Immobilization Horseradish Peroxidase onto UiO-66-NH2 for Biodegradation of Organic Dyes

Enzymes are extensively used as catalyst in several fields of production such as chemistry, and pharmaceuticals owing to their selectivity, efficiency and environmentally friendliness. However, their applications are often hindered due to their insufficient stability and difficulties in re-use. As a member of porous crystalline materials, metal organic frameworks are a promising enzyme carrier due to their multi-functional pore surfaces and robustness in variety of harsh conditions. In this study, the horseradish peroxidase (HRP) enzyme was immobilized onto UiO-66-NH₂ (Universitetet i Oslo) by a facile incubation method at the room temperature to improve the stability and reusability of enzyme. The prepared HRP@UiO-66-NH₂ bio-composite was characterized by using FT-IR, XRD and SEM. The crystal structure of MOF was well-preserved after enzyme immobilization. A colorimetric assay for enzyme activity after released from UiO-66-NH₂ has been employed based on the catalytic oxidation of phenol coupled with 4-aminoantipyrine. The robustness and activity of immobilized enzyme after released from UiO-66-NH₂ were investigated by biodegradation of methyl orange (MO) and methylene blue (MB) with several parameters such as pH, temperature, the dosage of H₂O₂ and the dye concentration with comparison to its free form. The optimum condition for dye degradation was obtained at basic conditions. The immobilized enzyme maintained its activity at elevated temperature while free enzyme lost its activity at the same conditions, attributed to the armoring effect of UiO-66-NH₂. According to the results of studied various parameters, MO and MB were biodegraded to 60% and 45%, respectively, within 60 min with the optimum conditions at pH 9 and 50 °C at a H₂O₂ dosage of 3%. The superior pH tolerance and stability suggest potential of UiO-66-NH₂ immobilized peroxidase enzyme in industrial applications.

     

Effect of Ti amount on wear and corrosion properties of Ti-doped Al2O3 nanocomposite ceramic coated CP titanium implant material

Al₂O₃ and Ti-doped Al₂O₃ nanocomposite ceramic coatings were prepared by using a sol-gel dip-coating process. Corrosion and wear resistance of Al₂O₃ ceramic coatings in relation to Ti amount were carried out using pin-on-disk tribotester, potentiodynamic polarization and electrochemical impedance spectroscopy (EIS). Surface characterizations before and after the corrosion and wear tests were investigated by the scanning electron microscope (SEM) and X-ray diffraction (XRD) and hardness analysis. The results of corrosion and wear tests exhibited that the corrosion and wear resistance of nanocomposite ceramic coatings became better than uncoated samples. Also, corrosion and wear resistance of nanocomposite ceramic coatings improved with Ti doping content increased.     

PCR assay for the identification of animal species in cooked sausages

A species-specific PCR assay was developed for the detection of low levels of pork, horse and donkey meat in cooked sausages. Oligonucleotid primers were designed for amplification of species-specific mitochondrial DNA sequences of each species and detected the presence of 0.01 ng of template DNA in water. When applying the assay to DNA extracts from sausages samples that were prepared from binary meat mixtures, it was possible to detect each species when spiked in any other species at the 0.1% level. In conclusion, it can be suggested that this assay can be used to determine mislabelled and/or fraudulent species substitution in comminuted meat products.     

Efficacy of various plant hydrosols as natural food sanitizers in reducing Escherichia coli O157:H7 and Salmonella Typhimurium on fresh cut carrots and apples

In the present study, inhibitory effects of the hydrosols of thyme, black cumin, sage, rosemary and bay leaf were investigated against Salmonella Typhimurium and Escherichia coli O157:H7 inoculated to apple and carrots (at the ratio of 5.81 and 5.81 log cfu/g for S. Typhimurium, and 5.90 and 5.70 log cfu/g for E. coli O157:H7 on to apple and carrot, respectively). After the inoculation of S. Typhimurium or E. coli O157:H7, shredded apple and carrot samples were washed with the hydrosols and sterile tap water (as control) for 0, 20, 40 and 60 min. While the sterile tap water was ineffective in reducing (P > 0.05) S. Typhimurium and E. coli O157:H7, 20 min hydrosol treatment caused a significant (P < 0.05) reduction compared to the control group. On the other hand, thyme and rosemary hydrosol treatments for 20 min produced a reduction of 1.42 and 1.33 log cfu/g respectively in the E. coli O157:H7 population on apples. Additional reductions were not always observed with increasing treatment time. Moreover, thyme hydrosol showed the highest antibacterial effect on both S. Typhimurium and E. coli O157:H7 counts. Inhibitory effect of thyme hydrosol on S. Typhimurium was higher than that for E. coli O157:H7. Bay leaf hydrosol treatments for 60 min reduced significantly (P < 0.05) E. coli O157:H7 population on apple and carrot samples. In conclusion, it was shown that plant hydrosols, especially thyme hydrosol, could be used as a convenient sanitizing agent during the washing of fresh-cut fruits and vegetables.     

Model system evaluations of the effects of different levels of K(2)HPO(4) NaCl and oil temperature on emulsion stability and viscosity of fresh and frozen turkish style meat emulsions

The effects of different levels of K(2)HPO(4), NaCl, and the effects of oil temperature used in the evaluation of emulsion stability and viscosity of fresh and frozen beef (fat level adjusted with tail fat from sheep) was studied by utilizing a model system. Emulsion stability (ES) and emulsion viscosity (EV) of frozen meat tissue were both decreased, by 3·6% and 10·5% respectively, when compared to fresh meat. ES was decreased by 4·0% and 3·7% at 5°C and 11°C oil temperature respectively when compared to 21°C. While EV decreased 12·2% at 11°C compared to 21°C, it did not show any statistically significant (P < 0·01) change at 5°C oil temperature. ES and EV were elevated with the addition of phosphate and increasing phosphate levels. These increases for ES were 3·9% and 3·7% with 0·50% and 0·75% phosphate levels respectively, when compared to the 0·00% phosphate control group. Also, the increases for EV were 22·3% and 27·0% with 0·50% and 0·75% phosphate levels respectively, compared to the 0·00% phosphate control group. The alteration of the ES was not statistically P < 0·01) significant for the 0·50% phosphate level when compared to the 0·75% phosphate level. The ES decreased 1·1% for a 3·0% salt level when compared to a 2·5% salt level, and there was statistically (P < 0·05) no effect on the EV.     

On the qualitative behaviors of solutions of third order nonlinear differential equations

We present some new results about oscillation and asymptotic behavior of solutions of third order nonlinear differential equations of the form

(r₂(t)(r₁(t)y^′)^′)^′+p(t)y^′+q(t)f(y(g(t)))=0.     

Effects of liquid smoke on quality characteristics of Turkish standard smoked beef tongue

The purpose of this research was to determine some quality characteristics of beef tongues processed with liquid and vaporous (traditional) smoke. The tongues were divided into two groups; traditional (vaporous) smoking and liquid smoke application groups, and the processed tongues were vacuum packaged and monitored for quality during 30 days of storage at 4±1?°C. All the smoked tongue samples were subjected to chemical, microbiological and organoleptic analysis at 0, 5, 10, 15 and 30 days of storage. The results indicated that despite some favorable results attributed to traditional smoking, liquid smoke application of beef tongue is also possible without causing any major acceptability problems in terms of quality.