A note on the survival of bacteria in cryoprotectant medium at temperatures above 0°C

Many bacteria can survive for days or weeks at temperatures of 4° or 22°C in medium containing 15% (v/v) glycerol as a cryoprotectant. This observation suggests that breakdown of refrigeration for a short time may not be a serious danger to survival of cultures stored frozen in such media.     

Osmotic injury of PC-3 cells by hypertonic NaCl solutions at temperatures above 0 degrees C

Cell injury due to osmotic dehydration, which is regarded as a major cause of injury during freeze-thaw processes, was examined closely using a perfusion microscope. Human prostatic adenocarcinoma cells (PC-3), which were put in a chamber, were subjected to hyperosmotic stresses by perfusing NaCl solutions of varying concentrations into the chamber. Cells were exposed to 2.5 and 4.5M NaCl solutions for 1-60 min by changing the concentrations at 0.2, 1, and 10 M/min. Decrease in cell viability was biphasic: the viability decreased first after the increase in NaCl concentration due to dehydration and then after return to isotonic conditions due to rehydration. Rehydration was substantially more responsible for cell injury than dehydration, which was marked at lower NaCl concentrations and lower temperatures. Injury resulting from contraction was negligible at the 2.5 M NaCl solution. While the hypertonic cell survival, which was determined without a return to isotonic conditions, was almost independent of time of exposure to hyperosmotic concentrations, the post-hypertonic survival after returning to isotonic conditions decreased with increasing exposure time, suggesting that the rehydration-induced injury was a consequence of time-dependent alteration of the plasma membrane. The post-hypertonic survival was lower for higher NaCl concentrations and higher temperatures, which was qualitatively consistent with previous studies. Effects of the rate of concentration change on the post-hypertonic cell survival were observed at 4.5 M; the highest rate of survival was obtained by slower increase and faster decrease in the NaCl concentration. However, the effect was negligible at 2.5 M.     

Dynamic oscillation measurements of starch networks at temperatures above 100 degrees C

Small deformation oscillatory studies were performed on wheat flour paste with a starch content of 75.4%. Work focused on temperatures above 100 degrees C in an effort to seek molecular understanding of such high-temperature processes as bakery operations which are characterised by evaporation of water. The moisture content of the sample decreased from about 32% at 100 degrees C to 6.5% at 130 degrees C. Viscoelastic spectra produced a sigmoidal profile with a disproportionate viscous element also seen in the glass transition of semiamorphous synthetic polymers and high sugar/polysaccharide mixtures during cooling. It is argued that the loss of water upon heating reduces the available free volume between neighbouring chain segments, thus generating a high-density thermoplastic melt suspending granule fragments. The configurational rearrangements of the disordered chains contribute mainly to an energy-dissipating process, as observed in the vitrification of cooled high-solids systems. The equation of Williams, Landel, and Ferry was modified with a 'moisture term' in order to describe the temperature function of viscoelasticity.     

Insulin amyloid fibrillation at above 100 degrees C: new insights into protein folding under extreme temperatures

To investigate the folding behavior of amyloidogenic proteins under extreme temperatures, the kinetics of fibrillation and accompanying secondary structure transitions of bovine insulin were studied for temperatures ranging up to 140 degrees C. The presence of extreme heat stress had traditionally been associated with irreversible denaturation of protein while the initial steps of such a denaturation process may be common with a fibril formation pathway of amyloidogenic proteins. The present work demonstrates the ability of insulin to form amyloid fibrils at above 100 degrees C. Amyloid formation was gradually replaced by random coil generation after approximately 80 degrees C until no amyloid was detected at 140 degrees C. The morphology of insulin amyloid fibrils underwent sharp changes with increasing the temperature. The dependence of amyloid formation rate on incubation temperature followed non-Arrhenius kinetics, which is explained by temperature-dependent enthalpy change for amyloid formation. The intermediate stage of amyloid formation and random coil generation consisted of a partially folded intermediate common to both pathways. The fully unfolded monomers in random coil conformation showed partial reversibility through this intermediate by reverting back to the amyloid pathway when formed at 140 degrees C and incubated at 100 degrees C. This study highlights the non-Arrhenius kinetics of amyloid fibrillation under extreme temperatures, and elucidates its intermediate stage common with random coil formation.     

The beta-glycosidase from the hyperthermophilic archaeon Sulfolobus solfataricus: enzyme activity and conformational dynamics at temperatures above 100 degrees C.

Enzymes from thermophilic organisms are stable and active at temperatures which rapidly denature mesophilic proteins. However, there is not yet a complete understanding of the structural basis of their thermostability and thermoactivity since for each protein there seems to exist special networks of interactions that make it stable under the desired conditions. Here we have investigated the activity and conformational dynamics above 100 degrees C of the beta-glycosidase isolated from the hyperthermophilic archaeon Sulfolobus solfataricus. This has been made possible using a special stainless steel optical pressure cell which allowed us to perform enzyme assays and fluorescence measurements up to 160 degrees C without boiling the sample. The beta-glycosidase from S. solfataricus showed maximal activity at 125 degrees C. The time-resolved fluorescence studies showed that the intrinsic tryptophanyl fluorescence emission of the protein was represented by a bimodal distribution with Lorential shape and that temperature strongly affected the protein conformational dynamics. Remarkably, the tryptophan emission reveals that the indolic residues remain shielded from the solvent even at 125 degrees C, as shown by shielding from quenching and restricted tryptophan solubility. The relationship between enzyme activity and protein structural dynamics is discussed.     

Translocation at 0{degrees} C in Helianthus annuus

Potassium uptake by Helianthus annuus plants growing in waterculture was found to be closely dependent upon the translocationof sugar to the roots. This relationship was used to determinethe effect of cooling on the rate of translocation. A Q₁₀ ofapproximately 3 over the range 0–25° C was obtainedbut tracer experiments showed that translocation was not stoppedat 0° C. A complete recovery in translocation rate appeared to occurin some experiments after prolonged cooling. It is concludedthat this can only be satisfactorily explained on the assumptionthat carbohydrates move in the sieve tubes by mass flow. Thedriving force of such a mass flow is considered to be locatedin each sieve element.     

A note on fermentation reactions of anaerobic bacteria on a solid medium

A new technique is described for fermentation tests of anaerobes in which the fermentation reactions are carried out on cystine trypticase agar plates to which fermentable substances (Taxo discs) are added. This technique is simple, sensitive and reproducible.     

The effects of methanol on the glutamate dehydrogenase reaction at 0 degrees C.

The effects of 0-30% methanol (vol/vol) on the Km an Vm values for both the forward and reverse directions of the L-glutamate dehydrogenase reaction were determined at 0 degrees C. The decrease in temperature alone had very little effect on these parameters. However, in the forward reaction, 30% methanol resulted in a 14-fold decrease in the Km value for glutamate, a slight decrease in the Km value for NADP, and a thirty-fold decrease in Vm. Substrate inhibition by glutamate was observed at concentrations greater than 4 mM. In the reverse reaction, 30% methanol caused a decrease in the Km values for alpha-ketoglutarate and ammonia and a 10-fold decrease in Vm. Substrate inhibition by both alpha-ketoglutarate and NADPH was observed at concentrations of either substrate above 0.03 mM. The dependence of Km for glutamate and Vm values for the forward reaction on methanol concentration suggests that they are similarly affected by methanol, in direct contrast to results obtained for NADP. Methanol appeared to cause a general tightening of complexes, which may arise from an effect on the "activities" of species in solution. The use of methanol not only allows for the study of reaction intermediates by slowing the reaction with the cryogenic method, but may also serve as a mechanistic probe by affecting several polarity as well as Km, Vm, and K1 values.     

Bovine plasma progesterone levels at programmed circadian temperatures of 17 to 21 degrees C and 21 to 34 degrees C

Eight Angus heifers were subjected to control ambient temperatures (diurnal variation of 17 to 21°C) and experimental ambient temperatures (diurnal variation of 21 to 34°C). There was no significant difference (P > 0.05) in progesterone levels between the two environmental regimes or blood samples collected at 0800 and 1600 hr.     

Metabolic changes in ratskin stored in buffer medium at minus 3 degrees C

The incorporation of amino acids into the proteins of rat skin after storage in a buffer medium greatly depends on the animal's age, and on storage time.At —3 °C protein synthesizing activity is primarily impaired, accompanied by cell membrane damage, while DNA metabolism appears remarkably immune to preservation injury. The major injury to protein synthesis occurs during the first days and even hours of storage, followed by a longer period of storage where protein metabolism is reduced to a low level of activity. Addition of a mixture of amino acids to the medium protects and stimulates the subsequently tested amino acid incorporation into the proteins of rat skin.