Structural and surface properties of TiO2 thin films doped with neodymium deposited by reactive magnetron sputtering

Thin films were deposited using modified, high energy magnetron sputtering method from Ti-Nd mosaic targets. The amount of neodymium dopant incorporated into two sets of thin films was estimated to be 0.8 and 8.5 at.%, by means of energy dispersive spectroscopy. On the basis of x-ray diffraction method, the type of crystalline structure and crystallites size were evaluated directly after the deposition process and after additional post-process annealing at 800 °C temperature. The influence of annealing on the surface properties was evaluated with the aid of atomic force microscopy. Uniformity of the dopant distribution in titanium dioxide matrix was examined with the aid of secondary ion mass spectroscopy. Additionally, using atomic force microscope, diversification and roughness of the surface was determined. Chemical bonds energy at the surface of TiO₂:Nd thin films was investigated by x-ray photoelectron spectroscopy method. Wettability measurements were performed to determine contact angles, critical surface tensions and surface free energy of prepared coatings. On the basis of performed investigations it was found, that both factors, the amount of neodymium dopant and the post-process annealing, fundamentally influenced the physicochemical properties of prepared thin films.     

Citrullination-Resistant LL-37 Is a Potent Antimicrobial Agent in the Inflammatory Environment High in Arginine Deiminase Activity

LL-37, the only member of the mammalian cathelicidin in humans, plays an essential role in innate immunity by killing pathogens and regulating the inflammatory response. However, at an inflammatory focus, arginine residues in LL-37 can be converted to citrulline via a reaction catalyzed by peptidyl-arginine deiminases (PAD2 and PAD4), which are expressed in neutrophils and are highly active during the formation of neutrophil extracellular traps (NETs). Citrullination impairs the bactericidal activity of LL-37 and abrogates its immunomodulatory functions. Therefore, we hypothesized that citrullination-resistant LL-37 variants would retain the functionality of the native peptide in the presence of PADs. To test this hypothesis, we synthetized LL-37 in which arginine residues were substituted by homoarginine (hArg-LL-37). Bactericidal activity of hArg-LL-37 was comparable with that of native LL-37, but neither treatment with PAD4 nor exposure to NETs affected the antibacterial and immunomodulatory activities of hArg-LL-37. Importantly, the susceptibilities of LL-37 and hArg-LL-37 to degradation by proteases did not significantly differ. Collectively, we demonstrated that citrullination-resistant hArg-LL-37 is an attractive lead compound for the generation of new agents to treat bacterial infections and other inflammatory diseases associated with enhanced PAD activity. Moreover, our results provide a proof-of-concept for synthesis of therapeutic peptides using homoarginine.     

Electrochemical Determination of Ascorbigen in Sauerkrauts

Ascorbigen (ABG), 2-C-(indol-3-yl)methyl-α-l-xylo-hex-3-ulofuranosono-1,4-lactone, was synthesised and its structure and purity was confirmed by means of ¹H NMR and ¹³ C NMR spectra and HPLC-PDA, respectively. The electrochemical behaviour of ABG was studied by cyclic voltammetry (CV) method for pH within the range of 3.0–7.0 and further characterisation was performed by differential pulse voltammetry (DPV) at pH 5.0. Voltammetric studies of ABG at glassy carbon electrode showed one irreversible oxidation peak (centred at E _p = 0.950 V for pH 5.0). The anodic peak current potential related to the irreversible oxidation of ABG was shifted towards more positive potentials with decreasing pH values. The linear response between concentration of ABG within the range of 0.08–0.75 mM and recorded current was observed. The DPV method was shown to be more sensitive when compared to the CV method. ABG showed a significant reducing activity provided by CV, whilst the antioxidant activity of ABG against O₂^−• was negligible. Electrochemical behaviour of ABG standard was applied successfully for the quantification of natural ABG in sauerkrauts by DPV and HPLC-CoulArray methods. Based on the developed analytical methods, ABG content increased during natural fermentation of cabbage at 0.5% and 1.5% NaCl levels, and results were comparable with those found in the literature.     

Carotenoids and lipophilic antioxidant capacities of tomato purées as affected by high hydrostatic pressure processing

The effect of high hydrostatic pressure (HHP) (450–550–650 MPa/5–10–15 min) on the carotenoid profile of purées obtained from commercial tomato varieties (Maliniak, Cerise, Black Prince and Lima) was investigated. The carotenoids profile was analysed using high performance liquid chromatography (HPLC-DAD). Photochemiluminescence (PCL_ACL), ferric-reducing antioxidant power (FRAP) and cyclic voltammetry (CV) assays were used to determine the antioxidant capacity of the lipophilic extracts. The results demonstrated that at certain processing conditions, HHP distinctly enhanced antioxidant capacity of the studied material. A significant reduction in lycopene and β-Carotene concentration was observed for all the HHP-treated purées. In contrast, lutein found in the purée extracts of Cerise and Black Prince tomatoes was slightly affected at 550 MPa/5 min and 650 MPa/5 min. Among all the carotenoids studied, lutein strongly and significantly affected PCL_ACL and CV parameters. In contrast, lycopene had a negligible effect on the examined parameters.     

The influence of Jesuit foundations on the structuring of urban space in Lublin (Poland) since the sixteenth century

The article discusses the principles applied by Italian architects in building Jesuit complexes throughout Europe, including Poland, with special respect to local traditions and preferences, locating buildings in the developing part of a town, or harmonizing them with the existing setting. Thanks to their mastery in erecting and exposing monumental edifices, Jesuits turned urban space into a weapon in their fight with the Reformation and influenced the structure of many towns. The phenomenon is illustrated by the case of Lublin, one of the largest Polish towns of the sixteenth century. Four subsequent designs show the interdependence between the general development of the town and the changing shape of the Jesuit complex.     

The effects of thyme (Thymus vulgaris) and rosemary (Rosmarinus officinalis) essential oils on Brochothrix thermosphacta and on the shelf life of beef packaged in high-oxygen modified atmosphere

The objective of the study was to determine the Minimal Inhibitory Concentration (MIC) of thyme (29.4% thymol, 21.6% p-cymene) and rosemary essential oils (27.6% 1,8-cineole, 13.5% limonene, 13.0% β-pinene) against Brochothrix thermosphacta and to establish the feasibility of their use as components of modified atmosphere during beef refrigerated storage. The minimum inhibitory concentration (MIC) of thyme oil against B. thermosphacta is 0.05% and that of rosemary oil 0.5%. The MIC values are independent on strain and temperature of growth, however the bactericidal effects are strain dependent. The addition of any of oil at a concentration equal to 2MIC to the modified atmosphere (80% O₂/20% CO₂) does not significantly influence the microbial quality of meat. At the same time, such a concentration of the essential oils was considerably detrimental to the organoleptic factors.     

White grape pomace as a source of dietary fibre and polyphenols and its effect on physical and nutraceutical characteristics of wheat biscuits

BACKGROUND: Grapes are one of the world's staple fruit crops, with about 80% of the yield being utilised for winemaking. Since grape by‐products still contain large amounts of secondary metabolites, uses other than as fertilisers might be appropriate. In this study, white grape pomace (WGP) was incorporated in wheat flour at levels of 10, 20 and 30% (w/w) to investigate its influence on rheological, nutraceutical, physical and sensory properties. RESULTS: Farinograph characteristics of dough with different levels of WGP showed a decrease in water absorption from 56.4% (0% WGP) to 45.9% (30% WGP). Addition of WGP reduced hardness and caused a deterioration in brightness and yellowness of all enriched samples. The smallest addition of WGP (10%) caused an approximately 88% increase in total dietary fibre content as compared with the control. The content of phenolic compounds increased from 0.11 mg g^?1 with 0% WGP to 1.07 mg g^?1 with 30% WGP. The most stable phenols were as follows: γ‐resorcylic acid < gallic acid < tyrosol < catechin < isovanilic acid. An assay of radical‐scavenging activity showed that WGP addition greatly enhanced the antioxidant properties of biscuits. Acceptable biscuits were obtained when incorporating 10% WGP. CONCLUSION: WGP might be utilised for the novel formulation of biscuits as an alternative source of dietary fibre and phenols. Copyright © 2012 Society of Chemical Industry     

Antioxidative and Anti-Glycation Activity of Buckwheat Hull Tea Infusion

The utilization of buckwheat hull for the preparation of buckwheat hull tea was addressed in this study. The total phenolics content, flavonoids profile, antioxidant capacity, and anti-glycation activity of buckwheat hull tea were compared to those of green tea. The buckwheat hull contained rutin, quercetin, and C-glucoflavones; however, the total phenolic content was significantly lower in comparison to green tea leaves. Rutin and vitexin were the main flavonoids found in buckwheat hull tea. The buckwheat hull tea showed lower antioxidant capacity and inhibitory activity against the formation of fluorescent advanced glycation end products as compared to green tea.     

Pepsin Digestibility and Antioxidant Activity of Egg White Protein in Model Systems with Green Coffee Extract

Model systems of egg white protein and green coffee extract were dry heated at 110 or 180^oC for up to 1 h to investigate the extent of interactions between coffee polyphenols and a protein of high nutritional significance. Saccharose, starch, sunflower oil, and ferrous ions were also applied to the model mixtures. In heated and control systems amino acid profiles, in vitro pepsin digestibility, color, and antioxidant properties were analyzed. Among heated samples, high protein nutritional value was obtained in the system containing 3% of green coffee extract, while the least favorable conditions for maintaining protein high nutritional value were observed in system of protein, saccharose, starch, and sunflower oil without addition of coffee polyphenols. The samples of high protein nutritional value were also characterized by high antioxidant activity.