Gold nanoparticles disturb nuclear chromatin decondensation in mouse sperm in vitro

The effect of gold nanoparticles on mouse epididymal sperm has been studied using the model system of nuclear chromatin decondensation in vitro. It is shown that the treatment of gametes, preliminary membrane-freed by sodium dodecyl sulfate, in the mediums containing gold nanoparticles (with diameter ∼2.5 nm) in concentrations 1.0 × 10¹⁵ or 0.5 × 10¹⁵ particles/ml and following incubation in dithiothreitol solution (DTT) resulted in failure of chromatin decondensation process and nucleus structure. We conclude that gold nanoparticles possess spermatotoxicity. The mechanism of cytotoxic effect of gold nanoparticles may be related with their interaction with molecules of double-helix DNA. The model system studied in this research is applicable for further investigations of cytotoxic effects of nanoparticles of different origin and made of different metals.     

Mechanisms of induced processes in aqueous hemoglobin solutions at 77 K

ESR spectra of gamma-irradiated and frozen at 77 K human oxyhemoglobin and partially denaturated methemoglobin solutions were analysed. The quartet signal ascribed to the anion-radical of proximal histidine was shown to dominate in the spectra of both solutions. The spectra of methemoglobin solution irradiated with relatively small doses have an intensive singlet ascribed to the stabilized electron. The formation mechanism of free radicals is discussed.     

Feeding preference by the male blowfly Phormia regina for some natural foods and its relation to carbohydrate, amino acid, and alcohol content

The male blowfly, Phormia regina Meigen shows preference among a variety of natural and artificial foods. In a laboratory study preference was observed among sweet and fermenting juices as well as between liver and fish. The preferences between fresh and fermenting juices were based not only on component sugars, but also on other components, namely, amino acids, alcohol salts and presumably other chemical compounds. The preference between decaying liver and fish was probably based partly on the composition and concentration of amino acids in these foods. A variety of amino acids were found in foods and some of these amino acids were shown to be excitatory, some inhibitory and others neutral. Salts were also observed to be present in the juices; and in a laboratory study NaCl at lower concentrations acted synergestically with 0.1 M sucrose and at higher concentrations repulsive. It is suggested that feeding preference is based on several chemicals which behave either in an excitatory, additive, neutral, inhibitory or synergistic manner. The ratio of excitants to inhibitants is important in deciding the direction of preference.

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Résumé P. regina Meigen mâle préfere certains aliments naturels ou artificiels. Au laboratoire ses préférences parmi les jus sucrés sont les suivantes: orange > miel > pomme > sucrose 0.1 M; et parmi les aliments en décomposition: sucrose 0.1 M > foie > poisson. Les jus frais sont préférés aux jus fermentés. Les préférences ne dépendent pas seulement de la nature des sucres, mais aussi des acides aminés, de l'alcool, des sels et probablement d'autres substances chimiques. Le foie contient à la fois le plus grand nombre et la concentration la plus élevée en acides aminés, ce qui explique partiellement le goût pour le foie. Expérimentalement on peut classer les acides aminés en stimulants, inhibiteurs et neutres. Des sels ont été notés dans les jus, mais aucune analyse qualitative et quantitative n'en a été faite. Mélangé à du sucrose à 0.1 M, NaCl agit en synergie aux faibles concentrations, devient neutre à 0.175 M et à des concentrations supérieures le sucrose seul est préféré au mélange avec NaCl. Cependant, un mélange de NaCl à 0.25 M (bien qu'une telle concentration soit peu probable dans des jus végétaux) avec du sucrose à 0.1 M était préféré à l'eau. Il en est déduit que les préférences alimentaires. dans la nature sont orientées par plusieurs substances chimiques qui se comportent d'une façon stimulante, additive, neutre, inhibitrice ou synergique, et que les préférences alimentaires sont relatives. Le rapport de stimulants sur inhibiteurs est important dans la détermination du sens de la préférence.