Number and size of lupulin glands,glandular trichomes of hop (Humulus lupulus L.), play a key role in contents of bitter acids and polyphenols in hop cone

Hop (Humulus lupulus L.) inflorescence, commonly known as ‘hop cone’, is valuable for contents of bitter acids, essential oils and polyphenols, used in brewing industry and biomedical application. These compounds are predominantly formed in glandular trichomes, known as ‘lupulin glands’. In this study, we investigated chemical and morphological characteristics of lupulin glands by microscopy and HPLC analyses. Even though no significant correlations were found between lupulin glands and hop cones for contents of alpha and beta bitter acids, polyphenols, all ratios between individual metabolites (alpha/beta acids, X/alpha acids, X/DMX) were highly and significantly correlated. The average number of lupulin glands on bract/bracteole ranged from 115 to 713 with 28.5% of variability. Linear regression analyses confirmed that total volume of lupulin glands and total lupulin glands area on bract/bracteole surface highly correlated with contents of bitter acids and polyphenols in hop cone. Therefore, lupulin glands are unique and exclusive organs responsible for contents of bitter acids and polyphenols in hop cone.     

Production of biogenic amines by lactic acid bacteria and bifidobacteria isolated from dairy products and beer

The aim was to monitor production of eight biogenic amines (BAs) (histamine, tyramine (TYR), tryptamine, putrescine, cadaverine (CAD), phenylethylamine, spermine and spermidine) by selected 81 lactic acid bacteria (LAB) strains: Lactobacillus, Lactococcus, Leuconostoc, Enterococcus, Pediococcus, Tetragenococcus and Bifidobacterium. The tested LAB and bifidobacteria were isolated from dairy products and beer. The decarboxylase activity of the micro‐organisms was studied in growth medium after cultivation. The activity was monitored by HPLC after the pre‐column derivatisation with dansylchloride. Fifty LAB showed decarboxylase activity. Thirty‐one strains produced low concentrations of CAD (≤10 mg L^?1). Almost 70% of beer isolates generated higher amounts of TYR (≤3000 mg L^?1). Most of the tested LAB demonstrated decarboxylase activity. The above micro‐organisms can contribute to the increase of content of BAs in dairy products or beer and thereby threaten food safety and health of consumers. Production of BAs even by the representatives of some probiotic strains (Bifidobacterium and Lactobacillus rhamnosus) was detected in this research. This study has also proved that contaminating LAB can act as sources of higher amounts of CAD and TYR in beer.     

Comparison of Age-dependent Quantitative Changes in the Male Labial Gland Secretion of <Emphasis Type="Italic">Bombus Terrestris</Emphasis> and <Emphasis Type="Italic">Bombus Lucorum</Emphasis>

Age-related changes of antennal-active components of male labial gland extracts were studied in two closely related bumblebee species, Bombus terrestris and B. lucorum. In B. terrestris, compounds eliciting electroantennogram (EAG) responses of virgin queens were ethyl dodecanoate, 2,3-dihydrofarnesal, 2,3-dihydrofarnesol, hexadecan-1-ol, octadeca-9,12,15-trien-1-ol, and geranylcitronellol. Compounds that elicited EAG responses from queens of B. lucorum were ethyl dodecanoate, ethyl tetradec-7-enoate, ethyl tetradec-9-enoate, ethyl hexadec-9-enoate, hexadecan-1-ol, hexadec-7-enal, octadeca-9,12-dien-1-ol, octadeca-9,12,15-trien-1-ol, and octadecan-1-ol. Quantities of these compounds in the labial glands changed significantly over the lifetime of the respective males of the two species. In both species, concentrations of the respective compounds reached their maximum within seven days after eclosion. Subsequently, a rapid decrease in the amount of EAG-active compounds occurred in B. terrestris, whereas in B. lucorum the amount of active compounds stayed approximately constant or decreased at a slow rate. Microscopy showed that in B. terrestris secretory cells of the labial glands undergo apoptosis from the fifth to the tenth day of life, whilst in B. lucorum labial gland cells remain unchanged throughout the life of the males.     

Dynamics of a Q-analogue of the Quantum Harmonic Oscillator

Abstract

We analyse the dynamics of the q-deformed quantum harmonic oscillator initially prepared in the q-analogue of the coherent state. Non-trivial behaviour of the mean values of the q-position operator is observed. The squeezing of the second-order moments of this operator is studied.     

Microwave photochemistry V: Low‐pressure batch and continuous‐flow microwave photoreactors with quartz mercury electrodeless discharge lamps. Photohydrolysis of mono‐chloroacetic acid

BACKGROUND: Low‐pressure batch and continuous‐flow microwave photoreactors were equipped with microwave powered quartz mercury electrodeless discharge lamps (Hg‐EDLs). Photohydrolysis of aqueous mono‐chloroacetic acid (MCAA) into hydroxyacetic acid and HCl was chosen as the model reaction to evaluate these photoreactors. The effects of operational parameters on the MCAA photolysis through a UV/MW process were investigated. RESULTS: Studies were carried out at relatively high MCAA concentration (0.1 mol L^?1). The photoreaction course was monitored by the pH change in the solution. The MCAA conversion was optimized as a result of a trade‐off between the thermal dependence of the photochemical quantum yield (which increases with increasing temperature) and the thermal dependence of the EDL light intensity of 254 nm line (which increases with decreasing temperature). The microwave photoreactors made it possible to study the temperature dependence of MCAA photohydrolysis. CONCLUSION: It was found that operational parameters (i.e. reaction temperature, quantum yield) had important effects on photoefficiency. Photohydrolysis of MCAA in the microwave photoreactors can be enhanced by the UV/MW system. The results of conversions (in 120 min) for the particular photoreactor set‐ups show that the best reaction conditions for MCAA photolysis were obtained in the low‐pressure batch microwave photoreactor (the conversion was 46% at 80 °C). Copyright © 2009 Society of Chemical Industry     

On the role of Nb-related sites of an oxidized β-TiNb alloy surface in its interaction with osteoblast-like MG-63 cells

β-Stabilized titanium (Ti) alloys containing non-toxic elements, particularly niobium (Nb), are promising materials for the construction of bone implants. Their biocompatibility can be further increased by oxidation of their surface. Therefore, in this study, the adhesion, growth and viability of human osteoblast-like MG 63 cells in cultures on oxidized surfaces of a β-TiNb alloy were investigated and compared with the cell behavior on thermally oxidized Ti, i.e. a metal commonly used for constructing bone implants. Four experimental groups of samples were prepared: Ti or TiNb samples annealed to 600 °C for 60 min in a stream of dry air, and Ti and TiNb samples treated in Piranha solution prior to annealing. We found that on all TiNb-based samples, the cell population densities on days 1, 3 and 7 after seeding were higher than on the corresponding Ti-based samples. As revealed by XPS and Raman spectroscopy, and also by isoelectric point measurements, these results can be attributed to the presence of T-Nb₂O₅ oxide phase in the surface of the alloy sample, which decreased its negative zeta (ζ)-potential in comparison with zeta (ζ)-potential of the Ti sample at physiological pH. This effect was tentatively explained by the presence of positively charged defects acting as Lewis sites of the surface Nb₂O₅ phase. Piranha treatment slightly decreases the biocompatibility of the samples, which for the alloy samples may be explained by a decrease in the number of defective sites with this treatment. Thus, the presence of Nb and thermal oxidation of β-stabilized Ti alloys play a significant role in the increased biocompatibility of TiNb alloys.     

Hot-Ball Method for Measuring Thermal Conductivity

This article deals with the theory and performance of a sensor for measuring thermal conductivity. The sensor, in the form of a small ball, generates heat and simultaneously measures its temperature response. An ideal model of the hollow sphere in an infinite medium furnishes a working equation of the hot-ball method. A constant heat flux through the surface of the ball generates the temperature field. The thermal conductivity of the surrounding medium is to be determined by the stabilized value of the temperature response, i.e., when the steady-state regime is attained. Error components of the sensor are discussed due to analysis of the deviations of the real hot-ball construction from the ideal model. The functionality of a set of hot balls has been tested, and the calibration for a limited range of thermal conductivities was performed. A working range of thermal conductivities of tested materials has been estimated to be from 0.06 W· m⁻¹ · K⁻¹ up to 1 W· m⁻¹ · K⁻¹.