Two Higgs Bi-doublet Model With Spontaneous P and CP Violation and Decoupling Limit to Two Higgs Doublet Model

The two Higgs bi-doublet left-right symmetric model (2HBDM) as a simple extension of the minimal left-right symmetric model with a single Higgs bi-doublet is motivated to realize both spontaneous P and CP violation while consistent with the low energy phenomenology without significant fine tuning. By carefully investigating the Higgs potential of the model, we find that sizable CP-violating phases are allowed after the spontaneous symmetry breaking. The mass spectra of the extra scalars in the 2HBDM are significantly different from the ones in the minimal left-right symmetric model. In particular, we demonstrate in the decoupling limit when the right-handed gauge symmetry breaking scale is much higher than the electroweak scale, the 2HBDM decouples into general two Higgs doublet model (2HDM) with spontaneous CP violation and has rich induced sources of CP violation. We show that in the decoupling limit, it contains extra light Higgs bosons with masses around electroweak scale, which can be directly searched at the ongoing LHC and future ILC experiments.Comment: 19 pages, discussions on fine-tuning problem added. Version to appear in Phys.Rev.

Poboljšanje emulgatorskih svojstava konjugata hidrolizata pšeničnoga glutena i λ-karagenana

Gluten hydrolysate was prepared through limited enzymatic hydrolysis of wheat gluten resulting from the byproducts of wheat starch. The enzyme applied in the present study was Protamex. Response surface methodology was used to investigate the effects of pH, gluten hydrolysate (GHP)λ-carrageenan (C) ratio and reaction time on emulsifying properties of the GHP-C conjugate. The regression model for emulsion activity index (EAI) was significant at p=0.001, while reaction time had a significant effect on EAI of the conjugate with regression coefficient of 4.25. The interactions of pH and GHP/ C ratio, and GHP/C ratio and reaction time significantly affected the EAI of the conjugate. Both the emulsifying property and nitrogen solubility index (NSI) of GHP-C conjugate prepared under the optimal conditions increased more remarkably, compared to the control. The denaturation temperature of GHP-C conjugate obviously increased compared to wheat gluten. The addition of GHP-C conjugate had different effects on dough characteristics. Moreover, this conjugate can delay the increase in the bread crumb firmness during storage. It demonstrated that this conjugate couldimprove the dough characteristics and had anti-staling properties of bread.Hidrolizat glutena pripravljen je ograničenom enzimskom hidrolizom pšeničnoga glutena dobivenog kao nusproizvod pšeničnoga škroba. U radu je upotrijebljen enzim Protamex. Metodom odzivne površine (response surface methodology) ispitivan je utjecaj pH, odnos gluten hidrolizat (GHP)λ-karagenan (C) i trajanje reakcije na emulgatorska svojstva GHP-C konjugata. Regresijski model za indeks aktivnosti emulzije (EAI) bio je značajan pri p=0,001, a vrijeme reakcije bitno je utjecalo na EAI konjugata s koeficijentom regresije od 4,25. Međusobni odnos pH i GHP/C, te vremena reakcije značajno utječe na EAI konjugata. GHP-C konjugati, pripravljeni pod optimalnim uvjetima, imali su bitno poboljšana emulgatorska svojstva i indeks topljivosti dušika (NSI) u usporedbi s kontrolnim uzorkom. Temperatura je denaturacije GHP-C konjugata vi{a u usporedbi s glutenom. Dodatak GHP-C konjugata različito je utjecao na osobine tijesta. Konjugat omogučava da se duže očuva svježina krušnih mrvica tijekom skladištenja, poboljšaju svojstva tijesta i uspori starenje kruha

Involvement of Caveolin-1 in Repair of DNA Damage through Both Homologous Recombination and Non-Homologous End Joining

Caveolin-1 (Cav-1), the major component of caveolae, is a 21-24 kDa integral membrane protein that interacts with a number of signaling molecules. By acting as a scaffolding protein, Cav-1 plays crucial roles in the regulation of various physiologic and patho-physiologic processes including oncogenic transformation and tumorigenesis, and tumor invasion and metastasis.In the present study we sought to explore the role of Cav-1 in response to DNA damage and the mechanism involved. We found that the level of Cav-1 was up-regulated rapidly in cells treated with ionizing radiation. The up-regulation of Cav-1 following DNA damage occurred only in cells expressing endogenous Cav-1, and was associated with the activation of DNA damage response pathways. Furthermore, we demonstrated that the expression of Cav-1 protected cells against DNA damage through modulating the activities of both the homologous recombination (HR) and non-homologous end joining (NHEJ) repair systems, as evidenced by the inhibitory effects of the Cav-1-targeted siRNA on cell survival, HR frequency, phosphorylation of DNA-dependent protein kinase (DNA-PK), and nuclear translocation of epidermal growth factor receptor (EGFR) following DNA damage, and by the stimulatory effect of the forced expression of Cav-1 on NHEJ frequency.Our results indicate that Cav-1 may play a critical role in sensing genotoxic stress and in orchestrating the response of cells to DNA damage through regulating the important molecules involved in maintaining genomic integrity

Micro-tensile Testing of the Lightweight Laminated Structures of Beetle Elytra Cuticle

Quantitative measurements of the mechanical properties of insect cuticle are a useful tool in the development of bio-mimetic materials suitable for industrial products. In this study, a micro-tensile tester was used to investigate the mechanical properties of elytra cuticle of the dung beetle (Copris ochus Motschulsky). Micro tensile testing show that: yield strength (Fs) =17.12±3.55N, Maximum tensile (Fb) =14.74±4.11N, yield strength ( ) =1.4±0.15GPa, tensile strength ( )=1.2±0.21GPa, elastic modulus(E) =14.56±4.20GPa, plastic index(δ) =0.241±0.10. Tensile elongation of the specimens was between 12.1-36.3%. Our results demonstrate that the elytra possess ductile material characteristics. Field emission scanning electron microscopy (FESEM) was used to investigate the detailed structure of the elytra cross section in both the transverse and longitudinal directions. In the transverse direction, the fibers of the deeper layers of the endocuticle are orientated in a constant, rotated angle with neighboring fibers rotated in relation to the each other in the same direction. The fibers in the longitudinal direction show that the epicuticle, exocuticle and endocuticle layers clearly create a parallel hierarchical structure. We believe this is a result of the composite effect of the hierarchical structure. Finally, we developed a laminated model based on the parameters provided by tensile testing, FESEM imaging and nanoindentation measurements, and compared the results of the model to our experimental results. Key words: nanoindentation; micro-tensile testing; coupled analysis; laminated structur

Effect of Casein Hydrolysates on Yogurt Fermentation and Texture Properties during Storage

U radu je istražen utjecaj kazeina hidroliziranog papainom na kiselost jogurta i rast probiotskih bakterija tijekom fermentacije. Procijenjen je postotak preživljavanja probiotskih bakterija te tekstura jogurta tijekom skladištenja na 4 °C. Hidrolizati su znatno smanjili vrijeme fermentacije i koagulacije jogurta. Povećanje kiselosti nakon fermentacije je smanjeno dodatkom hidrolizata. Hidrolizati su povećali broj probiotičkih bakterija na početku fermentacije, ali se pred kraj fermentacije smanjio rast probiotičkih organizama. Dodatak hidrolizata povećao je postotak preživljavanja probiotičkih bakterija. Hidrolizati su značajno (p<0,05) povećali adhezivnost jogurta, osim 0,5 % hidrolizata sa stupnjem hidrolize od 8,5 %. Dodatak hidrolizata značajno je poboljšao (p<0,05) senzorska svojstva jogurta nakon skladištenja. Utjecaj hidrolizata kazeina na fermentaciju i teksturu ovisi o njihovoj molekularnoj masi.Effects of casein hydrolysates by papain on acidification of the yogurts and growth of probiotic bacteria during yogurt fermentation have been investigated. The viability of probiotic bacteria and texture characteristics of the yogurts during storage at 4 °C have been evaluated. The hydrolysates strongly decreased the fermentation and coagulation time of the yogurts. The post-fermentation acidification was retarded by the hydrolysates. The hydrolysates increased the probiotic counts during initial fermentation stage. The growth of the probiotic organisms decreased at the final stage. Survival of probiotic bacteria was improved by the hydrolysates. The hydrolysates significantly (p<0.05) increased the adhesiveness of the yogurts except for 0.5 % of hydrolysate with degree of hydrolysis of 8.5 %. The sensory evaluation scores of the yogurts were significantly (p<0.05) improved by the hydrolysates after the storage. The effect of casein hydrolysates on fermentation and texture properties was related to the molecular mass of the hydrolysates