Sugar-Pucker Force-Induced Transition in Single-Stranded DNA

The accurate knowledge of the elastic properties of single-stranded DNA (ssDNA) is key to characterize the thermodynamics of molecular reactions that are studied by force spectroscopy methods where DNA is mechanically unfolded. Examples range from DNA hybridization, DNA ligand binding, DNA unwinding by helicases, etc. To date, ssDNA elasticity has been studied with different methods in molecules of varying sequence and contour length. A dispersion of results has been reported and the value of the persistence length has been found to be larger for shorter ssDNA molecules. We carried out pulling experiments with optical tweezers to characterize the elastic response of ssDNA over three orders of magnitude in length (60–14 k bases). By fitting the force-extension curves (FECs) to the Worm-Like Chain model we confirmed the above trend:the persistence length nearly doubles for the shortest molecule (60 b) with respect to the longest one (14 kb). We demonstrate that the observed trend is due to the different force regimes fitted for long and short molecules, which translates into two distinct elastic regimes at low and high forces. We interpret this behavior in terms of a force-induced sugar pucker conformational transition (C3′-endo to C2′-endo) upon pulling ssDNA.     

Essential oil nanoemulsions: antibacterial activity in contaminated fruit juices

Many human acid tolerant bacterial and fungal pathogens can be transmitted through the consumption of the contaminated fruit juices. We aim to formulate essential oil nanoemulsions (basil, black seed, turmeric, clove & cinnamon), determine their ability to clear contamination by food borne bacterial pathogens from fruit juices. The antibacterial activity of the optimised formulations was tested in the fruit juices against bacterial pathogens causing gastrointestinal tract infections. The minimum bactericidal concentration (MBC) of clove emulsions ranged from 15.6 to 25 μL mL⁻¹. Cinnamon oil emulsion had an MBC ranging between 15 and 31 μL mL⁻¹. At MBC, cinnamon oil emulsions caused a 6log₁₀ decrease in viable counts by 8 h and maintained the sterility of fruit juices for 7 days at ambient temperature. Thus, clove and cinnamon microemulsions can be used as juice additives to control food borne bacterial pathogens and maintain the bacterial sterility of fruit juices.     

Using spray-dried sugar beet molasses in ice cream as a novel bulking agent

In this study, it is aimed to investigate and evaluate the use of molasses which is a by-product of sugar production as a novel bulking agent in ice cream as a sugar replacer. Sugar beet molasses (75%) and 12 DE maltodextrin (25%) were converted into powder form by spray drying. Spray-dried sugar beet molasses (SDSM) was then used as a substitute of sugar in different ratios (0:100, 25:75, 50:50, 75:25 and 100:0) in the ice cream products. The increased amount of SDSM decreased the overrun, L*, whiteness index (WI) and melting behaviours and increased a*, b*, total phenolic content, consistency and viscosity. Meanwhile, thermal properties have not been affected by the use of SDSM (P < 0.05). The sensory findings have been particularly interesting especially when replacing above 50% sugar with SDSM, aroma, flavour and general acceptability decrease. According to the results of this study, substituting 25% of total sugar with SDSM as a bulking agent can decrease cost of the product and improve total phenolic content and some quality parameters without compromising sensorial properties.     

离子色谱同时测定果汁中22种糖、糖醇和醇

目的建立积分安培-离子色谱法同时测果汁中22种糖、糖醇和醇定的方法。方法在流速为0.40 mL/min, pH值在6.5～8.6,柱温为30℃条件下,在CarboPacTM MA1(4 mm×250 mm)色谱柱中进行分离。结果 22种组分在测定浓度范围内具有良好的线性关系(r~20.999);除了甲醇外,其他21种组分检出限在0.006～0.203 mg/L之间;在0.50、1.00、5.00 mg/L 3个添加浓度水平下,回收率为75.83%～105.89%,相对标准偏差(RSD)在1.03%～10.39%范围内。结论该方法简便、快速、准确、灵敏,完全适于果汁中22种糖、糖醇和醇的分析测定。     

Effect of processing method on vitamin profile,antioxidant properties and total phenolic content of coconut (Cocos nucifera L.) sugar syrup

Coconut (Cocos nucifera L.) sugar is a more nutritious alternative sugar source as compared to sugar palm (Borassus flabellifer) and sugarcane (Saccharum officinarum L.). This work was aimed to investigate the browning index (BI), vitamin profile and antioxidant properties of coconut sap sugar syrups, which were produced by different processing methods: rotary evaporation (RE), microwave evaporation (ME) and open-heat evaporation (OHE). The results obtained showed that coconut sugar syrup produced by RE-60 contained high antioxidant activities [DPPH (36.71%) and ABTS (34.84%), TPC (299.87 mg per 100 g sample) and FRAP (3.74 mm )]. These values were slightly lower than those of ME and OHE. Coconut sugar syrup (RE-60) also contained higher amounts of vitamin C (1587.27 mg L⁻¹), vitamin B1 (97.44 mg L⁻¹) and vitamin B3 (19.84 mg L⁻¹) compared with those of ME and OHE coconut sugar syrups. RE-60 was the best method to produce coconut sugar syrup in a shorter time with lower browning index and higher vitamin contents.     

Conformation Analysis of GalNAc‐Appended Sugar Amino Acid Foldamers as Glycopeptide Mimics

Sugar amino acid (SAA)‐based foldamers with well‐defined secondary structures were appended with N‐acetylgalactosamine (GalNAc) sugars to access sequence‐defined, multidentate glycoconjugates with full control over number, spacing and position. Conformation analysis of these glycopeptides by extensive NMR spectroscopic studies revealed that the appended GalNAc units had a profound influence on the native conformational behaviour of the SAA foldamers. Whereas the 2,5‐cis glycoconjugate showed a helical structure in water, comprising of two consecutive 16‐membered hydrogen bonds, its 2,5‐trans congener displayed an unprecedented 16/10‐mixed turn structure not seen before in any glycopeptide foldamer.