Physiological Studies on Pea Tendrils. III. ATPase Activity and Contractility Associated with Coiling

Extracts of the tendrils of Pisum sativum, Var. Alaska, exhibit adenosine triphosphatase activity which is inversely proportional to the amount the tendrils have coiled. The specific viscosity of the extract decreases when ATP is added. This evidence indicates a possible role of a contractile adenosine triphosphatase in coiling.     

Physiological Studies on Pea Tendrils: VII. Evaluation of a Technique for the Asymmetrical Application of Ethylene

A technique has been devised for the asymmetrical application of ethylene to specific surfaces of plant tissue. 2-Chloroethylphosphonic acid (CEPA) was dissolved in a phosphate buffer (pH 6.5) containing Tween-20 or dimethylsulfoxide as adjuvant. Ethylene evolution from tendrils of Pisum sativum cv. Alaska was greater during coiling than when they were at rest; and via topical application to the ventral surface, CEPA was able to stimulate contact coiling. Within 1 day of application of CEPA, the tendrils showed symptoms of senescence. It is concluded that ethylene participates in the control of contact coiling stimulated by touch, and it is suggested that this control may be exerted via permeability changes in the membranes of the motor cells.     

Physiological Studies on Pea Tendrils : XIV. Effects of Mechanical Perturbation, Light, and 2-Deoxy-d-Glucose on Callose Deposition and Tendril Coiling

When excised tendrils of pea (Pisum sativum L. cv Alaska) are mechanically perturbed there is an immediate and transient increase in callose deposition in the sieve cells. Mechanical perturbation (MP) results in a coiling response in light-grown tendrils and in dark-adapted tendrils, provided, in the latter case, that they receive adequate illumination within a limited period of time after MP. In nonperturbed tendrils the number of callose deposits decreases to some minimum with increasing time in the dark, and their ability to coil in the dark in response to MP diminishes with time in the dark. The transient increase of callose deposition due to MP, however, occurs whether or not tendrils are dark adapted, and whether they receive light or are retained in the dark after MP. This indicates that if callose is directly involved in tendril coiling, then it exerts its effect on the sensory perception of the mechanical stimulus. In the present investigation, there is never tendril coiling without the transient increase in callose, and the time after MP at which the peak of callose deposition occurs precedes the time of the peak amount of coiling.     

Physiological Studies on Pea Tendrils VIII. The Relationship of Circumnutation to Contact Coiling. — With a Description of a Laboratory Intervalometer Using Integrated Digital Circuits

The average rate of rotation of circumnutating tendrils of Pisum sativum L. ev. Alaska, was 1.57 ± 0.29 mm/min. 53% of the tendrils rotated clockwise and 47% counterclockwise. Circumnutation is apparently dependent on the maintenance of sufficient turgor as it stopped when either the roots or all the shoot appendages except the terminal tendril were excised, but resumed when the aerial wounds were covered with petroleum jelly. Both circumnutation and contact coiling were similarly retarded when the plant was cut in the middle of the top inter-node, or by the use of either juvenile or senescent organs. As the tendril circumnutated rapidly during the sweeping portion of its circuit, it was capable of coiling at only about 57% of the rate of which it could coil if stimulated during the relatively slow moving turn, Conversely, when the tendril was mechanically stimulated to coil, its rate of circumnutation decreased markedly and remained retarded as long as the tendril continued to coil. On the basis of these observations, it is concluded that contact coiling does not seem to be simply a modified form of circumnutation, but the two modes of movement might be related through a negative feedback system.     

Touch-Sensitive NADH Oxidase Activity of Pea and Cucumber Tendrils and Soybean Hypocotyl Sections

The cell surface reduced nicotinamide adenine dinucleotide (NADH) oxidase activity of soybean stems and of pea and cucumber tendrils responded to touch with a several-fold increase in activity. The increase in NADH oxidase persisted for 20 min or longer, and further touch stimulation during this period did not alter activity. With soybean sections, the specific activities in response to touch approximated those achieved maximally by auxin. Where the NADH oxidase was fully stimulated by 2,4-d, the NADH oxidase failed to respond further to touch. The findings indicate that the NADH oxidase of the plant cell surface is involved in the growth response to touch and in tendril coiling.     

Ethylene Receptors: Ethylene Perception and Signal Transduction

Ethylene is sensed by a family of receptors that can be divided into two subfamilies based on phylogenetic analysis and some shared structural features. In this review we focus on the mechanistic aspects of how the receptors function in plants to transduce the ethylene signal. Recent work has led to new insights into how ethylene binds to the receptors and how this binding may induce a conformational change to regulate signaling. Additional studies point to several possible mechanisms for signal output by the receptors, which may involve changes in enzymatic activity and/or conformational changes. Other studies indicate the importance of interactions, both physical and genetic, between the receptors and early components of the signaling pathway, in particular, the Raf-like kinase CTR1, which functions as an integral component of the ethylene receptor signaling complex. The current model for signaling in Arabidopsis supports differing contributions from the receptors, with subfamily-1 receptors playing a more significant role than the subfamily-2 receptors in transmitting the ethylene signal.     

Chloroplast and Cytoplasmic Enzymes: VI. Pea Leaf 3-Phosphoglycerate Kinases

Pea (Pisum sativum) leaf chloroplastic and cytoplasmic 3-phosphoglycerate kinases (ATP: d-3-phosphoglycerate 1-phosphotransferase, EC 2.7.2.3) have similar Michaelis constants for ATP, 0.7 and 0.55 mm, for ADP, 0.18 and 0.22, and for 3-P-glycerate, 0.59 and 0.54 mm at low substrate concentrations, and 1.6 and 1.25 mm at high substrate concentrations. Both enzymes are inhibited by ADP and AMP in the ATP-utilizing direction and by ATP and AMP in the ATP-generating direction and are controlled by energy charge. Apparently, whether the cytoplasmic and chloroplastic kinases in the plant cell will participate in the reductive pentose phosphate cycle and gluconeogenesis or in glycolysis will be determined by the environment in the cell compartment and not by the differential properties of the enzymes themselves.     

Effects of Acupuncture on Sensory Perception: A Systematic Review and Meta-Analysis

Background

The effect of acupuncture on sensory perception has never been systematically reviewed; although, studies on acupuncture mechanisms are frequently based on the idea that changes in sensory thresholds reflect its effect on the nervous system.

Methods

Pubmed, EMBASE and Scopus were screened for studies investigating the effect of acupuncture on thermal or mechanical detection or pain thresholds in humans published in English or German. A meta-analysis of high quality studies was performed.

Results

Out of 3007 identified articles 85 were included. Sixty five studies showed that acupuncture affects at least one sensory threshold. Most studies assessed the pressure pain threshold of which 80% reported an increase after acupuncture. Significant short- and long-term effects on the pressure pain threshold in pain patients were revealed by two meta-analyses including four and two high quality studies, respectively. In over 60% of studies, acupuncture reduced sensitivity to noxious thermal stimuli, but measuring methods might influence results. Few but consistent data indicate that acupuncture reduces pin-prick like pain but not mechanical detection. Results on thermal detection are heterogeneous. Sensory threshold changes were equally frequent reported after manual acupuncture as after electroacupuncture. Among 48 sham-controlled studies, 25 showed stronger effects on sensory thresholds through verum than through sham acupuncture, but in 9 studies significant threshold changes were also observed after sham acupuncture. Overall, there is a lack of high quality acupuncture studies applying comprehensive assessments of sensory perception.

Conclusions

Our findings indicate that acupuncture affects sensory perception. Results are most compelling for the pressure pain threshold, especially in pain conditions associated with tenderness. Sham acupuncture can also cause such effects. Future studies should incorporate comprehensive, standardized assessments of sensory profiles in order to fully characterize its effect on sensory perception and to explore the predictive value of sensory profiles for the effectiveness of acupuncture.     

Studies on choanephoraceae. VI. The utilization of mono- and oligosaccharides

Summary The utilization of some mono- and oligosaccharides by the members of Choanephoraceae has been studied in detail. The filtrate was analysed by using circular paper chromatography. Amongst the seven monosaccharides tested, viz., glucose, galactose, fructose, mannose, xylose, sorbose and rhamnose, the first five were completely utilized within the specified period, while sorbose and rhamnose remained in the medium throughout the incubation period. A mixture of glucose, galactose and fructose was found to support better growth of all the present species, than that when these sugars were supplied singly. Out of the four oligosaccharides tested, only maltose could be hydrolysed, and it was completely consumed within the specified period. The other three oligosaccharides, viz., sucrose, lactose and raffinose were not hydrolysed and they remained in the medium throughout the incubation period.     

大豆炭疽病菌(Colletotrichum truncatum)的营养生理研究

大豆炭疽病(Colletotrichum truncatum)是严重危害大豆的病害之一,我国各大豆产区均有发生。该病苗期可引起大豆死苗,成株期可危害茎秆、豆荚,导致大豆产量下降、品质变劣[1-2]。近年来,该病在安徽省大豆,特别是菜用大豆(毛豆)上的危害日趋严重,一般病荚率为10%~20%,重病田病荚率可达50%以上。关于大豆炭疽病的发生和防治以及品种对病原菌的抗性已有少量研究[1-3],但有关大豆炭疽菌的营养生理的研究迄今未见报道。为此,作者在对安徽省大豆炭疽病病原菌分离鉴定的基础上,对不同碳源和氮源营养对大豆炭疽病菌菌丝生长的影响进行了研究,旨在为…     

Pea Xyloglucan and Cellulose: VI. Xyloglucan-Cellulose Interactions in Vitro and in Vivo

Since xyloglucan is believed to bind to cellulose microfibrils in the primary cell walls of higher plants and, when isolated from the walls, can also bind to cellulose in vitro, the binding mechanism of xyloglucan to cellulose was further investigated using radioiodinated pea xyloglucan. A time course for the binding showed that the radioiodinated xyloglucan continued to be bound for at least 4 hours at 40°C. Binding was inhibited above pH 6. Binding capacity was shown to vary for celluloses of different origin and was directly related to the relative surface area of the microfibrils. The binding of xyloglucan to cellulose was very specific and was not affected by the presence of a 10-fold excess of (1→2)-β-glucan, (1→3)-β-glucan, (1→6)-β-glucan, (1→3, 1→4)-β-glucan, arabinogalactan, or pectin. When xyloglucan (0.1%) was added to a cellulose-forming culture of Acetobacter xylinum, cellulose ribbon structure was partially disrupted indicating an association of xyloglucan with cellulose at the time of synthesis. Such a result suggests that the small size of primary wall microfibrils in higher plants may well be due to the binding of xyloglucan to cellulose during synthesis which prevents fasciation of small fibrils into larger bundles. Fluorescent xyloglucan was used to stain pea cell wall ghosts prepared to contain only the native xyloglucan:cellulose network or only cellulose. Ghosts containing only cellulose showed strong fluorescence when prepared before or after elongation; as predicted, the presence of native xyloglucan in the ghosts repressed binding of added fluorescent xyloglucan. Such ghosts, prepared after elongation when the ratio of native xyloglucan:cellulose is substantially reduced, still showed only faint fluorescence, indicating that microfibrils continue to be coated with xyloglucan throughout the growth period.     

Physiological Studies on Nodule Formation. The Characteristics and Inheritance of Abnormal Nodulation of Trifolium pratense by Rhizobium leguminosarum

Five to 7 per cent of plants of Trifolium repens L. and T.pratenseL. and 100 per cent of plants of T. subterraneum L. were nodulatedby Rhizobium leguminosarum but none of T. hybridum L., T. glomeratumL. or T parvifirum Ehrh. The frequency of nodulation of T. pratenseby R. leguminosarum was much increased by breeding from susceptibleplants. Such plants were not nodulated by bacteria isolatedfrom any other cross-inoculation group, but remained fully susceptibleto R. trifolii. The nodules formed by R. leguminosarum are generallyassociated with lateral roots and are ineffective.     

The Perception of Saltiness is Eliminated by NaCl Adaptation: Implications for Gustatory Transduction and Coding

The tastes of salts to humans are complex. NaCl is the mostpurely salty of all salts, but even this stimulus tastes sweetat low concentrations and somewhat sour at mid-range intensities.Other salts taste significantly sour or bitter in addition tosalty. Previous studies have shown that the saltiness of simplehalide salts is reduced by adaptation to NaCl, suggesting thata single mechanism might be responsible for the salty tasteof these stimuli. In electrophysiological studies in rodents,the response to NaCl is reduced by application to the tongueof the Na⁺- channel blocker amiloride. Organic Na⁺ salts aremore heavily dependent on this amiloride-sensitive transductioncomponent than NaCl, and are generally less salty and more sour.In order to investigate the relationship between NaCl saltinessand that evoked by other salts, we adapted the tongue to distilledH₂O and to 0.1 M NaCl and obtained direct magnitude estimatesof the taste intensity of 15 organic and inorganic Na⁺, Li⁺,K⁺ and Ca²⁺ salts, matched for total intensity. Subjects dividedthese magnitude estimates among the component taste qualities.Adaptation to NaCl abolished the taste of NaCl and LiCl, andeliminated the saltiness of all other salts. The magnitude estimatesof the bitterness and sourness of many salts increased afterNaCI adaptation. Since recent biophysical data suggest thatadaptation in taste receptors may involve whole-cell mechanisms,we propose that saltiness is reduced by NaCl adaptation becauseit originates in the subset of taste receptors responsive toNaCl. This implies that saltiness is coded within the CNS incells whose receptive fields include the NaCl-sensitive receptorcells and that the degree to which any salt tastes salty isdetermined by its ability to drive these receptors. This modelproposes, for example, that KCl has a salty component becauseit stimulates some of the same receptor cells as NaCl, eventhough the transduction mechanisms for KCl are different thanthose engaged by NaCl. Adaptation to NaCl blocks the saltinessof KCl and other salts because they stimulate NaCl-sensitivereceptor cells. Chem. Senses 20: 545–557, 1995.