Yoshiko Nakaura

Additional Targets of the Bacillus subtilis Global Regulator CodY Identified by Chromatin Immunoprecipitation and Genome-Wide Transcript Analysis

Additional targets of CodY, a GTP-activated repressor of early stationary-phase genes in Bacillus subtilis, were identified by combining chromatin immunoprecipitation, DNA microarray hybridization, and gel mobility shift assays. The direct targets of CodY newly identified by this approach included regulatory genes for sporulation, genes that are likely to encode transporters for amino acids and sugars, and the genes for biosynthesis of branched-chain amino acids.

Identification of additional TnrA-regulated genes of Bacillus subtilis associated with a TnrA box

Bacillus subtilis TnrA is a global regulator that responds to the availability of nitrogen sources and both activates and represses many genes during nitrogen‐limited growth. In order to obtain a holistic view of the gene regulation depending on TnrA, we performed a genome‐wide screening for TnrA‐regulated genes associated with a TnrA box. A combination of DNA microarray hybridization and a genome‐wide search for TnrA boxes allowed us to find 36 TnrA‐regulated transcription units associated with a putative TnrA box. Gel retardation assaying, using probes carrying at least one putative TnrA box and the deletion derivatives of each box, indicated that 17 out of 36 transcription units were likely TnrA targets associated with the TnrA boxes, two of which (nasA and nasBCDEF) possessed a common TnrA box. The sequences of these TnrA boxes contained a consensus one, TGTNANAWWWTMTNACA. The TnrA targets detected in this study were nrgAB, pucJKLM, glnQHMP, nasDEF, oppABCDF, nasA, nasBCDEF and ywrD for positive regulation, and gltAB, pel, ywdIJK, yycCB, yttA, yxkC, ywlFG, yodF and alsT for negative regulation, nrgAB and gltAB being well‐studied TnrA targets. It was unexpected that the negatively regulated TnrA targets were as many as the positively regulated targets. The physiological role of the TnrA regulon is discussed.

Functions of Gum Arabic and Soybean Soluble Polysaccharide in Cooked Rice as a Texture Modifier

The textural properties of cooked rice were investigated in the presence and the absence of gum arabic (GA) and soybean soluble polysaccharide (SSPS). SSPS was more effective in increasing the hardness and in decreasing the stickiness of the rice grains than GA. For both polysaccharides, the increase in hardness was more apparent in the whole body than at the periphery, whereas the decrease in stickiness was more apparent at the periphery than in the whole body. SSPS was more effective in retarding the gelatinization of rice starch and in lowering the elastic characters of the glutinous layer (the materials leached out of the rice grains during cooking) along with a decrease in the amount of amylopectin leached. The textural hardness of cooked rice was determined by the degree of starch gelatinization, whereas the textural stickiness was related to the rheological characters of the glutinous layer and the leaching profile of the starch components.