Differential response to dexamethasone on the TXB2 release in guinea-pig alveolar macrophages induced by zymosan and cytokines

Glucocorticosteroids reduce the production of inflammatory mediators but this effect may depend on the stimulus. We have compared the time course of the effect of dexamethasone on the thromboxane B2 (TXB2) release induced by cytokine stimulation and zymosan in guinea-pig alveolar macrophages. Interleukin-1β (IL-1β), tumour necrosis factor-α (TNF-α) and opsonized zymosan (OZ), all stimulate TXB2 release. High concentrations of dexamethasone (1–10 μM) inhibit the TXB2 production induced by both cytokines and OZ, but the time course of this response is different. Four hours of incubation with dexamethasone reduce the basal TXB2 release and that induced by IL-1β and TNF-α, but do not modify the TXB2 release induced by OZ. However, this stimulus was reduced after 24 h incubation. Our results suggest that the antiinflammatory activity of glucocorticosteroids shows some dependence on stimulus and, therefore, may have more than one mechanism involved

Heating of the magnetized solar chromosphere by partial ionization effects

In this paper, we study the heating of the magnetized solar chromosphere induced by the large fraction of neutral atoms present in this layer. The presence of neutrals, together with the decrease with height of the collisional coupling, leads to deviations from the classical MHD behavior of the chromospheric plasma. A relative net motion appears between the neutral and ionized components, usually referred to as ambipolar diffusion. The dissipation of currents in the chromosphere is enhanced orders of magnitude due to the action of ambipolar diffusion, as compared to the standard ohmic diffusion. We propose that a significant amount of magnetic energy can be released to the chromosphere just by existing force-free 10--40 G magnetic fields there. As a consequence, we conclude that ambipolar diffusion is an important process that should be included in chromospheric heating models, as it has the potential to rapidly heat the chromosphere. We perform analytical estimations and numerical simulations to prove this idea.Comment: Accepted for publication by The Astrophysical Journa

Scattering polarization of hydrogen lines in the presence of turbulent electric fields

We study the broadband polarization of hydrogen lines produced by scattering of radiation, in the presence of isotropic electric fields. In this paper, we focus on two distinct problems: a) the possibility of detecting the presence of turbulent electric fields by polarimetric methods, and b) the influence of such fields on the polarization due to a macroscopic, deterministic magnetic field. We found that isotropic electric fields decrease the degree of linear polarization in the scattered radiation, with respect to the zero-field case. On the other hand, a distribution of isotropic electric fields superimposed onto a deterministic magnetic field can generate a significant increase of the degree of magnetic-induced, net circular polarization. This phenomenon has important implications for the diagnostics of magnetic fields in plasmas using hydrogen lines, because of the ubiquitous presence of the Holtsmark, microscopic electric field from neighbouring ions. In particular, previous solar magnetographic studies of the Balmer lines of hydrogen may need to be revised because they neglected the effect of turbulent electric fields on the polarization signals. In this work, we give explicit results for the Lyman-alpha and Balmer-alpha lines.Comment: 15 pages, 6 figure

Coffee industrial waste as a natural source of bioactive compounds with antibacterial and antifungal activities

Coffee is one of the most popular and consumed beverages in the world, which leads to a high contents of solid residue known as spent coffee grounds (SCG). As is known, coffee beans contain several classes of health related chemicals, including phenolic compounds, melanoidins, diterpenes, xanthines and carotenoids which are associated with therapeutic and pharmaceutical effects, due to antimicrobial, antioxidant, anti-infectious and antitumour activities. Considering that this coffee industrial waste has no commercial value and are currently disposed as a solid waste or employed as fertilizers, we intend to highlight the use of SCG as a raw material with potential interest to the food and pharmaceutical industries. Moreover, this work seems to be valuable to promote the use of SCG as natural and an inexpensive food supplements or pharmaceutical additive. The phytochemical compounds content among the crude aqueous extracts of SCG followed this order: phenolics > flavonoids > carotenoids (mg/ g dry waste), respectively. Caffeine content found in SCG was ~ 0.82 g/100 g dry waste, 70 % lower than coffee roasting beans. Coffee ground extracts showed inhibition to S. aureus and E. coli growth for concentrations of 1.0 mg/ mL and a stronger inhibition was also observed against C. albicans, C. krusei and C. parapsilosis growth using lower concentration (0.5 mg/ mL).info:eu-repo/semantics/publishedVersio

Coffee industrial waste as a natural source of bioactive compounds with antibacterial and antifungal activities

Coffee is one of the most popular and consumed beverages in the world, which leads to a high contents of solid residue known as spent coffee grounds (SCG). As is known, coffee beans contain several classes of health related chemicals, including phenolic compounds, melanoidins, diterpenes, xanthines and carotenoids which are associated with therapeutic and pharmaceutical effects, due to antimicrobial, antioxidant, anti-infectious and antitumour activities. Considering that this coffee industrial waste has no commercial value and are currently disposed as a solid waste or employed as fertilizers, we intend to highlight the use of SCG as a raw material with potential interest to the food and pharmaceutical industries. Moreover, this work seems to be valuable to promote the use of SCG as natural and an inexpensive food supplements or pharmaceutical additive. The phytochemical compounds content among the crude aqueous extracts of SCG followed this order: phenolics > flavonoids > carotenoids (mg/ g dry waste), respectively. Caffeine content found in SCG was ~ 0.82 g/100 g dry waste, 70 % lower than coffee roasting beans. Coffee ground extracts showed inhibition to S. aureus and E. coli growth for concentrations of 1.0 mg/ mL and a stronger inhibition was also observed against C. albicans, C. krusei and C. parapsilosis growth using lower concentration (0.5 mg/ mL).info:eu-repo/semantics/publishedVersio

Study on the effects of using a carbon dioxide atmosphere on the properties of vine shoots-derived biochar

This study analyzes the effects of using a different atmosphere (pure N2 or pure CO2) at two levels of absolute pressure (0.1 and 1.1 MPa) on the pyrolysis of vine shoots at a constant peak temperature of 600 °C. Recycling CO2 from residual flue gases into the pyrolysis process may be economically beneficial, since CO2 can replace the use of an expensive N2 environment. In addition, the use of a moderate pressure (e.g., 1.1 MPa) can result in higher carbonization efficiencies and an improvement in the pyrolysis gas (in terms of yield and composition). Results from our study suggest that the use of CO2 instead of N2 as pyrolysis environment led to similar carbonization efficiencies (i.e., fixed-carbon yields) and mass yields of biochar. The chemical properties related to the potential stability of biochar (i.e., fixed-carbon content and molar H:C and O:C ratios) were very similar for both pyrolysis atmospheres. Under an atmosphere of CO2, the yield of produced CO2 was drastically decreased at the expense of an increase in the yield of CO, probably as a consequence of the promotion of the reverse Boudouard reaction, especially at high pressure. The enhanced reverse Boudouard reaction can also explain the relatively high BET specific surface area and the macro-porosity development observed for the biochar produced under a CO2 environment at 1.1 MPa. In summary, the pressurized pyrolysis of biomass under an atmosphere of CO2 appears as a very interesting route to produce highly stable and porous biochars and simultaneously improving the yield of CO

Natural resources with sweetener power: phytochemistry and antioxidant characterisation of Stevia Rebaudiana (Bert.), sensorial and centesimal analyses of lemon cake recipes with S. Rebaudiana incorporation

Stevia rebaudiana leaf extracts are calorie-free sweeteners of natural origin, derived from the Stevia rebaudiana plant known as a natural sweetener, which contains steviol glycosides and others bioactive compounds recognized by their biological properties. The present study was designed to evaluate the total phenolics (26.0 mg gallic acid/g) and total flavonoids contents (9.7 mg catechin/g) of a hydroalcoholic extract of Stevia rebaudiana dried leaves. A similar hydroalcoholic extract of commercial powder steviol sweetener was also evaluated, showing lower contents of bioactive compounds (11.9 mg/g and 5.1 mg/g, for total phenolics and flavonoids, respectively). The hydroalcoholic extract of dried Stevia rebaudiana leaves also showed high in vitro antioxidant activity, besides a positive correlation between total phenolic compounds and the DPPH and FRAP assays. Moreover, Stevia rebaudiana leaves have sensory and functional properties superior to those of many other high-potency sweeteners and is likely to become a major source of natural sweetener for the growing food market. Thus, four different lemon cakes formulations were studied (a traditional cake control recipe with sugar, two cakes with incorporation of Stevia rebaudiana fresh leaf and a cake with commercial powder steviol), using a sensory analysis covering 100 untrained consumers. Centesimal composition analyses of the four lemon cakes showed significant differences in fat, ashes, proteins and carbohydrates contents (p<0.05). Also, the raised energy value observed for the cake control was superior to the cake with Stevia rebaudiana leaves incorporation (309.8 Kcal/100 g, 268.0 Kcal/100 g,142 respectively). Sensorial analysis results showed that Stevia rebaudiana leaves were accepted and, in the future, they can be a natural option to replace some or all the saccharose in cakes formulations.info:eu-repo/semantics/publishedVersio