Study of nisin adsorption on plasma-treated polymer surfaces for setting up materials with antibacterial properties

Setting up antibacterial materials by nisin adsorption on surfaces depends mainly on the surface properties and the surface treatments allowing the modification of such properties. In order to investigate the factors affecting such adsorption, the native low density polyethylene (LDPE) was modified using Argon/Oxygen (Ar/O₂) plasma, nitrogen (N₂) plasma and plasma-induced grafting of acrylic acid (AA). The films were studied by various characterization techniques. The chemical surface modification was confirmed by X-ray photoelectron spectroscopy (XPS), the wettability of the surfaces was evaluated by contact angle measurements, the surface charge was determined by the zeta potential measurements, and the changes in surface topography and roughness were revealed by atomic force microscopy (AFM). Nisin was adsorbed on the native and the modified surfaces. The antibacterial activity, the nisin adsorbed amount, and the peptide distribution were compared for the four nisin-functionalized films. The highest antibacterial activity was recorded on the Ar/O₂ followed by AA then by N₂ treated films and the lowest activity was on the native film. The observed antibacterial activity was correlated to the type of the surface, hydrophobic and hydrophilic interactions, surface charge, surface topography, nisin adsorbed amount, and nisin distribution on the surfaces.     

MT1-MMP Cooperates with TGF-β Receptor-Mediated Signaling to Trigger SNAIL and Induce Epithelial-to-Mesenchymal-like Transition in U87 Glioblastoma Cells

Epithelial-to-mesenchymal transition (EMT) recapitulates metastasis and can be induced in vitro through transforming growth factor (TGF)-β signaling. A role for MMP activity in glioblastoma multiforme has been ascribed to EMT, but the molecular crosstalk between TGF-β signaling and membrane type 1 MMP (MT1-MMP) remains poorly understood. Here, the expression of common EMT biomarkers, induced through TGF-β and the MT1-MMP inducer concanavalin A (ConA), was explored using RNA-seq analysis and differential gene arrays in human U87 glioblastoma cells. TGF-β triggered SNAIL and fibronectin expressions in 2D-adherent and 3D-spheroid U87 glioblastoma cell models. Those inductions were antagonized by the TGF-β receptor kinase inhibitor galunisertib, the JAK/STAT inhibitors AG490 and tofacitinib, and by the diet-derived epigallocatechin gallate (EGCG). Transient gene silencing of MT1-MMP prevented the induction of SNAIL by ConA and abrogated TGF-β-induced cell chemotaxis. Moreover, ConA induced STAT3 and Src phosphorylation, suggesting these pathways to be involved in the MT1-MMP-mediated signaling axis that led to SNAIL induction. Our findings highlight a new signaling axis linking MT1-MMP to TGF-β-mediated EMT-like induction in glioblastoma cells, the process of which can be prevented by the diet-derived EGCG.     

Coordinate Transformations with Multiple Computer-generated Optical Elements

Abstract

An afocal system for coherent optical coordinate transformation using computer-generated holograms is presented. The afocal geometry allows cascading of transformations and simple incorporation into optical systems. A two-element afocal transformation system from Cartesian to log-polar coordinates, and a three-element cascaded afocal transformation system from polar to Cartesian coordinates, are presented for simple objects.     

Role of dewatering and roasting parameters in the quality of handmade gari

Gari is a common cassava precooked dried semolina in sub-Saharan Africa. Our study investigated the role of process parameters and mash water content on gari quality during traditional roasting stage. The statistical analysis for eight quality criteria revealed that gari quality is highly influenced by the process parameters adopted by the operators. To emphasise the twin impact of roasting parameters and mash water content, different mashes with varying water content were roasted leading to different adjustments of the roasting conditions according to the operators. When the variability of the water content becomes greater, a greater variability in the final quality of the obtained garis was observed between operators (lightness, swelling capacity, starch content, texture and colour). These results suggest that technological improvements to the gari process could be achieved by appropriate management of the roasting and dewatering parameters.     

Myeloperoxidase-Oxidized LDL Activates Human Aortic Endothelial Cells through the LOX-1 Scavenger Receptor

Cardiovascular disease as a result of atherosclerosis is a leading cause of death worldwide. Atherosclerosis is primarily caused by the dysfunction of vascular endothelial cells and the subendothelial accumulation of oxidized forms of low-density lipoprotein (LDL). Early observations have linked oxidized LDL effects in atherogenesis to the lectin-like oxidized low-density lipoprotein receptor-1 (LOX-1) scavenger receptor. It was shown that LOX-1 is upregulated by many inflammatory mediators and proatherogenic stimuli including cytokines, reactive oxygen species (ROS), hemodynamic blood flow, high blood sugar levels and, most importantly, modified forms of LDL. Oxidized LDL signaling pathways in atherosclerosis were first explored using LDL that is oxidized by copper (Cuox-LDL). In our study, we used a more physiologically relevant model of LDL oxidation and showed, for the first time, that myeloperoxidase oxidized LDL (Mox-LDL) may affect human aortic endothelial cell (HAEC) function through the LOX-1 scavenger receptor. We report that Mox-LDL increases the expression of its own LOX-1 receptor in HAECs, enhancing inflammation and simultaneously decreasing tubulogenesis in the cells. We hypothesize that Mox-LDL drives endothelial dysfunction (ED) through LOX-1 which provides an initial hint to the pathways that are initiated by Mox-LDL during ED and the progression of atherosclerosis.     

Role of dough viscoelastic properties and rice variety in the thermal expansion and the quality of unconventional rice-based bread: case of steamed-cooked ‘Ablo’

Ablo is a rice-based bread consumed in Southern Benin. We investigated the impact of pre-cooking conditions and starch characteristics on dough and Ablo physical properties. The solid-like behaviour of doughs measured by rheological sweep tests appears significantly negatively correlated to Ablo quality; above a starch gelatinisation level (7%–8%), the solid-like behaviour of the doughs increased sharply and the fluidity decreased, leading to Ablo of poor quality. A comparison between three rice cultivars tends to show that rice with low amylose content and/or gelatinisation temperature gives dough with higher fluidity and Ablo with lower density. In addition, a specific rheological test for measuring simultaneously dough expansion and rheological properties during heating has been developed. It shows that whatever the rice variety, thermal expansion of proofed dough begins and is followed by a dough/crumb transition. This innovative rheological test could be used for studying dough/crumb transition for other types of breads.     

Computational Modeling and Design of New Inhibitors of Carbapenemases: A Discussion from the EPIC Alliance Network

The EPIC consortium brings together experts from a wide range of fields that include clinical, molecular and basic microbiology, infectious diseases, computational biology and chemistry, drug discovery and design, bioinformatics, biochemistry, biophysics, pharmacology, toxicology, veterinary sciences, environmental sciences, and epidemiology. The main question to be answered by the EPIC alliance is the following: “What is the best approach for data mining on carbapenemase inhibitors and how to translate this data into experiments?” From this forum, we propose that the scientific community think up new strategies to be followed for the discovery of new carbapenemase inhibitors, so that this process is efficient and capable of providing results in the shortest possible time and within acceptable time and economic costs.     

Development of a Novel Integrated Approach to Monitor Processing of Cassava Roots into Gari: Macroscopic and Microscopic Scales

Gari is a key staple food in several western African countries. This is a cassava traditional semolina obtained after peeling, rasping, fermentation, pressing, sieving, and roasting (cooking/drying). The process of gari production is artisanal and relies on human know-how, and the final properties of gari are highly dependent on the human skills. So as to understand the combined effect of the various transformation steps on the final quality of gari, the main objective of this work was to develop a lab-scale integrated approach to follow the transformation of the product characteristics during the process using macroscopic (water content, solid volume fraction, and particles size) and microscopic (physicochemical and biochemical) responses. At the microscopic level, pressing is a key step insofar as it induces the draining of many soluble compounds (especially the toxic cyanogenic compounds). At the macroscopic level, despite the strong similarity in median diameters of the intermediate and final products, two distinct agglomeration mechanisms occurred during the pressing/sieving and the roasting. These mechanisms highlight the structuration of the product at two different scales and at two different moments. Finally, results showed a high swelling capacity for fermented gari. The approach developed in this work will make it possible to identify the robust mechanisms, i.e., those little affected by a change in scale or in operating conditions. This identification will thereafter allow to distinguish unit operations, fairly easy to mechanize, from those requiring strict control to achieve the final product quality sought.     

Identification of critical versus robust processing unit operations determining the physical and biochemical properties of cassava-based semolina (gari)

The gari-making process involves several unit operations (U.O.), some of which strongly influence the quality of the end product. Two contrasting process scales (laboratory-scale vs conventional) were compared in order to identify which U.O. were affected by the change of scale. U.O. that changed end-product characteristics depending on process scale were deemed critical; whereas U.O. that resulted in similar characteristics were deemed robust. The classification depended on quality attributes considered: rasping and roasting were critical for physical properties, in particular particle size which ranged from 0.44 to 0.89 mm between the two process scales; and robust for biochemical properties. In contrast, fermentation and pressing were critical for biochemical properties such as lactic acid content (0.93–1.88 g/100 g dry matter after pressing), which influences the perception of flavour, and robust for physical properties. This classification between critical and robust operations help quality control of gari, by pinpointing which U.O. control specific quality characteristics.