No description available.

It is now generally accepted that casein is a heterogeneous material. Due to the development of more effective fractionation methods, the heterogeneity of casein is now known to be even more complicated than was indicated a few years ago. [...]

No description available.

No description available.

The 2-methylbranched chain acyl-CoA dehydrogenase (BCAD) is a mitochondrial enzyme that catalyzes the third reaction in isoleucine and valine metabolism, the oxidation of 2-methylbutyryl-CoA and isobutyryl-CoA, respectively. BCAD deficiency would result in the accumulation of branched chain acyl-CoAs or their derivatives. Three patients with a putative defect in BCAD have been reported. This study consists of a molecular examination of one such patient as well as the characterization of the BCAD gene. In Northern blot analysis of human fibroblast RNA, the BCAD cDNA hybridized to two RNA species of 2.7 and 6.5 kb. The 2.7 kb band corresponds to the size of the BCAD cDNA, which consists of the entire coding region of 1.3 kb and a 3$ sp prime$ untranslated region of 1.4 kb. The coding regions of the BCAD gene span approximately 21 kb and consist of 12 exons and 11 introns. The exons range in size from 39 to 108 bp. In the analysis of the putative BCAD-deficient patient, no significant difference was observed at the level of DNA (Southern), RNA (Northern) or protein (Western) when compared to controls, suggesting that the BCAD gene in this patient did not contain any large insertions or deletions, or a frameshift mutation. The single strand conformation polymorphism (SSCP) technique and sequencing of the entire coding region did not reveal any disease-causing mutations but two polymorphisms were identified: one in exon 6 and the other in exon 10.

The quantity of alcohol produced through wort fermentation is fundamental to a malt’s quality. Good fermentability is dependent on many malt quality parameters but requirement for proteases to provide amino acids and peptides for yeast is poorly understood. The thesis investigated relationships between amino acid profiles, endoprotease activities and fermentability under different malting and brewing conditions. Methods for measuring individual wort amino acids, endoprotease activity and fermentability were modified or developed to better understand the relationships. Levels of lysine and glycine were affected the most by malting and the variability was not always well predicted by the standard FAN analysis. Cysteine endoprotease activity developed similarly to total amino acids levels but associations were not significant Amino acids were limiting to fermentability at low yeast pitching rates and with the use of high maltose syrups but malt modification was the key determinant of fermentability. Studies on non fermentable sugar content were recommended.

No description available.

Soil salinity is a common abiotic stress for plants, that is having an increasing impact on international food production. A practical strategy to help mitigate the adverse effects of salinity stress on crop productivity is to increase salt tolerance of crop plants. It has been shown that exogenous application of L-proline and L-glutamate is capable of reducing the severity of salinity stress on seed germination and early seedling growth of brassica and cucumber, respectively. The main aim of the present study was to investigate the potential of all 20 common protein amino acids to alleviate salinity stress in lettuce (Lactuca sativa L., variety ‘Great Lakes’) during and immediately following germination. Sowing lettuce seeds in different concentrations of sodium chloride (NaCl) adversely affected germination and early seedling growth in a dose-dependent manner. After 48 hours of sowing lettuce seeds in 1 mM of any of the 20 exogenous amino acids in the absence of NaCl, it was found that the amino acids also inhibited seedling growth, particularly root elongation. However, in direct treatment experiments involving addition of seven amino acids singly (L-asparagine, L-isoleucine, L-leucine, L-proline, L-phenylalanine, L-tyrosine and L-valine) to an inhibitory concentration (60mM) of NaCl, it was found that lettuce seedling growth was protected from the salt stress. Additionally, seeds pre-treated for 8 hours before germination with L-arginine, L-glycine, L-histidine, L-methionine and L-phenylalanine, showed significant growth recovery after a further 40 hours growth exposed to 60mM NaCl. The measurements of cell size in root maturation zone and mitotic index at the root tip of lettuce seedlings after 48 hours from sowing seeds suggested that it might be possible that some amino acid treatments could affect cell elongation and / or cell division. However, further in-depth investigations are required and warranted to elucidate the mechanism(s) whereby exogenous amino acids could play a role in alleviation of salt stress in lettuce. It is concluded that several L-amino acids have the potential in pre-sowing seed treatment (seed priming technology) to enhance salt tolerance for crop stand establishment in soils with salinity issues.

The quantity of alcohol produced through wort fermentation is fundamental to a malt’s quality. Good fermentability is dependent on many malt quality parameters but requirement for proteases to provide amino acids and peptides for yeast is poorly understood. The thesis investigated relationships between amino acid profiles, endoprotease activities and fermentability under different malting and brewing conditions. Methods for measuring individual wort amino acids, endoprotease activity and fermentability were modified or developed to better understand the relationships. Levels of lysine and glycine were affected the most by malting and the variability was not always well predicted by the standard FAN analysis. Cysteine endoprotease activity developed similarly to total amino acids levels but associations were not significant Amino acids were limiting to fermentability at low yeast pitching rates and with the use of high maltose syrups but malt modification was the key determinant of fermentability. Studies on non fermentable sugar content were recommended.

Attempts were made to synthesise a conformationally restricted analogue of kainic acid wherein the double bond was confined in a ring-system. The stratagem involved an intramolecular Diels-Alder reaction but could not be tested as the precursors to the cycloaddition reaction could not be prepared. Attempts were made to develop a general route to kainic acid and analogues by employing a 1,3-dipolar cycloaddition reaction between aziridines and olefins. Triazolines were used as a precursor to aziridines because of the ease of formation from alkyl azides and olefins. The required dipolar cycloaddition was found to occur but produced various side-products from the triazoline thermolysis. The subsequent Grignard reaction on the cycloaddition product gave problems as the compound epimerised under basic conditions and did not undergo reaction with methyl Grignard or methyl lithium. An attempt to prepare kainic acid and analogues by an intramolecular 1,3-dipolar cycloaddition or a 1,3-sigmatropic shift reaction failed when the basic precursors for the reaction could not be prepared.