Both exposure of stratum corneum to neutral pH buffers and blockade of acidification mechanisms disturb cutaneous permeability barrier homeostasis and stratum corneum integrity/cohesion, but these approaches all introduce potentially confounding variables. To study the consequences of stratum corneum neutralization, independent of hydration, we applied two chemically unrelated superbases, 1,1,3,3-tetramethylguanidine or 1,8-diazabicyclo [5,4,0] undec-7-ene, in propylene glycol:ethanol (7:3) to hairless mouse skin and assessed whether discrete pH changes alone regulate cutaneous permeability barrier function and stratum corneum integrity/cohesion, as well as the responsible mechanisms. Both 1,1,3,3-tetramethylguanidine and 1,8-diazabicyclo [5,4,0] undec-7-ene applications increased skin surface pH in parallel with abnormalities in both barrier homeostasis and stratum corneum integrity/cohesion. The latter was attributable to rapid activation (<20 min) of serine proteases, assessed by in situ zymography, followed by serine-protease-mediated degradation of corneodesmosomes. Western blotting revealed degradation of desmoglein 1, a key corneodesmosome structural protein, in parallel with loss of corneodesmosomes. Coapplication of serine protease inhibitors with the superbase normalized stratum corneum integrity/cohesion. The superbases also delayed permeability barrier recovery, attributable to decreased beta-glucocerebrosidase activity, assessed zymographically, resulting in a lipid-processing defect on electron microscopy. These studies demonstrate unequivocally that stratum corneum neutralization alone provokes stratum corneum functional abnormalities, including aberrant permeability barrier homeostasis and decreased stratum corneum integrity/cohesion, as well as the mechanisms responsible for these abnormalities.
The relationship between broiler breast meat color and pH, moisture content, water-holding capacity (WHC), and emulsification capacity (EC) was investigated. In each of three replicate trials, fillets were collected from three different commercial processing plants according to breast meat lightness (L*) values as follows: lighter than normal (light, L* > 53), normal (48 < L* < 53), and darker than normal (dark, L* < 46). Color values of lightness (L*), redness (a*), and yellowness (b*) were measured at 0 and 24 h after collection. Fillets were then ground and homogenized prior to determining color, pH, moisture, WHC, and EC of the ground meat. There was a significant difference among the three color groups (light, normal, and dark) in L*, a*, pH, WHC, and EC. The L* values of whole raw breast fillets had significant negative correlation coefficients with ground meat EC (-0.9237), pH (-0.9610), and a* (-0.6540). Emulsification capacity had significant positive correlations with pH (0.9572) and water-holding capacity (0.7080). WHC had significant correlations with a* (0.8143), moisture (-0.7647), and pH (0.7963). Lighter-than-normal meat was associated with low pH, high moisture, low EC, and low WHC. These results indicate that wide differences in raw breast meat color exist and that these differences may be used by poultry further processors as an indicator of fillets with altered functional properties.
We observe very small gate-voltage shifts in the transfer characteristic of as-prepared graphene field-effect transistors (GFETs) when the pH of the buffer is changed. This observation is in strong contrast to Si-based ion-sensitive FETs. The low gate-shift of a GFET can be further reduced if the graphene surface is covered with a hydrophobic fluorobenzene layer. If a thin Al-oxide layer is applied instead, the opposite happens. This suggests that clean graphene does not sense the chemical potential of protons. A GFET can therefore be used as a reference electrode in an aqueous electrolyte. Our finding sheds light on the large variety of pH-induced gate shifts that have been published for GFETs in the recent literature.