Differences in soil mobility and degradability between water-dispersible CdSe and CdSe/ZnS quantum dots

The relative leaching potential and degradation of water-dispersible CdSe and CdSe/ZnS quantum dots (QDs) were evaluated using small-scale soil columns. The potential of QDs to release toxic Cd(2+) and/or Se(2-)/SeO(3)(2-) ions upon degradation is of environmental concern and warrants investigation. Both classes of QDs exhibited limited soil mobility in CaCl(2), with more than 70% of the total Cd and Se species from QDs retained in the top soil after passing 10 column volumes of solution through the soil column. However, mobilization of Cd- and Se-species was observed when EDTA was used as the leaching solution. Approximately 98% of the total Cd(2+) loaded leached out from the Cd(2+)-spiked soil, while only 30% and 60% leached out from the CdSe and CdSe/ZnS QD-spiked soils, respectively. Soil column profiles and analysis of leachates suggest that intact QDs leached through the soil. Longer incubation (15 days) in soil prior to leaching indicated some degradation and/or surface modification of both QDs. These results suggest that chelating agents in the environment can enhance the soil mobility of intact and degraded QDs. It is apparent that QDs in soil, including the polymer-coated CdSe/ZnS QDs that are generally assumed to possess a higher degree of environmental stability, can undergo chemical transformations, which subsequently dictate their overall mobility.     

Degradation study of enniatins by liquid chromatography–triple quadrupole linear ion trap mass spectrometry

Enniatins A, A₁, B and B₁ (ENs) are mycotoxins produced by Fusarium spp. and are normal contaminants of cereals and derivate products. In this study, the stability of ENs was evaluated during food processing by simulation of pasta cooking. Thermal treatments at different incubation times (5, 10 and 15 min) and different pH (4, 7 and 10) were applied in an aqueous system and pasta resembling system (PRS). The concentrations of the targeted mycotoxins were determined using liquid chromatography coupled to tandem mass spectrometry. High percentages of ENs reduction (81–100%) were evidenced in the PRS after the treatments at 5, 10 and 15 min of incubation. In contrast to the PRS, an important reduction of the ENs was obtained in the aqueous system after 15 min of incubation (82–100%). In general, no significant differences were observed between acid, neutral and basic solutions. Finally, several ENs degradation products were identified using the technique of liquid chromatography–triple quadrupole linear ion trap mass spectrometry.     

Persistent organic pollutants in Mediterranean seawater and processes affecting their accumulation in plankton

The Mediterranean and Black Seas are unique marine environments subject to important anthropogenic pressures due to riverine and atmospheric inputs of organic pollutants. Here, we report the results obtained during two east-west sampling cruises in June 2006 and May 2007 from Barcelona to Istanbul and Alexandria, respectively, where water and plankton samples were collected simultaneously. Both matrixes were analyzed for hexaclorochyclohexanes (HCHs), hexachlorobenzene (HCB), and 41 polychlorinated biphenyl (PCB) congeners. The comparison of the measured HCB and HCHs concentrations with previously reported dissolved phase concentrations suggests a temporal decline in their concentrations since the 1990s. On the contrary, PCB seawater concentrations did not exhibit such a decline, but show a significant spatial variability in dissolved concentrations with lower levels in the open Western and South Eastern Mediterranean, and higher concentrations in the Black, Marmara, and Aegean Seas and Sicilian Strait. PCB and OCPs (organochlorine pesticides) concentrations in plankton were higher at lower plankton biomass, but the intensity of this trend depended on the compound hydrophobicity (K(OW)). For the more persistent PCBs and HCB, the observed dependence of POP concentrations in plankton versus biomass can be explained by interactions between air-water exchange, particle settling, and/or bioaccumulation processes, whereas degradation processes occurring in the photic zone drive the trends shown by the more labile HCHs. The results presented here provide clear evidence of the important physical and biogeochemical controls on POP occurrence in the marine environment.     

Effect of medium composition and temperature and pH changes on exopolysaccharide yields and stability during Streptococcus thermophilus LY03 fermentations

To increase the exopolysaccharide (EPS) yields from Streptococcus thermophilus LY03 and to unravel the nature of the EPS degradation process, fermentation experiments were carried out with this strain in a customized MRS medium, using different additional carbohydrates or amino acids possibly related to growth and EPS production. No significant increase of the EPS yields or activities of the enzymes alpha-phosphoglucomutase, UDP-glucose pyrophosphorylase and UDP-galactose 4-epimerase that are correlated with EPS production, or of the activity of dTDP-glucose pyrophosphorylase involved in the rhamnose synthetic branch of EPS biosynthesis, was observed. The EPS monomer composition remained unchanged for all experiments. Fermentations with a sudden temperature increase or lowered pH were carried out as well to try to avoid EPS degradation upon prolonged fermentation. It was demonstrated that EPS degradation took place enzymatically. Incubations of purified high-molecular-mass EPS with cell-free culture supernatant or cell extracts showed its degradation by enzymes with an endo-activity. This glycohydrolytic activity probably encompasses several enzymes having a molecular mass lower than 50,000 and 10,000 Da, and seems to be rather stable at high temperature and low pH. These results contribute to a better understanding of the physiological and chemical factors influencing EPS production and degradation.     

Stability and removal of water soluble CdTe quantum dots in water

Commercial use of quantum dots (GDs) will lead to their entry into aquatic environments. This study examines the characteristics and stability of CdTe QDs with thioglycolate capping ligands in water as well as their removal by alum salts. The capping ligands of QDs are a key factor in determining their fate in water. Protonated thioglycolate capping ligands cause QDs to aggregate. The stability of QDs depends more on their ionic composition in water than on the ionic strength. In KCl solution, QDs remain stable even under 0.15 M ionic strength. Relatively low concentrations (< or = 2 meq/L) of divalent (Mg2+ and Ca2+) or trivalent (Al3+) cations, however, can induce aggregation. The proposed mechanism for this phenomenon is that multivalent metal cations (or their hydrated species) react with capping ligands to form complexes that bridge QDs or neutralize their surface charges. Because the complexation of hydrated Al3+ with capping ligands inhibits the formation of Al(OH)3 precipitates, alum dosages higher than the A3+ solubility are required to form settleable flocs and remove QDs from nanopure water by sedimentation. Divalent cations (Mg2+ and Ca2+) in tap water induce the formation of settleable QD flocs such that 70-80% of the QGDs by mass settle out.     

Trophic magnification of triphenyltin in a marine food web of Bohai Bay, North China: comparison to tributyltin

Organotins, especially tributyltin (TBT) and triphenyltin (TPT), are of particular concern due to their ubiquity in the aquatic environment and theirtoxicityto aquatic organisms. This study reports field studies on trophic magnification factors (TMF) of TBT and TPT in a marine food web. TBT, TPT, and their metabolites in plankton, five benthic invertebrate species, and six fish species collected from Bohai Bay, North China were determined, and it was found that the concentrations of TPT in marine fish were unexpectedly higherthan those of TBT. A positive relationship was found between trophic levels and concentrations of TPT, indicating trophic magnification of TPT in this food web. The TMF of TPT was calculated to be 3.70. On the other hand, concentrations of TBT, dibutyltin (DBT) and monobutyltin (MBT) did not exhibit statistically significant trends with trophic levels, and the TMF of TBT was 0.59. Analysis of organotins in the water and surface sediment from Bohai Bay revealed low inputs of TPT to the environment, which indicated that the high concentrations of TPT found in fish from Bohai Bay were due to the food web magnification of TPT.     

Flocculating property of extracellular polymeric substance derived from a marine photosynthetic bacterium, Rhodovulum sp

The effect of the extracellular polymeric substance (EPS) derived from a marine photosynthetic bacterium, Rhodovulum sp., on the flocculation of kaolin is described. The amount of EPS obtained and its flocculating activity were highly dependent on the extraction temperature and duration: high flocculating activity was obtained at a relatively low temperature (30 degrees C) and long extraction time (60 min). The EPS was classified as a weak-anionic high-polymer group based on its pH profile, and its promoting effect on flocculation was dependent on the concentration of cationic ions and their valence. The relative influence of cations on the critical flocculating concentration (Cs,cr) followed the Schulze-Hardy rule for colloidal flocculation. This suggests that the promotion of flocculation by the additions of EPS and cations occurred as a result of the synergistic effect of the release of electrical repulsion by the cations and the formation of bridges between the EPS and the cations.     

胞外多糖对无蛋蛋糕面糊及烘焙特性的影响

探究了乳酸菌产胞外多糖对搅打过程中复合蛋白起泡性、表面疏水性和液相蛋白含量的影响,并将乳酸菌发酵技术应用于无蛋蛋糕制作中,评估其对无蛋蛋糕面糊流变、烘焙特性和蛋糕芯微观结构的影响。结果表明:乳酸菌产胞外多糖能显著提高搅打过程中复合蛋白的起泡性质,增加蛋白表面疏水性及通过减少乳化剂的竞争吸附而维持界面蛋白含量。在面糊体系中,产胞外多糖乳酸菌发酵面糊气泡数量增加且分布更均匀,降低了面糊密度。相比于对照组,含胞外多糖的无蛋蛋糕比容增加了12.3%,硬度降低了43.0%,烘焙品质明显改善。蛋糕芯微观结构表明,蛋白质的降解以及胞外多糖的交联作用使得蛋白网络更加连续且均匀,改善了蛋糕芯结构。因此,乳酸菌产胞外多糖对无蛋蛋糕面糊特性和烘焙品质具有显著的改善作用(P<0.05)。     

Production of enniatins A,A1, B,B1, B4, J1 by Fusarium tricinctum in solid corn culture: Structural analysis and effects on mitochondrial respiration

Enniatins (ENs) are secondary fungal metabolites with hexadepsipeptidic chemical structure and they possess a number of potent biological activities that can contaminate several kind of food and foodstuffs increasing the exposure risk for consumers. ENs are produced by several Fusariun strains including Fusarium subglutinans, Fusarium proliferatum and Fusarium tricinctum. Production of a mixture of ENs was performed by culturing F. tricinctum ITEM 9496 on white corn as substrate. The solid culture components were dried and subsequently extracted with water/methanol (50/50 v/v, 0.5% NaCl), homogenised, filtered, extracted by ethyl acetate and analysed by liquid chromatography with diode array detection (LC-DAD). The crude extract was first separated by low pressure liquid chromatography (LPLC) and then further purified by liquid chromatography (LC), resulting in six compounds with a purity higher than 95% as calculated by ¹H NMR, and with a yield of 30–300 mg per compound. The chemical structures of the ENs were determined by liquid chromatography coupled to mass spectrometry (LC–MS) and nuclear magnetic resonance (NMR). The biological activity of the resulting ENs was determined using a mitochondrial respiration test. We discovered that all the ENs studied induced an increase in the mitochondrial respiration resulting in uncoupling of the oxidative phosphorylation. This effect was most likely due to flux of K⁺ ions into the mitochondrial matrix. The order of potency of the ENs derivatives was: A₁ > B₁ > B > A > B₄ > J₁. These results suggest a correlation between the chemical structures and bioactivity and confirm the severe risks for human associated with consumption of enniatins.     

海洋假单胞菌pf-6胞外多糖吸湿保湿和抗氧化性研究

海洋假单胞菌pf-6通过液体发酵得到胞外多糖,研究了其吸湿、保湿性和抗氧化性。结果表明：多糖有良好的吸湿保湿性,在相对湿度43%和81%环境中吸湿性优于黄原胶和低聚糖,在相对湿度43%和硅胶环境中保湿性略低于黄原胶,高于低聚糖;多糖有一定的还原力和清除DPPH.的能力,尤其对.OH的清除能力较强甚至高于维生素C,对O_2-.的清除能力也与维生素C相当,当.OH、O_2-.清除率达50%时所需维生素C浓度分别为0.617、0.147mg/mL,而在同等条件下所需多糖浓度分别为0.341、0.149mg/mL。这为微生物多糖抗氧化性的进一步研究和应用奠定了基础。     

Influence of exopolysaccharides on the structure,texture, stability and sensory properties of yoghurt and related products

The impact of microbial exopolysaccharides (EPS) from lactic acid bacteria (LAB) on dairy products such as yoghurt, cheese, or milk based desserts has been extensively described in recent years. It is well known that EPS influence viscosity, syneresis, firmness, as well as sensory properties. The rheological properties of milk products may depend on several factors, such as EPS location (capsular, free), EPS structure (molecular mass, side chains, stiffness, charge), EPS concentration, and the interaction of EPS with other product compounds (proteins, minerals, or bacteria). This review summarises literature concerning the structural and rheological characterisation, localisation and specific application of several EPS from LAB, and intends to critically evaluate different methods and conclusions reported in research. The main focus is on the behaviour and effect of EPS, either produced in situ or added as stabiliser, on acid milk gels.     

芽孢杆菌胞外多糖的结构初步分析

从筛选自新疆罗布泊沙漠的1株芽孢杆菌的发酵滤液中分离得到胞外多糖EPSⅠ和EPSⅡ,其中EPSⅠ为主要成分,占总糖的89.5%,EPSⅠ为糖蛋白,其分子质量为96.292ku,多糖含量为93.79%,蛋白含量为5.62%,不含糖醛酸,是由D-N-乙酰葡萄糖胺,D-木糖和D-甘露糖构成,它们的摩尔比例是2.36∶0.98∶1.75。EPSⅠ为β型吡喃糖,经高碘酸氧化和Smith降解,EPSⅠ中含有(1→),(1→3)和(1→4)糖苷键,且(1→)和(1→4)糖苷键的比例为1∶24.05,其中的糖肽是O-糖苷键。     

Marine phospholipids: The current understanding of their oxidation mechanisms and potential uses for food fortification

There is a growing interest in using marine phospholipids (PL) as ingredient for food fortification due to their numerous health benefits. However, the use of marine PL for food fortification is a challenge due to the complex nature of the degradation products that are formed during the handling and storage of marine PL. For example, nonenzymatic browning reactions may occur between lipid oxidation products and primary amine group from phosphatidylethanolamine or amino acid residues that are present in marine PL. Therefore, marine PL contain products from nonenzymatic browning and lipid oxidation reactions, namely, Strecker aldehydes, pyrroles, oxypolymers, and other impurities that may positively or negatively affect the oxidative stability and quality of marine PL. This review was undertaken to provide the industry and academia with an overview of the current understanding of the quality changes taking place in PL during their production and their storage as well as with regards to their utilization for food fortification.     

The ability of spore formers to degrade milk proteins,fat, phospholipids,common stabilizers,and exopolysaccharides

Spore formers are common spoilage-causing microorganisms in dairy products; however, their modes of spoilage (proteolysis, lipolysis, etc.) have not been described in detail for cultured dairy products such as sour cream and yogurt. The objective of the present study was to test the ability of spore-forming strains isolated from dairy environments for their spoilage-causing activities at typical sour cream (24°C) and yogurt (42°C) fermentation temperatures. A total of 25 spore-forming strains were isolated from different sources, including raw milk, pasteurizer balance tank, biofilms formed on heat exchangers, and milk powder. These strains were tested for proteolytic and lipolytic activities and for their ability to degrade phospholipids, common stabilizers (starch, gelatin, xanthan gum, pectin), and exopolysaccharides (EPS) at sour cream and yogurt fermentation temperatures. A higher percentage of positive strains was observed for selected activities at yogurt fermentation temperature compared with sour cream fermentation temperature. Identified proteolytic spore-forming strains, based on a skim milk agar method, were subsequently quantified for their level of proteolysis using non-casein nitrogen (NCN) content and sodium dodecyl sulfate-PAGE (SDS-PAGE). The proteolytic strains that showed the highest levels of proteolysis (highest percentages of NCN content) at 24°C were Bacillus mojavensis BC, Bacillus cereus DBC, Bacillus subtilis DBC, B. mojavensis DBC1, and Paenibacillus polymyxa DBC1. At 42°C the strains with the highest levels of proteolysis (highest percentages of NCN content) were B. subtilis DBC, B. mojavensis BC, B. mojavensis DBC1, B. cereus DBC, and Bacillus licheniformis DBC6. Results of SDS-PAGE demonstrated that proteolytic strains had primarily hydrolyzed β- and κ-CN. A viscometric method was used to evaluate the susceptibility of exopolysaccharides (EPS) to degradation by selected spore formers. This method helped to determine that EPS produced by commercial yogurt and sour cream cultures is susceptible to degradation by spore formers present in dairy environments.     

Development of a dairy-based exopolysaccharide bioingredient

An exopolysaccharide (EPS)-producing Streptococcus thermophilus was used to develop an “all-dairy” ingredient with increased EPS content and greater functionality for dairy applications such as Mozzarella cheese. In laboratory-scale trials, milk protein hydrolysate (MPH), whey protein isolate (WPI) and whey protein hydrolysate (WPH) in reconstituted low-heat skim milk powder (LHSMP) were examined as additional dairy protein sources to increase the production of EPS. WPH supplementation resulted in the greatest EPS production. In batch fermentation, a medium based on LHSMP and WPH, combined with optimum conditions of temperature and pH, was used to obtain maximum production of EPS from S. thermophilus. EPS production was growth associated. The fermented biomass was harvested at the end of the exponential phase and freeze-dried. The reduced viable cell count and the retention of ropiness of the powder from the drying process enabled a higher level of EPS inoculation in a preliminary Mozzarella cheese manufacturing trial.     

植物乳杆菌YW11胞外多糖对酸乳加工特性的影响

研究植物乳杆菌YW11胞外多糖（exopolysaccharide,EPS）对酸乳发酵过程中菌株生长、产酸速率和微流变特性,以及产品质构和风味特性的影响,结果表明,不同添加量（0.05、0.15、0.25 mg/g）的EPS对发酵过程菌株（保加利亚乳杆菌、嗜热链球菌）的生长和产酸速率无明显影响。添加EPS对发酵过程中样品的弹性指数（elasticity index,EI）、宏观黏度指数（microviscosity index,MVI）和流动性指数（fluidity index,FI）具有不同的影响,随着EPS添加量的增加,EI逐渐降低,MVI升高,而FI无明显变化。不同添加量的EPS均可提高酸乳的持水力,其中以EPS-0.25组样品的持水力最大,达57.93%;随着EPS添加量的增加,酸乳的硬度降低,最低值为10.08 g;黏力增加,最大值为9.57 g;而内聚性变化不大,在0.45～0.48之间。添加EPS使酸乳中蛋白交联结构增强,蛋白颗粒更小,网络结构中存在较大孔隙结构。添加适量的EPS能够促进酸乳风味物质如醛类、酸类和酯类等化合物的形成。本研究有助于进一步了解植物乳杆菌EPS对酸乳加工特性的影响,并基于EPS的应用提升酸乳品质。     

褐藻胶寡糖的制备、分离及表征研究进展

褐藻胶寡糖是通过褐藻胶降解制备得到的、由2～25个单糖(甘露糖醛酸、古洛糖醛酸)通过糖苷键结合而成的低分子聚合物.与褐藻胶相比,寡糖具有粘度低、易溶于水、易吸收、稳定性强的特点,以及食品保鲜、抗凝血、抗肿瘤、降血压血脂、促进植物生长、诱导植物产生抗性等诸多生物活性,近年来成为海洋多糖领域的研究热点.褐藻胶寡糖的纯度、性...     

Study on the effects of humic and fulvic acids on quantum dot nanoparticles using capillary electrophoresis with laser-induced fluorescence detection

The increasing production and use of quantum dot (QD) nanoparticles have caused concerns on the possibility of contaminating the aquatic and terrestrial ecosystems with wastes that may contain QDs. Therefore, studies on the behavior of QDs upon interaction with components of the natural environment have become of interest. This study investigated the fluorescence and electrophoretic mobility of carboxylic or amine polyethylene glycol (PEG)-functionalized CdSe/ZnS QDs in the presence of two aquatic humic substances (HS), Suwannee River humic and fulvic acids, using capillary electrophoresis with laser-induced fluorescence detection. Results showed initial enhancement in fluorescence of QDs at the onset of the interaction with HS, followed by fluorescence quenching at longer exposure with HS (>30 min). It was also observed that the electrophoretic mobility of QDs increases with increasing concentration of HS, suggesting an increase in the ratio in charge to hydrodynamic size of the nanoparticles. To determine if the QDs degraded upon interaction with HS, the QD-HS mixtures were dialyzed to separate free Cd2+ from intact QDs, followed by analysis of the solutions using inductively coupled plasma-mass spectrometry. Results suggested that degradation of QDs in the presence of HS did not occur within the period of incubation.     

Interaction of exopolysaccharide produced by Lactobacillus plantarum YW11 with whey proteins and functionalities of the polymer complex

Exopolysaccharide (EPS)-producing lactic acid bacteria have been widely used in fermented milk, but interaction between the EPS and milk proteins has not been well studied. In this study, interaction between the EPS from Lactobacillus plantarum YW11 (EPS-YW11) and whey proteins (WP), and functional properties of the EPS-YW11/WP were investigated. The results showed that EPS-YW11 tended to encase WP by ζ-potential analysis with a decrease in the surface charge of the protein fraction (from −26.00 mV to 15.30 mV), and an increase in the melting temperature of the protein fraction (from 76.31 °C to 84.48 °C) as shown by differential scanning calorimetry. Circular dichroism spectrometry showed that the EPS could induce structural change of WP, that is, increment in the content of α-helixes and random coils, There was stronger interaction between EPS-YW11 and WP at higher temperatures (60 °C, 90 °C) due to formation of intermolecular H-bonds and OH stretching vibration as indicated by infrared spectral analysis. A significant improvement in the texture (hardness, springiness, gumminess, resilience, cohesiveness, and chewiness) of the EPS-YW11/WP complex was also observed when compared to that of the EPS or WP alone. This was confirmed by microstructural observation of the EPS-YW11/WP complex that formed branched and porous structures, and it became more complex and stable with increased temperature treatment. Due to the strong interaction the EPS-YW11/WP exhibited improved functionality. This study identifies the potential of the EPS-YW11 to serve as a functional agent in the processing of fermented dairy products with enhanced textural stability and bioactivities such as cholesterol-lowering, antioxidant, and antibiofilm.     

Extracellular polymeric substances (EPS) in a hybrid growth membrane bioreactor (HG-MBR): viscoelastic and adherence characteristics

Extracellular polymeric substances (EPS) comprising the microbial bio?lms in membrane bioreactor (MBR) systems are considered the most significant factor affecting sludge viscoelastic properties as well as membrane fouling. Understanding the water chemistry effects on EPS viscoelastic, conformational, and adherence properties are critical for defining the microbial bio?lm's propensity of fouling the membrane surface. In this study, EPS extracted from a hybrid growth membrane bioreactor (HG-MBR) were analyzed for their adherence, viscoelastic properties and size distribution using quartz crystal microbalance with dissipation monitoring (QCM-D) and dynamic light scattering (DLS), respectively. Also, adsorption characteristics of EPS extracted from different locations in the HG-MBR (bioreactor liquor, fluidized carriers, and membrane surface) were defined and linked to the extent of the total polysaccharide content in the EPS. In accordance with the Derjaguin-Landau-Verwey-Overbeek (DLVO) theory, more EPS were adsorbed at higher ionic strength, lower pH and in the presence of calcium cations. Based on the QCM-D results, the calculated thickness of the EPS adsorbed layer was increased at lower ionic strength, higher pH, and only had a minor increase in the presence of calcium cations. The calculated shear modules and shear viscosity suggest that at lower pH and in the presence of calcium, EPS becomes more viscous and elastic, respectively. DLS analysis correlated to the QCM-D results: A decrease in the hydrodynamic radius of the EPS colloids was observed at lower pH, and in the presence of calcium, most likely attributed to intermolecular attraction forces. Based on this study, low pH and presence of calcium may induce ?ocs' stability that resist erosion in the MBRs, while on the other hand, these conditions may induce the formation of an elastic and viscous EPS layer fouling the ultrafiltration (UF) membrane.