Novel l-lactic acid biosensors based on conducting polypyrrole-block copolymer nanoparticles

The Analyst ◽  
2015 ◽  
Vol 140 (3) ◽  
pp. 797-802 ◽  
Author(s):  
Chong Sun ◽  
Daoying Wang ◽  
Muhan Zhang ◽  
Yanxiu Ni ◽  
Xiaohui Shen ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Block Copolymer ◽  
Meat Quality ◽  
Pluronic F127 ◽  
Conducting Polypyrrole

Novel polypyrrole-Pluronic F127 nanoparticles with conducting and biocompatibility properties were used to construct an l-lactic acid biosensor. This method proposes great potential for the detection and evaluation of meat quality.

Hydrolytic Degradation of Pluronic F127/Poly(lactic acid) Block Copolymer Nanoparticles

2004 ◽  
Vol 37 (9) ◽  
pp. 3425-3430 ◽  
Author(s):  
X. Y. Xiong ◽  
K. C. Tam ◽  
L. H. Gan
Keyword(s):  
Lactic Acid ◽  
Block Copolymer ◽  
Hydrolytic Degradation ◽  
Pluronic F127 ◽  
Poly Lactic Acid

Injectable in situ gelling delivery system for the treatment of jawbone infections

2021 ◽  
Author(s):  
Shreshtha Dash ◽  
Somnath Singh ◽  
Alekha K Dash
Keyword(s):  
Lactic Acid ◽  
Sustained Release ◽  
Cell Viability ◽  
Yield Stress ◽  
Delivery System ◽  
Pluronic F127 ◽  
Sustained Delivery ◽  
In Situ Gelling ◽  
Sustained Rate

Aim: A polymeric in situ gelling delivery system for localized and sustained delivery to jawbone infections was developed. Materials & methods: In situ gelling delivery systems were prepared using either poly-dl-lactic acid or chitosan and Pluronic F127/Pluronic F68. Metronidazole nanoparticles were prepared using poly (dl-lactide-co-glycolide) or chitosan. Poly (dl-lactide-co-glycolide) was used for microparticles. Particles were characterized for size, charge and morphology. Results: Viscosity and yield stress of the gels were 0.4 Pa.s and 2 Pa, respectively, with 70% cell viability over 72 h. Around 90% of loaded metronidazole was released at a sustained rate over 1 week. Conclusion: Use of appropriate amount of nano/microparticles in the gel resulted in a sustained release over a period of 1 week – needed for jawbone infection.

scholarly journals Relationship between changes in core body temperature in lambs and post-slaughter muscle glycogen content and dark-cutting

2014 ◽  
Vol 54 (4) ◽  
pp. 459 ◽  
Author(s):  
D. G. Pighin ◽  
W. Brown ◽  
D. M. Ferguson ◽  
A. D. Fisher ◽  
R. D. Warner
Keyword(s):  
Lactic Acid ◽  
Body Temperature ◽  
Meat Quality ◽  
Muscle Glycogen ◽  
Glycogen Content ◽  
Core Body Temperature ◽  
Correlation Coefficients ◽  
Significant Negative Correlation ◽  
Muscle Glycogen Content ◽  
Core Body

Pre-slaughter stress may decrease muscle glycogen content, a key element for a suitable low ultimate pH and prevention of dark-cutting meat. Body temperature monitoring is a tool used in research on animal stress, as an indicator of stress events. Possible relationships between body temperature of sheep and post-mortem muscle glycogen were investigated in this study. Body temperature was measured with intravaginal loggers inserted into each animal at 3 days pre-slaughter, to record body temperature every 3 min over a period of 3 days. Blood samples were collected from each animal at exsanguination for measurement of glucose and lactic acid concentrations. The muscle content of glycogen and lactic acid were determined in samples of M. longissimus collected at the level of the 13th rib, at 1 h post-slaughter. A plot of body temperature versus time showed a rise in body temperature from all animals during events such as mustering, loading onto the truck, unloading at the abattoir, during pre-slaughter handling and at slaughter. Pearson’s correlation coefficients were determined between (1) the main temperature increments occurring between farm and slaughter; and (2) post-slaughter muscle glycogen and lactate levels. A significant negative correlation was detected between elevation in core body temperature due to physical stress of sheep and muscle glycogen levels at slaughter. A low correlation was detected between body temperature and blood glucose or lactate concentrations. Further research should examine the relationship between core body temperature and meat quality in order to better understand the complex relationship between animal stress and meat quality.

scholarly journals Bacteriology and Meat Quality of Moisture Enhanced Pork from Retail Markets in Canada

2017 ◽  
Vol 6 (1) ◽  
pp. 95
Author(s):  
Karola R. Wendler ◽  
Francis M. Nattress ◽  
Jordan C. Roberts ◽  
Ivy L. Larsen ◽  
Jennifer Aalhus
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Meat Quality ◽  
Quality Characteristics ◽  
Retail Markets ◽  
Brochothrix Thermosphacta ◽  
Colour Saturation ◽  
Meat Samples ◽  
Water Holding

Packages of moisture-enhanced and conventional pork chops were collected from six Canadian retail stores on five sampling days. The composition of injection brines differed between retailers, but all contained polyphosphates and salt as main ingredients. Meat quality characteristics and bacteriology were analyzed from collected meat samples. Moisture enhanced chops had a higher pH and a higher water holding capacity than conventional. Juiciness and overall tenderness were improved in moisture enhanced chops. The surfaces of moisture enhanced chops were discoloured; the chops were darker and displayed less colour saturation. Total numbers of aerobes, psychrotrophs and lactic acid bacteria were not affected by moisture enhancement but numbers of Enterobacteriaceae, pseudomonads and Brochothrix thermosphacta, bacteria frequently associated with microbial spoilage, were approximately 1 log CFU·g-1 higher in moisture enhanced samples. This work shows moisture enhancement with injection brines containing salt and phosphates can result in a more palatable product. 

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