Oxynitridation using radical-oxygen and -nitrogen for high-performance and highly reliable n/pFETs

We report the importance of oxynitridation using radical-oxygen and -nitrogen to form a low-leakage and highly reliable 1.6-nm SiON gate-dielectric without performance degradation in n/pFETs. It was found that oxidation using radical-oxygen forms high-density 1.6-nm SiO/sub 2/, which is ten times more reliable than low-density SiO/sub 2/ formed by oxygen-ions in n/pFETs and is suitable for the base layer of nitridation. Nitrifying SiO/sub 2/ using radical-nitrogen facilitates surface nitridation of SiO/sub 2/, maintains an ideal SiON-Si substrate interface, and reduces the gate leakage current. The 1.6-nm SiON formed by radical-oxygen and -nitrogen produces comparable drivability in n/pFETs, has one and half orders of magnitude less gate leakage in nFETs, one order of magnitude less gate leakage in pFETs, and is ten times more reliable in n/pFETs than 1.6-nm SiO/sub 2/ formed by radical-oxygen.     

PQBP1: The Key to Intellectual Disability,Neurodegenerative Diseases,and Innate Immunity

The idea that a common pathology underlies various neurodegenerative diseases and dementias has attracted considerable attention in the basic and medical sciences. Polyglutamine binding protein-1 (PQBP1) was identified in 1998 after a molecule was predicted to bind to polyglutamine tract amino acid sequences, which are associated with a family of neurodegenerative disorders called polyglutamine diseases. Hereditary gene mutations of PQBP1 cause intellectual disability, whereas acquired loss of function of PQBP1 contributes to dementia pathology. PQBP1 functions in innate immune cells as an intracellular receptor that recognizes pathogens and neurodegenerative proteins. It is an intrinsically disordered protein that generates intracellular foci, similar to other neurodegenerative disease proteins such as TDP43, FUS, and hnRNPs. The knowledge accumulated over more than 20 years has given rise to a new concept that shifts in the equilibrium between physiological and pathological processes have their basis in the dysregulation of common protein structure-linked molecular mechanisms.     

Dickkopf-1 Promotes Angiogenesis and is a Biomarker for Hepatic Stem Cell-like Hepatocellular Carcinoma

Cancer stemness evinces interest owing to the resulting malignancy and poor prognosis. We previously demonstrated that hepatic stem cell-like hepatocellular carcinoma (HpSC-HCC) is associated with high vascular invasion and poor prognosis. Dickkopf-1 (DKK-1), a Wnt signaling regulator, is highly expressed in HpSC-HCC. Here, we assessed the diagnostic and prognostic potential of serum DKK-1. Its levels were significantly higher in 391 patients with HCC compared with 205 patients with chronic liver disease. Receiver operating characteristic curve analysis revealed the optimal cutoff value of DKK-1 to diagnose HCC and predict the 3-year survival as 262.2 and 365.9 pg/mL, respectively. HCC patients with high-serum DKK-1 levels showed poor prognosis. We evaluated the effects of anti-DKK-1 antibody treatment on tumor growth in vivo and of recombinant DKK-1 on cell proliferation, invasion, and angiogenesis in vitro. DKK-1 knockdown decreased cancer cell proliferation, migration, and invasion. DKK-1 supplementation promoted angiogenesis in vitro; this effect was abolished by an anti-DKK-1 antibody. Co-injection of the anti-DKK-1 antibody with Huh7 cells inhibited their growth in NOD/SCID mice. Thus, DKK-1 promotes proliferation, migration, and invasion of HCC cells and activates angiogenesis in vascular endothelial cells. DKK-1 is a prognostic biomarker for HCC and a functional molecule for targeted therapy.     

中国传统豆制品生产工业化过程中存在的问题

我国豆制品历史悠久,品种繁多,风味独特,营养丰富,因而成为东方传统食品中的一支奇葩。然而许多传统豆制品的生产工业化程度低,保质期短、卫生质量差,产品标准化程度低,品质不稳定。豆制品生产工业化、规模化是发展的必然趋势。从我国传统豆制品的现状看还存在着许多问题,制约着工业化生产。     

Effect of fermentation metabolites on rheological and sensory properties of fermented rice noodles

BACKGROUND: Considering the effect of natural fermentation on the textural improvement of fermented rice noodles in China and South Asia, and given the lack of reports concerning the roles of fermentation metabolites (enzymes, organic acids, glucose and maltose), this study aims to determine fermentation metabolites produced during fermentation of raw milled rice grains, and investigate their effects on rheological and sensory properties of rice noodles. RESULTS: α‐Amylase activity was correlated with reducing sugar content significantly in the supernatant during fermentation process (r = 0.76, P < 0.05). Lactic acid was the dominant organic acid produced by fermentation. Protein and lipid content decreased significantly by fermentation. Treating the rice grains with trypsin, lipase or lactic acid could modify the rheological characteristics and improve the sensory properties of rice noodles. Removal of protein and lipid by physical extraction confirmed the results. The residue of glucose and maltose in rice flour weakened the noodle texture. CONCLUSIONS: Fermentation of raw milled rice decreased protein and lipid content, increased the purity of rice starch, and thus improved the texture of fermented rice noodles. The low molecule weight sugars produced during fermentation should be removed for their negative effect on texture. Copyright © 2008 Society of Chemical Industry     

2种蛋白酶的大豆蛋白水解物对血管紧张素转换酶的抑制作用

报道了 2种工业化酶ProteaseA和OrientaseB的大豆蛋白水解物的高活性ACEI肽的筛选工作 ,并且对所得到的活性较高的水解物进行了感官评价。这 2种酶的水解物的ACE抑制活性均随着水解时间的增加呈指数归律增加。其中OrientaseB水解大豆蛋白 1 0h ,其产物的ACE抑制活性最高达到 95 %,ProteaseA的最高也可达到 91 33%。ProteaseA水解 4～ 1 0h的产物以及Ori entaseB水解 6～ 1 0h的产物 ,是由 2～ 5个氨基酸组成的寡肽 ,ACE的抑制活性高 ,且苦味轻微或没有。这些肽因其天然、安全、作用温和而有望作为良好的降压成分进入人们的日常膳食。     

Changes in Surface Property and Catalysis of Mesoporous Nb<Subscript>2</Subscript>O<Subscript>5</Subscript> from Amorphous to Crystalline Pore Walls

Abstract  

The amorphous inorganic phase of an ordered amorphous mesoporous Nb₂O₅ with two dimensional hexagonal (2D-hex) structure was crystallized with maintaining the original well arranged porous structure. The difference in surface property between amorphous and crystalline Nb₂O₅ with similar ordered mesoporous structure was compared. It was found from water adsorption–desorption isotherms and observation by infrared (IR) spectroscopy that the amorphous sample was hydrophilic and that the surface OH groups were acidic. On the other hand, the OH groups on crystalline mesoporous Nb₂O₅ were non-acidic and inside the pores was less hydrophilic. The surface property was also compared by a catalytic reaction, oxidation of cyclohexe by an aqueous solution of H₂O₂. The high (95%) selectivity for 1,2-epoxycyclohexane was obtained at 40 °C for 2 h in methanol solvent over crystalline mesoporous Nb₂O₅ at 12% conversion, while amorphous mesoporous Nb₂O₅ showed high (68%) selectivity for 1,2-cyclohexanediol in acetonitrile solvent at 60 °C for 2 h at 22% conversion. The differences in selectivity and the optimal solvent between amorphous and crystalline samples were interpreted in terms of the acidic feature of surface OH groups and hydrophilicity. While similar selectivity was observed over non-porous crystalline Nb₂O₅, much higher conversion over crystalline mesoporous Nb₂O₅ was attained at the same surface area. Thus, an advantage of mesoporous structure is attributed to the higher contact time of molecules inside the pores to the catalyst surface than those outside the particles.     

乳酸菌发酵改善米粉食用品质的机理

以早籼稻为原料 ,研究了以乳酸菌发酵改善大米淀粉凝胶食用品质的机理 ,揭示了大米淀粉的功能性与结构之间的关系。GPC结果表明 ,淀粉颗粒经过凝胶柱被分成 2部分(FrⅠ ,FrⅡ ) ,FrⅠ区为支链淀粉 ,FrⅡ区为直链淀粉。乳酸菌发酵使大米中的支链淀粉的平均聚合度由 12 6 76 3GLU降低到 115 0 0 4GLU ,而直链淀粉的平均聚合度由 2 975 3GLU增加到 35 6 3 2GLU ;支链淀粉的平均链长由 6 1 2GLU下降到 4 5 0GLU ,直链淀粉的平均链长由 2 3 7GLU增加到 2 8 4GLU ;直链淀粉的含量由 12 33%增加到 17 37% ;蛋白质含量由6 89%下降到 4 2 0 %。拉伸试验证明 ,乳酸菌发酵使米粉的最大破短应力显著增强 ( p <0 0 1) ,伸展率 /断面收缩率及最大破短应变显著增加 ( p <0 0 1) ,杨氏模量显著下降 (p <0 0 1) ,经感官评定 ,米粉筋道柔韧。     

Oral Administration of Edible Seaweed Undaria Pinnatifida (Wakame) Modifies Glucose and Lipid Metabolism in Rats: A DNA Microarray Analysis

1 Scope

Wakame is an edible seaweed that is a common constituent in the Japanese diet. Previous studies showed that wakame consumption is associated with the prevention of metabolic syndrome, but the molecular mechanisms underlying the protective effects are poorly understood.

2 Methods and results

To determine if the expression of hepatic genes is affected by ingestion of the brown seaweed Undaria pinnatifida (wakame), rats were fed a diet containing 0, 0.1, or 1.0 g per 100 g dried wakame powder for 28 days. Administration of 1% wakame significantly decreased serum total cholesterol levels. Hepatic gene expression was investigated using DNA microarray analysis, and the results showed that wakame suppresses the lipogenic pathway by downregulating SREBF‐1. Moreover, bile acid biosynthesis and gluconeogenesis were promoted by upregulation of the PPAR signaling pathway, which leads to a reduction in the accumulation of cholesterol and promotion of β‐oxidation.

3 Conclusions

These results suggest that wakame ingestion affects glucose and lipid metabolism by altering the expression of SREBF‐1 and PPAR signal‐related genes.     

Preparation of electrochemically active lithium sulfide-carbon composites using spark-plasma-sintering process

Electrochemically active lithium sulfide-carbon (Li₂S-C) composite positive electrodes, applicable for rechargeable lithium-ion batteries, were prepared using spark-plasma-sintering (SPS) process. The electrochemical tests demonstrated that the SPS-treated Li₂S-C composites showed the initial charge and discharge capacities of ca. 1200 and 200 mAh g⁻¹, respectively, though Li₂S has been reported to show no significant charge capacities when conventionally mixed with carbon powder. Such activation of Li₂S was attributed principally to strong bindings between Li₂S and carbon powders, formed by the SPS treatment. The ex situ XRD measurements showed that some amounts of Li₂S were still remained unchanged and any elemental sulfur was not detected even at fully charged state, which was similar to Li/S cells.