Organizing Science

Research Papers (9)

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Antioxidants consume oxygen and free radicals
in large amounts in mammals. Individuals exercising for
extended periods can regulate the antioxidant activity of
their skeleton muscles, accentuating the role that
antioxidant plays in exercise.
However, identifying which antioxidant enzyme
activities are induced for a particular exercise is extremely
difficult
, with a variation in effects of up to ten
times.
The inability to identify a standardized
means makes it impossible to examine the exact role of
antioxidant enzyme activity in exercise.
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Based on the above, we should develop a method to assess
the role of antioxidant enzyme activity in which a power training
protocol can determine exact levels accurately.
To do so, exactly how power training influences the
antioxidant enzyme activity of skeleton muscles can be determined.
Variations among antioxidant enzyme methods can then be examined.
Next, variations in power training protocols can be examined.
Additionally, the discriminative features of skeleton muscles can be
examined.
As anticipated, the proposed model can accurately
determine antioxidant enzyme activity, providing insight into how to
increase muscular power.
Results of this study can contribute to efforts to manifest
the antioxidant ability in power training, thus increasing the rat skeleton
muscles markedly, which has significant physiological implications.
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Given that amylases that produce maltotriose as
the major end product from raw starch granules are
relatively rare, efforts have been underway to optimize the
cultivation conditions for producing this extracellular
amylase by Thermobifida fusca NTU22.
This newly isolated strain is of relevant interest
because the strain produces an extracellular amylase that
releases maltotriose as the major end product from either
soluble starch or raw starch granules.
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The commercial produced form in bulk from
microorganisms represents about 2533% of the global enzyme
market. Most _-amylases (EC 3.2.1.1, 1,4-_-d-glucan
glucanohydrolyase) produce glucose or maltose as the major
product from starch. Production of this extracellular amylase by
maltotriose-producing -amylase from Thermobifida fusca
NTU22 can replace thermophilic microorganisms.
The inability to produce this extracellular
amylase by maltotriose-producing-amylase from Thermobifida
fusca NTU22 as a replacement for thermophilic
microorganisms makes it impossible to solve lost moisture and
retrogradation of starch in foodstuffs.
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Given that thermophilic microorganisms are good sources of
thermostability and novel amylases have potential industrial importance,
we should examine the feasibility of producing this extracellular
amylase by maltotriose-producing-amylase from Thermobifida fusca
NTU22 substitute for thermophilic microorganisms.
To do so, a thermophilic actinomycete, Thermobifida
fusca NTU22 can be isolated from compost soils collected in this study.
A maltotriose-producing -amylase from Thermobifida fusca NTU22
can then be purified from crude culture filtrate by ammonium sulfate
fractionation, Sepharose CL-6B and DEAE-Sepharose CL-6B column
chromatography. Next, the overall yield of the purified enzyme can be
determined. Additionally, the purified enzyme can produce SDS-
polyacrylamide gel electrophoresis (SDS-PAGE).
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An anticipated, analysis results can indicate that, to
produce enzymes for enzymatic degradation of renewable
lignocellulose, a potent extracellular lignocellulolytic enzyme-producing
thermophilic actinomycete, Thermobifida fusca NTU22 from compost
soils collected in Taiwan can be isolated. Results of the -amylase
gene from hermobifida fusca NTU22 can provide further insight into the
structure and the regulation of -amylase production in this thermophilic
actinomycete.
In addition to the commercial interest associated with
producing high yields of a specific maltooligosaccharide on degradation
of starch by -amylase, maltotriose has many excellent properties,
including a mild sweetness, an ability to store well in moisture, and anti-
retrogradation capabilities of starch in foodstuffs.
Further details can be found at
http://www.chineseowl.idv.tw