The effects of 6-weeks program of physical therapeutic exergames on cognitive flexibility focused by reaction times in relation to manual and podal motor abilities

The main purpose of the study was to identify the level of improvement in cognitive flexi-bility manifested by choice and cognition reaction times in relation to manual and podal skills as a result of the implementation of a program of therapeutic exergame exercises, for a time interval of 6 weeks at the level of students. 511 students participated in the cross-sectional study, of which 279 male (54.6%) and 232 female (45.4%), divided into two groups: the experimental group 266 (521%) subjects and the control group 245 (48%) sub-jects. The implementation of the experimental program comprising of 8 physical thera-peutic exergames took place for 6 weeks, in one session per week, within the physical edu-cation lessons, only for the male and female experimental groups. In the initial and final testing session, 2 standardized tests were applied: TMT part A, B and 2 tests adapted for this study: Square Test and 25 Squares Test. The progress registered by the male and fe-male experimental groups was statistically significant. In all tests, the experimental groups showed higher progress compared to the control groups. Depending on the gender differences, it was found that the male experimental and control groups made better pro-gress compared to the female groups in the following tests: TMT part A, Square Test, 25 Squares Tests. The implementation of a physical therapeutic exergame program deter-mined the improvement of cognitive flexibility man-ifested by choice and cognitive reac-tion times in conditions of manual and podal motor skills, demonstrating the effective-ness of exergame technologies adapted and implemented for prophy-lactic purpose

A novel amphiphilic pH-sensitive hydrogel based on pullulan

International audienceNovel polyelectrolyte and amphiphilic hydrogels based on pullulan have been prepared using 1-ethyl-3-[3-(dimethylamino)-propyl]carbodiimide hydrochloride and N-hydroxysuccinimide. The cross-linking reaction is fast and lead to zero length ester cross-links by the reaction of a carboxylate group with an alcohol function of the polysaccharide. The charge density and the hydrophobic rate of the precursor carboxymethylpullulan (CMP) are controlled during the carboxymethylation of pullulan and the grafting reaction of octyl chains on CMP, respectively. The grafting degree influences the conformation of the hydrophobically modified CMP (HMCMP) in solution and leads to the formation of hydrophobic clusters firstly in the HMCMP solutions and further in the HMCMP hydrogels. The swelling measurements of HMCMP hydrogels at different salt concentrations (0–0.2 M NaCl) and different pH (3–11) shows the ionic strength and pH sensitivity of the gels. The loading of a hydrophobic probe molecule can be controlled by the grafting degree of HMCMP hydrogels

Multi-responsive carboxymethyl polysaccharide crosslinked hydrogels containing Jeffamine side-chains

International audienc

Amphiphilic and thermosensitive copolymers based on pullulan and Jeffamine®: Synthesis, characterization and physicochemical properties

International audienc

New Polysaccharide-based Microparticles Crosslinked with Siloxane: Interactions with Biologically Active Substances

International audienceThe interaction of microparticles of carboxymethyl pullulan crosslinked with siloxane (provided by a new crosslinking agent: 3-(glycid oxypropyl) trimethoxysilane) with biologically active molecules, such as enzymes (lysozyme) and drugs (propranolol, quinidine) was studied. The anionic amphiphilic supports retained through electrostatic and/or hydrophobic forces, variable amounts of the substances as a function of their structure, such as crosslinking degree and amount of uncrosslinked alkylsilane chains. The absorption of lysozyme on the supports followed the Langmuir isotherm, which allowed the calculation of constants k1 and k2. Both retention and in vitro release behavior of these support potential applications in controlled drug release as well as immobilization and purification of enzymes

Curdlan microspheres. Synthesis, characterization and interaction with proteins (enzymes, vaccines)

International audienceMicroparticles of curdlan, synthesized through crosslinking with epichlorohydrin in organic suspension media, were chemically modified with the aim of introducing strongly and/or weakly acidic anionic and palmitoyl hydrophobic groups. Microparticles of both curdlan and curdlan derivatives were physico-chemically characterized. Study of the interaction with enzymes, such as lysozyme, and vaccines, such as tetanus anatoxin, showed a co-operative protein retention effect, induced by electrostatic and hydrophobic forces. The results of the in vitro release studies on support–protein complexes recommend them as potential controlled release systems

New anionic crosslinked multi-responsive pullulan hydrogels

International audienc

FABRICATION OF BRINE – SALTED TELEMEA CHEESE WITH DIFFERENT PROPORTIONS OF NaCl/KCl

Sodium chloride is an indispensable constituent of white brined cheeses. It is involved in flavor and hardness improving, water activity and bitterness reducing, controls the enzymatic activity and bacterial growth and contributes to cheese preservation. Several studies have shown the negative impact of high sodium chloride content from processed cheeses on the consumers health. The most common additive used to decrease the levels of sodium chloride without affecting the cheese quality is potassium chloride.The effectof total or partial substitution of sodium chloride by potassium chloride on the characteristics of Telemea cheese was evaluated. Proximate composition, sensory evaluation and texture profile were analyzed during ripening at 4°C for 28 days. Telemea cheese was salted using 4 brine solutions (20%, wt/wt) with different concentrations made from different NaCl/KCl combinations as follows: (NaCl (A), KCl (B), 1NaCl:1KCl (C) and 1NaCl:2KCl(D)). The obtained results indicate that potassium chloride is a viable alternative to total or partial replacement of the sodium chloride in Telemea cheese