Bioinformatic characterization of the extracellular lipases from Kluyveromyces marxianus

Lipases are hydrolytic enzymes that break the ester bonds of triglycerides, generating free fatty acids and glycerol. Extracellular lipase activity has been reported for the nonconventional yeast Kluyveromyces marxianus, grown in olive oil as a substrate, and the presence of at least eight putative lipases has been detected in its genome. However, to date, there is no experimental evidence on the physiological role of the putative lipases nor their structural and catalytic properties. In this study, a bioinformatic analysis of the genes of the putative lipases from K. marxianus L-2029 was performed, particularly identifying and characterizing the extracellular expected enzymes, due to their biotechnological relevance. The amino acid sequence of 10 putative lipases, obtained by in silico translation, ranged between 389 and 773 amino acids. Two of the analysed putative proteins showed a signal peptide, 25 and 33 amino acids long for KmYJR107Wp and KmLIP3p, and a molecular weight of 44.53 and 58.23 kDa, respectively. The amino acid alignment of KmLIP3p and KmYJR107Wp with the crystallized lipases from a patatin and the YlLip2 lipase from Yarrowia lipolytica, respectively, revealed the presence of the hydrolase characteristic motifs. From the 3D models of putative extracellular K. marxianus L-2029 lipases, the conserved pentapeptide of each was determined, being GTSMG for KmLIP3p and GHSLG for KmYJR107Wp; besides, the genes of these two enzymes (LIP3 and YJR107W) are apparently regulated by oleate response elements. The phylogenetic analysis of all K. marxianus lipases revealed evolutionary affinities with lipases from abH15.03, abH23.01, and abH23.02 families.     

Time Decay of the Activity of the Reduction Reaction of NO by CO on a Pd/Al2O3 Catalyst

An experimental study is made of the time decay of activity of the CO–NO reaction on a Pd/Al₂O₃ looking at the effect on reaction order and apparent activation energy. The optimum kinetics parameters fitting the steady state data at moderate pressures are determined. The time decay curves are analyzed through various catalyst deactivation models.     

Crystallization and melting behaviour of poly(butylene terephthalate) in poly(butylene terephthalate)/polyarylate blends

Summary The crystallization and melting behaviour of poly(butylene terephthalate) has been studied in the pure state and in its blends with a polyarylate of bisphenol A and isophthalic/terephthalic acids. Differential scanning calorimetry has been used as experimental technique and the effects of different thermal treatments have been analyzed. Results show the hindrance for the crystallization of poly(butylene terephthalate) imposed by the presence of polyarylate, as well as the existence of multiple melting after isothermal crystallization. Explanations are given for the observed behaviours.     

Influence of Manufacturing and Ripening Conditions on the Survival of Enterobacteriaceae in Manchego Cheese

The effects of cooking temperature, time and temperature of brine-salting, and temperature of ripening on the behavior of Enterobacteriaceae in Manchego cheese were studied. Fifty lots of cheese from raw ewe's milk manufactured and ripened under different conditions were investigated throughout a 60-day ripening period. Differences in pH values due to temperature-dependent whey retention accounted for the effect of cooking temperature on coliform and fecal coliform counts. Temperature of brine-salting had no effect on Enterobacteriaceae counts, but a significant effect of salting time on Enterobacteriaceae and fecal coliform counts was detected. Ripening temperature was the manufacturing variable with greatest influence (P<.01) on Enterobacteriaceae and coliform counts during the whole curing period.     

Influence of cooking and drying processes at different temperatures on the nutritive value of the protein of mussels (Mytilus edulis)

The effect of steam cooking (96 degrees C for 15 minutes) and drying at two temperatures, 70 degrees C and 110 degrees C, on nutritive value of mussel protein was studied. The measurements were carried out by nitrogen balance techniques in growing rats, and the nutritional parameters studied were: CD, BV and NPU. The crude digestibility (CD) values were: 87 +/- 1 and 82 +/- 1, and the biological values (BV), 80 +/- 1 and 74 +/- 1 for raw mussels, dried at 70 degrees C and at 110 degrees C respectively. This implies a significant decrease in the protein nutritive values of the mussel dried at a higher temperature. Cooking prior to drying significantly improved the digestibility and the biological value of the mussel's protein. In effect, improvement was so great, that the different drying temperatures did not affect the previously cooked product in a different way; therefore, the CD (94 +/- 1 and 94 +/- 1) and the BV (90 +/- 1 and 90 +/- 2) were the same for the mussel's protein, cooked and dried at 70 degrees C or at 110 degrees C.     

The multicultural perspective in therapy: A social constructionist approach.

Discusses the theoretical and clinical applications of the postmodern paradigm of social constructionism as a basis for counseling culturally different clients. Such applications avoid the trap of perpetuating the status-quo when working with minority and marginalized clientele. The main points of multiculturalism and social constructionism are summarized, and issues of mutual concern to both perspectives are examined. Applications to psychotherapy are explored, and the challenges of applying the social constructionist approach to culturally competent counseling are discussed. (PsycINFO Database Record (c) 2010 APA, all rights reserved)