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- 저자 : Yangdong Zhang (검색결과 3 건)
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Yangdong Sun,Qiao Ye,Min Wu,Yonghong Wu,Chenggang Zhang,Weiqun Yan 생화학분자생물학회 2016 Experimental and molecular medicine Vol.48 No.-
This study aimed to validate the high yield and soluble expression of proteins carrying the transactivator of transcription (Tat) peptide tag, and further explored the potential mechanism by which the Tat tag increases expression. Escherichia coli superoxide dismutase (SOD) proteins, including SodA, SodB and SodC, were selected for analysis. As expected, the yields and the solubility of Tat-tagged proteins were higher than those of Tat-free proteins, and similar results were observed for the total SOD enzyme activity. Bacterial cells that overexpressed Tat-tagged proteins exhibited increased anti-paraquat activity compared with those expressing Tat-free proteins that manifested as SodA4SodC4SodB. When compared with an MG1655 wild-type strain, the growth of a ΔSodA mutant strain was found to be inhibited after paraquat treatment; the growth of ΔSodB and ΔSodC mutant strains was also slightly inhibited. The mRNA transcript level of genes encoding Tat-tagged proteins was higher than that of genes encoding Tat-free proteins. Furthermore, the α-helix and turn of Tat-tagged proteins were higher than those of Tat-free proteins, but the β-sheet and random coil content was lower. These results indicated that the incorporation of the Tat core peptide as a significant basic membrane transduction peptide in fusion proteins could increase mRNA transcripts and promote the high yield and soluble expression of heterologous proteins in E. coli.
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Blood amino acids profile responding to heat stress in dairy cows
Jiang Guo,Shengtao Gao,Suyu Quan,Yangdong Zhang,Dengpan Bu,Jiaqi Wang 아세아·태평양축산학회 2018 Animal Bioscience Vol.31 No.1
Objective: The objective of this experiment was to investigate the effects of heat stress on milk protein and blood amino acid profile in dairy cows. Methods: Twelve dairy cows with the similar parity, days in milk and milk yield were randomly divided into two groups with six cows raised in summer and others in autumn, respectively. Constant managerial conditions and diets were maintained during the experiment. Measurements and samples for heat stress and no heat stress were obtained according to the physical alterations of the temperature-humidity index. Results: Results showed that heat stress significantly reduced the milk protein content (p<0.05). Heat stress tended to decrease milk yield (p = 0.09). Furthermore, heat stress decreased dry matter intake, the concentration of blood glucose and insulin, and glutathione peroxidase activity, while increased levels of non-esterified fatty acid and malondialdehyde (p<0.05). Additionally, the concentrations of blood Thr involved in immune response were increased under heat stress (p<0.05). The concentration of blood Ala, Glu, Asp, and Gly, associated with gluconeogenesis, were also increased under heat stress (p<0.05). However, the concentration of blood Lys that promotes milk protein synthesis was decreased under heat stress (p<0.05). Conclusion: In conclusion, this study revealed that more amino acids were required for maintenance but not for milk protein synthesis under heat stress, and the decreased availability of amino acids for milk protein synthesis may be attributed to competition of immune response and gluconeogenesis.
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Leipeng Li,Feng Qin,Yuan Zhou,Yangdong Zheng,Hua Zhao,Zhiguo Zhang 한국물리학회 2019 Current Applied Physics Vol.19 No.4
It is demonstrated here that relative sensitivity should gain more concern than absolute sensitivity when designing a new type of nano-thermometer based on luminescence ratiometric technology. Following the NIR excitation by a 980 nm laser diode, the 520/527 and 540/547 nm upconversion luminescence bands, which are respectively ascribed to the 2H11/2–4I15/2 and 4S3/2–4I15/2 transitions of Er3+ ions embedded in NaYF4 nanocrystals, are investigated as a function of temperature between 303 and 483 K. It is found that the 520/540, 520/ 547, 527/540 and 527/547 nm emission lines can constitute four pairs of thermally coupled energy levels. These four pairs of lines own the different absolute sensitivities. However, the relative sensitivities for them are identical at the same temperature. A third parameter, that is, temperature resolution, is then introduced to identify the difference between the two sensitivities. It is found that these four pairs of lines own the same temperature resolution, suggesting that absolute sensitivity is an intermediate parameter and relative sensitivity reflects the fundamental nature of sensors.
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