scholarly journals Effects of storage temperature, storage time, and Cary-Blair transport medium on the stability of the gut microbiota

2019 ◽  
Vol 13 (5) ◽  
pp. 256-260
Author(s):  
Naoyoshi Nagata ◽  
Mari Tohya ◽  
Fumihiko Takeuchi ◽  
Wataru Suda ◽  
Suguru Nishijima ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
Storage Time ◽  
Storage Temperature ◽  
Transport Medium ◽  
The Stability ◽  
Temperature Storage

scholarly journals Study on Changes of Textural and Biochemical Properties of Tuna during Ultra-Low Temperature Storage

2016 ◽  
Vol 6 (2) ◽  
pp. 51 ◽  
Author(s):  
Yu-ying PAN ◽  
Xiao-hua QIU ◽  
Jin-sheng YANG
Keyword(s):  
Soluble Protein ◽  
Storage Time ◽  
Storage Temperature ◽  
Frozen Storage ◽  
Biochemical Properties ◽  
Texture Profile ◽  
Low Temperature Storage ◽  
Different Temperatures ◽  
Temperature Storage

<p class="1Body">The effect of TPA and biochemical properties of Yellow Tuna during frozen storage at different temperatures(-18°C, -25°C, -35°C, -45°C<em>, </em>-55°C<em>, </em>-65°C) were studied by measuring the textural characteristics (the hardness, Springiness) salt-solubility of myofibrillar proteins, Ca<sup>2+</sup>ATPase activities. The results indicated that the hardness, springiness, actomyosin salt-solubility, Ca<sup>2+</sup>ATPase activities decreased during the process of frozen storage. Meanwhile, the frozen stored temperature showed great effect on the freezing denaturation of protein (P &lt; 0.05). For the same longer of the storage time, the lower frozen temperature, the less extent of freeze denaturation; Stored in -18°C for three months, the content of Salt soluble protein reduced to zero; Stored in -25°C for 120 <em>days</em>, the content of salt soluble protein also reduced to zero; But stored in -55°C and -65°C, the change is very little. Ca<sup>2+</sup>ATPase activities also reduced to zero after stored in -18°C and -25°C for three months. But stored in -55°C and -65°C, there is no obvious change. Moreover, there is a Positive relationship between the change of texture profile and the content of Salt soluble protein, the lower the storage temperature, the less of the change of texture profile. Therefore, when it is stored in -55°C, the quality of Yellow Tuna can be maintained to the maximum extent within six months.</p>

scholarly journals Influence of Storage Conditions and Preservatives on Metabolite Fingerprints in Urine

Metabolites ◽  
2019 ◽  
Vol 9 (10) ◽  
pp. 203 ◽  
Author(s):  
Xinchen Wang ◽  
Haiwei Gu ◽  
Susana A. Palma-Duran ◽  
Andres Fierro ◽  
Paniz Jasbi ◽  
...  
Keyword(s):  
Large Scale ◽  
Storage Time ◽  
Storage Temperature ◽  
Urinary Metabolites ◽  
Storage Conditions ◽  
Inhibitory Effect ◽  
Urine Samples ◽  
C Storage ◽  
Liquid Chromatography Tandem Mass ◽  
The Stability

Human urine, which is rich in metabolites, provides valuable approaches for biomarker measurement. Maintaining the stability of metabolites in urine is critical for accurate and reliable research results and subsequent interpretation. In this study, the effect of storage temperature (4, 22, and 40 °C), storage time (24 and 48 h), and use of preservatives (boric acid (BA), thymol) and para-aminobenzoic acid (PABA) on urinary metabolites in the pooled urine samples from 20 participants was systematically investigated using large-scale targeted liquid chromatography tandem mass spectrometry (LC-MS/MS)-based metabolomics. Statistical analysis of 158 reliably detected metabolites showed that metabolites in urine with no preservative remained stable at 4 °C for 24 and 48 h as well as at 22 °C for 24 h, but significant metabolite differences were observed in urine stored at 22 °C for 48 h and at 40 °C. The mere addition of BA caused metabolite changes. Thymol was observed to be effective in maintaining metabolite stability in urine in all the conditions designed, most likely due to the inhibitory effect of thymol on urine microbiota. Our results provide valuable urine preservation guidance during sample storage, which is essential for obtaining reliable, accurate, and reproducible analytical results from urine samples.

scholarly journals Formulation of Buprenorphine for Sublingual Use in Neonates

2011 ◽  
Vol 16 (4) ◽  
pp. 281-284 ◽  
Author(s):  
Ellena A. Anagnostis ◽  
Rania E. Sadaka ◽  
Linda A. Sailor ◽  
David E. Moody ◽  
Kevin C. Dysart ◽  
...  
Keyword(s):  
Room Temperature ◽  
Storage Time ◽  
Storage Temperature ◽  
Sublingual Administration ◽  
Tandem Mass ◽  
Abstinence Syndrome ◽  
Length Of Treatment ◽  
The Mean ◽  
The Stability ◽  
Length Of Hospitalization

OBJECTIVES The only medication used sublingually in the neonate is buprenorphine for the treatment of neonatal abstinence syndrome (NAS). Compared with morphine, buprenorphine reduces the length of treatment and length of hospitalization in neonates treated for NAS. The objective of this study was to characterize the stability of ethanolic buprenorphine for sublingual administration. METHODS Buprenorphine solution was prepared and stored in amber glass source bottles at either 68°F to 77°F (20°C-25°C) or 36°F to 46°F (2.2°C-7.8°C). Samples were collected from each of these batches on days 0, 3, 7, 14, and 30. Additional samples were withdrawn at baseline from each batch and placed in oral dispensing syringes for 3 and 7 days. Buprenorphine concentration was assessed by liquid chromatography–electrospray ionization–tandem mass spectrometry. RESULTS Neither storage temperature (p=0.65) nor storage time (p=0.24) significantly affected buprenorphine concentrations. All of the mean concentrations, regardless of storage temperature, were above 95% of the labeled concentration, and the potency was maintained for samples stored either in the original amber glass source bottles or in oral syringes. CONCLUSIONS An ethanolic buprenorphine solution is stable at room temperature for 30 days.

scholarly journals Exhaled nitric oxide in mylar balloons: influence of storage time, humidity and temperature

2003 ◽  
Vol 12 (1) ◽  
pp. 47-49 ◽  
Author(s):  
Alessandro Bodini ◽  
Mariëlle W. H. Pijnenburg ◽  
Atillio L. Boner ◽  
Johan C. de Jongste
Keyword(s):  
Nitric Oxide ◽  
Silica Gel ◽  
Storage Time ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Air Samples ◽  
Exhaled Air ◽  
Oxide Concentration ◽  
Nitric Oxide Concentration ◽  
The Stability

Background:Mylar balloons are used to collect exhaled air for analysis of fractional nitric oxide concentration (FENO).Aim:We studied the effect of storage conditions on the stability of nitric oxide (NO) in mylar balloons.Methods:Exhaled air samples and calibration gases were stored in mylar balloons at 4, 21 and 37°C, with or without silica gel. NO was measured after 0, 6, 9, 24 and 48 h. Scheffe F-tests were used to compare NO values. Results NO remained stable in balloons for 9 h at all temperatures, without silica gel. NO increased between 9 and 48 h, but only with low initial FENO. Silica gel increased variability.Conclusions:FENO in mylar balloons is stable for at least 9 h. The storage temperature is not critical, but silica gel increases variability.

STORAGE OF ISOLATED CHLOROPLASTS WITHOUT LOSS OF PHOTOCHEMICAL ACTIVITY

1950 ◽  
Vol 28c (5) ◽  
pp. 513-524 ◽  
Author(s):  
P. R. Gorham ◽  
K. A. Clendenning
Keyword(s):  
Low Temperature ◽  
Plant Species ◽  
Storage Temperature ◽  
Photochemical Activity ◽  
Low Temperature Storage ◽  
Spinach Chloroplasts ◽  
One Year ◽  
The Stability ◽  
Isolated Chloroplasts ◽  
Temperature Storage

Fragmented spinach chloroplasts were stored for one year in 0.5 M sucrose at −40 °C. with almost negligible losses of photochemical activity. Thawed chloroplasts and freshly isolated chloroplasts showed similar rates of deterioration at 10 °C. Washed chloroplasts did not show as high retention of activity during low temperature storage as crude chloroplast suspensions. High retentions of activity were observed with chloroplasts from different plant species, as well as with different oxidants. The activities of subsamples that were frozen and thawed in a standard way agreed within 5%. Deterioration during lyophilization of chloroplasts occurred chiefly during the early stages of drying, and was lessened by sucrose. The stability of lyophilized chloroplasts in storage varied directly with the degree of desiccation and inversely with the storage temperature; little deterioration occurred in thoroughly dried chloroplasts during lengthy storage at or below 5 °C.

scholarly journals The Changes Of Characteristic Fermented Milk During Room Temperature Storage

2021 ◽  
Vol 10 (1) ◽  
pp. 119
Author(s):  
Hidayanti Sukmaningrum ◽  
Luh Putu Trisna Darmayanti ◽  
Gusti Ayu Kadek Diah Puspawati
Keyword(s):  
Sensory Evaluation ◽  
Room Temperature ◽  
Storage Time ◽  
Storage Temperature ◽  
Fermented Milk ◽  
Milk Product ◽  
Total Acid ◽  
Room Temperature Storage ◽  
Acid Ph ◽  
Temperature Storage

Fermented milk is a functional food has beneficial to human health. The recommended concentration of probiotic bacteria to provide health benefits is 106-108 CFU/ml of product. The storage temperature is one of the factor that affected the characteristics of fermented milk. This research was conducted to determine the effect of storage time at room temperature to the characteristics of fermented milk product and determine the length of maximum storage at room temperature. The research design was Completely Randomized Design with storage time treatment at room temperature for 0, 2, 4, 6, 8, 10, 12, and 14 days. Each treatment was repeated 2 times so that 16 experimental units were obtainned. The variables that were observed included total LAB, total acid, pH, and sensory evaluation (aroma, taste, and overall acceptance). Data were analyzed with analysis of variance, if the treatment had an effect on the variables then followed by Duncan multiple range Test. The results showed that the treatment of fermented milk in room temperature storage significantly affected the total acid, pH, total LAB, and sensory evaluation (aroma, taste, and overall acceptance). The maximum storage of the room temperature was days with total acid of 0.5%, pH 3.63, total LAB 7.71 log cfu/ml or 5.12 x 107 cfu/ml, the sensory of aroma, taste, and overall acceptance was liked.

Effects of long-term deep-freeze storage on the condition of the fat in raw sheep's milk

1992 ◽  
Vol 59 (1) ◽  
pp. 49-55 ◽  
Author(s):  
Eric C. Needs
Keyword(s):  
Lipase Activity ◽  
Storage Time ◽  
Storage Temperature ◽  
Gradual Increase ◽  
Freeze Storage ◽  
Lipoprotein Lipase Activity ◽  
Initial Activity ◽  
Fresh Milk ◽  
The Stability

SummaryEffects of long-term deep-freeze storage on the stability of fat in raw sheep's milk were assessed by measuring free fatty acid (FFA) concentrations, lipoprotein lipase activity and the amount of solvent-extractable fat. Portions of milk from three herds were frozen and stored at – 12, – 20 and – 27 °C. There was a gradual increase in FFA during 6 months storage, the rate of lipolysis being affected by storage temperature and differences between herds. After 6 months storage the residual lipase activity was only 2% (– 12 °C), 11% (– 20 °C) and 24% (– 27 °C) of the initial activity in fresh milk. The potential for lipolysis in the stored samples, after they were removed from storage and allowed to thaw to 4 °C, gradually fell as storage time was prolonged. This may be due to the loss of lipase activity.

scholarly journals KUALITAS KIMIA, FISIK DAN SENSORI KEFIR SUSU KAMBING YANG DISIMPAN PADA SUHU DAN LAMA PENYIMPANAN BERBEDA

2017 ◽  
Vol 41 (3) ◽  
pp. 298
Author(s):  
Triana Setyawardani ◽  
Juni Sumarmono ◽  
Agustinus Hantoro Djoko Rahardjo ◽  
Mardiati Sulistyowati ◽  
Kusuma Widayaka
Keyword(s):  
Storage Time ◽  
Storage Temperature ◽  
Chemical Properties ◽  
Goat Milk ◽  
Sensory Properties ◽  
Different Temperatures ◽  
Co2 Level ◽  
And Storage ◽  
Test Result ◽  
Temperature Storage

The objective of this research was to investigate the chemical, physical and sensory properties of goat milk kefir  during storage under different temperatures and storage time. Experimental method, applied completely randomized factorial design. The first factor was temperature (-1 to -5oC; 5 to 10oC and 6 to 10oC) and the second factor was storage time (10; 20 and 30 days) followed by Duncan test. Result showed that temperature, storage time and interaction highly significantly affected (P<0.01) the level of ethanol and FFA, but not affected (P>0.05) on protein content, fat and ash but CO2 level, texture and flavor of kefir were affected by storage time. Kefir viscosity was only affected by storage temperature (P<0.05). Research concluded that storage temperature affected chemical properties such as ethanol, FFA and kefir viscosity,while kefir sensory properties was predominantly affected by storage 

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