Huangcarlsen1772

Studies exhibited that among adsorbents employed, the MRH has the excellent potential for the dyes degradation from textile effluents. In this work, the freezing curve of a potato starch gel with different concentrations was determined. The water migration, texture, microstructure and gelatinization of a potato starch gel with 8% starch concentration were studied during aging. The results showed that the freezing characteristics of the potato starch gel with different starch concentrations were quite different. NMR results showed that the relaxation time and proportion of water with different existing states (T21, T22 and T23) in the potato starch gel varied significantly under different aging temperatures. Under different aging temperatures, the texture characteristics and the gel strength of the starch gel were significantly different. The water retention of the gel was better under aging temperatures of 3 °C and -3 °C than for other gel samples. SEM and C-cell results showed that under aging temperatures of 3 °C and 0 °C, the formation of a gel network structure was accelerated, and the gel was relatively firm, with small and uniform pores and a larger pore area and number. The rapid viscosity analysis results showed that the peak viscosity, breakdown and setback of the vacuum freeze-dried gel powder changed differently under the aging temperatures. Lentinula edodes polysaccharides from at four different development stages (referred to L1, L2, L3 and L4, respectively) were extracted by hot water method, and graded ethanol precipitation to final concentration of 20%, 50% and 70%, then12 crude polysaccharide fractions (referred to L1P20, L2P20, L3P20; L4P20, L1P50, L2P50, L3P50, L4P50 and L1P70, L2P70, L3P70, L4P70, respectively) were obtained. Physicochemical properties and exoteric bioactivities of the crude polysaccharide fractions were measured. The results of physicochemical properties revealed that extraction yields of P20 fractions were significantly higher than those of P50 and P70 fractions, and the contents of polysaccharide and β-glucan in L3P50 fractions were higher, and the viscosity-average molecular weight reached a maximum at L2, and high molecular weight polysaccharides could be obtained at a low alcohol concentration in P20 fractions, and the glycosidic bonds were found to exist in all crude polysaccharide fractions. These crude polysaccharide fractions showed different bioactivities, wherein the polysaccharides of higher molecular weight in P20 fractions had greater bioactivity. These results showed that immature stage of Lentinula edodes was the optimal harvest time for obtaining higher bioactivity of crude polysaccharides. Peripheral nerve injury (PNI) is a devastating condition that may result in loss of sensory function, motor function, or both. In the present study, we construct an electrospun nerve guide conduit (NGC) based on polycaprolactone (PCL) and gelatin filled with citicoline bearing platelet-rich plasma (PRP) gel as a treatment for PNI. PFK158 chemical structure The NGCs fabricated from PCL/Gel polymeric blend using the electrospinning technique. The characterizations demonstrated that the fabricated nanofibers were straight with the diameter of 708 ± 476 nm, the water contact angle of 78.30 ± 2.52°, the weight loss of 41.60 ± 6.94% during 60 days, the tensile strength of 5.31 ± 0.97 MPa, and the young's modulus of 3.47 ± 0.10 GPa. The in vitro studies revealed that the PCL/Gel/PRP/Citi NGC was biocompatible and hemocompatible. The in vivo studies conducted on sciatic nerve injury in rats showed that the implantation of PCL/Gel/PRP/Citi NGC induced regeneration of nerve tissue, demonstrated with histopathological assessments. Moreover, the sciatic function index (SFI) value of -30.3 ± 3.5 and hot plate latency time of 6.10 ± 1.10 s revealed that the PCL/Gel/PRP/Citi NGCs recovered motor and sensory functions. Our findings implied that the fabricated NGC exhibited promising physicochemical and biological activates favorable for PNI treatment. V.S-adenosylmethionine synthases (MATs) are responsible for production of S-adenosylmethionine, the cofactor essential for various methylation reactions, production of polyamines and phytohormone ethylene, etc. Plants have two distinct MAT types (I and II). This work presents the structural analysis of MATs from Arabidopsis thaliana (AtMAT1 and AtMAT2, both type I) and Medicago truncatula (MtMAT3a, type II), which, unlike most MATs from other domains of life, are dimers where three-domain subunits are sandwiched flat with one another. Although MAT types are very similar, their subunits are differently oriented within the dimer. Structural snapshots along the enzymatic reaction reveal the exact conformation of precatalytic methionine in the active site and show a binding niche, characteristic only for plant MATs, that may serve as a lock of the gate loop. Nevertheless, plants, in contrary to mammals, lack the MAT regulatory subunit, and the regulation of plant MAT activity is still puzzling. Our structures open a possibility of an allosteric activity regulation of type I plant MATs by linear compounds, like polyamines, which would tighten the relationship between S-adenosylmethionine and polyamine biosynthesis. V.The effect of Artemisia sphaerocephala Krasch. gum (ASKG) addition on the dough performance and structural characteristics of the wheat-chickpea composite flour-based product was studied. The low levels of ASKG addition (0.03-0.5%) tended to cause a remarkable increase in the viscoelastic properties of the composite dough system, followed by a decreased trend at higher level of gum addition (0.8%). This trend was in agreement with the variations found for cooking loss, free -SH content, and relative crystallinity measured by X-ray diffractometer for dough samples. The confocal laser scanning micrographs (CLSM) further confirmed the above trend. For cooked noodle samples, the variations in pasting properties was supported by the changes in relatively crystallinity and free sulfhydryl content, suggesting a relatively more compact structure was formed at the 0.3% of gum addition. The scanning electron microscopic and CLSM observations both revealed that a relatively denser and more coherent network structure was achieved at 0.