scholarly journals Enhancement and analysis of Anthracene degradation by Tween 80 in LMS-HOBt

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Zuoyi Yang ◽  
Xingchen Mao ◽  
Jiahao Cui ◽  
Yujie Wang ◽  
Yaping Zhang
Keyword(s):  
Free Radicals ◽  
Degradation Products ◽  
Enzymatic Reaction ◽  
Specific Effect ◽  
Tween 80 ◽  
Application Of Surfactants ◽  
Media System ◽  
Medium System ◽  
Ether Oxygen ◽  
Polycyclic Aromatic

AbstractThis study examines the specific effect of Tween 80 on the conversion of anthracene (ANT) in laccase medium system regarding surfactant chemical changes and mechanism. The conversion rate and degradation products of ANT were investigated in different concentrations of Tween 80 solution. Between Tween 80 concentration 0–40 critical micelle concentrations (CMC), the kinetic parameter-k (h−1) and corresponding half-life T1/2 decreased with increasing concentration. When Tween 80 was above 20 CMC the laccase-medium system converted > 95% of ANT to anthraquinone within 12 h. During the entire enzymatic reaction, the laccase activity in the system increased with increasing Tween 80 concentration. Combined with GC/MS analysis of the product, it was speculated that hydrogens belonging to the ether-oxygen bond and carbon–carbon double bond α-CH of Tween 80, were removed by the laccase-media system, promoting its degradation. Additionally, enhanced activity caused by oxygen free radicals (ROS) such as RO• and ROO•, continuously oxidized Tween 80, which in turn produced free radicals while converting ANT. This study provides new theoretical support toward the application of surfactants in the elimination of polycyclic aromatic hydrocarbons.

scholarly journals Pyrene and Chrysene Tolerance and Biodegradation Capability of Pleurotus Sajor-Caju

2018 ◽  
Vol 12 (1) ◽  
pp. 24-35 ◽  
Author(s):  
Giuliano Saiu ◽  
Stefania Tronci ◽  
Massimiliano Grosso ◽  
Enzo Cadoni ◽  
Nicoletta Curreli
Keyword(s):  
Liquid Medium ◽  
Copper Sulphate ◽  
Negative Impact ◽  
Fungal Growth ◽  
Tween 80 ◽  
White Rot ◽  
White Rot Fungus ◽  
Polycyclic Aromatic ◽  
Pleurotus Sajor Caju

Introduction: The present work focused on the biodegradation capability of a white-rot fungus, the Pleurotus sajor-caju, when exposed to polycyclic aromatic hydrocarbons. Methods: The research was carried out by using in vitro systems developed on Petri dishes, to evaluate the fungal tolerance to pyrene and chrysene, followed by experiments in liquid medium. The first experimental campaign was necessary to evaluate the conditions promoting fungal growth and tolerance (presence of surfactants, peptone, copper sulphate and lecithin) and it was designed and analysed using statistical techniques. Results: It was found that the fungal population growth is strongly inhibited by chrysene presence. On the other hand, pyrene had a mild negative impact on the mycelia growth, which seemed to be positively influenced by the presence of Tween 80 and copper sulphate. Starting from these results, the behaviour of Pleurotus sajor-caju in presence of pyrene was investigated in liquid medium. Results showed that the depletion of pyrene was evident during a period of 20 days, and removal efficiency was greater than 90%.

scholarly journals Functionality changes of natural antioxidants during food processing and storage

2004 ◽  
Vol 22 (SI - Chem. Reactions in Foods V) ◽  
pp. S80-S83 ◽  
Author(s):  
J. Pokorný ◽  
Š. Schmidt ◽  
H. T T Nguyen
Keyword(s):  
Antioxidant Activity ◽  
Free Radicals ◽  
Food Processing ◽  
Degradation Products ◽  
Raw Materials ◽  
Natural Antioxidants ◽  
Phenolic Antioxidants ◽  
Oxidation Reactions ◽  
Processing And Storage ◽  
And Storage

Food raw materials and products contain inhibitors of oxidation reactions, both in the lipidic phase and the aqueous phase. The most important inhibitors are phenolic antioxidants. During food processing and storage, concentrations of antioxidants in the two phases reach an equilibrium. Phenolics react with lipidic free radicals, being converted into antioxidant free radicals, quinones, polymers and copolymers. Some degradation products possess an antioxidant activity, too. The relative antioxidant activity decreases with decreasing concentration of oxygen in the system and with increasing temperature. Antioxidants are more rapidly decomposed in surface layers. Health aspects of antioxidant degradation products are often neglected as the safety of antioxidant degradation products is mostly unknown.

Die krebserzeugende Wirkung polycyclischer aromatischer Kohlenwasserstoffe / The Carcinogenic Effect of Polycyclic Aromatic Hydrocarbons

1978 ◽  
Vol 33 (9-10) ◽  
pp. 651-659 ◽  
Author(s):  
Bodo Contag
Keyword(s):  
Polycyclic Aromatic Hydrocarbons ◽  
Aromatic Hydrocarbons ◽  
Mode Of Action ◽  
Specific Effect ◽  
Carcinogenic Effect ◽  
Long Time ◽  
Polycyclic Aromatic ◽  
Carcinogenic Hydrocarbons

Abstract The two most important theories on the mode of action of carcinogenic hydrocarbons are juxtaposed by a new theory. This theory refers to ideas which have been discussed for a rather long time in silicose research and describes a mechanism whose principle will possibly be important for the specific effect of some pharmaceutica.

Degradation of polycyclic aromatic hydrocarbons dissolved in Tween 80 surfactant solutions bySphingomonas paucimobilisEPA 505

2002 ◽  
Vol 48 (2) ◽  
pp. 151-158 ◽  
Author(s):  
Dianne J Luning Prak ◽  
Parmely H Pritchard
Keyword(s):  
Aromatic Hydrocarbons ◽  
Tween 80 ◽  
Sphingomonas Paucimobilis ◽  
Micellar Phase ◽  
Surfactant Solutions ◽  
Degradation Rates ◽  
Colony Forming Units ◽  
Polycyclic Aromatic ◽  
Surfactant Solubilization ◽  
Lower Biomass

The degradation rates of mixtures of pyrene (PYR), fluoranthene (FLA), and phenanthrene (PHE) by Sphingomonas paucimobilis EPA 505 were measured in the presence of the nonionic surfactant Tween 80. For strain EPA 505, FLA and PHE are growth substrates, while PYR is not. Linear degradation rates ranging from 0.05 to 2.2 mg·L–1·h–1were observed for FLA, PYR, and PHE at approximately 107colony-forming units (CFU)/mL. At lower biomass, PYR degradation exhibited lognormal degradation. The degradation rates of PYR, FLA, and PHE increased with increasing biomass and substrate concentration. At high FLA concentrations, FLA degradation rates were faster in the presence of surfactant than in the absence of surfactant, suggesting that some of the FLA was transported directly into the cell from the micellar phase. In mixtures, PHE was the preferred substrate and was utilized first, followed by FLA and then PYR. Once the competing substrates were degraded, the remaining substrate was degraded at the same rate or faster than the rate found in the single-substrate system. Based on the results with Tween 80, it appears that PHE, PYR, and FLA are competing for the same enzymatic sites.Key words: PAH mixtures, microbial degradation, surfactant, solubilization, EPA 505.

scholarly journals Health and Safety Considerations of Fermented Sausages

2017 ◽  
Vol 2017 ◽  
pp. 1-25 ◽  
Author(s):  
Askild Holck ◽  
Lars Axelsson ◽  
Anette McLeod ◽  
Tone Mari Rode ◽  
Even Heir
Keyword(s):  
Degradation Products ◽  
Health And Safety ◽  
Starter Cultures ◽  
Traditional Foods ◽  
Potential Health ◽  
Saturated Fats ◽  
Fermented Sausages ◽  
Nacl Concentration ◽  
Polycyclic Aromatic ◽  
Safety Considerations

Fermented sausages are highly treasured traditional foods. A large number of distinct sausages with different properties are produced using widely different recipes and manufacturing processes. Over the last years, eating fermented sausages has been associated with potential health hazards due to their high contents of saturated fats, high NaCl content, presence of nitrite and its degradation products such as nitrosamines, and use of smoking which can lead to formation of toxic compounds such as polycyclic aromatic hydrocarbons. Here we review the recent literature regarding possible health effects of the ingredients used in fermented sausages. We also go through attempts to improve the sausages by lowering the content of saturated fats by replacing them with unsaturated fats, reducing the NaCl concentration by partly replacing it with KCl, and the use of selected starter cultures with desirable properties. In addition, we review the food pathogenic microorganisms relevant for fermented sausages(Escherichia coli,Salmonella enterica,Staphylococcus aureus,Listeria monocytogenes,Clostridium botulinum, andToxoplasma gondii)and processing and postprocessing strategies to inhibit their growth and reduce their presence in the products.

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