Evidence of Oxygen Ferromagnetism in ZnO Based Materials

Discoveries of room‐temperature ferromagnetism (RTFM) in semiconductors hold great promise in future spintronics technologies. Unfortunately, this ferromagnetism remains poorly understood and the debate concerning the nature, carrier‐mediated versus defect‐mediated, of this ferromagnetism in semiconducting oxides is still open. Here, by using X‐ray absorption (XAS) and X‐ray magnetic circular dichroism (XMCD), it is demonstrated that the oxygen ions have a ferromagnetic response in different ZnO‐based compounds showing RTFM behavior: ZnO nanoparticles capped with organic molecules and ZnO/ZnS heterostructures. These results demonstrate the intrinsic occurrence of RTFM in these systems, and point out that it is not related to the metallic cation but it relays on the conduction band of the semiconductor.     

Proton Transport in Electrospun Hybrid Organic–Inorganic Membranes: An Illuminating Paradox

Chemistry and processing have to be judiciously combined to structure the membranes at various length scales to achieve efficient properties for polymer electrolyte membrane fuel cell to make it competitive for transport. Characterizing the proton transport at various length and space scales and understanding the interplays between the nanostructuration, the confinement effect, the interactions, and connectivity are consequently needed. The goal here is to study the proton transport in multiscale, electrospun hybrid membranes (EHMs) at length scales ranging from molecular to macroscopic by using complementary techniques, i.e., electrochemical impedance spectroscopy, pulsed field gradient‐NMR spectroscopy, and quasielastic neutron scattering. Highly conductive hybrid membranes (EHMs) are produced and their performances are rationalized taken into account the balances existing between local interaction driven mobility and large‐scale connectivity effects. It is found that the water diffusion coefficient can be locally decreased (2 × 10^?6 cm² s^?1) due to weak interactions with the silica network, but the macroscopic diffusion coefficient is still high (9.6 × 10^?6 cm² s^?1). These results highlight that EHMs have slow dynamics at the local scale without being detrimental for long‐range proton transport. This is possible through the nanostructuration of the membranes, controlled via processing and chemistry.     

New Drug‐Structure‐Directing Agent Concept: Inherent Pharmacological Activity Combined with Templating Solid and Hollow‐Shell Mesostructured Silica Nanoparticles

One of the major challenges in medicine is the delivery and control of drug release over time. Current approaches take advantage of mesostructured silica nanoparticles (MSNs) as carriers but suffer several problems including complex synthesis that requires sequential steps for (1) removal of surfactants and (2) functionalization of MSNs to allow upload of the drugs. Here, a novel solution is presented to these restrictions: the design of drug‐structure‐directing agents (DSDAs) with dual inherent pharmacological activity and ability to direct the formation of solid and hollow‐shell MSNs. Pharmacologically active DSDAs obtained by amidation of drugs with fatty acids are allowed to form micelles, around which the inorganic species self‐assembled to form MSNs. Since the DSDAs direct the formation of MSNs, the steps to remove surfactants, functionalization, and drug upload are not required. The MSNs thus prepared provide sustained release of the drug over more than six months, as well as rapid cellular internalization by both physiological and tumoral human colon cells without affecting cell viability. Moreover, the gradual intracellular release of both, the active drug and lipid moiety with potential nutraceutical properties is proved. MSN particles designed with this approach are promising vehicles for controlled and sustained intra‐or extracellular drug‐delivery.     

Development of bakery products for greater adult consumption based on wheat and rice flour

The present investigation was developed as a contribution to Guatemalan's elderly food and nutrition. Its main objective was to evaluate the chemical, nutritional and sensory quality of bread prepared from the partial substitution of wheat flour with rice flour. Wheat flour substitutions with rice flour in the order of 15, 20, 30, 40, 50 and 60% were evaluated. Differences with the control (100% wheat bread) were found during the process of preparation, as well as texture, volume, height, weight and specific volume. Important effects in dough handling were noted specifically in the 40, 50 and 60% rice bread. Thus, a sandy texture was found in breads of higher rice levels. The bread protein quality increased with the level of substitution; however the protein quality difference between the wheat bread and the bread with 60% rice flour did not achieve statistical significance. Based on a statistical analysis of the physical properties the bread with 30 and 40% rice flour was selected, and through a preference test between these last two, the 30% rice flour bread was selected as the sample best suited to the present study's purposes. This bread was not different to wheat bread in many nutritional parameters, although in others it showed to be superior. Each serving size of bread has a weight of 80 grams (2 slices) that contributes adequate quantity of calories, protein and sodium, although a little less dietary fiber than 100% wheat bread.     

Lactobacillus casei strains isolated from cheese reduce biogenic amine accumulation in an experimental model

Tyramine and histamine are the biogenic amines (BAs) most commonly found in cheese, in which they appear as a result of the microbial enzymatic decarboxylation of tyrosine and histidine respectively. Given their toxic effects, their presence in high concentrations in foods should be avoided. In this work, samples of three cheeses (Zamorano, Cabrales and Emmental) with long ripening periods, and that often have high BA concentrations, were screened for the presence of BA-degrading lactic acid bacteria (LAB). Seventeen isolates were found that were able to degrade tyramine and histamine in broth culture. All 17 isolates were identified by 16S rRNA sequencing as belonging to Lactobacillus casei. They were typed by plasmid S1-PFGE and genomic macrorestriction-PFGE analysis. Two strains (L. casei 4a and 5b) associated with high degradation rates for both BAs were selected to test how this ability might affect histamine and tyramine accumulation in a Cabrales-like mini-cheese manufacturing model. The quantification of BAs and the monitoring of the strains' growth over ripening were undertaken by RP-HPLC and qPCR respectively. Both strains were found to reduce histamine and tyramine accumulation. These two strains might be suitable for use as adjunct cultures for reducing the presence of BAs in cheese.