Built to last! Embedding open science principles and practice into European universities

The purpose of this article is to examine the cultural change needed by universities, as identified by LERU in its report Open Science and its role in universities: a roadmap for cultural change.1 It begins by illustrating the nature of that cultural change. Linked to that transformation is a necessary management change to the way in which organizations perform research. Competition is not the only, or necessarily the best, way to conduct this transformation. Open science brings to the fore the values of collaboration and sharing. Building on a number of Focus on Open Science Workshops held over five years across Europe, the article identifies best practice in changing current research practices, which will then contribute to the culture change necessary to deliver open science. Four case studies, delivered at Focus on Open Science Workshops or other conferences in Europe, illustrate the advances that are being made: the findings of a Workshop on Collaboration and Competition at the OAI 11 meeting in Geneva in June 2019; alternative publishing platforms, exemplified by UCL Press; open data, FAIR data and reproducibility; and a Citizen Science Workshop held at the LIBER Conference in Dublin in June 2019

Vortex density models for superconductivity and superfluidity

We study some functionals that describe the density of vortex lines in superconductors subject to an applied magnetic field, and in Bose-Einstein condensates subject to rotational forcing, in quite general domains in 3 dimensions. These functionals are derived from more basic models via Gamma-convergence, here and in a companion paper. In our main results, we use these functionals to obtain descriptions of the critical applied magnetic field (for superconductors) and forcing (for Bose-Einstein), above which ground states exhibit nontrivial vorticity, as well as a characterization of the vortex density in terms of a non local vector-valued generalization of the classical obstacle problem.Comment: 34 page

Antibacterial, antioxidant and anti-proliferative properties and zinc content of five south Portugal herbs

Context: Crataegus monogyna L. (Rosaceae) (CM), Equisetum telmateia L. (Equisataceae) (ET), Geranium purpureum Vil. (Geraniaceae) (GP), Mentha suaveolens Ehrh. (Lamiaceae) (MS), and Lavandula stoechas L. spp. luisieri (Lamiaceae) (LS) are all medicinal. Objective: To evaluate the antioxidant, antiproliferative and antimicrobial activities of plant extracts and quantify individual phenolics and zinc. Material and methods: Aerial part extracts were prepared with water (W), ethanol (E) and an 80% mixture (80EW). Antioxidant activity was measured with TAA, FRAP and RP methods. Phenolics were quantified with a HPLC. Zinc was quantified using voltammetry. Antibacterial activity (after 48 h) was tested using Enterococcus faecalis, Bacillus cereus, Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa and Listeria monocytogenes. Antiproliferative activity (after 24 h) was tested using HEP G2 cells and fibroblasts. Results: Solvents influenced results; the best were E and 80EW. GP had the highest antioxidant activity (TAA and FRAP of 536.90mg AAE/g dw and 783.48mg TE/g dw, respectively). CM had the highest zinc concentration (37.21 mg/kg) and phenolic variety, with neochlorogenic acid as the most abundant (92.91 mg/100 g dw). LS was rich in rosmarinic acid (301.71 mg/100 g dw). GP and LS inhibited the most microorganisms: B. cereus, E. coli and S. aureus. GP also inhibited E. faecalis. CM had the lowest MIC: 5830 mu g/mL. The antibacterial activity is explained by the phenolics present. LS and CM showed the most significant anti-proliferative activity, which is explained by their zinc content. Conclusion: The most promising plants for further studies are CM, LS and GP.FCT, Fundacao para a Ciencia e a Tecnologia of Portugal [SFRH/BSA/139/2014

Non-alcoholic and craft beer production and challenges

Beer is the most consumed alcoholic beverage in the world and the third most popular beverage after water and tea. Emerging health-oriented lifestyle trends, demographics, stricter legislation, religious prohibitions, and consumers’ preferences have led to a strong and steady growth of interest for non-alcoholic beers (NABs), low-alcohol beers (LABs), as well for craft beers (CBs). Conventional beer, as the worlds most consumed alcoholic beverage, recently gained more recognition also due to its potential functionality associated with the high content of phenolic antioxidants and low ethanol content. The increasing attention of consumers to health-issues linked to alcohol abuse urges breweries to expand the assortment of conventional beers through novel drinks concepts. The production of these beers employs several techniques that vary in performance, efficiency, and usability. Involved production technologies have been reviewed and evaluated in this paper in terms of efficiency and production costs, given the possibility that craft brewers might want to adapt them and finally introduce novel non-alcoholic drinks in the market

Current functionality and potential improvements of non-alcoholic fermented cereal beverages

Fermentation continues to be the most common biotechnological tool to be used in cereal-based beverages, as it is relatively simple and economical. Fermented beverages hold a long tradition and have become known for their sensory and health-promoting attributes. Considering the attractive sensory traits and due to increased consumer awareness of the importance of healthy nutrition, the market for functional, natural, and non-alcoholic beverages is steadily increasing all over the world. This paper outlines the current achievements and technological development employed to enhance the qualitative and nutritional status of non-alcoholic fermented cereal beverages (NFCBs). Following an in-depth review of various scientific publications, current production methods are discussed as having the potential to enhance the functional properties of NFCBs and their safety, as a promising approach to help consumers in their efforts to improve their nutrition and health status. Moreover, key aspects concerning production techniques, fermentation methods, and the nutritional value of NFCBs are highlighted, together with their potential health benefits and current consumption trends. Further research efforts are required in the segment of traditional fermented cereal beverages to identify new potentially probiotic microorganisms and starter cultures, novel ingredients as fermentation substrates, and to finally elucidate the contributions of microorganisms and enzymes in the fermentation process

Functionality of special beer processes and potential health benefits

Consumers’ demand for functional fermented food that can fulfill nutritional needs and help maintain a balanced diet while also having a positive impact on one’s health status is increasing all over the world. Thus, healthy choices could include beverages with nutrients and bioactive compounds which can be used as an effective disease-prevention strategy. Regular beer has certain health benefits which inspire further research with the prospect of obtaining special functional beers with little or no alcohol content. As observed, the special beer market remains highly dynamic and is predicted to expand even further. Therefore, brewers need to keep up with the consumers’ interests and needs while designing special beers, namely nonalcoholic beers (NABs), low-alcohol beers (LABs), and craft beers (CBs). Thus, understanding the potential uses of bioactive compounds in special beer, the wide range of therapeutic effects, and the possible mechanisms of action is essential for developing healthier beverages. This review aimed to evaluate the nutritional features of special beers, and their proven or potential beneficial actions on one’s health status and in preventing certain diseases

Research on the structuring of water clusters in Chlorella vulgaris water suspension

Many bioactive compounds of natural origin have beneficial effects on human health and are used to treat different diseases. Chlorella is a genus of green algae with a high potential for producing biologically active substances. Exposure to extreme conditions can enhance its antioxidant activity and the production of concrete metabolites. C. vulgaris is cultivated in plantations. It is accessible in pharmacies and drugstores. The Health Act of 2005 in Bulgaria allows the therapeutic and prophylactic use of herbs, both independently by patients and as prescribed by a doctor. This study performed comparative spectral analyses of C. vulgaris using a 1% suspension of C. vulgaris in deionized water (v/v) by the methods of Non-equilibrium energy spectrum (NES) and Differential non-equilibrium energy spectrum (DNES). The research was performed in order to make indirect studies of the biological effects of C. vulgaris, which are connected with calcium conductivity and anti-inflammatory and anti-tumor effects. The effects of structuring of water clusters by C. vulgaris were examined. The data from spectral analyses, connected with a peak at (E =-0.1312 eV)(?=9.45 ?m) (?=1058 cm-1), revealed anti-inflammatory effects. The anti-oxidant and anti-tumor effects of C. vulgaris were shown at (E=-0.1387 eV)(?=8.95 ?m)(?=1117 cm-1). The results showed effects of improvement of calcium conductivity and anti-inflammatory, antioxidant and antitumor effects of C. vulgaris on human health

Plastic behaviour of CuAl 2

The plastic behaviour of CuAl 2 was studied by compression testing of single crystals and polycrystals in the temperature range 300–575 °C. While single crystals were grown from the melt by the Bridgeman technique, ingot and powder metallurgy routes were adopted for polycrystalline specimens. In addition to exploring their flow behaviour, the deformation mechanism was assessed through thermal activation analysis. It was observed that CuAl 2 failed in a brittle manner in compression below 375 °C and its ductility improved progressively with temperature. The brittle-ductile transition (BDT) temperature was influenced by the initial dislocation density but not by the grain size. The strong temperature dependence of flow stress and grain size strengthening effect as per the Hall-Petch relation, were dominant up to nearly the melting temperature of CuAl 2 . The measured activation parameters for deformation suggest that the Peierls mechanism is rate controlling over the investigated temperature range.Peer Reviewedhttp://deepblue.lib.umich.edu/bitstream/2027.42/44716/1/10853_2005_Article_BF01119763.pd

Profiling of antioxidant potential and phytoconstituents of Plantago coronopus

The halophyte species Plantago coronopus has several described ethnomedicinal uses, but few reported biological activities. This work carried out for the first time a comparative analysis of P. coronopus organs in terms of phenolic composition and antioxidant activity of organic and water extracts from roots, leaves and flowers. The leaves contents in selected nutrients, namely amino acids and minerals, are also described. Roots (ethyl acetate and methanol extracts) had the highest radical scavenging activity (RSA) towards 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radicals, while leaves (hexane extract) had higher RSA on nitric oxide radical and iron chelating ability. High performance liquid chromatography (HPLC) analysis identified eighteen phenolics from which salicylic acid and epicatechin are here firstly described in Plantago species. Leaves had mineral levels similar to those of most vegetables, proving to be a good source for elements like calcium, sodium, iron and magnesium, and also for several of the essential amino acids justifying it use as food. Our results, especially those regarding the phenolics composition, can explain the main traditional uses given to this plantain and, altogether, emphasize the potential of P. coronopus as a source of bioactive molecules particularly useful for the prevention of oxidative stress-related diseases