Search results for "Digest"

Anti-inflammatory Function of High-Density Lipoproteins via Autophagy of IκB Kinase

2015

Background & Aims: Plasma levels of high-density lipoprotein (HDL) cholesterol are frequently found decreased in patients with inflammatory bowel disease (IBD). Therefore, and because HDL exerts anti-inflammatory activities, we investigated whether HDL and its major protein component apolipoprotein A-I (apoA-I) modulate mucosal inflammatory responses in vitro and in vivo. Methods: The human intestinal epithelial cell line T84 was used as the in vitro model for measuring the effects of HDL on the expression and secretion of tumor necrosis factor (TNF), interleukin-8 (IL-8), and intracellular adhesion molecule (ICAM). Nuclear factor-κB (NF-κB)-responsive promoter activity was studied by …

Characterisation and Anaerobic Batch Degradation of Materials Accumulating in Anaerobic Digesters Treating Poultry Slaughterhouse Waste

2001

We characterised materials accumulating in two failed mesophilic semi-continuous anaerobic digesters treating poultry slaughterhouse waste and, for reference, materials in the two well-performing digesters, to find the anaerobic degradability of these materials and the factors affecting their degradation. We also studied materials accumulating and stratifying in various layers in one of the two well-performing digesters. The material from the most severely failed digesters produced methane sluggishly and did not improve appreciably even with 33 percent dilution suggesting that the recovery of failed process is slow. The methane production was apparently affected by the accumulated long-chai…

Field-portable X-ray fluorescence spectrometry as rapid measurement tool for landfill mining operations: comparison of field data vs. laboratory anal…

2015

Landfill mining applied in reclamation at the territories of old dump sites and landfills is a known approach tended to global economic and environmental benefits as recovery of metals and energy i...

Sulphate-Reducing Laboratory-Scale High-Rate Anaerobic Reactors for Treatment of Metal- and Sulphate-Containing Mine Wastewater

2002

Upflow anaerobic sludge blanket (UASB) reactors were used in this study to evaluate the feasibility of the sulphate-reducing, anaerobic high-rate process to treat metal- and sulphate-containing mining wastewater (MWW). Four simultaneous reactors, inoculated with different inocula (mesophilic granular sludge from two UASB reactors, one treating sugar refinery wastewater and the other board mill wastewater) and operated with different loadings, were for 95 days fed with synthetic feed consisting of glucose and sulphate. In all reactors, 23-72% of sulphate and 12-93% of COD were removed. Subsequently, two reactors were fed with diluted MWW (zinc as the main metal) for 77 days with hydraulic re…

A novel alpha-amylase-lipase formulation as anti-staling agent in durum wheat bread

2016

The aim of this work has been to evaluate the anti-staling effect exerted by a novel α-amylase-lipase enzyme formulation on durum wheat bread, in comparison with four different commercial amylase preparations and with control without added enzymes. Bread-making trials were carried out at industrial level. Sliced bread, packed under modified atmosphere, was analyzed for texture profile, moisture content, and water activity during 90 days. Crumb sections were submitted to environmental scanning electron microscopy at the end of the storage period. The α-amylase-lipase enzyme preparation showed synergistic interactions in preventing staling. In particular, bread added of these two enzymes in m…

Obtaining and Characterisation of Starch-Based Edible Films Incorporating Honey, Propolis and Bee Bread

2019

Abstract This research investigates the physical-chemical, sensorial and mechanical characteristics of starch-based edible films incorporating three types of bee hive products: honey, propolis and bee bread, in concentrations varying from 1% to 3%, reported to starch. The results indicates an increasing of films moisture, water activity, ash content and acidity, in the order: honey<propolis<bee bread, all values increasing with the increasing of hive products percentage into the control film; aw is remaining at very low values, under 0.4. Sensorial analysis indicated honey as the better suited for improving taste and flavour and bee bread for increasing colour intensity of the films; …

Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder

2020

Abstract Pistachio powder was added to flour or semolina to evaluate its contribution to increase the amount of lysine in bread. Bread production was carried out by sourdough technology using a selected 3-species (Lactobacillus sanfranciscensis/Leuconostoc citreum/Weissella cibaria) lactic acid bacterial (LAB) starter culture. All sourdoughs were subjected to a long-time fermentation (21 h) and showed levels of LAB around 109 CFU/g, indicating the suitability of pistachio powder for lactic fermentation. Yeasts were also detected, in particular in semolina trials. MiSeq Illumina technology was applied to investigate the bacterial composition of sourdoughs evidencing a different distribution …

The foaming properties of camel and bovine whey: The impact of pH and heat treatment

2018

International audience; he effect of heat treatment (70 degrees C or 90 degrees C for 30 min) on the foaming and interfacial properties of acid and sweet whey obtained from bovine and camel fresh milk was examined. The maximum foamability and foam stability were observed for acid whey when compared to sweet whey for both milks, with higher values for the camel whey. This behavior for acid whey was explained by the proximity of the pI of whey protein (4.9-5.2), where proteins were found to carry the lowest negative charge as confirmed by the zeta potential measurements. Interfacial properties of acid camel whey and acid bovine whey were preserved at air water interface even after a heat trea…

Sensory and chemical drivers of wine minerality aroma: An application to Chablis wines

2017

The goal of this work was to evaluate the effect of vineyard position on the minerality of wines and to establish relationships between minerality scores, sensory descriptors and chemical composition. Sensory analyses included minerality rating and free description performed by wine professionals under two conditions: orthonasal olfaction alone and global tasting. Chemical characterization included analysis of major and minor volatile compounds, volatile sulphur compounds, mercaptans, metals, anions and cations. Results showed a significant effect of the river bank on wine minerality scores only in the orthonasal olfaction condition, samples from the left being more mineral than those from …

2020

Here, we present the genome sequence and annotation of the bacterial strain HV4-5-A1G, a potentially new Clostridium species. Based on its genomic data, this strain may act as a keystone microorganism in the hydrolysis of complex polymers, as well as in the different acidogenesis and acetogenesis steps during anaerobic digestion.