Priming effects in different soil types induced by fructose, alanine, oxalic acid and catechol additions

It is well established that certain substrate additions to soils may accelerate or retard the mineralisation of soil organic matter. But up to now, research on these so called ‘priming effects’ was almost exclusively conducted with arable soils and with plant residues or glucose as additives. In this study, the effects of the uniformly ¹⁴C-labelled substrates fructose, alanine, oxalic acid and catechol on the mineralisation of soil organic carbon (SOC) from different horizons of two forest soils (Haplic Podzol and Dystric Cambisol) and one arable soil (Haplic Phaeozem) under maize and rye cultivation were investigated in incubation experiments for 26 days. Apart from the controls, all samples received substrate additions of 13.3 μg substrate-C mg⁻¹ C_org. During the incubation, CO₂-evolution was measured hourly and the amount of ¹⁴CO₂ was determined at various time intervals. In almost all soils, priming effects were induced by one or several of the added substrates. The strongest positive priming effects were induced by fructose and alanine and occurred in the Bs horizon of the Haplic Podzol, where SOC mineralisation was nearly doubled. In the other soil samples, these substrates enhanced SOC mineralisation by +10 to +63%. Catechol additions generally reduced SOC mineralisation by −12 to −43% except in the EA horizon of the Haplic Podzol where SOC-borne CO₂-evolution increased by +46%. Oxalic acid also induced negative as well as positive priming effects ranging from −24 to +82%. The data indicate that priming effects are ubiquitously occurring in surface and subsoil horizons of forest soils as well as in arable soils. Although a broad variety of soils was used within this study, relationships between soil properties and priming effects could not be ascertained. Therefore, a prediction on occurrence and magnitude of priming effects based on relatively easily measurable chemical and physical soil properties was not possible. Nevertheless, the data suggest that positive priming effects are most pronounced in forest soils that contain SOC of low biodegradability, where the added substrates may act as an important energy source for microbial metabolism.     

菊苣菊粉水解工艺的研究

[目的]为菊苣菊粉水解的生产实践提供理论依据。[方法]以普那菊苣为材料,单因素试验研究水解时间、水解温度、硫酸浓度(体积分数)对菊粉果糖转化率的影响,正交试验结合方差分析确定菊粉水解的最优工艺参数,并进行验证。[结果]单因素试验结果表明,随着水解时间的延长、水解温度的升高和硫酸浓度的增大,果糖转化率均呈先增加后降低的趋势,分别在水解时间60min、水解温度70℃和硫酸浓度3%时达到峰值。各因素对果糖转化率的影响程度由大到小依次为:水解时间>硫酸浓度>水解温度。[结论]菊苣菊粉水解的最优工艺为:菊苣菊粉浓度15%,水解时间65min,水解温度65℃,硫酸浓度3.5%,该工艺条件下,果糖的平均转化率为91.62%。     

Changes in fetal mannose and other carbohydrates induced by a maternal insulin infusion in pregnant sheep

Background

The importance of non-glucose carbohydrates, especially mannose and inositol, for normal development is increasingly recognized. Whether pregnancies complicated by abnormal glucose transfer to the fetus also affect the regulation of non-glucose carbohydrates is unknown. In pregnant sheep, maternal insulin infusions were used to reduce glucose supply to the fetus for both short (2-wk) and long (8-wk) durations to test the hypothesis that a maternal insulin infusion would suppress fetal mannose and inositol concentrations. We also used direct fetal insulin infusions (1-wk hyperinsulinemic-isoglycemic clamp) to determine the relative importance of fetal glucose and insulin for regulating non-glucose carbohydrates.

Results

A maternal insulin infusion resulted in lower maternal (50%, P < 0.01) and fetal (35-45%, P < 0.01) mannose concentrations, which were highly correlated (r² = 0.69, P < 0.01). A fetal insulin infusion resulted in a 50% reduction of fetal mannose (P < 0.05). Neither maternal nor fetal plasma inositol changed with exogenous insulin infusions. Additionally, maternal insulin infusion resulted in lower fetal sorbitol and fructose (P < 0.01).

Conclusions

Chronically decreased glucose supply to the fetus as well as fetal hyperinsulinemia both reduce fetal non-glucose carbohydrates. Given the role of these carbohydrates in protein glycosylation and lipid production, more research on their metabolism in pregnancies complicated by abnormal glucose metabolism is clearly warranted.     

外源脱落酸和赤霉素对红肉脐橙果肉糖含量的影 响

在红肉脐橙幼果期和着色前分2次喷施不同浓度的外源 ABA和 GA3,研究其对红肉脐橙果肉糖含量的影响。结果表明：10 mg/L ABA处理显著或极显著提高了果实成熟时的葡萄糖、果糖和总糖含量,50 mg/L ABA处理极显著提高了果实蔗糖含量,而100 mg/L ABA处理极显著降低了果实葡萄糖含量;中低浓度的 GA3（10、50和250 mg/L）极显著提高了果实蔗糖含量,10 mg/L GA3处理对果实葡萄糖和果糖含量无明显影响,但极显著提高了果实总糖含量,50、250和500 mg/L GA3处理极显著降低了果实葡萄糖、果糖和总糖含量。表明着色前较低浓度的外源 ABA处理（10和50 mg/L）可提高果实中一种或几种糖的含量,而较高浓度的 GA3处理（250和500 mg/L）则严重阻碍了果肉中糖的积累。     

氨基色谱柱测定蜂蜜中4种糖方法研究

《中国药典》(2015年)蜂蜜中规定:用Prevail Carbohyrate ES色谱柱,以乙腈-水(75:25)为流动相,示差折光检测器测定蜂蜜中的果糖、葡萄糖、蔗糖及麦芽糖。此次试验证明用普通氨基色谱柱替代Prevail Carbohyrate ES色谱柱,待测组分与其他组分分离良好,精密度试验满足要求,回收率试验结果大于93%,结果准确、可靠,普通氨基柱可替代Prevail Carbohyrate ES色谱柱,用于蜂蜜中糖类物质的测定。     

喷施蔗糖对蓝莓叶片和果实中可溶性糖含量变化的影响

[目的]研究喷施蔗糖对蓝莓叶片和果实中可溶性糖含量变化的影响。[方法]以不同类型的2个蓝莓品种为试材,分析了喷施不同浓度(0.1%、0.5%和1.0%)的蔗糖溶液对蓝莓果实发育期叶片和果实中可溶性糖含量、组成的影响,并进行了相关性分析。[结果]在整个果实发育过程中(蓝丰:5月初～7月中旬;粉蓝:5月底～8月中旬),2品种叶片中可溶性糖总含量逐渐增加,但各个可溶性糖含量变化规律有所不同;2个品种果实成熟时期主要是积累葡萄糖和果糖为主,蔗糖含量很少,葡萄糖和果糖含量相当,并且随着果实的发育,各处理都可以不同程度地增加蓝莓果实的可溶性糖含量,其中喷施0.5%的蔗糖溶液增加最多;通过对各个处理叶片和果实可溶性糖含量的相关性分析可以看出,叶片和果实中可溶性糖含量显著相关。[结论]叶片喷施0.5%浓度的蔗糖对增加蓝莓果实中的糖度提高最多。     

腐植酸浸种对盐胁迫下小麦萌发种子及幼苗生理特性的影响

为研究盐胁迫下腐植酸浸种对小麦幼苗生理特性的影响,采用春小麦品种龙麦26和克旱16为试验材料,分别用清水和腐植酸浸种,测定了NaCl胁迫下萌发种子的α-淀粉酶活性、幼苗根系和叶片的总可溶性糖、蔗糖和果糖含量,以及浸出液的电导率。结果表明,盐胁迫下萌发种子的α-淀粉酶活性降低,幼苗根冠比增加,但幼苗整体鲜重降低,叶片和根系浸出液电导率增大,总可溶性糖含量增加,叶片蔗糖和果糖含量增加,根系蔗糖含量降低。腐植酸浸种降低了α-淀粉酶活性,增加了叶片总可溶性糖和根系蔗糖含量,减少了根系总可溶性糖和叶片蔗糖含量,降低了叶片和根系浸出液电导率。推测腐植酸浸种可能是通过调控果糖浓度变化,缓解了盐胁迫下小麦幼苗的质膜损伤。     

小麦叶绿体果糖 1, 6 二磷酸醛缩酶活性的测定方法及应用

高等植物中的果糖1,6二磷酸醛缩酶（FBA）在叶肉细胞的叶绿体中高效表达,可逆催化卡尔文循环中果糖1, 6 二磷酸（FBP）和景天庚酮糖1, 7二磷酸（SuBP）的合成反应,在各种非生物胁迫的逆境条件下,FBA会表现出不同的响应。为了测定小麦叶绿体FBA (CpFBA)的活性,进一步研究小麦中CpFBA的功能,本研究比较了两种酶活性测定方法：一种方法是根据FBA催化FBP分解的过程中NADH转化为NAD⁺的量来确定FBA的活性;另一种是利用谢利万诺夫试剂（Sediwanoff reagent）与酮糖FBP作用生成鲜红色复合物,根据OD₅₂₀的变化测定FBA的活性。在此基础上,测定了两个小麦材料在4℃低温处理过程中CpFBA活性的变化。结果表明,谢利万诺夫试剂法对于测定小麦叶绿体FBA活性较为可行。CpFBA酶活性受到温度的影响,随着处理时间的延长,在35 d内两个材料的FBA酶活都呈现升高降低升高的交替变化,相比较而言,对低温不敏感的小麦矮变1号相对稳定,对低温敏感的返白系小麦出现先升高后又逐渐降低的趋势。     

掺果葡糖浆蜂蜜的快速检测方法

[目的]探索掺果葡糖浆蜂蜜的快速检测方法。[方法]在对广泛收集的纯净蜂蜜样品主要理化指标检测分析的基础上,建立了蜂蜜中水分、还原糖、蔗糖和淀粉酶值近红外光谱检测模型,并利用所建模型对添加不同比例果葡糖浆的蜂蜜进行检测,验证利用近红外光谱技术检测蜂蜜掺果葡糖浆的预测效果。[结果]蜂蜜中水分、还原糖、蔗糖、淀粉酶值、酸度、羟甲基糠醛的变异系数均较小,基于淀粉酶值所建的蜂蜜近红外光谱检测模型的预测效果最好,预测均方根误差小,可用于对蜂蜜是否掺果葡糖浆进行鉴别。[结论]基于淀粉酶值所建的蜂蜜近红外光谱检测模型可快速检测蜂蜜是否掺果葡糖浆。     

Effect of curing at different temperatures on biochemical composition of onion (Allium cepa L.) skin from three freshly cured and cold stored UK-grown onion cultivars

Onions are cured in order to form a complete, dry, outer skin which reduces water loss and suppresses incidence of disease, and can promote a darker skin finish. Currently in the UK, standard curing practises for onions involves heating at 28 °C for six weeks (65–75% RH), however, reducing curing temperatures may help to reduce energy usage. There is little empirical data on the effects of curing temperature on flavonol concentration in the skin of brown onions and on flavonol and anthocyanin concentration in the skin of red onions. Therefore, the aim of this study was to elucidate the compounds responsible for the change in onion skin colour when cured at different temperatures.Brown cvs. Sherpa and Wellington, and red onions cv. Red Baron, were cured at 20, 24 or 28 °C for six weeks. Replicated skin samples were analysed immediately after curing and after seven months cold storage at 1 ± 0.5 °C. Measurement of objective colour showed that skin of cvs. Sherpa and Wellington was darker and had a lower hue angle (H°) immediately after being cured at 28 °C compared to 20 °C. In contrast, skin of cv. Red Baron had a higher H° but no change in lightness (L*) when cured at 28 °C compared to 20 °C. Fructose, sucrose and glucose concentrations were analysed as they are thought to play a role in regulating the synthesis of flavonols and anthocyanins, both coloured compounds found in onion skin; however no significant correlations were found between colour data and sugar concentrations. Flavonols were measured in the skin of all cvs. and anthocyanins in the skin of cv. Red Baron. Quercetin glucoside and anthocyanin concentrations in the skin of onions cv. Red Baron immediately after curing were higher in those cured at 20 °C. Total flavonols and total anthocyanins were negatively correlated with H° in the skin of onions cv. Red Baron, but there was no similar correlation between total flavonols and H° for onion cvs. Sherpa and Wellington. This suggests that anthocyanins and flavonols may play a major role in varying skin colour of red onions cv. Red Baron cured at different temperatures; however, the difference between curing temperatures may not have been sufficient to represent a correlation between darkening of cvs. Sherpa and Wellington and flavonol concentration. Further investigation is therefore required to fully elucidate the compounds responsible for colour changes observed in brown onions.