Antibacterial and cellular behavior of PLA-based bacitracin and zataria multiflora nanofibers produced by electrospinning method

AbstractMechanical stimulation of single cells has been shown to affect cellular behavior from the molecular scale to ultimate cell fate including apoptosis and proliferation. In this, the ability to control the spatiotemporal application of force on cells through their extracellular matrix connections is critical to understand the cellular response of mechanotransduction. Here, we develop and utilize a novel pressure-driven equibiaxial cell stretching device (PECS) combined with an elastomeric material to control specifically the mechanical stimulation on single cells. Cells were cultured on silicone membranes coated with molecular matrices and then a uniform pressure was introduced to the opposite surface of the membrane to stretch single cells equibiaxially. This allowed us to apply mechanical deformation to investigate the complex nature of cell shape and structure. These results will enhance our knowledge of cellular and molecular function as well as provide insights into fields including biomechanics, tissue engineering, and drug discovery.

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A Photoactivatable α5β1-Specific Integrin Ligand

10.26434/chemrxiv.6097688 ◽

2018 ◽

Author(s):

Roshna Vakkeel ◽

Aleeza Farrukh ◽

Aranzazu del Campo

Keyword(s):

Cellular Response ◽

Light Exposure ◽

Matrix Composition ◽

Cellular Behavior ◽

Dynamic Variations ◽

In Situ Activation ◽

Controlled Exposure ◽

Cellular Behaviour ◽

Integrin Ligand

In order to study how dynamic changes of α5β1 integrin engagement affect cellular behaviour, photoactivatable derivatives of α5β1 specific ligands are presented in this article. The presence of the photoremovable protecting group (PRPG) introduced at a relevant position for integrin recognition, temporally inhibits ligand bioactivity. Light exposure at cell-compatible dose efficiently cleaves the PRPG and restores functionality. Selective cell response (attachment, spreading, migration) to the activated ligand on the surface is achieved upon controlled exposure. Spatial and temporal control of the cellular response is demonstrated, including the possibility to in situ activation. Photoactivatable integrin-selective ligands in model microenvironments will allow the study of cellular behavior in response to changes in the activation of individual integrins as consequence of dynamic variations of matrix composition.

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Influence of MWNTs/PMMA Thin Film on Cellular Behavior of Cardiac Stem Cells From Brown Adipose

ACTA AGRONOMICA SINICA ◽

10.3724/sp.j.1206.2013.00289 ◽

2013 ◽

Vol 40 (10) ◽

pp. 1070

Author(s):

Cui-Mi DUAN ◽

Hong-Yu SUN ◽

Ye YUAN ◽

Zhi-Qiang LIU ◽

Rong-Yu TANG ◽

...

Keyword(s):

Thin Film ◽

Stem Cells ◽

Cardiac Stem Cells ◽

Cellular Behavior ◽

Brown Adipose

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Antimicrobial Effects of Zataria multiflora and Ocimum basilicum on Escherichia coli O157:H7 During Ripening of Traditional Lighvan Cheese

Current Nutrition & Food Science ◽

10.2174/1573401315666181218151541 ◽

2020 ◽

Vol 16 (3) ◽

pp. 373-380

Author(s):

Mohammad B. Zendeh ◽

Vadood Razavilar ◽

Hamid Mirzaei ◽

Khosrow Mohammadi

Keyword(s):

Escherichia Coli ◽

Essential Oils ◽

Dairy Products ◽

Antimicrobial Agents ◽

Escherichia Coli O157 ◽

Zataria Multiflora ◽

Antimicrobial Effects ◽

E Coli ◽

Common Causes ◽

Lighvan Cheese

Background: Escherichia coli O157:H7 is one of the most common causes of contamination in Lighvan cheese processing. Using from natural antimicrobial essential oils is applied method to decrease the rate of microbial contamination of dairy products. The present investigation was done to study the antimicrobial effects of Z. multiflora and O. basilicum essential oils on survival of E. coli O157:H7 during ripening of traditional Lighvan cheese. Methods: Leaves of the Z. multiflora and O. basilicum plants were subjected to the Clevenger apparatus. Concentrations of 0, 100 and 200 ppm of the Z. multiflora and 0, 50 and 100 ppm of O. basilicum essential oils and also 103 and 105 cfu/ml numbers of E. coli O157:H7 were used. The numbers of the E. coli O157:H7 bacteria were analyzed during the days 0, 30, 60 and 90 of the ripening period. Results: Z. multiflora and O. basilicum essential oils had considerable antimicrobial effects against E. coli O157:H7. Using the essential oils caused decrease in the numbers of E. coli O157:H7 bacteria in 90th days of ripening (P <0.05). Using from Z. multiflora at concentration of 200 ppm can reduce the survival of E. coli O157:H7 in Lighvan cheese. Conclusion: Using Z. multiflora and O. basilicum essential oils as good antimicrobial agents can reduce the risk of foodborne bacteria and especially E. coli O157:H7 in food products.

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An investigation of the effect of Zataria multiflora Boiss and Mentha piperita essential oils to improve the chemical stability of minced meat

Veterinary World ◽

10.14202/vetworld.2018.1656-1662 ◽

2018 ◽

pp. 1656-1662 ◽

Cited By ~ 1

Author(s):

Mojtaba Raeisi ◽

Mohammad Hashemi ◽

Majid Aminzare ◽

Asma Afshari ◽

Tayebeh Zeinali ◽

...

Keyword(s):

Treatment Group ◽

Essential Oils ◽

Chemical Stability ◽

Radical Scavenging ◽

Antioxidant Potential ◽

Mentha Piperita ◽

Total Phenolic ◽

Control Group ◽

Zataria Multiflora ◽

Minced Meat

Background and Aim: Extending the shelf life of foods is an essential concept in food safety. Most of the time, foods deteriorate through the growth of microorganisms or oxidation process. Essential oils (EOs) derived from plant material have well-documented antioxidant and antibacterial activity. This study aimed to evaluate the effect of Zataria multiflora Boiss EO (ZEO) and Mentha piperita EO (MEO) on the chemical stability of minced meat during storage at 7°C. Materials and Methods: Total phenolic content, β-Carotene bleaching test, ferric reducing antioxidant potential assay, and 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activity were used to determine the antioxidant potential of EOs. Five different groups including control, ZEO 0.3%, ZEO 0.5%, MEO 0.3%, and MEO 0.5% were designed to assess the chemical stability of minced meat by measuring pH, thiobarbituric acid (TBA), total volatile base nitrogen (TVBN), and peroxide value (PV). Results: pH did not have any significant change during storage. TBA values in the control group were significantly higher than the treatment groups, especially from the 5th day of storage. TVBN in the treatment group was significantly lower than the control group during storage. PV values in the treatment group were significantly lower than the control group during storage. Conclusion: Results indicate that ZEO and MEO had an excellent antioxidant activity and retarded the spoilage process in minced meat. Keywords: antioxidant, Mentha piperita, minced meat, Zataria multiflora Boiss.

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