High-temperature properties of the Bi-Sr-Ca-Cu-O system: Simultaneous occurrence of melting, oxygen desorption, and a metal-insulator transition

We have investigated the temperature dependence of the electrical transport and the thermogravimetric properties, from -200°C to +1000, of the Bi-Sr-Ca-Cu-O high-temperature superconductor. We conclude that this system has a cooperative, simultaneous-melting/oxygen desorption/metal-insulator transition that occurs near 900°C. We speculate on its nature and on its relationship to phenomena found in other high-T _c superconductors.     

Ion Channels in Multiple Myeloma: Pathogenic Role and Therapeutic Perspectives

Ion channels are pore-forming proteins that allow ions to flow across plasma membranes and intracellular organelles in both excitable and non-excitable cells. They are involved in the regulation of several biological processes (i.e., proliferation, cell volume and shape, differentiation, migration, and apoptosis). Recently, the aberrant expression of ion channels has emerged as an important step of malignant transformation, tumor progression, and drug resistance, leading to the idea of “onco-channelopathy”. Here, we review the contribution of ion channels and transporters in multiple myeloma (MM), a hematological neoplasia characterized by the expansion of tumor plasma cells (MM cells) in the bone marrow (BM). Deregulation of ion channels sustains MM progression by modulating intracellular pathways that promote MM cells’ survival, proliferation, and drug resistance. Finally, we focus on the promising role of ion channels as therapeutic targets for the treatment of MM patients in a combination strategy with currently used anti-MM drugs to improve their cytotoxic activity and reduce adverse effects.     

Immobilization of Lathyrus cicera Amine Oxidase on Magnetic Microparticles for Biocatalytic Applications

Amine oxidases are enzymes belonging to the class of oxidoreductases that are widespread, from bacteria to humans. The amine oxidase from Lathyrus cicera has recently appeared in the landscape of biocatalysis, showing good potential in the green synthesis of aldehydes. This enzyme catalyzes the oxidative deamination of a wide range of primary amines into the corresponding aldehydes but its use as a biocatalyst is challenging due to the possible inactivation that might occur at high product concentrations. Here, we show that the enzyme’s performance can be greatly improved by immobilization on solid supports. The best results are achieved using amino-functionalized magnetic microparticles: the immobilized enzyme retains its activity, greatly improves its thermostability (4 h at 75 °C), and can be recycled up to 8 times with a set of aromatic ethylamines. After the last reaction cycle, the overall conversion is about 90% for all tested substrates, with an aldehyde production ranging between 100 and 270 mg depending on the substrate used. As a proof concept, one of the aldehydes thus produced was successfully used for the biomimetic synthesis of a non-natural benzylisoquinoline alkaloid.     

Leptin Signaling in Obesity and Colorectal Cancer

Obesity and colorectal cancer (CRC) are among the leading diseases causing deaths in the world, showing a complex multifactorial pathology. Obesity is considered a risk factor in CRC development through inflammation, metabolic, and signaling processes. Leptin is one of the most important adipokines related to obesity and an important proinflammatory marker, mainly expressed in adipose tissue, with many genetic variation profiles, many related influencing factors, and various functions that have been ascribed but not yet fully understood and elucidated, the most important ones being related to energy metabolism, as well as endocrine and immune systems. Aberrant signaling and genetic variations of leptin are correlated with obesity and CRC, with the genetic causality showing both inherited and acquired events, in addition to lifestyle and environmental risk factors; these might also be related to specific pathogenic pathways at different time points. Moreover, mutation gain is a crucial factor enabling the genetic process of CRC. Currently, the inconsistent and insufficient data related to leptin’s relationship with obesity and CRC indicate the necessity of further related studies. This review summarizes the current knowledge on leptin genetics and its potential relationship with the main pathogenic pathways of obesity and CRC, in an attempt to understand the molecular mechanisms of these associations, in the context of inconsistent and contradictory data. The understanding of these mechanisms linking obesity and CRC could help to develop novel therapeutic targets and prevention strategies, resulting in a better prognosis and management of these diseases.     

Effects of freezing preservation on mango (Mangifera indica, L.) peroxidase

This work describes the effects of freezing preservation on mango (cvs Lippens and Smith) peroxidase (E.C. 1.11.1.7); POD). Frozen mango slices showed lower levels of POD activity than raw fruits (17% cv Lippens; 50% cv Smith after 2 months storage time). A regeneration of this activity was found after 6 months of frozen storage. Regeneration continued to the end of the study (12 months) in both cultivars. During the whole period of storage, inactivation rates in Smith POD were higher than in Lippens. The isoenzymic pattern of Lippens POD showed four strongly anionic species that did not appear in the Smith pattern. The activity of these four bands is the most stable to low temperatures, and is the possible cause of the major resistence of Lippens peroxidase to freezing and frozen storage. Thus the Smith cultivar may be more suitable for freezing preservation.

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Einfluß der Gefrierlagerung auf die Aktivität der Mangoperoxidase (Mangifera indica, L.)

Zusammenfassung Diese Arbeit beschreibt die Auswirkungen der Gefrierlagerung auf die Peroxidase (E.C. 1.11.1.7) von Mangofrüchten, Sorte Lippens und Smith. Die gefrorenen Mangoscheiben wiesen niedrigere Peroxidasewerte auf als die rohen Früchte (um 17% geringer bei Lippens und um 50% bei Smith, nach zwei Monaten Lagerung). Eine Reaktivierung konnte nach sechs Monaten Tiefkühlung festgestellt werden. Diese Reaktivierung hielt bei beiden Mangosorten bis zum Ende der Untersuchung (also 12 Monate) an. Während der ganzen Lagerungszeit ließ die Inaktivierung der Peroxidase der Lippens vier stark anionische Formen erkennen, die bei der Sorte Smith nicht auftraten. Es stellte sich heraus, daß die Aktivität dieser vier Formen die größte Stabilität gegenüber tiefen Temperaturen aufweist. Wahrscheinlich ist das der Grund für die größere Widerstandsfähigkeit der Peroxidase der Sorte Lippens gegenüber Gefrieren und Tiefkühlung. Dieses Ergebnis weist auf eine bessere Eignung für die Gefrierkonservierung der Mangosorte Smith hin.

     

Pigment and colour stability of frozen kiwi-fruit slices during prolonged storage

Changes in major pigment constituents of frozen kiwi-fruit slices during prolonged storage at –18° C and correlation with colour measurements (Hunter Lab parameters) were studied. Kiwi-fruit cultivars (Hayward, Bruno, Monty and Abbot) were processed without previous treatment and vacuum packed after freezing. HPLC using a diode array detector was used to individually quantify and identify the three major pigment components (xanthophylls, chlorophylls and derivatives and-carotene). The colour of fresh and frozen slices by Hunter Color values were correlated with each class of pigment compounds. An apparent first order degradation rate was found for total chlorophylls and xanthophylls. Hayward and Bruno were more suitable for prolonged freezing preservation in terms of colour deterioration.

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Haltbarkeit von Pigment und Farbe gefrorener Kiwifrucht-Scheiben während langer Lagerung

Zusammenfassung Es wurden die Veränderungen der meisten Pigmentbestandteile gefrorener Kiwifrucht-Scheiben während langer Lagerzeit bei –18°C und die Korrelation mit Farbmessungen studiert. Kiwifrüchte der Sorten Hayward, Bruno, Monty und Abbot wurden ohne vorherige Behandlung unter Vakuum direkt nach dem Gefrierprozeß verpackt. Mit HPLC wurde quantitativ gemessen und die drei Pigmentbestandteile Xanthophyll, Chlorophyll und-Carotin identifiziert. Die Farbe der frischen, gefrorenen Scheiben (Hunter-Farb-Werte) korrelierte mit jedem der Pigmentbestandteile. Ein Verlust, scheinbar erster Ordnung, wurde für Chlorophyll und Xantophyll bei den Sorten Hayward und Bruno beobachtet, jedoch sind sie für das Gefrieren bei langer Lagerzeit trotz Farbverlust geeignet.

     

Effect of processing conditions on oligosaccharide profile of wheat sourdoughs

Oligosaccharide profiles in yeasted and unyeasted wheat sourdoughs inoculated withLactobacillus plantarum have been investigated. A surface response design (central composite design structure) has been used to study the effect of flour extraction rate (0.54, 1.11 and 1.68% ash content), dough yield (160, 200, and 240) and fermentation temperature (25, 30 and 35°C). Unfermented and 20 h fermented doughs were evaluated. Multivariate data analysis was used to analyse the data. Unfermented doughs contained variable amounts of glucose, fructose and maltose, but oligosaccharides with a degree of polymerization (DP) over 3 were not detected. The greatest levels of monosaccharides corresponded to yeasted sourdoughs from brown flours prepared at 30 and 35°C. Factor analysis of fermented sourdoughs showed three factors explaining 83% variability of the data. The first factor (43% variance explained) was directly related to oligosaccharides with a DP above 5, and inversely related to maltose content. Factor two (27%) was related to DP 3 and DP 4, and the third factor (16%) to glucose and fructose levels. The greatest quantities of maltose corresponded to white unyeasted sourdoughs, and the highest amounts of monosaccharides corresponded to brown unyeasted samples. On the other hand, yeasted sourdoughs contained higher amounts of oligosaccharides with DP 3 to DP 5. Samples of white flour, low consistency, yeasted and fermented at ≧30°C showed the biggest content of DP 6 and DP 7.     

Microflora of the sour dough of wheat flour bread IX. Biochemical characteristics and baking performance of wheat doughs elaborated with mixtures of pure microorganisms

Summary Changes in mono- and disaccharides and acetic and lactic acid production of six different straight doughs elaborated with combinations of pure strains of yeastsSaccharomyces cerevisiae andCandida boidinii and lactic acid bacteriaLactobacillus plantarum andStreptococcus sp have been investigated, as well as the baking quality of the resulting breads. The type and proportion of the fermentative microorganisms were found to influence the biochemical activity of the doughs. The sugar levels after mixing reached different proportions, depending on the type of sugar and the type of microorganisms used. After proofing, the glucose and fructose content of the doughs decreased to 0.01%–0.02% db and maltose decreased to 0.45%–0.11 % db. Acetic and lactic acids underwent variable changes during fermentation, depending on the type of dough. Lactic acid showed higher levels than acetic acid. Bread made from these doughs had different sensory characteristics, texture, edibility and overall acceptance, as well as different lactic and acetic acid contents, depending on the mixture of microorganisms inoculated.

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Biochemische Merkmale und Leistungsfahigkeit der mit Mischungen reiner Mikroorganismen hergestellten Weizenbackteige

Zusammenfassung Die Forschungsaufgabe befaßte sich mit den Veranderungen der Mono- und Disaccharide, mit der Entstehung von Essig- und Milchsaure in sechs Teigen, die mit Kombinationen reiner HefekulturenSaccharomyces cerevisiae undCandida boidinii und MilchsäurebakterienLactobacillus plantarum undStreptococcus sp hergestellt waren und mit den sich daraus ergebenden Qualitätsmerkmalen der Brote. Die Art und Anteile der Mikroorganismen übten einen entscheidenden Einfluß auf die biochemische Aktivität der Teige aus. Nach dem Knetvorgang konnten unterschiedliche Gehalte gemäß der eingesetzten Saccharide und Mikroorganismen festgestellt werden. Der Glucose- und Fructoseanteil der fermentierten Teige verringerte sich auf 0,01–0,02% t. g., der Maltoseanteil auf 0,45-0,11% t.g. In den einzelnen Teigen veranderten sich wahrend der Garung die Essig-und Milchsauregehalte unterschiedlich. Bei der Milchsaure konnte eine grbBere Zunahme und somit höhere Endgehalte als bei der Essigsaure festgestellt werden. Die mit diesen Teigen hergestellten Brote erreichten verschiedene Textureigenschaften (Weichheit der Krume) und sensorische Merkmale, insbesondere Kaufahigkeit und Geschmack Bowie einen, entsprechend der Mikroorganismenmischung, höheren oder geringeren Milch- und Essigsäuregehalt.

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Presented at the 8th International Cereal and Bread Congress, Lausanne, Switzerland, June 1988.

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This paper is a part of a doctoral thesis