Biomedical subjects

Gregory R Ziegler

Publications and source records attributed to Gregory R Ziegler.

4 recordsLinked to original sources

PubMed2006

Reduced TCOF1 mRNA level in a rhesus macaque with Treacher Collins-like syndrome: further evidence for haploinsufficiency of treacle as the cause of disease.

Mutations in the human gene TCOF1 cause a mandibulofacial dysostosis known as Treacher Collins syndrome (TCS). An infant rhesus macaque (Macaca mulatta) that displayed the TCS phenotype was identified at the California National Primate Research Center. The TCOF1 coding region was cloned from a normal rhesus macaque and sequenced. The rhesus macaque homolog of TCOF1 is 91.6% identical in cDNA sequence and 93.8% identical in translated protein sequence compared to human TCOF1. Sequencing of TCOF1 in the TCS-affected rhesus macaque showed no mutations within the coding region or splice sites; however, real-time quantitative PCR showed an 87% reduction of spleen TCOF1 mRNA level in the TCS affected macaque when compared with normal macaque spleen.

Amino Acid Sequence↗

PubMed2006

Amylose crystallization from concentrated aqueous solution.

Maize amylose, separated from granular starch by means of an aqueous leaching process, was used to investigate spherulite formation from concentrated mixtures of starch in water. Amylose (10-20%, w/w) was found to form a spherulitic semicrystalline morphology over a wide range of cooling rates (1-250 degrees C/min), provided it was first heated to >170 degrees C. This is explained through the effect of temperature on chain conformation. A maximum quench temperature of approximately 70 degrees C was required to produce spherulitic morphology. Quench temperatures between 70 and 110 degrees C produced a gel-like morphology. This is explained on the basis of the relative kinetics of liquid-liquid phase separation vis-à-vis crystallization. The possibility of the presence of a liquid crystalline phase affecting the process of spherulite formation is discussed.

Amylose↗

PubMed2002

Structural features of non-granular spherulitic maize starch.

Complementary analyses of the internal structure of spherulites crystallized from high-amylose maize starch were obtained using light, electron and atomic force microscopy. Radially oriented crystalline lamellae were observed in transmission and scanning electron microscopy, as well as AFM. Internal structures consistent with the central hilum region of starch granules were observed. Spherulites were composed largely of linear or lightly branched starch polymers. Degradation of amylopectin at gelatinization temperatures of 180 degrees C was evident, but iodine binding suggested a high molecular weight (>100 DP) for the spherulitic polymers.

Calorimetry, Differential Scanning↗

PubMedDate not supplied

Spherulitic crystallization in starch as a model for starch granule initiation.

The influence of cooling rate and quench temperature on the formation of spherulitic morphology in heated mung bean starch is reported. Spherulites were obtained for a wide range of cooling rates (2.5-250 degrees C/min), provided the system was heated to 180 degrees C and then cooled below 65 degrees C. Branched crystalline structures were also observed, as was a gellike morphology. The dissolution temperature for spherulitic material ranged between 100 and 130 degrees C. A second dissolution endotherm was observed between 130 and 150 degrees C in systems containing gellike material. Spherulites revealed B-type X-ray diffraction patterns. Spherulitic crystallization of starch following phase separation is proposed as a model for starch granule initiation in vivo.

Carbohydrate Conformation↗