Influences of the pH on the adsorption properties of an antimicrobial peptide on titanium surfaces

The adsorption behavior of the Tet-124 antimicrobial peptide and the Tet-124 peptide modified at the C- and N-terminus with the sequence glycine-3,4-dihydroxyphenylalanine-glycine (G-DOPA-G) on titanium surfaces was studied using quartz crystal micro balance with dissipation (QCM-D). At a low pH level (4.75) Tet-124 and Tet-124-G-DOPA-G form rigid layers. This is attributed to the electrostatic interactions of the positively charged lysine and arginine residues in the peptide sequence with the negatively charged titanium oxide layer. At an elevated pH level (6.9) Tet-124 shows a lower mass adsorption at the surface than Tet-124-G-DOPA-G. This is attributed to the interaction of the catechol due to the formation of complexes with the titanium oxide and titanium surface layer. The C terminal and N terminal modification with the sequence G-DOPA-G shows similar adsorption rate and mass adsorption coverage at saturation; however it is presented a more loosely layers on the G-DOPA-G-TeT-124. Fibroblast adhesion and the biocompatibility test of both the surfaces following modification with Tet-124-G-DOPA-G and the titanium alloy control showed similar results. In addition, no changes in the adhesion of E. coli bacteria due to the modification of the surface were detected.

Influences of the harvest season on analytical characteristics of syrah grapes and wines produced in the northeast region of Brazil

The present study evaluated the main physical and chemical characteristics of Syrah grapes, coming from the tropical region of São Francisco river valley, harvested at different times and their relationship with analytical characteristics of resulting wines. Grapes came from the first half of 2009 harvest, collected at Casa Nova - Bahia, a semi-arid and hot region, comprising an interval from 84 days after pruning (84 dap) to the beginning of grape over-ripening, 133 days after pruning (133 dap). Harvests at 84, 91, 98, 105, 112, 119, 126 and 133 dap, were analyzed for pH, soluble solids and acidity in grapes, which were then processed for wine production. Maximum sugar/acidity ratio (s/a = 56) were observed in grapes harvested between 126 and 133 dap, coincided with the highest concentration of anthocyanins (851 mg L-1 ) and total tannins (2.6 g L-1 ) in the resulting wines, indicating that grapes collected between 126 and 133 dap showed the best potential for winemaking in the tropical climate of São Francisco river valley. This result was confirmed by the analytical characterization of wines, that, between 126 and 133 dap, showed 12.8% alcohol, 31 g L-1 dry extract, 5.6 g L-1 ashes and a TPI of 58, using only one pumping per day, for 5 days maceration. Syrah grapes considered in the present work presented a good evolution of maturation, and grapes harvested between 126 and 133 days after pruning, showed the best oenological potential for the development of red wine. The use of pH and soluble solids appeared useful parameters in the estimation of maturation degree and quality potential of grapes for winemaking.