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The development of nonfouling and antimicrobial materials has shown great promise for reducing thrombosis and infection associated with medical devices with aims of improving device safety and decreasing the frequency of antibiotic administration. Here, the design of an antimicrobial, anti-inflammatory, and antithrombotic vascular catheter is assessed in vivo over 7 d in a rabbit model. Antimicrobial and antithrombotic activity is achieved through the integration of a nitric oxide donor, while the nonfouling surface is achieved using a covalently bound phosphorylcholine-based polyzwitterionic copolymer topcoat. The effect of sterilization on the nonfouling nature and nitric oxide release is presented. The catheters reduced viability of Staphylococcus aureus in long-term studies (7 d in a CDC bioreactor) and inflammation in the 7 d rabbit model. Overall, this approach provides a robust method for decreasing thrombosis, inflammation, and infections associated with vascular catheters.

Whole chicken breast was injected with potassium bicarbonate (PB), sodium bicarbonate (SB), and potassium lactate (K-lactate) and salt, alone or in combination at different concentration levels. The objectives were to 1) investigate the effects of different concentration of PB, SB, and PL on instrumental color, water-holding capacity (WHC), objective tenderness, expressible moisture, and moisture content and 2) evaluate whether sodium-containing ingredients can be replaced with potassium as a potential strategy to reduce total sodium content in the finished product. Results showed that chicken breast tissue marinated with SB and PB had greater moisture retention, display characteristics, and cooked product qualities than chicken breast tissue injected with water and the nonmarinated control. The L* values (lightness) did not change over the period of retail display and were not different compared to the control (P>0.05). The chicken breast enhanced with SB, PB, and K-lactate retained better retail display color than the controls (marinated with water and nonmarinated). Increasing the potassium bicarbonate concentration from 0.5 to 1.5% significantly improved the water-holding capacity (82.17 to 92.61%; P<0.05) and led to better cook yield (83.84 to 91.96%). Shear force values were lower at the 0.5% level for both SB and PB compared to the control. PB performed better on retail display and cooked meat quality than SB. This study suggests that chicken breast tissue can be marinated with KB as a healthier alternative to phosphate or SB.

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