Application of Silver Ion High-Performance Liquid Chromatography for Quantitative Analysis of Selected n-3 and n-6 PUFA in Oil Supplements

The aim of this study was to develop a simple method for simultaneous determination of selected cis/cis PUFA–LNA (18:2), ALA (18:3), GLA (18:3), EPA (20:5), and DHA (22:6) by silver ion high‐performance liquid chromatography coupled to a diode array detector (Ag‐HPLC‐DAD). The separation was performed on three Luna SCX Silver Loaded columns connected in series maintained at 10 °C with isocratic elution by 1 % acetonitrile in n‐hexane. The applied chromatographic system allowed a baseline separation of standard mixture of n‐3 and n‐6 fatty acid methyl esters containing LNA, DHA, and EPA and partial separation of ALA and GLA positional isomers. The method was validated by means of linearity, precision, stability, and recovery. Limits of detection (LOD) for considered PUFA standard solutions ranged from 0.27 to 0.43 mg L^?1. The developed method was used to evaluate of n‐3 and n‐6 fatty acids contents in plant and fish softgel oil capsules, results were compared with reference GC‐FID based method.     

Polysiloxanes With Quaternary Ammonium Salt Biocidal Functions and Their Behavior When Incorporated Into a Silicone Elastomer Network

Polysiloxanes of various structures having biocidal quaternary ammonium salt (QAS) groups pendant to the polymer chain were prepared. Their antibacterial activities were compared in aqueous solution. Selected polysiloxanes were linear polydimethylsiloxanes having 20% siloxane units substituted at silicon by 3(dimethyl-n-octylammonio)propyl chloride or 3(dimethyl-n-hexadecylammonio)propyl chloride and terminated by silanol functions at both chain ends. They were crosslinked and also incorporated by co-crosslinking into an RTV (room temperature vulcanized) silicone elastomer. Bacteriocidal activities of surfaces of the crosslinked biocidal polysiloxanes and of the elastomers having incorporated these polymers were determined by the colony count method. Thousand-fold reduction of Staphylococcus aureus in contact with the dimethyl-n-octylammonio substituted polymer was achieved in 2 min and in contact with the elastomer containing 20 wt% of this polymer in 15 min, although the density of the QAS was as low as 0.36 mmol/g. The surface structure and properties of the elastomers were studied by XPS, contact angle, AFM and model human serum protein (HSA) adsorption. Water sorption by this material was also studied. The concentration of QAS groups on the elastomer surface depended strongly on the material surroundings. No QAS was found on the surface in ultrahigh vacuum, while a strong enhancement of QAS presence on the surface was observed when it was in contact with water or water vapor. Hydrophobicity of the elastomer surface was little affected by the incorporated biocidal QAS-containing polysiloxane when the elastomer was kept in air. This material showed little ability to adsorb the HSA protein from its aqueous solution.     

Mechanical Tenderisation of Pork Meat: Protein and Water Release due to Tissue Damage

Pork meat was mechanically tenderised with the use of three different machines: a meat activator, a meat grinder with a two-blade knife and a kidney plate, and a blade tenderiser. The protein availability and expressible fluids was then determined. The results are discussed in relation to tissue damage observed under the electron microscope. The processes studied conclude that the main factor causing the appreciable increase of myofibrillar proteins availability and elevating the brine-holding capacity of pork meat was the mechanical disruption of the contractile structure integrity, especially the transversal fractures of fibres and myofibrils. © 1997 SCI.     

Electrospun PEO/rGO Scaffolds: The Influence of the Concentration of rGO on Overall Properties and Cytotoxicity

Reduced graphene oxide (rGO) is one of the graphene derivatives that can be employed to engineer bioactive and/or electroactive scaffolds. However, the influence of its low and especially high concentrations on scaffolds’ overall properties and cytotoxicity has yet to be explored. In this study, polyethylene oxide (PEO)-based scaffolds containing from 0.1 to 20 wt% rGO were obtained by electrospinning. Morphological, thermal and electrical properties of the scaffolds were characterized by SEM, Raman spectroscopy, XRD, DSC and electrical measurements. The diameter of the fibers decreased from 0.52 to 0.19 µm as the concentration of rGO increased from 0.1 wt% to 20 wt%. The presence of rGO above the percolation threshold (5.7 wt%) resulted in a significantly reduced electrical resistivity of the scaffolds. XRD and Raman analysis revealed delamination of the graphene layers (interlayer spacing increased from 0.36 nm to 0.40–0.41 nm), and exfoliation of rGO was detected for the samples with an rGO concentration lower than 1 wt%. In addition, an evident trend of increasing cell viability as a function of the rGO concentration was evidenced. The obtained results can serve as further guidance for the judicious selection of the rGO content incorporated into the PEO matrix for constructing electroactive scaffolds.     

Effect of 2-Hydroxypropyl-β-cyclodextrin on Solubility of Sparingly Soluble Drug Derivatives of Anthranilic Acid

Guest-host complex formation of three drug derivatives of anthranilic acid, mefenamic acid, niflumic acid, and flufenamic acid with 2-hydroxypropyl-β-cyclodextrin (2HP-β-CD) in aqueous solutions was investigated using "Phase solubility study" with UV-vis spectrophotometry. Solubility of sparingly soluble drugs has been improved by addition of 2HP-β-CD at two temperatures 298.15 K and 310.15 K and two pH values 2 and 7. The influence of different 2HP-β-CD concentration on solubility of drugs at different pH and temperatures has been investigated. The 2HP-β-CD-drug complex stability constants (K(s)), and dissociations constants (K(d)), as well as the thermodynamic parameters of reaction, i.e., the free energy change (ΔG), the enthalpy change (ΔH) and the entropy change (ΔS), were determined. The experimental data indicated formation of 1:1 inclusion complexes, which were found effective binders increasing the solubility of drugs.     

Induction of Brain Insulin Resistance and Alzheimer’s Molecular Changes by Western Diet

The term Western diet (WD) describes the consumption of large amounts of highly processed foods, rich in simple sugars and saturated fats. Long-term WD feeding leads to insulin resistance, postulated as a risk factor for Alzheimer’s disease (AD). AD is the main cause of progressive dementia characterized by the deposition of amyloid-β (Aβ) plaques and neurofibrillary tangles consisting of the hyperphosphorylated tau (p-Tau) protein in the brain, starting from the entorhinal cortex and the hippocampus. In this study, we report that WD-derived impairment in insulin signaling induces tau and Aβ brain pathology in wild-type C57BL/6 mice, and that the entorhinal cortex is more sensitive than the hippocampus to the impairment of brain insulin signaling. In the brain areas developing WD-induced insulin resistance, we observed changes in p-Tau(Thr231) localization in neuronal subcellular compartments, indicating progressive tauopathy, and a decrease in amyloid precursor protein levels correlating with the appearance of Aβ peptides. These results suggest that WD promotes the development of AD and may be considered not only a risk factor, but also a modifiable trigger of AD.     

Pomegranate seed powder as a functional component of gluten‐free bread (Physical,sensorial and antioxidant evaluation)

The purpose of this study was to evaluate the effect of the addition of pomegranate seed powder (PSP) on physical, sensorial and antioxidant properties of gluten‐free bread. The PSP was incorporated at different levels (2.5%, 5.0%, 7.5% and 10%) into formula of gluten‐free bread. Control gluten‐free bread made without any addition of PSP was used for comparison. The results showed that the specific volume and springiness of gluten‐free breads increased, whereas hardness and chewiness decreased significantly with increasing PSP addition. The addition of PSP into gluten‐free bread decreased the lightness and yellowness of crumb and crust colour, while redness increased. Total phenolics content (TPC) increased from 46% to 181% with PSP addition (2.5%–10%). Moreover, antioxidant activity was significantly higher for bread with PSP. For bread with the highest percentage of PSP, the highest antioxidant activity was obtained. For sensorial and antioxidant activity, the optimum level of PSP addition was found to be 7.5%.