2 edition of Effect of high hydrostatic pressure on tubulin synthesis in deciliated Tetrahymena. found in the catalog.
Effect of high hydrostatic pressure on tubulin synthesis in deciliated Tetrahymena.
Stephen Kenneth Tahir
Written in English
|The Physical Object|
|Number of Pages||67|
Abstract. At this point, we have reached a good knowledge of the chemical make-up, the structure, and the modes of assembly of MT. Before analyzing the role of tubulin in the formation of far more complex organelles, like centrioles and cilia, and the effects of various drugs on MT, some fundamental data about general aspects of MT physiology will be considered: the synthesis . Abstract. The whole of the complex field of microtubule structure and function is far too broad to cover in this brief review. The intention has been to give a brief overview of the field and to place emphasis on a few areas of recent significant progress.
Under high pressure (e.g. psi/ min) a swelling of the perinuclear space and of the endoplasmic reticulum was regularly observed (Fig. 4G, H). High hydrostatic pressures have been reported to depolymerize cytoplasmic microtubules and to produce shape changes in several cell types (Zimmerman, ; a review). The effectiveness of combined high pressure and heat treatment for reducing spore levels of Alicyclobacillus acidoterrestris, a thermoacidophilic spore-forming bacterium, in commercial pasteurized apple juice was suspended in apple juice were successfully destroyed by combining high pressure with a mild or high temperature (45, 71, or 90°C).
Present study investigated the effects of high hydrostatic pressure treatment (HHP, MPa/3 min/ 25°C) on bioactive compound as well as antioxidant, immunomodulatory potentials, and microbial safety of cloudy juice from ‘Fuji’ apples. HHP did not cause any significant changes in vitamin C content whereas total polyphenol content was increased. The objective of this study was to determine the effect of high pressure (HP) on the inactivation of microbial contaminants in Cheddar cheese (Escherichia coli K, Staphylococcus aureus ATCC , and Penicillium roqueforti IMI ). Initially, cheese slurries inoculated with E. coli, S. aureus, and P. roqueforti were used as a convenient means to define the effects of a .
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In vivo tubulin synthesis meas- ured by S methionine incorporation was suppressed 60%, 40 min following pressure release. The data supports the hypothesis that both transcription and post transcri- tional events are sensitive to hydrostatic pressure.
INTRODUCTION High hydrostatic pressure is a biological barrier to many by: 6. Exposure of Tetrahymena pyriformis to 7, or 10, psi of hydrostatic pressure for 2, 5, or 10 min intervals results in a change in cell shape and ciliary activity. Shape changes occur concurrently with a degradation of longitudinal microtubules in a posterior to anterior direction.
High pressure also causes a disruption of ciliary by: Prebiotic peptide synthesis is a central issue concerning life’s origins. Many studies considered that life might come from Hadean deep-sea environment, that is, under high hydrostatic pressure conditions.
However, the properties of prebiotic peptide formation under high hydrostatic pressure conditions have seldom been by: 1. Prebiotic peptide synthesis is a central issue concerning life's origins. Many studies considered that life might come from Hadean deep-sea environment, that is, under high hydrostatic pressure.
High hydrostatic pressure effect on proteins: Fluorescence studies. Peptides and Proteins. Nozomi Ando. Massachusetts Institute of Technology, Cambridge, MA, USA. These authors contributed equally. Search for more papers by this author. Buz Barstow. Harvard Medical School, Boston, MA, by: 1.
The change in the quality attributes (physical, microbial, and chemical) of oysters (Crassostrea virginica) after high hydrostatic pressure (HHP) treatment at MPa at room temperature (RT, 25 °C), and MPa at 0 °C for 2 min and control oysters without treatment were evaluated over 3 texture and tissue yield percentages of oysters HHP treated at.
The combined effects of high hydrostatic pressure (, and MPa) and temperature (25, 40 and 55 °C) on selected functional properties of α-lactalbumin were evaluated in the pH range of – Processing at MPa and 55 °C for 10 min had a positive effect on solubility, foaming capacity, foam stability, emulsion activity index.
A reduction in tubulin mRNA levels up to min following pressure (10, psi for 5 min) was shown by cDNA hybridization in log growth phase and deciliated Tetrahymena. 1. Subtle damage to microtubules may be caused by some agents, particularly high hydrostatic pressure. Tetrahymena microtubules tend to persist intact under pressure, but some sort of subtle intra-tubule damage cannot be ruled out as a trigger for the subsequent microtubule resorption process.
High hydrostatic pressures (HHP) are currently applied to foods and it is now proposed to be employed to inactivate eggs and larvae of A.
ludens. Originally HHP was designed to inactivate microorganisms, since it exerts marked effects on cell morphology, and can affect enzymatic reactions and genetic mechanisms of microbial cells, with no major. High hydrostatic pressure (HHP) is successfully applied in several industrial segments, as in vaccine production and food conservation.
The response of microorganisms to HHP treatment resemble the responses of other stresses with industrial relevance, like osmotic, temperature and ethanol, which make the HHP a valuable tool in biotechnology research, as in the ethanol.
Hildebrand, C. & Pollard, E. Hydrostatic pressure effects on protein synthesis. Biophys J 12, – (). CAS Article Google Scholar.
The effects of high hydrostatic pressure on the microtubules of Tetrahymena pyriformis. Kennedy JR, Zimmerman AM. Exposure of Tetrahymena pyriformis to 7, or 10, psi of hydrostatic pressure for 2, 5, or 10 min intervals results in a.
Effect of High Hydrostatic Pressure on the Content of Phytochemical Compounds and Antioxidant Activity of Prickly Pears (Opuntia ficus-indica) Beverages Author: Jiménez-Aguilar, Dulce María, Escobedo-Avellaneda, Zamantha, Martín-Belloso, Olga, Gutiérrez-Uribe, Janet, Valdez-Fragoso, Aurora, García-García, Rebeca, Torres, José.
PG synthesis was upregulated in a subsequent 2 h following a single application of 5–15 MPa pressure for 20s or for 5 min, but was not altered with a single application of higher pressures (20–50 MPa).
The frequency of the applied pressure is also important as a Hz cyclic 5 MPa pressure was shown to stimulate biosynthesis, while the.
pressure maximum at approxiInately MPa, though progress is very activein this field. Pressure jUlnp devices allow the observation of a variety of properties in the relaxation process after a quick pressure change (e.g.
Heiber-Langeret aI., ; Zhou et al., ). A wide range of pressure amplitudes can be employed, but. Pittenger, M. F., and Cleveland, D. W.,Retention of autoregulatory control of tubulin synthesis in cytoplasts: Demonstration of a cytoplasmic mechanism that regulates the level of tubulin expression, J.
Abstract. The effects of high hydrostatic pressure (HHP) treatments (,and MPa for 1, 3, 5 and 10 min) on the shelling efficacy (the rate of shelling, the rate of integrity and yield of razor clam meat) and the physicochemical (drip loss, water‐holding capacity, pH, conductivity, lipid oxidation, Ca 2+ ‐ATPase activity, myofibrillar protein content).
The association of high hydrostatic pressure with heat was synergistic. For example, the inactivation efficacy was better with a treatment at MPa and 45°C than with a treatment at MPa and 20°C.
High-pressure treatment exerts many effects on microorganisms arising from a single change in system volume. The effects of high hydrostatic pressure (HHP) on the physicochemical properties of high-β-glucan barley flour were investigated in the present study.
Dough samples were made from two types of barley flour with low and high β-glucan content, respectively, and treated with HHP (– MPa) for 10 min.
Author: Macdonald AG, Journal: Experimental cell research[/09] The effect of high hydrostatic pressure on the cell division and growth of Tetrahymena pyriformis.effect of high hydrostatic pressure treatment on some quality properties, squeezing pressure effect and shelf life of pomegranate (punica granatum) juice against thermal treatment a thesis submitted to the graduate school of natural and applied sciences of middle east technical university by necm İye bÜ Şra gÜltek İn.High hydrostatic pressure (HHP) is a novel food processing technology that is considered as an attractive alternative to conventional heat treatments for the preservation of foods, due to its lethal effects on pathogenic and spoilage microorganisms, while causing minor effects on food quality and sensorial attributes.
This study is aimed at investigating how HHP treatments at varying.