Anthers of lily and trillium were followed with respect to variations in protein and soluble sulfhydryls during meiosis and mitosis of the sporogenous tissue. In lily, the meiotic and mitotic cycles are each preceded by a rise in soluble -SH; in trillium there is only one rise which precedes meiosis. During division there is a marked drop in soluble -SH and a rise in soluble disulfides. Protein -SH remains approximately constant until diakinesis or metaphase when it falls briefly.
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http://dx.doi.org/10.1083/jcb.4.2.157 | DOI Listing |
Sensors (Basel)
January 2025
Department of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), Somlói út 14-16., H-1118 Budapest, Hungary.
The processing of beans begins with a particularly time-consuming procedure, the hydration of the seeds. Ultrasonic treatment (US) represents a potential environmentally friendly method for process acceleration, while near-infrared spectroscopy (NIR) is a proposedly suitable non-invasive monitoring tool to assess compositional changes. Our aim was to examine the hydration process of red kidney beans of varying sizes and origins.
View Article and Find Full Text PDFInt J Mol Sci
January 2025
Institute for Biomedical Research and Innovation (IRIB), National Research Council (CNR), 90146 Palermo, Italy.
Anderson-Fabry disease is a hereditary, progressive, multisystemic lysosomal storage disorder caused by a functional deficiency of the enzyme α-galactosidase A (α-GalA). This defect is due to mutations in the gene, located in the long arm of the X chromosome (Xq21-22). Functional deficiency of the α-GalA enzyme leads to reduced degradation and accumulation of its substrates, predominantly globotriaosylceramide (Gb3), which accumulate in the lysosomes of numerous cell types, giving rise to the symptomatology.
View Article and Find Full Text PDFMar Drugs
January 2025
Section of Food and Nutrition, School of Agriculture and Food Science, University College Dublin, Belfield, D04 V1W8 Dublin, Ireland.
A rise in antimicrobial resistance coupled with consumer preferences towards natural preservatives has resulted in increased research towards investigating antimicrobial compounds from natural sources such as macroalgae (seaweeds), which contain antioxidant, antimicrobial, and anticancer compounds. This study investigates the antimicrobial activity of compounds produced by the Irish seaweed against and , bacterial species which are relevant for food safety. Microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), ultrasound-microwave-assisted extraction (UMAE), and conventional extraction technologies (maceration) were applied to generate extracts from , followed by their preliminary chemical composition (total phenolic content, total protein content, total soluble sugars) and antimicrobial activity (with minimum inhibitory concentration determined by broth microdilution methods), examining also the molecular weight distribution (via high performance size exclusion chromatography) and oligosaccharide fraction composition (via high-performance liquid chromatography) of the polysaccharides, as they were the predominant compounds in these extracts, aiming to elucidate structure-function relationships.
View Article and Find Full Text PDFFood Res Int
February 2025
College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China. Electronic address:
Effects of enzymolysis by seven proteases (Alcalase, Bromelain, Flavourzyme, Papain, Pepsin, Protamex, and Trypsin) with distinct cleavage specificities on the emulsification performance of hempseed protein (HPI) and its correlation with the structural and interfacial characteristics were explored in this study. Upon enzymolysis, a remarkable decrease in α-helix and β-turn was observed in resultant hydrolysates (HPH), accompanied by a rise in β-sheet and random coil, notably by Alcalase, Bromelain, Papain, and Trypsin. Overall, proteolysis led to noticeable reductions in surface hydrophobicity and total sulfhydryls as well as a redshift in intrinsic fluorescence, with Papain showing the most pronounced effects, possibly due to its higher hydrolysis degree (4.
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