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  • 1
    Electronic Resource
    Electronic Resource
    Sequence diversity of β-tubulin (tubA) gene in Phaeosphaeria nodorum and P. avenaria (2005)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 249 (2005), S. 0 
    Details
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Full-length coding sequences of the β-tubulin gene (tubA) were PCR-amplified and sequenced from 42 Phaeosphaeria isolates, including 16 P. nodorum and 23 P. avenaria species from cereals, two Polish isolates from rye (Secale cereale L.), and one isolate from dallis grass (Paspalum dilatatum Poir). A tubA gene of size 1556 bp was identified in wheat- and barley-biotype P. nodorum (PN-w and PN-b), P. avenaria f. sp. avenaria (Paa), homothallic P. avenaria f. sp. triticea (Pat.) (Pat1) and the Pat. isolate (Pat3) from the State of Washington. The tubA gene length polymorphisms were detected in two Pat. isolates (Pat2) from foxtail barley (Hordeum jubatum L.), one from dallis grass and two Polish isolates from rye. These size differences were due to the variation of intron lengths among these three Phaeosphaeria species. All Phaeosphaeria isolates have identical 1344 bp exons that can be translated into a 447 amino acid β-tubulin. Like glyceraldehyde-3-phosphate dehydrogenase, the β-tubulin amino acid sequence was identical in all Phaeosphaeria species used in this study, with the exception of the two Pat2 isolates. Six amino acid differences were evident in the β-tubulin of these Pat2 isolates.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/j.femsle.2005.05.049
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  • 2
    Electronic Resource
    Electronic Resource
    Expression of heat-shock genes groESL in Xanthomonas campestris is upregulated by CLP in an indirect manner (2005)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 243 (2005), S. 0 
    Details
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: CLP is a homologue of cyclic AMP-receptor protein in Xanthomonas campestris. In this study, proteomic analysis and Western blotting showed that the clp mutant (TC820) of X. campestris synthesizes less GroESL proteins than the parental P20H. The groESL upstream regions, nt −583 to −32 (552 bp) and nt −178 to −29 (150 bp) relative to the groESL initiation codon, were cloned for transcriptional fusion assays. The 150-bp region, bearing putative σ24- and σ32-binding sites and the CIRCE element all known to regulate groESL operon, expressed the same levels of β-galactosidase (300 U/ml) in both strains, indicating that CLP is not involved in the expression from this region. At early exponential phase, the 552-bp region displayed extremely high levels of promoter activity, 11,000 U/ml in P20H versus 5000 U/ml in TC820. The enzyme levels were about 2000 U/ml at stationary phase in both strains, indicating high levels of expression when cells cease growing. These results suggest that the sequence responding to CLP regulation resides between nt −178 and −583. However, since this region has no CLP-binding site and showed no binding to CLP in gel retardation assay, CLP is likely acting indirectly. This communication appears to be the first description of the positive regulation of a bacterial heat-shock operon by a CRP homologue.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/j.femsle.2004.12.026
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  • 3
    Electronic Resource
    Electronic Resource
    Molecular genetics of Erwinia amylovora involved in the development of fire blight (2005)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 253 (2005), S. 0 
    Details
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: The bacterial plant pathogen, Erwinia amylovora, causes the devastating disease known as fire blight in some Rosaceous plants like apple, pear, quince, raspberry and several ornamentals. Knowledge of the factors affecting the development of fire blight has mushroomed in the last quarter century. On the molecular level, genes encoding a Hrp type III secretion system, genes encoding enzymes involved in synthesis of extracellular polysaccharides and genes facilitating the growth of E. amylovora in its host plants have been characterized. The Hrp pathogenicity island, delimited by genes suggesting horizontal gene transfer, is composed of four distinct regions, the hrp/hrc region, the HEE (Hrp effectors and elicitors) region, the HAE (Hrp-associated enzymes) region, and the IT (Island transfer) region. The Hrp pathogenicity island encodes a Hrp type III secretion system (TTSS), which delivers several proteins from bacteria to plant apoplasts or cytoplasm. E. amylovora produces two exopolysaccharides, amylovoran and levan, which cause the characteristic fire blight wilting symptom in host plants. In addition, other genes, and their encoded proteins, have been characterized as virulence factors of E. amylovora that encode enzymes facilitating sorbitol metabolism, proteolytic activity and iron harvesting. This review summarizes our understanding of the genes and gene products of E. amylovora that are involved in the development of the fire blight disease.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/j.femsle.2005.09.051
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  • 4
    Electronic Resource
    Electronic Resource
    Cultivar Effects on Quality of Fresh Cut Apple Slices from 1-Methylcyclopropene (1-MCP)-Treated Apple Fruit (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : The effects of 1 -methylcyclopropene (1 -MCP) treatment of whole fruit on the subsequent quality and shelf-life of fresh-cut apple slices have been investigated. ‘Delicious,’ Empire, ‘Idared’, Law Rome, and ‘Mutsu’ apples were treated at 0.5°C with 1 μL/L of 1 -MCP for 24 h and stored in air 1 and 4 mo before being used for preparation of slices. 1-MCP reduced internal ethylene concentrations and maintained firmness of the whole fruit in‘Delicious,’ Empire, and ‘Idared’, but not consistently for ‘Law Rome’ and ‘Mutsu.’ Slices prepared from fruit of cultivars that responded to 1 -MCP had lower ethylene production rates and were firmer than those from untreated fruits. However, 1-MCP treatment did not consistently affect the extent of browning or aroma volatile concentrations. In cultivars in which treatment of apples with 1-MCP at harvest maintained the original fresh quality of intact fruit by suppressing ethylene production, fruit were firmer, and thus a superior fresh- cut product with an extended shelf-life potential was obtained. However, in general, slices prepared from untreated and 1-MCP-treated fruit deteriorated at similar rates.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07161.x
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  • 5
    Electronic Resource
    Electronic Resource
    Food Consumption, Absorption, Assimilation and Growth of the Sea Urchin Strongylocentrotus intermedius Fed a Prepared Feed and the Alga Laminaria japonica (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of the World Aquaculture Society 36 (2005), S. 0 
    Details
    ISSN: 1749-7345
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Prepared feeds are standard for developed aquaculture programs. Prepared feeds have been shown to be effective for several species of sea urchins. We investigated the use of prepared feeds for culture of the important commercial species Strongylocentrotus intermedius by comparison with the usual food used, the brown alga Laminaria japonica. The experiment was done in the summer and consisted of two successive 30-d periods. Individuals consumed more of the alga than the prepared feed but the absorption efficiencies were the same. This probably resulted from a higher content of structural carbohydrates in the alga and a higher content of available organic matter in the feed. The amount of organic matter absorbed was the same for both foods. However, the amount of gonad production and the assimilation efficiency was greater for the prepared feed. This indicates the prepared feed is of better nutritional quality. The physiological measurements and production were greater in the first 30-d period when the temperature was 〈 20 C than in the second when it was 〉 21 C. This indicates temperature will be an important consideration in aquaculture of S. intermedius.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1749-7345.2005.tb00132.x
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  • 6
    Electronic Resource
    Electronic Resource
    Development of Thyroid Follicles and Changes in Thyroid Hormones During the Early Development of Korean Rockfish Sebastes schlegeli (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of the World Aquaculture Society 36 (2005), S. 0 
    Details
    ISSN: 1749-7345
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: The development of thyroid follicles and the change of thyroid hormone concentrations in whole body were examined, and the relationship between thyroid follicle differentiation and growth were also studied during early development of Korean rockfish Sebastes schlegeli. Total length (TL) and body weight (BW) of larva at parturition were 6.3 ± 0.1 mm and 3.6 ± 0.1 mg respectively. The larvae transformed to juveniles from 20 to 30 d after parturition with continuous growth. The thyroid primordium of the rockfish was observed histologically in newly born larvae, suggesting that the thyroid primordium may have been formed during yolk-sac larval stage after hatching as with other marine telosts. In addition, although the Korean rockfish is a viviparous fish, the developmental features of the thyroid gland in number, size and shape are very similar to the general development features of marine oviparous fish. As the larvae grew, the thyroid follicles of Korean rockfish increased in number, became variable in size, and changed from the normal spheroid/ovoid shape to more irregular forms in shape after parturition, and then concentrated mostly along the areas immediately adjacent to the ventral aorta. In addition, thyroid cell height and thyroid hormone concentrations were related with physiological activity at a specific developmental stage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1749-7345.2005.tb00381.x
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  • 7
    Electronic Resource
    Electronic Resource
    Rational function model-based image matching for digital elevation models (2005)
    Oxford, UK : Blackwell Publishing Ltd
    The @photogrammetric record 20 (2005), S. 0 
    Details
    ISSN: 1477-9730
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Architecture, Civil Engineering, Surveying
    Notes: This paper presents an image matching technique for IKONOS satellite imagery based on rational function models (RFMs). This algorithm adopts the object-space approach and reduces the search space to within the confined line-shaped area called the piecewise matching line (PML). Also, the detailed procedure of generating 3D surface information using the RFM coefficients (RFCs) is introduced to illustrate an end-user's point of view. The final digital elevation model (DEM) generated using the proposed scheme shows a mean error of 2·2 m and rmse of 3·8 m compared with that from a 1:5000 scale digital map.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1477-9730.2005.00328.x
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  • 8
    Electronic Resource
    Electronic Resource
    Omp52 is a growth-phase-regulated outer membrane protein of Leptospira santarosai serovar Shermani (2005)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 243 (2005), S. 0 
    Details
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: We report the expression and characterization of the omp52 gene of Leptospira santarosai serovar Shermani strain CCF that is isolated in Taiwan. omp52 was identified among pathogenic leptospires but not among non-pathogenic leptospires by using suppression subtractive hybridization in our previous study. With an open reading frame of 1371 bp that encodes 456 amino acids and a predicted molecular mass of 52.6 kDa, Omp52 was shown to be an outer membrane protein containing a C-terminal OmpA consensus domain and exposed on the cell surface. Furthermore, Omp52 increases dramatically during the stationary phase, indicating that the expression of Omp52 is environmentally regulated. By using immunoblotting analysis, we proved that Omp52 was expressed in human patients infected with leptospires. These observations suggest that Omp52 may play roles in the interaction of host cells and pathogens during infection.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/j.femsle.2004.12.021
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  • 9
    Electronic Resource
    Electronic Resource
    Resistance of Lactobacillus casei KCTC 3260 to Reactive Oxygen Species (ROS): Role for a Metal Ion Chelating Effect (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The antioxidative capacity of 4 Lactobacillus strains, isolated from a milk product, was evaluated by measuring total antioxidative ability (TAA) and resistance to reactive oxygen species (ROS). Both intact cells and intracellular cell-free extracts of Lactobacillus casei KCTC 3260 demonstrated the highest antioxidative activity and inhibited lipid peroxidation by 46.2% and 72.9%, respectively. To evaluate the resistance of 4 Lactobacillus strains to ROS, we tested the survival under conditions of 1 mM hydrogen peroxide, 0.4 mM hydroxyl radicals, and 10 mM paraquat-induced superoxide anions. L. casei KCTC 3260 was viable even after 8 h in the presence of 1 mM hydrogen peroxide and after 7 h in 0.4 mM hydroxyl radicals. Moreover, this strain was not influenced by superoxide anions, indicating that it has resistance to superoxide anions. To define the antioxidative mechanism, superoxide dismutase (SOD) and metal ion chelating activity were determined. All tested strains did not possess detectable SOD activity except Lactobacillus rhamnosus GG, but L. casei KCTC 3260 had the higher level of chelating activity for both Fe2+ and Cu2+ ions at 10.6 ppm and 21.8 ppm, respectively. These results suggested that the antioxidative capacity of L. casei KCTC 3260 may be caused by chelating metal ions instead of SOD activation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11524.x
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  • 10
    Electronic Resource
    Electronic Resource
    Quality Characteristics of Spaghetti as Affected by Green and Yellow Pea, Lentil, and Chickpea Flours (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Spaghetti was made from semolina, containing 5% to 30% milled flours of green pea, yellow pea, chickpea, and lentil, respectively. Physical-chemical characteristics and descriptive sensory and consumer acceptance characteristics were measured. Spaghetti containing legume flours darkened the spaghetti (P 〈 0.05) but did not affect the cooked weight significantly. Cooking loss and firmness increased with an increase in legume flour content. Trypsin inhibitor activity (TIA/g) was significantly reduced after cooking. Descriptive intensity analysis showed that the firmness, pulse flavor, and color intensity of the pasta products increased with the increase in the percentages of legume flour fortification up to 30%, whereas the intensity of the shiny appearance, elasticity, and overall quality decreased. Consumers preferred control spaghetti (without legume additives) more than the spaghetti containing legume flours and they slightly liked the spaghetti with 15% lentil or green pea and the spaghetti with 20% chickpea or yellow pea.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11458.x
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