Lasiodiplodan, an exocellular (1 -> 6)-beta-d-glucan from Lasiodiplodia theobromae MMPI: production on glucose, fermentation kinetics, rheology and anti-proliferative activity

Lasiodiplodan, an exopolysaccharide of the (1 -> 6)-beta-d-glucan type, is produced by Lasiodiplodia theobromae MMPI when grown under submerged culture on glucose. The objective of this study was to evaluate lasiodiplodan production by examining the effects of carbon (glucose, fructose, maltose, sucrose) and nitrogen sources (KNO3, (NH4)(2)SO4, urea, yeast extract, peptone), its production in shake flasks compared to a stirred-tank bioreactor, and to study the rheology of lasiodiplodan, and lasiodiplodan's anti-proliferative effect on breast cancer MCF-7 cells. Although glucose (2.05 +/- A 0.05 g L-1), maltose (2.08 +/- A 0.04 g L-1) and yeast extract (2.46 +/- A 0.06 g L-1) produced the highest amounts of lasiodiplodan, urea as N source resulted in more lasiodiplodan per unit biomass than yeast extract (0.74 +/- A 0.006 vs. 0.22 +/- A 0.008 g g(-1)). A comparison of the fermentative parameters of L. theobromae MMPI in shake flasks and a stirred-tank bioreactor at 120 h on glucose as carbon source showed maximum lasiodiplodan production in agitated flasks (7.01 +/- A 0.07 g L-1) with a specific yield of 0.25 +/- A 0.57 g g(-1) and a volumetric productivity of 0.06 +/- A 0.001 g L-1 h(-1). A factorial 2(2) statistical design developed to evaluate the effect of glucose concentration (20-60 g L-1) and impeller speed (100-200 rpm) on lasiodiplodan production in the bioreactor showed the highest production (6.32 g L-1) at 72 h. Lasiodiplodan presented pseudoplastic behaviour, and the apparent viscosity increased at 60A degrees C in the presence of CaCl2. Anti-proliferative activity of lasiodiplodan was demonstrated in MCF-7 cells, which was time- and dose-dependent with an IC50 of 100 mu g lasiodiplodan mL(-1).

Effect of EVA on the fresh properties of cement paste

The improved workability effect of latex in dry mortars has not been fully clarified. The purpose of this research was to investigate the influence cif the EVA copolymer on the cement hydration and on the rheological properties of cement pastes. The results pointed to a minor influence of EVA on cement hydration and to a ball-bearing effect. In fact, the shear thinning behavior of reference paste at 15 min after mixing changed to shear thickening owing to the EVA addition. This behavior could be explained by the decrease in the interparticle separation distance as consequence of the solid content increase in case of shearing detachment of weakly adhered EVA particles from the cement particles surfaces. The expected EVA plasticizing effect was observed at 60 min. Such behavior points to the stabilization of EVA on the cement particles surfaces, thus resulting in a steric barrier effect. (C) 2011 Elsevier Ltd. All rights reserved.

RHEOLOGICAL EVALUATION OF THE STRUCTURE OF ICE CREAM MIXES VARYING FAT BASE

This paper discusses the influence of fat type in the structure of ice cream, during its production by means of rheo-optical analysis. Fat plays an important part in the ice cream structure formation. It's responsible for the air stabilization, flavor release, texture and melting properties. The objective of this study was to use a rheological method to predict the fat network formation in ice cream with three types of fats (hydrogenated, low trans and palm fat). The three formulations were produced using the same methodology and ratio of ingredients. Rheo-optical measurements were taken before and after the ageing process, and the maximum compression force, overrun and melting profile were calculated in the finished product. The rheological analysis showed a better response from the ageing process from the hydrogenated fat, followed by the low trans fat. The formulation with palm fat showed greater differences between the three, where through the rheological tests a weaker destabilization of the fat globule membrane by the emulsifier was suggested. The overrun, texture measurements and meltdown profile has shown the distinction on the structure formation by the hydrogenated fat from the other fats.

Dynamic Viscosity of Implantable Autologous Materials Into the Vocal Fold

Objective. To compare the dynamic viscosity (DV) of superficial layer of temporalis fascia (SLTF) with that of other biological tissues traditionally used for vocal fold implants to treat vocal fold rigidity. Study Design. Experimental. Method. Measurement of DV of samples of SLTF, deep layer of temporalis fascia (DLTF), and abdominal fat of 12 cadavers. Results. DV values of the different samples were presented in the following increasing order: SLTF, DLTF, and abdominal fat. There was statistical difference between the samples. Conclusion. DV of SLTF is lower than of other tissues tested.

Linear viscoelasticity of immiscible blends: The application of creep

A new method to characterize the long-time linear relaxation mechanisms of immiscible blends based on creep experiment was developed. Small-amplitude oscillatory shear and incomplete creep/recovery experiments were combined to characterize immiscible blends of polypropylene with dispersed droplets of polystyrene. An experimental protocol was defined such that the full creep compliance function could be obtained while minimizing morphological changes. Dynamic experiments were performed to characterize the shorter time relaxation processes, and creep and recovery measurements were used to detect the longer time portions of the relaxation spectra. Extended retardation and relaxation spectra were constructed by combining these data. It was found that using this technique, very long-time relaxation peaks which were inaccessible with dynamic experiments alone could be detected. (C) 2012 The Society of Rheology. [http://dx.doi.org/10.1122/1.4720081]

TEMPERTURE INFLUENCE ON THE RHEOLOGICAL BEHAVIOUR OF CEMENTITOUS PASTES PREPARED WITH AIR-ENTRAINING ADMIXTURES

Cementitious pastes prepared with air-entraining admixtures (AEA) are very sensitive to mix procedures and environmental conditions. Some of the effects of AEA on the properties of cementitious material are discussed in literature, although for the most part, only in the hardened state. However, the impact temperature has on air-incorporation during the early age stages and on consolidation has been little investigated and as such, is the objective of this work. Thus, pastes formulated with Portland cement and air-entraining admixtures are evaluated in this work with a focus on the role temperature plays in the early age behavior. The results show that air-incorporation was affected by environmental conditions which caused changes in the kinematic viscosity and rate of consolidation.

Benefits of Combinations of Vitamin A, C and E Derivatives in the Stability of Cosmetic Formulations

Chemically stable ester derivatives of vitamins A, C and E have become a focus of interest for their role in the satisfactory results in skin aging treatments. Accordingly, the aim of this study was to evaluate the physical and chemical stability of a cosmetic formulation containing 1% retinyl palmitate, ascorbyl tetraisopalmitate and tocopheryl acetate, alone or in combination. In the studies of physical stability, a Brookfield rheometer was used to determine rheological behavior of formulations containing the vitamins. Chemical stability was determined by HPLC on a Shimadzu system with UV detection. Results showed that formulations had pseudoplastic behavior and that vitamins did not alter their apparent viscosity and thixotropy. In the chemical stability studies, first-order reaction equations were used for determinations of the shelf-life of vitamins derivatives considering a remaining concentration of 85%. Combined vitamins in a single formulation had a slightly lower degradation rate as compared to different preparations containing only one of the vitamins. Considering that many cosmetic formulations contain vitamin combinations it is suggested that the present study may contribute to the development of more stable formulations containing liposoluble vitamins.

Effect of the Type of Emulsifying Salt on Microstructure and Rheological Properties of "Requeijao Cremoso" Processed Cheese Spreads

The role of different types of emulsifying saltssodium citrate (TSC), sodium hexametaphosphate (SHMP), sodium tripolyphosphate (STPP) and tetrasodium pyrophosphate (TSPP)on microstructure and rheology of requeijao cremoso processed cheese was determined. The cheeses manufactured with TSC, TSPP, and STPP behaved like concentrated solutions, while the cheese manufactured with SHMP exhibited weak gel behavior and the lowest values for the phase angle (G/G). This means that SHMP cheese had the protein network with the largest amount of molecular interactions, which can be explained by its highest degree of fat emulsification. Rotational viscometry indicated that all the spreadable cheeses behaved like pseudoplastic fluids. The cheeses made with SHMP and TSPP presented low values for the flow behavior index, meaning that viscosity was more dependent on shear rate. Regarding the consistency index, TSPP cheese showed the highest value, which could be attributed to the combined effect of its high pH and homogeneous fat particle size distribution.

In Vitro Characterization of Chitosan Gels for Buccal Delivery of Celecoxib: Influence of a Penetration Enhancer

Celecoxib (Cx) shows high efficacy in the treatment of osteoarthritis and rheumatoid arthritis as a result of its high specificity for COX-2, without gastrolesivity or interference with platelet function at therapeutic concentrations. Besides of anti-inflammatory effects, Cx also has a potential role for oral cancer chemoprevention. For these conditions, oral administration in long-term treatment is a concern due to its systemic side effects. However, local application at the site of injury (e.g., buccal inflammation conditions or chemoprevention of oral cancer) is a promising way to reduce its toxicity. In this study, the in vitro characterization of mucoadhesive chitosan (CHT) gels associated to AzoneA (R) was assessed to explore the potential buccal mucosal administration of Cx in this tissue. Rheological properties of gels were analyzed by a rheometer with cone-plate geometry. In vitro Cx release and permeability studies used artificial membranes and pig cheek mucosa, respectively. Mucoadhesion were measured with a universal test machine. CHT gels (3.0%) containing 2.0% or 3.0% Az showed more appropriate characteristics compared to the others: pH values, rheology, higher amount of Cx retained in the mucosa, and minimal permeation through mucosa, besides the highest mucoadhesion values, ideal for buccal application. Moreover, the flux (J) and amounts of drug released decreased with increased CHT and Az concentrations. CHT gels (3.0%) associated with 2.0% or 3.0% Az may be considered potential delivery systems for buccal administration of Cx.

Effect of storage and processing of Brazilian flaxseed on lipid and lignan contents

Flaxseed has been widely studied around the world; its incorporation into products habitually consumed by human populations has been stimulated due to its unique nutritional value. The objective of this study was to evaluate the chemical composition of Brazilian flaxseed, to analyze the stability of lipids present in whole flaxseed flour (WFF) or partially defatted flaxseed flour (DFF) stored under several temperatures, and to investigate the effect of bread making on a product containing flaxseed. Whole flaxseed flour presented (g.100 g-1) 25.7 of insoluble fiber, 10.7 of soluble fiber, 38.9 of lipids, and 2.65 of lignan. Defatted flaxseed flour presented 65% less lipids, 36% more fiber and 56% more lignan than whole flaxseed flour. The fatty acid profile was maintained in the defatted flaxseed flour, and it presented a stable composition during storage under ambient temperature, refrigeration, and freezing. The fatty acid profile was similar in the bread containing defatted flaxseed flour after dough development, baking, and storage at room temperature or refrigerated. After baking, 89% of the lignan content was kept in bread. Results show that Brazilian flaxseed has an interesting chemical composition, and that defatted flaxseed, by-product of lipid extraction, presents a good stability to grind and storage under several temperatures. Thus, defatted flaxseed flour can be incorporated in bread, increasing its nutritional and functional value.

Viscosidade cinemática de pastas cimentícias com incorporadores de ar avaliadas em diferentes temperaturas

A presença de aditivos incorporadores de ar (AIA) em suspensões cimentícias torna esses materiais sensíveis às etapas de processamento e às condições ambientais de preparo das composições. Diversos estudos têm sido reportados em literatura avaliando o efeito de incorporadores de ar nas propriedades de materiais cimentícios, sobretudo no estado endurecido. Porém o efeito da temperatura na incorporação de ar e nas propriedades reológicas dessas composições tem sido menos investigado, sendo este o objetivo do presente trabalho. Para tanto, foram avaliadas as características de pastas cimentícias, compostas por cimentos CPIIF ou CPIIE e dois tipos de AIA, em função da variação da temperatura. O conceito de viscosidade cinemática foi adotado na análise dos resultados para compensar diferenças de inércia das pastas com densidades distintas. Os resultados mostraram que o tipo de cimento, a presença do aditivo e a temperatura influenciaram significativamente na incorporação de ar e nas propriedades reológicas.

Properties of experimental resins based on synthesized propoxylated bis-GMA with different propionaldehyde ratios

The effect of different propionaldehyde ratios on the properties of bis-GMA-based comonomers and copolymers diluted with propoxylated bis-GMA (CH3bis-GMA) was evaluated. Five experimental comonomers were prepared combining bis-GMA with CH3bis-GMA and propionaldehyde at 0, 2, 8, 16, 24 mol%. Light polymerization was effected with the use of 0.2 wt. (%) each of camphorquinone and N,N-dimethyl-p-toluidine. Resin degrees of conversion (%DC) were evaluated by FT-IR spectrophotometry and Tg by Differential Scanning Calorimeter. Complex viscosity (η*), the effect of temperature on η*, and Microhardness (H) for dry and wet samples were also determined. Data were analyzed by Student's t-test, one-way ANOVA and Tukey-Kramer test (α = 0.05). The group with 24 mol% additive had a significant increase in %DC and H, and the lowest comonomer Tg and η*. No remarkable variation was noted in copolymers Tg s. All resins presented Newtonian behavior of viscosity, which linearly decreased with increased temperature. The η* decreased sigmoidally as the additive ratio increased.

Avaliação do comportamento de mistura de argamassas através de reometria rotacional

A principal etapa de preparação das argamassas consiste na mistura dos materiais sólidos com água. A introdução do líquido conduz a uma série de eventos de aglomeração e desaglomeração no sistema, que, por sua vez, irão resultar em esforços durante essa etapa. Estudos previamente realizados demonstraram a capacidade de mensuração desses esforços através de curvas que relacionam o torque com o tempo em equipamentos como os reômetros. Nessa perspectiva, o objetivo deste trabalho é avaliar como o tempo influencia a energia de mistura e as propriedades reológicas de argamassas de revestimento com e sem a utilização de aditivo dispersante. O material foi misturado no reômetro rotacional do tipo planetário por tempos distintos (17, 47, 87 e 297 s) e em seguida foi submetido a três ciclos de cisalhamento consecutivos. Em tempos curtos verificou-se que a energia de mistura é baixa, não sendo capaz de romper os aglomerados e homogeneizar o sistema, resultando em materiais reologicamente instáveis e menos fluidos. Por sua vez, a mistura de 297 s demonstrou ser mais eficiente, produzindo uma argamassa estável e fluida. Nas argamassas com o dispersante, os níveis de energia de mistura envolvidos foram mais baixos, e o sistema tendeu a homogeneizar-se mais rapidamente, além de ter resultado em argamassas mais fluidas.

Efeito da calcinação do resíduo de bauxita nas características reológicas e no estado endurecido de suspensões com cimento Portland

Este estudo ilustra o impacto da calcinação de resíduo de bauxita (RB) nas propriedades de suspensões formuladas com cimento Portland, tanto no estado fresco como no endurecido. As suspensões foram avaliadas contendo uma razão constante de água-cimento e teor de resíduo variando de 5% a 20% em peso e em substituição ao cimento. As propriedades reológicas e a resistência mecânica foram alteradas em função do aumento do teor de RB, mas a calcinação não teve influência no resultado final obtido, seja no estado fresco ou no endurecido. Assim, pode-se afirmar que a utilização de resíduo de bauxita, natural ou calcinada, em formulações com cimento Portland pode reduzir o consumo de cimento, sendo uma alternativa para a utilização de uma grande quantidade deste tipo de resíduo.

Quantification of cellular action fibers alignment from confocal microscopic images.

The cellular rheology has recently undergone a rapid development with particular attention to the cytoskeleton mechanical properties and its main components - actin filaments, intermediate filaments, microtubules and crosslinked proteins. However it is not clear what are the cellular structural changes that directly affect the cell mechanical properties. Thus, in this work, we aimed to quantify the structural rearrangement of these fibers that may emerge in changes in the cell mechanics. We created an image analysis platform to study smooth muscle cells from different arteries: aorta, mammary, renal, carotid and coronary and processed respectively 31, 29, 31, 30 and 35 cell image obtained by confocal microscopy. The platform was developed in Matlab (MathWorks) and it uses the Sobel operator to determine the actin fiber image orientation of the cell, labeled with phalloidin. The Sobel operator is used as a filter capable of calculating the pixel brightness gradient, point to point, in the image. The operator uses vertical and horizontal convolution kernels to calculate the magnitude and the angle of the pixel intensity gradient. The image analysis followed the sequence: (1) opens a given cells image set to be processed; (2) sets a fix threshold to eliminate noise, based on Otsu's method; (3) detect the fiber edges in the image using the Sobel operator; and (4) quantify the actin fiber orientation. Our first result is the probability distribution II(Δθ) to find a given fiber angle deviation (Δθ) from the main cell fiber orientation θ0. The II(Δθ) follows an exponential decay II(Δθ) = Aexp(-αΔθ) regarding to its θ0. We defined and determined a misalignment index α of the fibers of each artery kind: coronary αCo = (1.72 ‘+ or =’ 0.36)rad POT -1; renal αRe = (1.43 + or - 0.64)rad POT -1; aorta αAo = (1.42 + or - 0.43)rad POT -1; mammary αMa = (1.12 + or - 0.50)rad POT -1; and carotid αCa = (1.01 + or - 0.39)rad POT -1. The α of coronary and carotid are statistically different (p < 0.05) among all analyzed cells. We discussed our results correlating the misalignment index data with the experimental cell mechanical properties obtained by using Optical Magnetic Twisting Cytometry with the same group of cells.