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Study of salt permeation process into Vigna angularis using Ag/AgCl electrodes.

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In this work we report a novel method that can monitor in vivo the salt permeation process into a plant Vigna angularis using two Ag/AgCl electrodes. The method is based on the electromotive force (emf) measurement using two Ag/AgCl electrodes, one inserted into the V. angularis pith cavity and the

Fluoride Increase in Saliva and Dental Biofilm due to a Meal Prepared with Fluoridated Water or Salt: A Crossover Clinical Study.

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Knowledge about fluoride delivery to oral fluids from foods cooked with fluoridated water and salt is scarce, and no study has evaluated fluoride concentrations in saliva or biofilm during meal consumption. In this randomized double-blind crossover study, 12 volunteers ingested meals (rice, beans,

Effect of steam explosion on phenolic compounds and antioxidant capacity in adzuki beans.

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Steam explosion as an efficient pretreatment technology is gradually applied to the food processing industry. At present, steam explosion was used to pretreat adzuki beans at the pressure of 0.25-1.0 Mpa for 30 and 90 s, respectively. The content of total polyphenols (TP) including

Characterization and crystallography of recombinant 7S globulins of Adzuki bean and structure-function relationships with 7S globulins of various crops.

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The recombinant proteins Adzuki 7S1, Adzuki 7S2, and Adzuki 7S3 were prepared through the Escherichia coli expression systems of three kinds of adzuki bean cDNAs. The recombinant proteins exhibited intrinsic thermal stabilities, surface hydrophobicities, and solubilities, although the homology of

Effect of processing on some properties of cowpea (Vigna unguiculata), seed, protein, starch, flour and akara.

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Large brown eye Kano white cowpea (Vigna unguiculata) seeds were processed into three batches of flour by wetting, drying individually at 30, 80, and 120 degrees C, decorticating and dry milling. Starch was extracted from the cowpea seed and protein from the flour using water as solvent. The

Effects of 7S globulin 3 derived from the adzuki bean [Vigna angularis] on the CSP- and eDNA- dependent biofilm formation of Streptococcus mutans.

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Streptococcus mutans is a principal bacterium that forms pathogenic biofilm involved in the development of dental caries. S. mutans possesses a quorum sensing system (QS) stimulated by competence stimulating peptide (CSP), which is associated with bacteriocin production, genetic

Crystal structure of Vigna radiata cytokinin-specific binding protein in complex with zeatin.

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The cytosolic fraction of Vigna radiata contains a 17-kD protein that binds plant hormones from the cytokinin group, such as zeatin. Using recombinant protein and isothermal titration calorimetry as well as fluorescence measurements coupled with ligand displacement, we have reexamined the K(d)

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