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71.
72.
Mariana Tasso Thomas Pons Nicolas Lequeux Julie Nguyen Zsolt Lenkei Diana Zala 《Small (Weinheim an der Bergstrasse, Germany)》2019,15(47)
Single‐particle tracking with quantum dots (QDs) constitutes a powerful tool to track the nanoscopic dynamics of individual cell membrane components unveiling their membrane diffusion characteristics. Here, the nano‐resolved population dynamics of QDs is exploited to reconstruct the topography and structural changes of the cell membrane surface with high temporal and spatial resolution. For this proof‐of‐concept study, bright, small, and stable biofunctional QD nanoconstructs are utilized recognizing the endogenous neuronal cannabinoid receptor 1, a highly expressed and fast‐diffusing membrane protein, together with a commercial point‐localization microscope. Rapid QD diffusion on the axonal plasma membrane of cultured hippocampal neurons allows precise reconstruction of the membrane surface in less than 1 min with a spatial resolution of tens of nanometers. Access of the QD nanoconstructs to the synaptic cleft enables rapid 3D topological reconstruction of the entire presynaptic component. Successful reconstruction of membrane nano‐topology and deformation at the second time‐scale is also demonstrated for HEK293 cell filopodia and axons. Named “nanoPaint,” this super‐resolution imaging technique amenable to any endogenous transmembrane target represents a versatile platform to rapidly and accurately reconstruct the cell membrane nano‐topography, thereby enabling the study of the rapid dynamic phenomena involved in neuronal membrane plasticity. 相似文献
73.
Livia Chaguri Mariana S. Sanchez Verônica P. Flammia Carmen C. Tadini 《Food and Bioprocess Technology》2017,10(4):615-629
Osmotic dehydration effects on the kinetics and on some quality attributes of green banana slices (Musa cavendishii) at 25 °C with non-caloric solutes (glycerol, sorbitol, and a mixture of both) at concentrations varying from 40 to 60 g/100 g for up to 6 h were studied. The three-component diagram showed that the first pseudo-equilibrium was achieved, and the water pseudo-diffusion coefficient presented higher values with glycerol solutions. A modified Peleg’s model was applied to obtain the maximum water loss. Changes in green banana physical-chemical properties were observed: moisture content from 1.25 to 0.19 kg/kg dry basis, soluble solute content from 5.4 to 16.9 °Brix; total color-difference from 2.7 to 15.8; and the maximum biaxial extensional viscosity from 0.63 to 1.53 MPa s. Moreover, the obtained low chroma difference values suggest that the osmotically drying process may be a suitable technique to preserve the final color of green banana slices. 相似文献
74.
Mariana S. Silveira Cláudia P. M. L. Fontes Alexandre A. Guilherme Fabiano A. N. Fernandes Sueli Rodrigues 《Food and Bioprocess Technology》2012,5(3):947-953
The aim of the present work was to investigate the use of cashew apple juice as a low cost substrate for Lactobacillus casei B-442 cultivation and lactic acid production. Ammonium sulfate was employed as the only exogenous nitrogen source. The effect
of cashew apple juice reducing sugars and ammonium sulfate concentration and the fermentation pH and temperature on biomass
formation, lactic acid production, and productivity were evaluated. The highest productivity (2.36 g/L.h) was obtained applying
50 g/L of reducing sugar from the cashew apple juice supplemented with 6 g/L of ammonium sulfate. The process yield was about
95% when fermentation was carried out at 37 °C with pH controlled at pH 6.5 using NaOH (120 g/L). 相似文献
75.
Fabíola L Pena Mariana C Souza Maria Carolina P R Valle Rosangela M N Bezerra Maurício A Rostagno Adriane E C Antunes 《International Journal of Dairy Technology》2021,74(1):170-180
This research evaluated the functional potential of a fermented milk made with Streptococcus thermophilus, a probiotic (Bifidobacterium animalis subsp. lactis) and pomegranate juice. Ferric‐reducing antioxidant potential, Trolox equivalent antioxidant capacity, scavenging effect on 1,1‐diphenyl‐2‐picrylhydrazyl free radical, oxygen radical absorbance capacity and Folin–Ciocalteu assays were used to estimate antioxidant activity and phenolic content. Probiotic survival, release and absorption of polyphenols were evaluated using in vitro gastrointestinal digestion. The concentration of polyphenols increased during digestion from 608 mg to 1417 gallic acid equivalents (GAE) /L. About 14% of polyphenols were found on the dialysate portion. The beverage presented high viability of probiotics with high survival rate after digestion (above 7 log cfu/mL). 相似文献
76.
M. P. Cano Begoña de Ancos M. Gloria Lobo Mariana Santos 《European Food Research and Technology》1997,204(1):60-65
Browning in banana (Musa cavendishii, cv. Enana) processed products is a result of phenol oxidation catalysed by polyphenol oxidase (PPO) and peroxidase (POD)
or of other non-enzymatic reactions (Maillard and Strecker mechanisms). Microwave and steam blanching significantly reduced
PPO and POD activities and phenol levels in banana flesh, steam blanching being the most effective method for enzyme inactivation.
Freezing/thawing processes produced a significant increase in phenol levels in all samples, due to cellular breakdown. After
microwave heating browning processes occurred while steam-treated samples did not exhibit a significant colour change. Extractable
PPO and POD activities in all banana samples increased as a consequence of freezing/thawing: steam-blanched slices exhibited
lower residual activities. High correlations occurred between phenols and browning (r=0.86) in control samples. Blanched samples (microwave or steam) only exhibited correlations between PPO (r=0.80) and POD (r=0.80) activities and browning.
Received: 22 February 1996 相似文献
77.
Irene Zorraquín Eva Sánchez-Hernández Begoña Ayuda-Durán Mariana Silva Ana M González-Paramás Celestino Santos-Buelga Maria V Moreno-Arribas Begoña Bartolomé 《Journal of the science of food and agriculture》2020,100(10):3789-3802
Interactions between polyphenols and gut microbiota are indeed a major issue of current interest in food science research. Knowledge in this subject is progressing as the experimental procedures and analysis techniques do. The aim of this article is to critically review the more leading-edge approaches that have been applied so far in the study of the interactions between grape/wine polyphenols and gut microbiota. This is the case of in vitro dynamic gastrointestinal simulation models that try to mitigate the limitations of simple static models (batch culture fermentations). More complex approaches include the experimentation with animals (mice, rats, pigs, lambs and chicks) and nutritional intervention studies in humans. Main advantages and limitations as well as the most relevant findings achieved by each approach in the study of how grape/wine polyphenols can modulate the composition and/or functionality of gut microbiota, are detailed. Also, common findings obtained by the three approaches (in vitro, animal models and human nutritional interventions) such as the fact that the Firmicutes/Bacteroidetes ratio tends to decrease after the feed/intake/consumption of grape/wine polyphenols are highlighted. Additionally, a nematode (Caenorhabditis elegans) model, previously used for investigating the mechanisms of processes such as aging, neurodegeneration, oxidative stress and inflammation, is presented as an emerging approach for the study of polyphenols interacting gut microbiota. © 2020 Society of Chemical Industry 相似文献
78.
79.
The susceptibility of Escherichia coli, Salmonella enteritidis, Saccharomyces cerevisiae, and Zygosaccharomyces bailii to binary and ternary mixtures of potassium sorbate (KS), vanillin (V), and citral (C) was evaluated according to the Berenbaum experimental design, in laboratory media. For some V/C combinations, KS inhibitory concentrations were determined in agarized melon and mango purées by the spiral gradient endpoint (SGE) method. In laboratory media, inhibitory antimicrobial combinations were generally additives. For the yeasts, some synergistic effects were observed. All Berenbaum mixtures which resulted inhibitory in laboratory media were confirmed in the fruit purées. When the SGE method was used, several inhibitory ternary mixtures were found. The lowest inhibitory KS concentrations, estimated for a given V/C combination, corresponded to the bacteria assayed in melon purée. Z. bailii was not inhibited at any condition. Some synergistic antimicrobial combinations (595 ppm V + 251 ppm C + 8 ppm KS in melon and 280 ppm V + 123 ppm C + 8 ppm KS in mango purées) could be useful to achieve a desired inhibitory effect in fruit purées while reducing their concentrations. 相似文献
80.
Magossi Maiara S. Maraldi Vitor A. Magossi Mariana S. DA Costa Fabíola M. Alves Kamilla Franco Fernanda D. S. DO Carmo Devaney R. 《SILICON》2021,13(7):2243-2255
Silicon - This study describes the preparation and characterization of 3-chloropropyl silica gel with 4-amino-5-(4pyridyl)-4H-1,2,4-triazole-3-thiol (SGA) for copper adsorption in different media.... 相似文献