Therapeutic Potential of Jasmonic Acid and Its Derivatives

A modern method of therapeutic use of natural compounds that would protect the body are jasmonates. The main representatives of jasmonate compounds include jasmonic acid and its derivatives, mainly methyl jasmonate. Extracts from plants rich in jasmonic compounds show a broad spectrum of activity, i.e., anti-cancer, anti-inflammatory and cosmetic. Studies of the biological activity of jasmonic acid and its derivatives in mammals are based on their structural similarity to prostaglandins and the compounds can be used as natural therapeutics for inflammation. Jasmonates also constitute a potential group of anti-cancer drugs that can be used alone or in combination with other known chemotherapeutic agents. Moreover, due to their ability to stimulate exfoliation of the epidermis, remove discoloration, regulate the function of the sebaceous glands and reduce the visible signs of aging, they are considered for possible use in cosmetics and dermatology. The paper presents a review of literature data on the biological activity of jasmonates that may be helpful in treatment and prevention.     

Inhibition of BET Proteins during Adolescence Affects Prefrontal Cortical Development: Relevance to Schizophrenia

Background: The present study investigated the role of proteins from the bromodomain and extra-terminal (BET) family in schizophrenia-like abnormalities in a neurodevelopmental model of schizophrenia induced by prenatal methylazoxymethanol (MAM) administration (MAM-E17). Methods: An inhibitor of BET proteins, JQ1, was administered during adolescence on postnatal days (P) 23–P29, and behavioural responses (sensorimotor gating, recognition memory) and prefrontal cortical (mPFC) function (long-term potentiation (LTP), molecular and proteomic analyses) studies were performed in adult males and females. Results: Deficits in sensorimotor gating and recognition memory were observed only in MAM-treated males. However, adolescent JQ1 treatment affected animals of both sexes in the control but not MAM-treated groups and reduced behavioural responses in both sexes. An electrophysiological study showed LTP impairments only in male MAM-treated animals, and JQ1 did not affect LTP in the mPFC. In contrast, MAM did not affect activity-dependent gene expression, but JQ1 altered gene expression in both sexes. A proteomic study revealed alterations in MAM-treated groups mainly in males, while JQ1 affected both sexes. Conclusions: MAM-induced schizophrenia-like abnormalities were observed only in males, while adolescent JQ1 treatment affected memory recognition and altered the molecular and proteomic landscape in the mPFC of both sexes. Thus, transient adolescent inhibition of the BET family might prompt permanent alterations in the mPFC.     

Identification of oat (<Emphasis Type="Italic">Avena sativa</Emphasis>) and buckwheat (<Emphasis Type="Italic">Fagopyrum esculentum</Emphasis>) proteins and their prolamin fractions using two-dimensional polyacrylamide gel electrophoresis

Total (non-fractionated) kernel proteins and the prolamin fraction (soluble in 75% ethanol) were extracted from oat (Avena sativa) var. Flämingstern kernel and from buckwheat (Fagopyrum esculentum) var. Kora kernel. As for buckwheat, extraction was effective only after kernel dehulling which allowed the removal of tannins and phenolic compounds that form complexes with proteins during extraction. The extracted proteins were analyzed using two-dimensional polyacrylamide gel electrophoresis (2D-PAGE). Gels of the prolamin fractions of oat and buckwheat were used as reference gels in order to detect prolamins on gels of total kernel proteins. The occurrence of 26 and 29 spots corresponding to prolamins was found on gels of total oat proteins and on gels of total buckwheat proteins, respectively. The electrophoretic images of oat and buckwheat prolamins revealed organized subregions containing spots with similar isoelectric points (pI) and various molecular weights (MW), mostly on oat prolamin gels and spots of similar molecular weights with various isoelectric points, mostly on buckwheat prolamin gels. Such organized subregions can be used as identifiers for the occurrence of prolamin fractions in total proteins (particularly as regards buckwheat proteins).     

Preparation and characterization of magnetic carbon nanomaterials bearing APTS–silica on their surface

The formation of metal-encapsulated carbon nanomaterials by using metallic catalysts (iron, cobalt, and nickel) has been studied. Moreover, these materials were coated with silica surface modified by (3-Aminopropyl)-trimethoxysilane (APTS). Each intermediate structure was confirmed by X-ray diffraction (XRD) and transmission electron microscopy (TEM). The surface morphology of silica-coated carbon nanomaterials was analyzed by scanning electron microscopy (SEM). The modified, APTS–silica surface was additionally characterized by Fourier transform infrared spectroscopy (FT-IR), elemental (EA), and thermogravimetric analysis (TGA).     

Shape design of internal cooling passages within a turbine blade

The article concerns the optimization of the shape and location of non-circular passages cooling the blade of a gas turbine. To model the shape, four Bezier curves which form a closed profile of the passage were used. In order to match the shape of the passage to the blade profile, a technique was put forward to copy and scale the profile fragments into the component, and build the outline of the passage on the basis of them. For so-defined cooling passages, optimization calculations were carried out with a view to finding their optimal shape and location in terms of the assumed objectives. The task was solved as a multi-objective problem with the use of the Pareto method, for a cooling system composed of four and five passages. The tool employed for the optimization was the evolutionary algorithm. The article presents the impact of the population on the task convergence, and discusses the impact of different optimization objectives on the Pareto optimal solutions obtained. Due to the problem of different impacts of individual objectives on the position of the solution front which was noticed during the calculations, a two-step optimization procedure was introduced. Also, comparative optimization calculations for the scalar objective function were carried out and set up against the non-dominated solutions obtained in the Pareto approach. The optimization process resulted in a configuration of the cooling system that allows a significant reduction in the temperature of the blade and its thermal stress.     

Chromium determination in food by slurry sampling graphite furnace atomic absorption spectrometry using classical and permanent modifiers

A simple method, using permanent modifiers, has been developed for chromium (Cr) determination in food of plant origin by the slurry sampling graphite furnace atomic absorption spectrometry. In particular comparison of the action of Mg(NO₃)₂, iridium (Ir)/niobium (Nb) and iridium (Ir)/tungsten (W) was examined. Finally, for chromium determination in food, the mixture of 2 μg of Ir with 10 μg of Nb was used as permanent modifier. The analytical procedure was optimised carefully on the basis of the data from pyrolysis and atomisation temperature curves studies. The results obtained for four certified reference materials using external calibration with aqueous standards were in good agreement with the certified values. The precision and accuracy of Cr determination by the described method were also acceptable: the RSD were lower than 10% and recoveries for CRMs were in the range of 95-103%. The characteristic mass for chromium was determined to be 3.9 pg and the detection limit for the optimised procedure at the 0.75% (w/v) slurry concentration - 86.6 ng g⁻¹.     

Different Aspects of the Elemental Analysis of Honey by Flame Atomic Absorption and Emission Spectrometry: A Review

The elemental composition of honey is correlated with the botanical provenience of nectar, pollen, and honeydew that are collected and ripened by bees. In addition to this, the geographical origin related to the locality of an apiary, the soil composition, and climatic conditions may contribute to the origin of elements in honey. The environmental pollution or other anthropogenic processes and activities also have an effect on the quality and the safety of honey since they may be accompanying sources that lead to its contamination and the presence of various trace elements (Cd, Cr, Cu, Fe, Ni, Pb, and Zn). This review article covers the literature devoted to the analysis of honey carried out by the most popular and commonly utilized flame atomic absorption and emission spectrometry, which was published from 1999 to 2011. Various aspects of such analysis are treated in detail, including ways of the sample preparation, the calibration, and the quality assurance of results. In addition, methods and results related to the fractionation analysis of elements in honey by means of chromatographic and non-chromatographic approaches are described.     

The effect of vegetable and spice addition on the acrylamide content and antioxidant activity of innovative cereal products

The aim of the work was to assess the impact of vegetable and spice addition on the acrylamide content and antioxidant activity of extruded cereal crisps. The foods were based on grain ingredients, such as brown rice, whole grain flour, wheat bran, with different vegetables. Products from one group contained green vegetables, such as broccoli and zucchini; garlic was included as a flavour additive (0.75–1.50%). The second group of crisps consisted of similar cereal ingredients with pumpkin and cinnamon; additionally ginger was included as a flavour additive (0.75–1.50%). The results indicate that the production of a new, innovative product with appropriate nutritional value and acceptable quality is a complex process. The production process significantly changed the nutritional value of the product. The content of acrylamide in zucchini and broccoli crisps was relatively low; ranging from 78 to 86 μg/kg of product. The addition of garlic did not significantly affect the acrylamide content in the final product. For cereal–pumpkin crisps, the acrylamide content was 7 times higher in comparison with zucchini and broccoli products. The acrylamide content in pumpkin and ginger crisps exceeded the benchmark level. The antioxidant activity of the pumpkin product was significantly higher (p < 0.05) than for crisps with green vegetables.