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The goal of present work is the study of NO releasing mechanisms in nitrofuroxanoquinoline (NFQ) derivatives. Mechanisms of their structural non-rigidity and pathways of NO donation - spontaneous or under the action of sulfanyl radicals or photoirradiation - were considered in details, both experimentally and quantum chemically. Furoxan-containing systems of the discussed type are not capable of spontaneous or photoinduced decomposition under mild conditions, and sulfanyl (radical) induced processes are the most preferable. It was shown that appropriate modification of NFQ through [3 + 2] cycloaddition and subsequent aromatization is a powerful tool to design new prospective donors of NO molecule. Two newly obtained NFQ derivatives were proven to have unusually high NO activity in full accordance with the theoretical model. We hope that these examples will encourage community to seek for new NO active molecules among cycloadducts and modified furoxanes., (Copyright © 2019 Elsevier Inc. All rights reserved.)

Bacteriocins, defined as ribosomally synthesized antimicrobial peptides, have traditionally been used as food preservatives, either added or produced by starter cultures during fermentation. In-depth studies of a select few bacteriocins opened exiting new research fields and broadened the application of these antimicrobial peptides. The possibility of developing bacteriocins into next generation antibiotics, accompanied with the rapid development in genetics and nanotechnology, paves the way to even more fascinating applications such as novel carrier molecules (delivery systems) and the treatment of cancer. Also, some bacteriocins are found to regulate quorum sensing which suggests novel applications for this group of substances. While there is some interesting translational research on bacteriocins from Gram-negative bacteria, the majority of application-oriented studies are focused on bacteriocins from Gram-positive microorganisms, mostly lactic acid bacteria. The applications of bacteriocins are expanding from food to human health., (Copyright © 2017 Elsevier Ltd. All rights reserved.)