Concentrated Water Solution of Salts as Solvents for Reactions of Carbohydrates. Part 1: Reactions of Glucose Promoted by Concentrated Solutions of Alkaline and Alkaline Earth Metal Salts

Saturated water solutions of selected alkaline and alkaline earth metal salts have been studied whether or not they catalyze the formation of levulinic acid from glucose. The most active was a solution of magnesium chloride. Activity was further increased in the system (MgCl₂+H⁺). We observed complete inhibition of this reaction by NO₃⁻. Contrary to the generally accepted opinion that formation of hydroxymethylfurfural is only H⁺ catalyzed, we observed activity of the system formed from MgO and MgCl₂ when one starts from glucose. (MgCl₂+ MgO) in water is alkaline.     

Comparison of antimicrobial resistance of Campylobacter jejuni and Campylobacter coli isolated from humans and chicken carcasses in Poland

Campylobacter-associated gastroenteritis remains an important cause of morbidity worldwide, and some evidence suggests that poultry is an important source of this foodborne infection in humans. This study was conducted to analyze the prevalence and genetic background of resistance of 149 Campylobacter jejuni and 54 Campylobacter coli strains isolated from broiler chicken carcasses and from stool samples of infected children in Poland from 2003 through 2005. Nearly all isolates were susceptible to macrolides and aminoglycosides. The highest resistance in both human and chicken strains was observed for ciprofloxacin (more than 40%), followed by ampicillin (13 to 21%), and tetracycline (8 to 29%). Resistance to ampicillin and tetracycline rose significantly between 2003 and 2005. Slight differences in resistance between human and chicken isolates indicate that although chicken meat is not the only source of Campylobacter infection in our population, it can be involved in the transmission of drug-resistant Campylobacter strains to humans.     

Occurrence of Campylobacter spp. in poultry and poultry products for sale on the Polish retail market

In 2007 and 2008, a monitoring study was carried out in Poland to examine the occurrence of thermotolerant Campylobacter spp. in raw and cooked chicken products available on the retail market. A total of 912 samples were tested: 443 samples of raw chicken meat, 146 samples of giblets, and 323 ready-to-eat poultry products (150 samples of spit-roasted chicken, 56 samples of smoked chicken, and 117 samples of paté and cold meats). A high level of contamination of raw chicken meat (51.7% of samples) and chicken giblets (47.3% of samples) was detected. However, thermotolerant Campylobacter spp. were found in only 1.2% of the ready-to-eat poultry products.     

Branched copolymers with biodegradable core and pendant oxirane groups

The reactive oxirane groups were incorporated into the macromolecule as substituents in the side chains of loosely‐grafted copolymer or in the arms of star‐shaped copolymer using glycidyl methacrylate (GMA) in the controlled atom transfer radical polymerization (ATRP). The branched GMA copolymers with various architectures were obtained by using hydrophobic copolymers containing six and seven units of caprolactone 2‐(methacryloyloxy)ethyl ester (CLMA) functionalized with bromoester groups, and trifunctional poly(ε‐caprolactone) (PCL), as well as hydrophilic tri‐, and six‐functional acetal derivatives of D ‐glucopyranosides as (macro)initiators with biodegradable and biocompatible properties. The well‐defined copolymers with core‐shell structures and polymerization degrees of GMA in the range of 20–100 per side chain/arm at 20–70% of monomer conversion within 1–6 h and narrow molecular weight distributions (M_w/M_n = 1.14–1.4) were obtained. POLYM. ENG. SCI., 2013. © 2012 Society of Plastics Engineers     

Sprouted wheat grain with ferritin overexpression as a potential source of iron for cereal product fortification

Grains of winter wheat (Korweta variety) were partially germinated in an abiotic stress condition (0–15 mM FeSO₄ solutions) in order to accumulate iron by ferritin overexpression. The physical, chemical, biochemical properties and technological parameters of the obtained material as well as their resistance to an insect storage pest—granary weevil—were analyzed. Sprouted wheat grains with overexpression of ferritin contain 52 times more iron, more than 50 % in form of ferritin. The contents of reducing sugars, crude protein, fiber and ash as well as amylolytic activity increased significantly in sprouted wheat grain, while starch, fat, wet gluten, falling number and inhibition activity against granary weevil α-amylase decreased. Germinated wheat grain enriched with iron strongly affected granary weevil developmental parameters. Despite the fact that technological parameters of the product were deteriorated, it is worth to consider this material application as an iron supplement for cereal products, when the application of soybean is impossible.     

Influence of addition of green tea and green coffee extracts on the properties of fine yeast pastry fried products

This study investigated the influence of antioxidants of green tea aqueous extract (GTE) and green coffee aqueous extract (GCE) in concentrations of 0.25, 0.5 and 1 g·100 g^? 1 on the nutritional properties of fine yeast pastry fried products such as donuts. Yeast donuts were made according to the traditional processing technology. In fried donuts physical properties (water activity, pH, hardness and color with the use of instrumental methods) as well as sensory properties were established. Moreover, quality of fat extracted from donuts (composition of fatty acids and peroxide value), content of acrylamide, composition of polyphenols and antioxidant activity were analyzed. Obtained extracts of GTE and GCE contained 26 and 41% of polyphenols, respectively, and the degree of polyphenol degradation during production of donuts was less when the dilution in dough was greater. Both tests indicated that the highest antioxidant activity had donuts with the highest analyzed addition of extract, however depending on the applied test or GTE or GCE had better antioxidant properties. Fatty acid composition was the most beneficial when the addition of GTE and GCE was on a level of 0.25 and 0.5 g·100 g^? 1, respectively. In fried donuts relatively low amounts of acrylamide were obtained, amounting to 18–46 μg·kg^? 1. Only the lowest addition of GTE and the highest addition of GCE caused an increase of acrylamide content in donuts, while all other levels of added extracts caused a decrease in the content of formed acrylamide.     

How many protein‐coding genes are there in the Saccharomyces cerevisiae genome?

We have compared the results of estimations of the total number of protein-coding genes in the Saccharomyces cerevisiae genome, which have been obtained by many laboratories since the yeast genome sequence was published in 1996. We propose that there are 5300-5400 genes in the genome. This makes the first estimation of the number of intronless ORFs longer than 100 codons, based on the features of the set of genes with phenotypes known in 1997 to be correct. This estimation assumed that the set of the first 2300 genes with known phenotypes was representative for the whole set of protein-coding genes in the genome. The same method used in this paper for the approximation of the total number of protein-coding sequences among more than 40 000 ORFs longer than 20 codons gives a result that is only slightly higher. This suggests that there are still some non-coding ORFs in the databases and a few dozen small ORFs, not yet annotated, which probably code for proteins.     

A method to evaluate mechanical performance of thin transparent films for flexible displays

Mechanical flexing of plastic substrates coated with thin film permeation barriers causes stress-induced cracks that may lead to device degradation. This phenomenon is of particular importance for organic light emitting diodes, an emerging display technology that can be implemented on flexible substrates but imposes stringent requirements on the barrier performance. We demonstrate a dry-etch-based method to highlight cracks in thin films of transparent materials and make them visible under a conventional optical microscope on samples in a neutral, relaxed position. This approach allows for rapid evaluation of the mechanical performance of thin film barriers on flexible substrates.