Alkaline treatment of the cellulose fiber affecting membrane column behaviour for high-performance immunoaffinity chromatography

The original cellulose fibers and those treated by alkaline solution were both used to prepare the acrylic membranes. The two kinds of membranes were packed into the columns for high-performance immunoaffinity chromatography by the immobilization of protein A on them. It was observed that the alkaline treatment of the cellulose fiber decreased the pressure resistance of the membrane to the mobile phases and greatly increased the accessible volume to the proteins, but affected the adsorption capacity of human IgG on the protein A membrane columns less. There is little difference between those two kinds of membranes on the adsorption capacities of HIgG, which means that the alkaline treatment of the cellulose fiber only significantly changes the void volume inter-membrane, and the porosity and surface area of membrane less. Alkaline treatment of the cellulose fiber reduced the membrane-column efficiency significantly. Some typical examples for the immunoaffinity analysis of IgG from human and dog plasma on the protein A membrane columns are illustrated. Copyright (C) 2000 John Wiley & Sons, Ltd.

A remarkable synergic effect of water-soluble bimetallic catalyst in the hydrogenation of aromatic nitrocompounds

Hydrogenation of nitrobenzene can be catalyzed by the water-soluble catalyst PdCl2(TPPTS)(2) (TPPTS = tris(m-sulfonatophenyl)phosphine trisodium salt) under normal pressure at 65 degrees C in H2O/toluene biphasic solvent system. The exhibits higher catalytic activity and selectivity for the hydrogenation of aromatic nitrocompounds, compared with PdCl2(TPPTS)(2) or H2PtCl6 alone. The transmission electron micrographs demonstrate that the monometallic catalyst is composed of ultrafine palladium particles of almost uniform size while the particles of bimetallic catalyst are more widely distributed in size than those of the monometallic ones. (C) 1999 Elsevier Science B.V. All rights reserved.

Development of a LCST membrane forming system for cellulose acetate ultrafiltration hollow fiber

A novel lower critical solution temperature (LCST) membrane forming system containing cellulose acetate (CA)/poly (vinyl pyrrolidone) (PVP 3 60K)/N-methyl-2-pyrrolidone (NMP)/1,2-propanediol with a weight ratio of 24.0:5.0:62.6:8.4 had been developed. CA hollow fiber ultrafiltration (UF) membranes were fabricated using the dry-wet spinning technique. The fibers were post-treated with a 200 mg/L hypochlorite solution over a period of 6 It at pH 7. The experimental results showed that water flux of a membrane decreased while retention increased with increasing CA concentration in a dope. It was concluded that the membrane pore size decreased with increasing CA concentration. The membrane fouling tendency for BSA was 3 times higher than that for PVP 24K. (C) 2004 Elsevier B.V. All rights reserved.

Association of candidate genes with flowering time and water-soluble carbohydrate content in Lolium perenne (L.)

Sk?t, L., Humphreys, J., Humphreys, M. O., Thorogood, D., Gallagher, J. A., Sanderson, R., Armstead, I. P., Thomas, I. D. (2007). Association of candidate genes with flowering time and water-soluble carbohydrate content in Lolium perenne (L.). Genetics, 177 (1), 535-547. Sponsorship: BBSRC RAE2008

Long-Range Fiber Transmission of Optical Vortices

We use specialty fiber (“vortex fiber”), to create and propagate orbital angular momentum states over ~kilometer lengths in telecom band (~1550nm). The spiral phase structure of the vortex beams was confirmed by interference with a Gaussian reference. This result is an important step toward achieving long-range classical and quantum communication links using orbital angular momentum of light.

Evaluation of microbial adjuncts and their effect on the ripening of cheddar cheese

A bacteriocin-producing strain of Lactobacillus paracasei DPC 4715 was used as an adjunct culture in Cheddar cheese in order to control the growth of “wild” nonstarter lactic acid bacteria. No suppression of growth of the indicator strain was observed in the experimental cheese. The bacteriocin produced by Lactobacillus paracasei DPC 4715 was sensitive to chymosin and cathepsin D and it may have been cleaved by the rennet used for the cheese manufactured or by indigenous milk proteases. A series of studies were performed using various microbial adjuncts to influence cheese ripening. Microbacterium casei DPC 5281, Corynebacterium casei DPC 5293 and Corynebacterium variabile DPC 5305 were added to the cheesemilk at level of 109 cfu/ml resulting in a final concentration of 108 cfu/g in Cheddar cheese. The strains significantly increased the level of pH 4.6-soluble nitrogen, total free amino acids after 60 and 180 d of ripening and some individual free amino acids after 180 d. Yarrowia lipolytica DPC 6266, Yarrowia lipolytica DPC 6268 and Candida intermedia DPC 6271 were used to accelerate the ripening of Cheddar cheese. Strains were grown in YG broth to a final concentration of 107 cfu/ml, microfluidized, freeze-dried and added to the curd during salting at level of 2% w/w. The yeasts positively affected the primary, secondary proteolysis and lipolysis of cheeses and had aminopeptidase, dipeptidase, esterase and 5’ phosphodiestere activities that contributed to accelerate the ripening and improve the flavor of cheese. Hafia alvei was added to Cheddar cheesemilk at levels of 107 cfu/ml and 108 cfu/ml and its contribution during ripening was evaluated. The strain significantly increased the level of pH 4.6-soluble nitrogen, total free amino-acids, and some individual free amino-acids of Cheddar cheese, whereas no differences in the urea-polyacrylamide gel electrophoresis (urea-PAGE) electrophoretograms of the cheeses were detected. Hafia alvei also significantly increased the level of some biogenic amines. A low-fat Cheddar cheese was made with Bifidobacterium animalis subsp. lactis, strain BB-12® at level of 108 cfu/ml, as a probiotic adjunct culture and Hi-Maize® 260 (resistant high amylose maize starch) at level of 2% and 4% w/v, as a prebiotic fiber which also played the role of fat replacer. Bifidobacterium BB-12 decreased by 1 log cycle after 60 d of ripening and remained steady at level of ~107 cfu/g during ripening. The Young’s modulus also increased proportionally with increasing levels of Hi-maize. Hencky strain at fracture decreased over ripening and increased with increasing in fat replacer. A cheese based medium (CBM) was developed with the purpose of mimicking the cheese environment at an early ripening stage. The strains grown in CBM showed aminopeptidase activity against Gly-, Arg-, Pro- and Phe-p-nitroanalide, whereas, when grown in MRS they were active against all the substrates tested. Both Lb. danicus strains grown in MRS and in CBM had aminotransferase activity towards aromatic amino acids (Phe and Trp) and also branched-chain amino acids (Leu and Val). Esterase activity was expressed against p-nitrophenyl-acetate (C2), pnitrophenyl- butyrate (C4) and p-nitrophenyl-palmitate (C16) and was significantly higher in CBM than in MRS.