Glioblastoma Stem Cells—Useful Tools in the Battle against Cancer

Glioblastoma stem cells (GSCs) are cells with a self-renewal ability and capacity to initiate tumors upon serial transplantation that have been linked to tumor cell heterogeneity. Most standard treatments fail to completely eradicate GSCs, causing the recurrence of the disease. GSCs could represent one reason for the low efficacy of cancer therapy and for the short relapse time. Nonetheless, experimental data suggest that the presence of therapy-resistant GSCs could explain tumor recurrence. Therefore, to effectively target GSCs, a comprehensive understanding of their biology and the survival and developing mechanisms during treatment is mandatory. This review provides an overview of the molecular features, microenvironment, detection, and targeting strategies of GSCs, an essential information required for an efficient therapy. Despite the outstanding results in oncology, researchers are still developing novel strategies, of which one could be targeting the GSCs present in the hypoxic regions and invasive edge of the glioblastoma.     

ICI Reduction in OFDM Systems Using Phase Modified Sinc Pulse

This paper is focused on the problem of reducing the intercarrier-interference (ICI) power in the transmission over Orthogonal Frequency Division Multiplexing Systems (OFDM) using pulse shaping methods. A new pulse was proposed here and it was investigated in terms of ICI interference. It appears to be suitable for transmission in OFDM systems with carrier frequency offset. The results obtained by calculations show that the performance improvements are significant for reducing average intercarrier-interference (ICI) power and increasing the ratio of average signal power to average ICI power (SIR).     

Specific interactions in blends containing Chitosan and functionalized polymers. Molecular dynamics simulations

Chitosan (CS)/poly(vinyl alcohol) (PVA) and Chitosan/poly(2-hydroxyethyl methacrylate) (P2HEM) blends have been studied through molecular dynamic simulations. In a previous work it was found miscibility between these polymers and it was attributed to hydrogen bonding formation. However, the experimental information obtained was not enough to know which of the interacting groups of Chitosan, i.e. -CH₂OH or -NH₂, are responsible of the interaction. Therefore, we have performed molecular dynamics simulation runs of 1 ns in order to calculate radial distribution functions (RDF) for the groups tentatively involved in the interaction. The results are correlated with our previous experimental data. This way, we have obtained a more precise conclusive information about the interactions involved as function of the blends composition. For low compositions of PVA and P2HEM the interaction is predominantly with the hydroxymethyl groups of CS while as the composition of PVA and P2HEM increases, the interaction with the amine groups increases.     

Super sweet corn hybrids adaptability for industrial processing. I freezing

With the purpose of evaluating adaptability to the freezing process of super sweet corn sh2 hybrids Krispy King, Victor and 324, 100 cobs of each type were frozen at -18 degrees C. After 120 days of storage, their chemical, microbiological and sensorial characteristics were compared with a sweet corn su. Industrial quality of the process of freezing and length and number of rows in cobs were also determined. Results revealed yields above 60% in frozen corns. Length and number of rows in cobs were acceptable. Most of the chemical characteristics of super sweet hybrids were not different from the sweet corn assayed at the 5% significance level. Moisture content and soluble solids of hybrid Victor, as well as total sugars of hybrid 324 were statistically different. All sh2 corns had higher pH values. During freezing, soluble solids concentration, sugars and acids decreased whereas pH increased. Frozen cobs exhibited acceptable microbiological rank, with low activities of mesophiles and total coliforms, absence of psychrophiles and fecal coliforms, and an appreciable amount of molds. In conclusion, sh2 hybrids adapted with no problems to the freezing process, they had lower contents of soluble solids and higher contents of total sugars, which almost doubled the amount of su corn; flavor, texture, sweetness and appearance of kernels were also better. Hybrid Victor was preferred by the evaluating panel and had an outstanding performance due to its yield and sensorial characteristics.     

Blends containing amphiphilic polymers IV. Poly(N‐1‐alkyl itaconamic acids) with poly(2‐vinylpyridine) and poly(4‐vinylphenol)

The phase behavior of blends containing Poly(N‐1‐alkyl itaconamic acids) (PNAIA) with Poly(2‐vinylpyrindine) (P2VPy) and Poly(4‐vinylphenol) (P4VPh) were analyzed by Diferential Scanning Calorimetry (DSC) and Fourier Transform Infrared Spectroscopy (FTIR). Miscibility over the whole range of compositions is observed in both systems. All the blends show thermograms exhibiting distinct single glass transition temperatures (T_g), which are intermediate to those of the pure components. The Calorimetric Analysis using Gordon Taylor, Couchman, and Kwei treatments allows conclusion that interactions between the components is favorable to the miscibility. FTIR analysis of the blends suggests that the driving force for miscibility is hydrogen bonding formation. The variation of the absorptions of the carbonyl groups of PNAIA and the hydroxyl groups of P4VPh allows one to attribute the miscibility to weak acid base like interactions. © 2002 Wiley Periodicals, Inc. J Appl Polym Sci 84: 1245–1250, 2002; DOI 10.1002/app.10453     

Morphology and thermal properties of two polymethacrylates modified by a polymer liquid crystal

We have studied blends of a polymer liquid crystal (PLC) with poly(cyclohexylethyl methacrylate) (PCHEMA) or poly(cyclohexylpropyl methacrylate) (PCHPMA). The PLC is PET/0.6PHB where PET = poly(ethylene terephthalate), PHB = p-hydroxybenzoic acid and 0.6 is the mole fraction of the latter in the copolymer. The microstructure was studied by scanning electron microscopy (SEM). PCHEMA + PLC (20 wt% of the latter, blend E) has a fine texture with LC islands evenly distributed in the matrix and good adhesion between the phases resulting from their partial miscibility. The PCHPMA + PLC (20 wt% of the latter, blend P) shows only limited compatibility. The SEM results are confirmed by values of the glass transition temperatures T_g determined via thermal mechanical analysis. The T_g value of the blend E is shifted towards the T_g of PLC; T_g of blend P is practically equal to that of PCHPMA. The linear isobaric expansivity α_L values for both blends are lower than the respective values for pure PCHPMA and PCHEMA. Thermal stabilities of the blends determined by thermogravimetry are also better than those of pure polymethacrylates. The temperature of 50% weight degradation for blend E is higher than that for pure PCHEMA by more than 60 K Copyright © 2004 Society of Chemical Industry     

Enzymatic synthesis of sugar esters and their potential as surface-active stabilizers of coconut milk emulsions

Sugar esters are compounds with surfactant properties (biosurfactants), i.e., capable of reducing the surface tension and promote the emulsification of immiscible liquids. On the other hand, as with all emulsions, coconut milk is not physically stable and is prone to phase separation. Therefore, the aim of this work was to evaluate the synthesis of fructose, sucrose and lactose esters from the corresponding sugars using Candida antarctica type B lipase immobilized in two different supports, namely acrylic resin and chitosan, and evaluate its application in the stabilization of coconut milk emulsions. The enzyme immobilized on chitosan showed the highest yield of lactose ester production (84.1%). Additionally, the production of fructose ester was found to be higher for the enzyme immobilized on the acrylic resin support (74.3%) as compared with the one immobilized on chitosan (70.1%). The same trend was observed for the sucrose ester, although with lower percentage yields. Sugar esters were then added to samples of fresh coconut milk and characterized according to their surface tension, emulsification index and particle size distribution. Although the microscopic analysis showed similar results for all sugar esters, results indicated lactose ester as the best biosurfactant, with a surface tension of 38.0 N/m and an emulsification index of 54.1%, when used in a ratio of 1:10 (biosurfactant:coconut milk, v/v) for 48 h experiments.     

Microencapsulation of β‐carotene using native pinhão starch,modified pinhão starch and gelatin by freeze‐drying

Beta‐carotene was microencapsulated by freeze‐drying using native pinhão starch, hydrolysed pinhão starch 6 dextrose equivalent (DE), hydrolysed pinhão starch 12 DE and the mixture of these materials with gelatin as coating material. The purpose of this research was to produce and characterize these microcapsules. The capsules’ efficiency, surface content, moisture, morphology, solubility, particle size and glass transition temperature were analysed. The hydrolysed pinhão starch 12 DE showed the highest total β‐carotene content and the lowest surface β‐carotene content, unlike the native starch. Using scanning electron microscopy, it was observed that all microcapsules presented undefined shapes. The samples with gelatin had wider particle size distribution, higher diameters, lower solubility and higher glass transition temperature when compared with other the samples. Results obtained suggest that the modified pinhão starch can be considered as potential wall material for encapsulation of β‐carotene.     

Super sweet corn hybrid sh2 adaptability for industrial canning process

The super sweet corns Krispy king, Victor and 324 (sh2 hybrids) were evaluated to determine their adaptabilities to the industrial canning process as whole kernels. All these hybrids and Bonanza (control) were sown in San Joaquín (Carabobo, Venezuela), harvested and canned. After 110 days storage at room temperature they were analyzed to be compared physically, chemically and sensorially with Bonanza hybrid. Results did not show significant differences among most of the physical characteristics, except for percentage of broken kernels which was higher in 324 hybrid. Chemical parameters showed significant differences (P < 0.05) comparing each super sweet hybrid with Bonanza. The super sweet hybrids presented a higher sugar content and soluble solid of the brine than Bonanza, also a lower pH. The super sweet whole kernel presented a lower soluble solids content than Bonanza but they were not significant (Krispy king and 324). Appearance, odor and overall quality were the same for super sweet hybrids and Bonanza (su). Color, flavor and sweetness were better for 324 than all the other hybrids. Super sweet hybrids presented a very good adaptation to the canning process, having as an advantage that doesn't require sugar addition in the brine and a very good texture (firm and crispy).     

Polymer cosolvent system

Summary Both preferential adsorption coefficient λ and intrinsic viscosity [η] for poly (di-o-alkylphenyl methacrylates) /Tetrahydrofuran (THF)/water have been determined. The results are discussed in relation to the steric effect of the ortho-substituent groups on the aromatic ring.