Enhanced impact strength of compatibilized poly(lactic acid)/polyamide 11 blends by a crosslinking agent

Maleated poly(lactic acid) (PLA-g-MA) was prepared through melt grafting of maleic anhydride onto a PLA backbone with the aid of a radical initiator. PLA-g-MA thus formed was incorporated into PLA/polyamide 11 (PA11) blends as a reactive compatibilizer. By morphological observation, it was assessed that PLA-g-MA lowered the interfacial energy and strengthened the interface between PLA and PA11. However, the compatibilized PLA/PA11 blends did not show significant improvement of impact strength compared with noncompatibilized PLA/PA11 blends. Measurements of the molecular weight and impact strength of PLAs compounded with various amounts of radical initiators revealed that decreased molecular weight of PLA by the radical initiator used for the preparation of PLA-g-MA is responsible for this unexpected result. To compensate the decrease of the molecular weight, a crosslinking agent was incorporated in the preparation step of PLA-g-MA. It was found that the crosslinking agent is effective in preventing the molecular weight reduction. As a result, the impact strength of the PLA/PA11 blend was enhanced to a great extent by the PLA-g-MA prepared with the crosslinking agent.     

State of the Art: The Immunomodulatory Role of MSCs for Osteoarthritis

Osteoarthritis (OA) has generally been introduced as a degenerative disease; however, it has recently been understood as a low-grade chronic inflammatory process that could promote symptoms and accelerate the progression of OA. Current treatment strategies, including corticosteroid injections, have no impact on the OA disease progression. Mesenchymal stem cells (MSCs) based therapy seem to be in the spotlight as a disease-modifying treatment because this strategy provides enlarged anti-inflammatory and chondroprotective effects. Currently, bone marrow, adipose derived, synovium-derived, and Wharton’s jelly-derived MSCs are the most widely used types of MSCs in the cartilage engineering. MSCs exert immunomodulatory, immunosuppressive, antiapoptotic, and chondrogenic effects mainly by paracrine effect. Because MSCs disappear from the tissue quickly after administration, recently, MSCs-derived exosomes received the focus for the next-generation treatment strategy for OA. MSCs-derived exosomes contain a variety of miRNAs. Exosomal miRNAs have a critical role in cartilage regeneration by immunomodulatory function such as promoting chondrocyte proliferation, matrix secretion, and subsiding inflammation. In the future, a personalized exosome can be packaged with ideal miRNA and proteins for chondrogenesis by enriching techniques. In addition, the target specific exosomes could be a gamechanger for OA. However, we should consider the off-target side effects due to multiple gene targets of miRNA.     

Proteins in longissimus muscle of Korean native cattle and their relationship to meat quality

Proteomic profiling by two-dimensional gel electrophoresis and mass spectrometry of longissimus dorsi muscle tissue from Korean native cattle identified seven proteins that are differentially expressed in animals producing low and high quality grade beef. The expression level of alpha actin is increased in high quality grade beef and the expression levels of T-complex protein 1 (TCP-1), heat shock protein beta-1 (HSP27), and inositol 1,4,5-triphosphate receptor type1 (IP3R1), a new protein to be associated with meat quality, are increased in low quality grade beef. In particular, the quantitation of HSP27 and IP3R1 by both silver staining and immunoblotting correlated well with intramuscular fat content, meat tenderness, and free calcium levels. The data suggest that HSP27 and IP3R1 are potential meat quality biomarkers and their identification provides new insight into the molecular mechanisms and pathways associated with overall beef quality.     

Effect of phosvitin on lipid and protein oxidation in ground beef treated with high hydrostatic pressure

In this study, we aimed to examine the effect of phosvitin on lipid and protein oxidation of raw and cooked ground beef treated with high hydrostatic pressure (HHP). Ground beef patty with 0, 500, or 1000 mg phosvitin/kg meat was treated with HHP at 0.1, 300, or 600 MPa. Half of the patties were used in a raw meat analysis, and the other half were used in a cooked meat analysis. Phosvitin and HHP treatment at 300 MPa synergistically reduced microbial growth, and HHP treatment at 600 MPa reduced microbial counts to undetectable levels (< 1 log CFU/g) throughout the length of the study in all samples. Phosvitin delayed lipid and protein oxidation in HHP-treated cooked and raw ground beef, respectively. However, phosvitin had no effect on the color changes of raw ground beef attributable to HHP. The results indicated that phosvitin could enhance the stability of lipids and proteins but not color changes of raw ground beef caused by HHP.     

Template-Free Preparation of a Mesopore-Rich Hierarchically Porous Carbon Monolith from a Thermally Rearrangeable Polyurea Network

A mesopore-rich, hierarchically porous carbon monolith was prepared by carbonizing a polyisocyanurate network derived by thermal rearrangement of a polyurea network. The initial polyurea network was synthesized by the cross-linking polymerization of tetrakis(4-aminophenyl)methane (TAPM) and hexamethylene diisocyanate (HDI) in the sol-forming condition, followed by precipitation into nanoparticulate solids in a nonsolvent. The powder was molded into a shape and then heated at 200–400 °C to obtain the porous carbon precursor composed of the rearranged network. The thermolysis of urea bonds to amine and isocyanate groups, the subsequent cyclization of isocyanates to isocyanurates, and the vaporization of volatiles caused sintering of the nanoparticles into a monolithic network with micro-, meso-, and macropores. The rearranged network was carbonized to obtain a carbon monolith. It was found that the rearranged network, with a high isocyanurate ratio, led to a porous carbon with a high mesopore ratio. The electrical conductivity of the resulting carbon monoliths exhibited a rapid response to carbon dioxide adsorption, indicating efficient gas transport through the hierarchical pore structure.     

Next‐Generation Sequencing Analyses of Bacterial Community Structures in Soybean Pastes Produced in Northeast China

Fermented soybean foods contain nutritional components including easily digestible peptides, cholesterol‐free oils, minerals, and vitamins. Various fermented soybean foods have been developed and are consumed as flavoring condiments in Asian regions. While the quality of fermented soybean foods is largely affected by microorganisms that participate in the fermentation process, our knowledge about the microorganisms in soybean pastes manufactured in Northeast China is limited. The current study used a culture‐independent barcoded pyrosequencing method targeting hypervariable V1/V2 regions of the 16S rRNA gene to evaluate Korean doenjang and soybean pastes prepared by the Hun Chinese (SPHC) and Korean minority (SPKM) populations in Northeast China. In total, 63399 high‐quality sequences were derived from 16 soybean paste samples collected in Northeast China. Each bacterial species‐level taxon of SPHC, SPKM, and Korean doenjang was clustered separately. Each paste contained representative bacterial species that could be distinguished from each other: Bacillus subtilis in SPKM, Tetragenococcus halophilus in SPHC, and Enterococcus durans in Korean doenjang. This is the 1st massive sequencing‐based study analyzing microbial communities in soybean pastes manufactured in Northeast China, compared to Korean doenjang. Our results clearly showed that each soybean paste contained unique microbial communities that varied depending on the manufacturing process and location.     

Effect of Seed Roasting Conditions on the Antioxidant Activity of Defatted Sesame Meal Extracts

ABSTRACT: Antioxidant activities of defatted sesame meal extract increased as the roasting temperature of sesame seed increased, but the maximum antioxidant activity was achieved when the seeds were roasted at 200°C for 60 min. Roasting sesame seeds at 200°C for 60 min significantly increased the total phenolic content, radical scavenging activity (RSA), reducing powers, and antioxidant activity of sesame meal extract; and several low-molecular-weight phenolic compounds such as 2-methoxyphenol, 4-methoxy-3-methylthio-phenol, 5-amino-3-oxo-4-hexenoic acid, 3,4-methylenedioxyphenol (sesamol), 3-hydroxy benzoic acid, 4-hydroxy benzoic acid, vanillic acid, filicinic acid, and 3,4-dimethoxy phenol were newly formed in the sesame meal after roasting sesame seeds at 200°C for 60 min. These results indicate that antioxidant activity of defatted sesame meal extracts was significantly affected by roasting temperature and time of sesame seeds.     

Differences in properties of myofibrillar proteins from bovine semitendinosus muscle after hydrostatic pressure or heat treatment

Hydrostatic pressure (HP) and heat treatments of myofibrillar proteins have both been shown to induce protein denaturation, but different gel formation properties result from these treatments. To characterise differences in the properties of proteins resulting from HP or heat treatment, Ca‐ and Mg‐ATPase activities (ATP, adenosine triphosphate) and protein solubility in 0.1 and 0.6 mol L^?1 KCl buffers (pH 7) were evaluated in this study. The inactivation rate of Ca‐ATPase of myofibrillar proteins (Mf) induced by HP was slower than that of Mg‐ATPase at each of the tested pressures. However, the inactivation rate of Ca‐ATPase induced by heating was faster than that of Mg‐ATPase at each of the tested temperatures. The level of soluble proteins in Mf suspension induced by HP in 0.1 mol L^?1 KCl buffer increased with increasing pressure up to 400 MPa and then decreased slightly at 500 MPa. However, the level of soluble proteins in Mf suspension induced by heat treatment in 0.1 mol L^?1 KCl buffer increased with increasing temperature up to 55°C. According to the results of sodium dodecyl sulfate polyacrylamide gel electrophoresis, the levels of soluble myosin heavy chain and actin in Mf suspension induced by HP in 0.6 mol L^?1 KCl buffer decreased simultaneously at pressures higher than 300 MPa. The level of soluble MHC in 0.6 mol L^?1 KCl buffer decreased gradually with increasing temperature, but there were no changes in the level of soluble actin in 0.6 mol L^?1 KCl buffer with increasing temperature up to 50°C. These results showed that the mechanism of HP‐induced protein denaturation was different from the mechanism underlying heat‐induced protein denaturation. Copyright © 2006 Society of Chemical Industry     

PCR identification of ruminant tissue in raw and heat-treated meat meals

To control the spread of bovine spongiform encephalopathy in cattle through contaminated animal feedstuffs, screening of feed products is essential. We designed five pairs of primers to identify specifically raw and heat-treated tissue from cattle, sheep, goat, deer, and ruminants in general. A forward common primer was designed based on a conserved DNA sequence in the mitochondrial 12S rRNA-tRNA(val)-16S rRNA gene, and reverse primers were designed to hybridize with a species-specific DNA sequence for each species considered. All primers were developed to create a specific PCR product small enough (less than 200 bp) to be suitable for heat-treated material. To evaluate the effect of heat treatment, a severe sterilization condition (133 degrees C at 300 kPa for 20 min) was chosen. Species-specific amplicons were obtained from all types of heat-treated meat meals. Analysis of laboratory-contaminated vegetable meals revealed that the detection limit of the assay was 0.05% for each species analyzed. This PCR-based analysis can be used as a routine method for detecting banned animal-derived ingredients in raw and heat-treated feedstuffs.     

Anti-obesity effects of the stem bark of Japanese horse chestnut (Aesculus turbinate) in 3T3-L1 preadipocytes

The inhibitory effects of lipid accumulation on ethanol extract from stem bark of Japanese horse chestnut (JHC) were evaluated. Exposure to JHC extract (10–100 μg/mL) for a 72 h incubation period did not alter cell viability compared to the untreated control. JHC extract, with concentrations of 25, 50, and 100 μg/mL, inhibited lipid accumulation in 3T3-L1 adipocytes in a dose dependent manner. The expression of PPARγ and C/EBPα, important adpogenic key markers was significantly reduced when JHC extract was added to cells for 8 days compared with the untreated control group. These results suggest that JHC extract might be a potential therapeutic agent as a natural anti-obesity material.