scholarly journals Modelling of noble anaesthetic gases and high hydrostatic pressure effects in lipid bilayers

Soft Matter ◽  
2015 ◽  
Vol 11 (11) ◽  
pp. 2125-2138 ◽  
Author(s):  
Yevgeny Moskovitz ◽  
Hui Yang
Keyword(s):  
High Pressure ◽  
Hydrostatic Pressure ◽  
Lipid Bilayers ◽  
High Hydrostatic Pressure ◽  
Pressure Effects ◽  
Inert Gas ◽  
Molecular Processes ◽  
Anaesthetic Gases

Our objective was to study molecular processes that might be responsible for inert gas narcosis and high-pressure nervous syndrome.

scholarly journals Molecular Responses to High Hydrostatic Pressure in Eukaryotes: Genetic Insights from Studies on Saccharomyces cerevisiae

Biology ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 1305
Author(s):  
Fumiyoshi Abe
Keyword(s):  
Saccharomyces Cerevisiae ◽  
High Pressure ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
High Pressures ◽  
Strong Association ◽  
Pressure Effects ◽  
Basic Knowledge ◽  
Challenger Deep ◽  
Human Joints

High hydrostatic pressure is common mechanical stress in nature and is also experienced by the human body. Organisms in the Challenger Deep of the Mariana Trench are habitually exposed to pressures up to 110 MPa. Human joints are intermittently exposed to hydrostatic pressures of 3–10 MPa. Pressures less than 50 MPa do not deform or kill the cells. However, high pressure can have various effects on the cell’s biological processes. Although Saccharomyces cerevisiae is not a deep-sea piezophile, it can be used to elucidate the molecular mechanism underlying the cell’s responses to high pressures by applying basic knowledge of the effects of pressure on industrial processes involving microorganisms. We have explored the genes associated with the growth of S. cerevisiae under high pressure by employing functional genomic strategies and transcriptomics analysis and indicated a strong association between high-pressure signaling and the cell’s response to nutrient availability. This review summarizes the occurrence and significance of high-pressure effects on complex metabolic and genetic networks in eukaryotic cells and how the cell responds to increasing pressure by particularly focusing on the physiology of S. cerevisiae at the molecular level. Mechanosensation in humans has also been discussed.

scholarly journals High hydrostatic pressure effects on arginine vasotocin levels in fish

2020 ◽  
Vol 29 ◽  
pp. 165-173
Author(s):  
A Rodríguez-Illamola ◽  
JM Míguez ◽  
J Coimbra ◽  
JM Wilson
Keyword(s):  
High Pressure ◽  
Hydrostatic Pressure ◽  
Fish Species ◽  
High Hydrostatic Pressure ◽  
Plasma Cortisol ◽  
Arginine Vasotocin ◽  
Pressure Effects ◽  
Freshwater Species ◽  
Short Term ◽  
Short Term Exposure

The present study investigates the response of the hormone arginine vasotocin (AVT), the non-mammalian antidiuretic hormone, to the acclimation of fish to high hydrostatic pressure (5.1 MPa). Two fish species with different osmoregulatory strategies, the lesser spotted dogfish Scyliorhinus canicula, a marine osmoconforming chondrichthyan species adapted for migration to deep waters, and the rainbow trout Oncorhynchus mykiss, a pressure-sensitive freshwater species, were selected for study. Fish were exposed to hydrostatic pressures of either 0.1 (control) or 5.1 MPa in hydrostatic chambers for up to 2 wk at their appropriate salinities. Plasma cortisol was measured in trout, and plasma chloride, sodium and potassium were measured in both fish species. A transient high level of plasma AVT was found in dogfish and in trout after 1 and 3 d of exposure to high hydrostatic pressure, which returned to basal levels by 14 d of exposure. In contrast, pituitary AVT content was reduced after short-term exposure in dogfish, while in trout, lower expression was found in high pressure than in control conditions, independently of exposure time. In dogfish, pituitary AVT levels recovered by 14 d under high hydrostatic pressure. No changes in plasma cortisol (trout) or ions (both species) were observed. These initial increases of the AVT release from the pituitary during fish acclimation to high pressure suggest that it works as a physiological short-term response to reduce water loss and equilibrate ion osmotic balance.

Effect of High Hydrostatic Pressure on Salmonella Inoculated into Creamy Peanut Butter with Modified Composition

2014 ◽  
Vol 77 (10) ◽  
pp. 1664-1668 ◽  
Author(s):  
TANYA D'SOUZA ◽  
MUKUND KARWE ◽  
DONALD W. SCHAFFNER
Keyword(s):  
High Pressure ◽  
Hydrostatic Pressure ◽  
Water Activity ◽  
High Hydrostatic Pressure ◽  
Peanut Butter ◽  
High Pressure Processing ◽  
Peanut Oil ◽  
Peanut Flour ◽  
Log Reduction ◽  
High Hydrostatic Pressure Processing

Peanut butter has been associated with several large foodborne salmonellosis outbreaks. This research investigates the potential of high hydrostatic pressure processing (HPP) for inactivation of Salmonella in peanut butter of modified composition, both by modifying its water activity as well by the addition of various amounts of nisin. A cocktail of six Salmonella strains associated with peanut butter and nut-related outbreaks was used for all experiments. Different volumes of sterile distilled water were added to peanut butter to increase water activity, and different volumes of peanut oil were added to decrease water activity. Inactivation in 12% fat, light roast, partially defatted peanut flour, and peanut oil was also quantified. Nisaplin was incorporated into peanut butter at four concentrations corresponding to 2.5, 5.0, 12.5, and 25.0 ppm of pure nisin. All samples were subjected to 600 MPa for 18 min. A steady and statistically significant increase in log reduction was seen as added moisture was increased from 50 to 90%. The color of all peanut butter samples containing added moisture contents darkened after high pressure processing. The addition of peanut oil to further lower the water activity of peanut butter further reduced the effectiveness of HPP. Just over a 1-log reduction was obtained in peanut flour, while inactivation to below detection limits (2 log CFU/g) was observed in peanut oil. Nisin alone without HPP had no effect. Recovery of Salmonella after a combined nisin and HPP treatment did show increased log reduction with longer storage times. The maximum log reduction of Salmonella achieved was 1.7 log CFU/g, which was comparable to that achieved by noncycling pressure treatment alone. High pressure processing alone or with other formulation modification, including added nisin, is not a suitable technology to manage the microbiological safety of Salmonella-contaminated peanut butter.

scholarly journals High-Pressure Inactivation of Hepatitis A Virus within Oysters

2005 ◽  
Vol 71 (1) ◽  
pp. 339-343 ◽  
Author(s):  
Kevin R. Calci ◽  
Gloria K. Meade ◽  
Robert C. Tezloff ◽  
David H. Kingsley
Keyword(s):  
High Pressure ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Hepatitis A ◽  
Hepatitis A Virus ◽  
Natural Conditions ◽  
Direct Evaluation ◽  
Temperature Range

ABSTRACT Previous results demonstrated that hepatitis A virus (HAV) could be inactivated by high hydrostatic pressure (HHP) (D. H. Kingsley, D. Hoover, E. Papafragkou, and G. P. Richards, J. Food Prot. 65:1605-1609, 2002); however, direct evaluation of HAV inactivation within contaminated oysters was not performed. In this study, we report confirmation that HAV within contaminated shellfish is inactivated by HHP. Shellfish were initially contaminated with HAV by using a flowthrough system. PFU reductions of >1, >2, and >3 log10 were observed for 1-min treatments at 350, 375, and 400 megapascals, respectively, within a temperature range of 8.7 to 10.3�C. Bioconcentration of nearly 6 log10 PFU of HAV per oyster was achieved under simulated natural conditions. These results suggest that HHP treatment of raw shellfish will be a viable strategy for the reduction of infectious HAV.

Effect of high pressure on various diffusion mechanisms in oxygen-deficient ReBa2Cu3O7−x (Re = Y, Ho) single crystals

2019 ◽  
Vol 33 (04) ◽  
pp. 1950039
Author(s):  
G. Ya. Khadzhai ◽  
N. R. Vovk ◽  
R. V. Vovk ◽  
I. L. Goulatis ◽  
O. V. Dobrovolskiy
Keyword(s):  
High Pressure ◽  
Electrical Resistivity ◽  
Hydrostatic Pressure ◽  
Single Crystals ◽  
High Hydrostatic Pressure ◽  
Room Temperature ◽  
Diffusion Mechanisms ◽  
Diffusion Coalescence

The effect of high hydrostatic pressure on the relaxation of the electrical resistivity at room temperature of oxygen-nonstoichiometric [Formula: see text] (Re = Y, Ho) single crystals is investigated. The application of hydrostatic pressure has been revealed to significantly intensify the process of diffusion coalescence in the oxygen subsystem. At the same time, the intensity of the redistribution of labile oxygen is significantly changed when yttrium is replaced by holmium.

scholarly journals The multifaceted effects of DMSO and high hydrostatic pressure on the kinetic constants of hydrolysis reactions catalyzed by α-chymotrypsin

2020 ◽  
Vol 22 (28) ◽  
pp. 16325-16333
Author(s):  
Lena Ostermeier ◽  
Rosario Oliva ◽  
Roland Winter
Keyword(s):  
High Pressure ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Kinetic Constants ◽  
Antagonistic Effects ◽  
Hydrolysis Reactions

The cosolvent DMSO and high pressure have antagonistic effects on the kinetic constants of α-chymotrypsin-catalyzed hydrolysis reactions.

High hydrostatic pressure effects on Listeria monocytogenes and L. innocua : Evidence for variability in inactivation behaviour and in resistance to pediocin bacHA-6111-2

2017 ◽  
Vol 64 ◽  
pp. 226-231 ◽  
Author(s):  
Carolina Bruschi ◽  
Norton Komora ◽  
Sónia Marília Castro ◽  
Jorge Saraiva ◽  
Vânia Borges Ferreira ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Pressure Effects
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