RESUMEN

Formic and acetic acids are the most abundant gaseous organic acids and play the key role in the atmospheric chemistry. In iodine-adduct chemical ionization mass spectrometry (CIMS), the low utilization efficiency of methyl iodide and humidity interference are two major issues of the vacuum ultraviolet (VUV) lamp initiated CIMS for on-line gaseous formic and acetic acids analysis. In this work, we present a new CIMS based on VUV lamp, and the ion-molecular reactor is separated into photoionization and chemical ionization zones by a reducer electrode. Acetone was added to the photoionization zone, and the VUV photoionization acetone provided low-energy electrons for methyl iodide to generate I-, and the addition of acetone reduced the amount of methyl iodide by 2/3. In the chemical ionization zone, a headspace vial containing ultrapure water was added for humidity calibration, and the vial changes the sensitivity as a function of humidity from ambiguity to well linear correlation (R2 > 0.95). With humidity calibration, the CIMS can quantitatively measure formic and acetic acids in the humidity range of 0%-88% RH. In this mode, limits of detection of 10 and 50 pptv are obtained for formic and acetic acids, respectively. And the relative standard deviation (RSD) of quantitation stability for 6 days were less than 10.5%. This CIMS was successfully used to determine the formic and acetic acids in the underground parking and ambient environment of the Shandong University campus (Qingdao, China). In addition, we developed a simple model based formic acid concentration to assess vehicular emissions.

Asunto(s)

Espectrometría de Masas , Espectrometría de Masas/métodos , Contaminantes Atmosféricos/análisis , Yoduros/análisis , Yoduros/química , Rayos Ultravioleta , Formiatos/análisis , Formiatos/química , Atmósfera/química , Monitoreo del Ambiente/métodos , Procesos Fotoquímicos , Ácido Acético/análisis , Ácido Acético/química , Hidrocarburos Yodados/análisis , Hidrocarburos Yodados/química

RESUMEN

The anaerobic acid production experiments were conducted with the pretreated kitchen waste under pH adjustment. The results showed that pH 8 was considered to be the most suitable condition for acid production, especially for the formation of acetic acid and propionic acid. The average value of total volatile fatty acid at pH 8 was 8814 mg COD/L, 1.5 times of that under blank condition. The average yield of acetic acid and propionic acid was 3302 mg COD/L and 2891 mg COD/L, respectively. The activities of key functional enzymes such as phosphotransacetylase, acetokinase, oxaloacetate transcarboxylase and succinyl-coA transferase were all enhanced. To further explore the regulatory mechanisms within the system, the distribution of microorganisms at different levels in the fermentation system was obtained by microbial sequencing, results indicating that the relative abundances of Clostridiales, Bacteroidales, Chloroflexi, Clostridium, Bacteroidetes and Propionibacteriales, which were great contributors for the hydrolysis and acidification, increased rapidly at pH 8 compared with the blank group. Besides, the proportion of genes encoding key enzymes was generally increased, which further verified the mechanism of hydrolytic acidification and acetic acid production of organic matter under pH regulation.

Asunto(s)

Ácidos Grasos Volátiles , Concentración de Iones de Hidrógeno , Ácidos Grasos Volátiles/metabolismo , Fermentación , Ácido Acético/metabolismo , Reactores Biológicos

RESUMEN

Using CO2 as the primary feedstock offers the potential for high-value utilization of CO2 while forging sustainable pathways for producing valuable natural products, such as l-tyrosine. Cascade catalysis is a promising approach but limited by stringent purity demands of nexus molecules. We developed an abiotic/biotic cascade catalysis using blended nexus molecules for l-tyrosine synthesis. Specifically, we begin by constructing a solid-state reactor to reduce CO2 electrochemically, yielding a mixture of acetic acid and ethanol, which serves as the blended nexus molecules. Subsequently, we use genetic engineering to introduce an ethanol utilization pathway and a tyrosine producing pathway to Escherichia coli to facilitate l-tyrosine production. The ethanol pathway synergistically cooperated with the acetic acid pathway, boosting l-tyrosine production rate (nearly five times higher compared to the strain without ethanol utilization pathway) and enhancing carbon efficiency. Our findings demonstrate that using blended nexus molecules could potentially offer a more favorable strategy for the cascade catalysis aimed at producing valuable natural products.

Asunto(s)

Dióxido de Carbono , Escherichia coli , Etanol , Tirosina , Dióxido de Carbono/metabolismo , Dióxido de Carbono/química , Tirosina/metabolismo , Tirosina/química , Escherichia coli/metabolismo , Escherichia coli/genética , Etanol/metabolismo , Catálisis , Ácido Acético/metabolismo , Ácido Acético/química

RESUMEN

A conventional questionnaire-based assessment of acetic acid intake is based on the intake of seasonings such as mayonnaise, which could thereby lead to an underestimation. We here determine the relationships of acetic acid intake with nutrient intake estimated using a food recording app (Asken) based on meal recipes. A total of 141 individuals (48 men and 93 women) used the app for at least 7 days per month. The mean daily intake of acetic acid was 0.16 ± 0.19 g and the mean frequency of acetic acid intake was 2.77 ± 1.66 days per week. A multivariate regression analysis adjusted for age, sex, BMI, and energy intake revealed that the amount of acetic acid consumed was significantly and positively associated with the intake of protein (11.9 (5.1, 18.6), p < 0.001), cholesterol (80.7 (4.5, 156.9), p = 0.04), and all vitamins except vitamin K. The frequency of acetic acid intake was significantly and positively associated with protein (1.04 (0.20, 1.87), p = 0.015), vitamin B1 (0.3 (0.02,0.5), p = 0.031), niacin (0.5 (0.04,1.0), p = 0.032), and vitamin B12 (0.4 (0.1,0.7), p = 0.002) intake, suggesting that individuals who frequently consume acetic acid tend to consume more protein and some vitamins. Thus, the amount and frequency of acetic acid may reflect protein and vitamin intake.

Asunto(s)

Ácido Acético , Proteínas en la Dieta , Vitaminas , Humanos , Femenino , Masculino , Ácido Acético/administración & dosificación , Proteínas en la Dieta/administración & dosificación , Persona de Mediana Edad , Vitaminas/administración & dosificación , Adulto , Registros de Dieta , Anciano , Aplicaciones Móviles , Dieta/estadística & datos numéricos , Ingestión de Alimentos

RESUMEN

Rapeseed is an important oil crop in the world. Wood vinegar could increase the yield and abiotic resistance of rapeseed. However, little is known about the underlying mechanisms of wood vinegar or its valid chemical components on rapeseed. In the present study, wood vinegar and butyrolactone (γ-Butyrolactone, one of the main components of wood vinegar) were applied to rapeseed at the seedling stage, and the molecular mechanisms of wood vinegar that affect rapeseed were studied by combining transcriptome and metabolomic analyses. The results show that applying wood vinegar and butyrolactone increases the biomass of rapeseed by increasing the leaf area and the number of pods per plant, and enhances the tolerance of rapeseed under low temperature by reducing membrane lipid oxidation and improving the content of chlorophyll, proline, soluble sugar, and antioxidant enzymes. Compared to the control, 681 and 700 differentially expressed genes were in the transcriptional group treated with wood vinegar and butyrolactone, respectively, and 76 and 90 differentially expressed metabolites were in the metabolic group. The combination of transcriptome and metabolomic analyses revealed the key gene-metabolic networks related to various pathways. Our research shows that after wood vinegar and butyrolactone treatment, the amino acid biosynthesis pathway of rapeseed may be involved in mediating the increase in rapeseed biomass, the proline metabolism pathway of wood vinegar treatment may be involved in mediating rapeseed's resistance to low-temperature stress, and the sphingolipid metabolism pathway of butyrolactone treatment may be involved in mediating rapeseed's resistance to low-temperature stress. It is suggested that the use of wood vinegar or butyrolactone are new approaches to increasing rapeseed yield and low-temperature resistance.

Asunto(s)

4-Butirolactona , Regulación de la Expresión Génica de las Plantas , Metabolómica , Transcriptoma , Metabolómica/métodos , 4-Butirolactona/análogos & derivados , 4-Butirolactona/farmacología , Transcriptoma/efectos de los fármacos , Regulación de la Expresión Génica de las Plantas/efectos de los fármacos , Ácido Acético , Frío , Brassica napus/crecimiento & desarrollo , Brassica napus/efectos de los fármacos , Brassica napus/genética , Brassica napus/metabolismo , Respuesta al Choque por Frío/efectos de los fármacos , Perfilación de la Expresión Génica , Madera/química , Madera/efectos de los fármacos , Metaboloma/efectos de los fármacos , Brassica rapa/crecimiento & desarrollo , Brassica rapa/efectos de los fármacos , Brassica rapa/metabolismo , Brassica rapa/genética

RESUMEN

Traditional vinegars are naturally produced from sugar- or starch-containing raw materials, through alcoholic fermentation followed by acetic fermentation. Fermentation is a spontaneous and complex process involving interactions between various microorganisms. In this study, we produced vinegar using traditional methods from six fruits: rosehip, pear, fig, wild pear, apple, and plum. Bacteria that produce bacterial cellulose (BC) were isolated from these vinegars and identified. In addition, we investigated the properties of BC produced from these bacteria. The strains isolated from vinegars were identified as Gluconobacter oxydans strain MG2022, Acetobacter tropicalis strain MG2022, Acetobacter fabarum strain MG2022, Komagataeibacter saccharivorans strain MG2022, K. saccharivorans strain EG2022, and Acetobacter lovaniensis strain OD2022. In total, 0.83-2.04 g/L BC was produced and the bacterial strain isolated from pear vinegar yielded the most BC. BC produced by the bacterial strain isolated from wild pear vinegar had the highest thermal stability and crystallinity (87.44 %). Overall, this study shows that different fruits contain different BC-producing bacteria in their natural flora and vinegars obtained from fruits can be used in BC production. Also, different BC-producing bacteria can be isolated from different vinegars, and BC produced by these bacteria might have different properties.

Asunto(s)

Ácido Acético , Celulosa , Celulosa/química , Celulosa/metabolismo , Celulosa/biosíntesis , Ácido Acético/metabolismo , Ácido Acético/química , Fermentación , Acetobacter/metabolismo , Acetobacter/aislamiento & purificación , Bacterias/metabolismo , Bacterias/clasificación , Frutas/microbiología , Filogenia

RESUMEN

Foods contaminants pose a challenge for food producers and consumers. Due to its spontaneous formation during heating and storage, hydroxymethylfurfural (HMF) is a prevalent contaminant in foods rich in carbohydrates and proteins. Colorimetric assays, such as the Seliwanoff test, offer a rapid and cost-effective method for HMF quantification but require careful optimization to ensure accuracy. We addressed potential interference in the Seliwanoff assay by systematically evaluating parameters like incubation time, temperature, and resorcinol or hydrochloric acid concentration, as well as the presence of interfering carbohydrates. Samples were analyzed using a UV-Vis spectrophotometer in scan mode, and data obtained were validated using HPLC, which also enabled quantification of unreacted HMF for assessing the protocol's accuracy. Incubation time and hydrochloric acid percentage positively influenced the colorimetric assay, while the opposite effect was observed with the increase in resorcinol concentration. Interference from carbohydrates was eliminated by reducing the acid content in the working reagent. HPLC analyses corroborated the spectrophotometer data and confirmed the efficacy of the proposed method. The average HMF content in balsamic vinegar samples was 1.97 ± 0.94 mg/mL. Spectrophotometric approaches demonstrated to efficiently determine HMF in complex food matrices. The HMF levels detected in balsamic vinegars significantly exceeded the maximum limits established for honey. This finding underscores the urgent need for regulations that restrict contaminant levels in various food products.

Asunto(s)

Furaldehído , Espectrofotometría , Furaldehído/análogos & derivados , Furaldehído/análisis , Espectrofotometría/métodos , Cromatografía Líquida de Alta Presión/métodos , Resorcinoles/análisis , Resorcinoles/química , Contaminación de Alimentos/análisis , Análisis de los Alimentos/métodos , Ácido Acético/análisis , Ácido Acético/química

RESUMEN

BACKGROUND: Vital pulp therapy maintained functionality, vitality, and asymptomatic teeth. Compared to normal root canal treatment, pulpotomy was more helpful for irreversible pulpitis in adult permanent teeth. The research was aimed to assess effectiveness of vital pulp therapy using mineral trioxide aggregate with Apple Vinegar and Ethylene diamine tetra acetic acid (17%) for five minutes in adult carious exposed pulp of permanent teeth. METHODS: Forty patients between 18 and 50 years old with a clinical diagnosis of symptomatic irreversible pulpitis but no periapical radiolucency were then divided randomly into two groups based on the irrigation method; ethylene diamine tetraacetic acid or apple vinegar. If pulpal bleeding could not be managed in less than six minutes, the assigned procedure was abandoned. After mineral trioxide aggregate application as a pulpotomy agent, glass ionomer and composite restoration were placed. Using a visual analogue scale, the pre and post-operative pain were recorded after 2,6,24,48, and 72 h. Success was assessed using radiographic and clinical examination data at three, six, and twelve months. RESULTS: The success rate was discovered to be non-statistically significant in both groups after a year follow-up. Apple vinegar had a lower mean value than ethylene diamine tetra acetic acid at the preoperative baseline pain level, which was significant.Postoperatively, the ethylene diamine tetraacetic acid group reported the greatest mean value after two hours while Apple vinegar group reported the lowest mean values after 48 h (P < 0.05). After 72 h, pain level recorded insignificant difference. CONCLUSION: Apple vinegar yielded a marginally successful outcome but substantially improved pain alleviation. TRIAL REGISTRATION: The trial was registered in Clinical trials.gov with this identifier NCT05970536 on 23/7/2023.

Asunto(s)

Compuestos de Aluminio , Compuestos de Calcio , Quelantes , Combinación de Medicamentos , Óxidos , Pulpitis , Silicatos , Humanos , Adulto , Pulpitis/terapia , Femenino , Masculino , Silicatos/uso terapéutico , Compuestos de Calcio/uso terapéutico , Persona de Mediana Edad , Compuestos de Aluminio/uso terapéutico , Quelantes/uso terapéutico , Adolescente , Adulto Joven , Óxidos/uso terapéutico , Ácido Edético/uso terapéutico , Ácido Acético/uso terapéutico , Pulpotomía/métodos , Resultado del Tratamiento , Cerámica , Dimensión del Dolor

RESUMEN

Rahnella aquatilis causes seafoods to spoil by metabolizing sulfur-containing amino acids and/or proteins, producing H2S in products. The type II secretion system (T2SS) regulates the transport of proteases from the cytoplasm to the surrounding environment and promotes bacterial growth at low temperatures. To prevent premature fish spoilage, new solutions for inhibiting the T2SS of bacteria should be researched. In this study, global transcriptome sequencing was used to analyze the spoilage properties of R. aquatilis KM05. Two of the mapped genes/coding sequences (CDSs) were matched to the T2SS, namely, qspF and gspE, and four of the genes/CDSs, namely, ftsH, rseP, ptrA and pepN, were matched to metalloproteases or peptidases in R. aquatilis KM05. Subinhibitory concentrations of citric (18 µM) and acetic (41 µM) acids caused downregulation of T2SS-related genes (range from - 1.0 to -4.5) and genes involved in the proteolytic activities of bacteria (range from - 0.5 to -4.0). The proteolytic activities of R. aquatilis KM05 in vitro were reduced by an average of 40%. The in situ experiments showed the antimicrobial properties of citric and acetic acids against R. aquatilis KM05; the addition of an acidulant to salmon fillets limited microbial growth. Citric and acetic acids extend the shelf life of fish-based products and prevent food waste.

Asunto(s)

Ácido Cítrico , Rahnella , Alimentos Marinos , Animales , Ácido Cítrico/metabolismo , Alimentos Marinos/microbiología , Rahnella/genética , Rahnella/metabolismo , Salmón/microbiología , Proteínas Bacterianas/genética , Proteínas Bacterianas/metabolismo , Ácido Acético/metabolismo , Ácido Acético/farmacología , Microbiología de Alimentos , Transcriptoma , Regulación Bacteriana de la Expresión Génica

RESUMEN

Taurine is a conditionally essential micronutrient and one of the most abundant amino acids in humans1-3. In endogenous taurine metabolism, dedicated enzymes are involved in the biosynthesis of taurine from cysteine and in the downstream metabolism of secondary taurine metabolites4,5. One taurine metabolite is N-acetyltaurine6. Levels of N-acetyltaurine are dynamically regulated by stimuli that alter taurine or acetate flux, including endurance exercise7, dietary taurine supplementation8 and alcohol consumption6,9. So far, the identities of the enzymes involved in N-acetyltaurine metabolism, and the potential functions of N-acetyltaurine itself, have remained unknown. Here we show that the body mass index associated orphan enzyme phosphotriesterase-related (PTER)10 is a physiological N-acetyltaurine hydrolase. In vitro, PTER catalyses the hydrolysis of N-acetyltaurine to taurine and acetate. In mice, PTER is expressed in the kidney, liver and brainstem. Genetic ablation of Pter in mice results in complete loss of tissue N-acetyltaurine hydrolysis activity and a systemic increase in N-acetyltaurine levels. After stimuli that increase taurine levels, Pter knockout mice exhibit reduced food intake, resistance to diet-induced obesity and improved glucose homeostasis. Administration of N-acetyltaurine to obese wild-type mice also reduces food intake and body weight in a GFRAL-dependent manner. These data place PTER into a central enzymatic node of secondary taurine metabolism and uncover a role for PTER and N-acetyltaurine in body weight control and energy balance.

Asunto(s)

Peso Corporal , Ingestión de Alimentos , Hidrolasas , Obesidad , Taurina , Animales , Femenino , Humanos , Masculino , Ratones , Ingestión de Alimentos/fisiología , Glucosa/metabolismo , Homeostasis , Hidrolasas/deficiencia , Hidrolasas/genética , Hidrolasas/metabolismo , Hidrólisis , Riñón/metabolismo , Hígado/metabolismo , Hígado/enzimología , Ratones Endogámicos C57BL , Ratones Noqueados , Obesidad/metabolismo , Obesidad/enzimología , Taurina/metabolismo , Taurina/análogos & derivados , Proteínas Portadoras/genética , Proteínas Portadoras/metabolismo , Ácido Acético/metabolismo , Ejercicio Físico , Índice de Masa Corporal , Pérdida de Peso , Metabolismo Secundario , Metabolismo Energético , Tronco Encefálico/metabolismo

RESUMEN

Composting faces challenges with nitrogen (N) losses through ammonia (NH3) and nitrous oxide (N2O) emissions. In this study, wood vinegar (WV) and biochar (BC) were applied individually or combined into wheat straw and chicken manure composting. Results showed that BC and WV reduced NH3 volatilizations by 22-23 % individually, but their combined application achieved a 59 % reduction. However, this combination increased N2O emissions by 174 %. The BC + WV treatment improved compost quality, evidenced by increased total N content by 22 % and enhanced the biological index, promoting additional dissolved organic matter production. Overall, BC and WV applications improved compost quality, reduced gaseous N losses, and supported the re-utilization of agricultural residues. The combined use of BC and WV significantly enhances compost quality and reduces NH3 emissions, offering a promising solution for sustainable agricultural residue management.

Asunto(s)

Ácido Acético , Amoníaco , Carbón Orgánico , Compostaje , Óxido Nitroso , Carbón Orgánico/química , Compostaje/métodos , Madera/química , Estiércol , Triticum/química , Pollos , Animales , Suelo/química , Nitrógeno

RESUMEN

The study aimed to mine and characterize novel antimicrobial peptides (AMPs) from the Shanxi aged vinegar microbiome. Utilizing machine learning techniques, AlphaFold2 structure prediction and molecular dynamics simulations, six novel AMPs were innovatively mined from 98,539 peptides based on metagenomic data, of which one peptide secreted by Lactobacillus (named La-AMP) was experimentally validated to have remarkable bactericidal effects against Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli) with high stability and no hemolytic activity. Scanning electron microscopy revealed that La-AMP caused irreversible damage to cell membranes of S. aureus and E. coli, a finding further confirmed by calcein-AM/propidium iodide staining. Additionally, La-AMP induced nucleic acid leakage and reactive oxygen species accumulation in bacterial cells. It was found to bind to DNA gyrase through salt bridges, hydrogen bonds, and hydrophobic interactions, ultimately inducing apoptosis. Thus, La-AMP exhibited encouraging promise as a valuable bioactive component for the development of natural preservatives.

Asunto(s)

Ácido Acético , Escherichia coli , Metagenómica , Simulación de Dinámica Molecular , Staphylococcus aureus , Staphylococcus aureus/efectos de los fármacos , Ácido Acético/química , Ácido Acético/farmacología , Escherichia coli/efectos de los fármacos , Escherichia coli/genética , Escherichia coli/metabolismo , Péptidos Antimicrobianos/química , Péptidos Antimicrobianos/farmacología , Péptidos Antimicrobianos/metabolismo , Péptidos Antimicrobianos/genética , Antibacterianos/farmacología , Antibacterianos/química , Microbiota , Pruebas de Sensibilidad Microbiana , Humanos , Lactobacillus/química , Lactobacillus/metabolismo

RESUMEN

This study investigated the effect of calcium chloride (CaCl2) combined with acetic acid (AA) pretreatment on the oil absorption of potato chips and explored the possible mechanisms influencing oil absorption. Results indicated that compared with hot water blanching, the combination of 0.3% CaCl2 blanching and AA soaking for 2-8 h pretreatment was found to reduce oil content by 10.52%-12.68% and significantly improve the crispness and color of fried potato chips. Microstructural and textural analyses revealed that the main reason for the reduction in oil content was the promotion of pectin gelation in the cell wall by CaCl2 and AA. However, it was observed that prolonged AA soaking time and high-concentration CaCl2 blanching led to an increase in total oil content and decrease in brittleness. Based on the results of surface roughness and moisture content analyses, it was suggested that the CaCl2 and AA pretreatments affected surface roughness and moisture content, thereby increasing oil absorption and reducing brittleness during frying.

Asunto(s)

Ácido Acético , Cloruro de Calcio , Culinaria , Solanum tuberosum , Ácido Acético/química , Solanum tuberosum/química , Cloruro de Calcio/química , Aceites de Plantas/química , Calor , Manipulación de Alimentos , Absorción

RESUMEN

New vinegar needs a long maturing time to improve its poor flavor before sale, which greatly increases its production cost. Therefore, it is urgent to explore regulation technologies to accelerate vinegar flavor maturation. Based on literature and our research, this review introduces the latest advances in flavor regulation technologies of vinegar including microbial fortification/multi starters fermentation, key production processes optimization and novel physical processing technologies. Microbial fortification or multi starters fermentation accelerates vinegar flavor maturation via enhancing total acids, esters and aroma precursors content in vinegar. Adjusting raw materials composition, fermentation temperature, and oxygen flow reasonably increase alcohols, organic acids, polyphenols and esters levels via generating more corresponding precursors in vinegar, thereby improving its flavor. Furthermore, novel processing technologies greatly promote conversion of alcohols into acids and esters in vinegar, shortening flavor maturation time for over six months. Meanwhile, the corresponding mechanisms are discussed and future research directions are addressed.

Asunto(s)

Ácido Acético , Fermentación , Aromatizantes , Gusto , Ácido Acético/metabolismo , Ácido Acético/química , Aromatizantes/química , Aromatizantes/metabolismo , Manipulación de Alimentos , Bacterias/metabolismo , Bacterias/genética , Bacterias/química , Odorantes/análisis

RESUMEN

Traditional cocoa bean fermentation is a spontaneous process and can result in heterogeneous sensory quality. For this reason, yeast-integrated starter cultures may be an option for creating consistent organoleptic profiles. This study proposes the mixture of Hanseniaspora opuntiae and Kluyveromyces marxianus (from non-cocoa fermentation) as starter culture candidates. The microorganisms and volatile compounds were analyzed during the cocoa fermentation process, and the most abundant were correlated with predominant microorganisms. Results showed that Kluyveromyces marxianus, isolated from mezcal fermentation, was identified as the dominant yeast by high-throughput DNA sequencing. A total of 63 volatile compounds identified by HS-SPME-GC-MS were correlated with the more abundant bacteria and yeast using Principal Component Analysis and Agglomerative Hierarchical Clustering. This study demonstrates that yeasts from other fermentative processes can be used as starter cultures in cocoa fermentation and lead to the formation of more aromatic esters, decrease the acetic acid content.

Asunto(s)

Cacao , Fermentación , Hanseniaspora , Kluyveromyces , Compuestos Orgánicos Volátiles , Compuestos Orgánicos Volátiles/análisis , Compuestos Orgánicos Volátiles/metabolismo , Kluyveromyces/metabolismo , Hanseniaspora/metabolismo , Cacao/microbiología , Cacao/metabolismo , Cacao/química , Microbiología de Alimentos , Cromatografía de Gases y Espectrometría de Masas , Ácido Acético/metabolismo , Factores de Tiempo

RESUMEN

Combined electrokinetic remediation employing reducing agents represents an extensively utilized approach for the remediation of hexavalent chromium (Cr(VI))-contaminated soil. In this investigation, electrokinetic remediation of artificially contaminated kaolin was conducted utilizing a separate circulation system for the anolyte, with a 0.5M solution of acetic acid (HAc) as the electrolyte and foamed iron serving as the anode. The experimental outcomes demonstrated that employing HAc as the electrolyte enhances the electromigration of Cr(VI) and establishes an acidic milieu conducive to the reduction of Cr(VI) by foamed iron, thereby facilitating the rapid reduction of Cr(VI) accumulated in the anolyte through electrokinetic remediation. In the self-prepared contaminated kaolin, the initial concentration of Cr(VI) was 820.26 mg/L. Following the remediation process under optimal experimental conditions, the concentration was significantly reduced to 11.6 mg/L, achieving a removal efficiency of Cr(VI) in the soil of 98.59%. In the optimal experimental setup, the Cr(VI) concentration in the anolyte was reduced to 0.05 mg/L, which is below the EPA's Safe Drinking Water Act standard for Cr(VI) content of 0.1 mg/L. The removal mechanism of Cr(VI) from the electrolyte primarily involves reduction, precipitation, and co-precipitation, with the foamed iron playing a predominant role. HAc and foamed iron exhibit a synergistic effect. The findings of this study substantiate that the integration of foamed iron with HAc is efficacious for the electrokinetic remediation of soil contaminated with Cr(VI).

Asunto(s)

Ácido Acético , Cromo , Electrodos , Restauración y Remediación Ambiental , Hierro , Caolín , Contaminantes del Suelo , Cromo/química , Restauración y Remediación Ambiental/métodos , Caolín/química , Contaminantes del Suelo/química , Ácido Acético/química , Hierro/química , Electrólitos/química

RESUMEN

BACKGROUND: Global warming causes an increase in the levels of sugars in grapes and hence in ethanol after wine fermentation. Therefore, alcohol reduction is a major target in modern oenology. Deletion of the MKS1 gene, a negative regulator of the Retrograde Response pathway, in Saccharomyces cerevisiae was reported to increase glycerol and reduce ethanol and acetic acid in wine. This study aimed to obtain mutants with a phenotype similar to that of the MKS1 deletion strain by subjecting commercial S. cerevisiae wine strains to an adaptive laboratory evolution (ALE) experiment with the lysine toxic analogue S-(2-aminoethyl)-L-cysteine (AEC). RESULTS: In laboratory-scale wine fermentation, isolated AEC-resistant mutants overproduced glycerol and reduced acetic acid. In some cases, ethanol was also reduced. Whole-genome sequencing revealed point mutations in the Retrograde Response activator Rtg2 and in the homocitrate synthases Lys20 and Lys21. However, only mutations in Rtg2 were responsible for the overactivation of the Retrograde Response pathway and ethanol reduction during vinification. Finally, wine fermentation was scaled up in an experimental cellar for one evolved mutant to confirm laboratory-scale results, and any potential negative sensory impact was ruled out. CONCLUSIONS: Overall, we have shown that hyperactivation of the Retrograde Response pathway by ALE with AEC is a valid approach for generating ready-to-use mutants with a desirable phenotype in winemaking.

Asunto(s)

Cisteína , Etanol , Fermentación , Glicerol , Proteínas de Saccharomyces cerevisiae , Saccharomyces cerevisiae , Vino , Etanol/metabolismo , Vino/análisis , Glicerol/metabolismo , Saccharomyces cerevisiae/metabolismo , Saccharomyces cerevisiae/genética , Proteínas de Saccharomyces cerevisiae/genética , Proteínas de Saccharomyces cerevisiae/metabolismo , Cisteína/metabolismo , Evolución Molecular Dirigida , Mutación , Ácido Acético/metabolismo

RESUMEN

INTRODUCTION: Primary Human Papilloma Virus (HPV) testing offers higher sensitivity and specificity over Visual Inspection using Acetic acid (VIA) in cervical cancer screening. Self-sampling is a promising strategy to boost participation and reduce disparities. However, concerns about the initial costs hinder HPV testing adoption in low and middle-income countries. This study assesses the cost-utility of home-based HPV self-sampling versus VIA for cervical cancer screening in India. METHODS: A cross-sectional study was conducted in East district, Sikkim, India, comparing the costs and utility outcomes of population-based cervical cancer screening through VIA and primary HPV screening through self-sampling. Cost-related data were collected from April 2021 to March 2022 using the bottom-up micro-costing method, while utility measures were collected prospectively using the EuroQoL-5D-5L questionnaire. The utility values were converted into quality-adjusted life days (QALDs) for an 8-day period. The willingness to pay threshold (WTP) was based on per capita GDP for 2022. If the calculated Incremental Cost-Effectiveness Ratio (ICER) value is lower than the WTP threshold, it signifies that the intervention is cost-effective. RESULTS: The study included 95 women in each group of cervical cancer screening with VIA & HPV self-sampling. For eight days, the QALD was found to be 7.977 for the VIA group and 8.0 for the HPV group. The unit cost per woman screened by VIA and HPV self-testing was ₹1,597 (US$ 19.2) and ₹1,271(US$ 15.3), respectively. The ICER was ₹-14,459 (US$ -173.6), which was much below the WTP threshold for eight QALDs, i.e. ₹ 4,193 (US$ 50.4). CONCLUSION: The findings support HPV self-sampling as a cost-effective alternative to VIA. This informs policymakers and healthcare providers for better resource allocation in cervical cancer screening in Sikkim.

Asunto(s)

Ácido Acético , Análisis Costo-Beneficio , Detección Precoz del Cáncer , Neoplasias del Cuello Uterino , Humanos , Femenino , Neoplasias del Cuello Uterino/diagnóstico , Neoplasias del Cuello Uterino/virología , Neoplasias del Cuello Uterino/economía , Neoplasias del Cuello Uterino/epidemiología , India/epidemiología , Detección Precoz del Cáncer/economía , Detección Precoz del Cáncer/métodos , Estudios Transversales , Adulto , Persona de Mediana Edad , Infecciones por Papillomavirus/diagnóstico , Infecciones por Papillomavirus/virología , Manejo de Especímenes/economía , Manejo de Especímenes/métodos , Autoevaluación , Papillomaviridae/aislamiento & purificación , Autocuidado/economía

RESUMEN

The presence of antinutrients and undesirable flavours in kidney bean flour poses challenges to consumer acceptance. Although extrusion can mitigate antinutrients to some extent, its impact on reducing beany flavour in bean flour remains underexplored. This study investigated the effects of injecting acetic acid or sodium carbonate solutions at three concentration levels (0.05, 0.1, 0.15 mol/L), in conjunction with three temperature profiles (40/60/80/80/90, 40/60/80/90/110, 50/70/90/110/130 °C) and two feed moisture levels (25, 30 %), on the removal of antinutrients (condensed tannins, trypsin inhibitor activity, phytic acid, raffinose family oligosaccharides) and reduction of volatile compounds that contribute to beany flavour in whole kidney bean flour. The results showed that all concentrations of acetic acid and sodium carbonate solutions effectively reduced condensed tannins compared to water, especially at 130 °C extrusion temperature. Introducing acetic acid and sodium carbonate solutions at a concentration of 0.15 mol/L led to 72 and 90 % reduction of total raffinose family oligosaccharide content, respectively, in contrast to the 17 % reduction observed with water alone. The incorporation of sodium carbonate solution reduced the total volatile compounds by 45-58 % as compared with water (23-33 %) and acetic acid (11-27 %). This reduction was primarily due to the reduction of aldehydes, alcohols, and aromatic hydrocarbons. These results indicate that injecting sodium carbonate solution during extrusion can effectively reduce antinutrients and beany flavour compounds in kidney bean flour.

Asunto(s)

Ácido Acético , Carbonatos , Harina , Manipulación de Alimentos , Phaseolus , Ácido Fítico , Gusto , Harina/análisis , Carbonatos/química , Manipulación de Alimentos/métodos , Ácido Fítico/análisis , Phaseolus/química , Proantocianidinas/análisis , Rafinosa/química , Temperatura , Concentración de Iones de Hidrógeno , Compuestos Orgánicos Volátiles/análisis

RESUMEN

Three environmentally friendly organic acids, acetic acid, citric acid and oxalic acid, were used to treat citrus insoluble dietary fiber (CIDF) in present study, aiming to explore the changes in structural properties as well as their inhibitory effects on starch digestion. The results showed that organic acid treatment significantly reduced the particle size of all three CIDFs, with rougher and folded surfaces, improved crystallinity and thermal stability. During in vitro digestion, it was found that organic acid treatment could increase the particle size and viscosity of digestion, and also effectively enhance the inhibitory ability of α-glucosidase activity, resulting in a further blockage of starch digestion. The starch digestion in oxalic acid-treated group (with 3 wt% addition) was significantly reduced by 18.72 % compared to blank group and 9.05 % compared to untreated. These findings provide evidence of the potential of organic acid-treated insoluble dietary fiber as a functional food.

Asunto(s)

Citrus , Fibras de la Dieta , Solubilidad , Almidón , Citrus/química , Almidón/química , Almidón/metabolismo , Digestión/efectos de los fármacos , Tamaño de la Partícula , Ácido Cítrico/química , Viscosidad , alfa-Glucosidasas/metabolismo , alfa-Glucosidasas/química , Ácido Acético/química , Ácido Oxálico/química