Search results for "Polyp"
showing 10 items of 1415 documents
Maximum polyphyly: Multiple origins and delimitation with plesiomorphic characters require a new circumscription of Minuartia (Caryophyllaceae)
2014
Insights into the evolutionary history of the subfamily orthotrichoideae (Orthotrichaceae, Bryophyta): new and former supra-specific taxa so far obsc…
2021
Mosses of the subfamily Orthotrichoideae represent one of the main components of the cryptogam epiphytic communities in temperate areas. During the last two decades, this taxonomical group has undergone an extensive revision that has led to its rearrangement at the generic level. However, their phylogenetic relationships and inferences on the evolutionary patterns that have driven the present diversity have little advanced. In this study, we present a dated molecular phylogenetic reconstruction at the subfamily level, including 130 samples that represent the 12 genera currently recognized within the subfamily, and the analysis of four molecular markers: ITS2, rps4, trnG, and trnL-F. We also…
Towards a new classification of Salvia s.l.: (re)establishing the genus Pleudia Raf.
2015
Salvia L. In its traditional circumscription is the largest genus within the mint family. To date, the magnitude of the task has rendered it difficult to provide a genus-wide revision based on morphological data. Current molecular investigations based on a dense taxon sampling representing the whole phenotypic diversity and distribution range of Salvia confirmed that the genus is polyphyletic. Salvia species fall in 4 distinct clades, although all of them, except Clade IV, also include non-Salvia genera. A taxonomic revision is thus urgently needed with two different approaches that have to be considered: (1) to include the 5 morphologically distinct non-Salvia genera in Salvia or (2) to sp…
Retinol encapsulated into amorphous Ca2+ polyphosphate nanospheres acts synergistically in MC3T3-E1 cells
2015
Both the quality and quantity of collagen, the major structural component of the skin, decrease in aging skin. We succeeded to encapsulate retinol into amorphous inorganic polyphosphate (polyP) nanoparticles together with calcium ions ("aCa-polyP-NP"), under formation of amorphous Ca-polyP/retinol nanospheres ("retinol/aCa-polyP-NS"). The globular nanospheres are not cytotoxic, show an almost uniform size of ≈ 45 nm and have a retinol content of around 25%. Both components of those nanospheres, retinol and the aCa-polyP-NP, if administered together, caused a strong increase in proliferation of mouse calvaria MC3T3 cells. The expressions of collagen types I, II and III genes, but not the exp…
Availability of polyphenols in fruit beverages subjected to in vitro gastrointestinal digestion and their effects on proliferation, cell-cycle and ap…
2009
Abstract Three fruit beverages: Fb (grape–orange–apricot), FbFe (Fb + iron sulphate) and FbFeM (FbFe + skimmed milk) were subjected to in vitro gastrointestinal digestion. Addition of Fe and milk decreased the phenolic content of Fb by 13% and 55%, respectively. The digestion process decreased the phenolic content by 47%, 60%, and 70% in Fb, FbFe and FbFeM with respect to the initial, non-digested, Fb. Caco-2 cells were incubated for 4 h daily for four days or continuously for 24 h with bioaccessible fractions obtained after the digestion (digests). Polyphenols were not metabolised by Caco-2 cells. Fb digest (∼50 μM total phenolics) was the sample that led to the highest inhibition of cell …
New insights in the metabolic behaviour of PAO under negligible poly-P reserves
2017
[EN] In a previous study the authors confirmed the ability of PAOs to perform GAO metabolism in short-term experiments. However, what happens when PAOs are exposed to poly-P shortage for an extended period of time? The answer to this question was the aim of this work from a macroscopic and microscopic point of view. Therefore, the poly-P was removed from a PAO enriched SBR and maintained without poly-P during five solid retention time. The PAOs were found to quickly change their metabolism to a clear GAO performance and remained without GAO colonization for the entire experimental period, even though GAO was present (around 5%) at the beginning of the experiment. Unlike the results obtained…
Mixed microalgae culture for ammonium removal in the absence of phosphorus: Effect of phosphorus supplementation and process modeling
2014
Microalgal growth and ammonium removal in a P-free medium have been studied in two batch photobioreactors seeded with a mixed microalgal culture and operated for 46 days. A significant amount of ammonium (106 mg NH4-Nl(-1)) was removed in a P-free medium, showing that microalgal growth and phosphorus uptake are independent processes. The ammonium removal rate decreased during the experiment, partly due to a decrease in the cellular phosphorus content. After a single phosphate addition in the medium of one of the reactors, intracellular phosphorus content of the corresponding microalgal culture rapidly increased, and so did the ammonium removal rate. These results show how the amount of phos…
Industrial and culinary practice effects on biologically active polyamines level in turkey meat
2021
Polyamines, including putrescine, spermidine, and spermine, are biological compounds present in nearly all food items. Their desirable physiological effects include cell division and growth. Hence, are undesirable in the diet of patients with tumor. This study aimed to assess the impact of curing agents (sodium chloride (0–2 g), sodium nitrite (0–200 ppm), sodium polyphosphate (0–0.5 g), and ascorbic acid (0–500 ppm)), cooking (frying (180°C), and boiling (100°C)) on polyamine contents in turkey breast meat using response surface methodology based on central composite design and dispersive liquid-liquid microextraction. Postprocessing changes were investigated using a high-performance liqui…
Use of Nanomaterials as Alternative for Controlling Enzymatic Browning in Fruit Juices
2020
Abstract Polyphenol oxidase (PPO) enzyme, present in most of fruits and vegetables, frequently induces browning in juices and beverages during postharvest and processing. Many efforts have been done to prevent or avoid this reaction. Nevertheless, the development of new methods is still of interest since many of the current methods present important drawbacks. An overview of the exiting techniques to inhibit enzymatic browning has been compiled in this chapter, including physical (i.e., thermal treatments, high pressures, irradiation, ultrasonication, pulsed electric fields, and ultrafiltration) and chemical techniques (acidification, addition of antibrowning agents) but with particular att…