We report here the development of two monoclonal antibodies, termed 5G8 and 5C12, belonging to the IgM and IgG1 class, respectively, suitable for the identification of Vibrio cholerae 01 in clinical and environmental samples. The specificities of the monoclonals were evaluated by ELISA and indirect immunofluorescent microscopy of microorganisms normally present in stool samples and with two bacterial panels. One panel included 72 potentially antigenically related bacterial strains and the second panel included 20 pathogenic bacterial strains involved in diarrhea cases. The results of these extensive analyses indicate that monoclonal antibodies 5G8 and 5C12 are highly specific and suitable for the clinical diagnosis of Vibrio cholerae 01 in human stool samples by indirect immunofluorescent microscopy. Although the antigenic sites recognized by these antibodies were not identified in this study, the observation of Western blot patterns suggested that 5G8 and 5C12 monoclonal antibodies bind to LPS epitopes, a good structural marker for the detection of V. cholerae 01 because it is present in all bacterial cell walls.
To obtain blueberry juice with a high content of antioxidants it is necessary to introduce an enzymatic depectinization step into the process. Due to the importance of this step in the final properties of blueberry juice it is critical that the operation conditions be optimized. The aim of this research was to evaluate the effects of temperature, duration of treatment and enzymatic complex concentration on anthocyanin content and juice yield during enzymatic depectinization. Results indicated that the best factor combination was 50ºC during 1.3h and 4mg 100g-1 of LAFASE(r) CLARIFICATION and 8mg 100g-1 of LAFASE(r) HE GRAND CRU enzymatic complex concentration. Under these conditions, blueberry juice with 798.41±8.03mg of cyanidin-3-glucoside L-1 and a juice yield of 87% was obtained. The combination of the response surface and desirability function methodologies enabled the optimization of the blueberry juice during the depectinization step, in terms of anthocyanin content and juice yield.
RESUMENAntecedentes: Los arándanos y productos de arándano tienen alto valor nutricional, especialmente por su alto contenido de antocianinas. Estas son potentes antioxidantes y poseen alta capacidad de secuestrar radicales libres. Así, los arándanos y productos de arándanos han resultado atractivos para los consumidores interesados en alimentos funcionales. Sin embargo, los tratamientos térmicos y posterior almacenamiento de productos alimenticios influyen en el contenido de antocianinas. La cinética de degradación de las antocianinas puede ser evaluada desde una perspectiva termodinámica, basada en funciones como energía libre, entalpía, entropía y energía de activación. Objetivos: Se estudió el efecto de la pasteurización y la estabilidad de antocianinas presentes en jugos de arándanos, sin pasteurizar y pasteurizados, durante el almacenamiento. Métodos: Jugos de arándanos sin pasteurizar y pasteurizados fueron almacenados a -18, 0, 5 y 10°C durante 148 días. A intervalos de tiempos se cuantificó la concentración de antocianinas monoméricas totales. Se realizó un Análisis de Componentes Principales y los resultados experimentales se ajustaron a modelos cinéticos de orden cero y uno, y a los modelos de Arrhenius y Eyring. Resultados: La pasteurización provocó disminución del 28,5% en la concentración inicial de antocianinas monoméricas totales, mientras que para todas las temperaturas estudiadas, la disminución de antocianinas en función del tiempo de almacenamiento siguió una cinética de primer orden. En el jugo sin pasteurizar, la constante de velocidad de degradación varió entre 0,0080 -0,0084 días -1 y el tiempo de vida media, entre 75 -87 días. En el jugo pasteurizado, la constante de velocidad de degradación varió entre 0,0023 -0,0060 días -1 y el tiempo de vida media, entre 116-301 días. En éste la energía de activación, la energía libre de Gibbs, entalpía y entropía de activación fueron 44,66 kJ/mol, 83,80 kJ/mol, 42,35 kJ/mol y -139,09 J/mol.K, respectivamente". Conclusiones: El tratamiento de pasteurización provocó disminución del 28,5% en la concentración de antocianinas monoméricas totales iniciales de los jugos de arándano. La estabilidad de las antocianinas durante el almacenamiento fue mayor en los jugos pasteurizados, siendo mayor cuando se almacenaron a 0°C; mientras que en los jugos pasteurizados almacenados a -18°C las antocianinas mostraron menor estabilidad.Palabras clave: Estabilidad de antocianinas, cinética de degradación, almacenamiento de jugos de arándanos. ABSTRACTBackground: The blueberries and blueberry products has great nutritional value, primarily because it has high anthocyanin content. Anthocyanins are potent antioxidants and have high radical-scavenging activities. Thus, the blueberry and blueberry products has become very appealing to consumers interested in functional foods. However, the anthocyanins content is affected by heat treatment and subsequent storage. The kinetics degradation of anthocyanins can be evaluated from a thermodynamic perspective, based on activation f...
Since the 1990s, in Argentina there has been considerable concern over whether higher education institutions must undertake the responsibility of teaching academic skills to their student population or if both undergraduates and graduates ought to cope with the enculturation process without assistance. Although academics seem to have reached an agreement and have put forward a number of actions aimed at facilitating the access of university students into their target discourse communities, there is still heated debate about how the issue must be approached. In this article we describe the initiatives carried out at two engineering colleges: the Facultad de Ciencias de la Alimentación and the Facultad de Ingeniería belonging to the Universidad Nacional de Entre Ríos that have paved the way for the inclusion of academic literacy development in the curriculum.
The aim of this research was to study the drying kinetics of apple and zucchini slices enriched with anthocyanins and to evaluate the influence of drying temperature on the anthocyanin content of apple and zucchini snacks. Apple (Granny Smith) and zucchini (Cucurbita pepo) slices were enriched with anthocyanins by vacuum impregnation with blueberry juice. Then, slices were dehydrated at 40, 50 and 60 ºC with 1.0 m/s air flow. Dehydrated samples were referred to as anthocyanin enriched snacks. Diffusion coefficient values improved by increasing the drying temperature, within the 2.81×10-10 to 5.78×10-10 m2/s range for apple slices and 2.02×10-10 to 3.99×10-10 m2/s for zucchini slices. The activation energy was 31.19 kJ/mol and 80.33 kJ/mol for apple and zucchini slices respectively. Page, Weibull, Logarithmic, Henderson-Pabis and Lewis models best fitted the experimental data. Snacks obtained at 60 °C retained a higher concentration of anthocyanins, reaching values of 592.81±52.55 and 464.62±48.44 mg of cyaniding-3-glucoside equivalent/kg dry matter in apple and zucchini snacks respectively. Combination of vacuum impregnation and hot air drying was a technological alternative for producing snacks with functional properties.
In Scenedesmus obliquus culture, the effects of different nitrogen and carbon sources and saline stress on total carotenoids, total proteins and total phenols contents were investigated. Microalgae in Allen & Arnon culture medium were cultivated, until reaching the stationary phase. Then, sodium nitrate or urea as nitrogen source and sodium acetate or glucose as carbon source, were incorporated. Additionally, sodium chloride was added for cause saline stress. Fourteen treatments were carried out, during 40 days. Differences in bioactive components concentration were observed for the different nitrogen and carbon sources from day 26. When 0.24 g/L of urea were used, 3 times more of total carotenoids were obtained than when sodium nitrate was used; while, with 3.68 g/L of glucose, 1.5 times more of total carotenoids were reached than with sodium acetate was used. Total proteins concentration was 1.9 times higher when 0.24 g/L of urea and 5.02 g/L of sodium acetate were utilized as nitrogen and carbon sources, respectively. With 31.00 g/L of urea 4 times more of total phenols were obtained than with sodium nitrate; while, 12 times more of total phenols were achieved with 3.68 g/L of glucose than with sodium acetate. Saline stress caused a reduction in the bioactive components of interest. The highest concentrations obtained were: 513.20±13.21mg β-carotene/gdwc, 7.25±0.34 mg BSA/gdwc, and 16.78±0.54 mg GAE/gdwc. Therefore, this study confirmed that Scenedesmus obliquus microalgae developed strategies to adapt to the new conditions caused by the nitrogen and carbon sources incorporation, causing changes in the concentration of bioactive components.
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