pH and heat-induced structural changes of bovine apo-α-lactalbumin

The effects of pH and thermal treatments on conformation and association state of Ca²⁺-depleted bovine α-lactalbumin (apo-α-LA) have been studied by fluorescence spectroscopy, and molecular modelling. The experimental results demonstrate a third-state model for heat-induced unfolding of apo-α-LA, at pH 2.0, and an all-or-none transition of apo-α-LA, at pH 4.5 and 7.0, respectively. The heat-induced changes in the secondary and tertiary structure of α-LA were outlined after running molecular dynamics simulations at 25 °C and 80 °C, at neutral pH, therefore supporting the experimental observations. Our data provides insight into the mechanism of pH- and heat-dependent structural changes and oligomerization of α-LA, and will be helpful in understanding the ability of this protein to interact with certain compounds of biological interest.     

疏水性蛋白荧光探针Bis-ANS的合成

疏水蛋白荧光探针8,8’-二苯胺基-5,5’-二磺酸联萘(bis-ANS)是研究蛋白质结构及观察其行为的重要工具。以8-苯胺基-1-萘磺酸铵(ANS)为原料:氧化偶联合成了bis-ANS,通过摸索寻找到一种优良的分离方法,并研究了溶剂、温度对收率的影响,目标产物结构经过核磁共振(1H NMR)1、3CNMR和质谱(MS)确证。     

Effect of high hydrostatic pressure on physicochemical and biochemical properties of milk

Interest in high hydrostatic pressure (HHP) applications on milk and dairy products has recently increased as HHP offers a new technology for food preservation to the food industry. Although HHP-induced microbial destruction, rennet or acid coagulation of milk and increase in cheese yield has been reported, the actual effect of HHP application on milk constituents still remains to be unexplained. Therefore, we have analyzed the effect of HHP on physicochemical and biochemical properties such as turbidity, pH and especially protein micelle surface hydrophobicity of milk proteins. To serve for this purpose, milk samples with different fat contents were pressurized from 110 to 440 MPa at 25 °C for 10 and 20 min. Turbidity decreased with pressure increase and there was a slight change in pH. In order to measure the extent of exposure of hydrophobic groups of proteins to HHP, the method described by Bonomi et al. [1], based on use of a fluorescent probe, was utilized. In the light of the results obtained, it can be concluded that HHP has an effect on non-covalent interactions and especially hydrophobic bonds in milk. As the pressure is increased from 110 to 440 MPa, the micelles possibly decompose into sub-micelles and the embedded hydrophobic areas inside these micelles re-position in such a way that they can readily interfere with the fluorescent marker, ANS. These results may lead to practical applications of HHP treatment in the dairy industry to produce microbiologically safe, minimally processed products with high nutritional and sensory quality and novel texture.     

基于Agent的谈判模型研究

提出了一种基于Agent技术的谈判模型,应用模糊数学理论建立了谈判论据及谈判解接受度数学模型。采用约束放松的方法对谈判模型进行求解,得到了谈判Agent满意的谈判解。阐述了双边多属性谈判过程,设计并开发了Agent谈判系统原型,实例计算分析表明,该谈判模型是一种双赢的谈判模型。     

基于Hilbert谱的心率变异信号时频分析方法

心率变异性(heart rate variability,HRV)信号的频域分析方法是用来表征自主神经调控信息的基本方法。为了评估自主神经系统功能及对心血管活动的影响,提出一种基于Hilbert时频谱的HRV信号的时频特征提取和分析的新方法。对HRV信号进行希尔伯特-黄变换(Hilbert-Huang transform,HHT)以获得HRV信号Hilbert时频谱,依据短时程HRV信号的线性频域分析指标,得到不同生理频带的Hilbert能量棒形图,提取总能量、各生理频带的能量和其归一化能量以及生理频段的能量比值作为评价心率变异性的时频特征。对MIT-BIH数据库的年轻人、老年人样本和健康人、心衰病人样本的HRV信号分析表明,基于Hilbert谱的时频特征的区分性能好,有较清晰的生理意义,能反映人的生理病理变化,为短时程HRV信号分析提供了一种有效方法。     

Autonomic Nervous System in Obesity and Insulin-Resistance—The Complex Interplay between Leptin and Central Nervous System

The role of the autonomic nervous system in obesity and insulin-resistant conditions has been largely explored. However, the exact mechanisms involved in this relation have not been completely elucidated yet, since most of these mechanisms display a bi-directional effect. Insulin-resistance, for instance, can be caused by sympathetic activation, but, in turn, the associated hyperinsulinemia can activate the sympathetic branch of the autonomic nervous system. The picture is made even more complex by the implicated neural, hormonal and nutritional mechanisms. Among them, leptin plays a pivotal role, being involved not only in appetite regulation and glucose homeostasis but also in energy expenditure. The purpose of this review is to offer a comprehensive view of the complex interplay between leptin and the central nervous system, providing further insights on the impact of autonomic nervous system balance on adipose tissue and insulin-resistance. Furthermore, the link between the circadian clock and leptin and its effect on metabolism and energy balance will be evaluated.     

基于ANS．1的通用INAP编解码算法

涉及的算法以解决智能网INAP编解码为目标,利用二叉树结构,在构建编码格式串库的基础上,采用空值－插值－遍历编码的方法实现了ANS．1的通用编解码算法。     

群组技术在服务器和网络中的应用

讨论了当前网络的发展需要群组技术，介绍了群组技术的定义和优点，重点分析了交换机的两种群组协议和Intel公司ANS网卡所用的几种群组模式。最后比较了各种模式，并给出了使用注意事项和一个实例。     

Transglutaminase treatment of brown rice flour: A chromatographic, electrophoretic and spectroscopic study of protein modifications

Recently, it was shown that transglutaminase (TGase) treatment of brown rice (BR) flour results in textural improvements of gluten-free bread. In this study, changes in the protein profiles of BR flour and protein fractions induced by TGase treatment were investigated to better understand the activity and specificity of the enzyme. Size-exclusion HPLC (SE-HPLC) profiles of flour extracts, under reducing conditions, revealed the presence of macromolecular protein complexes, as well as low molecular weight proteins. After TGase treatments (10 U/g of proteins) a general reduction in peak intensities indicated the polymerisation of BR proteins into larger, insoluble complexes. Microchip capillary electrophoresis and two-dimensional (2D) gel electrophoresis revealed that the α and β glutelin subunits were primary substrates for the polymerisation reaction, whereas albumins and globulins were only slightly affected. SE-HPLC of the protein fractions revealed glutelins’ polymerisation into high molecular weight structures after TGase treatment. Dynamic light scattering measurements showed that new supramolecular aggregates of glutelins co-existed with the macromolecular complexes already present in the untreated fraction. Front-face fluorescence approaches indicated that TGase treatment caused a decrease in protein surface hydrophobicity of BR flour, but not of the glutelin suspensions. It is concluded that the large protein complexes resulting from glutelin polymerisation and the stronger hydrophobic interactions among proteins result in the improved textural properties of TGase-treated BR bread.     

The photosensitive properties of polysiloxane acrylate resin containing tertiary amine groups

The photosensitive properties of a novel oligomer, di (N,N‐diacrylolyl)‐α, ω‐diaminopolysiloxane (ANS) with tertiary amine groups and acryloyl groups in its molecular structure were investigated using FTIR and gel yield method. It was noted that the ANS system showed a notable photosensitive property and its photosensitivity in air could be up to16.3 mJ/cm². The UV‐curing behavior of the ANS was studied by electron spin resonance (ESR). The results showed that amino‐alkyl radicals can be formed by excited BP abstracting hydrogen at a‐carbon bonded with nitrogen in the ANS molecule under UV irradiation, which can mitigate the oxygen inhibition in radical polymerization. It is proven that tertiary amine groups introduced into ANS could boost photosensitivity of the photopolymerization system. The oligomer ANS may find application in photopolymerization to improve the properties of UV‐curing coating materials. © 2007 Wiley Periodicals, Inc. J Appl Polym Sci, 2008