Recycling Rhizopus oryzae resting cells as biocatalyst to prepare near eutectic palmitic-stearic acid mixtures from non-edible fat

2016 ◽  
Vol 134 ◽  
pp. 172-177 ◽  
Author(s):  
Pau Gallart-Sirvent ◽  
Edinson Yara ◽  
Gemma Villorbina ◽  
Mercè Balcells ◽  
Núria Sala ◽  
...  
2003 ◽  
Vol 21 (3) ◽  
pp. 129-134 ◽  
Author(s):  
Mercè Torres ◽  
Jonh Jairo Méndez ◽  
Ventura Sanahuja ◽  
Ramon Canela

2017 ◽  
Vol 81 (10) ◽  
pp. 2002-2008
Author(s):  
Abid Ali Khaskheli ◽  
Farah Naz Talpur ◽  
Aysun Cebeci Aydin ◽  
Sana Jawaid ◽  
Muhammad Ali Surhio ◽  
...  

Author(s):  
Johanna Aguilera-Oviedo ◽  
Edinson Yara-Varón ◽  
Mercè Torres ◽  
Ramon Canela-Garayoa ◽  
Mercè Balcells

The search for economical and sustainable sources of PUFAs within the framework of the circular economy is encouraged by their proven beneficial effects on health. The extraction of monkfish liver oil (MLO) for the synthesis of omega-3 ethyl esters was performed evaluating two blending systems and four green solvents. Moreover, the potential solubility of the MLO in green solvents was studied using the predictive simulation software COSMO-RS. The production of the ethyl esters was performed by one or two step reactions. Novozym 435, two resting cells (Aspergillus flavus and Rhizopus oryzae) obtained in our laboratory and mix of them were used as biocatalysts in a solvent-free system. The yields for Novozym 435, R. oryzae and A. flavus in the one-step esterification were 63%, 61% and 46%, respectively. The hydrolysis step in the two-step reaction led to 83%, 88% and 93% of free fatty acids (FFA) for Novozym 435, R. oryzae and A. flavus respectively. However, Novozym 435 showed the highest yield in the esterification step (85%) followed by R. oryzae (65%) and A. flavus (41%). Moreover, selectivity in front of polyunsaturated fatty acids of R. oryzae lipase was evidenced, since it did slightly esterified docosahexaenoic acid (DHA) in all the esterification reactions tested.


Catalysts ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 100
Author(s):  
Johanna Aguilera-Oviedo ◽  
Edinson Yara-Varón ◽  
Mercè Torres ◽  
Ramon Canela-Garayoa ◽  
Mercè Balcells

The search for economic and sustainable sources of polyunsaturated fatty acids (PUFAs) within the framework of the circular economy is encouraged by their proven beneficial effects on health. The extraction of monkfish liver oil (MLO) for the synthesis of omega-3 ethyl esters was performed to evaluate two blending systems and four green solvents in this work. Moreover, the potential solubility of the MLO in green solvents was studied using the predictive simulation software COnductor-like Screening MOdel for Realistic Solvents (COSMO-RS). The production of ethyl esters was performed by one or two-step reactions. Novozym 435, two resting cells (Aspergillus flavus and Rhizopus oryzae) obtained in our laboratory and a mix of them were used as biocatalysts in a solvent-free system. The yields for Novozym 435, R. oryzae and A. flavus in the one-step esterification were 63, 61 and 46%, respectively. The hydrolysis step in the two-step reaction led to 83, 88 and 93% of free fatty acids (FFA) for Novozym 435, R. oryzae and A. flavus, respectively. However, Novozym 435 showed the highest yield in the esterification step (85%), followed by R. oryzae (65%) and A. flavus (41%). Moreover, selectivity of polyunsaturated fatty acids of R. oryzae lipase was evidenced as it slightly esterified docosahexaenoic acid (DHA) in all the esterification reactions tested.


Author(s):  
C. E. M. Bourne ◽  
L. Sicko-Goad

Much recent attention has been focused on vegetative survival forms of planktonic diatoms and other algae. There are several reports of extended vegetative survival of the freshwater diatom Melosira in lake sediments. In contrast to those diatoms which form a morphologically distinct resistant spore, Melosira is known to produce physiological resting cells that are indistinguishable in outward morphology from actively growing cells.We used both light and electron microscopy to document and elucidate the sequence of cytological changes during the transition from resting cells to actively growing cells in a population of Melosira granulata from Douglas Lake, Michigan sediments collected in mid-July of 1983.


2010 ◽  
Vol 151 (39) ◽  
pp. 1591-1596
Author(s):  
Botond Lakatos ◽  
Radka Nikolova ◽  
László Ocskay ◽  
Judit Csomor ◽  
Gyula Prinz

A zygomycosis (mucormycosis) ritka, kifejezetten agresszív lefolyású opportunista infekció, amelyet a Zygomycota (Járomspórás gombák) törzs Zygomycetes osztályába tartozó gombák okoznak. Jellemzően immunhiány, neutropenia, vastúlterhelés, hematológiai betegség, illetve diabeteses ketoacidosis eseteiben fordul elő. Esetismertetés: A szerzők 18 éves, 9 éve inzulindependens diabetes mellitusban szenvedő, rossz compliance-szel rendelkező beteg kórtörténetét ismertetik. Súlyos állapotban, beszűkült tudattal, ketoacidosisban, orrmelléküreg-gyulladásra utaló egyoldali periorbitalis duzzanattal, bőrpírral került kórházba. Bár az endoszkópos sinusműtét során vett váladékból methicillinrezisztens Staphylococcus aureus és Pseudomonas aeruginosa tenyészett, a beteg anamnézise, klinikuma zygomycosis gyanúját keltette, emiatt amphotericin-B-kezelést indítottak. Szövettani, illetve mikrobiológiai vizsgálatok során Rhizopus oryzae okozta invazív infekció igazolódott. Megbeszélés: Az antifungális kezelés ismételt sebészeti beavatkozásokkal és adjuváns granulocytakolónia-stimuláló faktor alkalmazásával kiegészítve eredményesnek bizonyult. A beteg négy hónappal hazabocsátását követően él és panaszmentes. Orv. Hetil., 2010, 39, 1591–1596.


2016 ◽  
Vol 1 (1) ◽  
pp. 129-138
Author(s):  
Anelise Christ-Ribeiro ◽  
Cristiana Costa Bretanha ◽  
Gregory Giacobbo ◽  
Michele Moraes de Souza ◽  
Eliana Badiale-Furlong
Keyword(s):  

A melhoria nas práticas de higiene e produção de alimentos é importante para a segurança alimentar, além da necessidade de aplicação de conservantes de tipos e níveis corretos. A pizza é um dos alimentos que sofre intensa manipulação durante o processamento o que contribui para sua contaminação, perda de qualidade e um intervalo restrito de vida útil. Em vista disto, o objetivo do trabalho foi aplicar em pizzas compostos fenólicos extraídos do farelo de arroz fermentado pelo fungo Rhizopus oryzae e da microalga Spirulina sp. LEB-18 como conservantes. As soluções etanólicas de compostos fenólicos extraídos das matrizes borrifados nas pizzas estavam nas concentrações de 1,1 e 1,2 mg/gamostra, respectivamente, para o farelo de arroz fermentado e S. platensis LEB-18. Como controle foi empregado solução de água e etanol nas mesmas proporções. Os extratos fenólicos do farelo de arroz fermentado e da microalga Spirulina sp. LEB-18 foram eficientes inibidores frente a multiplicação fúngica nas massas de pizza comparados ao conservante químico e o controle.


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