Mechanism of protein salting in and salting out by divalent cation salts: balance between hydration and salt binding

The preferential interactions of proteins with solvent components were studied in concentrated aqueous solutions of the sulfate, acetate, and chloride salts of Mg2+, Ba2+, Ca2+, Mn2+ and Ni2+ [except for CaSO4, BaSO4, Mn-(OAc)2, and Ni(OAc)2], and results were compared with those of the Na+ salts. It was found that, for all the salts, the preferential hydration increased in the order of Cl- less than CH3-COO- less than SO42- regardless of the cationic species used, in agreement with the anionic lyotropic series, and that the same parameter exhibited a tendency to increase in the order of Mn2+, Ni2+ less than Ca2+, Ba2+ less than Mg2+ less than Na+. The salting-out and stabilizing or salting-in and destabilizing effectiveness of the salts were interpreted in terms of the observed preferential interactions. The surface tension increment of salts, which is a major factor responsible for the preferential interactions of the Na+ salts, had no correlation with those of the divalent cation salts. It was shown that the binding of divalent cations to the proteins overcomes the salt exclusion due to the surface tension increase, leading to a decrease in the preferential hydration. In conformity with this mechanism, the preferential interaction of MgCl2 was strongly pH dependent, because of the protein charge-dependent affinity of Mg2+ for proteins, while NaCl showed no pH dependence of the preferential interaction. The proposed mechanism was supported by a strong correlation between the preferential interaction results and the interaction of these salts with the model peptide compound acetyltetraglycine ethyl ester, described by Robinson and Jencks.     

Dynamics of macrozoobenthos productivity characteristics on shelves of the Far Eastern seas in the 2000s

The trophic structure of benthic communities in the Sea of Okhotsk and Bering Sea was analyzed based on the results of macrobenthic survey catches conducted in the Far Eastern seas in the 2000s. The production of trophic levels and entire communities was determined. It was shown that production of benthic communities is still at a high level and has almost not changed since the 1980s. The arrangement of the communities of some shelf areas by productivity characteristics was made.     

EPR study of iron status in human body during intensive physical activity

The iron metabolism was studied in serum blood samples collected from 26 professional sportsmen undergoing intensive physical exercises using EPR combined with hematological and biochemical laboratory tests. Only 23% of EPR spectra (n = 6) were practically normal while in the rest spectra additional abnormal absorption lines were detected. Presumably, the significant portion of new signals may be caused by different cytochromes. Moreover, the anisotropic signals with g ₁ ? 2.02; g ₂ ? 1.94 and g ₃ ? 1.86 registered in some spectra pointed to the sulfur-iron centers. There was nearly linear correlation between the concentration of Fe³⁺ in transferrin (Fe³⁺-Tf) obtained from the EPR spectra and the serum iron concentration measured by absorption photometry both for sportsmen and controls (healthy individuals and patients with different diseases). At equal serum iron concentrations the Fe³⁺-Tf level was higher in sportsmen than that in controls. The Pearson correlation coefficient (r) for Fe³⁺-Tf and serum iron values was equal to 0.89 in sportsmen versus r = 0.97 in controls. Additional new lines in serum EPR spectra of professional sportsmen prove the suitability of EPR assay for scheduled medical exams since routine biochemical and hematological tests are insufficient to discover all abnormalities in iron metabolism under intensive physical exercises.     

SHELF-LIFE ESTIMATION OF APPLE-BABY FOOD

The aim of the present work was to study the evolution of the color of an apple‐baby food and to estimate its sensory shelf life. Samples of apple‐baby food stored at 25C were analyzed using trained assessors and a consumer panel. A zero‐order reaction kinetics was found for the evolution of sensory color with storage time. Color was highly correlated with consumers' rejection percentage and overall acceptability, which indicates that consumers consider this attribute when deciding to accept or reject this product and in assigning their acceptability scores. Using this correlation, the sensory cutoff point for color, corresponding to a 25% consumer rejection, was calculated. Sensory shelf life was estimated using consumer data. Sensory shelf life estimated by survival analysis was in agreement with that calculated considering an acceptability limit of 6.0 in a 9‐point hedonic scale.     

Collagen type I fibril packing in vivo and in vitro

Reviewed are works concerning the mechanisms of collagen (type I) fibril packing and the influence of macromolecular structure and physicochemical parameters of the medium on the process.