Effects of wall inhibitors on thymineless Streptococcus faecalis

1974 ◽  
Vol 20 (8) ◽  
pp. 1185-1187 ◽  
Author(s):  
J. G. Bisaillon ◽  
J. de Repentigny ◽  
L. G. Mathieu
Keyword(s):  
Free Amino ◽  
Death Rate ◽  
Sugar Content ◽  
Amino Sugar ◽  
Streptococcus Faecalis ◽  
Inhibition Of Growth ◽  
Thymineless Death

Thymine-requiring (thy−) mutants of Streptococcus faecalis and S. faecalis var. zymogenes were isolated by selection with aminopterin. D-Cycloserine increased the thymineless death rate of a S. faecalis thy− strain, whereas bacitracin, penicillin, and vancomycin decreased it. A S. faecalis var. zymogenes thy− strain behaved similarly, except that penicillin increased its thymineless death rate. D-Alanine reversed the effect of D-cycloserine on both strains. Because of the specificity of the inhibition, our observations suggest that mucopeptide synthesis occurs in S. faecalis not only during growth but also during thymineless death. The variations in free amino sugar content resulting from D-cycloserine inhibition of growth and thymineless death also support this conclusion.

THE MUCOPOLYSACCHARIDES OF HUMAN SKIN

1949 ◽  
Vol 27e (1) ◽  
pp. 43-57 ◽  
Author(s):  
R. H. Pearce ◽  
E. M. Watson
Keyword(s):  
Hyaluronic Acid ◽  
Sulphuric Acid ◽  
Human Skin ◽  
Sugar Content ◽  
Amino Sugar ◽  
Acid Fraction ◽  
Fresh Tissue ◽  
Mean Values ◽  
Technical Errors ◽  
Reducing Substances

The mean values and standard deviations for the concentrations of the hyaluronic acid and chondroitin sulphuric acid fractions isolated from 11 specimens of human skin were 24.5 ± 5.7 and 26.2 ± 4.7 mgm. per 100 gm. of fresh tissue, respectively.The individual differences in the concentrations of these substances were masked by the technical errors. The small variations in moisture and ash content of the skin did not contribute appreciably to the uncertainty of the concentration values. The purity of the products, determined by their amino sugar content, approximated 60%, which value compared favorably with those obtained by other workers.The content of hexosamine and uronic acid identified both fractions as acid mucopolysaccharides. The release of reducing substances, including N-acetyl hexosamine, from the hyaluronic acid fraction by hyaluronidase paralleled the action of the enzyme upon hyaluronate from umbilical cord. The chondroitin sulphuric acid fraction, which was relatively resistant to the action of hyaluronidase, was assumed to be identical with the chondroitin sulphatelike substance that Meyer and Chaffee isolated from pig skin.

scholarly journals Biochemical and Anatomical Changes and Yield Reduction in Rice (Oryza sativaL.) under Varied Salinity Regimes

2014 ◽  
Vol 2014 ◽  
pp. 1-11 ◽  
Author(s):  
M. A. Hakim ◽  
Abdul Shukor Juraimi ◽  
M. M. Hanafi ◽  
Mohd Razi Ismail ◽  
Ahmad Selamat ◽  
...  
Keyword(s):  
Amino Acid ◽  
Free Amino Acid ◽  
Chlorophyll Content ◽  
Soluble Protein ◽  
Free Amino ◽  
Physiological Activity ◽  
Block Design ◽  
Sugar Content ◽  
Yield Reduction ◽  
Salinity Levels

Five Malaysian rice (Oryza sativaL.) varieties, MR33, MR52, MR211, MR219, and MR232, were tested in pot culture under different salinity regimes for biochemical response, physiological activity, and grain yield. Three different levels of salt stresses, namely, 4, 8, and 12 dS m−1, were used in a randomized complete block design with four replications under glass house conditions. The results revealed that the chlorophyll content, proline, sugar content, soluble protein, free amino acid, and yield per plant of all the genotypes were influenced by different salinity levels. The chlorophyll content was observed to decrease with salinity level but the proline increased with salinity levels in all varieties. Reducing sugar and total sugar increased up to 8 dS m−1and decreased up to 12 dS m−1. Nonreducing sugar decreased with increasing the salinity levels in all varieties. Soluble protein and free amino acid also decreased with increasing salinity levels. Cortical cells of MR211 and MR232 did not show cell collapse up to 8 dS m−1salinity levels compared to susceptible checks (IR20 and BRRI dhan29). Therefore, considering all parameters, MR211 and MR232 showed better salinity tolerance among the tested varieties. Both cluster and principal component analyses depict the similar results.

Preparation of bisulphite addition compounds of 5-Amino-5-deoxy-D-xylose

1966 ◽  
Vol 19 (4) ◽  
pp. 667 ◽  
Author(s):  
DL Ingles
Keyword(s):  
Amino Acid ◽  
Free Amino ◽  
Amino Sugar ◽  
Barium Hydroxide ◽  
Free Sugar ◽  
Amino Sugars ◽  
Addition Compound ◽  
Derivatives Of

Sulphurous acid alone and in admixture with other stronger acids has been used to hydrolyse 5-amino, 5-N-cyclohexylamino, and 5-N-piperidino derivatives of 5-deoxy-l,2-O-isopropylidene-D-xylose. The bisulphite addition compounds of the corresponding amino sugars were thus isolated. Similarly, methyl 5-amino-5-deoxy- 2,3-O-isopropylidene-D-riboside was hydrolysed to yield the bisulphite addition compound of 5-amino-5-deoxy-D-ribose. Treatment of the bisulphite addition compound of 5-amino-5-deoxy-D-xylose with barium hydroxide gave the free amino sugar as a syrup in 96% yield. Removal of bisulphite from the addition compound of 5-X-cyclohexylamino-5-deoxy-D-xylose gave the free sugar in 30% yield together with an amino acid (XVI).

scholarly journals Evaluation of sugar and free amino acid during fermentation of ogi from maize, acha and sorghum

2021 ◽  
Vol 4 (2) ◽  
pp. 111
Author(s):  
Adekunbi Adetola Malomo ◽  
Babatunde Olawoye ◽  
Abiola Folakemi Olaniran ◽  
Omowumi Ibipeju Olaniyi ◽  
Adedoyin Adedayo ◽  
...  
Keyword(s):  
Amino Acid ◽  
Free Amino Acid ◽  
Free Amino ◽  
Sugar Content ◽  
Amino Acid Content ◽  
Principal Component ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Diabetic Patients ◽  
Fermentation Time

This research investigated effect of fermentation time and cereal type on the total reducing sugar (TRS), total sugar (TSS), and total free amino acid (TFA) during the production of ogi. The result showed that TFA generally increased with increase in fermentation time (7.916 – 17.596 mg/g). Maize, acha and sorghum ogi had the lowest total reducing sugar (TRS) at 0 h (16.927glucose mg/g), 12 h (16.655 glucose mg/g) and 48 h (18.212 glucose mg/g) respectively and TSS was lowest in acha ogi from 12 h to 48 h (33.191 - 34.370 glucose mg/g). Principal component analysis and Agglomerative hierarchical clustering were used to evaluate the variability in sugar and amino acid contents and ranked the contributions of the variables. The factors were divided into four principal components with cumulative variance contribution rate of 87.47%. The result showed that acha and sorghum ogi had lower sugar content than maize ogi during fermentation. This research suggested that maize, acha and sorghum can be used in the production of cereal based ogi for weaning food at 48 h due to high free amino acid content, and also advanced the use of acha in production of ogi for diabetic patients due to its low total sugar content.

scholarly journals Constant and variable domains of different disaccharide structure in corneal keratan sulphate chains

1987 ◽  
Vol 248 (1) ◽  
pp. 85-93 ◽  
Author(s):  
M Oeben ◽  
R Keller ◽  
H W Stuhlsatz ◽  
H Greiling
Keyword(s):  
Sugar Content ◽  
Kinetic Studies ◽  
Amino Sugar ◽  
Neuraminic Acid ◽  
Neutral Sugar ◽  
Keratan Sulphate ◽  
Mannose Residue ◽  
Linkage Region ◽  
Variable Domains ◽  
Kinetic Investigations

Four peptidokeratan sulphate fractions of different Mr and degree of sulphation were cut from the pig corneal keratan sulphate distribution spectrum. After exhaustive digestion with keratanase, the fragments were separated on DEAE-Sephacel and Bio-Gel P-10 and analysed for their Mr, degree of sulphation and amino sugar and neutral sugar content. It was found that every glycosaminoglycan chain is constructed of a constant domain of non-sulphated and monosulphated disaccharide units and a variable domain of disulphated disaccharide units. Total neuraminic acid of the four peptidokeratan sulphates was recovered from their isolated linkage-region oligosaccharides. In kinetic studies, the four peptidokeratan sulphates were investigated for Mr distribution after various incubation times with keratanase. There was a continuous shift towards lower Mr and no appearance of a distinct intermediate-sized product at any degradation time. The linkage-region oligosaccharide was already being liberated after a very short incubation period. From the results of these kinetic investigations in connection with the results of neuraminic acid analyses it is suggested that there exists only one disaccharide chain per peptidokeratan sulphate molecule. A model of corneal keratan sulphate is postulated. One of the alpha-mannose residues in the linkage region is bound to an oligosaccharide consisting of a lactosamine and a terminal sialic acid. The other alpha-mannose residue is attached to the disaccharide chain. This chain contains one or two non-sulphated disaccharide units at the reducing end, followed by 10-12 monosulphated disaccharide units. The disulphated disaccharide moiety of variable length is positioned at the non-reducing end of the chain.

scholarly journals Cold Tolerance in 'Kousui' Japanese Pear and Possibility for Avoiding Frost Injury by Treatment with n-Propyl Dihydrojasmonate

HortScience ◽  
2003 ◽  
Vol 38 (2) ◽  
pp. 288-292 ◽  
Author(s):  
Yoshihiko Sekozawa ◽  
Sumiko Sugaya ◽  
Hiroshi Gemma ◽  
Shuichi Iwahori
Keyword(s):  
Free Amino ◽  
Sugar Content ◽  
Japanese Pear ◽  
Pyrus Pyrifolia ◽  
Ion Leakage ◽  
Full Bloom ◽  
Solute Content ◽  
Spring Frost ◽  
Injury Index ◽  
Frost Injury

Effects of n-propyl dihydrojasmonate (PDJ) treatment on flowers of Japanese pear 'Kousui' (Pyrus pyrifolia Nakai cv. Kousui) during spring frost were investigated to study mechanisms for avoiding spring frost injury. PDJ applied during the flowering period resulted in a lower injury index for the ovules and pistils after freezing tests. Average ion leakage in control flowers was 37.9% during the balloon stage at -5 °C, while the flowers treated with PDJ displayed a 16.6% ion leakage. Similarly, at the full bloom stage, PDJ treatment reduced ion leakage at -5 °C from 73.1% to 47.8% in the control. The organs of the flower more sensitive to low temperature stress were the ovule, pistil, and ovary; stamens were more resistant. Sugar content in the flower at the balloon stage was increased by PDJ when treated at the pink stage. Moreover, free amino acids, especially proline, increased similarly with PDJ treatment. These results show that PDJ affects supercooling capacity of a flower by changing solute content and protects organs from freezing.

Sign in / Sign up

Export Citation Format

Share Document