Background: The recent determination of complete chloroplast (cp) genomic sequences of various plant species has enabled numerous comparative analyses as well as advances in plant and genome evolutionary studies. In angiosperms, the complete cp genome sequences of about 70 species have been determined, whereas those of only three gymnosperm species, Cycas taitungensis, Pinus thunbergii, and Pinus koraiensis have been established. The lack of information regarding the gene content and genomic structure of gymnosperm cp genomes may severely hamper further progress of plant and cp genome evolutionary studies. To address this need, we report here the complete nucleotide sequence of the cp genome of Cryptomeria japonica, the first in the Cupressaceae sensu lato of gymnosperms, and provide a comparative analysis of their gene content and genomic structure that illustrates the unique genomic features of gymnosperms.

Using various rice flours prepared by different milling methods, the relationship between rice flour properties and specific loaf volumes of one-loaf bread made from rice flour with wheat vital gluten were studied. Damaged starch content of rice flour varied from 1.0% to 22.1%. A significant negative correlation was verified between damaged starch content and specific loaf volume of one-loaf bread. Rice flour with low damaged starch content mainly consisted of compound starch granules, aggregated polyhedral single starch granules and smooth surface cells surrounded by the cell wall. The structures of starch granules and cells were maintained in rice flour with low damaged starch content. Rice flour with high damaged starch content consisted of only fine irregular particles without the apparent rice starch structure, or contained fractured large and small cells with rough surface. Although there was not significant correlation between specific loaf volume and median particle size, rice flours which were successful at making bread with high specific loaf volume commonly showed a peak centered around 60 µm with a smaller amount of larger size particles in the particle distribution profile. Thus, the flour particle size distribution appears to affect the specific loaf volume of one-loaf bread. Both the damaged starch content and the profile of particle size distribution were important for high specific loaf volume of one-loaf bread. Less damage to starch and cell structures while lowering the particle size during milling process is critical in obtaining better flour for rice one-loaf bread making.

High temperature influences both grain yield and end-use quality of wheat. The objectives of this study were to evaluate the performance of selected wheat genotypes under heat stress and to examine the effects of high temperatures during grain filling on grain yield and end-use quality parameters. Fifteen bread wheat genotypes in 2000/2001 and 18 genotypes in 2002/2003 were evaluated under the optimum and latesowing conditions of the irrigated hot environment of the Gezira Research Farm, Wad Medani, Sudan. The genotypes comprised released varieties and elite lines from the Sudanese wheat improvement programme. Data collected included grain yield, grain weight and grain end-use quality including protein content, protein composition, SDS sedimentation values (SDSS) and gluten strength as determined by mixograph analyses. High temperatures significantly decreased grain yield by decreasing grain weight. Although genotypes exhibited variation in magnitude of response, results indicated that high temperature during grain filling increased both soluble and insoluble protein contents, SDSS, mixograph peak height (MPH) and the descending slope at 2 min past peak (MDS). In contrast, mixograph peak time (MPT) and the curve width at 2 min past peak (MCW) were significantly decreased. Flour protein correlated positively with SDSS, MPH and MDS and negatively with MCW. MPT correlated negatively with MDS and positively with MCW. Results indicate that high temperature increased both soluble and insoluble protein contents, SDSS and MPH, and hence the gluten strength, but decreased flour mixing time and tolerance and hence the dough elasticity. Variation observed among genotypes suggests that grain end-use quality could be improved under high temperature conditions utilizing the available variability; however, it might require evaluation under various growing conditions.

Wheat flour proteins were studied to identify the cultivar-specific proteins and use them to identify cultivars in flours. Proteins extracted from flours of Japanese wheat (cultivars Hokushin, Horoshirikomugi, Kitanokaori and Kachikei 33) and Canadian wheat (Canada Western Red Spring Wheat No. 1; 1CW) were analyzed by 2-DE with IEF gels over three pH ranges: pH 4-7, pH 5-8, and pH 6-11. This system enabled detection of more than 1600 protein spots. We recognized that among 50 protein spots showing cultivar-dependent qualitative changes, 25 proteins were wheat cultivar specific. These 50 protein spots were analyzed by N-terminal Edman degradation microsequencing and MALDI-TOF-MS; 21 protein spots were storage proteins, such as gliadin and low-molecular mass glutenin subunit. Five protein spots were identified as dehydroascorbate reductase (Triticum aestivum), triticin precursor (T. aestivum), alpha-amylase inhibitor (Oryza sativa), DNA-binding with one finger (Dof) zinc family protein (O. sativa), and nonphototropic hypocotyl 1 (NPH1) protein (Avena sativa). The other protein spots appeared to be hypothetical proteins (O. sativa or Arabidopsis thaliana) or functional unknown proteins. These specific proteins can be used as markers to identify wheat cultivars in blended flour composed of two or three flours.

A tracheid network can provide lateral apoplastic transport of substances in the secondary xylem of sugi. The intertracheid pits in growth-ring boundaries can be considered an important pathway, distinct from that of the rays, for transport of water across growth rings and from xylem to cambium.

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SUMMARYTracheid length, microfibril angle, spiral grain, wood density, MOE, MOR, compressive strength, modulus of rigidity and their inter-relationships were investigated for 50 Siberian larch trees (Larix sibirica) collected from five natural stands. No inter-stand variation in tracheid length, microfibril angle and spiral grain was observed. No effect of tracheid length and microfibril angle on the mechanical properties was observed. Inter-stand variation in wood density was significant especially within the latewood. Minimum density within a ring seemed to be the major source of variation for average density within the heartwood, whereas the effect of maximum density on average density was greater within the sapwood. Wood density, which was much higher for a given ring width than in plantation-grown Japanese larch (Larix kaempferi), had a major effect on the mechanical properties.

Four distinct proteases were purified to homogeneity fromn culture filtrates of Serratia marcescens kums 3958, a fresh isolate from a patient with a severe corneal ulcer. Purification was achieved by ammonium sulfate precipitation, DEAE-cellulose ion-exchange chromatography, and Sephadex gel filtration chromatography. The proteases were differentiated from each other by polyacrylamide gel electrophoresis with or without sodium dodecyl sulfate and by immunodiffusion in agarose gels. The molecular weights of these purified proteases were estimated to be 56 x 103, 60 x 103, and 73 x i03 (hereafter designated 56K, 60K, and 73K proteases, respectively). The 73K protease was separated into 73Ka and 73Kb upon isoelectricfocusing. The isoelectric points of the 56K (major) and 60K, 73Ka, and 73Kb proteases (minors) were approximately 5.3, 4.4, 5.8, and 7.3, respectively. Both 56K and 60K enzymes were completely inactivated by EDTA at pH 5.0 and were reactivated by zinc ion; thus, they are mnetalloenzymes, whereas 73K (73Ka and 73Kb) enzymes appear to be thiol proteases. Carbohydrate, cysteine, and cystine were not detected in the 56K and 60K proteases. Amino acid compositions, partial amino acid sequence, and enzymological and immunological properties revealed that these four enzymes are distinct from each other.