Ethyl 2-{[(1Z)-(3-methyl-5-oxo-1-phenyl-4,5-dihydro-1H-pyrazol-4-yl­idene)(p-tol­yl)meth­yl]amino}-3-phenyl­propanoate

The asymmetric unit of the title compound, C29H29N3O3, contains two mol­ecules, which exist in their enamine–keto form, being stabilized by strong intra­molecular N—H⋯O hydrogen bonds, which generate S(6) loops. In the crystal, inter­molecular C–H⋯O hydrogen bonds link the mol­ecules into chains, which are further linked by weak C—H⋯π inter­actions, forming a two-dimensional network

Correlating Chemical Reaction and Mass Transport in Hydrogen-based Direct Reduction of Iron Oxide

Steelmaking contributes 8% to the total CO2 emissions globally, primarily due to coal-based iron ore reduction. Clean hydrogen-based ironmaking has variable performance because the dominant gas-solid reduction mechanism is set by the defects and pores inside the mm-nm sized oxide particles that change significantly as the reaction progresses. While these governing dynamics are essential to establish continuous flow of iron and its ores through reactors, the direct link between agglomeration and chemistry is still contested due to missing measurements. In this work, we directly measure the connection between chemistry and agglomeration in the smallest iron oxides relevant to magnetite ores. Using synthesized spherical 10-nm magnetite particles reacting in H2, we resolve the formation and consumption of w\"ustite (FeO) - the step most commonly attributed to agglomeration. Using X-ray scattering and microscopy, we resolve crystallographic anisotropy in the rate of the initial reaction, which becomes isotropic as the material sinters. Complementing with imaging, we demonstrate how the particles self-assemble, subsequently react and sinter into ~100x oblong grains. Our insights into how morphologically uniform iron oxide particles react and agglomerate H2 reduction enable future size-dependent models to effectively describe the multiscale iron ore reduction

Unraveling the pathogenic potential of the Pentatrichomonas hominis PHGD strain: impact on IPEC-J2 cell growth, adhesion, and gene expression

Pentatrichomonas hominis, a flagellated parasitic protozoan, predominantly infects the mammalian digestive tract, often causing symptoms such as abdominal pain and diarrhea. However, studies investigating its pathogenicity are limited, and the mechanisms underlying P. hominis-induced diarrhea remain unclear. Establishing an in vitro cell model for P. hominis infection is imperative. This study investigated the interaction between P. hominis and IPEC-J2 cells and its impact on parasite growth, adhesion, morphology, and cell viability. Co-cultivation of P. hominis with IPEC-J2 cells resulted in exponential growth of the parasite, with peak densities reaching approximately 4.8 × 105 cells/mL and 1.2 × 106 cells/mL at 48 h for initial inoculation concentrations of 104 cells/mL and 105 cells/mL, respectively. The adhesion rate of P. hominis to IPEC-J2 cells reached a maximum of 93.82% and 86.57% at 24 h for initial inoculation concentrations of 104 cells/mL and 105 cells/mL, respectively. Morphological changes in IPEC-J2 cells co-cultivated with P. hominis were observed, manifesting as elongated and irregular shapes. The viability of IPEC-J2 cells exhibited a decreasing trend with increasing P. hominis concentration and co-cultivation time. Additionally, the mRNA expression levels of IL-6, IL-8, and TNF-α were upregulated, whereas those of CAT and CuZn-SOD were downregulated. These findings provide quantitative evidence that P. hominis can promote its growth by adhering to IPEC-J2 cells, inducing morphological changes, reducing cell viability, and triggering inflammatory responses. Further in vivo studies are warranted to confirm these results and enhance our understanding of P. hominis infection

Doxorubicin-induced chronic dilated cardiomyopathy—the apoptosis hypothesis revisited

The chemotherapeutic agent doxorubicin (DOX) has significantly increased survival rates of pediatric and adult cancer patients. However, 10% of pediatric cancer survivors will 10–20 years later develop severe dilated cardiomyopathy (DCM), whereby the exact molecular mechanisms of disease progression after this long latency time remain puzzling. We here revisit the hypothesis that elevated apoptosis signaling or its increased likelihood after DOX exposure can lead to an impairment of cardiac function and cause a cardiac dilation. Based on recent literature evidence, we first argue why a dilated phenotype can occur when little apoptosis is detected. We then review findings suggesting that mature cardiomyocytes are protected against DOX-induced apoptosis downstream, but not upstream of mitochondrial outer membrane permeabilisation (MOMP). This lack of MOMP induction is proposed to alter the metabolic phenotype, induce hypertrophic remodeling, and lead to functional cardiac impairment even in the absence of cardiomyocyte apoptosis. We discuss findings that DOX exposure can lead to increased sensitivity to further cardiomyocyte apoptosis, which may cause a gradual loss in cardiomyocytes over time and a compensatory hypertrophic remodeling after treatment, potentially explaining the long lag time in disease onset. We finally note similarities between DOX-exposed cardiomyocytes and apoptosis-primed cancer cells and propose computational system biology as a tool to predict patient individual DOX doses. In conclusion, combining recent findings in rodent hearts and cardiomyocytes exposed to DOX with insights from apoptosis signal transduction allowed us to obtain a molecularly deeper insight in this delayed and still enigmatic pathology of DC

Emulsion-based encapsulation systems stabilized with insect proteins: Production with premix microporous emulsification

El principal objectiu fou produir sistemes d’encapsulació basats en emulsions emprant ingredients i tecnologies sostenibles. S’han combinat amb èxit la concentració per osmosi directa i la emulsificació per membranes en la valorització d’extracte de polifenol de garrofa. Especies d’insectes amb potencial per ser comercialitzades s’han valorat com a emulsificants. Fraccions proteiques de larva de mosca de soldat negre (BSFPC, Hermetia illucens) i d’escarabat búfal (LMPC, Alphitobius diaperinus) s’han utilitzat per estabilitzar emulsions simples i múltiples mitjançant emulsificació amb membranes dinàmiques de porositat controlada. BSFPC presenta millors resultats que la proteïna de sèrum de llet (WPI) per l’estabilització d’emulsions d’oli de llimona amb una fracció d’oli del 40%. Per emulsions d’oli de gira-sol, BSFCP es comporta de forma similar a WPI. En emulsions W1/O/W2, LMPC es comporta de manera similar a WPI i a la proteïna de pèsol (PPI) durant cicles de congelació-descongelació, en medi àcid i bàsic i durant l’emmagatzematge a diferents condicions. A més, mostra millors propietats que WPI i PPI per estabilitzar emulsions a 90ºC, indicant els avantatges d’utilitzar-les en aliments que han de passar per tractaments tèrmics. En canvi, no poden igualar l’estabilitat de les emulsions amb WPI quan es varia el gradient de pressió osmòtica entre les dues fases aquoses. S’ha comprovat l’eficàcia de les proteïnes d’insecte per encapsular un polifenol comercial en sistemes sòlids a partir d’emulsions W1/O/W2 assecades per atomització o liofilització. En el procés de fraccionament de proteïnes s’ha comprovat que solvents verds, com l’etanol, isopropanol i 2-metiltetrahidrofurà, es poden utilitzar alternativament a l’hexà en el desgreixat de molturats d’insecte. El rendiment d’extracció i les propietats emulsificants de les proteïnes resultants confirmen l’eficàcia d’aquests solvents. El resultats demostren que els concentrats de proteïna d’insectes utilitzats són una bona alternativa a les proteïnes làctiques o de plantes per la producció de sistemes d’encapsulació basats en emulsions.El principal objetivo fue producir sistemas de encapsulación basados en emulsiones utilizando ingredientes y tecnologías sostenibles. Se han combinado con éxito la concentración por ósmosis directa y la emulsificación por membranas en la valorización de extracto de polifenol de algarroba. Especies de insectos con potencial para ser comercializadas se han valorado como emulsificantes. Fracciones proteicas de larva de mosca de soldado negro (BSFPC, Hermetia illucens) y de escarabajo búfalo (LMPC, Alphitobius diaperinus) se han utilizado para estabilizar emulsiones simples y múltiples mediante emulsificación con membranas dinámicas de porosidad controlada. BSFPC presenta mejores resultados que la proteína de suero de leche (WPI) para la estabilización de emulsiones de aceite de limón con una fracción de aceite del 40%. En emulsiones de aceite de girasol, BSFCP se comporta de forma similar a WPI. En emulsiones W1/O/W2, LMPC actúa como WPI y la proteína de guisante (PPI) durante los ciclos de congelación-descongelación, en medio ácido y básico y durante el almacenamiento en diferentes condiciones. Además, muestra mejores propiedades que WPI y PPI para estabilizar emulsiones a 90ºC, indicando la ventaja de utilizarlas en alimentos que tienen que pasar por tratamientos térmicos. En cambio, no pueden igualar la estabilidad de las emulsiones con WPI cuando se varía el gradiente de presión osmótica entre las dos fases acuosas. Se ha comprobado la eficacia de las proteínas de insecto para encapsular un polifenol comercial en sistemas sólidos a partir de emulsiones W1/O/W2 secadas por atomización o liofilización. En el proceso de fraccionamiento de proteínas se ha comprobado que solventes verdes, como el etanol, isopropanol y 2-metiltetrahidrofurano, se pueden utilizar alternativamente al hexano en el desengrasado de molturados de insecto. Los resultados demuestran que los concentrados de proteína de insectos utilizados son una buena alternativa a las proteínas lácteas o de plantas para la producción de sistemas de encapsulación basados en emulsiones.The focus of the thesis is to produce emulsion-based encapsulation systems using both sustainable ingredients and technologies. Specifically, valorisation of an agri-food by product (carob pulp polyphenol) was proved feasible coupling forward osmosis for concentration and membrane emulsification for encapsulation. Insect powder defatting by solvent extraction was investigated using green solvents (ethanol, isopropanol, and 2-methyltetrahydrofuran), paying special attention to defatting yield and the techno-functional properties of the resulting protein fractions, particularly emulsifying ability. Single and double emulsions stabilised with sustainable protein sources from insects, black soldier fly (Hermetia illucens) and lesser mealworm (Alphitobius diaperinus) larvae, have been successfully produced for the first time by a low-energy high-throughput emulsification technology based on dynamic membranes of tunable pore size (DMTS). H. illucens protein concentrate showed superior ability to stabilize higher lemon oil fraction (40 wt%) compared to whey protein isolate. A commercial polyphenol extract was encapsulated in W1/O/W2 emulsions stabilised with A. diaperinus protein concentrate. These emulsions displayed a comparable stability under freeze-thaw cycles, storage conditions, acidic, and alkaline conditions than the ones stabilized with WPI, and better than the ones stabilized with pea protein. However, they were less able to withstand osmotic pressure differences compared to whey protein. Insect protein stabilized W1/O/W2 emulsions showed less changes in droplet size distribution at the highest temperature tested (90ºC) than the ones stabilized with whey or pea protein, pointing out the benefit of using insect proteins in emulsions that need to undergo heat treatment. Solid microcapsules were successfully produced from refined polyphenol loaded W1/O/W2 emulsions stabilized with insect protein by spray drying or freeze drying. The results demonstrate the insect protein concentrates assessed are a promising sustainable ingredient to replace diary and plant proteins in the emulsion-based encapsulation systems

Influences of Key Components and Surface Modifications on Beer Lacing

Beer is one of the most favorable alcoholic beverages and has a large consumption in the world. However, there are fewer beer consumers who perceive the lacing character after drinking. Four different concentrations (25 mg/L, 50 mg/L, 75 mg/L and 100 mg/L) of iso-α-acid and two levels (0.3% and 0.15%, w/w) of protein content were investigated towards lacing property on modified hydrophilic and hydrophobic glassware. Lacing area, lacing index and connectivity of laced foam were measured and two-way ANOVA was conducted to each result. There was no linear correlations found in each factor for every indication, but the statistical analysis showed that there was significant difference (p<0.05) among iso-α-acid concentrations on hydrophilic surface in terms of lacing area, and it is also the same case on both glass surface properties as for lacing index, in addition protein content influenced the value of lacing index on hydrophobic surface as well. Perimeter Maybe perimeter of lacing fragments was calculated to analyze lacing connectivity. It also showed the significant difference (p<0.05) over iso-α-acid concentrations. The interaction effect of protein and iso-α-acid also affect the results significantly. However, the specific interaction between these two factors needs more investigations. Independence of lacing pattern on hydrophilic and hydrophobic glass surface was demonstrated from student t-test according to perimeters. Moreover, the contact angle of each sample on hydrophilic and hydrophobic glass slides was discussed in detail. This thesis provides some new viewpoints for the evaluation of beer from beer lacing property and interesting results obtained in this work are important for comprehensive understanding the nature of foam and lacing connecting to the composition of beer and the glassware surface property.Beer is the best seller among alcoholic beverages in the world. Now summer is coming and who doesn’t love beer?! Statistics showed the amount of beer consumed in 2015 was four times more than other drinks such as spirits, wine and premix. As we know that we can evaluate wine with its lacing on glass. However, there are fewer consumers who know how to evaluate beer by its appearance. A beautiful layer of foam is sitting on top when we pour beer, and the remaining foam sticking or adhering on glass is called “lacing” or “cling” after we drink it to the bottom. People perceive lacing differently. On the one hand, some people possibly think it is an unpleasant visual experience which might the result of dirty glass. On the other hand, some people prefer to have a favorable amount of lacing, especially some professional beer evaluators. it is the foam and/or lacing, which is relative to the quality of beer, some beer consumers appreciate to have a favorable amount of lacing from beer and a professional beer evaluator will evaluate beer taking lacing performance into a count. Thus, the factors affecting lacing formation are important and need to be investigated, which is the beer composition, ambient temperature, pouring height and angle. And the composition of beer is the key factor among them. Herein, the amount of protein and iso-α-acid contained in the beer together with the surface property of glass were studied over the effect on lacing. Proteins in barley are able to foam. Iso-α-acid is a substance derived from hop flower which adds the typical bitter taste to beer, which helps to promote the stability of foam due to its chemical structure and the interaction with proteins. Glass containers were modified to have water-like and water-hate properties, which will influence the beer foam spreading and thus affect the lacing properties. Spendrups premium lager (2.8% alcohol by volume) manufactured by Spendrups Bryggeri AB from Sweden was selected and used as protein sources. Iso-α-acid was extracted from hop at lab. A kitchen appliance, cream whipper, was utilized as foam generator which makes homogeneous foam and output volume is controllable. In order to get full glass surface of lacing, once the foam was input into glass container, liquid was drained out by a tube from bottom of container. Three parameters of lacing area, lacing index and connectivity of lacing were examined and used to describe the lacing property, e.g. lacing amount and pattern. Some interesting results were obtained as follows. (1) Lacing area (%) was analyzed based on pictures of laced foam. Lacing on water-like glass was more sensitive to the concentration of iso-α-acid while they are not proportionally correlated. On water-hate glass, lacing area kept a constant value with less fluctuation, which cannot be distinguished among each composition. (2) Lacing indices were calculated according to the absorbance of remaining laced foam. Both protein and iso-α-acid concentrations significantly (p<0.05) influenced the value of lacing index on water-hate glass. Interaction effect of protein and iso-α-acid also cannot be negligible. (3) Perimeter of laced foam was calculated as for connectivity of lacing. Perimeter is the outline of one independent fragment. Therefore the bigger perimeter shows the more independent laced foam other than a big area of connected lacing. It demonstrated the perimeter on water-hate glass was greater than that on the water-like glass. In this way, lacing on water-hate glass was more fractured and independent. While lacing on water-like glass was more intact and continued. It is persuasive to prove the difference in characteristic between lacing generated on water-hate and water-like container. To conclude, even though these parameters didn’t show a linear correlation with the increasing amount of iso-α-acid, but their effect on lacing is no doubt. Higher protein and iso-α-acid content in beer tend to have more laced foams but the interaction effect between two compounds affect the lacing negatively in most of the cases with highest concentration (100 mg/L) of iso-α-acid. On water-hate glass, lacing pattern is highly dispersed with small fractions, while it is relatively continued and intact on the water-like glass. There are several important parameters regarding to the lacing, herein they need to be further investigated in detail. From the consumer perspective, it is the time starts to talk about your favorite beer with its characteristic lacing

Abnormal neural activities in adults and youths with major depressive disorder during emotional processing: a meta-analysis

Background: Abnormal neural activities during emotional processing have been found in both adults and youths with major depressive disorder. However, findings were inconsistent in each group and cannot be compared to each other. Methods: We first identified neuroimaging experiments that revealed abnormal neural activities during emotional processing in patients with major depressive disorder published from January 1997 to January 2019. Then we conducted voxel-wise meta-analyses on adult and youth patients separately and compared the two age groups using direct meta-comparison. Results: Fifty-four studies comprising 1141 patients and 1242 healthy controls were identified. Both adult and youth patients showed abnormal neural activities in anterior cingulate cortex, insula, superior and middle temporal gyrus, and occipital cortex compared to healthy controls. However, hyperactivities in the superior and middle frontal gyrus, amygdala, and hippocampus were only observed in adult patients, while hyperactivity in the striatum was only found in youth patients compared to controls. In addition, compared with youths, adult patients exhibited significantly greater abnormal activities in insula, middle frontal gyrus, and hippocampus, and significantly lower abnormal activities in middle temporal gyrus, middle occipital gyrus, lingual gyrus, and striatum. Conclusions: The common alterations confirmed the negative processing bias in major depressive disorder. Both adult and youth patients were suggested to have disturbed emotional perception, appraisal, and reactivity. However, adult patients might be more subject to the impaired appraisal and reactivity processes, while youth patients were more subject to the impaired perception process. These findings help us understand the progressive pathophysiology of major depressive disorder