Effect of precipitation and sediment concentration on the loss of nitrogen and phosphorus in the Pasikhan River

Natural and anthropogenic factors influence the entry of pollutants into surface waters and their accumulation in aquatic ecosystems. This study aimed to investigate precipitation and sediment concentration on the outflow of different forms of phosphorus (P) and nitrogen (N) in three primary land-use types along the Pasikhan River, the biggest river entering the Anzali Wetland in the Southern Caspian sea. Water sampling was performed on a monthly basis during the time bracket of 2017–2018. Different forms of P including total, soluble, particulate, total reactive, and dissolved reactive, and total Kjeldahl N, soluble N, particulate N, and were determined in the water samples. Total phosphorus and total Kjeldahl nitrogen contents lay within the range of 2.2–4.7 and from 0.14 to 0.33 mg l−1, respectively, downstream of the river. The highest monthly outflow of P from the watershed at the Agriculture station was recorded in October. Substantial conformity was found between the monthly trends of and and the trend of precipitation. The results indicated that sediment load intensified after an increase in the rainfall rate, leading to elevated N and P concentrations in the river water, mainly as particulate phosphorus and soluble nitrogen. It can also be inferred from the result that the concentration of N and P is directly related to the sediment concentration increase due to the rainfall. Increasing levels of nutrients such as N and P in the Pasikhan River can cause eutrophication in the Anzali Wetland, which needs conservative measures for reducing these elements' dynamic in the watershed.

Effects of Different Soils on the Biomass and Photosynthesis of Rumex nepalensis in Subalpine Region of Southwestern China

The performance of Rumex nepalensis, an important medicinal herb, varies significantly among subalpine grasslands, shrublands and forest ecosystems in southwestern China. Plant–soil feedback is receiving increasing interest as an important driver influencing plant growth and population dynamics. However, the feedback effects of soils from different ecosystems on R. nepalensis remain poorly understood. A greenhouse experiment was carried out to identify the effects of different soil sources on the photosynthesis and biomass of R. nepalensis. R. nepalensis was grown in soils collected from the rooting zones of R. nepalensis (a grassland soil, RS treatment), Hippophae rhamnoides (a shrub soil, HS treatment), and Picea asperata (a forest soil, PS treatment). The chlorophyll contents, net photosynthetic rates, and biomasses of R. nepalensis differed significantly among the three soils and followed the order of RS > HS > PS. After soil sterilization, these plant parameters followed the order of RS > PS > HS. The total biomass was 16.5 times higher in sterilized PS than in unsterilized PS, indicating that the existence of soil microbes in P. asperata forest ecosystems could strongly inhibit R. nepalensis growth. The root to shoot biomass ratio of R. nepalensis was the highest in the sterilized PS but the lowest in the unsterilized PS, which showed that soil microbes in PS could change the biomass allocation. Constrained redundancy analysis and path analysis suggested that soil microbes could impact the growth of R. nepalensis via the activities of soil extracellular enzymes (e.g., β-1,4-N-acetylglucosaminidase (NAG)) in live soils. The soil total soluble nitrogen concentration might be the main soil factor regulating R. nepalensis performance in sterilized soils. Our findings underline the importance of the soil microbes and nitrogen to R. nepalensis performance in natural ecosystems and will help to better predict plant population dynamics.

Isotopic Characterization of Gaseous Mercury and Particulate Water-Soluble Organic Carbon Emitted from Open Grass Field Burning in Aso, Japan

Biomass burning is one of the major emitters of airborne particulate matter (PM) and gaseous mercury. In order to apply the isotopic fingerprinting method to process identification and source apportionment studies, isotopic characterizations of targeted substances at emission are indispensable. Here, we report the stable isotopic composition of total gaseous mercury (TGM) and the stable and radiocarbon isotopic composition of low-volatile water-soluble nitrogen (LV-WSN) and organic carbon (LV-WSOC) in PM emitted from open grass field burning in the Aso region of Japan. The measurement results showed that TGM concentrations in the air increased during the open field burning events, indicating the presence of TGM emissions. The results of LV-WSN analysis showed very low concentrations; therefore, the stable nitrogen isotope ratios could not be measured. The stable mercury isotope ratios exhibited lighter composition than those observed during non-biomass-burning days. The analysis of LV-WSOC revealed heavy stable carbon isotope ratios (average ± SD, −18 ± 2‰), suggesting a substantial contribution from C4 plant carbon. The 14C analysis showed that more than 98% of the LV-WSOC was modern carbon, indicating the contribution of plant carbon to PM emitted from biomass burning. The findings here provide reference isotope compositions of TGM and particulate LV-WSOC from biomass burning in this region.

Industrial Symbiosis for Optimal Bio-Waste Management and Production of a Higher Value-Added Product

A considerable amount of food waste ends up in centralized treatment plants due to the lack of preventive measures, resulting in significant environmental impacts. Hospitality food waste management is even more resource-intensive because of animal by-products regulation. According to this regulation, companies must store and then consign waste to specific waste managers. The extensive need for transportation of high-moisture-content materials is the leading cause of the impact. Moreover, the management of category III animal by-products is costly for companies. A previous study has shown the economic benefits of decentralized animal by-product treatment by intensive composting in catering companies. Although the produced compost was characterized by exceptional quality parameters, it was phytotoxic. The investigation of hospitality waste management is scarcely discussed among scholars, and waste management on a regional scale is nearly absent. This study examines the regional management of hospitality food waste by exploiting the municipal waste management infrastructure and intensive composting at the source. The co-maturation experiment with animal by-products and municipal green waste primary composts showed that the phytotoxicity parameters of the cured compost were in the optimal range or below the thresholds (conductivity (1.1 mS cm−1), dissolved organic carbon (82 mg kg−1), and NH4+/NO3− ratio (0.0027)). Additionally, the amounts of total nitrogen, water-soluble nitrogen, and water-soluble phosphorus in the compost were rated as very high. Finally, inventory and environmental impact analysis of the current and planned management approaches showed a reduction in 12 of 18 impact categories.

Production and characteristic quality of probiotic Labneh cheese supplemented with broccoli florets

PurposeThe purpose of this study is to develop functional probiotic Labneh cheeses supplemented with broccoli florets.Design/methodology/approachProbiotic Labneh cheese was produced using broccoli florets paste at four different levels (0, 5, 10 and 15%), with Lactobacillus casei NRRL B-1922 as a probiotic strain, to evaluate its physicochemical, phenols, antioxidant activity, minerals, vitamins, textural, microbiological and sensory characteristics during storage for 15 days.FindingsThe results indicated that Labneh cheese with added broccoli paste exhibited significantly (p = 0.05) higher level of moisture, acidity, soluble nitrogen, phenols, antioxidant activity, minerals and B vitamins, and lower protein, fat, ash and pH values when compared to control Labneh cheese. Textural analysis of Labneh cheese indicated that Labneh with higher level of broccoli (15%) exhibited harder texture than others. Higher viable counts of Lactobacillus casei and Streptococcus thermophilus were detected in Labneh with broccoli paste, and the counts (107 cfu/g) were higher than the number should be present to achieve their health benefits. The most acceptable Labneh cheeses were those supplemented with 5 and 10% broccoli paste.Originality/valueThis study revealed broccoli florets could enhance the growth of Lactobacillus casei and Streptococcus thermophilus in the Labneh matrix, which resulted in a wider spectrum of health benefits of Labneh cheese to the consumers.

A Genome-Wide Identification Study Reveals That HmoCYP76AD1, HmoDODAα1 and HmocDOPA5GT Involved in Betalain Biosynthesis in Hylocereus

Betalains are water-soluble nitrogen-containing pigments with multiple bioactivities. Pitayas are the only at large-scale commercially grown fruit containing abundant betalains for consumers. Currently, the key genes involved in betalain biosynthesis remain to be fully elucidated. Moreover, genome-wide analyses of these genes in betalain biosynthesis are not available in betalain-producing plant species. In this study, totally 53 genes related to betalain biosynthesis were identified from the genome data of Hylocereus undatus. Four candidate genes i.e., one cytochrome P-450 R gene (HmoCYP76AD1), two L-DOPA 4,5-dioxygenase genes (HmoDODAα1 and HmoDODAα2), and one cyclo-DOPA 5-O glucosyltransferase gene (HmocDOPA5GT) were initially screened according to bioinformatics and qRT-PCR analyses. Silencing HmoCYP76AD1, HmoDODAα1, HmoDODAα2 or HmocDOPA5GT resulted in loss of red pigment. HmoDODAα1 displayed a high level of L-DOPA 4,5-dioxygenase activity to produce betalamic acid and formed yellow betaxanthin. Co-expression of HmoCYP76AD1, HmoDODAα1 and HmocDOPA5GT in Nicotiana benthamiana and yeast resulted in high abundance of betalain pigments with a red color. These results suggested that HmoCYP76AD1, HmoDODAα1, and HmocDOPA5GT play key roles in betalain biosynthesis in Hylocereus. The results of the present study provide novel genes for molecular breeding programs of pitaya.

A Comprehensive Evaluation of Flavor Instability of Beer (Part 2): The Influence of De Novo Formation of Aging Aldehydes

Flavor instability of beer is affected by the rise of aroma-active aldehydes during aging. Aldehydes can be either released from bound-state forms or formed de novo. This second part of our study focused on the de novo formation of aldehydes during the Maillard reaction, Strecker degradation, and oxidation reactions. Key precursor compounds for de novo pathways are free amino acids. This study varied the potential for reactions by varying free amino acid content in fresh beer using different proteolytic malt modification levels (569–731 mg/100 g d. m. of soluble nitrogen) of the used malt in brewing trials. Overall, six pale lager beers were produced from three malts (different malt modification levels), each was made from two different barley varieties and was naturally and forcibly aged. It was found that higher malt modification levels in fresh beer and during beer aging increased amino acid and dicarbonyl concentrations as aging precursors and Strecker aldehyde contents as aging indicators. Dicarbonyls were degraded during aging. Advanced glycation end products as possible degradation products showed no consistent formation during aging. Therefore, Strecker reactions were favored during beer aging. No alternative oxidative formation of Strecker aldehydes from their corresponding alcohols could be confirmed. Along with the preceding part one of our investigation, the results of this study showed that de novo formation and release occur simultaneously. After 4 months of natural aging, aldehyde rise is mainly accounted for by de novo formation.

Chemical Changes The Spent Hen Meat After A Tenderization Process Solution of Sodium Chloride

In this study, the old chicken meat found in the market after slaughtering and cleaning was carried out by the saline application, which was as follows T: the control treatment. T2, T3 and T4 were tenerized spent hen meat with sodium chloride by 10, 20 and 30 g/L water for 12 hours respectively. Results show that the collagen was a significant increase (P≤0.05) in T2, T3, T4 compared with the control of white muscle control and the total concentration of collagen was a significant decrease (P≤0.05) in saline annulus coefficients compared to control of dark muscle. The total concentration of soluble nitrogen was a significant decrease (P≤0.05) in saline-induced salinity coefficients compared with white muscle control. It is also noted that the concentration of protein nitrogen in the white muscle has decreased significantly (P≤0.05) in the coefficients of the antigen compared to the control treatment.

A Comprehensive Evaluation of Flavor Instability of Beer (Part 1): Influence of Release of Bound State Aldehydes

Flavor instability of pale lager beer depends decisively on aroma-active aldehydes from the Maillard reaction, Strecker degradation, and lipid oxidation, which are formed in various oxidative and non-oxidative reactions. Therein, aldehydes can be formed de novo and be released from bound states to a free, aroma-active form during aging. During malting and brewing, proteolysis affects the amount of soluble nitrogen and thus flavor instability in different ways (e.g., precursors for de novo formation and binding agents for bound states). To isolate nitrogen-related aging processes, beers from malts (two barley varieties, three proteolytic malt modifications) were produced on a 50 L scale in part 1 of this study. Sensory analysis revealed increased flavor instability for beers with higher amounts of soluble nitrogen. Especially Strecker aldehydes significantly increased with malt modification. The release of bound state aldehydes revealed most free aldehydes in fresh beers and with higher malt modification. During aging, the equilibrium between free and bound state aldehydes shifted toward the free form. These results reveal a nitrogen-dependent bound pool of aldehydes that is depleted during aging and is responsible for aged aroma, especially in the early and medium stages of aging. Therefore, bound state aldehydes are indicators of the early-stage prediction of flavor instability already in a fresh condition.

The Impact of the Adjunct Heat-Treated Starter Culture and Lb. helveticus LH-B01 on the Proteolysis and ACE Inhibitory Activity in Dutch-Type Cheese Model during Ripening

Adjunct cultures are used in cheesemaking to improve the sensory characteristics of the ripened cheeses. In addition, it is known that different adjunct cultures are capable of producing enzymes with the specificity to hydrolyze caseins, leading to the release of various bioactive compounds (bioactive peptides, amino acids, etc.). The objective of this study was to evaluate the effect of adjunct heat-treated starter XT–312 and a cheese culture Lb. helveticus LH-B01 on the proteolytic activity and angiotensin converting enzymes inhibitors (ACE) in cheese models during ripening. Seven different cheese models were evaluated for: proteolytic activity using the spectrophotometric method with ortho-phthaldialdehyde (OPA), soluble nitrogen (SN), trichloroacetic acid-soluble nitrogen (TCA-SN) phosphotungstic acid-soluble nitrogen (PTA-SN), total nitrogen (TN), pH, contents of water, fat, as well as for total bacteria count (TBC), count of Lactococcus genus bacteria, count of Lb. helveticus, and number of non-starter lactic acid bacteria (NSLAB). Presence of adjunct bacterial cultures both in the form of a cheese culture LH-B01 and heat-treated XT–312 starter promoted primary and secondary proteolysis, which resulted in acceleration of the ripening process. ACE inhibitory activity and proteolytic activity was the highest throughout of ripening for cheese model with LH-B01 culture. The cheese models with the adjunct heat-treated starter were characterized by lower TBC, NSLAB and lower count of Lactococcus genus bacteria during ripening, compared to control cheeses.