Characterization of the region on protein L7/L12 involved in binding to ribosomal particles

Tryptic digestion of reductively methylated protein L7/L12 yields a large tryptic fragment, which comprises amino acids 1-59. At the most, two molecules of this fragment can bind to a 50-S ribosomal particle, deprived of protein L7/L12. Besides, binding of each single 1-59 fragment competes with binding of one dimeric L7/L12 molecule. Molecular weight studies on the fragment reveal a monomeric structure. Digestion of the 1-59 fragment with carboxypeptidase Y leads to the formation of a 1-55 fragment. The binding characteristics of the latter fragment are similar to those of the 1-59 fragment. The results suggest that a monomeric stretch of L7/L12, comprising the first 55 amino acids, is sufficient for attaching L7/L12 to the ribosome.     

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.     

On the structure and chromosome location of the 72- and 92-kDa human type IV collagenase genes.

The 72- and 92-kDa type IV collagenases are members of a group of secreted zinc metalloproteases. Two members of this family, collagenase and stromelysin, have previously been localized to the long arm of chromosome 11. Here we assign both of the two type IV collagenase genes to human chromosome 16. By sequencing, the 72-kDa gene is shown to consist of 13 exons, 3 more than have been reported for the other members of this gene family. The extra exons encode the amino acids of the fibronectin-like domain which has so far been found in only the 72- and 92-kDa type IV collagenase. The evolutionary relationship among the members of this gene family is discussed.     

Salinity tolerance in different cultivars of barley (Hordeum vulgare L.)

Seven barley(Hordeum vulgäre L.) cultivars tested varied greatly in their responses to root medium salinity (electrical conductivity of 3, 5, 10, 15 and 20 dS nr^-1)-lant growth was relatively more adversely affected than seed germination. Dry/fresh mass ratio increased at higher salinity levels in all barley cultivars indicating reduced water uptake. Higher K/Na ratio in plant shoots compared to that in the root medium solution indicated selective uptake of K that seems to be among processes involved in tolerance of cultivars to salinity stress.     

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.