start-ver=1.4
cd-journal=joma
no-vol=7
cd-vols=
no-issue=2
article-no=
start-page=121
end-page=132
dt-received=
dt-revised=
dt-accepted=
dt-pub-year=2020
dt-pub=20200514
dt-online=
en-article=
kn-article=
en-subject=
kn-subject=
en-title=
kn-title=The expression level and cytotoxicity of green fluorescent protein are modulated by an additional N-terminal sequence
en-subtitle=
kn-subtitle=
en-abstract=
kn-abstract=Nucleotide and amino acid sequences at the N-terminus affect the expression level and cytotoxicity of proteins; however, their effects are not fully understood yet. Here, N-terminal 30 nucleotide/10 amino acid (N10) sequences that affect the expression level and cytotoxicity of a green fluorescent protein were systematically isolated in the budding yeast Saccharomyces cerevisiae. The expression per gene (EPG) and gene copy number limit (CNL) relationships were examined to assess the effects of the N10 sequence. The isolated N10 nucleotide sequences suggested that codon optimality is the major determinant of the protein expression level. A higher number of hydrophobic or cysteine residues in the N10 sequence seemed to increase the cytotoxicity of the protein. Therefore, a high frequency of specific amino acid residues in the outside of the main tertiary structure of proteins might not be preferable.
en-copyright=
kn-copyright=

en-aut-name=MoriyaHisao
en-aut-sei=Moriya
en-aut-mei=Hisao
kn-aut-name=
kn-aut-sei=
kn-aut-mei=
aut-affil-num=1
ORCID=

affil-num=1
en-affil=Graduate School of Environmental and Life Sciences, Research Core for Interdisciplinary Sciences, Okayama University
kn-affil=
en-keyword=green fluorescent protein
kn-keyword=green fluorescent protein
en-keyword=overexpression
kn-keyword=overexpression
en-keyword=expression limit
kn-keyword=expression limit
en-keyword=expression level
kn-keyword=expression level
en-keyword=protein cytotoxicity
kn-keyword=protein cytotoxicity
END

start-ver=1.4
cd-journal=joma
no-vol=7
cd-vols=
no-issue=1
article-no=
start-page=1
end-page=12
dt-received=
dt-revised=
dt-accepted=
dt-pub-year=2021
dt-pub=20210114
dt-online=
en-article=
kn-article=
en-subject=
kn-subject=
en-title=
kn-title=Cecum microbiota in rats fed soy, milk, meat, fish, and egg proteins with prebiotic oligosaccharides
en-subtitle=
kn-subtitle=
en-abstract=
kn-abstract=Diet is considered the most influential factor in modulating the gut microbiota but how dietary protein sources differ in their modulatory effects is not well understood. In this study, soy, meat (mixture of beef and pork), and fish proteins (experiment 1) and soy, milk (casein), and egg proteins (experiment 2) were fed to rats with cellulose (CEL) and raffinose (RAF); the microbiota composition and short-chain fatty acid concentration in the cecum were determined. Egg protein feeding decreased the concentration of acetic acid and the richness and diversity of the cecum microbiota. RAF feeding increased the concentrations of acetic and propionic acids and decreased the richness and diversity of the cecum microbiota. When fed with CEL, the abundance of Ruminococcaceae and Christensenellaceae, Akkermansiaceae and Tannerellaceae, and Erysipelotrichaceae enhanced with soy protein, meat and fish proteins, and egg protein, respectively. The effects of dietary proteins diminished with RAF feeding and the abundance of Bifidobacteriaceae, Erysipelotrichaceae, and Lachnospiraceae increased and that of Ruminococcaceae and Christensenellaceae decreased regardless of the protein source. These results indicate that, although the effect of prebiotics is more robust and distinctive, dietary protein sources may influence the composition and metabolic activities of the gut microbiota. The stimulatory effects of soy, meat, and egg proteins on Christensenellaceae, Akkermansiaceae, and Erysipelotrichaceae deserve further examination to better elucidate the dietary manipulation of the gut microbiota.
en-copyright=
kn-copyright=

en-aut-name=SivixaySouliphone
en-aut-sei=Sivixay
en-aut-mei=Souliphone
kn-aut-name=
kn-aut-sei=
kn-aut-mei=
aut-affil-num=1
ORCID=

en-aut-name=BaiGaowa
en-aut-sei=Bai
en-aut-mei=Gaowa
kn-aut-name=
kn-aut-sei=
kn-aut-mei=
aut-affil-num=2
ORCID=

en-aut-name=TsurutaTakeshi
en-aut-sei=Tsuruta
en-aut-mei=Takeshi
kn-aut-name=
kn-aut-sei=
kn-aut-mei=
aut-affil-num=3
ORCID=

en-aut-name=NishinoNaoki
en-aut-sei=Nishino
en-aut-mei=Naoki
kn-aut-name=
kn-aut-sei=
kn-aut-mei=
aut-affil-num=4
ORCID=

affil-num=1
en-affil=Department of Animal Science, Graduate School of Life and Environmental Science, Okayama University
kn-affil=

affil-num=2
en-affil=Department of Animal Science, Graduate School of Life and Environmental Science, Okayama University
kn-affil=

affil-num=3
en-affil=Department of Animal Science, Graduate School of Life and Environmental Science, Okayama University
kn-affil=

affil-num=4
en-affil=Department of Animal Science, Graduate School of Life and Environmental Science, Okayama University
kn-affil=
en-keyword=diet
kn-keyword=diet
en-keyword=gut
kn-keyword=gut
en-keyword=microbiota
kn-keyword=microbiota
en-keyword=protein
kn-keyword=protein
en-keyword=prebiotics
kn-keyword=prebiotics
END