Stereoselective Synthesis and Antiallodynic Activity of 3-Hydroxylated Paroxetines

The design, stereoselective synthesis and in vivo antiallodynic activity of four novel paroxetine analogs, named 3-hydroxy paroxetines (3HPXs), is reported herein. Among the novel synthesized compounds, three showed an antiallodynic effect, while (R,R)-3HPX was found to be 2.5 times more bioactive than (-)-paroxetine itself in neuropathic rats. Consequently, the current investigation not only discloses a novel promising analgesic drug, but also reveals that functionalization at the C3 position of paroxetine could be as effective as the common functionalization at either C4 or within the sesamol group.     

Preparation of dibasic acid-containing soy phospholipids by chemical and enzyme-catalyzed transesterification and evaluation of their surface-active properties

The preparation of dibasic acid-containing soy phospholipid was made by transesterification reaction with alkyl ester of diabasic acid with both lipase and alkoxide as a catalyst. The extent of incorporation of a dibasic acid varied with the molecular size of the dibasic acid. The extent of incorporation in soy phospholipids was 4–13% in the case of adipic acid and 9–20% in the case of sebacic acid. The surface-active properties of these modified soy phospholipids were examined and were found to be different from those of the original (unmodified) soy phospholipid. The interfacial properties such as critical micelle concentration (CMC), γ_CMC, surface excess concentration Γ_max, and minimum area per molecule (Å), and thermodynamic parameters such as standard free energy of micellization, were found to depend on the hydrophobic part of the dibasic acids.     

Analysing the patterns of spatial contrast discontinuities in natural images for robust edge detection

Pattern Analysis and Applications - The pattern of spatial contrast discontinuities in natural images has been analysed in the present work, and based on it, a new adaptive model of the...     

Product recommendation for e-commerce business by applying principal component analysis (PCA) and K-means clustering: benefit for the society

Innovations in Systems and Software Engineering - Recommender system is a computer-based intelligent technique which facilitates the customers to fulfill their purchase requirements. In addition to...     

Hierarchical ATPG for analog circuits and systems

Automatic test-pattern generation (ATPG) algorithms for analog circuits have been under intense investigation for the last several years. As system design aggressively moves to system-on-a-chip (SoC) and core-based integration, hierarchical analog ATPG emerges as an even more difficult challenge. Attempts to develop an effective algorithm have had varying degrees of success. This article reviews some fundamental issues and recent work in hierarchical analog ATPG and presents an algorithm based on controllability and observability computation. This algorithm has been implemented in a prototype tool, and results based on several case studies show the application of the technique     

Moisture profiles of wheat noodles containing hydroxypropylated tapioca starch

Wheat noodles were prepared using flour to which hydroxypropylated tapioca starch was added, and the effect of this addition on the moisture distribution within the noodles during cooking was examined using a digital image processing technique. The addition of the modified starch slightly increased the moisture content and narrowed the flat distribution near the noodle surface. The distribution features reflected the changes in the water absorption behaviour caused by the properties of the modified starch and the reduction in the gluten content. Addition of the modified starch lowered Young's modulus and the energy for 99% strain of the noodles in the texture analysis to, at maximum 35% and 65%, and decreased the breakability of the noodles. These changes in the moisture distribution and textural properties have been ascribed to changes in both the state of the starch granules near the surface and the structure of the gluten network.