Synthesis of zeolite as ordered multicrystal arrays

Zeolites are crystalline nanoporous aluminosilicates widely used in industry. In order for zeolites to find applications as innovative materials, they need to be organized into large two- and three-dimensional (2D and 3D) arrays. We report that uniformly aligned polyurethane films can serve as templates for the synthesis of uniformly aligned 2D and possibly 3D arrays of silicalite-1 crystals, in which the orientations of the crystals are controlled by the nature of the polymers. We propose that the supramolecularly organized organic-inorganic composites that consist of the hydrolyzed organic products and the seed crystals are responsible for this phenomenon.     

Antioxidative, antimutagenic, and anticarcinogenic activities of rice bran extracts in chemical and cell assays

Ethanol-water (70:30 v/v) extracts from rice brans removed from seeds of two blackish-purple pigmented (Sanhaehyanghyulla and Suwon 415) and one nonpigmented (Chuchung) brown rice cultivars were evaluated for antioxidative, anti-tumor-promoting, and anticarcinogenic activities in chemical assays and in mammalian cells (human leukemia HL-60, marmoset B lymphoblastoid B95-8, and Chinese hamster V79 lung cells) by the following tests: inhibition of xanthine oxidase activity; chelation of ferrous ions; reduction of potassium ferricyanide; scavenging of superoxide anions, hydroxyl radicals, and intracellular peroxides; inhibition of 4-nitroquinoline N-oxide-induced mutagenesis; and inhibition of phorbol ester-induced tumor promotion. The extracts from the pigmented rice seeds had generally higher activities in all tests than did the extract from the nonpigmented variety. The results suggest that brans from pigmented rice varieties may provide a source of new natural antioxidants and anticarcinogens and that such rice cultivars with high antioxidative potential also provide a genetic resource for the development of new, improved rice cultivars that may make it possible to enhance both the nutritional and medical value of rice-based diets.     

Biotechnological production of highly soluble daidzein glycosides using Thermotoga maritima maltosyltransferase

The use of soybean isoflavones in food products is limited due to their low hydrophilicity. To enhance its solubility, the isoflavone daidzin was transglycosylated as a model compound using Thermotoga maritima maltosyltransferase (MTase). Four novel transglycosylation products of daidzin were identified by TLC and MALDI-TOF MS: daidzein 7-O-triglucoside, daidzein 7-O-pentaglucoside, daidzein 7-O-heptaglucoside, and daidzein 7-O-nonaglucoside. The major product, daidzein 7-O-triglucoside, was purified by C(18) and gel filtration chromatography, and its molecular structure was determined using UV, IR, MALDI-TOF MS, and NMR. The solubility of daidzein 7-O-triglucoside was 7.5 x 10(4) times that of daidzin, suggesting that the transglycosylation greatly enhanced its water solubility.     

Effect of sericin blending on molecular orientation of regenerated silk fiber

The use of regenerated silk fiber is limited due to its inferior mechanical properties in spite of high potential in a wide variety of applications. Many studies have been conducted in order to improve the mechanical properties of the regenerated silk materials, but no one has so far suggested an obvious solution. Meanwhile, some reports showed evidence that structural development of silk protein can be manipulated by physical interactions between silk fibroin (SF) and silk sericin (SS) during the regeneration process, especially in recrystallization process of SF. Such a hypothesis suggests a promising clue to enhance the mechanical properties of silk-based materials. Therefore, in this study, we tried to elucidate how SS can promote developing the molecular chain orientation of SF, resulting in an improvement of mechanical properties of regenerated silk fiber during spinning process. The tensile properties of the regenerated silk fiber were significantly improved compared to those of pure SF fiber when a proper amount of SS was blend with SF; both tenacity and breaking elongation increased by approximately 30 % and 70 % at three fold draw ratio, respectively. Quantitative analysis of X-ray diffraction and Herman’s orientation coefficient confirmed that such an improvement of tensile property was mainly caused by an increase of molecular orientation induced by sericin during the drawing process.     

A Spontaneous Epithelial-Myoepithelial Carcinoma of the Submandibular Gland in a Sprague-Dawley Rat

The present report describes a rare case of spontaneous tumor of the salivary gland in a male Sprague-Dawley rat. The clinically confirmed mass rapidly developed in the cervical region between 19 and 21 weeks of age, and the animal was subsequently euthanized. At necropsy, a well-circumscribed nodule approximately 7 × 6 cm in diameter was found at the site of the salivary gland. The cut surface of the nodule was lobulated and soft and had a pinkish tan fish-flesh appearance. One large cyst (approximately 3 × 2 cm in size) containing reddish fluid was also present in the nodule. Histopathologically, the tumor, with a partially lobulated structure, was surrounded by a thin fibrous capsule. The majority of tumor cells formed a diffuse solid sheet structure that mainly consisted of small ovoid or spindle-shaped cells. In the tumor periphery, some cells were arranged in nest-like structures. Small duct-like structures lined with a monolayer of cuboidal epithelial cells resembling an intercalated duct or large polygonal clear cells with a myoepithelial component were also observed. Mitotic figures and necrotic foci were frequently observed in solid areas. Immunohistochemically, the tumor cells were positive for cytokeratin, epithelial membrane antigen, vimentin, p63, α-smooth muscle actin and calponin. The cells were negative for calcitonin, synaptophysin and chromogranin A. On the basis of these findings, the tumor was diagnosed as an epithelial-myoepithelial carcinoma originating from the luminal epithelial cells and myoepithelial cells in the submandibular gland.     

Replacement of Shortening in Yellow Layer Cakes by Corn Dextrins

Shortening in a conventional yellow layer cake was replaced by maltodextrin (MD), amylodextrin (AD), octenyl succinylated amylodextrin (OSAD), or mixtures (MD+AD and MD+OSAD). The physical and sensory characteristics of the shortening‐free cakes were investigated. The specific gravity and viscosity of the cake batter, and the volume index of the baked cake were significantly reduced by MD, whereas the cake with added AD or OSAD showed a higher volume index than the control cake containing the shortening. An equivalent mixture of MD and AD, or MD and OSAD, however, produced cakes with a volume index and color defined as ΔE*(ab) that was similar to the control cake. Sensory evaluation revealed that the cakes containing AD or OSAD had significantly higher firmness than the control, but the cakes containing a mixture of MD and AD had firmness, springiness, and overall flavor scores similar to that of the control cake. According to instrumental texture profile analysis (TPA), MD addition, either alone or mixed with AD or OSAD, reduced firmness, whereas AD addition made the cake significantly firmer. When the shortening‐free cakes were stored for eight days at 4°C, TPA revealed greater changes in cake firmness and adhesiveness for MD alone. Cakes made from mixtures of dextrins (MD+AD and MD+OSAD) showed textural change with storage similar to that of the control cake, although the MD+AD cake remained softer than the control.     

Molecular cloning,sequence characterization,and expression analysis of C-type lectin (CTL) and ER-Golgi intermediate compartment 53-kDa protein (ERGIC-53) homologs from the freshwater prawn,Macrobrachium rosenbergii

Aquaculture International - Lectin protein families are diverse and multi-functional in crustaceans. The carbohydrate-binding domains (CRDs) of lectins recognize the molecular patterns associated...     

Influence of protein characteristics and the proportion of gluten on end-use quality in Korean wheat cultivars

The effects of protein characteristics and the proportion of gluten on end-use quality in 13 Korean wheat cultivars for three years were verified in this study. Year, cultivar, and the interaction between the year and the cultivar influenced protein characteristics, the proportion of gluten except for γ-and ω-gliadin using RP-HPLC(reversed-phase high-performance liquid chromatography), and end-use quality. Protein characteristics and the proportion of gluten in Korean wheat cultivars were between those of Australian standard white(ASW) and hard wheat(AH). Korean wheat cultivars exhibited a higher average α+β gliadin proportion than imported wheat, a γ-gliadin proportion similar to that of dark northern spring wheat, and the same ω-gliadin proportion as AH. They showed a bread-loaf volume intermediate between those of ASW and AH and a texture of cooked noodles similar to that of soft white wheat, but less springiness than imported wheat. The cookie diameter of Korean wheat cultivars was similar to that of hard red winter wheat. There was a correlation between bread-loaf volume and protein characteristics, except for the protein content in Korean wheat cultivars. Springiness and cohesiveness of cooked noodles were not correlated with protein characteristics, while hardness was correlated with the protein content and water absorption of a mixograph. Cookie diameter was negatively correlated with the sodium dodecyl sulfate(SDS) sedimentation volume and water absorption of a mixograph. The end-use quality was not correlated with any proportion of gluten composition. Principal component analysis(PCA) showed that the proportion of gluten was not related to the quality of the bread(both PCs, 81.3%), noodle(77.7%), and cookie(82.4%). PCA explained that Keumkang is suitable for superior bread, while Uri is good for cooked noodles and cookies.     

Limit of colour vision in dim light in larvae of the giant freshwater prawn <Emphasis Type="Italic">Macrobrachium rosenbergii</Emphasis>

Colour vision depends on sufficient ambient light and becomes ineffective at a particular low light intensity. It is not known how decapod crustaceans see colour in dim light. In the present study we investigated the colour vision threshold in larvae of the giant freshwater prawn Macrobrachium rosenbergii in a tank under natural illumination. Plastic beads of different colours (blue, red, yellow and white) in various combinations were suspended in the tank. The larvae swam straight toward the beads and gathered around them. The number of larvae was highest on the blue and white beads. The luminance in the tank was then gradually decreased by covering it with different numbers of layers of black cloth, and the response of the larvae to the beads was video-recorded under infrared illumination. The preference for blue and white beads remained manifest as the luminance was reduced from 418 to 0.07 cd/m², but not at 0.02 cd/m², indicating a colour vision threshold between 0.07 and 0.02 cd/m². The larvae have apposition compound eyes with large optical parameters, comparable to those of apposition eyes of nocturnal insects, which presumably capture more light and show enhanced sensitivity, enabling the larvae to see colour in dim light.