Methods to determine the growth domain in a multidimensional environmental space

Data from a database on microbial responses to the food environment (ComBase, see www.combase.cc) were used to study the boundary of growth several pathogens (Aeromonas hydrophila, Escherichia coli, Listeria monocytogenes, Yersinia enterocolitica). Two methods were used to evaluate the growth/no growth interface. The first one is an application of the Minimum Convex Polyhedron (MCP) introduced by Baranyi et al. [Baranyi, J., Ross, T., McMeekin, T., Roberts, T.A., 1996. The effect of parameterisation on the performance of empirical models used in Predictive Microbiology. Food Microbiol. 13, 83–91.]. The second method applies logistic regression to define the boundary of growth. The combination of these two different techniques can be a useful tool to handle the problem of extrapolation of predictive models at the growth limits.     

Adhesion and aggregation properties of probiotic and pathogen strains

Autoaggregation has been correlated with adhesion, which is known to be a prerequisite for colonization and infection of the gastrointestinal tract by many pathogens. The coaggregation properties of probiotic strains with pathogens as well as their ability to displace pathogens are of importance for therapeutic manipulation of the aberrant intestinal microbiota. Consequently, the ability to aggregate and coaggregate are desirable properties for probiotics in health-promoting foods. Aggregation assays and bacterial adhesion to hydrocarbons (BATH test) demonstrated significant differences in cell surface properties among the tested commercial probiotic strains. Hydrophobicity increased when the cells were heat-inactivated. All probiotic strains tested showed aggregation abilities with the pathogen strains tested, but the results were strain-specific and dependent on time and incubation conditions. Our results indicate that the ability to autoaggregate, together with cell-surface hydrophobicity and coaggregation abilities with pathogen strains can be used for preliminary screening in order to identify potentially probiotic bacteria suitable for human or animal use.     

Comparative study of the volatile composition in wines obtained from traditional vinification and from the Ganimede method

BACKGROUND: This study compares the volatile composition between wines obtained from vinification carried out by the traditional method or using a new method of vinification (so‐called Ganimede). For this, Shiraz, Merlot and Cabernet Sauvignon musts were fermented by both vinification methods. RESULTS: The volatile compounds that were above their threshold of perception in the wines were practically the same, irrespective of the vinification method used. Most of the compounds studied did not present significant differences in their concentrations between the wines obtained from the traditional and the new vinification methods. When there were significant differences, the concentration of alcohols and acids was higher in the wines vinificated by the traditional method rather than in the wines vinificated by the Ganimede method, whereas for esters, the concentration in the wines depended on the grape variety. CONCLUSION: The Ganimede method favoured polyphenol extraction without greatly affecting the studied volatile composition of the wines. Copyright © 2008 Society of Chemical Industry     

Effect of heating temperature and sodium chloride concentration on ultrastructure and texture of gels made from giant squid (Dosidicus gigas) with addition of starch,l-carrageenan and egg white

This paper seeks to compare the ultrastructure of gels made from frozen muscle of giant squid (Dosidicus gigas) at various temperatures with a number of different rheological parameters, with reference to a variety of added ingredients (non-muscle proteins and hydrocolloids) and to NaCl concentration. Interesting data on gel rheological properties were found where formulae containedl-carrageenan, starch and egg white, with a low salt concentration (1.5%). This seems to be because carrageenan forms an independent network which supports the principal structure formed by the fish protein; starch is incorporated into the network and retains water; and egg white forms a supplementary network which helps to improve rheological properties.     

Molecular Framework of Mouse Endothelial Cell Dysfunction during Inflammation: A Proteomics Approach

A key aspect of cytokine-induced changes as observed in sepsis is the dysregulated activation of endothelial cells (ECs), initiating a cascade of inflammatory signaling leading to leukocyte adhesion/migration and organ damage. The therapeutic targeting of ECs has been hampered by concerns regarding organ-specific EC heterogeneity and their response to inflammation. Using in vitro and in silico analysis, we present a comprehensive analysis of the proteomic changes in mouse lung, liver and kidney ECs following exposure to a clinically relevant cocktail of proinflammatory cytokines. Mouse lung, liver and kidney ECs were incubated with TNF-α/IL-1β/IFN-γ for 4 or 24 h to model the cytokine-induced changes. Quantitative label-free global proteomics and bioinformatic analysis performed on the ECs provide a molecular framework for the EC response to inflammatory stimuli over time and organ-specific differences. Gene Ontology and PANTHER analysis suggest why some organs are more susceptible to inflammation early on, and show that, as inflammation progresses, some protein expression patterns become more uniform while additional organ-specific proteins are expressed. These findings provide an in-depth understanding of the molecular changes involved in the EC response to inflammation and can support the development of drugs targeting ECs within different organs. Data are available via ProteomeXchange (identifier PXD031804).     

Systematic Review of Calcium Channels and Intracellular Calcium Signaling: Relevance to Pesticide Neurotoxicity

Pesticides of different chemical classes exert their toxic effects on the nervous system by acting on the different regulatory mechanisms of calcium (Ca²⁺) homeostasis. Pesticides have been shown to alter Ca²⁺ homeostasis, mainly by increasing its intracellular concentration above physiological levels. The pesticide-induced Ca²⁺ overload occurs through two main mechanisms: the entry of Ca²⁺ from the extracellular medium through the different types of Ca²⁺ channels present in the plasma membrane or its release into the cytoplasm from intracellular stocks, mainly from the endoplasmic reticulum. It has also been observed that intracellular increases in the Ca²⁺ concentrations are maintained over time, because pesticides inhibit the enzymes involved in reducing its levels. Thus, the alteration of Ca²⁺ levels can lead to the activation of various signaling pathways that generate oxidative stress, neuroinflammation and, finally, neuronal death. In this review, we also discuss some proposed strategies to counteract the detrimental effects of pesticides on Ca²⁺ homeostasis.     

Antimicrobial performance of potassium sorbate supported in tapioca starch edible films

The release and antimicrobial activity of potassium sorbate (KS) supported in tapioca starch–glycerol edible films prepared by different gelatinization/drying techniques against Zygosaccharomyces bailii was studied. Antimicrobial release in liquid media of different pHs (3.0–6.0) could be approximated to a pseudo first-order kinetic model and was almost accomplished after 30 min. Filmmaking method involving slow gelatinization and drying rate resulted in the highest fraction of KS released at equilibrium. Rate constant was higher when pH of the receiving media was 4.5 and fast gelatinization/fast drying had been used. The effectiveness of the preservative released for controlling the microbial growth depended on the pH of the receiving media, being higher at pH 3.0. No effect of filmmaking method was observed. In relation to film effectiveness as a barrier to contamination, it was observed that the preservative was available to prevent an external Z. bailii contamination and also to control yeast growth in an acidified (pH 4.5) high water activity (a _w = 0.980) semisolid product.