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Chem Asian J ; 15(17): 2742-2748, 2020 Sep 01.
Artigo em Inglês | MEDLINE | ID: mdl-32658379


Although linker-free Au nanoparticle superstructures (AuNPSTs) have demonstrated to have satisfactory photothermal conversion efficiency owing to their enhanced visible-near-infrared absorption caused by the interparticle coupling, they cannot be used directly for in vivo photothermal therapy (PTT) of cancer because of poor stability. To address this issue, we herein propose a polymer-coating strategy, dressing AuNPST on a poly(dopamine) (PDA) coat, and successfully investigate the in vivo PTT effect of AuNPSTs. By employing Triton X-100 as an emulsifier for the formation of AuNPSTs, dopamine was site-specifically polymerized around each AuNPST by the interaction between -OH of Triton X-100 and -NH2 of dopamine. As-fabricated AuNPST/PDA has a sphere-like shape with an average diameter of ∼106 nm and the PDA shell is about 10 nm PDA thick. The AuNPST/PDA shows enhanced durability to heat, acid, and alkali compared with bare AuNPST. Also, under 808 nm laser irradiation, AuNPST/PDA shows photothermal conversion efficiency of ∼33%, higher than bare AuNPST (∼23%). Significantly, AuNPST/PDA can be used as in-vitro and in-vivo PTT agent and shows excellent therapeutic efficacy for tumor ablation thanks to its enhanced stability and biocompatibility, indicative of its potential practicability in clinical PTT.

Food Chem ; 213: 682-690, 2016 Dec 15.
Artigo em Inglês | MEDLINE | ID: mdl-27451235


Effects of N-terminal domain of high molecular weight glutenin subunit (HMW-GS) 1Dx5 (1Dx5-N) on functional and structural properties of wheat dough were determined by farinographic and rheological analysis, size exclusion chromatography, non-reducing/reducing SDS-PAGE, total free sulfhydryl determination, scanning electron microscopy and Fourier transform infrared spectroscopy. Results showed that 1Dx5-N improved the quality of dough with the increased water absorption, dough stability time, elastic and viscous modulus, and the decreased degree of softening, loss tangent. These improvements could be attributed to the formation of the macro-molecular weight aggregates and massive protein networks, which were favored by 1Dx5-N through disulfide bonds and hydrophobic interactions. Additionally, 1Dx5-N drove the transition of α-helix and random coil conformations to ß-sheet and ß-turn conformations, further demonstrating the formation of HMW-GS polymers and the enhancement of dough strength. Moreover, all the positive effects of 1Dx5-N were reinforced by edible salt NaCl.

Glutens/análise , Glutens/química , Triticum/química , Eletroforese em Gel de Poliacrilamida/métodos , Peso Molecular
Electron. j. biotechnol ; 15(5): 1-1, Sept. 2012. ilus, tab
Artigo em Inglês | LILACS | ID: lil-657660


Background: Bacterial wilt caused by Ralstonia solanacearum is the most devastating disease in peanut. Planting resistant peanut cultivars is deemed as the sole economically viable means for effective control of the disease. To understand the molecular mechanism underlying resistance and facilitate breeding process, differences in gene expression between seeds of Rihua 1 (a Virginia type peanut variety resistant to bacterial wilt) inoculated with the bacterial pathogen suspension (10(9) cfu ml-1) and seeds of the same cultivar treated with water (control), were studied using the GenefishingTM technology. Results: A total of 25 differentially expressed genes were isolated. Expression of genes encoding cyclophilin and ADP-ribosylation factor, respectively, were further studied by real time RT-PCR, and full length cDNAs of both genes were obtained by rapid amplification of cDNA ends. Conclusions: The study provided candidate genes potentially useful for breeding peanut cultivars with both high yield and bacterial wilt resistance, although confirmation of their functions through transgenic studies is still needed.

Arachis/genética , Fatores de Ribosilação do ADP/genética , Ralstonia solanacearum/patogenicidade , Imunidade Inata , Reação em Cadeia da Polimerase em Tempo Real , Análise de Sequência