露水草加工粒径和其β-蜕皮激素释放的关系

[目的]比较不同粒径露水草（Cyanotis arachnoidea C.B.Clarke）对所含β-蜕皮激素释放的影响。[方法]采用GRACEODSC18色谱柱（250mm×4.6mm,5μm）,流动相甲醇：水=40：60（V/V,%）洗脱。柱温26℃,流速1.0ml/min,检测波长248nm。[结果]相同来源的露水草粉体（粒径10、30、50μm）β-蜕皮激素含量检测值和普通细粉（粒径180μm）相比,粉体中蜕皮激素激素的检测值平均高1倍多。[结论]露水草粉体中的蜕皮激素更容易溶于甲醇,其提取率明显高于普通细粉。表明露水草经过超微粉碎后,细胞破壁率到得明显提高,更有利于有效成分的溶出。     

小麦根腐离蠕孢菌诱导小麦β-1,3-葡聚糖酶基因的克隆及其表达

为了明确小麦受小麦根腐离蠕孢侵染后β-1,3-葡聚糖酶基因的表达情况,采用RT-PCR方法在受小麦根腐离蠕孢菌侵染后的小麦叶片中扩增β-1,3-葡聚糖酶基因,然后对侵染后的小麦叶片总RNA进行Northern斑点杂交。结果表明,克隆到了β-1,3-葡聚糖酶基因,该基因在小麦被侵染12 h时开始表达,在48 h后未见表达。对照中未见表达。可推断出此β-1,3-葡聚糖酶基因是被小麦根腐离蠕孢菌（Bipolaris sorokinianum）侵染后诱导表达的。     

小鼠RPL9基因克隆及组织表达差异性研究

根据已报道的小鼠核糖体蛋白L9基因( RPL9)序列设计PCR引物,克隆RPL9基因,并以β-actin为内参基因,采用相对荧光定量RT-PCR方法,检测、分析RPL9基因mRNA在小鼠心、肝、脾、肺、肾、脑及脂肪7个组织中表达量的差异。结果表明,成功克隆出RPL9基因序列全长,该基因在小鼠的7个组织中均有不同程度的转录表达,其中,在脂肪中的表达量最高,在肾、脾和脑中的表达量较高,在心、肝中的表达量较低,在肺中表达量最低。     

Identification of Co-dominant SSR Markers Associated with Genes Controlling α′-and α-subunit-null β-conglycinin Phenotypes in Soybean (Glycine max (L.) Merr.)

Studies have shown that the three subunits of β-conglycinin are the main potential allergens of soybean sensitive patients.And β-conglycinin has adverse effects on nutrition and food processing.So solation and production of lines with lower β-conglycinin content has been the focus of recent soybean breeding projects.Soybean lines with deficiency in one or all subunits of β-conglycinin have been obtained.An effective and rapid system to identify such mutations will facilitate genetic manipulation of the β-conglycinin subunit composition.Here,two segregating F_2 populations were developed from crosses between Cgy-1/cgy-1 (CC),an α′-lacking line (Δα′),and DongNong 47 (DN47),a wild-type (Wt) Chinese soybean cultivar with normal globulin components,and Cgy-2/cgy-2 (CB),an α-lacking line (Δα),and DN47.These populations were used to estimate linkage among the cgy-1 (conferring α′-null) and cgy-2 (α-null) loci and simple sequence repeat (SSR) markers.Seven SSR markers (Sat_038,Satt243,Sat_307,Sat_109,Sat_231,Sat_108 and Sat_190) were determined to co-segregate with cgy-1,and six SSR markers (Satt650,Satt671,Sat_418,Sat_170,Satt292 and Sat_324) co-segregated with cgy-2.Linkage maps being composed of seven SSR markers and cgy-1 locus,and six SSR markers and the cgy-2 locus were then constructed.It assigned that the cgy-1 gene to chromosome 10 at a position between Sat_307 and Sat_231,and the cgy-2 gene to chromosome 20 at a position between Satt650 and Satt671.These markers should enable map-based cloning of the cgy-1 and cgy-2 genes.For different subunit-deficiency types[α′-null,α-null and (α′+α)-null types],the two sets of SSR markers could also detect of polymorphism between three normal cultivars and seven related mutant lines.The identification of these markers is great significance to the molecular marker-assisted breeding of soybean β-conglycinin subunits.     

NPY、TSH-β、CaBP-28K基因在鸭繁殖期组织中的表达水平分析

本研究对繁殖期高邮鸭神经肽Y(NPY)、促甲状腺激素β(TSH-β)、钙结合蛋白-D28K(CaBP-28K)基因在中枢神经组织和周围组织表达量进行了实时荧光定量分析。结果表明:NPY基因在下丘脑中表达量显著高于在垂体和在小肠中的表达量(P<0.05),在卵巢、心脏、肝脏、脾脏、肾脏、胰腺、子宫、胸肌、腿肌等9个部位呈痕量表达;TSH-β基因在垂体、小肠中表达量较高,显著高于其他组织(P<0.05);CaBP-28K基因在小肠表达量最多,其次是卵巢和肾脏,但均显著大于垂体中表达量(P<0.05),在其他测定部位呈痕量表达,就生殖轴而言,CaBP-28KmRNA的表达量表现为卵巢>垂体>下丘脑。本研究为了解高邮鸭繁殖期相关基因的表达特征和内分泌机制,指导高邮鸭选种选育提供了理论依据。     

Bacillus siamensis和Bacillus subtilis中2个β-D-葡萄糖苷酶编码基因克隆、表达及酶学研究

采用RACE技术扩增2株Bacillus属菌株XY18、XY20的β-D-葡萄糖苷酶编码基因bgl全长,构建重组载体pET28a(+)/bgl、pET28b(+)/bgl,导入E. coli BL21诱导表达,采用Ni亲和层析纯化蛋白。经酶学性质测定发现：2个蛋白均为弱酸性蛋白,温度为40 ℃时酶活力达到最大,具有一定耐热性。以上结果表明,为优化2株Bacillus属菌株参与香草兰发酵工艺,可提供适当弱酸性条件、适宜温度。     

Enzymatic extraction of beta-glucan from oat bran cereals and oat crackers and optimization of viscosity measurement

The viscosity of the soluble fibre, β-glucan, has been shown to influence its ability to lower serum cholesterol and postprandial blood glucose levels. The impact of various amylases, proteases and lipase on the solubility and resulting viscosity of β-glucan extracted from oat bran cereals with a range of β-glucan concentrations and molecular weights was investigated. Addition of enzymes increased the final viscosity of high molecular weight β-glucan in cereals by facilitating the release of β-glucan from the food matrix. For cereals with partially depolymerized β-glucan, the addition of digestive enzymes decreased the final viscosity by eliminating the contribution of starch and protein to viscosity. Final viscosity varied depending on enzyme combinations including pancreatin, salivary and microbial α-amylases, microbial protease, porcine protease, trypsin and α-chymotrypsin. Addition of lipase did not significantly affect viscosity or solubility of β-glucan extracted from oat crackers. Addition of lichenase showed that β-glucan was the major contributor of viscosity to the system, with negligible interference from other components. The viscosity of the optimized protocol was compared to physiological results previously obtained. The viscosity of β-glucan extracted with pancreatin plus microbial α-amylase (pH 6.9) was predictive of LDL-cholesterol reduction (R² = 0.847) and glycemic response (R² = 0.883).     

The potential of naked barley sourdough to improve the quality and dietary fibre content of barley enriched wheat bread

The possibility of using naked barley for food products is gaining popularity due to its dietary fibre content, especially β-glucans. The technological process (dough preparation, fermentation and baking) influences bread quality but also may contribute to degradation or preservation of valuable grain components. The aim of the study was to investigate the effects of different wholemeal barley flour share and bread production method on the quality of bread and non-starch polysaccharides content and solubility.Barley enriched bread contained more both soluble and insoluble dietary fibre and β-glucans, products of 40% barley share contained 67% more total dietary fibre and 160% more β-glucans than control. However, barley incorporation decreased the amount of soluble arabinoxylans. High barley contents contributed to the breads’ volume reduction by 14% and change in their crumb and crust colour. However, barley enriched breads gained higher ratings of taste than wheat bread. Barley sourdough fermentation improved breads’ volume, colour and sensory properties. Sourdough fermentation also resulted in higher concentration of dietary fibre, arabinoxylans and β-glucans. The beneficial effect of barley addition to wheat bread may be successfully enhanced by using barley wholemeal sourdough fermentation.