Gene/Protein Disease Symptom Drug Enzyme Compound
Pivot Concepts:   Target Concepts:
Query: UMLS:C0040822 (tremor)
 18,428 document(s) hit in 31,850,051 MEDLINE articles (0.00 seconds)

A method for isolating guard cell protoplasts (GCP) from mechanically prepared epidermis of Vicia faba is described. Epidermis was prepared by homogenizing leaves in a Waring blender in a solution of 10% Ficoll, 5 millimolar CaCl(2), and 0.1% polyvinylpyrrolidone 40 (PVP). Attached mesophyll and epidermal cells were removed by shaking epidermis in a solution of Cellulysin, mannitol, CaCl(2), PVP, and pepstatin A. Cleaned epidermis was transferred to a solution of mannitol, CaCl(2), PVP, pepstatin A, cellulase "Onozuka" RS, and pectolyase Y-23 for the isolation of GCP. Preparations made by this method included both adaxial and abaxial GCP and contained </=0.017% mesophyll protoplasts, </=0.6% mesophyll fragments, and no epidermal cell contaminants. Yields averaged 9 x 10(4) protoplasts/leaflet and 98 to 100% of the GCP excluded trypan blue, concentrated neutral red, and hydrolyzed fluorescein diacetate. Isolated GCP increased in diameter by 2.2 micrometers after incubation in darkness in 10 micromolar fusicoccin, 0.4 molar mannitol, 5 millimolar KCl, and 1 millimolar CaCl(2). Illumination of GCP with 800 micromoles per square meter per second of red light resulted in alkalinization of their suspension medium. When 10 micromolar per square meter per second of blue light was superimposed onto the red light background, the medium acidified. Measurements of chlorophyll a fast fluorescence transients from isolated GCP indicated that GCP were capable of electron transport, and slow transients contained the "M" peak usually associated with a functional photosynthetic carbon reduction pathway.
 ...
PMID:Isolation of Guard Cell Protoplasts from Mechanically Prepared Epidermis of Vicia faba Leaves. 1666 40

Conglomerates may form at the bottom of bottles containing not-from-concentrate (NFC) cloudy apple juice obtained from a single apple cultivar. Since dissociation or dispersion of these conglomerates cannot be achieved by shaking, the juice appears unsightly, and consumers can mistake the product as being spoilt. Juice from Elstar and Braeburn apples was treated with selected enzymes (gluco-amylase, alpha-amylase, pectin lyase, polygalacturonase and protease) and by using bentonite and a separator. The effects of these treatments on the formation of conglomerates in cloudy apple juice have been studied, and the treatment effects on turbidity and cloud stability have been documented. Conglomerates were observed in juices treated with protease or bentonite and in control juices. However, no conglomerates were observed in the juice samples treated with gluco-amylase, alpha-amylase, pectin lyase or pectin lyase in combination with polygalacturonase. The results obtained after treatment with a separator were not consistent. It is supposed that carbohydrate fractions play a more important role in conglomerate formation than proteins and phenols. Gluco-amylase and alpha-amylase treatment also provides good cloud stability, and thus can be a suitable method for preventing conglomerate formation in single-cultivar NFC cloudy apple juice.
 ...
PMID:Prevention of conglomerate formation in not-from-concentrate single-cultivar cloudy apple juice by using different treatment methods. 2323 59