Cloning and analysis of the Kluyveromyces lactis TRP1 gene: a chromosomal locus flanked by genes encoding inorganic pyrophosphatase and histone H3

The TRP1 gene of the yeast Kluyveromyces lactis has been cloned from a genomic library by complementation of the Saccharomyces cerevisiae trp1-289 mutation. The gene was located within the clone by transposon mutagenesis and the coding region identified by DNA sequencing. This has indicated that K. lactis TRP1 encodes a 210-amino acid polypeptide which shows 53% identity to the homologous S. cerevisiae protein. The K. lactis TRP1 gene has been disrupted by substituting the S. cerevisiae URA3 gene for a large part of the TRP1 coding sequence. Replacement of the chromosomal TRP1 locus with this construction has enabled the production of non-reverting trp1- strains of K. lactis, while a genetic analysis of the disrupted allele confirmed that the TRP1 gene had been cloned. DNA sequencing has also shown that the K. lactis TRP1 sequence is flanked by genes encoding inorganic pyrophosphatase and histone H3, which we have designated IPP and HHT1 respectively. Hybridization studies have shown that in common with S. cerevisiae, K. lactis has two copies of the histone H3 gene. Each H3 gene is closely linked to a gene encoding histone H4 and in both yeast species the IPP gene is tightly linked to one of the histone gene pairs.     

Implications of spatial and temporal changes in concentration of pyruvate and glucose in onion (Allium cepa L.) bulbs during controlled atmosphere storage

BACKGROUND: Pungency and perceived sweetness are important quality assurance parameters for onion producers; however, there is still a paucity of information describing the spatial changes within the bulb of some taste‐related compounds during storage. Accordingly, onion bulbs of cultivars (cvs.), SS1 (low pungency, low dry matter) and Renate (pungent, high dry matter) bulbs, were divided into 12 sections and both spatial and temporal variations of pyruvate and glucose were recorded during standard controlled atmosphere storage. RESULTS: Pyruvate within cv. SS1 bulbs reached 8.3 µmol g^?1 fresh weight (FW) from pre‐storage levels of less than 3.4 µmol g^?1 FW, whilst pyruvate changes in cv. Renate remained in the ‘pungent’ category, between 12 µmol g^?1 FW and 15 µmol g^?1 FW; thus having fewer implications for marketing and quality assurance. Glucose concentrations were significantly higher for both cvs. in the neck region as compared to basal tissue. Higher glucose levels were recorded in the core of the bulb than in outer scales of cv. Renate. The opposite was found for cv. SS1. There was an inverse correlation of ? 0.69 and ? 0.87 between glucose and pyruvate for cvs. SS1 and Renate, respectively. CONCLUSION: In order to measure overall bulb flavour, it is recommended that sampling procedures, particularly for routine pungency determination, be carried out on bulb quarters or wedges rather than equatorial sections. Copyright © 2009 Society of Chemical Industry     

The choice of homogenisation equipment affects lipid oxidation in emulsions

Milk proteins are often used by the food industry because of their good emulsifying properties. In addition, they can also provide oxidative stability to foods. However, different milk proteins or protein components have been shown to differ in their antioxidative properties, and their localisation in emulsions has been shown to be affected by the emulsification conditions. The objective of this study was to investigate the influence of homogenisation equipment (microfluidizer vs. two-stage valve homogeniser) on lipid oxidation in 10% fish oil-in-water emulsions prepared with two different milk proteins. Emulsions were prepared at pH 7 with similar droplet sizes. Results showed that the oxidative stability of emulsions prepared with sodium caseinate was not influenced by the type of homogeniser used. In contrast, the type of homogenisation equipment significantly influenced lipid oxidation when whey protein was used as emulsifier, with the microfluidizer resulting in lower levels of oxidation.     

Electroretinographic analysis of ultraviolet sensitivity in juvenile and adult goldfish retinas

Electroretinographic (ERG) spectra show that juvenile goldfish have ultraviolet (UV) sensitivity but adults do not. Chromatic adaptation data suggest mediation by UV cones. ERG spectra from eye cups and spectrophotometry of lenses show that the loss of UV sensitivity with age does not result from lens changes. Our results contribute to a growing literature on UV cone mechanisms and visual development in fish.     

法国料理的傲慢与偏见

不管有没有机会亲自去到法兰西一品当地“正宗”的鹅肝、松露、鱼子酱,浅酌一杯香槟以及葡萄酒,那些赞美诗般的菜名,洁白如雪的餐巾,以及万般星辰拱璧月的法式摆盘,总会在人脑中勾勒出一幅巴洛克风贵妇宫娥在烛火摇曳中就餐的图景。数个世纪以来,这些先入为主的印象,让法餐成了高雅、情调的代名词。浪漫的法国人为爱而痴,优雅的法国人因吃言爱。     

A versatile access to new halogenated 7-azidocoumarins for photoaffinity labeling: Synthesis and photophysical properties

A versatile methodology for the synthesis of 6/8-halogenated 7-aminocoumarins from the corresponding 7-hydroxy analogs using Pd-catalyzed amination reaction as the key step is presented. Further readily conversion into 7-azidocoumarins was performed and the resulting aryl azides proved higher stability and reactivity than the corresponding non-halogenated parent compound. These new compounds may thus constitute attractive scaffolds for designing novel photoaffinity reagents for various challenging bio-labeling applications.     

Green esterification: A new approach to improve thermal and mechanical properties of poly(lactic acid) composites reinforced by cellulose nanocrystals

Cellulose nanocrystal (CNCs)‐reinforced poly(lactic acid) (PLA) nanocomposites were prepared using twin screw extrusion followed by injection molding. Masterbatch approach was used to achieve more efficient dispersion of CNCs in PLA matrix. Modified CNCs (b‐CNCs) were prepared using benzoic acid as a nontoxic material through a green esterification method in a solvent‐free technique. Transmission electron microscopy images did not exhibit significant differences in the structure of b‐CNCs as compared with unmodified CNCs. However, a reduction of 6.6–15.5% in the aspect ratio of b‐CNCs was observed. The fracture surface of PLA‐b‐CNCs nanocomposites exhibited rough and irregular pattern which confirmed the need of more energy for fracture. Pristine CNCs showed a decrease in the thermal stability of nanocomposites, however, b‐CNCs nanocomposites exhibited higher thermal stability than pure PLA. The average storage modulus was improved by 38 and 48% by addition of CNCs and b‐CNCs in PLA, respectively. The incorporation of b‐CNCs increased Young's modulus, ultimate tensile stress, elongation at break, and impact strength by 27.02, 10.90, 4.20, and 32.77%, respectively, however, CNCs nanocomposites exhibited a slight decrease in ultimate strength and elongation at break. © 2018 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2018 , 135, 46468.