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  • 1
    Electronic Resource
    Electronic Resource
    Calcium Regulates the Regeneration of Cilia in Tetrahymena thermophila (1988)
    Oxford, UK : Blackwell Publishing Ltd
    The @journal of eukaryotic microbiology 35 (1988), S. 0 
    Details
    ISSN: 1550-7408
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: A study of calcium metabolism in Tetrahymena during the regeneration of cilia evidenced that the process is inhibited by nifedipine and trifluoperazine. This suggests that calcium ions play an important regulatory role in this process. This was confirmed by studies on calcium uptake and efflux which showed that there was a net increase in calcium uptake prior to the reinitiation of motility. The increase coincided with a period of sensitivity to the calcium antagonist TMB-8 and with an increase in the intracellular level of cGMP. The process was also inhibited by neomycin and stimulated by phorbol esters, which suggests that hydrolysis of phosphatidylinositol phosphates may take place as part of the calcium regulatory network during the regeneration of cilia.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1550-7408.1988.tb04119.x
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  • 2
    Electronic Resource
    Electronic Resource
    Comparative Study of the Ribosomal RNA from Leishmania and Trypanosoma (1985)
    Oxford, UK : Blackwell Publishing Ltd
    The @journal of eukaryotic microbiology 32 (1985), S. 0 
    Details
    ISSN: 1550-7408
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: The ribosomal RNA from several stocks of the genera Leishmania and Trypanosoma were studied by gel electrophoresis, sedimentation on sucrose density gradients and RNA/DNA hybridization experiments. Three major components were observed after electrophoresis in polyacrylamide gels (PAGE-SDS), the relative molecular masses being respectively: X1= 0.83 megadaltons, X2= 0.63 megadaltons and X3= 0.54 megadaltons for Leishmania RNA; and X1= 0.86 megaldaltons, X2= 0.78 megadaltons, and X3= 0.58 megadaltons for Trypanosoma RNA. Depending upon the isolation procedure, a fourth component. X0= 1.2 megadaltons (26S), became evident. The later component was purified from Leishmania brasiliensis (Y) by centrifugation on a linear 15-30% sucrose density gradient. This component, after heat denaturation and PAGE-SDS, gave rise to two bands coinciding in molecular mass with those of X2 and X3 indicating that these components are part of the large ribosomal subunit whereas X1 belongs to the small one. The above mentioned differences in mobilities of components X1 and X2 between the two genera were no longer observed after electrophoresis in denaturing agarose-formaldehyde gels, suggesting secondary structural differences among these RNA species. Hybridization experiments with L. brasiliensis (Y) DNA showed that both RNA types compete equally well for the ribosomal sites in this DNA, and that L. brasiliensis (Y) rRNA recognizes the ribosomal sites in DNA of Trypanosoma cruzi (EP), thus indicating that no gross changes occurred in their nucleotide sequences during evolution.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1550-7408.1985.tb03012.x
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  • 3
    Electronic Resource
    Electronic Resource
    Ribosomal DNA of Leishmania brasiliensis: Number of Ribosomal Copies and Gene Isolation (1982)
    Oxford, UK : Blackwell Publishing Ltd
    The @journal of eukaryotic microbiology 29 (1982), S. 0 
    Details
    ISSN: 1550-7408
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: . The DNA content of the hemoflagellate Leishmania brasiliensis. strain Y, has been determined by colorimetric reactions and found to be nearly 0.226 pg/cell. When this DNA is bound to filters and hybridized with labeled rRNA from the same organism, saturation is reached at 0.47% of the DNA, corresponding to an estimated 160 ribosomal gene copies. When the DNA is sheared and centrifuged to equilibrium in CsCl gradients, two major satellites of the main band (p = 1.712 g/cm3) are observed: a heavy one (1.720 g/cm3), which hybridizes with labeled rRNA, and a light one (1.699 g/cm3) with the electron microscopic characteristics of the kinetoplast DNA network.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1550-7408.1982.tb05428.x
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  • 4
    Electronic Resource
    Electronic Resource
    Moderately High Hydrostatic Pressure Processing to Reduce Production Costs of Shredded Cheese: Microstructure, Texture, and Sensory Properties of Shredded Milled Curd Cheddar (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: : Short and moderate hydrostatic pressure (MHP) treatments accelerated the shredability of Cheddar cheese. Both MHP (345 MPa for 3 and 7 min) and higher pressure (483 MPa for 3 and 7 min) treatments applied to 1-d milled curd Cheddar cheese induced immediately a microstructure resembling that of ripened cheese. Unripened pressure-treated Cheddar cheese yielded shreds with visual and tactile sensory properties similar to those obtained from untreated 27-d-old Cheddar cheese. All pressure treatments reduced the presence of crumbles, increased mean shred particle length, improved length uniformity, and enhanced surface smoothness. Sensory evaluations showed that shredded samples of 1-d MHP-treated cheese and 27-d untreated cheese had similar sensory attributes. Pressure treatments did not affect mechanical properties of ripened cheese and milk protein proteolysis was not inhibited. These results showed that MHP would allow processors to shred milled curd Cheddar cheese immediately after block cooling with expected refrigerated storage savings of more than $30 US/1000 kg cheese and could simplify the handling of cheese for shredding. Shreds from unripened milled curd Cheddar cheese can thus be produced with high visual acceptability and improved tactile handling using moderate levels of hydrostatic pressure.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07204.x
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