Evaluation of Fluorescence Polarization Immunoassay for Serum Thyroxine Determination

Peer Reviewe

Changes in biotin levels during production of natto, Japanese fermented soybean

The change of biotin level during production of natto (Japanese fermented soybean) was investigated in this study.  The total biotin level was measured by an agar plate bioassay using Lactobacillus plantarum ATCC 8014.  The total biotin level decreased during water soaking, but increased after the fermentation of soybeans using Bacillus subtilis var. natto (B. natto) and reached a maximum level.  The increase of total biotin was not affected by Asp, Arg, and Ile which promoted the growth of L. plantarum in high concentrations.  The peak level of biotin in the fermented soybeans was significantly higher than that of dry soybeans.  The fermented soybeans at the biotin peak level were adequate for food.  In addition, we detected 9 and 4 biotinylated polypeptides in the soybeans and B. natto used in this study, respectively.  We speculated that the increase of biotin level may depend on the increase of the 4 biotinylated polypeptides and free biotin in B. natto

Synthesis of A Pincer‐Ir V

AbstractA pincer‐iridium complex bearing a Lewis‐base‐free X‐type alumanyl ligand has been synthesized. X‐ray diffraction, NMR and IR spectroscopy, as well as XANES analysis confirmed its tetrahydrido‐IrVstructure and Lewis acidity at the Al center as supported by DFT calculations. The resulting complex was applied as a catalyst for the transfer dehydrogenation of cyclooctane