scholarly journals Thermostability of Probiotics and Their α-Galactosidases and the Potential for Bean Products

2014 ◽  
Vol 2014 ◽  
pp. 1-21 ◽  
Author(s):  
Xiaoli Liu ◽  
Claude P. Champagne ◽  
Byong H. Lee ◽  
Joyce I. Boye ◽  
Michel Casgrain
Keyword(s):  
Enzyme Activity ◽  
Gastrointestinal Tract ◽  
Lactobacillus Casei ◽  
Galactosidase Activity ◽  
Practical Application ◽  
Frozen Foods ◽  
Bifidobacterium Breve ◽  
Viable Cells ◽  
Food Matrices ◽  
The Stability

Soybeans and other pulses contain oligosaccharides which may cause intestinal disturbances such as flatulence. This study was undertaken to investigate α-galactosidase-producing probiotics added to frozen foods which can survive warming treatments used in thawing and consumption of the pulses. The maximum α-galactosidase activity (1.26 U/mg protein) was found in Bifidobacterium breve S46. Lactobacillus casei had the highest α-galactosidase thermostability among the various strains, with D values of 35, 29, and 9.3 minutes at 50°C, 55°C, and 60°C, respectively. The enzyme activity was less affected than viable cells by heating. However, the D values of two bacterial enzymes were lower than those of three commercial α-galactosidase-containing products. Freshly grown cells and their enzymes were more stable than the rehydrated cultures and their enzymes. Practical Application. Enzymes and cultures can be added to foods in order to enhance the digestibility of carbohydrates in the gastrointestinal tract. However since many foods are warmed, it is important that the thermostability of the enzymes be assessed. This paper provides data on the stability of α-galactosidase, which could potentially be added to food matrices containing stachyose or raffinose, such as beans.

scholarly journals Stability of selected lactobacilli in the conditions simulating those in the gastrointestinal tract

2012 ◽  
Vol 29 (Special Issue) ◽  
pp. S30-S35 ◽  
Author(s):  
Š. Horáčková ◽  
K. Žaludová ◽  
M. Plocková
Keyword(s):  
Small Intestine ◽  
Gastrointestinal Tract ◽  
Cell Viability ◽  
Bile Salt ◽  
Cell Survival ◽  
Lactobacillus Acidophilus ◽  
Lactobacillus Casei ◽  
Probiotic Strain ◽  
Isolated Cells ◽  
The Stability

The cell survival in the digestive tract is one of the main criteria required for the probiotics. The aim of this study was to evaluate the stability of the selected lactobacilli (Lactobacillus acidophilus CCDM 151; L. casei CCDM 198; L. rhamnosus CCDM 150, and L. fermentum ST 68) in conditions simulating those in the gastrointestinal tract as compared to the commercial probiotic strain Lactobacillus casei LAFTI L-26. The growth of lactobacilli decreased both after 2 h and 4 h incubation in MRS media with increasing concentration of bile salt but all lactobacilli had the ability to adapt in the environment of bile salt. Great differences in viability were detected between the isolated cells in the stomach simulating conditions. L. casei LAFTI L-26 and L. acidophilus CCDM 151 were most stable, L. rhamnosus CCDM 150 did not survive under these conditions. Milk revealed a strong protective influence on the viability of all lactobacilli in the stomach simulating conditions. The conditions existing in the small intestine did not influence the cell viability. Differences in autoaggregation were also observed.

Smartphone Based Highly Sensitive Visualized Detection of Acid Phosphatase Enzyme Activity

2021 ◽  
Author(s):  
Rui Li ◽  
Yanan Sun ◽  
Lihua Jin ◽  
Xiaohong Qiao ◽  
Cong Li ◽  
...  
Keyword(s):  
Enzyme Activity ◽  
Acid Phosphatase ◽  
Point Of Care ◽  
Rapid Development ◽  
Practical Application ◽  
Fast Analysis ◽  
Highly Sensitive ◽  
Visualized Detection ◽  
Sensitive Method ◽  
Phosphatase Enzyme

With the rapid development of point-of-care (POC) technologies, the improvement of sensitive method featured with fast analysis and affordable devices has become an emerging requirement for the practical application. In...

The Application of Bayesian Statistics in Calculating Project Buffer

2011 ◽  
Vol 58-60 ◽  
pp. 1018-1024
Author(s):  
Feng Ye ◽  
Gui Chen Xu ◽  
Di Kang Zhu
Keyword(s):  
Bayesian Statistics ◽  
Statistical Approach ◽  
Implementation Process ◽  
Current Method ◽  
Practical Application ◽  
Great Flexibility ◽  
Crystal Ball ◽  
Simulation Results ◽  
The Stability

This paper reviews several current methods of calculating buffer on the basis of pointing out each merits and pitfalls and then introduces Bayesian statistical approach to CCS / BM domain to calculate the size of the project buffer, to overcome that the current method of the buffer calculation is too subjective and the defect on lacking of practical application. In Crystal Ball, we compare the simulation results of implementation process on the benchmark of C&PM, RESM and SM. The results show that the buffer using this method can ensure the stability of the project’s completion probability, and this method has great flexibility.

scholarly journals Spiking Neural Network with Linear Computational Complexity for Waveform Analysis in Amperometry

Sensors ◽  
2021 ◽  
Vol 21 (9) ◽  
pp. 3276
Author(s):  
Szymon Szczęsny ◽  
Damian Huderek ◽  
Łukasz Przyborowski
Keyword(s):  
Neural Network ◽  
Learning Algorithm ◽  
Waveform Analysis ◽  
Spiking Neural Network ◽  
Synaptic Connections ◽  
Practical Application ◽  
Accuracy Parameter ◽  
The Stability ◽  
Time Waveform ◽  
Network Mapping

The paper describes the architecture of a Spiking Neural Network (SNN) for time waveform analyses using edge computing. The network model was based on the principles of preprocessing signals in the diencephalon and using tonic spiking and inhibition-induced spiking models typical for the thalamus area. The research focused on a significant reduction of the complexity of the SNN algorithm by eliminating most synaptic connections and ensuring zero dispersion of weight values concerning connections between neuron layers. The paper describes a network mapping and learning algorithm, in which the number of variables in the learning process is linearly dependent on the size of the patterns. The works included testing the stability of the accuracy parameter for various network sizes. The described approach used the ability of spiking neurons to process currents of less than 100 pA, typical of amperometric techniques. An example of a practical application is an analysis of vesicle fusion signals using an amperometric system based on Carbon NanoTube (CNT) sensors. The paper concludes with a discussion of the costs of implementing the network as a semiconductor structure.

scholarly journals The effects of low-temperature storage on the viability of Lactobacillus casei and the stability of antibacterial activity in green grass jelly synbiotic drinks

2020 ◽  
Vol 21 (8) ◽  
Author(s):  
SAMSUL RIZAL ◽  
Suharyono Suharyono ◽  
Fibra Nuariny ◽  
Julfi Restu Amelia
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Low Temperature ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Casei ◽  
Pathogenic Bacteria ◽  
Ph Value ◽  
Low Temperature Storage ◽  
The Stability ◽  
Temperature Storage

Abstract. Rizal S, Suharyono, Nurainy F, Amela JR. 2020. The effects of low-temperature storage on the viability of Lactobacillus casei and the stability of antibacterial activity in green grass jelly synbiotic drinks. Biodiversitas 21: 3826-3831. Synbiotic drinks from green grass jelly have shown antibacterial activity against pathogenic bacteria. These are usually stored at low temperatures to maintain their characteristics. The aim of this study was to determine the effect of storage at low temperature of 10°C on the viability of lactic acid bacteria (Lactobacillus casei) and the stability of the antibacterial activity in synbiotic drinks made of green grass jelly. Antibacterial activity of green grass jelly synbiotic drink was conducted against pathogenic bacteria (Staphylococcus aureus, Salmonella sp., Bacillus cereus, and Escherichia coli). The products were stored for 28 days at 10°C temperature. Observations on the antibacterial activity, pH value, total acid, and total lactic acid bacteria were carried out every 7 days. Antibacterial activity was evaluated using agar well diffusion method. The results showed that storage at low temperature (10 ± 2°C) for 28 days decreased the antibacterial activity and pH value but sharply increased total lactic acid bacteria (at 0 to 7 days of storage) in green grass jelly synbiotic drinks. Salmonella sp. showed the highest inhibition caused by the antibacterial agents in green grass jelly synbiotic drinks while the lowest inhibition was found on Staphylococcus aureus. During storage at low temperature, green grass jelly synbiotic drinks had a total of lactic acid bacteria that ranged from 9.51 to 10.10 (Log CFU/mL) or equal to 3.24x109-1.26x1010 CFU/mL; a total of lactic acid that ranged from 0.48% to 0.87%; and pH values that ranged from 3.78 to 4.08.

scholarly journals Optical Design of Improved Offner Imaging Spectrometer

2021 ◽  
Vol 2112 (1) ◽  
pp. 012007
Author(s):  
Chong Song ◽  
Yong Huang ◽  
Yangdong Yan ◽  
Dongsen Cui ◽  
Gang Wang ◽  
...  
Keyword(s):  
Optical System ◽  
Optical Design ◽  
Annular Region ◽  
Practical Application ◽  
Imaging Spectrometer ◽  
Imaging Quality ◽  
Lens Position ◽  
Operating Wavelength ◽  
The Stability ◽  
System Characteristics

Abstract An improved Offner imaging spectrometer was proposed based on the optical system characteristics of Offner imaging spectrometer, which can ensure perfect imaging quality in a wider annular region. The operating wavelength of the improved Offner imaging spectrometer ranges from 900nm to 1700nm, and the magnification is 1. Improved Offner imaging spectrometer can be obtained by changing the meniscus lens position and further optimizing the design. The results indicate that the improved Offner imaging spectrometer can effectively improve compactness and lightweight, and reduce the difficulty of optical adjustment, which is conducive to the stability of practical application.

scholarly journals EFFECT OF USING L-ASPARAGINASE IN REDUCING ACRYLAMIDE PERCENTAGE IN BISICUT

2016 ◽  
Vol 47 (4) ◽  
Author(s):  
Jebur & et al.
Keyword(s):  
High Performance Liquid Chromatography ◽  
Enzyme Activity ◽  
Liquid Chromatography ◽  
High Performance ◽  
Specific Activity ◽  
Control Sample ◽  
The Other ◽  
Enzyme Efficiency ◽  
Negative Effect ◽  
The Stability

This study was aimed to know the efficiency of partially purified L- asparaginase produced from local isolate from Erwinia spp. to reduce the percentage of acrylamide formed in Biscuit. Four types of biscuit from wheat flour were prepared (T1, T2, T3, T4),and T1 as control. High performance liquid chromatography technique was used to estimate acrylamide ratio in biscuit , Effect of enzyme addition  on flour chemical and rheological properties was studied, also dough behavior ,gluten percentage, water absorption and amylase enzyme activity was estimated. The results revealed  that  the  addition of  experimental asparaginase ( specific activity 20.5 unite mg-1 ) with 1% of flour weight lead to reduce in acrylamide formation in Biscuit  to 89 %  compared  to  control sample ( in absence of enzyme ) . Moreover, the addition of Asparagine to flour at 0.1 % of its weight, where L- asparaginase was available caused a negative effect on enzyme efficiency in reducing the acrylamide in biscuit. So the level of acrylamide was reduced to 57.7 %. In the other hand , the percentage of acryl amide in biscuit was increased to   233 % when the asparagine was added to mixture in absence of L- asparaginase .Addition of  the enzyme to flour have no effect on the percentage value of gluten but improved the  stability of dough .The  enzyme  addition also led to increase amylases activities.  Addition of experimental enzyme had no effect on quality and sensory evaluation of biscuit.

scholarly journals The Gut Microbiota and Human Health with an Emphasis on the Use of Microencapsulated Bacterial Cells

2011 ◽  
Vol 2011 ◽  
pp. 1-12 ◽  
Author(s):  
Satya Prakash ◽  
Catherine Tomaro-Duchesneau ◽  
Shyamali Saha ◽  
Arielle Cantor
Keyword(s):  
Gastrointestinal Tract ◽  
Gut Microbiota ◽  
Cell Viability ◽  
Crucial Role ◽  
Bacterial Population ◽  
Significant Loss ◽  
Bacterial Cells ◽  
Lower Gastrointestinal Tract ◽  
Viable Cells ◽  
Harsh Conditions

The gut microbiota plays a crucial role in maintaining health. Alterations of the gut bacterial population have been associated with a number of diseases. Past and recent studies suggest that one can positively modify the contents of the gut microbiota by introducing prebiotics, probiotics, synbiotics, and other therapeutics. This paper focuses on probiotic modulation of the gut microbiota by their delivery to the lower gastrointestinal tract (GIT). There are numerous obstacles to overcome before microorganisms can be utilized as therapeutics. One important limitation is the delivery of viable cells to the lower GIT without a significant loss of cell viability and metabolic features through the harsh conditions of the upper GIT. Microencapsulation has been shown to overcome this, with various types of microcapsules available for resolving this limitation. This paper discusses the gut microbiota and its role in disease, with a focus on microencapsulated probiotics and their potentials and limitations.

DYNAMICS OF ENZYME ACTIVITY AND SOME BLOOD ELEMENTS IN SHEEP PARASITOSIS

2021 ◽  
pp. 40-44
Author(s):  
A. N. Dudarchuk
Keyword(s):  
Alkaline Phosphatase ◽  
Enzyme Activity ◽  
Gastrointestinal Tract ◽  
Red Blood Cells ◽  
Blood Cells ◽  
Trointestinal Tract ◽  
Blood Elements

The article presents some studies on study of some aspects of pathogenesis in associative parasitosis of gas-trointestinal tract of sheep. As a result of the conducted studies, it was found that during spontaneous invasion of sheep by associations of parasites of gastrointestinal tract, following changes were established: a significant decrease in number of red blood cells by 1,77 times (P<0,001), hemoglobin-by 39,86 % (P<0,001), an increase in alanineaminotransferase and aspartateaminotransferase – by 1,59 times (P<0,01) and 1,42 times (P<0,001), alkaline phosphatase – by 1,32 times (P<0,001).

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