glycolipid/トウモロコシ

A novel yellow-pigmented, aerobic, rod-shaped, non-motile bacterium, designated strain CCMF41T, was isolated from rhizosphere soil of maize (Zea mays) collected in Wufeng District, Taichung, Taiwan. Strain CC-MF41T exhibited 16S rRNA gene sequence similarity of 97.5, 97.3, 97.2 and 97.1% to

Two types of experiments were carried out; either maize roots were incubated in L-[1-3H]fucose or membranes were prepared from root tips and these were incubated with GDP-L-[U-14C]fucose or UDP-D-[U-4C]glucose. The radioactively labelled lipids that were synthesized in vivo and in vitro were

A Gram-positive-staining, aerobic, endospore-forming bacterium, strain P-207(T), was isolated from a rhizosphere soil sample in Auburn, AL, USA. On the basis of 16S rRNA gene sequence comparisons, strain P-207(T) was grouped in the vicinity of representatives of the genera Virgibacillus,

Four bacterial strains designated 410T, 441, 695T and 736 were isolated from maize root in Beijing, P. R. China. Based on 16S rRNA gene phylogeny, the four strains formed two clusters in the genus Caulobacter. Since strain 441 was a clonal variety of strain 410T, only three strains were selected for

Lipid compositions of undifferentiated maize (Zea mays) chloroplasts, capable of fixing CO(2), were compared with the lipid compositions of mature chloroplasts, which do not fix CO(2), located in both the mesophyll and bundle sheath cells. The major lipids found in all three chloroplast types were

The decoration of secretory glycoproteins and glycolipids with sialic acid is critical to many physiological and pathological processes. Sialyation is dependent on a continuous supply of sialic acid into Golgi organelles in the form of CMP-sialic acid. Translocation of CMP-sialic acid into Golgi is

BACKGROUND Lipids are minor components of flours, but are major determinants of baking properties and end-product quality. To the best of our knowledge, there is no single solvent system currently known that efficiently extracts all non-starch lipids from all flours without the risk of chemical,

Biosurfactant produced from P. aeruginosa RB 28 was extracted, purified and characterized. Thin layer chromatography results showed that the extract contained two different compounds. The identification of the nature of the two compounds showed that they were glycolipids and rhamnose was the sugar