Effect of gamma-ray irradiation on alcohol production from corn

Cracked corn was irradiated with gamma rays at 0-100 Mrad and the effects of the irradiation on sugar yield, susceptibility to enzymatic hydrolysis of starch, yeast growth, and alcohol production were studied. Gamma irradiation at 50 Mrad or greater produced a considerable amount of reducing sugar but little glucose. At lower dosages, gamma irradiation significantly increased the susceptibility of corn starch to enzymatic hydrolysis, but dosages of 50 Mrad or greater decomposed the starch molecules as indicated by the reduction in iodine uptake. About 12.5% reducing sugar was produced by amylase treatment of uncooked, irradiated corn. This amount exceeded the level of sugar produced from cooked (gelatinized) corn by the same enzyme treatment. The yeast numbers in submerged cultivation were lower on a corn substrate that was irradiated at 50 Mrad or greater compared to that on an unirradiated control. About the same level of alcohol was produced on uncooked, irradiated (10(5)-10(6) rad) corn as from cooked (121 degrees C for 30 min) corn. Therefore, the conventional cooking process for gelatinization of starch prior to its saccharification can be eliminated by irradiation. Irradiation also eliminated the necessity of sterilization of the medium and reduced the viscosity of high levels of substrate in the fermentation broth.     

Effect of parasympathetic denervation on acetylcholine levels in the rat parotid gland. Is there an extraneuronal pool of acetylcholine?

Parasympathetic denervation of the rat parotid gland by avulsion of the auriculotemporal nerve caused a marked and lasting decrease in gland weight. Parasympathectomy did not change the levels of choline in the gland but decreased by 60% the levels of acetylcholine (ACh) ten days after surgery and 65% at 28 days. It is puzzling that relatively high levels of ACh remained after parasympathetic denervation. The presence of additional cholinergic nerves that innervate the gland, or pass through it en route to other structures may account for some of the remaining ACh. Also, Schwann cells from denervated nerves might have contributed to some of the ACh. The existence of an extraneuronal source of ACh is considered.     

Changes in starch-bound lysophospholipids and lysophospholipase in germinating glacier and Hi amylose glacier barley varieties

Total starch, amylose content and amylose-included lipid phosphorus and lysophosphatidylcholine (LPC) were measured in normal Glacier (G) and Hi Amylose Glacier (HA) barley varieties during germination. From days three to six, alkaline and acidic lysophospholipase (LPL) activities in the starchy endosperm were measured and the distribution of these activities between a soluble and particulate form determined. During germination the amylose content of the starches increases as the total starch levels decline. The starch-bound LPC and lipid phosphorus disappear at the same rate between days three and six in both barley varieties, indicating no discrimination among the different lipid-included amylose population for degradation. However, both lipid phosphorus and LPC disappear more rapidly in the G than in the HA variety. This is presumably due to the slightly larger content of LPC per mg amylose of the G than of the HA variety, equivalent to 134 and 150 anhydroglucose residues per lipid molecule in G and HA, respectively. There is no increase in starch-bound lipid phosphorus or LPC expressed as nmol of phosphorus or LPC per mg amylose as amylose content declines, indicating no selective resistance of lipid-included amylose to degradation. The alkaline and acidic LPC activities in each variety increase 2–4-fold between days four and five. In both varieties ca 30% of the acidic LPL and ca 50–60% of the alkaline LPL is particulate from days three to six. No correlation can be made between the content of amylose or amylose-included lipid and particulate LPL activity. However, the possibility that particulate LPL activity is associated with specific populations of residual amylose-included lipid molecules cannot be excluded.     

Physiological Studies of Methane and Methanol-Oxidizing Bacteria: Oxidation of C-1 Compounds by Methylococcus capsulatus

Methylococcus capsulatus grows only on methane or methanol as its sole source of carbon and energy. Some amino acids serve as nitrogen sources and are converted to keto acids which accumulate in the culture medium. Cell suspensions oxidize methane, methanol, formaldehyde, and formate to carbon dioxide. Other primary alcohols are oxidized only to the corresponding aldehydes. Oxidation of formate by cell suspensions is more sensitive to inhibition by cyanide than is the oxidation of other one carbon compounds. This is due to the cyanide sensitivity of a soluble nicotinamide adenine dinucleotide-specific formate dehydrogenase. Oxidation of formaldehyde and methanol is catalyzed by a nonspecific primary alcohol dehydrogenase which is activated by ammonium ions and is independent of pyridine nucleotides. Some comparisons are made with a strain of Pseudomonas methanica.     

Progesterone transformations as a diagnostic feature in the generaAlternaria,Stemphylium andCladosporium

Various species of the generaAlternaria, Stemphylium andCladosporium were shown to display a specific reaction characteristic for the given genus. In theAlternaria genus this is a 1-2-dehydrogenation of the A ring of the steroid molecule, inStemphylium 14α-hydroxylation and inCladosporium 7β-hydroxylation. This chemotaxonomic feature may supplement morphological and functional criteria in the taxonomy of filamentous fungi (Hyphomycetes).     

Purification and characterization of beta-glucosidase of Alcaligenes faecalis

A cellobiose-utilizing bacterium isolated from sugar cane bagasse and identified as a strain of Alcaligenes faecalis (ATCC 21400) produced an inducible beta-glucoside-splitting enzyme. The enzyme was purified by a series of streptomycin and ammonium sulfate fractionations and by Sephadex and diethylaminoethyl column chromatography. The final preparation was purified 130-fold, with a recovery of about 10% of the initial enzyme activity. The enzyme had a wide pH range, with optimal activity at pH 6.0 to 7.0. The enzyme was stable in solution at pH 6.5 to 7.8 when kept at 30 C for 2 hr, but it was destroyed by temperatures above 55 C. At 58 and 60 C, the time required to inactivate 90% of the initial activity was 16 and 6.5 min, respectively. An activation energy of 9,500 cal/mole and a K(m) of 1.25 x 10(-4)m were obtained by using p-nitrophenyl beta-glucoside as a substrate. The K(i) value and hydrolysis of cellobiose by the enzyme indicated a high affinity of the enzyme for the cellobiose. The enzyme had its specificity on beta-glucosidic linkage and the rate of hydrolisis of glucosides depended upon the nature of the aglycon moiety. The inactivation studies showed the presence of sulfhydryl groups in the enzyme. The activity of the enzyme was easily destroyed by the Cu(++) and Hg(++) ions. The Michaelis-Menton relationship and the rate of heat inactivation indicated the presence of one type of noninteracting active site in the bacterial beta-glucosidase. Molecular weight of the enzyme was estimated by gel filtration (Sephadex G-200) and sucrose density gradient, and a value of 120,000 to 160,000 was obtained.