Immunofluorescence detection of pea protein in meat products

In this study we developed an immunofluorescence method to detect pea protein in meat products. Pea protein has a high nutritional value but in sensitive individuals it may be responsible for causing allergic reactions. We produced model meat products with various additions of pea protein and flour; the detection limit (LOD) of the method for pea flour was 0.5% addition, and for pea protein it was 0.001% addition. The repeatabilities and reproducibilities for samples both positive and negative for pea protein were all 100%. In a blind test with model products and commercial samples, there was no statistically significant difference (p > 0.05) between the declared concentrations of pea protein and flour and the immunofluorescence method results. Sensitivity was 1.06 and specificity was 1.00. These results show that the immunofluorescence method is suitable for the detection of pea protein in meat products.     

Synthesis and characterization of imidazolium telechelic poly(butylene terephthalate) for antimicrobial applications

Poly(butylene terephthalate) ionomers with imidazolium groups selectively located as end-groups (telechelic) have been prepared by melt polycondensation adding a hydroxyl derivatized imidazolium salt at the beginning of the polymerization process. The design of the chemical structure of the imidazolium salt is of fundamental importance in order to achieve the synthesis of ionomers with good thermo-mechanical properties. The final ionomers present high molecular weight, good color, transparency and thermal stability. Imidazolium ionomers present good antimicrobial (AM) properties comparable with those of commercial AM agents. The incorporation of the ionic groups in the polymer chain prevents their migration during use and therefore the antimicrobial activity can be preserved for longer time.     

Chemical Modification of Terephthalate Polyesters by Reaction with Bis(hydroxyethyl ether) of Bisphenol A

Summary: Copolyesters of terephthalic acid with bis(hydroxyethyl ether) of bisphenol A (BHEEB) in different molar ratios have been synthesized by reactive blending from terephthalate polyesters and by melt polycondensation from the monomers. By this way, bisphenol A groups were inserted in the polyester chains with the aim to obtain polyesters with improved mechanical properties. The insertion of the BHEEB into the polyester backbone is quantitative and does not give rise to side reactions. These copolyesters can be obtained by the chemical recycling of commercial polymers; indeed BHEEB can be synthesized by chemical recycling of bisphenol A polycarbonate and may be incorporated in the polyester by reactive blending with recycled terephthalate polyesters. A new method for BHEEB synthesis by chemical recycling of PC is also presented.

Glass transition temperature (T_g) as function of BHEEB content for copolyesters prepared by reactive blending BHEEB with terephthalate polyesters.     

Synthesis and Evaluation of N‐Phenylpyrrolamides as DNA Gyrase B Inhibitors

ATP‐competitive inhibitors of DNA gyrase and topoisomerase IV are among the most interesting classes of antibacterial drugs that are unrepresented in the antibacterial pipeline. We developed 32 new N‐phenylpyrrolamides and evaluated them against DNA gyrase and topoisomerase IV from E. coli and Staphylococcus aureus. Antibacterial activities were studied against Gram‐positive and Gram‐negative bacterial strains. The most potent compound displayed an IC₅₀ of 47 nm against E. coli DNA gyrase, and a minimum inhibitory concentration (MIC) of 12.5 μm against the Gram‐positive Enterococcus faecalis. Some compounds displayed good antibacterial activities against an efflux‐pump‐deficient E. coli strain (MIC=6.25 μm ) and against wild‐type E. coli in the presence of efflux pump inhibitor PAβN (MIC=3.13 μm ). Here we describe new findings regarding the structure–activity relationships of N‐phenylpyrrolamide DNA gyrase B inhibitors and investigate the factors that are important for the antibacterial activity of this class of compounds.     

Implication of Mesenchymal Stem Cells and Their Derivates for Osteochondral Regeneration

Healing of articular cartilage defects presents a challenging issue, due to its regenerative shortcomings. Lacking vascularity and innervation of cartilage and low proliferative potential of chondrocytes are the main reasons for the limited healing potential of articular cartilage. Traditional reparative approaches are limited in their efficiency, hence there is a demand for novel reparative treatments. Mesenchymal stromal cells, preferred for clinical uses, can be readily derived from various sources and have been proven to have a therapeutic effect on cartilage and subchondral bone. Therefore, mesenchymal stromal cells, their derivates, and scaffolds have been utilized in research targeting osteochondral regeneration. The present review aims to comprehensively outline and discuss literature considering this topic published within last 5 years.     

Relationship between thermomechanical properties and baking expansion of sour cassava starch (Polvilho azedo)

The factors involved in the baking expansion of native and sour cassava starch doughs were compared with those of native corn starch. Unlike corn starch dough, native and sour cassava starch doughs showed expansion properties during baking. The storage modulus E ′ decreased for cassava starch doughs before baking expansion, but remained unchanged for corn starch dough. Expansion during the baking of sour cassava starch was attributed to water vaporisation and the fluidity of starch paste. The fact that temperature and weight loss variations at adequate water contents were significantly greater for cassava than corn starch dough is indicative of the important role played by starch melting in expansion. Expansion ability could be correlated with changes in dough–crumb thermomechanical properties when close to the starch melting temperature. © 2001 Society of Chemical Industry