The effect of hydrothermic treatment on the physicochemical properties of rye grain

Summary The gelatinized, autoclaved and sodiumhydroxide-treated starch preparations were used and their interaction with soluble pentosans and gliadin was analysed. The molecular sieving technique and optical methods were used to detect the complexes formed. The modified starches formed complexes with both soluble pentosans and gliadin in acidic and neutral media (non-ionic molecular forces being involved). The autoclaved starch showed the highest reactivity. The amylose and amylopectin played different roles in the interactions and the aggregates of amylose with gliadin and amylopectin with soluble pentosans were the prevailing forms present in the complexes. Small quantities of other products were also identified.

---

Einfluß der hydrothermischen Behandlung auf die physiko-chemischen Eigenschaften des RoggenkornsII. Wechselwirkung der Eiweiß-und Kohlenhydratkomplexe (Modelluntersuchung)

Zusammenfassung Die Wechselwirkungen verkleisterter, autoklavierter und mit Natronlauge behandelter Stärke mit löslichen Pentosanen und Gliadin werden mit Hilfe der Gelpermeation und mit optischen Methoden untersucht. Die modifizierten Stärken bildeten Komplexe mit den Pentosanen und mit Gliadin im sauren und neutralen Medium, autoklavierte Stärke zeigte die hächste Reaktion. Die unterschiedliche Rolle von Amylose und Amylopection zeigte vorherrschend Amylose-Gliadin und Amylopectin-PentosanKomplexe, während andere Komplexe in kleineren Mengen auftraten.

     

Cytokines serum levels as the markers of thyroid activation in Graves'' disease

We examined whether central somatostatin prevents an inhibitory effect of central calcitonin-gene related peptide (CGRP) on pancreatic secretion in conscious male Wistar rats (330-330 g). Rats were prepared with separate cannulas for draining bile and pancreatic juice and with a duodenal cannula and an extrajugular vein cannula. In addition, another cannula was stereotactically implanted into the left lateral cerebral ventricle. Rats were placed in restraint cages and experiments were conducted 4 days after the operation without anesthesia. An injection of CGRP (0.1, 1.0 nmol/10 microl) into the left lateral cerebral ventricle (i.c.v.) inhibited pancreatic secretion dose-dependently. To confirm the inhibitory effect of CGRP (i.c.v.) was mediated via sympathetic nerves, phentolamine was injected intravenously (i.v.) bolus (0.5 mg kg(-1)) 0.5-h before CGRP (i.c.v.), followed by continuous infusion of 0.2 mg kg(-1) h(-1). Phentolamine (i.v.) reversed the inhibition produced by CGRP (i.c.v.). An injection of 4 nmol/10 microl somatostatin (i.c.v.) 5 min prior to CGRP injection diminished the inhibitory effect of CGRP (i.c.v.). It is concluded that centrally administered somatostatin diminished the inhibitory action of CGRP (i.c.v.) on pancreatic secretion, probably via inhibiting autonomic (sympathetic) nerve excitation at the central site.     

Identification and characterization of a chitinase of Stenotrophomonas maltophilia, a bacterium that is antagonistic towards fungal phytopathogens

A rhizosphere strain of Stenotrophomonas maltophilia strain MUJ that is strongly antagonistic towards fungal phytopathogens secretes to the culture medium a single form of active chitinolytic enzyme belonging to family 18 of glycosyl hydrolases. The chitinase was purified by a two-stage procedure embracing fractionation with ammonium sulfate and affinity chromatography. The molecular mass of the purified enzyme determined by SDS-PAGE was approximately 52 kDa. The enzyme demonstrated highest activity at 45°C and pH 6.8. The enzymatic protein showed considerable thermal stability during 2 h incubation at 45°C. The activity of the enzyme was strongly inhibited in the presence of Hg²⁺ and Cu²⁺. By applying mass spectrometry analysis, the peptides derived from the purified chitinase were assigned to amino acid sequences of the type ChiA chitinases synthesized by Stenotrophomonas bacteria. The purified enzyme inhibited the growth of fungal phytopathogens belonging to the genera Fusarium, Rhizoctonia and Alternaria.     

Silica nanoparticles as a tool for fluorescence collection efficiency enhancement

In this work we demonstrate enhancement of the fluorescence collection efficiency for chlorophyll-containing photosynthetic complexes deposited on SiO₂ spherical nanoparticles. Microscopic images of fluorescence emission reveal ring-like emission patterns associated with chlorophyll-containing complexes coupled to electromagnetic modes within the silica nanoparticles. The interaction leaves no effect upon the emission spectra of the complexes, and the transient behavior of the fluorescence also remains unchanged, which indicates no influence of the silica nanoparticles on the radiative properties of the fluorophores. We interpret this enhancement as a result of efficient scattering of electromagnetic field by the dielectric nanoparticles that increases collection efficiency of fluorescence emission.     

Near and far field contamination modeling in a large scale enclosure: Fire Dynamics Simulator comparisons with measured observations

The occurrence of a fire, no matter how small, often exposes objects to significant levels of contamination from the products of combustion. The production and dispersal of these contaminants has been an issue of relevance in the field of fire science for many years, though little work has been done to examine the contamination levels accumulated within an enclosure some time after an incident. This phenomenon is of great importance when considering the consequences associated with even low level contamination of sensitive materials, such as food, pharmaceuticals, clothing, electrical equipment, etc. Not only does such exposure present a localized hazard, but also the shipment of contaminated goods places distant recipients at risk. It is the intent of this paper to use a well-founded computational fluid dynamic (CFD) program, the Fire Dynamics Simulator (FDS), a large eddy simulation (LES) code developed by National Institute of Standards and Technology (NIST), to model smoke dispersion in order to assess the subject of air contamination and post fire surface contamination in a warehouse facility. Measured results are then compared with the results from the FDS model. Two components are examined: the production rate of contaminates and the trajectory of contaminates caused by the forced ventilation conditions. Each plays an important role in determining the extent to which the products of combustion are dispersed and the levels to which products are exposed to the contaminants throughout the enclosure. The model results indicate a good first-order approximation to the measured surface contamination levels. The proper application of the FDS model can provide a cost and time efficient means of evaluating contamination levels within a defined volume.     

Changes in the protein complex of wheat dough affected by soybean 11 S globulin: Part 2—The interactions of soybean 11 S globulin with gluten proteins

The interactions between soy 11 S globulin and protein fractions of wheaten doughs were examined using a multistep extraction method followed by molecular sieving and characterisation of the fractions obtained. The soy 11 S globulin preparation was coupled with fluoresceine isothiocyanate to permit tracing of this protein in the complexes formed. In model experiments the average molecular weights of globulin/prolamine complexes were determined, the dispersion of light on the protein molecules being measured. The formation of high molecular weight complexes of soy 11 S globulin and prolamine was found. A shift between albumin/globulin and gluten fractions was also observed, which resulted in an increase in the contents of low molecular weight fractions dispersible in pyrophosphate buffer and acetic acid.Most of the investigations concerning the enrichment of bread with soybean proteins deal with technological problems. The documentation of the chemically induced changes in the dough-protein complex is rather limited and a number of questions are still awaiting answers. The data reported by Jakubczyk et al. (1973), Matthews (1972), Pollock & Geeds (1960a, b) do not explain the character of the interactions between soy proteins and gluten systems and give only inadequate information on the changes of molecular structure or aggregation/disaggregation phenomena occurring in the proteins of enriched dough. The results presented in our previous study (Lampart-Szczapa & Jankiewicz, 1982, encouraged us to continue the experiments to explain the rôle played by soybean 11 S globulin treated as a model soy protein in modifying the gluten matrix of wheat dough. In this paper the effects of soybean 11 S globulin on the fractional distribution of the dough-protein complex and average molecular weights of the fractions are presented.     

Effects of thyrotropin, follicle stimulating hormone and luteinizing hormone on sIL-2R in vitro secretion from human peripheral blood mononuclear cells

The effect of thyroid stimulating hormone (TSH) or thyrotropin (0.06, 0.6, 6, and 60 microIU/ml), follicle stimulating hormone (FSH) and luteinizing hormone (0.1, 1, 10, and 100 mIU/ml) on soluble interleukin-2 receptor (sIL-2R) release in vitro from resting or phytohaemagglutinin (PHA) activated human peripheral blood mononuclear cells (PBMC) was evaluated. sIL-2R concentrations were measured in supernatants of cultured cells by quantitative sandwich enzyme immunoassay method (ELISA). TSH in a dilution of 0.6 microIU/ml and FSH in a concentration of 1 mIU/ml inhibited the secretion of sIL-2R only (p < 0.01) into supernatants from PHA activated PBMC cultures.     

The protein complex of bread dough as an interacting system.

The interactions occurring in the protein complex of wheat dough have been characterized by the extraction and molecular sieving techniques supported with optical methods as well as with some rheological examinations. The effects of wheat albumin, soya globulin and beta-lactoglobulin preparations have been determined. The interactions of dough protein complex with soluble pentosans isolated from rye flour and with lipid fractions of wheat embryo were analysed as well. In most cases the advanced aggregation, leading to formation of high molecular weight product similar to glutenin fraction and the increase of insoluble protein fraction were observed. The albumin, globulin and gluten type proteins participated in the interactions. The beta-lactoglobulin generally caused an intense disaggregation of the dough protein complex. The increase of low molecular weight fraction contents was, however, accompanied with formation of some quantities of the high molecular weight complex.