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A series of N-glycans, each sequentially trimmed from biantennary sialoglycans, were homo- or heterogeneously clustered efficiently on fluorescent albumin using a method that combined strain-promoted alkyne-azide cyclization and 6π-azaelectrocyclization. Noninvasive in vivo kinetics and dissection analysis revealed, for the first time, a glycan-dependent shift from urinary to gall bladder excretion mediated by sequential trimming of non-reducing end sialic acids. N-glycoalbumins that were trimmed further, in particular, GlcNAc- and hybrid biantennary-terminated congeners, were selectively taken up by sinusoidal endothelial and stellate cells in the liver, which are critical for diagnosis and treatment of liver fibrillation. Our glycocluster strategy can not only reveal the previously unexplored extracellular functions of N-glycan trimming, but will be classified as the newly emerging glycoprobes for diagnostic and therapeutic applications.
Microorganisms have been reported to exist in many edible flowers and leafy vegetables. The total viable bacterial counts (TVBC) in edible flowers and leafy vegetables have been reported to have reduced after treatment with electrolyzed acidic water (EAW). In this study, we determined TVBC in chrysanthemum, roses, and flower of perilla during 2 days holding after treatment. We performed the following 3 treatments in all flowers: washing with EAW, washing with purified water, and no treatment. EAW treatment was reduced to one-tenth values immediately after treatment, however, TVBC of all materials increased to the same levels after 2 days holding of all materials. We clarified that EAW indicated the best effectiveness for reducing microorganisms, and it had better use edible flowers immediately after EAW treatment.
Electrolyzed acidic water was applied to fresh-cut green bananas stored at 20℃. This treatment delayed the decrease in the chlorophyll content of the peels, and prevented the peels and the cut surface area from browning and wilting. This treatment also delayed the decrease in the content of o-diphenol, which is a very important astringent ingredient, and the increase in reduced sugar content in the flesh. As a result, the electrolyzed acidic water delayed the ripening of the bananas. It was found that many bacteria existed on sections of the fresh-cut green bananas. The number of bacteria was highest on the peel, followed by the cut surface area, then the flesh. However, the electrolyzed acidic water efficiently sterilized the peel and the cut surface area and inhibited the reproduction of bacteria in the fresh-cut green bananas during storage. These results suggest that the electrolyzed acidic water delayed the ripening of these bananas by its sterilization effect.
