Search results for "Microbio"

showing 10 items of 8741 documents

Hydrogel‐Based 3D Bioprinting for Bone and Cartilage Tissue Engineering

2020

As a milestone in soft and hard tissue engineering, a precise control over the micropatterns of scaffolds has lightened new opportunities for the recapitulation of native body organs through three dimentional (3D) bioprinting approaches. Well-printable bioinks are prerequisites for the bioprinting of tissues/organs where hydrogels play a critical role. Despite the outstanding developments in 3D engineered microstructures, current printer devices suffer from the risk of exposing loaded living agents to mechanical (nozzle-based) and thermal (nozzle-free) stresses. Thus, tuning the rheological, physical, and mechanical properties of hydrogels is a promising solution to address these issues. Th…

0106 biological sciences3D bioprintingMaterials scienceTissue EngineeringTissue Scaffolds010401 analytical chemistryBioprintingHydrogelsNanotechnologyGeneral MedicineHard tissue01 natural sciencesApplied Microbiology and BiotechnologyCartilage tissue engineeringBone tissue engineering0104 chemical scienceslaw.inventionCartilageBody organslaw010608 biotechnologyPrinting Three-DimensionalSelf-healing hydrogelsMolecular MedicineCellular MorphologyBiotechnology Journal
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Assessment of genetically modified maize 4114 for food and feed uses, under Regulation (EC) No 1829/2003 (application EFSA‐GMO‐NL‐2014‐123)

2018

Abstract Maize 4114 was developed through Agrobacterium tumefaciens‐mediated transformation to provide protection against certain lepidopteran and coleopteran pests by expression of the Cry1F, Cry34Ab1 and Cry35Ab1 proteins derived from Bacillus thuringiensis, and tolerance to the herbicidal active ingredient glufosinate‐ammonium by expression of the PAT protein derived from Streptomyces viridochromogenes. The molecular characterisation data did not identify issues requiring assessment for food/feed safety. None of the compositional, agronomic and phenotypic differences identified between maize 4114 and the non‐genetically modified (GM) comparator(s) required further assessment. There were …

0106 biological sciences4114herbicide toleranceAgrobacteriumCry1F[SDV]Life Sciences [q-bio]Veterinary (miscellaneous)Cry34Ab1Context (language use)4114; Cry1F; Cry34Ab1; Cry35Ab1; GMO; herbicide tolerance; insect-resistant; maize (Zea mays); PAT; Regulation (EC) No 1829/2003TP1-1185Plant Science010501 environmental sciences01 natural sciencesMicrobiologyBacillus thuringiensisinsect‐resistantinsect-resistantTX341-641maize (Zea mays)0105 earth and related environmental sciences2. Zero hungerGenetically modified maizeAnimal healthbiologyNutrition. Foods and food supplyGMObusiness.industryChemical technologyCry35Ab1Regulation (EC) No 1829/2003maize (Zea mays)biology.organism_classificationGenetically modified organismBiotechnologyTransformation (genetics)Scientific Opinion13. Climate actionAnimal Science and ZoologyParasitologybusinessCry 1FPATRegulation (EC) No 1829/2003010606 plant biology & botanyFood SciencePotential toxicity
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Acceptance and knowledge of evolutionary theory among third-year university students in Spain

2020

The theory of evolution is one of the greatest scientific achievements in the intellectual history of humankind, yet it is still contentious within certain social groups. Despite being as robust and evidence-based as any other notable scientific theory, some people show a strong reluctance to accept it. In this study, we used the Measure of Acceptance of the Theory of Evolution (MATE) and Knowledge of Evolution Exam (KEE) questionnaires with university students from four academic degree programs (Chemistry, English, History, and Biology) of ten universities from Spain to measure, respectively, acceptance and knowledge of evolutionary theory among third-year undergraduate students (nMATE = 9…

0106 biological sciences7205.01 Filosofía de la BiologíaSocial SciencesRelative weightEvolutionary biologyMicrobiología01 natural sciencesIntellectual historyHuman EvolutionCultural AnthropologySocial groupSociologySurveys and QuestionnairesHuman evolutionEvolutionary TheoryMultidisciplinarySchools05 social sciencesQEvolutionary theoryR050301 educationBiological EvolutionUniversity studentsReligionProfessionsHominid EvolutionKnowledgeHuman evolutionEducational StatusMedicineHominin EvolutionCurriculumResearch ArticleUniversitiesScienceScientific theory010603 evolutionary biologyEducationYoung AdultMathematics educationHumansChemistry (relationship)StudentsCurriculumEvolutionary theoryEvolutionary BiologyBiology and Life SciencesTeachersOrganismal EvolutionAcceptanceSpainAnthropologyPeople and PlacesPopulation Groupings0503 educationUndergraduates
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Granulation and microbial community dynamics in the chitosan-supplemented anaerobic treatment of wastewater polluted with organic solvents.

2018

Abstract The effect of chitosan on the development of granular sludge in upflow anaerobic sludge blanket reactors (UASB) when treating wastewater polluted with the organic solvents ethanol, ethyl acetate, and 1-ethoxy-2-propanol was evaluated. Three UASB reactors were operated for 219 days at ambient temperature with an organic loading rate (OLR) of between 0.3 kg COD m −3 d −1 and 20 kg COD m −3 d −1 . One reactor was operated without the addition of chitosan, while the other two were operated with the addition of chitosan doses of 2.4 mg gVSS −1 two times. The three reactors were all able to treat the OLR tested with COD removal efficiencies greater than 90%. However, the time required to…

0106 biological sciencesAigua ContaminacióEnvironmental EngineeringPolymersEthyl acetate010501 environmental sciencesWastewater01 natural sciencesWaste Disposal FluidMethanosaetaMethanomicrobialesChitosanchemistry.chemical_compoundGranulationExtracellular polymeric substanceBioreactors010608 biotechnologyAnaerobiosisParticle SizeWaste Management and Disposal0105 earth and related environmental sciencesWater Science and TechnologyCivil and Structural EngineeringBiological Oxygen Demand AnalysisChitosanbiologySewageEcological ModelingMicrobiotaGranule (cell biology)biology.organism_classificationPulp and paper industryPollutionMethanogenchemistryWastewaterSolventsAigua MicrobiologiaGeobacterWater Pollutants ChemicalWater research
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Différenciation morphologique et génétique des populations de douroucoulis (Aotus infulatus, Primates, Platyrhiniens, Cebidae) provenant des rives dr…

2007

11 pages; La morphologie crânienne de 28 spécimens de douroucoulis (genre Aotus), provenant du Bassin amazonien, a été étudiée à l'aide de méthodes de morphométrie géométrique en trois dimensions. De nouveaux résultats concernant la distinction morphologique de populations de l'espèce Aotus infulatus, réparties de part et d'autre du rio Tocantins, sont proposés. Ces résultats morphologiques concordent avec la distinction génétique de ces populations publiée par Schneider – et Sampaio –, et indiquent probablement de récents et rapides changements évolutifs au sein de cette espèce. Les résultats de cette étude ont une application taxinomique, mais pourraient également ouvrir de nouvelles pers…

0106 biological sciencesAjustement ProcrustesPopulation geneticsMESH : RiversMESH : Malaria[SDV.BID.SPT]Life Sciences [q-bio]/Biodiversity/Systematics Phylogenetics and taxonomy01 natural sciencesCebidaeMESH : FemaleDifférenciation intraspécifiqueMESH: AnimalsMorphométrie géométrique crânienneMESH : AotidaebiologyNight monkey05 social sciencesGeneral MedicineMESH: CephalometryMESH : Aotus trivirgatusTaxonomy (biology)General Agricultural and Biological SciencesAotus infulatusPrimatesBarrière géographiqueMESH : CephalometryMESH : MaleMESH: MalariaMESH: Disease SusceptibilityZoology[SDV.BID]Life Sciences [q-bio]/Biodiversity010603 evolutionary biologyGeneral Biochemistry Genetics and Molecular BiologyMESH: RiversAotus azaraeMESH : Disease SusceptibilityTaxinomieparasitic diseasesAotus trivirgatusMESH : Species SpecificityMESH : BrazilMESH: Species Specificity0501 psychology and cognitive sciences050102 behavioral science & comparative psychologyAotus infulatus[ SDV.BID ] Life Sciences [q-bio]/BiodiversityMorphometricsGeneral Immunology and MicrobiologyMESH: Aotus trivirgatusfungibiology.organism_classificationMESH: MaleMESH: AotidaeMESH : AnimalsMESH: BrazilMESH: Female[ SDV.BID.SPT ] Life Sciences [q-bio]/Biodiversity/Systematics Phylogenetics and taxonomyComptes Rendus Biologies
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Soil legacy determines arbuscular mycorrhizal spore bank and plant performance in the low Arctic

2020

AbstractHuman impact is rapidly changing vegetation globally. The effect of plant cover that no longer exists in a site may still affect the development of future vegetation. We focused on a little studied factor—arbuscular mycorrhizal (AM) fungus spore bank—and its effect on three test plant species. In a low Arctic field site, plots were maintained for 6 years, devoid of any vegetation or with a Solidago virgaurea monoculture cover. We analysed the AM fungal morphospecies composition and identified 21 morphospecies in the field plots. The AM morphospecies community was dominated by members of Acaulosporaceae. Monoculturing under low Arctic field conditions changed the soil AM spore commun…

0106 biological sciencesAnthoxanthum odoratumAcaulosporaceaePlant ScienceAM spore bankBiologyPlant Roots01 natural sciencesPotentilla crantziiSolidago virgaureaSoil03 medical and health sciencesAcaulosporaceaeMycorrhizaeBotanymykorritsasienetGeneticsHumansmykorritsaMolecular BiologySoil MicrobiologyEcology Evolution Behavior and Systematicsitiöt030304 developmental biologyarktinen aluemaaperä0303 health sciencesArctic RegionsfungiGeneral MedicineVegetationbiology.organism_classificationSolidagoSporeSolidago virgaureaPlant coverOriginal ArticlemonoculturingasterikasvitMonoculturingMonoculture010606 plant biology & botanyMycorrhiza
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Shelf life extension of mozzarella cheese contaminated with Penicillium spp. using the antifungal compound ɛ-polylysine.

2019

Molds are one of the most important spoilage organisms on cheese which can lead to economic loss as well as raising public health concerns due to the production of mycotoxins. This study investigates the use of ɛ-polylysine as natural antimicrobial to inhibit fungal growth. The minimal inhibitory concentrations and minimal fungicidal concentrations of ɛ-polylysine were determined against Penicillium roqueforti, Penicillium nordicum, and Penicillium solitum. Then, polylysine was tested as surface antimicrobial for the preservation of mozzarella slice cheese inoculated with these Penicillium spp. and stored in plastic trays during 25 days. The minimal inhibitory concentrations calculated for…

0106 biological sciencesAntifungal AgentsFood HandlingGeneral Chemical EngineeringFood spoilageMicrobial Sensitivity TestsShelf life01 natural sciencesIndustrial and Manufacturing EngineeringPenicillium solitumchemistry.chemical_compound0404 agricultural biotechnologyAnti-Infective AgentsCheese010608 biotechnologyFood PreservationPolylysineFood scienceMycotoxinbiologyFungiPenicilliumfood and beveragesPenicillium roqueforti04 agricultural and veterinary sciencesbiology.organism_classificationAntimicrobial040401 food sciencechemistryFood StoragePenicilliumFood MicrobiologyPenicillium nordicumFood ScienceFood science and technology international = Ciencia y tecnologia de los alimentos internacional
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The antioxidant 2,3‐dichloro,5,8‐dihydroxy,1,4‐naphthoquinone inhibits acetyl‐cholinesterase activity and amyloid β 42 aggregation: A dual target the…

2020

Alzheimer's disease is characterized by amyloid β aggregation and cholinergic neurodegeneration. In the present study, pure DDN (2,3-dichloro-5,8-dihydroxy-1,4-naphthoquinone) was examined, for the first time, for its dual potential as inhibitor of acetylcholinesterase (AChE) and Aβ42 aggregation. Such investigation was encouraged by the in vitro high antioxidant potential of DDN. Indeed, it revealed interesting antioxidant activity with IC50 values of 9.8 and 4.3 µM for ABTS and reducing power, respectively. The ability of DDN to counteract Aβ42 aggregation was evaluated by thioflavine-T assay. Strong inhibition of Aβ42 aggregation of more than 90% at 25 µM was measured. Moreover, results …

0106 biological sciencesAntioxidantAchémedicine.medical_treatmentBiomedical EngineeringBioengineering14-Naphthoquinone01 natural sciencesApplied Microbiology and Biotechnology03 medical and health scienceschemistry.chemical_compound010608 biotechnologyDrug DiscoverymedicineIC50030304 developmental biology0303 health sciencesABTSChemistryProcess Chemistry and TechnologyNeurodegenerationGeneral Medicinemedicine.diseaseAcetylcholinesteraselanguage.human_languageIn vitroBiochemistrylanguageMolecular MedicineBiotechnologyBiotechnology and Applied Biochemistry
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Development of a low-alcoholic fermented beverage employing cashew apple juice and non-conventional yeasts

2019

Cashew apples are by-products in the production of cashew nuts, which are mostly left to rot in the fields. Cashew apple juice (CAJ), a highly nutritious beverage, can be produced from them. It is rich in sugars and ascorbic acid, but its high polyphenol content makes it bitter and astringent, and therefore difficult to commercialize. The kingdom of fungi contains more than 2000 yeast species, of which only a few species have been studied in relation to their potential to produce aroma compounds. The aim of this research was to develop a new low-alcoholic fermented beverage to valorize cashew apples. For this purpose, a screening was carried out employing non-conventional yeast species and …

0106 biological sciencesAstringentSaccharomyces cerevisiaeNon‐conventional yeastsPlant ScienceCashew apple juiceSaccharomyces cerevisiae<i>Hanseniaspora guilliermondii</i>01 natural sciencesBiochemistry Genetics and Molecular Biology (miscellaneous)Levensmiddelenmicrobiologie<i>Saccharomyces cerevisiae</i>Torulaspora microellipsoides0404 agricultural biotechnology010608 biotechnology<i>Torulaspora microellipsoides</i>Food scienceAroma profileAromaVLAGlcsh:TP500-660non-conventional yeastsbiologyChemistryfood and beverages04 agricultural and veterinary sciencesbiology.organism_classificationAscorbic acidlcsh:Fermentation industries. Beverages. Alcohol040401 food scienceYeastFood Quality and DesignPolyphenolFood MicrobiologyAlcoholic beveragesHanseniaspora guilliermondiiFermentationHanseniaspora guilliermondiiFood Science
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The worldwide variation in avian clutch size across species and space.

2008

Traits such as clutch size vary markedly across species and environmental gradients but have usually been investigated from either a comparative or a geographic perspective, respectively. We analyzed the global variation in clutch size across 5,290 bird species, excluding brood parasites and pelagic species. We integrated intrinsic (morphological, behavioural), extrinsic (environmental), and phylogenetic effects in a combined model that predicts up to 68% of the interspecific variation in clutch size. We then applied the same species-level model to predict mean clutch size across 2,521 assemblages worldwide and found that it explains the observed eco-geographic pattern very well. Clutches a…

0106 biological sciencesAvian clutch sizeQH301-705.5BiogeographyClimateComparative biologyBiologyEnvironment010603 evolutionary biology01 natural sciencesGeneral Biochemistry Genetics and Molecular Biology010605 ornithologyNesting BehaviorBirdsAnimalsClutchBiology (General)Macroecologyreproductive and urinary physiologyBrood parasiteEvolutionary BiologyGeneral Immunology and MicrobiologyEcologyGeographyEcologyGeneral NeuroscienceInterspecific competitionClutch SizePhylogeographyFemaleSeasonsGeneral Agricultural and Biological SciencesResearch ArticlePLoS biology
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