Clickable poly(ionic liquid)s for modification of glass and silicon surfaces

Covalent attachment of poly(ionic liquid)s (PILs) by click chemistry on glass or silicon (Si) surfaces was performed. Poly[1-(4-vinylbenzyl)-3-butylimidazolium bis(trifluoromethylsulfonyl)imide] (polyVBBI⁺Tf₂N⁻), and copolymers of polyVBBI⁺Tf₂N⁻ with fluorescein O-methacrylate were synthesized by conducting an atom transfer radical polymerization (ATRP) from initiators containing azide or thioacetate groups. The azide- and thiol-terminated PILs were then successfully grafted onto alkyne and alkene modified glass/Si wafers by thermal azide–alkyne cycloaddition and photoinitiated thiol-ene click reactions, respectively. The modified surfaces were characterized by contact angle measurements and ellipsometry. The fluorescent PIL functionalized surfaces showed strong fluorescence under UV irradiation. This procedure of tethering PILs to substrates also provides an easy way to change the surface hydrophilicity by replacing the anions in the grafted PILs. The present approach could be readily applied for surface modifications with other types of PILs or their copolymers to achieve different functionalities on various surfaces.     

Neonatal hind-paw injury disrupts acquisition of an instrumental response in adult spinal rats.

The present study was designed to evaluate the impact of neonatal injury on adult spinal plasticity in rats. Subjects were randomly assigned to 1 of 4 experimental conditions: (a) hind-paw injury at Postnatal Day (PD) 2, (b) hind-paw injury at PD 5, (c) anesthesia exposure only on PD 2, or (d) anesthesia exposure only on PD 5. Subjects receiving a unilateral neonatal hind-paw injury showed decreased mechanical threshold (hyperalgesia) on the previously injured hind paw throughout development. This decrease in threshold survived spinal transection (at T2) at 12 weeks of age. Injured subjects also showed significant impairment in a spinal instrumental learning task performed by the previously injured hind paw. This disruption of learning indicates a disruption of spinal plasticity that may be due to induction of long-term changes in nociceptive processing within the spinal cord. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Microbiological quality of water immersion-chilled and air-chilled broilers

Carcass chilling during broiler processing is a critical step in preventing growth of pathogenic and spoilage bacteria. The objective of this study was to compare the microbiological quality of air- and water-chilled broiler carcasses processed at the same commercial facility. For each of four replications, 15 broilers were collected from the same commercial processing line after evisceration, after spraying with cetylpyridinium chloride (a cationic disinfectant), and after air chilling or water immersion chilling (WIC). All carcasses were quantitatively examined for mesophilic aerobic bacteria, Escherichia coli, coliforms, and Campylobacter as well as for the presence of Salmonella and Campylobacter. No significant differences (P > 0.05) were seen between air and water chilling for E. coli or coliforms or for the incidence of Salmonella and Campylobacter. Lower numbers of Campylobacter were recovered from WIC than from air-chilled carcasses (P < 0.05), but the incidence of Campylobacter on WIC carcasses was similar, suggesting that some Campylobacter organisms were injured rather than killed during WIC. In-line spraying with the disinfectant effectively decreased the incidence of Salmonella and Campylobacter on prechilled carcasses; however, cells presumably injured by the sanitizer recovered during chilling. Therefore, on-farm intervention strategies remain critically important in minimizing the spread of microbial contaminants during processing.     

Growth of Listeria monocytogenes in different retail delicatessen meats during simulated home storage

Delicatessen meats are reported to be the leading vehicle of foodborne listeriosis in the United States. Listeria monocytogenes can reach high numbers in these products during storage, and the growth rate is largely dictated by product formulation and storage temperature. To assess the impact of product age on Listeria growth, five commercial brands each of cured and uncured turkey breast, ham, and roast beef (three lots per brand) were sliced (approximately 25 g per slice) at the beginning of the shelf life, the midpoint, and the last allowable day of sale, surface inoculated with an eight-strain cocktail of L. monocytogenes (approximately 40 CFU/g), and then quantitatively examined for Listeria, lactic acid bacteria, and mesophilic aerobic bacteria during aerobic storage at 4, 7, or 10°C. As expected, L. monocytogenes grew faster in deli meats without rather than with Listeria inhibitors (lactate and/or diacetate) and at the highest storage temperature (10°C). Lag-phase durations for L. monocytogenes in deli meats with and without Listeria inhibitors were 9.21, 6.96, and 5.00 and 6.35, 3.30, and 2.19 days at 4, 7, and 10°C, respectively. Generation times for L. monocytogenes in deli meats with and without Listeria inhibitors were 1.59, 1.53, and 0.85 and 0.94, 0.50, and 0.36 at 4, 7, and 10°C, respectively. Maximum population densities for L. monocytogenes in deli meats with and without Listeria inhibitors were 5.26, 5.92, and 5.97 and 8.47, 8.96 and 9.34 log CFU/g at 4, 7, and 10°C, respectively. Although lactate and diacetate suppressed L. monocytogenes growth, the extent of inhibition differed, ranging from total inhibition in roast beef to only partial inhibition in ham and cured turkey. Listeria growth was also impacted by lot-to-lot variation in the concentrations of Listeria inhibitors, product pH, and background microflora. These data will be useful for developing recommendations for "best consumed by" dating for deli meats using a risk-based approach.     

Introduction to a new series of interviews on the future of psychoanalysis.

When Elliot first took over as editor of Psychoanalytic Psychology and invited Jeremy to join the editorial board, we met for lunch to brainstorm about new directions for the journal. One of the schemes we hatched was the idea of developing a special issue consisting of articles by prominent figures in the field, reflecting on the future of psychoanalysis. This article discusses some of the details of this issue. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Inhibition of bacterial foodborne pathogens by the lactoperoxidase system in combination with monolaurin

The lactoperoxidase system (LPS) and monolaurin (ML) are potential natural antimicrobial agents for use in foods. The LPS is considered to have greatest activity against Gram-negative bacteria while ML is usually considered to have greatest activity against Gram-positive bacteria. An LPS-ML combination system (utilizing lactoperoxidase (LPX) in the range 5-200 mg kg(-1) and ML in the range 50-1,000 ppm) inhibited growth of Escherichia coli O157:H7 and Staphylococcus aureus. Growth of S. aureus was inhibited more strongly in broth than in milk, in milk than in ground beef A similar pattern was observed for E. coli O157:H7, though enhanced inhibition by LPS-ML systems over that obtained in comparable LPS only systems was not observed in ground beef The inhibitory action of the LPS in combination with other lipids was also examined, with progressively weaker inhibition observed in combinations including palmitoleic acid, monopalmitolein, lauric acid, caprylic acid, and sodium lauryl sulphate.     

Competition of thermally injured listeria monocytogenes with a mesophilic lactic acid starter culture in milk for various heat treatments

Overnight tryptose broth cultures of three L monocytogenes strains were combined, centrifuged, suspended in 200 ml of tryptose phosphate broth, and heated at 56 degrees C for 20 min and at 64 degrees C for 2 min to obtain low-heat-injured (LHI) and high-heat-injured (HHI) cells, respectively, showing >99.6% injury. Flasks containing 200 ml of raw, low-heat-treated (56 degrees C for 20 min), high-heat-treated (64 degrees C for 2 min), pasteurized, and ultrahigh-temperature (UHT) milk were tempered to 31.1 degrees C and inoculated to contain 10(4) to 10(6) CFU/ml of LHI, HHI, or healthy L. monocytogenes cells and a commercial Lactococcus lactis subsp. lactis-Lactococcus lactis subsp. cremoris starter culture at levels of 0.5, 1.0, and 2.0%. Numbers of healthy and injured L. monocytogenes cells and starter organisms were determined using tryptose phosphate agar with or without 4.0% NaCl at selected intervals during 24 h of incubation at 31.1 degrees C. The presence of L. monocytogenes did not adversely affect the growth of the starter culture at any inoculation level. Overall, L. monocytogenes survived the 24-h fermentation period and grew to some extent. In starter-free controls. 76 to 81% of LHI cells and 59 to 69% of HHI cells were repaired after 8 h of incubation, with the lowest repair rates being observed for raw rather than heat-treated or pasteurized milk. Increased injury was observed for healthy L. monocytogenes cells at the 1.0 and 2.0% starter levels, with less injury seen for LHI and HHI cells. Raw and subpasteurized milk allowed less of a decrease in the percentage of injury and also showed higher numbers of injured cells than did pasteurized and UHT milks. These findings may have important implications for the survival of Listeria spp. in certain cheeses that can be prepared from raw or heat-treated milk.     

Deficits on the continuous performance test within the schizophrenia spectrum and the mediating effects of family history of schizophrenia.

Individuals with schizophrenia spectrum personality disorders (SSPD) and schizophrenia show similar cognitive impairments. The authors examined the contributions of SSPD symptoms and familial risk for schizophrenia to impairments on the Continuous Performance Test-Identical Pairs Version. Participants included 103 schizophrenia patients, 66 first-degree relatives (29 SSPD), and 103 community controls (26 SSPD) screened for family history of psychosis. Patients and SSPD relatives performed significantly worse than non-SSPD relatives and SSPD and non-SSPD community controls. No differences in performance were observed among non-SSPD relatives and SSPD and non-SSPD community controls. Results suggest a continuum in which risk for schizophrenia-related cognitive impairments is highest among patients and SSPD relatives, intermediate among non-SSPD relatives, and lowest among SSPD and non-SSPD community controls. Results suggest that SSPD in the absence of a family history of psychosis may be a phenocopy. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Intensities of E. coli nucleic acid Raman spectra excited selectively from whole cells with 251-nm light

Escherichia coli bacteria in the logarithmic growth phase have been investigated by UV resonance Raman spectroscopy. Bacterial whole-cell Raman spectra excited at 251 nm reflect nearly exclusively the nucleic acid composition even though a very large fraction of the bacterial mass is composed of protein. It has been demonstrated that if bacteria are grown under controlled (logarithmic growth) conditions, which give rise to organisms of known average biochemical composition, the intensities of E. coli Raman spectra can be explained quantitatively from the knowledge of component nucleic acid base resonance Raman cross sections.