Effect of Different Karyophilic Peptides on Physical Characteristics and In Vitro Transfection Efficiency of Chitosan-Plasmid Nanoparticles as Nonviral Gene Delivery Systems.

A strategy to increase the transfection efficiency of chitosan-based nanoparticles for gene therapy is by adding nuclear localization signals through karyophilic peptides. Here, the effect of the length and sequence of these peptides and their interaction with different plasmids on the physical characteristics and biological functionality of nanoparticles is reported. The karyophilic peptides (P1 or P2) were used to assemble nanoparticles by complex coacervation with pEGFP-N1, pQBI25 or pSelect-Zeo-HSV1-tk plasmids, and chitosan.

Physicochemical Properties and Resistant Starch Content of Corn Tortilla Flours Refrigerated at Different Storage Times.

The tortilla is a foodstuff that has a short shelf-life, causing great losses to the industry. The objective of this work was to evaluate, for the first time, the physicochemical properties and resistant starch (RS) content of flours. These were obtained from nixtamalized corn tortillas made with traditional and industrial (commercial) methods, stored at 4 °C for 7, 15, and 30 days.

In situ study of hydroxyapatite from cattle during a controlled calcination process using HT-XRD.

In situ High-Temperature X-ray diffraction (HT-XRD) from 400 to 900 °C was carried out to obtain patterns of bio hydroxyapatite every 20 °C during calcination processes at heating rates of 3, 6, and 9 °C/min to determine changes in its structural parameters as well as in its thermal expansion coefficient (TEC) for a and c lattice parameters. Additionally, High-Resolution Transmission Electron microscopy (HR-TEM) demonstrates that this HAp has an ordered nano like plate crystalline structure. The raw sample exhibits broad X-ray peaks originated by its nano size, and after calcination at about 700 °C, these become narrowed due to crystal growth.

Structural, morphological, chemical, vibrational, pasting, rheological, and thermal characterization of isolated jicama (Pachyrhizus spp.) starch and jicama starch added with Ca(OH).

This work focused in the study of the changes on the physicochemical properties of isolated jícama starch (IJS), and IJS added with 0.15, 0.20, 0.

Physicochemical properties of nixtamalized corn flours with and without germ.

This research studied the influence of the germ components on the physicochemical properties of cooked corn and nixtamalized corn flours as a function of the calcium hydroxide content (from 0 to 2.1 w/w) and steeping time (between 0 and 9h). A linear relationship was found between calcium content in germ and steeping time used during nixtamalization process.

Physicochemical, morphological, and rheological characterization of Xanthosoma robustum Lego-like starch.

This work presents the physicochemical and pasting characterization of isolated mafafa starch and mafafa flour (Xanthosoma robustum). According to SEM images of mafafa starches in the tuber, these starches form Lego-like shaped structures with diameters between 8 and 35 μm conformed by several starch granules of wedge shape that range from 2 to 7 μm. The isolated mafafa starch is characterized by its low contents of protein, fat, and ash.