Resveratrol analogue,HS-1793, inhibits inflammatory mediator release from macrophages by interfering with the TLR4 mediated NF-κB activation

Food Science and Biotechnology - Resveratrol is known to have anti-inflammatory properties. However, high-dose resveratrol is required for optimal anti-inflammatory effects. HS-1793 is a derivative...     

Effect of Lactic Acid Fermentation on Enrichment of Antioxidant Properties and Bioactive Isoflavones in Soybean

ABSTRACT: The antioxidant properties of 80% ethanolic extracts from soybean obtained with lactic acid fermentation using ABTS•⁺ [2,2'-azinobis (3-ethylbenzothiazoline-6-sulphonicacid) diammonium salt] free radical decolorization assay and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging assay were measured, and the relationship between the observed antioxidant properties and the compositional changes in the isoflavone isomers was evaluated. Fermentation of soybean with 4 bacterial strains producing β-glucosidase for 48 h at 37°C— Lactobacillus plantarum KFRI 00144, Lactobacillus delbrueckii subsp. latisKFRI01181, Bifidobacteriathermophilum KFRI00748, and Bifidobacteria breve K-101—resulted in a significant increas (P < 0.05) in the antioxidant capacity expressed as Trolox equivalent antioxidant capacity (TEAC) (mM) and % scavenging activity. The significant bioconversion (P < 0.001) of the isoflavone glucosides (daidzin + genistin) into their responding bioactive aglycones (daidzein + genistein) during soy fermentation was observed. There was a good linear correlation between the concentration of isoflavone aglycones and the scavenging activity of ABTS ( R = 0.9045) assay, and DPPH ( R = 0.8299) assay in each extract. Among each extract, B. thermophilum KFRI 00748 showed a particularly high antioxidant activity (19.8 mM TEAC) and increased by 4.1 times compared with that of the control (4.8 mM TEAC), which fermented without strains. These results indicated that fermented soybean could be regarded as a potent antioxidant and radical scavenging dietary source due to their remarkable content of bioactive isoflavones.     

Analysis of cutting properties with reference to amount of coolant used in an environment-conscious turning process

In the recent years, environmentally conscious design and manufacturing technologies have attracted considerable attention. The coolants, lubricants, solvents, metallic chips and discarded tools from manufacturing operations will harm our environment and the earth’s ecosystem. In the present work, the Tukey method of multiple comparisons is used to select the minimum level of coolant required in a turning process. The amount of coolant is varied in 270 designed experiments and the parameters cutting temperature, surface roughness, and specific cutting energy are carefully evaluated. The effects of coolant mix ratio as well as the amount of coolant on the turning process are studied in the present work. The cutting temperature and surface roughness for different quantity of coolant are investigated by analysis of variance (ANOVA)-test and a multiple comparison method. ANOVA-test results signify that the average tool temperature and surface roughness depend on the amount of coolant. Based on Tukey’s Honestly Significant Difference (HSD) method, one of the multiple comparison methods, the minimum level of coolant is 1.0 L/min with 2% mix ratio in the aspect of controlling tool temperature. F-test concludes that the amount of coolant used does not have any significant effect on specific cutting energy. Finally, Tukey method ascertains that 0.5 L/min with 6% mix ratio is the minimum level of coolant required in turning process without any serious degradation of the surface finish. Considering all aspects of cutting, the minimum coolant required is 1.0 L/min with 6% mix ratio. It is merely half the coolant currently used i.e. 2.0 L/min with 10% mix ratio. Minimal use of coolant not only economically desirable for reducing manufacturing cost but also it imparts fewer hazards to human health. Also, sparing use of coolant will eventually transform the turning process into a more environment-conscious manufacturing process.     

Effects of Microstructure on the Tensile, Fracture Toughness and Fatigue Behaviour of Gamma Titanium Aluminides

The effects of microstructure on the deformation and fracture behaviour of two-phase TiAl alloys were investjgated under monotonic and cyclical loading conditions, over a range of temperatu res.The tensile behaviour is analyzed for deformation temperatures between RT and 950℃, Fracture resistance behaviour and toughening mechanisms at RT and 800℃ are analyzed. and the inverse relationship botween ductility and toughness is explained using the crack initiation toughness. The preliminary results of load-controlled fatigue behaviour at 800℃ are interpreted using the tensile behaviour because deformation structure and fracture modes are similar under these two loading conditions