The Effect of Maleated Polypropylene on the Non-Isothermal Crystallization Kinetics of Wood Fiber-Reinforced Polypropylene Composites.

The influence of maleated polypropylene (MAPP) on the non-isothermal crystallization behavior of wood fiber (WF)-reinforced PP composites (WPCs) was investigated by a differential scanning calorimeter (DSC). The results showed that MAPP as a nucleation agent accelerated the crystallization rate of the PP matrix in WPC under the cooling process. The corresponding crystallization kinetics and activation energy were further analyzed using the Avrami method, Avrami⁻Ozawa method, Kissinger method, and Friedman method. The results demonstrated that MAPP significantly changed the crystal growth mechanism of the PP matrix to heterogeneous nucleation for acicular and tabular crystal growth during the annealing step. A remarkably lower cooling rate can achieve a certain relative crystallinity degree at the unit crystallization time for WPC with 3 wt % MAPP (WPCM3). Similarly, the lowest crystallization activation energy was observed for the WPCM3 among all WPCs by the Kissinger method. Furthermore, based on the Friedman method, the addition of MAPP easily caused the PP matrix to crystallize in the WPC at the initial stage of relative crystallinity.

Reduction of carcinogenic polycyclic aromatic hydrocarbons in meat by sugar-smoking and dietary exposure assessment in taiwan.

Polycyclic aromatic hydrocarbons (PAHs) represent an important pollutant in foods and/or the environment. This study aimed to determine the PAH contents in sugar-smoked meat by employing a quick, easy, cheap, effective, rugged, safe (QuEChERS) method combined with a GC-MS technique and assess the dietary exposure of PAHs in Taiwan. Results showed that the longer the sugar-smoking duration, the more the total PAH formation. By sugar-smoking for 6 min, the total PAH contents generated in red meat (33.9 ± 3.1-125.5 ± 9.2 ppb) were higher than in poultry meat (19.1 ± 2.0-28.2 ± 1.2 ppb) and seafood (9.1 ± 1.4-31.8 ± 1.8 ppb), with lamb steak containing the largest amount of total PAHs. Most importantly, the highly carcinogenic benzo[a]pyrene remained undetected in all of the sugar-smoked meat samples. In addition, the cancer risk due to dietary PAH exposure based on total intake of meat in Taiwan was <2 × 10(-7). This outcome demonstrates that sugar-smoking can be adopted to replace the traditional smoking process with wood as smoke source.

Evaluation of analysis of polycyclic aromatic hydrocarbons by the QuEChERS method and gas chromatography-mass spectrometry and their formation in poultry meat as affected by marinating and frying.

The objectives of this research were to develop a method for the determination of 16 polycyclic aromatic hydrocarbons (PAHs) in poultry meat by combining the quick, easy, cheap, effective, rugged, and safe (QuEChERS) method with gas chromatography-mass spectrometry (GC-MS) and study their formation during marinating and frying. The recoveries of 16 PAHs ranged from 94.5 to 104% in blank samples and from 71.2 to 104% in poultry meat samples. The quantitation limits of 16 PAHs were from 0.02 to 1 ng/mL, with the intraday variability being from 2.4 to 6.6% [percent relative standard deviation (RSD%)] and interday variability being from 3.3 to 7.1% (RSD%). Most PAHs followed a time-dependent increase over a 24 h marinating period, with naphthalene being generated in the largest amount. Among the various poultry meat, chicken gizzard produced the highest level of total PAHs after 24 h of marinating. A similar tendency was observed for most PAHs during frying of poultry meat, but a high amount of total PAHs was shown in duck drumstick after 15 min of frying.

Justicidin A decreases the level of cytosolic Ku70 leading to apoptosis in human colorectal cancer cells.

The natural product justicidin A, an arylnaphthalide lignan isolated from Justicia procumbens, significantly inhibited the growth of human colorectal cancer cells HT-29 and HCT 116 at day 6 post-treatment. Further study revealed that justicidin A-treated HT-29 and HCT 116 colorectal cancer cells died of apoptosis. Justicidin A treatment caused DNA fragmentation and an increase in phosphatidylserine exposure of the cells. The number of cells in the sub-G1 phase was also increased upon justicidin A treatment. Caspase-9 but not caspase-8 was activated, suggesting that justicidin A treatment damaged mitochondria. The mitochondrial membrane potential was altered and cytochrome c and Smac were released from mitochondria to the cytoplasm upon justicidin A treatment. The level of Ku70 in the cytoplasm was decreased, but that of Bax in mitochondria was increased by justicidin A. Since Ku70 normally binds and sequesters Bax, these results suggest that justicidin A decreases the level of Ku70 leading to translocation of Bax from the cytosol to mitochondria to induce apoptosis. Oral administration of justicidin A was shown to suppress the growth of HT-29 cells transplanted into NOD-SCID mice, suggesting chemotherapeutic potential of justicidin A on colorectal cancer cells.