吐温-80对液氮冷冻处理的双歧杆菌的冻伤保护

向双歧杆菌培养基中添加吐温-80，可增加双歧杆菌的细胞膜柔韧性和弹性。经液氮冷冻处理24h后，测定双歧杆菌细胞漏出液中乳酸脱氢酶的活力，结果表明添加吐温-80，可显著降低细胞培养液中的乳酸脱氢酶的漏出率（p〈0．05），其中以添加0．025％吐温-80的效果尤为明显。     

Physicochemical properties of the thermal gel of water-washed meat in the presence of the more soluble fraction of porcine sarcoplasmic protein

We investigated the physicochemical properties of the thermal gel of water‐washed pork meat (WWM) in the presence of the soluble fraction of porcine sarcoplasmic protein (SP) obtained with ammonium sulfate at 75 percent saturation. Two precipitated fractions of SP were obtained at 0–50 percent and 50–75 percent saturation, named SP‐f1 and SP‐f2, respectively, and the soluble fraction obtained at 75 percent saturation, SP‐f3, was used. Sodium dodecyl sulfate‐polyacrylamide gel electrophoresis showed that SP‐f3 contained mainly glyceraldehyde‐3‐phosphate dehydrogenase (GAPDH), while SP‐f1 and SP‐f2 had other SPs such as phosphorylase b, enolase, actin and phosphoglycerate mutase. The gel strength of WWM was greater when SP‐f3 rather than one of various animal proteins such as bovine plasma (BP), egg white, or whey protein isolates (WPI), was added and SP‐f3 had a gel‐enhancing effect as good as that of polyphosphate (PP). The gel strength of WWM with added SP‐f3 increased significantly with NaCl at 0.15 mol/L or more, but not in the absence of NaCl (0 mol/L). The effect of SP‐f3 was evident at neutral pH and maximum gel strength was obtained at a pH above 6.0. Differential scanning calorimetric (DSC) analysis showed that an endothermic peak corresponding to myosin heads in WWM shifted to a lower temperature with the addition of SP‐f3, as in the case of PP, though there was no such shift in the presence of other animal proteins (BP, egg white and WPI), suggesting that SP‐f3 increases the gel strength of WWM through the dissociation of actomyosin similar to PP. Scanning electron microscopy (SEM) revealed wall‐like structures among the protein strands in the WWM gel matrix in the presence of SP‐f3. The results of DSC and SEM indicated that the formation of a gel network in meat products is reinforced with GAPDH in SP after the interaction between GAPDH and myofibrillar protein.     

三角叶滨藜甜菜碱醛脱氢酶基因克隆及植物表达载体的构建

通过RT PCR技术从盐生植物三角叶滨藜总RNA中,扩增并克隆了BADH68基因。该基因全序列显示,核苷酸序列长1520bp,12～1515bp为1个开放阅读框架,推测的氨基酸序列全长为500个氨基酸残基,其核苷酸序列与菠菜和山菠菜同源性分别为89%和95%。利用BamHI和SacI酶切位点将BADH68基因连接到pCAMBI A2301的多克隆位点,并把35S启动子和nos终止子分别连接到BADH基因的上游和下游的多克隆位点上,获重组植物表达质粒pCAMATBADH682,并转入根癌农杆菌LBA4404中,获LBA4404(pCBAMATBADH682)菌种。     

乙醛脱氢酶基因（ALDH）转化番茄的研究

乙醛脱氢酶基因（ALDH）为目的基因,构建了pBI-ALDH 植物表达载体,番茄品系03HN31子叶为外植体,经发根农杆菌（Agrobacterium rhizogens）介导采用共培养法转化番茄。通过分子生物学技术（PCR、Southern杂交、RT-PCR）和抗逆相关生理指标测定（相对电导率及丙二醛含量）相结合的方法对转化番茄植株进行检测,研究结果表明：乙醛脱氢酶基因（ ALDH ）导入并整合到番茄的基因组中,在转录水平上可以稳定表达;在干旱、高盐和低温胁迫条件下,转基因番茄植株和对照株的相对电导率和丙二醛含量有差异,证明转化番茄植株的质膜受损程度有所降低,抗氧化胁迫性能有所提高,转化率为10.78%。     

转甜菜碱醛脱氢酶基因水稻种子萌发和苗期耐盐性的研究

用0.0、3.0、5.0g/L NaCl对2个转甜菜碱醛脱氢酶(BADH)基因水稻51-22、52-7与受体亲本中花8进行萌发期盐胁迫试验.结果表明,盐胁迫下转基因材料受抑程度小于受体亲本,尤以52-7表现明显.用0.0、3.0、5.0g/L NaCl对51-22、52-7和中花8在幼苗期进行14 d盐胁迫试验.结果表明,低盐胁迫时幼苗受盐害较小,高盐胁迫时转基因材料耐盐性优于受体亲本;在盐胁迫7 d后,转基因材料体内脯氨酸含量明显高于受体亲本,同一品种随盐度增大,脯氨酸含量升高.     

转麻疯树甜菜碱醛脱氢酶基因提高烟草耐盐性

 【目的】研究麻疯树甜菜碱醛脱氢酶(JcBD1)的功能。【方法】通过RT-PCR和RACE的方法从麻疯树中克隆甜菜碱醛脱氢酶基因（JcBD1）的全长cDNA序列。将从麻疯树中克隆的JcBD1 cDNA与CaMV 35S组成型启动子融合,构建植物表达载体pBI-JB,利用根癌农杆菌介导转入烟草。对获得抗性的植株用PCR、RT-PCR及Western杂交检测分析,同时测定转基因烟草植株的电导率、JcBD1酶活性及抗盐性等特性。【结果】由JcBD1 cDNA序列推测的JcBD1氨基酸序列与已知的BADH具有很高的同源性,包括BADH家族绝对保守区域十肽“VSMELGGKSP”和半胱氨酸残基。这两部分区域在甜菜碱醛脱氢酶底物特异性结合过程中起着重要作用,与酶的催化活性有关。PCR及RT-PCR检测证明外源JcBD1已整合到烟草基因组中并成功表达,转化率为56.7%。转基因植株的电导率明显低于未转基因植株。盐胁迫处理后,在转基因植株的蛋白提取样中能检测到Western杂交信号,而在未转基因植株中没有检测到杂交信号;转基因植株的蛋白提取样中能检测到甜菜碱醛脱氢酶活性,而对照没有活性,表明JcBD1在转基因植株中得到了表达。转JcBD1烟草在盐胁迫下,生长势明显强于未转基因植株。【结论】JcBD1能在异源植物中正常翻译、表达;JcBD1是盐害胁迫相关的重要基因。     

猪链球菌2型次黄嘌呤核苷酸脱氢酶(IMPDH)重组蛋白的酶活性和免疫原性检测

通过PCR方法从猪链球菌2型(Streptococcus suis)05ZYH33分离株基因组中扩增出次黄嘌呤核苷酸脱氢酶基因(inosine 5-monophosphate dehydrogenase,impdh),长度1 064 bp.PCR产物和pET28a载体分别经过EcoR Ⅰ和Xho Ⅰ双酶切,连接,成功地构建了重组表达质粒pET28a-impah,并转入大肠杆菌(Escherichia coli) BL21(DE3)中,经过1 mmol/L IPTG诱导获得表达,蛋白大小35kD.表达蛋白具有良好的抗原性和酶活性.蛋白经过亲和层析纯化后,在37℃,pH7.0～9.0表现出较强酶活性,NADH A_(340)介于0.662～0.816之间.     

半胱胺对藏绵羊断奶羔羊瘤胃pH值、总脱氢酶及TVFA的影响

试验研究了半胱胺(Cs)对藏绵羊断奶羔羊瘤胃pH值、总脱氢酶及TVFA的影响。将10只(公母各半)80日龄左右、体重平均为(16.00±0.31)kg、装有永久性瘤胃瘘管的藏绵羊断奶羔羊随机分为2组(试验组和对照组),在日粮精料中添加300 mg/(kg·BW)的Cs,隔日添加1次,试验期42 d。正式试验当日及试验第7、14、21、28、35天的7:00、9:00、11:00、13:00、15:00、17:00、19:00、21:00、23:00、1:00、3:00、5:00于颈静脉采血样10 mL,同时采集瘤胃液10 mL,测定瘤胃pH值、总脱氢酶的活性和TVFA。检测结果表明,试验组精料中添加Cs使藏绵羊断奶羔羊瘤胃液pH值升高;血清尿素氮浓度降低,与对照组相比差异极显著(P0.01);瘤胃液总脱氢酶活力提高极其明显(P0.01);整个试验期内,半胱胺对瘤胃TVFA的影响极显著(P0.01)。     

氮素不同形态配比对菠菜体内游离氨基酸含量和相关酶活性的影响

采用溶液培养试验,研究了氮素不同形态配比对菠菜茎叶中游离氨基酸含量及3种主要氮代谢酶活性的影响。结果表明:1)随着营养液中铵硝比(NH4+-N/NO3--N)的降低,菠菜茎叶中游离氨基酸的总量呈下降趋势。在全硝营养下(NH4+-N/NO3--N=0∶100)下,菠菜茎叶中游离氨基酸的总量只有全铵营养(NH4+-N/NO3--N=100∶0)的34.4%。2)在全铵营养下,菠菜茎叶中游离氨基酸的主要组分是谷氨酰胺、精氨酸和谷氨酸,三者占游离氨基酸总量的百分比依次为39.8%、20.2%和8.9%;在全硝营养下,菠菜茎叶中游离氨基酸以谷氨酸、天冬氨酸和丝氨酸为主,三者占游离氨基酸总量的百分比分别为30.3%1、8.6%和8.5%。3)提高营养液中硝态氮的比例,可以显着提高菠菜茎叶中硝酸还原酶(NR)的活性,同时降低了谷氨酸脱氢酶(GDH)的活性,谷氨酰胺合成酶(GS)活性则呈现先升后降的抛物线状变化规律。4)菠菜茎叶中NR活性与谷胺酰胺含量之间存在着显著负相关关系(r=-0.968)。     

Hypoglycemic effect of lupin seed γ-conglutin in experimental animals and healthy human subjects

A lupin seed γ-conglutin-enriched preparation was tested in a glucose overload trial with both murine models and adult healthy volunteers. The results with rats showed a dose-dependent significant decrease of blood glucose concentration, which confirmed previous findings obtained with the purified protein. Moreover, three test-product doses equivalent to 630, 315, and 157.5 mg γ-conglutin, orally administered 30 min before the carbohydrate supply, showed a relevant hypoglycemic effect in human trials. Insulin concentrations were not significantly affected. The general hematic parameters did not change at all.This is the first report on the glucose-lowering effect of lupin γ-conglutin in human subjects.