重组小麦静息巯基氧化酶的表达、酶学特性及其对面包品质的影响

为发展新型面粉改良酶制剂,利用大肠杆菌Escherichia coli原核表达了小麦静息巯基氧化酶(Wheat quiescin sulfhydryl oxidase,wQSOX)。将合成的wqsox基因构建至pMAL-c5x载体,并在大肠杆菌中进行表达,优化蛋白表达条件后对重组蛋白进行分离纯化及融合标签切除,获得的重组wQSOX蛋白用于酶学性质探究以及面包品质改良。结果表明,合成的截短wqsox基因包含1359 bp,编码453个氨基酸,理论蛋白分子量51 kDa;构建的pMAL-c5x-wqsox重组质粒在E.coli Rosetta gamiB(DE3)中可溶表达了重组蛋白MBP-wQSOX,其最佳表达条件为:诱导温度25℃,诱导剂IPTG浓度0.3 mmol/L,诱导时间6 h;利用Xa因子蛋白酶切除了MBP融合标签,亲和层析纯化得到了wQSOX;wQSOX可催化DTT、GSH和Cys氧化,并伴随着H2O2的生成,其中对DTT表现出最高的底物特异性;酶学性质研究发现,wQSOX最适反应温度和pH分别为50℃和10.0,在高温和碱性环境条件下表现出较好的稳定性;每克面粉中添加1.1 U wQSOX能够显著(P<0.05)提高26.4%的面包比容,降低20.5%的面包芯硬度和24.8%的咀嚼性,表现出了较好的改良面包加工品质能力。研究结果对丰富新型面粉改良酶制剂种类以及推动wQSOX在焙烤行业的应用奠定了理论基础。     

Cumulative Author Index

Abstract

Bread represents an important source of trace elements in the human diet. This study is focused on home prepared bread in the Czech Republic. The amounts of Cu, Mo, Mn, Ni and Zn (total and soluble in Tris-HCl buffer, pH 7.5), Cd, Co, Fe, Pb and Tl (total only) as well as Hg (total and soluble in mercaptoethanol-HCl mixture) in raw materials and baked bread were determined using ICP-MS. Moreover, the speciation of elements was investigated using HPLC/ICP-MS. Isolated peptide ligands of the trace elements were analysed for amino acids and characterised by MALDI-MS. The concentrations of all elements were in accordance with Czech legislation. The solubility of the Ni species was not affected by the baking process, whereas the solubilities of Mo, Mn and Zn species decreased. Soluble mercury was found only in the inorganic form. The soluble species of Cu, Mo, Mn, Ni and Zn were found in two fractions with the apparent molecular weights of 1–2 kDa and 4–5 kDa. Ligands of trace metals isolated from these fractions contained appreciable amounts of Asx, Glx, Gly, Ser and Cys. No phytochelatin-like peptides were found in the MALDI-MS spectra of isolated ligands,. Using MALDI-MS/MS, the partial amino-acids sequences of peptide ligands were obtained, and the linkages of peptides and saccharides confirmed. The MS analysis of the trypsin digest of the medium molecular weight fraction revealed several proteins rich in cysteine (e.g., barwin and amylase inhibitors).     

Studies on the Flavor of Green Tea

By continuing flavor analysis of green tea from a previous paper, further twenty seven compounds were newly identified. These compounds are limonene, α-cubebene, α-copaene, caryophyllene, α-humulene, α- and γ-muurolene, β-sesquiphellandrene, δ-cadinene, calamenene, cubenol, α-cadinol, α-terpineol, n-heptanol, n-nonanol, furfurylalcohol, n-nonanal, N-ethylformylpyrrole, pyrrylmethylketone, 6-methyl-trans-3,5-heptadien-2-one, 2′,2″-dihydro-α-ionone, 6,10,14-trimethyl-2-pentadecanone, cis-3-hexenylcaproate, cis-3-hexenylbenzoate, α-terpinylacetate, coumarin and diphenylamine.

Relative quantities of known compounds in intermediate- and high-boiling fraction were determined.     

Corticosterone Assimilation by a Voluntary Oral Administration in Palatable Food to Rats

Drug delivery in research on nonhuman animals in the laboratory is still challenging because it is usually invasive and stressful. Stress-free voluntary oral drug administration in water lacks precise control of dose and timing of substance ingestion. Voluntary oral consumption of corticosterone has been previously successfully applied in mice using oat flakes, but protocols for oral corticosterone administration in rats remain unavailable. This study assessed the effectiveness of voluntary oral administration to rats of a palatable piece of bread soaked with corticosterone that can be rapidly prepared and is reliably dose- and timing-controllable. After three familiarization days, all rats ate the bread within 120 seconds of presentation, irrespective of the presence or absence of corticosterone or vehicle. Corticosterone plasma levels remained at basal levels with consumption of vehicle-containing bread, and they were significantly increased with corticosterone-containing bread. Hence, the method enabled corticosterone bodily assimilation while avoiding stress, making it a possible alternative for invasive and stressful procedures. This article includes a methodological refinement that lessens unnecessary discomfort to laboratory animals and is potentially suitable for acute and chronic protocol studies.     

Quantitative structure analysis of genetic diversity among spring bread wheats (<Emphasis Type="Italic">Triticum aestivum</Emphasis> L.) from different geographical regions

Genetic diversity in spring bread wheat (T.␣aestivum L.) was studied in a total of 69 accessions. For this purpose, 52 microsatellite (SSR) markers were used and a total of 406 alleles were detected, of which 182 (44.8%) occurred at a frequency of <5% (rare alleles). The number of alleles per locus ranged from 2 to 14 with an average of 7.81. The largest number of alleles per locus occurred in the B genome (8.65) as␣compared to the A (8.43) and D (5.93) genomes, respectively. The polymorphism index content (PIC) value varied from 0.24 to 0.89 with an average of 0.68. The highest PIC for all accessions was found in the B␣genome (0.71) as compared to the A (0.68) and D␣genomes (0.63). Genetic distance-based method (standard UPGMA clustering) and a model-based method (structure analysis) were used for cluster analysis. The two methods led to analogical results. Analysis of molecular variance (AMOVA) showed that 80.6% of the total variation could be explained by the variance within the geographical groups. In comparison to the diversity detected for all accessions (H _e = 0.68), genetic diversity among European spring bread wheats was H _e = 0.65. A comparatively higher diversity was observed between wheat varieties from Southern European countries (Austria/Switzerland, Portugal/Spain) corresponding to those from other regions.     

长木蜂蜂粮酿制过程中pH值和花粉活力的测定

测定手采新鲜的芍药花粉、芍药长木蜂Xylocopa tranquebarorum（Swederus）花粉和不同酿制时间蜂粮样品的平均pH值,结果分别是6．19、5．92和4．05（40日龄蜂粮）。随着酿制时间的延长,蜂粮的pH值下降,2日龄蜂粮到3日龄蜂粮的pH值从5．57降至4．82,下降速率明显。经测定,紫藤长木蜂花粉和不同日龄蜂粮样品中紫藤花粉的纯度均在98％以上;芍药长木蜂花粉和不同日龄蜂粮样品中芍药花粉的纯度均在93％以上;测定紫藤花粉的长木蜂蜂粮和芍药花粉的长木蜂蜂粮中的花粉活力。结果表明,在1日龄蜂粮中花粉活力基本丧失,3日龄后均失去萌发力,并且不同的花粉蜂粮其花粉活力表现一致。     

Characterization of a xylanase from the newly isolated thermophilic Thermomyces lanuginosus CAU44 and its application in bread making

AIMS: A xylanase from the newly isolated thermophilic fungus, Thermomyces lanuginosus CAU44, was characterized and evaluated for its suitability in bread making. METHODS AND RESULTS: Xylanase was purified 3.5-fold to homogeneity with a recovery yield of 32.8%. It appeared as a single protein band on SDS-PAGE gel with a molecular mass of c. 25.6 kDa. The purified xylanase had an optimum pH of 6.2, and it was stable over pH 5.6-10.3. The optimal temperature of xylanase was 75 degrees C and it was stable up to 65 degrees C at pH 6.2. Study was further carried out to investigate the effect of the purified xylanase on the properties of wheat bread and its staling during storage. CONCLUSIONS: The purified xylanase from T. lanuginosus CAU44 was stable up to 65 degrees C and had a broad pH range. The presence of thermostable xylanase during bread making led to an improvement of the specific bread volume and better crumb texture. Besides, addition of xylanase provided an anti-staling effect. SIGNIFICANCE AND IMPACT OF THE STUDY: The xylanase from the newly isolated Thermomyces lanuginosus CAU44 shows great promise as a processing aid in the bread-making industry.     

Morphological, yield, cytological and molecular characterization of a bread wheat X tritordeum F1 hybrid

The morphological, yield, cytological and molecular characteristics of bread wheat X tritordeum F₁ hybrids (2n =6x = 42; AABBDH^ch) and their parents were analysed. Morphologically, these hybrids resembled the wheat parent. They were slightly bigger than both parents, had more spikelets per spike, and tillered more profusely. The hybrids are self-fertile but a reduction of average values of yield parameters was observed. For the cytological approach we used a double-target fluorescencein situ hybridization performed with total genomic DNA fromHordeum chilense L. and the ribosomal sequence pTa71. This technique allowed us to confirm the hybrid nature and to analyse chromosome pairing in this material. Our results showed that the expected complete homologous pairing (14 bivalents plus 14 univalents) was only observed in 9.59% of the pollen mother cells (PMCs) analysed. Some PMCs presented autosyndetic pairing of Hch and A, B or D chromosomes. The average number of univalents was higher in the wheat genome (6.8) than in the Hch genome (5.4). The maximum number of univalents per PMC was 20. We only observed wheat multivalents (one per PMC) but the frequency of trivalents (0.08) was higher than that of quadrivalents (0.058). We amplified 50 RAPD bands polymorphic between the F₁ hybrid and one of its parents, and 31 ISSR polymorphic bands. Both sets of markers proved to be reliable for DNA fingerprinting. The complementary use of morphological and yield analysis, molecular cytogenetic techniques and molecular markers allowed a more accurate evaluation and characterization of the hybrids analysed here.     

蜜蜂春季增长阶段饲料适宜蛋白质水平的研究

早春将群势、蜂王年龄和质量基本一致的30群意大利蜜蜂Apis mellifera ligustica Spinola,随机分为5个处理组和1个对照组。处理组分别饲喂蛋白质水平为20%、25%、30%、35%和40%的5种代用花粉饲料,对照组饲喂油菜花粉,观测饲料蛋白质水平对蜂群群势、取食量、初生重以及蜂体组织蛋白含量的影响。结果表明对照组中蜜蜂对油菜花粉的取食量最高,但仅显著高于蛋白质水平为40%的饲料(P<0.05);蛋白质水平为25%、30%、35%的处理组群势增长差异不显著(P>0.05),但均显著高于对照组(P<0.05);随着饲料蛋白质水平升高,工蜂初生重逐渐升高,在35%到达最高值,随后又下降;饲喂蛋白质水平为20%、25%、30%饲料的蜂体组织蛋白含量与对照组差异不显著(P>0.05),饲喂蛋白质水平为35%、40%饲料的蜜蜂体组织蛋白含量显著高于对照组(P<0.05)。