Plasma developable photoresist containing electronic excitation energy quenching system

A dry developable negative working resist composition comprised of poly(methyl isopropenyl ketone) (PMIPK) and 4-methyl-2,6-di(4′-azido-benzylidene) cyclohexanone-1 was examined. The main photochemical product formed in the resist pattern was found to be a secondary amine which crosslinks PMIPK. Post-annealing forms a hydrogen-bonded product which shows a powerful electronic excitation energy quenching effect. The quencher is more powerful than the aromatic compound arising from the azide by post-annealing only. The residual resist thickness of the negative pattern is about 80 percent of the initial thickness of the coating in spite of all the azide compound remaining in the resist coating. The obtained dry developed resist pattern has a high dry etch resistance. Etchings of Si and SiO₂ were performed by plasma and reactive ion etching, respectively.     

含黏粒砂土场地液化离心机振动台试验研究

提出了含黏粒砂土模型地基制备、饱和与均匀性监测技术,利用ZJU-400土工离心机振动台开展了相同相对密度含黏粒砂土（黏粒含量10%）和洁净砂的地震液化模型试验,再现了水平场地地震液化现象,揭示了含黏粒砂土场地液化灾变特点。弯曲元波速监测表明,模型制备均匀性良好,相同条件下含黏粒砂土剪切波速比洁净砂低。而根据超静孔压消散与固结沉降观测分析发现,含黏粒砂土渗透系数比洁净砂低一个数量级,从而影响其液化前后超静孔压响应和应力应变行为。渗透性差异导致模型内超静孔压产生模式和消散速率显著不同,振动时含黏粒砂土模型浅层超静孔压累积比洁净砂慢,而深层则相反;震后含黏粒砂土孔压消散时间是洁净砂的15倍。液化过程中含黏粒砂土剪应力应变响应比相同深度处的洁净砂更显著,液化后其滞回圈应变较大、割线模量较小且阻尼比较大。土体液化沉降主要发生在液化后超静孔压消散过程,含黏粒砂土模型超静孔压消散时间更长,沉降量更大。上述成果为进一步研究含黏粒砂土地震响应分析及其液化判别提供了科学依据。     

Physicochemical characteristics of rapidly dried onion powder and its anti-atherogenic effect on rats fed high-fat diet

Rapidly dried onion (Allium cepa L. cv. Momiji No. 3) powder (OP) prepared from the outer layers (from second to fourth scale leaves from the surface) of onion bulbs was analysed for its quercetin and polyuronide contents, the effects of enzymatic treatment and the anti-atherogenic effect on rats fed a high-fat diet. Quercetin 4′-glucoside (50%), free quercetin (30%) and quercetin 3,4′-diglucoside (20%) were identified as quercetin derivatives, and boiling-water extraction was effective in extracting these compounds. OP contained 12.9% of polyuronides, the basic skeleton of pectin. Enzymatic degradation (cellulase and pectinase, 50 °C for 12 h, pH 6.0) of OP was effective in obtaining a slurry of smaller particle sizes. The free quercetin increased and the glucosides decreased with enzyme treatment. In Wistar rats fed an OP-added high-fat diet, the total cholesterol, HDL-cholesterol and triglyceride concentrations were not significantly different from the rats fed a high-fat diet without OP. However, the atherogenic index (AI) of Wistar rats fed an OP-added high-fat diet was lower (AI = 3.3) than rats fed the diet without OP (AI = 4.1). The incremental elastic modulus (IEM) of the aorta from rats fed the OP-added diet was also significantly lower than that of the rats fed the diet without OP. The AI and IEM values of the rats fed the OP-added diet were quite similar to the values of rats fed the diet without OP but were allowed spontaneous exercise. These results suggest that OP intake is effective for decreasing the risk of arteriosclerosis.     

Chemical analysis and acetylcholinesterase inhibitory effect of anthocyanin-rich red leaf tea (cv. Sunrouge)

BACKGROUND: The purpose of this study was to evaluate the effects of leaf order or crop season on anthocyanins and other chemicals in the anthocyanin‐rich tea cultivar ‘Sunrouge’ (Camellia sinensis x C. taliensis) by using high‐performance liquid chromatography, and to study the effect of ‘Sunrouge’ extract on acetylcholinesterase (AChE) activity in human neuroblastoma SK‐N‐SH cells. RESULTS: The total anthocyanin content was higher in the third (3.09 mg g^?1) than in the second (2.24 mg g^?1) or first crop season (1.79 mg g^?1). The amount of anthocyanins contained in the stem was high (1.61 mg g^?1). In the third crop season, the concentrations of delphinidin‐3‐O‐β‐D ‐(6‐(E)‐p‐coumaroyl)galactopyranoside (DCGa), cyanidin‐3‐O‐β‐D ‐(6‐(E)‐p‐coumaroyl)galactopyranoside, delphinidin‐3‐O‐β‐D ‐galactopyranoside, delphinidin‐3‐O‐β‐D ‐(6‐O‐(Z)‐p‐coumaroyl)galactopyranoside, cyanidin‐3‐O‐β‐D ‐galactoside, and delphinidin‐3‐O‐β‐D ‐glucoside were 1.57 mg g^?1, 0.52 mg g^?1, 0.40 mg g^?1, 0.22 mg g^?1, 0.14 mg g^?1, and 0.11 mg g^?1, respectively. DCGa accounted for about 50% of the anthocyanins present. The suppressive effect of ‘Sunrouge’ water extract on AChE activity in human neuroblastoma SK‐N‐SH cells was the strongest among the three tea cultivars (‘Sunrouge’, ‘Yabukita’ and ‘Benifuuki’). CONCLUSION: These results suggested that ‘Sunrouge’ might protect humans from humans from AChE‐related diseases by suppressing AChE activity. To obtain sufficient amounts of anthocyanins, catechins and/or caffeine for a functional food material, ‘Sunrouge’ from the third crop season should be used. Copyright © 2012 Society of Chemical Industry     

Garlic extract and its selected organosulphur constituents promote ileal immune responses ex vivo

The effects of garlic extract and three organosulphur compounds of garlic on intestinal immune responses in mice were investigated. Peyer’s patch (PP) cells were isolated from mice orally administered with garlic extracts or one of three organosulphur compounds (alliin, allicin, diallyl disulphide (DADS)). PP cells isolated from mice that had been orally injected with ethanol extract significantly produced interferon (IFN)-γ and interleukin (IL)-4. IL-2 production in PP cells was significantly reduced by hot-water and ethanol extracts from garlic. PP cells from mice administered with two organosulphur compounds, alliin or DADS (5 mg/kg/day), could produce IL-2, IFN-γ and IL-4, whereas allicin showed moderate activity. The enhancement activity of IL-2 and IFN-γ productions in PP cells by DADS was higher than those obtained by administration of alliin or allicin. Comprehensive analyses of genetic profiles in PP tissue from mice administered with ethanolic extracts, allicin or alliin revealed that oral administration of samples increased 68–144 genes and decreased 50–52 genes by ?1.8-fold. Analyses of clustering profiles of microarrays indicated that ethanol extract and alliin upregulated the expression of IFN-γ. These data showed that garlic and its organosulphur compounds stimulate de novo IFN-γ biosynthesis in PP cells, thereby promoting ileal immune responses.     

Contents of barbaloin-related compounds in aloe drinks and their change during storage

The contents of barbaloin (BA), isoBA, aloin-dimers A, B, C, D and aloe-emodin (AE) in aloe drinks were investigated. BA and isoBA were detected in 30 of the 31 samples at the levels of 120-570 micrograms/mL and 120-580 micrograms/mL, respectively. Aloin-dimers A, B, C and D were detected in 8 of the 31 samples at the levels of 12-38 micrograms/mL, 13-39 micrograms/mL, 11-36 micrograms/mL and 16-69 micrograms/mL, respectively. AE was detected in all of the 31 samples at the levels of 0.03-1.3 micrograms/mL. When aloe drinks were stored for 4 weeks at 5 degrees C after opening the bottle, decrease of BA and isoBA, and increase of AE and aloin-dimers A, B, C and D were observed in most cases. However, in a few aloe drinks, all of BA, isoBA, aloin-dimers A, B, C, D and AE decreased. In these drinks, the existence of aloin-trimer was elucidated by LC/MS analyses. These data suggested that BA in aloe drinks is converted to the dimer and then to the trimer during storage.     

Analysis of specific IgE antibodies to staphylococcal enterotoxins,total serum IgE and hemogramme in carriers of Staphylococcus aureus

In order to evaluate the relationship between nasal carriers of S. aureus and their history of allergic diseases, the total serum IgE titer, the hemogramme pattern, and the titers of specific IgE antibody to Staphylococcal enterotoxins A and B (SEA and SEB) and of specific IgG antibody to SEB were investigated in 98 trade school students. Fifteen (15.3%) of the 98 students were sensitized to SEA and/or SEB (40.0% to SEA and 93.3% to SEB). In this group, 11 subjects were S. aureus carriers (73.0%) and 12 had a history of allergic diseases (80.0%). Low levels of specific IgG antibody to SEB were identified from both S. aureus carriers and non-carriers. The S. aureus carriers had significantly higher levels of total IgE titer than the non-carriers and the individuals with a history of allergic diseases had significantly higher total IgE titer levels than those having no history of allergic diseases (p < 0.01). In the hemogramme patterns of S. aureus carriers, a significant positive correlation was observed between the total IgE antibodies and the eosinophil rate (p < 0.05), and a negative correlation (p < 0.001) was recognized between the neutrophil and the lymphocyte rates.     

Determination of sucralose in foods by HPLC using pre-column derivatization

The development of a sensitive pre-column derivatization high-performance liquid chromatography (HPLC) method for determination of sucralose is reported. Sucralose is converted into a strongly ultraviolet (UV)-absorbing derivative, possessing strong absorption at 260 nm, by treatment with p-nitrobenzoyl chloride (PNBCl). Homogenized samples were dialyzed and washed with a Bond Elut ENV cartridge, then the eluate was evaporated to dryness and the residue was derivatized. Subsequently, the sucralose derivative was purified with hexane-ethyl actate (9:1) in a silica cartridge, and then the sucralose derivative was eluted with acetone. HPLC was performed on a phenyl column, using acetonitrile-water (73:27) as a mobile phase with UV detection (260 nm). The calibration curve was linear in the range of 1 microgram/mL to 50 micrograms/mL of sucralose. The recoveries of sucralose from eight kinds of foods spiked at the levels of 0.20 and 0.05 g/kg of sucralose were more than 76.2% with SD values in the range from 0.90% to 4.31%. The quantitative limit of the developed method was 0.005 g/kg for sucralose in samples.     

Fermentation Process and Grain Structure of Baked Breads from Frozen Dough Using Freeze-Tolerant Yeasts

The fermentation process for frozen doughs using freeze‐sensitive (Saccharomyces cerevisiae, Kyowa for sweet bread; S. cerevisiae, FC for white bread) and freeze‐tolerant (S. cerevisiae, YF for sweet bread) yeasts was traced by magnetic resonance imaging (MRI). Grain network structures of baked breads were also visualized by MRI. Prefermentation before freezing, punching and remolding, or resheeting and molding treatments increased loaf volume by 10 to 110% for the baked breads using freeze‐tolerant yeast, while these treatments decreased loaf volume by 70% using freeze‐sensitive yeast. The first fermentation before freezing and the second fermentation with punching or resheeting after thawing are useful for obtaining good quality breads from frozen dough using freeze‐tolerant yeast.