Induction of male sterility in transgenic chrysanthemums (Chrysanthemum morifolium Ramat.) by expression of a mutated ethylene receptor gene, Cm-ETR1/H69A, and the stability of this sterility at varying growth temperatures

Chrysanthemum (Chrysanthemum morifolium Ramat.) is one of the most popular ornamental flowers in the world, and many agronomic traits have recently been introduced to chrysanthemum cultivars by gene transformation. Concerns have been raised, however, regarding transgene flow from transgenic plants to wild plants. In early studies, ethylene receptor genes have been used for genetic modification in plants, such as flower longevity and fruit ripening. Recently, overexpression of ethylene receptor genes from melon (CmETR1/H69A) caused delayed tapetum degradation of the anther sac and a reduction in pollen grains. We therefore introduced the ethylene receptor gene into chrysanthemums to induce male sterility and prevent transgene flow via pollen. The chrysanthemum cultivar Yamate shiro was transformed using a disarmed strain of Agrobacterium tumefaciens, EHA105, carrying the binary vector pBIK102H69A, which contains the CmETR1/H69A gene. A total of 335 shoots were regenerated from 1,282 leaf discs on regeneration medium (26.1%). The presence of the Cm-ETR1/H69A gene was confirmed in all of the regenerated plantlets by Southern blot analysis. These genetically modified (GM) plants and their non-GM counterparts were grown in a closed greenhouse and flowered at temperatures between 10 and 35°C. In 15 of the 335 GM chrysanthemum lines, the number of mature pollen grains was significantly reduced, particularly in three of the lines (Nos. 91, 191 and 324). In these three lines, pollen grains were not observed at temperatures between 20 and 35°C but were observed at 10 and 15°C, and mature pollen grains were formed only at 15°C. In northern blot analyses, expression of the CmETR1/H69A gene was suppressed at low temperatures. This phenomenon was observed as a result of both the suppression of CmETR1/H69A expression at low temperatures and the optimal growth temperature of chrysanthemums (15–20°C). Furthermore, the female fertility of these three GM lines was significantly lower than that of the non-GM plants. Thus, the mutated ethylene receptor is able to reduce both male and female fertility significantly in transgenic chrysanthemums, although the stability of male and/or female sterility at varying growth temperatures is a matter of concern for its practical use.     

Impact of volcanic activity on a plant-pollinator module in an island ecosystem: the example of the association of <Emphasis Type="Italic">Camellia japonica</Emphasis> and <Emphasis Type="Italic">Zosterops japonica</Emphasis>

Volcanic activity provides an indispensable opportunity to study the ecological responses of organisms to environmental devastation. We examined the reproductive success of Camellia trees to identify how volcanic activity affects the processes of leaf survival, flowering activity, fruit and seed production, pollinator abundance, pollinator visitation frequency, pollination rate, and fruit and seed maturation at different damage sites on Miyake-jima, which experienced an eruption in the summer of 2000. Volcanic gases negatively affect leaf survival and reduce flowering activity in heavily damaged areas. Pollen transfer was sufficient to ensure that higher pollination rates (83%) occurred in heavily damaged areas than in less damaged areas (26–45%), but pollinator densities were lower in response to reduced flower resources. Fruit abortion rates were greater in heavily damaged sites (78%) than in less-damaged sites (53–63%). Consequently, fruit-set rates (16–29%) did not differ significantly among sites. Seed set rates tended to increase with increasing volcanic damage. The negative correlation between seed-set rates and seed mass suggests that the decreased seed mass in severely damaged sites was attributable to the better pollination rates observed there. These results indicate that compensation mechanisms ensure better reproductive success at sites that are more strongly affected by volcanic activity.     

Purification and properties of two malate dehydrogenases from Candida sp. N-16 grown on methanol

Two malate dehydrogenases (MDH-M1 and MDH-M2) were found in a methanol-using yeast, Candida sp. N-16. MDH-M2 was induced with methanol. These enzymes were purified as electrophoretically and isoelectrophoretically homogeneous proteins. The molecular weights of MDH-M1 and MDH-M2 were estimated to be about 78,000 (homodimer) and 160,000 (homotetramer). Several kinetic properties were significantly different between the two enzymes. The value (2.07) of Vmax(oxaloacetate)/Vmax(malate) and Kcats (555 s(-1) for oxaloacetate, 481 s(-1) for NADH) of MDH-M2 were higher than the ratio (1.37) of Vmax and Kcats (241 s(-1) for oxaloacetate, 271 s(-1) for NADH) of MDH-M1, respectively. The activity of MDH-M2 was inhibited by a high concentration of NAD+ and the activity of MDH-M1 by oxaloacetate.     

Lung-stage protein profile and antigenic relationship between Ascaris lumbricoides and Ascaris suum

The protein profile and antigenic properties of lung-stage larvae of Ascaris lumbricoides and A. suum were studied using 2-dimensional electrophoresis and immunoblot analysis, respectively. The protein profiles of the 2 parasites were identical except for the presence of only 1 major protein spot specific for each. There was a complete cross-reactivity between the 2 parasites at the immunological level, and no specific antigen was recognized using specific antibody raised against the 2 parasites in rabbits.     

Some properties of glycine aminotransferase purified from Rhodopseudomonas palustris No. 7 concerning extracellular porphyrin production

Glycine aminotransferase (EC 2.6.1.4; GlyAT) was presumed to be an enzyme concerning the supply of glycine for the extracellular porphyrin production by Rhodopseudomonas palustris No. 7. GlyAT was purified from strain No. 7 as an electrophoretically homogenous protein. The enzyme was a monomer protein with the molecular weight of about 42,000. From the absorption spectrum of the enzyme (350 nm, 410 nm), it was indicated that the enzyme had pyridoxal phosphate as a prosthetic group. The enzyme showed high substrate specificity for glutamate as an amino group donor. Apparent Kms for glutamate and glyoxylate were 6.20 mM and 3.75 mM, respectively. The Vmax and Kcat for glutamate were 66.8 mumol/min/mg protein and 46.8 s-1, respectively. The Vmax and Kcat for glyoxylate were 68.8 mumol/min/mg protein and 48.2 s-1. The optimum temperature and pH were 40-45 degrees C and 7.0-7.5, respectively. The enzyme activity lowered to about 50% in the presence of 15 mM ammonium chloride.     

Production of fructooligosaccharides by crude enzyme preparations of β-fructofuranosidase from <Emphasis Type="Italic">Aureobasidium pullulans</Emphasis>

Fructooligosaccharides (FOS) were produced from sucrose by using crude enzyme preparations of β-fructofuranosidases (FFases) obtained from sucrose-cultured cells of Aureobasidium pullulans DSM 2404. When the preparation mainly consisted of FFase I, that has high transfructosylating activity, the FOS yield was 62%. When the reaction was carried out with additional commercial glucose isomerase (GI) at an activity ratio of FFase and GI of 1:2, the maximum FOS yield reached 69%. This value was higher than those obtained previously using other Aureobasidium spp. (53–59%).     

Multiple beta-fructofuranosidases by Aureobasidium pullulans DSM2404 and their roles in fructooligosaccharide production

At least five types of beta-fructofuranosidases (FFases I, II, III, IV and V) were found in the cell wall of Aureobasidium pullulans DSM2404 grown in a sucrose medium. The fungus first catalyzed the transfructosylation of sucrose, and produced fructooligosaccharide (FOS) and glucose in the culture. FOS was then consumed together with glucose, and finally fructose was produced. In the FOS-producing period, the fungus expressed FFase I as a dominant FFase. However, in the FOS-degrading period, the levels of FFases II, III, IV and V increased. The ratios of transfructosylating activity to hydrolyzing activity by FFases I-V were 14.3, 12.1, 11.7, 1.28 and 8.11, respectively. When glucose was used as a carbon source, only FFase I showed significant activity. On the other hand, the activities of all five FFases were detected when FOS or fructose was used as a carbon source. These results suggested that the expression of FFase I was not repressed by glucose, but those of FFases II-V were strongly inhibited in the presence of glucose. It is considered that FFase I plays a key role in FOS production by this fungus, whereas FFase IV may function as a FOS-degrading enzyme with its strong hydrolyzing activity.     

Studies on Amino Acid Contents of Processed Soybean

The influence of heat treatment on defatted soybean flour was studied. The eighteen kinds of amino acids were determined by microbiological assay method.

The heat destruction of the amino acids was found to occur when defatted soybean flour was autoclaved. At 0 Kg/cm² (100°C) for one, two, and four hours, no remarkable destruction was observed on the amino acids. On the other hand, cystine, lysine and arginine were destroyed under following heat conditions at 0.35 Kg/cm² (108°C), 0.7 Kg/cm² (115°C)and 1.4 Kg/cm² (126°C). Especially, heating at 1.4Kg/cm² (126°C) for four hours, a large amount of cystine, lysine and arginine and a small amount of tryptophan and serine were destroyed, but all other amino acids were not destroyed by any heat treatment.

The different types of heat destruction of cystine, lysine and arginine were observed when defatted soybean flour was autoclaved under the systematically specified heating conditions.

The influences of the added water, the period of heating and the temperature on destruction of amino acids of defatted soybean flour were studied. The eighteen amino acids available to the microbiological assay using lactic acid bacteria were assayed with respect to those products treated under different heating conditions in the presence of water 3 and 6 times the weight of the soybean flour, and in the absence of water under the pressure of 0.7 Kg/cm² (115°C) and 1.4 Kg/cm² (126°C) for various heating periods.

Amino acids except for lysine, arginine, cystine, tryptophan and serine were not destroyed in any heat treatment examined. The destruction of lysine and arginine was mainly due to the conditions of the amount of the added water, and those of cystine, tryptophan and serine were chiefly due to the period and the temperature of heat treatment.     

Studies on Amino Acid Contents of Processed Soybean

Effect of heating on the nutritive value of defatted soybean flour has been investigated by animal experiments. Loss due to heat degradation was evaluated in two ways. In the first method, the amino acids lost during overheating were supplemented by cystine and mixture of lysine, arginine, tryptophan, and serine at dietary levels of 1.6% nitrogen, and cystine and mixture of those amino acids plus histidine at dietary levels of 3.2% nitrogen. The other procedure adopted was the absorbent test used with amino acid mixtures based on the pattern of amino acids released by pancreatic hydrolysis of unheated, properly heated, and overheated defatted soybean flour at 6 and 120 hr hydrolysis.

At 1.6% dietary nitrogen level, the nutritive value of overheated soybean flour increased by supplementation with cystine and amino acid mixture, but at the 3.2% nitrogen level only cystine was effective. Supplementation of lost amino acids to overheated flour did not restore the nutritive value to that of the properly heated flour. Based on the amino acids released by pancreatic hydrolysis of unheated, properly heated, and overheated soybean flour after 6 and 120 hr reaction, amino acid mixtures were prepared and tested for their nutritive value. While the nutritive value of amino acid mixture prepared based on the pattern of amino acid liberated by 6 hr digestion of unheated, properly heated, and overheated flour did not show similar trend to that of 3 kinds of flour itself, the nutritive value of the amino acid mixture prepared after the data obtained by 120 hr digestion agreed well with the trend of unheated or heated soybean flour.

The nutritive value was also measured by the nitrogen balance of test animals.