Stress corrosion cracking susceptibility of P285NH and API 5L X65 steel grades in the high-level radioactive waste repository cell concept

Since 2014, the concept developed for the disposal of high-level radioactive waste in the French deep geological repository project Cigéo includes a cement-based grout material. This cement-based grout material will be injected between the casing and the claystone to neutralize the potential acidity resulting from the claystone oxidation induced by the drilling process of the disposal cell. In these conditions of pH (around 10.5) and temperature (90°C, maximum expected during the disposal), the metallic materials could be sensitive to stress corrosion cracking (SCC). In this project, different environments (aerated or deaerated, at room temperature or at 90°C) and synthetic solutions are considered to reproduce the different periods expected during the long life repository. The project is based on electrochemical measurements (polarization curves to define the SCC critical domain of potentials), slow strain rate tensile tests, and long-term immersion for crack initiation and propagation tests.     

Crystal Structure of the Human Monoacylglycerol Lipase,a Key Actor in Endocannabinoid Signaling

2‐Arachidonoylglycerol plays a major role in endocannabinoid signaling, and is tightly regulated by the monoacylglycerol lipase (MAGL). Here we report the crystal structure of human MAGL. The protein crystallizes as a dimer, and despite structural homologies to haloperoxidases and esterases, it distinguishes itself by a wide and hydrophobic access to the catalytic site. An apolar helix covering the active site also gives structural insight into the amphitropic character of MAGL, and likely explains how MAGL interacts with membranes to recruit its substrate. Docking of 2‐arachidonoylglycerol highlights a hydrophobic and a hydrophilic cavity that accommodate the lipid into the catalytic site. Moreover, we identified Cys201 as the crucial residue in MAGL inhibition by N‐arachidonylmaleimide, a sulfhydryl‐reactive compound. Beside the advance in the knowledge of endocannabinoids degradation routes, the structure of MAGL paves the way for future medicinal chemistry works aimed at the design of new drugs exploiting 2‐arachidonoylglycerol transmission.     

In-situ fabrication of polyacrylate-silver nanocomposite through photoinduced tandem reactions involving eosin dye

A silver-acrylate nanocomposite was prepared using a novel one-pot strategy involving eosin dye as visible sensitizer and an amine derivative as radicals' source. The mechanism highlighted by steady state photolysis and time-resolved absorption spectroscopy lies on the initial formation of a strong ion-pair complex between eosin and Ag⁺. Upon visible irradiation, the excited triplet state of the metal complex efficiently abstracts a hydrogen atom from the amine and produces an α-aminoalkyl radical. In acrylate monomer matrix, such a strong reactive species initiates a free radical photopolymerization and also provides the reduction of the silver cation. Through this ‘in-situ’ fabrication method, the kinetics formation of the nanocomposite and its detailed structural analysis are characterized by UV-visible, real-time FTIR absorption spectroscopy and by transmission electron microscopy.     

Effect of environmental pressure on the microstructure of YSZ thermal barrier coating via suspension plasma spraying

Suspension plasma spraying (SPS) as a potential technique to prepare thermal barrier coatings (TBCs) has been attracting more and more attention. However, most reports on SPS were carried out in the atmosphere. Given the unique features of in-flight particles and plasma jets under low pressure, the resulting coatings are expected to be different from those under atmospheric pressure. In this article, yttria-stabilized zirconia (YSZ) thermal barrier coatings were prepared using suspension plasma spraying under different environmental pressures. The results show that as the environmental pressure decreased, the column-like structural coating turned into a vertical crack segmented structure, as well as a dramatic decrease in surface roughness. More nanoparticle agglomerates were formed in the coating under lower environmental pressures. The real porosity of the coating increased with a decrease in environmental pressure.     

Angiotensin I-converting enzyme (ACE) inhibitory activities of sardinelle (Sardinella aurita) by-products protein hydrolysates obtained by treatment with microbial and visceral fish serine proteases

The angiotensin I-converting enzyme (ACE) inhibitory activities of protein hydrolysates prepared from heads and viscera of sardinelle (Sardinella aurita) by treatment with various proteases were investigated. Protein hydrolysates were obtained by treatment with Alcalase^®, chymotrypsin, crude enzyme preparations from Bacillus licheniformis NH1 and Aspergillus clavatus ES1, and crude enzyme extract from sardine (Sardina pilchardus) viscera. All hydrolysates exhibited inhibitory activity towards ACE. The alkaline protease extract from the viscera of sardine produced hydrolysate with the highest ACE inhibitory activity (63.2 ± 1.5% at 2 mg/ml). Further, the degrees of hydrolysis and the inhibitory activities of ACE increased with increasing proteolysis time. The protein hydrolysate generated with alkaline proteases from the viscera of sardine was then fractionated by size exclusion chromatography on a Sephadex G-25 into eight major fractions (P₁–P₈). Biological functions of all fractions were assayed, and P₄ was found to display a high ACE inhibitory activity. The IC₅₀ values for ACE inhibitory activities of sardinelle by-products protein hydrolysates and fraction P₄ were 1.2 ± 0.09 and 0.81 ± 0.013 mg/ml, respectively. Further, P₄ showed resistance to in vitro digestion by gastrointestinal proteases. The amino acid analysis by GC/MS showed that P₄ was rich in phenylalanine, arginine, glycine, leucine, methionine, histidine and tyrosine. The added-value of sardinelle by-products may be improved by enzymatic treatment with visceral serine proteases from sardine.     

Comparative resistance of food proteins to adult and infant in vitro digestion models

IgE‐mediated allergy to milk and egg is widespread in industrialised countries and mainly affects infants and young children. It may be connected to an incomplete digestion of dietary proteins causing an inappropriate immune response in the gut. In order to study this, a biochemical model of infant gastroduodenal digestion has been developed, which has reduced levels of protease (eightfold for pepsin and tenfold for trypsin and chymotrypsin), phosphatidylcholine and bile salts, compared with the adult model. This model has been used to study the behaviour of three characterised food‐relevant proteins (bovine β‐lactoglobulin (β‐Lg), β‐casein (β‐CN) and hen's egg ovalbumin), all of which are relevant cows' milk and hens' egg allergens. Digestion products were characterised using electrophoresis, immunochemical techniques and MS. These showed that ovalbumin and β‐CN were digested more slowly using the infant model compared with the adult conditions. Resistant fragments of β‐CN were found in the infant model, which correspond to previously identified IgE epitopes. Surprisingly, β‐Lg was more extensively degraded in the infant model compared with the adult one. This difference was attributed to the tenfold reduction in phosphatidylcholine concentration in the infant model limiting the protective effect of this phospholipid on β‐Lg digestion.     

Purification and identification of novel antioxidant peptides from enzymatic hydrolysates of sardinelle (Sardinellaaurita) by-products proteins

In order to utilise sardinelle (Sardinellaaurita) protein by-products, which is normally discarded as industrial waste in the process of fish manufacturing, heads and viscera proteins were hydrolysed by different proteases to obtain antioxidative peptides. All hydrolysates showed different degrees of hydrolysis and varying degrees of antioxidant activities. Hydrolysate generated with crude enzyme extract from sardine (Sardinapilchardus) displayed high antioxidant activity, and the higher DPPH radical-scavenging activity (87 ± 2.1% at 2 mg/ml) was obtained with a degree of hydrolysis of 6%. This hydrolysate was fractionated by size exclusion chromatography on a Sephadex G-25 into eight major fractions (P₁–P₈). Fraction P₄, which exhibited the highest DPPH scavenging activity, was then fractionated by reversed-phase high performance liquid chromatography (RP-HPLC). Seven antioxidant peptides were isolated. The molecular masses and amino acids sequences of the purified peptides were determined using ESI-MS and ESI-MS/MS, respectively. Their structures were identified as Leu-His-Tyr, Leu-Ala-Arg-Leu, Gly-Gly-Glu, Gly-Ala-His, Gly-Ala-Trp-Ala, Pro-His-Tyr-Leu and Gly-Ala-Leu-Ala-Ala-His. The first peptide displayed the highest DPPH radical-scavenging activity (63 ± 1.57%; at 150 μg/ml) among these peptides.     

Structural and biochemical characteristics of bovine intramuscular connective tissue and beef quality

The aim of the study was to evaluate the impact of structural and biochemical characteristics of muscle intramuscular connective tissue on beef quality. The experimental design was based on three muscles of three breeds sampled as fresh material and cooked at 55 °C (Longissimus thoracis and Semimembranosus) or at 70 °C (Semimembranosus and Biceps femoris) for quality assessment. The results showed that muscle characteristics influence beef quality differently from one muscle to another. In grilled LT, proteoglycan content contributed negatively to juiciness, and intramuscular lipids were linked positively to tenderness, flavour, residues and overall liking scores. In grilled SM, cross-link and lipid contents were involved in beef quality. In BF cooked to 70 °C, perimysial branch points were negatively linked to tenderness. In SM cooked to 70 °C, perimysial area was involved in beef quality. These results should allow a better understanding of the factors involved in background toughness, in juiciness and flavour of meat.