Global Analysis of Proline-Rich Tandem Repeat Proteins Reveals Broad Phylogenetic Diversity in Plant Secretomes

Cell walls, constructed by precisely choreographed changes in the plant secretome, play critical roles in plant cell physiology and development. Along with structural polysaccharides, secreted proline-rich Tandem Repeat Proteins (TRPs) are important for cell wall function, yet the evolutionary diversity of these structural TRPs remains virtually unexplored. Using a systems-level computational approach to analyze taxonomically diverse plant sequence data, we identified 31 distinct Pro-rich TRP classes targeted for secretion. This analysis expands upon the known phylogenetic diversity of extensins, the most widely studied class of wall structural proteins, and demonstrates that extensins evolved before plant vascularization. Our results also show that most Pro-rich TRP classes have unexpectedly restricted evolutionary distributions, revealing considerable differences in plant secretome signatures that define unexplored diversity

Ultramafic vegetation and soils in the circumboreal region of the Northern Hemisphere

The paper summarizes literature on climate, soil chemistry, vegetation and metal accumulation by plants found on ultramafic substrata in the circumboreal zone (sensu Takhtajan, Floristic regions of the world, 1986) of the Northern Hemisphere. We present a list of 50 endemic species and 18 ecotypes obligate to ultramafic soils from the circumboreal region of Holarctic, as well as 30 and 2 species of Ni and Zn hyperaccumulators, respectively. The number of both endemics and hyperaccumulators are markedly lower compared to that of the Mediterranean and tropical regions. The diversity of plant communities on ultramafics soils of the circumboral region is also described. The underlying causes for the differences of ultramafic flora between arctic, cold, cool temperate and Mediterranean and tropical regions are also discussed. © 2018, The Ecological Society of Japan

EFFECT OF SWEET YEAST BREAD FORMULA ON EVALUATING RAPID MIX TEST

Abstract DVOŘÁKOVÁ, P., KUČEROVÁ, J., KRÁČMAR, S.: Eff ect of sweet yeast bread formula on evaluating rapid mix test. Acta univ. agric. et silvic. Mendel. Brun., 2011, LIX, No. 5, pp. 39-46 The aim of this work was to detect how diff erent sweet yeast bread formulas infl uence results of rapid mix test and by the help of sensory analysis to discover consumer preferences and possible benefi t and use in bakery industry. Applied raw materials (ground wheat fl our T 530, yeast, sugar, salt, oil, egg, improver Hit) along with basic formula were taken from the Varmužova bakery in Boršice by Buchlovice. The basic formula served as a standard (I), other six formulas were then determined (II-VII). In each formula, the rate of yeast, sugar or oil was altered in the range of ± 10% compared with the standard. J] and alveographic rate P/L -was measured. Rapid mix test and parameters like pastry weight, volume, shape, dough yield, pastry yield, baking loss, penetration and sensory analysis were determined. To establish yeast fermentation activity, Engelke fermentation test was applied. The most evident diff erences among the samples appeared in the volume and shape. The results of sensory analysis showed that the samples with higher rate of altered raw materials were evaluated as the best. rapid mix test, sensory analysis, pastry formul

Practical application of size-exclusion high performance liquid chromatography in wheat analysis

The work was conducted to determine the practical applicability of size-exclusion high performance liquid chromatography in testing wheat bread-making quality and specify which of the peak characteristics, is the best indicator of wheat quality. The research was realized on 29 cultivars of different quality. The wheat quality was evaluated by protein content, content of wet gluten, gluten index, and farinograph rheological characteristics. All of the determined peak characteristics can be used as the indicators of wheat quality but the closest correlations with the quality parameters were found for the absolute peak areas and/or relative peak areas. The area of peak 1 was positively correlated with the dough stability (r = 0.50) and negatively correlated with the degree of dough softening (r = −0.49). The relative and absolute areas of the peak 2 were in positive correlation with sedimentation volume (r = 0.68; 0.68), farinograph water absorption (r = 0.50; 0.57) and protein content (r = 0.56; 0.57). The characteristics of peaks 3 and 4 were in the closest correlation with the investigated parameters of bread-making quality, the correlation coefficients related to the peaks 3 and 4 were nearly equal and reached values 0.58–0.77. The peak height can be used as a supplemental wheat quality indicator especially for determination of certain glutenin subunits. The area/height ratio or the contents of protein fractions are of the minor importance. Then the model predicting bread-making quality from peak characteristics was built. The values of coefficients of determination R2 were the highest for Zeleny sedimentation volume (0.83–0.97). The agreement between predicted and observed values increased when not single characteristics, but their combinations were considered

Puppis: another Be+sdO binary?

The spectrum of the Be star o Pu

Quantification of Intra-Abdominal Fat During Controlled Weight Reduction: Assessment Using the Water-Suppressed Breath-Hold MRI Technique

Summary A group of 14 healthy female subjects was studied using MRI during 2 months of life-style intervention. A series of 21 water-suppressed images was used to determine the intra-abdominal fat volume before and after the controlled loss of weight. The average weight decrease was 8.2 %, but the average relative loss of visceral fat was 20.3 %, whereas subcutaneous fat decreased by 13.4 %. A small but significant increase of insulin sensitivity (decrease in fasting insulin and blood glucose) was observed, but no changes in lipoprotein parameters were demonstrated. There was a significant negative correlation (r=-0.633, p=0.028) between the relative abdominal fat decrease and the initial amount of subcutaneous fat

Prevalence of Obesity and Metabolic Syndrome in Adult Population of Selected Regions of the Czech Republic. Relation to Eating Habits and Smoking

Prevalence of the metabolic syndrome is around 25% in Europe but its occurrence grows in both genders with increasing age and weight. Lifestyle factors may contribute to the risk of developing metabolic syndrome. The objective of this study was to determine the relationship between metabolic syndrome and eating habits as well as length of sleep and smoking. Participants (519 women and 286 men aged 18–65 years) were chosen by random selection and questioned about their eating habits, sleep length and smoking. This information was combined with anthropometric and clinical parameters of metabolic syndrome. The female group was divided into two subgroups depending on climacteric stage (before and after menopause). Metabolic syndrome prevalence does not differ between regions in neither female (29.9%) nor male (32.5%) group. Body mass index ≥25 was detected in 50.4% of all women and 65.7% of men; 23.5% of all women and 21.7% men had body mass index ≥30. In conclusion, metabolic syndrome prevalence was proved to depend on eating habits and family heredity. Positive correlation between the above mentioned factors demonstrated itself in the total sample but not in individual regions. Metabolic syndrome prevalence in Czech adults is comparable with neighbouring countries. No significant interregional differences in metabolic syndrome prevalence within the Czech Republic were detected. In conclusion, relationship between eating habits and metabolic syndrome was confirmed