Tuesday, January 22, 2019

Microbial production of cellulase:



SOURCE:  Cellulases are produced by bacteria like Pseudomonas fluorescens, P. cellulosa as well as by fungi like Aspergillus niger, A.fumigatus, T.reesai.

Mode of action of enzyme:
Cellulase breaks down the cellulose molecules into monosaccharides or shorter polysaccharide and oligosaccharides by catalyzing the hydrolysis of the 1,4 beta- D glycosidic linkages of cellulose.

Type of fermentation: Cellulose is produced on a large scale by solid state fermentation.

Production parameters:
A. From bacterial source-
Composition of production medium in case of P. fluorescens:

Component.                        Amount (g/L)
Glucose.                               0.5
Peptone.                               0.75
FeSO4.                                 0.01
KH2PO4.                               0.5
MgSO4.                                 0.5

Temperature of fermentation is maintained in the range 30-40 C.
pH of production medium is maintained in the range of 9-11.
Production of enzyme begins when maximum cell growth is reached after 24 hours.
C source: glucose, lactose, fructose, glycerol
N source: peptone, ammonium sulphate, urea

After optimization, mass production is carried in 1 L of optimized media at 40 C for 40 hours at pH of 10 in a rotary shaker at 110 rpm.

Downstream processing:
⦁ Culture medium is centrifuged at 5000 rpm for 15 minutes to obtain enzyme extract.
⦁ Cellulase product is then concentrated by ammonium sulphate precipitation or acetone precipitation.
⦁ Finally, purification is carried out by column chromatography method.

(B) FROM FUNGAL SOURCE: ( Aspergillus niger)
⦁ Temperature of fermentation is maintained in the range 20-40 C.
⦁ Optimum pH range for production is 4.5- 8.
⦁ Fermentation period: 24- 120 hours.

Composition of production medium:

Component.                       Amount (g/L)
L-glutamic acid.                        0.3
NH4NO2.                                  1.4
K2HPO4.                                  2.0
CaCl2.                                       2.0
MgSO4.                                    0.3
Peptone.                                   7.5
FeSO4.                                     5.0
MnSO4.                                    1.6
ZnSO4.                                     1.4

Substrate: rice husk, rice bran, coir waste, wheat bran, saw dust.
C source: lactose, fructose
N source: peptone, beef extract, yeast extract
Mass production is carried out at 30 C for 96 hours in a rotary shaker at 120 rpm.

Downstream processing:
⦁ Firstly, mycelium is removed using a rotary vacuum filter
⦁ Fermented substrate is centrifuged at 6000 rpm for 15 mins and clear supernatant is used as enzyme source.
⦁ Enzyme extract is further concentrated by salt precipitation.
⦁ Finally, enzyme purification is carried out by column chromatography method.

APPLICATIONS:
⦁ In the textile Industry, cellulases have been employed for defibrillation and softening of fabrics. They are used to eliminate color variation of fibers.
⦁ In detergents and laundaries, cellulases have many important applications. They are mostly used as additives in detergents and washing powder for the breakdown of hydrogen bonding under alkaline or thermophile conditions.
⦁ Cellulases are employed in food industry to extract and clarify olive oil, fruit and vegetable juices in the production purposes and fruit nectars. In brewing industry, cellulases are used as additives for the improvement of malting of barley.
⦁ In paper and pulp industry, cellulase have been used to modify the biochemical pulping of coarse pulp and to improve strengthening. Microbial cellulases are used for the characterisation of fiber pulp.
⦁ Biofuel production: cellulases have the ability to convert lignocellulosic material into fermentable sugars like glucose, maltose, used as substrate to form bioethanol and other products.

MICROBIAL PRODUCTION OF PROTEASES


Complex mixtures of true proteinase and peptidases are usually called proteases. A protease is an enzyme that performs proteolysis; protein catabolism by hydrolysis of peptide bonds. They are relatively unstable and tend to lose their activity during dehydration.

Source: Proteases are produced by bacteria, i.e., Bacillus subtilis and B. licheniformis as well as by fungi, i.e., Aspergillus niger and A. oryzae.

Mode of action of enzyme: Proteases act by digesting long protein chains into shorter fragments by splitting the peptide bonds that link amino acid residues. Some detach the terminal amino acids from the protein chain (exopeptidases), other attack internal peptide bonds of a protein (endopeptidases).

There are two types of proteases:
A. Alkaline serine proteases:
Type of fermentation: obtained from Bacillus licheniformis by submerged culture method.
Production parameters:
The bacterium is grown on the medium with following composition:
Component.                            Amount (g/L)
Starch hydrolyzate.                   50
Soya bean meal.                       20
Casein.                                      20
Na2HPO4.                                 3.3

Temperature of fermentation is maintained in the range 30-40 C.
pH of the production medium is kept 7.0
Production of enzyme begins when maximum cell growth is reached after 10-20 hours.
At the end of the productive fermentation, protease is the only protein present in the production medium as all other proteins present in the medium are hydrolyzed by protease.

DOWNSTREAM PROCESSING:
⦁ For harvesting of enzyme, culture is filtered or centrifuged.
⦁ Harvested protease product is purified by salt precipitation method. The yield of enzyme increases by the addition of ammonium salts. Acetone precipitation is another method to concentrate the filtrate.
⦁ Further purification is carried out by Column chromatography method.
⦁ The enzyme is marketed primarily in the form of dust-free granules, which contain 1-5% of the enzyme.

B) ACID PROTEASES:

Source: fungi are employed for producing these enzymes such as Mucor miehei, M. pusillus, A.niger etc.

Type of fermentation: acid protease may be produced by either semisolid culture or submerged culture method.
Mucor pusillus is cultivated on a semisolid medium. The medium consists of 60% wheat bran with water.

Production parameters:
⦁ Optimum temperature of fermentation is 30C
⦁ Fermentation requires 3 days for completion
⦁ The yield is 3,200 Soxhlet units per gram of wheat bran.
Mucor miehei is grown by submerged culture method. Production method used for this purpose has the following composition:

Component.                         Amount (%)
Starch.                                    4.0
Soya bean meal.                     3.0
Ground barely.                        10.0
Calcium carbonate.                  0.5

Production parameters:
⦁ Optimum temperature of the fermentation is 30 C.
⦁ Fermentation is completed in 7 days.
⦁ Yield is 3500 soxhlet units per ml of the fermented broth.

DOWNSTREAM PROCESSING:
⦁ After completion of fermentation, fermented substrate is soaked with water for extraction of the enzymes. Firstly mycelium is removed by filtration using a rotary vacuum filter.
⦁ Crude extract of protease is further concentrated and purified by salt precipitation methods. The yield of the enzyme increases by the addition of ammonium salts.
⦁ Finally, purification is carried out by column chromatography.

APPLICATIONS:
⦁ The wide specificity of the hydrolytic action of proteases finds an extensive application in different industries such as food, laundry, detergent, leather, pharmaceutical etc.
⦁ Proteases have a variety of applications in food industry including improving the digestibility and sensory quality of food. The hydrolytic quality of proteases is exploit for degradation of the turbidity complex resulting from protein in fruit juices and alcoholic liquors, gelatin hydrolysis, soy- protein hydrolysis, casein and whey protein hydrolysis, meat protein recovery and meat tenderization.
⦁ The major application of proteases in dairy industry is in the cheese manufacturing, where the primary function of enzymes is to hydrolyze the specific peptide bonds to generate casein and macropeptides. Endo and exoproteinases from A. oryzae have been used to modify wheat gluten in baking processes. The addition of proteases reduces the mixing time of dough and results in increased loaf volumes. Protein hydrolysates from casein, whey protein have applications as constituents of dietic and health products.
⦁ Use of proteases in detergent formulation enhances the detergents ability to remove tough stains by the release of proteinaceous materials and making the detergent environmentally safe.
⦁ In a tannery, a raw hide is subjected to a series of chemical treatments before tanning and finally converted to finished leather. Alkaline proteases play a vital role in these treatments by replacing the hazardous chemicals involved in soaking, dehairing and bating.
⦁ In the pharmaceutical and cosmetic industries, proteases are utilized in the elimination of keratin in acne, depilation degradation of keratinized skin. Enzymes such as papain, bromolain and other proteases have been used on the skin for performing smoothing and peeling.

MICROBIAL PRODUCTION OF PENICILLIN:

HISTORY
Sir Alexander Fleming (1881-1955), a British bacteriologist observed that on a bacterial culture plate which had become contaminated by a mould, a bacterial growth in the vicinity of the mould colony was inhibited. He carried on his experiments at St. Mary's Hospital, London in 1928. His results were published in the Journal of Experimental Pathology in 1929. Since the mould was a strain of Penicillin notatum, he named the antibacterial substance , Penicillin. A decade later, two other English men, Chain and Florey engaged themselves in furthering Fleming's investigations. Thus, an antibiotic preparation was developed for human use.


Source:
From Penicillium chrysogenum (ancestral fungus), high yielding strains have been developed for the commercial production of penicillin.


Mode of action of enzyme:
Penicillin inhibits the formation of peptidoglycan cross links in the bacterial cell wall, which is achieved through binding of the 4 membered beta- lactum ring of penicillin to the enzyme DD- transpeptidase. As a consequence, DD- transpeptidase cannot catalyze formation of these cross-links cell walls without intact peptidoglycan cross- links are structurally weak, prone to collapse and disintegrate when the bacteria attempts to divide.


Type of fermentation:
It is a fed batch process that is carried out aseptically in stainless steel tank reactors with a capacity of 30-100 thousand gallon. The fermentation involves 2-3 initial seed growth phases, followed by a fermentation production phase with a duration ranging from 120-200 hours.


Production parameters:
High yielding strains of P. chrysogenum are genetically unstable. Hence, production strains are stored in a dormant form by either of the following techniques:
⦁ Spore suspensions can be lyophilized in appropriate media
⦁ Spore suspension can be stored under liquid nitrogen i.e., in a frozen state.
All manipulations are carried out in laminar flow cabinets in rooms which contains the filtered air.
Personnel wear sterilized clothing and they are careful in their aseptic technique.
There is strict necessity for pure culture in antibiotic fermentations.


Inoculum preparation: the aim is to develop a pure inoculum in sufficient volume and in the fast growing phase for the production fermenter. The time taken for each stage is measured in days, and it decreases as the sequence progresses.
⦁ The medium is designed to provide the organism with all the nutrients that it requires.
⦁ The medium can be solidified by increasing the amount of agar.
⦁ Adequate oxygen is supplied in the form of sterile air.
⦁ Temperature (24 C) is controlled.
Principle criteria for transfer to next stage in progression are:
Freedom from contamination
Growth to a predetermined cell density.
The volume of culture increases approximately 10 fold with each successive stage. The mould, P. chrysogenum grows in filamentous form.


Primary source of spores stored on soil - One or more growth stages on solid media - one or more growth stages in shaken flask culture- 0.5-1.0 m3 seed storage - 10-20 m3 seed storage- 125- 250 m3 production stage


Inoculation methods: Any one of the following methods may be used to inoculate the fermentation medium in the submerged culture production of penicillin:
⦁ Dry spores may be used to seed the fermentation medium
⦁ Inoculation by a suspension of ungerminated mould spores
⦁ The fermentation medium may be seeded by pellet inoculation.


Raw materials: three points should be kept in mind in choosing raw materials for the manufacture of penicillin.
⦁ An abundant growth of mycelium.
⦁ Maximum accumulation of penicillin
⦁ Ease of extraction and purification of antibiotic.
⦁ Carbon sources: lactose, glucose or sucrose
⦁ Nitrogen sources: ammonium sulphate, ammonium acetate, ammonium lactate, corn steep liquor.
⦁ Mineral sources: potassium, phosphorus, magnesium, sulphur, zinc and copper.
⦁ Precursor: phenylacetic acid (PAA).
Component.                                        Percent
Corn steep liquor solid.                           3.5
Lactose.                                                  3.5
Glucose.                                                 1.0
Calcium carbonate.                                1.0
Potassium dihydrogen phosphate          0.4
Edible oil.                                                0.25
Penicillin precursor with slow feeding rate


DOWNSTREAM PROCESSING (Extraction and Purification)


⦁ Removal of mycelium: in the first step, mycelium is removed by filtration using a rotary vacuum filter.
⦁ Countercurrent solvent extraction of penicillin: the pH of the filtrate is adjusted to 2-2.5 with the help of phosphoric acid. The antibiotic is then extracted back into an aqueous buffer at pH 7-7.5 through countercurrent solvent extractor. The partition coefficient shifts in the favor of aqueous phase. The resulting solution is again acidified and reextracted with an organic solvent. These shifts between water and solvent help in purification of penicillin.
⦁ Treatment of crude extract: penicillin is manufactured as various salts according to the intended use (e.g. for administration to humans and/or animals), usually sodium penicillin.


APPLICATIONS:
⦁ Penicillin was the first antibiotic to be discovered. This antibiotic was extensively used to treat American soldiers wounded in world war II.
⦁ Penicillin is used to treat bacterial infections as it either inhibits bacterial growth or kills it. It does this by preventing bacterial enzymes from creating cell wall growth.
⦁ Other than bacterial infections, penicillin can also be used to treat other medical problems like leptospirosis, chlamydia in pregnant women, helicobacter-pylori associated gastritis or peptic ulcer disease, gas gangrene and typhoid fever.
⦁ Penicillin has its medical significance in treatment of throat infections, meningitis and syphilis.

Friday, January 18, 2019

botulism

Botulism
A disease caused by the ingestion of food containing the neurotoxin produced by Clostridium botulinum.

The organism that causes it is:
1.       Gram-negative, an anaerobic, spore-forming rod with oval to cylindrical, terminal to sub-terminal spores.
2.       On the basis of serological specificity, Seven types of toxins are: A, B, C, D, E, F, G
3.       A, B, E, F, G = disease in humans
4.       C = botulism in fowls, cattle etc.
5.       D = forage poisoning of cattle
6.       E is nonproteolytic,  A and G are proteolytic.

TOXIN:
·         Minimal dose (human lethal) = 1 ng/kg of body weight
·         Type A is more lethal than B or E.
·         The neurotoxins are formed within the organism and released upon autolysis.
·         Produced as a single polypeptide chain that is posttranslationally nicked to form a chain that is composed of three domains: binding, translocation and catalytic.
·         The toxins are not completely inactivated by the proteolytic enzymes of the stomach, and, indeed, those produced by non-proteolytic may be activated.
·, Unlike the Staphylococcal enterotoxins, the b.toxin are heat sensitive and may be destroyed by heating at 80C for 10 min.
·         The growth of C.botulinum in some foods such as meats a proteinaceous, low-acid vegetable results in foul rancid odor. Gas production is not always evident.
·         Toxin persists in food for long periods.

MODE OF ACTION OF NEUROTOXIN:
·         It is absorbed mostly in the small intestine and paralyzes the involuntary muscles of the body.
·         After toxin binds to nerve cell receptors, it is internalized into an endosome followed by proteolytic cleavage of protein components of synaptic vesicles that block neurotransmitter release.
·         The toxin binds to presynaptic terminal membranes at nerve-muscle junctions where the release of acetylcholine is blocked.

FOOD INVOLVED:
·         Inadequately processed home-canned foods
·         Low and medium acid canned foods. Such as tomatoes, apricots, pears, and peaches
·         Preserved meats and fishes
·         Spores of C.botulinum survive long storage period in raw and precooked frozen foods.

DISEASE:
·         Symptoms appear 12 to 36 hours.
·         Nausea, vomiting, fatigue, dizziness, headache, dryness of mouth, skin, throat, constipation, paralysis of muscles, respiratory failure and death.
·         Duration of illness: 1 to 10 days.
·         Treatment is the administration of antitoxin, artificial respiration, maintaining the fluid balance in the body.

INFANT BOTULISM:
·         In the adult form of botulism, preformed toxins are ingested.
·         In infant botulism, viable spores are ingested- upon germination in the GI tract, the toxin is synthesized.
·         Infant over 1 year of age tends not to be affected.

Symptoms: weakness, lack of sucking, loss of head control
Vehicle foods (do not undergo heat processing to destroy endospores)- syrup and honey.

PREVENTION: Use of approved heat processes canned foods.
·         Rejection of swollen spoiled canned foods.
·         Refusal even to taste doubtful food.
·         Boiling of suspected food for at least 15 mins.

·         Avoidance of raw or precooked foods.

Thursday, January 17, 2019

Huntington disease


INTRODUCTION:

Huntington’s disease is a hereditary disorder caused by an autosomal dominant mutation that usually begins causing symptoms at age 30 to 40 years. It is characterized by first by flicking movements in individual muscles and then progressive severe distortion movements of the entire body. In addition, severe dementia develops along with motor dysfunction.

The abnormal movements of HD are believed to be caused by the loss of most of the cell bodies of GABA-secreting neurons in the caudate nucleus and putamen and of acetylcholine secreting neurons in many parts of the brain. The axons terminal of the GABA neurons normally inhibit portions of the globus pallidus and substantia nigra. The loss of inhibition is believed to allow spontaneous outbursts of global pallidum and substantia nigra activity that cause the distortion movements.

Dementia in HD probably does not result from the loss of GABA neurons but from the loss of acetylcholine secreting neurons, perhaps especially in the thinking areas of the cerebral cortex.

Mechanism of Huntington:

Huntington protein interacts with 100 other proteins. It is toxic to certain cell types particular in the brain. Early damage is most evident in the striatum but as the disease progresses other areas of the brain are also affected. Early symptoms are attributable to the function of the striatum and its cortical connection mainly control over movement, mood, and higher cognitive functions.

HTT gene is expressed in all mammalian cells. Higher concentration is found in brain and testis, with moderate amount found in liver, heart, and lungs. It interacts with protein which is involved in transcription, cell signaling and intracellular transporting. It also acts as an antiapoptotic agent, control production of brain-derived neurotrophic factors, a protein which protects neurons and regulates their creation during neurogenesis. HTT also facilitate vesicular transport and synaptic transmission and controls neuronal gene transcription.

Signs and symptoms become noticeable at the age of 35-44 years but can begin at any age from infancy to old age. The most characteristic physical symptoms are:

Jerky, random, uncontrollable movements called ‘chorea’.

Psycho-motor functions become increasingly impaired. Abnormal facial expressions and difficulties in chewing, speaking and swallowing. Sleep disturbances are also associated symptoms.

Cognitive abilities are progressively impaired- e.g., executive function (planning cognitive thinking, abstract thinking inhibition of inappropriate actions). As the disease progresses, memory deficits tend to appear. Suicidal attempts or thoughts are more common than in the general population.

Mutant huntingtin is expressed throughout the body and associated with abnormalities in peripheral tissues that are directly caused by site expression outside the brain. These abnormalities include muscle atrophy, cardiac failure, impaired glucose tolerance, weight loss, osteoporosis, and testicular atrophy.

In humans, the disease is not caused by inadequate production of HTT but by a gain of toxic function of HTT gene (mutated HTT); it has much time repeating codon, CAG, that codes for more glutamine residues in the molecular structure of an abnormal neuronal cell protein called huntingtin that causes the symptoms.

Cellular changes and pathology due to mutated HTT: there are multiple cellular changes through which toxic function of mutant HTT may manifest and produce the disease HD pathology. During the biological process of post-translational modification of mutant HTT, cleavage of protein can cleave behind shorter fragments constitutive the parts of the polyglutamine expansion. The polar nature of glutamine causes interaction with other protein. When it is overabundant in unmodified HTT proteins or the HTT fragments created from HTT cleavage. Thus the mutant HTT molecule strand form H-bonds with one another, forming a protein aggregate rather than folding into functional proteins. Over time the aggregates accumulate, ultimately interfering with neuron function. Because these fragments can then misfold and coils in a process called protein aggregation, to form inclusion bodies, within the cells.

Neuronal inclusions are one of the earliest pathological changes which are toxic and result in neuronal cell death. Several pathways by which HTT may cause cell death have been identified, these include- effect on chaperone proteins, which help in protein folding and remove misfolded one, interact with caspases which play a role in process of removing cells, the toxic effect of glutamine on nerve cells, impairment of energy production within cells and effects on expression of genes.

Another way function of cell disrupted is due to damage of mitochondria in striatal cells of the brain, interaction of altered HTT protein with numerous protein in neurons leads to an increased vulnerability of glutamine which in larger amounts have been found to be an excitotoxin.

HD affects the whole brain, but certain areas are more vulnerable than others. The most prominent early effect on parts of basal ganglia called neostriatum which is composed of the caudate nucleus and tamin. Other areas affected include substantial Niagra of the cerebral cortex. Some part of cerebral i.e, hippocampus, Purkinje cells, lateral tuberal nuclei of hypothalamus and parts of the thalamus. The basal ganglia which are most prominent effected in HD play a key role in movement and behavioral control. Since they are part of the cognitive executive system and motor circuit. The basal ganglia orderly inhibit a large number of circuits that generate specific movements. To initiate a particular movement, the cerebral cortex sends a signal to basal ganglia that cause the inhibition to be released. Damage to the basal ganglia can cause the release or reinstatement of the inhibitions to be erratic and uncontrolled which results in an awkward start to the motion to be unintentionally initiated, or a motion to be halted before or beyond its intended completion.

The accumulating damage to this area causes the characteristic erratic movements associated with HD. Because of the basal ganglia inability to inhibit movement individuals affected by it will experience a reduced ability to produce speech and swallow food and liquids.

Diagnosis:

Medical diagnosis of the onset of HD can be made by the appearance of the disease-specific to the disease.

Genetic testing: if no family history

Physical and psychological examination

Medical imaging- CT, MRI of the brain which can show atrophy of coordinate nuclei  early in the disease

PET scan

Pre implantation genetic testing/ diagnosis (PGD)

Embryos produced using in-vitro fertilization may be genetically tested using PGD. One or more cells are extracted from a typical 4-8 cell embryo and then tested for genetic abnormality can then be used to ensure embryos affected with HT gene is not implanted, and therefore any offspring will not inherit the disease.

Pre-natal testing: it can be done for embryo and fetus in the womb, using fetal genetic material. Amniocentesis test can be performed if the pregnancy is further along within 14-18 weeks.

Management:

There is no cure for HD but treatment are available.

To reduce the severity of its symptoms:

Tetrabenazine is an approved compound for the management of chorea.

Exercises and therapies – help rehabilitate cognitive symptoms of HD.

There is some evidence for the usefulness of physical therapies, occasional therapies and speech therapies.

Other drugs that help to reduce chorea include neuroleptics and benzodiazepines.

Nutrition management is very important as the disease advances. Thickening agents can be added to liquids as thicker fluids are easier and safer to swallow. The effective person if eating becomes too hazardous or uncomfortable, the option of using percutaneous endoscopic gastrostomy (feeding tube) is available. This reduces the risk of aspirating food and provides better nutritional management.

Physical therapies result in stunting stretching and cardiovascular exercises, walking aids are prescribed. These patients die due to infection like pneumonia. They have a greater risk of heart disease and suicidal temptation.

Tuesday, January 8, 2019

Dosage compensation

In XX: XY sex determination, the amount of gene product encoded by the X-chromosome would be high in females (twice than produced in males). DC equalizes the amount of protein produced by X-linked genes in two sexes. In flies, DC is achieved by doubling the activity of the genes on X-chromosome of the male. In worm, C.elegans, it is achieved by halving of the activity of genes on both of the X-chromosome in females. In females that are heterozygotes at X-linked locus, 50% of the cells will express one allele and 50% will express the other allele. Thus protein produced by both alleles will be produced but not within the same cell.
In humans, females are hemizygous at the cellular levels for X-linked genes. Mary Lyon gave Lyon hypothesis which states that within each female cells, one of the two X-chromosomes become inactive and it is random. Random inactivation requires two steps: (a) the cell assesses or counts how many chromosomes are present, (b) one X-chromosome is selected to become the active X-chromosome and all others are silenced. Gene called Xist (X-inactivation specific transcripts) is active on the X-chromosome destined to become inactive, producing an RNA molecule that is quite large and lacks ORF, thus cannot be translated. This RNA product spread and coats the X-chromosome bearing the gene that produced them and inactivates the genes on it, probably by altering chromatin structure. This inactivation is of cis-acting. X-inactivation center (Xic) is the region located on the proximal end of the p-arm in humans (end toward centromere), its genetic expression occurs only in the inactivated X-chromosome. Other non-coding gene Tsix and Xite also play an important role. On the X-chromosome destined to be active, other genes repress the activity of Xist so that Xist RNA on this chromosome remains active.
The inactivated X-chromosome is called a Barr body which was identified by Murray Barr. It is darkly stained bodies in the nuclei of cells of females.


karyotype
phenotype
Barr bodies
XX
Normal
1
XY
Normal
0
XO
Turner
0
XXY
Klinefelter
1
XXYY
Klinefelter
1
XXXY
Klinefelter
2
XXXXY
Klinefelter
3
XXX
Triplo-X
2
XXXX
Poly-X female
3
XXXXX
Poly-X female
4

Sex determination in Drosophila

Drosophila has 8 chromosomes: three pairs of autosomes and 1 pair of sex chromosomes. It inherited 1 haploid set of autosomes and 1 sex chromosomes from each parent. The Y chromosome does not determine maleness instead, each fly’s sex is determined by a balance between genes on autosomes and genes on X-chromosome. This type of sex determination is called genic balance system. The X-chromosome contains genes with female producing effects, whereas the autosomes contain a gene with male-producing effects. Thus, a fly’s sex is determined by X: A ratio, = the no. Of X-chromosome/ the no. Of the haploid set of autosomal chromosome.
X:A = 1 (female) ; X:A= 0.5 (male) ; X:A = <0.5. (male phenotype but sterile, metamales); X:A = 1.0 between 0.5 (intersex fly, both features); X:A = >1.0 female phenotype (metafemale)
Normal females contain (XX,AA) (1.0)
Normal males (XY,AA) (0.5)
(XXY,AA) (fully fertile female)
(XO,AA) (sterile male)
Thus, Y chromosome does not determine sex.
XX
AA
1
Female
XXY
AA
1
Female
XY
AA
0.5
Male
XO
AA
0.5
Male
XXX
AA
1.5
Metafemale
XXXY
AA
1.5
Metafemale
XX
AAA
0.67
Intersex
XO
AAA
0.33
Metamale
XXXX
AAA
1.3
Metafemale


PHASE CONTRAST MICROSCOPY

Introduction: Most cells are too small to be seen by the naked eyes, the study of cells has depended heavily on the use of microscopes. Mi...