以轉殖植物生產高甲硫胺酸蛋白之方法及其所製得之產品

本發明關於生產高甲硫胺酸蛋白之方法，其係利用植物基因轉殖技術將芝麻種子中2S清蛋白(albumin)基因轉殖於植物中，使該轉殖植物特異地表現富含甲硫胺酸之蛋白質，以提高作物之營養品質。本發明亦關於利用該方法所製得之高甲硫胺酸蛋白，以及包含該蛋白之作物加工產品，其可用作為素食者及食草性動物之營養補給物

以油體鈣蛋白構築之重組人造油體

本發明係關於以油體鈣蛋白(caleosin)構築重組人造油體系統,其特徵在於該所得之重組人造油體粒徑係介於50-200nm之間,且具有較一般油體更優異之耐熱與耐酸之穩定性。本發明之重組人造油體系統以其本身之特質,可使用作為藥物遞送載體,尤其可用於取代習知之大粒徑微脂體

Relative content of gallic acid over 5-galloylquinic acid as an index for the baking intensity of oolong teas

Phenolic compounds in a series of old oolong teas prepared by baking annually were monitored and compared. The results showed that the relative content of gallic acid over 5-galloylquinic acid was subsequently elevated during this preparatory process. To reveal the effect was mainly resulted from baking or aging, two sets of oolong teas were collected and examined; one set was generated from fresh oolong tea via continually daily baking and the other set was composed of aged oolong teas with no or light baking in the storage period. The relative content of gallic acid over 5-galloylquinic acid was observed to be subsequently elevated when oolong tea was continually baked at 90, 100, 110, and 120 °C for 8 h day after day. In contrast, the relative contents of gallic acid over 5-galloylquinic acid in aged oolong teas with no or light baking were found to be similar to or slightly higher than that in fresh oolong tea. The results suggest that the relative content of gallic acid over 5-galloylquinic acid seems to be a suitable index for the baking intensity of oolong tea in different preparations. Keywords: 5-Galloylquinic acid, Aging, Baking, Gallic acid, Oolong te

於榖類植物榖粒外皮表現外源蛋白質之方法

本發明係關於藉由將外源蛋白質基因以遺傳工程操作與植物(例如水稻)油體膜蛋白基因啟動子(oleosin promoter)連結，而於該特異性啟動子之操控下，使該外源蛋白質專一地表現於穀類植物穀粒外皮(例如稻米之米糠)的蛋白質表現方法。本發明亦包含於穀類植物種子外皮特異表現外源蛋白質之表現載體及其製法，其中該表現載體包含一種植物油體膜蛋白基因啟動子及外源蛋白質基因

於穀類植物榖粒外皮表現外源蛋白質之方法

本發明係關於藉由將外源蛋白質基因以遺傳工程操作與植物(例如水稻)油體膜蛋白基因啟動子(oleosin promoter)連結，而於該特異性啟動子之操控下，使該外源蛋白質專一地表現於穀類植物穀粒外皮(例如稻米之米糠)的蛋白質表現方法。本發明亦包含於穀類植物種子外皮特異表現外源蛋白質之表現載體及其製法，其中該表現載體包含一種植物油體膜蛋白基因啟動子及外源蛋白質基因

OIL BODY-BASED PURIFICATION OF PROTEINS

本發明關於一種製備蛋白質的方法。詳言之,本發明係關於一種製造蛋白質之方法,該方法藉表現有關蛋白質與結合油體蛋白質組成之雜合分子,純化該雜合分子,然後由雜合分子剩下部份分離目標蛋白質。此外,加入分離產物蛋白質之內含,可使純化步驟較快速便捷並能降低成本

IMMOBILIZED PROTEINS BASED ON OIL BODY

本發明係關於一種基於人工油體，在單一步驟下完成蛋白質再摺疊及固定的方法。不須再加入變性劑，即可使融合蛋白質結合植物的油體，在超音波振盪下快速的結合成人工油體。基於人工油體的系統，其特徵是方便和有效率，同時它對於低水溶性酶的固定特別有用

METHOD FOR INHIBITING CELLULAR NA^+/K^+-ATPASE ACTIVITY

一種丹酚酸B鹽、或其異構物、前體、衍生物、其醫藥上可接受的鹽類或其組合物作為Na^+/K^+-ATP抑制劑的用途,借助一種常用之丹酚酸B鹽--丹酚酸B鎂鹽,進行Na^+/K^+-ATP活性測量,證實丹酚酸B鎂鹽的結構具備可取代强心配醣體的固醇類藥物的環戊氫菲環化合物的性質。此外,腦部缺血試驗亦證實丹酚酸B鎂鹽可有效減少腦細胞被破壞的程度。上述之功效皆由於丹酚酸B鹽可抑制Na^+/K^+-ATP主動運輸的磷酸根水解,以降低細胞的Na^+/K^+交換,並使細胞內的鈣離子增加,而產生强心、利尿、保護神經細胞凋亡、治療心臟衰弱、預防及治療中風等病症的用途

Effect of teapot materials on the chemical composition of oolong tea infusions

The flavor and quality of tea are widely believed to be associated with the pot in which the tea is made. However, this claim is mostly by experiences and lacks solid support from scientific evidence. The current study investigated and compared the chemical compositions of oolong tea made with six different teapot materials, namely Zisha, Zhuni, stainless steel, ceramic, glass and plastic

Synergic effect of curcumin and its structural analogue (Monoacetylcurcumin) on anti-influenza virus infection

Curcumin (Cur), a polyphenolic compound extracted from spice and common food colourant turmeric, contains versatile bio-activities. Monoacetylcurcumin (MAC), a structural analogue of Cur, differs from Cur by acetyl modification, but retains enone groups. Comparative analysis revealed MAC effectively inhibited influenza virus infection (IAV) to a similar extent as, if not superior to, curcumin. Both compounds mildly reduced viral NA activity. Surprisingly, unlike Cur, the MAC inhibition of IAV did not occur through the blocking of HA activity. However, MAC strongly dampened Akt phosphorylation, the prerequisite signalling for efficient IAV propagation. A much stronger inhibition effect on IAV infection was observed when MAC treatment was in combination with Cur. Collectively, MAC demonstrated clear antiviral activity, and likely inhibited IAV via multiple mechanisms that were not identical to Cur. Importantly, Cur and MAC in combination synergistically inhibited IAV infection. Keywords: Curcumin, Influenza virus, Antiviral, Haemagglutinin, Synergi