A Simple Bioassay for Chemicals Active to the Photosynthetic or Respiratory Systems of Plants

After male rats of the Sprague Dawley strain, 5 weeks old, were fed a 20% casein diet with or without 0.5% nicotinamide for 13 days, 180 mg/kg body weight of alloxan was injected in- traperitoneally into the rats. The rats were kept for 18 days with the same diet. The level of blood glucose was increased 6-fold in the group on a 20% casein diet by the injection of alloxan, while there was only a 2-foid increase in the group on a nicotinamide-containing diet and the decreased body weight was also lower in the group on the nicotinamide diet than the group on the casein diet. The body weight was indirectly related to the concentration of blood glucose. A marked increase was observed in the activities of tryptophan oxygenase, aminocarboxymuconate-semialdehyde decarboxylase, and nicotinamide methyltransferase upon the injection of alloxan with both diets; on the other hand, the activities of kynureninase and NAD⁺ synthetase were decreased by the injection of alloxan. The activity of kynurenine aminotransferase increased in the group on the 20% casein diet by the injection of alloxan, while in the group on the nicotinamide-containing diet its activity was not increased by the injection. These changes in the above enzyme activities mean that the conversion ratio from tryptophan to niacin is lower in the alloxan diabetic rat than normal rat. It was found that the activities of tryptophan oxygenase, aminocarboxymuconate-semialdehyde decarboxylase, and nicotinamide methyltransferase were directly related to the concentration of blood glucose, and that the activities of kynureninase and NAD⁺ synthetase were inversely related. There was no difference in the activities of 3-hydroxyanthranilic acid oxygenase and nicotinamide mononucleotide adenylyltransferase upon the injection of alloxan with both diets.     

Stomatal Regulation by Aminoacetonitrile, a Photor espiration Inhibitor

The effect of aminoacetonitrile (AAN), a specific inhibitorof photorespiration, on photosynthesis and transpiration ofrice and maize leaves, C₃ and C₄ plants, respectively, was investigated.Application of AAN to the rice leaf in atmospheric air, thatis, under a photorespiratory condition, reduced both photosynthesisand transpiration, whereas its application to rice leaf in 2%O₂ air, that is, under a nonphotorespiratory condition, didnot affect photosynthesis or transpiration. Application of AANto the maize leaf did not affect photosynthesis or transpiration.Theseresults suggest that stomatal behavior is closely linked tophotorespiration. (Received March 12, 1987; Accepted August 21, 1987)     

Effect of Aminoacetonitrile on the CO2 Exchange Rate in Rice Leaves

Aminoacetonitrile (AAN), a specific inhibitor of glycine oxidation in the photorespiratory glycolate pathway, did not inhibit photosynthetic CO₂ fixation, but inhibited the apparent photosynthesis of rice leaves under high photosynthetic conditions. However, under such low photosynthetic conditions as low light intensity or senescent leaves, the apparent photosynthesis was not inhibited by AAN. The application of AAN to the leaves led to a greater accumulation of glycine under a high photosynthetic condition like strong light intensity.

From these results, it can be postulated that the inhibition of apparent photosynthesis by AAN was due to the accumulation of intermediate metabolites in the photorespiratory glycolate pathway which was induced by AAN treatment.     

Inhibition of Glycolate Oxidase by Fatty Acids

Gelatin, soy protein, lysozyme, succinyl-casein and succinyl-egg albumin were allowed to react with methyl linoleate (ML) at a relative humidity (RH) of 0% at 50°C for 7 days (protein: ML = 1:1). Gel filtration indicated that only gelatin was extensively fragmented. The gelatin was then incubated with ML under various conditions, and changes in the molecular sizes, the gel forming abilities and the chemical characteristics were investigated. The fragmentation of gelatin was increased by decreasing the RH and with the increase in the ratio of ML to protein. The melting point of gel in heating and cooling gelatin was decreased by increasing the fragmentation. The contents of amide and carbonyl groups increased and that of amino group decreased as the reaction progressed at RH 0%, but no change in C-terminal amino acids was observed. Following the reaction at RH 0%, many kinds of amino acid residues of gelatin were damaged, although in our previous paper [Matoba et al.,Agric. Biol. Chem. , 46, 979 (1982)] such was not detected in casein and egg albumin. From the above results, we conclude that gelatin is susceptible to fragmentation by reaction with oxidizing lipids and one possible mechanism of the degradation may be the –N–C– scission of peptide bonds as proposed by Zirlin and Karel [J. Food Sci., 34, 160 (1969)]. Complex reactions other than this scission may also occur.