Investigation of the Antiviral Effects of Saussurea lappa Root Extract against SARS-CoV-2 Virus

Scope

The purpose of this study was to look into the antiviral activity of a plant extract derived from the roots of the Saussurea lappa as a food supplement against SARS-CoV-2 infection.

Methods and results

Vero E6 cells are employed in the study to test the neutralizing effect of Saussurea lappa extract against the SARS-CoV-2 virus. For anti-viral activity detection, a sensitive real-time cell analyzer (xCELLigence RTCA) with a high repetition rate is used. A challenge experiment in mice is planned as a result of the in vitro analysis. A challenge test against SARS-CoV-2 is performed with 10 adult female K18-hACE2 transgenic mice in each group for this purpose. The mice in the S. lappa Group are gavaged 2 days before the virus is administered intranasally (i.n.). The control group received PBS instead of the extract. SARS-CoV-2 virus is administered i.n. under anesthesia for the first 3 days of the experiment, and S. lappa extract was administered by gavage in the afternoon. On the 10th day, mice in the S. lappa group survived the study, whereas animals in the control group grew ill and/or died. In this study, the extract protects the mice against the SARS-CoV-2 virus in 90% of the cases.

Conclusions

This study demonstrates that the Saussurea plant has antiviral effects against SARS-CoV-2 in vitro and in animal models.     

A structural equation model to analyze the use of a new multi media platform for increasing awareness of cultural heritage

Dedicated multi media platforms have the potential to enhance experiences and increase people’s awareness of cultural heritage. It is, however, not clear to what extent and by which functions these platforms accomplish this. Therefore, the aim of this research is to investigate the influence of functionalities offered by a well-designed multi-media web-platform on the awareness and experience of cultural heritage. The multi media platform used is focused on Strijp-S, an industrial cultural heritage in Eindhoven, the Netherlands. The platform was created as a prototype based on a study of users’ preferences for contents and media types offered. To collect data, a sample of 302 respondents used the platform to explore and view Strijp-S. To test assumed relationships between different functionalities, awareness and experience in an integrated fashion, the data are analyzed using Structural Equation Modelling (SEM). The results show that information-collection funtionality plays a significant role in improving awareness of cultural heritage, whereas auxiliary functions are particularly helpful for enhancing experiences. The perceived helpfulness of these two sets of functions differ however between users depending on theitr level of prior knowledge. Policymakers and urban planners can use these results to create their own platform based on local heritage to increase the citizens’ awareness of cultural heritage.     

Cold plasma for the preservation of aquatic food products: An overview

Cold plasma (CP) is an upcoming technology implemented for the preservation of highly perishable foods, especially aquatic food products (AFPs). The high moisture content, high-quality protein with all essential amino acids and unsaturated fatty acids makes AFP more susceptible to microbial spoilage and oxidation of lipids and proteins. Spoilage lowers the nutritive value and could generate toxic components, making it unsafe for consumption. In recent times, the rising demand for food products of aquatic origin with preserved quality and extended shelf-life has been recorded. In addition, minimally or nonthermally processed and preserved foods are gaining great attention. CP technology has demonstrated an excellent ability to inactivate microorganisms without promoting their resistance and triggering some deteriorative enzymes, which are typical factors responsible for the spoilage of AFP. Consequently, CP could be recommended as a minimal processing intervention for preserving the quality of AFP. This review focuses on different mechanisms of fish spoilage, that is, by microorganisms and oxidation, their inhibition via the application of CP, and the retention of quality and shelf-life extension of AFP.     

Effects of urea formaldehyde resin to film properties of alkyd–melamine formaldehyde resins containing organo clay

Organo clay modified alkyd resins were prepared and these modified alkyd resins were cured with different ratios of melamine formaldehyde and urea formaldehyde resins in this work. Alkyds formulated to have oil content 40% were prepared with phthalic anhydride (PA), glycerine (G), coconut oil fatty acid (COFA), dipropylene glycol (DPG) and organo clay. “K alkyd constant system” was used for the formulation calculations of the alkyd resins. Alkyd resins were blended with 40% of a commercial melamine formaldehyde. The films of the alkyd–amino resins were prepared from 60% solid content xylene solutions using 50 μm applicators. After the films were cured at 140 °C for 2 h in an oven, properties of the films were determined. The film properties of the alkyd–amino resins such as drying degree, hardness, adhesion strength, abrasion resistance, water, acid, alkaline, solvent resistance, and resistance to environmental conditions were investigated. The addition of the urea formaldehyde resin and organo clay has positive effect on the physical and chemical resistance of the alkyd–amino resins.     

Effects of sizing materials on the properties of carbon fiber‐reinforced polyamide 6,6 composites

This article aims to study the effect of the sizing materials type on the mechanical, thermal, and morphological properties of carbon fiber (CF)‐reinforced polyamide 6,6 (PA 6,6) composites. For this purpose, unsized CF and sized CFs were used. Thermogravimetric analysis was performed, and it has been found that certain amounts of polyurethane (PU) and PA sizing agents decompose during processing. The effects of sizing agent type on the mechanical and thermomechanical properties of all the composites were investigated using tensile, Izod impact strength test, and dynamic mechanical analysis. Tensile strength values of sized CF‐reinforced composites were higher than that of unsized CF‐reinforced composites. PA and polyurethane sized CF‐reinforced composites exhibited the highest impact strength values among the other sized CF‐reinforced composites. PU and PA sized CF‐reinforced composites denoted higher storage modulus and better interfacial adhesion values among the other sizing materials. Scanning electron microscope studies indicated that CFs which were sized with PU and PA have better interfacial bonding with PA 6,6 matrix among the sized CFs. All the results confirmed that PA and PU were suitable for CF's sizing materials to be used for PA 6,6 matrix. POLYM. COMPOS., 34:1583–1590, 2013. © 2013 Society of Plastics Engineers     

Parametric analysis of Fischer‐tropsch synthesis in a catalytic microchannel reactor

Fischer‐Tropsch synthesis (FTS) involves highly exothermic conversion of syngas to a wide range of hydrocarbons, but demands isothermal conditions due to the strong dependence of product distribution on temperature. Running FTS in microchannel reactors is promising, as the sub‐millimeter dimensions can lead to significant intensification that inherently favors robust temperature control. This study involves computer‐based FTS simulations in a heat‐exchange integrated microchannel network composed of horizontal groups of square‐shaped cooling and wall‐coated, catalytic reaction channels. Effects of material type and thickness of the wall separating the channels, side length of the cooling channel, coolant flow rate, and channel wall texture on reaction temperature are investigated. Use of thicker walls with high thermal conductivities and micro‐baffles on the catalytic reaction channel wall favor near‐isothermal conditions. Response of reaction temperature against coolant flow rate is significant. Using cooling channels with smaller side lengths, however, is shown to be insufficient for temperature control. © 2011 American Institute of Chemical Engineers AIChE J, 2012