Showing papers by "Rural Development Administration published in 1999"

Momilactones A and B in Rice Straw Harvested at Different Growth Stages

Abstract: Momilactones A and B in rice straw harvested at different growth stages were quantified by HPLC-MS-MS. They increased to their maximal levels at the heading stage and then gradually decreased. In addition, these phytotoxins were found to be relatively easily extracted with water.

Particle bombardment mediated transformation and GFP expression in the moss Physcomitrella patens.

Abstract: There are few plants facilitated for the study of development, morphogenesis and gene expression at the cellular level. The moss Physcomitrella patens can be a very useful plant with several advantages: simple life cycle containing a major haploid gametophyte stage, easy manipulation, small genome size (6 x 10(8) bp) and high similarities with higher plants. To establish the transformation system of mosses as a model for basic plant research, a series of experiments were performed. Mosses were cultured in cellophane overlaid BCD media, transformed by particle bombardment and selected by the choice of appropriate antibiotics. Initial transformants appeared 8 d or 14 d after selection, showing different sensitivities toward the antibiotics used. Heat treatment during the preparation of particles revealed that denaturing the DNA enabled a more efficient way to deliver a transgene into the chromosome. This was proven by the increase in the number of transformants by five times in the plants with denatured DNA. In the test for the repairing capacity of mosses, 154 and 195 transformants survived from 1 d and 3 d incubations, respectively, indicating that a longer period of incubation seemed to be recommendable for better survival. The selected transformants were further analyzed at the DNA and expression level. Transformed genes were confirmed by PCR where all the transformants showed the expected size of amplification. Histochemical beta-glucuronidase (GUS) and green fluorescent protein (GFP) expression also confirmed the integration of exogenous DNA. In a comparison of the two different forms of GFP, soluble-modified GFP (smGFP) expressed stronger signals than modified GFP (mGFP) due to its improved solubility. Confirmation of the transgene in the chloroplast transformation has improved the applicability of moss as a model system for the study of basic biological researches.

Evaluation of various potato cultivars for resistance to wireworms (Coleoptera: Elateridae)

Abstract: Fifty potato cultivars, 11 early-maturing, 11 mid-maturing and 28 late-maturing cultivars, were evaluated in the field for resistance to wireworms, using the equation injury rate (%) = (No. of damaged tubers/No. of total tubers) × 100. In preliminary field tests, four wireworm species were found in the experimental site:Selatosomus puncticollis (Motschulsky),Melanotus legatus Gandeze, Agrypnus argillaceus (Solsky), andA. binodulus coreanus Kishii. Larvae ofS. puncticollis were dominant (over 95% occurrence). Significant differences for resistance were observed among the 50 cultivars. Of 11 early-maturing cultivars, high levels of resistance to wireworms were obtained from cvs Anco and Irish Cobbler. Among the 11 mid-maturing cultivars, the American cultivar Alamo and the Japanese cultivar Shinyuseo exhibited high resistance to wireworms. Of 28 late-maturing cultivars, cvs Whitu, Sieglinde, Spunta, and Some Miore were very resistant to wireworms, whereas high levels of resistance were observed in the cvs Cardinal, Norin No. 2, Ojiro and Rosa. These resistant cultivars should be useful in future breeding programs.

Influence of Seed Roasting Process on the Changes in Volatile Compounds of the Sesame (Sesamum Indicum L.) Oil

Abstract: Sesame (Sesamum indicum L.) seeds and sesame oils have traditionally been used in eastern Asian countries, especially Korea, China and Japan. Sesame seeds have been prized for their high nutritive value. Sesame oil, prepared from roasted sesame seeds, has a distinctive flavor and long shelflife (Kikugawa et al., 1983; Manley et al., 1974). Several studies have been reported on the flavor components of sesame oil (Yamanishi et al., 1960, 1967; Yoko et al., 1969, Yen, 1990, Shimoda et al., 1996, 1997). The condition of roasting process is the key step in manufacturing sesame oil, significantly influencing the color and flavor quality of sesame oil. Yen (1990) reported that sesame oils prepare at roasting temperatures between 180°C and 220°C have no apparent differences in characteristics, such as acid value, saponification value and refractive index. Yoshida et al. (1994) reported that the oxidative stability of the sesame oil was due to the synergism between the endogenous antioxidants and the browning substances produced during roasting. On the other hand, higher roasting temperatures have usually been employed to obtain a strong flavor but it results in sesame oil of poorer quality (Yen et al., 1986). Thus, in order to make good quality sesame oil, the optimum roasting conditions should be established. This research was designed to investigate the effect of the roasting process, with an emphasis on the roasting temperature and time, on the changes in volatile components of sesame oil.

Method for the production of anti-escherichia. coli O157 : H7 antibody

Abstract: Disclosed is a method for producing anti-E. coli O157 antibodies. Anti-E. coli O157:H7 antibodies are produced in egg-laying hens and isolated from the eggs. E. coli O157:H7 is cultured in a brain heart infusion broth and killed by the treatment with hot water for 5-10 min. After being collected by centrifugation, the dead bacteria is homogenized. Serving as an antigenic material, the bacterial homogenate is injected into egg-laying hens to induce antibodies against E. coli O157:H7 in the eggs. The induced antibodies are isolated from the yolk of the eggs and the eggs containing the antibodies against E. coli O157:H7 can be utilized, in their entirety, for foods. Alternatively, the yolks are separated from the eggs and freeze-dried. The resulting dried egg component can be applied to processed foodstuffs, alone or in combination with whole eggs. Since the antibodies against E. coli O157:H7 are contained in frozen eggs, it is very convenient to store the antibodies. The storage in the frozen eggs also makes it possible to apply the antibodies to almost all foods at any time.