No abstract

Hydrographic data obtained by high-resolution shipboard observations and Argo profiling floats have been analyzed to study the mesoscale structure and circulation of the North Pacific Subtropical Mode Water (STMW). The float data show that in the late winter of 2008, STMW having a temperature of approximately 18.88, 17.78, and 16.68C formed west of 1408E, at 1408-1508E, and east of 1508E, respectively, in the recirculation gyre south of the Kuroshio Extension. After spring, the newly formed STMW gradually shift southward, decreasing in thickness. Simultaneously, the STMWs of 16.68 and 17.78C are gradually stirred and then mixed in terms of properties. In late fall, they seem to be integrated to form a single group of STMWs having a temperature centered at 17.28C. Such STMW circulation in 2008 is much more turbulent than that in 2006, which was investigated in a previous study. The difference between the two years is attributed to the more variable state of the Kuroshio Extension in 2008, associated with stronger eddy activities in the STMW formation region, which enhance the eddy transport of STMW.High-resolution shipboard observations were carried out southeast of Japan at 1418-1478E in the early fall of 2008. To the south of the Kuroshio Extension, STMW exists as a sequence of patches with a horizontal scale of 100-200 km, whose thick portions correspond well to the mesoscale deepening of the permanent pycnocline. The western (eastern) hydrographic sections are occupied mostly by the 17.78C (16.68C) STMW, within which the 16.68C (17.78C) STMW exists locally, mostly at locations where both the permanent pycnocline depth and the STMW thickness are maximum. This structure implies that the STMW patches are transported away from their respective formation sites, corresponding to a shift in the mesoscale anticyclonic circulations south of the Kuroshio Extension. Furthermore, 20%-30% of the observed STMW pycnostads have two or three potential vorticity minima, mostly near temperatures of 16.68 and 17.78C. The authors presume that such a structure formed as a result of the interleaving of the 16.68 and 17.78C STMWs after they are stirred by mesoscale circulations, following which they are vertically mixed to form the 17.28C STMW observed in late fall. These results indicate the importance of horizontal processes in destroying the vertically uniform structure of STMW after spring, particularly when the Kuroshio Extension is in a variable state.

The properties of garlic (Allium sativum L.) are attributed to organosulfur compounds. Although these compounds change during cultivation and storage, there is no report of their simultaneous analysis. Here, a newly developed analytical method with a rapid and simple sample preparation to determine four sulfoxides and three gamma-glutamyl peptides in garlic is reported. All garlic samples were simply extracted with 90% methanol solution containing 0.01 N hydrochloric acid and prepared for analysis. Alliin, isoalliin, methiin, cycloalliin, and gamma-l-glutamyl-S-methyl-l-cysteine were determined by normal-phase HPLC using an aminopropyl-bonded column. gamma-l-Glutamyl-S-(2-propenyl)-l-cysteine and gamma-l-glutamyl-S-(trans-1-propenyl)-l-cysteine were separated on an octadecylsilane column. The overall recoveries were 97.1-102.3%, and the relative standard deviation values of intra- and interday precision were lower than 2.6 and 4.6%, respectively. This newly developed method offers some advantages over the currently accepted techniques including specificity, speed, and ease of use and would be useful for chemical and biological studies of garlic and its preparations.

This study used the hydroden peroxide scavenging assay to investigate antioxidant chemical constituents derived and separated from aged garlic extract, a unique garlic extract produced by soaking sliced garlic in an aqueous ethanol solution for >10 mo. Four types of 1, 2, 3, 4-tetrahydro-beta-carboline derivatives (THbetaCs); 1-methyl-1, 2, 3, 4-tetrahydro-beta-carboline-3-carboxylic acid, and 1-methyl-1, 2, 3, 4-tetrahydro-beta-carboline-1, 3-dicarboxylic acid (MTCdiC), from both diastereoisomers, were isolated and identified by use of liquid chromatography-mass spectrometry. All these compounds indicate strong hydrogen peroxide scavenging activities and inhibit 2, 2'-azobis(2-amidinopropane) hydrochloride-induced lipid peroxidation. Particularly, (1S, 3S)-MTCdiC had the most potent hydrogen peroxide scavenging activity, more than ascorbic acid. The (1R, 3S)- and (1S, 3S)-MTCdiC at 50-100 micromol/L and 10-100 micromol/L inhibited LPS-induced nitrite production. Interestingly, THbetaCs were not detected in raw garlic and other processed garlic preparations, but they were generated and increased during the natural aging garlic extraction process. These data suggest that THbetaCs, which are formed during the natural aging process, are potent antioxidants in aged garlic extract and thus may be useful for the prevention of diseases associated with oxidative damage.