Responses of antioxidant enzymes in the needles of hinoki cypress (Chamaecyparis obtusa) seedlings to nutrient solutions containing various calcium/aluminum ratios

An attempt was made to examine the possible connection between the various ratios of calcium/aluminum (Ca/Al) in the nutrient solution of plant cultures and the active oxygen scavenging system of hinoki cypress (Chamaecyparis obtusa) seedlings. The hinoki cypress seedlings were transferred to nutrient solutions containing 5 mM AlCl₃ together with various concentrations of Ca(NO₃)₂ in pots containing glass beads and Teflon tips. The activities of superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX) and glutathione reductase (GR) in the needles were estimated at several stages during the 7-day treatment. The samples treated with the lower Ca/Al solutions show the highest SOD activities. The activities of APX and GR, both of them involved in the ascorbate-glutathione cycle, showed the same tendency with decrease to higher Ca/Al ratio. These results indicate that rhizospheric Ca might compete with Al and ameliorate Al toxicity on and in the roots, the Al stress is not transformed to the needles after a few days, and the ascorbate-glutathione cycle in the hinoki cypress needles might fluctuate and be suppressed by the rhizospheric Al stress during the 7 days. This work was supported in part by funding from the Japan Science & Technology Corporation, the CREST program 1996–2001, and the Center for Forest Decline Studies.     

Applicability of effective medium theory to wood density measurements using terahertz time-domain spectroscopy

The use of an effective medium theory is important when accurately measuring wood density using millimeter and terahertz wave techniques. To confirm the applicability of this theory to the evaluation of wood density, the relative permittivity and dielectric loss of oven-dry flat-sawn specimens of 11 different wood species were measured in a frequency range of 0.15–1.2 THz using a transmission measurement system for terahertz time-domain spectroscopy. A mixture model based on the effective medium theory well explained the density dependence of relative permittivity over the entire frequency range, while it did not fully explain that of dielectric loss, especially for higher frequencies. This indicates that wood scatters the terahertz wave with a wavelength close to the transverse sectional dimensions of the pores in wood in the same way as Mie scattering. It was found from the dielectric loss spectrum of wood substance that the frequency around 0.23 THz was preferable for the nondestructive evaluation of wood.     

Effect of pore conformation on dielectric anisotropy of oven-dry wood evaluated using terahertz time-domain spectroscopy and eigenvalue problems for two-dimensional photonic crystals

To clarify the effect of pore conformation on the dielectric anisotropy of wood, the relative permittivity along the longitudinal and tangential axes of flat-sawn oven-dry specimens of 12 different wood species was measured using terahertz time-domain transmission spectroscopy and compared with the values calculated using the eigenvalue problem for two-dimensional photonic crystals. The measured dielectric anisotropy, which is the ratio of the relative permittivity along longitudinal axis to that along the tangential axis, was well explained by the calculated value. It was concluded that the ratio of tangential to radial widths of wood pores affects the relative permittivity along the tangential axis, and that the dielectric anisotropy decreased with an increase in the ratio. This discussion can also be applied to the relative permittivity in frequencies below 0.15 THz. These findings show promise as a new method for evaluating the porous structure of wood.     

Histological structures of cooked rice grain

Raw and cooked whole grain sections of milled, medium grain California rice were compared for gross histological and morphological features using fluorescence and scanning electron microscopy (SEM). Cooked and raw grains were compared and the differences were assessed by autofluorescence of the cell walls and correlating fluorescence to SEM images. Milled, raw grains contain fine cracks throughout the endosperm. Cooked grains have wider, more defined cracks, suggesting that they serve as channels for water migration into the grain during cooking. Water penetrates unequally into the grain during cooking: low water penetration produces dense regions with minimal starch gelatinization, and high water penetration produces large voided areas. The voids occur in the transverse orientation of the grain and are the main of cause grain expansion during cooking.     

Inhibitory effect of protein hydrolysates on calcium carbonate crystallization

Protein hydrolysates, prepared by enzymatic digestion of soybean protein and egg white albumin using several proteases, inhibited the crystal growth of calcium carbonate. Each hydrolysate showed different inhibitory activities, suggesting the key role of peptide structures in the inhibition. The deamidation of protein hydrolysates by glutaminase increased not only the inhibitory activity toward the crystal growth of calcium carbonate but also the resistance of the hydrolysates against peptic digestion. Furthermore, the addition of sodium chloride, citric acid, or lactose into the reaction mixture enhanced the inhibitory activity. The protein hydrolysates inhibited both nucleation and crystal growth of calcium carbonate and also affected the crystal morphology.     

Production and characterization of O/W emulsions containing cationic droplets stabilized by lecithin-chitosan membranes

Oil-in-water emulsions containing cationic droplets stabilized by lecithin-chitosan membranes were produced using a two-stage process. A primary emulsion was prepared by homogenizing 5 wt % corn oil with 95 wt % aqueous solution (1 wt % lecithin, 100 mM acetic acid, pH 3.0) using a high-pressure valve homogenizer. This emulsion was diluted with aqueous chitosan solutions to form secondary emulsions with varying compositions: 1 wt % corn oil, 0.2 wt % lecithin, 100 mM acetic acid, and 0-0.04 wt % chitosan (pH 3.0). The particle size distribution, particle charge, and creaming stability of the primary and secondary emulsions were measured. The electrical charge on the droplets increased from -49 to +54 mV as the chitosan concentration was increased from 0 to 0.04 wt %, which indicated that chitosan adsorbed to the droplet surfaces. The mean particle diameter of the emulsions increased dramatically and the emulsions became unstable to creaming when the chitosan concentration exceeded 0.008 wt %, which was attributed to charge neutralization and bridging flocculation effects. Sonication, blending, or homogenization could be used to disrupt flocs formed in secondary emulsions containing droplets with high positive charges, leading to the production of emulsions with relatively small particle diameters (approximately 1 microm). These emulsions had good stability to droplet aggregation at low pH (< or =5) and ionic strengths (<500 mM). The interfacial engineering technology utilized in this study could lead to the creation of food emulsions with improved stability to environmental stresses.     

Aggregates and gel network structure of globin hydrolysates

A gel with excellent functional properties was prepared successfully using the hydrolysates of globin. In the present study, the structures of intermediate aggregates and gel network were observed directly with an electronic microscope. It was shown clearly that the intermediate aggregates were in a thin rod shape with a length of 130--140 nm, which was in good accordance with the results of the light scattering obtained in a previous study. The diameter of intermediate aggregates was 4--5 nm. Each unit of the intermediate aggregate was composed of beta-chain and peptide beta-1 in a ratio of 1:1. Its molecular weight was 26922 Da, and it had a diameter of 4.1 nm. The thin rod-shaped aggregates were formed with units through the hydrophobic interaction. The length of intermediate aggregate was >30--33 times the diameter. Furthermore, the cross-linked structure formed by peptide alpha-1 and the thin rod-shaped aggregates was also confirmed by the photography of the electronic microscope. These results supported the model proposed in previous papers as proper to depict exactly the formation and structure of the gel network of globin hydrolysates.     

Effect of Bacillus subtilis on granite weathering: A laboratory experiment

We performed a comparative experiment to investigate: (1) how the ubiquitous soil bacterium Bacillus subtilis weathers granite; and (2) which granite-forming minerals weather more rapidly via biological processes. Batch system experiments (granite specimen in a 500 ml solution including NaCl, glucose, yeast extract and bacteria B. subtilis at 27 °C) were carried out for 30 days. Granite surfaces were observed by SEM before and after the experiment. B. subtilis had a strong influence on granite weathering by forming pits. There were 2.4 times as many pits and micropores were 2.3 times wider in granite exposed to B. subtilis when compared with bacteria-free samples. B. subtilis appear to preferentially select an optimum place to adhere to the mineral and dissolve essential elements from the mineral to live. Plagioclase was more vulnerable to bacterial weathering than biotite among the granite composing minerals.     

Compression Deformation and Structural Relationships of Medium Grain Cooked Rice

Cooked rice quality is based on a number of factors including texture. Texture and structure of foods are closely related and aspects of the relationship can be explored by correlating compression measurements to structural observations of the compressed material. To obtain compression measurements, single cooked, milled rice grains were compressed in a texture analyzer to a specific percentage (% compression) of the original grain; the uncompressed grain is 0%. The experiment, using single grains in each case, was repeated multiple times. Compression percentages of 20, 30, 40, 50, 60, and 70% were measured against a constant resistance force in the texture analyzer. Structures of cooked rice grains at the various compression levels were compared by brightfield and fluorescence microscopy. The outside of an uncompressed, intact, cooked rice grain is swollen and distorted while the interior has three or more odd‐shaped holes (voids). Each void is largest in the center of the grain and decreases in size toward the peripheral edges becoming fine cracks toward the outermost portion of the void. The voids tended to increase in area up to 40% compression and then decrease in area upon further compression. Percent compression versus resistance force was a curvilinear relationship. With increasing % compression, cell shapes became increasingly more rounded, although there wasn't much effect on the integrity of cell walls with increasing % compression. The degree to which grain structure changed during the various compression tests, combined with the curvilinear behavior of resistance force versus % compression, indicates that the voids and cell walls have an effect on texture.