生物钟的基因调控

从细菌到哺乳动物的大多数生物都存在分子时钟,也就是生物钟。它的存在使生物的生理,生化,行为表现出以24小时为周期的节律性。本文从基因组成以及节律发生的分子机制等方面,对昼夜节街生物钟进行综述。     

调控胚胎发育的基因

胚胎发育是一个沿时空顺序坐标在形态上剧烈变化,既复杂又充满神秘色彩的过程,对它的研究由来已久。孟德尔（Ｍｅｎｄｅｌ,１９００）和摩尔根（Ｍｏｒｇａｎ）的遗传研究,使生物学家们开始关注突变引起体形奇特性变化的重要性。Ｂｒｉｄｇｅｓ（１９１５）阐述了果蝇...     

鲜切花保鲜相关调控基因研究进展

对切花保鲜相关调控基因：ACC氧化酶基因（CAO）,ACC合成酶基因（ACS）,ert-1基因和切花保鲜相关调控因子;乙醇、乙醛、DPSS和钴等做一综述。     

基因治疗中的基因调控研究进展

基因治疗的目的是将导入的外源基因能够得到时序上、水平上的正确表达,其产物发挥治疗作用。目的基因表达的调控是影响基因治疗效果的一个重要因素。本文系统介绍了基因靶技术在基因治疗中的地位,提高逆转录病毒载体滴度的方法,逆转录病毒载体与目的基因序列的影响,反式激活提高目的基因应用以及对基因治疗中目的基因表达调控的展望。     

植物基因的人工调控表达

通过增加或减少特定诱导物,可精确调节目的的基因上游构建的“基因开关”,实现外源目的基因的准确调控,使外源基因在植物体内适时、适量、有效地表达。因此构建一个拥有“基因开关”的人工调控表达系统是势在必行的,该系统的成功构建也将有利于提高转基因植物广泛应用的可能性。     

基因与学习记忆调控

近年,有关基因与学习记忆调控的研究引人注目。实验显示：（１）ｃ－ｆｏｓ等即刻早期基因（ＩＥＧｓ）的激活是学习记忆形成的必要条件,长时程增强（ＬＴＰ）诱出的同时也伴有ＩＥＧｓ的激活;（２）应用转基因技术获得α－ＣａＭＫⅡ、Ｆｙｎ和Ｎ－ＣＡＭ等基因突变的小鼠,均表现明显的空间学习记忆障碍,以及ＬＴＰ诱导和维持障碍;（３）果蝇单基因（ｄｎｃ,ｒｕｔ等）突变体的学习记已能力明显下降,其机制与突触可塑性的改     

程序性细胞死亡的基因调控

程序性细胞死亡的基因调控宝福凯（昆明医学院免疫学教研室昆明６５００３１）细胞死亡是细胞生命现象不可逆的终止,按其特点可分为两类：程序性细胞死亡（ＰＣＤ）和细胞的病理性死亡──坏死。ＰＣＤ是多细胞生物的一种生理性细胞死亡,是广泛存在的一种由细胞特定基因...     

乳酸菌食品级基因表达系统

酸菌是一类重要工业菌株。最近,乳酸菌遗传学和分子生物学的研究取得长足进步,导致发展了乳酸菌食品级基因表达系统。通过介绍乳酸菌食品级基因表达系统的基本要求、食品级选择性标记、食品级诱导物及该系统的研究进展,展示了乳酸菌食品级基因表达系统的建立对研究乳酸菌的基因表达调控和它的深层次的开发利用所具有的重要意义。     

Degradation of free and sulfur-dioxide-bound acetaldehyde by malolactic lactic acid bacteria in white wine

AIMS: Acetaldehyde is the major carbonyl compound formed during winemaking and has implications for sensory and colour qualities of wines as well as for the use of the wine preservative SO(2). The current work investigated the degradation of acetaldehyde and SO(2)-bound acetaldehyde by two commercial Oenococcus oeni starters in white wine. METHODS AND RESULTS: Wines were produced by alcoholic fermentation with commercial yeast and adjusted to pH 3.3 and 3.6. While acetaldehyde was degraded rapidly and concurrently with malic acid at both pH values, SO(2)-bound acetaldehyde caused sluggish bacterial growth. Strain differences were small. CONCLUSIONS: Efficient degradation of acetaldehyde can be achieved by commercial starters of O. oeni. According to the results, the degradation of acetaldehyde could not be separated from malolactic conversion by oenococci. While this may be desirable in white winemaking, it may be necessary to delay malolactic fermentation (MLF) in order to allow for colour development in red wines. SO(2)-bound acetaldehyde itself maybe responsible for the sluggish or stuck MLF, and thus bound SO(2) should be considered next to free SO(2) in order to evaluate malolactic fermentability. SIGNIFICANCE AND IMPACT OF THE STUDY: The current study provides new results regarding the metabolism of acetaldehyde and SO(2)-bound acetaldehyde during the MLF in white wine. The information is of significance to the wine industry and may contribute to reducing the concentration of wine preservative SO(2).     

Cloning and characterization of α-L-arabinofuranosidase and bifunctional α-L-arabinopyranosidase/β-D-galactopyranosidase from Bifidobacterium longum H-1

Aims: This study focused on the cloning, expression and characterization of recombinant α‐l ‐arabinosidases from Bifidobacterium longum H‐1. Methods and Results: α‐l ‐Arabinofuranosidase (AfuB‐H1) and bifunctional α‐l ‐arabinopyranosidase/β‐d ‐galactosidase (Apy‐H1) from B. longum H‐1 were identified by Southern blotting, and their recombinant enzymes were overexpressed in Escherichia coli BL21 (DE3). Recombinant AfuB‐H1 (rAfuB‐H1) was purified by single‐step Ni²⁺‐affinity column chromatography, whereas recombinant Apy‐H1 (rApy‐H1) was purified by serial Q‐HP and Ni²⁺‐affinity column chromatography. Enzymatic properties and substrate specificities of the two enzymes were assessed, and their kinetic constants were calculated. According to the results, rAfuB‐H1 hydrolysed p‐nitrophenyl‐α‐l ‐arabinofuranoside (pNP‐αL‐Af) and ginsenoside Rc, but did not hydrolyse p‐nitrophenyl‐α‐l ‐arabinopyranoside (pNP‐αL‐Ap). On the other hand, rApy‐H1 hydrolysed pNP‐αL‐Ap, p‐nitrophenyl‐β‐d ‐galactopyranoside (pNP‐βD‐Ga) and ginsenoside Rb2. Conclusions: Ginsenoside‐metabolizing bifidobacterial rAfuB‐H1 and rApy‐H1 were successfully cloned, expressed, and characterized. rAfuB‐H1 specifically recognized the α‐l ‐arabinofuranoside, whereas rApy‐H1 had dual functions, that is, it could hydrolyse both β‐d ‐galactopyranoside and α‐l ‐arabinopyranoside. Significance and Impact of the Study: These findings suggest that the biochemical properties and substrate specificities of these recombinant enzymes differ from those of previously identified α‐l ‐arabinosidases from Bifidobacterium breve K‐110 and Clostridium cellulovorans.     

食品级乳酸菌表达系统研究进展

乳酸菌表达系统是近几年发展起来的食品级高效表达系统。乳酸菌具有益生菌特征,因此该表达系统与其他细菌表达系统相比有很多优点。介绍了糖诱导表达系统、噬菌体Φ31爆发式诱导的表达系统、乳链球菌素调控表达系统、温控表达系统等的研究进展,以及这些系统的应用前景。     

青贮饲料的研究、发展及现状

我国从上世纪50年代开始对青贮饲料技术进行研究和推广,但受当时生产水平和经济条件等因素制约,工作多属于生产性试探,对青贮饲料发酵机制,二次发酵问题及防腐措施等方面的研究甚少。在我国,主要以利用黄秸秆为饲料,而鲜青贮饲料的利用和推广尚有一定困难。     

Lactic acid bacteria in the quality improvement and depreciation of wine

The winemaking process includes two main steps: lactic acid bacteria are responsible for the malolactic fermentation which follows the alcoholic fermentation by yeasts. Both types of microorganisms are present on grapes and on cellar equipment. Yeasts are better adapted to growth in grape must than lactic acid bacteria, so the alcoholic fermentation starts quickly. In must, up to ten lactic acid bacteria species can be identified. They belong to the Lactobacillus, Pediococcus, Leuconostoc and Oenococcus genera. Throughout alcoholic fermentation, a natural selection occurs and finally the dominant species is O. oeni, due to interactions between yeasts and bacteria and between bacteria themselves. After bacterial growth, when the population is over 10⁶CFU/ml, malolactic transformation is the obvious change in wine composition. However, many other substrates can be metabolized. Some like remaining sugars and citric acid are always assimilated by lactic acid bacteri a, thus providing them with energy and carbon. Other substrates such as some amino acids may be used following pathways restricted to strains carrying the adequate enzymes. Some strains can also produce exopolysaccharides. All these transformations greatly influence the sensory and hygienic quality of wine. Malic acid transformation is encouraged because it induces deacidification. Diacetyl produced from citric acid is also helpful to some extent. Sensory analyses show that many other reactions change the aromas and make malolactic fermentation beneficial, but they are as yet unknown. On the contrary, an excess of acetic acid, the synthesis of glucane, biogenic amines and precursors of ethylcarbamate are undesirable. Fortunately, lactic acid bacteria normally multiply in dry wines; moreover some of these activities are not widespread. Moreover, the most striking trait of wine lactic acid bacteria is their capacity to adapt to a hostile environment. The mechanisms for this are not yet c ompletely elucidated . Molecular biology has provided some explanations for the behaviour and the metabolism of bacteria in wine. New tools are now available to detect the presence of desirable and undesirable strains. Even if much remains unknown, winemakers and oenologists can nowadays better control the process. By acting upon the diverse microflora and grape musts, they are more able to produce healthy and pleasant wines.     

共轭亚油酸生理功能及微生物合成调控研究进展

共轭亚油酸(conjugated linoleic acid,CLA)是一种新型功能性油脂,顺9,反11-十八碳二烯酸(c9,t11-CLA)和反10,顺12-十八碳二烯酸(t10,c12-CLA)由于具有比其他异构体更强的生理功能得到广泛关注和研究.微生物合成CLA具有安全性高、选择特异性强等特点,研究CLA产量提高...     

乳酸产生菌的选育

从5种菌株中,通过初筛和复筛筛选出一种变色范围大,产乳酸量高的菌株D(产酸量为69.36g/L),以此菌株作为出发菌,进行紫外诱变育种。从诱变处理后的计数平板上,选取10株hc值大的菌株,通过复筛最终选出了一株平均产乳酸量高的菌株D_6,其产乳酸量平均为71.73 g/L,比出发菌株高出2.37g/L。     

Histamine, histidine, and growth-phase mediated regulation of the histidine decarboxylase gene in lactic acid bacteria isolated from wine

Fermented foods are frequently contaminated by histamine that is generated by microorganisms with histidine decarboxylase activity. The ingestion of large amounts of histamine can cause serious toxicological problems in humans. A study of the effects of histamine, histidine, and growth phase on histamine production by lactic acid bacteria isolated from wine is reported here. With northern blots and specific activity analysis, we observed that histidine induces the expression of the histidine decarboxylase gene (hdc) and that histamine causes a decrease in the expression of this gene. The expression of hdc is also mediated by the bacterial growth phase. Histidine and histamine do not affect histidine decarboxylase activity, whereas pyridoxal 5'-phosphate does. Data on histamine-producing lactic acid bacteria isolated from wine should contribute to the prevention of histamine formation during winemaking and storage.