Characterization and Potential Applications of Immobilized Glucose Oxidase and Polyphenol Oxidase

Pyrrole functionalized polystyrene (PStPy) was copolymerized with pyrrole to obtain a conducting copolymer, P(PStPy‐co‐Py) which is used as the immobilization matrix. Glucose oxidase and polyphenol oxidase enzymes were immobilized via the entrapment method by electrochemical polymerization. Enzyme electrodes were prepared by electrolysis at a constant potential using sodium dodecyl sulfate (SDS) as the supporting electrolyte during the copolymerization of PStPy with pyrrole. Maximum reaction rates (V_max) and enzyme affinities (Michaelis‐Menten constants, K_m) were determined for the enzyme entrapped both in polypyrrole (PPy) and P(PStPy‐co‐Py) matrices. Optimizations of enzyme electrodes were done by examining the effects of temperature and pH on enzymes' activities along with the shelf life and operational stability investigations. Glucose oxidase enzyme electrodes were used for human serum analysis and glucose determination in two brands of orange juices. Polyphenol oxidase enzyme electrodes were used for the determination of phenolics in red wines of Turkey.     

Pros and Cons of the Cannabinoid System in Cancer: Focus on Hematological Malignancies

The endocannabinoid system (ECS) is a composite cell-signaling system that allows endogenous cannabinoid ligands to control cell functions through the interaction with cannabinoid receptors. Modifications of the ECS might contribute to the pathogenesis of different diseases, including cancers. However, the use of these compounds as antitumor agents remains debatable. Pre-clinical experimental studies have shown that cannabinoids (CBs) might be effective for the treatment of hematological malignancies, such as leukemia and lymphoma. Specifically, CBs may activate programmed cell death mechanisms, thus blocking cancer cell growth, and may modulate both autophagy and angiogenesis. Therefore, CBs may have significant anti-tumor effects in hematologic diseases and may synergistically act with chemotherapeutic agents, possibly also reducing chemoresistance. Moreover, targeting ECS might be considered as a novel approach for the management of graft versus host disease, thus reducing some symptoms such as anorexia, cachexia, fatigue, anxiety, depression, and neuropathic pain. The aim of the present review is to collect the state of the art of CBs effects on hematological tumors, thus focusing on the essential topics that might be useful before moving into the clinical practice.     

超快速液相色谱-串联质谱法测定黄酒和葡萄酒中山梨酸等9种防腐剂和甜味剂

建立了一种专属、灵敏的同时测定黄酒和葡萄酒中安赛蜜、糖精、甜蜜素、阿斯巴甜、苯甲酸、山梨酸、甜菊糖苷、纽甜和脱氢乙酸等9种防腐剂和甜味剂的超快速液相色谱-串联质谱(UFLC-MS/MS)分析方法。不同类型的黄酒和葡萄酒经纯水稀释后,以乙腈和0.01%三氟乙酸-2.5 mmol/L乙酸铵水溶液为流动相,采用梯度洗脱方式在Shim-pack XR-ODSII色谱柱(100 mm×2.0 mm, 2.2 μm)上进行分离,以电喷雾负离子多反应监测(MRM)模式进行质谱分析。实验表明,9种防腐剂和甜味剂在检测范围内均具有良好的线性关系(r2＞0.998);方法的检出限(以信噪比大于3计)为0.03～15.0 μg/L,定量限(以信噪比大于10计)为0.1～50.0 μg/L;在黄酒中的回收率为96.2%～100.5%,相对标准偏差(RSDs)为0.6%～5.4%;在葡萄酒中的回收率为96.0%～104.0%, RSDs为0.7%～4.8%。同时研究了这9种防腐剂和甜味剂的二级质谱特征,阐释了其二级质谱裂解途径。本方法灵敏度高、重现性好、分析速度快,可用于黄酒和葡萄酒中防腐剂和甜味剂的快速确证检测。     

不同厂家葡萄酒的红外光谱无损快速分析

酒精和糖是葡萄酒的两种主要成分。首次采用衰减全反射(HATR附件)傅里叶变换红外光谱法并结合二级导数谱对市售的若干种不同厂家葡萄酒的酒精含量和糖含量进行了快速无损分析。对于含糖量低的葡萄酒,其酒精度越高,1120～1010 cm^-1处酒精的C—O键的峰值越大;对于含糖量高的葡萄酒,成分中的多种糖的特征峰多在1200～830 cm^-1区段,可以用此波段的糖峰的吸收度强度和峰的个数来判断含糖量的高低。红外光谱不仅可以清晰直观地看出酒精度和含糖量与峰值的关系,而且该方法快速、方便,样品无需分离提取,可直接测定进行无损分析。     

矫正器平移和旋转对人眼高阶像差矫正的容限分析

人眼像差矫正器的位置变化对矫正人眼像差能力的容限分析有重要的意义.在基于哈特曼-夏克人眼像差仪对三只人眼像差准确测量的基础上,比较了人眼高阶像差矫正器与人眼低阶像差矫正器矫正效果的不同,从理论上计算了在平移和旋转下高阶像差矫止器矫正效果优于低阶像差矫正器的移动容限.三组被测试像差对旋转的容限均在20°左右,而对平移的容限差异较大.结果表明,位置变化对不同的像差有着不同的影响,人眼波前像差越大对位置变化越敏感,高阶矫正优势越不明显;高阶像差矫正对不同类型的位置变化有不同的容限度.其中平移的容限较小而旋转的容限较大.     

Size-dependent denaturing kinetics of bovine serum albumin adsorbed onto gold nanospheres

We have used localized surface plasmon resonance (LSPR) to monitor the kinetics of thermal denaturing of bovine serum albumin (BSA) adsorbed onto gold nanospheres of size 5 nm-100 nm. The effect of the protein on the LSPR was monitored by visible extinction spectroscopy. The wavelength of the peak extinction (resonance) is affected by the conformation of the adsorbed protein layer, and as such can be used as a very sensitive probe of thermal denaturing that is specific to the adsorbed (as opposed to free) protein. The time dependence of the denaturing is measured in the temperature range 60 °C–70 °C, and the lifetimes are used to calculate an activation barrier for thermal denaturing. The results show that thermally activated denaturing of proteins adsorbed onto nanoparticles has a nanoparticle-size-dependent activation barrier, and this barrier increases for decreasing particle size. This may have important implications for other protein-nanoparticle interactions.     

基于小波分解和因子分析的白酒香型和年份鉴定的研究

提出了一种基于小波分解和因子模型分析白酒荧光光谱,对白酒香型进行分类和年份预测的方法。白酒的三维荧光光谱包含了其所含荧光物质信息,对其进行小波分解,其分解系数与特征峰的强度相关。选取高斯小波对三维荧光光谱进行分解,可以避免对二维荧光光谱进行分解时需要选取特定激发波长的问题。对样品的三维荧光光谱进行小波分解后,选取第4层近似系数构建正交因子模型,通过因子载荷系数对白酒进行鉴别。结果指出,贡献率较小的因子蕴含着样品的独特信息,在相似样品的比较中,不容忽视。在对10个品牌的白酒进行香型分类时,先将样品的三维荧光光谱进行高斯小波分解,使用第4层近似系数进行因子分析,得到贡献率由大到小的多个因子。根据因子的载荷系数,对样品进行聚类分析。结果表明,加入贡献率较小的因子可以将正确率提高至90%。通过对因子载荷系数与年份的相关性分析得出,贡献率排在前六位的因子和白酒年份关系较大,而排在后面的因子和白酒年份的相关性较小,因此可以选取前六位的因子建立白酒年份预测模型。通过选取不同贡献率的因子对白酒年份进行预测,其平均误差可降低至0.9年。     

酒中甲醇的离子排斥色谱-脉冲安培法测定

建立了离子排斥色谱-脉冲安培法测定酒中甲醇的检测方法。方法使用IonPac ICE-AS6离子排斥柱,以45 mmol/L HClO4为淋洗液,脉冲安培法检测（工作电极为Pt电极）。甲醇的检出限为0.03 mg/L（50μL进样,3倍基线噪音）;在7.9～158 mg/L范围内方法具有良好的线性（r=0.9990）。79 mg/L甲醇标准连续进样9次,峰面积相对标准偏差（RSD）为2.82%。用该方法检测了多种酒样中的甲醇含量,其加标回收率为91%～104%。     

Composition of Pinot Noir Wine from Grapevine Red Blotch Disease-Infected Vines Managed with Exogenous Abscisic Acid Applications

Grapevine red blotch disease (GRBD) has negative effects on grape development and impacts berry ripening. Abscisic acid (ABA) is a plant growth regulator involved in the initiation of berry ripening. Exogenous abscisic acid application was compared to an unsprayed control on GRBD-positive Pinot noir vines during two vintages, and the total monomeric anthocyanin, total phenolics, phenolic composition, and volatile profile were measured in wines. In addition, untargeted metabolites were profiled using high-resolution LC-MS/MS. Results showed that the wine composition varied by vintage year and was not consistent with ABA application. Wines from the ABA treatment had a lower total anthocyanin and total phenolic content in one year. The untargeted high-resolution LC-MS/MS analysis showed a higher abundance of phenolic compounds in ABA wines in 2019, but lower in 2018. The wine volatile compounds of ABA treatments varied by vintage. There were higher levels of free β-damascenone, β-ionone, nerol, and several fermentation-derived esters, acids, and alcohols in ABA wines, but these were not observed in 2019. Lower 3-isobutyl-2-methoxypyrazine (IBMP) was also observed in wines with ABA treatment in 2019. The results demonstrated that ABA application to the fruit zones did not consistently mitigate the adverse impacts of GRBD on Pinot noir wines.     

The Effects of Grape Polysaccharides Extracted from Grape By-Products on the Chemical Composition and Sensory Characteristics of White Wines

There is an increasing interest in the valorization of wine waste by-products. Grape pomace/marc can be an important source of polyphenols but also of polysaccharides (PSs). Therefore, the aim of this work was to extract PSs from grape pomace and musts and incorporate them into wines to improve their quality and valorize these residues. Two white wines were elaborated and treated with four different PS extracts obtained from white grape pomace, white must, a wine purified extract rich in RG-II, and commercial inactivated yeasts. In general, the use of grape PSs extracted from grape pomace or must improve some characteristics of wine, increasing the polysaccharide and volatile concentrations. These PS extracts can be useful to modulate some taste attributes such as an excess of acidity and bitterness and can also prevent the loss of volatile compounds associated with fruity and floral notes over time. This is the first study that shows the effects of grape polysaccharides on the chemical composition and sensory characteristics of white wines. Considering the obtained results, the grape pomace and surplus of musts can be considered valuable sources to obtain polysaccharide-rich products, opening a new opportunity to take advantage of by-products from the wine industry.