Life science has a need for detection methods that are label-free and real-time. In this paper, we have selected staphylococcal protein A （SPA） and swine immunoglobulin G （IgG）, and monitor the bindings between SP...Life science has a need for detection methods that are label-free and real-time. In this paper, we have selected staphylococcal protein A （SPA） and swine immunoglobulin G （IgG）, and monitor the bindings between SPA and swine IgG with different concentrations, as well as the dissociations of SPA-swine IgG complex in different pH values of phosphate buffer by oblique-incidence reflectivity difference （OIRD） in a label-free and real-time fashion. We obtain the ON and OFF reaction dynamic curves corresponding to the bindings and dissociations of SPA and swine IgG. Through our analysis of the experimental results, we have been able to obtain the damping coefficients and the dissociation time of SPA and swine IgG for different pH values of the phosphate buffer. The results prove that the OIRD technique is a competing method for monitoring the dynamic processes of biomolecule interaction and achieving the quantitative information of reaction kinetics.展开更多
Bacillus thuringiensis(Bt)toxins are important means of insect pest management,particularly in genetically modified crops.Their widespread use has led to the evolution of resistance in many insects,creating the need t...Bacillus thuringiensis(Bt)toxins are important means of insect pest management,particularly in genetically modified crops.Their widespread use has led to the evolution of resistance in many insects,creating the need to identify novel proteins with improved activity[1].Different biotechnological methods have been used to explore novel toxin sequences,including random mutagenesis[2]and phage-assisted continuous evolution to select for effective toxins in vitro[3].展开更多
Whole wheat bread has high nutritional value,but it is characterized by inferior quality and a high glycemic index.Studies have shown that the addition of exogenous protein can improve bread quality.The aim of this st...Whole wheat bread has high nutritional value,but it is characterized by inferior quality and a high glycemic index.Studies have shown that the addition of exogenous protein can improve bread quality.The aim of this study was to determine how different protein combinations(gluten+other cereal proteins)alter dough prop-erties.Based on these properties,we inferred the interactions of the major components(protein,starch,and water)and analyzed their effects on baking quality and starch digestibility of whole wheat bread.Alterations in mixing characteristics,rheological characteristics,and scanning electron microscopy images showed that the addition of large amounts of gluten strengthened the gluten network,whereas the addition of highland barley protein had little effect,and other added proteins caused damage.The addition of gluten improved bread quality tremendously,while the addition of other proteins negatively affected bread quality.All protein additions significantly reduced the in vitro starch digestibility(p<0.05),with the bread containing highland barley protein showing the lowest estimated glycemic index(76.96)and an excellent baking quality.Therefore,highland barley protein can be selected as a partial substitute for gluten in whole wheat bread.展开更多
Antarctic ice microalga can survive and thrive in channels or pores containing high salinity in Antarctic ice layer. In this study, it was found that cell membrane permeability of green microalga Chlaraydomonas sp. L4...Antarctic ice microalga can survive and thrive in channels or pores containing high salinity in Antarctic ice layer. In this study, it was found that cell membrane permeability of green microalga Chlaraydomonas sp. L4 from Antarctic sea ice was high in cells treated with hypersalinity due to the induction of active oxygen and radicals. However, increased super oxide dismutase （SOD） scavenged harmful free radicals effectively to keep cell membrane integrity. Also, the analysis of membrane fatty acids demonstrated the content of saturated fatty acids and monounsaturated fatty acids in- creased and polyunsaturated fatty acids decreased under the high-salt treatment for 14 d, which effectively reduced the membrane fluidity and minimized the injury to cell membrane. The morpho- logical changes showed that hypersalinity induced the increase of cell volume and the consumption of starch granules. However, because of the increase in detoxification of vacuoles, electron-dense deposits and SOD activity under high-salt stress, the complete noninterference thylakoids, mito- chondria and cell nucleus maintained cellular fundamental metabolism. Global-expression profiling of proteins showed eight protein spots disappeared, 18 protein spots decreased and 18 protein spots were enhanced after the high-salt shock obviously （P 〈0.05）. One new peptide （pI 6.90; MW 51 kDa） was primarily confirmed as the processor of light reaction center protein CP43 in photosystem II, which increased photosynthesis ability of Chlamydomonas sp. L4 treated with high salinity.展开更多
Homogenates prepared from S. japonicum adult worms ofdifferent isolates from Anhui, Hubei, Guangxi, Yunnan andSichuan Provinces were analyzed by SDS-PAGE and enzymelinked immunoelectrotransfer blot (EITB) tested with ...Homogenates prepared from S. japonicum adult worms ofdifferent isolates from Anhui, Hubei, Guangxi, Yunnan andSichuan Provinces were analyzed by SDS-PAGE and enzymelinked immunoelectrotransfer blot (EITB) tested with rabbitanti-snails antibody. The results of SDS-PAGE indicated thatwith silver staining both male and female worms of Guangxiisolate showed some definite differences in their protein profile,namely, absence of one band between 50-75 kDa in maleworms and marked reduction in quantity of > 110 and 30 kDabands in female worms. There was no obvious differenceamong other isolates both in male and female worms. TheEITB patterns were similar in S. japonicum of Anhui andHubei, and it was also the case with isolates from Yunnan andSichuau, except that Yuunan female worms had a distinct band展开更多
基金Supported by the Key Research Program of Chinese Academy of Sciences
文摘Life science has a need for detection methods that are label-free and real-time. In this paper, we have selected staphylococcal protein A （SPA） and swine immunoglobulin G （IgG）, and monitor the bindings between SPA and swine IgG with different concentrations, as well as the dissociations of SPA-swine IgG complex in different pH values of phosphate buffer by oblique-incidence reflectivity difference （OIRD） in a label-free and real-time fashion. We obtain the ON and OFF reaction dynamic curves corresponding to the bindings and dissociations of SPA and swine IgG. Through our analysis of the experimental results, we have been able to obtain the damping coefficients and the dissociation time of SPA and swine IgG for different pH values of the phosphate buffer. The results prove that the OIRD technique is a competing method for monitoring the dynamic processes of biomolecule interaction and achieving the quantitative information of reaction kinetics.
基金supported by the National Natural Science Foundation of China(32102295).
文摘Bacillus thuringiensis(Bt)toxins are important means of insect pest management,particularly in genetically modified crops.Their widespread use has led to the evolution of resistance in many insects,creating the need to identify novel proteins with improved activity[1].Different biotechnological methods have been used to explore novel toxin sequences,including random mutagenesis[2]and phage-assisted continuous evolution to select for effective toxins in vitro[3].
基金supported by the National“the 14th Five-Year Plan”plan for Science&Technology Support of China(No.2022YFF1100505)Jiangsu Agricultural Science and Technology Innovation Fund(CX(17)2022)+1 种基金the Science&Technology Pillar Program of Jiangsu Province(BE2018304)Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment&Technology(FM-201904)and Jiangsu pastoral Health Technology Co.,Ltd.
文摘Whole wheat bread has high nutritional value,but it is characterized by inferior quality and a high glycemic index.Studies have shown that the addition of exogenous protein can improve bread quality.The aim of this study was to determine how different protein combinations(gluten+other cereal proteins)alter dough prop-erties.Based on these properties,we inferred the interactions of the major components(protein,starch,and water)and analyzed their effects on baking quality and starch digestibility of whole wheat bread.Alterations in mixing characteristics,rheological characteristics,and scanning electron microscopy images showed that the addition of large amounts of gluten strengthened the gluten network,whereas the addition of highland barley protein had little effect,and other added proteins caused damage.The addition of gluten improved bread quality tremendously,while the addition of other proteins negatively affected bread quality.All protein additions significantly reduced the in vitro starch digestibility(p<0.05),with the bread containing highland barley protein showing the lowest estimated glycemic index(76.96)and an excellent baking quality.Therefore,highland barley protein can be selected as a partial substitute for gluten in whole wheat bread.
基金The National Natural Science Foundation of China under contract No.31100090Shandong Provincial Natural Science Foundation of China under contract No.ZR2010DQ010the Fundamental Research Funds for the Central Universities under contract No.HIT.IBRSEM.2009148
文摘Antarctic ice microalga can survive and thrive in channels or pores containing high salinity in Antarctic ice layer. In this study, it was found that cell membrane permeability of green microalga Chlaraydomonas sp. L4 from Antarctic sea ice was high in cells treated with hypersalinity due to the induction of active oxygen and radicals. However, increased super oxide dismutase （SOD） scavenged harmful free radicals effectively to keep cell membrane integrity. Also, the analysis of membrane fatty acids demonstrated the content of saturated fatty acids and monounsaturated fatty acids in- creased and polyunsaturated fatty acids decreased under the high-salt treatment for 14 d, which effectively reduced the membrane fluidity and minimized the injury to cell membrane. The morpho- logical changes showed that hypersalinity induced the increase of cell volume and the consumption of starch granules. However, because of the increase in detoxification of vacuoles, electron-dense deposits and SOD activity under high-salt stress, the complete noninterference thylakoids, mito- chondria and cell nucleus maintained cellular fundamental metabolism. Global-expression profiling of proteins showed eight protein spots disappeared, 18 protein spots decreased and 18 protein spots were enhanced after the high-salt shock obviously （P 〈0.05）. One new peptide （pI 6.90; MW 51 kDa） was primarily confirmed as the processor of light reaction center protein CP43 in photosystem II, which increased photosynthesis ability of Chlamydomonas sp. L4 treated with high salinity.
基金This project was supported by the National Natural Science Foundation of China
文摘Homogenates prepared from S. japonicum adult worms ofdifferent isolates from Anhui, Hubei, Guangxi, Yunnan andSichuan Provinces were analyzed by SDS-PAGE and enzymelinked immunoelectrotransfer blot (EITB) tested with rabbitanti-snails antibody. The results of SDS-PAGE indicated thatwith silver staining both male and female worms of Guangxiisolate showed some definite differences in their protein profile,namely, absence of one band between 50-75 kDa in maleworms and marked reduction in quantity of > 110 and 30 kDabands in female worms. There was no obvious differenceamong other isolates both in male and female worms. TheEITB patterns were similar in S. japonicum of Anhui andHubei, and it was also the case with isolates from Yunnan andSichuau, except that Yuunan female worms had a distinct band
