Purification, characterization and biological activity of an L-amino acid oxidase from Trimeresurus mucrosquamatus venom

An L-amino acid oxidase (TM-LAO) from the venom of Hunan Trimeresurus mucrosquamatus was purified to homogenicity by three steps including DEAE Sephadex A-50 ion-exchange chromatography, Sephadex G-75 gel filtration and Resourse Q ion-exchange chromatography. TM-LAO is composed of two identical subunits with a molecular weight of 55 kD by SDS-polyacrylamide gel electrophoresis. The molecular weight was different with that of LAO purified from the same species distributed in Taiwan that was 70 kD. The 24 N-terminal ammo acid sequence of TM-LAO is ADNKNPLEECFRETNYEEFLEIAR, which shares high similarity with other Viperid snake venom LAOs and has moderate similarity with Elapid snake venom LAOs. Further studies found that TM-LAO inhibited the growth of E. colt, S. aurues and B. dysenteriae. TM-LAO also showed cytotoxicity and platelet aggregation activity. All the biological activities were eliminated by catalase, a H2O2 scavenger. It shows that these biological effects are possibly due to the formation of H2O2 produced by TM-LAO.

Exploring the impacts of the interactions between lifecycles and other dynamics that influence the development of technology-based industries

To address future uncertainty within strategy and innovation, managers extrapolate past patterns and trends into the future. Several disciplines make use of lifecycles, often with a linear sequence of identified phases, to make predictions and address likely uncertainties. Often the aggregation of several cycles is then interpreted as a new cycle - such as product lifecycles into an industry lifecycle. However, frequently different lifecycle terms - technology, product, industry - are used interchangeably and without clear definition. Within the interdisciplinary context of technology management, this juxtaposition of dynamics can create confusion, rather than clarification. This paper explores some typical dynamics associated with technology-based industries, using illustrative examples from the automotive industry. A wide range of dimensions are seen to influence the path of a technology-based industry, and stakeholders need to consider the likely causality and synchronicity of these. Some curves can simply present the aggregation of components; other dynamics incur time lags, rather than being superimposed, but still have a significant impact. To optimise alignment of the important dimensions within any development, and for future strategy decisions, understanding these interactions will be critical. © 2011 IEEE.

Freeze drying of fishery products: Part IV - Biochemical changes occurring in prawn muscle during freezing, freeze drying and prolonged storage of the freeze dried product

The changes occurring in water and salt extractable protein and non-protein fractions in prawn muscle of different species during freezing, freeze drying and subsequent prolonged storage have been studied. There is no denaturation of water extractable proteins, whereas salt extractable proteins were rendered insoluble to the extent of 21% due to freeze drying. The freeze dried products remained in good edible condition for 32 months of storage up to which storage characteristics were followed.

Denaturation of Labeo rohita (Rohu) actomyosin on frozen storage: preventive effect of carbohydrates

The preventive effect of sucrose and glucose on the denaturation of frozen rohu actomyosin at -20°C for 7 weeks was examined using an in vitro test model. The rate of denaturation was followed by estimating percentage salt extractability, Ca¹²+ ATPase activity and the clearing response test. Sucrose and glucose showed cryoprotective action for all concentration of actomyosin. Higher actomyosin concentration was preserved better than lower concentration. Post-rigor actomyosin was preserved to a greater extent than pre-rigor actomyosin. Correlation between percentage salt extractability and enzyme activity could not be observed in all samples of frozen actomyosin studied.

Denaturation of Labeo rohita (rohu) actomyosin on frozen storage: preventive effect of dicarboxylic acids

The preventive effect of fumarate, maleate, tartrate and oxalate on the denaturation of frozen rohu actomyosin at -20°C in 0.7 M KCl for 7 weeks was examined using an in vitro test model. The rate of denaturation was followed by estimating percentage salt extractability, Ca²+ ATP-ase activity and the clearing response test. Fumarate, maleate and tartrate showed cryoprotective effect for higher concentration of pre-rigor rohu actomyosin of 10 mg/ml and 20 mg/ml. At actomyosin concentration of 6 mg/ml, maleate and tartrate showed some preventive effect whereas fumarate enhanced denaturation. Oxalate showed poor cryoprotective action. Post-rigor rohu actomyosin was preserved frozen without denaturation to a greater extent than pre-rigor actomyosin.

Preservation of Indian oil sardine (Sardinella longiceps) in iced and chilled seawater. Part 2 - Changes during storage with particular reference to salt penetration and lipid deterioration during CSW holding

Oil sardines in prime condition were chilled on board. Two lots were chilled in CSW (samples C & CI), one lot ice (sample I) and a fourth lot was left un-iced on deck (sample AI). Sample AI was iced after landing and sample CI was taken out of the chilled seawater and. iced. All the four samples were kept in a chilled room for storage studies. Sample C, chilled and stored in CSW, recorded a gradual gain in weight and an increase in salt content of the muscle. Presence of salt did not seem to cause any excessive protein denaturation. Salt extractability decreased at a gradual rate in all cases. Presence of salt seemed to wield no noticeable influence on lipid hydrolysis and subsequent peroxidation. Results of chemical and sensory evaluations highlight this. Holding sardines in CSW gave a product of excellent quality for the first four to five days of storage. Beyond the fifth day of storage quality deteriorated rapidly and there was no noticeable superiority for this sample (sample C) over the on board iced fish. This was evident in the sensory evaluation as well. However, a storage life of five days in a readily acceptable state is sufficient for the fish to be disposed in the market at a premium sale price over other landings of the same species.

Study of physicochemical, microbial and sensory properties of surimi produced from black mouth croaker (Atrobucca nibe) at freezing condition (-18ºC)

Black mouth croaker (Atrobucca nibe) is considered as a new valuable fish stock in the Oman Sea. In this study, surimi was manufactured from nonmarket size of the fish, manually and different cryoprotectant agents were added to the surimi. Finally changes in physiochemical, microbiological and sensory quality, characteristics of the surimi and kamaboko gel samples were assessed during 6 months at freezing storage (-18ºC). Surimi samples with the addition of Iranian tragacanth gum (TG), xanthan gum (XG), chitosan (CS) and whey protein concentrate (WPC) at 1% (w/w) were prepared to evaluate their impacts as a cryoprotectant on the surimi, individually. The results showed that the whiteness and lightness indexes in all surimi samples were gradually decreased during frozen storage. This trend of decreasing was more intensity in the control sample from 61.08±0.131 to 54.21±0.067 was recorded (p<0.05). Water holding capacity (WHC) in all treatments was decreased during 6 months. The lowest WHC (g/g) was obtained in the surimi without cryoprotectants and maximum WHC was measured in Tcs and Twpc samples, respectively (p<0.05). The lowest breaking force was calculated in Txg (166.00±22.627 g) and Tc (271.50±263.16 g) during 6 months at frozen storage, respectively (p<0.05), while Twpc treatment with slight variations showed the highest breaking force (p<0.05). Also, the lowest gel strength was obtained in Txg (68.22±6.740 g.cm) after 6 month of frozen storage (p<0.05). All Kamaboko surimi gels texture profile analysis parameters decreaced with increasing shelf life. This decreasing trend in the control sample was more severe. Floding results were reduced in all samples during storage (p<0.05). The best protective results probably were obtained in WPC, chitosan and commercial cryoprotectant agents, respectively due to protein stabilization of myofibrillar proteins and the protein-protein network structure, leading to the formation of surimi gel with strong textural properties during frozen conditions. The average number of surimi polygonal structures were significantly decreased (number per mm2) and their area were significantly increased (μm2) in all treatments (p<0.05). With increasing storage time, moisture, protein contents and pH were decreaced. Maximun TVB-N index was calculated in Tc (7.93±0.400 mg/100g) and Txg (7.88±0.477), respectively (p<0.05). TBRAs index was increased in all treatments during frozen storage, while this trend was reached in maximum value in Tc (p<0.05). Sensory evaluation of the fish finger quality characteristics (color, odor, texture and overall acceptability) preapare from frozen black mouth croaker surimi was decreaced during 6 month frozen storage. After the period of frozen storage the highest quality scores were measured in Twpc, Tcs and Tcc samples, respectively (p<0.05). In this study, coliform bacteria were not found in all treatments during frozen storage. The surimi sample containing chitosan showed lower mesophilic and psychrotropic bacteria (log cfu/g) than other treatments during frozen storage (p<0.05). Salt-soluble proteins extractions of all treatments were decreased during frozen storage. This decreacing trend was highest in Tcs (45.74±0.176%) and lowest in Tc treatments after 6 month of frozen storage (29.92±0.224%) (p<0.05). Although commercial cryoprotectant agents were successful in limiting the denaturation of proteins but sugar contents were not accepted for diabetics or those who disagree with the sweet taste and high calorie food. Hence, commercial cryoprotectant agents can be replaced with whey protein concentrate and chitosan at 1% level (w/w) consider that they were showed proper protection of the surimi myofibrillar proteins during storage.

Influence of cold storage time on the protein changes and fatty acids deterioration of (Rutilus frisi kutum) during frozen storage

The main aim of this research was to identify fatty acids composition of Caspian sea of White fish Rutilus frisi kutum tissue and their changes during one year cold storage (-18Ċ).The secondary aim was to determine the changes of moisture, ash, protein, fat, and to investigate the effects of storage time on peroxide, TBAi, FFA, and extractability of myofibrillar proteins of the fish tissue during one year cold storage (-18 Ċ). 10 samples of (Rutilus frisi kutum) were randomly collected from Anzali landings. The samples were frozen at -30 Ċ and kept in cold storage at -18Ċ for one year. According to time table, the samples were examined. The results showed that 27 fatty acids were identified. The unsaturated fatty acids (UFA) and saturated fatty acids (SFA) were 74/09 and 21/63 %, respectively, in fresh tissue. So that DHA (C22:6) oleic acid (C18:1c) had high amounts (15/07 ,20/57 ) among the UFA and palmitic acid (C16:0) was the most (13/09 %) among the SFA. The effects of freezing and cold storage on fish tissue showed that UFA and SFA contents have reached to 58/79 and 22/17 %, respectively, at the end of cold storage. It indicated that these compound change to each other during frozen storage. Also ω-3 and ω-6 series of fatty acids was 24/22 and 15/56% in fresh tissue, but their contents decreased to 8/68 and 5/11% at the end of period. Among the fatty acids C22:6, C18:1c and C16:0 had the most changes. The changes of fatty acids were significantly at 95% level expected for C18:0. Results showed that moisture, ash, protein, and fat contents were 75/9±0/03, 1/28±0/012, 21/8±0/2, and 4/1±0/01 % respectively, in fresh tissue. The moisture, ash, protein, and fat contents were 72/3±0/04, 1/83±0/05, 1/91±0/01 and 19/9±0/01 % respectively, at the end of storage period. Lipid damage was measured on the basis of free fatty acids (FFA), peroxide value (PV), and Thiobarbituric acid index (TBA-i). PV, TBARS and FFA concentration of frozen Caspian Sea white fish stored at -18 Ċ the temporal variation of these three variables were statistically significant (p<0.001). Results of White fish myofibrillar proteins showed aggregation of bound reduced for stored at 12 months. SDS-PAGE analysis revealed that, the intensity of the myosin heavy chain and actin bound was reduced with increasing storage time. SDS-PAGE patterns showed that myosin heavy chain was much more susceptible to hydrolysis than actin. Key words: Rutilus frisi kutum, frozen storage, ω-3, ω-6, protein myofibrillar

TMVA, a novel GPIb-binding protein, significantly prevents platelet microthrombi formation and prolongs discordant cardiac xenograft survival

In xenotransplantation, donor endothelium is the first target of immunological attack. Activation of the endothelial cell by preformed natural antibodies leads to platelet binding via the interaction of the glycoprotein (GP) Ib and von Willebrand factor (vWF). TMVA is a novel GPIb-binding protein purified from the venom of Trimeresurus mucrosquamatus. In this study, the inhibitory effect of TMVA on platelet aggregation in rats and the effect on discordant guinea pig-to-rat cardiac xenograft survival were investigated. Three doses (8, 20 or 40 mug/kg) of TMVA were infused intravenously to 30 rats respectively. Platelet aggregation rate was assayed 0.5, 12, and 24 h after TMVA administration. Wister rats underwent guinea pig cardiac cervical heterotopic transplantation using single dosing of TMVA (20 mug/kg, i.v., 0.5 h before reperfusion). Additionally, levels of TXB2 and 6-keto-PGF(1alpha) within rejected graft tissues were determined by radioimmunoassay. Treatment with TMVA at a dose of 20 or 40 mug/kg resulted in complete inhibition of platelet aggregation 0.5 h after TMVA administration. Rats receiving guinea pig cardiac xenografts after TMVA therapy had significantly prolonged xenograft survival. Histologic and immunopathologic analysis of cardiac xenografts in TMVA treatment group showed no intragraft platelet microthrombi formation and fibrin deposition. Additionally, the ratio of 6-keto-PGF(1alpha) to TXB2 in TMVA treatment group was significantly higher than those in control group. We conclude that the use of this novel GPIb-binding protein was very effective in preventing platelet microthrombi formation and fibrin deposition in a guinea pig-to-rat model and resulted in prolongation of xenograft survival. The increased ratio of PGI(2)/TXA(2) in TMVA treatment group may protect xenografts from the endothelial cell activation and contribute to the prolongation of xenograft survival.

Expression, purification and characterization of recombinant Jerdonitin, a P-II class snake venom metalloproteinase comprising metalloproteinase and disintegrin domains

Jerdonitin is a P-II class snake venom metalloproteinase comprising metalloproteinase and disintegrin domains. In this study, we established a high-level expression system in Pichia pastoris and developed a purification strategy for the recombinant Jerdonitin. This recombinant Jerdonitin degraded fibrinogen at a level of activity comparable with its wild type. The effects of recombinant Jerdonitin on inhibiting ADP-induced human platelet aggregation were in a dose-dependent manner with an IC50 of 248 nM. In addition, we reported here that Jerdonitin can significantly inhibit the growth of several cell lines, including human liver cancer cells (Bel7402), human leukemia cells (K562) and human gastric carcinoma cells (BGC823). This study offers recombinant Jerdonitin that will be valuable for further functional and structural studies of Jerdonitin. (C) 2009 Elsevier Ltd. All rights reserved.

MCBoost: Multiple classifier boosting for perceptual co-clustering of images and visual features

We present a new co-clustering problem of images and visual features. The problem involves a set of non-object images in addition to a set of object images and features to be co-clustered. Co-clustering is performed in a way that maximises discrimination of object images from non-object images, thus emphasizing discriminative features. This provides a way of obtaining perceptual joint-clusters of object images and features. We tackle the problem by simultaneously boosting multiple strong classifiers which compete for images by their expertise. Each boosting classifier is an aggregation of weak-learners, i.e. simple visual features. The obtained classifiers are useful for object detection tasks which exhibit multimodalities, e.g. multi-category and multi-view object detection tasks. Experiments on a set of pedestrian images and a face data set demonstrate that the method yields intuitive image clusters with associated features and is much superior to conventional boosting classifiers in object detection tasks.

Electrostatic effects in filamentous protein aggregation.

Electrostatic forces play a key role in mediating interactions between proteins. However, gaining quantitative insights into the complex effects of electrostatics on protein behavior has proved challenging, due to the wide palette of scenarios through which both cations and anions can interact with polypeptide molecules in a specific manner or can result in screening in solution. In this article, we have used a variety of biophysical methods to probe the steady-state kinetics of fibrillar protein self-assembly in a highly quantitative manner to detect how it is modulated by changes in solution ionic strength. Due to the exponential modulation of the reaction rate by electrostatic forces, this reaction represents an exquisitely sensitive probe of these effects in protein-protein interactions. Our approach, which involves a combination of experimental kinetic measurements and theoretical analysis, reveals a hierarchy of electrostatic effects that control protein aggregation. Furthermore, our results provide a highly sensitive method for the estimation of the magnitude of binding of a variety of ions to protein molecules.

Exploring industry dynamics and interactions

Within strategic technology management and innovation, often stakeholders extrapolate past industry dynamics, trends and patterns into the future. One frequently used concept is that of 'lifecycles' - an analogy of a sequence of stages encountered by living organisms. Lifecycle terms - such as technology, product, industry - are frequently used interchangeably and without clear definition. Within the interdisciplinary context of technology management and forecasting, this juxtaposition of dynamics can create confusion rather than simplification. This paper explores some of the dynamics typically associated with technology-based industries, illustrated with data from the early US automotive industry. A wide range of dimensions are seen to have potential to influence the path of industry development, and technology roadmapping architecture is used to present a simplified visualisation of some of these. Stakeholders need to consider the units of analysis, causality and synchronicity of relevant different dynamics, rather than isolated lifecycles. Some graphical curves represent simple aggregation of components; other dynamics have significant impact, but incur time lags, rather than being superimposed. To optimise alignment of the important dimensions within any technology development, and for future strategy decisions, understanding these interactions is critical. © 2012 Elsevier Inc.