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61.
Kazuma Fukuda Yoshiya Yamada Kensuke Miyamoto Junichi Ueda Eiji Uheda 《Journal of plant physiology》2013
In studies on the mechanism of cell separation during abscission, little attention has been paid to the apoplastic environment. We found that the apoplastic pH surrounding abscission zone cells in detached roots of the water fern Azolla plays a major role in cell separation. Abscission zone cells of detached Azolla roots were separated rapidly in a buffer at neutral pH and slowly in a buffer at pH below 4.0. However, cell separation rarely occurred at pH 5.0–5.5. Light and electron microscopy revealed that cell separation was caused by a degradation of the middle lamella between abscission zone cells at both pH values, neutral and below 4.0. Low temperature and papain treatment inhibited cell separation. Enzyme(s) in the cell wall of the abscission zone cells might be involved in the degradation of the pectin of the middle lamella and the resultant, pH-dependent cell separation. By contrast, in Phaseolus leaf petioles, unlike Azolla roots, cell separation was slow and increased only at acidic pH. The rapid cell separation, as observed in Azolla roots at neutral pH, did not occur. Indirect immunofluorescence microscopy, using anti-pectin monoclonal antibodies, revealed that the cell wall pectins of the abscission zone cells of Azolla roots and Phaseolus leaf petioles looked similar and changed similarly during cell separation. Thus, the pH-related differences in cell separation mechanisms of Azolla and Phaseolus might not be due to differences in cell wall pectin, but to differences in cell wall-located enzymatic activities responsible for the degradation of pectic substances. A possible enzyme system is discussed. 相似文献
62.
Akira Muto Masamichi Ohkura Gembu Abe Junichi Nakai Koichi Kawakami 《Current biology : CB》2013,23(4):307-311
Download : Download video (74MB) 相似文献
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Izumi Yajima Mikio Nakamura Hidemasa Sakakibara Junichi Ide Tetsuya Yanai Kazuo Hayashi 《Bioscience, biotechnology, and biochemistry》2013,77(8):1755-1760
The aqueous extract of dried bonito (Katsuobushi) was distilled under reduced pressure. The resulting distillate with diethyl ether and the extract was separated into acidic, phenolic, basic and neutral fractions. The neutral fraction was further fractionated into ten sub-fractions by silica gel column chromatography. All these sub-fractions were analyzed by gas chromatography and gas chromatography-mass spectrometry.One hundred and sixty-five compounds were identified and 12 compounds were tentatively identified from the neutral fraction. Among them, 111 compounds were newly identified as flavor components of Katsuobushi. 相似文献
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67.
Takehiko Yamamoto Junichi Kumada Teruo Sawai 《Bioscience, biotechnology, and biochemistry》2013,77(3):185-191
The purification of yeast invertase was attempted by application of the chromatographic method using Duolite C-10, a sulfonic acid cation exchange resin. This method was found to be extremely simple in process and significantly effective for the improvement of purity of the enzyme, compared with those other methods reported, hitherto. In the present paper, the procedure of the purification and some properties of the enzyme obtained thereby, are described, and some discussion of the implications is presented. 相似文献
68.
Minora Nakajima Junichi Oda Hiroshi Fukami 《Bioscience, biotechnology, and biochemistry》2013,77(10):695-699
Nodakenetin and marmesin were synthesized from β-resorcylaldehyde through 2-(α-hy-droxyisopropyl)-6-hydroxycoumaran. 相似文献
69.
Junichi Ueda Takao Yokota Nobutaka Takahashi Michio Yoshida Jiro Kato 《Bioscience, biotechnology, and biochemistry》2013,77(12):3083-3086
A root growth-promoting factor was isolated from Artemisia capillaris Thunb. The chemical structure of this compound was elucidated as methyl 3-(3-methylbut-2-enoyl)-4-hydroxycinnamate (capillarol) on the basis of its spectroscopic analysis. At 5×10–4m this compound promoted rice root growth to 180% of the control value. 相似文献
70.
Kohei Oda Takanori Imanishi Yoshito Yamane Yoshie Ueno Yoshiharu Mori 《Bioscience, biotechnology, and biochemistry》2013,77(5):882-890
Addition of γ-aminobutyric acid (GABA) and angiotensin converting enzyme (ACE)-inhibitory peptides to the pickles was studied in order to develop a new type of pickles that reduce blood pressure. Based on the outcome of these studies, a new type of fermentation bed composed of rice bran and white miso has been successfully developed. The advantage of such pickles is that they not only contain both GABA and ACE-inhibitory peptides, but also that their taste and flavor are excellent, with colors close to the original ones. The new type of pickles could temporarily reduce blood pressure in two types of rats, spontaneously hypertensive rats and NaCl-sensitive model rats. Thus, the newly developed pickles appear to be beneficial for pickle business. 相似文献