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711.
Naoyuki Matsunaga Shin-ichi Chisada Hideyuki Fujioka Kana Takashima Nozomu Okino Makoto Ito 《Fisheries Science》2011,77(4):583-590
Vibrios are highly motile, facultatively anaerobic bacteria that are ubiquitous in aquatic environments and part of the normal
intestinal microflora of healthy fish, but some species can cause vibriosis. The adherence of vibrios to host fish intestines
is a significant event not only for their survival and growth, but also in terms of pathogenicity. However, the molecular
mechanism underlying the adhesion of vibrios to the intestinal tract of fish is not fully understood. We report here the identification
of intestinal glycosphingolipid (GSL) receptors to which pathogenic vibrios attach in typical mariculture fish. Thin-layer
chromatography overlay assays using five species of 35S-labeled vibrios and intestinal glycosphingolipids of seven species of mariculture fish revealed that all of the fish tested
possessed GM3 (NeuAcα2-3Galβ1-4Glcβ1-1′Cer) and/or GM4 (NeuAcα2-3Galβ1-1′Cer) as major acidic intestinal GSLs and that all
of the vibrios tested specifically adhered to GM3 and/or GM4. Our results demonstrate that these GSLs were able to function
as a receptor for the various vibrios tested. Analysis of the relationship between sugar structure and receptor activity for
vibrios revealed that ‘NeuAcα2-3Galβ1-’ is required at the non-reducing end of glycosphingolipids for the bacteria to attach. 相似文献
712.
A summer field survey off Point Barrow, Alaska, revealed that Arctic sea ice develops a growth of phytoplanktonic diatoms. The diatoms are found in a brine solution in microfissures between ice crystals on the underside of the ice. The chlorophyll content of this layer is 100 times more than that of the surrounding sea waters; this has led to a hypothesis that a considerable fraction of the primary production of the Arctic Sea may be carried out in sea ice, especially during the spring and early summer months. 相似文献
713.
Zenta Nishio Hanaki Oikawa Takanobu Haneda Masako Seki Miwako Ito Tadashi Tabiki Hiroaki Yamauchi Hideho Miura 《Cereal Chemistry》2009,86(3):313-318
Reduced amylose wheat (Triticum æstivum L.) produces better quality noodles and bread less prone to going stale, while little is known about the relationships between amylose content and the quality of soft wheat baking products such as sugar snap cookies (SSC) and Japanese sponge cakes (JSC). Near‐isogenic lines developed from wheat cultivar Norin 61, differing in their level of granule‐bound starch synthase (Wx protein) activity, were used to produce wheat grains and ultimately flours of different amylose contents. These were tested with regard to their effect on soft wheat baking quality and solvent retention capacities (SRC). Amylose content was strongly correlated to cookie diameter (r = 0.969, P < 0.001) and cake volume (r = 0.976, P < 0.001), indicating that the soft wheat baking quality associated with SSC diameter and JSC volume were improved by an incremental increases in amylose content. Among the four kinds of SRC tests (water, sodium carbonate, sucrose and lactic acid), the water SRC test showed the highest correlation with amylose content, SSC diameter, and JSC volume. When the regression analysis was conducted between the nonwaxy and partial waxy isogenic lines that are available in commercial markets, only water SRC was significantly correlated to amylose content (r = –0.982, P < 0.001) among of four SRC tests. This suggests that, unlike udon noodle quality, high‐amylose content is indispensable in improving soft wheat baking quality, a process requiring less water retention capacity. 相似文献
714.
Zenta Nishio Yuri Miyazaki Masako Seki Miwako Ito Tadashi Tabiki Koichi Nagasawa Hiroaki Yamauchi Hideho Miura 《Cereal Chemistry》2011,88(2):189-194
The effect of growing environments of soft wheat on amylose content and its relationship with baking quality and solvent retention capacities (SRC) was investigated. Near‐isogenic soft wheat lines of Norin 61 differing in granule‐bound starch synthase (Wx protein) activity and grown in three different regions of Japan: Hokkaido (spring‐sown) for 2006 and 2007, Kanto (autumn‐sown), and Kyushu (autumn‐sown) for 2007 were evaluated. Spring‐sown samples produced grains of greater protein content (10.9–12.4%) than autumn‐sown samples (7.3–9.1%). In contrast, spring‐sown samples of 2007 with higher maturing temperature had lower amylose content (25.5% for Norin 61) compare to the autumn‐sown and spring‐sown samples of 2006 (27.6–28.4% for Norin 61). Amylose content was strongly correlated to sugar snap cookie (SSCD) diameter (r = 0.957–0.961; n = 10, all samples; P ≤ 0.001, r = 0.701–0.976; n = 7 partial waxy and nonwaxy samples; and Japanese sponge cake (JSCV) volume r = 0.971–0.993; n = 10; P≤ 0.001, r = 0.764–0.922; n = 7 partial waxy and nonwaxy samples), regardless of seeding season and growing conditions. The strength of the JSVC‐amylose relationship (slope) was similar among the three regions, whereas the strength of the SSCD‐amylose relationship was slightly weaker for spring‐sown samples and slightly stronger for partial waxy and nonwaxy autumn‐sown samples. Among of the four solvents (water, solutions of sodium carbonate, sucrose, or lactic acid), water‐SRC showed the greatest correlation to amylose content (r = –0.969 to –0.996; n = 10; P ≤ 0.001, r = –0.629 to –0.983; n = 7 partial waxy and nonwaxy samples), indicated that amylose content can be accurately estimated from the water‐SRC within the samples from the same grown environment. 相似文献