Valproic acid (VPA) is widely used as an antiepileptic drug or mood stabilizer. In this study, we evaluated the effects of treatment with 2 mM VPA for 3 h on cell proliferation in the telencephalic area of zebrafish l...Valproic acid (VPA) is widely used as an antiepileptic drug or mood stabilizer. In this study, we evaluated the effects of treatment with 2 mM VPA for 3 h on cell proliferation in the telencephalic area of zebrafish larvae using bromodeoxyuridine (BRDU) to label dividing cells. It was demonstrated that 2 mM VPA exposure for 3 h at 2 and 3 days post-fertilization (dpf) larvae decreased cell proliferation in the telencephalic area of 5 dpf larvae. The reduced cell proliferation was not restored at 10 dpf larvae. The quantitative real-time PCR (qRT-PCR) data indicated that mRNA expression levels of WNT signaling pathway-related factors such as β-catenin, LEF1, and gsk3β were altered in the zebrafish larvae treated with 2 mM VPA at 2 and 3 pdf. It was also demonstrated that 2 mM VPA exposure affected color preference of the zebrafish larvae, reducing blue color preference at 5 dpf larvae. The altered color preference was restored at 10 dpf larvae. These results suggest that VPA exposure may cause molecular, cellular, and behavioral alterations in early developmental stage of the zebrafish.展开更多
Fruit sugar and acid content were determined in a group of hybrids from one family,including 22 peach and 85 nectarine genotypes, or 75 white-fleshed and 32 yellow-fleshedgenotypes. Sucrose accounted for about 65% of ...Fruit sugar and acid content were determined in a group of hybrids from one family,including 22 peach and 85 nectarine genotypes, or 75 white-fleshed and 32 yellow-fleshedgenotypes. Sucrose accounted for about 65% of the total sugar, and malate for about 50%of the total acid. Mean sucrose, fructose, sorbitol, total sugar, soluble solid andquinate content were significantly higher in nectarines than in peaches, while nosignificant difference was found in mean malate, citrate and total acid content betweennectarines and peaches. Shikimate content was very low and ranged from 0.011-0.046 meq100 g-1 FW in all genotypes studied. Flesh color did not affect sugar and acid content.Glucose and fructose had a close positive correlation (r =0.63***). Malate had positivecorrelations with sucrose, sorbitol, total sugar and soluble solid content. The correlationbetween citrate and sugars were not significant. Glucose, fructose, sorbitol and malatecontent seemed to be higher in late-maturing genotypes. Sucrose, total sugar and totalacid content had a parabolic relationship with developmental period (from full bloomingdate to maturity date).展开更多
Heat and acid treatments were reported to be a promising substitute for SO2 fumigation in color protection of postharvest lychee （Litchi chinensis） fruits, but the mechanism was not clear. In the present study, hot ...Heat and acid treatments were reported to be a promising substitute for SO2 fumigation in color protection of postharvest lychee （Litchi chinensis） fruits, but the mechanism was not clear. In the present study, hot water （70℃） dipping followed by immersion in 2% HC1 （heat-acid） substantially protected the red color of the fruit during storage at 25℃ and inhibited anthocyanin degradation while hot water dipping alone （heat） led to rapidly browning and about 90% loss in anthocyanin content. The pH values in the pericarp of the heat-acid treated fruit dropped to 3.2, while the values maintained around 5.0 in the heat-treated and control fruit. No significantly different pH values were detected among the arils of heat-acid, heat treated and control fruit. Heat-acid treatment dramatically reduced the activities of anthocyanin degradation enzyme （ADE）, peroxidase （POD） and polyphenol oxidase in the pericarp. A marked reduction in LcPOD gene expression was also detected in heat-acid treated fruit, in contrast, induction was found in heat treated fruit. The pericarp of heat-acid treated fruit exhibited significantly lower respiration rate but faster water loss than that of the untreated or heat treated fruit. Taken together, heat treatment triggered quick browning and anthocyanin loss in lychee fruit, while heat-acid treatment protected the fruit color by a great reduction in the activities/gene expression of anthocyanin degradation enzymes and acidification of lychee pericarp.展开更多
The general objective of the work is to compare the effect of the addition of synthetic citric acid compared to the addition of natural fruit juice of Citrus aurantiifolia on the conservation of drink based on red cha...The general objective of the work is to compare the effect of the addition of synthetic citric acid compared to the addition of natural fruit juice of Citrus aurantiifolia on the conservation of drink based on red chalice H. sabdariffa. The tests were carried out over a period of 5 weeks at 4°C and 37°C with seven batches of beverage samples prepared at the rate of a calyx/water ratio of 1/40 (kg·kg<sup>-1</sup>) and added respectively citric acid at 1, 2 and 4 g·L<sup>-1</sup> and lemon juice at 10, 20 and 40 mL·L<sup>-1</sup>. The characterization of the different batches of beverages was carried out from day one. A follow-up of the residual anthocyanin content and the intensity of the red coloring were carried out over five weeks. The anthocyanin concentration was determined by the pH-differential method. The red color degradation index is determined based on the CIELAB color system (L*, a*, b* and L*). R and Minitab 18 software was used for data processing. The results of the monitoring of the parameters showed that the concentration of 1 g AC L<sup>-1</sup> retains 2.7 mg more of the anthocyanins than adding 10 mL JC L<sup>-1</sup> and longer maintains red color when stored at 4°C and 37°C/5 weeks. The 2 g AC L<sup>-1</sup> and 4 g AC L<sup>-1</sup> ratios have the same effects as the addition of 20 and 40 mL of lemon juice, all accelerating the degradation of anthocyanins and the red color. After 5 weeks of storage at 37°C, the effect of the temperature combined with the increase in the acidity of the samples (2 to 4 g AC L<sup>-1</sup> and 20 to 40 ml JC L<sup>-1</sup>), have accelerated the total disappearance of the red color on all samples.展开更多
Preparation and photo-patterning characteristics of organic-inorganic hybrid thin film containing latent pigment by using photo-acid-generator (PAG) and microwave irradiation have been investigated. The acrylic thin f...Preparation and photo-patterning characteristics of organic-inorganic hybrid thin film containing latent pigment by using photo-acid-generator (PAG) and microwave irradiation have been investigated. The acrylic thin film modified with methoxysilane containing PAG was formed on a glass substrate and irradiated with ultraviolet rays to promote sol-gel reaction by catalytic action of acid which was generated from PAG. And then the film was hardened with microwave irradiation, yielding organic-inorganic hybrid polymer film having hardness, highly transparency and strong adhesion with a glass substrate. Since this reaction only occurred in the optically (UV) irradiated regions, by exploiting the difference between the adhesivenesses of these regions photo-irradiated through photomask with a glass substrate, it was possible to form a patterned film with pitch of 100 to 50 μm by a simple lift-off method. A pigment-containing film using latent pigments (with subtractive three primary colors of coloring materials) and a patterned film were prepared, and it was possible to make these films multi-colored by varying the mixing ratio of the pigments. This multi-colored film-preparation method is effective for simply and efficiently forming a color-filter film by applying optical and microwave irradiation.展开更多
文摘Valproic acid (VPA) is widely used as an antiepileptic drug or mood stabilizer. In this study, we evaluated the effects of treatment with 2 mM VPA for 3 h on cell proliferation in the telencephalic area of zebrafish larvae using bromodeoxyuridine (BRDU) to label dividing cells. It was demonstrated that 2 mM VPA exposure for 3 h at 2 and 3 days post-fertilization (dpf) larvae decreased cell proliferation in the telencephalic area of 5 dpf larvae. The reduced cell proliferation was not restored at 10 dpf larvae. The quantitative real-time PCR (qRT-PCR) data indicated that mRNA expression levels of WNT signaling pathway-related factors such as β-catenin, LEF1, and gsk3β were altered in the zebrafish larvae treated with 2 mM VPA at 2 and 3 pdf. It was also demonstrated that 2 mM VPA exposure affected color preference of the zebrafish larvae, reducing blue color preference at 5 dpf larvae. The altered color preference was restored at 10 dpf larvae. These results suggest that VPA exposure may cause molecular, cellular, and behavioral alterations in early developmental stage of the zebrafish.
基金supported by funding from Service of Culture and Science Cooperation of French Embassy in China,the French National Institute for Agricultural Research(INRA)and Knowledge Innovation Program of the Chinese Academy of Sciences(KSCX2-SW-123)
文摘Fruit sugar and acid content were determined in a group of hybrids from one family,including 22 peach and 85 nectarine genotypes, or 75 white-fleshed and 32 yellow-fleshedgenotypes. Sucrose accounted for about 65% of the total sugar, and malate for about 50%of the total acid. Mean sucrose, fructose, sorbitol, total sugar, soluble solid andquinate content were significantly higher in nectarines than in peaches, while nosignificant difference was found in mean malate, citrate and total acid content betweennectarines and peaches. Shikimate content was very low and ranged from 0.011-0.046 meq100 g-1 FW in all genotypes studied. Flesh color did not affect sugar and acid content.Glucose and fructose had a close positive correlation (r =0.63***). Malate had positivecorrelations with sucrose, sorbitol, total sugar and soluble solid content. The correlationbetween citrate and sugars were not significant. Glucose, fructose, sorbitol and malatecontent seemed to be higher in late-maturing genotypes. Sucrose, total sugar and totalacid content had a parabolic relationship with developmental period (from full bloomingdate to maturity date).
基金supported by the National Key Basic Research Program of China (2013CB127105)the National Natural Science Foundation of China (30671466)+1 种基金China Litchi and Logan Research System (CARS-33-14)Guangdong Fruit Research System,China (2009-356)
文摘Heat and acid treatments were reported to be a promising substitute for SO2 fumigation in color protection of postharvest lychee （Litchi chinensis） fruits, but the mechanism was not clear. In the present study, hot water （70℃） dipping followed by immersion in 2% HC1 （heat-acid） substantially protected the red color of the fruit during storage at 25℃ and inhibited anthocyanin degradation while hot water dipping alone （heat） led to rapidly browning and about 90% loss in anthocyanin content. The pH values in the pericarp of the heat-acid treated fruit dropped to 3.2, while the values maintained around 5.0 in the heat-treated and control fruit. No significantly different pH values were detected among the arils of heat-acid, heat treated and control fruit. Heat-acid treatment dramatically reduced the activities of anthocyanin degradation enzyme （ADE）, peroxidase （POD） and polyphenol oxidase in the pericarp. A marked reduction in LcPOD gene expression was also detected in heat-acid treated fruit, in contrast, induction was found in heat treated fruit. The pericarp of heat-acid treated fruit exhibited significantly lower respiration rate but faster water loss than that of the untreated or heat treated fruit. Taken together, heat treatment triggered quick browning and anthocyanin loss in lychee fruit, while heat-acid treatment protected the fruit color by a great reduction in the activities/gene expression of anthocyanin degradation enzymes and acidification of lychee pericarp.
文摘The general objective of the work is to compare the effect of the addition of synthetic citric acid compared to the addition of natural fruit juice of Citrus aurantiifolia on the conservation of drink based on red chalice H. sabdariffa. The tests were carried out over a period of 5 weeks at 4°C and 37°C with seven batches of beverage samples prepared at the rate of a calyx/water ratio of 1/40 (kg·kg<sup>-1</sup>) and added respectively citric acid at 1, 2 and 4 g·L<sup>-1</sup> and lemon juice at 10, 20 and 40 mL·L<sup>-1</sup>. The characterization of the different batches of beverages was carried out from day one. A follow-up of the residual anthocyanin content and the intensity of the red coloring were carried out over five weeks. The anthocyanin concentration was determined by the pH-differential method. The red color degradation index is determined based on the CIELAB color system (L*, a*, b* and L*). R and Minitab 18 software was used for data processing. The results of the monitoring of the parameters showed that the concentration of 1 g AC L<sup>-1</sup> retains 2.7 mg more of the anthocyanins than adding 10 mL JC L<sup>-1</sup> and longer maintains red color when stored at 4°C and 37°C/5 weeks. The 2 g AC L<sup>-1</sup> and 4 g AC L<sup>-1</sup> ratios have the same effects as the addition of 20 and 40 mL of lemon juice, all accelerating the degradation of anthocyanins and the red color. After 5 weeks of storage at 37°C, the effect of the temperature combined with the increase in the acidity of the samples (2 to 4 g AC L<sup>-1</sup> and 20 to 40 ml JC L<sup>-1</sup>), have accelerated the total disappearance of the red color on all samples.
文摘Preparation and photo-patterning characteristics of organic-inorganic hybrid thin film containing latent pigment by using photo-acid-generator (PAG) and microwave irradiation have been investigated. The acrylic thin film modified with methoxysilane containing PAG was formed on a glass substrate and irradiated with ultraviolet rays to promote sol-gel reaction by catalytic action of acid which was generated from PAG. And then the film was hardened with microwave irradiation, yielding organic-inorganic hybrid polymer film having hardness, highly transparency and strong adhesion with a glass substrate. Since this reaction only occurred in the optically (UV) irradiated regions, by exploiting the difference between the adhesivenesses of these regions photo-irradiated through photomask with a glass substrate, it was possible to form a patterned film with pitch of 100 to 50 μm by a simple lift-off method. A pigment-containing film using latent pigments (with subtractive three primary colors of coloring materials) and a patterned film were prepared, and it was possible to make these films multi-colored by varying the mixing ratio of the pigments. This multi-colored film-preparation method is effective for simply and efficiently forming a color-filter film by applying optical and microwave irradiation.
