Publications by authors named "Yamasawa S"

Purpose: We examined the effects of phospholipids such as phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol (PI), and phosphatidic acid (PA) on human taste sensation to various substances.

Methods: The effects were evaluated psychophysically using paid volunteers.

Results: PA inhibited the bitterness of various substances dissolved in water without affecting sweetness, saltiness, and sourness, although its inhibitory activity was less than that of PA-LG.

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Glyceraldehyde-3-phosphate dehydrogenase activities were assayed with a fluorometric micromethod in various parts of the skin and its appendages. Enzyme activity was abundant, particularly in the epidermis and mucous membrane (4.2 to 11.

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Fructoaldolase activity in primate skin and appendages has been assayed with a highly sensitive fluorometric method. Epidermal fructoaldolase has characteristics similar to the fructoaldolases obtained from animal sources. The fructoaldolase activities of various skin structures are remarkably high; all glandular structures (except for apocrine sweat glands which have the highest activity of 2400 mmoles/hr/kg dry wt.

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The presence of specific adenosine triphosphatase (ATPase) is demonstrated in the eccrine sweat gland units in the scalp of the rhesus monkey (0.2 moles/kg dry wt/hr) and in the sole of the pigtail macaque (1 mole/kg dry wt/hr). This ATPase is activated by combination of Na+ and K+, and this activation is counteracted by ouabain (10(-5) M) which is a specific inhibitor of Na+ transport.

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A fluorometric micromethod, applicable to 0.5 to 5.0 μg skin samples, for the determination of hexokinase is described.

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