Cardiac Troponin Biosensor Designs: Current Developments and Remaining Challenges

Acute myocardial infarction (AMI) is considered as one of the main causes of death, threating human lives for decades. Currently, its diagnosis relies on electrocardiography (ECG), which has been proven to be insufficient. In this context, the efficient detection of cardiac biomarkers was proposed to overcome the limitations of ECG. In particular, the measurement of troponins, specifically cardiac troponin I (cTnI) and cardiac troponin T (cTnT), has proven to be superior in terms of sensitivity and specificity in the diagnosis of myocardial damage. As one of the most life-threatening conditions, specific and sensitive investigation methods that are fast, universally available, and cost-efficient to allow for early initiation of evidence-based, living-saving treatment are desired. In this review, we aim to present and discuss the major breakthroughs made in the development of cTnI and cTnT specific biosensor designs and analytical tools, highlighting the achieved progress as well as the remaining challenges to reach the technological goal of simple, specific, cheap, and portable testing chips for the rapid and efficient on-site detection of cardiac cTnI/cTnT biomarkers in order to diagnose and treat cardiovascular diseases at an incipient stage.     

Beyond Photoprotection: The Multifarious Roles of Flavonoids in Plant Terrestrialization

Plants evolved an impressive arsenal of multifunctional specialized metabolites to cope with the novel environmental pressures imposed by the terrestrial habitat when moving from water. Here we examine the multifarious roles of flavonoids in plant terrestrialization. We reason on the environmental drivers, other than the increase in UV-B radiation, that were mostly responsible for the rise of flavonoid metabolism and how flavonoids helped plants in land conquest. We are reasonably based on a nutrient-deficiency hypothesis for the replacement of mycosporine-like amino acids, typical of streptophytic algae, with the flavonoid metabolism during the water-to-land transition. We suggest that flavonoids modulated auxin transport and signaling and promoted the symbiosis between plants and fungi (e.g., arbuscular mycorrhizal, AM), a central event for the conquest of land by plants. AM improved the ability of early plants to take up nutrients and water from highly impoverished soils. We offer evidence that flavonoids equipped early land plants with highly versatile “defense compounds”, essential for the new set of abiotic and biotic stressors imposed by the terrestrial environment. We conclude that flavonoids have been multifunctional since the appearance of plants on land, not only acting as UV filters but especially improving both nutrient acquisition and biotic stress defense.     

Soft Nanopatterning on Light‐Emitting Inorganic–Organic Composites

In this work we demonstrate the nanopatterning of nanocomposites made by luminescent zinc oxide nanoparticles and light‐emitting conjugated polymers by means of soft molding lithography. Vertical nanofluidics is exploited to overcome the polymer transport difficulties intrinsic in materials incorporating nanocrystals, and the rheology, fluorescence, absolute quantum yield, and emission directionality of the nanostructured composites are investigated. We study the effect of patterned gratings on the directionality of light emitted from the nanocomposites, finding evidence of the enhancement of forward emitted light, due to the printed wavelength‐scale periodicity. These results open new possibilities for the realization of nanopatterned devices based on hybrid organic‐inorganic systems.     

An Improved NER Methodology to the Portuguese Language

Mobile Networks and Applications - The text mining process typically involves the application of natural language processing (NLP) techniques, in order to obtain important information and extract...     

Seed oils of ten traditional Portuguese grape varieties with interesting chemical and antioxidant properties

To increase the potential and better exploring of grape seeds that are an important wine-industrial waste, oils of ten traditional Portuguese grape varieties were evaluated in relation to their vitamin E content (tocopherols and tocotrienols), fatty acid profile, as well as, antioxidant properties. Our results showed that the grape-seed oils were a good source of γ-tocotrienol (499–1575 mg/kg), α-tocopherol (85.5–244 mg/kg) and α-tocotrienol (69–319 mg/kg). Concerning fatty acid profile, linoleic (C18:2cc), oleic (C18:1), palmitic (C16:0) and stearic (C18:0) acids were the predominant. Grape-seed oils demonstrated to be a good source of polyunsaturated fatty acids (PUFAs) (63.64–73.53%), whereas monounsaturated fatty acid (MUFA) and saturated fatty acid (SFA) ranged between 14.19–21.29% and 11.64–14.94%, respectively. Interesting values of DPPH and ABTS radical scavenging activities were also obtained. This study demonstrated that these seeds may be reused and their oils incorporated in other food products, taking into account the compounds with positive effects on human health that are present in their composition.     

Microencapsulation of Curcumin by a Spray-Drying Technique Using Gum Arabic as Encapsulating Agent and Release Studies

Curcumin is a natural yellow pigment extracted from dried roots of turmeric, used in food applications. Despite its applicability in food products, this phenolic compound is also used in the pharmaceutical field. It is reported to have health benefits such as anticancer, antitumor, and antiviral effects. However, curcumin is a very unstable compound. Therefore, this work proposes the microencapsulation of curcumin, in order to protect it and to improve its stability and solubility in water, by spray-drying, using the gum arabic as an encapsulating agent in three different concentrations 10, 15, and 20% (weight/volume (w/v)). Emulsions were prepared with coconut oil and used to prepare the curcumin microparticles. For this purpose, different analysis and studies were performed. A product yield ranging from 44 to 52% and from 29 to 42% was obtained for the production of microparticles without and with curcumin, respectively. The curcumin microcapsules and empty capsules were characterized and evaluated. All the microparticles presented a spherical form, had a diameter around 7–9 μm (considering a volume distribution), and had a rough surface. The efficiency of encapsulation was between 75 and 85%, being higher for the particles prepared with higher concentrations of encapsulating agents. Considering the controlled release studies, the microcapsules were prepared with different concentrations of gum arabic but showed similar release profiles. However, it was also concluded that increasing the amount of gum arabic used in the formulation of the microparticles, the amount of curcumin released in the first minutes decreases; therefore, the release tends to be slower (63.2% of the release varied between 25.5 and 69.0 min). Fitting the experimental results to a linearized equation of the Weibull model, it was possible to obtain a good correlation coefficient (R² varying from 0.94 to 0.97), indicating that this model adapts to the experimental data obtained.

Open image in new window

Graphical Abstract SEM images for the microparticles prepared with curcumin using gum arabic, as encapsulating agent and experimental and Weibull model release profiles

     

Utilization of African grains for sourdough bread making

Abstract: Acha and Iburu flours were singly subjected to sourdough fermentation with previously selected autochthonous starters. Sourdoughs were used (30%, wt/wt) as aroma carriers and acidifiers during short time fermentation with the addition of baker's yeast. Acha and Iburu sourdough breads were compared to wheat sourdough bread started with the same strains and to breads made with the same formula but using baker's yeast alone. During Acha and Iburu sourdough fermentations, starter lactic acid bacteria reached almost the same cell density found in wheat sourdoughs. Acidification was more intense. Iburu sourdough bread had the highest total titratable acidity, the lowest pH, and contained the highest levels of free amino acids and phytase activity. The values of in vitro protein digestibility did not differ between Acha sourdough and wheat sourdough breads, while Iburu sourdough bread showed a slightly lower value. Acha and Iburu sourdough breads showed lower specific volume and higher density with respect to wheat sourdough breads. Nevertheless, Acha and Iburu sourdough breads were preferred for hardness and resilience. As shown by sensory analysis, Acha and especially Iburu sourdough breads were appreciated for color, acid taste and flavor, and overall acceptability. Practical Application: This study was aimed at evaluating the technological and nutritional properties of the African cereals Acha and Iburu. Sourdough fermentation and the use of selected starters increased the nutritional and sensory qualities and the potential application for bakery industry.     

The Impact of Polyoxyethylene Sorbitan Surfactants in the Microstructure and Rheological Behaviour of Emulsions Made With Melted Fat From Cupuassu (<Emphasis Type="Italic">Theobroma grandiflorum</Emphasis>)

Cupuassu fat is a good candidate for partial substitution of cocoa butter in many products, including emulsions. However, for such use it is necessary to know the characteristics of the products prepared with cupuassu fat. Therefore, the main goal of this work is to characterize emulsions prepared with cupuassu fat using the surfactants Tween^® 60, Tween^® 80 and Tween^® 85 as emulsifiers. The emulsions were prepared at 43 °C with addition of 0.5 or 1.5 % (w/v) of surfactant and compared with an emulsion without surfactant. All emulsions were analysed by conductivity, stability, pH, optical microscopy, rheology and oxidative stability. It was verified that the emulsions prepared with Tween^® 60 and Tween^® 80 have higher stability, smaller droplet size and higher apparent viscosity. Also, these properties are positively influenced by the concentration of the surfactant. On the other hand, emulsions prepared with Tween 85 or without surfactant reached unsatisfactory results. The rheological behaviour of the emulsions was adequately described by both Herschel-Bulkley and Mizhari-Berki models revealing pseudoplastic character. These emulsions also present strong gel behaviour, with storage modulus higher than loss modulus. In conclusion, cupuassu fat can be used as oil phase for emulsions products and this characterization helps to understand their behaviour in order to increase their use in food industry.