Biochemical and genomic analysis of neoculin compared to monocot mannose-binding lectins

Neoculin occurring in an edible tropical fruit is a heterodimeric protein which has both sweetness and a taste-modifying activity that converts sourness to sweetness. Both the primary and the overall tertiary structures of neoculin resemble those of monocot mannose-binding lectins. This study investigated differences in biochemical properties between neoculin and the lectins. Structural comparison between the mannose-binding sites of lectins and the corresponding regions of neoculin showed that there is at least one amino acid substitution at each site in neoculin, suggesting a reason for the lack of its mannose-binding ability. This was consistent with hemagglutination assay data demonstrating that neoculin had no detectable agglutinin activity. DNA microarray analysis indicated that neoculin had no significant influence on gene expression in Caco-2 cell, whereas kidney bean lectin (Phaseolus vulgaris agglutinin) greatly influenced various gene expressions. These data strongly suggest that neoculin has no lectin-like properties, encouraging its practical use in the food industry.     

Unusually high levels of bio-available phosphate in the soils of Ogasawara Islands, Japan: Putative influence of seabirds

Ogasawara Islands are important ecosystems sustaining many indigenous spices. To clarify the indigenous soil environments of Ogasawara Islands, we studied the chemistry of the soils. Many surface soils were low in bio-available P (0 to 0.55 g P₂O₅ kg⁻¹, average: 0.04 g P₂O₅ kg⁻¹ as Bray II P, n = 22), but several soils were found to contain extremely large amounts of bio-available P (1.36 to 6.98 g P₂O₅ kg⁻¹, average: 2.93 g P₂O₅ kg⁻¹, n = 5). From soil profile analyses, the authors concluded that the extremely large amount of bio-available P could not be explained by the effects of parent materials with high P contents nor the effect of fertilizations by human activity, but the effects of natural seabird activities in the past could be the cause. The soil profiles with large amounts of bio-available P indicate deep migration of soil materials from A horizons, which could be a result of intensive mixing of upper horizons by seabird activities. The intensive mixing was supported by the low mechanical impedance of the horizons for the P-accumulating soils (8.17 ± 2.54 kg cm⁻², n = 8) than those for the non-P-accumulating soils (17.46 ± 3.52 kg cm⁻², n = 36). It is likely that in the past seabirds, such as shearwaters, made burrows in the soils for nesting and propagating and inadvertently transported a large amount of P from the sea to the soils, resulting in the extremely large amounts of bio-available P in the present soils.     

Pole and global shape of 25143 Itokawa

The locations of the pole and rotation axis of asteroid 25143 Itokawa were derived from Asteroid Multiband Imaging Camera data on the Hayabusa spacecraft. The retrograde pole orientation had a right ascension of 90.53 degrees and a declination of -66.30 degrees (52000 equinox) or equivalently 128.5 degrees and -89.66 degrees in ecliptic coordinates with a 3.9 degrees margin of error. The surface area is 0.393 square kilometers, the volume is 0.018378 cubic kilometers with a 5% margin of error, and the three axis lengths are 535 meters by 294 meters by 209 meters. The global Itokawa revealed a boomerang-shaped appearance composed of two distinct parts with partly faceted regions and a constricted ring structure.     

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.