An Improved Convenient Molecular Weight-determination Method for Active Stainable-Enzyme after SDS Electrophoresis

An improved method to determine the molecular weight of alcohol dehydrogenase after sodium dodecylsulfate polyacrylamide gel electrophoresis(SDS-PAGE) has been developed. This method was based on the finding that on a gel, which was washed with a buffer to remove SDS after SDS-PAGE, stained with an enzymatic activity staining mixture and then stained with coomassie blue, there appeared two active stained bands with apparent molecular weights of 148,000(tetramer)and 35,000(monomer)on the SDS-PAGE gel. The method developed here may be applicable to a wide range of active stainable-enzymes as a rapid and simple molecular weight determination method after SDS-PAGE

An Improved Convenient Molecular Weight-determination Method of Subunit for Active Stainable-Enzyme after SDS Electrophoresis

An improved method to determine the molecular weight of the subunit of lactate dehydrogenase and malate dehydrogenase after sodium dodecylsulfate polyacrylamide gel electrophoresis (SDS-PAGE) has been developed. This method was based on the finding that on a gel, which was washed with a buffer to remove SDS after SDS-PAGE, stained with an enzymatic activity staining mixture and then stained with coomassie blue, there appeared one active stained band with apparent molecular weights of 35,500 (monomer) (lactate dehydrogenase) and 31,000 (monomer) (malate dehydrogenase) on the SDS-PAGE gel. The method developed here may be applicable to a wide range of active stainable-enzymes as a rapid and simple molecular weight determination method of the subunit after SDS-PAGE

Plant Regeneration from Hypocotyl-derived Calli of Gardenia jasminoides

The fruits of Gardenia jasminoides are used as the coloring agent of various foods. In this paper, we report successful results in the induction of callus and plant regeneration from flesh and leaf cultures. The high frequency of embryogenic callus formation from fruit was obtained with the medium containing 0.01μM of IAA and 0.01μM of kinetin. On the other hand, the better results were obtained with the medium containing more than 0.1μM of 2,4-D

Induction of Callus from Crataegus cuneata Stems

The fruits of Crataegus cuneata are used as a diuretic and peptic agent. And also the fruits are used as medicine for intestinal disorders. Callus was induced from stem of C. cuneata. High frequency of callus formation was obtain with the medium containing more than 10μM of NAA

Callus Induction from Hibiscus manihot Seed and Leaf

Hibiscus manihot are used as a viscidity of manufacture of Japanese paper. In this paper, we report successful results in the induction of callus from seed and leaf of H. manihot. In the case of seed, the better results were obtained with the medium containing 1μM of 2, 4-D and 1μM of kinetin. On the other hand, in the case of leaf, the better results were obtained with the medium containing more than 0.1μM of 2, 4-D in spite of concentration of kinetin or BA

Callus Formation from Eucommia ulmoides (Tu-chung) Branch

The fruits of Eucommia ulmoides are used as medical uses-such as to strengthen the intestinal organs and heart. In this paper, we report successful results in the induction of callus from branch of E. ulmoides. The medium containing 0.01μM of 2,4-D and 0.1μM of BA effectively induced callus

Effects of Hormones on Cultivation of Tricholoma matsutake Mycelia

A mixture of callus of Akamatsu and mycelium of Tricholoma matsutake was obtained from roots of it with MS medium containing 0.01μM of 2, 4-D and 0.1μM of kinetin. Colony, which formed polymer of mycelia of T. matsutake, was obtained with MS medium containing 0.01μM of IAA and 0.01μM of kinetin. Therefore, it may be possible to cultivate T. matsutake by means of using hormones such as IAA and kinetin on the sawdust medium

Effects of Fermentable Sugar Derived from Bunashimeji Mushroom on Fermentation in Bread Processing

The addition of bunashimeji affected gas production in baker\u27s yeast. After 4 hours of incubation, total gas production increased about 1.8 times that of standard dough, and a few large holes and many small holes appeared on top of the dough containing bunashimeji after 6 hours of incubation. Gas production increased with increasing consumption of glucose in bunashimeji. The addition of bunashimeji to wheat flour increased production of low molecular weight sugar (fermentable sugar). Therefore, we concluded that adding bunashimeji to white bread dough provided nutrients as fermentable sugar for the yeast. This resulted in excessive initial production of gas forming holes upon exiting the dough, and reducing the volume of the dough as a result. Consequently, dough in which holes were formed on top was broken before oven baking, and loaf volume and specific loaf volume of the bread containing 5% bunashimeji was markedly decreased when an automatic bread baker was used

Dielectrophoresis Conditions for Pearl Chain Formation and Effect of Pulse Field Strength on Protoplast Breakdown of Hericium erinaceum

The fusion method using PEG as a fusogenic agent has a number of disadvantages in comparison with the newly developed electrical fusion method. However, there has been little application yet of this electrical fusion method to the fusion of protoplasts of mushrooms. In this report, we describe the pearl chain formation and effect of pulse field strength on protoplast breakdown of protoplasts prepared from Hericium erinaceum. The protoplasts density favorable for pearl chain formation was about 10^8protoplasts/ml, and the yield of single pairs was maximum (30%) after 60sec dielectrophoresis at 100V/cm and 1MHz. The field intensity required to decompose half of the protoplast from H. erinaceum was 8kV/cm in a 0.7M mannitol solution

Effects of Aspartame on alcohol fermentation in Aspartame-added bread processing

The addition of aspartame to white bread dough affected the gas production due to baker\u27s yeast. After 3 hours of incubation, the total gas production of 3% aspartame-added dough decreased about 0.4 times that of standard dough. Gas production decreased with increasing concentrations of aspartame. On the other hand, the expansion of aspartame-added dough increased with increasing concentration of aspartame. The dough containing 3% aspartame expanded the same as standard dough. The ratio of internal gas production to total gas production increased by about 3 times that of standard dough with sugar. The addition of aspartame to white bread dough inhibited the activity of alcohol dehydrogenase. The characteristics of aspartame-added bread allows extension of the dough with gas, keeps the gas in the dough, preserves gas release, and leads to a normal loaf volume, though the addition of aspartame to white bread dough regulated alcohol fermentation of the yeast and the total gas production decreased