Modulation funktioneller Plastizität in der hippokampalen CA1 Region der frei beweglichen Ratte

Magdeburg, Univ., Fak. für Naturwiss., Diss., 2011von Thomas Scher

Neuregelung des Länderfinanzausgleichs

m November 1999 forderte das Bundesverfassungsgericht in seinem Urteil neue klare Regeln für den Länderfinanzausgleich. Seither dauert das Ringen um einen tragfähigen Kompromiss an. Die Geberländer beklagen eine zu starke Abschöpfung der Steuerkraft der finanzstarken Länder und drängen auf eine Veränderung des derzeitigen Ausgleichssystems. Prof. Dr. Wolfgang Scherf, Universität Gießen, unterstützt in seinem Beitrag diese Argumentation und stellt ein Modell vor, das "die Vorzüge des einfachen linearen Ausgleichstarifs mit dem Ziel der garantierten Mindestfinanzkraft auf anreizkompatible Weise zu verknüpfen versucht". Nach Ansicht von Prof. Dr. Wolfgang Kitterer, Universität zu Köln, ist der Finanzausgleich vor allem nicht geeignet, strukturbedingte Unterschiede in der Wirtschaftskraft der Länder auszugleichen, so dass bei einer "Absenkung des Mindestniveaus im horizontalen Finanzausgleich flankierende Maßnahmen zur Verbesserung der Wirtschaftskraft strukturell benachteiligter Länder ergriffen werden (müssen)". Für Prof. Dr. Gisela Färber, Hochschule Speyer, und für Prof. Dr. Thomas Lenk, Universität Leipzig, ist eine Reform des Finanzausgleichs nicht ausreichend, vielmehr "gehöre die Neuordnung der gesamten Finanzverfassung auf die Agenda". Auch Prof. Dr. Bernd Huber, Universität München, befürchtet, dass die massiven Abschöpfungen des gegenwärtigen Systems "zu Ineffizienzen der Steueradministration führt und das Wirtschaftswachstum der Länder negativ beeinflusst". Deshalb sollte nach seiner Meinung "eine Reform des Finanzausgleichs daher vor allem den Abbau der hohen Grenzbelastungen in Angriff nehmen"Deutschland, Horizontaler Finanzausgleich

Fundamental characterization of wheat gluten

Vital wheat gluten plays an important role in the food industry, especially in baking to help standardize dough properties and improve bread volume. However, a fundamental characterization of a wide variety of vital gluten samples is not available so far. This would be necessary to relate compositional characteristics to the production process. Therefore, we analyzed the content of crude protein, starch, lipids and ash, oil and water absorption capacity, particle size distribution, gluten protein composition and spectroscopic properties of 39 vital gluten samples from 6 different suppliers. Principle component analysis of all analytical parameters revealed that the samples from one specialized vital gluten manufacturer had a different composition and a greater variability compared to all other samples from wheat starch producers. While the composition of vital gluten samples from the same manufacturer was similar and the score plot showed a cluster formation for samples from three suppliers, the variability over all samples was comparatively low. The samples from the other suppliers were too similar altogether so that it was hardly possible to identify clear differences, also related to functionality

Aromatic, microporous polymer networks with high surface area generated in Friedel-Crafts-type polycondensations

Dieser Beitrag ist mit Zustimmung des Rechteinhabers aufgrund einer (DFG geförderten) Allianz- bzw. Nationallizenz frei zugänglich.This publication is with permission of the rights owner freely accessible due to an Alliance licence and a national licence (funded by the DFG, German Research Foundation) respectively.A series of novel, microporous polymer networks (MPNs) have been generated in a simple, acid catalysed Friedel–Crafts-type self-condensation of A2B2- and A2B4-type fluorenone monomers. Two A2B4-type monomers with 2,7-bis(N,N-diphenylamino) A or 2,7-bis[4-(N,N-diphenylamino)phenyl] D substitution of the fluorenone cores lead to MPNs with high SBET surface areas of up to 1400 m2 g−1. Two MPNs made of binary monomer mixtures showed the highest Brunauer–Emmett–Teller (BET) surface areas SBET of our series (SBET of up to 1800 m2 g−1) after washing the powdery samples with supercritical carbon dioxide. Total pore volumes of up to 1.6 cm3 g−1 have been detected. It is observed that the substitution pattern of the monomers is strongly influencing the resulting physicochemical properties of the microporous polymer networks (MPNs)

Impact of exogenous α-amylases on sugar formation in straight dough wheat bread

The use of bacterial or fungal α-amylases is common in wheat bread production to improve several quality-related parameters such as loaf volume, crust color or staling behavior. To study the impact of exogenous α-amylases on straight dough wheat bread, we quantitated mono-, di- and oligosaccharides and residual α-amylase activity in bread crumb during storage for up to 96 h. Discovery-driven proteomics of the five α-amylase preparations studied showed that only a few different amylases per preparation were responsible for the hydrolytic effect. Compared to the control, the supplementation with α-amylase from Bacillus amyloliquefaciens in wheat dough preparation led to major changes in the sugar composition of bread crumb during storage with the formation of oligosaccharides like maltopentaose, maltohexaose, maltoheptaose, and maltooctaose. A residual activity corresponding to 4.0% of the applied activity was determined in the breads prepared with α-amylase from B. amyloliquefaciens, but no residual activity was detected for any of the other fungal or bacterial α-amylases from Aspergillus oryzae or Thermoactinomyces vulgaris. Whether the detected residual activity is related to the characteristics of bread staling or bread crumb properties must be clarified in further studies

Impact of exogenous maltogenic α-amylase and maltotetraogenic amylase on sugar release in wheat bread

The use of exogenous maltogenic α-amylases or maltotetraogenic amylases of bacterial origin is common in wheat bread production, mainly as antistaling agents to retard crumb firming. To study the impact of maltogenic α-amylase and maltotetraogenic amylase on straight dough wheat bread, we performed a discovery-driven proteomics approach with commercial enzyme preparations and identified the maltotetraogenic amylase P22963 from Pelomonas saccharophila and the maltogenic α-amylase P19531 from Geobacillus stearothermophilus, respectively, as being responsible for the amylolytic activity. Quantitation of mono-, di- and oligosaccharides and residual amylase activity in bread crumb during storage for up to 96 h clarified the different effects of residual amylase activity on the sugar composition. Compared to the control, the application of maltogenic α-amylase led to an increased content of maltose and especially higher maltooligosaccharides during storage. Residual amylase activity was detectable in the breads containing maltogenic α-amylase, whereas maltotetraogenic amylase only had a very low residual activity. Despite the residual amylase activities and changes in sugar composition detected in bread crumb, our results do not allow a definite evaluation of a potential technological function in the final product. Rather, our study contributes to a fundamental understanding of the relation between the specific amylases applied, their residual activity and the resulting changes in the saccharide composition of wheat bread during storage

[Ge₂]⁴⁻Dumbbells with Very Short Ge−Ge Distances in the Zintl Phase Li₃NaGe₂: A Solid-State Equivalent to Molecular O₂

The novel ternary Zintl phase Li3NaGe2 comprises alkali-metal cations and [Ge2]4− dumbbells. The diatomic [Ge2]4− unit is characterized by the shortest Ge−Ge distance (2.390(1) Å) ever observed in a Zintl phase and thus represents the first Ge=Ge double bond under such conditions, as also suggested by the (8−N) rule. Raman measurements support these findings. The multiple-bond character is confirmed by electronic-structure calculations, and an upfield 6Li NMR shift of −10.0 ppm, which was assigned to the Li cations surrounded by the π systems of three Ge dumbbells, further underlines this interpretation. For the unperturbed, ligand-free dumbbell in Li3NaGe2, the π- bonding py and pz orbitals are degenerate as in molecular oxygen, which has singly occupied orbitals. The partially filled π-type bands of the neat solid Li3NaGe2 cross the Fermi level, resulting in metallic properties. Li3NaGe2 was synthesized from the elements as well as from binary reactants and subsequently characterized crystallographically.O.P. acknowledges support from a Marie Skłodowska-Curie Individual Fellowship. L.M.S. is further grateful to the Fonds der Chemischen Industrie and the Studienstiftung des deutschen Volkes for her fellowships. A.J.K. gratefully acknowledges funding from the Alfred Kordelin Foundation and computational resources from CSC – the Finnish IT Center for Science.This is the accepted manuscript. The final version is available at http://onlinelibrary.wiley.com/wol1/doi/10.1002/ange.201508044/abstract

Microscopic analysis of gluten network development under shear load—combining confocal laser scanning microscopy with rheometry

A comprehensive in-situ analysis of the developing gluten network during kneading is still a gap in cereal science. With an in-line microscale shear kneading and measuring setup in a conventional rheometer, a first step was taken in previous works toward fully comprehensible gluten network development evaluation. In this work, this setup was extended by an in-situ optical analysis of the evolving gluten network. By connecting a laser scanning microscope with a conventional rheometer, the evaluation of the rheological and optical protein network evolution was possible. An image processing tool for analyzing the protein network was applied for evaluating the gluten network development in a wheat dough during the shear kneading process. This network evaluation was possible without interruption or invasive sample transfer comparing it to former approaches. The shear kneading system was able to produce a fully developed dough matrix within 125% of the reference dough development time in a classical kneader. The calculated network connectivity values from frequency testing ranged over all samples was in good agreement with traditional kneaded wheat dough just over peak consistency

Determination of Gliadin as a Measure of Gluten in Food by R5 Sandwich ELISA RIDASCREEN® Gliadin Matrix Extension: Collaborative Study 2012.01

Background According to Codex Alimentarius, food products containing less than 20 mg/kg gluten can be labeled as “gluten-free.” Since 2002, the R5 antibody method allowed determination of gluten levels and led to a huge improvement of products available to celiac disease (CD) patients. Method The R5-containing test kit RIDASCREEN® Gliadin in combination with the cocktail solution was endorsed as Codex Type 1 Method in 2006 based on a collaborative study with corn-based bread, rice-based dough, wheat starches, rice, and corn flour. In 2012, the method was approved as First Action Official Method$^{SM}$2012.01 with an “in foods” claim. For Final Action in 2016, the matrix claim was reduced to rice- and corn-based matrixes. Objective Therefore, R-Biopharm decided to start a collaborative study to demonstrate the wide applicability of Official Method 2012.01 for the quantitative analysis of gliadin in soy, starches, pseudo cereals, legumes, spices, juice, nut nougat crème, cream cheese, pesto, meat, vegetarian meat alternative, cookies, dessert, cake, fish, bread, candies, and potatoes. Materials for incurring were the MoniQA wheat flour and the PWG gliadin preparation. Results Gliadin levels ranged from 3.4 up to 27.4 mg gliadin per kg. The results of the collaborative study with 14 participating laboratories showed recoveries ranging from 80 to 130%. Relative reproducibility standard deviations for contaminated samples were between 9.8 and 27.7%. Conclusions The collaborative study results confirmed that the method is accurate and suitable to measure gliadin in important gluten-free food matrixes. Highlights The title and applicability statement of Official Method 2012.01 were changed as proposed

Beyond genealogies: Mutual information of causal paths to analyse single cell tracking data

Single cell tracking, based on the computerised analysis of time-lapse movies, is a sophisticated experimental technique to quantify single cell dynamics in time and space. Although the resulting cellular genealogies comprehensively describe the divisional history of each cell, there are many open questions regarding the statistical analysis of this type of data. In particular, it is unclear, how tracking uncertainties or spatial information of cellular development can correctly be incorporated into the analysis. Here we propose a generalised description of single cell tracking data by spatiotemporal networks that accounts for ambiguities in cell assignment as well as for spatial relations between cells. We present a way to measure correlations among cell states by analysing the mutual information in state space considering causal (time-respecting) paths and illustrate our approach by a corresponding example. We conclude that a comprehensive spatiotemporal description of single cell tracking data is ultimately necessary to fully exploit the information obtained by time-lapse imaging. Index Terms — cell tracking, lineage trees, temporal networks, information theory, stem cells 1