Amino acid metabolism in plant leaf

Recent studies have shown that the incorporation of ammonium nitrogen into amino acids in the leaves is strictly dependent on light (1-4). It is speculated that the effect of light on ammonium assimilation may be through the synthesis of the precursors of amino acids, or by the supply of the energy required for amination and amidation with organic acids. In the Vicia faba chloroplasts Givan et al. (1) exhibited that the synthesis of glutamic acid from a-ketoglutarate was linked with the generation of reduced pyridin nucleotide by photosynthetic electron transport. Mitchell and Stocking (2) suggested the direct coupling of glutamine formation with photophosphorylation in the pea chloroplasts. On the other hand. the processes of nitrate assimilation are more indebted to light than those of ammonium assimilation, because the former ones involve the reduction of nitrate to ammonium which is believed to be light-dependent (5). Canvin and Atkins (6). and Atkins and Canvin (7) reported that the incorporation of ¹⁵N-labeled ammonium and nitrate into amino acid fractiom was depressed by the dark treatment and by photosystem inhibitors; 3-(3′,4′-dichlrophenyl)-1-1-dimethylurea (DCMU) and carbonyl-cyanide-m-chlorophenyl-hydrazone(CCCP).     

Incorporation of 14CO2 and 15NH4 into amino acids of the two subunits of fraction 1 protein in spinach leaves

In the investigation of nitrogen metabolism in plants, it is important to deal with proteins, which are the end-products of nitrogen metabolism.     

Dynamic aspects of N.P.K. uptake and O2 secretion in relation to the metabolic pathways within the plant roots

As previously reported^1)-4) the inhibition of nutrients uptake by rice plant with such respiration inhibitors as hydrogen sulfide, butyric acid, cyanide, and azide differed strikingly from element to element. The order of suppression, however, was similar in these respiratory inhibitors, and the Ce I Itlon coefficients as revealed in terms of percents of decrease were grouped in the order of K²O·P²O⁵>SiO²·SO³·Br>MnO·NH⁴-N·H²O2> MgO·CaO. This established order attracted the authors interest to elucidate the essential mechanism of the uptake of each element, possibly linked specifically with metabolic pathways, particularly of respiration, within the plant roots. In view of the prime importance of three major fertilizer elements N.P.K., the specific metabolic linkages of these three elements were subjected to a energetic study.     

Formation of asparagine from 14C-labelled aspartate in different parts of rice plant at the panicle formation stage

Dynamics of asparagine formation and appearance have previously been studied, but it was particularly considered necessary to study the mode of asparagine formation in different parts of rice plant at the stage of panicle formation using ¹⁴C-labelled aspartate. During this investigation the place and velocity of asparagine were studied.     

Studies on the change of the respiratory system in roots in relation to the growth of plants

Extensive studies on respiration and nutrient absorption by plant and algal tissues have been carried out in recent years. These studies strongly support the evidence that cellular respiration and the assimilation of inorganic nitrogen are closely interdependent metabolic processes (1–5).     

Character impact odorants of high-heat skim milk powder isolated by simultaneous distillation-extraction

To identify the character impact odorant of high-heat skim milk powder (HHSMP), a comparative study using ultrahigh-temperature (UHT) milk was performed. Aroma concentrate was prepared by column adsorption combined with simultaneous distillation-extraction. Aroma extract dilution analysis (AEDA) revealed 58 aroma peaks with flavor dilution (FD) factors ranging from 10 to 3000; from these, 41 compounds were identified and 7 compounds were tentatively identified (FD factor > or = 300). Among these HHSMP and UHT milk components, methyl 2-methyl-3-furyl disulfide and bis(2-methyl-3-furyl) disulfide, which appeared to be generated during the processing of each product, were identified. When the results of the AEDA of both samples were compared, it was considered that the characteristic aroma of HHSMP was not explained by a single compound but instead formed from a mixture of several types of compounds contained in common with the UHT milk. The contribution of these compounds to the aroma of HHSMP was confirmed by an aroma simulation experiment.     

Factors that accelerate dimethylamine formation in dark muscle of three gadoid species during frozen storage

We investigated factors that accelerate dimethylamine formation in gadoid dark muscle. The degradation rate of trimethylamine-N-oxide into dimethylamine and formaldehyde during frozen storage was compared between ordinary muscle and dark muscle from walleye pollock, southern blue whiting, and hoki. Dimethylamine was generated faster in dark muscle than in ordinary muscle in each species, and it was produced most abundantly in hoki dark muscle compared with the other two species. We investigated the mechanism that caused dimethylamine to be generated more abundantly in dark muscle during frozen storage, and found that the amount of dark muscle nonheme iron, which catalyzes trimethylamine-N-oxide degradation, was higher than that in ordinary muscle in each species, and hoki dark muscle in particular contained the highest levels of nonheme iron among these three species. Moreover, dark muscle in all three fish species had a higher taurine content (known to accelerate dimethylamine formation) than ordinary muscle. These data suggested two candidate factors, namely nonheme iron and taurine, that may accelerate dimethylamine generation during frozen storage. In addition, gel filtration results suggested that walleye pollock dark muscle contains as yet unidentified low-molecular-weight agents that stably accelerate dimethylamine generation.     

An estuarine neritid gastropod, Clithon corona, a potential reservoir of thermostable direct hemolysin-producing Vibrio parahaemolyticus

An estuarine neritid gastropod, Clithon corona, maintained in UV-irradiated recirculating artificial seawater with a salinity of 15 per mil (%o) was found to retain thermostable direct hemolysin (TDH)-producing Vibrio parahaemolyticus in the gut at significantly higher levels than TDH-non-producing one for at least 14 days. Another estuarine neritid gastropod, C. sowerbianus, was not able to support the preferential survival of TDH-producing organisms. This evidence suggests that, if TDH-producing vibrios are brought to estuaries inhabited by C. corona, repeated ingestion of V. parahaemolyticus by this gastropod could lead to accumulation of TDH-producing vibrios in the estuaries.     

Proteomic analysis of wheat flour allergens

Wheat can cause severe IgE-mediated systematic reactions, but knowledge on relevant wheat allergens at the molecular level is scanty. The aim of the present study was to achieve a more detailed and comprehensive characterization of the wheat allergens involved in food allergy to wheat using proteomic strategies, referred to as "allergenomics". Whole flour proteins were separated by two-dimensional gel electrophoresis with isoelectric focusing and lithium dodecyl sulfate-polyacrylamide gel electrophoresis. Then, IgE-binding proteins were detected by immunoblotting with sera of patients with a food allergy to wheat. After tryptic digestion, the peptides of IgE-binding proteins were analyzed by matrix-assisted laser desorption ionization tandem time-of-flight mass spectrometry. In this study, we identified four previously reported wheat allergens or their sequentially homologous proteins [serpin, alpha-amylase inhibitor, gamma-gliadin, and low molecular weight (LMW) glutenin] by a database search. As a result of the high resolution of two-dimensional gel electrophoresis, nine subunits of LMW glutenins were identified as the most predominant IgE-binding antigens. The two-dimensional allergen map can be beneficial in many ways. It could be used, for example, for precise diagnosis of wheat-allergic patients and assessment of wheat allergens in food. Additionally, we compared allergenomics to conventional biochemical methods and evaluated the usefulness of a proteomic strategy for identifying putative allergens to wheat allergy.