After 168 h of incubation, 61% fluoranthene was degraded by PSM11

After 168 h of incubation, 61% fluoranthene was degraded by PSM11, followed by PSM10 (48%) and PSM6 (42%) and the least was recorded in PSM7 (41%). Besides, 11% loss in fluoranthene was attributed to abiotic factors. Thirty-eight times more activity of catechol 2,3-dioxygenase than catechol 1,2-dioxygenase showed that it played a significant role in fluoranthene degradation. Molecular weight of catechol 2,3-dioxygenase isolated from PSM11 was determined as similar to 136 kDa by size exclusion GW786034 cell line chromatography and 34 kDa on denaturing SOS-PAGE, indicating tetrameric nature of the enzyme. (C) 2010 Elsevier Ltd. All

rights reserved.”
“In 2008 the European Commission developed an EU framework for dietary sodium chloride (NaCl) reduction in order to achieve the World Health Organization recommendations for no more than 5 g/day/person. This initiative is

based on four elements: investigate the national data available on NaCl consumption and current NaCl levels of foods, develop actions to raise public awareness, develop reformulation actions with GSK621 PI3K/Akt/mTOR inhibitor industry/catering, monitor and evaluate actions and reformulations. The initiative is working towards a reduction in NaCl of 16% over 4 years against the 2008 levels and is concentrated on meat products, bread, cheese, and ready meals.\n\nIn this context, NaCl content and mineral composition of commercial Italian salami were investigated to provide information on their current mineral levels. Moreover, a technological intervention based on NaCl partial replacement by other chloride salts was investigated on Cacciatore salami, a typical Italian dry fermented sausage, as a strategy to decrease the sodium (Na) content of cured meat products. The effect of NaCl partial replacement by KCl, MgCl(2), and CaCl(2) in some compositional, physicochemical, and sensory properties of Cacciatore salami was evaluated. A 50% reduction of NaCl used for salami manufacture and its replacement by a mixture of KCl, CaCl(2), and MgCl(2) allowed a 40% lowering of Na content with limited detrimental effects on sensory attributes. Although no effects were observed on pH, water activity,

proximate, and free fatty acid composition in reduced sodium Cacciatore salami formulation compared to the traditional one, the NaCl partial replacement induced a significant increase of lipid oxidation. NU7026 molecular weight (C) 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.”
“Investigation of an ethanol extract from the stem bark of Morus wittiorum led to the isolation of five new 2-arylbenzofuran derivatives that were named wittifuran S. wittifuran T, wittifuran V. wittifuran W and wittifuran X (1-5). Structures were determined on the basis of spectroscopic analysis. Two new wittifurans and five previously isolated compounds were assayed for antioxidant and anti-inflammatory activity. (C) 2010 Elsevier B.V. All rights reserved.

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