Influence of the nature of interfaces on the capillary transport in layered materials

This paper presents an experimental and quantitative analysis of capillary transport across the interface brick–mortar joint in masonry. Moisture profiles are measured with X-ray projection. The influence of curing conditions is analyzed by considering three types of mortars: cured in a mould, between capillary wet and dry bricks. A decrease in moisture inflow for the mortars cured between bricks is measured. The pore structure and the moisture transport properties of mortar change significantly due to water extraction from the initially wet mortar to the bricks during curing. Numerical simulations reveal the existence of a hydraulic interface resistance between brick and wet/dry cured mortar.     

Purification process for an inorganic rechargeable lithium battery and new safety concepts

We have investigated an inorganic lithium battery system in which LiCoO₂ is used as the positive electrode and lithium, intercalated into graphite, serves as negative electrode. The conducting salt is lithium tetrachloroaluminate (LiAlCl₄). The electrolyte is based on SO₂. It has been shown that a layer of lithium hydroxide is present on the surface of the lithium cobalt oxide. This has a negative impact on the stability of the electrode. To improve stability, we have developed a purification process for removing the lithium hydroxide from the surface of the positive electrode. After purification the cells show no significant change in either capacity or internal resistance when cycled. Up to 70% of the theoretical capacity of electrodes which have been purified in this way can be used without any negative effects being observed. To prevent the deposition of metallic lithium leading to a hazardous situation, a new safety concept was developed whereby local short circuits are allowable. Safe functioning of the new concept has been demonstrated with tests on complete cells.     

Catalytic reduction of NOx over transition-metal-containing MCM-41

The catalytic properties of Pt, Rh and Co supported on mesoporous molecular sieves with MCM-41-type structure consisting of SiO₂ and Al₂O₃ were studied for the reduction of NO with propene. Pt supported on siliceous MCM-41 was the most active catalyst, however, significant quantities of undesirable N₂O were formed during the reaction. Pt supported on mesoporous Al₂O₃ and Rh supported on both mesoporous oxides showed a lower activity, but an improved selectivity towards N₂ formation. Co supported on MCM-41-type materials had only a low level of activity for the reduction of NO with propene. For Pt supported on MCM-41-type materials only a minor decrease in the activity was observed when water vapor was added into the reactant gas mixture, while on Rh- and Co-containing catalysts the activity strongly decreased. This revised version was published online in July 2006 with corrections to the Cover Date.     

Technology-induced selection towards the spoilage microbiota of artisan-type cooked ham packed under modified atmosphere

The microbiota associated with a highly-perishable Belgian artisan-type cooked ham was analyzed through plating and (GTG)₅-fingerprinting of isolates throughout its processing chain. The raw tumbled meat was characterized by the presence of a versatile microbiota around 4.8 log(cfu g⁻¹), consisting of lactic acid bacteria, staphylococci, Brochothrix thermosphacta, Gram-negative bacteria, and yeasts. Pasteurisation of the ham logs reduced bacterial counts below 2 log(cfu g⁻¹) and subsequent manipulations selected for leuconostocs and carnobacteria. Also, B. thermosphacta and several Enterobacteriaceae were found at this stage. During storage in an intermediate high-care area for 2 days, a selection towards certain Enterobacteriaceae (Hafnia alvei, Enterobacter spp., and Pantoea agglomerans) and lactic acid bacteria (mainly vagococci and Streptococcus parauberis) was observed. B. thermosphacta, Leuconostoc carnosum and carnobacteria were also detected, but only after allowing bacterial outgrowth by incubating the meat logs at 7 °C for four weeks. After a mild post-pasteurisation process and subsequent handling, incubation of the meat logs at 7 °C for four weeks led to outgrowth of Enterobacteriaceae (mainly Enterobacter spp. and Serratia spp.). B. thermosphacta, and lactic acid bacteria (Enterococcus faecalis, Leuc. carnosum, and Carnobacterium maltaromaticum) were also found. After slicing and packaging under modified atmosphere, the microbiota of the refrigerated end-product consisted of leuconostocs, carnobacteria, and B. thermosphacta.     

Gut Microbiome Analysis for Personalized Nutrition: The State of Science

Whereas most concepts of personalized nutrition (PN) in the past, included genotyping, recent years have brought new approaches that include microbiome analysis to optimize recommendations for diet and lifestyle changes. The new approach, offered by companies, that microbiome analysis provides a real benefit to either more concise recommendations or for increased compliance to PN, is largely lacking scientific validation. Although the microbiome field shows enormous proliferation, it has some major flaws that make its use in the public health domain currently critical. Starting with the quality and representative character of the stool samples, its processing and analysis as well as assembly of metagenome data and the interpretation. Moreover, there is still no consensus of what constitutes a “normal/healthy” microbiome, nor what features characterize a dysbiotic microbiome. And, based on hundreds of individual parameters and environmental factors, the intestinal microbiome shows a huge variability and consequently changing one factor—such as food intake—is likely to have a limited impact in achieving optimized health. The present review intends to summarize the state of consolidated knowledge on human gut microbiome in the context of diet and disease, its key features, and its influencing factors as well as its “add-on” quality for PN offers.     

In Vitro Zinc Protoporphyrin IX Formation in Different Meat Sources Related to Potentially Important Intrinsic Parameters

For several years, researchers have studied the formation of zinc protoporphyrin IX in meat, as it is considered to be an important natural colouring agent in dry cured or fermented meat products in the absence of nitrite and/ or nitrate. Until now, however, mainly pork meat is used for these investigations. The goal of this research was to relate in vitro zinc protoporphyrin IX and protoporphyrin IX formation in eight meat sources (chicken, turkey, pork, lamb, beef, veal, horse and porcine liver) to eight intrinsic parameters using partial least squares regression (PLS) analysis. Significant differences in pH, initial metmyoglobin formation, metmyoglobin reduction ability, total heme, zinc chelatase activity, and total iron and zinc concentration between meat sources were found. Water activity, however, was not significantly different between meat sources. Liver tissue and horse meat showed the best ability to form zinc protoporphyrin IX. Formation of protoporphyrin IX was limited in all meat sources. PLS analysis revealed that mainly zinc chelatase activity, followed by total heme, total iron and zinc content, were predominant intrinsic parameters to explain variations in zinc protoporphyrin IX formation. These findings could be important for meat industry in order to establish the production of red coloured nitrite-free meat products.     

Flavonoids alter P-gp expression in intestinal epithelial cells in vitro and in vivo

Flavonoids are secondary plant metabolites included in our diet but are also provided in a growing number of supplements. They are suggested to interact with intestinal transport systems including phospho-glycoprotein (P-gp) which mediates the efflux of a variety of xenobiotics back into the gut lumen. In human intestinal Caco-2 cells, we tested the effects of 14 different flavonoids on P-gp expression in vitro. Protein expression levels were quantified by Western blotting, flow cytometry, and real-time PCR. Except apigenin, all flavonoids at concentrations of 10 microM increased P-gp expression in Western blotting experiments when cells were exposed to the compounds over 4 wk. Flavone was one of the most effective P-gp inducers in Caco-2 cells and its effects were, therefore, also assessed for changes in P-gp in vivo in the gastrointestinal tract of C57BL/6 mice. P-gp expression was significantly increased by flavone (400 mg/kg body weight x day over 4 wk) in the small intestine but not in the colon which displayed intrinsically the highest expression level. In conclusion, the increase in P-gp expression caused by flavonoids in intestinal epithelial cells in vitro and also in vivo may serve as an adaptation and defense mechanism limiting the entry of lipophilic xenobiotics into the organism.