Effects of hypolimnetic oxygenation on the dietary consumption of methane-oxidizing bacteria byChironomuslarvae in dimictic mesotrophic lakes

2015 ◽  
Vol 34 (4) ◽  
pp. 1293-1303 ◽  
Author(s):  
Andrew Wright Child ◽  
Barry C. Moore
Keyword(s):  
Dietary Consumption ◽  
Methane Oxidizing Bacteria ◽  
Hypolimnetic Oxygenation

Comparative surface and ultrastructural views of methylotrophic bacteria by TEM, STEM, SE, and freeze-etch electron microscopy.

1987 ◽  
Vol 45 ◽  
pp. 792-793
Author(s):  
T.A. Fassel ◽  
M.J. Schaller ◽  
M.E. Lidstrom ◽  
C.C. Remsen
Keyword(s):  
Cytoplasmic Membrane ◽  
Structural Features ◽  
Methylotrophic Bacteria ◽  
Type I ◽  
Type Ii ◽  
Membrane Complex ◽  
Oxidation Of Methane ◽  
Methane Oxidizing Bacteria ◽  
Wall Structures ◽  
Methylomonas Albus

Methylotrophic bacteria play an Important role in the environment in the oxidation of methane and methanol. Extensive intracytoplasmic membranes (ICM) have been associated with the oxidation processes in methylotrophs and chemolithotrophic bacteria. Classification on the basis of ICM arrangement distinguishes 2 types of methylotrophs. Bundles or vesicular stacks of ICM located away from the cytoplasmic membrane and extending into the cytoplasm are present in Type I methylotrophs. In Type II methylotrophs, the ICM form pairs of peripheral membranes located parallel to the cytoplasmic membrane. Complex cell wall structures of tightly packed cup-shaped subunits have been described in strains of marine and freshwater phototrophic sulfur bacteria and several strains of methane oxidizing bacteria. We examined the ultrastructure of the methylotrophs with particular view of the ICM and surface structural features, between representatives of the Type I Methylomonas albus (BG8), and Type II Methylosinus trichosporium (OB-36).

Chlorella vulgaris as a Source of Essential Fatty Acids and Micronutrients: A Brief Commentary

2017 ◽  
Vol 10 (1) ◽  
pp. 92-99 ◽  
Author(s):  
Hércules Rezende Freitas
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Culture Medium ◽  
Essential Fatty Acids ◽  
Total Lipid Content ◽  
Dietary Quality ◽  
Negative Effects ◽  
Algae Biomass ◽  
Dietary Consumption ◽  
Acid Consumption

Polyunsaturated fatty acids (PUFAs) comprise about 35-40% of the total lipid content from green algaeChlorella, reaching up to 24% linoleic acid and 27% α-linolenic acid inC. vulgaris. Also, microalgae nutrient composition may be modulated by changes in the culture medium, increasing fatty acid and microelement concentrations in the algae biomass. PUFAs, such as α-linolenic (n-3) and linoleic (n-6) acids, as well as its derivatives, are considered essential for dietary consumption, and their ability to regulate body chemistry has been recently explored in depth. A balanced fatty acid consumption is shown to counteract the negative effects of western diets, such as chronic inflammation and glucose intolerance. In this brief commentary, technological and practical uses ofC. vulgarisare explored as means to improve dietary quality and, ultimately, human health.

scholarly journals Unexpected metabolic versatility among type II methanotrophs in the Alphaproteobacteria

2020 ◽  
Vol 401 (12) ◽  
pp. 1469-1477
Author(s):  
Anna Hakobyan ◽  
Werner Liesack
Keyword(s):  
Global Climate Change ◽  
Global Climate ◽  
Type Ii ◽  
Mixotrophic Growth ◽  
Methane Cycle ◽  
Oxidation Activity ◽  
Methane Oxidizing Bacteria ◽  
Metabolic Versatility ◽  
Carbon Compounds ◽  
Growth Requirement

AbstractAerobic methane-oxidizing bacteria, or methanotrophs, play a crucial role in the global methane cycle. Their methane oxidation activity in various environmental settings has a great mitigation effect on global climate change. Alphaproteobacterial methanotrophs were among the first to be taxonomically characterized, nowadays unified in the Methylocystaceae and Beijerinckiaceae families. Originally thought to have an obligate growth requirement for methane and related one-carbon compounds as a source of carbon and energy, it was later shown that various alphaproteobacterial methanotrophs are facultative, able to grow on multi-carbon compounds such as acetate. Most recently, we expanded our knowledge of the metabolic versatility of alphaproteobacterial methanotrophs. We showed that Methylocystis sp. strain SC2 has the capacity for mixotrophic growth on H2 and CH4. This mini-review will summarize the change in perception from the long-held paradigm of obligate methanotrophy to today’s recognition of alphaproteobacterial methanotrophs as having both facultative and mixotrophic capabilities.

scholarly journals DIETARY CONSUMPTION OF OLIVE OIL AND CARDIOVASCULAR OUTCOME IN PATIENTS WITH CORONARY ARTERY DISEASE

2017 ◽  
Vol 69 (11) ◽  
pp. 146
Author(s):  
Evangelos Oikonomou ◽  
Gerasimos Siasos ◽  
Sotirios Tsalamandris ◽  
Eleni Kokkou ◽  
Nikolaos Papageorgiou ◽  
...  
Keyword(s):  
Coronary Artery Disease ◽  
Coronary Artery ◽  
Olive Oil ◽  
Cardiovascular Outcome ◽  
Dietary Consumption ◽  
Artery Disease

scholarly journals Methane turnover and temperature response of methane-oxidizing bacteria in permafrost-affected soils of northeast Siberia

2008 ◽  
Vol 40 (12) ◽  
pp. 3004-3013 ◽  
Author(s):  
C KNOBLAUCH ◽  
U ZIMMERMANN ◽  
M BLUMENBERG ◽  
W MICHAELIS ◽  
E PFEIFFER
Keyword(s):  
Temperature Response ◽  
Methane Oxidizing Bacteria

scholarly journals Genotoxic and carcinogenic risks associated with the dietary consumption of repeatedly heated coconut oil

2010 ◽  
Vol 104 (9) ◽  
pp. 1343-1352 ◽  
Author(s):  
Smita Srivastava ◽  
Madhulika Singh ◽  
Jasmine George ◽  
Kulpreet Bhui ◽  
Anand Murari Saxena ◽  
...  
Keyword(s):  
Edible Oils ◽  
Health Hazard ◽  
Coconut Oil ◽  
Oral Intake ◽  
Dependent Manner ◽  
Repeated Heating ◽  
Dietary Consumption ◽  
Carcinogenic Potential ◽  
Altered Hepatic Foci ◽  
Polycyclic Aromatic

Repeated heating of vegetable oils at high temperatures during cooking is a very common cooking practice. Repeated heating of edible oils can generate a number of compounds, including polycyclic aromatic hydrocarbons (PAH), some of which have been reported to have carcinogenic potential. Consumption of these repeatedly heated oils can pose a serious health hazard. The objectives of the present study were to evaluate the genotoxic and carcinogenic risks associated with the consumption of repeatedly heated coconut oil (RCO), which is one of the commonly consumed cooking and frying medium. The PAH were analysed using HPLC in fresh CO, single-heated CO (SCO) and RCO. Results revealed the presence of certain PAH, known to possess carcinogenic potential, in RCO when compared with SCO. Oral intake of RCO in Wistar rats resulted in a significant induction of aberrant cells (P < 0·05) and micronuclei (P < 0·05) in a dose-dependent manner. Oxidative stress analysis showed a significant (P < 0·05) decrease in the levels of antioxidant enzymes such as superoxide dismutase and catalase with a concurrent increase in reactive oxygen species and lipid peroxidation in the liver. In addition, RCO given alone and along with diethylnitrosamine for 12 weeks induced altered hepatic foci as noticed by alteration in positive (γ-glutamyl transpeptidase and glutathione-S-transferase) and negative (adenosine triphosphatase, alkaline phosphatase and glucose-6-phosphatase) hepatospecific biomarkers. A significant decrease in the relative and absolute hepatic weight of RCO-supplemented rats was recorded (P < 0·05). In conclusion, dietary consumption of RCO can cause a genotoxic and preneoplastic change in the liver.

scholarly journals Non-physiological antioxidants: How safe?

2017 ◽  
Vol 5 (1) ◽  
pp. 41 ◽  
Author(s):  
Muhammad Islam
Keyword(s):  
Health Promotion ◽  
Reducing Agents ◽  
Antioxidant Systems ◽  
Protective Capacity ◽  
Over The Counter ◽  
Therapeutic Applications ◽  
Dietary Consumption ◽  
The World

Antioxidants of various origins, by these days are one of the known health promotion tools in the world. These are also vastly used as over-the-counter medications. Having a protective capacity, antioxidants have been procured much attention in various fields; these include- dietary consumption, medicinal and cosmetic preparations, food and drinks preparation and preservation, and so on. Antioxidants are more concerned with the medical and pharmaceutical fields, where therapeutic applications are the prime apprehension. Our body has a number of antioxidants called physiological antioxidant systems. Generally, antioxidants are the reducing agents. A failure of balance between the production of oxidative substances and internal or physiological antioxidant molecules asks us to intake external or non-physiological antioxidants. How safe the non-physiological antioxidants? This text sketches theoretically a short scenario on safety and precautions of biologically installation of non-physiological antioxidants. This article is an update of previously published article by EC Orthopaedics 5.2 (2017): 29-31, where the author reserves all rights.

Tobacco, Alcohol and Dietary Consumption: Behavior Risks Associated with Testicular Cancer?

2007 ◽  
Vol 1 (2) ◽  
pp. 57-63
Author(s):  
Mieke J.J. van Hemelrijck ◽  
Martine Cools ◽  
Piet Hoebeke
Keyword(s):  
Testicular Cancer ◽  
Consumption Behavior ◽  
Dietary Consumption
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