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Enzyme-free release of adhered cells from standard culture dishes using intermittent ultrasonic traveling waves.
Cell detachment is essential in culturing adherent cells. Trypsinization is the most popular detachment technique, even though it reduces viability due to the damage to the membrane and extracellular matrix. Avoiding such damage would improve cell culture efficiency. Here we propose an enzyme-free cell detachment method that employs the acoustic pressure, sloshing in serum-free medium from intermittent traveling wave. This method detaches 96.2% of the cells, and increases its transfer yield to 130% of conventional methods for 48 h, compared to the number of cells detached by trypsinization. We show the elimination of trypsinization reduces cell damage, improving the survival of the detached cells. Acoustic pressure applied to the cells and media sloshing from the intermittent traveling wave were identified as the most important factors leading to cell detachment. This proposed method will improve biopharmaceutical production by expediting the amplification of tissue-cultured cells through a more efficient transfer process
Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch
The effect of three enzymes on the fundamental rheological parameters of bread dough with high content of resistant starch (RS) was studied. The RS was added as an alternative to increase the fiber ingestion while the enzymes, to overcome the gluten dilution. Optimum dough was formulated with partial substitution of wheat flour by RS (12.5 g/100 g) and enzymes transglutaminase (4 mg/100 g), glucose oxidase (2.5 mg/100 g) and xylanase (0.5 mg/100 g). Dough produced with RS and without enzymes was considered as control and dough without RS or enzymes was considered as regular for comparison. Fundamental rheological parameters were obtained from uniaxial extension, biaxial extension and oscillatory tests. Also, starch gelatinization and retrogradation were studied by differential scanning calorimetry. The partial replacement of WF by RS resulted in less extensible dough, whereas the addition of enzymes increased the strain hardening index allowing higher dough expansion. The addition of enzymes reduced the elastic modulus resulting in a behavior similar to the regular dough. RS was not gelatinized during baking, hence it can be considered as dietetic fiber. Wheat starch retrogradation after 7 days of storage was observed, indicating bread aging.Fil: Altuna, Luz. Universidade de Sao Paulo; BrasilFil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Tadini, Carmen C.. Universidade de Sao Paulo; Brasi
Calipso: Physics-based Image and Video Editing through CAD Model Proxies
We present Calipso, an interactive method for editing images and videos in a
physically-coherent manner. Our main idea is to realize physics-based
manipulations by running a full physics simulation on proxy geometries given by
non-rigidly aligned CAD models. Running these simulations allows us to apply
new, unseen forces to move or deform selected objects, change physical
parameters such as mass or elasticity, or even add entire new objects that
interact with the rest of the underlying scene. In Calipso, the user makes
edits directly in 3D; these edits are processed by the simulation and then
transfered to the target 2D content using shape-to-image correspondences in a
photo-realistic rendering process. To align the CAD models, we introduce an
efficient CAD-to-image alignment procedure that jointly minimizes for rigid and
non-rigid alignment while preserving the high-level structure of the input
shape. Moreover, the user can choose to exploit image flow to estimate scene
motion, producing coherent physical behavior with ambient dynamics. We
demonstrate Calipso's physics-based editing on a wide range of examples
producing myriad physical behavior while preserving geometric and visual
consistency.Comment: 11 page
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