〓

Aspergillus melleusの産生するプロティナーゼの部分精製をエタノール分画法によって検討した.その結果, エタノール分画の最適条件はプロティナーゼ活性, 色素量, 280/260mμ吸光比, 分画操作における困難性等より推察し, pH8,エタノール濃度50-70%であった.Partial purification of the proteinase from Aspergillus melleus was investigated by ethanol fractionation method. From the data obtained in the proteinase activity amount of the pigment, absorption ratio at 280 mμ to 260 mμ, difficulty of the fractionated operation etc., it was suggested that the best condition of ethanol fractionation was ethanol concentration 50-70%, at pH 8.0

〓

Aspergillus melleusの産生するプロティナーゼの粗酵素の脱色が陰イオン交換樹脂法によって検討された.その結果, Amberlite IRA 93(弱塩基性陰イオン交換樹脂)が粗酵素の脱色剤として優れていることがわかった.The decolorization of crude proteinase from Aspergillus melleus, was investigated by anion-exchange-resin method. From the results, it was found that Amberlite IRA 93 (weak basic anion-exchange-resin) exceled as the decolorizer of the crude proteinase

〓

Aspergillus melleusを用い, プロティナーゼ生産におよぼす培養条件の影響を検討した.プロティナーゼ生産に対する〓培地の好適水分は50-55%, 好適培養温度は20一25°であった.培地水分50%, 25°において, プロティナーゼ生産は菌接種2日後に始まり, プロティナーゼの蓄積は5日後に最適に達した.その酵素量は乾燥麹1g当り9×10PUであった.Effects of cultural conditions on the proteinase production were investigated by using Aspergillus melleus. Optimum moisture of bran-medium and temperature of culture for the proteinase production were 50-55% and 20-25°, respectively. At 25°and 50% of medium moisture, the proteinase production began at 2 days after inoculation . Accumulation of the proteinase attained to the highest level after 5 days , the amount of which was 9×10^2 PU per gram of dry koji

〓

In this study, we have modified the components of the substrate in the determination method of lipoprotein lipase. In stead of human plasma, bovine seam albumin was prepered as protein in substrate, and Fatgen was used as triglyceride.In this substrate that protein / oil was 0.66. oil was 3% in final concentration. And then, the enzyme activity was prepered quantitavely till the 0.4ml in N/l00-KOH titration

〓

市販酵素剤の蛋白純度を紫外線吸収スペクトルおよび吸収比より推察した.その結果起源別には植物酵素が最も純度が高く, 動物起源細菌起源の酵素は純度が低かった.また, 酵素別では, プロテアーゼ剤, セルラーゼ剤は一般に純度が高く, リパーゼ剤は純度が極めて低かった.以上のことから古くより研究されている酵素ほど蛋白純度は高く, 酵素の研究歴と純度はほぼ比例するものと推察される

Caffeine taste signaling in drosophila larvae

The Drosophila larva has a simple peripheral nervous system with a comparably small number of sensory neurons located externally at the head or internally along the pharynx to assess its chemical environment. It is assumed that larval taste coding occurs mainly via external organs (the dorsal, terminal, and ventral organ). However, the contribution of the internal pharyngeal sensory organs has not been explored. Here we find that larvae require a single pharyngeal gustatory receptor neuron pair called D1, which is located in the dorsal pharyngeal sensilla, in order to avoid caffeine and to associate an odor with caffeine punishment. In contrast, caffeine-driven reduction in feeding in non-choice situations does not require D1. Hence, this work provides data on taste coding via different receptor neurons, depending on the behavioral context. Furthermore, we show that the larval pharyngeal system is involved in bitter tasting. Using ectopic expressions, we show that the caffeine receptor in neuron D1 requires the function of at least four receptor genes: the putative co-receptors Gr33a, Gr66a, the putative caffeine-specific receptor Gr93a, and yet unknown additional molecular component(s). This suggests that larval taste perception is more complex than previously assumed already at the sensory level. Taste information from different sensory organs located outside at the head or inside along the pharynx of the larva is assembled to trigger taste guided behaviors

Transforming growth factor beta signaling: The master sculptor of fingers

Transforming growth factor beta (TGF?) constitutes a large and evolutionarily conserved superfamily of secreted factors that play essential roles in embryonic development, cancer, tissue regeneration, and human degenerative pathology. Studies of this signaling cascade in the regulation of cellular and tissue changes in the three-dimensional context of a developing embryo have notably advanced in the understanding of the action mechanism of these growth factors. In this review, we address the role of TGF? signaling in the developing limb, focusing on its essential function in the morphogenesis of the autopod. As we discuss in this work, modern mouse genetic experiments together with more classical embryological approaches in chick embryos, provided very valuable information concerning the role of TGF? and Activin family members in the morphogenesis of the digits of tetrapods, including the formation of phalanxes, digital tendons, and interphalangeal joints. We emphasize the importance of the Activin and TGF? proteins as digit inducing factors and their critical interaction with the BMP signaling to sculpt the hand and foot morphology

Modulation of Innate and Adaptive Immune Responses by Arabinoxylans

This is the peer reviewed version of the following article: Fadel, A., Plunkett, A., Li, W., & Ashworth, J. J. (2017). Modulation of Innate and Adaptive Immune Responses by Arabinoxylans. Journal of Food Biochemistry, 42(2), e12473. http://doi.org/10.1111/jfbc.12473, which has been published in final form at http://onlinelibrary.wiley.com/doi/10.1111/jfbc.12473/abstract. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-ArchivingHumans are exposed to harmful pathogens and a wide range of noxious substances every day.The immune system reacts to, and destroys, these pathogens and harmful substances. The immunesystem is composed of innate and adaptive immunity, which liaise to protect the host and maintainhealth. Foods, especially cereals, have been reported to modulate the immune response.Arabinoxylans are nonstarch polysaccharides that have been shown to possess immune-modulatory activities. This review article discusses the fundamentals of the immune system andprovides an overview of the immunomodulatory potential of arabinoxylans in conjunction withtheir structural characteristics and proposed similarities with lipopolysaccharide