Studies on the Utilization of Hydrocarbons by Microorganisms

In the course of investigation of alicyclic hydrocarbon-utilizing microorganisms, five strains of ethylcyclohexane-utilizing bacteria were isolated from soil samples.

Among those bacteria, the strain S6B1 that was identified as Alcaligenes faecalis, showed the best growth in shaking culture.

The strain S6B1 was found to produce 4-ethylcyclohexanol from ethylcyclohexane.

This substance separated from culture broth was purified and identified to be trans-4-ethylcyclohexanol by the use of NMR.     

Identification of a Degradation Intermediate of the Momilactone A Rice Phytoalexin by the Rice Blast Fungus

We have already shown that major rice diterpene phytoalexin, momilactone A, was detoxified by Magnaporthe oryzae. We report here the identification by NMR, MS, and chemical synthesis of 3,6-dioxo-19-nor-9β-pimara-7,15-diene (1) as the degradation intermediate. Compound 1 exhibited similar antifungal activity to that of momilactone A, indicating 1 to be a precursor of possible detoxified compounds.     

Effects of Colonization of a Bacterial Endophyte,Azospirillum sp. B510, on Disease Resistance in Rice

Agriculturally important grasses contain numerous diazotrophic bacteria, the interactions of which are speculated to have some other benefits to the host plants. In this study, we analyzed the effects of a bacterial endophyte, Azospirillum sp. B510, on disease resistance in host rice plants. Rice plants (Oryza sativa cv. Nipponbare) were inoculated with B510 exhibited enhanced resistance against diseases caused by the virulent rice blast fungus Magnaporthe oryzae and by the virulent bacterial pathogen Xanthomonas oryzae. In the rice plants, neither salicylic acid (SA) accumulation nor expression of pathogenesis-related (PR) genes was induced by interaction with this bacterium, except for slight induction of PBZ1. These results indicate the possibility that strain B510 is able to induce disease resistance in rice by activating a novel type of resistance mechanism independent of SA-mediated defense signaling.     

Structure of Trigalactosyldiglyceride Isolated from Alfalfa Leaves

Theoretical and experimental investigations were conducted on growth kinetics and substrate consumption of hydrogen bacterium Alcaligenes hydrogenophilus. The kinetic models proposed were evaluated by continuous cultures of A. hydrogenophilus under various conditions. The kinetic models closely simulated continuous cultures of A. hydrogenophilus.     

Suppression of Rice Immunity by Xanthomonas oryzae Type III Effector Xoo2875

Single-stranded plasmid DNA of pPF1 from Phormidium foveolarum that was specifically degraded by S1 nuclease was detected by Southern hybridization. This is also the case of the homologous plasmid pPBl from Plectonema boryanum. These observations suggest that such small cryptic plasmids as pPF1 and pPB1, both from Gram-negative and filamentous cyanobacteria, replicate by a rolling circle mechanism in their living cells.     

Purification and Properties of a Pectin trans-Eliminase in Erwin aroideae Formed in the Presence of Nalidixic Acid

A strain of Erwinia aroideae produces a remarkable amount of pectolytic enzyme when the organism was induced by nalidixic acid for the bacteriocin production. This pectolytic enzyme was purified approximately 60-fold from the induced medium by carboxymethyl-cellulose and Sephadex G–75 gel column chromatographies after batchwise treatment with carboxymethyl- and diethylaminoethyl-celluloses. The purified enzyme was almost homogeneous on sodium dodecyl sulfate (SDS)-polyacrylamide gel electrophoresis, a molecular weight of about 28,000 to 32,000 was determined for this enzyme. The optimum pH of the enzyme activity was about 8.0 to 8.2. The purified enzyme produced reaction products from pectin and methoxylated pectic acid which had a strong absorption at 235 nm indicating a trans-eliminase reaction. Pectin or pectic acid with higher methoxyl content was a good substrate for this enzyme, while no significant activity was observed when pectic acid was a substrate. The limit of degradation of pectin and pectic acid with higher methoxyl content (90% esterified) by the enzyme were 6.5% and 43%, respectively. It was concluded that the enzyme is a new endo-pectin trans-eliminase from bacterial origin.     

Effects of Exogenous Proline and Glycinebetaine on the Salt Tolerance of Rice Cultivars

Glutathione reductase was purified from iron-grown Thiobacillus ferrooxidas AP19-3 to an electrophoretically homogeneous state. The enzyme had an apparent molecular weight of 100,000 and was composed of two identical subunits of molecular weight (M_rs, 52,000) as estimated by sodium dodecyl sulfate–polyacrylamide gel electrophoresis. A purified enzyme reduced one mole of the oxidized form of glutathione (GSSG) with one mole of NADPH to produce two moles of the reduced form of glutathione (GSH) and one mole of NADP⁺. The glutathione reductase was most active at pH 6.5 and 40°C, and had an isoelectric point at 5.1. The Michaelis constants of glutathione reductase for GSSG, NADPH, and NADH were 300, 26, and 125 μM, respectively.     

Dependence of Complex Formation of (1 → 3)-β-d-Glucan with Congo Red on Temperature in Alkaline Solutions

The formation of a complex between (1 → 3)-β-d-glucan and congo red in dilute alkaline solutions (0.1 and 0.15 m sodium hydroxide) where the glucan takes an ordered conformation was studied by measuring visible absorption spectra of the solutions at various temperatures between 15 and 35°C. The average number of the glucose residues forming the binding site to accommodate one dye molecule decreased with increasing temperature or decreasing alkaline concentration, suggesting possible conformational changes of the glucan chain. The complex formation constant, K, increased with increasing temperature, and thermodynamical parameters, ?H° and ?S°, for the complex formation in 0.1 m and 0.15 m aqueous NaOH solutions were obtained at 25°C to be 14 kcal/mol and 77 e.u. (0.1 m), and 12 kcal/mol and 68 e.u. (0.15 m), respectively. These results indicate that the driving force for the complex formation is entropic in nature stemming from the decrease of “iceberg formation”.     

Texture of Cooked Rice Prepared from Aged Rice and Its Improvement by Reducing Agents

The textures of cooked rice prepared from aged rice grains and their improvement by reducing agents were investigated. For aged rice that was stored for 5 months without air by the operation of a vacuum packing machine, the stickiness/hardness ratio of cooked rice was as low as that of aged rice stored in air. The results of electrophoresis showed that oxidation of proteins in the former was advanced to the same degree as in the latter. The stickiness/hardness ratios of the aged rice were increased by the addition of sodium sulfite, cysteine, and dithiothreitol to the cooking water. Sodium sulfite, cysteine, and dithiothreitol cleave disulfide bonds to sulfhydryl groups. Therefore, cleaving disulfide bonds to sulfhydryl groups improved the texture. The addition of them to the cooking water also increased the extractable solids at the time of heating. Hence cleaving disulfide bonds to sulfhydryl groups must increase extractable solids. Consequently, the gelatinized paste layer thickened and the thick paste layer softened the cooked rice.