Heat-induced Gelation of Myosin from Leg and Breast Muscles of Chicken

Heat-induced gelation of myosin from leg and breast muscles of chicken was studied in 0.6 m KC1. Gel strength of breast myosin was higher than that of leg myosin between pH 5.2 and 6.0. Turbidity of breast myosin increased below pH 6.0 but that of leg myosin did not increase at pH 5.7. Turbidity of leg myosin was higher than that of breast myosin below pH 5.6. Viscosity of breast myosin increased between pH 5.5 and 6.0 as the pH decreases, although that of leg myosin decreased. The breast myosin assembled to form long filaments at pH 5.7, but leg myosin failed to form long filaments. At pH 5.4, breast myosin filaments became longer and leg myosin assembled into filaments though they were shorter than breast myosin filaments. The strength of heat-induced gel formed from the filamentous leg and breast myosins at acidic region was not influenced by F-actin. These results indicate that the strength of heat-induced gel of both myosins is closely related to their morphological properties.     

Studies on Rice Glutelin

The complete amino acid analysis of the whole glutelin preparation from rice endosperm was performed. The recoveries were 101.59% for amino acid residues and 101.68% for nitrogen, and the standard deviations for four determinations on the 22 and 70 hr hydrolyzates were very small. The features of the amino acid composition of the protein were as follows; (1) the high contents of dicarboxylic amino acids, particularly glutamic acid, (2) about 60% of these dicarboxylic amino acids was in the amide form, and (3) the significantly low contents of tryptophan, methionine and half cystine. The amino acid analyses of the two kinds of the subunits of glutelin, the neutral major one and the basic minor one, were also carried out. There were some significant differences between the two subunits, for instance, in the contents of glutamic acid, tryptophan, glycine, half cystine, methionine and lysine. However, the composition of whole glutelin seemed to be settled predominantly by that of the major subunit.     

Isolation and characterization of bacterial strains with the ability to utilize high concentrations of levulinic acid,a platform chemical from inedible biomass

Nineteen levulinic acid (LA)-utilizing bacteria were isolated from environmental samples. Following examination of the use of 80 g/L LA by some isolated strains, Brevibacterium epidermidis LA39–2 consumed 62.6 g/L LA following 8 days incubation. The strain also utilized both 90 and 100 g/L LA, with consumption ratio of 84.3 and 53.3%, respectively, after 10 days incubation.     

Partial Purification and Some Properties of 7-Keto-8-aminopelargonic Acid Synthetase,an Enzyme Involved in Biotin Biosynthesis

7-Keto-8-aminopelargonic acid synthetase (KAPA synthetase) which catalyzes the formation of KAPA from pimelyl CoA and l-alanine, and is involved in biotin biosynthesis, was partially purified from a cell-free extract of Bacillus sphaericus by a procedure involving ammonium sulfate fraction ation, protamine treatment, and DEAE-cellulose column chromatography. The reaction product was bioautographically confirmed to be KAPA. Some properties of the enzyme were also investigated. Among the amino acids, only l-alanine was active as a substrate, condensing with pimelyl CoA, The reaction required pyridoxal phosphate but the other vitamin B₆ compounds were inert. Typical inhibitors of pyridoxal phosphate enzymes showed marked inhibition to the reaction. Various amino acids such as l-cysteine, glycine, d-alanine, l-serine, l-histidine, and d-histidine were also found to be inhibitory.     

The Pimelyl-CoA Synthetase Responsible for the First Step in Biotin Biosynthesis by Microorganisms

Cell-free extracts of various bacteria were active in catalyzing the synthesis of pimelyl-CoA from pimelic acid and CoA. The pimelyl-CoA formed was determined in a reaction coupled with the 7-keto-8-aminopelargonic acid (KAPA) synthetase system, which is required to convert pimely-CoA to KAPA, and by microbiologically assaying the amount of KAPA formed. The enzyme synthesizing pimelyl-CoA was named pimely-CoA synthetase and should belong to EC 6.2.1. The pimelyl-CoA synthetase reaction required pimelic acid, CoA, ATP and Mg²⁺. The enzyme was partially purified from a cell-free extract of Bacillus megaterium. Using purified enzyme, characterization of the enzyme was performed. The enzyme reaction was remarkably inhibited by typical metal-chelating agents. Mn²⁺ and ADP could replace Mg²⁺ and ATP, respectively. No feedback repression was observed even with the addition of 1.0 µg per ml of biotin to the culture medium.     

Fermentative Production of CDP-Choline by Yeasts

The optimum condition for the formation of CDP-choline was studied: (1) the reaction proceeded more effectively at 35°C than at 28 or 40°C. (2) the maximum formation of CDP-choline was obtained at pH 7.5, when pH levels were kept constant throughout the reaction. (3) twenty #x03BC;moles per ml of 5′-CMP was the optimum concentration for the formation of CDP-choline. When higher concentration of 5′-CMP was employed, the substrate was decomposed to uridine, uracil, etc., and the yield of CDP-choline decreased. By the application of feeding method, 5′-CMP was utilized to the effective formation of CDP-choline without further formation of side-products.     

Purification of a Lipolytic Acyl-hydrolase from Phaseolus vulgaris Leaves by Affinity Chromatography on Palmitoylated Gauze and Its Properties

A lipolytic acyl-hydrolase was purified about 220-fold from the homogenate of the leaves of Phaseolus vulgaris L. cv. Kurodane-kinugasa by acetone precipitation, affinity chromatography on a palmitoylated gauze column and isoelectric focusing. The purified enzyme showed a single protein band by polyacrylamide gel disc electrophoresis. The enzyme had an isoelectric point of 4.4 and a molecular weight of about 90,000. It had pH optima of 5.5 and 6.5, and Km values of 0.24 and 0.53 mm for monogalactosyldiacylglycerol and phosphatidylcholine, respectively. The pH dependences were changed by Triton X–100. No separation of these two hydrolyzing activities were achieved, and the ratio of the specific activity of galactolipase to that of phospholipase (about 3/1) remained constant throughout the purification procedures. Both the activities changed in parallel with each other by the addition of reagents and by heat treatment. The enzyme clearly catalyzed the deacylation of the several classes of glyco- and phospholipids. These results suggest that a single enzyme is responsible for both the activities.     

Thermal Inactivation of Myosin A-Adenosine Triphosphatase in the Presence of F-Actin

The influence of the concentration of F-actin on the inactivation of myosin A-ATPase in solution and in suspension has been studied. The reaction departs from typical first-order behavior in that the rate decreases as the reaction proceeds. The extent of this effect varied greatly with the amount of F-actin added and slightly with pH and ionic strength. The interpretation of the experimental results is discussed. A kinetic mechanism which qualitatively accounts for the observed behavior and which suggests the occurrence of two types of actomyosin complexes with respect to susceptibility to denaturation is proposed.

The rate of denaturation of myosin A has been found to decrease greatly on an addition of magnesium and also with a decrease in ionic strength at high (10.3) or low (6.0) pH values.