Fractions of a chloroform extract of ajenjo leaves (<i>Artemisia mendozana</i> DC. var. <i>mendozana</i>) inhibit the proliferation,viability and clonogenicity of B16-F0 melanoma cells

The ajenjo, Artemisia mendozana DC. var. mendozana (Asteraceae), grows in the Andean foothills of Mendozaand San Juan, Argentina, and is used as a medicinal plant for its antispasmodic and antifungal properties. The aim of thiswork was to obtain fractions of a chloroform extract of ajenjo leaves and to evaluate the in vitro effects on proliferation,viability and clonogenicity of B16-F0 melanoma cells. Using a silica gel chromatography column, 120 fractions werecollected and grouped according to the chromatographic profile in 9 main fractions (F1–F9). Their major compoundsidentified were: terpenes (F1), terpenes and sesquiterpene lactones (F2–F3), sesquiterpenes (F4–F6) and phenols andsesquiterpenes (F7-9). B16-F0 cells were incubated for 72 h with DMSO (vehicle) or 0.1 mg/ml F1–F9. At 72 h ofculture, F1 decreased both the growing index (GI) and cell viability. F2 and F3 both decreased GI and only F3decreased clonogenic activity. F4 and F5 both decreased GI. Only F5 decreased cell viability and F4 decreasedclonogenicity. Consequently, fractions F6–F8 did not affect any of the cell parameters assayed, while F9 decreased cellviability and inhibited clonogenicity.     

CHANGES IN LIPIDS BOUND TO THE I-Z-I FRACTION RELATED TO THE MYOFIBRILLAR FRAGMENTATION INDEX (MFI) OF OVINE LONGISSIMUS DORSI STORED AT 4C

The lipids bound to the I‐Z‐I fraction and the Myofibrillar Fragmentation Index (MFI) of postmortem ovine Longissimus dorsi stored at 4C were investigated. At zero time of storage total lipids were composed of about 50% neutral lipid and 50% phospholipid. During storage, the neutral lipid fraction showed a significant decrease (P < 0,01) in the relative percentage of triglycerides and a significant increase (P < 0.01) in free fatty adds. The composition ofphospholipids extracted from I‐Z‐I with chloroform:methanol 2:1 (v/v) remained unchanged. Further treatment of the I‐Z‐I fraction with chloroform:methanol (2:1, v/v) containing 0.25% (v/v) of concentrated HCl extracted an additional amount of phospholipids. The content of phospholipid extractable from the I‐Z‐I fraction with acidified organic solvents significantly decreased (P < 0.01) during storage and this change was accompanied by a significant increase (P < 0.01) in the MFI.     

Food contamination by diisopropylnaphthalenes from cardboard packages

A GC/MS investigation performed on two kinds of foods (rice and 'pasta') and their packages showed the presence of six diisopropylnaphthalene isomers. It has been demonstrated that such compounds, chemical components of carbonless and thermal copy paper, are present in cardboard, usually obtained with recycled paper. This work also demonstrates that diisopropylnaphthalenes can migrate from boxes to foods.     

METACHROMATIC EFFECT IN HOMOLOGOUS GROUPS OF WHEAT, BARLEY AND RYE PROLAMINS

The metachromatic behavior of wheat, barley and rye prolamins, separated by polyacrylamide gel electrophoresis (PAGE) and staining with Coomassie Brilliant Blue R-250, is described. Metachromasia was detected both visually and by double beam densitometric analysis of sodium dodecyl sulfate-PAGE and acidic-PAGE (A-PAGE) at pH 3.1. Differential readings were recorded at 525 nm, with reference at 625 nm. Metachromatic components were found in the homologous groups, (a) S-poor prolamins: ω-gliadins, C-hordeins, ω-secalins and (b) high molecular weight (HMW)-prolamins: HMW-glutenins, D-hordeins and HMW-secalins, in wheat, barley and rye, respectively. In contrast, proteins having this characteistic have not been found in oat.     

DETERMINATION OF VARIABLE DIFFUSION OF SODIUM DURING DEBITTERING OF GREEN OLIVES

Time‐variable average effective diffusion coefficients of sodium in the skin and flesh were determined using Macroscopic Mass Balances from experimental data obtained during debittering of green olives, variety Arauco at temperatures of 15, 20 and 25C and lye concentrations of 1.50, 2.25 and 3.00% of NaOH. The effective diffusion coefficient of sodium increased with treatment time at both surfaces of the skin, while it varied very little within the flesh, and in many cases, remained almost constant during the debittering process. In general, the diffusion coefficients determined in the present study were within an order of magnitude of 10^?10 m²/s for the flesh during most of the treatment time, while for the skin, they were of the order of 10^?12 m²/s for the initial treatment times. Macroscopic mass balances are a simple mathematical method that can be used in lieu of more common numerical techniques, to evaluate variable diffusion coefficients providing accuracy and greater detail of the whole phenomena.     

A MODEL FOR DIFFUSION of SODIUM IN GREEN OLIVES AT DIFFERENT TEMPERATURES and LYE CONCENTRATIONS

A diffusion model for a composite flat plate, consisting of a thin skin of thickness o, and a thicker flesh of thickness L, with constant flesh and skin effective diffusion coefficients (D_F and D_S) was successfully adjusted to the experimental data obtained during the debittering of green olives variety Arauco (also known as Criolla) at 15C, 20C and 25C and lye concentrations of 1.50%, 2.25% and 3.00% of NaOH. the D_F values ranged between 1.64 × 10^?10 and 9.20 × 10^?10 m²/s, and increased with increasing temperature and lye concentration. the D_S values ranged between 1.27 × 10^?12 and 5.63 × 10^?12 and also increased with increasing lye concentration and temperature. Activation Energies (Ea) of diffusion in the flesh and the skin were evaluated with an Arrhenius‐type relationship. the Ea values for the flesh were 93.2, 72.7 and 64.8 kJ/mol, and 92.7, 91.46 and 33.67 for the skin for lye concentrations of 1.50%, 2.25% and 3.00%, respectively.     

Prediction of 5–MF Formation in an Industrial Apple-Juice Evaporator

The rate of formation of 5-hydroxymethylfurfural (5-HMF) in apple juice with soluble solids ranging from 15 to 69°Brix at 100, 104, 108 or 112°C was experimentally determined. Different mechanisms of reaction were proposed and corresponding kinetic models were derived. The model that provided the best fit to experimental data corresponded to a first-order initiation step, followed by an autocatalytic period limited by consumption of reactants. The resulting kinetic equations were incorporated into the mathematical model of a triple-effect apple-juice evaporator. The simulation values obtained for the content of 5-HMF in the concentrated apple juice were in good agreement with observed industrial levels. From simulation runs 5-HMF generation was strongly related to the temperature level at the first evaporation effect.     

MULTI-AGENT SYSTEMS FOR DECISION SUPPORT: A CASE STUDY IN THE TRANSPORTATION MANAGEMENT DOMAIN

This article describes how agent and knowledge technology can be used to build advanced software systems that support operational decision making in complex domains. In particular, we present an abstract architecture and design guidelines for agent-based decision support systems. We illustrate our approach with a case study in the transportation management domain.     

Use of analytical solutions of groups (ASOG) contribution method to predict water activity in solutions of sugars, polyols and urea

ASOG (Analytical Solutions of Groups) group contribution method was used to predict water activities in solutions of carbohydrates, polyalcohols and urea. Water activities for the systems water-fructose, water-fructose-urea and water-glucose-urea at 25°C were measured with an electric hygrometer. A set of new ASOG groups was considered and their interaction parameters calculated by numerical non-linear regression of published and measured experimental data. a_w Values predicted by the proposed method agree with experimental data within 0.1–0.9%.