This work describes the first isolation of Streptococcus iniae in red porgy, Pagrus pagrus (L.), and the first European isolation of this pathogen in gilthead seabream, Sparus aurata (L.). In both farmed fish species, infection resulted in lethargy, anorexia, abnormal swimming, exophthalmia and sudden death, with mortality rates of over 25% in red porgy and 10% in gilthead seabream. Beta-haemolytic Gram-positive cocci, catalase negative and oxidase negative, were isolated in pure culture from internal organs. Conventional and rapid identification systems, and 16S rRNA gene partial sequencing were used to identify the causative agent of the natural disease. LD50 trials were carried out to show the virulence of this isolated strain in these species, with values of 1.7 × 104 CFU per fish in red porgy and 1.32 × 105 CFU per fish in gilthead seabream. The most prominent lesions were meningoencephalitis and multifocal infiltration of macrophage cells in the kidney and spleen.
Anacardic acid,11,-benzoic acid, extracted from cashew nut shell liquid (CNSL), has been structurally modified to obtain the 2-(O-carboxymethyl)-6-[(8Z,11Z)-pentadeca-8,11,14-trienyl]benzoic acid and its disodium carboxylate salt. Our separation method allows to easily obtain anacardic acid, which has been of interest for the fabrication of green products. These methods proposed for the first time to synthesize these derivatives are short and cheap, and with a high yield. The elucidation of its structure was carried out by means of infrared spectroscopy (IR) and nuclear magnetic resonance (NMR) techniques. Interfacial rheology properties of surfactant-airwater and surfactant-heptane-water systems were determined by using a new oscillating spinning drop rheometer apparatus. Physicochemical characterization was performed with a salinity scan in a surfactant-heptane-brine system, obtaining a value of the surfactant characteristic parameter σ = −4.3 for the disodium salt and a critical micellar concentration (cmc) of 0.08 wt%, showing high surface activity. The biological activity of both compounds was determined and measurements of their potential antimicrobial activity against Gram-positive and Gram-negative bacteria were performed, exhibiting high effectiveness, especially for the disodium salt against Gram-positive bacteria.
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