The metabolism of linoleic and arachidonic acids in rat testis

Linoleic and arachidonic acids, labeled with¹⁴C and injected intratesticularly, were used to study with time the interconversion of polyunsaturated fatty acids in rat testis and their incorporation into the major lipid classes. With both substrates¹⁴C activity was readily incorporated into longer chain, more highly unsaturated fatty acids. After the injection of 1-¹⁴C-linoleic acid the major portion of the¹⁴C was found in palmitic, linoleic, 8,11,14-eicosatrienoic, 5,8,11,14-eicosatetraenoic, 7,10,13,16-docosatetraenoic and 4,7,10,13,16-docosapentaenoic acids. Hydrogenation of the total fatty acids isolated from rat testes after intratesticular injection of 1-¹⁴C-linoleate revealed that the polyenoic acids hydrogenating to lignoceric acid (previously characterized as 9,12,15,18-tetracosatetraenoate and 6,9,12,15,18-tetracosapentaenoate) had a relatively high specific activity. After the injection of 1-¹⁴C-arachidonate significant¹⁴C activity was found in palmitate, 7,10,13,16-docosatetraenoate, 4,7,10,13,16-docosapentaenoate, 9,12,15,18-tetracosatetraenoate and 6,9,12,15,18-tetracosapentaenoate. The biosynthesis of the ω⁶ polyunsaturated fatty acids in rat testis is discussed in relation to these data. Investigation of the distribution of label in the complex lipid fractions demonstrated the majority of the¹⁴C activity to be present in phosphatides and triglycerides after injection of either of these¹⁴C substrates with only small quantities being present as nonesterified acids. At the time periods studied the polyenoic acids of triglycerides had a higher specific activity than the corresponding acids of phosphatides with the exception of linoleate. Presented in part at the Meeting of the American Institute of Nutrition, Atlantic City, April 1968 and at the AOCS Meeting in New York, April 1969. These data were taken from a thesis submitted by R. B. Bridges in partial fulfillment of the requirements for the Ph.D. degree, Vanderbilt University.     

CRITICAL SELF-ASSEMBLY CONCENTRATION OF AN IONIC-COMPLEMENTARY PEPTIDE EAK16-I

Understanding the process of self-assembly of peptides has been important in various biomedical engineering applications. This work focuses on the effect of peptide concentration on the molecular self-assembly of an ionic-complementary peptide, EAK16-I (AEAKAEAKAEAKAEAK), in aqueous solution. The surface tension and self-assembled nanostructures were determined for a wide range of peptide concentrations using axisymmetric drop shape analysis-profile (ADSA-P) and atomic force microscopy (AFM), respectively. Surface tension measurements revealed a critical self-assembly concentration of 0.3 mg peptide/ml water, below which the surface tension decreased rapidly with increasing peptide concentration, and above which the surface tension remained at a constant, plateau value. There were two structural transitions observed with increasing peptide concentration: the first was from globular nanostructures to fibrils, and the second from the fibrils to relatively thick fibers. The second structural transition occurred at the critical self-assembly concentration as determined by the surface tension measurements. The nanostructural behavior of EAK16-I was compared with that of EAK16-II, which has the same amino acid composition but a different charge distribution. Salt effects were also examined by adding NaCl to the peptide solution. The salt addition facilitated the formation of peptide fibrils at low peptide concentrations but increased the critical self-assembly concentration, which occurred at 0.8 mg peptide/ml water in the presence of 20 mM NaCl. The structural transitions involved in the self-assembly of EAK16-I resemble those from protofibrils to fibrils observed with numerous naturally occurring peptides. An understanding of this structural transition may have relevance in the analysis and treatment of peptide/protein conformational diseases and have application in the production of self-assembled protein nanostructures.     

High-Toughness Silicon Carbide as Armor

Silicon carbide, with single-edge precracked beam (SEPB) toughness greater than 7 MPa·m^1/2, was made by hot-pressing using Al–B–C (ABC) or Al–Y₂O₃ (YAG) as additives. The hardness of SiC processed with a liquid phase was always less than SiC densified without a liquid phase despite having a similar or finer grain size. With increasing Al content, the ABC system changed from trans- to intergranular fracture with a drop in hardness and a two- to threefold increase in SEPB toughness. Strength and Weibull modulus for materials processed with a liquid phase were higher than those of solid-state densified SiC. Ballistic testing, however, did not show any improvement over SiC densified with B and C additives. Depth of penetration was controlled by hardness of the SiC-based materials, while V ₅₀ values for 14.5 mm WC–Co cored projectiles were in the range of 720–750 m/s for all materials tested.     

R Curves and Crack-Stability Map: Application to Ce-TZP/Al2O3

The concept of a crack-stability map is developed by considering the interaction between the crack-driving force and the rising crack-growth resistance of a toughened ceramic. The map plots normalized transition crack length as function of the ratio of the crack-initiation fracture toughness and the plateau toughness to delineate regimes of stable and unstable crack growth. The plot is used to analyze R curves and fracture stresses of a transformation-toughened Ce-TZP/Al₂O₃. It is shown that the fracture stress and the small scatter measured for this ceramic are consistent with its R- curve behavior, which enables stable growth of surface cracks from flaws (pores and second-phase particles), leading to a flaw-insensitive ceramic.     

Hydrolytic stability of terephthaloyl chloride and isophthaloyl chloride

The phthaloyl chloride isomers, terephthaloyl chloride (TCl) and isophthaloyl chloride (ICl), are high production volume chemicals used in polymers to impartflame resistance, chemical resistance, and temperature stability and as water scavengers. In these studies, we determined the hydrolytic stability of TCl and ICl and their hydrolysis products in aqueous solutions. Hydrolysis rates for TCl and ICl were initially determined by gas chromatography/flame ionization detection in water buffered at pH 4.0, 7.0, and 9.0 and 0 degrees C for up to 30 min. Subsequent studies determined the products from TCl and ICl hydrolysis. The parent phthaloyl chlorides (TCl and ICl), their intermediate hydrolysis products (designated as the "half-acids"), and their stable hydrolysis products (terephthalic acid (TPA) and isophthalic acid (IPA)) were determined by high-performance liquid chromatography. The half-lives (t(1/2)) of TCl and ICl ranged from an average of 1.2 to 2.2 min and from 2.2 to 4.9 min, respectively, at pH 4-9 and 0 degrees C. The observed first-order rate constants (k(obs)) ranged from an average of 530 to 1100 (x 10(5) s(-1)) for TCl and 240 to 520 (x 10(5) s(-1)) for ICl. Both phthaloyl chlorides formed their respective short-lived intermediates, in which one of the two carboxylic acid chloride functionalities reacts with water to form the carboxylic acid ("half-acid"). Subsequently, the half-acids underwent further hydrolysis so that greater than 90% of the initial phthaloyl chloride hydrolyzed in less than 60 min at 0 degrees C. The hydrolysis products TPA and IPA were hydrolytically stable, undergoing no further transformations after 20 min at pH 7 and 25 degrees C. This work demonstrated that TCl, ICl, and their respective half-acids will not be persistent in aqueous systems for a time sufficient to have a sustained toxicological effect on aquatic organisms (less than 1 h). Performing additional aquatic toxicity studies, biodegradation studies, and potentially mammalian studies on TCl and ICl are unnecessary since the existing information on TPA and IPA with the hydrolysis data presented here is sufficient to address questions on the fate and effects of these two substances in aqueous environments.     

Glycation of the Major Milk Allergen β‐Lactoglobulin Changes Its Allergenicity by Alterations in Cellular Uptake and Degradation

1 Scope

During food processing, the Maillard reaction (МR) may occur, resulting in the formation of glycated proteins. Glycated proteins are of particular importance in food allergies because glycation may influence interactions with the immune system. This study compared native and extensively glycated milk allergen β‐lactoglobulin (BLG), in their interactions with cells crucially involved in allergy.

2 Methods and results

BLG was glycated in MR and characterized. Native and glycated BLG were tested in experiments of epithelial transport, uptake and degradation by DCs, T‐cell cytokine responses, and basophil cell degranulation using ELISA and flow cytometry. Glycation of BLG induced partial unfolding and reduced its intestinal epithelial transfer over a Caco‐2 monolayer. Uptake of glycated BLG by bone marrow–derived dendritic cells (BMDC) was increased, although both BLG forms entered BMDC via the same mechanism, receptor‐mediated endocytosis. Once inside the BMDC, glycated BLG was degraded faster, which might have led to observed lower cytokine production in BMDC/CD4⁺ T‐cells coculture. Finally, glycated BLG was less efficient in induction of degranulation of BLG‐specific IgE sensitized basophil cells.

3 Conclusions

This study suggests that glycation of BLG by MR significantly alters its fate in processes involved in immunogenicity and allergenicity, pointing out the importance of food processing in food allergy.     

Fate modeling of phenanthrene with regional variation in Tianjin,China

A multimedia fate model with spatially resolved air and soil phases was developed and evaluated. The model was used for calculation of phenanthrene concentrations in air, water, soil, and sediment in Tianjin area and transport fluxes between the adjacent bulk phases under steady-state assumption. Both air and soil phases were divided into 3113 individual compartments of 4 km2 each to assess the spatial variation of phenanthrene concentrations and fluxes. Independently measured phenanthrene concentrations in air, water, and soil were used for model validation. The spatial variation in soil was validated using a set of measured phenanthrene concentrations of 188 surface soil samples collected from the area. Most data used either for model calculation or for model validation were collected during the last 5 years. As the results of the model validation, the calculated mean values for phenanthrene concentrations in various bulk phases are in fair agreement with those independently observed and are very close to those calculated using the model without spatial variation. The absolute difference between the calculated and the measured mean concentrations are 0.14, 0.48, and 0.13 log-units (mol/m3) for air, water, and soil, respectively. The spatial distribution patterns of phenanthrene in both air and soil were well modeled. Spatially, however, the model overestimated the soil phenanthrene level at low concentration range and underestimated it at high concentration range. The calculated distribution of phenanthrene in the air matches well with the emission from fossil fuel combustion, while the calculated distribution pattern in the soil is similar to that observed.     

Factors influencing quantities of sugars and organic acids in blackcurrant concentrates

 Use of endogenous non-volatile flavour components, i. e. sugars and organic acids, in fruit juice products is desirable. A study of 133 blackcurrant concentrates from three seasons examined variation in sugars and acids arising from storage of fruit at freezing or sub-ambient temperature, seasonal differences, geographical origin and choice of conventional thermal-evaporative or freeze concentration technology. Compared with freeze concentrates, conventional concentrates had significantly higher contents of total sugars and acids, notably malic acid, and higher fructose/glucose, lower malic/citric acid and similar sugar/acid ratios. Concentrates from frozen fruit generally had smaller amounts of fructose, total sugars and fructose/glucose ratios than those from fresh fruit, as well as less citric, ascorbic and total acids and lower sugar/acid ratios. Principal component analysis of 40 randomly chosen concentrates showed that variance is dominated by differences in fructose, total sugars and ascorbic acid contents and sugar/acid ratios. Geographical origin and concentration technology were major sources of variance but changes in post-production sub-ambient storage could not be excluded. Received: 4 July 1997 /  Revised version: 14 October 1997