Hydrogen production in solar reactors

The present work summarizes the recent activities of our laboratory in the field of solar-aided hydrogen production with structured monolithic solar reactors. This reactor concept, “transferred” from the well-known automobile exhaust catalytic after-treatment systems, employs ceramic supports optimized to absorb effectively solar radiation and develop sufficiently high temperatures, that are coated with active materials capable to perform/catalyze a variety of “solar-aided” reactions for the production of hydrogen such as water splitting or natural gas reforming. Our work evolves in an integrated approach starting from the synthesis of active powders tailored to particular hydrogen production reactions, their deposition upon porous absorbers, testing of relevant properties of merit such as thermomechanical stability and hydrogen yield and finally to the design, operation simulation and performance optimization of structured monolithic solar hydrogen production reactors. This approach, among other things, has culminated to the world's first closed, solar-thermochemical cycle in operation that is capable of continuous hydrogen production employing entirely renewable and abundant energy sources and raw materials – solar energy and water, respectively – without any CO₂ emissions and holds, thus, a significant potential for large-scale, emissions-free hydrogen production, particularly for regions of the world that lack indigenous resources but are endowed with ample solar energy.     

Detection and Identification of Probiotic Lactobacillus plantarum Strains by Multiplex PCR Using RAPD-Derived Primers

Lactobacillus plantarum 2035 and Lactobacillus plantarum ACA-DC 2640 are two lactic acid bacteria (LAB) strains that have been isolated from Feta cheese. Both display significant potential for the production of novel probiotic food products. The aim of the present study was the development of an accurate and efficient method for the molecular detection and identification of the above strains in a single reaction. A multiplex PCR assay was designed for each strain, based on specific primers derived from Random Amplified Polymorphic DNA (RAPD) Sequenced Characterized Amplified Region (SCAR) analysis. The specificity of the assay was tested with a total of 23 different LAB strains, for L. plantarum 2035 and L. plantarum ACA-DC 2640. The multiplex PCR assay was also successfully applied for the detection of the above cultures in yogurt samples prepared in our lab. The proposed methodology may be applied for monitoring the presence of these strains in food products, thus evaluating their probiotic character. Moreover, our strategy may be adapted for other novel LAB strains with probiotic potential, thus providing a powerful tool for molecular discrimination that could be invaluable to the food industry.     

Induced lactic acid fermentation of untreated green olives of the Conservolea cultivar by Lactobacillus pentosus

Inoculation of untreated green olives of the Conservolea cultivar (Olea europea media rotunda) with a commercial strain of Lactobacillus pentosus with/without glucose supplement was studied. Despite an initial loss in viability of 0.5 log cycles on average, due to lack of adaptation of the starter to the saline environment of the brine, cultures grew well and initiated an accelerated fermentation process. Inoculation reduced the survival period of Enterobacteriaceae, and consequently potential spoilage, and caused a quicker acidification of brines and decrease in pH compared with control uninoculated processes. The diffusion of phenolic compounds was slow, hindered by the epidermis of the fruits, and had no effect on the growth of the starter. HPLC analysis revealed that lactic and acetic acids were among the end‐products during the fermentation of green olives. Citric, tartaric and malic acids were also detected but at much lower concentrations. Results obtained from this work can be applied directly to industry for the effective use of starter cultures on natural fermentation processes of green olives without prior lye treatment. © 2003 Society of Chemical Industry     

Effect of calcium chloride on mechanical properties and microbiological characteristics of cv. Conservolea naturally black olives fermented at different sodium chloride levels

The effect of calcium chloride (CaCl₂)(5 gL^?1) and sodium chloride (NaCl) concentration (40, 60 and 8 gL^?1) on the microbiological and mechanical properties of naturally black olives of cv. Conservolea in brines was studied. In 40 and 60 g L^?1 brines the growth of lactic acid bacteria was favoured over that of yeasts, resulting in rather complete lactic acid fermentation as indicated by high free acidity (9.8–11.5 g lactic acid L^?1) and low pH (3.7–3.8). At 80 g L^?1 brine, yeasts were the dominant members of the microflora, rendering a product with lower acidity (8 g lactic acid L^?1) and higher pH (4.3–4.5). In the presence of CaCl₂ there was a consistent increase in the depth of the peripheral region in which cell wall breakage occurred. When cells separated, perforated walls were observed at sites associated with plasmodesmata. The flesh was strongest and stiffest when CaCl₂ was added to olives treated with 40 g L^?1 brine, consistent with cell wall breakage being the predominant mode of failure. The only observed effect on the mechanical properties of the skin was a stiffening at 60 g L^?1 brine on addition of CaCl₂. Copyright © 2007 Society of Chemical Industry     

Low cholesterol along with inflammation predicts morbidity and mortality in hemodialysis patients

Low and not high cholesterol seems to predict high mortality in hemodialysis (HD) patients. The confirmation of this reverse epidemiology as well as its possible interconnection with the increased inflammatory activity observed in this population is being explored in the present study. A group of 136 HD patients was prospectively studied for 2 years, and cardiovascular disease (CVD) as well as all-cause mortality and morbidity were recorded. Baseline lipid profile, inflammatory status, and patients' characteristics were studied as potential survival and hospitalization predictors. During the 24-month follow-up, 21 deaths (52.4% due to CVD) and 38 hospitalizations (55.3% due to CVD) were recorded. In multivariate Cox regression analysis, decreased interleukin-10 (IL-10) and decreased total serum cholesterol (TChol) were the only independent predictors of CVD mortality while C-reactive protein and decreased TChol predicted all-cause mortality. Interleukin-10 at baseline was 11.29 ± 21.49 vs. 5.51 ± 4.57 pg/mL (P<0.018) and TChol 167.37 ± 47.84 vs.122.04 ± 26.48 mg/dL (P<0.000) in survivors vs. nonsurvivors from CVD, while C-reactive protein at baseline was 9.37 ± 11.54 vs. 23.15 ± 18.76 mg/L (P<0.000) and TChol 169.26 ± 46.42 vs. 133.26 ± 46.33 mg/dL (P<0.003) in survivors vs. nonsurvivors from any cause of death. Using the same method of statistical analysis, IL-6 and decreased soluble gp130 (sgp130)—an antagonist of IL-6 action—were found to be the only independent prognostic factors for hospitalization due to CVD while decreased soluble gp130 remained the sole predictor of hospitalization due to any cause. In conclusion, reverse epidemiology regarding cholesterol is confirmed in the present study. Furthermore, inflammatory activity also predicts, independently of or in conjunction with low-cholesterol, CVD and all-cause morbidity and mortality in HD patients.     

Survival of acid-adapted or non-adapted Salmonella Enteritidis, Listeria monocytogenes and Escherichia coli O157:H7, in traditional Greek salads

The fate of three pathogens Salmonella Enteritidis, Listeria monocytogenes and Escherichia coli O157:H7 that were inoculated in fish roe salad and aubergine salad with or without preservatives after being adapted in acid environment or not, was determined. The salads were stored at 10  ° C and the pathogens population was counted at regular intervals. Parameters (lag time, death rates calculated with Baranyi equation) were used to compare the behaviour of the pathogens. In the absence of preservatives the pathogens survived during the 15 days of storage. A 1 log reduction was observed for Listeria and 2 logs reduction for Salmonella and E. coli in both salads. In most cases, acid adaptation decreased the death rate even in the presence of preservatives. The addition of sorbic and benzoic acid in the salads increased the death rate of the pathogens during storage significantly and they were not detected at 7–10 days for Salmonella , 8–12 days for Listeria and 5 days for E. coli . It is concluded that a well-studied combination of hurdles is appropriate to ensure safety of home-made traditional salads free of preservatives.     

Correlations of sensory parameters with physicochemical characteristics of Argentinean honeys by multivariate statistical techniques

Honey acceptability is mainly determined by its colour, crystallisation degree and aroma. In the present work, the sensory characteristics and physicochemical parameters of Argentinean honeys from different ecoregions were analysed. Moisture content, Pfund colour, diastase activity, hydroxymethylfurfural content, electrical conductivity, sugar profile and volatile compounds were analytically determined in honey samples, while sensory characteristics (crystal size, fluency score, sweetness, persistence, granularity, crystallisation, colour intensity and aroma) were evaluated by a trained panel. Significant correlations were found between honey crystallisation degree and hydroxymethylfurfural content and diastase activity (P ≤ 0.05). It could be confirmed that honey crystallisation interferes with the visual perception of colour. Floral, fresh fruit, ripe fruit, balsamic and wood aromas could be successfully linked to honey volatile profile (P ≤ 0.05). These results demonstrate that the parameters that could best guarantee the consumers’ preference can be successfully associated with the chemical composition of honey by multivariate statistical analysis.     

Human Cellular Retinol Binding Protein II Forms a Domain-Swapped Trimer Representing a Novel Fold and a New Template for Protein Engineering

Domain-swapping is a mechanism for evolving new protein structure from extant scaffolds, and has been an efficient protein-engineering strategy for tailoring functional diversity. However, domain swapping can only be exploited if it can be controlled, especially in cases where various folds can coexist. Herein, we describe the structure of a domain-swapped trimer of the iLBP family member hCRBPII, and suggest a mechanism for domain-swapped trimerization. It is further shown that domain-swapped trimerization can be favored by strategic installation of a disulfide bond, thus demonstrating a strategy for fold control. We further show the domain-swapped trimer to be a useful protein design template by installing a high-affinity metal binding site through the introduction of a single mutation, taking advantage of its threefold symmetry. Together, these studies show how nature can promote oligomerization, stabilize a specific oligomer, and generate new function with minimal changes to the protein sequence.     

Changes in volatile compounds and related biochemical profile during controlled fermentation of cv. Conservolea green olives

The effect of controlled fermentation processes on the profile of volatile and other biochemical compounds of cv. Conservolea green olives processed by the Spanish method was studied. The different treatments included: (a) inoculation with a commercial starter culture of Lactobacillus pentosus, (b) inoculation with a wild strain of Lactobacillus plantarum isolated from a previous fermentation, (c) uninoculated spontaneous process (control). Microbial growth, pH, titratable acidity, reducing sugars, organic acids and volatile compounds were monitored. Starter cultures were effective in establishing an accelerated fermentation process. Both were able to reduce the survival period of Enterobacteria by 7 days, minimizing thus the likelihood of spoilage. Higher acidification of the brines and faster pH drop was observed in inoculated processes, with L. pentosus presenting better performance than the wild strain of L. plantarum. Lactic and acetic were the major organic acids detected by HPLC, the concentration of which increased in the course of fermentation. Citric and malic acids were also present in the brines but they were degraded completely within the first 2 weeks of fermentation. Ethanol, methanol, acetaldehyde, ethyl acetate, isobutyric acid were the major volatile compounds identified by GC. Their concentration varied greatly among the fermentation processes, reflecting varying degrees of microbial activity in the brines.     

The Stretching Method for Vibration‐Based Structural Health Monitoring of Civil Structures

This article newly proposes the application of the stretching method, that is used in geophysics for detecting variations in the velocity with which waves propagate in the earth's crust from seismic noise recordings, in the context of vibration‐based Structural Health Monitoring (SHM) of civil structures. The result is a computationally efficient long‐term vibration‐based SHM tool, that follows the current trend of using a very limited number of sensors permanently installed on site to measure operational structural responses for the purpose of damage detection. In the SHM setting, the proposed method aims at a direct identification of small permanent shifts in the natural frequencies of the structure in a changing environment, which is achieved by maximizing the correlation coefficient between a reference waveform, computed in a training reference period in which the structure is assumed to be undamaged, and a stretched version of the same waveform evaluated at the current time. The comparison is performed in the frequency domain and the waveform of interest is obtained from cross‐correlations of the ambient vibration measurements. More specifically, in the case of multiple sensors, the waveform can be either the cross‐power spectral density of the signals recorded by a pair of sensors, or the largest singular value of the spectral matrix of the measurements. It follows that the method can be regarded as an extension of the classic Frequency Domain Decomposition (FDD). A key feature of the proposed stretching method is mitigating the effects of environmental fluctuations by time domain averaging of cross‐correlations over a proper period of time, before taking their Fourier transform to estimate the spectral densities. Such a time domain averaging is carried out in a relatively long period of time for estimating the reference waveform, whereas it is carried out in a shorter time for estimating the current waveform. The main features of the proposed methodology are its very low sensitivity to environmental fluctuations, resulting in a quite short training period length, and its low computational cost, which could be compatible with a direct integration within smart sensors with embedded electronics. The performance of the method is illustrated in the case study of an Italian historical monumental bell tower that has been monitored by the authors for more than 1 year.