Carbon dioxide pressure induced heterogeneous and homogeneous Heck and Sonogashira coupling reactions using fluorinated palladium complex catalysts

The Heck reaction of iodobenzene and methyl acrylate was investigated with CO2-philic Pd complex catalysts having fluorous ponytails and the organic base triethylamine (Et3N) in the presence of CO2 under solventless conditions at 80 degrees C. The catalysts are not soluble in the organic phase in the absence Of CO2 and the reaction occurs in a solid-liquid biphasic system. When the organic liquid mixture is pressurized by CO2, CO2 is dissolved into the organic phase and this promotes the dissolution of the I'd complex catalysts. As a result, the Heck reaction occurs homogeneously in the organic phase, which enhances the rate of reaction. This positive effect Of CO2 pressurization competes with the negative effect that the reacting species are diluted by an increasing amount of CO2 molecules dissolved. Thus, the maximum conversion appears at a CO2 pressure of around 4 MPa under the present reaction conditions. The catalysts are separated in the solid granules by depressurization and are recyclable without loss of activity after washing with n-hexane and/or water.

The effects of osmotic stress on the structure and function of the cell nucleus.

Osmotic stress is a potent regulator of the normal function of cells that are exposed to osmotically active environments under physiologic or pathologic conditions. The ability of cells to alter gene expression and metabolic activity in response to changes in the osmotic environment provides an additional regulatory mechanism for a diverse array of tissues and organs in the human body. In addition to the activation of various osmotically- or volume-activated ion channels, osmotic stress may also act on the genome via a direct biophysical pathway. Changes in extracellular osmolality alter cell volume, and therefore, the concentration of intracellular macromolecules. In turn, intracellular macromolecule concentration is a key physical parameter affecting the spatial organization and pressurization of the nucleus. Hyper-osmotic stress shrinks the nucleus and causes it to assume a convoluted shape, whereas hypo-osmotic stress swells the nucleus to a size that is limited by stretch of the nuclear lamina and induces a smooth, round shape of the nucleus. These behaviors are consistent with a model of the nucleus as a charged core/shell structure pressurized by uneven partition of macromolecules between the nucleoplasm and the cytoplasm. These osmotically-induced alterations in the internal structure and arrangement of chromatin, as well as potential changes in the nuclear membrane and pores are hypothesized to influence gene transcription and/or nucleocytoplasmic transport. A further understanding of the biophysical and biochemical mechanisms involved in these processes would have important ramifications for a range of fields including differentiation, migration, mechanotransduction, DNA repair, and tumorigenesis.

Natural substances and high pressure processing to preserve sea bass

Esta tese teve como objectivo estudar estratégias de conservação de pescado fresco, recorrendo ao uso de extractos e óleos essenciais de plantas e do processamento por alta pressão (HPP), usando filetes de robalo como um caso de estudo modelo. Relativamente aos extractos e óleos essenciais, avaliaram-se as suas propriedades antibacterianas e antioxidantes. Os extractos aquosos quente de poejo e de orégão e o óleo essencial de cravinho apresentaram a maior actividade antioxidante. Os óleos essenciais foram mais eficientes do que os extractos para inibir o crescimento das estirpes bacterianas testadas, tendo-se observado os menores valores de concentração mínima inibitória nos óleos essenciais de orégão, citronela, alho e orégão Espanhol. De seguida, estudou-se o efeito dos óleos essenciais de orégão Espanhol e de limão na conservação de filetes de robalo fresco tendo em conta critérios microbiológicos, químicos, físicos e sensoriais. A aplicação do óleo essencial de orégão Espanhol aumentou o tempo de vida útil dos filetes sob o ponto de vista bacteriano, mas não em termos sensoriais. A combinação dos óleos essenciais de orégão Espanhol e de limão melhorou o efeito antioxidante e reduziu a intensidade do odor e a sua eficácia em relação às Enterobacteriaceae, comparando com o tratamento com óleo essencial de orégão Espanhol per se. No sentido de reduzir o odor conferido pelos óleos essenciais realizou-se um estudo de conservação para avaliar o efeito de películas com óleos essenciais (citronela, alho e tomilho) em filetes de robalo, recorrendo a uma teste de desafio bacteriano. As películas sem óleos essenciais aumentaram o tempo de vida útil sob o ponto de vista bacteriano, mas este efeito não foi observado com a incorporação dos óleos essenciais nas películas. Em relação ao HPP, testaram-se diversas condições (nível de pressão, tempo de pressurização e taxa de pressurização) e avaliaram-se os efeitos na actividade enzimática, na qualidade global e na conservação de filetes de robalo fresco. Em geral, o aumento do nível de pressão e do tempo de pressurização diminuiu a actividade da fosfatase ácida e das enzimas proteolíticas, a carga bacteriana e a capacidade de retenção de água, enquanto que os filetes ficaram mais brancos. O HPP revelou potencial para o desenvolvimento de novos produtos: mais brancos, não translúcidos, mais firmes e com maior tempo de frescura e estabilidade microbiológica. Em conclusão, os óleos essenciais e o HPP têm potencial para conservar pescado fresco, devido aos seus efeitos na qualidade bacteriana. Ainda assim, mais esforços devem ser feitos no sentido de reduzir a transferência de odor dos óleos essenciais para o pescado e os efeitos do HPP no aspecto do pescado e na oxidação lipídica.

Abdominal aortic aneurysm follow-up after endovascular repair in a canine model with non-invasive vascular elastography

Le traitement chirurgical des anévrismes de l'aorte abdominale est de plus en plus remplacé par la réparation endovasculaire de l’anévrisme (« endovascular aneurysm repair », EVAR) en utilisant des endoprothèses (« stent-grafts », SGs). Cependant, l'efficacité de cette approche moins invasive est compromise par l'incidence de l'écoulement persistant dans l'anévrisme, appelé endofuites menant à une rupture d'anévrisme si elle n'est pas détectée. Par conséquent, une surveillance de longue durée par tomodensitométrie sur une base annuelle est nécessaire ce qui augmente le coût de la procédure EVAR, exposant le patient à un rayonnement ionisants et un agent de contraste néphrotoxique. Le mécanisme de rupture d'anévrisme secondaire à l'endofuite est lié à une pression du sac de l'anévrisme proche de la pression systémique. Il existe une relation entre la contraction ou l'expansion du sac et la pressurisation du sac. La pressurisation résiduelle de l'anévrisme aortique abdominale va induire une pulsation et une circulation sanguine à l'intérieur du sac empêchant ainsi la thrombose du sac et la guérison de l'anévrisme. L'élastographie vasculaire non-invasive (« non-invasive vascular elastography », NIVE) utilisant le « Lagrangian Speckle Model Estimator » (LSME) peut devenir une technique d'imagerie complémentaire pour le suivi des anévrismes après réparation endovasculaire. NIVE a la capacité de fournir des informations importantes sur l'organisation d'un thrombus dans le sac de l'anévrisme et sur la détection des endofuites. La caractérisation de l'organisation d'un thrombus n'a pas été possible dans une étude NIVE précédente. Une limitation de cette étude était l'absence d'examen tomodensitométrique comme étalon-or pour le diagnostic d'endofuites. Nous avons cherché à appliquer et optimiser la technique NIVE pour le suivi des anévrismes de l'aorte abdominale (AAA) après EVAR avec endoprothèse dans un modèle canin dans le but de détecter et caractériser les endofuites et l'organisation du thrombus. Des SGs ont été implantés dans un groupe de 18 chiens avec un anévrisme créé dans l'aorte abdominale. Des endofuites de type I ont été créés dans 4 anévrismes, de type II dans 13 anévrismes tandis qu’un anévrisme n’avait aucune endofuite. L'échographie Doppler (« Doppler ultrasound », DUS) et les examens NIVE ont été réalisés avant puis à 1 semaine, 1 mois, 3 mois et 6 mois après l’EVAR. Une angiographie, une tomodensitométrie et des coupes macroscopiques ont été réalisées au moment du sacrifice. Les valeurs de contrainte ont été calculées en utilisant l`algorithme LSME. Les régions d'endofuite, de thrombus frais (non organisé) et de thrombus solide (organisé) ont été identifiées et segmentées en comparant les résultats de la tomodensitométrie et de l’étude macroscopique. Les valeurs de contrainte dans les zones avec endofuite, thrombus frais et organisé ont été comparées. Les valeurs de contrainte étaient significativement différentes entre les zones d'endofuites, les zones de thrombus frais ou organisé et entre les zones de thrombus frais et organisé. Toutes les endofuites ont été clairement caractérisées par les examens d'élastographie. Aucune corrélation n'a été trouvée entre les valeurs de contrainte et le type d'endofuite, la pression de sac, la taille des endofuites et la taille de l'anévrisme.

Efecto de la aplicación de altas presiones hidrostáticas en un producto de origen animal, el jamón curado y en un producto vegetal, el nabo

High pressure processing is a food preservation technique which can be an alternative to heat treatment. Pressurization, in theory, produces changes in organoleptic properties and antioxidant compounds to a lesser extent. The objective of the present dissertation has been to study the effect of high pressure processing on oxidative processes and their relation to the organoleptic qualities of diced swede and packaged sliced ham. The results have pointed to pressurization at 600 MPa, and produce an effective decontamination is that which causes less loss of compounds or antioxidant properties. For swede, this pressure level also caused a minor modification of the organoleptic qualities. This dissertation has also shown that depending on feed composition, the effect of pressurization on the organoleptic qualities can be diametrically opposite.

Morphological and physiological changes induced by high hydrostatic pressure in exponential- and stationary-phase cells of Escherichia coli: relationship with cell death

The relationship between a loss of viability and several morphological and physiological changes was examined with Escherichia coli strain J1 subjected to high-pressure treatment. The pressure resistance of stationary-phase cells was much higher than that of exponential-phase cells, but in both types of cell, aggregation of cytoplasmic proteins and condensation of the nucleoid occurred after treatment at 200 MPa for 8 min. Although gross changes were detected in these cellular structures, they were not related to cell death, at least for stationary-phase cells. In addition to these events, exponential-phase cells showed changes in their cell envelopes that were not seen for stationary-phase cells, namely physical perturbations of the cell envelope structure, a loss of osmotic responsiveness, and a loss of protein and RNA to the extracellular medium. Based on these observations, we propose that exponential-phase cells are inactivated under high pressure by irreversible damage to the cell membrane. In contrast, stationary-phase cells have a cytoplasmic membrane that is robust enough to withstand pressurization up to very intense treatments. The retention of an intact membrane appears to allow the stationary-phase cell to repair gross changes in other cellular structures and to remain viable at pressures that are lethal to exponential-phase cells.

Effect of small, acid-soluble proteins on spore resistance and germination under a combination of pressure and heat treatment

To find the range of pressure required for effective high-pressure inactivation of bacterial spores and to investigate the role of alpha/beta-type small, acid-soluble proteins (SASP) in spores under pressure treatment, mild heat was combined with pressure (room temperature to 65 degrees C and 100 to 500 MPa) and applied to wild-type and SASP-alpha(-/)beta(-) Bacillus subtilis spores. On the one hand, more than 4 log units of wild-type spores were reduced after pressurization at 100 to 500 MPa and 65 degrees C, On the other hand, the number of surviving mutant spores decreased by 2 log units at 100 MPa and by more than 5 log units at 500 MPa. At 500 MPa and 65 degrees C, both wild-type and mutant spore survivor counts were reduced by 5 log units. Interestingly, pressures of 100, 200, and 300 MPa at 65 degrees C inactivated wild-type SASP-alpha(+)/beta(+) spores more than mutant SASP-alpha(-)/beta(-) spores, and this was attributed to less pressure-induced germination in SASP-alpha(-)/beta(-) spores than in wild-type SASP-alpha(+)/beta(+) spores. However, there was no difference in the pressure resistance between SASP-alpha(+)/beta(+) and SASP-alpha(-)/beta(-) spores at 100 MPa and ambient temperature (approximately 22 degrees C) for 30 min. A combination of high pressure and high temperature is very effective for inducing spore germination, and then inactivation of the germinated spore occurs because of the heat treatment. This study showed that alpha/beta-type SASP play a role in spore inactivation by increasing spore germination under 100 to 300 MPa at high temperature.

Enhanced levels of cold shock proteins in Listeria monocytogenes LO28 upon exposure to low temperature and high hydrostatic pressure

Listeria monocytogenes is a psychrotrophic food-borne pathogen that is problematic for the food industry because of its ubiquitous distribution in nature and its ability to grow at low temperatures and in the presence of high salt concentrations. Here we demonstrate that the process of adaptation to low temperature after cold shock includes elevated levels of cold shock proteins (CSPs) and that the levels of CSPs are also elevated after treatment with high hydrostatic pressure (HHP). Two-dimensional gel electrophoresis combined with Western blotting performed with anti-CspB of Bacillus subtilis was used to identify four 7-kDa proteins, designated Csp1, Csp2, Csp3, and Csp4. In addition, Southern blotting revealed four chromosomal DNA fragments that reacted with a csp probe, which also indicated that a CSP family is present in L. monocytogenes LO28. After a cold shock in which the temperature was decreased from 37°C to 10°C the levels of Csp1 and Csp3 increased 10- and 3.5-fold, respectively, but the levels of Csp2 and Csp4 were not elevated. Pressurization of L. monocytogenes LO28 cells resulted in 3.5- and 2-fold increases in the levels of Csp1 and Csp2, respectively. Strikingly, the level of survival after pressurization of cold-shocked cells was 100-fold higher than that of cells growing exponentially at 37°C. These findings imply that cold-shocked cells are protected from HHP treatment, which may affect the efficiency of combined preservation techniques.

Characterization of a Listeria monocytogenes Scott A isolate with high tolerance towards high hydrostatic pressure

An isolate of L. monocytogenes Scott A that is tolerant to high hydrostatic pressure (HHP), named AK01, was isolated upon a single pressurization treatment of 400 MPa for 20 min and was further characterized. The survival of exponential- and stationary-phase cells of AK01 in ACES [N-(2-acetamido)-2-aminoethanesulfonic acid] buffer was at least 2 log units higher than that of the wild type over a broad range of pressures (150 to 500 MPa), while both strains showed higher HHP tolerance (piezotolerance) in the stationary than in the exponential phase of growth. In semiskim milk, exponential-phase cells of both strains showed lower reductions upon pressurization than in buffer, but again, AK01 was more piezotolerant than the wild type. The piezotolerance of AK01 was retained for at least 40 generations in rich medium, suggesting a stable phenotype. Interestingly, cells of AK01 lacked flagella, were elongated, and showed slightly lower maximum specific growth rates than the wild type at 8, 22, and 30°C. Moreover, the piezotolerant strain AK01 showed increased resistance to heat, acid, and H2O2 compared with the wild type. The difference in HHP tolerance between the piezotolerant strain and the wild-type strain could not be attributed to differences in membrane fluidity, since strain AK01 and the wild type had identical in situ lipid melting curves as determined by Fourier transform infrared spectroscopy. The demonstrated occurrence of a piezotolerant isolate of L. monocytogenes underscores the need to further investigate the mechanisms underlying HHP resistance of food-borne microorganisms, which in turn will contribute to the appropriate design of safe, accurate, and feasible HHP treatments.

Coupled subdaily and multiweek cycles during the lava dome erupt of Soufriere Hills Volcano, Montserrat

Observations of volcanoes extruding andesitic lava to produce lava domes often reveal cyclic behaviour. At Soufriere Hills Volcano, Montserrat, cycles with sub-daily and multi-week periods have been recognised on many occasions. These two types of cycle have been modelled separately as stick-slip magma flow at the junction between a dyke and an overlying cylindrical conduit (Costa et al. 2012), and as the filling and discharge of magma through the elastic-walled dyke (Costa et al., 2007a) respectively. Here, we couple these two models to simulate the behaviour over a period of well-observed multi-week cycles, with accompanying sub-daily cycles, from 13 May to 21 September 1997. The coupled model captures well the asymmetrical first-order behaviour: the first 40% of the multi-week cycle consists of high rates of lava extrusion during short period/high amplitude sub-daily cycles as the dyke reservoir discharges itself. The remainder of the cycle involves increasing pressurization as more magma is stored, and extrusion rate falls, followed by a gradual increase in the period of the sub-daily cycles.

Pressurização da calda de pulverização na viabilidade de microrganismos entomopatogênicos

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Optimization of photo-polymerized sol gel monolithic stationary phases prepared in polyacrylate-coated fused-silica capillaries for capillary electrochromatography

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Efeito da pressurização com CO2 sobre o pH da água

Durante a fase de desenvolvimento de novos produtos fitossanitários é comumente utilizado o pulverizador a pressão constante, pressurizado com CO2. O gás carbônico pode provocar a acidificação da água e afetar o comportamento do composto que está sendo avaliado. No presente trabalho, amostras de água de 30 diferentes fontes foram pressurizadas com CO2 durante cinco minutos, até 275 kPa (40 lbf/pol.2), e o pH foi medido na água que saiu do bico e na água no inteior do tanque do pulverizador. Os resultados mostraram redução nos valores do pH em toda as amostras . Os valores do pH elevaram-se ligeiramente após a saída da água pelo bico do pulverizador. A redução, em alguns casos, foi marcante, atingindo 4,91 unidades de pH no caso mais drástico. Esses dados levam a recomendar cautela na interpretação dos resultados obtidos com o uso dos pulverizadores pressurizados com o gás carbônico.

Physical-chemical and thermodynamic analyses of steam reforming of ethanol to hydrogen production

The steam reforming is one of most utilized process of hydrogen production because of its high production efficiencies and its technological maturity. The use of ethanol for this purpose is a interesting option because this is a renewable and less environmentally offensive fuel. The objective of this study is evaluate the physical-chemical, thermodynamic and environmental analyses of steam reforming of ethanol. whose objective is to produce 0.7 Nm3/h of hydrogen to be used by a PEMFC of l kW. In this physical-chemical analysis, a global reaction of ethanol was considered. That is, the superheated ethanol and steam, at high temperatures, react to produce hydrogen and carbon dioxide. Beyond it's the simplest form to study the steam reforming of ethanol to hydrogen production, it's the case where occurs the highest production of hydrogen (the product to be used by fuel cells) and carbon dioxide, to be eliminated. But this reaction isn't real and depends greatly on the thermodynamic conditions of reforming, technical features of reformer system and catalysts. Other products generally formed (but not investigated in this study) are methane, carbon monoxide, among others. It was observed that the products is commonly produced in the moment when the reaction attains temperatures about 206°C (below this temperature, the reaction trend to the reaetants, that is, from hydrogen and carbon dioxide to steam and ethanol) and the advance degree of this reaction increases when the temperature of reaction also increases and when its pressure decreases. It's suggested reactions at about 600°C or higher. However, when the temperature attains 700°C, the stability of this reaction is occurred, that is, the production of reaction productions attains to the limit, that is the highest possible production. In temperatures above 700°C, the use of energy is very high for produce more products, having higher costs of production that the suggested temperature. The indicated pressure is 1 atm., a value that allows a desirable economy of energy that would also be used for pressurization or depressurization of steam reformer. In exergetic analysis, it's seem that the lower irreversibililies occur when the pressure of reactions are lower. However, the temperature changes don't affect significantly the irreversibilites. Utilizing the obtained results from this analysis, it was concluded that the best thermodynamic conditions for steam reforming of ethanol is the same conditions suggested in the physical-chemical analysis. The exergetic and first law efficiencies are high on the thermodynamie conditions studied.

Interferência da pressurização da calda de pulverização sobre microrganismos entomopatogênicos

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)