Electrochemical DNA-sensor for evaluation of total antioxidant capacity of flavours and flavoured waters using superoxide radical damage

In this paper, a biosensor based on a glassy carbon electrode (GCE) was used for the evaluation of the total antioxidant capacity (TAC) of flavours and flavoured waters. This biosensor was constructed by immobilising purine bases, guanine and adenine, on a GCE. Square wave voltammetry (SWV) was selected for the development of this methodology. Damage caused by the reactive oxygen species (ROS), superoxide radical (O2·−), generated by the xanthine/xanthine oxidase (XOD) system on the DNA-biosensor was evaluated. DNA-biosensor encountered with oxidative lesion when it was in contact with the O2·−. There was less oxidative damage when reactive antioxidants were added. The antioxidants used in this work were ascorbic acid, gallic acid, caffeic acid, coumaric acid and resveratrol. These antioxidants are capable of scavenging the superoxide radical and therefore protect the purine bases immobilized on the GCE surface. The results demonstrated that the DNA-based biosensor is suitable for the rapid assess of TAC in beverages.

Electrocatalytic evaluation of DNA damage by superoxide radical for antioxidant capacity assessment

The integrity of DNA purine bases was herein used to evaluate the antioxidant capacity. Unlike other DNA-based antioxidant sensors reported so far, the damaging agent chosen was the O 2 radical enzymatically generated by the xanthine/xanthine oxidase system. An adenine-rich oligonucleotide was adsorbed on carbon paste electrodes and subjected to radical damage in the presence/absence of several antioxidant compounds. As a result, partial damage on DNA was observed. A minor product of the radical oxidation was identified by cyclic voltammetry as a diimine adenine derivative also formed during the electrochemical oxidation of adenine/guanine bases. The protective efficiency of several antioxidant compounds was evaluated after electrochemical oxidation of the remaining unoxidized adenine bases, by measuring the electrocatalytic current of NADH mediated by the adsorbed catalyst species generated. A comparison between O 2 and OH radicals as a source of DNA lesions and the scavenging efficiency of various antioxidant compounds against both of them is discussed. Finally, the antioxidant capacity of beverages was evaluated and compared with the results obtained with an optical method.

El multiculturalismo en la Unión Europea organización y acceso a la información: el ejemplo de los centros de documentación europea

Este texto parte de la caracterización del concepto de multiculturalismo en general y específicamente en el contexto de la UE. A continuación, intentamos demostrar el carácter multicultural de una red de información, la red de los CDE, presente en todo el território de la EU, a partir de los resultados de encuestas distribuídas a los responsables, a sus utilizadores y en base a los datos recogidos durante visitas a algunos de ellos. Efectivamente, se verifica la existência de diferencias substanciales Finlandia, Irlanda, Hungría y Portugal en lo que respecta a la localización de los CDE, las tipologías de utilizadores, al uso de lenguages sistemáticos y alfabéticos para la organización de la información. Estas diferencias son menos marcadas pero también existen en lo que respecta a las áreas temáticas mas buscadas y los aspectos que los utilizadores de los CDE consideran que facilitan su acceso a la información. Por lo que se refiere a las formas de búsqueda en el catálogo y a los aspectos que se apuntan como obstáculos en el acceso a la información parece haber más coincidencia entre los diferentes países.