Aggregation-Induced Emission: A Challenge for Computational Chemistry Taking TPA-BMO as an Example*.

A multi-environment computational approach is proposed to study the modulation of the emission behavior of the triphenylamine (Z)-4-benzylidene-2-methyloxazol-5(4H)-one (TPA-BMO) molecule [Tang et al., J. Phys. Chem. C 119, 21875 (2015)]. We aim at (1) proposing a realistic description of the molecule in several environments (solution, aggregate, polymer matrix), (2) modelling its absorption and emission properties, and (3) providing a qualitative understanding of the experimental observations by highlighting the photophysical phenomena leading to the emission modulation. To this purpose, we rely on (TD-)DFT calculations and classical Molecular Dynamics simulations, but also on the hybrid ONIOM QM/QM' approach and the in situ chemical polymerization methodology. In low-polar solvents, the investigation of the potential energy surfaces and the modulation of the emission quantum yield can be attributed to possible photophysical energy dissipation caused by low-frequency vibrational modes. In the aggregate and in the polymer matrix, the emission modulation can be qualitatively interpreted in terms of the possible restriction of the intramolecular vibrations. For these two systems, our study highlights that a careful modelling of the environment is far from trivial but is fundamental to model the optical properties of the fluorophore.

Calculation of the interfacial tension of the graphene-water interaction by molecular simulations.

We report the calculation of the solid-liquid interface tension of the graphene-water interaction by using molecular simulations. Local profiles of the interfacial tension are given through the mechanical and thermodynamic definitions. The dependence of the interfacial tension on the graphene area is investigated by applying both reaction field and Ewald summation techniques. The structure of the interfacial region close to the graphene sheet is analyzed through the profiles of the density and hydrogen bond number and the orientation of the water molecules. We complete this study by plotting the profiles of the components of the pressure tensor calculated by the Ewald summation and reaction field methods. We also investigate the case of a reaction field version consisting in applying a damped shifted force in the case of the calculation of the pressure components.

Molecular dynamics and kinetic study of carbon coagulation in the release wave of detonation products.

We present a combined molecular dynamics and kinetic study of a carbon cluster aggregation process in thermodynamic conditions relevant for the detonation products of oxygen deficient explosives. Molecular dynamics simulations with the LCBOPII potential under gigapascal pressure and high temperatures indicate that (i) the cluster motion in the detonation gas is compatible with Brownian diffusion and (ii) the coalescence probability is 100% for two clusters entering the interaction cutoff distance. We used these results for a subsequent kinetic study with the Smoluchowski model, with realistic models applied for the physical parameters such as viscosity and cluster size. We found that purely aggregational kinetics yield too fast clustering, with moderate influence of the model parameters. In agreement with previous studies, the introduction of surface reactivity through a simple kinetic model is necessary to approach the clustering time scales suggested by experiments (1000 atoms after 100 ns, 10 000 atoms after 1 µs). However, these models fail to reach all experimental criteria simultaneously and more complex modelling of the surface process seems desirable to go beyond these current limitations.

Comparison of RATA, CATA, sorting and Napping® as rapid alternatives to sensory profiling in a food industry environment.

Today, there is a need to accelerate new product development to deliver faster innovations which are expected by consumers. This requires identifying rapid descriptive methodologies requiring less training than conventional sensory profiling (SP) still providing good quality data allowing to identify food sensory drivers of consumer liking. A set of nine samples covering a large sensory space has been designed systematically combining at three different ratio three commercial almond, rice, and oat-based milks. Ten expert panellists familiar with sensory profiling and naïve with the plant-based milk category performed sorting, Napping®, CATA, RATA tasks and then SP. Overall liking of each sample was rated by 80 plant-based milk consumers. Among the four alternative methodologies, RATA provided both an overall product configuration and description the closest to SP (RV = 0.93) and allowed to identify the sensory drivers of plant-based milk acceptance similarly to SP. CATA is relevant to build a product landscape and to highlight product clusters with major sensory differences whereas Sorting and Napping® are alternatives to CATA, as product mappings were close, when no previous glossary or knowledge exits on product attributes.

Modeling Photonastic Materials: A First Computational Study.

Photonastic materials present a directional and repeatable deformation of the material shape due to transduction from light energy to mechanical energy. Among these materials, light-responsive polymers, composed of photochromic molecules embedded in a polymer matrix, are of high interest. The present work aims at laying the foundation stone of the modeling of the photomechanical behavior of such systems by proposing a computational strategy that is able to investigate (i) the impact of the polymer matrix on the photochromic properties of a dithienylethene (DTE) switch and (ii) the impact of the photochromic reaction on the polymer environment. Contrary to previous approaches, the present model is able to propose a realistic arrangement of the photochrome embedded in the polymer film, thanks to the adaptation of the so-called "controlled-like polymerization algorithm" [Lemarchand, C. A.; J. Chem. Phys. 2019, 50, 224902]. Our strategy relies on molecular dynamics (MD) simulations and time-dependent density functional theory (DFT) calculations. Careful analysis of MD trajectories and comparison with simulations in solution have shown the rigidification of the DTE molecule due to the presence of the polymer chains, which hindered the interconversion between the DTE open-form isomers and can probably modify the photocyclization quantum yield. Besides, the UV-vis absorption properties of the DTE open-form isomers are more impacted by the polymer embedding than its closed-form counterpart. Concerning the impact of the photoreaction on the polymer matrix, the time evolution of the pressure tensor and of the atomic displacements in the matrix have shown that (i) the cyclization reaction has a negligible impact; (ii) the cycloreversion reaction induces a locally large and anisotropic pressure increase and leads to a collective displacement of the polymer matrix away from the reactive center; and (iii) the characteristic time scale associated with these coupled processes is below 1 ps. Therefore, the two processes involved in photonastic motions, namely, the photoreaction and the relaxation of the polymer matrix after the photoswitch structural change, cannot be decoupled.

Validation of a FFQ for estimating whole-grain cereal food intake.

Estimation of whole-grain (WG) food intake in epidemiological and nutritional studies is normally based on general diet FFQ, which are not designed to specifically capture WG intake. To estimate WG cereal intake, we developed a forty-three-item FFQ focused on cereal product intake over the past month. We validated this questionnaire against a 3-d-weighed food record (3DWFR) in thirty-one subjects living in the French-speaking part of Switzerland (nineteen female and twelve male). Subjects completed the FFQ on day 1 (FFQ1), the 3DWFR between days 2 and 13 and the FFQ again on day 14 (FFQ2). The subjects provided a fasting blood sample within 1 week of FFQ2. Total cereal intake, total WG intake, intake of individual cereals, intake of different groups of cereal products and alkylresorcinol (AR) intake were calculated from both FFQ and the 3DWFR. Plasma AR, possible biomarkers for WG wheat and rye intake were also analysed. The total WG intake for the 3DWFR, FFQ1, FFQ2 was 26 (sd 22), 28 (sd 25) and 21 (sd 16) g/d, respectively. Mean plasma AR concentration was 55.8 (sd 26.8) nmol/l. FFQ1, FFQ2 and plasma AR were correlated with the 3DWFR (r 0.72, 0.81 and 0.57, respectively). Adjustment for age, sex, BMI and total energy intake did not affect the results. This FFQ appears to give a rapid and adequate estimate of WG cereal intake in free-living subjects.

Perception of oral food breakdown. The concept of sensory trajectory.

Texture perceived in mouth largely depends on the behaviour of the food when it is broken down and transformed by the mouth elements. Texture results from a dynamic process in which texture attributes are continuously analysed by the oral sensory systems during mastication. However, the particular sequence of perceptual events that occur during oral food breakdown remains unknown. The aim of the present study is to describe the succession of perceptual events that happen in mouth during mastication and to show that for each food a texture pathway can be built. This for, we used a sensory method enabling to evaluate the dynamics of texture perceptions during food consumption: the Temporal Dominance of Sensation. On different breakfast cereals, we measured the sensation dominating at each point of the mastication process. We showed that the dynamics of appearance and disappearance of each texture sensation experienced in mouth during the eating process differed among cereals. However, some common features in this sensory trajectory were also observed for the category of products studied. Hardness, crackliness and crispness were rather perceived at the beginning of the mastication period, brittleness and lightness in the middle and stickiness at the end.

Thermodynamic properties of benzene under shock conditions.

We present in this paper a thermodynamic analysis of benzene properties under shock conditions as given by molecular dynamics (MD) simulations. Reactive MD simulations of benzene predict a decomposition threshold corresponding to the flection point on the experimental Hugoniot curve. A polymerlike carbonated structure is observed for pressures above this threshold, but the calculated Hugoniot curve is in disagreement with the experimental one at high pressure. On the contrary, a system consisting of a diamond cluster in hydrogen gas leads to a correct prediction of the pressure on the Hugoniot curves. The central question is then linked to the kinetics of the transition between the polymerlike structure and the diamond cluster.

Unconventional binding sites and receptors for VIP and related peptides PACAP and PHI/PHM: an update.

The 28-amino-acid neuropeptide VIP and related peptides PACAP and PHI/PHM modulate virtually all of the vital functions in the body. These peptides are also commonly recognized as major regulators of cell growth and differentiation. Through their trophic and cytoprotective functions, they appear to play major roles in embryonic development, neurogenesis and the progression of a number of cancer types. These peptides bind to three well-characterized subtypes of G-protein coupled receptors: VPAC1 and VPAC2 share a common high affinity in the nanomolar range for VIP and PACAP; a third receptor type, PAC1, has been characterized for its high affinity for PACAP but its low affinity for VIP. Complex effects and pharmacological behaviors of these peptides suggest that multiple subtypes of binding sites may cooperate to mediate their function in target cells and tissues. In this complex response, some of these binding sites correspond to the definition of the conventional receptors cited above, while others display unexpected pharmacological and functional properties. Here we present potential clues that may lead investigators to further characterize the molecular nature and functions of these atypical binding species.

Expression and GTP sensitivity of peptide histidine isoleucine high-affinity-binding sites in rat.

High-affinity-binding sites for the vasoactive intestinal peptide (VIP) analogs peptide histidine/isoleucine-amide (PHI)/carboxyterminal methionine instead of isoleucine (PHM) are expressed in numerous tissues in the body but the nature of their receptors remains to be elucidated. The data presented indicate that PHI discriminated a high-affinity guanosine 5'-triphosphate (GTP)-insensitive-binding subtype that represented the totality of the PHI-binding sites in newborn rat tissues but was differentially expressed in adult animals. The GTP-insensitive PHI/PHM-binding sites were also observed in CHO cells over expressing the VPAC2 but not the VPAC1 VIP receptor.

Human H9 cells proliferation is differently controlled by vasoactive intestinal peptide or peptide histidine methionine: implication of a GTP-insensitive form of VPAC1 receptor.

The proliferation of human lymphoblastoma cell line (H9) was differently stimulated by Peptide Histidine Methionine (PHM) and Vasoactive Intestinal Peptide (VIP). PHM induced a cyclic AMP (cAMP) accumulation, abolished by Adenylate Cyclase (AC) inhibitors leading to a loss of proliferative effect. VIP mitogenic activity was Pertussis toxin (PTX) sensitive and AC inhibitors insensitive. Pharmacological experiments performed on H9 membranes with or without a GTP analogue indicated expression of both GTP-insensitive and -sensitive PHM/VIP high-affinity binding sites (HA). H9 cells expressed only the VPAC1 receptor. VIP(10-28), known as a VPAC1 antagonist, bond to all GTP-insensitive PHM sites and inhibited evenly the PHM and VIP mitogenic actions. These data strongly suggested different mechanisms initiated by VIP and PHM and highlighted the key role of GTP-insensitive binding sites in the control of cell proliferation.

Online shear viscosity measurement of starchy melts enriched in wheat bran.

UNLABELLED: Addition of wheat bran to flours modifies their expansion properties after cooking extrusion. This can be attributed to changes in the melt shear viscosity at the die. The effect of wheat bran concentration added to achieve 2 levels of dietary fibers of 12. 6% and 24.4%, and process conditions on the shear viscosity of wheat flour was therefore assessed using an online twin-slit rheometer. The shear viscosity measured at 30 s⁻¹ ranged from 9.5 × 10³ to 53.4 × 10³ Pa s. Regardless of the process conditions and bran concentration, the extruded melts showed a pseudoplastic behavior with a power law index n ranging from 0.05 to 0.27. Increasing the barrel temperature of the extruder from 120 to 180 °C, the water content from 18% to 22% or the screw speed from 400 to 800 rpm significantly decreased the melt shear viscosity at the extruder exit. The addition of bran significantly increased the melt shear viscosity only at the highest bran concentration. The effect was process condition dependant. Mathematical interpretations, based upon observations, of the experimental data were carried out. They can be used to predict the effect of the process conditions on the melt shear viscosity at the die of extruded wheat flour with increasing bran concentration. The viscosity data will be applied in future works to study the expansion properties of extruded wheat flour supplemented with bran. PRACTICAL APPLICATION: Incorporation of wheat bran, a readily available and low cost by-product, in extruded puffed foods is constrained due to its negative effect on the product texture. Understanding the effect of wheat bran on rheological properties of extruded melts, driving the final product properties, is essential to provide solutions to the food industry and enhance its use.

Influence of foam structure on the release kinetics of volatiles from espresso coffee prior to consumption.

The relationship between the physical structure of espresso coffee foam, called crema, and the above-the-cup aroma release was studied. Espresso coffee samples were produced using the Nespresso extraction system. The samples were extracted with water with different levels of mineral content, which resulted in liquid phases with similar volatile profiles but foams with different structure properties. The structure parameters foam volume, foam drainage, and lamella film thickness at the foam surface were quantified using computer-assisted microscopic image analysis and a digital caliper. The above-the-cup volatile concentration was measured online by using PTR-MS and headspace sampling. A correlation study was done between crema structure parameters and above-the-cup volatile concentration. In the first 2.5 min after the start of the coffee extraction, the presence of foam induced an increase of concentration of selected volatile markers, independently if the crema was of high or low stability. At times longer than 2.5 min, the aroma marker concentration depends on both the stability of the crema and the volatility of the specific aroma compounds. Mechanisms of above-the-cup volatile release involved gas bubble stability, evaporation, and diffusion. It was concluded that after the initial aroma burst (during the first 2-3 min after the beginning of extraction), for the present sample space a crema of high stability provides a stronger aroma barrier over several minutes.