Enzyme-linked immunosorbent assay based on a polyclonal antibody for the detection of the insecticide fenitrothion. Evaluation of antiserum and application to the analysis of water samples.

For development of an indirect competitive enzyme-linked immunosorbent assay (ELISA) for the organophosphorus insecticide fenitrothion, the specificity of the antiserum R-3 generated with the bifunctional hapten, LysMNPA (2-[[[(3-methyl-4-nitrophenyl)oxy]methylcarbonyl]amino]-6-(2,4-dinitrophenyl)aminohexanoic acid) and the application to the residual analysis of some water samples were evaluated. At optimized ELISA conditions, the quantitative working range was from 1 to 39 ng/mL with a limit of detection of 0.3 ng/mL and an IC(50) value of 6 ng/mL. Cross-reactivity to structurally similar organophosphorus compounds and related chemicals was determined. The antiserum R-3 showed significant cross-reactivity with fenitrooxon and 3-methyl-4-nitrophenol, which have a 3-methyl-4-nitrophenoxy group as common structures, but showed relatively low cross-reactivity with other compounds. Each water sample (river water, tap water, purified water, and bottled water) had a matrix effect and was investigated by adding Tween 20 in the assay buffer. These four kinds of water samples were fortified with fenitrothion at several concentration levels and were directly analyzed with only dilution with an equal volume of antiserum solution. The mean recovery was 105.9%, and the mean coefficient of variation was 10.9%. The results suggested that the developed ELISA would be very suitable for a preliminary screening for fenitrothion in water samples at such low levels.     

Structural identification of new curcumin dimers and their contribution to the antioxidant mechanism of curcumin

As a part of the research project on the elucidation of the chain-breaking antioxidant mechanism of natural phenolics against the oxidation of food components, curcumin, a main turmeric pigment, was investigated. A relatively high concentration of curcumin gave three dimers as radical termination products in addition to the coupling products with curcumin and the lipid hydroperoxide. The structural analysis of these dimers and quantitative analysis of their production rates revealed that radical-radical termination mainly occurred at the 2-position of curcumin. The contribution of the pathway for production of these dimers to the antioxidant mechanism of curcumin was estimated from the concentration-dependent data of the antioxidant activity and formation rates of these termination products. The A-A termination (dimer formation) was estimated to contribute at least about 40% of the entire antioxidant process against ethyl linoleate oxidation.     

Growth performance responses to increased tryptophan supplementation in growing barrows fed three different very low crude protein corn and soybean meal-based diets fortified with essential amino acids

Seventy-five individually fed barrows averaging 35 kg were used in a series of three experiments for 6-week growth assays (25 barrows each) to determine the effects of l -tryptophan (Trp) supplementation on growth performance and to establish the lower limits of dietary crude protein (CP) levels. Corn and soybean meal (SBM)-based diets containing 9% (Experiment 1), 10% (Experiment 2), and 11% CP (Experiment 3) fortified with deficient essential amino acids (AAs) except Trp were used as basal diets for each experiment. The experimental diets were supplemented with 0.00%, 0.02%, 0.04%, or 0.06% Trp. A 16% CP corn–SBM-based diet was set as a positive control in each experiment, and feed and water were provided ad libitum. Average daily gain and gain-to-feed ratio improved quadratically (P < 0.05) as supplemented Trp increased in the 9% and 10% CP group, although these positive effects were not observed in the 11% CP group. Because the maximum performance parameters in 9%, 10%, and 11% CP groups were not different from that of the 16% CP positive control group, the marginally reduced level of dietary CP without growth performance being affected appears to be around 9% at most. A potential reduction of nitrogen intake was clearly indicated.     

Asymmetric inheritance of mother versus daughter centrosome in stem cell division

Adult stem cells often divide asymmetrically to produce one self-renewed stem cell and one differentiating cell, thus maintaining both populations. The asymmetric outcome of stem cell divisions can be specified by an oriented spindle and local self-renewal signals from the stem cell niche. Here we show that developmentally programmed asymmetric behavior and inheritance of mother and daughter centrosomes underlies the stereotyped spindle orientation and asymmetric outcome of stem cell divisions in the Drosophila male germ line. The mother centrosome remains anchored near the niche while the daughter centrosome migrates to the opposite side of the cell before spindle formation.     

Promotive effect of soil solution on germination of Monochoria vaginalis under paddy conditions

ABSTRACT

Growth of the weed Monochoria vaginalis (Burm. f.) Kunth under the conditions of organic rice production is a serious problem. The reason for the growth of M. vaginalis being dominant, especially in organic rice production, is not fully understood. In this study, laboratory experiments were conducted to analyze soil and seed factors in relation to the promotion of germination. (1) After incubation of flooded soil with or without the addition of rice bran (0.3%, 0.6%, and 0.9% in an air-dried soil basis), soil solutions were recovered and seeds of M. vaginalis were incubated in the soil solutions. Germination in the soils solutions without and with 0.3% rice bran was greater than that in distilled water. However, germination was suppressed in the presence of 0.6% and 0.9% of rice bran. These findings indicate that the solution from the soils with rice bran has different effects that may either increase or decrease germination. (2) A mixture of air-dried soil and distilled water was filtered to obtain a soil solution. Seeds were incubated in the soil solution (same as above). Environmental and physiological factors affected germination: exposure of seeds to light was an environmental factor and high germination activity and shallow dormancy of seed were physiological. The recovered soil solution promoted germination when these factors were not optimized. (3) There was a negative and significant correlation between dissolved oxygen (DO) in the soil solution and germination, indicating that a low content of DO was a promotive factor for germination. (4) Based on an experiment using pH buffers, germination increased with decrease in pH of soil solution, as long as the pH ranged from 4.0 to 7.0. This finding indicates that pH is also a factor that promotes germination.     

Tracheal narrowing secondary to airway obstruction in two cats

Tracheal narrowing is described in two cats. In both cases, inspiratory radiographs demonstrated tracheal narrowing just cranial to the thoracic inlet; no narrowing was seen on expiratory radiographs. Magnetic resonance imaging revealed suspected nasal tumours in both cases, but no abnormalities were identified in the region of the narrowed trachea. Nasal biopsy confirmed intranasal lymphoma in one cat and nasal adenocarcinoma in the other. The former cat was treated with chemotherapy. The owner of the latter cat declined further treatment. The tracheal narrowing disappeared after the initiation of chemotherapy in the cat with intranasal lymphoma and it is suggested that the narrowing might have been associated with the nasal tumour. A careful evaluation of the airway, especially cranial to the narrowing, is recommended in cases of tracheal narrowing in cats.     

Influence of Amylose Content on Cookie and Sponge Cake Quality and Solvent Retention Capacities in Wheat Flour

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.     

Dough and Baking Properties of High‐Amylose and Waxy Wheat Flours

The dough properties and baking qualities of a novel high‐amylose wheat flour (HAWF) and a waxy wheat flour (WWF) (both Triticum aestivum L.) were investigated by comparing them with common wheat flours. HAWF and WWF had more dietary fiber than Chinese Spring flour (CSF), a nonwaxy wheat flour. Also, HAWF contained larger amounts of lipids and proteins than WWF and CSF. There were significant differences in the amylose and amylopectin contents among all samples tested. Farinograph data showed water absorptions of HAWF and WWF were significantly higher than that of CSF, and both flours showed poorer flour qualities than CSF. The dough of WWF was weaker and less stable than that of CSF, whereas HAWF produced a harder and more viscous dough than CSF. Differential scanning calorimetry data showed that starch in HAWF dough gelatinized at a lower temperature in the baking process than the starches in doughs of WWF and CSF. The starch in a WWF suspension had a larger enthalpy of gelatinization than those in HAWF and CSF suspensions. Amylograph data showed that the WWF starch gelatinized faster and had a higher viscosity than that in CSF. The loaves made from WWF and CSF were significantly larger than the loaves made from HAWF. However, the appearance of bread baked with WWF and HAWF was inferior to the appearance of bread baked with CSF. Bread made with WWF became softer than the bread made with CSF after storage, and reheating was more effective in refreshing WWF bread than CSF bread. Moreover, clear differences in dough and bread samples were revealed by scanning electron microscopy. These differences might have some effect on dough and baking qualities.     

Effect of Growing Environment of Soft Wheats on Amylose Content and Its Relationship with Cookie and Sponge Cake Quality and Solvent Retention Capacity

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.