Cloning and analyses of oil-body proteins in lily pollen and cycad megagametophytes

Stable oil bodies were purified from mature lily (Lilium longiflorum Thunb.) pollen. Immunodetection revealed that a major protein of 18 kDa was exclusively present in pollen oil bodies. Sequence analysis as well as immunological non-cross recognition suggests that this pollen oleosin represents a distinct class in comparison with oleosins found in seed oil bodies and tapetum. Similar to oleosin, a putative caleosin was specifically detected in pollen oil bodies. Sequence alignment of seed and pollen caleosins as well as promoter analysis of rice oleosin and caleosin genes suggested that caleosins in pollen oil bodes represented a distinct class compared with those in seed oil bodies. In pollen cells observed under electron microscopy, oil bodies were presumably surrounded by tubular membrane structures, and encapsulated in the vacuoles after germination. It seems that pollen oil bodies are mobilized via a different route in contrast with the glyoxysomal mobilization of seed oil bodies after germination. Furthermore, stable oil bodies were isolated from mature cycad (Cycas revoluta) megagametophytes. Immunological cross-recognition revealed that cycad oil bodies contained a major protein of 27 kDa, tentatively identified as caleosin, while oleosin, the well-known structural protein, was apparently absent. Stable artificial oil bodies were successfully constituted with triacylglycerol, phospholipid and the recombinant fusion protein containing the cycad caleosin. Therefore, the results suggested that stable oil bodies in cycad megagametophytes are mainly sheltered by a unique structural protein caleosin.ENGLISH ABSTRACT ………………………………………………i CHINESE ABSTRACT………………………………………………ii RESEARCH BACKGROUND……………………………………………1 REFERENCES ………………………………………………………7 CHAPTER 1 Unique Proteins in Lily Pollen Oil Bodies ABSTRACT…………………………………………………………13 INTRODUCTION……………………………………………………15 MATERIALS AND METHODS ………………………………………17 RESULTS …………………………………………………………24 DISCUSSION………………………………………………………30 REFERENCES………………………………………………………33 TABLES……………………………………………………………38 FIGURES …………………………………………………………39 CHAPTER 2 Stable Oil Bodies Sheltered by a Unique Caleosin in Cycad Megagametophytes ABSTRACT…………………………………………………………57 INTRODUCTION……………………………………………………58 MATERIALS AND METHODS ………………………………………60 RESULTS …………………………………………………………66 DISCUSSION………………………………………………………69 REFERENCES………………………………………………………72 TABLES……………………………………………………………76 FIGURES …………………………………………………………77 CONCLUSION………………………………………………………8

Non-volatile+Umami+Taste+Components+of+Chicken+Broth+Cubes

Commercial chicken soup bases in the form of broth cubes available in the market include Bull’s head, Maggi and Knorr chicken broth cubes. The non-volatile umami taste components of three broth cubes were studied. Equivalent umami concentration (EUC) val

養壺－紫砂壺表面的附著物質

Tea is a traditional beverage with beneficial health functions, and widely consumed in Chinese society. To enhance the aroma, color and taste of tea, infusion is traditionally prepared by immersing tea granules with hot water in zisha teapots. For the tea consumers, it is part of enjoyment to observe the gradual change of surface coating in zisha teapots, and the practice of this teapot maintenance is regarded as an art of tea culture called ＂Yang Hu＂. Waterproof films of zisha teapots were formed by preparing oolong tea and Tzen oolong tea, and found to be mainly fatty acids and linear hydrocarbons, particularly rich in plamitic acid and stearic acid. The two abundant saturated fatty acids, palmitic acid and stearic acid, coated on the surface of teapots were presumably originated from membrane phospholipids of tea leaf cells that were disintegrated during the heating and shaping processes of manufacturing oolong tea. Palmitic acid and stearic acid might be partially dissolved in tea infusion and evaporated to the surface of teapots for deposition via the cavities within the zisha teapots.茶是華人傳統的養生飲品。以紫砂壺泡茶，有助於突顯茶的香氣、色澤與滋味。養壺，顧名思義是紫砂壺體表面光亮潤澤的養成；透過長期反覆茶葉沖泡，紫砂壺體表面會逐漸累積防水物質，而此附著表面的防水層會讓壺體擁有溫潤的光澤。以烏龍茶及熷烏龍茶進行養壺實驗發現，茶壺表面的附著物質主要為脂肪酸，其中以棕櫚酸和硬脂酸為最主要成分。推測脂肪酸來源應為製作烏龍茶過程中因高溫與揉捻破壞茶葉細胞，導致細胞膜主要結構成份－磷脂質裂解所產生，當以熱開水泡茶時，部分脂肪酸會釋出於茶湯中，並藉由紫砂壺體的微小氣孔間隙揮發至壺體表面而附著