Seasonal changes of furanocoumarin concentrations in leaves ofHeracleum lanatum

Concentrations of three dermatitis-inducing furanocoumarins— xanthotoxin, bergapten and psoralen—were measured in whole leaves ofHeracleum lanatum and in extracts of the leaf surface over an entire vegetative season. The concentrations of surface furanocoumarins, localized by extraction involving brief dipping in almost-boiling water followed by HPLC quantitative analysis, increased until the middle of May and decreased until maturity. The concentration on autumn leaves (new growth) was 20–100 times as high as the ones in May, or those of similar size in April. Furanocoumarin concentrations in the whole leaf at different stages of leaf development varied, being the highest April 25, then decreasing sharply with rapid leaf enlargement. Again, in the small autumn leaves the coumarin concentration was two to three times that in April. Seasonal changes in surface furanocoumarins may be important in that these compounds are postulated to form the first defense barrier of the plant.     

Graphene: Piecing it together

Graphene has a multitude of striking properties that make it an exceedingly attractive material for various applications, many of which will emerge over the next decade. However, one of the most promising applications lie in exploiting its peculiar electronic properties which are governed by its electrons obeying a linear dispersion relation. This leads to the observation of half integer quantum hall effect and the absence of localization. The latter is attractive for graphene-based field effect transistors. However, if graphene is to be the material for future electronics, then significant hurdles need to be surmounted, namely, it needs to be mass produced in an economically viable manner and be of high crystalline quality with no or virtually no defects or grains boundaries. Moreover, it will need to be processable with atomic precision. Hence, the future of graphene as a material for electronic based devices will depend heavily on our ability to piece graphene together as a single crystal and define its edges with atomic precision. In this progress report, the properties of graphene that make it so attractive as a material for electronics is introduced to the reader. The focus then centers on current synthesis strategies for graphene and their weaknesses in terms of electronics applications are highlighted.     

Transfer of fibroblast sheets cultured on thermoresponsive dishes with membranes

In cell or tissue engineering, it is essential to develop a support for cell-to-cell adhesion, which leads to the generation of cell sheets connected by extracellular matrix. Such supports must be hydrophobic and should result in a detachable cell sheet. A thermoresponsive support that enables the cultured cell sheet to detach using only a change in temperature could be an interesting alternative in regenerative medicine. The aim of this study was to evaluate plates covered with thermoresponsive polymers as supports for the formation of fibroblast sheets and to develop a damage-free procedure for cell sheet transfer with the use of membranes as transfer tools. Human skin fibroblasts were seeded on supports coated with a thermoresponsive polymer: commercial UpCell? dishes (NUNC?) coated with thermoresponsive poly(N-isopropylacrylamide) (PNIPAM) and dishes coated with thermoresponsive poly(tri(ethylene glycol) monoethyl ether methacrylate) (P(TEGMA-EE)). Confluent fibroblast sheets were effectively cultured and harvested from both commercial PNIPAM-coated dishes and laboratory P(TEGMA-EE)-coated dishes. To transfer a detached cell sheet, two membranes, Immobilon-P^® and SUPRATHEL^®, were examined. The use of SUPRATHEL for relocating the cell sheets opens a new possibility for the clinical treatment of wounds. This study established the background for implementing thermoresponsive supports for transplanting in vitro cultured fibroblasts.     

Editorial—Music Information Retrieval

Increasing availability of music data via Internet evokes demand for efficient search through music files. Users' interests include melody tracking, harmonic structure analysis, timbre identification, and so on. We visualize, in an illustrative example, why content based search is needed for music data and what difficulties must be overcame to build an intelligent music information retrieval system.     

Studies on the morphological traits and chemical composition of the fruit of six tomato cultivars recommended as raw material for freezing

Evaluation was made of six tomato cultivars (Micra RS, Dual Plus F1, Pasadena F1, RS 356743 F1, RS 933409 F1, and Sanga F1) produced by Seminis Vegetable Seeds breeders and recommended for freezing in slices or cubes. Of the investigated cultivars only RS 356743 F1 showed morphological traits that did not recommend it for this processing technology. The ratio sugars/acids, the content of protopectins and pectins, and the activity of enzymes does not recommend RS 356743 F1 and Pasadena F1. No significant differences in the content of soluble solids, alkalinity of ash, carotenoids, lycopene, chlorophylls, and peroxidase activity between the cultivars were determined. Differences in the value of the remaining indices were small, not exceeding 10% in the content of dry matter and in active acidity, 20% in the content of sugars, ash, vitamin C, and in the activity of lipase, and 30% in the content of dietary fibre, total nitrogen, total acids, and beta-carotene. The only differences higher than 30% concerned the content of protopectins, pectins, nitrates, and catalase activity.     

Crystallization characteristics of amorphous Fe-Si-B alloys

Crystallization of soft magnetic Fe-Si-B glasses was investigated by transmission electron microscopy and X-ray diffraction. Electron micrographs of the successive crystallization stages of some Fe-Si-B glasses were obtained and the morphology variations for different alloy compositions were determined. The compositional dependence of the crystallization mode exhibited by the Fe-Si-B glasses was analysed, and on this basis some suggestions about crystallization rules in these glasses are proposed. Two kinds of iron—silicon phases occurred, depending on the Fe-Si-B alloy composition: bcc Fe(Si) solid solution and an ordered solid solution on the structural basis of Fe₃Si iron suicide. It is suggested that the metastable Fe₃B phase (observed during crystallization of only few glasses) was not a simple consequence of boron content. Crystallization of the Fe₃B phase was related to the formation of the iron—silicon phase which was produced during the first crystallization stage.     

Effect of irradiation and storage on patulin disappearance and some chemical constituents of apple juice concentrate

Summary The effect of irradiation on the patulin content and on the chemical composition of apple juice concentrate during storage at 4 °C over a period of several weeks was investigated. The radiation-induced disappearance of the mycotoxin in relation to the absorbed dose followed an exponential relationship. The radiation dose (D₅₀), i.e., the dose which reduced the patulin content to 50% of its initial value was equal to 0.35 kGy. Storage of the irradiated concentrate had no effect on the patulin content; however, storage did lead to a slight increase in the titratable acidity and a decrease in the amounts of the carbonyl compound and the ascorbic acid concentration. The development of non-enzymatic browning during storage of the irradiated samples followed the same kinetics as that of the non-irradiated samples.

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Einfluß der Bestrahlung und Lagerung auf den Patulinverlust und auf die chemische Zusammensetzung des Apfelsaftkonzentrates

Zusammenfassung Es wurde der Einfluß der Bestrahlung auf den Patulingehalt und die chemische Zusammensetzung des Apfelsaftkonzentrates während der Lagerung im Laufe von mehreren Wochen bei 4 °C untersucht. Der durch die -Strahlen induzierte Verlust des Toxins folgte einer Exponentialverteilung. Die Bestrahlungsdosis D₅₀ verursachte eine 50%ige Abnahme der Anfangskonzentration von Patulin und war gleich 0,35 kGy. Die Lagerung der bestrahlten Proben des Konzentrates hatte keinen Einfluß auf den Patulinverlust. Während der Lagerung des Konzentrates nahm die zu titrierende Acidität zu und die Konzentration der Carbonylverbindungen und der Ascrobinsäure ab. Die Entwicklung der nichtenzymatischen Bräunung während der Lagerung der bestrahlten Proben hatte die gleiche Kinetik wie die der nicht bestrahlten.

     

Content of anthocyanins and glycoalkaloids in blue‐fleshed potatoes and changes in the content of α‐solanine and α‐chaconine during manufacture of fried and dried products

In the last ten or so years, potatoes with purple or blue‐flesh and derivative products, for example chips, have appeared on the European markets. The interest in this raw material and these products is increasing among both producers and consumers searching for novel and attractive choices. The anthocyanin content of the analysed potato varieties differed; a higher content of these pigments was determined in Blaue Elise var. potatoes. In blue‐flesh varieties, the prevailing anthocyanins were acylated glycosides: petunidin and malvidin. The production process of French fries, chips and puree caused a decrease in the content of glycoalkaloids in semi‐products and finished products, compared to the raw material. The greatest losses of α‐chaconine and α‐solanine were observed after tuber peeling (ca. 70%) and after frying (ca. 90%). French fries contained 3%, chips 16% and puree 17% of the initial amount of total glycoalkaloids. The losses of α‐chaconine and α‐solanine in the analysed semi‐products and finished products were at the same level, regardless of the processing technology applied.     

Development of volatile profile of Kumpiak podlaski dry-cured ham during traditional ripening

Main aim of this research was to trace the development of volatile profile of Kumpiak podlaski dry-cured ham during traditional curing and ripening for 30 weeks. Volatiles were extracted from each 6-week period of ripening, and overall fifty-three aroma compounds were identified. Changes in chemical groups share between cured and fully ripened ham were observed: aldehydes (35.49 → 31.37%), ketones (25.18 → 14.62%), alcohols (17.97 → 15.74%), esters (3.37 → 12.04%), hydrocarbons (7.69 → 6.81%), fatty acids (0.02 → 0.53%), terpenes (2.26 → 9.70%) and heterocyclic aromatic compounds (0.99 → 0.78%). The 18th week of ripening is crucial for the aroma of Kumpiak podlaski ham due to start of continuous decrease in ketones and increase in esters’ and terpenes’ share. Formation of esters and terpenes originated from the presence of local herbs and the development of microflora. Principal component analysis (PCA) showed clear separation of samples from each 6-week period of ripening. Obtained results relying on thirty-seven compounds enabled to make a preliminary determination of ripening markers.