM) and high-pressure vessel with a sapphire window (t = 1 mm). Both step velocities and 2D nucleation rates increased with increasing pressure at T = 26.4°C and C = 5.6 mg ml-1. Solubilities Ce at high pressures were also measured by in situ observation of the moving steps around equilibrium temperatures. The solubility decreased with increasing pressure.

en: The Review of High Pressure Science and Technology

ja: 高圧力の科学と技術


en: Research and Development of Food Sterilization Technology by Hybrid Compression of Oxygen and Nitrogen Gases

ja: 酸素・窒素ガスハイブリッド加圧食品殺菌技術の開発

en: We studied the lethal action of compressed oxygen gas on yeast cells and discussed its application to the sterilization processing of sudachi juice. The yeast cells (Candida boidinii SYM-1) suspended in sudachi juice could be sterilized completely when treated under the following conditions: 5.0 MPa for 15 min at 30°C, 10.0 MPa for 5 min at 40°C, and 5.0 MPa for less than 1 min at 50°C. Sudachi juice was sterilized by the treatment at 50°C without loss of vitamin C content. The removal of dissolved oxygen in sudachi juice by nitrogen gas pressurization was examined. The direct pressurization of sudachi juice with nitrogen gas decreased the amount of dissolved oxygen in it. When sudachi juice was compressed directly with nitrogen gas, more oxygen could be eliminated by applying higher nitrogen gas pressure and by taking longer time. Repetition of pressurization and depressurization with nitrogen gas could shorten the time to remove oxygen.


en: 圧力印加による酵素の結晶成長の促進

ja: 圧力印加による酵素の結晶成長の促進

en: 食品と容器

ja: 食品と容器


en: タンパク質の結晶化に及ぼす圧力効果

ja: タンパク質の結晶化に及ぼす圧力効果

en: 静水圧はタンパク質の結晶化を制御するのに有用なパラメタである．タンパク質結晶の溶解度は，圧力を変化させることで急速に変化させることが可能である．タンパク質分子の特異的な表面に対する水和に関する情報は，溶解度の圧力依存性から得られる．タンパク質分子が疎水的であるか，その溶液中の分子体積が結晶中よりも十分大きい時，圧力印加は，結晶化を促進する効果的な手法となる．圧力はまた，タンパク質結晶の成長kineticsにも影響を及ぼす．典型的なタンパク質について，成長速度の結晶化駆動力に対する依存性を測定し，二次元核成長の多核成長様式を用いて解析した．成長kineticsに及ぼす高圧力効果は，結晶の表面エネルギー，分子が結晶に取り込まれる過程における活性化エネルギー，そして結晶表面のステップ上の平均キンク間距離の変化で説明出来る．しかし，成長kineticsに及ぼす圧力効果に対して，一般的·普遍的な解釈はまだ得られてはいない．

en: 日本結晶学会誌

ja: 日本結晶学会誌


en: Protein Crystallization under High Hydrostatic Pressure

ja: 高圧力下におけるタンパク質の結晶化

en: In this article, recent advances in the fundamental research in the protein crystallization under high pressure were reviewed. Pressure is expected to be an important parameter to control protein crystallization, since hydrostatic pressure affects the whole system uniformly and can be changed very rapidly. So far, a lot of studies of protein crystallization under high pressure have been done, some less systematic than others. We have particularly focused on fundamental aspects (the solubility and the crystal growth kinetics) of protein crystallization under high pressure. The studies reviewed contribute significantly to high-pressure crystallography and high-pressure protein science.

ja: 高圧力下におけるタンパク質結晶化に関する基礎的研究の近年の発展について述べた．静水圧は系の中に均一に伝播し，かつ非常に迅速に変化出来るため，タンパク質結晶化において重要なパラメタである．これまで，高圧力下でタンパク質結晶化についての研究が多く行われてきたが，いずれも他のタンパク質結晶化の研究に比べ系統的ではなかった．本解説では，特に溶解度や結晶成長速度論といった基礎的な側面に注目した．溶解度の圧力依存性から溶解エンタルピーや溶解エントロピーの圧力依存性や，溶解に伴うモル体積変化といった情報が明らかになった．また，結晶成長速度の速度論的解析によって，分子表面自由エネルギーの圧力依存性を明らかにすることができた．ここで紹介する研究結果は高圧力下結晶構造解析や高圧力下タンパク質科学に重要な貢献をできるであろう．


en: Protein crystallization under high pressure

en: Pressure is expected to be an important parameter to control protein crystallization, since hydrostatic pressure affects the whole system uniformly and can be changed very rapidly. So far, a lot of studies on protein crystallization have been done. Solubility of protein depends on pressure. For instance, the solubility of tetragonal lysozyme crystal increased with increasing pressure, while that of orthorhombic crystal decreased. The solubility of subtilisin increased with increasing pressure. Crystal growth rates of protein also depend on pressure. The growth rate of glucose isomerase was significantly enhanced with increasing pressure. The growth rate of tetragonal lysozyme crystal and subtilisin decreased with increasing pressure. To study the effects of pressure on the crystallization more precisely and systematically, hen egg white lysozyme is the most suitable protein at this stage, since a lot of data can be used. We focused on growth kinetics under high pressure, since extensive studies on growth kinetics have already been done at atmospheric pressure, and almost all of them have explained the growth mechanisms well. The growth rates of tetragonal lysozyme decreased with pressure under the same supersaturation. This means that the surface growth kinetics significantly depends on pressure. By analyzing the dependence of supersaturation on growth rate, it was found that the increase in average ledge surface energy of the two-dimensional nuclei with pressure explained the decrease in growth rate. At this stage, it is not clear whether the increase in surface energy with increasing pressure is the main reason or not. Fundamental studies on protein crystallization under high pressure will be useful for high pressure crystallography and high pressure protein science.

ja: [Invited review] 圧力は系全体に均一にかつ非常に速く伝播するため，タンパク質の結晶化を制御するための重要なパラメタである．これまで多くの研究がなされてきた．まず結晶の溶解度は圧力に依存する．例えば正方晶系リゾチーム結晶の溶解度は加圧に伴い増加し，斜方晶系リゾチーム結晶の溶解度は逆に減少した．サブチリシン結晶の溶解度は加圧とともに増加した．また，結晶成長速度も圧力に依存する．グルコースイソメラーゼ結晶の成長速度は，加圧に伴い非常に促進されるが，正方晶系リゾチーム結晶とサブチリシン結晶の成長速度は逆に減少する．我々は高圧力下における成長kineticsに注目した．なぜなら，既に常圧下で多くの研究がなされており，そのほとんど全てが結晶成長機構をうまく説明できているからである．正方晶系リゾチーム結晶の成長速度の過飽和度依存性を解析した結果，二次元核のステップレッジ表面自由エネルギーが加圧に伴い増加するという結果が得られた．高圧力下におけるタンパク質結晶化の基礎的な研究は，高圧力下における結晶構造解析や高圧力下におけるタンパク質科学に有用であろう．

en: Biochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology