Sounds Stimulation on In Vitro HL1 Cells: A Pilot Study and a Theoretical Physical Model

Mechanical vibrations seem to affect the behaviour of different cell types and the functions of different organs. Pressure waves, including acoustic waves (sounds), could affect cytoskeletal molecules via coherent changes in their spatial organization and mechano-transduction signalling. We analyzed the sounds spectra and their fractal features. Cardiac muscle HL1 cells were exposed to different sounds, were stained for cytoskeletal markers (phalloidin, beta-actin, alpha-tubulin, alpha-actinin-1), and studied with multifractal analysis (using FracLac for ImageJ). A single cell was live-imaged and its dynamic contractility changes in response to each different sound were analysed (using Musclemotion for ImageJ). Different sound stimuli seem to influence the contractility and the spatial organization of HL1 cells, resulting in a different localization and fluorescence emission of cytoskeletal proteins. Since the cellular behaviour seems to correlate with the fractal structure of the sound used, we speculate that it can influence the cells by virtue of the different sound waves’ geometric properties that we have photographed and filmed. A theoretical physical model is proposed to explain our results, based on the coherent molecular dynamics. We stress the role of the systemic view in the understanding of the biological activity.     

Validation of Gamma and Electron Beam Irradiation as Alternative Conservation Technology for European Chestnuts

Chestnuts are widely consumed around the world, especially in China, which is the major producer. Portugal is the fifth biggest producer, reaching an income of 17 M €, with particular relevance for Trás-os-Montes region, which is responsible for 81 % of Portuguese production. During postharvest storage, a number of pests tend to attack chestnuts, contributing to high economic losses. Since 2010, the most effective postharvest treatment, i.e., fumigation with methyl bromide, was banned in the European Union, urging producers to seek effective and reasonable alternatives. One alternative could be irradiation with gamma rays or electron beam, which is used in food commodities, legally regulated and allows outstanding results. Our research group has tested both irradiation types in chestnuts and studied the nutritional, antioxidant, and other chemical parameters, obtaining promising results. Herein, we extended these studies to selected cultivars from Portugal and Italy in order to validate this technique as a viable alternative to fumigation. The selected irradiation dose (1 kGy) was chosen following previous results where it proved to be effective without causing remarkable changes in chemical or antioxidant profiles. To obtain a global knowledge about how each cultivar reacts to irradiation, principal component analysis was performed using all the measured parameters. Despite the detected differences among cultivars, which differentiated particularly Palummina and Cota, it was verified that irradiation did not cause changes in chemical and antioxidant parameters that could enable defining distinctive features among irradiated and non-irradiated chestnuts. Hence, the results herein reported might be seen as a new step toward the completion of irradiation as feasible conservation technology, independently of chestnuts origin.     

Ginzburg–Landau Simulation of Superconducting Matter in a Semicircular Film

We numerically investigate the superconductor matter of a film type-II superconductor with circular geometry numerically in a computational simulation using the link variable method to solve the time dependent Ginzburg–Landau equation. We apply the implemented algorithm to a half circular film surrounded by a thin layer of another superconductor at a higher critical temperature. The film is immersed in an external magnetic field applied perpendicularly to its plane. The boundary condition is taken into account with the de Gennes extrapolation length b. We calculate the magnetization, vortex number, the third critical thermodynamical field as a function of the external magnetic field, and the b parameter. We find that for these interfaces the third critical field $H_{\mathrm{c}_{3}}$ and the magnetization M are largely increased.     

A randomized trial of nicotine replacement therapy in combination with reduced-nicotine cigarettes for smoking cessation

A randomized double-blind, active controlled, parallel group, multi-center phase II clinical trial was conducted to evaluate the efficacy of reduced-nicotine cigarettes as a novel smoking cessation treatment (under Investigational Device Exemption 69,185). The concept for a reduced-nicotine cigarette designed to progressively wean smokers from the smoking habit is based on research demonstrating that successful smoking cessation is not only dependent on withdrawal of nicotine, but also on weaning from the habitual sensory and behavioral reinforcement of smoking. Treatment consisted of Quest brand of cigarettes (Quest 1, 2, and 3), which respectively deliver 0.59+/-0.06, 0.3+/-0.05, and less than 0.05 mg nicotine, either alone or in combination with nicotine replacement therapy (NRT). The primary endpoint was 4 weeks of continuous abstinence (Weeks 7-10), with additional follow-up at 3 and 6 months. Adult men and women smokers (N = 346), motivated to quit, were randomized to one of three treatment groups: Quest plus NRT (NRT pretreatment 2 weeks before, and NRT after the quit date), Quest plus placebo patch, or active control plus NRT (conventional cigarette, followed by NRT after quit date). Results showed that Quest plus NRT was more effective than active control plus NRT in achieving 4 weeks of continuous abstinence (32.8% vs. 21.9%). Quest plus placebo patch yielded an abstinence rate similar to that of the active control plus NRT (16.4% vs. 21.9%). No serious adverse events were attributable to the investigational product. Quest plus NRT offers promise as a new smoking cessation treatment.     

Chemical analysis of French beans (Phaseolus vulgaris L.) by headspace solid phase microextraction (HS-SPME) and simultaneous distillation/extraction (SDE)

Headspace Solid Phase Microextraction (HS-SPME) involving divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fibre and simultaneous distillation/extraction (SDE) techniques were applied to study the volatile and semi volatile compounds of thawed and cooked Phaseolus vulgaris L. A total of 104 compounds were detected by GC and GC/MS. Thereof, 76 compounds were identified for the first time in this species. The major differences between HS-SPME and SDE were found in the content of identified alcohols (23.62% SDE versus 62.20% SPME), terpenoids (39.15% SDE versus 2.45% SPME), heterocyclic compounds (13.78% SDE versus 1.21% SPME), hydrocarbons (2.22% SDE versus 13.87% SPME) and esters (0.98% SDE versus 12.98% SPME). The SPME technique was found to be useful for rapid and routine quality controls of thawed French beans, while SDE is favourable to study the entire set of flavour volatiles in the corresponding cooked samples.     

Enzymatic changes in pectic polysaccharides related to the beneficial effect of soaking on bean cooking time

BACKGROUND: Cooking time decreases when beans are soaked first. However, the molecular basis of this decrease remains unclear. To determine the mechanisms involved, changes in both pectic polysaccharides and cell wall enzymes were monitored during soaking. Two cultivars and one breeding line were studied. RESULTS: Soaking increased the activity of the cell wall enzymes rhamnogalacturonase, galactanase and polygalacturonase. Their activity in the cell wall was detected as changes in chemical composition of pectic polysaccharides. Rhamnose content decreased but galactose and uronic acid contents increased in the polysaccharides of soaked beans. A decrease in the average molecular weight of the pectin fraction was induced during soaking. The decrease in rhamnose and the polygalacturonase activity were associated (r = 0.933, P = 0.01, and r = 0.725, P = 0.01, respectively) with shorter cooking time after soaking. CONCLUSION: Pectic cell wall enzymes are responsible for the changes in rhamnogalacturonan I and polygalacturonan induced during soaking and constitute the biochemical factors that give bean cell walls new polysaccharide arrangements. Rhamnogalacturonan I is dispersed throughout the entire cell wall and interacts with cellulose and hemicellulose fibres, resulting in a higher rate of pectic polysaccharide thermosolubility and, therefore, a shorter cooking time. Copyright © 2011 Society of Chemical Industry