Effect of energy shortage and oxidative stress on amyloid precursor protein metabolism in COS cells

The standard method for assessing the carcinogenicity of lubricating oil base stocks is the mouse skin-painting bioassay. This assay has the advantage of directly measuring the endpoint of interest, dermal carcinogenicity, but has the drawback of being time-consuming and expensive. For this reason, a variety of biological and chemical assays have been developed as predictive alternatives to the in vivo assay. This publication describes the application of three such methods to the assessment of carcinogenic potential of hydrotreated, re-refined oils: the modified Ames test, the analytical determination of 3-7-ring polycyclic aromatic compound content and the 32P-postlabeling assay for DNA adduct induction.     

CoGaInS4: A new layered compound

We report on the synthesis results obtained for some compositions in the Co(GaxIn_1-x)₂S₄ family, whose intermediate member CoGaInS₄ is shown to display a layered structure. This result is discussed and compared with the literature.     

The role of cysteine residues of spinach ferredoxin-NADP+ reductase As assessed by site-directed mutagenesis

To investigate the functional role of the cysteine residues present in the spinach ferredoxin-NADP+ oxidoreductase, we individually replaced each of the five cysteine residues with serine using site-directed mutagenesis. All of the mutant reductases were correctly assembled in Escherichia coli except for the C42S mutant protein. C114S and C137S mutant enzymes apparently showed structural and kinetic properties very similar to those of the wild-type reductase. However, C272S and C132S mutations yielded enzymes with a decreased catalytic activity in the ferredoxin-dependent reaction (14 and 31% of the wild type, respectively). Whereas the C132S was fully competent in the diaphorase reaction, the C272S mutant flavoprotein showed a 35-fold reduction in catalytic efficiency with respect to the wild-type enzyme (0.4 versus 14.28 microM-1 s-1) due to a substantial decrease of kcat. NADP+ binding by the C272S mutant enzyme was apparently quantitatively the same (Kd = 37 microM) but qualitatively different, as shown by the differential spectrum. Stopped-flow experiments showed that the enzyme-FAD reduction rate was considerably decreased in the C272S mutant reductase, along with a much lower yield of the charge-transfer transient species. It is inferred from these data that the charge transfer (FAD-NADPH) between the reductase and NADPH is required for hydride transfer from the pyridine nucleotide to flavin to occur with a rate compatible with catalysis.     

Experimental design to evaluate properties of electrospun fibers of zein/poly (ethylene oxide) for biomaterial applications

The production of polymer fibers from the combination of zein and PEO might have great potential in the field of biomaterial. Zein/PEO fibers were obtained in this work through solution electrospinning. An experimental design, 2^4-1, was used for evaluating the influences of PEO content in the blend, distance from the needle tip to the collector, applied electric voltage and solution flow for average fiber diameter and relative-yield process. Beyond this, the relationship between PEO content in the blend and the fiber properties were evaluated through FTIR, DSC, TG, tensile tests, and cytotoxic tests. The factor that exerts the greatest effect on the average fiber diameter response was the electrical voltage. The increase in PEO content in the blend decreased the thermal stability and increased the degree of the fibers' crystallinity. The mechanical tests showed that fibers with higher elongation were obtained at richer PEO blends. The fibers presented cytocompatible characteristics.     

Characterization of novel thermoresponsive poly(butylene adipate-co-terephthalate)/poly(N-isopropylacrylamide) electrospun fibers

Polymer Bulletin - In this work, electrospun fibers of poly(butylene adipate-co-terephthalate) (PBAT) and poly(N-isopropylacrylamide) (PNIPAAm) blends, PBAT/PNIPAAm, with different mass ratios,...     

Effect of Formulation on Physicochemical Properties and Water Status of Nutritionally Enriched Fresh Pasta

A standard fresh pasta formulation (STD, the control sample) was modified by introducing soy and carrot ingredients both in dry and in liquid forms (soy and carrot flour and soy milk and carrot juice) to obtain eight nutritionally enriched fresh pasta samples with different formulations. The effect of formulation on selected physicochemical properties and water status of fresh pasta were studied. Colour, texture (force at rupture and extensibility), and cooking loss were found significantly affected by the formulation. Soy and carrot decreased the force at rupture and extensibility of fresh pasta and increased the solids loss during cooking. Improper gluten network development due to either a steric hindrance of soy and carrot solids or improper water availability for gluten hydration due to different water–solid interaction developed were hypothesized. Soy and carrot ingredients significantly altered the water dynamics in the pasta matrix at different space-time levels (macroscopic, moisture content and water activity; macromolecular, frozen water content; molecular, proton nuclear magnetic resonance relaxometry) of fresh pasta in a manner dependent upon the physical state of the added ingredient. Soy flour increased both the frozen water content and the overall proton mobility (¹H FID, ¹H T ₁ and T ₂) of fresh pasta while these parameters did not markedly differed from STD when soy milk was used. The presence of both carrot flour and carrot juice decreased significantly the frozen water content of fresh pasta but, at a molecular level, carrot flour altered the proton molecular mobility, while carrot juice did not.     

Effect of different mixers on physicochemical properties and water status of extruded and laminated fresh pasta

Physicochemical properties and water status of fresh pasta (both extruded and laminated) produced with recently designed mixers (Premix^® and Bakmix^®) that induce a uniform hydration of the solids and allow the formation of a dough in 1–2 s were evaluated.     

Cholesterol and fatty acids profile of Brazilian commercial chicken giblets

This study was carried out to determine the chemical composition, cholesterol contents and fatty acids profile of Brazilian commercial chicken giblets. The analysis were performed in gizzard, liver and heart in natura and also in cooked gizzard, fried liver and roasted heart. Fat and cholesterol contents ranged from 0.88% and 72.68 mg/100 g, in cooked gizzard, to 22.19% and 213.18 mg/100 g, in roasted heart. As the fat content gets higher, so does the cholesterol content. Palmitic (C16:0) and stearic acids (C18:0) were the predominant saturated fatty acids (SFA). The C16:0 ranged from 6.39% in cooked gizzard to 18.51% in fried liver. The C18:0 level ranged from 6.62% in roasted heart to 19.19% in cooked gizzard. Linoleic acid (C18:2 omega 6) was the predominant polyunsaturated fatty acid (PUFA). The data revealed that the three different analysed giblets presented a good PUFA/SFA ratio, with values of 1.11, 1.14 and 1.40 for cooked gizzard, fried liver and roasted heart, respectively.     

Surface modification of polystyrene and poly(ethylene terephtalate) by grafting poly(N-isopropylacrylamide)

In this work, poly(N-isopropylacrylamide) (PNIPAAm) was incorporated into previously oxidized PS and PET surfaces by grafting using two photo-initiation pathways. The incorporation of PNIPAAm was observed by drop water contact angle measurements, dyeing with Methylene Blue and AFM images analysis of the virgin and modified polymers. It was verified that the grafting process depends on the chemical surface environment. The grafted surfaces are hydrophilic below 32 °C and hydrophobic above this temperature. The transition is due to the incorporated PNIPAAm. This characteristic gives to the grafted materials potential to be applied as biomaterials.