Metabolic Potential of Halophilic Filamentous Fungi—Current Perspective

Salty environments are widely known to be inhospitable to most microorganisms. For centuries salt has been used as a food preservative, while highly saline environments were considered uninhabited by organisms, and if habited, only by prokaryotic ones. Nowadays, we know that filamentous fungi are widespread in many saline habitats very often characterized also by other extremes, for example, very low or high temperature, lack of light, high pressure, or low water activity. However, fungi are still the least understood organisms among halophiles, even though they have been shown to counteract these unfavorable conditions by producing multiple secondary metabolites with interesting properties or unique biomolecules as one of their survival strategies. In this review, we focused on biomolecules obtained from halophilic filamentous fungi such as enzymes, pigments, biosurfactants, and osmoprotectants.     

Occurrence of Campylobacter spp. in poultry and poultry products for sale on the Polish retail market

In 2007 and 2008, a monitoring study was carried out in Poland to examine the occurrence of thermotolerant Campylobacter spp. in raw and cooked chicken products available on the retail market. A total of 912 samples were tested: 443 samples of raw chicken meat, 146 samples of giblets, and 323 ready-to-eat poultry products (150 samples of spit-roasted chicken, 56 samples of smoked chicken, and 117 samples of paté and cold meats). A high level of contamination of raw chicken meat (51.7% of samples) and chicken giblets (47.3% of samples) was detected. However, thermotolerant Campylobacter spp. were found in only 1.2% of the ready-to-eat poultry products.     

Analysis of indole compounds in edible Basidiomycota species after thermal processing

Methanolic extracts of processed fruiting bodies of six edible mushroom species (Basidiomycota) - Armillaria mellea, Boletus badius, Boletus edulis, Cantharellus cibarius, Lactarius deliciosus collected from natural habitats and Pleurotus ostreatus of commercial origin - were analysed for the presence of non-hallucinogenic indole compounds. Thermal processing was designed in such a way that it mimicked conditions used for cooking of mushroom dishes, since only a narrow group of mushrooms can be eaten raw, while indole compounds are thermolabile. All processed extracts were shown to contain l-tryptophan (up to 8.92 mg/100 g dw). The contents of the remaining compounds, 5-methyltryptophan, tryptamine, melatonin, indoleacetonitrile and indole, varied in different species (from 0.71 to 6.55 mg/100 g dw). Extract of processed C. cibarius fruiting bodies contained l-tryptophan, 5-methyltryptophan, tryptamine, melatonin, indoleacetonitrile and indole (1.96-4.94 mg/100 g dw) whereas l-tryptophan (2.78 mg/100 g dw) and tryptamine (2.77 mg/100 g dw) were the only indole compounds identified in the processed fruiting bodies of A. mellea.     

Effect of Cover Brine Type on the Quality of Meat from Herring Marinades

Effects of vinegar, oil, and sour cream brines on meat quality of 4 popular cold marinades from herring were investigated in the study. Cover brine type affected the composition and nutritive value of meat as well as the sensory and microbiological quality of marinated herring. Qualitative differences resulted from cover brine penetration into meat, and from diffusion of components from meat to vinegar brine. Compared to oil and sour cream, vinegar brine contributed to increased concentrations of salt and acetic acid, hardness, color brightness of marinades meat and to increased microbial contamination of meat. Furthermore, vinegar caused nitrogen losses to 15%, including valuable products of protein hydrolysis, enzymes, and total volatile bases. The rolling up of fillets reduced diffusion even by 50%. In turn, oil and sour cream were causing mainly a higher fat content and overall sensory evaluation of the marinades.     

Novel conventional and chelating anion exchange resins with amino ligands for sorption of silver

ABSTRACT

The polymeric resins containing diethylenetriamine, tetraethylenepentamine, 2-(diethylamino)ethanol, 1-methylimidazole, and 1,2-dimethylimidazole ligands have been synthesized from vinylbenzyl chloride-divinylbenzene copolymers and used in the removal of Ag(I) from chloride solution. The best Ag(I) sorption was reached in the case of 1-methylimidazole resin. Resins retain their capacity towards Ag(I) in five consecutive sorption/desorption cycles. The resins with imidazole ligands were highly selective for Ag(I) from synthetic chloride solution and they did not sorb chloride complexes of Cu(II). Additionally, the recovery of Ag(I) was tested from real chloride solution coming from leaching of the copper concentrate from Lubin Concentrator (KGHM Polska Mied? S.A.).     

The Uneven Rate of the Molecular Evolution of Gene Sequences of DNA-Dependent RNA Polymerase I of the Genus Lamium L

RNA polymerase type I (plastid-encoded polymerase, PEP) is one of the key chloroplast enzymes. However, the rpo genes that encode its subunits (rpoA, rpoB, rpoC1 and rpoC2) are relatively rapidly evolving sequences. The aim of this study was to investigate the rate of the molecular evolution of rpo genes and to evaluate them as phylogenetic markers on the example of the genus Lamium L. (Lamiaceae). The analyzed genes were shown to differ in the level of variation, rate of intragenic mutations, phylogenetic informativeness, and in the impact of these mutations on the properties of encoded peptides. Destabilizing effects of the positive pressure were observed in all genes examined coding for PEP enzyme. We have demonstrated the relationship between mutations fixed by positive selection and the separation of phylogenetic lines within the genus Lamium. The study showed also that the rpo genes were reliable phylogenetic markers, useful in the reconstruction of interconnections of species belonging to the same genus. Of the four tested genes, the most promising phylogenetic marker was rpoA gene, while the least useful gene appeared to be rpoC1.     

High resolution SEM characterization of nano‐precipitates in ODS steels

The performance of the present‐day scanning electron microscopy (SEM) extends far beyond delivering electronic images of the surface topography. Oxide dispersion strengthened (ODS) steel is on of the most promising materials for the future nuclear fusion reactor because of its good radiation resistance, and higher operation temperature up to 750°C. The microstructure of ODS should not exceed tens of nm, therefore there is a strong need in a fast and reliable technique for their characterization. In this work, the results of low‐kV SEM characterization of nanoprecipitates formed in the ODS matrix are presented. Application of highly sensitive photo‐diode BSE detector in SEM imaging allowed for the registration of single nm‐sized precipitates in the vicinity of the ODS alloys. The composition of the precipitates has been confirmed by TEM‐EDS.     

Modification of TiAlV Alloys with Hybrid Layers Containing Metallic Nanoparticles Obtained by the Sol–Gel Method: Surface and Structural Properties

The aim of the work was to obtain hybrid coatings containing silver, copper, and zinc nanoparticles on the TiAlV medical alloy via a sol–gel process. The developed layers were designed to bring about a bactericidal and fungicidal effect, as well as for protection against surgical scratches during the implantation of implants used in veterinary medicine. In this work, the authors focused on evaluating the microstructure (SEM + EDS); the structure (XRD, FTIR); and the surface properties, such as wettability, free surface energy, and roughness of layers with various concentrations of metallic nanoparticles (2 and 5 mol %). Our results confirmed that the sol–gel method enables the easy manufacturing of hybrid layers endowed with different porosity values as well as various shapes and sizes of metallic nanoparticles. A higher concentration of nanoparticles was observed on the surface containing 5 mol % of metallic salts. The highest degree of homogeneity was obtained for the layers containing silver nanoparticles. In addition, the silver nanoparticles were round and had the smallest dimensions, even below 20 nm. The FTIR and XRD structural studies confirmed the presence of an organosilicon matrix containing all three types of the metallic particles. We conclude that the higher concentration of nanoparticles influenced the alloy surface parameters.     

Functional Properties of Gelatin/Polyvinyl Alcohol Films Containing Black Cumin Cake Extract and Zinc Oxide Nanoparticles Produced via Casting Technique

This study aimed to develop and characterize gelatin/polyvinyl alcohol (G/PVA) films loaded with black cumin cake extract (BCCE) and zinc oxide nanoparticles (ZnONPs). The BCCE was also applied for the green synthesis of ZnONPs with an average size of less than 100 nm. The active films were produced by a solvent-casting technique, and their physicochemical and antibacterial properties were investigated. Supplementation of G/PVA film in ZnONPs decreased the tensile strength (TS) from 2.97 MPa to 1.69 MPa. The addition of BCCE and ZnONPs increased the elongation at the break (EAB) of the enriched film by about 3%. The G/PVA/BCCE/ZnONPs film revealed the lowest water vapor permeability (WVP = 1.14 × 10⁻⁹ g·mm·Pa⁻¹·h⁻¹·mm⁻²) and the highest opacity (3.41 mm⁻¹). The QUick, Easy, New, CHEap and Reproducible (QUENCHER) methodologies using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6- sulfonic acid) (ABTS) and cupric ion reducing antioxidant capacity (CUPRAC) were applied to measure antioxidant capacity (AC) of the prepared films. The incorporation of BCCE and ZnONPs into G/PVA films enhanced the AC by 8–144%. The films containing ZnONPs and a mixture of BCCE and ZnONPs inhibited the growth of three Gram-positive bacterial strains. These nanocomposite films with desired functional properties can be recommended to inhibit microbial spoilage and oxidative rancidity of packaged food.