Production of bacteriocin-like inhibitory compounds by human fecal Bifidobacterium strains

Acid- and bile-resistant Bifidobacterium strains were isolated from human feces and identified by genus-specific PCR and randomly amplified polymorphic DNA PCR. Twenty-four different strains were screened for possible production of proteinaceous antimicrobial compounds by assaying the inhibitory effects of their neutralized culture supernatants. Six Bifidobacterium strains (BIR-0304, BIR-0307, BIR-0312, BIR-0324, BIR-0326, and BIR-0349) were selected on the basis of their broad inhibitory spectra. These strains were active against gram-positive and gram-negative bacteria and yeasts relevant to food safety and human health. The antagonistic effects of the six selected Bifidobacterium strains were related to bacteriocin-like compounds, which were active at pH values between 3 and 10, stable at 100 degrees C for 10 min, resistant to alpha-amylase and lipase A, but sensitive to proteinases (trypsin, proteinase K, protease A, pepsin, and cathepsin B). The molecular masses of the antimicrobial compounds produced by Bifidobacterium BIR-0312 and BIR-0324 were in the range of 10 to 30 kDa, and those of the compounds produced by Bifidobacterium BIR-0304, BIR-0307, BIR-0326, and BIR-0349 were less than 10 kDa. All Bifidobacterium strains produced maximum antimicrobial activities in the late logarithmic phase of growth and in the presence of Tween 80. These results confirm that the synthesis of bacteriocin-like inhibitory compounds is a key factor in the in vitro inhibition of pathogen and spoilage bacteria by Bifidobacterium strains.     

Broadcasting and personalization of user-generated contents in DVB-H mobile networks

During the last years, we have witnessed the boom of the digital market due to the proliferation of emergent audiovisual services and the increasing number of broadband networks. In this scenario, users insistently demand innovative services for exchanging and sharing their own audiovisual contents. In order to meet these needs, in this paper, we propose a system that broadcasts user-generated audiovisual contents for handheld devices in a mobile network based on the DVB-H broadcasting standard. Besides, our system offers diverse value-added services to these new active users, such as: (1) annotation, sharing and personalized distribution of audiovisual contents, (2) multi modal access, via Web or by client applications running locally in the handheld device, and (3) exploitation of return channels to transmit interactive contents that enhance the user’s experience. To achieve these goals, our system adopts well-known technologies for broadcasting and semantic annotation of audiovisual contents, as well as emergent technology from Web 2.0 and Semantic Web. We have carried out tests involving a group of students from the University of Vigo, who were satisfied with the personalization capabilities offered by our TV system for mobile settings.     

Bioactive phenolic compounds and functional properties of dehydrated bean flours

The impact of soaking, cooking, and industrial dehydration on the phenolic profile, antioxidant activity, and functional properties of two bean varieties (Cannellini and Pinta) was investigated. HPLC-PAC and HPLC-MS (ESI) analysis identified phenolic acids (44% and 41% of the total of identified phenolics, respectively) as the main phenolic compounds in raw Cannellini flour and catechins and procyanidins (63%) in raw Pinta flour. As a result of the industrial dehydration, a general reduction of these bioactive compounds and antioxidant activities (ORAC) was observed; however, their levels were still relevant in dehydrated bean flours. The raw and processed flours exhibited low oil holding capacity (1.00-1.15 mL/g), whereas water-holding capacities rose to 3.0-3.8 mL/g. Emulsifying activities and foaming capacities were inhibited during thermal processing. Thus, the significant occurrence of bioactive phenolic compounds, the relevant antioxidant capacities along with the interesting functional properties of dehydrated bean flours make them to be considered functional ingredients for food formulation.     

Optimization of intercooling compression in CO2 capture systems

Compression of CO₂ is an essential process in the development of carbon capture and storage (CCS) technologies. In spite of power requirements for CO₂ compression could be as much as 100 kWe per tonne CO₂, the minimization of energy requirements has received little attention in the literature. Although intercooling compression reduces power requirements, it introduces important cooling necessities that could be minimized.The aim of this paper is the integration of intercooling compression into the low-pressure part of a steam cycle to take advantage of the intercooling heat and analyse the energetic and economical results under different assumptions. Simulation and optimization have been performed in order to evaluate the intercooling configuration, energy requirements and the most cost-effective integration. Results have shown reduction in compression power requirement around 40% and reduction of the incremental COE around 23%. Proposed integration could be used to increase the efficiency of CO₂ capture processes and, therefore, to reduce the CO₂ capture cost.