为了研究桑椹低聚半乳糖(mulberry galacto-oligosaccharide,MGO)对鼠李糖乳酪杆菌EN-08胞内蛋白质表达的影响,采用串联质量标签(tandem mass tags,TMT)定量蛋白质组学技术进行分析。将鼠李糖乳酪杆菌EN-08分别接种到含MGO、桑椹多糖(mu...为了研究桑椹低聚半乳糖(mulberry galacto-oligosaccharide,MGO)对鼠李糖乳酪杆菌EN-08胞内蛋白质表达的影响,采用串联质量标签(tandem mass tags,TMT)定量蛋白质组学技术进行分析。将鼠李糖乳酪杆菌EN-08分别接种到含MGO、桑椹多糖(mulberry polysaccharide,MPS)和低聚半乳糖(galactooligosaccharides,GOS)的MRS培养基中发酵培养。培养18 h后提取所有样品的蛋白质进行TMT技术鉴定,采用相关性热图和主成分分析观察各组相关性,发现添加MGO和MPS后,鼠李糖乳酪杆菌EN-08全蛋白组成发生变化。在MGO组中鉴定出192个差异蛋白,其中上调蛋白有110个,下调蛋白有82个。KEGG功能注释显示,上调差异蛋白的功能主要集中在碳水化合物代谢和膜运输方面,分别有17个和16个上调蛋白参与。KEGG富集分析显示,上调差异蛋白质显著富集于果糖和甘露糖代谢以及磷酸转移酶系统通路,富集因子分别为0.2195和0.2286。分析结果表明,MGO主要从碳水化合物代谢以及环境信息处理这两方面影响菌株的生命活动。说明MGO可作为有潜力的碳源,促进菌体代谢调控,为鼠李糖乳酪杆菌EN-08的高密度工业化生产提供参考。展开更多
Grinding requires high specific energy which develops high temperatures at wheel work piece interface. High temperatures impair work piece quality by inducing tensile residual stress, burn, and micro cracks. Control o...Grinding requires high specific energy which develops high temperatures at wheel work piece interface. High temperatures impair work piece quality by inducing tensile residual stress, burn, and micro cracks. Control of grinding temperature is achieved by providing effective cooling and lubrication. Conventional flood cooling is often ineffective due to enormous heat generation and improper heat dissipation. This paper deals with an investigation on using TRIM E709 emulsifier with Al_2O_3 nanoparticles to reduce the heat generated at grinding zone. An experimental setup has been developed for this and detailed comparison has been done with dry, TRIM E709 emulsifier and TRIM E709 emulsifier with Al_2O_3 nanoparticles in grinding EN-31 steel in terms of temperature distribution and surface finish. Results shows that surface roughness and heat penetration were decreased with addition of Al_2O_3 nanoparticles.展开更多
文摘Grinding requires high specific energy which develops high temperatures at wheel work piece interface. High temperatures impair work piece quality by inducing tensile residual stress, burn, and micro cracks. Control of grinding temperature is achieved by providing effective cooling and lubrication. Conventional flood cooling is often ineffective due to enormous heat generation and improper heat dissipation. This paper deals with an investigation on using TRIM E709 emulsifier with Al_2O_3 nanoparticles to reduce the heat generated at grinding zone. An experimental setup has been developed for this and detailed comparison has been done with dry, TRIM E709 emulsifier and TRIM E709 emulsifier with Al_2O_3 nanoparticles in grinding EN-31 steel in terms of temperature distribution and surface finish. Results shows that surface roughness and heat penetration were decreased with addition of Al_2O_3 nanoparticles.
