Successful PCR starts with proper priming between an oligonucleotide primer and the template DNA. However, the inevitable risk of mismatched priming cannot be avoided in the currently used primer system, even though considerable time and effort are devoted to primer design and optimization of reaction conditions. Here, we report a novel dual priming oligonucleotide (DPO) which contains two separate priming regions joined by a polydeoxyinosine linker. The linker assumes a bubble-like structure which itself is not involved in priming, but rather delineates the boundary between the two parts of the primer. This structure results in two primer segments with distinct annealing properties: a longer 5′-segment that initiates stable priming, and a short 3′-segment that determines target-specific extension. This DPO-based system is a fundamental tool for blocking extension of non-specifically primed templates, and thereby generates consistently high PCR specificity even under less than optimal PCR conditions. The strength and utility of the DPO system are demonstrated here using multiplex PCR and SNP genotyping PCR.

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In this study, the physicochemical properties of aromatic rice prepared using different milling recoveries and roasting procedures were investigated. As a result, we found that the L value of different milling recoveries of aromatic rice (BA-1, BA-2, BA-4, and BA-6) increased as the aromatic rice (BA-0) decreased, while the a and b values decreased as the different milling recoveries increased. The major contributors to the different milling recoveries of aromatic rice were total polyphenol (28.11-33.84 mg/100 g), amylose (24.97-31.06 mg/100 g), total starch (68.27-73.04%) content. In addition, three different roasting methods were applied; the aromatic rice was roasted at 250℃ for 0 min (BAR-0M), 15 min (BAR-15M), or 30 min (BAR-30M). As a result, the color in terms of the L value decreased, whereas the a and b values increased. Also, the total phenolic and flavonoid contents in BAR-30M (41.65 mg/100 g and 22.30 mg/100 g, respectively) were higher than those in BAR-0M (33.00 mg/100 g and 20.78 mg/100 g, respectively). Similarly, the amylose and total starch contents in BAR-30M (26.10 g/100 g and 81.81%, respectively) were higher than those in BAR-0M (22.10 g/100 g and 74.26%, respectively). Furthermore, the DPPH, superoxide radical scavenging activity, and ferric reducing antioxidant potential of BAR-0M at 5,000 μg/mL were found to be 67.78%, 52.90%, and 0.79 mM, respectively. Based on these results, we can conclude that in order to provide the best physicochemical characteristics of aromatic rice, it should be manufactured in the following conditions: 20% milling recovery of the aromatic rice and roasting at 250℃ for 30 min.

Supplementary Figure Legends 1-7, Methods and Materials from Inhibition of Heat Shock Protein 27–Mediated Resistance to DNA Damaging Agents by a Novel PKCδ-V5 Heptapeptide

Supplementary Figures 1-7 from Inhibition of Heat Shock Protein 27–Mediated Resistance to DNA Damaging Agents by a Novel PKCδ-V5 Heptapeptide