Development and characterization of monoclonal antibodies against canine trypsin     

Takaki Waritani  Yoko Okuno  Yoshinori Ashida  Ryo Tsuchiya  Kosaku Kobayashi  Takatsugu Yamada   《Veterinary immunology and immunopathology》2001,80(3-4):333-338

Canine cationic trypsin was purified by salting-out, gel filtration and affinity chromatography. Purity was confirmed by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The molecular weight was ca. 28 kDa by SDS-PAGE.

Thirty hybridomas were obtained which produced mAb to canine cationic trypsin by the cell fusion technique. Twenty-two of these recognized cationic trypsin only, while eight hybridomas recognized both cationic and anionic trypsin. Several of the anti-canine cationic trypsin mAb were purified by salting-out and DEAE ion-change chromatography using ascites fluid of immunized BALB/c mice. The mAb proved to have very high specificity to canine cationic trypsin as shown by immunoblotting and it may be possible to use them to develop clinical assays.  相似文献   

Diversity in the carotenoid profiles and the expression of genes related to carotenoid accumulation among citrus genotypes     

Yoshinori Ikoma  Hikaru Matsumoto  Masaya Kato 《Breeding Science》2016,66(1):139-147

Carotenoids are not only important to the plants themselves but also are beneficial to human health. Since citrus fruit is a good source of carotenoids for the human diet, it is important to study carotenoid profiles and the accumulation mechanism in citrus fruit. Thus, in the present paper, we describe the diversity in the carotenoid profiles of fruit among citrus genotypes. In regard to carotenoids, such as β-cryptoxanthin, violaxanthin, lycopene, and β-citraurin, the relationship between the carotenoid profile and the expression of carotenoid-biosynthetic genes is discussed. Finally, recent results of quantitative trait locus (QTL) analyses of carotenoid contents and expression levels of carotenoid-biosynthetic genes in citrus fruit are shown.  相似文献   

Chronic low-dose exposure to imidacloprid potentiates high fat diet-mediated liver steatosis in C57BL/6J male mice     

Collins NIMAKO  Yoshinori IKENAKA  Yuko OKAMATSU-OGURA  Jussiaea V. BARIUAN  Atsushi KOBAYASHI  Ryo YAMAZAKI  Kumiko TAIRA  Nobuhiko HOSHI  Tetsushi HIRANO  Shouta M. M. NAKAYAMA  Mayumi ISHIZUKA 《The Journal of veterinary medical science / the Japanese Society of Veterinary Science》2021,83(3):487

  相似文献   

Differences in lectin-binding properties between the common mucosal epithelium and follicle-associated epithelium in the rabbit small intestine     

Takeuchi T  Fujibuchi T  Imai Y  Kamei Y  Murase R  Kito K  Abe Y  Ueda N 《The Journal of veterinary medical science / the Japanese Society of Veterinary Science》2007,69(6):645-647

Differences in sugar distribution between the villous epithelium and follicle-associated epithelium (FAE) were compared using lectins in the rabbit small intestine. In every portion, villous columnar epithelial cells primarily exhibited a positive reaction to the GalNAc, GlcNAc, galactose, and oligosaccharide. In the ileal Peyer's patch (PP), whereas microvillous epithelial cells exhibited positive reactions, M cells tended to be negative. The villous epithelial reaction to the fucose group was negative, but M cells and microvillous epithelial cells showed a positive to the fucose. No epithelium had a positive reaction to the mannose and glucose. The variety of lectin-binding properties of villous epithelial cells and M cells may reflect specificity for the recognizing luminal substances such as antigenic molecules and bacterial elements.  相似文献   

Effect of nitrogen application during ripening period on photosynthesis and dry matter production and its impact on yield and yield components of semidwarf iniica rice varieties under water culture conditions     

Mohammad Noor Hossain Miah  Tetsushi Yoshida  Yoshinori Yamamoto 《Soil Science and Plant Nutrition》2013,59(1):205-217

Abstract

A water culture pot experiment was conducted to analyze the effects of N application during the ripening period (RP) on photosynthesis, dry matter production, and its impact on grain ripening and yield in two semidwarf indica type varieties viz. Gui Zhao 2 (GZ) and BR3 (BR) compared with a japonica type variety Koganemasari (KO) under four N rates viz. 0 (N₀), 10 (N₁₀), 20 (N₂₀), and 40 (N₄₀) mg L^?1. Results showed that N application enabled to maintain a higher leaf area and delay leaf senescence in both indica and japonica type varieties but the decrease in the rate, of leaf area was higher in the former than in the latter and the rate was reduced with increasing N rates. Flag leaf photosynthesis and SPAD values of N treated plants were higher throughout the RP, showing the presence of a significant correlation either for each variety or all the varieties together. Higher photosynthetic rate was supported by higher leaf chlorophyll (SPAD value basis) content, stomatai conductance, and N concentration in leaf blades. Top dry matter content increased with increasing N rates mainly due to mean leaf area rather than NAR except for BR during RP but it was higher in KO than in GZ and BR. Reduction of shoot weight due to translocation of dry matter to panicles during RP was suppressed by N rates both in GZ and BR while shoot weight increased in the N-treated plants in KO. The dependency of KO on current photosynthates for panicle weight was found to be almost hundred percent while the contribution of stored carbohydrates in shoot before heading to panicle weight in GZ and BR was in the range of 4-27 and 33-54%, respectively and the rest was contributed by current photosynthates. The percentage increased with increasing N rates. Percentage of ripened grains (PRG) increased with increasing N rates in GZ and BR due to the increase in dry matter production and in the photosynthetic rates of apex leaves, despite the larger spikelet number and larger hull size. However, KO showed almost no variation although it had the highest PRG among the varieties. Brown rice yield followed the same pattern as that of PRG in GZ and BR and the highest yield was produced by BR followed by GZ and KO. These results suggest that N application during RP was more effective in increasing yield in the semidwarf indica type varieties than in the japonica type variety.  相似文献   

Dietary apigenin suppresses IgE and inflammatory cytokines production in C57BL/6N mice     

Yano S  Umeda D  Maeda N  Fujimura Y  Yamada K  Tachibana H 《Journal of agricultural and food chemistry》2006,54(14):5203-5207

Flavonoids ubiquitously exist in plants, vegetables, fruits, and teas. We evaluated the effect of dietary apigenin, one of the well-known flavonoids, on the immune system in C57BL/6N mice. Mice were fed experimental diets containing apigenin for 2 weeks. After the experimental period, there was no significant difference in body and organ weights between the control and the apigenin group. The total immunoglobulin (Ig) E levels in mice fed apigenin were significantly suppressed, whereas levels of IgG, IgM, and IgA were not affected. We also examined the effect of the apigenin diet on cytokine expression in mice sera using a cytokine array. The production of regulated upon activation normal T cell expressed and secreted (RANTES) and soluble tumor necrosis factor receptor I (sTNFRI) in mice sera was down-regulated by the apigenin diet. These results suggest that a diet containing apigenin can reduce serum IgE and inflammatory cytokines such as RANTES and sTNFRI in mice.  相似文献   

猕猴桃采摘机器人末端执行器设计与试验   总被引：8，自引：0，他引：8  

傅隆生  张发年  槐岛芳德  李桢  王滨  崔永杰 《农业机械学报》2015,46(3):1-8

进行了棚架式栽培模式自然生长条件下簇生猕猴桃无损采摘机器人末端执行器的研究。基于果实与果柄的分离特性,提出面向机器人的果实采摘方法和简化几何模型,进行了果实与果柄分离试验的可行性验证;基于果实采摘方法设计了从底部接近、旋转包络分离毗邻果实并抓取、向上运动分离果实的末端执行器,并试制样机,进行了现场评价试验。结果表明,采摘模型能够实现果实与果柄的分离,末端执行器解决了毗邻果实分离问题,能够实现单个果实稳定抓取、无损采摘和采后抓持,成功率达到96.0%,平均单果耗时22 s。  相似文献   

Novel fibrinolytic enzyme in fermented shrimp paste, a traditional asian fermented seasoning     

Wong AH  Mine Y 《Journal of agricultural and food chemistry》2004,52(4):980-986

A novel fibrinolytic enzyme was purified from fermented shrimp paste, a popular seasoning used in Asian countries. The enzyme is a monomer with an apparent molecular weight of 18 kDa, and it is composed primarily of beta-sheet and random coils. The N-terminal amino acid sequence was determined to be DPYEEPGPCENLQVA. It is a neutral protease with an optimal activity from pH 3 to 7. No inhibition was observed with PMSF, Pepstatin A, E64, and 1,10-phenanthroline, but the enzyme was slightly inhibited by EDTA and Cu(2+). It was relatively specific to fibrin or fibrinogen as a protein substrate, yet it hydrolyzed none of the plasma proteins in the studies. In vitro, the enzyme was resistant to pepsin and trypsin digestion. It also had an anticoagulant activity measured with activated partial thrombin time and prothrombin time tests. The novel fibrinolytic enzyme derived from traditional Asian foods is useful for thrombolytic therapy. In addition, this enzyme has a significant potential for food fortification and nutraceutical applications, such that its use could effectively prevent cardiovascular diseases.  相似文献   

Antimicrobial peptides released by enzymatic hydrolysis of hen egg white lysozyme     

Mine Y  Ma F  Lauriau S 《Journal of agricultural and food chemistry》2004,52(5):1088-1094

This work was aimed at the isolation, purification, and characterization of novel antimicrobial peptides from chicken egg white lysozyme hydrolysate, obtained by peptic digestion and subsequent tryptic digestion. The hydrolysate was composed of over 20 small peptides of less than 1000 Da, and had no enzymatic activity. The water-soluble peptide mixture showed bacteriostatic activity against Gram-positive bacteria (Staphylococcus aureus 23-394) and Gram-negative bacteria (Escherichia coli K-12). Two bacteriostatic peptides were purified and sequenced. One peptide, with the sequence Ile-Val-Ser-Asp-Gly-Asp-Gly-Met-Asn-Ala-Trp, inhibited Gram-negative bacteria E. coli K-12 and corresponded to amino acid residues 98-108, which are located in the middle part of the helix-loop-helix. Another novel antimicrobial peptide inhibited S. aureus 23-394 and was determined to have the sequence His-Gly-Leu-Asp-Asn-Tyr-Arg, corresponding to amino acid residues 15-21 of lysozyme. These peptides broadened the antimicrobial activity of lysozyme to include Gram-negative bacteria. The results obtained in this study indicate that lysozyme possesses nonenzymatic bacteriostatic domains in its primary sequence and they are released by proteolytic hydrolysis.  相似文献   

Functional properties of oat globulin modified by a calcium-independent microbial transglutaminase   总被引：8，自引：0，他引：8  

Siu NC  Ma CY  Mock WY  Mine Y 《Journal of agricultural and food chemistry》2002,50(9):2666-2672

Oat globulin was modified by a calcium-independent microbial transglutaminase (TG). The TG-polymerized protein had higher solubility than the control at acidic pH and had improved water- and fat-binding properties. Incubation of 10% (w/v) oat globulin dispersions in the presence of TG at 37 degrees C led to the formation of a well-developed viscoelastic gel network with a microstructure characterized by thick strands and large clusters. The TG-induced gels had higher modulus values, lower loss tangent values, and lower frequency dependency than the heat-induced gels. The TG-induced gel system has the characteristics of classical polymer gel with permanent "chemical" cross-links, whereas the heat-denatured system has the characteristics of a temporary "physical" gel with breakable cross-links. Fourier transform infrared spectroscopy showed marked shift and intensity changes in several major bands, suggesting pronounced changes in protein conformation during TG-induced gelation. Aggregation of protein molecules was also indicated by the progressive increases in two infrared bands (1679-1682 and 1622-1625 cm(-)(1)) associated with the formation of intermolecular beta-sheets and strands. Results suggest that new food polymers with unique functionality can be produced from oat globulin treated with TG and that elastic gels can be formed near neutral pH, instead of the alkaline pH required for thermally induced oat globulin gels.  相似文献