Conformational aspect of polypeptide structure. XLIV. Conformational transitions of poly(N-methyl-alanines) induced by trifluoroacetic acid

The synthesis of poly(N-methyl-L -alanine) and poly (N-methyl-DL -alanine) are described. The polymers were examined by 220 MHz high-resolution nuclear magnetic resonance (nmr) and circular dichroism (CD). The results demonstrate that poly(N-methyl-L -alanine) exists as an ordered helical structure with all the amide bonds in the trans configuration in appropriate solvents. As trifluoroacetic acid (TFA) is added to the solutions of the polymer in helix-supporting solvents, resonances corresponding to both trans and cis amide conformations of N-methyl, C-methyl, and α-CH are observed. The presence of both the trans and the cis peptide bonds in a polymer chain disrupts the ordered structures. Our conclusions from CD data are in agreement with the nmr results. Ultracentrifugation shows that degradation of the polymer chain does not occur during the TFA treatment.     

The macronuclear envelope of Tetrahymena pyriformis GL in different physiological states

Summary Macronuclear envelopes were isolated from the ciliated protozoan Tetrahymena pyriformis GL, negatively stained and examined in the electron microscope. The frequency of central granules in the macronuclear pores was evaluated in five different physiological states: (1) stationary phase of growth, (2) exponential phase of growth, (3) heat-synchronized cultures at the end of the heat-synchronization treatment, (4) heat-synchronized cultures at the beginning of the first division, (5) heat-synchronized cultures at the end of the first division.The percentage of pores containing a central granule was markedly enhanced in heatsynchronized cultures at the end of the first division, i.e. a state known for an increase in ribosome formation. Actinomycin D was found to cause a significant decrease in central granule frequency.The observed alterations in central granule frequency seem to confirm the hypotheses which consider the central granule as representing a ribonucleoprotein particle in transit from nucleus to cytoplasm through the nuclear pore.For careful technical assistance I am indebted to Miss Marianne Whiter as well as to Drs. H. Falk, W.W. Franke and P. Sitte for helpful discussions. This work was supported in part by the Deutsche Forschungsgemeinschaft.     

Die Fimbrien von Rhizobium lupini 1/50, sta-

Zusammenfassung Die Fimbrien (oder Pili) einer nicht sternbildenden Mutante (1–50, sta^-) von Rhizobium lupini wurden elektronenmikroskopisch untersucht. Die Fimbien sind peritrich an der Bakterienzelle inseriert, und zwar während der exponentiellen Wachstumsphase meist einzeln. In der stationären Phase nehmen die Fimbrien an Zahl und Länge kontinuierlich stark zu; sie sind dann häufig büschelweise inseriert. Zusammen mit den oft zopfbildenden Geißeln verflechten sie sich zu einem ausgedehnten Netzwerk. Die Aneinanderlagerung der Fimbrien erfolgt unspezifisch durch Kohäsion; durch ebenfalls unspezifische Adhäsion haften sie auf dem Substrat.Die Fimbrien haben ca. 30 Å Durchmesser und sind röhrenförmig gebaut. Ihre lichte Weite beträgt 8 bis 10 Å. Ein allgemeines Bauschema der Fimbrien wird diskutiert. In der Diskussion über die allgemeine Funktion aller Arten von Fimbrien wird ihre Haftfähigkeit herausgestellt. Die Fimbrien der Mutante 1/50, sta^- sind wegen ihres geringen Innendurchmessers nicht als Transportröhren für doppelsträngige DNS und wahrscheinlich auch nicht für einzelsträngige DNS oder RNS geeignet.

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The fimbriae of Rhizobium lupini 1/50, sta^-

Summary The fimbriae (pili) of a non-starforming mutant (1/50, sta^-) of Rhizobium lupini were studied under the electron microscope. In the exponential phase of growth, fimbriae are singly, peritrichously inserted. During stationary growth these fimbriae increase by number and length. Together with the larger flagella they often form an extended reticulum. The fimbriae often stick together by unspecific cohesion forces; their attachment to the substrate can be explained by unspecific adhesion.The outer diameter of the fimbriae is 30 Å, the inner diameter 8 to 10 Å.The tubelike structure of fimbriae (pili) is discussed in terms of a general model.The most obvious general function of all types of fimbriae is their connecting power.The inner dimension of the fimbriae of the 1/50, sta^-—mutant exclude a model where they function as transport tubes for double-stranded DNA and probably for single stranded DNA or RNA either.

     

Genetic control of two electrophoretic variants of glucosephosphate isomerase in the mouse (Mus musculus)

The autosomal variation and the genetic control of GPI has been determined by a comparison of electrophoretic patterns of F₁ and backcross progeny of three inbred strains of mice. The locus controlling the production of GPI in the mouse has been designated Gpi-1. Two alleles at this locus have been described and designated Gpi-1 ^a and Gpi-1 ^b, which represent, respectively, the slow and fast electrophoretic forms. Twenty-seven inbred strains of mice have been classified for these two alleles. The absence of close linkage of Gpi-1 to seven other genetic loci has been determined. It has been demonstrated that the polymorphism of Gpi-1 is widely distributed in feral mice. GPI was expressed in vitro and in four types of malignant tumors.Supported by U.S. Public Health Service Grants GM-09966, from General Medical Sciences, and GY 4193.     

Microbodies (peroxisomes) in the toad,Bufo marinus

Summary Microbodies (peroxisomes), a group of cytoplasmic organelles enriched in catalase, are demonstrated in the toad, Bufo marinus, by light and electron microscopy by means of a cytochemical staining procedure that demonstrates the peroxidatic activity of catalase with diaminobenzidine (DAB). Amphibian microbodies are similar to those of other classes in their fine structure and localization in hepatocytes and kidney, where they are prominent in the proximal tubular cells. Nucleoids are present only in renal microbodies. In the proximal renal tubule an unusual group of large brown granules are identified as lysosomes by their acid phosphatase, -glucosaminidase and -glucuronidase activities.This work was supported by U.S. Public Health Service Grants Nos. NS-06856 and HD 00674. We wish to thank Dr. Richard M. Hays who generously supplied us with toads; Dr. Alex B. Novikoff for making available facilities for ultramicrotomy, Miss Betty De Prest for technical assistance; Miss Marianne Van Hooren for preparation of the photomicrographs.     

Salmonellae Associated with Further-processed Turkey Products

"Further-processed" turkey products, prepared from chilled, eviscerated, and thawed carcasses at two commercial turkey-processing plants, were evaluated, for the presence of salmonellae. These organisms were isolated from swab samples from 12% of chilled, eviscerated turkey carcasses, 27% of finished products, and 24% of processing equipment. The same serotypes as those found throughout a plant on any one visit were recovered from 31% of rinse-samples taken from hands and gloves of processing personnel. Salmonellae were found in samples taken on 37 of 48 visits; a greater number of recoveries were made on days when freshly killed turkeys were processed (87%) than when frozen-defrosted carcasses were processed (59%). The predominant serotype isolated from meat and environment usually changed from visit to visit. Salmonella sandiego and Salmonella anatum were the most frequent among 23 serotypes recovered. Most of the isolated serotypes are commonly associated with turkeys and have been incriminated as causative agents of human salmonellosis. The implication is that further-processed turkey products, if inadequately cooked by the consumer and if improperly refrigerated between the time of manufacture and consumption, could directly transmit salmonellae. These same products might also contaminate other foods by introducing salmonellae into food-preparation areas.     

Microbiological Deterioration of Frozen Parfried Potatoes upon Holding After Thawing

Frozen parfried potatoes were thawed and stored at 55, 45, and 34 F (12.8, 7.2, 1.1 C). Significant changes in flavor and texture did not occur at these temperatures until the total bacterial count exceeded 100 million per gram. These sensory changes were produced after 4, 8, and 20 days of storage at 55, 45, and 34 F, respectively. Detectable color change appeared sooner and probably was not of microbial origin. It is unlikely that any health hazard exists under the range of conditions studied. Nevertheless, it seems undesirable to market food with such a high bacterial count. At half the storage periods given above, the count did not exceed 100,000 per gram.