Applications of environmental scanning electron microscopy (ESEM) in biomaterials field

Various tasks were undertaken in our laboratory where environmental scanning electron microscopy (ESEM) has been of particular interest within the biomaterials field. The possibility of observing wet samples, as well as the fact that sample preparation is minimal, has improved shorter time scales and lower costs in microscopy. Minimal preparation has also reduced the possibility of introducing artifacts. Examples like cell cultures used for pit resorption assays, calcium phosphate deposition processes, and dissolution of phosphate glasses used as biomaterials are presented. Finally, a servohydraulic testing machine designed for mechanical testing in situ in ESEM has allowed the study of shape memory alloys for orthodontic applications or the behavior of different adhesives used in odontology.     

Application of multivariate curve resolution to the analysis of yeast genome-wide screens

In this work, the application of Multivariate Curve Resolution to the analysis of yeast genome-wide screens obtained by means of DNA microarray technology is shown. In order to perform the analysis of this type of data, two algorithms based on Alternating Least Squares (MCR-ALS) and on its maximum likelihood weighted projection (MCR-WALS) variant are compared. The utilization of the modified weighted alternating least (WALS) squares algorithm is motivated by the rather poor quality, uncertainties and experimental noise associated to DNA microarray data. Moreover, a large number of missing values are usually present in these data sets and the weighted WALS approach allowed circumventing this problem. Two different experimental datasets were used for this comparison. In the first dataset, gene expression values in budding yeast were monitored in-response to glucose limitation. In the second dataset, the changes in the gene expression caused by the daunorubicin drug were monitored as a function of time. Results obtained by application of Multivariate Curve Resolution in the two cases allowed a good recovery of the evolving gene expression profiles and the identification of metabolic pathways and individual genes involved in these gene expression changes.     

Michael Cole: Award for distinguished contributions of applications of psychology to education and training.

The American Psychological Association 2010 Award for Distinguished Contributions of Applications of Psychology to Education and Training was awarded to Michael Cole, for his study of the role of education in the learning and development of people from different cultures. His research combines experimental and ethnographic methods with Russian and American theories of the educational process. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Type of bacterial starter culture,aging and fermentation effects on some characteristics of inoculated beef sausages

Beef sausage mixes were inoculated with either Pediococcus acidilactici with Staphylococcus xylosus or P. acidilactici with S. carnosus, subdivided and then held for 0, 24, 48 or 72 h at 8–10 °C prior to fermentation. After aging (pre-fermentation holding), the mixes were fermented for 16 h ending at 41 °C. Moisture, protein and fat contents of all sausage mixes did not differ due to holding effects over all starter cultures. The pH of mixes followed the same pattern for all mixes, declining (p < 0.05) from approximately 5.8 to pH 5.2–5.3 at 72 h aging and to 4.4–4.5 after fermentation. Total acidity of the mixes followed an inverse pattern to pH, increasing (p < 0.05) after fermentation although there was no effect due to type of starter culture. Aging had no effect on nonprotein nitrogen (NPN) content as ΔNPN among all cultures. After fermentation, however, sausages held 72 h and inoculated with S. carnosus had higher NPN contents compared to P. acidilactici alone (p < 0.05) and with S. xylosus (p < 0.10). The same effects of starter cultures on changes in total amino acid concentration were observed. Concentrations of individual amino acids showed increases depending on pre-fermentation aging period (0 h versus 72 h) followed by fermentation.     

药用植物白芍愈伤组织中产芍药双苷的研究(英文)

In order to facilitate the preparation of paeoniflorin (PF) and albiflorin (AF), two chief bioactive constituents in Paeonia lactiflora Pal (PL), induction and culture of callus from PL were studied. With a modified woody plant medium supplemented with 0.5 mg·L?1 6-benzylaminopurine, 1.0 mg·L?1 naphthylacetic acid, 0.1 mg·L?1 thidiazuron and 30 g·L?1 sucrose, callus was induced from four kinds of explants:leaf, stems, petiole, and root. The potency to form callus varies between different explants and leaf explants exhibits the highest capacity (100%). On the other hand, root-derived cal us (R-callus) produces the highest level of total amount of PF and AF, 31.8 mg·g?1 dry mass, which is higher than the corresponding level in the root of field cultivated PL. Further-more, the time needed is only 40 days, remarkably shorter than the cultivation time of PL, about 4–5 years. Higher accumulation levels of PF and AF with shorter production time indicate that cal us culture of PL is a promising powerful tool for production of PF and AF in the future.     

Nitrous oxide production kinetics during nitrate reduction in river sediments

A significant amount of nitrogen entering river basins is denitrified in riparian zones. The aim of this study was to evaluate the influence of nitrate and carbon concentrations on the kinetic parameters of nitrate reduction as well as nitrous oxide emissions in river sediments in a tributary of the Marne (the Seine basin, France). In order to determine these rates, we used flow-through reactors (FTRs) and slurry incubations; flow-through reactors allow determination of rates on intact sediment slices under controlled conditions compared to sediment homogenization in the often used slurry technique. Maximum nitrate reduction rates (R_m) ranged between 3.0 and 7.1 μg N g⁻¹ h⁻¹, and affinity constant (K_m) ranged from 7.4 to 30.7 mg N-NO₃⁻ L⁻¹. These values were higher in slurry incubations with an R_m of 37.9 μg N g⁻¹ h⁻¹ and a K_m of 104 mg N-NO₃⁻ L⁻¹. Nitrous oxide production rates did not follow Michaelis-Menten kinetics, and we deduced a rate constant with an average of 0.7 and 5.4 ng N g⁻¹ h⁻¹ for FTR and slurry experiments respectively. The addition of carbon (as acetate) showed that carbon was not limiting nitrate reduction rates in these sediments. Similar rates were obtained for FTR and slurries with carbon addition, confirming the hypothesis that homogenization increases rates due to release of and increasing access to carbon in slurries. Nitrous oxide production rates in FTR with carbon additions were low and represented less than 0.01% of the nitrate reduction rates and were even negligible in slurries. Maximum nitrate reduction rates revealed seasonality with high potential rates in fall and winter and low rates in late spring and summer. Under optimal conditions (anoxia, non-limiting nitrate and carbon), nitrous oxide emission rates were low, but significant (0.01% of the nitrate reduction rates).     

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     

混合发酵剂的筛选及对发酵猪肉香肠加工特性及安全性能的影响

通过比较不同比例植物乳杆菌与木糖葡萄球菌的复合发酵剂的生长活性、产酸能力、耐盐及耐亚硝酸盐特性,筛选最佳复配比例的混合发酵剂并制作发酵香肠。旨在探究复合发酵剂对发酵香肠理化品质及生物胺的影响。结果表明:植物乳杆菌与木糖葡萄球菌复合比为1:1时,具有较好的生长、产酸、耐盐及耐亚硝酸盐能力。接种1:1的植物乳杆菌与木糖葡萄球菌混合发酵剂制备的香肠pH值下降速率快于单一乳酸菌组和空白对照组;发酵结束混合组pH值降为4.95,显著低于对照组和单一组(P<0.05);pH值下降改变了蛋白质与水分结合能力、促使香肠Aw随之降低,使得混合组Aw低于单一组和对照组;相比香肠色泽,3组差异不显著(P>0.05)。成熟后期混合组尸胺和组胺检出量均低于单一组和对照组。由研究结果可知添加复合发酵剂有助于提高香肠安全性、缩短发酵成熟周期。     

Effect of kaolin and copper based products and of starter cultures on green table olive fermentation

In the present study table olives treated in field with kaolin and copper based products against “olive-fruit fly” were fermented using two selected strains of lactic acid bacteria (LAB). The fermentation process was monitored up to 260 days from brining through physico-chemical, microbiological and sensorial analyses. Results showed a dominance of LAB and yeasts and low level of Enterobacteriaceae counts throughout the whole process both in un-treated and treated samples. When investigating the effect of the single treatments on microbial dynamics, ANOVA results highlighted that copper based products affected significantly the control sample, while the sample inoculated with LAB starters maintained high level throughout the process, guaranteeing the fermentation process. Different behavior was revealed by yeasts population, which was partially influenced by copper treatment at the beginning of the fermentation.The polyphasic approach used in the present study, which combined sensory evaluation to microbial counts and physico-chemical characteristics, let to the conclusion on the importance of starter cultures in fermentation of table olives especially those treated with “non-conventional” pesticide, which could be used to prevent olive fly damage.     

即食发酵肉制品熟化机制研究进展

即食发酵肉制品有着悠久的加工制作历史,因其营养丰富且具有独特的色泽和风味而深受消费者欢迎。迄今为止,未见即食发酵肉制品的熟化过程及其机制的全面综述。本文结合了近年来即食发酵肉制品相关研究进展,系统地阐述了其熟化过程中理化性质的变化,包括蛋白质和脂质的水解氧化、风味物质的形成以及质构的变化等。同时也总结了影响熟化的因素及其作用机制,包括酶的水解、发酵剂的抗氧化等以及腌制剂的呈味和增色的作用机制。最后讨论了现今研究存在的不足,并对未来的研究方向进行了展望,旨在为即食发酵肉制品的深入研究和发展提供理论依据。