Das Österreichische Lebensmittelbuch

Zaribnicky, Franz

doi:10.1007/978-3-7091-4808-2

Cited by 3 publications

(2 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The idea that energy is needed for DNA transport during bacterial conjugation was formulated in [46]. (4) A DNA 'injection' mechanism has been proposed [47,48] for the early stage of bacteriophage infection. This concept is based on the ability of several phages to release their DNA into the surrounding medium upon contact with isolated cell wall receptors [49].…”

Section: Explanations Of Nucleic Acid Entrymentioning

confidence: 99%

Nucleic acid transport driven by ion gradient across cell membrane

Grinius

1980

FEBS Letters

View full text Add to dashboard Cite

Section: Explanations Of Nucleic Acid Entrymentioning

confidence: 99%

Nucleic acid transport driven by ion gradient across cell membrane

Grinius

1980

FEBS Letters

View full text Add to dashboard Cite

“…Also, thermal rotation of the T-even head, causing the centrifugal force on phage DNA, was considered [3] to be a possible energy source for DNA injection. On the other hand, Zaribnicky [4] suggested that the mechanism of Teven phage DNA injection into a bacterium was a result of internal pressure caused by the thermal agitation of polypeptides and polyamines inside the phage head.…”

mentioning

confidence: 99%

Studies on Energy Supply for Genetic Processes

KALASAUSKAITÉ¹,

Kadisaite²,

Daugelavicius³

et al. 1983

European Journal of Biochemistry

View full text Add to dashboard Cite

In this study the hypothesis considering the requirement for an electrochemical proton gradient in the injection of phage T4 DNA into Escherichia coli cell has been verified experimentally. The phage caused a reversible depolarization of cell membrane, while phage ‘ghosts’ induced an irreversible depolarization. The phage infection was strictly dependent on E. coli membrane potential value when phage/cell ratio was 5 and higher. When the ratio was close to 1, the decrease in the membrane potential up to – 100 mV caused practically no effect on the phage infection. The infection inhibition was observed when the membrane potential was lowered below this ‘threshold’ value. On the other hand, the decrease in the membrane potential caused no effect on the phage infection under conditions promoting a concomitant increase in the value of the transmembranous pH gradient. The phage DNA transfer through the membrane of ATPase‐deficient cells was reversibly inhibited by switching off the respiratory chain – the sole generator of a protonmotive force in these mutant cells. The membrane should be kept in the energized state during the phage DNA entrance into the cell. Adsorption of the phage on E. coli was followed by the reversible release of the respiratory control. Thus the results presented here indicate the requirement of the electrochemical proton gradient across the plasma membrane for injection of phage T4 DNA into E. coli. They support the concept postulating an expenditure of host cell metabolic energy for phage T4 DNA transfer through the membrane.

show abstract

Suitability of Beer As An Alternative to Classical Fitness Drinks

Krennhuber

Kahr

Jäger

2016

Curr Res Nutr Food Sci

View full text Add to dashboard Cite

During longer physical strains, our body loses water and salts through sweating. This deprivation leads to states of exhaustion and convulsions. A fitness drink should replenish both, water and mineral nutrients (mainly sodium). Different beers, alcoholic, alcohol-free and yeast-clouded, alcohol-free beer were analyzed by HPLC and Ion chromatography to determine the content of mineral salts and carbohydrates. Osmolality as a degree of tonicity was calculated based on the dissolved components. Data was compared to fitness drinks declared as mineral nutrient containing and isotonic. Subsequently, different sodium salts were added to alcohol-free, yeast-clouded beer to reach the EU recommended sodium concentrations of 500 mg L-1. These spiked beers were blind tested for flavor impairments. This study shows that the fitness drinks came close to fulfill the EU direction. Generally, almost all beers are mineral nutrient containing, as defined by Austrian law. Due to the alcohol concentration, none of alcoholic beers are isotonic, as they are hypertonic. Most of the alcohol free beers are within the isotonic range, especially considering dissolved carbon dioxide. After ingestion, it is degassed by the acidic conditions in the stomach, changing many beers to hypotonic in the end. Each beer fulfills the EU recommended carbohydrate content but none comes even close to reaching the required sodium content. The blind tasting of the spiked beers showed minor flavor impairment with sodium carbonate causing the least negative effects on taste and odor. In conclusion, yeast clouded, alcohol-free beer might be labeled as mineral nutrient containing and isotonic, implying to be an ideal sport drink. Due to the lack of sodium, the real benefit of such a beverage could diminish unless mixed with beverages containing high levels of sodium or sodium carbonate.

show abstract

Das Österreichische Lebensmittelbuch

Cited by 3 publications

References 0 publications

Nucleic acid transport driven by ion gradient across cell membrane

Nucleic acid transport driven by ion gradient across cell membrane

Studies on Energy Supply for Genetic Processes

Suitability of Beer As An Alternative to Classical Fitness Drinks

Contact Info

Product

Resources

About