Sintesi di PNA: una strategia semplice ed efficiente

Nell’ambito del nostro gruppo di ricerca è stato sviluppato un processo di sintesi dei singoli monomeri PNA, utilizzando metodologie efficienti e riproducibili, che non comportano purificazioni cromatografiche degli intermedi e che permettono di ottenere i monomeri su larga scala. Si è cercato di ottenere monomeri in cui fosse rispettata l’ortogonalità tra i vari gruppi protettori (Pg1, Pg2, Pg3) sia dello scheletro che delle nucleobasi

Acid and base degraded products of ketorolac

The stability of ketorolac tromethamine was investigated in acid (0.5 M HCl) and alkaline conditions (0.5 M NaOH), using the same procedure reported by Devarajan et al. [2]. The acid and base degradation products were identified by liquid chromatography-mass spectrometry (LC-MS)

Comparison of γ-aminobutyric acid and biogenic amine content of different types of ewe’s milk cheese produced in Sardinia, Italy

The bioactive compounds γ-aminobutyric acid (GABA) and biogenic amines (BA), together with protein-free amino acids, were measured by high-performance liquid chromatography in ewe’s milk cheeses produced in Sardinia with different technological traits. The study included three types of cheese: Pecorino Sardo PDO, Pecorino and Casu Marzu. Farmhouse Casu Marzu and Pecorino showed GABA content (maximum levels: 1001.3 and 378.1 mg 100 g^–1 respectively) that had never been found so high in cheese before, suggesting that these types of cheese present ideal conditions to produce GABA. These two types of cheese also showed high levels of BA (their total maximum levels were 1035.7 and 288.0 mg 100 g^–1 respectively). Pearson correlation analysis detected significant correlation between GABA and the main BA present in the cheeses (tyramine, cadaverine and putrescine), suggesting that the factors affecting the production of GABA are the same as those influencing BA formation