THE BACTERICIDAL EFFECT OF ULTRAVIOLET RADIATION ON ESCHERICHIA COLI IN LIQUID SUSPENSIONS

1. The irradiation of bacteria in liquid suspension has been made possible through: (a) the use of a specially balanced physiological salt solution which is practically non-absorbing for the wave lengths used, and which is of such composition that subsequent dilution of the bacterial suspension gives the proper number of organisms; (b) special design of the exposure cell and a very thorough method of stirring which subjects each organism equally to the radiation; (c) practically complete absorption of the incident radiation, through the use of very dense suspensions, thus eliminating the necessity for a separate determination of the absorption coefficients of the bacteria for the wave lengths used. 2. The method also provides a means for determining the effects of sub-lethal doses. 3. A formula is given for calculating from observed survival ratios the energy required to inactivate bacteria with ultraviolet radiation. The formula corrects for the protective action of non-viable organisms. 4. Data are given for the inactivation of 15 hour and 240 hour cultures of E. coli, washed and unwashed) and for 6–7 hour cultures, unwashed. These data are compared with those of other investigators. 5. A possible explanation for the differences in energy required to inactivate old, young, and standard cultures of bacteria is suggested. 6. The possible mechanism of the action of ultraviolet radiation on microorganisms is discussed.     

EFFECTS OF TEMPERATURE ON THE FITNESS COST OF RESISTANCE TO BACTERIOPHAGE T4 IN ESCHERICHIA COLI.

Resistance to predation, herbivory, or disease often comes at a cost such that resistant genotypes are competitively inferior to their sensitive counterparts in the absence of predators, herbivores, or pathogens. The effects of this trade‐off on natural populations depend on its sensitivity to environmental changes. We used Escherichia coli and bacteriophage T4 as a model predator/prey system to study the effects of temperature on the cost of resistance. An array of independent T4‐resistant mutants, derived from a single ancestral strain of E. coli B, had a mean reduction in competitive fitness that depended strongly on environmental temperature; the cost of resistance generally increased with temperature. Genetic variance for fitness among phage‐resistant mutants also depended on temperature; however, genetic variance increased at high and low thermal extremes. These results suggest that temperature is likely to be an important determinant of the consequences of predation in natural communities. We also discuss the underlying mechanistic basis for the cost of resistance in this system and its interaction with temperature.     

培养条件对头孢霉菌丝体脂肪酸组分的影响

研究了头孢霉(Cephalosporium sp.)菌丝体最大生产力和多不饱和脂肪酸形成积累的条件。菌丝体最适培养条件为：麦芽糖60g/L\,KNO33g/L、起始pH为60、500mL三角瓶装100mL培养基、接种25%、25℃培养10d则菌丝体达到最大干重。多不饱和脂肪酸形成积累的最适条件为：葡萄糖10～20g/L、(NH4)2SO4或NH4Cl 3g/L、培养基起始pH为40、500mL三角瓶装100mL培养基、接种10%～20%、10℃下照光培养。〖JP2〗因此,在整个生产流程中可采用不同条件分段掌握的技术原则。同时提出在多不饱和脂肪酸的形成和积累途径中油酸(18∶1)向亚油酸(18∶2)的转化是关键,为进一步探索最适培养条件和关键酶的调节提供依据。     

STUDIES ON THE LACTASE OF ESCHERICHIA COLI

A "lactase solution" was prepared from Escherichia coli. The mechanism of its action has been studied and changes in the rate of hydrolysis under various conditions investigated. The hydrolysis of lactose by the enzyme approximates the course of reaction of the integrated Michaelis-Menten equation. One molecule of enzyme combines with one molecule of substrate. E. coli lactase is readily inactivated at pH 5.0, and its optimal activity at 36°C. is reached between pH 7.0 and pH 7.5. The optimal temperature for its action was found to be 46°C. when determinations were carried out after an incubation period of 30 minutes. Its inactivation by heat follows the course of a first order reaction, and the critical thermal increment between the temperatures of 45°C. and 53°C. was calculated to be 56,400 calories per mol. The enzyme is activated by potassium cyanide, sodium sulfide, and cysteine, and irreversibly inactivated by mercuric chloride, silver nitrate, and iodine. After inactivation with copper sulfate partial reactivation is possible, while the slight inhibition brought about by hydrogen peroxide is completely reversible. The possible structure of the active groups of E. coli lactase as compared with other enzymes has been discussed.     

EFFECTS OF VARIATION IN TEMPERATURE. II. ON THE FATTY ACID COMPOSITION OF EIGHT SPECIES OF MARINE PHYTOPLANKTON1

Eight species of marine phytoplankton showed significant variation in the relative amount of some fatty acids (FAs) in response to variation in temperature. Large changes in relative amounts of certain FAs occurred as a result of a 15° C change in growth temperature. For example, 14:0 increased from ?4% of total FAs at 10° C to > 20% at 25° C for Chaetoceros simplex and Isochrysis aff. galbana but decreased for Phaeodactylum tricornutum. The percentage of the polyunsaturated fatty acid (PUFA) 16:ω1 was consistently greater at 10° C than at 25° C, and the converse was usually true for 16: 4ω3. Calculated over all eight species, there was a modest but significant inverse relationship between the percentage of PUFAs and temperature. Only for Thalassiosira pseudonana was the percentage of either of the PUFAs and nutritionally essential fatty acids (EFAs) also an inverse function of temperature. For T. pseudonana, the percentage of the EFA 22:6ω3 decreased linearly with increasing temperature over the range from 10 to 25° C. For three species, the ratio of unsaturated/saturated FAs was correlated with growth rate when growth rate was controlled by variation in irradiance and temperature. Only for Thalassiosira pseudonana was the ratio of unsaturated/saturated FAs also an inverse function of temperature alone.     

EFFECTS OF DIFFERENT DIETARY LEVELS OF ESSENTIAL FATTY ACIDS ON THE FATTY ACID COMPOSITION OF ETHANOLAMINE PHOSPHOGLYCERIDES IN MYELIN AND SYNAPTOSOMAL PLASMA MEMBRANES

Abstract— Three dietary levels of essential fatty acids (EFA), 3 0, 0 75 and 0 07 calorie-% were fed to rats for two generations or more. Myelin was isolated at the ages of 18, 30, 45 and 120 days and synaptosomal plasma membranes at 18, 30 and 45 days. No difference was found in the lipid composition between the dietary groups in either subcellular fraction. The fatty acid patterns of ethanolamine phosphoglycerides (EPG) were analysed. In myelin the proportions of 18:1 and 20:1 increased with age, while those of 20:4 (n-6) and 22:6 (n-3) decreased, in synaptosomal plasma membranes the proportions of 20:4 (n-6) decreased with age, but 22:6 (n-3) increased and the sum of the polyunsaturated fatty acids was constant. At no age were significant differences found between the proportions of saturated and monounsaturated fatty acids, in either myelin or the synaptosomal plasma membrane fraction, when the different dietary groups were compared. In myelin from rats fed 007 calorie-% EFA the proportions of 20:4 (n-6) were slightly lower than in the two other groups, while those of 22 6 (n-3) were considerably lower. The synaptosomal plasma membranes fraction of rats fed O-07 calorie-% EFA had equal or slightly larger amounts of 20:4 (n-6) than in the two other groups, while 22:6 (n-3) was considerably smaller. In both subcellular fractions the decreased proportion of fatty acids of linoleic and linolenic acid series was compensated for by an increase in 20:3 (n-9) and 22:3 (n-9). The sum of these two fatty acids was equal in the EPG of myelin and synaptosomal plasma membranes at 18 days of age. At 30 and 45 days of age a lower value was found in the synaptosomal plasma membranes, while in the myelin fraction a slight decrease was found only at 120 days of age.     

EFFECT OF FATTY ACIDS ON RAT BRAIN PARTICULATE HEXOKINASE

Abstract— The effect of free fatty acids on rat brain particulate hexokinase was studied in vitro. Hexokinase bound with brain mitochondrial fraction was found to be sensitive to the action of free fatty acids, resulting in the solubilization of at least part of bound enzyme activity into the supernatant. The decrease of total enzyme activity observed at the highest free fatty acid concentration was probably due to the inhibition of hexokinase. The physiological consequence of hexokinase solubilization by low concentrations of free fatty acids, similar to that observed in vivo , is discussed in relation to activity changes of soluble and particulate enzyme forms demonstrated previously under hypoxic conditions.     

日光辐射对大肠杆菌宿主菌和工程菌存活影响的初步研究

本文了不同辐射强度的自然日光照射下,对大肠杆菌宿主菌和工程菌在光滑表面上的存活影响。结果表明,暴露２０ｍｉｎ日光累积总辐射１．１４ＭＪ／ｍ＾２,宿主菌的存活率为０．０２％。工程菌则为０。散射暴露８０ｍｉｎ,日光累积强度０．９０ＭＪ／宿住菌和工程菌的存活率比值为２：１。黑暗环境下,暴露６天对主菌采样有细菌存活,工程菌暴露２天的存活率为０。     

S-ADENOSYLMETHIONINE IN THE BIOSYNTHESIS OF BACTERIAL FATTY ACIDS.

O'Leary, William M. (Cornell University Medical College, New York, N.Y.). S-adenosylmethionine in the biosynthesis of bacterial fatty acids. J. Bacteriol. 84:967-972. 1962.-The fatty-acid contents of a wild strain of Aerobacter aerogenes and of three auxotrophic mutants were determined by the use of gas-liquid chromatography. All strains studied exhibited essentially identical fatty-acid spectra. This organism was shown to contain large amounts of a C(17) cyclopropane fatty acid, and it is suggested that it may be a convenient natural source of this compound. By use of the auxotrophic mutants which have varying requirements for exogenous sources of methionine and S-adenosylmethionine, it was shown by means of radioisotope tracer techniques that S-adenosylmethionine functions in this organism as a donor of a one-carbon unit that is used to form the ring structure in the biosynthesis of cyclopropane fatty acids.     

灵芝孢子粉氨基酸、脂肪酸及元素组成的研究

从灵芝Ganoderma lucidum 孢子粉中检出18种常见氨基酸,总量为7．29～7．71mg／100mg 其中甲硫氨酸含量高达3.30～3.48mg／100mg,人体必需氨基酸含量占总量的694～70.4％。灵芝孢子粉含有棕榈酸(19.8％)、油酸(55.2％)、亚油酸(16.5％)以及少量的肉豆蔻酸、硬脂酸、廿碳烯酸及廿二碳四烯酸等。对56种元素进行定量或半定量分析,结果表明灵芝孢子粉碳氮比C/N=17.57：1,含有磷1.28％、硫0.87％、硅0.92％、钾1.64mg／g钠28μg／g、钙0.713mg/g、镁0.346mg／g、铁0.64mg／g、锌420μg／g、 铜127μg／g、锰11μg/g锶609μg／g等二十多种人体必需或有益的常量元素及微量元素。