• 제목/요약/키워드: Covalent Bond

검색결과 83건 처리시간 0.02초

N1,N2-bis(3-((3-hydroxynaphthalen-2-yl)methylene-amino)propyl)phthalamide의 크롬(III), 망간(II), 철(III), 코발트(II), 니켈(II), 구리(II), 루테늄(III) 및 산화 지르코늄(II) 착물에 대한 합성과 분광학 및 생물학적 연구 (Synthesis, Spectroscopic, and Biological Studies of Chromium(III), Manganese(II), Iron(III), Cobalt(II), Nickel(II), Copper(II), Ruthenium(III), and Zirconyl(II) Complexes of N1,N2-Bis(3-((3-hydroxynaphthalen-2-yl)methylene-amino)propyl)phthalamide)

  • Al-Hakimi, Ahmed N.;Shakdofa, Mohamad M.E.;El-Seidy, Ahemd M.A.;El-Tabl, Abdou S.
    • 대한화학회지
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    • 제55권3호
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    • pp.418-429
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    • 2011
  • [ $N^1,N^2$ ]bis(3-((3-hydroxynaphthalen-2-yl)methylene-amino)propyl)phthalamide ($H_4L$, 1) 의 새로운 크롬(III), 망간(II), 철(III), 코발트(II), 니켈(II), 구리(II), 루테늄(III) 및 산화 지르코늄(II) 착물을 합성하여 원소분석, 물리적 성질 및 분광학적으로 특성을 규명하였다. 분광학적 결과를 통해 이 리간드는 $[H_4LMX_2(H_2O)]{\cdot}nH_2O$ (M = Cu(II), Ni(II), Co(II), X = Cl 또는 $NO_3$)의 일반식을 갖는 착물2-5에서는 중성의 삼배위 리간드로 행동한다. 또는 $[H_4L(ZrO)_2Cl_2]{\cdot}8H_2O$ 의 일반식을 갖는 착물 6-9 에서는 이염기성 육배위 리간드로 행동한다. DMF 용액에서의 몰전기전도도 실험결과 이들 착물은 비이온성을 나타낸다. 고체 구리착물 2, 5 및 6 의 ESR 스펙트럼에서 $g_{\parallel}$ >g> $g_e$을 보이는데, 이는 일그러진 팔면체구조와 큰 공유결합성을 갖는 $d{_x}^2{_{-y}}^2$ 오비탈에 비공유 전자쌍이 존재함을 의미한다. 이합체 구리(II) 착물 $[H_2LCu_2Cl_2(H_2O)_4]{\cdot}3H_2O$ (6)에 대해 두 구리원자 사이의 거리를 ESR 스펙트럼으로부터 추정한 parallel component 의 field zero splitting 파라메타를 이용하여 계산하였다. 이들 화합물의 항박테리아 및 항균 활성도를 측정한 결과, 몇가지 금속 착물의 경우 표준시약인 tetracycline (박테리아) 및 Amphotricene B (균류)보다 더 큰 저해효과를 보였다.

양극산화 티타늄 표면에 서로 다른 RGD 펩타이드 코팅 방법이 인간간엽줄기세포 반응에 미치는 영향 (Effect of RGD peptide coating of implant titanium surface on human mesenchymal stem cell response)

  • 김민수;정창모;전영찬;류재준;허중보;윤미정
    • 대한치과보철학회지
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    • 제49권3호
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    • pp.245-253
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    • 2011
  • 연구 목적: 양극 산화 티타늄 임플란트의 표면에RGD펩타이드를 화학적 고정 및 물리적 흡착 방법을 통해 코팅하고, 이러한 코팅방법에 따른 표면 변화와 펩타이드의 코팅여부, 인간간엽줄기세포 배양시의 부착, 증식, 분화를 비교하여, 펩타이드를 임플란트 표면에 코팅시키는 방법과 세포의 반응 간의 관계를 분석하고자 하였다. 연구 재료 및 방법: 직경 12.0 mm, 두께 3.0 mm의 양극 산화 티타늄 디스크 상에, 대조군은 아무런 코팅을 시행하지 않았으며, 실험군은 표면에 형광 물질이 고정되어 있는 RGD펩타이드를 화학적 고정 방법과 물리적 흡착 방법으로 코팅시켰다. 펩타이드 코팅 이후의 표면 변화를 살펴보기 위해 주사전자현미경관찰, 형광현미경 관찰, X-ray Photoelectron Spectrometry (XPS) 분석을 시행하였다. 세포 부착 정도와 형태의 변화 및 증식 정도를 평가하였다. 분화의 정도를 살펴보기 위해, 정량중합효소연쇄반응, alkaline phosphatase activity assay, alizarin red assay를 이용하여 각각 분석하였다. 통계 분석은 SPSS (ver. 17.0, SPSS, IL, USA)프로그램을 이용하여 Kruskal-Wallis test로 유의성을 검증하였고, 사후 검정은 Bonferroni test를 시행하였다(P=.05). 결과: 형광 현미경, XPS 분석 결과, 두 가지 코팅 방법에서 모두 펩타이드의 코팅이 확인되었으며, 물리적 흡착 방법이 화학적 고정 방법보다 더 많은 양의 펩타이드를 코팅시킬 수 있었다. 코팅 방법의 차이에 따른 세포의 초기 부착 정도와 형태 변화, 증식의 정도에는 유의할만한 차이가 나타나지 않았다(P>.05). 세포의 분화 정도는 물리적 흡착 실험군에서 대조군과 화학적 흡착 실험군에서보다 collagen type I과 osteocalcin, osteopontin의 양이 증가되었으며, ALP activity가 유의하게 증가되었다(P<.05). 결론: RGD-펩타이드를 양극 산화 임플란트에 코팅함으로써 인간간엽줄기세포의 반응에 영향을 주어 임플란트의 골유착을 증진시킬 수 있는 가능성을 확인하였으며, 특히 많은 양의 펩타이드를 코팅할 수 있는 물리적 흡착 방법이 화학적 고정 방법보다 인간간엽줄기세포 반응에 더 효과적임을 알 수 있었다.

유청단백질로 만들어진 식품포장재에 관한 연구

  • 김성주
    • 한국유가공학회:학술대회논문집
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    • 한국유가공기술과학회 2002년도 제54회 춘계심포지움 - 우유와 국민건강
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    • pp.59-60
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    • 2002
  • Edible films such as wax coatings, sugar and chocolate covers, and sausage casings, have been used in food applications for years$^{(1)}$ However, interest in edible films and biodegradable polymers has been renewed due to concerns about the environment, a need to reduce the quantity of disposable packaging, and demand by the consumer for higher quality food products. Edible films can function as secondary packaging materials to enhance food quality and reduce the amount of traditional packaging needed. For example, edible films can serve to enhance food quality by acting as moisture and gas barriers, thus, providing protection to a food product after the primary packaging is opened. Edible films are not meant to replace synthetic packaging materials; instead, they provide the potential as food packagings where traditional synthetic or biodegradable plastics cannot function. For instance, edible films can be used as convenient soluble pouches containing single-servings for products such as instant noodles and soup/seasoning combination. In the food industry, they can be used as ingredient delivery systems for delivering pre-measured ingredients during processing. Edible films also can provide the food processors with a variety of new opportunities for product development and processing. Depends on materials of edible films, they also can be sources of nutritional supplements. Especially, whey proteins have excellent amino acid balance while some edible films resources lack adequate amount of certain amino acids, for example, soy protein is low in methionine and wheat flour is low in lysine$^{(2)}$. Whey proteins have a surplus of the essential amino acid lysine, threonine, methionine and isoleucine. Thus, the idea of using whey protein-based films to individually pack cereal products, which often deficient in these amino acids, become very attractive$^{(3)}$. Whey is a by-product of cheese manufacturing and much of annual production is not utilized$^{(4)}$. Development of edible films from whey protein is one of the ways to recover whey from dairy industry waste. Whey proteins as raw materials of film production can be obtained at inexpensive cost. I hypothesize that it is possible to make whey protein-based edible films with improved moisture barrier properties without significantly altering other properties by producing whey protein/lipid emulsion films and these films will be suitable far food applications. The fellowing are the specific otjectives of this research: 1. Develop whey protein/lipid emulsion edible films and determine their microstructures, barrier (moisture and oxygen) and mechanical (tensile strength and elongation) properties. 2. Study the nature of interactions involved in the formation and stability of the films. 3. Investigate thermal properties, heat sealability, and sealing properties of the films. 4. Demonstrate suitability of their application in foods as packaging materials. Methodologies were developed to produce edible films from whey protein isolate (WPI) and concentrate (WPC), and film-forming procedure was optimized. Lipids, butter fat (BF) and candelilla wax (CW), were added into film-forming solutions to produce whey protein/lipid emulsion edible films. Significant reduction in water vapor and oxygen permeabilities of the films could be achieved upon addition of BF and CW. Mechanical properties were also influenced by the lipid type. Microstructures of the films accounted for the differences in their barrier and mechanical properties. Studies with bond-dissociating agents indicated that disulfide and hydrogen bonds, cooperatively, were the primary forces involved in the formation and stability of whey protein/lipid emulsion films. Contribution of hydrophobic interactions was secondary. Thermal properties of the films were studied using differential scanning calorimetry, and the results were used to optimize heat-sealing conditions for the films. Electron spectroscopy for chemical analysis (ESCA) was used to study the nature of the interfacial interaction of sealed films. All films were heat sealable and showed good seal strengths while the plasticizer type influenced optimum heat-sealing temperatures of the films, 130$^{\circ}$C for sorbitol-plasticized WPI films and 110$^{\circ}$C for glycerol-plasticized WPI films. ESCA spectra showed that the main interactions responsible for the heat-sealed joint of whey protein-based edible films were hydrogen bonds and covalent bonds involving C-0-H and N-C components. Finally, solubility in water, moisture contents, moisture sorption isotherms and sensory attributes (using a trained sensory panel) of the films were determined. Solubility was influenced primarily by the plasticizer in the films, and the higher the plasticizer content, the greater was the solubility of the films in water. Moisture contents of the films showed a strong relationship with moisture sorption isotherm properties of the films. Lower moisture content of the films resulted in lower equilibrium moisture contents at all aw levels. Sensory evaluation of the films revealed that no distinctive odor existed in WPI films. All films tested showed slight sweetness and adhesiveness. Films with lipids were scored as being opaque while films without lipids were scored to be clear. Whey protein/lipid emulsion edible films may be suitable for packaging of powder mix and should be suitable for packaging of non-hygroscopic foods$^{(5,6,7,8,)}$.

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