Iron hydroxide: Model for enzymes that oxidize proteins

The particles of an iron hydroxide sol were found to be a suitable model for protein-oxidizing enzymes such as peroxidase and polyphenol oxidase. In addition to small molecules such as pyrogallol, human serum proteins, albumin and -globulin, are shown to be substrates of the oxidizing model. The activity is markedly increased by the addition of small amounts of copper to the iron in the particles of the sol. The size and molecular weight of the enzyme model, as well as the number of active centers were determined.     

Kidney grafting between rats which carry recombinant major histocompatibility haplotypes

Kidney transplantation was performed between three congenic rat strains which carried the major histocompatibility haplotypesRT1 ^a ,RT1 ^u orRT1 ^ar1 , the latter being a recombinant betweenRT1 ^a andRT1 ^u . This combination made it possible to test separately the effects of incompatibility for RT1. A-region products (classical transplantation antigens, histocompatibility antigens) and for RT1.B-region products (Ia-antigens, strong mixed lymphocyte stimulating antigens, histocompatibility antigens) as well as RT1.C-region products (lymphocyte differentiation antigens, histocompatibility antigens). It is shown that A plus B plus C, as well as A or B plus C-region incompatibility led to kidney-graft rejection and that matching for either classical transplantation antigens or Ia and strong mixed lymphocyte stimulating antigens had no clear differential prognostic effect on kidney-graft survival.     

Two-stage fermentation method for production of protein-enriched feed from cassava

Studies have been carried out into the production of microbial protein from cassava using Trichoderma reesei and yeast. In monoculture studies, T. reesei was grown on whole cassava medium to give 0.74g dry cell/g cassava. The dry material contained 42% protein. The culture filtrate contained 5.8 g/l glucose, which supported the growth of yeast. Mixed culture fermentation was also carried out with the two microorganisms. Besides accelerating the rate of degradation and conversion of cassava to cells (0.85g cell/g cassava) the yeast boosted the protein content of the growth product to 51%.