Sprouting of the fructan- and starch-storing geophyte Lachenalia minima: Effects on carbohydrate and water content within the bulbs.
The carbohydrate pool within the bulbs of Lachenalia minima W.F. Barker (Hyacinthaceae) consists of similar amounts of fructans and starch. This study was conducted to examine the changes within the pool of non-structural carbohydrates that occur during sprouting under field conditions. The bulbs were watered over a period of 23 days to simulate the onset of the rainy season. Even though there was no significant change of the total fructan content, the distribution and the composition of the fructan fraction within the different leaf scales of the bulbs altered during sprouting. The major changes occurred in the innermost scales, the total fructan content increased from 300 (day 0) to 607 (day 23) g kg-1 dry mass and high-performance anion-exchange chromatography analysis revealed a significant increase of fructans with low degree of polymerization (DP). With respect to starch, the most pronounced difference accompanying the transition to growth was also in the innermost scales. In contrast to fructans, starch content decreased from 241 (day 0) to 60 (day 14) g kg-1 dry mass. These results demonstrate that starch, and not fructan, is used as the carbon and energy source for sprouting. The water content data suggest the involvement of fructans in water relations. The preferential accumulation of low DP fructans and sucrose within the innermost scales directs the water flow to where it is most needed for growth. Similar changes were obtained for bulbs in the dry soil, but transformation rates were much slower and occurred to a lesser extent, indicating that these reactions were not triggered but were accelerated by water.
Expression of crassulacean acid metabolism in Clusia hilariana Schlechtendal in different stages of development in the field
Expression of crassulacean acid metabolism (CAM) in the obligate CAM-tree Clusia hilariana SCHLTDL. was studied in the restinga of Jurubatiba National Park, on the Atlantic coast of Rio de Janeiro state, Brazil, comparing plants at different developmental stages. Between young and mature plants there were trends of differences in six parameters, which are all related to CAM expression. From young to mature plants there were tendencies for a decrease of (1) the degree of succulence, (2) the degree of day/night changes of malic acid levels, (3) titratable acidity with nocturnal acid accumulation, (4) the degree of day/night changes of free hexoses with nocturnal break down, (5) effective quantum use efficiency of photosystem II at high photosynthetic photon flux density, and (6) protection from photoinhibition. These tendencies form a clear pattern which suggests that CAM was somewhat more pronounced in leaves of young plants than in leaves of mature plants. A developmental regulation may be involved. However, the observations are probably best explained by stress, since in the dry soils of the restinga young plants have no access to the ground water table while adult trees develop extensive root systems.
On the fractionation of β-lactoglobulin and α-lactalbumin
Abstract Existing methods for the preparation of α-lactalbumin and β-lactoglobulin are examined critically. It is proposed that the most satisfactory method for the preparation of the whey protein fraction from bovine milk is (NH 4 ) 2 SO 4 fractionation. A number of new gentle procedures for the fractionation of the whey proteins are compared with some existing methods. The distribution of total protein at various stages is determined by total Kjeldahl nitrogen and the kind of protein by starch-gel electrophoresis. The effect of variables, such as pH, salt concentration and temperature on the separation of α-lactalbumin and serum albumin from β-lactoglobulin is studied. Differences in the behavior ( e.g. solubility) of genetic variants of β-lactoglobulin are noted. The solubility of each of the major whey proteins, under similar conditions to those used in the fractionation, is compared with its solubility in the whey protein mixture. The understanding gained of factors important in the fractionation is used in recommending new procedures for α-lactalbumin and β-lactoglobulin isolation.