There exists very little information on the ultrastructure of substance P immunopositive (+) fibers in the human dental pulp, which may help in understanding the mechanism for substance P associated pulpal inflammatory pain. To address this issue, we investigated the presence of substance P+ fibers in the human dental pulp by light- and electron-microscopic immunohistochemistry. Light microscopy revealed that substance P+ fibers ran within neurovascular bundles in the radicular pulp and in the core of coronal pulp. They were also frequently present in the peripheral pulp. Substance P+ fibers showed beads like swellings interconnected by thin axonal strand, in a manner similar to bouton en passants and interconnecting axonal strand in the spinal cord. Electron microscopy revealed that almost all the substance P+ axons were unmyelinated. The axonal swellings of the substance P+ contained numerous clear round vesicles (40-50 nm in diameter) and many large dense-cored vesicles (80-110 nm in diameter) as well as many mitochondria. The vesicles and mitochondria were rarely observed in the thin axonal strand interconnecting the swellings. Intimate interrelationship or synaptic structure between the swellings of substance P+ axon and nearby pulpal cells or axons was not found. These findings suggest co-release of substance P and glutamate from the substance P+ pulpal axons and its action on nearby structures in a paracrine manner.

A recombinant inbred lines (RILs) consisting of 231 lines, derived from a japonica (Suweon365) and a japonica (Chu-cheongbyeo) rice, was used to investigate the genetic factors affecting cooking and eating quality of rice. Alkali digestion valueloci (QTLs

End-use properties of six Korean waxy wheat lines and their parental plants were evaluated in this study. Korean waxy wheat lines showed unsuitable characteristics for end products, such as sticky crumb of bread, sticky cooked wet and dry noodles and small cookie diameter. Korean waxy wheat lines produced lower loaf volume and less desirable crumb grain structure of bread, and lower chewiness of cooked wet and dry noodles than their parental plants even though Korean waxy wheats were much higher in protein content and SDS-sedimentation volume than their parental plants. We observed adverse effects of high flour protein content in Korean waxy wheat lines, such as smaller cookie diameter and harder snapping force than those produced from their parental plants.

Flour physicochemical properties of six Korean waxy wheat lines and their parental plants, including Kanto 107 and BaiHuo, which have partially null in GBSS (granule bound starch synthase), were evaluated in this study. The very low amylose content (3.20%) of Korean waxy wheat lines, which had been influenced by the null in all three GBSS isoforms encoded by three Wx loci, could result in the higher starch swelling power (25.15%), lower starch and flour pasting temperature (61.37~circC ; 65.85~circC ), and higher starch pasting peak viscosity and breakdown (246.60 RVU; 161.50 RVU) than those of their parental plants. In addition to high swelling and pasting properties, Korean waxy wheat lines had the higher protein content (12.80%), alkaline water retention capacity (97.39%), SDS sedimentation volume (80.33 m~ell ) and damaged starch content (4.35 %) than those of their parental plants.