New Formulation of a Methylseleno-Aspirin Analog with Anticancer Activity Towards Colon Cancer

Aspirin (ASA) has attracted wide interest of numerous scientists worldwide thanks to its chemopreventive and chemotherapeutic effects, particularly in colorectal cancer (CRC). Incorporation of selenium (Se) atom into ASA has greatly increased their anti-tumoral efficacy in CRC compared with the organic counterparts without the Se functionality, such as the promising antitumoral methylseleno-ASA analog (1a). Nevertheless, the efficacy of compound 1a in cancer cells is compromised due to its poor solubility and volatile nature. Thus, 1a has been formulated with native α-, β- and γ-cyclodextrin (CD), a modified β-CD (hydroxypropyl β-CD, HP-β-CD) and Pluronic F127, all of them non-toxic, biodegradable and FDA approved. Water solubility of 1a is enhanced with β- and HP- β-CDs and Pluronic F127. Compound 1a forms inclusion complexes with the CDs and was incorporated in the hydrophobic core of the F127 micelles. Herein, we evaluated the cytotoxic potential of 1a, alone or formulated with β- and HP- β-CDs or Pluronic F127, against CRC cells. Remarkably, 1a formulations demonstrated more sustained antitumoral activity toward CRC cells. Hence, β-CD, HP-β-CD and Pluronic F127 might be excellent vehicles to improve pharmacological properties of organoselenium compounds with solubility issues and volatile nature.     

Acylierung von Heterocyclen mit Kohlensäurederivaten. I. Kinetik und Mechanismus der Reaktion von 2-Aminobenzimidazolen mit Arylcyanaten

Acylation of Heterocycles with Carbonic Acid Derivatives. I. Kinetics and Mechanism of the Reaction of 2-Aminobenzimidazoles with Aryl Cyanates The second order rate constants for the reaction of 2-amino-benzimidazoles (2-ABI) with aryl cyanates forming 2-amino-benzimidazole aryl ester imide 3 have been determined in dependence on substituent effects by u. v. measurements. The results are interpreted by a six-membered cyclic transition state in which the electrophilic attack of the cyanate on the endocyclic N atom is catalyzed by an H bridge interaction of the exocyclic amino group of 2-ABI with the OCN group.     

Vitamins A and E content in infant milk-based powdered formulae after opening the packet

Vitamins A and E were determined by HPLC in 20 starting, milk-based powdered infant formulae from local markets. We traced the evolution of these compounds, once the packets had been opened, during 0, 30 and 70 days of storage at room temperature (≈25 °C; min. 23 °C, max. 25.5 °C). Immediately after opening the packets, vitamin A ranged from 0.55 to 0.94 mg RE/100 g (93.3–183 μg RE/100 kcal) and vitamin E from 6.58 to 27.8 mg α-TE/100 g (1.36–5.39 mg α-TE/100 kcal). All the samples had higher vitamins A and E contents than those declared on the label, vitamin A mean adequacy values: 134% ± 17, min. 98%, max. 162%, and vitamin E 185% ± 47, min. 101%, max. 286%, including values at 0, 30 and 70 days of storage.     

Intracellular silver accumulation in Chlamydomonas reinhardtii upon exposure to carbonate coated silver nanoparticles and silver nitrate

The intracellular silver accumulation ({Ag}(in)) upon exposure to carbonate coated silver nanoparticles (AgNP, 0.5-10 μM, average diameter 29 nm) and silver nitrate (20-500 nM) was examined in the wild type and in the cell wall free mutant of the green alga Chlamydomonas reinhardtii at pH 7.5. The {Ag}(in) was measured over time up to 1 h after a wash procedure to remove silver ions (Ag(+)) and AgNP from the algal cell surface. The {Ag}(in) increased with increasing exposure time and with increasing AgNP and AgNO(3) concentrations in the exposure media, reaching steady-state concentrations between 10(-5) and 10(-3) mol L(cell)(-1). According to estimated kinetic parameters, high Ag(+) bioconcentration factors were calculated (>10(3) L L(cell)(-1)). Higher accumulation rate constants were assessed in the cell wall free mutant, indicating a protective role of the cell wall in limiting Ag(+) uptake. The bioavailability of AgNP was calculated to be low in both strains relative to Ag(+), suggesting that AgNP internalization across the cell membrane was limited.     

The Effect of Food Type (Fish Nuggets or French Fries) on Oil Blend Degradation during Repeated Frying

Abstract: Oil that is reused multiple times for deep frying goes through changes in chemical composition and physical characteristics, affecting the quality of the fried foods. In this study, the effect of the food type (fish nuggets or French fries) on the degradation of an oil blend during the deep‐fat frying of each food at 180°C during 12 days was determined, and the characteristics of the fried products were evaluated. The degradation of oil during repeated use was relatively faster when fish nuggets were fried than when French fries were fried, as higher values of total polar compounds were obtained. Practical Application: The results are useful for producers of French fries and fish nuggets, such as restaurants or fast foods sellers, providing them with practical guidelines within the permitted values established by the regulatory authorities. The studied foods have high economic importance and are different in their composition. Under the studied conditions, the tested oil blend may be used during 4 d (4 h per day) with a daily replenishment, without discarding the oil when frying fish nuggets, and must be discarded after 8 d when French fries are processed. This suggestion allows preparing safe fried foods for consumers.     

Influence of Lees Contact on Evolution of Amines in Chardonnay Wine

ABSTRACT:  Some white wines of Chardonnay variety are aged on their lees in oak barrels over several months. Over this period, autolysis takes place and different compounds are freed in the wine, among them, nitrogen compounds. The aim of this work was to study the evolution of amines in Chardonnay wine during 180 d of maturation on lees, with and without weekly stirring. The process was carried out in new French oak barrels with 225 L capacity. From the results obtained it was found that weekly stirring mainly had an influence on histamine and tyramine concentration. The concentration of these amines at the end of the aging period was higher in the wine with weekly stirring. This treatment showed no effect on the amine concentration at the beginning of the wine aging on lees. The aging time also had an influence on the concentration of amines in the Chardonnay wine.     

High-performance-liquid-chromatographic determination of carbohydrates in soft drinks

Summary The sugar content of fourteen soft drinks amply consumed in Spain has been determined by high performance liquid chromatography (HPLC). The method, fast and reliable requires a minimum of sample preparation. For the total sugar content, a comparison is made with the classical column chromatography.

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Bestimmung von Kohlenhydraten in Erfrischungsgetränken durch Hochdruckflüssigkeitschromatographie

Zusammenfassung Der Zuckergehalt von vierzehn Erfrischungsgetränken, deren Verbrauch in Spanien sehr groß ist, wurde durch die Hochdruckflüssigkeitschromatographie (HPLC) festgestellt. Diese schnelle und zuverlässige Methode erfordert ein Minimum an Vorbereitungen. Für den gesamten Zuckergehalt wird ein Vergleich mit der klassischen Säulenchromatographie durchgeführt.

     

Effect of selected mould strains on the sensory properties of dry fermented sausages

The effect of one Mucor and two Penicillium strains (Penicillium-3 and Penicillium-6) on the development of the sensory properties of dry fermented sausages has been studied. These strains were previously isolated from Spanish fermented sausages and selected for their proteolytic and lipolytic activity. Several experimental batches were prepared: one of them was non-inoculated and considered as control batch, three were inoculated with the selected strains, and the last one was inoculated with a commercial starter culture of P. nalgiovense. The pleasantness of the sensory attributes of the different batches were determined using an unstructured line scale of 10 cm. A triangular test was also carried out. Apart from their external appearance, batches inoculated with Mucor and Penicillium-3 had the highest scores for all the sensory attributes studied. The batch inoculated with P. nalgiovense had the lowest scores and similar to the control batch but its external appearance was considered to be the most pleasant. The batch inoculated with Penicillium-6 presented intermediate characteristics. A relation between these results and the enzymic activity of the moulds was established. The three strains selected for this study are proposed to be incorporated in a commercial starter culture because they improve the sensory properties of these meat products.     

Indentation Damage and Residual Stress Field in Alumina-Y2O3-Stabilized Zirconia Composites

Fracture features, residual stresses, and zirconia transformation are studied in indentation strength specimens of alumina-Y₂O₃-stabilized zirconia (3% mol of Y₂O₃, 3YTZP) ceramics in order to analyze the extension of the indentation damage in the bulk of the specimens. Two compositions, 5 vol% 3YTZP (A5) and 40 vol% 3YTZP (A40), have been prepared by stacking tape-casted tapes and sintering. After indentation with loads ranging from 50 to 300 N, samples were fractured in four-point bending and the fracture surfaces were characterized by scanning electron microscopy. Raman and piezospectroscopic techniques were used to determine the monoclinic zirconia fraction and the residual stresses through the fracture surfaces. In the A5 composition, the indentation damage morphology was clearly half-penny, whereas the A40 composition presented Palmqvist crack formation. Zirconia transformation was only observed in the plastically deformed zones underneath the imprints whereas there were significant residual compressive stresses outside the plastic zones due to the indentation damage. The intensity of this residual compressive field was dependent on the level of zirconia transformation due to indentation damage because zirconia transformation induced tensile stress fields superimposed on the compressive stresses.