九连小檗悬浮培养细胞生理生化研究——Ⅳ.细胞生长与酯酶同工酶变化的关系

本文报道了九连小檗细胞悬浮培养过程中细胞生长与酯酶同工酶变化的关系。分析了25代及第10代和第25代不同生长时期的细胞和培养液的酯酶同工酶。结果表明,各代第18天的酯酶同工酶谱没有差异,而在生长周期中,不同时期的酶谱则有变化,对数期出现了新的谱带,这说明培养细胞的酯酶同工酶与细胞生长相关。     

光合细菌对小麦生长和光合功能的影响

【目的】探明光合细菌对小麦生长、产量及光合功能的影响。【方法】以尧麦16为材料,在不同生长时期施用光合细菌,研究光合细菌对小麦生长、产量及光合功能的影响。【结果】光合细菌培养液的不同成分可提高小麦旗叶SPAD值、光合速率及干物质积累。拔节期施用后,混合菌液对叶片SPAD含量促进作用最大,较不施用对照提高33.6%,小麦干物质积累较对照增加25.7%,单株籽粒重量增效为14.3%。单菌株实验处理中沼泽红假单胞菌促进作用最强,干物质积累和单株籽粒重量较培养基稀释液对照增效均为13.1%。不同施用时期的结果表明沼泽红假单胞菌对灌浆期和拔节期小麦促进效应最强,其中静息细胞可延长叶片功能期,使光合产物持续增加;无细胞培养液通过促进小麦营养生长,进而提高小麦产量。【结论】光合细菌可促进小麦生长,有效提高小麦生育过程中相关光合功能;施用时期应为小麦拔节期和灌浆期;光合细菌对小麦生长和产量促进作用是静息细胞和代谢活性物质综合作用的结果。     

不同影响因子对裸甲藻生长的影响

目的:考察盐度、pH值、接种时期、维生素和微量元素对一种裸甲藻生长的影响。方法:采用配制不同条件海水加富培养液培养裸甲藻,计算藻细胞密度来考察裸甲藻的生长情况。结果:该种裸甲藻在其他培养条件确定的情况下,能够适应生长的盐度范围为15~30;弱酸性(pH 6)的培养液最利于其迅速生长;对数期接种保证藻细胞连续生长;维生素不是裸甲藻增殖的必要因素,而微量元素是其生长的必要条件,易成为裸甲藻生长的限制因素。     

细胞生长速率对青霉素酰化酶基因表达的影响

本文报道在细胞生长的不同时期,加苯乙酸诱导pac基因表达,发现在细胞生长早期(0—24h),苯乙酸诱导pac基因表达的效应非常明显,诱导效率很高;随着时间的推延,苯乙酸诱导pac基因表达的作用逐渐减弱,在细胞生长中期(24～48h),诱导效率明显减弱;在细胞生长后期即静止期(48－72h),苯乙酸几乎诱导不出pac基因的表达。RNA—DNA点杂交检测各期细胞内青霉素酰化酶mRNA的量,也发现在生长早期诱导的细胞转录产生的Fac—mRNA量很高,在生长中、后期诱导的细胞转录产生的pac—mRNA量明显减少,mRNA水平和蛋白质水平变化趋势一致。上述结果表明,苯乙酸诱导青霉素酰化酶基因表达依赖于细胞生长速率,处于生长周期不同时期的细胞,诱导产生青霉索酰化酶的能力不同,细胞生长速率对Pac基因表达的影响发生在转录水平,pac基因表达与细胞生长相偶联,提示存在一个或多个与细胞生长相偶联的因子调节着pac基因的表达。     

不同培养基对杜氏藻（DunaliellaSalina）生长和无机离子含量的影响

培养在Ｊｏｈｎｓｏｎ培养液、Ｊｏｈｎｓｏｎ＋０．３％ＮａＣｌ培养液、海水和卤水中的杜氏藻,其生长速度有区别,在Ｊｏｈｎｓｏｎ＋０．３％ＮａＣｌ培养液中生长较好,Ｊｏｈｎｓｏｎ培养液和卤水次之,海水中生长较差。杜氏藻生沃的盐度范围为０～１２％,当培养基中ＮａＣｌ浓度超过１２％时,细胞数几乎不增加,甚至略有降低。在不同培养基中藻细胞Ｈ￣＋含量较稳定,而积累ｃａ￣（２＋）,在Ｊｏｈｎｓｏｎ＋０．３％ＮａＣｌ培养液中,杜氏藻细胞Ｎａ￣＋含量增加;而在含高浓度Ｎａ￣＋的海水和卤水中杜氏藻细胞中Ｎａ￣＋的含量低于培养液。     

锌对盐藻生长与物质积累的调控作用

实验研究了不同浓度的锌对盐藻细胞生长与物质积累的调控作用。结果表明,培养液中供给锌过多或过少都不利于盐藻细胞的生长与物质积累。以培养基中6 mg/L的锌浓度对盐藻细胞生长、蛋白质合成与β-胡萝卜素积累的促进作用最大。这一锌浓度可用于盐藻的生产性培养。当培养液中锌浓度较高(8 mg/L)或较低(2 mg/L)时,单个盐藻细胞中的蛋白质与β-胡萝卜素含量较高。但此时,因培养液中细胞密度较低,盐藻细胞积累的物质总量仍然较少。在锌浓度较高或较低的逆境条件下,盐藻可能通过适应性反应形成了逆境蛋白质与胡萝卜素等。     

细胞生长测定方法与研究进展

准确、迅速和在线测量细胞培养过程中培养液的细胞量是深入研究细胞代谢控制的基础,无论是对科学研究,还是对工业化生产都有重要的意义。在简要阐述细胞生长不同测定方法的基础上,系统综述和评价了细胞测定方法的研究进展,提出了细胞测定方法进一步研究的几点建议。     

吐温-80对野葛毛状根生长及异黄酮含量的影响

将不同浓度的吐温-80添加到野葛毛状根悬浮培养液中,研究在一定的作用时间内其对毛状根生长及次生代谢物合成与分泌的影响。结果表明,采用2％浓度处理较为适宜,不仅可以提高毛状根内葛根素的含量,而且有利于培养液中葛根素、大豆甙元及总异黄酮的积累,与对照相比,其含量可分别提高24．2％、50％和46．7％。在该浓度下连续处理毛状根72h后,发现毛状根仍生长旺盛,其生长量已是对照的1．5倍。但不同时间的连续处理对毛状根及培养液中几种异黄酮物质的积累与释放作用不同,其中以处理48h最有利于培养液中总异黄酮的累积,其含量是毛状根中的38倍。     

枯草芽孢杆菌对杨树水泡溃疡病菌菌丝生长的抑制作用

测定了枯草芽孢杆菌BS-2菌株对杨树水泡溃疡病菌菌丝生长的影响,发现BS-2菌株能够抑制病菌菌丝的生长,并导致菌丝形态畸变,表现为菌丝伸长生长受抑制、扭曲、原生质浓缩、局部膨大成球形或椭圆形以及菌丝断裂和菌丝细胞变成空泡等。BS-2发酵液对病菌菌丝生长也有明显的抑制作用,培养时间越长,其培养液的抑菌作用越强;在不同培养基中获得的发酵液对病菌的抑制效果不同。     

九连小檗悬浮培养细胞生理生化特性的研究——Ⅲ.药根碱累积与细胞生长的关系

本文叙述了九连小檗植物细胞悬浮培养过程中,药根碱的累积和细胞生长与培养液中可溶性糖转化的关系。实验表明细胞培养过程中培养液的可溶性糖逐渐消耗,细胞生物量和药根碱量都逐渐增加,且细胞生长与药根碱累积的曲线几乎是平行的。然细胞生长速度较快,其生长速率曲线的峰形较尖陡。药根碱累积速度较慢,延续时间较长,其累积速率曲线的峰形较平缓。根据糖的消耗与细胞生物量增长和药根碱累积的关系,计算出蔗糖——细胞转化率为59%,蔗糖——药根碱转化率为3.3%。     

Survival of Vibrio parahaemolyticus in Cooked Seafood at Refrigeration Temperatures

The growth and survival of two strains of Vibrio parahaemolyticus isolated during food-borne gastroenteritis outbreaks in Japan and surface inoculated on cooked shrimp, shrimp with sauce, or cooked crab were tested at various refrigeration temperatures during a 48-h holding period. On cooked shrimp and crab, the vibrios grew well at 18.3 C, but their numbers declined gradually at 10 C and below. At 12.8 C, vibrios remained static for the most part. Thus, it appeared that 12.8 C was the borderline temperature for growth of the organism on cooked seafood. When cocktail sauce was added to surface-inoculated shrimp at a ratio of 2:1, the vibrio die-off rate was accelerated. In the shrimp and sauce few cells remained after 48 h, but in the sauce alone die-off was complete at 6 h.     

酱香大曲中地衣芽孢杆菌及其特征风味代谢产物的分析研究

从酱香型酒生产用的高温大曲中筛选到三株产酱香的革兰氏阳性杆菌,有芽孢,兼性厌氧。经形态学、生理生化特性和16S rDNA序列分析,鉴定其为地衣芽孢杆菌(Bacillus licheniformis)。初步探索这三株细菌液态培养的最适条件,以麸皮浸出汁为培养基,150 r/min 55℃发酵6d,产生明显的酱香香气。从发酵液中检测到的乙偶姻、四甲基吡嗪和呋喃扭尔,是产酱香细菌发酵产生的特征性产物。     

Cultivation of microalgae in the solution from the desalting process of soy sauce waste treatment and utilization of the algal biomass for ethanol fermentation

The growth of four marine microalgae was examined in a medium prepared from the effluent from the desalting process of soy sauce waste. A strain of Dunaliella that showed abundant growth on soy sauce waste extract was selected, and optimum cultivation conditions were determined. The algal cells produced were disrupted, and saccharified with glucoamylase. The saccharified solution was fermented using Saccharomyces cerevisiae IAM 4140. Stoichiometric study revealed that 11mg of ethanol was produced from 1g (dry cell weight) of Dunaliella cells. This work indicates a new method for removing waste products of the soy sauce production industry.     

人胎肝基质细胞培养上清液中造血生长因子的分析

采用人胎肝造血基质细胞的体外液体培养技术,结合造血干细胞和祖细胞的体外测试方法,研究了造血基质细胞所释放的造血生长因子与造血干细胞和祖细胞之间的相互作用。结果表明,在适宜的条件下,人胎肝造血基质细胞可在体外传代培养达100d之久。培养过程中,对不同时间收集的培养上清液进行测试的结果表明,这些贴壁细胞可以不断地释放多种造血活性物质。在100d培养过程中,上清液中始终都可以检出CFU-S增殖刺激物活性。培养第24天的上清液中还可检出BPF和GM-CSF活性。这些造血活性物质对CFU-S的生理状态和祖细胞的增殖与分化有着深刻的影响。但是在培养上清液中未检出IL-3样活性物质。     

传统腌酵调味食品中真菌的概述

文中对豆酱、酱油、腐乳等主要的传统盐腌发酵调味食品的真菌进行了归纳总结。为发酵食品生产中有益真菌菌种的开发应用以及发酵过程中微生态的研究提供了数据,并为食品安全标准的制定、有害真菌的识别与防治提供了相关依据。     

Detection of 1-nitropyrene in yakitori (grilled chicken)

Pieces of raw chicken with or without a marinating sauce were grilled over a city gas flame, extracted with benzene-ethanol (4:1) by ultrasonication and fractionated into diethyl ether-soluble neutral, acidic and basic fractions. The mutagenicity of these fractions was measured with Salmonella typhimurium strains TA100, TA98, TA98NR and TA98/1,8-DNP6 in the presence and absence of a 9000 X g post-mitochondrial supernatant from Aroclor 1254-treated Sprague-Dawley rat liver (S9 mix). The basic fraction of yakitori without the sauce was more mutagenic than the other fractions for S. typhimurium strain TA98 in the presence of S9 mix. This is probably due to the presence of amino acid or protein pyrolysates. However, when the chicken was grilled with the sauce, the basic fraction showed lower mutagenicity for strain TA98 in the presence of S9 mix than did the same fraction without the sauce. The neutral fraction of yakitori with sauce showed high mutagenicity for strain TA98 in the absence of S9 mix, but low mutagenicity for strains TA98NR and TA98/1,8-DNP6, suggesting that this fraction might contain nitropyrenes (NPs). The neutral fraction of yakitori was analyzed by high-performance liquid chromatography (HPLC). The neutral fraction of the chicken grilled with the sauce for 3, 5 and 7 min contained 3.8, 19 and 43 ng, respectively, of 1-NP per gram of yakitori accounting for 3.0, 2.7 and 1.3%, respectively, of the total mutagenicity.(ABSTRACT TRUNCATED AT 250 WORDS)     

Effect of pretreatment with paste and sauce extract made using Tenebrio molitor larvae on ethanol‐damaged HepG2 cells

In this study, we made koji using protein‐rich Tenebrio molitor larvae (TML) inoculated with Aspergillus oryzae, and then used the koji to prepare a paste and a sauce. The TML koji showed the highest amino nitrogen, protease activity, and free amino acids content when it was fermented for 72 h after inoculation with 0.8% A. oryzae. The koji was aged in 20% saltwater for 50 days, and then the paste and sauce were separated. To evaluate the effect of TML paste and sauce on ethanol (EtOH)‐damaged hepatocytes, aspartate aminotransferase (AST) and alanine aminotransaminase (ALT) were measured in EtOH‐treated HepG2 cells after pretreatment with TML paste and sauce extract. As a result, we confirmed that TML paste and sauce extracts lowered the AST and ALT content in the medium, compared to soybean sauce and paste extracts. TML paste and sauce extract significantly reduced the expression of tumor necrosis factor (TNF)‐α and interleukin (IL)‐6, a biomarker of inflammation, and significantly increased the activity of the antioxidants superoxide dismutase (SOD) and reduced glutathione (GSH) in proportion to the amount of TML added to the paste and sauce. These results suggest that the intake of TML paste and sauce, a new type of fermented food made from insects, may provide effective protection to the liver against hepatocyte injury by EtOH via anti‐inflammatory and antioxidative effects.     

Antihypertensive and natriuretic effects of less-sodium soy sauce containing gamma-aminobutyric acid in spontaneously hypertensive rats

We investigated the mechanism of the antihypertensive effect of less-sodium soy sauce containing gamma-aminobutyric acid (GABA) in spontaneously hypertensive rats (SHRs). When SHRs were given a diet with less-sodium soy sauce containing GABA (GABA-rich soy sauce group) for 6 weeks, the systolic blood pressure decreased as compared with that in rats fed diets with less-sodium soy sauce or a solution of salt. Renal sympathetic nerve activity (RSNA) and positive Na balance were reduced, and the urinary Na excretion tended to increase in the GABA-rich soy sauce group. Vascular hypertrophy of the thoracic aorta and the coronary and renal interlobular arteries tended to reduce in the GABA-rich soy sauce group. These results suggest that inhibition of Na retention by natriuresis, as a result of inhibition of RSNA by the GABA in the soy sauce contributed to the antihypertensive effect of GABA in the SHRs. Intake of less-sodium soy sauce containing GABA might help to reduce overall cardiovascular risk.     

Non-enzymic Browning of Soy Sauce

Ion exchange resins have been used to separate soy sauce into three fractions of distinctly different composition: a cation fraction, a neutral fraction and an anion fraction. Almost all of the constituents responsible for browning were recovered in these three fractions.

Storage experiments show that when the three fractions were stored separately, only the cation fraction darkened considerably. When they were combined and stored, the color of the mixture increased at nearly the same rate as that of the original soy sauce. Neutral sugars are important constituents of the neutral fraction with respect to browning. The browning rate of a sugar-amino acid mixture (simulated soy sauce), was about 10% of soy sauce. The effect of the anion fraction (mainly caused by organic acids) and the ashed cation fraction on the over-all browning of soy sauce is calculated to be 1O~12% and 20%, respectively.

The sum of the contribution rate of the anion fraction, the neutral fraction, the amino acids and the ashed cation fraction in the browning of soy sauce was concluded to be approximately 40%. Compounds responcible for residual part of 60% should be considered to exist in the cation fraction. It was suggested that such compounds have strong reducing power and 0₂-uptaking ability.     

Characterisation of protoplasts from hypocotyls of Helianthus annuus in relation to their tissue origin

Cells and protoplasts isolated from three different tissues of sunflower hypocotyls and cultured either in liquid or agarose medium were compared in terms of their volume, DNA content, division potential and embryoid formation. Epidermal and external cortical cells differ from other tissue cells by their small size, their weak response to plasmolysis and their low DNA content (around 1C). They contribute only very weakly to the dividing protoplast population. In contrast, protoplasts from cortical and medullar cells both have similar division potential, reaching 50%. The nuclear DNA content of these two cell types, as well as their corresponding protoplasts, has a 2C value, taking root tip cells in G0 phase as standard. The culture conditions induce the same specific response in protoplasts isolated from both tissues: exclusively loose colony formation in liquid medium, and mainly production of embryoids in agarose medium.