A yeast actin-binding protein is encoded by SAC6, a gene found by suppression of an actin mutation

The protein encoded by SAC6, a gene that can mutate to suppress a temperature-sensitive defect in the yeast actin gene, has been identified as a 67-kilodalton actin-binding protein (ABP 67) that associates with all identifiable actin structures. This finding demonstrates the in vivo functional importance of the actin-ABP 67 interaction previously established in vitro and illustrates the use of suppressor analysis to identify physically interacting proteins.     

Transgenic models of tumor development

Numerous cancer-prone strains of mice have been created by the introduction of candidate tumor-promoting genes into fertilized eggs. Each transgenic strain is predisposed to develop specific types of tumors, but they usually arise stochastically because of the need for spontaneous mutation of genes that collaborate with the introduced oncogene. These mice are providing insights into the effects of individual oncogenes on cellular proliferation, differentiation, and viability, as well as on oncogene cooperativity. Their predisposed state imposes sensitivity to viral and chemical carcinogenesis, and the mice should prove valuable in tests of potential carcinogens, therapies, and preventive measures.     

An analog of myristic acid with selective toxicity for African trypanosomes.

Trypanosoma brucei, the protozoan parasite responsible for African sleeping sickness, evades the host immune response through the process of antigenic variation. The variant antigen, known as the variant surface glycoprotein (VSG), is anchored to the cell surface by a glycosyl phosphatidylinositol (GPI) structure that contains myristate (n-tetradecanoate) as its only fatty acid component. The utilization of heteroatom-containing analogs of myristate was studied both in a cell-free system and in vivo. Results indicated that the specificity of fatty acid incorporation depends on chain length rather than on hydrophobicity. One analog, 10-(propoxy)decanoic acid, was highly toxic to trypanosomes in culture although it is nontoxic to mammalian cells.     

Energy efficiency of the mycoparasite Sporidesmium sclerotivorum in vitro and in soil

The energy content of the mycoparasite Sporidesmium sclerotivorum mycelium was 18,389 J g^?1 and 16,334 J g^?1 for macroconidia on a dry weight basis. The energy content of Sclerotinia minor sclerotia, the host of the mycoparasite, was 16,485 J g^?1. In liquid culture, the economic coefficient for the conversion of glucose to mycelium (mycelial dry wt ÷ glucose consumed × 100) was 51–60 whereas the mycelial energy coefficient, [mycelial energy (J) ÷ substrate energy (J) × 100] was 65–75. In soil, the conidial energy coefficient [conidial energy (J) ÷ substrate energy (J) × 100] for the conversion of host sclerotial energy to the macroconidia of the mycoparasite was 19.8, which was 2–9 times that for the conversion of glucose in liquid culture. The conidial energy coefficient when grown on a liquid medium on vermiculite was 23.0. S. sclerotivorum, as an obligate parasite of sclerotia in soil, was most efficient in the conversion of energy in a system where there was a high surface: energy ratio. In liquid culture S. sclerotivorum is more efficient than most other fungi.     

Free radical generation assays: new methodology for accelerated oxidation studies at low temperature in complex food matrices

A novel method for the rapid screening of antioxidant efficacy and oxidative stability in food and feed matrices has been developed. The analyses are described as free radical generation (FRG) assays. The new procedure combines the use of azo-initiators with analytical equipment that is widely used for antioxidant research such as the oxidative stability instrument and the oxygen bomb. The use of initiators instead of high temperatures as a driving force to increase the rate of oxidation improves the correlation between the accelerated screening of foodstuffs and real shelf life. The improved correlation can be mainly explained by the fact that food products are analyzed in their original status, maintaining all interfacial phenomena of the food matrix. Furthermore, the lower temperature of analysis reduces differences between the reaction kinetics of the assay and those of the oxidation during actual shelf life. Consequently, the correlation between the accelerated analysis and shelf life is improved, particularly when compared to accelerated oxidation at high temperatures. The FRG assays could be used successfully to evaluate the efficacy of natural antioxidants in heat-sensitive food products such as emulsions and meat products. A good correlation was observed between the accelerated tests and the oxidation parameters obtained from standard shelf-life evaluation. It was possible to successfully compare the efficacy of several antioxidants and to predict shelf life for these heat-sensitive food matrices.     

Characterization of model melanoidins by the thermal degradation profile

Different types of model melanoidins were thermally degraded, with subsequent identification of the volatiles produced, to obtain and compare the thermal degradation profile of various melanoidins. At first, the volatiles produced from heated glucose/glycine standard melanoidins were compared with glucose/glutamic acid and L-(+)-ascorbic acid/glycine standard melanoidins. In the headspace of heated glucose/glycine melanoidins, mainly furans, were detected, accompanied by carbonyl compounds, pyrroles, pyrazines, pyridines, and some oxazoles. Heating of L-(+)-ascorbic acid/glycine melanoidins resulted in relatively more N-heterocycles, while from glucose/glutamic acid melanoidins no N-heterocycles were formed. In a second part, a chemical treatment was applied to glucose/glycine melanoidins prior to the thermal degradation. Acid hydrolysis was performed to cleave glycosidically linked sugar moieties from the melanoidin skeleton. Nonsoluble glucose/glycine melanoidins were also subjected to an oxidation. The results indicate that the thermal degradation profile is a useful tool in the characterization of different types of melanoidins.