REGIONAL CHANGES IN CEREBRAL GABA CONCENTRATION AND CONVULSIONS PRODUCED BY d AND BY l-ALLYLGLYCINE

Abstract— The convulsant action of allylglycine (2-amino-4-pentenoic acid) is due to the metabolic conversion of allylglycine to 2-keto-4-pentenoic acid, a more potent glutamic acid decarboxylase inhibitor and more potent convulsant than the parent compound. We report regional changes in cerebral GABA concentration in rats after administration of d - and l -allylglycine. d -Allylglycine (3.75 mmol/kg) induced convulsions in 95–115 min, characterised by repeated clonic limb movements and rapid rotation around the head to tail axis. GABA concentrations were only reduced in cerebellum and ponsmedulla during the pre and post-convulsive periods. The localised reduction of GABA concentration is consistent with the enzymic conversion of d -allylglycine to 2-keto-4-pentenoic acid catalysed by cerebral d -amino acid oxidase, an enzyme known to be localised to the hind brain and spinal cord. l -allylglycine (1.2mmol/kg i.p.) induced convulsions in 65 -90 min, characterised by violent running followed by tonic flexion and extension. During the pre-convulsive period, GABA concentrations were reduced in all brain areas studied except the globus pallidus and ventral midbrain. The widespread decreases in GABA concentration suggest that the enzyme(s) which catalyse the conversion of l -allylglycine to 2-keto-4-pentenoic acid are widely distributed within the brain.     

失血引起兔肾神经和肾上腺交感神经活动的变化

本文观察了急性失血引起的戊巴比妥钠麻醉兔的肾交感神经活动(RSNA)和肾上腺交感神经活动(AdSNA)的变化。股动脉放血,在10min内使平均动脉压(MAP)下降至5.3kPa。失血过程中RSNA先兴奋后抑制,AdSNA则一直呈兴奋反应,这反应可由动脉压力感受器去神经而消失。失血前和失血后切断迷走神经均可翻转失血引起的RSNA抑制,但不能阻断AdSNA的兴奋反应。静脉注射纳洛酮和延髓腹外侧头端(RVLM)微量注射纳洛酮可翻转失血引起的RSNA抑制,但对AdSNA兴奋反应无显著影响。失血引起心率(HR)和RSNA一样,但不能为纳洛酮所反转。上述结果表明:失血引起的RSNA抑制是由迷走神经传入纤维和阿片肽(尤其是RVLM中的阿片肽)参与所致,而AdSNA的兴奋则与动脉压力感受器传入纤维有关。     

CHANGES IN HEPATIC STRUCTURE IN RATS PRODUCED BY BREATHING PURE OXYGEN

The livers of rats exposed to pure oxygen were examined electron microscopically to study toxic effects of oxygen in a metabolically sensitive organ. Pressures of 1/3 (258 mm Hg), 1 (760 mm Hg), and 3 (2280 mm Hg) atmospheres were used, with exposures up to 90 days with the lowest pressures. The first changes in the hepatocytes were loss of glycogen and enlargement of mitochondria with development of mitochondria with bizarre shapes which were seen after 3 days at 258 mm, 1 day at 760 mm, and 3 hours at 2280 mm. These changes were followed by formation of increased numbers of cristae, membranes surrounding mitochondria, autophagic vacuoles, and polyribosome clusters. After 2 weeks at 258 mm, which is the pressure of the atmosphere of space cabins, numerous mitochondrial myelin figures appeared but the mitochondrial enlargement had begun to regress. After 90 days at 258 mm, the liver cells appeared almost normal except that many pigment granules had accumulated in the pericanalicular zones. The changes were non-specific and seemed to parallel biochemical alterations recorded elsewhere. They are not considered the result of toxicity but rather of adaptation. These atmospheres, which are used in clinical medicine and in space travel, appear to have no permanent deleterious effects on the liver in rats under the conditions of this experiment.     

SOURNESS–SWEETNESS INTERACTIONS IN DIFFERENT MEDIA: WHITE WINE,ETHANOL AND WATER*

The aim of this work was to study the sourness–sweetness interactions in water, white wine and alcoholic environment to interpret sweet/sour perception in low concentrations within the range normally encountered in white wine. Nine trained assessors rated sweetness and sourness intensity in mixtures of fructose (11.1, 25.0 and 38.9 mM) and tartaric acid (pH 3.0, 3.4 and 3.8) in water and wine (experiment 1) or ethanol solutions at 2.0, 4.0 and 12.0% v/v (experiment 2). The range of quantitative responses was larger for sourness than for sweetness in the three media. The global sourness intensity perception in wine mixtures was significantly lower than in water and ethanol mixtures, indicating the effect of other wine components. The suppressive effect of tartaric acid on fructose sweetness was stronger than the suppressive effect of fructose on tartaric acid sourness.     

电导法研究表面活性剂与蛋白质的相互作用

较系统地研究了溶液中离子型表面活性剂与蛋白质相互作用时电导率的变化,并根据实验现象,得出表面活性剂与蛋白质作用的两种模式－疏水作用模式和电荷作用模式。表面活性剂采用疏水作用模式与蛋白质结合时,蛋白质的二硫键逐一断裂,三级结构逐渐打开,电导率曲线出现一些小“平台”,采用电荷作用模式吸附蛋白质时,首先形成疏水复合体,产生白色浑浊,随离子型表面活性剂浓度的增加,疏水复合体转变成亲水复合体,白色浑浊     

电导法研究表面活性剂与蛋白质的相互作用

较系统地研究了溶液中离子型表面活性剂与蛋白质相互作用时电导率的变化,并根据实验现象得出表面活性剂与蛋白质作用的两种模式－ 疏水作用模式和电荷作用模式。表面活性剂采用疏水作用模式与蛋白质结合时,蛋白质的二硫键逐一断裂,三级结构逐渐打开,电导率曲线出现一些小“平台”;采用电荷作用模式吸附蛋白质时,首先形成疏水复合体,产生白色浑浊,随离子型表面活性剂浓度的增加,疏水复合体转变成亲水复合体,白色浑浊完全溶解。在有的体系中,两种作用并不是界限分明,它们可以同时表现出来。并将实验结果做为研究蛋白质所引起的乳化及破乳机理的依据     

昆虫病原线虫共生细菌的代谢产物

昆虫病原线虫共生细菌寄生于昆虫病原线虫肠道内 ,二者互惠共生。该菌革兰氏染色阴性 ,属肠杆菌科 (Ｅｎｔｅｒｏｂａｃｔｅｒｉａｃｅａｅ) ,包含两个属———嗜线虫致病杆菌属 (Ｘｅｎｏｒｈａｂｄｕｓ)和发光杆菌属 (Ｐｈｏｔｏｒｈａｂｄｕｓ)。其中嗜线虫致病杆菌与斯氏线虫 (Ｓｔｅｉｎｅｒｎｅｍａ)共生 ,发光杆菌与异小杆线虫 (Ｈｅｔｅｒｏｒｈａｄｉｔｉｓ)共生。近几年 ,随着对共生菌研究的逐渐深入 ,发现共生菌能产生许多有应用潜力的代谢产物 ,如杀虫蛋白、抑菌物质、抗癌物质、胞外酶、胞内晶体蛋白、色素及荧光素等。特别是…     

TEXTURE-FLAVOR INTERACTIONS IN LOW FAT STIRRED YOGURT: HOW MECHANICAL TREATMENT, THICKENER CONCENTRATION AND AROMA CONCENTRATION AFFECT PERCEIVED TEXTURE AND FLAVOR

The influence of thickening agent (0 and 7g/L), mechanical treatment (low and high) and flavoring agent concentration (2.2 to 63.2 μL/kg) on texture, taste and aroma of low fat stirred yogurts was investigated through sensory profiling by a panel of ten subjects trained on 13 attributes. Two assessment conditions were used: either in the presence or in the absence of olfactory perception (nostrils closed with nose clips). Sensory differences were greater for texture than for the other perception modalities. Olfactory perception enhanced yogurt astringency. If both thickener addition and mechanical treatment influenced texture attributes and rheology, the second factor had the strongest effect. Texture attributes were highly correlated with rheological parameters. Increasing flavoring agent concentration tended to decrease thickness and the addition of thickening agent depressed green apple notes and sweet taste, suggesting texture/flavor interactions.     

INFLUENCE OF FOOD MATRIX STRUCTURE AND ORAL BREAKDOWN DURING MASTICATION ON TEMPORAL PERCEPTION OF FLAVOR

Perception of flavor intensity from a series of model foods was recorded during normal mastication by 8 subjects. Samples varied in gelatin concentration (5–25%) and in the sweetener added (sucrose or aspartame) and represented a range of physical and mechanical properties. All contained the same level of a commercial flavor (banana). Mastication patterns were recorded using electromyography simultaneously with sensory assessment. Increasing the mechanical strength and melting point of the samples resulted in longer chewing times and lower intensity and more prolonged flavor perception. The temporal pattern of flavor perception was closely linked with mastication patterns for each subject but exhibited large individual differences. Flavor perception was influenced by the habitual oral breakdown patterns for individuals.     

毛木耳漆酶纯化及其部分漆酶特性的研究

对毛木耳AuriculariapolytrichaAP4的粗酶液进行PAGE电泳后发现含有三种漆酶同工酶,并且通过运用NativeSDS-PAGE获得三种漆酶的分子量大小分别约为:LacA(110kD);LacB(84kD);LacC(65kD)。对漆酶粗酶液通过硫酸铵分级沉淀和离子交换柱层析进行纯化,用SDS-PAGE证明获得纯化的单一漆酶LacB。LacB漆酶的反应的最适温度为30℃,最适pH为3.0。此酶氧化ABTS的Km值为6.64×10-mmol/L,金属离子对酶活的影响很大,其中5Ca2+,Mg2+,Zn2+,Na2+,Ag2+对漆酶LacB有明显的激活作用;Co2+,Hg2+,Fe3+,Fe2+,Ba2+等对酶活有明显的抑制作用。LacB和其它真菌漆酶一样具有底物专一性不强的特点,并且LacB对RB亮兰染料有很好的脱色作用。