Masaki Himejima
University of California, Berkeley
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Publication
Featured researches published by Masaki Himejima.
Journal of Chemical Ecology | 1992
Masaki Himejima; Kenneth R. Hobson; Toshikazu Otsuka; David L. Wood; Isao Kubo
The oleoresin of the ponderosa pine,Pinus ponderosa (Pinaceae) exhibited broad antimicrobial activity. In order to identify the active compounds, the oleoresin was steam distilled to give a distillate and residue. The distillate contained mainly monoterpenes and some sesquiterpenes, while the residue consisted chiefly of four structurally related diterpene acids. An antimicrobial assay with the pure compounds indicated that the monoterpenes were active primarily against fungi, but there was also some activity against gram-positive bacteria. The diterpene acids, in contrast, only exhibited activity against gram-positive bacteria. Although not all of the identified sesquiterpenes could be tested, longifolene showed activity only against gram-positive bacteria. Therefore, it appears that the oleoresin ofP. ponderosa functions as a biochemical defense against microbial invasion.
Phytochemistry | 1991
Isao Kubo; Masaki Himejima; Bai-Ping Ying
Abstract A new norditerpene dilactone, 2α-hydroxynagilactone F was isolated as one of the antifungal principles from the root bark of Podocarpus nagi . Its structure was elucidated on the basis of spectroscopic data.
Journal of Agricultural and Food Chemistry | 1991
Masaki Himejima; Isao Kubo
Journal of Agricultural and Food Chemistry | 1993
Isao Kubo; Hisae Muroi; Masaki Himejima; Yoshiro Yamagiwa; Hiroyuki. Mera; Kimihiro. Tokushima; Shigeo. Ohta; Tadao Kamikawa
Journal of Agricultural and Food Chemistry | 1992
Isao Kubo; Hisae Muroi; Masaki Himejima
Journal of Natural Products | 1992
Isao Kubo; Hisae Muroi; Masaki Himejima
Journal of Natural Products | 1993
Isao Kubo; Hisae Muroi; Masaki Himejima
Journal of Agricultural and Food Chemistry | 1991
Isao Kubo; Masaki Himejima
Journal of Natural Products | 1992
Masaki Himejima; Isao Kubo
Journal of Agricultural and Food Chemistry | 1993
Masaki Himejima; Isao Kubo