Embedded Systems Requirements Verification Using HiLeS Designer

International audienceOne of the issues related to systems design is the early verification in first design steps: system specifications verification. Nowadays, it is common to use text-based specifications to begin a system design. However, these specifications cannot be verified until a software model is made. In this work, we show how can we use HiLeS Designer to model and verify, formally and by simulation an embedded system specification. This tool makes easier to build the model, using graphical concepts which are familiar to designers. It also helps to verify formally the structure and some logical behavior, and by simulation, it is possible to verify the consistence of the embedded system specification. We model and verify System Display Selector Requirements applying HiLeS Designer

Serine residue 115 of MAPK-activated protein kinase MK5 is crucial for its PKA-regulated nuclear export and biological function

The mitogen-activated protein kinase-activated protein kinase-5 (MK5) resides predominantly in the nucleus of resting cells, but p38MAPK, extracellular signal-regulated kinases-3 and -4 (ERK3 and ERK4), and protein kinase A (PKA) induce nucleocytoplasmic redistribution of MK5. The mechanism by which PKA causes nuclear export remains unsolved. In the study reported here we demonstrated that Ser-115 is an in vitro PKA phosphoacceptor site, and that PKA, but not p38MAPK, ERK3 or ERK4, is unable to redistribute MK5 S115A to the cytoplasm. However, the phosphomimicking MK5 S115D mutant resides in the cytoplasm in untreated cells. While p38MAPK, ERK3 and ERK4 fail to trigger nuclear export of the kinase dead T182A and K51E MK5 mutants, S115D/T182A and K51E/S115D mutants were able to enter the cytoplasm of resting cells. Finally, we demonstrated that mutations in Ser-115 affect the biological properties of MK5. Taken together, our results suggest that Ser-115 plays an essential role in PKA-regulated nuclear export of MK5, and that it also may regulate the biological functions of MK5

Modifying PTR-MS operating conditions for quantitative headspace analysis of hydro-alcoholic beverages. 2. Brandy characterization and discrimination by PTR-MS

Abstract not availableGuillaume Fiches, Isabelle Déléris, Anne Saint-Eve, Pascal Brunerie, Isabelle Soucho

Modifying PTR-MS operating conditions for quantitative headspace analysis of hydro-alcoholic beverages. 1. Variation of the mean collision energy to control ionization processes occurring during PTR-MS analyses of 10-40% (v/v) ethanol-water solutions

Abstract not availableGuillaume Fiches, Isabelle Déléris, Anne Saint-Eve, Brigitte Pollet, Pascal Brunerie, Isabelle Soucho

Gaining deeper insight into aroma perception: An integrative study of the oral processing of breads with different structures

International audienceThe objective of this study was to investigate for the first time the influence of bread structure, volatile compounds, and oral processing on aroma perception. 3 types of French baguette were created using the same raw ingredients but different bread-making processes; they consequently varied in their crumb and crust structures. We characterized the initial volatile profiles of two bread structural subtypes-namely bread crumb and bread crumb with crust-using proton transfer reaction-mass spectrometry (PTR-MS) headspace analysis. Three types of bread were characterized by thirty-nine ion fragments from m/z 45 to 139. We then conducted a study in which 8 participants scored aroma attribute intensities for the different bread types and subtypes at 3 key stages of oral processing (10, 40, and 100% of individual swallowing time). At these 3 time points, we collected boli from the participants and characterized their volatile profiles using PTR-MS headspace analysis. The results suggest saliva addition dilutes volatile compounds, reducing volatile release during oral processing. Thus, a bread with high porosity and high hydration capacity was characterized by a low volatile release above boli. We examined the relationships between 4 aroma attributes of bread crumb with crust and 24 discriminatory fragment ions found in boli headspace. This study demonstrated for the first time that the perceived aroma of crumb with crust was influenced more by volatile profiles than by crumb texture. It thus contributes to our understanding of aroma perception dynamics and the mechanisms driving volatile release during oral processing in bread

New ferrocenic pyrrolo[1,2-a]quinoxaline derivatives: Synthesis, and in vitro antimalarial activity – Part II

International audienc