Effects of growth with ethanol on fermentation and membrane fluidity of Saccharomyces cerevisiae

Saccharomyces cerevisiae HSc was grown with ethanol at concentrations up to 10% (v/v). The immediate effects of additions of externally added ethanol on CO₂ production and O₂ consumption of washed organisms were studied by stopped-flow membrane inlet quadrupole mass spectrometry. Fermentative activities of organisms grown with ethanol (0–5% v/v) showed similar sensitivities to inhibition by ethanol, whereas those grown with 10% (v/v) ethanol had become protected and were markedly less sensitive. The fluidity of subcellular membrane fractions was measured by determination of the temperature dependence of the rotational order parameter of the spin label 5-doxyl stearic acid (free radical) by electron spin resonance. Mitochondria prepared from yeasts grown with 0, 7 and 9% (v/v) ethanol showed similar overall fluidity, although differences in temperature-dependent behaviour indicate altered lipid composition or lateral phase separations. On the other hand the microsomal fraction from organisms grown with 9% ethanol showed a remarkable increase in fluidity. These data suggest that the protective effects of growth with ethanol near the limit of tolerance on fermentative activities may arise from altered plasma membrane fluidity properties.     

BK Polyomavirus bkv-miR-B1-5p: A Stable Micro-RNA to Monitor Active Viral Replication after Kidney Transplantation

Background: Bkv-miR-B1-5p is a viral micro-RNA (miRNA) specifically produced during BK polyomavirus (BKPyV) replication. Recent studies have suggested using bkv-miR-B1-5p as a biomarker to monitor viral infection and predict complications in kidney transplant patients. To identify the technical limitations of this miRNA quantification in biological samples, knowledge of its stability and distribution in the extracellular compartment is necessary. Moreover, a proof of concept for using bkv-miR-B1-5p as a biomarker of active replication in chronic infection is still missing in the published literature. Methods: The stability of bkv-miR-B1-5p was evaluated in samples derived from cell cultures and in urine from BKPyV-infected kidney transplant recipients. The miRNA was quantified in different fractions of the extracellular compartment, including exosomes, and protein binding was evaluated. Finally, we developed an in vitro model for chronic culture of BKPyV clinical isolates to observe changes in the bkv-miR-B1-5p level during persistent infections. Results: Bkv-miR-B1-5p is a stable biomarker in samples from humans and in vitro experiments. Marginally associated with the exosomes, most of the circulating bkv-miR-B1-5p is bound to proteins, especially Ago2, so the miRNA quantification does not require specific exosome isolation. The bkv-miR-B1-5p level is predictable of viral infectivity, which makes it a potential specific biomarker of active BKPyV replication after kidney transplantation.     

Antioxidative activity of summer savory (Satureja hortensis L.) and rosemary (Rosmarinus officinalis L.) in minced, cooked pork meat

The sensory intensity measured as theabsolute threshold value of spice andrecognition of spice was evaluated for summer savory and rosemary in meat balls. The values forabsolute threshold value of spice were found to be significantly lower for rosemary than for summer savory. The antioxidative activity of the spices was analysed in two accelerated model systems and in a storage experiment. In one of the model systems, oxidation was accelerated by heat and by an elevated pressure of oxygen. Both spices significantly improved the oxidative stability of the meat balls in this model system. In the second model system metal catalyst oxidation in a meat slurry was used and a reduction in the oxidative processes in samples containing the spices was again shown. In both model systems a slightly higher antioxidative activity was seen for rosemary compared to summer savory. In the storage experiment, the spices were added at a sensorially acceptable level and the heat-treated meat balls were stored at 5°C. A significant reduction in the development of warmed-over flavour (WOF) caused by the addition of spices was measured by a reduction in 2-thiobarbituricacid-reactivesubstances (TBARS) and in hexanal. A reduction in TBARS of approximately 30% in meat balls containing added spices was seen independently of packaging in 1% oxygen or in atmospheric air and the reduction (30%) was constant throughout the storage period.     

An overview of the reliability prediction related aspects of high power IGBTs in wind power applications

Reliability is becoming more and more important as the size and number of installed Wind Turbines (WTs) increases. Very high reliability is especially important for offshore WTs because the maintenance and repair of such WTs in case of failures can be very expensive. WT manufacturers need to consider the reliability aspect when they design new power converters. By designing the power converter considering the reliability aspect the manufacturer can guarantee that the end product will ensure high availability. This paper represents an overview of the various aspects of reliability prediction of high power Insulated Gate Bipolar Transistors (IGBTs) in the context of wind power applications. At first the latest developments and future predictions about wind energy are briefly discussed. Next the dominant failure mechanisms of high power IGBTs are described and the most commonly used lifetime prediction models are reviewed. Also the concept of Accelerated Life Testing (ALT) is briefly reviewed.     

The combined effect of rosemary (Rosmarinus officinalis L.) and modified atmosphere packaging as protection against warmed over flavour in cooked minced pork meat

Rosemary (dried leaves ofRosmarinus officinalis L.) added to cooked meat balls (minced pork) was found to retard the formation of warmed over flavour (WOF) during chill storage. The spice was added to pork meat (Longissimus dorsi) balls in an amount acceptable for the product, as evaluated by a sensory panel (0.05% of total weight). After cooking (water bath, internal temperature 80°C), the meat balls were packed using five atmosphere packaging conditions: (i) air; (ii) 5% O₂/95% N₂; (iii) 3% O₂/97% N₂; (iv) 1% O₂/99% N₂; and (v) 100% N₂. During chill storage (5°C), the sensory quality of the reheated meat balls was evaluated by a trained sensory panel, and lipid oxidation was followed by measurement of thiobarbituric acid reactive substances (TBARS). The combination of decreased O₂ atmosphere in the packages and addition of rosemary resulted in a significantly (p<0.05) lower amount of TBARS and a significantly (p<0.05) better sensory score.

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Gemeinsamer Effekt von Rosmarin (Rosmarinus officinalis L.) und Verpackung in modifizierter Atmosphäre auf den Aufwärmegeschmack (WOF) von wärmebehandeltem, gehacktem Schweinefleisch

Zusammenfassung Rosmarin (getrocknete Blätter vonRosmarinus officinalis L.), erwärmten Fleischklößen (gehacktes Schweinefleisch) zugesetzt, hinderte die Entwicklung des Aufwärmgeschmacks (warmed over flavour) während der Kühllagerung. Das Gewürz wurde den aus Schweinefleisch (Longissimus dorsi) hergestellten Fleischklößen in einer für das Produkt akzeptablen Menge zugegeben, beurteilt von einem sensorischen Panel (0.05% des Totalgewichtes). Nach der Wärmebehandlung (Wasserbad, Zentrum-Temperatur 80°C) wurden die Fleischklöße in fünf unterschiedlichen und kontrollierten Atmosphären wie folgt verpackt: (i) Luft; (ii) 5% O₂/95% N₂; (iii) 3% O₂/97% N₂; (iv) 1% O₂/99% N₂ und (v) 100% N₂. Während der Kühllagerung (5°C) wurde die sensorische Qualität der wiedererwärmten Fleischklöße von einem geschulten Panel beurteilt und die Lipid-Oxidation durch Messung der Thiobarbitursäure-reaktiven Substanzen (TBARS) beobachtet. Die Kombination von ermäßigtem Sauerstoffgehalt in den Verpackungen mit der Zugabe von Rosmarin ergab eine signifikant (p<0.05) niedrigere Menge TBARS wie auch signifikant (p<0.05) bessere Punkte in der sensorischen Beurteilung.

     

Continuous automated production facility for the manufacture of single-base propellant powders

The design-features of the first continuous single-base propellant powder plant in the Western Hemisphere are summarized in this report. The highlights: less investment is required to install this simplified manufacturing process. Unmanned automated operations assure improved product quality, lower operating cost, and better safety conditions. As a result of an advanced design the plant is simple, easy to operate, very versatile, and flexible to accommodate changes.     

Metabolic profiling of liver from hypercholesterolemic pigs fed rye or wheat fiber and from normal pigs. High-resolution magic angle spinning 1H NMR spectroscopic study

This study presents the first application of a high-resolution magic angle spinning 1H NMR approach to elucidate the metabolic effects of a hypercholesterolemic condition and two high-fiber diets based on rye and wheat bread, respectively, in intact pig liver biopsy samples. Standard 1D and spin-echo 1H spectra were acquired on a total of 20 biopsy samples, and 2D total correlation spectroscopy experiments were carried out on selected samples for assignment of the observed resonances. Principal component analyses and partial least-squares regression discriminant analysis revealed differences in the hepatic lipid content and choline-containing compounds between normal and hypercholesterolemic pigs. In addition, the results demonstrated that the liver metabolite profile of hypercholesterolemic pigs fed a high-fiber rye bread differed from that of pigs fed high-fiber wheat bread with respect to both the lipoprotein fractions and the choline-containing compounds. These findings suggest that earlier reports on high-fiber rye diet-induced effects on plasma HDL/LDL content partially can be ascribed to effects on liver cholesterol metabolism and that the hepatic phospholipase pathways of phosphatidylcholine breakdown are affected by the high-fiber rye diet.     

Marine n-3 fatty acids: Basic features and background

There is some evidence from epidemiology that intake of n-3 polyunsaturated fatty acids (PUFA) from seafood may protect against coronary artery disease (CAD). This hypothesis is further supported from animal data showing a beneficial effect of n-3 PUFA on thrombosis and atherosclerosis in animals fed fish oils in most, but not all, studies. There are several mechanisms by which an increased intake of marine n-3 PUFA may protect against CAD; the most universal finding is a reduction of plasma triglycerides. It is puzzling, however, that a very low amount of n-3 PUFA, with no known beneficial biochemical effects, seems to be cardioprotective. It has therefore been of paramount interest to perform clinical trials. Such evidence and trials are discussed in later chapters, and the results have been very encouraging.     

Structure and high-temperature oxidation behaviour of Cu-Ni-Fe alloys prepared by high-energy ball milling for application as inert anodes in aluminium electrolysis

Cu_xNi_85−xFe₁₅ (0 ? x ? 85 wt.%) compounds were prepared by mechanical alloying. Monophased face centered cubic (fcc) Cu-Ni-Fe alloys were obtained after 10 h of milling for x varying from 0 to 50, whereas bi-phased compounds fcc Cu-Ni-Fe + body centered cubic (bcc) Fe were formed with richer-Cu compounds. Their oxidation kinetics in air at 750 °C is parabolic for all compositions and increases drastically for x > ∼30. A stable anode for aluminium electrolysis in low-temperature (700 °C) KF-AlF₃ electrolyte was obtained for 65 ? x ? 85. However, a substantial increase of the Cu contamination in produced aluminium was observed for x > 70.     

Carotenoid Composition of Invertebrates Consumed by Two Insectivorous Bird Species

Dietary carotenoids are important pigments, antioxidants, and immune-stimulants for birds. Despite recent interest in carotenoids in bird ecology, we know surprisingly little about the carotenoid content of invertebrates consumed by birds. We compared carotenoid (lutein, β-carotene, and total) concentrations in invertebrates brought to nestlings by two insectivorous passerines, the great tit, Parus major and the pied flycatcher, Ficedula hypoleuca. We also compared carotenoid levels between environments that were either polluted by heavy metals or were not polluted, because the carotenoid-based plumage color of P. major nestlings is affected by environmental pollution. Lepidopterans were the most carotenoid-rich food items and contained the largest proportion of lutein. There were no differences in carotenoid concentrations in the food items of the two bird species but P. major nestlings obtained more carotenoids from their invertebrate diet than F. hypoleuca nestlings because the P. major diet had a higher proportion of lepidopteran larvae. In polluted areas, P. major nestlings consumed lower levels of dietary carotenoids than in unpolluted areas because of temporal differences in caterpillar abundance between polluted and unpolluted sites. Our study suggests that pollution-related difference in nestling plumage color in P. major is related to varying dietary proportion of lutein-rich food items rather than pollution-related variation in insect carotenoid levels.