The inactivation of catalase by deuterons and heat

The inactivation of beef red cell catalase by fast deuterons, heat, and a combination of the two has been reported. The data have been analyzed quantitatively in terms of the target theory of ionizing radiation and the theory of absolute reaction rates. Evidence for the existence of at least two forms of stable catalase has been presented. The data are shown to indicate two possible alternative molecular weights (about 250,000 and 130,000) for catalase.     

Effect of heat on virus inactivation by ammonia

The rate of inactivation of bacteriophage f2 and poliovirus 1 (CHAT) by NH3 was strongly influenced by temperature. The process was pseudo-first order at all temperatures and NH3 concentrations. Poliovirus was inactivated at a greater rate than f2, but the change in the rate of inactivation with increasing temperature in the range of approximately 10 to 40 degrees C was greater for f2 than for poliovirus. At higher temperatures, the rate of change was greater for poliovirus. Arrhenius plots of the data were biphasic, indicating that two inactivation processes were occurring, one for the low temperature range and another for the high temperature range. However, the magnitudes of the thermodynamic variables for f2 were low enough, as calculated for the low (10 to 35 degrees C) and high (35 to 60 degrees C) phases, that inactivation could have occurred by breakage of nucleic acid chains. For poliovirus, the sizes indicated possible involvement of nucleic acid at the low temperatures (10 to 40 degrees C) but some unknown mechanism for the high temperatures (40 and 50 degrees C).     

Strong and consistently synergistic inactivation of spores of spoilage-associated Bacillus and Geobacillus spp. by high pressure and heat compared with inactivation by heat alone

The inactivation of spores of four low-acid food spoilage organisms by high pressure thermal (HPT) and thermal-only processing was compared on the basis of equivalent thermal lethality calculated at a reference temperature of 121.1°C (F(z)(121.1)(°)(C, 0.1 MPa or 600 MPa)) and characterized as synergistic, not different or protective. In addition, the relative resistances of spores of the different spoilage microorganisms to HPT processing were compared. Processing was performed and inactivation was compared in both laboratory and pilot scale systems and in model (diluted) and actual food products. Where statistical comparisons could be made, at least 4 times and up to around 190 times more inactivation (log(10) reduction/minute at F(T)(z)(121.1)(°)(C)) of spores of Bacillus amyloliquefaciens, Bacillus sporothermodurans, and Geobacillus stearothermophilus was achieved using HPT, indicating a strong synergistic effect of high pressure and heat. Bacillus coagulans spores were also synergistically inactivated in diluted and undiluted Bolognese sauce but were protected by pressure against thermal inactivation in undiluted cream sauce. Irrespective of the response characterization, B. coagulans and B. sporothermodurans were identified as the most HPT-resistant isolates in the pilot scale and laboratory scale studies, respectively, and G. stearothermophilus as the least in both studies and all products. This is the first study to comprehensively quantitatively characterize the responses of a range of spores of spoilage microorganisms as synergistic (or otherwise) using an integrated thermal-lethality approach (F(T)(z)). The use of the F(T)(z) approach is ultimately important for the translation of commercial minimum microbiologically safe and stable thermal processes to HPT processes.     

Effect of heat on virus inactivation by ammonia.

The rate of inactivation of bacteriophage f2 and poliovirus 1 (CHAT) by NH3 was strongly influenced by temperature. The process was pseudo-first order at all temperatures and NH3 concentrations. Poliovirus was inactivated at a greater rate than f2, but the change in the rate of inactivation with increasing temperature in the range of approximately 10 to 40 degrees C was greater for f2 than for poliovirus. At higher temperatures, the rate of change was greater for poliovirus. Arrhenius plots of the data were biphasic, indicating that two inactivation processes were occurring, one for the low temperature range and another for the high temperature range. However, the magnitudes of the thermodynamic variables for f2 were low enough, as calculated for the low (10 to 35 degrees C) and high (35 to 60 degrees C) phases, that inactivation could have occurred by breakage of nucleic acid chains. For poliovirus, the sizes indicated possible involvement of nucleic acid at the low temperatures (10 to 40 degrees C) but some unknown mechanism for the high temperatures (40 and 50 degrees C).     

Stabilization of poliovirus against heat inactivation

Fatty acids and related compounds, as well as many salts, stabilize poliovirus against heat inactivation. Addition of myristate to poliovirus prevents heat-induced conformational changes which are detected by trypsin degradation of the virion. Using equilibrium dialysis, we found that several molecules of myristate bind per virion. The relative stabilizing potencies of the salts can be explained by the Hofmeister effect.     

Selective inactivation of the infectivity of freeze-dried Sendai virus by heat

The infectivity of freeze-dried Sendai virus was destroyed after heating at 100 ° C for 20 min while the hemagglutinin (HA) titer and the hemolytic (HL) activity were not affected. The HA titer was unaltered after heating at up to 140 ° C for 30 min. The HL activity was increased after freeze-drying, further increased after heating of freeze-dried virus at 115 ° C for 20 min, but was destroyed after heating for 30 min at 140 ° C.The selective heat inactivation of freeze-dried Sendai virus could be of use in the production of myxovirus vaccines and inactivated virus for cell-fusion studies.     

Analysis of stylar self-incompatibility competence by use of heat induced inactivation

Summary Immersion of Lilium longiflorum pistils in 49 °C water for increasing durations of 1,2,3, or 4 minutes immediately prior to incompatible pollination resulted in a correspondingly progressive decrease in the stylar self-incompatibility competence, as determined from the lengths attained by pollen tubes during 48 hours growth in the styles at 24 °C. Neither pistils remaining on the plant nor those detached from the plant which were immersed after anthesis in 49 °C water for 5 minutes regained self-incompatibility competence during a 48 hour incubation at 24 °C prior to incompatible pollination. Heat treatment of detached pistils as early as 39 hours prior to bud anthesis also resulted in an inactivation of stylar self-incompatibility competence when incompatible pollination was made at 24 hours after anthesis. Experiments utilizing heat treatment of partial lengths of detached whole styles revealed that pollen tubes which have grown through as much at 45 millimeters of either a physiologically incompatible or compatible portion of the style are still capable of shifting to either a higher growth rate or lower growth rate upon entry into respectively either a physiologically compatible or incompatible portion of the style.     

Protection of soluble benzodiazepine receptors from heat inactivation by GABAergic ligands

Benzodiazepine receptors were solubilized from calf brain cortex by the ionic detergent deoxycholate and by the nonionic detergent Triton X-100. Approximately 90% of the soluble benzodiazepine receptors of both preparations were heat inactivated within 30 min at 55 degrees C. 100 microM of gamma-aminobutyric acid (GABA) protected 80% of Triton X-100 solubilized benzodiazepine receptors and 56% of the deoxycholate soluble benzodiazepine receptors from heat inactivation. Time course of heat inactivation showed that the deoxycholate soluble receptors are more sensitive to heat than the Triton X-100 soluble receptors.     

Shear-induced inactivation of alpha-amylase in a plain shear field

A newly developed shearing device was used to study shear-induced inactivation of thermostable alpha-amylase in a plain shear field, under conditions comparable to extrusion. The results show that the inactivation can be described well with a first-order process, in which the inactivation energy largely depends on the shear stress, instead of specific mechanical energy or strain history. The resulting dependency of the rate of inactivation on the shear stress is very strong and nonlinear, which leads to the conclusion that in many cases the maximally applied shear stress determines the inactivation. Quantification of the inactivation rates gives design criteria for the application of enzymes in more viscous systems than conventionally used, provided that the reactor is designed such that no peak shear stresses occur.     

Beta-alanine suppresses heat inactivation of lactate dehydrogenase

Beta-Alanine exhibits neurotransmitter activity and is a component of the anti-glycation agent carnosine. We propose that beta-alanine may have additional properties which may be of physiological significance. Interestingly, stress modulates the level of beta-alanine, which regulates excitotoxicity responses and prevents neuronal cell death. We hypothesize that beta-alanine's protective role may involve preservation of enzyme structure and function, suggesting that beta-alanine may act as a chemical chaperone. We used light scattering, enzyme activity and intrinsic fluorescence to monitor heat-induced changes in lactate dehydrogenase (LDH) in the presence and absence of beta-alanine. We observed that beta-alanine suppressed heat-induced LDH inactivation, prevented LDH aggregation, ameliorated the decrease in intrinsic fluorescence and reactivated thermally denatured LDH. These observations support the hypothesis that beta-alanine has chaperone-like activity and may play a cellular role in the preservation of enzyme function.