scholarly journals Egg attachment of the asparagus beetle Crioceris asparagi to the crystalline waxy surface of Asparagus officinalis

2009 ◽  
Vol 277 (1683) ◽  
pp. 895-903 ◽  
Author(s):  
Dagmar Voigt ◽  
Stanislav Gorb
Keyword(s):  
Egg White ◽  
Asparagus Officinalis ◽  
Sugar Solution ◽  
Plant Surface ◽  
Chicken Egg ◽  
Wax Crystal ◽  
Plant Surfaces ◽  
Millipore Water ◽  
Wax Crystals ◽  
Insect Attachment

Plant surfaces covered with crystalline epicuticular waxes are known to be anti-adhesive, hardly wettable and preventing insect attachment. But there are insects that are capable of gluing their eggs to these surfaces by means of proteinaceous secretions. In this study, we analysed the bonding region between the eggs of Crioceris asparagi and the plant surface of Asparagus officinalis using light and cryo-scanning electron microscopy. The wettability of the plant surface by egg secretion was compared with that by Aqua Millipore water, aqueous sugar solution and chicken egg white. Furthermore, the force required to remove C. asparagi eggs from the plant surface was measured, in order to evaluate the egg's bonding strength. Mean pull-off force was 14.7 mN, which is about 8650 times higher than the egg weight. Egg glue was observed spreading over the wax crystal arrays on the plant cladophyll and wetting them. Similar wetting behaviour on the A. officinalis surface was observed for chicken egg white. Our results support the hypothesis that the mechanism of insect egg adhesion on micro- and nanostructured hydrophobic plant surfaces is related to the proteinaceous nature of adhesive secretions of insect eggs. The secretion wets superhydrophobic surfaces and after solidifying builds up a composite, consisting of the solidified glue and wax crystals, at the interface between the egg and plant cuticle.

scholarly journals Impact of cell shape in hierarchically structured plant surfaces on the attachment of male Colorado potato beetles (Leptinotarsa decemlineata)

2012 ◽  
Vol 3 ◽  
pp. 57-64 ◽  
Author(s):  
Bettina Prüm ◽  
Robin Seidel ◽  
Holger Florian Bohn ◽  
Thomas Speck
Keyword(s):  
Cell Shape ◽  
Traction Force ◽  
Epicuticular Wax ◽  
Epidermal Cells ◽  
Epicuticular Wax Crystals ◽  
Cell Shapes ◽  
The Impact ◽  
Plant Surfaces ◽  
Wax Crystals ◽  
Insect Attachment

Plant surfaces showing hierarchical structuring are frequently found in plant organs such as leaves, petals, fruits and stems. In our study we focus on the level of cell shape and on the level of superimposed microstructuring, leading to hierarchical surfaces if both levels are present. While it has been shown that epicuticular wax crystals and cuticular folds strongly reduce insect attachment, and that smooth papillate epidermal cells in petals improve the grip of pollinators, the impact of hierarchical surface structuring of plant surfaces possessing convex or papillate cells on insect attachment remains unclear. We performed traction experiments with male Colorado potato beetles on nine different plant surfaces with different structures. The selected plant surfaces showed epidermal cells with either tabular, convex or papillate cell shape, covered either with flat films of wax, epicuticular wax crystals or with cuticular folds. On surfaces possessing either superimposed wax crystals or cuticular folds we found traction forces to be almost one order of magnitude lower than on surfaces covered only with flat films of wax. Independent of superimposed microstructures we found that convex and papillate epidermal cell shapes slightly enhance the attachment ability of the beetles. Thus, in plant surfaces, cell shape and superimposed microstructuring yield contrary effects on the attachment of the Colorado potato beetle, with convex or papillate cells enhancing attachment and both wax crystals or cuticular folds reducing attachment. However, the overall magnitude of traction force mainly depends on the presence or absence of superimposed microstructuring.

Separation of Ovotransferrin and Ovomucoid from Chicken Egg White

2016 ◽  
Author(s):  
Sandun Abeyrathne ◽  
Hyunyong Lee ◽  
Dong U. Ahn
Keyword(s):  
Egg White ◽  
Chicken Egg

scholarly journals Unconventional effects of long-term storage of microwave-modified chicken egg white lysozyme preparations

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Grzegorz Leśnierowski ◽  
Tianyu Yang ◽  
Renata Cegielska-Radziejewska
Keyword(s):  
Microwave Radiation ◽  
Egg White ◽  
Process Time ◽  
High Quality ◽  
Chicken Egg ◽  
Egg White Lysozyme ◽  
Physicochemical Changes ◽  
Long Term Storage ◽  
Term Storage

AbstractThermal modification is an effective method that induces significant expansion of the antimicrobial properties and other valuable properties of chicken egg white lysozyme. In our latest research, a new innovative method of enzyme modification was developed, in which microwave radiation was used as an energy source to process liquid lysozyme concentrate (LLC). After modification, high-quality preparations were obtained. However, long-term storage in a concentrated form initiated various processes that caused darkening over time and could also lead to other significant changes to their structure and, consequently, to their functional properties. This necessitated multidirectional research to explain this phenomenon. This paper presents the results of research aimed at assessing the physicochemical changes in the properties of microwave-modified lysozyme in the form of a liquid concentrate after long-term storage under refrigeration conditions. The assessment also considered the conditions under the acidity of the modifying medium and the duration of the microwave modification. The analysis showed that the values of the basic parameters determining the quality and usefulness of the modified enzyme significantly improved during long-term storage of the preparations. The greatest changes were observed in the preparations modified for the longest time and in the most acidic environment (process time 260 s, pH 2.0), the number of oligomers under these conditions increased by 18% after 12 months of holding, and the surface hydrophobicity increased by as much as 31%. In addition, microbiological tests showed that the preparations of microwave-modified lysozyme had an effect on gram-positive bacteria as well as on gram-negative, and this effect was significantly enhanced after 12 months. The results confirm that LLC modification with microwave radiation is a highly efficient method to prepare high-quality and high utility potential lysozyme. Notably, an interesting and important phenomenon was the observation of the unconventional behaviour of the preparations during their long-term storage, which increased their utility potential significantly.

The effect of solution thermal history on chicken egg white lysozyme nucleation

2001 ◽  
Vol 232 (1-4) ◽  
pp. 301-307 ◽  
Author(s):  
Michael W. Burke ◽  
Russell A. Judge ◽  
Marc L. Pusey
Keyword(s):  
Thermal History ◽  
Egg White ◽  
Chicken Egg ◽  
Egg White Lysozyme

In vitro studies on the fine structure of epicuticular leaf wax from Pseudotsuga menziesii

1981 ◽  
Vol 59 (5) ◽  
pp. 640-648 ◽  
Author(s):  
G. R. Lister ◽  
B. W. Thair
Keyword(s):  
Fine Structure ◽  
Physical Properties ◽  
Pseudotsuga Menziesii ◽  
Chloroform Solution ◽  
Scale Construction ◽  
Leaf Wax ◽  
Wax Crystal ◽  
Wax Crystals

The epicuticular leaf wax of Douglas-fir (Pseudotsuga menziesii (Mirb.) Franco) was recrystallized from chloroform solution in vitro. The striated, tubular forms were reconstituted in sizes which included that observed in vivo, indicating that the final dimensions and morphology of the wax crystals are functions of physical properties of the component molecules, rather than an enzyme-dependent polymerization. Subsequent evaluation of all observations and data formed the basis for the scale construction of a model of the tubular wax crystal.

Use of Magnetic Fe3O4 Nanoparticles Coated with Bovine Serum Albumin for the Separation OF Lysozyme from Chicken Egg white

2021 ◽  
pp. 129442
Author(s):  
Mariane Gonçalves Santos ◽  
Diailison Teixeira de Carvalho ◽  
Lucas Belga Caminitti ◽  
Bruna Bueno Alves de Lima ◽  
Marcello Henrique da Silva Cavalcanti ◽  
...  
Keyword(s):  
Bovine Serum Albumin ◽  
Serum Albumin ◽  
Fe3o4 Nanoparticles ◽  
Bovine Serum ◽  
Egg White ◽  
Chicken Egg ◽  
Magnetic Fe3o4 Nanoparticles ◽  
Magnetic Fe3o4
Sign in / Sign up

Export Citation Format

Share Document