Inactivation of Escherichia coli in milk by high-hydrostatic-pressure treatment in combination with antimicrobial peptides

We studied the inactivation in milk of four Escherichia coli strains (MG1655 and three pressure-resistant mutants isolated from MG1655) by high hydrostatic pressure, alone or in combination with the natural antimicrobial peptides lysozyme and nisin and at different temperatures (10 to 50 degrees C). Compared with that of phosphate buffer, the complex physicochemical environment of milk exerted a strong protective effect on E. coli MG1655 against high-hydrostatic-pressure inactivation, reducing inactivation from 7 logs at 400 MPa to only 3 logs at 700 MPa in 15 min at 20 degrees C. An increase in lethality was achieved by addition of high concentrations of lysozyme (400 microg/ml) and nisin (400 IU/ml) to the milk before pressure treatment. The additional reduction amounted maximally to 3 logs in skim milk at 550 MPa but was strain dependent and significantly reduced in 1.55% fat and whole milk. An increase of the process temperature to 50 degrees C also enhanced inactivation, particularly for the parental strain, but even in the presence of lysozyme and nisin, a 15-min treatment at 550 MPa and 50 degrees C in skim milk allowed decimal reductions of only 4.5 to 6.9 for the pressure-resistant mutants. A substantial improvement of inactivation efficiency at ambient temperature was achieved by application of consecutive, short pressure treatments interrupted by brief decompressions. Interestingly, this pulsed-pressure treatment enhanced the sensitivity of the cells not only to high pressure but also to the action of lysozyme and nisin.     

Antioxidant activity, ascorbic acid, phenolic compounds and sugars of wild and commercial Tuberaria lignosa samples: Effects of drying and oral preparation methods

The antioxidant activity and phytochemical composition (ascorbic acid, free sugars and phenolic compounds) of decoctions and infusions of wild and commercial samples of Tuberaria lignosa (Sweet) Samp. Aerial parts were evaluated and compared. Among wild samples, the effects of the drying method (freeze or shade-drying) on those parameters were studied. Infusion of the freeze-dried wild sample gave the highest levels of sugars, while infusion of shade-dried wild sample and decoction of the freeze-dried sample presented higher ascorbic acid and phenolic compounds content (including ellagitannins and flavonoids) than the other samples. The last two samples also revealed higher antioxidant activity, in some cases even higher than Trolox. Decoctions gave lower amounts of disaccharides than infusions, which seemed to be hydrolysed, increasing the content of monosaccharides. Commercial samples showed the lowest content in phenolic compounds, mainly in ellagitannins and flavonoids, and also the lowest antioxidant activity. This work gives scientific evidence to the traditional medicinal uses of wild Tuberaria lignosa, highlighting the interest of its decoctions and infusions as a source of bioactive compounds and functional beverages.     

New lake district in Europe: origin and hydrochemical characteristics

This article presents a new lake district in Southern Poland created as a result of human activity in the Upper Silesian region. The area has been named the Upper Silesian Anthropogenic Lake District. The lake density of the Lake District as delineated by the authors (with an area of 6766 km²) is 2.74%. It includes 4773 water bodies of various origins – reservoirs retained by dams, flooded mineral workings, water bodies formed in subsidence basins and hollows, levee ponds, residual water bodies following river regulation and other water bodies. These are located in urban‐industrial, rural‐agricultural or quasi‐natural areas. The hydrochemical diversity of water bodies is conditioned by their origin, location in the catchment and function. Studies have shown the widespread occurrence of eutrophication processes in limnic waters within the Lake District. The diverse origin and hydrochemical properties of water bodies within the Upper Silesian Anthropogenic Lake District make it special among other anthropogenic lake districts.     

Die Beziehung zwischen dem Gehalt an Stärke und an Kalium in Kartoffelknollen

Relation Between the Content of Starch and the Content of Potassium in Potato Tubers. The relation of the content of potassium to the content of starch on potato tubers was examined. It was found that data as percent of fresh matter show more evident results than data as percent of dry matter. Statistical evaluation shows that the positive relation potassium : starch is highly proved as percent of fresh matter while the same relation as percent of dry matter is negatively highly proved.     

Einfluß des Verhältnisses von Stärke zu anderen Inhaltsstoffen auf den Geschmack von Kartoffeln

Influence of the Ratio of Starch to Other Substances on the Taste of Potatoes. The influence of the ratio of total nitrogen, proteinic nitrogen, ash, potassium, phosphorus, sugars and free amino acids to starch on the taste of boiled potatoes has been investigated. It was stated that the ratio of total nitrogen, potassium and sugars to starch influences the taste on the most part. Referring to this especially the variety and storing temperature are of highest importance.     

Bedingungen für die Bildung von Trockensubstanz und Stärke bei zwei Arten von Stärkekartoffelsorten

Conditions for Formation of Dry Substance and Starch with Two Types of starch Potato Sorts. Two types of starch potato sorts (Kamýk, Boubin) were field tested. It was found that herb destruction is not favourable. It reduces tuber yield, content of dry substance and starch and increases the percentage of small tubers. Fertilization should depend upon type of the sort. With the stalk type, higher doses (120 kg N) may be used. Doses of P should depend upon P content in the soil starting from 50 kg P upward. With the leave type, 100–120 kg N, and 50 kg P are sufficient.     

Heterogeneous catalysts with programmable topologies generated by reticulation of organocatalysts into metal-organic frameworks: The case of squaramide

A well-established strategy to synthesize heterogeneous,metal-organic framework(MOF)catalysts that exhibit nanoconfinement effects,and specific pores with highly-localized catalytic sites,is to use organic linkers containing organocatalytic centers.Here,we report that by combining this linker approach with reticular chemistry,and exploiting three-dimensioanl(3D)MOF-structural data from the Cambridge Structural Database,we have designed four heterogeneous MOF-based catalysts for standard organic transformations.These programmable MOFs are isoreticular versions of pcu IRMOF-16,feu UiO-68 and pillared-pcu SNU-8X,the three most common topologies of MOFs built from the organic linker p.p'-terphenyldicarboxylic acid(tpdc).To synthesize the four squaramide-based MOFs,we designed and synthesized a linker,4,4’-((3,4-dioxocyclobut-1-ene-1,2-diyl)bis(azanedyil))dibenzoic acid(Sq_tpdc),which is identical in directionality and length to tpdc but which contains organocatalytic squaramide centers.Squaramides were chosen because their immobilization into a framework enhances its reactivity and stability while avoiding any self-quenching phenomena.Therefore,the four MOFs share the same organocatalytic squaramide moiety,but confine it within distinct pore environments.We then evaluated these MOFs as heterogeneous H-bonding catalysts in organic transformations:a Friedel-Crafts alkylation and an epoxide ring-opening.Some of them exhibited good performance in both reactions but all showed distinct catalytic profiles that reflect their structural differences.     

Einfluß der Stärke auf die Textureigenschaften von Kartoffelknollen

Interaction of Starch and Textural Properties of Potato Tubers. By a two years glas-green-house test the influence of starch content on texture of raw and boiled potatoes was studied. Results show that only at certain conditions the starch content can affect a tendency of influencing the texture. Physical properties of starch play as well an important role referring to the texture of tubers. With reference to the influence of starch on texture of potato tubers other factors seem to play a role which still must be investigated.     

On the efficiency of quantization-based integration methods for building simulation

Models describing energy consumption, heating, and cooling of buildings usually impose difficulties to the numerical integration algorithms used to simulate them. Stiffness and the presence of frequent discontinuities are among the main causes of those difficulties, that become critical when the models grow in size. Quantized State Systems (QSS) methods are a family of numerical integration algorithms that can efficiently handle discontinuities and stiffness in large models. For this reason, they are promising candidates for overcoming the mentioned problems. Based on this observation, this article studies the performance of QSS methods in some systems that are relevant to the field of building simulation. The study includes a performance comparison of different QSS algorithms against state-of-the-art classic numerical solvers, showing that the former can be more than one order of magnitude faster.     

A parallel simulator for multibody systems based on group equations

The Journal of Supercomputing - Multibody systems consist of a set of components connected through some joints, where the movement of the system is determined by those of its components. Their...