Determination of Polycyclic Aromatic Hydrocarbons (PAH4) in the Traditional Lebanese Grilled Chicken: Implementation of New,Rapid and Economic Analysis Method

Polycyclic aromatic hydrocarbons (PAH4) (benzo[a]anthracene, chrysene, benzo[b]fluoranthene, and benzo[a]pyrene) are evaluated in a traditional and widely consumed staple in Lebanon “Lebanese Grilled Chicken.” Forty samples with different local additives grilled by charcoal were purchased from different restaurants located in different regions in Lebanon. For this purpose, a simple and a reliable analytical method based on sonication technique and gas chromatography coupled to mass spectrometer (GC-MS) has been developed and validated. Several parameters affecting the extraction efficiency, such as the nature and the volume of the extract solvent, as well as other factors were investigated and optimized. The developed method is environmentally and economically friendly with a minimized consuming time, consisting of a single sonication step for 15 min using 12 mL of non-carcinogenic solvent acetonitrile (ACN) and without any further concentration prior to analysis. Following extraction, the cleanup step was based on freezing and d-SPE by C18 addition. Under optimized conditions, the method performances were evaluated; the limits of quantification (LOQs) achieved were lower than 0.689 μg kg^?1, and these values fit the performance criteria for the method given by the EC that defined the LOQ values of PAH lower than 0.9 μg kg^?1. In addition, the recovery values of the analyzed PAHs ranged from 88.9 to 119.3% with relative standard deviations (RSDs) less than 8% (n = 15). The levels of PAH4 were in the range from 1.52 to 49.9 μg kg^?1, where about 40% of the Lebanese grilled chicken exceeded the EU commission MRLs of 12 μg kg^?1.     

Glass transition and crystallization behaviour of freeze-dried lactose-salt mixtures

Glass transition temperatures were determined for dehydrated lactose/salt mixtures with various water contents and water activities, and state diagrams were established. Crystallization behaviour was studied for pure amorphous lactose stored at various relative water vapour pressures (RVP). Furthermore, glass transitions temperatures and time-dependent lactose crystallization of freeze-dried lactose and lactose/CaCl₂, lactose/NaCl, lactose/MgCl₂ and lactose/KCl mixtures in molar ratios of 9:1 were determined. Glass transition temperatures (T_g) of lactose powder as determined by differential scanning calorimetry (DSC) was lower than that of lactose/CaCl₂ (9:1)_, and lactose/MgCl₂ (9:1), but it was slightly higher than the T_g of lactose/NaCl (9:1), and lactose/KCl (9:1). Lactose/KCl had the lowest glass transition temperature, but it had about the same crystallization temperature as lactose/NaCl, and lactose/MgCl₂. The glass transition temperatures decreased as water contents increased. The critical water contents and water activities at 23 °C were predicted using data on glass transition temperature and water sorption. Pure lactose had a different critical water activity and water content from lactose/salt mixtures. The critical values of lactose/CaCl₂ (9:1) were the highest. Loss of sorbed water, indicating lactose crystallization, was observed in lactose and lactose/salt mixtures stored above the critical RVP.     

Effect of carbon black loading on curing characteristics and mechanical properties of waste tyre dust/carbon black hybrid filler filled natural rubber compounds

Curing characteristics, tensile properties, fatigue life, swelling behavior, and morphology of waste tire dust (WTD)/carbon black (CB) hybrid filler filled natural rubber (NR) compounds were studied. The WTD/CB hybrid filler filled NR compounds were compounded at 30 phr hybrid filler loading with increasing partial replacement of CB at 0, 10, 15, 20, and 30 phr. The curing characteristics such as scorch time, t₂ and cure time, t₉₀ decreased and increased with increment of CB loading in hybrid filler (30 phr content), respectively. Whereas maximum torque (M_HR) and minimum torque (M_L) increased with increasing CB loading. The tensile properties such as tensile strength, elongation at break, and tensile modulus of WTD/CB hybrid filler filled NR compounds showed steady increment as CB loading increased. The fatigue test showed that fatigue life increased with increment of CB loading. Rubber–filler interaction, Q_f/Q_g indicated that the NR compounds with the highest CB loading exhibited the highest rubber–filler interactions. Scanning electron microscopy (SEM) micrographs of tensile and fatigue fractured surfaces and rubber–filler interaction study supported the observed result on tensile properties and fatigue life. © 2011 Wiley Periodicals, Inc. J Appl Polym Sci, 2011     

Control of Alicyclobacillus acidoterrestris in fruit juices by enterocin AS-48

Alicyclobacillus acidoterrestris is a spoilage-causing bacterium in fruit juices. Control of this bacterium by enterocin AS-48 from Enterococcus faecalis A-48-32 is described. Enterocin AS-48 was active against one A. acidocaldarius and three strains of A. acidoterrestris tested. In natural orange and apple juices incubated at 37 degrees C, vegetative cells of A. acidoterrestris DSMZ 2,498 were inactivated by enterocin AS-48 (2.5 microg/ml) and no growth was observed in 14 days. In commercial fruit juices added of AS-48 (2.5 microg/ml) and inoculated with vegetative cells or with endospores of strain DSMZ 2,498, no viable cells were detected during 90 days of incubation at temperatures of 37 degrees C, 15 degrees C or 4 degrees C, except for apple, peach and grapefruit juices inoculated with vegetative cells and incubated at 37 degrees C which were protected efficiently for up to 60 days. Remarkably, in all commercial fruit juices tested, no viable cells were detected as early as 15 min after incubation with the bacteriocin. Endospores incubated for a very short time (1 min) with increasing bacteriocin concentrations were inactivated by 2.5 microg/ml AS-48. Electron microscopy examination of vegetative cells and endospores treated with enterocin AS-48 revealed substantial cell damage and bacterial lysis as well as disorganization of endospore structure.     

A Role for Xanthurenic Acid in the Control of Brain Dopaminergic Activity

Xanthurenic acid (XA) is a metabolite of the kynurenine pathway (KP) synthetized in the brain from dietary or microbial tryptophan that crosses the blood-brain barrier through carrier-mediated transport. XA and kynurenic acid (KYNA) are two structurally related compounds of KP occurring at micromolar concentrations in the CNS and suspected to modulate some pathophysiological mechanisms of neuropsychiatric and/or neurodegenerative diseases. Particularly, various data including XA cerebral distribution (from 1 µM in olfactory bulbs and cerebellum to 0.1–0.4 µM in A₉ and A₁₀), its release, and interactions with G protein-dependent XA-receptor, glutamate transporter and metabotropic receptors, strongly support a signaling and/or neuromodulatory role for XA. However, while the parent molecule KYNA is considered as potentially involved in neuropsychiatric disorders because of its inhibitory action on dopamine release in the striatum, the effect of XA on brain dopaminergic activity remains unknown. Here, we demonstrate that acute local/microdialysis-infusions of XA dose-dependently stimulate dopamine release in the rat prefrontal cortex (four-fold increase in the presence of 20 µM XA). This stimulatory effect is blocked by XA-receptor antagonist NCS-486. Interestingly, our results show that the peripheral/intraperitoneal administration of XA, which has been proven to enhance intra-cerebral XA concentrations (about 200% increase after 50 mg/kg XA i.p), also induces a dose-dependent increase of dopamine release in the cortex and striatum. Furthermore, our in vivo electrophysiological studies reveal that the repeated/daily administrations of XA reduce by 43% the number of spontaneously firing dopaminergic neurons in the ventral tegmental area. In the substantia nigra, XA treatment does not change the number of firing neurons. Altogether, our results suggest that XA may contribute together with KYNA to generate a KYNA/XA ratio that may crucially determine the brain normal dopaminergic activity. Imbalance of this ratio may result in dopaminergic dysfunctions related to several brain disorders, including psychotic diseases and drug dependence.     

Techniques for extraction of bioactive compounds from plant materials: A review

The use of bioactive compounds in different commercial sectors such as pharmaceutical, food and chemical industries signifies the need of the most appropriate and standard method to extract these active components from plant materials. Along with conventional methods, numerous new methods have been established but till now no single method is regarded as standard for extracting bioactive compounds from plants. The efficiencies of conventional and non-conventional extraction methods mostly depend on the critical input parameters; understanding the nature of plant matrix; chemistry of bioactive compounds and scientific expertise. This review is aimed to discuss different extraction techniques along with their basic mechanism for extracting bioactive compounds from medicinal plants.     

Autophagy and Apoptosis: Current Challenges of Treatment and Drug Resistance in Multiple Myeloma

Over the past two decades, the natural history of multiple myeloma (MM) has evolved dramatically, owing primarily to novel agents targeting MM in the bone marrow microenvironment (BMM) pathways. However, the mechanisms of resistance acquisition remain a mystery and are poorly understood. Autophagy and apoptosis are tightly controlled processes and play a critical role in the cell growth, development, and survival of MM. Genetic instability and abnormalities are two hallmarks of MM. During MM progression, plasma malignant cells become genetically unstable and activate various signaling pathways, resulting in the overexpression of abnormal proteins that disrupt autophagy and apoptosis biological processes. Thus, achieving a better understanding of the autophagy and apoptosis processes and the proteins that crosslinked both pathways, could provide new insights for the MM treatment and improve the development of novel therapeutic strategies to overcome resistance. This review presents a sufficient overview of the roles of autophagy and apoptosis and how they crosslink and control MM progression and drug resistance. Potential combination targeting of both pathways for improving outcomes in MM patients also has been addressed.     

Oil shale pyrolysis kinetics and variable activation energy principle

A modified first order kinetic equation with variable activation energy is employed to model the total weight loss of Ellajjun oil shale samples. Fixed bed retort with 400 g of oil shale sample size is used in this study in 350–550 °C temperature range. Variable heating rate, h, in the range 2.6–5 °C min⁻¹ are tested.     

Analysis on the effectiveness of co-solute on the network integrity of high methoxy pectin

Co-solute requirements for high methoxy pectin gelation were observed by the addition of glucose syrup and polydextrose at concentrations varying from 50% to 78% (w/w). Pectin content was fixed at 2% (w/w) in formulations. Studies from small deformation dynamic oscillation in shear, modulated differential scanning calorimetry and environmental scanning electron microscopy are reported. Structural properties of pectin preparations were recorded in relation to the molecular weight and concentration of added co-solute in an acidic environment (pH ～3.0). High levels of co-solute induce formation of weak pectin gels at elevated temperatures (even at 95°C), which upon subsequent cooling exhibit increasing strength and convert to a clear glass at subzero temperatures. Fourier Transform Infrared Spectroscopy and wide angle X-ray diffraction were practised to examine the nature of interactions between polymer and co-solute and the extent of amorphicity of preparations. Glucose syrup is an efficient plasticiser leading to a reduction in the glass transition temperature (T(g)) of the pectin network, whereas polydextrose assists in the formation of stronger pectin gels in the rubbery state.