ABSTRACT
Novel biobased films consisting of alginate blends with poly (octanoic acid 2-thiophen-3-yl-ethyl ester) (POTE), a conducting polymer, were prepared by solution casting, and their optical, morphological, thermal, and surface properties were studied. Using UV-visible spectroscopy, atomic force microscopy (AFM), and scanning electron microscopy (SEM), the effects of tetrahydrofuran solvent vapors on the optical properties and surface morphology of biobased films with different POTE contents were studied. Results indicate that morphological rearrangements of POTE take place during the process of solvent exposure. Specifically, the solvent vapor induced the formation of POTE small crystalline domains, which allows envisioning the potential of tuning UV-visible absorbance and wettability behavior of biobased films. Finally, theoretical electronic calculations (specifically frontier molecular orbitals analysis) provided consistent evidence on POTE's preferential orientation and selectivity toward the THF-vapor medium.
Subject(s)
Alginates/chemistry , Polymers/chemistry , Solvents , Surface Properties , WettabilityABSTRACT
BACKGROUND: Immuno-spin trapping (IST) is based on the reaction of a spin trap with a free radical to form a stable nitrone adduct, followed by the use of antibodies, rather than traditional electron paramagnetic resonance spectroscopy, to detect the nitrone adduct. IST has been successfully applied to mechanistic in vitro studies, and recently, macromolecule-centered radicals have been detected in models of drug-induced agranulocytosis, hepatotoxicity, cardiotoxicity, and ischemia/reperfusion, as well as in models of neurological, metabolic and immunological diseases. SCOPE OF THE REVIEW: To critically evaluate advances, challenges, and pitfalls as well as the scientific opportunities of IST as applied to the study of protein-centered free radicals generated in stressed organelles, cells, tissues and animal models of disease and exposure. MAJOR CONCLUSIONS: Because the spin trap has to be present at high enough concentrations in the microenvironment where the radical is formed, the possible effects of the spin trap on gene expression, metabolism and cell physiology have to be considered in the use of IST and in the interpretation of results. These factors have not yet been thoroughly dealt with in the literature. GENERAL SIGNIFICANCE: The identification of radicalized proteins during cell/tissue response to stressors will help define their role in the complex cellular response to stressors and pathogenesis; however, the fidelity of spin trapping/immuno-detection and the effects of the spin trap on the biological system should be considered. This article is part of a Special Issue entitled Current methods to study reactive oxygen species - pros and cons and biophysics of membrane proteins. Guest Editor: Christine Winterbourn.
Subject(s)
Free Radicals/analysis , Immunoglobulin G/immunology , Nitrogen Oxides/chemistry , Proteins/immunology , Spin Trapping/methods , Animals , Biochemistry , Free Radicals/isolation & purification , Humans , Nitrogen Oxides/immunologyABSTRACT
Octanoic acid inhibited ethanolic fermentation by Saccharomyces cerevisiae (bakers yeast) and the trehalose accumulation, however did not affect the endogenous degradation of trehalose. This inhibition may be explained by the binding of octanoic acid to hexokinase or other proteins of plasma membrane because they are not necessary for endogenous fermentation. The degradation of trehalose may be due to an activation of trehalase.
A adição de ácido octanóico inibiu a fermentação alcoólica realizada por Saccharomyces cerevisiae (levedura de panificação) e o acúmulo de trealose, contudo não afetou a degradação endógena de trealose. Esta inibição poderia ser explicada pela ligação do ácido octanóico a hexoquinase ou outra proteína da membrana plasmática porque não são necessárias para a fermentação endógena. A degradação da trealose poderia ser devida a uma ativação da trealase.
ABSTRACT
Octanoic acid inhibited ethanolic fermentation by Saccharomyces cerevisiae (bakers yeast) and the trehalose accumulation, however did not affect the endogenous degradation of trehalose. This inhibition may be explained by the binding of octanoic acid to hexokinase or other proteins of plasma membrane because they are not necessary for endogenous fermentation. The degradation of trehalose may be due to an activation of trehalase.
A adição de ácido octanóico inibiu a fermentação alcoólica realizada por Saccharomyces cerevisiae (levedura de panificação) e o acúmulo de trealose, contudo não afetou a degradação endógena de trealose. Esta inibição poderia ser explicada pela ligação do ácido octanóico a hexoquinase ou outra proteína da membrana plasmática porque não são necessárias para a fermentação endógena. A degradação da trealose poderia ser devida a uma ativação da trealase.