<i>Trypanosoma rangeli:</i> growth in mammalian cells <i>in vitro</i> and action of a repositioned drug (17-AAG) and a natural extract (<i>Artemisia sp</i>. essential oil)

Trypanosoma rangeli and T. cruzi are both parasitic unicellular species that infect humans. Unlike T. cruzi, the causative agent of Chagas disease, T. rangeli is an infective and non-pathogenic parasite for humans, but pathogenic for vectors from the Rhodnius genus. Because both species can coexist in different hosts and overlap their infective cycles but very little is known about the infection of T. rangeli in mammalian cells, we decided to characterize both the development of this parasite in cell culture and the effect of therapeutic agents with potential trypanocidal action on it. We found that T. rangeli exhibits a cycle of infection in Vero cells similar to that for T. cruzi and that the repurposed drug, 17-AAG, and the natural extract Artemisia sp. essential oil produce a toxic effect on epimastigotes showing a trypanocidal action from the fifth day of culture. Both treatments also affected the infection of trypomastigotes and reduced the capacity of replication of amastigotes of T. rangeli. Since T. cruzi / T. rangeli coinfection cases have been reported, the finding of drugs with potential activity against both species could be significant in the future. Furthermore, studies of susceptibility of both species to drugs could also help to know the different mechanisms of pathogenicity in humans displayed by T. cruzi that are absent in T. rangeli     

Interconnection between the solidification and precipitation hardening processes of an AlSiCu alloy

Horizontal directional solidification and precipitation hardening experiments were performed with the Al5.5Si3Cu alloy. Solidification thermal and microstructural parameters such as growth and cooling rates (V_L and T_R, respectively) and the secondary dendrite arm spacing (λ₂) were determined experimentally. As-solidified samples were selected and submitted to the T6-heat treatment (T6-HT). The T6-HT was carried out considering two solution times: 8 and 5?h at 490?±?2°C, followed by quenching in warm water (60?±?2°C), aging for 5?h at 155?±?2°C and air-cooling. Higher HV values were observed for the solution time of 5 h. As highlights of this work, the influence of the processing parameters (V_L, T_R and λ₂) on the distribution, morphology and size of the eutectic Si particles has been investigated.     

The role of relationship promoter in new product development collaboration

Since new product development (NPD) collaborations with external partners have become the next generation in NPD practices, relationship promoters have become especially relevant as key contributors to the success of this type of inter-organisational collaboration. To realise successful outcomes in NPD collaborations, partners face the challenge of effectively integrating the role of relationship promoter into their existing and essential relationships of trust. It is within this context that this paper examines the role of the relationship promoter, by analysing its moderating effect on the relationship between trust and the outcomes of NPD collaboration – including new product competitiveness and partner satisfaction. We test our hypotheses against survey data from 107 innovative firms involved in NPD collaboration with the help of relationship promoters. The results show that, while a non-significant influence can be reported about the presence of a relationship promoter in terms of partner satisfaction, the relationship promotor weakens the influence of trust on new product competitiveness, making trust less important when it comes to creating a competitive new product.     

Ontology based E-learning framework: A personalized,adaptive and context aware model

Multimedia Tools and Applications - Enhancing the degree of learner productivity, one of the major challenges in E-Learning systems, may be catered through effective personalization, adaptivity and...     

Two dyes for holographic recording material: Panchromatic ion pair from Rose Bengal and methylene blue

Abstract

An ion pair (RBMB) isolated from Rose Bengal and Methylene Blue has been used as the photoinitiator in formulations of photopolymers tested as holographic recording materials in the form of dry films. Under irradiation with light of wavelength 633 or 514 nm, diffraction efficiencies of 65 and 35%, and sensitivities of 30 and 100mJcm^?2 have been respectively reached, with a spatial resolution of ca. 1000 lines mm^?1. These holographic responses are better than those reached under comparative conditions using a 1:1 physical mixture of the individual dyes. The influence of the light intensity on the photoinitiation of the polymerization process yielding the hologram has also been studied.     

Effect of a cold‐active pectinolytic system on colour development of Malbec red wines elaborated at low temperature

The effect of a new cold‐active pectinolytic system on colour of Malbec wines was studied under the following winemaking conditions: (i) fermentation at low temperature (20 °C) and (ii) prefermentative cold maceration (PCM) (5 °C–7 days) followed by traditional fermentation (28 °C). The pectinolytic system was mainly composed of polymethylgalacturonase and pectin lyase activities, detected under similar conditions to those in winemaking (pH 3.6–20 °C). The results show that the enzyme system significantly accelerated colour extraction by reducing the maceration time necessary for vinification at low temperature and shortening the PCM stage. Enzyme‐treated wines exhibited better chromatic parameters than their controls at devatting and after 6 months of storage. The cold‐active enzyme compensated the decrease in colour extraction due to the low maceration temperature, achieving high‐quality wines with chromatic characteristics similar to those of traditional wines.     

Grape seed removal: effect on phenolics,chromatic and organoleptic characteristics of red wine

Winemakers are interested in wines with low bitterness and astringency, and therefore, there is a preference for a higher presence of skin proanthocyanidins in wines. However, the information regarding the effect of reducing or eliminating seed proanthocyanidins from the must or fermenting wine on the characteristics of finished wines is scarce. For this reason, we elaborated a wine using Monastrell grapes from which the seeds had been removed and compared it with a control wine (CW) made from intact grapes. The anthocyanin and proanthocyanidin concentration and profile, and the chromatic and sensory characteristics were studied. The absence of seed proanthocyanidins did not affect anthocyanin concentration, although the proanthocyanidin concentration was 40% lower than in the CW. The copigmentation (CA) study showed that both wines had a similar extent of CA phenomena although colour intensity was higher when seed proanthocyanidins were present. The panellist evaluated the wines elaborated without seeds as being fruitier, less astringent and with an overall higher quality.