Conversion of a Mono‐ and Diacylglycerol Lipase into a Triacylglycerol Lipase by Protein Engineering

Despite the fact that most lipases are believed to be active against triacylglycerides, there is a small group of lipases that are active only on mono‐ and diacylglycerides. The reason for this difference in substrate scope is not clear. We tried to identify the reasons for this in the lipase from Malassezia globosa. By protein engineering, and with only one mutation, we managed to convert this enzyme into a typical triacylglycerol lipase (the wild‐type lipase does not accept triacylglycerides). The variant Q282L accepts a broad spectrum of triacylglycerides, although the catalytic behavior is altered to some extent. From in silico analysis it seems that specific hydrophobic interactions are key to the altered substrate specificity.     

Synthesis and characterization of amino-functional, blue light-emitting copolymers and their composites with CdTe nanocrystals

Random side-chain functionalized copolymers were synthesized, utilizing a facile Yamamoto protocol by applying 2,7-dibromo-9,9-bis(6-bromohexyl)-9H-fluorene, (E)-1,2-bis(4-bromophenyl)ethene, 2,7-dibromo-9,9-dioctyl-9H-fluorene as comonomers. The precursor copolymers were post-functionalized utilizing di-n-propylamine and the resulting target copolymers were fully characterized. The optical classification parameters have been determined in solutions and in thin films as well. The copolymers revealed blue light emission, wide optical bandgaps Eg_opt of at least 2.84 eV and remarkable quantum yields up to 0.78 in chloroform solutions. The amino-functional copolymers allowed tying semiconductor CdTe nanocrystals.     

Synthesis and Characterization of Cerium Molybdate Nanocontainers and Their Inhibitor Complexes

Cerium molybdate nanocontainers were synthesized using a two-step process and then loaded with 8-hydroxyquinoline (8-HQ) or with 1-H-benzotriazole-4-sulfonic acid (1-BSA). First, polystyrene (PS) nanospheres were produced using emulsion polymerization. Second, the PS spheres were coated via the sol–gel method to form a cerium molybdate layer. Finally, the nanocontainers were made by calcination of cerium molybdate coated PS nanospheres. The products were characterized by scanning electron microscopy (SEM/EDX), transmission electron microscopy, FT-infrared (FT-IR) spectroscopy, X-ray diffraction, thermogravimetric analysis (TGA), and differential thermal analysis. Moreover, nanocontainers were loaded with 8-HQ or with 1-BSA and their presence was confirmed with FT-IR. The loading of the inhibitors in the nanocontainers was estimated with TGA. The loading amount of 8-HQ was 5.22% w/w and that of 1-BSA was 16.43%. Based on the size of the nanocontainers and the assumption that they are not broken, we deduced to the amount of approximately with 1.07 × 10⁶ molecules of 8-HQ and 2.35 × 10⁶ molecules of 1-BSA per nanocontainer. Furthermore, release of 8-HQ or 1-BSA in corrosive environment was studied by potentiodynamic measurements for aluminum alloys 2024-T3 (AA2024-T3) and DC01 carbon steel (DC01-CS) samples, showing that the inhibitors are released from the nanocontainers, suppressing the corrosion activities. SEM photographs confirmed that the nanocontainers maintained their shape after suspension in 0.5 M NaCl solution for more than 72 h. Moreover, release of 8-HQ or 1-BSA in water was studied using spectrophotometer.     

Effect of Lactobacillus cultures on microbiological,chemical and odour changes during storage of rainbow trout fillets

The purpose of this study was to investigate the effect of applying two Lactobacillus protective cultures on microbiological, chemical and odour changes during storage of refrigerated vacuum‐packed rainbow trout (Oncorrynchus mykiss) fillets. Lactobacillus sakei CECT 4808 and Lb. curvatus CECT 904^T were inoculated individually or in combination into rainbow trout fillets. The samples were vacuum‐packed and stored at 4 ± 0.5 °C and were assessed during a 20‐day storage period for microbiological (Enterobacteriaceae, Pseudomonas spp., lactic acid bacteria (LAB), H₂S‐producing bacteria, yeasts and moulds) and chemical (pH, total volatile basic nitrogen, lipid oxidation) parameters and off‐odour. Samples inoculated with Lb. sakei and with both strains had significantly (P≤0.05) lower counts of all microbiological spoilage indicator organisms (Enterobacteriaceae, Pseudomonas spp., H₂S‐producing bacteria, yeasts and moulds) than those inoculated with Lb. curvatus or the controls. All chemical parameters examined and off‐odour scores were also significantly (P≤0.05) improved in the samples inoculated with Lb. sakei or with both strains compared with those inoculated with Lb. curvatus or the controls. Lb. sakei generally showed a better preservative effect (P≤0.05) than the combination of strains. Inoculation with Lb. sakei CECT 4808 could provide an additional hurdle to improve shelf‐life of refrigerated vacuum‐packaged trout fillets, as inoculation with this strain resulted in extension of shelf‐life by 5 days. Furthermore, this strain showed some antioxidative ability, which could retard lipid oxidation in fish. Copyright © 2006 Society of Chemical Industry     

A review on tomato authenticity: quality control methods in conjunction with multivariate analysis (chemometrics)

Authenticity and traceability have been two of the most important issues in the food chain. Authenticity in particular, is closely related with both food quality and safety issues. Vegetables stand for a category of foods heavily affected by adulteration either in terms of geographic origin (national or international level) or production methods (organic or conventional production, fertilizers, pesticides, genetically modified vegetables). This review aims at addressing most of the currently applied methods for ensuring quality control of vegetables; a) instrumental: ion chromatography, high pressure liquid chromatography, atomic absorption spectrophotometry, electronic nose and mass spectroscopy and b) sensory analysis. The results of all the above mentioned methods were analyzed by means of multivariate analysis (principal component analysis, discriminant analysis, cluster analysis, canonical analysis, and factor analysis). All ensuing results and conclusions are summarized in eight comprehensive tables.     

Implementation of quality control methods in conjunction with chemometrics toward authentication of dairy products

The implementation of novel and accurate quality and safety control methods in conjunction with chemometrics in various fields of science, particularly in food science, showed that this combination stands for a very powerful tool for detecting food authenticity. The latter reflects both geographic origin and variety. Dairy products, in particular, have repeatedly worried the public authorities in terms of authentication regarding origin and in view of the many illnesses occasionally due to products of specific origin. Therefore, the development of a robust and reliable system endowed with this discriminatory power (varietal and/or geographic) is of great importance, both in terms of public health and consumer protection.     

Barcode High Resolution Melting (Bar-HRM) analysis for detection and quantification of PDO “Fava Santorinis” (Lathyrus clymenum) adulterants

Legumes considered as one of the most important crops worldwide. Due to high price as a PDO product, commercial products of “Fava Santorinis” are often subjected to adulterations from other legume products coming from other Lathyrus or Vicia and Pisum species. Using plant DNA barcoding regions (trnL and rpoC) coupled with High Resolution Melting (Bar-HRM) we have developed a method allowing us to detect and authenticate PDO “Fava Santorinis”. Bar-HRM proved to be a very sensitive tool able to genotype Lathyrus and its closed relative species and to detect admixtures, being sensitive enough to as low as 1:100 of non-“Fava Santorinis” in “Fava Santorinis” commercial products. In conclusion, Bar-HRM analysis can be a faster, with higher resolution and cost effectiveness alternative method to authenticate PDO “Fava Santorinis” and to quantitatively detect adulterations in “Fava Santorinis” with other relative commercial “Fava” food products.     

Structure,morphology, and photoluminescence of porous Si nanowires: effect of different chemical treatments

The structure and light-emitting properties of Si nanowires (SiNWs) fabricated by a single-step metal-assisted chemical etching (MACE) process on highly boron-doped Si were investigated after different chemical treatments. The Si nanowires that result from the etching of a highly doped p-type Si wafer by MACE are fully porous, and as a result, they show intense photoluminescence (PL) at room temperature, the characteristics of which depend on the surface passivation of the Si nanocrystals composing the nanowires. SiNWs with a hydrogen-terminated nanostructured surface resulting from a chemical treatment with a hydrofluoric acid (HF) solution show red PL, the maximum of which is blueshifted when the samples are further chemically oxidized in a piranha solution. This blueshift of PL is attributed to localized states at the Si/SiO₂ interface at the shell of Si nanocrystals composing the porous SiNWs, which induce an important pinning of the electronic bandgap of the Si material and are involved in the recombination mechanism. After a sequence of HF/piranha/HF treatment, the SiNWs are almost fully dissolved in the chemical solution, which is indicative of their fully porous structure, verified also by transmission electron microscopy investigations. It was also found that a continuous porous Si layer is formed underneath the SiNWs during the MACE process, the thickness of which increases with the increase of etching time. This supports the idea that porous Si formation precedes nanowire formation. The origin of this effect is the increased etching rate at sites with high dopant concentration in the highly doped Si material.