Search results for "Amide"
showing 10 items of 3119 documents
Haemolytic activity and characterization of nematocyst venom fromPelagia noctiluca(Cnidaria: Scyphozoa)
2013
We investigated the haemolytic capacity of the crude venom extracted from isolated nematocysts of Pelagia noctiluca (Cnidaria: Scyphozoa), and evidenced the proteic fractions responsible for this activity. The nematocyst venom was used at various concentrations to evaluate the haemolytic activity and the lysosomal membrane stability of red blood cells of two teleostean species treated with the extract. The nematocyst extract was assayed against erythrocytes of the two teleostean species living in different environments, Carassius auratus as a common freshwater species, and Liza aurata as a representative of seawater species. Experiments on the haemolytic activity of P. noctiluca in the pres…
Insecticidal activity of Vip3Aa, Vip3Ad, Vip3Ae, and Vip3Af from Bacillus thuringiensis against lepidopteran corn pests.
2012
Vip3Aa, Vip3Ad, Vip3Ae, and Vip3Af proteins from Bacillus thuringiensis were tested for their toxicity against Spodoptera frugiperda and Agrotis ipsilon. Vip3Ad was non-toxic to the two species. Vip3Ae and Vip3Af were significantly more toxic than Vip3Aa against S. frugiperda, both as protoxins and as toxins. Against A. ipsilon, Vip3Ae protoxin was more toxic than Vip3Aa and Vip3Af protoxins. Purification by metal-chelate affinity chromatography significantly affected Vip3Ae toxicity against the two insect species.
The contribution of P. acidilactici, L. plantarum, and L. curvatus starters and L-(+)-lactic acid to the acrylamide content and quality parameters of…
2017
Abstract Lactic acid bacteria (LAB) from spontaneous rye sourdough were isolated, identified, and characterized by their growth, acidification rate, and carbohydrate metabolism. The isolated LAB were used for production of rye sourdough, and the influence of sourdough on mixed rye - wheat bread quality and acrylamide formation was evaluated. In addition, comparative studies by using acidification with L-(+)-lactic acid for mixed rye – wheat bread production were performed. Isolated LAB (P. acidilactici, L. plantarum, L. curvatus) demonstrated versatile carbohydrate metabolism, grown at 30 °C and 37 °C, and acidic tolerance. When the isolated strains were used for rye sourdough production, t…
Influence of the addition ofHelianthus tuberosusL. fermented with different lactobacilli on acrylamide content in biscuits
2014
Summary The aim of the study was to investigate the effect of the addition of Helianthus tuberosus L. fermented with different lactobacilli (Lactobacillus sakei KTU05-6, Pediococcus acidilactici KTU05-7 and Pediococcus pentosaceus KTU05-9) on acrylamide content in biscuits. Results of study indicated that submerged fermented Helianthus tuberosus L. tubers had the significantly (P ≤ 0.05) lower pH, higher total titratable acidity and from 1.2 to 1.3 times higher protease and from 1.2 to 2.0 higher alpha-amylase activities compared with treated by solid-state fermentation. The acrylamide content in all biscuit samples enriched with submerged fermented Helianthus tuberosus L. was measured lowe…
Effect of fermented Helianthus tuberosus L. tubers on acrylamide formation and quality properties of wheat bread
2013
Abstract The main focus in this study was to investigate the effects on wheat bread safety and quality due to addition of Helianthus tuberosus L. (JA) tubers, fermented by different lactic acid bacteria (LAB) strains (Pediococcus acidilactici KTU05-7, Pediococcus pentosaceus KTU05-8, P. pentosaceus KTU05-9, Lactobacillus sakei KTU05-6, P. pentosaceus KTU05-10). We found experimentally that JA tubers fermented with LAB contained more L(+) than D(−) lactic acid, which resulted in safer products than by spontaneous treatment. The concentrations of biogenic amines in all analysed fermented JA products were far below levels causing a health risk, while the products fermented with LAB contained l…
CCDC 983737: Experimental Crystal Structure Determination
2014
Related Article: Flavia Pop, Magali Allain, Pascale Auban-Senzier, José Martínez-Lillo, Francesc Lloret, Miguel Julve, Enric Canadell, Narcis Avarvari|2014|Eur.J.Inorg.Chem.||3855|doi:10.1002/ejic.201400125
CCDC 138298: Experimental Crystal Structure Determination
2001
Related Article: L.Gutierrez, G.Alzuet, J.A.Real, J.Cano, J.Borras, A.Castineiras|2000|Inorg.Chem.|39|3608|doi:10.1021/ic000218m
CCDC 1425269: Experimental Crystal Structure Determination
2016
Related Article: T. Mäkelä, K. Rissanen|2016|Dalton Trans.|45|6481|doi:10.1039/C6DT00414H
CCDC 866169: Experimental Crystal Structure Determination
2012
Related Article: C.Andreu, F.Sanz, G.Asensio|2012|Eur.J.Org.Chem.|2012|4185|doi:10.1002/ejoc.201200430
CCDC 1547609: Experimental Crystal Structure Determination
2021
Related Article: Walter Can��o��n-Mancisidor, Patricio Hermosilla-Iba��n��ez, Evgenia Spodine, Vero��nica Paredes-Garci��a, Carlos J. Go��mez-Garci��a, Guillermo Mi��nguez Espallargas, Diego Venegas-Yazigi|2021|Cryst.Growth Des.|21|6213|doi:10.1021/acs.cgd.1c00640