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Acid Distribution (acid + distribution)
Selected AbstractsRegiospecific distribution of fatty acids in triacylglycerols and phospholipids from broad beans (Vicia faba)EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 4 2009Hiromi Yoshida Abstract Regiospecific distributions of fatty acids of triacylglycerols (TAG) and phospholipids (PL) separated from broad beans (Vicia faba) of four cultivars (Minpo, Sanuki, Nintoku and Sanren) were investigated. The major lipid components were PL (47.5,50.5,wt-%) and TAG (47.7,50.1,wt-%), while steryl esters, hydrocarbons, free fatty acids, diacylglycerols and monoacylglycerols were present in minor proportions (1.6,2.4,wt-%). The PL components isolated from the four cultivars were phosphatidylcholine (56.4,58.4,wt-%), phosphatidylethanolamine (20.3,21.7,wt-%) and phosphatidylinositol (16.6,18.6,wt-%). Phosphatidylinositol was unique in that it had the highest saturated fatty acid content among these PL. The principal characteristics of the fatty acid distribution in the TAG and PL were evident in the beans: Unsaturated fatty acids were predominantly concentrated in the sn -2 position while saturated fatty acids primarily occupied the sn -1 or sn -3 position in these lipids. The lipid components and fatty acid distributions were almost the same in the four cultivars and were not influenced by genetic variability and planting location. These results could be useful information to both consumers and producers for the manufacture of traditional broad bean foods in Japan. [source] Positional distribution of fatty acids in triacylglycerols and phospholipids from adzuki beans (Vigna angularis)EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 2 2008Hiromi Yoshida Abstract The fatty acid distributions of triacylglycerols (TAG) and major phospholipids (PL) obtained from adzuki beans (Vigna angularis) were investigated. The total lipids extracted from the beans were separated by thin-layer chromatography (TLC) into eight fractions. The major lipid components were PL (63.5,wt-%), TAG (21.2,wt-%), steryl esters (7.5,wt-%) and hydrocarbons (5.1,wt-%), while free fatty acids, diacylglycerols (1,3-DAG and 1,2-DAG) and monoacylglycerols were also present in minor proportions (0.2,1.1,wt-%). The major PL components isolated from the beans were phosphatidylcholine (45.3,wt-%), phosphatidylethanolamine (25.8,wt-%) and phosphatidylinositol (21.5,wt-%). Phosphatidylinositol was unique in that it had the highest saturated fatty acid content among the three PL. With a few exceptions, however, the principal characteristics of the fatty acid distribution in the TAG and three PL were evident in the beans: Unsaturated fatty acids were predominantly concentrated in the sn -2 position while saturated fatty acids primary occupied the sn -1 or sn -3 position in the oils of the adzuki beans. In general, these results could be useful to both consumers and producers for the manufacture of traditional adzuki foods in Japan. [source] Sialic acid tissue distribution and influenza virus tropismINFLUENZA AND OTHER RESPIRATORY VIRUSES, Issue 5 2008Urban Kumlin Abstract, Avian influenza A viruses exhibit a strong preference for using ,2,3-linked sialic acid as a receptor. Until recently, the presumed lack of this receptor in human airways was believed to constitute an efficient barrier to avian influenza A virus infection of humans. Recent zoonotic outbreaks of avian influenza A virus have triggered researchers to analyse tissue distribution of sialic acid in further detail. Here, we review and extend the current knowledge about sialic acid distribution in human tissues, and discuss viruses with ocular tropism and their preference for ,2,3-linked sialic acid. [source] Extension of a local backbone description using a structural alphabet: A new approach to the sequence-structure relationshipPROTEIN SCIENCE, Issue 12 2002Alexandre G. de Brevern Abstract Protein Blocks (PBs) comprise a structural alphabet of 16 protein fragments, each 5 C, long. They make it possible to approximate and correctly predict local protein three-dimensional (3D) structures. We have selected the 72 most frequent sequences of five PBs, which we call Structural Words (SWs). Analysis of four different protein data banks shows that SWs cover 92% of the amino acids in them and provide a good structural approximation for residues (i.e., sequences) 9 C, long. We present most of them in a simple network that describes 90% of the overall residues and, interestingly, includes more than 80% of the amino acids present in coils. Analysis of the network shows the specificity and quality of the 3D descriptions as well as a new type of relation between local folds and amino acid distribution. The results show that the 3D structure of these protein data banks can be easily described by a combination of subgraphs included in the network. Finally, a Bayesian probabilistic approach improved the prediction rate by 4%. [source] Regiospecific distribution of fatty acids in triacylglycerols and phospholipids from broad beans (Vicia faba)EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 4 2009Hiromi Yoshida Abstract Regiospecific distributions of fatty acids of triacylglycerols (TAG) and phospholipids (PL) separated from broad beans (Vicia faba) of four cultivars (Minpo, Sanuki, Nintoku and Sanren) were investigated. The major lipid components were PL (47.5,50.5,wt-%) and TAG (47.7,50.1,wt-%), while steryl esters, hydrocarbons, free fatty acids, diacylglycerols and monoacylglycerols were present in minor proportions (1.6,2.4,wt-%). The PL components isolated from the four cultivars were phosphatidylcholine (56.4,58.4,wt-%), phosphatidylethanolamine (20.3,21.7,wt-%) and phosphatidylinositol (16.6,18.6,wt-%). Phosphatidylinositol was unique in that it had the highest saturated fatty acid content among these PL. The principal characteristics of the fatty acid distribution in the TAG and PL were evident in the beans: Unsaturated fatty acids were predominantly concentrated in the sn -2 position while saturated fatty acids primarily occupied the sn -1 or sn -3 position in these lipids. The lipid components and fatty acid distributions were almost the same in the four cultivars and were not influenced by genetic variability and planting location. These results could be useful information to both consumers and producers for the manufacture of traditional broad bean foods in Japan. [source] Developing bifunctional , -lactamase molecules with built-in target-recognizing module for prodrug therapy: identification of Enterobacter Cloacae P99 cephalosporinase loops suitable for randomization and phage-display selectionJOURNAL OF MOLECULAR RECOGNITION, Issue 6 2009Girja S. Shukla Abstract This study was focused on developing catalytically active , -lactamase enzyme molecules that have target-recognizing sites built within their scaffold. Using phage-display approach, nine libraries were constructed by inserting the randomized linear or cysteine-constrained heptapeptides in the five different loops on the outer surface of P99 , -lactamase molecule. The pIII signal peptide of Sec-pathway was employed for a periplasmic translocation of the , -lactamase fusion protein, which we found more efficient than the DsbA signal peptide of SRP-pathway. The randomized heptapeptide loops replaced native amino acids between positions 34Y- 37K, 238M- 246A, 275N- 280A, 305A- 311S, or 329I- 334I of the P99 , -lactamase molecules for generating the loop-1 to -5 libraries, respectively. The diversity of each loop library was judged by counting the primary and , -lactamase-active clones. The linear peptide inserts in the loop-2 library showed the maximum number of the , -lactamase-active clones, followed by the loop-5, loop-3, and loop-4. The insertion of the cysteine-constrained loops exhibited a dramatic loss of the enzyme-active , -lactamase clones. The complexity of the loop-2 linear library, as determined by the frequency and diversity of amino acid distributions in the randomized region, appears consistent with the standards of other types of phage display library systems. The selection of the loop-2 linear library on streptavidin protein as a test target identified several , -lactamase clones that specifically bound to streptavidin. In conclusion, this study identified the suitability of the loop-2 of P99 , -lactamase for constructing a phage-display library of the , -lactamase enzyme-active molecules that can be selected against a target. This is an enabling step in our long-term goal of developing bifunctional , -lactamase molecules against cancer-specific targets for enzyme prodrug therapy of cancer. Copyright © 2009 John Wiley & Sons, Ltd. [source] Roasting effects on fatty acid distributions of triacylglycerols and phospholipids in sesame (Sesamum indicum) seedsJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 7 2001Hiromi Yoshida Abstract Sesame seeds were roasted at different temperatures (180,220,°C) using a domestic electric oven. The positional distribution of fatty acids in triacylglycerols (TAGs) and phosphatidylcholine (PC) isolated from total lipids in these seeds was investigated as well as the naturally occurring antioxidants that are present. Major lipid components were TAGs and phospholipids (PLs), while steryl esters (SEs), free fatty acids (FFAs) and sn -1,3- and sn -1,2-diacylglycerols (DAGs) were minor ones. Following roasting, a significant increase (P,<,0.05) was observed in FFAs and in both forms of DAG (primarily sn -1,3-DAG). The greatest PL losses (P,<,0.05) were observed in phosphatidylethanolamine (PE), followed by PC and phosphatidylinositol (PI). On the other hand, the amounts of ,-tocopherol and sesamin remained at over 80 and 90% respectively of the original levels after roasting at 220,°C. The principal characteristics of the positional distribution of fatty acids were still retained after 25,min of roasting: unsaturated fatty acids, especially linoleic and/or oleic, were predominantly concentrated in the sn -2-position, and saturated fatty acids, especially stearic and/or palmitic, primarily occupied the sn -1- or sn -3-position. The results suggest that unsaturated fatty acids located in the sn -2-position are significantly protected from oxidation during roasting at elevated temperatures. © 2001 Society of Chemical Industry [source] | ||||||||||