Search results for " Volatile"

Cinnamaldehyde Induces Expression of Efflux Pumps and Multidrug Resistance in Pseudomonas aeruginosa

2019

Essential oils or their components are increasingly used to fight bacterial infections. Cinnamaldehyde (CNA), the main constituent of cinnamon bark oil, has demonstrated interesting properties in vitro against various pathogens, including Pseudomonas aeruginosa. In the present study, we investigated the mechanisms and possible therapeutic consequences of P. aeruginosa adaptation to CNA. Exposure of P. aeruginosa PA14 to subinhibitory concentrations of CNA caused a strong albeit transient increase in the expression of operons that encode the efflux systems MexAB-OprM, MexCD-OprJ, MexEF-OprN, and MexXY/OprM. This multipump activation enhanced from 2- to 8-fold the resistance (MIC) of PA14 to …

Chemical Ecology of Floral Resources in Conservation Biological Control.

2023

Conservation biological control aims to enhance populations of natural enemies of insect pests in crop habitats, typically by intentional provision of flowering plants as food resources. Ideally, these flowering plants should be inherently attractive to natural enemies to ensure that they are frequently visited. We review the chemical ecology of floral resources in a conservation biological control context, with a focus on insect parasitoids. We highlight the role of floral volatiles as semiochemicals that attract parasitoids to the food resources. The discovery that nectar-inhabiting microbes can be hidden players in mediating parasitoid responses to flowering plants has highlighted the co…

Research on the volatile fraction in leaves of Olea europaea subsp. oleaster and Olea europaea subsp. sativa.

2005

Low Tree Vigor, Free Palmette Training Form, and High Planting Density Increase Olive and Oil Yield Efficiency in Dry, Sloping Areas of Mediterranean…

2022

Exploiting biodiversity must be considered today an effective strategy to improve the sustainability of olive production systems. The evaluation of local cultivars, based on their vegetative and fruiting traits, along with an analysis of product quality, may contribute significantly to the development and diffusion of new olive-growing systems. The aim of this study was to evaluate growth, productivity, and olive oil quality of three Sicilian cultivars with different vigor/growth habit grown in four different combinations of training form and planting density. ‘Abunara’, ‘Calatina’, and ‘Nocellara del Belice’ olive trees were planted in four different int…

Editorial: Chemical Ecology and Conservation Biological Control

2022

International audience

Comparison of essential oil components and in vitro anticancer activity in wild and cultivated Salvia verbenaca.

2015

The objectives of our research were to study the chemical composition and the in vitro anticancer effect of the essential oil of Salvia verbenaca growing in natural sites in comparison with those of cultivated (Sc) plants. The oil from wild (Sw) S. verbenaca presented hexadecanoic acid (23.1%) as the main constituent, while the oil from Sc plants contained high quantities of hexahydrofarnesyl acetone (9.7%), scarce in the natural oil (0.7%). The growth-inhibitory and proapoptotic effects of the essential oils from Sw and Sc S. verbenaca were evaluated in the human melanoma cell line M14, testing cell vitality, cell membrane integrity, genomic DNA fragmentation and caspase-3 activity. Both t…

Control of the Development of Swirling Airflow Dynamics and Its Impact on Biomass Combustion Characteristics

2017

Abstract The development of the swirling flame flow field and gasification/ combustion dynamics at thermo-chemical conversion of biomass pellets has experimentally been studied using a pilot device, which combines a biomass gasifier and combustor by varying the inlet conditions of the fuel-air mixture into the combustor. Experimental modelling of the formation of the cold nonreacting swirling airflow field above the inlet nozzle of the combustor and the upstream flow formation below the inlet nozzle has been carried out to assess the influence of the inlet nozzle diameter, as well primary and secondary air supply rates on the upstream flow formation and air swirl intensity, which is highly …

First volatile inventory for Gorely volcano, Kamchatka

2012

We report here the very first assessment of volatile flux emissions from Gorely, an actively degassing volcano in Kamchatka. Using a variety of in situ and remote sensing techniques, we determined the bulk plume concentrations of major volatiles (H2O 93.5%, CO2, 2.6%, SO2 2.2%, HCl 1.1%, HF 0.3%, H2 0.2%) and trace-halogens (Br, I), therefore estimating a total gas release of 11,000 tons·day−1 during September 2011, at which time the target was non-eruptively degassing at 900°C. Gorely is a typical arc emitter, contributing 0.3% and 1.6% of the total global fluxes from arc volcanism for CO2 and HCl, respectively. We show that Gorely's volcanic gas (H2O/SO2 43, CO2/SO2 1.2, HCl/SO2 0.5) is a…

Gas Emissions From the Western Aleutians Volcanic Arc

2021

The Aleutian Arc is remote and highly active volcanically. Its 4,000 km extent from mainland Alaska to Russia’s Kamchatka peninsula hosts over 140 volcanic centers of which about 50 have erupted in historic times. We present data of volcanic gas samples and gas emission measurements obtained during an expedition to the western-most segment of the arc in September 2015 in order to extend the sparse knowledge on volatile emissions from this remote but volcanically active region. Some of the volcanoes investigated here have not been sampled for gases before this writing. Our data show that all volcanoes host high-temperature magmatic-hydrothermal systems and have gas discharges typical of volc…

Vinificazione in bianco in presenza di chips di quercia di origine e livello di tostatura diversi

2011

Some musts from Grillo grapes, a cultivar autochthonous of western Sicily, fermented with medium toasted American oak chips or with non toasted French oak chips (Classic Line – HTS enology) have been vinified. the wines were significantly different as regards the contents in volatile and non volatile compounds extracted from American and French oak chips. a slight increase in alcoholic fermentation rate and in some cases a higher content of ethyl esters and medium chain fatty acids, were observed in musts charged with chips, independently of their origin. In wines obtained from musts charged with french medium toasted oak chips, the content in furans was higher (5-methylfurfural, trans-meth…