Trypanosoma cruzi: defined medium for continuous cultivation of virulent parasites.

A liquid medium was developed for the continuous cultivation of Trypanosoma cruzi. Among the several highly purified macromolecules tested only bovine liver catalase, horseradish peroxidase, lactoperoxidase, and bovine hemoglobin supported the continuous growth, at high yield, of mice-virulent Trypanosoma cruzi; other hemoproteins were inactive. Bovine liver catalase showed optimal Trypanosoma cruzi growth-promoting activity, parasites reaching 20 × 10⁶ parasites/ml (95% epimastigotes) at about 10 days in most of the 45 subpassages to date. Furthermore, this protein in the incubation medium provided all the amino acid requirements of actively growing parasites, thus eliminating the need for exogeneous free amino acids. Additional experiments revealed that the hemoprotein's growth-promoting activity was independent of any enzymatic activity and that reconstituting the exact protein composition by means of exogeneous amino acids did not support parasite multiplication, suggesting the importance of the primary structure of the active proteins for growth-promoting activity. These active macromolecules supported the multiplication of five different strains of Trypanosoma cruzi, but did not support Leishmania brasiliensis or Leishmania mexicana proliferation, suggesting species specificity.     

Binding of aminoacyl-tRNA to rat liver ribosomal proteins

Rat liver ribosome treatment with ethanol and 1 M NH₄Cl releases some 31–33 ribosomal proteins. This split protein fraction binds Phe-tRNA, Ac-Phe-tRNA, Met-tRNA_M and f-Met-tRNA_F in the absence of K⁺ and Mg⁺⁺ ions. When the split protein fraction is passed through Sephadex G-100 only six proteins are retained in the column: S10, S14, S15, S19, L35, and L36. The aminoacyl-tRNA binding activity of this protein fraction retained in the Sephadex G-100 column is similar to that of the total split protein fraction, suggesting that the above six proteins, or only some of them, are involved in the binding reaction.     

Phenobarbital induction of egasyn: availability of egasyn in vivo determines glucuronidase binding to membrane.

Murine egasyn, a protein which stabilizes the binding of β-glucuronidase to microsomal membranes, was induced 1.9 fold in liver by phenobarbital treatment. Accompanying this increase was an alteration of the subcellular distribution of liver β-glucuronidase, although total glucuronidase activity remained constant. In control mice 32.6 ± 4.6% of the activity was microsomal, while after four days of phenobarbital treatment 50.5 ± 3.1% was microsomal. Thus, the availability of egasyn appears to be an important factor in determining the proportion of glucuronidase distributed to either microsomes or lysosomes.     

Studies on cytochrome c. XI. Circular dichroism studies on synthetic peptides related to the C-terminal region of baker's yeast iso-1-cytochrome c

Circular dichroism studies on synthetic peptides related to the C-terminal region of yeast iso-1-cytochrome c were carried out and compared with conformational studies on horse cytochrome c fragments. Evidence is presented for a weaker predisposition for ordered structure in the former peptides when compared with the corresponding region in horse cytochrome c. These findings agree with theoretical predictions and with observations that yeast and other mammalian type cytochromes c differ in several minor respects.     

A short history of beer brewing: Alcoholic fermentation and yeast technology over time

The history of beer: from a staple food to a consumer product with an enormous variety of styles and tastes. Subject Categories: Biotechnology & Synthetic Biology, History & Philosophy of Science

As far back as we can retrace history, beer has always been an important part of human life: it was and still is a valuable food staple that has been constantly improved and adapted to human needs. For most of the time, intoxication was not the main purpose and could only be achieved to a limited extent, if at all, given that beer had a low alcohol content for most of human history. Instead, beer, owing to its specific ingredients and characteristics—alcohol, carbon dioxide and a low pH value—was often the only safe liquid to drink when clean water was rare.

For most of the time, intoxication was not the main purpose and could only be achieved to a limited extent, if at all, given that beer had a low alcohol content for most of human history.

In addition, beer and other fermented foods are an important source of essential vitamins, such as vitamin B or riboflavin, trace elements and other health‐promoting ingredients. Especially for poorer people who mainly lived on bread or porridge, supplementing their diet with beer was beneficial to their health. Beer was also an important staple for certain professions, such as seafarers, who had to live of vitamin‐poor foodstuffs for longer times. Not surprisingly, many seafaring nations contributed to the spread and improvement of beer brewing (Fig 1).Open in a separate windowFigure 1Beer brewing over timeThe most important discoveries and developments during a history of 10,000 years of brewing beer.     

Physiology of pepper fruit and the metabolism of antioxidants: chloroplasts,mitochondria and peroxisomes

Background and Aims Pepper (Capsicum annuum) contains high levels of antioxidants, such as vitamins A and C and flavonoids. However, information on the role of these beneficial compounds in the physiology of pepper fruit remains scarce. Recent studies have shown that antioxidants in ripe pepper fruit play a key role in responses to temperature changes, and the redox state at the time of harvest affects the nutritional value for human consumption. In this paper, the role of antioxidant metabolism of pepper fruit during ripening and in the response to low temperature is addressed, paying particular attention to ascorbate, NADPH and the superoxide dismutase enzymatic system. The participation of chloroplasts, mitochondria and peroxisomes in the ripening process is also investigated.Scope and Results Important changes occur at a subcellular level during ripening of pepper fruit. Chloroplasts turn into chromoplasts, with drastic conversion of their metabolism, and the role of the ascorbate–glutathione cycle is essential. In mitochondria from red fruits, higher ascorbate peroxidase (APX) and Mn-SOD activities are involved in avoiding the accumulation of reactive oxygen species in these organelles during ripening. Peroxisomes, whose antioxidant capacity at fruit ripening is substantially affected, display an atypical metabolic pattern during this physiological stage. In spite of these differences observed in the antioxidative metabolism of mitochondria and peroxisomes, proteomic analysis of these organelles, carried out by 2-D electrophoresis and MALDI-TOF/TOF and provided here for the first time, reveals no changes between the antioxidant metabolism from immature (green) and ripe (red) fruits.Conclusions Taken together, the results show that investigation of molecular and enzymatic antioxidants from cell compartments, especially chloroplasts, mitochondria and peroxisomes, is a useful tool to study the physiology of pepper fruit, particularly in the context of expanding their shelf-life after harvest and in maintaining their nutritional value.     

Common and rare species respond to similar niche processes in macroinvertebrate metacommunities

Ecologists have long investigated why communities are composed of a few common species and many rare species. Most studies relate rarity to either niche differentiation among species or spatial processes. There is a parallel between these processes and the processes proposed to explain the structure of metacommunities. Based on a metacommunity perspective and on data on stream macroinvertebrates from different regions of Brazil, we answer two questions. 1) Are sets of common and rare species affected by similar niche and spatial processes? 2) How does the community composition of common and of rare species differ? The main hypothesis we test is that common species are mainly affected by environmental factors, whereas rare species are mostly influenced by dispersal limitation. We used variation partitioning to determine the proportion of variation explained by the environment and space in common and rare species matrices. Contrary to our expectations, evidence supported the idea that both common and rare species are affected mainly by environmental factors, even after controlling for the differing information content between common and rare species matrices. Moreover, the abundance of some common species is also a good predictor of variation in rare species matrices. Niche differences are unlikely to be the sole cause of patterns of rarity in these metacommunities. We suggest that sets of common and rare species react to similar major environmental gradients and that rare species also respond to processes that operate at a more fine‐grained spatial scale, particularly biotic interactions. We extend the view that species sorting is the dominant process structuring metacommunities and argue that future studies focusing on rarity would benefit from a metacommunity perspective.