Effect of Lipid Composition on the Stability of Cellular Membranes during Freeze–Thawing of Lactobacillus acidophilus Grown at Different Temperatures

2001 ◽  
Vol 388 (2) ◽  
pp. 179-184 ◽  
Author(s):  
Marı́a Leonor Fernández Murga ◽  
Graciela Font de Valdez ◽  
E.Anibal Disalvo
Keyword(s):  
Lipid Composition ◽  
Lactobacillus Acidophilus ◽  
Cellular Membranes ◽  
Different Temperatures ◽  
The Stability

scholarly journals A Superhydrophobic, Antibacterial, and Durable Surface of Poplar Wood

Nanomaterials ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 1885
Author(s):  
Xinyu Wu ◽  
Feng Yang ◽  
Jian Gan ◽  
Zhangqian Kong ◽  
Yan Wu
Keyword(s):  
Stearic Acid ◽  
Antibacterial Properties ◽  
Alkali Resistance ◽  
Poplar Wood ◽  
X Ray Diffraction ◽  
X Ray ◽  
Different Temperatures ◽  
Acid And Alkali Resistance ◽  
The Stability

The silver particles were grown in situ on the surface of wood by the silver mirror method and modified with stearic acid to acquire a surface with superhydrophobic and antibacterial properties. Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and X-ray energy spectroscopy (XPS) were used to analyze the reaction mechanism of the modification process. Scanning electron microscopy (SEM) and contact angle tests were used to characterize the wettability and surface morphology. A coating with a micro rough structure was successfully constructed by the modification of stearic acid, which imparted superhydrophobicity and antibacterial activity to poplar wood. The stability tests were performed to discuss the stability of its hydrophobic performance. The results showed that it has good mechanical properties, acid and alkali resistance, and UV stability. The durability tests demonstrated that the coating has the function of water resistance and fouling resistance and can maintain the stability of its hydrophobic properties under different temperatures of heat treatment.

scholarly journals An assessment of methanolysis and other factors used in the analysis of carbohydrate-containing materials

1971 ◽  
Vol 125 (4) ◽  
pp. 1009-1018 ◽  
Author(s):  
R. E. Chambers ◽  
J. R. Clamp
Keyword(s):  
Hydrochloric Acid ◽  
Analytical Procedure ◽  
Internal Standard ◽  
Inorganic Contaminants ◽  
Rotary Evaporation ◽  
Silver Salts ◽  
Methanolic Hydrochloric Acid ◽  
Different Temperatures ◽  
The Stability ◽  
Analytical System

The stability of monosaccharides in methanolic hydrochloric acid of different strengths and at different temperatures was determined. They are generally stable for 24h in methanolic 1m- and 2m-hydrochloric acid at both 85°C and 100°C, but undergo considerable destruction in methanolic 4m- and 6m-hydrochloric acid at 100°C. Analysis of glycopeptides and oligosaccharides of known composition showed that release of carbohydrate was complete within 3h in methanolic 1m-hydrochloric acid at 85°C. Removal of methanolic hydrochloric acid by rotary evaporation resulted in considerable losses of monosaccharides, which could be prevented by prior neutralization. Methanolysis caused extensive de-N-acetylation of acetamidohexoses, so that a re-N-acetylation step is necessary in the analytical procedure. The addition of acetic anhydride for this purpose also prevented loss of internal standard by adsorption on the insoluble silver salts used in neutralization. Several trimethylsilylating agents were studied and suitable conditions are recommended. The effects on the analytical system of water and some common organic and inorganic contaminants are assessed.

scholarly journals Lipid Transporters Beam Signals from Cell Membranes

Membranes ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 562
Author(s):  
Miliça Ristovski ◽  
Danny Farhat ◽  
Shelly Ellaine M. Bancud ◽  
Jyh-Yeuan Lee
Keyword(s):  
Membrane Proteins ◽  
Lipid Bilayers ◽  
Lipid Composition ◽  
Structural Integrity ◽  
Current Knowledge ◽  
Integral Membrane Proteins ◽  
Cellular Membranes ◽  
Cytoplasmic Proteins ◽  
Lipid Transporters

Lipid composition in cellular membranes plays an important role in maintaining the structural integrity of cells and in regulating cellular signaling that controls functions of both membrane-anchored and cytoplasmic proteins. ATP-dependent ABC and P4-ATPase lipid transporters, two integral membrane proteins, are known to contribute to lipid translocation across the lipid bilayers on the cellular membranes. In this review, we will highlight current knowledge about the role of cholesterol and phospholipids of cellular membranes in regulating cell signaling and how lipid transporters participate this process.

scholarly journals Influence of study model, baseline catalytic concentrations and analytical system on the stability of serum alanine aminotransferase

2020 ◽  
Vol 1 (2) ◽  
Author(s):  
Josep Miquel Bauça ◽  
Andrea Caballero ◽  
Carolina Gómez ◽  
Débora Martínez-Espartosa ◽  
Isabel García del Pino ◽  
...  
Keyword(s):  
Alanine Aminotransferase ◽  
Experimental Models ◽  
Individual Variability ◽  
Serum Samples ◽  
Multicentric Study ◽  
Different Temperatures ◽  
The Stability ◽  
Analytical System ◽  
Definition Of ◽  
Analytical Platforms

AbstractObjectivesThe stability of the analytes most commonly used in routine clinical practice has been the subject of intensive research, with varying and even conflicting results. Such is the case of alanine aminotransferase (ALT). The purpose of this study was to determine the stability of serum ALT according to different variables.MethodsA multicentric study was conducted in eight laboratories using serum samples with known initial catalytic concentrations of ALT within four different ranges, namely: <50 U/L (<0.83 μkat/L), 50–200 U/L (0.83–3.33 μkat/L), 200–400 U/L (3.33–6.67 μkat/L) and >400 U/L (>6.67 μkat/L). Samples were stored for seven days at two different temperatures using four experimental models and four laboratory analytical platforms. The respective stability equations were calculated by linear regression. A multivariate model was used to assess the influence of different variables.ResultsCatalytic concentrations of ALT decreased gradually over time. Temperature (−4%/day at room temperature vs. −1%/day under refrigeration) and the analytical platform had a significant impact, with Architect (Abbott) showing the greatest instability. Initial catalytic concentrations of ALT only had a slight impact on stability, whereas the experimental model had no impact at all.ConclusionsThe constant decrease in serum ALT is reduced when refrigerated. Scarcely studied variables were found to have a significant impact on ALT stability. This observation, added to a considerable inter-individual variability, makes larger studies necessary for the definition of stability equations.

Studies on the Coordination Reaction of VO2+ and Tannic Acid in the Tannin Extract Desulfurization

2012 ◽  
Vol 239-240 ◽  
pp. 1573-1576
Author(s):  
Zhu Qing Gao ◽  
Xiao Dong Cai ◽  
Kai Cheng Ling
Keyword(s):  
Stability Constants ◽  
Tannic Acid ◽  
Ph Value ◽  
Protonation Constants ◽  
Conditional Stability ◽  
Tannin Extract ◽  
Acid Effect ◽  
Different Temperatures ◽  
The Stability ◽  
Apparent Stability

At different temperatures, the protonation constants of tannic acid and the complex apparent stability constants between tannic acid and VO2+ were determined by using pH potentimetric method. The results showed that the protonation constants and the complex apparent stability constants slightly decreased with the raising temperature. In accordance with the pH value in the tannin extract technology, the conditional stability constants of the complex were calculated on the basis of the acid effect of tannic acid and the hydrolysis effect of VO2+. It was found that pH greatly affected the stability constants of the complex , so pH must be strictly controlled in the tannin extract technology.

Ability of Inactivated Yeast Powder To Adsorb Patulin from Apple Juice

2012 ◽  
Vol 75 (3) ◽  
pp. 585-590 ◽  
Author(s):  
CAIXIA GUO ◽  
TIANLI YUE ◽  
SHAIMAA HATAB ◽  
YAHONG YUAN
Keyword(s):  
Incubation Time ◽  
Apple Juice ◽  
Incubation Temperature ◽  
Absolute Ethyl Alcohol ◽  
Initial Concentration ◽  
Different Temperatures ◽  
Yeast Powder ◽  
Commercial Yeast ◽  
The Stability ◽  
Phosphate Buffered Saline

This study aimed to investigate the adsorption of patulin from apple juice, using two types of inactivated yeast powder: laboratory-prepared yeast powder (LYP) and commercial yeast powder (CYP). The effects of incubation time, pH, incubation temperature, adsorbent amount, and initial concentration of patulin and the stability of the yeast-mycotoxin complex were assessed. The results showed that the efficiencies of the two yeast types in adsorbing patulin were similar. The ability of the powders to remove patulin increased with longer incubation times, and patulin concentration was below detectable levels with LYP and CYP at approximately 36 and 30 h, respectively. The highest removal of patulin was achieved at pH 5.0 for both powder types, and there were no significant differences in patulin decrease at different temperatures (4, 29, and 37°C). Additionally, the adsorption percentage of patulin increased significantly with the increase of absorbent amount and decrease of initial concentration of patulin. Stability of the yeast-patulin complex was assessed, and patulin was more stable when washed in phosphate-buffered saline (pH 4.0) than in absolute ethyl alcohol. These results suggest that inactivated yeast powder has potential as a novel and promising adsorbent to bind patulin effectively.

scholarly journals Shelf Life Studies of Three Wasabi Flavoured Sauces

1970 ◽  
Vol 44 (2) ◽  
pp. 147-156
Author(s):  
Tamanna Sultana ◽  
GP Savage ◽  
NG Porter ◽  
DL McNeil ◽  
JR Sedcole
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Initial Level ◽  
Tomato Sauce ◽  
Wasabia Japonica ◽  
Different Temperatures ◽  
Small Change ◽  
Shelf Life Studies ◽  
The Stability ◽  
Storage Temperatures

Isothiocyanates (ITCs) contained in purees extracted from wasabi (Wasabia japonica (Miq) Matsum) can be used to manufacture a range of interesting spicy foods. In New Zealand, local manufacturers are showing interest in producing various forms of processed wasabi based sauces. However, isothiocyanates have been shown to degrade quickly in some situations. Therefore, in this study, the stability of allyl ITC was investigated in three wasabi flavoured products stored at four different temperatures (4, 10, 20 and 30°C) for 22 weeks. Two creamy (mayonnaise and tartare) sauces and a non-creamy sauce were prepared from an original recipe and flavoured with a known volume of "wasabi oil". Two types of pouches (clear and metallic plastic) were used to store each product and allyl ITC content was measured in the stored sauces at two week intervals. The initial level of allyl ITC found in mayonnaise, tartare and smoky tomato sauces were 415.3, 411.4 and 144.7 mg/ kg respectively, prior to storage. Temperature showed a strong influence in reducing allyl ITC (P=0.005 to <0.001) but no significant effect was identified for the two types of packets used. The non-creamy smoky tomato sauce was very unstable at 10°C or higher temperatures and the allyl ITC contents reduced rapidly with increasing storage temperatures. For instance, at 30°C, a 66% loss occurred by week 2 and a 90% loss occurred by week 6 in the smoky tomato sauce. However, mayonnaise and tartare sauces had a shelf life of 8 to 9 weeks with only a marginal reduction in allyl ITC (2% overall) at all the stored temperatures (4-30°C). These creamy sauces were characterized by a sudden fall in 10 weeks ending in a 69-70% loss of allyl ITC at 22 weeks. No microbial growth occurred in any of the sauces stored at any of the temperatures during the course of this storage experiment though very small change of colour was noticed for the sauces when stored at 30°C. Keywords: Bangladesh J. Sci. Ind. Res. 44(2), 147-156, 2009DOI: 10.3329/bjsir.v44i2.3665Bangladesh J. Sci. Ind. Res. 44(2), 147-156, 2009

Physicochemical investigation on thiomalate complexes of nickel

1968 ◽  
Vol 21 (3) ◽  
pp. 641 ◽  
Author(s):  
RS Saxena ◽  
KC Gupta ◽  
ML Mittal
Keyword(s):  
Aqueous Medium ◽  
Stability Constants ◽  
Alternative Methods ◽  
Acid System ◽  
Kcal Mole ◽  
Physicochemical Investigation ◽  
Different Temperatures ◽  
The Stability ◽  
Ph Range ◽  
Deep Violet

Potentiometric and conductometric studies of the nickel-thiomalic acid system, in aqueous medium of 0. lM KNO3, reveal the formation of two complexes; one light violet 1 : 1 predominating at pH 6.5-7.5 and another deep violet 1 : 2 in the pH range 8.5-10.0. The stability constants of the complexes formed have been determined by applying Calvin and Melchior's extension of Bjerrum's method at three different temperatures and were further refined by using alternative methods. The logK values (final) for 1 : 1 and 1 : 2 complexes at 20, 25, and 30� have been found to be 7.86, 7.87, 7.96, and 6.24, 6.31, 6.39 respectively. The values of the overall changes in ΔG, ΔH, and ΔS accompanying the reaction have also been evaluated at 25� and found to be -19.31 kcal/mole, -8.77 kcal/mole, and +35.36 cal/deg respectively.

scholarly journals Survival of free and microencapsulated Lactobacillus acidophilus and Bifidobacterium lactis in Doogh (a yogurt drink)

2019 ◽  
Author(s):  
Shahin Zomorodi
Keyword(s):  
Lactobacillus Acidophilus ◽  
Storage Period ◽  
Sensory Properties ◽  
Bifidobacterium Lactis ◽  
Sample Distribution ◽  
Cold Room ◽  
Probiotic Strains ◽  
Sensory Evaluations ◽  
The Stability ◽  
Yogurt Drink

The present study was investigated the survival of probiotic strains, namely Lactobacillus acidophilus (LAFTI-L10) and Bifidobacterium lactis (LAFTI-B94), in both microencapsulated and free forms in Doogh as a yogurt drink. The effects of probiotic strains on physicochemical and sensory properties, stability, and microstructures of Doogh were evaluated during storage for 45 days in a cold room at a temperature of 5±1 °C. The statistical analysis of the results showed that the number of L. acidophilus and B. lactis in free forms decreased about 1.1 and 2.2 log cycles, respectively. However, the number of the microencapsulated forms were remained relatively constant during the storage period. Both free and microencapsulated forms were successful in keeping the counts of L. acidophilus and B. lactis in Doogh high enough for the therapeutic minimum (106-107 cfug-1) after 45 days. Nonetheless, the number of microencapsulated probiotics was higher than that of the free cells. The acidity, pH, and stability were significantly different between the samples. The microstructure of the samples was affected by the microencapsulation of bacteria because the sample distribution of the clusters and particles was more regular in the samples containing microencapsulated probiotics than in those containing free forms. According to the results of sensory evaluations, probiotics not only exerted no adverse effects on the physicochemical and sensory properties of Doogh but also improved the stability, microstructure, and flavor of this drink. Therefore, Doogh can be considered an effective food carrier for the delivery of probiotic organisms.

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