Melgaardlindsay9661

Besides, overexpression of the stabilized JcERFVII2 further upregulated various genes controlling fermentative metabolic processes, oxidative stress, and pathogen responses under aerobic conditions. In summary, JcERFVII2 is an N-end rule regulated waterlogging-responsive transcription factor that modulates the expression of multiple stress-responsive genes; therefore, it is a potential candidate for molecular breeding of multiple stress-tolerant crops.In this study, the anti-tumor activity of ilimaquinone (IQ), a sesquiterpene quinone isolated from marine sponge Halichondria sp., in oral squamous cell carcinoma (OSCC) cells, was investigated. IQ suppressed the viability of the OSCC cell lines SCC4 and SCC2095 with IC50 values of 7.5 and 8.5 μM, respectively. Flow cytometric analysis demonstrated that IQ induced caspase-dependent apoptosis in SCC4 cells and modulated the expression of several cell growth-related gene products, including Akt, p38, Mcl-1, and p53. Notably, p53 knockdown caused higher resistance to IQ's anti-tumor activity. In addition, IQ increased reactive oxygen species generation, which was partially reversed by the addition of antioxidants. Furthermore, it triggered autophagy, as evidenced by acidic organelle formation and LC3B-II and Atg5 expression in SCC4 cells. Pretreatment with the autophagy inhibitor 3-methyladenine or chloroquine partially decreased IQ-induced apoptosis, suggesting that IQ induced protective autophagy. In summary, IQ has potential to be used in OSCC therapy.Fucosylated glycans critically regulate the physiological functions of proteins and cells. Alterations in levels of fucosylated glycans are associated with various diseases. For detection and functional modulation of fucosylated glycans, chemical biology approaches using fucose (Fuc) analogs are useful. DNA Repair inhibitor However, little is known about how efficiently each unnatural Fuc analog is utilized by enzymes in the biosynthetic pathway of fucosylated glycans. We show here that three clickable Fuc analogs with similar but distinct structures labeled cellular glycans with different efficiency and protein specificity. For instance, 6-alkynyl (Alk)-Fuc modified O-Fuc glycans much more efficiently than 7-Alk-Fuc. The level of GDP-6-Alk-Fuc produced in cells was also higher than that of GDP-7-Alk-Fuc. Comprehensive in vitro fucosyltransferase assays revealed that 7-Alk-Fuc is commonly tolerated by most fucosyltransferases. Surprisingly, both protein O-fucosyltransferases (POFUTs) could transfer all Fuc analogs in vitro, likely because POFUT structures have a larger space around their Fuc binding sites. These findings demonstrate that labeling and detection of fucosylated glycans with Fuc analogs depend on multiple cellular steps, including conversion to GDP form, transport into the ER or Golgi, and utilization by each fucosyltransferase, providing insights into design of novel sugar analogs for specific detection of target glycans or inhibition of their functions.We report comparative structural changes of potassium-contained zeolite-W (K-MER, structural analogue of natural zeolite merlinoite) and monovalent extra-framework cation (EFC)-exchanged M-MERs (M = Li+, Na+, Ag+, and Rb+). High-resolution synchrotron X-ray powder diffraction study precisely determines that crystal symmetry of MERs is tetragonal (I4/mmm). Rietveld refinement results reveal that frameworks of all MERs are geometrically composed of disordered Al/Si tetrahedra, bridged by linkage oxygen atoms. We observe a structural relationship between a group of Li-, Na-, and Ag-MER and the group of K- and Rb-MER by EFC radius and position of M(1) site inside double 8-membered ring unit (d8r). In the former group, a-axes decrease reciprocally, c-axes gradually extend by EFC size, and M(1) cations are located at the middle of the d8r. In the latter group, a- and c-axes lengths become longer and shorter, respectively, than axes of the former group, and these axial changes come from middle-to-edge migration of M(1) cations inside the d8r channel. Unit cell volumes of the Na-, Ag-, and K-MER are ca. 2005 Å3, and the volume expansion in the MER series is limited by EFC size, the number of water molecules, and the distribution of extra-framework species inside the MER channel. EFC sites of M(1) and M(2) show disordered and ordered distribution in the former group, and all EFC sites change to disordered distribution after migration of the M(1) site in the latter group. The amount of water molecules and porosities are inversely proportional to EFC size due to the limitation of volume expansion of MERs. The channel opening area of a pau composite building unit and the amount of water molecules are universally related as a function of cation size because water molecules are mainly distributed inside a pau channel.Bakery products made from naturally fermented sourdough show a diversified flavor and nutritional profile. Djulis (Chenopodium formosanum), known as red quinoa or Taiwan djulis, originally cultivated by Taiwanese indigenous people in mountain areas in eastern and southern Taiwan, has a high nutritional value and characteristic properties. In the present study, a new bakery product (djulis sourdough bread) was developed and a combination of the Taguchi method coupled with grey theory was utilized to optimize the baking parameters (product formulation). Five main factors, i.e., djulis sourdough (A), hulled djulis (B), oil type (C), a mixture of bread flour (wet gluten content of 29.0%) and a high-gluten flour (wet gluten content of 35.5%) (D), and honey (E), (each at four levels) were chosen for the Taguchi experiment design (L16(4)5). Dependent parameters were the data from texture profile analysis (brittleness, springiness, cohesiveness, gumminess, and chewiness), color analysis (L*, a*, and b*), and sensory evaluation (appearance, aroma, bitterness, sourness, chewiness, and overall acceptance) of the final product. Taguchi grey relational analysis successfully determined the optimal conditions based on combined parameters (5 factors), which highlighted the advantages of this innovative optimization technique. The result shows that the optimal formula for producing a djulis sourdough bread with the best texture, color, and sensory qualities was A3B1C1D2E2, i.e., 20% djulis sourdough, 0% addition of hulled djulis, 8% unsalted butter, 80% wheat flour + 20% high-gluten flour, and 10% honey, respectively. Such a novel application could be a reference for improving the quality of bakery products in the industry. Moreover, it seems that the new bakery product developed in this study has good potential to be commercially produced after further nutritional and economic analysis.