Cellular Disulfide Bond Formation in Bioactive Peptides and Proteins

Bioactive peptides play important roles in metabolic regulation and modulation and many are used as therapeutics. These peptides often possess disulfide bonds, which are important for their structure, function and stability. A systematic network of enzymes—a disulfide bond generating enzyme, a disulfide bond donor enzyme and a redox cofactor—that function inside the cell dictates the formation and maintenance of disulfide bonds. The main pathways that catalyze disulfide bond formation in peptides and proteins in prokaryotes and eukaryotes are remarkably similar and share several mechanistic features. This review summarizes the formation of disulfide bonds in peptides and proteins by cellular and recombinant machinery.     

Lycopene from two food sources does not affect antioxidant or cholesterol status of middle-aged adults

Background

Epidemiological studies have reported associations between reduced cardiovascular disease and diets rich in tomato and/or lycopene. Intervention studies have shown that lycopene-containing foods may reduce cholesterol levels and lipid peroxidation, factors implicated in the initiation of cardiovascular disease. The objective of this study was to determine whether consumption of lycopene rich foods conferred cardiovascular protection to middle-aged adults as indicated by plasma lipid concentrations and measures of ex vivo antioxidants.

Methods

Ten healthy men and women consumed a low lycopene diet with no added lycopene (control treatment) or supplemented with watermelon or tomato juice each containing 20 mg lycopene. Subjects consumed each treatment for three weeks in a crossover design. Plasma, collected weekly was analyzed for total cholesterol, high density lipoprotein cholesterol (HDL-C) and triglyceride concentrations and for the antioxidant biomarkers of malondialdehyde formation products (MDA), plasma glutathione peroxidase (GPX) and ferric reducing ability of plasma (FRAP). Data were analyzed using Proc Mixed Procedure and associations between antioxidant and lipid measures were identified by Pearson's product moment correlation analysis.

Results

Compared to the control diet, the lycopene-containing foods did not affect plasma lipid concentrations or antioxidant biomarkers. Women had higher total cholesterol, HDL-C and triglyceride concentrations than did the men. Total cholesterol was positively correlated to MDA and FRAP while HDL-C was positively correlated to MDA and GPX. GPX was negatively correlated to triglyceride concentration.

Conclusions

The inclusion of watermelon or tomato juice containing 20 mg lycopene did not affect plasma lipid concentrations or antioxidant status of healthy subjects. However, plasma cholesterol levels impacted the results of MDA and FRAP antioxidant tests.     

Identification of Sulfur‐Containing Impurities in Biodiesel Produced From Brown Grease

Fatty acid methyl esters (FAME) from waste grease usually contain higher concentrations of sulfur (S) than allowed to meet the specified quality standard for biodiesel (<15 ppm). Brown grease lipid‐derived FAME was produced and fractionated by two passes through a wiped‐film evaporator (WFE) to produce three fractions: (1) a 120 °C pass distillate, (2) a 170 °C pass distillate, and (3) a heavy residue. Solid phase extraction (SPE) was used to concentrate the S species from the distillate fractions so that they could be detected by a gas chromatography–pulsed flame photometric detector (GC–PFPD) and GC–mass spectrometry (MS). The ethyl acetate and methanol (MeOH) fractions obtained by SPE of the 120 °C WFE distillate and methyl tert‐butyl ether and acetone fractions obtained by SPE of the 170 °C WFE distillate had the highest concentration of S and were, therefore, the best candidates for GC–PFPD analysis. GC–PFPD methods were developed to separate the S species adequately enough for those peaks to be analyzed by GC–MS which matched fragmentation patterns identified by the MS chemical library as tetrahydrothiophenes, dithiolanes, and thiophenes. MS fragmentation patterns were used to identify other, larger, S‐bearing species as sulfides and disulfides cross‐linking between two FAME molecules. The results obtained from this study provide a foundation for developing effective purification methods to remove S‐containing impurities from waste grease‐derived biodiesel.     

Effect of processing parameters on the morphology development during extrusion of polyethylene tape: An in-line small-angle X-ray scattering (SAXS) study

The in-line development of crystalline morphology and orientation during melt extrusion of low density polyethylene (LDPE) tape at nil and low haul-off speeds has been investigated using Small-Angle X-Ray Scattering (SAXS). The processing parameters, namely haul-off speed and distance down the tape-line have been varied and the resulting crystalline morphology is described from detailed analysis of the SAXS data. Increasing haul-off speed increased orientation in the polymer tape and the resulting morphology could be described in terms of regular lamellar stacking perpendicular to the elongation direction. In contrast, under nil haul-off conditions the tape still showed some orientation down the tape-line, but a shish-kebab structure prevails. The final lamellae thickness ( ∼50 Å) and bulk crystallinity (∼20%), were low at, for all processing conditions investigated, which is attributed to the significant short-chain branching in the polymer acting as point defects limiting lamellae crystal growth.     

Co-operative corrosion phenomena

The corrosion of aluminium alloy 2024-T3 (AA2024-T3) was studied as a function of immersion time from 2.5 to 120 min in 0.1 M aqueous NaCl solution. At immersion times as short as 5 min, rings of corrosion product of 100 to 200 μm diameter, containing smaller domes of corrosion product, were observed using SEM. The domes of corrosion product had greater chloride concentrations than elsewhere on the surface and represented sites of anodic attack. As the immersion time was increased, significant grain boundary attack was observed within the rings of corrosion product. Analyses of Particle Induced X-ray Emission (PIXE) maps of the corroded surfaces showed a significantly higher number of IM particles around the chloride attack sites than the average particle density for the maps, indicating clustering of IM particles. These results suggest a co-operative corrosion effect as a result of clustering of the IM particles. A mechanism for the generation of the corrosion rings is discussed.     

Energy Efficiency of the Outotec<Superscript>®</Superscript> Ausmelt Process for Primary Copper Smelting

The global, non-ferrous smelting industry has witnessed the continual development and evolution of processing technologies in a bid to reduce operating costs and improve the safety and environmental performance of processing plants. This is particularly true in the copper industry, which has seen a number of bath smelting technologies developed and implemented during the past 30 years. The Outotec^® Ausmelt Top Submerged Lance Process is one such example, which has been widely adopted in the modernisation of copper processing facilities in China and Russia. Despite improvements in the energy efficiency of modern copper smelting and converting technologies, additional innovation and development is required to further reduce energy consumption, whilst still complying with stringent environmental regulations. In response to this challenge, the Ausmelt Process has undergone significant change and improvement over the course of its history, in an effort to improve its overall competitiveness, particularly with respect to energy efficiency and operating costs. This paper covers a number of recent advances to the technology and highlights the impacts of these developments in reducing energy consumptions for a range of different copper flowsheets. It also compares the energy efficiency of the Ausmelt Process against the Bottom Blown Smelting process, which has become widely adopted in China over the past 5–10 years.     

Evaluating the potential of small-scale renewable energy options to meet rural livelihoods needs: A GIS- and lifecycle cost-based assessment of Western China's options

The economics and livelihoods impacts of stand-alone, small-scale (less than 2 kW) renewable energy technologies for rural electrification are assessed using a representative sample of 531 rural households in three provinces of Western China. Over 20 small wind, photovoltaic (PV) and wind–PV hybrid configurations were evaluated for their potential to meet local electricity needs. The assessment integrates lifecycle costing and geographic information system (GIS) methods in order to provide a comprehensive resource, economic, technological and livelihoods assessment. The results of the analysis indicate that off-grid renewable energy technologies can provide cost-effective and reliable alternatives to conventional generator sets in addressing rural livelihoods energy requirements. Findings also demonstrate the existence of a sizeable market potential for stand-alone renewable energy systems in Western China. In support of market development for these technologies, policy recommendations are provided.     

A comparison of organic and conventionally-produced lamb purchased from three major UK supermarkets: Price, eating quality and fatty acid composition

Organic and conventional lamb loin chops, labelled as British lamb, were bought from three major UK supermarket chains (designated A, B and C) in the Bristol area on 10 occasions over a six week period. Samples (n=360) were from unknown production systems but representative of what is available to UK consumers. The nutritional quality of muscle was assessed in terms of its fatty acid composition and eating quality was assessed by a trained sensory panel. Lamb prices varied between ￡9 and ￡12.50 per kg, with a relatively modest price differential between organic and conventional lamb chops of ￡1.10, ￡1.88 and ￡1.16 ￡/kg for supermarkets A, B and C, respectively. On average, organic chops were 20g heavier than conventional chops. Chops were relatively lean, having just 14% of subcutaneous fat, approximately half that of a similar survey 10 years ago. Organic lamb had a better eating quality than conventional lamb in terms of juiciness (p<0.05), flavour (p<0.05) and overall liking (p<0.05) thus providing some evidence for the perception among consumers that organic products 'taste better'. Differences in juiciness were attributed to the higher intramuscular fat content of organic meat whilst differences in flavour were attributed to differences in fatty acid composition, in particular, the higher level of linolenic acid (18:3) and total n-3 PUFA in organic chops. Conventional chops had a higher percentage of linoleic acid (18:2). Chops from both productions systems had a favourable n-6:n-3 ratio. The most important difference between the three supermarkets was that lamb flavour was significantly lower in chops from supermarket A, probably due to differences in their 'display until' dates. Chops from supermarket A were also the cheapest.     

Oxidative Instability of Fuels: Nickel Catalyzed Reactions

The reactions that lead to long-term storage instability of fuels are not fully understood. Various reports in the literature link particular fuels with specific reactions, usually oxidation or free radical processes. Trace quantities of metals are present in all processed fuels. The metal source can be naturally occurring or present from fuel handling. The usual case is to look at the reaction of the metal or metal ion with molecular oxygen or other active oxygen species such as hydroperoxides. This article reports on the reaction of a nitrogen heterocycle, indole. We propose a mechanism that shows that catalytic amounts of nickel can produce compounds of higher molecular weight and increased polarity.     

Texture of cooked potatoes: Relationship between the compressive strength of cooked potato disks and release of pectic substances

In experiments where the interaction of starch and cell size were kept to a minimum by taking identical material for each experiment (disks from the same tuber), the loss of compressive strength of potato tissue on cooking was found to be related to the release of pectic substances into the cooking liquor. This relationship was found to hold true whether large differences in compressive strength were produced by cooking the disks in water for varying lengths of time or by cooking disks in solutions of calcium or potassium chloride for fixed times. The release of starch into the cooking liquor was not related to loss of compressive strength when the results of a number of experiments from disks from the same tuber were compared. Increased cooking time, or the presence of potassium chloride in the cooking solution, reduced compressive strength and increased the amount of pectic substances released. The presence of calcium chloride had the reverse effect. It was not clear whether the effects of calcium chloride were due to calcium per se or the pH of the solutions after cooking, which were inversely related to calcium chloride concentration.