Use of solid phase microextraction (SPME) for profiling the volatile metabolites produced by Glomerella cingulata

The profile of volatile organic compounds (VOCs) released from Glomerella cingulata using solid phase microextraction (SPME) with different fibers, Polydimethylsiloxane (PDMS), Polydimethylsiloxane/Divinylbenzene (PDMS/DVB), Carboxen/Polydimethylsiloxane (CAR/PDMS) and Divinylbenzene/Carboxen/Polydimethylsiloxane (DVB/CAR/PDMS), was investigated. C4-C6 aliphatic alcohols were the predominant fraction of VOCs isolated by CAR/PDMS fiber. Sesquiterpene hydrocarbons represented 20.3% of VOCs isolated by PDMS fiber. During the growth phase, Ochracin was produced in the large majority of VOCs. 3-Methylbutanol and phenylethyl alcohol were found in the log phase of it. Alcohols were found in cultures of higher age, while sesquiterpenes were found to be characteristic of initial growth stage of G. cingulata.     

Multifaceted Mechanisms of Action of Metformin Which Have Been Unraveled One after Another in the Long History

While there are various kinds of drugs for type 2 diabetes mellitus at present, in this review article, we focus on metformin which is an insulin sensitizer and is often used as a first-choice drug worldwide. Metformin mainly activates adenosine monophosphate-activated protein kinase (AMPK) in the liver which leads to suppression of fatty acid synthesis and gluconeogenesis. Metformin activates AMPK in skeletal muscle as well, which increases translocation of glucose transporter 4 to the cell membrane and thereby increases glucose uptake. Further, metformin suppresses glucagon signaling in the liver by suppressing adenylate cyclase which leads to suppression of gluconeogenesis. In addition, metformin reduces autophagy failure observed in pancreatic β-cells under diabetic conditions. Furthermore, it is known that metformin alters the gut microbiome and facilitates the transport of glucose from the circulation into excrement. It is also known that metformin reduces food intake and lowers body weight by increasing circulating levels of the peptide hormone growth/differentiation factor 15 (GDF15). Furthermore, much attention has been drawn to the fact that the frequency of various cancers is lower in subjects taking metformin. Metformin suppresses the mechanistic target of rapamycin (mTOR) by activating AMPK in pre-neoplastic cells, which leads to suppression of cell growth and an increase in apoptosis in pre-neoplastic cells. It has been shown recently that metformin consumption potentially influences the mortality in patients with type 2 diabetes mellitus and coronavirus infectious disease (COVID-19). Taken together, metformin is an old drug, but multifaceted mechanisms of action of metformin have been unraveled one after another in its long history.     

Thermal Spray Using a High-Frequency Pulse Detonation Combustor Operated in the Liquid-Purge Mode

Experiments on thermal spray by pulsed detonations at 150 Hz were conducted. Two types of pulse detonation combustors were used, one operated in the inert gas purge (GAP) mode and the other in the liquid-purge (LIP) mode. In both modes, all gases were supplied in the valveless mode. The GAP mode is free of moving components, although the explosive mixture is unavoidably diluted with the inert gas used for the purge of the hot burned gas. In the LIP mode, pure fuel-oxygen combustion can be realized, although a liquid-droplet injector must be actuated cyclically. The objective of this work was to demonstrate a higher spraying temperature in the LIP mode. First, the temperature of CoNiCrAlY particles heated by pulsed detonations was measured. As a result, the spraying temperature in the LIP mode was higher than that in the GAP mode by about 1000 K. Second, the temperature of yttria-stabilized zirconia (YSZ) particles, whose melting point was almost 2800 °C, heated by pulsed detonations in the LIP mode was measured. As a result, the YSZ particles were heated up to about 2500 °C. Finally, a thermal spray experiment using YSZ particles was conducted, and a coating with low porosity was successfully deposited.     

Preparation of 1 1 1-textured BaTiO3 ceramics by templated grain growth method using novel template particles

Dense BaTiO₃ ceramics with 1 1 1-texture were prepared by the TGG process. Platelike BaTiO₃ particles with their 1 1 1 direction perpendicular to the plate face were prepared by the reaction of platelike Ba₆Ti₁₇O₄₀ particles with BaCO₃ particles in molten NaCl. A green compact was composed of the aligned, platelike BaTiO₃ template particles dispersed in the matrix of small, equiaxed BaTiO₃ particles. Sintering caused densification and also the growth of template particles at the expense of matrix particles, resulting in texture development. Densification prior to grain growth was found to be necessary to obtain highly textured ceramics, and the effect of pre-sintering conditions on texture development was examined.     

Evaluation of surfactant-aided degumming of vegetable oils by membrane technology

The first step in the process of vegetable oil refining is degumming, in which phospholipids and mucilaginous gums are removed that otherwise result in a low-grade oil. A membrane process is remarkably simple yet potentially offers many advantages in degumming. Studies were conducted on surfactant-aided membrane degumming with soybean and rapeseed oils in a magnetically stirred flat membrane batch cell with different types of microfiltration membranes. The reduction of phospholipids in soybean oil was in the range of 85.8–92.8% during the membrane process. The phosphorus content of membrane permeates of soybean oil was in the range of 20–58 mg/kg. Crude rapeseed oil contained higher amount of nonhydratable phospholipids and hence resulted in lower reduction in phospholipids, in the range of 66.4–83.2%. Addition of hydratable phospholipids could improve the efficiency of degumming in the membrane process without using any electrolyte, resulting in improvement of quality as well as quantity of the phospholipids.     

Investigation of ochratoxin a, B and citrinin contamination in various commercial foods

Ochratoxin A (OTA), ochratoxin B (OTB) and citrinin (CIT) in commercial foods were simultaneously determined and confirmed with high-performance liquid chromatography (HPLC) and liquid chromatography coupled with tandem mass spectrometry (LC/MS/MS). The samples examined were made up of cereal, fruit, coffee, and cacao products. The limits of quantification (S/N> or =10) of OTA, OTB and CIT were 0.1 microg/kg or less. Aflatoxins (AF), deoxynivalenol (DON) and fumonisins were also surveyed. Of 157 samples examined, 44 were contaminated with OTA at levels of 0.11 to 4.0 microg/kg. At least 2 positive samples were labeled as domestics. In most positive samples, the OTA level was low, less than 1 microg/kg. The highest incidence of OTA was observed in cacao powder (10/12), followed by instant coffee (5/7), cocoa (5/8) and raisin (6/13). OTB was found in fruit and cacao products containing relatively high levels of OTA. Co-occurrence of OTA, CIT and DON was found in cereal products, and co-occurrence of OTA and AF was found in cacao products. Approximately 30% of naturally contaminated OTA in roasted coffee bean moved into the extract solution when brewed with paper filter.     

Simultaneous determination of ochratoxin A, B and citrinin in foods by HPLC-FL and LC/MS/MS

Methods using high-performance liquid chromatography with fluorescence detection (HPLC-FL) and using liquid chromatography with tandem mass spectrometry (LC/MS/MS) were developed for simultaneous determination of ochratoxin A (OTA), ochratoxin B (OTB) and citrinin (CIT) in cereal, fruit, and coffee products. The samples were extracted with ethyl acetate under an acidic condition, and then cleaned up with liquid-liquid separation. The test solutions were analyzed by reverse-phase HPLC-FL and LC/MS/MS. Mass spectral acquisition was performed in positive ion mode by applying multiple reaction monitoring. The performances of both detectors were almost equivalent. The recoveries of OTA and OTB were 87-111%, and that of CIT were 70-88%. The limits of quantification (S/N> or =10) of OTA, OTB and CIT was 0.1 mug/kg or less. These methods were considered to be useful for the determination of the three mycotoxins at low levels (0.1 microg/kg).     

Heat transfer of combined forced and natural convection from horizontal cylinder to air

Experimental investigations have been carried out for combined convective flows of air induced around uniformly heated, horizontal cylinders. Three cases of aiding, opposing, and cross flows were examined. The experiments covered the ranges of the Reynolds and modified Rayleigh numbers of Re_d=50 to 900 and Ra_d^*=5×10⁴ to 3×10⁶. The flow fields around the cylinders were visualized with smoke. The results showed that separation points gradually shift from those of the forced convection to the top edge of the cylinder with increasing wall heat fluxes. The local heat transfer coefficients of the cylinders were also measured. Although the local coefficients show complex variations with the forced flow velocities and the wall heat fluxes, the overall coefficients become higher than those estimated from pure forced and natural convections throughout the cases of aiding, opposing, and cross flows. Moreover, it was confirmed that the overall Nusselt numbers as well as the separation points can be predicted with the non‐dimensional parameter (Gr_d^*/Nu_dRe_d²). © 2007 Wiley Periodicals, Inc. Heat Trans Asian Res, 36(8): 474–488, 2007; Published online in Wiley InterScience ( www.interscience.wiley.com ). DOI 10.1002/htj.20180     

Methods for determination of milt protein and epsilon-polylysine in food additive preparations and processed foods by capillary zone electrophoresis

A simple and rapid method using capillary zone electrophoresis (CZE) for the determination of milt protein (MP), which contains mainly protamine, and polylysine (PL) in food additive preparations and processed foods was developed. CZE separation was performed on poly(vinyl alcohol)-coated capillaries at a column temperature of 20 degrees C with 120 mmol/L phosphate buffer (pH 2.5) as the running buffer. The influence of various components in food additive preparations on CZE analysis of MP and PL was examined. Egg white lysozyme, glycine, sodium acetate, glycerol, fumaric acid, calcium carbonate, dextrin, emulsifiers and sodium polyphosphate and pyrophosphate had no effect. No peak of protamine was detected in preparations containing metaphosphate. The analysis method for processed foods was composed of extraction with 4% formic acid, precipitation of macromolecular compounds with ethanol, concentration in a water bath and determination by CZE. The average recoveries were 108.4% for protamine sulfate (PS) in red bean sticky rice, and 81.3% for PL in white rice, 118% in egg sandwiches, and 115% in shiraae. The limits of detection of PS in red bean sticky rice and PL in white rice were both 50 ppm.     

Resistances to UV-C irradiation of Salmonella Typhimurium and Staphylococcus aureus in wet and dried suspensions on surface with egg residues

To clarify the effects of food sediments on ultraviolet-C (254 nm) sanitation in food-related environments, we examined the resistance of pathogenic bacteria (Salmonella Typhimurium and Staphylococcus aureus) cells, in wet and dried suspensions adhered with 1.5-15% w/v egg albumen, 1.5-15% yolk or 3.0-30% whole egg solutions, against UV-C irradiation. Bacterial suspensions (0.1 ml of 8 log CFU/ml) were put on 47 mmφ glass dishes and dried at room temperature (20-24 °C) for 180 min in a bio safety cabinet with ventilation. Viable S. Typhimurium and S. aureus cells in distilled water decreased during the drying period from 7.2 to 3.2 and from 8.0 to 6.5 log CFU/dish, respectively,. On the other hand, the bacteria cells were protected from drying by egg compounds, even by the lowest concentration. The UV-C treatment (0.16 mW/cm² for 10 min) showed a clear bactericidal effect in the absence of egg compounds. However, the bactericidal effect was inhibited by 15% yolk and 30% whole egg. Results in this study suggested that the small food sediment protect bacteria on the surfaces from dryness and UV-C irradiation and it might introduce cross contamination.