Low Temperature IR Study of Shape Transition in Carbon-, Silicon-and Germanium Tetrachlorides

The IR data in 20-296 K temperatures interval for carbon-, silicon- and germanium tetrachlorides are given. It is shown that the spectral picture of bands, appearing in higher frequencies region relatively to element-chlorine stretching, considerably changes at the temperature variation and therefore can be assigned to the vibrations of different molecular shapes. The interpretation of the obtained results based on the suggested model of transformation in the structure of tetrachlorides. This transformation leads to the arising of an active chlorine atom in molecules of element-tetrachlorides.     

Performance of Cinta Senese pigs and their crosses with Large White 2. Physical, chemical and technological traits of Tuscan dry-cured ham

Technological, chemical and physical traits of cured ham from Cinta Senese and Large White pigs, and their crosses were investigated. Hams were obtained from 29 Cinta Senese (CS), 29 Large White × Cinta Senese (LW × CS) and 12 Large White (LW) pigs, fed a commercial mixture. Sensory and chemical–physical analysis was performed on a sample-slice and on muscles (Biceps femoris – BF; Semimembranosus – SM; Semitendinosus – ST) and subcutaneous fat. CS showed the highest trimming loss and the lowest salting loss. Hams of CS pigs scored higher for fatness than those of LW pigs, LW × CS showing intermediate values. On sample-slice, CS exhibited higher firmness, redness and marbling of lean, and greater fat extension than LW, with crosses having intermediate scores. Muscle moisture was lowest in CS, while both SM and BF from LW had the highest percentage of protein and the lowest of ash. CS showed higher intramuscular fat content than LW × CS and LW. Shear force of BF was higher in CS than in LW × CS and LW. With respect to LW, CS had lower values of L^* in muscles, and higher values of a^* in subcutaneous fat. Subcutaneous fat of CS contained less SFA and more MUFA than LW × CS and LW.     

Design and Synthesis of Oligopeptidic Parvulin Inhibitors

Pin1 catalyzes the cis-trans isomerization of pThr-Pro or pSer-Pro amide bonds of various proteins involved in several physio/pathological processes. In this framework, recent research activity is directed toward the identification of new selective Pin1 inhibitors. Here, we developed a set of peptide-based Pin1 inhibitors. Direct-binding experiments allowed the identification of the peptide-based inhibitor 5 k (methylacetyl-l -alanyl-l -histidyl-l -prolyl-l -phenylalaninate) as a potent ligand of Pin1. Notably, 5 k binds Pin1 with higher affinity than Pin4. The comparative analysis of molecular models of Pin1 and Pin4 with the selected compound gave a rational explanation of the biochemical activity and pinpointed the chemical elements that, if opportunely modified, may further improve inhibitory potency, pharmacological properties, and selectivity of future peptide-based parvulin inhibitors. Since 5 k showed limited cell penetration and no antiproliferative activity, it was conjugated to a polyarginine stretch (R8), known to promote cell penetration of peptides, to obtain the R8–5 k derivative, which displayed antiproliferative effects on cancer cell lines over non-tumor cells. The effect of R8 on cell proliferation was also investigated. This work warrants caution about applying the R8 strategy in the development of cell-penetrating antiproliferative peptides, as it is not inert.     

Patterning surfaces with functional polymers

The ability to pattern functional polymers at different length scales is important for research fields including cell biology, tissue engineering and medicinal science and the development of optics and electronics. The interest and capabilities of polymer patterning have originated from the abundance of functionalities of polymers and a wide range of applications of the patterns. This paper reviews recent advances in top-down and bottom-up patterning of polymers using photolithography, printing techniques, self-assembly of block copolymers and instability-induced patterning. Finally, challenges and future directions are discussed from the point of view of both applicability and strategies for the surface patterning of polymers.     

Constructed wetland mesocosms for the treatment of diluted sugarcane molasses stillage from ethanol production using Pontederia sagittata

Sugarcane molasses stillage contains a very high concentration of organic matter and toxic/recalcitrant compounds. Its improper disposal has become a global problem and there is very scanty information about its treatment using phytotechnologies. This work aimed at evaluating the performance of subsurface flow constructed wetlands (SSF CWs) mesocosms planted with Pontederia sagittata and operating at two hydraulic retention times (HRTs), compared to an unplanted SSF CWs, for the treatment of diluted stillage subjected to no pre-treatment apart from an adjustment to pH 6.0. CWs were fed with very high surface COD loading rates (i.e. 47.26 and 94.83gCOD/m(2)d). The planted CWs were able to remove COD in the range of 80.24-80.62%, BOD(5) in the range of 82.20-87.31%, TKN in the range of 73.42-76.07%, nitrates from 56-58.74% and sulfates from 68.58-69.45%, depending on the HRT. Phosphate and potassium were not removed. It was concluded that this type of CWs is a feasible option for the treatment of diluted stillage.     

Effect of HPMC addition on the microstructure, quality and aging of wheat bread

The effect of hydroxypropylmethylcellulose (HPMC) addition on a basic bread formulation is described. The effect of HPMC as bread improver and antistaling agent was analysed in terms of microstructure. Bread quality was assessed by physical parameters (volume, width/height ratio, moisture content and hardness), crumb grain structure (number of air cells, cells area and the ratio between cells area and total area) and sensory evaluation (appearance, aroma, taste and texture). Bread staling was determined by following both the hardness increase and the starch retrogradation during storage. The microstructure was analyzed by cryo scanning electron microscopy (cryo-SEM). The results confirm the ability of the HPMC for improving fresh bread quality and for delaying staling. The presence of HPMC decreased the hardening rate of the bread crumb and also retarded the amylopectin retrogradation. The microstructure analysis revealed the possible interaction between the HPMC and the bread constituents, which could partially explain the antistaling effect of this hydrocolloid.     

Effects of electron-beam and gamma irradiation treatments on the microbial populations, respiratory activity and sensory characteristics of Tuber melanosporum truffles packaged under modified atmospheres

The effects of electron-beam or gamma irradiation (doses of 1.5 kGy and 2.5 kGy of either one) on the microbial populations, respiratory activity and sensory characteristics of Tuber melanosporum packaged under modified atmospheres were monitored immediately after treatment, and subsequently every seven days during 35 days of storage at 4 °C. Treatments with 1.5 and 2.5 kGy reduced the total mesophilic aerobes counts respectively by 4.3 and 5.6 log cfu/g for electron-beam treatment, and by 6.4 and 6.6 log cfu/g for gamma irradiation. Other microbial groups studied (Pseudomonas genus, Enterobacteriaceae family, lactic acid bacteria, mesophilic aerobic spores, molds and yeasts) were not detected after the treatments. A decrease in the respiratory activity was detected in all the irradiated batches, indicating that the carbon dioxide levels were lower and the oxygen levels higher than those of the non-irradiated ones. Two species of yeasts, Candida sake and Candida membranifaciens var. santamariae, survived the irradiation treatments and became the dominant microbial populations with counts of up to 7.0 log cfu/g. The growth of these microorganisms was visible on the surface of irradiated truffles from day 21 onwards, affecting the flavor and the general acceptability of the ascocarps. Moreover, a watery exudate was detected in the treated truffles from the third week onwards, so the application of irradiation treatments in doses equal to or above 1.5 kGy did not preserve the quality characteristics of T. melanosporum truffles beyond 28 days.     

Effect of frozen storage time on the bread crumb and aging of par-baked bread

The effect of frozen storage time of par-baked bread on the bread crumb and staling of bread obtained after thawing and full baking is described. The moisture content, hardness and retrogradation enthalpy of the amylopectin were determined in the par-baked bread and in the full baked bread after 7, 14, 28 and 42 days of frozen storage at −25 °C. In addition, the effect of frozen storage on the crumb microstructure was analyzed by cryo scanning electron microscopy (Cryo-SEM). The moisture content of both partially and full baked bread decreased with the time of frozen storage. The crumb hardness of the par-baked bread after different periods of frozen storage was kept constant, while that of their full baked counterpart increased with the time of frozen storage. In both types of breads, the enthalpy of amylopectin retrogradation did not vary with the period of frozen storage. The staling, measured as hardness increase and amylopectin retrogradation, increased along the frozen storage. The changes observed on the frozen par-baked bread after thawing were attributed to the damage of bread structures produced by the ice crystallization, and the microstructure study support that conclusion.     

Examination of freshness degradation of sourdough bread made with kefir through monitoring the aroma volatile composition during storage

The aroma volatile compositions of sourdough breads containing kefir grains were monitored by SPME GC–MS analysis during a 5-day storage. Breads were made with (A) 20% w/w and (B) 10% w/w (on flour basis) kefir sourdough, and were compared with breads made with 20% w/w commercial sourdough (C) and sourdough prepared in the laboratory (D) without addition of starter culture. A dramatic decrease of volatiles was observed during storage for all samples, but the kefir sourdough breads (A and B) exhibited more complex profiles of volatiles with lower loss rates during storage. Differences in the percentages of esters on total volatiles were also observed (6.2%, 5.0%, 2.8% and 2% in the case of breads A, B, C, and D, respectively). The customer oriented sensory evaluation revealed significant differences among the tested samples, with best results scored in the case of bread A in all days of storage, agreeing with the analytical data.     

Effects of electron-beam irradiation on the shelf life, microbial populations and sensory characteristics of summer truffles (Tuber aestivum) packaged under modified atmospheres

The effects of two doses of electron-beam irradiation (1.5 kGy and 2.5 kGy) on the microbial populations (total mesophilic aerobes, Pseudomonas genus, Enterobacteriaceae family, molds and yeasts) and sensory characteristics of Tuber aestivum packaged under modified atmospheres were monitored immediately after treatment, and weekly during 42 days of storage at 4 °C. Treatment with 1.5 and 2.5 kGy reduced the pseudomonads populations by 4.3 and 5.5 logs, respectively. Enterobacteriaceae counts decreased by 5.4 logs with the 1.5 kGy dose and counts below the detection limit (<1.0 log cfu/g) were obtained with the 2.5 kGy dose. Lactic acid bacteria and yeasts were less affected by the ionizing radiation treatments and they became the dominant microbial populations throughout storage with microbial counts up to 7.1 log cfu/g. The carbon dioxide levels inside the packages containing irradiated truffles were lower than those of the non-irradiated ones, suggesting a decrease in the respiration rate of the treated ascocarps. The treatments with 1.5 and 2.5 kGy e-beam did not negatively affect the sensory characteristics of truffles, but a visible superficial yeast growth was detected in truffles irradiated with 1.5 kGy at the end of their shelf life (day 28). Treatment with 2.5 kGy e-beam has prolonged the shelf life to 42 days, compared with 21 days for the untreated samples.