Physical, Chemical and Biological Degradation of Mycotoxins in Foods and Agricultural Commodities

1982 ◽  
Vol 45 (10) ◽  
pp. 964-971 ◽  
Author(s):  
M. P. DOYLE ◽  
R. S. APPLEBAUM ◽  
R. E. BRACKETT ◽  
E. H. MARTH
Keyword(s):  
Hydrogen Peroxide ◽  
Vitamin C ◽  
Activated Charcoal ◽  
Aspergillus Parasiticus ◽  
Low Ph ◽  
Biological Degradation ◽  
Ph Values ◽  
Physical Chemical ◽  
Penicillium Rubrum ◽  
Strong Acids

Aflatoxin is partially or completely degraded by irradiation, heat, or treatment with strong acids or bases, oxidizing agents or bisulfite. Hydrogen peroxide plus riboflavin denature aflatoxin in milk. Mycelia of Aspergillus parasiticus can degrade aflatoxin, possibly via fungal peroxidase. Such degradation is affected by strain of A. parasiticus, amount of mycelium, temperature, pH and concentration of aflatoxin. Adsorbants, including bentonite and activated charcoal, can physically remove aflatoxin and patulin from liquid foods. Patulin is stable at low pH values but not in the presence of large amounts of vitamin C or bisulfite. Patulin can be degraded by actively fermenting yeasts and rubratoxin can be degraded by the mycelium of Penicillium rubrum.

scholarly journals Shelf life of minimally processed pineapples treated with ascorbic and citric acids

Bragantia ◽  
2012 ◽  
Vol 71 (3) ◽  
pp. 447-453 ◽  
Author(s):  
Lucimara Rogéria Antoniolli ◽  
Benedito Carlos Benedetti ◽  
Men de Sá Moreira de Souza Filho ◽  
Deborah dos Santos Garruti ◽  
Maria de Fátima Borges
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Respiratory Activity ◽  
Low Ph ◽  
The Other ◽  
Water Control ◽  
Minimally Processed ◽  
Ph Values ◽  
Physical Chemical ◽  
Polyethylene Terephtalate

The purpose of this research was to determine the shelf life of minimally processed (MP) 'Pérola' pineapples treated with ascorbic acid (AA) and citric acid (CA) based on physical, chemical, sensorial and microbiological attributes. Slices were dipped into drinking water (control) or combined solutions of AA:CA (%) (1.0:0.5 and 1.0:1.0) with sodium hypochlorite (NaClO 20 mg L-1) for 30 seconds. The samples were conditioned in polyethylene terephtalate packages and stored at 4±1 °C per 13 days. The low peroxidase activity in the slices treated with antioxidant combinations was related to low pH values observed in these samples. The treatments 1.0:0.5 and 1.0:1.0 (AA:CA, %) favored maintenance of the initial a* values and avoided the pulp browning. The ascorbic acid increased more than double on the 2nd day in the treated slices. By the 4th day the CO2 values suggested a higher respiratory activity in the slices treated with anti-browning compounds. The antioxidant treatments did not produce detectable residual flavors in the MP pineapple. Regardless of microbiological safety during the 13 days of cold storage, the control slices can be kept by 6 days, afterwards the color and dehydration become strong enough to affect the appearance. On the other hand, MP 'Pérola' pineapples treated with 1.0:0.5 (AA:CA, %) and NaClO (20 mg L-1) can be stored for 8 days at 4±1 ºC, which represents the extension of the shelf life in 2 days. After this period the overripe odor starts to develop.

The Malachite Green Biodegradation in Bioreactors on Various pH Domains

2019 ◽  
Vol 70 (8) ◽  
pp. 2996-2999
Author(s):  
Viorel Gheorghe ◽  
Catalina Gabriela Gheorghe ◽  
Andreea Bondarev ◽  
Vasile Matei ◽  
Mihaela Bombos
Keyword(s):  
Malachite Green ◽  
Contact Time ◽  
Dominant Species ◽  
Wastewater Treatment Plants ◽  
Organic Substances ◽  
Biological Degradation ◽  
Growth Promoters ◽  
Ph Values ◽  
Biological Sludge ◽  
Ph Range

In the experimental study was studied the malachite green colorant biodegradation in biological sludge with biological activity. The biodegradability tests were carried out in laboratory bioreactors, on aqueous solutions of green malachite contacted with microorganisms in which the dominant species is Paramecium caudatum, in a pH range between 8 and 12, temperatures in the ranges 25-350C, using pH neutralizing substances and biomass growth promoters. The colorant initial concentrations and those obtained after biological degradation depending on the contact time, at certain pH values, were established through UV-Vis spectrometry. The studies have shown the measure of possible biological degradation of some organic substances with extended uses, with largely aromatic structure, resistance to biodegradation of microorganisms, commonly used in wastewater treatment plants.

scholarly journals Peroxiredoxin 2 oxidation reveals hydrogen peroxide generation within erythrocytes during high-dose vitamin C administration

Redox Biology ◽  
2021 ◽  
Vol 43 ◽  
pp. 101980
Author(s):  
Andree G. Pearson ◽  
Juliet M. Pullar ◽  
John Cook ◽  
Emma S. Spencer ◽  
Margreet CM. Vissers ◽  
...  
Keyword(s):  
Hydrogen Peroxide ◽  
Vitamin C ◽  
High Dose ◽  
Peroxiredoxin 2 ◽  
Hydrogen Peroxide Generation ◽  
High Dose Vitamin

scholarly journals Adaptation of Lactobacillus plantarum IMDO 130201, a Wheat Sourdough Isolate, to Growth in Wheat Sourdough Simulation Medium at Different pH Values through Differential Gene Expression

2011 ◽  
Vol 77 (10) ◽  
pp. 3406-3412 ◽  
Author(s):  
Gino Vrancken ◽  
Luc De Vuyst ◽  
Tom Rimaux ◽  
Joke Allemeersch ◽  
Stefan Weckx
Keyword(s):  
Gene Expression ◽  
Lactobacillus Plantarum ◽  
Differential Gene Expression ◽  
Lipoteichoic Acid ◽  
Low Ph ◽  
Exponential Growth Phase ◽  
Cellular Mechanisms ◽  
Content Type ◽  
Ph Values ◽  
Differential Gene

ABSTRACTSourdough is a very competitive and challenging environment for microorganisms. Usually, a stable microbiota composed of lactic acid bacteria (LAB) and yeasts dominates this ecosystem. Although sourdough is rich in carbohydrates, thus providing an ideal environment for microorganisms to grow, its low pH presents a particular challenge. The nature of the adaptation to this low pH was investigated forLactobacillus plantarumIMDO 130201, an isolate from a laboratory wheat sourdough fermentation. Batch fermentations were carried out in wheat sourdough simulation medium, and total RNA was isolated from mid-exponential-growth-phase cultures, followed by differential gene expression analysis using a LAB functional gene microarray. At low pH values, an increased expression of genes involved in peptide and amino acid metabolism was found as well as that of genes involved in plantaricin production and lipoteichoic acid biosynthesis. The results highlight cellular mechanisms that allowL. plantarumto function at a low environmental pH.

scholarly journals Mechanism of Coagulation of Humic Acid in Presence of Metal Ion Coagulants at Low pH Values

1970 ◽  
Vol 73 (5) ◽  
pp. 874-878 ◽  
Author(s):  
Takao YOTSUYANAGI ◽  
Katsumi GOTO ◽  
Masaichi NAGAYAMA
Keyword(s):  
Humic Acid ◽  
Metal Ion ◽  
Low Ph ◽  
Ph Values

scholarly journals Histidine-Rich Glycoprotein Inhibits HIV-1 Infection in a pH-Dependent Manner

2018 ◽  
Vol 93 (4) ◽  
Author(s):  
Ezequiel Dantas ◽  
Fernando Erra Díaz ◽  
Pehuén Pereyra Gerber ◽  
Augusto Varese ◽  
Diana Alicia Jerusalinsky ◽  
...  
Keyword(s):  
Herpes Simplex Virus ◽  
Respiratory Syncytial Virus ◽  
Herpes Simplex ◽  
Low Ph ◽  
Vaginal Mucosa ◽  
Ph Values ◽  
Syncytial Virus ◽  
Simplex Virus ◽  
Herpes Simplex Virus 2 ◽  
Hiv 1

ABSTRACTHistidine-rich glycoprotein (HRG) is an abundant plasma protein with a multidomain structure, allowing its interaction with many ligands, including phospholipids, plasminogen, fibrinogen, IgG antibodies, and heparan sulfate. HRG has been shown to regulate different biological responses, such as angiogenesis, coagulation, and fibrinolysis. Here, we found that HRG almost completely abrogated the infection of Ghost cells, Jurkat cells, CD4+T cells, and macrophages by HIV-1 at a low pH (range, 6.5 to 5.5) but not at a neutral pH. HRG was shown to interact with the heparan sulfate expressed by target cells, inhibiting an early postbinding step associated with HIV-1 infection. More importantly, by acting on the viral particle itself, HRG induced a deleterious effect, which reduces viral infectivity. Because cervicovaginal secretions in healthy women show low pH values, even after semen deposition, our observations suggest that HRG might represent a constitutive defense mechanism in the vaginal mucosa. Of note, low pH also enabled HRG to inhibit the infection of HEp-2 cells and Vero cells by respiratory syncytial virus (RSV) and herpes simplex virus 2 (HSV-2), respectively, suggesting that HRG might display broad antiviral activity under acidic conditions.IMPORTANCEVaginal intercourse represents a high-risk route for HIV-1 transmission. The efficiency of male-to-female HIV-1 transmission has been estimated to be 1 in every 1,000 episodes of sexual intercourse, reflecting the high degree of protection conferred by the genital mucosa. However, the contribution of different host factors to the protection against HIV-1 at mucosal surfaces remains poorly defined. Here, we report for the first time that acidic values of pH enable the plasma protein histidine-rich glycoprotein (HRG) to strongly inhibit HIV-1 infection. Because cervicovaginal secretions usually show low pH values, our observations suggest that HRG might represent a constitutive antiviral mechanism in the vaginal mucosa. Interestingly, infection by other viruses, such as respiratory syncytial virus and herpes simplex virus 2, was also markedly inhibited by HRG at low pH values, suggesting that extracellular acidosis enables HRG to display broad antiviral activity.

scholarly journals Aferição do pH de diferentes agentes clareadores indicados para o clareamento intracoronário

2018 ◽  
Author(s):  
João Felipe Besegato ◽  
Gabriela Dos Santos Ribeiro Rocha ◽  
Marlene De Sousa Amorim ◽  
Fabio Martins Salomão ◽  
Daniel Poletto ◽  
...  
Keyword(s):  
Hydrogen Peroxide ◽  
Statistical Analysis ◽  
Multiple Comparisons ◽  
The Other ◽  
Sodium Perborate ◽  
Distilled Water ◽  
Friedman Test ◽  
Time Intervals ◽  
Ph Values ◽  
Evaluation Time

Objective: to measure pH values of bleaching agents that are indicated to intracoronal bleaching technique in different time intervals. Methods: Each group (G) received five samples (n=5): G1 – distilled water (AD); G2 – hydrogen peroxide (H2O2) 30%; G3 – sodium perborate (PbS) + AD; G4 – PbS + H2O2 30%; G5 – sodium percarbonate (PcS) + AD; and G6 – PcS + H2O2 30%. pH values were stated using a digital pHmeter, in different time intervals: immediately after handling (T0), 24 hours (T1) and 168 hours after handling (T2). The results were submitted to statistical analysis through Kruskal-Wallis and Mann Whitney tests, in this order, allowing multiple comparisons among the groups. To verify the effect of time in each group, Friedman test was applied. Results: In the evaluation of the effect of time in each group, it was observed that G2 presented acid behavior, while the other groups exhibited values close to neutrality or alkaline. Conclusions: H2O2 30% was the only agent that showed acidic behavior in every evaluation time. Meanwhile, PcS + H2O had the highest pH values.

scholarly journals Effect of water temperature and pH on the concentration and time of ozone saturation

2018 ◽  
Vol 21 (0) ◽  
Author(s):  
Melicia Cintia Galdeano ◽  
Allan Eduardo Wilhelm ◽  
Isabella Borges Goulart ◽  
Renata Valeriano Tonon ◽  
Otniel Freitas-Silva ◽  
...  
Keyword(s):  
Water Temperature ◽  
Molecular Oxygen ◽  
Half Life ◽  
Low Ph ◽  
Ozone Content ◽  
Effect Of Temperature ◽  
Saturation Time ◽  
Gas Concentration ◽  
Ph Values ◽  
Effect Of Water

Abstract Ozone has been used for many years to disinfect water due to its oxidizing potential. Since it decomposes quickly into molecular oxygen, leaving no residue, it has important advantages for use. The decomposition of ozone is affected by the temperature and pH of the medium, low pH values and temperatures increasing its half-life, which can result in more efficient disinfection. With the objective of increasing the effectiveness of ozonation, this study investigated the effect of temperature (8 ºC and 25 °C) and pH (3.0 and 6.0) of the water on the saturation time and gas concentration, employing two initial gas concentrations (13.3 and 22.3 mg L-1). The concentration of ozone saturation increased as the temperature and pH of the medium decreased, as also with the higher initial gas concentration ( C0). The highest saturation concentrations were obtained at pH 3.0 and 8 °C (4.50 and 8.03 mg L-1 with C0 of 13.3 and 22.3 mg L-1, respectively). This higher ozone content could result in greater decontamination efficiency of the food products washed with this water.

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