The use of emerging approaches such as chemical genomics combined with live cell imaging; novel techniques of polysaccharide detection including tagged polysaccharide substrates, newly characterized polysaccharide antibodies and vesicle proteomics can be used to develop a comprehensive model of cell plate development. (C) 2015 Elsevier Ireland Ltd. All rights
reserved.”
“Materials of defined elasticity, including synthetic material scaffolds and tissue-derived matrices, can regulate biological responses of cells and in particular adhesion, migration, growth and differentiation which are essential parameters for tissue integration. These responses have been extensively investigated in interphase cells, but little is known whether and how material elasticity affects mitotic LY2090314 nmr cells. We used polyelectrolyte multilayer films as model substrates with elastic modulus Blebbistatin chemical structure ranging from Eap = 0 up to Lap = 500 kPa and mitotic PtK2 epithelial cells to address these important questions. Soft substrates (Eap < 50 kPa) led to abnormal morphology in chromosome segregation, materialized by chromatin bridges and chromosome lagging. Frequency of these damages increased with decreasing substrate stiffness and was correlated with a pro-apoptotic
phenotype. Mitotic spindle was not observed on soft substrates where formation of chromatin damages is due to low beta 1-integrin HKI-272 molecular weight engagement and decrease of Rac1 activities. This work constitutes the first evidence that soft substrates hinder epithelial
cell division. In perspective, our findings emphasize the prime incidence of the material elasticity on the fate of the phenotype, especially of stem cells in the mitotic phase. (C) 2011 Elsevier Ltd. All rights reserved.”
“Although the aroma compounds of meat processed as such have been studied previously, data on complete homemade dishes containing beef and pork meat were scarcely studied. Recently, 38 odor-active compounds were characterized in beef and pork vegetable gravies using GC-olfactometry. In the present investigation, the most odor-active compounds were quantitated in a freshly prepared stewed beef vegetable gravy (BVG) as well as a stewed pork vegetable gravy (PVG) by means of stable isotope dilution assays. Calculation of odor activity values (OAVs; ratio of concentration to odor threshold) revealed 3-mercapto-2-methylpentan-1-ol, (E,E)-2,4-decadienal, (E,Z)-2,6-nonadienal, (E)-2-decenal, (E)-2-undecanal, and 3-hydroxy-4,5-dimethyl-2(5H)-furanone as the most potent odorants in both gravies. However, significantly different OAVs were found for 12-methyltridecanal, which was much higher in the BVG, whereas (E,Z)-2,4-decadienal showed a clearly higher OAV in the PVG.