On the dynamics of the electric field induced breakdown in lipidmembranes

Electric field methods are powerful tools for cell characterization and manipulation. Important biotechnological applications, e.g., electrofusion of cells or electroinjection of macromolecules into living cells, rely on membrane breakdown. Despite the widespread use of these techniques, the process of membrane breakdown is poorly understood: a better understanding can be expected to lead to higher efficiencies. The present study used planar lipid bilayers in order to limit the number of experimental parameters. Membrane rupture was induced by careful application of short electric field pulses: measurement of the subsequent increase in membrane conductivity with time permitted the underlying mechanism to be characterized. The initial process of pore formation starts a few μs after the onset of the pulse, and the ensuing breakdown of the entire lipid membrane occurs within about a millisecond (pore widening velocity of a few cm/s). The kinetics of the pore-opening process could be influenced qualitatively by adding surfactants and lipid-attached macromolecules, respectively. Changing the effective mass per unit area of membrane, which could be brought about by using known percentages of lipids with covalently bound, hydrophilic polymers, allowed a model for the pore widening process to be quantitatively tested     

Survey on the content of vitisin A and hydroxyphenyl-pyranoanthocyanins in Tempranillo wines

Little is known about the content and development of pyranoanthocyanins, pigments mainly formed during red wine ageing, in commercial wines. Some of the major pyranoanthocyanins in a wide selection of 1–10 years-old Spanish Tempranillo wines and also in a 29 years wide-vertical series of Tempranillo wines from an individual cellar have been determined. Great variability in pyranoanthocyanin concentrations was found (range, mg/l): vitisin A, 0–10.76; pinotin A, 0–4.26; and malvidin 3-glucoside-4-vinylphenol, 0.03–1.37. Vitisin A and malvidin 3-glucoside-4-vinylphenol were already present in 1–2 years-old wines, whereas pinotin A was only detectable in a few of the 1 and 2 years-old wines. Vitisin A tended to decrease with wine age, while hydroxyphenyl-pyranoanthocyanins showed the reverse trend. However, the aforementioned trends were interrupted by various temporary maxima, most likely due to some “refreshment” of the oldest wines (i.e., addition of young wine), as suggested by unexpected high concentrations of malvidin 3-glucoside, in contrast to the results found in the wine vertical series. The effects of addition of young wine on aged wine pyranoanthocyanin concentrations were confirmed by wine refreshment experiments.     

Anthocyanin composition in Cabernet Sauvignon red wine vinegar obtained by submerged acetification

Vinegars elaborated from white wine can be characterized by their phenolic composition. Indeed, for authenticity purpose, phenolic composition can be used to identify Sherry and Balsamic vinegars. However, the phenolic composition of red wine vinegars has scarcely been studied. Anthocyanin compounds in particular remain largely unknown. This study focuses on the analysis of anthocyanin compounds in red wine vinegar and the effect of acetification with submerged culture on such vinegars.The vinegar used in this study was produced from a young Cabernet Sauvignon wine in a laboratory-scale fermenter. Subsequent analyses of both wine and vinegar included their anthocyanin profile (by LC/MS), and their non-anthocyanin phenolic profile (by LC/DAD). In addition, wine and vinegar anthocyanin extracts were fractionated by CCC to determine the contribution of the fractions to overall antioxidant activity (AA), using ORAC, FRAP and DPPH assays.A total of 20 anthocyanin compounds were identified in the vinegar. As far as we know, this is the first time that anthocyanin-derived pigments (pyranoanthocyanins and ethyl-linked compounds) have been identified in red vinegar in such detail. Moreover, an original contribution of this study is the identification for the first time of catechyl-pyranocyanidin-3-glucoside in vinegar and wine, as well as two anthocyanin compounds not previously reported in vinegar or Cabernet Sauvignon wine: acetyl vitisin B and coumaroyl vitisin B. After the acetification process, vitisin-type and ethyl-linked compounds increased and monomeric anthocyanins, phenolic acids (ferulic acid, caffeic acid and caftaric acid) and flavan-3-ol ((+)-catechin) decreased.Although the proportion by weight of the polymeric compound fraction is similar in wine and vinegar, the AA of these polymers in vinegar is significantly greater (p < 0.05). We have also determined for the first time an approximate value of AA for malvidin-3-(6-acetyl)-glucoside isolated from vinegar.     

Phenolic Composition,Radical Scavenging Activity and an Approach for Authentication of Aronia melanocarpa Berries,Juice, and Pomace

Aronia melanocarpa is a rich source of phenolic compounds like anthocyanins, chlorogenic acids, quercetin derivatives, and proanthocyanidins possessing strong antioxidative potential. The consumption of A. melanocarpa is actually increasing because of the known bioactivity of its phenolic constituents. A. melanocarpa extracts are used as natural colorants and nutraceuticals. Several attempts of adulteration of aronia products have already been reported. In this study, we investigated changes in phenolic composition from berry to juice by HPLC‐PDA, and HPLC‐ESI‐MSⁿ analyses as well as fingerprint profiles for authentication of commercially available aronia products in order to detect possible adulteration. Additionally, the radical scavenging activity of aronia products was determined by using the TEAC (Trolox® equivalent antioxidant capacity) assay. Aronia pomace, a valuable by‐product of juice production, showed the highest phenolic content and possessed the highest radical scavenging activity.     

A behavioral circuit simulation model for high-power GaAs Schottky diodes

This paper proposes a physically based behavioral circuit simulation model for high-power GaAs Schottky diodes which is valid over all regions of operation. No conditional statements are needed to define the regions of operation. A new and more accurate method of obtaining depletion capacitance model parameters from the measured capacitance values is proposed. A simple current- and temperature-dependent resistance model is used to model the nonlinear diode resistance as well as contact and packaging resistances. The validity of the model is demonstrated under various DC and transient switching conditions. Simulation results are compared with the experimental data obtained from a 200 V GaAs Schottky diode. The diode model is tested at various temperatures in different test circuits and the simulation results are shown to be in excellent agreement with the measured data under static and dynamic switching conditions. The model can be easily implemented in other circuit simulators.<>     

Formation of damascenone derived from glycosidically bound precursors in green tea infusions

Damascenone is well-known for its potent flavour with an extremely low odour threshold. Several glycosidically bound precursors of damascenone have been isolated from several plants, but little is known about their occurrences in green tea infusions. In this work, three major glycosidic precursors of damascenone, 9-O-β-d-glucopyranosyl-megastigma-6,7-dien-3,5,9-triol (1a), 9-O-β-d-glucopyranosyl-3-hydroxy-7,8-didehydro-β-ionol (2a), and 3-O-β-d-glucopyranosyl-3-hydroxy-7,8-didehydro-β-ionol (2b) were isolated and identified in green tea infusions, and the stereochemistries at C-3 and C-9 positions of aglycone parts of the three glycosidic precursors were determined as (3S, 9R)-1a, (3R, 9R)-2a, and (3R, 9R)-2b, respectively. Compounds 1a, 2a, and 2b as well as 3-O-β-d-glucopyranosyl-megastigma-6,7-dien-3,5,9-triol (1b) were hydrolysed to form damascenone in a model system with strong acidic conditions (pH 2.0) and at high temperature (90 °C). In contrast to hydrolysis of 2a and 2b, more damascenone was transformed from 1a and 1b. Furthermore, the β-d-glucosyl moiety at the C-3 position gave a higher dehydration rate from megastigma-6,7-dien-3,5,9-triol to 3-hydroxy-7,8-didehydro-β-ionol than compound 1a carrying the sugar residue at C-9 position. Interestingly, the four glycosidic precursors of damascenone were not hydrolysed to give damascenone under slightly acidic conditions (pH 5.4 and 120 °C for 10 min), but they could be transformed to damascenone in the presence of green tea infusions even under the equal conditions.     

Isolation,identification, and antioxidant activity of anthocyanin compounds in Camarosa strawberry

This paper explores the bioactive composition of strawberry (Camarosa variety) [Fragaria × ananassa (Rosaceae Family)] describing its anthocyanin composition and measuring the antioxidant activity (AA) of isolated pigments.     

Development of electronic textiles to support networks, communications, and medical applications in future U.S. military protective clothing systems.

The focus of this paper is on the development of textile-based wearable electronics that can be integrated into military protective clothing. A materials and manufacturing survey was conducted to determine the best performing and most durable materials to withstand the rigors of textile manufacturing and potential military use. Narrow woven technology was selected as one of the most promising textile manufacturing methods. A working wearable narrow fabric version of the Universal Serial Bus (USB), as well as a radiating conductor, were successfully developed and fabricated. A circular knit T-shirt with an integrated spiral bus was also developed. Military products developed include components of a personal area network providing data and power transport, and a body-borne antenna integrated into a load-bearing vest.