Expression of a Chitinase Gene and Lysis of the Host Cell Wall during Chlorella Virus CVK2 Infection

AbstractA chitinase gene (vChti-1) encoded by the Chlorella virus CVK2 was cloned and characterized. The vChti-1 open reading frame consisted of 2508 bp corresponding to 836 amino acid residues. The predicted amino acid sequence contained two sets of a family 18 catalytic domain that is responsible for chitinase activity. Northern blot analysis revealed that the vChti-1 gene was expressed in virus-infected Chlorella cells late in infection, when a single transcript of about 2.5 kb appeared at 120 min postinfection. This result was confirmed by Western blotting with a specific anti-vChti-1 protein antibody; a protein of about 94 kDa was detected specifically beginning at 240 min postinfection and was present until cell lysis. The protein was not incorporated into viral particles but remained in the medium after cell lysis. The vChti-1 protein produced in virus-infected cells showed chitinase activity on zymogram assays

Use of Material Safety Data Sheets at Workplaces Handling Harmful Substances in Okayama, Japan

Abstract: Use of Material Safety Data Sheets at Workplaces Handling Harmful Substances in Okayama, Japan: Akihiko SEKI, et al. Department of Public Health, Okayama University Medical School-In April 2000, the revised Industrial Safety and Health Law, which prescribes the creation and issue of material safety data sheets (MSDSs), was enforced in Japan. Before the enforcement, we conducted a survey relating to the use of MSDSs in hazardous workplaces in Okayama Prefecture, Japan. We sent questionnaires to all workplaces possibly using hazardous chemicals, and answers from 422 workplaces, where hazardous chemicals were used but not produced, were analyzed. One-third of the workplaces did not request MSDSs at the time of chemical transfer. In more than half of the workplaces, MSDSs were not posted or kept. The main reason for such lack of use or misuse of the MSDS system was a lack of knowledge and understanding of the system. In addition, half of the respondents considered that MSDS documents were unsatisfactory because of the difficult words used in them. These two problems, i.e., a lack of knowledge and understanding of the MSDS system, and the use of difficult words in the documents, should be remedied in order for the MSDS system to be implemented effectively and thereby protect workers from the harmful effects of chemicals. (J Occup Health 2001; 43: 95-100

アイギョクシ ニヨル パパイン ノ コテイカ テンネンブツ タンタイ リヨウ ニヨル コウソ ノ コテイカ ダイ3ホウ

Aigyokushi (Ficus pumila L. var. awkeotsang Corner) fruit containes the gelation material of polysaccharide and exhibits the unusual properties. Aigyokushi hard get of an agarose gel-like was easily able to obtain from a small amount of the seeds by stirring and extracting with distilled water for 15～20 minutes at room temperature. In analogy with pectin, the main component of the gel was composed of galacturonic acids. The gel was became more hardening by the use of the alkaline earth metals and other several metals, whereupon the hardening gel was able to use very effectively as a support for immobilized enzyme. Activity of this immobilized papain was maintained at high levels and very stable for repeated usage. It recognized that the propaties of aigyokushi gel were similer to, or more superior than that of pectine for support of immobilized enzyme reported in the previous paper

アイギョクシ タトウ ゲル ノ ブンシリョウ ブンプ ト ゲル コウド

Gelation material of polysaccharide was prepared from the Aigyokushi (Ficus pumila L. var. aukeotsang Corner) seeds. It exhibited the unusual properties. The molecular weight distribution of the gel was measured by using Toyopeal HW-65 super gel filtration. The average of molecular weight of the gel was shown approximatly 283,000. Hardness of the gel was different from the temperature of the extraction water. It was found to increase with increase of the water\u27s temperature untill 75℃. On the other hand, the methoxyl group content of the each dried pectic substances decreased in the same range. It was shown a definite reverse tendency. The gelation of Aigyokushi polysaccharide was considered to be influenced by enzyme