麦园蜘蛛(Penthaleus sp.)及麦长腿蜘蛛(Petrobia latens(Müller))的生物学研究

1953—1955年在晋南、北京等地对麦园蜘蛛及麦长腿蜘蛛的发生规律及生活习性进行了研究。结果明确两种麦蜘蛛一年中:秋季密度最大时期为11月上、中旬。春季密度最大的时期,麦园蜘蛛在3月下旬至4月上旬;麦长腿蜘蛛在5月上旬前后。两种麦蜘蛛均以滞育卵越夏。直至10月中旬,越夏卵始孵化,孵化最盛在11月上旬,此时幼、若虫出现最多,若进行防治可基本上防止以后的猖獗。根据结果分析,估计麦园蜘蛛每年发生2—3代,麦长腿蜘蛛发生3—4代。室内饲育初步观察麦园蜘蛛一世代(从卵到产卵)历时平均约57.8天;麦长腿蜘蛛为32.1天。两种麦蜘蛛都是单性生殖。麦长腿蜘蛛的滞育卵,具多年滞育习性,初步观察有些卵能在土中生活两年。两种麦蜘蛛的分布和猖獗都受湿度的影响,主要猖獗为害地区麦长腿蜘蛛在黄河以北的旱地;麦园蜘蛛在黄淮地区的水浇地或低洼地。耕作栽培对麦蜘蛛的发生有重要影响;连作对两种麦蜘蛛发生有利;深耕能将卵翻至深土之下,可以减少发生;晚播影响麦蜘蛛孵化后的食料。因此,合理轮作、深耕和适当晚播是综合防治中的重要措施。     

High‐Level Ciprofloxacin‐Resistant Campylobacter jejuni Isolates Circulating in Humans and Animals in Incheon,Republic of Korea

Campylobacter jejuni is one of the major causative pathogens of outbreaks or sporadic cases of diarrhoeal diseases worldwide. In this study, we compared the phenotypic and genetic characteristics of C. jejuni isolates of human and food‐producing animal origins in Korea and examined the genetic relatedness between these two groups of isolates. Regardless of isolation source, all C. jejuni isolates harboured four virulence genes, cadF, cdtB, ciaB and racR, whereas the wlaN and virB11 genes were more frequently observed in human isolates. Antimicrobial susceptibility testing showed that the majority of C. jejuni isolates displayed high‐level resistance to fluoroquinolone (95.2%) or tetracycline (76.2%) antibiotics, and 12.4% of isolates exhibited multidrug resistance (more than three classes of antibiotics tested). Pulsed‐field gel electrophoresis (PFGE) of all Campylobacter isolates revealed 51 different SmaI‐PFGE patterns and six major clusters containing both human and animal isolates. These results indicate that genetically diverse strains of C. jejuni with antimicrobial drug‐resistance and virulence properties have prevailed in Incheon. Nevertheless, some particular populations continue to circulate within the community, providing the evidence for an epidemiological link of C. jejuni infections between humans and food‐producing animals. Therefore, the continued monitoring and surveillance of C. jejuni isolates of human and food‐producing animal origins are required for public health and food safety.     

Genetic, agronomic and quality comparisons of two 1AL.1RS. wheat-rye chromosomal translocations

The 1AL.1RS wheat-rye chromosomal translocation originally found in ‘Amigo’ wheat possesses resistance genes for stem rust, powdery mildew and greenbug biotypes B and C, but also has a negative effect on wheat processing quality. Recently, a second 1AL.1RS translocation carrying Gb6, a gene conferring resistance to greenbug biotypes B, C, E, G and I, was identified in the wheat germplasm line ‘GRS1201′. Protein analytical methods, and the DNA polymerase chain reaction were used to identify markers capable of differentiating the 1RS chromosome arms derived from ‘Amigo’ and ‘GRS1201′. The secalin proteins encoded by genes on 1RS chromosome arms differed in ‘Amigo’ and ‘GRS1201′. A 70 kDa secalin was found in the ‘Amigo’1AL.1RS, but did not occur in the ‘GRS1201’1AL.1RS. Polymorphisms detected by PCR primers derived from a family of moderately repetitive rye DNA sequences also differentiated the two translocations. When ‘GRS1201’was mated with a non-1RS wheat, no recombinants between 1RS markers were observed. In crosses between 1RS and non-1RS parents, both DNA markers and secalins would be useful as selectable markers for 1RS-derived greenbug resistance. Recombination between 1RS markers did occur when 1RS from ‘Amigo’ and 1RS from ‘GRS1201’were combined, but in such intermatings, the molecular markers described herein could still be used to develop a population enriched in lines carrying Gb6. No differences in grain yield or grain and flour quality characteristics were observed when lines carrying 1RS from ‘Amigo’ were compared with lines with 1RS from ‘GRS1201′. Hence, differences in secalin composition did not result in differential quality effects. When compared with sister lines with 1AL.1AS derived from the wheat cultivar ‘Redland’, lines with ‘GRS1201’had equal grain yield, but produced flours with significantly shorter mix times, weaker doughs, and lower sodium dodecyl sulphate sedimentation volumes.     

Size Distribution and Properties of Wheat Starch Granules in Relation to Crumb Grain Score of Pup‐Loaf Bread

Twelve hard winter wheat flours with protein contents of 11.8–13.6% (14% mb) were selected to investigate starch properties associated with the crumb grain score of experimentally baked pup‐loaf bread. The 12 flours were classified in four groups depending on the crumb grain scores, which ranged from 1 (questionable‐unsatisfactory) to 4 (satisfactory). Flours in groups 1, 2, 3, and 4 produced breads with pup‐loaf volumes of 910–1,035, 1,000–1,005, 950–1,025, and 955–1,010 cm³, respectively. Starches were isolated by a dough handwashing method and purified by washing to give 75–79% combined yield (dry flour basis) of prime (62–71%) and tailing (7–16%) starches. The prime starch was fractionated further into large A‐granules and small B‐granules by repeated sedimentation in aqueous slurry. All starches were assayed for weight percentage of B‐granules, swelling power (92.5°C), amylose content, and granular size distribution by quantitative digital image analysis. A positive linear correlation was found between the crumb grain scores and the A‐granule sizes (r = 0.65, P < 0.05), and a polynomial relationship (R² = 0.45, P < 0.05) occurred between the score and the weight percentage of B‐granule starch. The best crumb grain score was obtained when a flour had a weight percentage of B‐granules of 19.8–22.5%, shown by varietal effects.     

Lipid Extraction from Wheat Flour Using Supercritical Fluid Extraction

Environmental concerns, the disposal cost of hazardous waste, and the time required for extraction in current methods encouraged us to develop an alternate method for analysis of wheat flour lipids. Supercritical fluid extraction (SFE) with carbon dioxide has provided that medium and the method is fully automatic. Crude fats or nonstarch free lipids (FL) were extracted from 4–5 g of wheat flour by an SFE system. To develop optimum conditions for SFE, various extraction pressures, temperatures, and modifier volumes were tried to provide a method that would produce an amount of lipids comparable to those extracted by the AACC Approved Soxhlet Method and the AOCS Official Butt Method using petroleum ether as solvent. Using several wheat flour samples, the best conditions were 12.0 vol% ethanol (10.8 mol%) at 7,500 psi and 80°C to extract the amount of FL similar to those by the AACC and AOCS methods. Using solid‐phase extraction, lipids were separated into nonpolar lipid (NL), glycolipid (GL), and phospholipid (PL) fractions. The mean value of five flours was 1.15% (flour weight, db) by the SFE method, 1.07% by the Butt method, and 1.01% by the Soxhlet methhod. The SFE‐extracted lipids contained less NL and more GL than either the Butt or Soxhlet methods. All three methods extracted lipids with qualitatively similar components. The overall benefit for SFE over the Soxhlet or Butt methods was to increase the number of samples analyzed in a given time, reduce the cost of analysis, and reduce exposure to toxic chemicals.     

Quality Effects of Rye (Secale cerealeL.) Chromosome Arm 1RL Transferred to Wheat (Triticum aestivumL.)

Quality effects of rye (Secale cerealeL.) chromosome arm 1RL transferred to wheat (Triticum aestivumL.) were characterised by comparison of a group 1R(1B) substitution lines and 1BL.1RS translocation lines. The experimental materials were sister lines derived from the mating Mironovskaya10/NE7060//NE80413. 1R(1B) substitution lines were identified by the presence of ryeomega- andgamma-secalins among 70% ethanol soluble proteins, combined with the presence of high molecular weight (HMW) secalin proteins in total grain protein extracts. Genes on 1RL reduced grain weight, grain hardness, Mixograph time, Mixograph tolerance and SDS sedimentation volumes. 1RL had no effect on flour yield or grain and flour protein concentrations. The HMW secalin proteins encoded by genes on 1RL most probably caused the decline in dough strength seen in 1R(1B) lines relative to that of 1BL.1RS sister lines. Reduced grain hardness might also be related to the presence of HMW secalins, although a role for additional, unidentified genes on 1RL could not be discounted.     

Determination of Principal Components for Characterizing the Drying of Sea Cucumbers (Stichopus japonicus Selenka) Using Far Infrared Radiation Drying and Hot Air Drying

Principal component analysis (PCA) and multiple linear regression (MLR) were conducted to characterize the drying of sea cucumber (SC). Far infrared radiation drying (FIRD) and hot air drying (AD) were used to dehydrate SC. Thirteen variables—including the morphological, color, and textural properties of dried SC—were selected for statistical analysis. The analysis of these 13 variables yielded three principal components showing significant correlations. PCA showed that the first three components represented 86.2% of the total variation. The first principal component was primarily related to the morphological properties of SC. The principal components determined by the PCA were more strongly influenced by the morphological variables than by the drying method. Of the morphological variables, the weight of SC had the strongest influence on the drying time and rehydration ratio of FIRD and AD.     

Free Lipids in Air‐Classified High‐Protein Fractions of Hard Winter Wheat Flours and Their Effects on Breadmaking Quality

Free lipids (FL) were extracted from straight‐grade flours (SF) and the air‐classified high‐protein fractions (ACHPF) of nine hard winter wheats. The mean values of FL contents in 10 g (db) SF and ACHPF were, respectively, 92.8 and 178.5 mg for total FL, 74.1 and 141.9 mg for nonpolar lipids (NL), 12.8 and 20.9 mg for glycolipids (GL), and 4.9 and 12.0 mg for phospholipids (PL). FL compositions of SF and ACHPF showed nonsignificant differences in NL (80.7 and 81.1% of the FL) but significant differences in GL (13.9 and 12.0% of the FL) and PL (5.4 and 6.9% of the FL). Fortification of SF with ACHPF by blending to reach 13% protein content increased gluten quantity and thereby loaf volume but decreased gluten index, loaf volume regression, and crumb grain scores. NL contents showed significant relationships with dry gluten contents (r = 0.79) and gluten index (r = ‐0.83) values, indicating that high NL content in ACHPF could decrease gluten quality of fortified flours. Thus, an optimum balance should be maintained during fortification.     

Prediction of Baking Characteristics of Hard Winter Wheat Flours Using Computer‐Analyzed Mixograph Parameters

The objective of this research was to determine whether computer‐analyzed (objective) mixograph parameters could replace conventional mixograph parameters in the evaluation of flour quality. The 642 hard winter wheat flours, collected from federal regional performance nurseries in 1995 and 1996, were analyzed by a conventional and computerized mixograph. Mixograph bandwidths at 6 min (BW6) showed the most significant linear correlation with subjective mixing tolerance scores (r = 0.81, P < 0.1%, n = 642). Prediction models of conventional and experimental baking parameters were developed by continuum regression using computer‐analyzed mixograph parameters of a calibration set (n = 282). The developed models could estimate conventional mixograph mixing time and tolerance scores, baking water absorption and mixing time, and bread loaf volume, showing R² values of 0.86, 0.74, 0.68, 0.80, and 0.51, respectively, for a validation set (n = 380). These results indicated that computer‐analyzed mixograph parameters could be applied to develop prediction models to be used for flour quality evaluation in wheat breeding programs.