Spin Hall Effect of Excitons

Spin Hall effect for excitons in alkali halides and in Cu_2O is investigated theoretically. In both systems, the spin Hall effect results from the Berry curvature in k space, which becomes nonzero due to lifting of degeneracies of the exciton states by exchange coupling. The trajectory of the excitons can be directly seen as spatial dependence of the circularly polarized light emitted from the excitons. It enables us to observe the spin Hall effect directly in the real-space time.Comment: 5 pages, 2 figure

Cloning and functional characterization of a fructan 1-exohydrolase (1-FEH) in edible burdock (Arctium lappa L.)

<p>Abstract</p> <p>Background</p> <p>We have previously reported on the variation of total fructooligosaccharides (FOS), total inulooligosaccharides (IOS) and inulin in the roots of burdock stored at different temperatures. During storage at 0°C, an increase of FOS as a result of the hydrolysis of inulin was observed. Moreover, we suggested that an increase of IOS would likely be due to the synthesis of the IOS by fructosyltransfer from 1-kestose to accumulated fructose and elongated fructose oligomers which can act as acceptors for fructan:fructan 1-fructosyltransferase (1-FFT). However, enzymes such as inulinase or fructan 1-exohydorolase (1-FEH) involved in inulin degradation in burdock roots are still not known. Here, we report the isolation and functional analysis of a gene encoding burdock 1-FEH.</p> <p>Results</p> <p>A cDNA, named <it>aleh1</it>, was obtained by the RACE method following PCR with degenerate primers designed based on amino-acid sequences of FEHs from other plants. The <it>aleh1 </it>encoded a polypeptide of 581 amino acids. The relative molecular mass and isoelectric point (<it>pI</it>) of the deduced polypeptide were calculated to be 65,666 and 4.86. A recombinant protein of <it>aleh1 </it>was produced in <it>Pichia pastoris</it>, and was purified by ion exchange chromatography with DEAE-Sepharose CL-6B, hydrophobic chromatography with Toyopearl HW55S and gel filtration chromatography with Toyopearl HW55S. Purified recombinant protein showed hydrolyzing activity against β-2, 1 type fructans such as 1-kestose, nystose, fructosylnystose and inulin. On the other hand, sucrose, neokestose, 6-kestose and high DP levan were poor substrates.</p> <p>The purified recombinant protein released fructose from sugars extracted from burdock roots. These results indicated that <it>aleh1 </it>encoded 1-FEH.</p

Three novel oligosaccharides synthesized using Thermoanaerobacter brockii kojibiose phosphorylase

<p>Abstract</p> <p>Background</p> <p>Recently synthesized novel oligosaccharides have been produced primarily by hydrolases and glycosyltransferases, while phosphorylases have also been subject of few studies. Indeed, phosphorylases are expected to give good results via their reversible reaction. The purpose of this study was to synthesis other novel oligosaccharides using kojibiose phosphorylase.</p> <p>Results</p> <p>Three novel oligosaccharides were synthesized by glucosyltransfer from β-D-glucose 1-phosphate (β-D-G1P) to xylosylfructoside [<it>O</it>-α-D-xylopyranosyl-(1→2)-β-D-fructofuranoside] using <it>Thermoanaerobacter brockii </it>kojibiose phosphorylase. These oligosaccharides were isolated using carbon-Celite column chromatography and preparative high performance liquid chromatography. Gas liquid chromatography analysis of methyl derivatives, MALDI-TOF MS and NMR measurements were used for structural characterisation. The ¹H and ¹³C NMR signals of each saccharide were assigned using 2D-NMR including COSY (correlated spectroscopy), HSQC (herteronuclear single quantum coherence), CH₂-selected E-HSQC (CH₂-selected Editing-HSQC), HSQC-TOCSY (HSQC-total correlation spectroscopy) and HMBC (heteronuclear multiple bond correlation).</p> <p>Conclusion</p> <p>The structure of three synthesized saccharides were determined, and these oligosaccharides have been identified as <it>O</it>-α-D-glucopyranosyl-(1→2)-<it>O</it>-α-D-xylopyranosyl-(1→2)-β-D-fructofuranoside (saccharide <b>1</b>), <it>O</it>-α-D-glucopyranosyl-(1→2)-<it>O</it>-α-D-glucopyranosyl-(1→2)-<it>O</it>-α-D-xylopyranosyl-(1→2)-β-D-fructofuranoside (saccharide <b>2</b>) and <it>O</it>-α-D-glucopyranosyl-(1→[2-<it>O</it>-α-D-glucopyranosyl-1]₂→2)-<it>O</it>-α-D-xylopyranosyl-(1→2)-β-D-fructofuranoside (saccharide <b>3</b>).</p

Structural analysis of three novel trisaccharides isolated from the fermented beverage of plant extracts

<p>Abstract</p> <p>Background</p> <p>A fermented beverage of plant extracts was prepared from about fifty kinds of vegetables and fruits. Natural fermentation was carried out mainly by lactic acid bacteria (<it>Leuconostoc </it>spp.) and yeast (<it>Zygosaccharomyces </it>spp. and <it>Pichia </it>spp.). We have previously examined the preparation of novel four trisaccharides from the beverage: <it>O</it>-β-D-fructopyranosyl-(2->6)-<it>O</it>-β-D-glucopyranosyl-(1->3)-D-glucopyranose, <it>O</it>-β-D-fructopyranosyl-(2->6)-<it>O</it>-[β-D-glucopyranosyl-(1->3)]-D-glucopyranose, <it>O</it>-β-D-glucopyranosyl-(1->1)-<it>O</it>-β-D-fructofuranosyl-(2<->1)-α-D-glucopyranoside and <it>O</it>-β-D-galactopyranosyl-(1->1)-<it>O</it>-β-D-fructofuranosyl-(2<->1)- α-D-glucopyranoside.</p> <p>Results</p> <p>Three further novel oligosaccharides have been found from this beverage and isolated from the beverage using carbon-Celite column chromatography and preparative high performance liquid chromatography. Structural confirmation of the saccharides was provided by methylation analysis, MALDI-TOF-MS and NMR measurements.</p> <p>Conclusion</p> <p>The following novel trisaccharides were identified: <it>O</it>-β-D-fructofuranosyl-(2->1)-<it>O</it>-[β-D-glucopyranosyl-(1->3)]-β-D-glucopyranoside (named "3^G-β-D-glucopyranosyl β, β-isosucrose"), <it>O</it>-β-D-glucopyranosyl-(1->2)-<it>O</it>-[β-D-glucopyranosyl-(1->4)]-D-glucopyranose (4¹-β-D-glucopyranosyl sophorose) and <it>O</it>-β-D-fructofuranosyl-(2->6)-<it>O</it>-β-D-glucopyranosyl-(1->3)-D-glucopyranose (6²-β-D-fructofuranosyl laminaribiose).</p

Characterization of recombinant β-fructofuranosidase from Bifidobacterium adolescentis G1

<p>Abstract</p> <p>Background</p> <p>We have previously reported on purification and characterization of β-fructofuranosidase (β-FFase) from <it>Bifidobacterium adolescentis </it>G1. This enzyme showed high activity of hydrolysis on fructo-oligosaccharides with a low degree of polymerization. Recently, genome sequences of <it>B. longum </it>NCC2705 and <it>B. adolescentis </it>ATCC 15703 were determined, and <it>cscA </it>gene in the both genome sequences encoding β-FFase was predicted. Here, cloning of <it>cscA </it>gene encoding putative β-FFase from <it>B. adolescentis </it>G1, its expression in <it>E. coli </it>and properties of the recombinant protein are described.</p> <p>Results</p> <p>Using the information of <it>cscA </it>gene from <it>Bifidobacterium adolescentis </it>ATCC 15703, <it>cscA </it>gene from <it>B. adolescentis </it>G1 was cloned and sequenced. The N-terminal amino acid sequence of purified β-FFase from <it>B. adolescentis </it>G1 was identical to the deduced amino acid sequences of <it>cscA </it>gene from <it>B. adolescentis </it>G1. To confirm the translated product of the <it>cscA </it>gene, the recombinant protein was expressed in <it>Escherichia coli</it>. Molecular mass of the purified recombinant enzyme was estimated to be about 66,000 by SDS-PAGE and 60,300 by MALDI TOF-MS. The optimum pH of the enzyme was 5.7 and the enzyme was stable at pH 5.0-8.6. The thermostability of the enzyme was up to 50°C. The <it>K</it>_m(mM), <it>V</it>_max(μmol/mg of protein/min), <it>k</it>₀(sec^-1) and <it>k</it>₀/<it>K</it>_m(mM^-1sec^-1) for 1-kestose, neokestose, nystose, fructosylnystose, sucrose and inulin were 1.7, 107, 107.5, 63.2, and 1.7, 142, 142.7, 83.9, and 3.9, 152, 152.8, 39.2, and 2.2, 75, 75.4, 34.3, and 38, 79, 79.4, 2.1, and 25.9, 77, 77.4, 3.0, respectively. The hydrolytic activity was strongly inhibited by AgNO₃, SDS, and HgCl₂.</p> <p>Conclusion</p> <p>The recombinant enzyme had similar specificity to the native enzyme, high affinity for 1-kestose, and low affinity for sucrose and inulin, although properties of the recombinant enzyme showed slight difference from those of the native one previously described.</p