The Trithorax group protein ASH1 requires a combination of BAH domain and AT hooks, but not the SET domain, for mitotic chromatin binding and survival.

The Drosophila Trithorax group (TrxG) protein ASH1 remains associated with mitotic chromatin through mechanisms that are poorly understood. ASH1 dimethylates histone H3 at lysine 36 via its SET domain. Here, we identify domains of the TrxG protein ASH1 that are required for mitotic chromatin attachment in living Drosophila.

Quantitative in vivo analysis of chromatin binding of Polycomb and Trithorax group proteins reveals retention of ASH1 on mitotic chromatin.

The Polycomb (PcG) and Trithorax (TrxG) group proteins work antagonistically on several hundred developmentally important target genes, giving stable mitotic memory, but also allowing flexibility of gene expression states. How this is achieved in quantitative terms is poorly understood. Here, we present a quantitative kinetic analysis in living Drosophila of the PcG proteins Enhancer of Zeste, (E(Z)), Pleiohomeotic (PHO) and Polycomb (PC) and the TrxG protein absent, small or homeotic discs 1 (ASH1).

Additional information to the in vitro antioxidant activity of Ginkgo biloba L.

The in vitro antioxidant and free radical scavenging activity of the ethanol extract from Ginkgo biloba L. was examined in different systems. The extract showed hydrogen-donating ability, reducing power, copper-binding property, free radical scavenging activity in a H2O2/.

[The effect of keeping condition and genotype on the electrophoretic properties of pork proteins].

Besides differentiation of animal species the electrophoretic methods are efficient also in determinations of the factors effecting the protein patterns. The goal of this study is to compare the effect of the genotype and the keeping conditions on the electrophoretic behaviour of the pork meat proteins. Isoelectric focusing was found to be more efficient than SDS-PAGE concerning studies of the effect of these factors.

Comparison of some components of pigs kept in natural (free-range) and large-scale conditions.

A new pig genotype of Hungarian Large White (75%) × Mangalica (pig with curly bristles, 25%) was used in the experiments. The experimental group was kept in a farming system under strictly natural circumstances until a body weight of 120 kg was attained. Neither antibiotics nor yield-increasing hormones were given to this group.

Determination of thiamine (vitamin B1) and riboflavin (vitamin B2) in meat and liver by high-performance liquid chromatography.

HPLC methods described so far for the determination of thiamine and riboflavin in meat samples have used mostly fluorescence detection. The aim of this work was to elaborate a suitable method with UV detection for this purpose and to compare the thiamine and riboflavin contents obtained for meat and liver samples from various pig groups. Homogenized spare rib, chop, ham and liver samples were treated with acid and heated (at 121 degrees C, 30 min), followed by enzymatic digestion to release the vitamins.

Changes of some lipid and lipid peroxidation characteristics in obese people as a result of a low energy diet.

In blood samples of 54 obese persons (13 men, 41 women) some lipid components, malondialdehyde (MDA), and the activities of free radical protecting enzymes superoxide-dismutase (SOD) and glutathione-peroxidase (GSHpx), were determined before and after a seven-day slimming diet of 2.1 MJ/day. Body weight, triglycerides, HDL-cholesterol, and HDL-3-cholesterol all decreased, total cholesterol increased after the seven days hospitalization.

Longitudinal examinations in the course of dietotherapy of mentally retarded obese in-patients.

Mentally retarded obese in-patients were fed by low-energy diet (4.2-4.6 MJ) for 9 months.

[Experimental 3-month study of safety of textured soybeans Becsei].

The authors conducted a three-month safety test of a textured soy (TS) product manufactured by the Agricultural Plant, Boly. Young male and female rats received semisynthetic diets containing 8, 18 and 38% of TS protein or casein supplemented with methionine, as the only source of protein. The effect of the diet containing 18% of TS protein on the growth, on certain parameters of protein and fat metabolism and on the zinc and copper status corresponded to that produced by 18% of casein supplemented with methionine.

Measurement of some antinutritive factors in meat products containing texturated vegetable protein (TVP).

The alpha-(1,6)-galactosyl oligosaccharide and phytic acid contents of sausages containing TVP were examined. The results show how the meat industrial technologies affect the oligosaccharide and phytic acid contents of the end-products. According to these experiences, the small quantities present in the end-products are not considered to be harmful to health but may show unexpected effects when compared to traditional products.

Lipid characteristics and malondialdehyde level in the sera of obese people.

In the blood sera of 70 obese persons (26 men, 44 women) some lipid components and malondialdehyde (MDA) level were determined before slimming. The people were classified into groups of hyperlipoproteinaemia on the basis of laboratory results, according to Fredrickson and Lees. In 32 people with high blood cholesterol level (above 5.

Nutritive value of different grape musts (Vitis vinifera L.).

Musts of 11 different grape sorts were analyzed for titratable acids, total sugars, nitrogen, vitamin B group (B1, B2, B6, pantothenic acid) and macro- and micro elements (K, Ca, Mg, Fe, Zn, Cu, Mn, Mo). Analyses were done on samples collected in 1983 and 1984. The nutritive value of each sample was characterised by indices based on the nutrient concentrations and recommended dietary allowances (RDA).

The effect of improper feeding on the lipid peroxidation of meat animals.

Pigs of 50 kg bodyweight were fed without premix for two months before slaughtering. Their loin samples showed a lower degree of lipid peroxidation (indicated by a higher antioxidative capacity) than other pig groups which had consumed various premix levels. Malonaldehyde concentration increased in the blood sera and livers of 7-week-old chickens treated with a high dose of an ionophoric coccidiostatic agent, Salinomycin.

Trypsin and chymotrypsin inhibitor activities in plant foods from Vietnam and Hungary.

A method for the determination of chymotrypsin inhibitor activity and a screening test for evaluating higher activities of trypsin inhibitor were elaborated. The protease inhibitor activities of the most important plant foods from Vietnam and Hungary were determined. In cereals and legume seeds the activity of chymotrypsin inhibitors is generally lower than that of the trypsin inhibitors.

Phytate content of some foods from plant origin from Vietnam and Hungary.

For the estimation of phytate-ion the iron content of FeIII-phytate complex was determined by spectrophotometry with o-phenanthroline. In most cases phytate-phosphorus was also evaluated. In different food samples iron to phosphorus ratio in phytate generally deviated significantly from the theoretical 1.

[Lactic acid acidosis with mitochondrial myopathy due to a pyruvate dehydrogenase deficiency].

We report on a patient, now 17 year old, in whom lactic acidosis was detected at the age of 7 while attempting to diagnose the causes of increasing weakness. The laboratory examinations revealed elevated pyruvate, alanine and oxaloacetate levels in serum and also a lowered citrate level. This led us to suspect a disturbance of the pyruvate dehydrogenase complex.

Optimalization of the protein content of canned baby-foods based on their nutritive value.

When planning canned foods the protein value Net Dietary-protein Energy percent = 8% of a 5-month old infant's requirement was considered as constant. The nutritive value required for this purpose was calculated on the basis of amino acid composition, making use of the Morup-Olesen index. Canned foods were made of two protein-containing components, of sunflower-oil and (occasionally) of starch, by computer, keeping the energy value constant, i.

Nonenzyme browning and its effect on protein nutrition.

The nonenzyme browning involves the thermal decomposition of sugars, the caramelization, the decomposition of oxi-acids, the so called "Maillard reaction" between amino acids and carbohydrates, the reaction between oxidized fats and proteins, and those alterations which take place by the alkaline treatment of proteins. The Maillard reaction is of secondary importance in the case of foodstuffs and fodders with low carbohydrate contents (meats, meat meal, fish meal). By the heat treatment, the sulphur-containing amino acids of proteins (cystine, methionine) are damaged primarily because of oxidation, but the decrease in the amount of threonine, serine, tryptophan, and lysine is observable too.