The Protein Phosphatase 7 Regulates Phytochrome Signaling in Arabidopsis

The psi2 mutant of Arabidopsis displays amplification of the responses controlled by the red/far red light photoreceptors phytochrome A (phyA) and phytochrome B (phyB) but no apparent defect in blue light perception. We found that loss-of-function alleles of the protein phosphatase 7 (AtPP7) are responsible for the light hypersensitivity in psi2 demonstrating that AtPP7 controls the levels of phytochrome signaling. Plants expressing reduced levels of AtPP7 mRNA display reduced blue-light induced cryptochrome signaling but no noticeable deficiency in phytochrome signaling. Our genetic analysis suggests that phytochrome signaling is enhanced in the AtPP7 loss of function alleles, including in blue light, which masks the reduced cryptochrome signaling. AtPP7 has been found to interact both in yeast and in planta assays with nucleotide-diphosphate kinase 2 (NDPK2), a positive regulator of phytochrome signals. Analysis of ndpk2-psi2 double mutants suggests that NDPK2 plays a critical role in the AtPP7 regulation of the phytochrome pathway and identifies NDPK2 as an upstream element involved in the modulation of the salicylic acid (SA)-dependent defense pathway by light. Thus, cryptochrome- and phytochrome-specific light signals synchronously control their relative contribution to the regulation of plant development. Interestingly, PP7 and NDPK are also components of animal light signaling systems

An Efficient Approach to the Synthesis of Novel Pyrene-Fused Azaacenes

This document is the Accepted Manuscript version of a Published Work that appeared in final form in Organic Letters (copyright © American Chemical Society) after peer review and technical editing by the publisher. To access the final edited and published work see: http://dx.doi.org/10.1021/ol401438

Preliminary study of physico-chemical and microbiological features of brine in the process of preserving the green olives of oblica cultivar

Lactic fermentation is the most natural way for foodstuffs to reach microbiological stability and prolonged shelf life. The purpose of this research was to screen a spontaneous lactic fermentation during the process of preserving the green olives of Oblica cultivar (the autochthonous Croatian cultivar) in the agriculture cooperative near Split (Croatia). Using API 50CHL and APILAB PLUS software, the species Lactobacillus curvatus was isolated and identified during the second week of the brining process. In the latter phase of the fermentation process, the presence of microorganisms belonging to this genus was not identified, which proves that spontaneous lactic fermentation in the process of preserving green olives of the Oblica cultivar had been incomplete. This was also proved by the values of fundamental physico-chemical features (low pH, high total acidity concentration, inadequate temperature). Presented results show the necessity of applying starter culture in the process of preserving green olives of the Oblica cultivar

Perfil da composição química e atividades antibacteriana e antioxidante do óleo essencial do cravo-da-índia (Eugenia caryophyllata Thunb.)

A busca por substâncias antibacterianas e antioxidantes naturais tem sido alvo de diversos estudos científicos. Foi objetivo determinar as atividades antibacteriana e antioxidante e a concentração inibitória mínima do óleo essencial do cravo-da-índia, obtido por hidrodestilação. O estudo por CG-EM identificou o eugenol como o constituinte majoritário do óleo essencial e os testes de atividade antibacteriana mostraram bons resultados para quase todos os microorganismos avaliados. Os valores de concentração inibitória mínima variaram de 0,2 mg.mL-1 a 0,6 mg.mL-1. Aatividade antioxidante demonstrou uma correlação linear com a concentração de óleo essencial. Os resultados demonstraram potencial antibacteriano e antioxidante do óleo essencial de Eugenia caryophyllata, constituindo-se uma opção para a formulação de novos produtos alimentícios