Effect of static pressure on intracellular pH of adhesive Chinese hamster ovary cells

The effect of static pressure on the intracellular pH of the Chinese hamster ovary (CHO) cell line DR1000L4N was investigated. In cultivation of CHO cells at 0.9 MPa, two distinct populations were observed in the histogram of a flow cytometer, while single population was observed in cultivation at 0.1 MPa. The intracellular pH of the major population at 0.9 MPa was markedly lower than that of the single population at 0.1 MPa.     

Reaction between magnesium ammine complex compound and lithium hydride

The possibility of using ammonia as a hydrogen carrier is examined for the reaction between magnesium ammine complex MgCl₂(NH₃)₆ and lithium hydride LiH. Sample was milled at low temperature of −40 °C to avoid decomposition of MgCl₂(NH₃)₆ during the milling. The effects of milling time, milling speed (revolutions per minute), and catalysts on hydrogen storage properties were investigated by thermogravimetry, thermal desorption mass spectroscopy, and X-ray diffraction experiments. Experimental results indicated that a milled composite of Mg(NH₃)₆Cl₂ and catalyzed-LiH desorbed the ∼100% H₂ gas even at 125 °C in a closed system. The reverse reaction also proceeded by separately cooling MgCl₂ at lower temperature than 100 °C and heating LiNH₂ at 300 °C in the closed system.     

Effects of aspect ratio in a transonic shock tube airfoil flow

In the present study, the flow visualizations were performed around the NACA 0012 models which differ in aspect ratios. We discussed the effects of the aspect ratio in the test models. Additionally the unsteady, two-dimensional, compressible Euler equations were solved for the NACA 0012 airfoil. Experiments were performed utilizing the conventional gas driven shock tube as the intermittent transonic wind tunnel. The aspect ratios of the models are about 0.86 and 1.5, respectively. The Mach numbers M 2 are about 0.84. The Reynolds numbers of the present experimental conditions were constant that Re based on chord length is about 4.0×10 5 . The results are as follows: in different aspect ratios, the difference of the shock wave location is confirmed though the Mach number and Reynolds number are same. It indicates the different correction Mach number by the effects of the side wall boundary layer though the nominal Mach number measured the same value. Also, on the difference of shock wave location for the effects of the aspect ratio, the tend of CFD shows the qualitative agreement with the result of an experiment.     

Evaluation of the Anti-Proliferative Activity of Rare Aldohexoses against MOLT-4F and DU-145 Human Cancer Cell Line and Structure-Activity Relationship of D-Idose

D-Allose (D-All), a C-3 epimer of D-glucose (D-Glc), is a naturally rare monosaccharide, which shows anti-proliferative activity against several human cancer cell lines. Unlike conventional anticancer drugs, D-All targets glucose metabolism and is non-toxic to normal cells. Therefore, it has attracted attention as a unique “seed” compound for anticancer agents. However, the anti-proliferative activities of the other rare aldohexoses have not been examined yet. In this study, we evaluated the anti-proliferative activity of rare aldohexoses against human leukemia MOLT-4F and human prostate cancer DU-145 cell lines. We found that D-All and D-idose (D-Ido) at 5 mM inhibited cell proliferation of MOLT-4F cells by 46 % and 60 %, respectively. On the other hand, the rare aldohexoses at 5 mM did not show specific anti-proliferative activity against DU-145 cells. To explore the structure–activity relationship of D-Ido, we evaluated the anti-proliferative activity of D-sorbose (D-Sor), 6-deoxy-D-Ido, and L-xylose (L-Xyl) against MOLT-4F cells and found that D-Sor, 6-deoxy-D-Ido, and L-Xyl showed no inhibitory activity at 5 mM, suggesting that the aldose structure and the C-6 hydroxy group of D-Ido are important for its activity. Cellular glucose uptake assay and western blotting analysis of thioredoxin-interacting protein (TXNIP) expression suggested that the anti-proliferative activity of D-Ido is induced by inhibition of glucose uptake via TXNIP-independent pathway.     

Amplified fragment length polymorphism of the AWA1 gene of sake yeasts for identification of sake yeast strains

Sake yeasts are used for sake brewing and have a crucial role in the quality of sake, since they produce not only ethanol but also various compounds that provide sake flavors. Therefore, the appropriate selection and monitoring of a strain used in sake mash is important. However, the identification of specific sake yeast strains has been difficult, because sake yeasts have similar characteristics in taxonomic and physiological analyses. We found amplified fragment length polymorphisms (AFLPs) in the PCR products of the AWA1 gene of sake yeast strains. The AWA1 gene encodes a cell wall protein that is responsible for foam formation in sake mash. This polymorphism of the AWA1 gene can be used for the identification of sake yeast strains.     

Enhancement of thermostability of kojibiose phosphorylase from Thermoanaerobacter brockii ATCC35047 by random mutagenesis

Random mutation by error-prone PCR was introduced into kojibiose phosphorylase from Thermoanaerobacter brockii ATCC35047. One thermostable mutant enzyme, D513N, was isolated. The D513N mutant enzyme showed an optimum temperature of 67.5-70 degrees C (the wild type, 65 degrees C), and thermostability up to 67.5 degrees C (the wild type, up to 60 degrees C). The half-lives of D513N were estimated to be 135 h at 60 degrees C, 110 min at 70 degrees C and 6 min at 75 degrees C, respectively. They were about 1.6-fold, 7-fold and 6-fold longer than those of the wild-type enzyme, respectively.     

Package Design of Ready-to-Drink Coffee Beverages Based on Food <Emphasis Type="Italic">Kansei</Emphasis> Model—Effects of Straw and Cognition Terms on Consumer’s Pleasantness

To design a consumer-oriented package that complements the taste and aroma of ready-to-drink chilled-cup coffee beverages by using the food kansei model, the effects of the diameter and the color of drinking straws as well as the cognition terms of coffee on consumer sensory characteristics and preferences were investigated. Variance and factor analyses of the sensory scores for chilled-cup coffee with milk and sugar using straws of different diameters, as rated by consumer panelists, extracted two perceived factors (F1, contribution ratio 36.5%, and F2, 28.6%). A two-dimensional plot of the average F1 and F2 scores of 123 panelists showed that the perceived characteristics of the same taste and aroma varied according to the straw diameter. An image investigation of different straw colors and another sensory evaluation using “black,” “brown,” and “green” straws were also performed. A principal component analysis of the image data revealed that the sensory characteristics of coffee with milk and sugar were imaged from the straw color. The second evaluation suggested that the images of straw colors affected the sensory characteristics. In addition, cluster and multiple-comparison analyses of Internet research data from consumers regarding the cognition terms for coffee exhibited three clusters representing the cognitive characteristics of terms by consumers and by developers and the differences of attractiveness degree on the cognition terms due to the consumers’ personal attributes. These studies provide useful information for the development of packages of chilled-cup coffee beverages.