Palm Oil-Rich Diet Affects Murine Liver Proteome and S-Palmitoylome

Palmitic acid (C16:0) is the most abundant saturated fatty acid in animals serving as a substrate in synthesis and β-oxidation of other lipids, and in the modification of proteins called palmitoylation. The influence of dietary palmitic acid on protein S-palmitoylation remains largely unknown. In this study we performed high-throughput proteomic analyses of a membrane-enriched fraction of murine liver to examine the influence of a palm oil-rich diet (HPD) on S-palmitoylation of proteins. HPD feeding for 4 weeks led to an accumulation of C16:0 and C18:1 fatty acids in livers which disappeared after 12-week feeding, in contrast to an accumulation of C16:0 in peritoneal macrophages. Parallel proteomic studies revealed that HPD feeding induced a sequence of changes of the level and/or S-palmitoylation of diverse liver proteins involved in fatty acid, cholesterol and amino acid metabolism, hemostasis, and neutrophil degranulation. The HPD diet did not lead to liver damage, however, it caused progressing obesity, hypercholesterolemia and hyperglycemia. We conclude that the relatively mild negative impact of such diet on liver functioning can be attributed to a lower bioavailability of palm oil-derived C16:0 vs. that of C18:1 and the efficiency of mechanisms preventing liver injury, possibly including dynamic protein S-palmitoylation.     

Antimicrobial Resistance and Whole-Genome Characterisation of High-Level Ciprofloxacin-Resistant Salmonella Enterica Serovar Kentucky ST 198 Strains Isolated from Human in Poland

Background: Salmonella Kentucky belongs to zoonotic serotypes that demonstrate that the high antimicrobial resistance and multidrug resistance (including fluoroquinolones) is an emerging problem. To the best of our knowledge, clinical S. Kentucky strains isolated in Poland remain undescribed. Methods: Eighteen clinical S. Kentucky strains collected in the years 2018–2019 in Poland were investigated. All the strains were tested for susceptibility to 11 antimicrobials using the disc diffusion and E-test methods. Whole genome sequences were analysed for antimicrobial resistance genes, mutations, the presence and structure of SGI1-K (Salmonella Genomic Island and the genetic relationship of the isolates. Results: Sixteen of 18 isolates (88.9%) were assigned as ST198 and were found to be high-level resistant to ampicillin (>256 mg/L) and quinolones (nalidixic acid MIC ≥ 1024 mg/L, ciprofloxacin MIC range 6–16 mg/L). All the 16 strains revealed three mutations in QRDR of GyrA and ParC. The substitutions of Ser83 → Phe and Asp87 → Tyr of the GyrA subunit and Ser80→Ile of the ParC subunit were the most common. One S. Kentucky isolate had qnrS1 in addition to the QRDR mutations. Five of the ST198 strains, grouped in cluster A, had multiple resistant determinants like blaTEM1-B, aac(6′)-Iaa, sul1 or tetA, mostly in SGI1 K. Seven strains, grouped in cluster B, had shorter SGI1-K with deletions of many regions and with few resistance genes detected. Conclusion: The results of this study demonstrated that a significant part of S. Kentucky isolates from humans in Poland belonged to ST198 and were high-level resistant to ampicillin and quinolones.     

Technological aspects of sunflower biomass and brown coal co-firing

The technological problems occurring in the co-firing of biomass and brown coal (lignite) prompted this research project. During the fuel preparation, accidental self-ignition and explosions were several times reported by power plants operators. The aim of this study was to evaluate brown coal, sunflower husks and sunflower husk pellets as fuels for co-firing in energetic boilers. Sunflower husk had a lower ash content and calorific value than the pellets. The range of the combustion temperatures of the biomass (200–300 °C) was narrower than that of brown coal (200–800 °C). The formation of highly alkaline ash from the biomass resulted in the formation in boiler of agglomerates of ash. The elemental composition, thermogravimetric and biological analyses suggested that the pellets contained synthetic additives difficult to identify. The biological method was proposed for evaluating biomass additives. The use of additional agents in the pelletizing process may influence on the combustion parameters. Mixing biomass with brown coal may occasionally result in self-ignition in the logistic chain. Plastic additives and biological activity may contribute to self-ignition.     

Changes of bioactive components in berry seed oils during supercritical CO2 extraction

The objective of the work was to elucidate the chemical composition of fractions of oil extracts obtained during the supercritical extraction on a semi‐industrial scale from strawberry (Fragaria x ananassa Duch.), chokeberry [Aronia melanocarpa (Michx.)], and raspberry (Rubus idaeus L.) seeds from industrial press cake. The oil extracts differed in terms of their content of bioactive components: carotenoids, tocopherols, chlorophylls, and fatty acids. Raspberry seed oil was the richest source of tocopherols (620.1–2166.7 mg kg^?1) and α‐linolenic acid (above 37%). Chokeberry seed oil had the highest content of linoleic acid (above 70%), and α‐tocopherol (166.0–1104.8 mg kg^?1). Strawberry oil was characterized by the highest content of chlorophylls and α‐linolenic acid (above 30%). It was showed that the oil fraction collected at the beginning of extraction is characterized by a high acid value, which requires purification steps to be used for food purposes.

Practical applications

Strawberry, raspberry, and chokeberry by‐products left over from the production of concentrated juice are a valuable source of oils rich in n‐3 and n‐6 polyunsaturated fatty acids, tocopherols, and carotenoids. The research showed that the fractionation of extracts in the course of supercritical extraction leads to oils with varying amounts of different bioactive compounds, and thus to products with potentially wide applications. Seeds oils have high potential utility as a source of unconventional oil for cosmetic and pharmaceutical sectors and biodiesel. Their targeted utilization may be exploited for economic, environmental and health benefits.     

Method for assessment of the accessibility of dimension and crushed stone undeveloped deposits in Poland from the environmental and social perspective

Abstract

The demand for resources from dimension and crushed stone deposits causes the intensification of mining activities which involve conflicts of an environmental and social nature. Therefore, it is essential to recognise potential conflict locations and assess the accessibility of deposits explored provisionally or in detail from an environmental and social perspective. This information can be obtained thanks to the method for deposit assessment proposed in this article which uses tools available in geographical information systems and the multicriteria analysis in a form of the weighted sum method. Here, the deposits of dimension and crushed stones located within the area of Lower Silesia in Poland have been analysed.     

Application Tests of New Wetting Compositions for Wildland Firefighting

Extinguishing forest fires is a critical issue for fire brigades; fire can spread throughout vast areas in a relatively short period of time. The studies presented in this paper describe the results of laboratory and field tests of new compositions of wetting agents for extinguishing wildland fires. The studies assessed the ability to penetrate surface fuels using 0.5 and 1% solution of wetting compositions. The penetration of the liquid through the layer of the loose rotting wood with solutions of obtained wetting agents was up to 68 times faster than with water. The absorption of water droplet was even 40 times slower in comparison to wetting agent solutions. Based on laboratory research, compositions that exhibit the best wetting properties were analysed in real conditions in field tests to assess their capacity to penetrate in surface fuels, their ability to make fire barriers and their efficiency in suppressing fires of soil cover and thickets. In tests performed in 4 m² plots, the wetting compositions hold the flames from crossing a thin firebreak for up to three times longer periods than water. The results of the studies confirmed a significant increase in efficiency when new biodegradable wetting agents are employed to extinguish forest fires.     

Influence of yeast on the yield of fermentation and volatile profile of ‘Węgierka Zwykła’ plum distillates

The character of plum brandies depends on a unique aroma profile of the plum and the microbiota present on the surface of the fruits, as well as yeast used for fermentation. In this study, an evaluation of the effect of microorganisms applied for the fermentation of W?gierka Zwyk?a var. plum mashes and processing temperature (18 °C, 30 °C) on its efficiency and volatile profile, as well as taste and flavour of distillates obtained was performed. An estimation of the odour activity values (OAVs) of the volatile compounds was also conducted. Regardless of whether the fermentation was carried out using Saccharomyces bayanus wine yeast or by native microflora present on plums as well as raisins, the efficiency of this process was high and ranged between 91.7 and 96.7% of the theoretical efficiency. Especially rich in esters (among others ethyl acetate and isoamyl acetate) was the distillate derived after fermentation with the microflora of plums and raisins, at 18 °C. An evaluation of the individual aromatic effect of chemical compounds present in tested distillates, in terms of their OAVs, revealed that the highest OAVs were reached with isovaleraldehyde. Other compounds that showed aroma values >1 and possibly had an effect on the overall aroma of tested plum distillates were the following: hexanal, benzaldehyde, ethyl acetate, isoamyl acetate, ethyl benzoate, ethyl hexanoate, 1‐propanol, 2‐methyl‐1‐butanol, 3‐methyl‐1‐butanol and 1‐hexanol. The performed sensory ranking showed that the best rated distillate was the one obtained after fermentation with the indigenous microflora of plums and raisins, at 18 °C. Copyright © 2016 The Institute of Brewing & Distilling