Opsin-Free Activation of Bmp Receptors by a Femtosecond Laser.

Bone morphogenetic protein (BMP) signaling plays a vital role in differentiation, organogenesis, and various cell processes. As a member of TGF-ß superfamily, the BMP initiation usually accompanies crosstalk with other signaling pathways and simultaneously activates some of them. It is quite challenging to solely initiate an individual pathway. In this study, an opsin-free optical method to specifically activate BMP receptors (BMPR) and subsequent pSmad1/5/8 cascades by a single-time scan of a tightly-focused femtosecond laser in the near infrared range is reported. Via transient two-photon excitation to intrinsic local flavins near the cell membrane, the photoactivation drives conformational changes of preformed BMPR complexes to enable their bonding and phosphorylation of the GS domain in BMPR-I by BMPR-II. The pSmad1/5/8 signaling is initiated by this method, while p38 and pSmad2 are rarely perturbed. Based on a microscopic system, primary adipose-derived stem cells in an area of 420 â€…× 420 µm2 are photoactivated by a single-time laser scanning for 1.5 s and exhibit pSmad1/5/8 upregulation and osteoblastic differentiation after 21 days. Hence, an opsin-free, specific, and noninvasive optical method to initiate BMP signaling, easily accomplished by a two-photon microscope system is reported.

Chemical Composition, Antimicrobial and Antioxidant Activity of Essential Oil from Allium tenuissimum L. Flowers.

Allium tenuissimum L. as a kind of food condiment in northern China, is popular among more and more consumers owning to its special flavor from the flower. However, its composition has not been widely studied. Hence, the aim of this study was to investigate the chemical composition and antimicrobial and antioxidant activity of essential oil from Allium tenuissimum L. flowers. Gas chromatography−mass spectrometry (GC-MS) was applied to detect the chemical composition. The antimicrobial activity against foodborne pathogens was evaluated by measuring the zones of inhibition (ZOI), the minimal inhibitory concentration (MIC), and the minimal bactericidal concentration (MBC). The antioxidant effect was tested by the scavenging capacity on DPPH, ABTS+•, and •OH. The results of GC-MS showed that 72 volatile components were isolated and the structures 68 of them were identified, which comprised about 91.92% of the total composition of the oil. Among these compounds, terpenoid compounds and sulfurous compounds had the highest contents, especially dimethyl trisulfide. Our investigation demonstrated that the essential oil has better antimicrobial efficiency to Staphylococcus aureus, Bacillus subtilis, Escherichia coli, Aspergillus flavus, and Saccharomyces cerevisiae. In addition, the essential oil had a strong stability to UV. Furthermore, the essential oil exhibited a high radical-scavenging effect on DPPH, ABTS+•, and •OH, which is significant for application in the food industry. In conclusion, the essential oil could be used as an inexpensive and natural antibacterial and antioxidant agent in food.