Arginylation of beta-actin regulates actin cytoskeleton and cell motility

Posttranslational arginylation is critical for mouse embryogenesis, cardiovascular development, and angiogenesis, but its molecular effects and the identity of proteins arginylated in vivo are unknown. We found that beta-actin was arginylated in vivo to regulate actin filament properties, beta-actin localization, and lamella formation in motile cells. Arginylation of beta-actin apparently represents a critical step in the actin N-terminal processing needed for actin functioning in vivo. Thus, posttranslational arginylation of a single protein target can regulate its intracellular function, inducing global changes on the cellular level, and may contribute to cardiovascular development and angiogenesis.     

<Emphasis Type="Italic">Drosophila suzukii</Emphasis> flight performance reduced by starvation but not affected by humidity

Drosophila suzukii is widely studied because of its status as a global pest of berries and soft fruits. Environmental conditions and access to food resources impact the physiology and fitness of D. suzukii; these factors could also affect dispersal. Flight mills are a convenient tool for measuring and comparing the flight performance of insects. In this study, two experiments examined the effects of diet and humidity on D. suzukii flight performance using custom-built flight mills, and a third experiment compared the energy reserves of D. suzukii flown or not flown on flight mills. Over all flight assays, the median flight distance and duration were 27.16 m and 2.37 min, respectively, and the mean flight velocity was 0.18 m/s. The maximum flight distance and duration by an individual were 1.75 km and 2.35 h, respectively. Drosophila suzukii provisioned with blossoms, fruits, or standard laboratory diets flew farther distances and longer durations than starved flies. While starvation was associated with reduced flight performance, there were no observed differences between diet types. It remains unclear whether D. suzukii consistently use lipids, glycogen, sugar, or another energy source for flight because tethered individuals may not have flown enough to deplete energy reserves. Humidity did not affect flight performance of D. suzukii within a?~?2 h test period. These data indicate that most D. suzukii are likely to remain within limited area (e.g., within a field) but that some individuals can disperse long distances (field to field spread).     

Enhanced dissipation of DEHP in soil and simultaneously reduced bioaccumulation of DEHP in vegetable using bioaugmentation with exogenous bacteria

The widely used plastic film containing di(2-ethylhexyl) phthalate (DEHP) in agriculture has caused serious soil pollution and poses risks to human health through the food chain. An effective DEHP degradation bacteria, Microbacterium sp. J-1, was newly isolated from landfill soil. Response surface methodology was successfully employed for optimization resulting in 96% degradation of DEHP (200 mg L^?1) within 5 days. This strain degraded DEHP by hydrolysis of the ester bond and hydroxylation of the aromatic ring to form 2-ethyl hexanol, mono-(2-ethylhexyl) phthalate, phthalate acid, and protocatechuic acid, and subsequently transformed these compounds with a maximum specific degradation rate (q _max), half-saturation constant (K _s ), and inhibition constant (K _i ) of 1.46 day^?1, 180.2 mg L^?1, and 332.8 mg L^?1, respectively. Bioaugmentation of DEHP-contaminated soils with the strain J-1 greatly enhanced the DEHP dissipation rate (~88%). Moreover, this strain could efficiently colonize the rhizosphere soil of inoculated vegetables and further enhanced DEHP degradation (~97%), leading to a significant decrease (>70%) in DEHP accumulation in shoots and roots of the inoculated vegetables compared to uninoculated vegetables. The results highlighted the roles of the inoculated exogenous bacteria in simultaneously bioremediating contaminated soils and reducing bioaccumulation of DEHP in the edible part of the vegetable for food safety.     

Effects of Amylopectin Branch Chain Length and Amylose Content on the Gelatinization and Pasting Properties of Starch

Structures and properties of starches isolated from different botanical sources were investigated. Apparent and absolute amylose contents of starches were determined by measuring the iodine affinity of defatted whole starch and of fractionated and purified amylopectin. Branch chain-length distributions of amylopectins were analyzed quantitatively using a high-performance anion-exchange chromatography system equipped with a postcolumn enzyme reactor and a pulsed amperometric detector. Thermal and pasting properties were measured using differential scanning calorimetry and a rapid viscoanalyzer, respectively. Absolute amylose contents of most of the starches studied were lower than their apparent amylose contents. This difference correlated with the number of very long branch chains of amylopectin. Studies of amylopectin structures showed that each starch had a distinct branch chain-length distribution profile. Average degrees of polymerization (dp) of amylopectin branch chain length ranged from 18.8 for waxy rice to 30.7 for high-amylose maize VII. Compared with X-ray A-type starches, B-type starches had longer chains. A shoulder of dp 18–21 (chain length of 6.3–7.4 nm) was found in many starches; the chain length of 6.3–7.4 nm was in the proximity of the length of the amylopectin crystalline region. Starches with short average amylopectin branch chain lengths (e.g., waxy rice and sweet rice starch), with large proportions of short branch chains (dp 11–16) relative to the shoulder of dp 18–21 (e.g., wheat and barley starch), and with high starch phosphate monoester content (e.g., potato starch) displayed low gelatinization temperatures. Amylose contents and amylopectin branch chain-length distributions predominantly affected the pasting properties of starch.