Le VIH-1 est un rétrovirus contenant deux copies de son génome ARN simple brin positif. Dans la cellule, son ARN est rétrotranscrit en ADN puis cet ADN est intégré dans le génome cellulaire. L'ADN viral est ensuite transcrit en ARN dont la moitié évite l'épissage. Dans le cytoplasme, cet ARN possède une double fonctionnalité : il sert d'ARNm pour la synthèse des protéines Gag et Gag-Pol et d'ARN génomique (ARNg) qui est encapsidé sous forme de dimère. Malgré sa faible abondance dans la cellule, l'ARNg est préférentiellement encapsidé. Cependant, il a été montré par nous et d'autres que d'autres ARN non-génomiques peuvent également être spécifiquement encapsidés, tels que des ARN viraux épissés et certains ARN cellulaires, bousculant ainsi le dogme d'une spécificité unique pour l'ARNg. Nous avons montré que le VIH-1 contrôlerait l'incorporation des ARN viraux, épissés et non épissés, par un mécanisme de compétition, impliquant des facteurs communs. En revanche, les ARN cellulaires 7SL et U6 semblent encapsidés par des mécanismes indépendants. Afin d'identifier les déterminants qui régissent la spécificité d'encapsidation, nous avons testé le rôle de la nucléocapside (NC) qui est fortement impliquée dans l'encapsidation. Nous montrons ici que de façon tou t à fait inattendue, des mutations de NC conduisent à l'encapsidation d'ADN et augmentent également l'encapsidation d'ARN viraux épissés. Nous avons ensuite cartographié les déterminants de la région 5' UTR de l'ARNg et déterminé que la tige-boucle polyA et la région PBS sont impliquées dans l'encapsidation des ARN viraux épissés. Ce travail apporte une meilleure compréhension de la spécificité d'encapsidation, primordiale pour la mise au point de thérapies géniques utilisant des vecteurs lentiviraux. / HIV-1 is a retrovirus containing two copies of its single stranded positive RNA genome. In the cell, its RNA is reverse transcribed into DNA and this DNA is integrated into the cellular genome. The viral DNA is then transcribed into RNA. One moiety of this RNA pool escapes splicing. Once in the cytoplasm, this RNA has a double function: it serves as mRNA for synthesis of Gag and Gag-Pol proteins and as genomic RNA (gRNA) that is packaged as a dimer. Despite its low abundance in the cell, the gRNA is preferentially encapsidated into virions. However, it has been shown by us and others that other non-genomic RNA can be specifically packaged, such as spliced viral RNA and some cellular RNA, thus shaking up the dogma of a unique specificity for the gRNA. We have shown that HIV-1 might control the incorporation of the spliced and unspliced RNA by a mechanism of competition, involving common factors. In contrast, cellular RNA 7SL and U6 seem encapsid ated through independent mechanisms. To identify the determinants that govern the specificity of encapsidation, we tested the role of the nucleocapsid (NC) which is strongly involved in the packaging. Here we show that unexpectedly, mutations of NC lead to the encapsidation of DNA and also increase the encapsidation of spliced viral RNA. We then mapped the determinants in the 5' UTR of the gRNA and determined that the polyA stem-loop and the PBS region are involved in the encapsidation of the spliced viral RNA. This work provides a better understanding of the specificity of encapsidation that is crucial for the development of gene therapy using lentiviral vectors.

<p>Predmet doktorske disertacije je razvoj aktivnog jestivog omotača na bazi hitozana sa dodatkom etarskih ulja začinskog bilja i pčelinjeg voska, kao i njegova aplikacija u cilju produženja održivosti suve fermentisane Petrovačke kobasice.<br />U cilju realizacije programa teze, formirane su tri osnovne grupe filmova: hitozan-etarsko ulje origana, hitozan-etarsko ulje kima i hitozan-etarsko ulje kima-pčelinji vosak. Paralelno sa pripremom filmova, proizvedeni su i odgovarajući kolagen-hitozan laminirani omotači. U pripremi filmova i omotača su primenjena dva vlažna postupka. Filmovi su dobijeni razlivanjem, a laminirani omotači premazivanjem filmogene emulzije preko kolagenog omotača. Tokom razvijanja, ispitivan je uticaj različitih parametara na svojstva dobijenih filmova: viskozitet i koncentracija hitozana, dodatak polietilenoksida kao kopolimera u film, dodatak različite koncentracije etarskog ulja, uslovi me&scaron;anja i temperature, kao i dodatak različite koncentracije pčelinjeg voska.<br />Dobijeni filmovi i omotači su okarakterisani ispitivanjem osobina značajnih za primenu materijala, a to su fizičko-mehanička (debljina, zatezna jačina i izduženje pri kidanju), strukturna (ATR-FTIR spektrometrija i elektron skenirajuća mikroskopija), fizičko-hemijska (sadržaj vlage, bubrenje, rastvaranje), barijerna (propustljivost gasova i brzina propustljivosti vodene pare) svojstva i biolo&scaron;ka aktivnost (antioksidatino i antimikrobno delovanje). Na osnovu detaljne karakterizacije, odabrani su filmovi i omotači optimalnih svojstava za primenu u za&scaron;titi Petrovačke kobasice tokom skladi&scaron;tenja.<br />Ispitano je dejstvo premaza na očuvanje kobasice sa i bez dodate komercijalne i autohtone starter kulture. Efekat primene premaza izučavan je ispitivanjima parametara kvaliteta Petrovačke kobasice i to, praćenjem promene sadržaja vlage, pH vrednosti, boje, oksidacije lipida, kao i senzorne ocene mirisa i ukusa ove kobasice tokom skladi&scaron;tenja.<br />Na osnovu prikazanih rezultata, može se zaključiti da je sintetisan aktivan jestivi premaz na bazi hitozana optimizovanih barijernih, fizičko-hemijskih, antioksidativnih i antimikrobnih svojstava. Sintetisani premaz ima manju brzinu propustljivosti vodene pare, uz očuvanu nisku propustljivost za gasove, smanjenu osetljivost na delovanje vlage i izraženiju antimikrobnu i antioksidativnu aktivnost. Upkos optimizovanim barijernim svojstvima za vodenu paru, hitozanski premaz sa dodatkom etarskih ulja i/ili pčelinjeg voska nije imao efekta u očuvanju sadržaja vlage suve fermentisane kobasice tokom skladi&scaron;tenja. Ispitivani premazi su doprineli očuvanju boje preseka kobasice, ali ovaj efekat nije bio potpuno izražen kod svih tipova kobasice i svih premaza. Sva tri parametra za praćenje oksidativnih promena u kobasici ukazuju na to da je nano&scaron;enjem hitozanskog premaza sa etarskim uljem origana ili kima i pčelinjim voskom, kobasica efikasno za&scaron;tićena od nepoželjnih oksidativnih promena. Između eksperimenata se može povući paralela, da hitozanski premaz pokazuje za&scaron;titni efekat prema senzornom profilu mirisa i ukusa, do blizu 5 meseci skladi&scaron;tenja. Na ovom nivou razvoja premaza, on se može preporučiti kao pomoćan ambalažni materijal.</p> / <p>The subject of the doctoral dissertation is development of active edible coating based on chitosan with added herb essential oils and beeswax, as well as its application for dry fermented sausage shelf life extension.<br />In order to realize the program of investigation, three basic groups of films were produced: chitosan-essential oil of oregano, chitosan-essential oil of caraway and chitosan-essential oil of caraway-beeswax. Simultaneously with the production of films, collagen-chitosan laminated casings were produced. In the production of films and laminated casings, two wet methods were applied. Films were produced by casting method, while laminated casings were produced by coating collagen casing with filmogenic emulsion. During production, the influence of different parameters on properties of produced films and casings was investigated: viscosity and concentration of chitosan, addition of poly (ethylene oxide) as copolymer in the films, addition of different concentration of essential oils, mixing and temperature conditions, as well as addition of different concentration of beeswax.<br />Produced films and laminated casings were characterized by the investigation of properties that are important for material application, namely physical-mechanical (thickness, tensile strength and elongation at break), structural (ATR-FTIR spectrometry and scanning electron microscopy), physical-chemical (water content, swelling, solubility), barrier (gas permeability and water vapor transmission rate) properties and biological activity (antioxidative and antimicrobial activity). Based on detail characterization, films and casings with optimal properties were selected for application on Petrovac sausage with and without the addition af commercial or indigenous starter culture for preservation during storage.<br />The effect of coating application was analyzed based on the quality parameters of Petrovac sausage, namely: water content, pH value, color, lipid oxidation and sensory profile of taste and odor of the sausage during storage.<br />Based on presented results, it can be concluded that active edible coating based on chitosan was synthesized, with optimized barrier, physical-chemical, antioxidant and antibacterial properties. Synthesized coating has lower water transmission rate with preserved low gas permeability, lowered sensibility to humidity and more pronounced antimicrobial and antioxidant activity. Despite optimized water vapor barrier properties, chitosan coating with addition of essential oils and/or beeswax did not show the effect in preserving the water content in the sausage during storage. Investigated coatings contributed to the preservation of core color of the sausage, but this effect was not fully expressed in all types of sausages and coatings. All three parameters for investigation of oxidative changes in the sausage showed that chitosan coating with essential oils of oregano and caraway and beeswax efficiently preserved sausage from unwanted oxidative changes. Mutual conclusion from the experiments is that chitosan coating shows preservative effect on the sensory profile of taste and odor till approximately 5 months of storage. On this level of coating development, it can be recommended as auxiliary packaging material.</p>

Idag konkurrerar företagen om att sälja lika produkter, därför är det viktigt att sticka ut och inte smälta in i mängden. I butikerna finns det stor variation av förpackningar och därför har den grafiska designen en betydelsefull roll. Denna studie undersöker teförpackningens grafiska design och om den grafiska designen på teförpackningar har en inverkan på hur konsumenten uppfattar produkten. Denna studie är endast inriktad på teförpackningar som innehåller tepåsar och inte löste i förpackning. Fokus ligger på den grafiska designen på teförpackningens framsida och inte formen av förpackningen. Studien har genomförts med en enkätundersökning och en visuell innehållsanalys. Studien syftar till att ta reda på vad det är i teförpackningens grafiska design som bidrar till hur konsumenten uppfattar produkten. Resultatet av undersökningen visade att produktens märke hade en stor betydelse på hur konsumenten uppfattade produkten och dess design. / The companies of today all compete to sell the same products and it’s important to stand out. There’s a great variety of packaging in the stores and that’s why graphic design play an important role. This study examines the graphic design of the tea packaging and if graphic design on tea packages has an impact on how consumers perceive the product. This study is only focused on tea packages containing tea bags and not loose tea. The focus is on graphic design on the front of the tea package and not the shape of the tea package. The study was implemented with a survey and a visual content analysis. The study aims to find out what it is in the tea packaging graphic design that contributes to how the consumer perceives the product. The results of the survey showed that the brand had a big impact on how consumers perceived the product and its design.

Beim Siegeln von Verpackungen können nicht-qualitätsgerechte Siegelnähte dadurch entstehen, dass sich Teile des Packguts zwischen den zu fügenden Packmittelbahnen befinden. Im Gegensatz zum konventionellen Wärmekontaktsiegeln besteht beim Ultraschallsiegeln die Möglichkeit, für jeden einzelnen Siegelvorgang Prozessdaten zu erfassen. Aus dem Bereich des Ultraschallschweißens ist bekannt, dass sich anhand dieser Daten der Prozess überwachen und dessen Güte bewerten lässt. Die vorliegende Arbeit untersucht den Informationsgehalt dieser Prozessdaten hinsichtlich störungsbehafteter Siegelnähte und leistet damit einen Beitrag zur Verbesserung der Verpackungsqualität und damit im besten Fall auch zu weniger Lebensmittelverlusten. Es wird dazu zunächst eine Systematisierung von möglichen Störprinzipen beim Siegeln hinsichtlich ihrer physikalischen Wirkprinzipe vorgenommen. Darauf aufbauend konnte ein Versuchsstand und eine Methodik zur Untersuchung der Thematik entwickelt werden. Abschließend wurden ausgewählte Störprinzipe untersucht, wobei sich ein sehr starker Packstoff- und Einfluss der Prozessführung herausstellte. Es konnte ein prinzipieller Zusammenhang zwischen Auswirkung einer Störung auf die Nahtqualität und die Prozessdaten gezeigt werden, welcher sich jedoch auf Basis der erarbeiteten Ergebnisse nicht verallgemeinern lässt.

Current FDA approved anti-cytomegalovirus antivirals are ganciclovir, foscarnet, and cidofovir. These drugs target the viral polymerase to inhibit DNA synthesis. Halogenated benzimidazoles target a step later in viral replication during packaging and cleavage of the viral genome. The compounds 2-Bromo-5,6-dichloro-1-(β-D-ribofuranosyl)benzimidazole (BDCRB) and 2,5,6-trichloro-1-(β-D-ribofuranosyl)benzimidazole (TCRB) are novel inhibitors of human cytomegalovirus (HCMV) and resistance to these compounds are found within the human cytomegalovirus viral terminase. Terminase is unique to the virus and in theory provides a good target for antiviral development. Beginning with a BDCRB resistant guinea pig cytomegalovirus observations found a single mutation located in the viral terminase gene UL89 and unique formation found in genomic ends. In guinea pigs, the virus continued to produce large amounts of monomer. This is in contrast to human cytomegalovirus treated with either BDCRB or TCRB. Both compounds produced very little monomer DNA but created a supergenomic species, called monomer-plus that migrates to the apparent size of 270-kb on a pulse field gel. A model was developed to explain formation of monomer plus and my project aims originated from the model. In the presence of BDCRB and TCRB, packaging is relaxed resulting in the normal cleavage site being skipped and cleavage occurring at the next available cleavage site creating a short-long-short genome. In guinea pigs, cleavage has been relaxed by premature cleavage of the terminal ends. Current antivirals do not block viral entry therefore, patients are infected with HCMV. Blocking entry of HCMV into cells would prevent HCMV infection. It has been shown that antibodies to epitopes within the gH/gL/UL128-131 complex can block viral entry into endothelial, epithelial, and other cell types while antibodies to gB block entry into fibroblasts. The majority of the current work on entry into epithelial cells has been performed in retinal pigment epithelium and epithelial cells derived from tumors. Viral entry into cell lines derived from mucosa cells was dependent on the complex gH/gL/UL128-131. Rabbit antibodies raised against UL130 and UL131 peptides neutralized epithelial entry with effects as potent as human seropositive sera. This suggests that the entry complex can be blocked by single epitopes.

Staphylococcus aureus pathogenicity island SaPI1 is a genomic element that is mobilized and transduced at high frequency by helper phage 80α. SaPI1 encodes a small terminase protein that belongs to the phage small terminase subunit family. The presence of SaPI1-encoded small terminase suggests that it plays a role in SaPI1-specific packaging into transducing particles by complexing with the 80α large terminase subunit and redirecting recognition to a pac site on SaPI1 DNA from 80α DNA. The effects of deleting the small terminase genes in SaPI1 and in a prophage copy of 80α are consistent with this hypothesis. Induction of the 80α small terminase deletion mutant produces wild type levels of SaPI1 transducing particles, demonstrating that SaPI1 small terminase can replace that of 80a in SaPI1 packaging. Southern blot analysis of virion DNAs isolated from the deletion mutants confirms that SaPI1 redirects packaging of its DNA into SaPI1-sized capsids.

The main aim of my thesis is to introduce and analyze the legal field of food labeling. The topic is really current, because the fundamental laws governing the matter, ie. The Act no. 110/1997 Coll. and Regulation no. 1169/2011, were recently revised. This thesis is divided into six parts, which are focused on the main principles and rules of this legal area, sources of law, mandatory and voluntary food labels, a remote sale of food and brands of food quality. At the end of my thesis I summarize the pros and cons of the new legislation and I think about possible amendments, which could be beneficial for both consumers and food business operators.

Afin d'étendre la diversité des composants intégrables dans un System in Package (SiP), il apparaît nécessaire de développer l'intégration de composants hétérogènes. Cette étude présente une solution par report avec un scellement en polymère. L'utilisation de ces matériaux entraîne des problèmes de fiabilité thermomécanique. Grâce à un prototype virtuel, il est possible d'évaluer les sollicitations et de comprendre ce comportement de la structure. Cela permet de mieux appréhender les mécanismes de défaillance et d'optimiser la structure avant sa fabrication. Pour démontrer la faisabilité, nous avons utilisé des filtres à ondes acoustiques de surfaces (SAW filters). Nous avons étudié trois types de polymères (BCB, SU8 et TMMF) pour réaliser le scellement et protéger le filtre. Différents tests mécaniques, électriques et de fiabilité ont permis de valider cette solution. Nous avons réalisé un SiP comprenant un tuner et un filtre SAW dans un même boîtier pour de la télévision sur mobile / In the objective to extend the variety of the integrated components inside a System in Packahe (SiP), it is necessary to develop the integration of heterogeneous component. This study presents a flip-chip solution with an adhesive bonding. The use of such materials involves some problems of thermo-mechanical reliability. With virtual prototyping, it is possible to evaluate the strains and to understand the behaviour of the structure. These allow us to know the origin of the failure and to optimize its design before the fabrication. The feasability of the technique is demonstrated with a surface acoustic waves filter (SAW). We study three different types of polymer (BCB, SU-8 and TMMF) for the sealing and for the protection of the active area of the filter. Different tests : mechanical, electrical and reliability validate our solution. We have made a complete SiP composed by a silicon tuner and a SAW filter inside a single package for a television on mobile application

Les emballages actifs permettent d’étendre la durée de conservation des aliments, réduisent l'utilisation d'additifs et de conservateurs dans les préparations alimentaires, préservent mieux les saveurs et la qualité des aliments. La libération contrôlée des antioxydants à partir d'emballages alimentaires étend la stabilité des produits (oxydation des lipides réduite) par enrichissement continu en antioxydants alimentaires en surface de l’aliment. L'objectif général du présent travail était d'étudier l'applicabilité de l'acide poly lactique (PLA, polymère biodégradable fabriqué industriellement) comme l'emballage actif. Pour cela, nous avons choisi plusieurs antioxydants synthétiques ou naturels, comme l'alpha-tocophérol, le palmitate d'ascorbyle, le BHA, le BHT, le gallate de propyle et le TBHQ pour produire les emballages antioxydants. En premier lieu, le mode de d’inclusion de ces antioxydants dans la matrice de PLA et leurs effets sur diverses propriétés structurale, thermique, mécanique et barrière du PLA ont été étudiés. L'étude la libération des antioxydants a été réalisée à partir de films de PLA-antioxydants en contact avec trois simulateurs d'aliments (95%, 50%, et 10% d'éthanol) à deux températures (20°C et 40°C). Les résultats ont montré que le PLA a la capacité de contenir et de libérer des antioxydants dans certains produits alimentaires. Enfin, un modèle mathématique basé sur des relations quantitatives structure/propriété (QSPR) a été développé pour prédire la diffusion antioxydants dans les systèmes aliments simulés /emballage actif / Active packaging generates longer shelf-life foods, lower usage of additives and preservatives in food formulations, higher protection of flavors and higher food qualities. Antioxidant controlled release from packaging provides longer food stability (reduced lipid oxidation) by continuously liberating antioxidants at food surface. The overall objective of the present work was to study the suitability of Poly Lactic Acid (PLA, biodegradable polymer industrially produced) as active packaging. We chose various synthetic or natural antioxidants including alpha-tocopherol, Ascorbyl palmitate, BHA, BHT, Propyl gallate and TBHQ to produce the antioxidant packaging. Firstly, the mode of incorporation of these antioxidants in PLA matrix and also their potential effects on diverse structural, thermal, mechanical and barrier properties of PLA were investigated. The release study of antioxidants was accomplished from PLA-antioxidants films into three food simulants, i.e. 95%, 50%, and 10% ethanol at two temperatures (20°C and 40°C). The results showed that PLA has the capability for being as a suitable carrier for antioxidant-active packaging for some food products. Finally, a mathematical model based on quantitative structure property relationships (QSPR) was developed to predict antioxidant diffusion in food simulant/ active packaging system

Master of Science / Department of Food Science / Elizabeth A. E. Boyle / To validate how packaging and storage reduces Listeria monocytogenes (Lm) on whole muscle turkey jerky and smoked sausage sticks, four packaging systems, including heat seal (HS), heat seal with oxygen scavenger (HSOS), nitrogen flushed with oxygen scavenger (NFOS), and vacuum (VAC), and four ambient temperature storage times were evaluated. Commercially available whole turkey jerky and pork and beef smoked sausage sticks were inoculated with Lm using a dipping or hand-massaging method, respectively. There was no interaction on packaging and storage time on Lm reduction on smoked sausage sticks and an Lm log reduction of >2.0 log CFU/cm[superscript]2 was achieved in smoked sausage sticks packaged in HS, HSOS, and VAC. A >2.0 log CFU/cm[superscript]2 reduction was achieved after 24 h of ambient temperature storage, regardless of package type. NFOS was less effective in reducing Lm by more than 0.5 log CFU/cm[superscript]2 compared to HS, HSOS or VAC. After 30 d of ambient storage, Lm had been reduced by 3.3 log CFU/cm[superscript]2 for all packaging environments. In turkey jerky, Lm reduction was affected by the interaction of packaging and storage time. HS, HSOS, NFOS, or VAC in combination with 24, 48, or 72 h ambient temperature storage achieved <1.0 log CFU/cm[superscript]2. After 30 d at ambient temperature storage, Lm was reduced by >2.0 log CFU/cm[superscript]2 in HS and VAC, and could serve as a post-lethality treatment. Alternatively, processors could package turkey jerky in HSOS or NFOS in combination with 30 d ambient storage period as an antimicrobial process. Very little data has been published describing how packaging atmospheres affects Lm survival in RTE meat. The mechanism for Lm reduction under these conditions is not fully understood and additional research is needed.