Polyphenols and Sunburn

Polyphenols are antioxidant molecules found in many foods such as green tea, chocolate, grape seeds, and wine. Polyphenols have antioxidant, anti-inflammatory, and antineoplastic properties. Growing evidence suggests that polyphenols may be used for the prevention of sunburns as polyphenols decrease the damaging effects of ultraviolet A (UVA) and ultraviolet B (UVB) radiation on the skin. This review was conducted to examine the evidence for use of topically and orally ingested polyphenols in prevention of sunburns. The PubMed database was searched for studies that examined polyphenols and its effects on sunburns. Of the 27 studies found, 15 met the inclusion criteria. Seven studies were conducted on human subjects and eight on animals (mice and rats). Eleven studies evaluated the effects of topical polyphenols, two studies examined ingested polyphenols, and two studies examined both topical and ingested polyphenols. Polyphenol sources included the following plant origins: green tea, white tea, cocoa, Romanian propolis (RP), Calluna vulgaris (Cv), grape seeds, honeybush, and Lepidium meyenii (maca). Eight studies examined green tea. Overall, based on the studies, there is evidence that polyphenols in both oral and topical form may provide protection from UV damage and sunburn, and thus are beneficial to skin health. However, current studies are limited and further research is necessary to evaluate the efficacy, mechanism of action, and potential side effects of various forms and concentrations of polyphenols.     

Antimicrobial Peptides from the Aurein Family Form Ion‐Selective Pores in Bacillus subtilis

The mechanism of action of aurein 2.2 and aurein 2.3, antimicrobial peptides from the frog Litoria aurea, was investigated. Proteomic profiling of the Bacillus subtilis stress response indicates that the cell envelope is the main target for both aureins. Upon treatment, the cytoplasmic membrane depolarizes and cellular ATP levels decrease. Global element analysis shows that intracellular concentrations of certain metal ions (potassium, magnesium, iron, and manganese) strongly decrease. Selective translocation of some ions over others was demonstrated in vitro. The same set of ions also leaks from B. subtilis cells treated with sublethal concentrations of gramicidin S, MP196, and nisin. Aureins do not permeabilize the cell membrane for propidium iodide thus excluding formation of large, unspecific pores. Our data suggest that the aureins acts by forming small pores thereby causing membrane depolarization, and by triggering the release of certain metal ions thus disturbing cellular ion homeostasis.     

Synthesis and characterization of polystyrene coated iron oxide nanoparticles and asymmetric assemblies by phase inversion

Films with a gradient concentration of magnetic iron oxide nanoparticles are reported, based on a phase inversion membrane process. Nanoparticles with ～13 nm diameter were prepared by coprecipitation in aqueous solution and stabilized by oleic acid. They were further functionalized by ATRP leading to grafted polystyrene brush. The final nanoparticles of 33 nm diameter were characterized by TGA, FTIR spectroscopy, GPC, transmission electron microscopy, and dynanmic light scattering. Asymmetric porous nanoparticle assemblies were then prepared by solution casting and immersion in water. The nanocomposite film production with functionalized nanoparticles is fast and technically scalable. The morphologies of films were characterized by scanning electron microscopy and atomic force microscopy, demonstrating the presence of sponge‐like structures and finger‐like cavities when 50 and 13 wt % casting solutions were, respectively, used. The magnetic properties were evaluated using vibrating sample magnetometer. © 2014 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2015 , 132, 41368.     

Learning style as a factor which affects the quality of e-learning

With the aid of the Internet, many organizations and schools have adopted the idea of applying the e-learning system, which is considered as one of the most important services provided by the Internet. The purpose of this paper is to investigate the factors affecting the acceptance and use of e-learning system. There are a number of implicit and explicit frameworks designed to inform e-learning practice. Some of them suggest key components that influence the quality of the e-learning experience: technology, pedagogy, organizational context and creativity. Instructor feedback and student learning styles, significantly affect the perceived learning outcomes of e-learning students. Namely, quality of education will significantly be enhanced if instructors modify their teaching styles to accommodate the learning styles of all students in their classes. When the teacher creates the lesson plan, it is desirable that he or she puts as many activities as possible which will reflect different learning styles. Whereas, students have diverse backgrounds, abilities, and knowledge bases, teachers who are able to use various instructional strategies have been shown to be more effective than those who just use single strategies.     

MicroRNA Expression Profiling in Porcine Liver,Jejunum and Serum upon Dietary DON Exposure Reveals Candidate Toxicity Biomarkers

Deoxynivalenol (DON), a frequent mycotoxin worldwide, impairs human and animal health. The response of microRNAs, small non-coding RNAs, to DON has been scarcely investigated, but holds remarkable potential for biomarker applications. Hence, we aimed to investigate DON-induced changes in the microRNA expression in porcine liver, jejunum and serum by combining targeted and untargeted analyses. Piglets received uncontaminated feed or feed containing 900 µg/kg and 2500 µg/kg DON for four weeks, followed by a wash-out period. In tissue, only slight changes in microRNA expression were detected, with ssc-miR-10b being downregulated in liver of DON-exposed piglets. In serum, several microRNAs were differentially expressed upon DON exposure, four of which were validated by qPCR (ssc-miR-16, ssc-miR-128, ssc-miR-451, ssc-miR-205). The serum microRNA response to DON increased over time and declined after removal of contaminated diets. Receiver operating curve analyses for individual microRNAs were significant, and a combination of the four microRNAs increased the predictive capacity for DON exposure. Predicted microRNA target genes showed enrichment of several pathways including PIK3-AKT, Wnt/β-catenin, and adherens junctions. This study gives, for the first time, a comprehensive view of the porcine microRNA response to DON, providing a basis for future research on microRNAs as biomarkers for mycotoxins.     

Bioactive Compounds of Portuguese Virgin Olive Oils Discriminate Cultivar and Ripening Stage

The presence of different bioactive compounds in virgin olive oil affects its nutritional, oxidative and sensorial properties. Phenolic compounds are olive endogenous bioactive compounds highly susceptible to degradation. Olive endogenous oxidoreductases, mainly polyphenol oxidases (PPO) and peroxidases (POD), may play an important role on the profile of bioactive compounds in olive oil by promoting oxidation of phenolic compounds. The aim of this study was to evaluate if changes on PPO and POD activities in olive fruits from two Portuguese cultivars (Olea europaea, cv ‘Cobrançosa’ and cv ‘Galega Vulgar’) are related with the composition of their olive oils, especially phenolic compounds. Pattern recognition techniques [principal component analysis (PCA), cluster analysis (CA), and discriminant analysis (DA)] were used for multivariate data analysis. Olive oils characterized by their FA composition were grouped by cultivar. When olive oils were characterized by their phenolic composition, green pigments, and enzymatic activities in fruits, they could be discriminated by olive ripening stage. Along ripening, PPO activity was only detected in the fruit mesocarp of both cultivars and POD activity was mainly detected in the seeds. The POD activity, as well as vanillin and gamma‐tocopherol contents in olive oil increased with the ripening index. Conversely, higher PPO activity in fruits at early ripening stages together with higher levels of total phenols, green pigments, beta‐tocopherol, hydroxytyrosol and p‐coumaric acid in olive oils were observed. The ripening stage of fruits showed to be a key factor on the amount and profile of bioactive compounds of olive oil.