Shelf-stable electrophilic reagents for the direct incorporation of SCF2CF2H and SCF2CF3 motifs

The introduction of fluoroalkylthioether groups has attracted the attention of the drug discovery community given the special physicochemical and pharmacokinetic features they confer to bioactive compounds. Synthetic advances in the field have been capitalized by methods to incorporate SCF3 and SCF2H motifs, however, longer and synthetically more challenging polyfluoroethyl chains are still underdeveloped. Here, two saccharin-based electrophilic reagents have been disclosed for the efficient incorporation of SCF2CF2H and SCF2CF3 motifs. Their reactivity performance has been thoroughly investigated with a variety of nucleophiles such as thiols, alcohols, amines, alkenes, (hetero)aromatics, and organometallic species, including natural products and pharmaceuticals. Finally, multigram-scale preparation and divergent derivatization has been explored from SCF2CF2H derivatives.

Rapidly Self-Sterilizing PPE Capable of Destroying 100% of Microbes in 30-60 Seconds

The continued proliferation of superbugs in hospitals and the coronavirus disease 2019 (COVID-19) has created an acute worldwide demand for sustained broadband pathogen suppression in households, hospitals, and public spaces. In response, we have created a highly active, self-sterilizing copper configuration capable of inactivating a wide range of bacteria and viruses in 30-60 seconds. The highly active material destroys pathogens faster than any conventional copper configuration and acts as quickly as alcohol wipes and hand sanitizers. Unlike the latter, our copper material does not release volatile compounds or leave harmful chemical residues and maintains its antimicrobial efficacy over sustained use; it is shelf stable for years. We have performed rigorous testing in accordance with guidelines from U.S. regulatory agencies and believe that the material could offer broad spectrum, non-selective defense against most microbes via integration into masks, protective equipment, and various forms of surface coatings.

Wafer-Scale Patterning of Protein Templates for Hydrogel Fabrication

Human-induced pluripotent stem cell-derived cardiomyocytes are a potentially unlimited cell source and promising patient-specific in vitro model of cardiac diseases. Yet, these cells are limited by immaturity and population heterogeneity. Current in vitro studies aiming at better understanding of the mechanical and chemical cues in the microenvironment that drive cellular maturation involve deformable materials and precise manipulation of the microenvironment with, for example, micropatterns. Such microenvironment manipulation most often involves microfabrication protocols which are time-consuming, require cleanroom facilities and photolithography expertise. Here, we present a method to increase the scale of the fabrication pipeline, thereby enabling large-batch generation of shelf-stable microenvironment protein templates on glass chips. This decreases fabrication time and allows for more flexibility in the subsequent steps, for example, in tuning the material properties and the selection of extracellular matrix or cell proteins. Further, the fabrication of deformable hydrogels has been optimized for compatibility with these templates, in addition to the templates being able to be used to acquire protein patterns directly on the glass chips. With our approach, we have successfully controlled the shapes of cardiomyocytes seeded on Matrigel-patterned hydrogels.

Mango Fruit Processing: Options for Small-Scale Processors in Developing Countries

Postharvest losses of mango fruit in a number of developing countries in Africa and Asia have been estimated to be as high as over 50%, especially during the main harvest season. Micro, small, and medium scale food processing enterprises play an important economic role in developing economies in processing of a diversity of healthy food products as a sustainable way to reduce postharvest losses and food waste, extend shelf life of food, boost food security, and contribute to national gross domestic product. Processing of mango fruit into the diverse shelf-stable products makes the seasonal fruit conveniently available to consumers all year round. Over the years, research and food product development have contributed substantially to a number of unique and diverse processed mango products with specific qualities and nutritional attributes that are in demand by a wide array of consumers. These mango products are derived from appropriate food processing and value-addition technologies that transform fresh mango into shelf-stable products with ideal organoleptic, nutritional, and other quality attributes. Some of the common processed products from mango fruit include pulp (puree), juice concentrate, ready-to-drink juice, nectar, wine, jams, jellies, pickles, smoothies, chutney, canned slices, chips, leathers, and powder. Minimum processing of mango fruit as fresh-cut product has also gained importance among health-conscious consumers. Apart from the primary products from mango fruit, mango pulp or powder can be used to enrich or flavor secondary products such as yoghurt, ice cream, beverages, and soft drinks. Byproducts of mango processing, such as the peel and kernel, have been shown to be rich in bioactive compounds including carotenoids, polyphenols, and dietary fibers. These byproducts of mango processing can be used in food fortification and manufacture of animal feeds, thereby gaining greater value from the fruit while reducing wastage. This review focuses on the current trends in processing and value addition of mango applicable to small-scale processors in developing countries.

Process-Induced Modifications on Quality Attributes of Cassava (Manihot esculenta Crantz) Flour

Cassava flour (CF) is a suitable representative and one of the easiest shelf-stable food products of the edible portion of the highly perishable cassava root (Manihot esculenta Crantz). The quality and type of CF are dependent on processing variables. Broadly categorized into fermented and unfermented CF, unfermented CF is white, odorless, and bland, while fermented CF has a sour flavor accompanied by its characteristic odor. The use of fermented CF as a composite is limited because of their off-odors. Modifications in CF processing have given rise to prefixes such as: modified, unmodified, gelatinized, fortified, native, roasted, malted, wet, and dry. Consumed alone, mostly in reconstituted dough form with soups, CF may also serve as a composite in the processing of various flour-based food products. Fermenting with microorganisms such as Rhizopus oryzae and Saccharomyces cerevisiae results in a significant increase in the protein content and a decrease in the cyanide content of CF. However, there are concerns regarding its safety for consumption. Pre-gelatinized CF has potential for the textural and structural improvement of bakery products. The average particle size of the CF also influences its functional properties and, subsequently, the quality of its products. Cassava flour is best stored at ambient temperature. Standardizing the processing of CF is a challenge because it is mostly processed in artisanal units. Furthermore, each variety of the root best suits a particular application. Therefore, understanding the influence of processing variables on the characteristics of CF may improve the utilization of CF locally and globally.

Process for coating surfaces with a copolymer made from sulfur and dicyclopentadiene

The reaction between sulfur and dicyclopentadiene was optimised to form a shelf stable and soluble low molecular weight oligomer. After a simple curing process at 140 °C the material was rendered insoluble and resistant to acids and solvents. Taking advantage of the soluble oligomer, a metal surface was coated with the dissolved material which was then cured to show that a copolymer layer can act as a corrosion resistant material. Further, silica gel was coated with the soluble oligomer to test mercury removal applications. Even after curing, the polymer coated silica was an effective mercury sorbent. Additionally, the sorbent was also used to remove mercury form a diesel and water mixture indicating that mercury removal from a mixture of organic and aqueous substances is possible with this system.

Oral and intranasal Ad5 SARS-CoV-2 vaccines decrease disease and viral transmission in a golden hamster model

Transmission-blocking strategies that slow the spread of SARS-CoV-2 and protect against COVID-19 are needed. We have developed a shelf-stable, orally-delivered Ad5-vectored SARS-CoV-2 vaccine candidate that expresses the spike protein. Here we demonstrated that oral and intranasal SARS-CoV-2 vaccination of this candidate protected against disease in index hamsters, and decreased aerosol transmission to unvaccinated, naive hamsters. We confirmed that mucosally-vaccinated hamsters had robust antibody responses. We then induced a post-vaccination infection by inoculating vaccinated index hamsters with SARS-CoV-2. Oral and IN-vaccinated hamsters had decreased viral RNA and infectious virus in the nose and lungs and experienced less lung pathology compared to mock-vaccinated hamsters post challenge. Naive hamsters exposed in a unidirectional air flow chamber to mucosally-vaccinated, SARS-CoV-2-infected hamsters had lower nasal swab viral RNA and exhibited less clinical symptoms of disease than control animals. Our data demonstrate that oral immunization is a viable strategy to decrease SARS-CoV-2 disease and aerosol transmission.