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Sample records for dough sponges

  1. Identification and Characteristics of Lactic Acid Bacteria Isolated from Sour Dough Sponges.

    PubMed

    Okada, S; Ishikawa, M; Yoshida, I; Uchimura, T; Ohara, N; Kozaki, M

    1992-01-01

    Lactic acid bacteria in four samples of sour dough sponges were studied quantitatively and qualitatively. In each sponge, there were one or two species of the genus Lactobacillus: L. reuteri and L. curvatus in San Francisco sour dough sponge, L. brevis and L. hilgardii in panettone sour dough sponge produced in Italy, L. sanfrancisco from a rye sour dough sponge produced in Germany, and L. casei and L. curvatus from a rye sour dough sponge produced in Switzerland. For all isolates except the L. reuteri strains oleic acid, a component of the Tween 80 added to the medium, was essential for growth. It was of interest that lactobacilli requiring oleic acid were the predominant flora of lactic acid bacteria in the microbial environment of sour dough sponges.

  2. Genetic control of wheat quality: interactions between chromosomal regions determining protein content and composition, dough rheology, and sponge and dough baking properties.

    PubMed

    Mann, Gulay; Diffey, Simon; Cullis, Brian; Azanza, Fermin; Martin, David; Kelly, Alison; McIntyre, Lynne; Schmidt, Adele; Ma, Wujun; Nath, Zena; Kutty, Ibrahim; Leyne, P Emmett; Rampling, Lynette; Quail, Ken J; Morell, Matthew K

    2009-05-01

    While the genetic control of wheat processing characteristics such as dough rheology is well understood, limited information is available concerning the genetic control of baking parameters, particularly sponge and dough (S&D) baking. In this study, a quantitative trait loci (QTL) analysis was performed using a population of doubled haploid lines derived from a cross between Australian cultivars Kukri x Janz grown at sites across different Australian wheat production zones (Queensland in 2001 and 2002 and Southern and Northern New South Wales in 2003) in order to examine the genetic control of protein content, protein expression, dough rheology and sponge and dough baking performance. The study highlighted the inconsistent genetic control of protein content across the test sites, with only two loci (3A and 7A) showing QTL at three of the five sites. Dough rheology QTL were highly consistent across the 5 sites, with major effects associated with the Glu-B1 and Glu-D1 loci. The Glu-D1 5 + 10 allele had consistent effects on S&D properties across sites; however, there was no evidence for a positive effect of the high dough strength Glu-B1-al allele at Glu-B1. A second locus on 5D had positive effects on S&D baking at three of five sites. This study demonstrated that dough rheology measurements were poor predictors of S&D quality. In the absence of robust predictive tests, high heritability values for S&D demonstrate that direct selection is the current best option for achieving genetic gain in this product category.

  3. Sponge and dough bread making: genetic and phenotypic relationships with wheat quality traits.

    PubMed

    Cavanagh, Colin R; Taylor, Julian; Larroque, Oscar; Coombes, Neil; Verbyla, Arunas P; Nath, Zena; Kutty, Ibrahim; Rampling, Lynette; Butow, Barbara; Ral, Jean-Philippe; Tomoskozi, Sandor; Balazs, Gabor; Békés, Ferenc; Mann, Gulay; Quail, Ken J; Southan, Michael; Morell, Matthew K; Newberry, Marcus

    2010-09-01

    The genetic and phenotypic relationships among wheat quality predictors and sponge and dough bread making were evaluated in a population derived from a cross between an Australian cultivar 'Chara' and a Canadian cultivar 'Glenlea'. The genetic correlation across sites for sponge and dough loaf volume was high; however, phenotypic correlations across sites for loaf volume were relatively low compared with rheological tests. The large difference between sites was most likely due to temperature differences during grain development reflected in a decrease in the percentage of unextractable polymeric protein and mixing time. Predictive tests (mixograph, extensograph, protein content and composition, micro-zeleny and flour viscosity) showed inconsistent and generally poor correlations with end-product performance (baking volume and slice area) at both sites, with no single parameter being effective as a predictor of end-product performance. The difference in the relationships between genetic and phenotypic correlations highlights the requirement to develop alternative methods of selection for breeders and bakers in order to maximise both genetic gain and predictive assessment of grain quality.

  4. Sponge

    SciTech Connect

    Pierre, Chris St.

    2011-11-15

    Sponge provides a web interface to Pulp (http://pulpproject.org/) that implements a particular workflow as described in the paper "Staging Package Deployment via Repository Management" (http://www.usenix.org/events/lisa11/tech/full_papers/Pierre.pdf). Namely, it implements a process for intensive management of software repositories to apply more deterministic updates to clients of those repositories.

  5. Sponge

    SciTech Connect

    Pierre, Chris St.

    2011-11-15

    Sponge provides a web interface to Pulp (http://pulpproject.org/) that implements a particular workflow as described in the paper “Staging Package Deployment via Repository Management” (http://www.usenix.org/events/lisa11/tech/full_papers/Pierre.pdf). Namely, it implements a process for intensive management of software repositories to apply more deterministic updates to clients of those repositories.

  6. Contraceptive Sponge

    MedlinePlus

    Contraceptive sponge Overview By Mayo Clinic Staff The contraceptive sponge is a type of birth control (contraceptive) that prevents ... shaped, and made of polyurethane foam. The contraceptive sponge contains spermicide, which blocks or kills sperm. Before ...

  7. Rheology of Model Dough Formulation

    NASA Astrophysics Data System (ADS)

    Desai, Kiran; Lele, Smita; Lele, Ashish

    2008-07-01

    Dough is generally considered a viscoelastic material, and its elasticity is attributed to the hydrated gluten matrix. Since starch is a major constituent of flour (˜70 wt% on dry basis) we may expect it to contribute to dough rheology in a non-trivial manner. Considering dough to belong to the generic class of soft solid materials, we use the Strain-Rate Frequency Superposition (SRFS) technique to study rheology of various model dough compositions in which the starch/gluten ratio is systematically varied from 100/0 to 0/100. We find that for compositions containing 0-25% gluten the SRFS superposition principle works well, while for compositions containing greater than 25% gluten the quality of SRFS mastercurves deteriorates gradually. Thus we propose that starch particles contribute substantially to the rheology of dough containing up to 25% gluten.

  8. Ultrasound as a tool to study bubbles in dough and dough mechanical properties: A review.

    PubMed

    Koksel, Filiz; Scanlon, Martin G; Page, John H

    2016-11-01

    Investigation of dough mechanical properties using low-intensity ultrasound is now reasonably well established. In this review, an introduction to the fundamentals of ultrasound propagation in non-scattering and in scattering media is followed by several examples of how low-intensity ultrasound is used as a research tool for exploring the bubble size distribution in breadmaking dough and evaluating dough's mechanical properties. Utilization of ultrasonic techniques for quantitative assessments of bubbly dough structure and characterization of dough mechanical properties as affected by dough formulation are pointed out. Copyright © 2016 Elsevier Ltd. All rights reserved.

  9. Vaginal sponge and spermicides

    MedlinePlus

    Birth control - over the counter; Contraceptives - over the counter; Family planning - vaginal sponge; Contraception - vaginal sponge ... at preventing pregnancy as some other forms of birth control. However, using a spermicide or sponge is much ...

  10. Growth requirements of san francisco sour dough yeasts and bakers' yeast.

    PubMed

    Henry, N

    1976-03-01

    The growth requirements of several yeasts isolated from San Francisco sour dough mother sponges were compared with those of bakers' yeast. The sour dough yeasts studied were one strain of Saccharomyces uvarum, one strain of S. inusitatus, and four strains of S. exiguus. S. inusitatus was the only yeast found to have an amino acid requirement, namely, methionine. All of the yeasts had an absolute requirement for pantothenic acid and a partial requirement for biotin. Inositol was stimulatory to all except bakers' yeast. All strains of S. exiguus required niacin and thiamine. Interestingly, S. inusitatus, the only yeast that required methionine, also needed folic acid. For optimal growth of S. exiguus in a molasses medium, supplementation with thiamine was required.

  11. A micromechanics model for bread dough

    SciTech Connect

    Mohammed, M. A. P; Tarleton, E.; Charalambides, M. N.; Williams, J. G.

    2015-01-22

    The mechanical behaviour of dough and gluten was studied in an effort to investigate whether bread dough can be treated as a two phase (starch and gluten) composite material. The dough and gluten show rate dependent behaviour under tension, compression and shear tests, and non-linear unloading-reloading curves under cyclic compression tests. There is evidence from cryo-Scanning Electron Microscopy (SEM) that damage in the form of debonding between starch and gluten occurs when the sample is stretched. A composite finite element model was developed using starch as filler and gluten as matrix. The interaction between the starch and gluten was modelled as cohesive contact. The finite element analysis predictions agree with trends seen in experimental test data on dough and gluten, further evidence that debonding of starch and gluten is a possible damage mechanism in dough.

  12. A micromechanics model for bread dough

    NASA Astrophysics Data System (ADS)

    Mohammed, M. A. P.; Tarleton, E.; Charalambides, M. N.; Williams, J. G.

    2015-01-01

    The mechanical behaviour of dough and gluten was studied in an effort to investigate whether bread dough can be treated as a two phase (starch and gluten) composite material. The dough and gluten show rate dependent behaviour under tension, compression and shear tests, and non-linear unloading-reloading curves under cyclic compression tests. There is evidence from cryo-Scanning Electron Microscopy (SEM) that damage in the form of debonding between starch and gluten occurs when the sample is stretched. A composite finite element model was developed using starch as filler and gluten as matrix. The interaction between the starch and gluten was modelled as cohesive contact. The finite element analysis predictions agree with trends seen in experimental test data on dough and gluten, further evidence that debonding of starch and gluten is a possible damage mechanism in dough.

  13. Use of glucose oxidase to improve refrigerated dough quality

    USDA-ARS?s Scientific Manuscript database

    Refrigerated dough encompasses a wide range of products including bread, rolls, pastries and pizza crust and is a very popular choice for consumers. Two of the largest problems that occur during refrigerated dough storage are dough syruping and loss of dough strength. The goal of this study was to e...

  14. Sponge coring apparatus with reinforced sponge

    SciTech Connect

    Park, A.; Wilson, B. T.

    1985-03-05

    A well coring apparatus includes an outer barrel and an inner barrel. A hollow sponge is disposed along a liner for insertion into the inner barrel. The sponge is operable to absorb subterranean fluid from a well core. A plurality of reinforcing members are disposed on the inner surface of the liner to prevent movement of the sponge with respect thereto. A plurality of orifices are disposed in the surface of the liner to allow gas and/or fluid to escape from the interior thereof when the subterranean fluid contained within the core bleeds into the sponge.

  15. The impact of yeast fermentation on dough matrix properties.

    PubMed

    Rezaei, Mohammad N; Jayaram, Vinay B; Verstrepen, Kevin J; Courtin, Christophe M

    2016-08-01

    Most studies on dough properties are performed on yeastless dough to exclude the complicating, time-dependent effect of yeast. Baker's yeast, however, impacts dough matrix properties during fermentation, probably through the production of primary (CO2 and ethanol) and secondary (glycerol, acetic acid and succinic acid) metabolites. The aim of this study is to obtain a better understanding of the changes in yeasted dough behavior introduced by fermentation, by investigating the impact of yeast fermentation on Farinograph dough consistency, dough spread, Kieffer rig dough extensibility and gluten agglomeration behavior in a fermented dough-batter gluten starch separation system. Results show that fermentation leads to a dough with less flow and lower extensibility that breaks more easily under stress and strain. The dough showed less elastic and more plastic deformation behavior. Gluten agglomerates were smaller for yeasted dough than for the unyeasted control. These changes probably have to be attributed to metabolites generated during fermentation. Indeed, organic acids and also ethanol in concentrations produced by yeast were previously shown to have similar effects in yeastless dough. These findings imply the high importance of yeast fermentation metabolites on dough matrix properties in industrial bread production. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

  16. Cultivation of Marine Sponges.

    PubMed

    Osinga; Tramper; Wijffels

    1999-11-01

    There is increasing interest in biotechnological production of marine sponge biomass owing to the discovery of many commercially important secondary metabolites in this group of animals. In this article, different approaches to producing sponge biomass are reviewed, and several factors that possibly influence culture success are evaluated. In situ sponge aquacultures, based on old methods for producing commercial bath sponges, are still the easiest and least expensive way to obtain sponge biomass in bulk. However, success of cultivation with this method strongly depends on the unpredictable and often suboptimal natural environment. Hence, a better-defined production system would be desirable. Some progress has been made with culturing sponges in semicontrolled systems, but these still use unfiltered natural seawater. Cultivation of sponges under completely controlled conditions has remained a problem. When designing an in vitro cultivation method, it is important to determine both qualitatively and quantitatively the nutritional demands of the species that is to be cultured. An adequate supply of food seems to be the key to successful sponge culture. Recently, some progress has been made with sponge cell cultures. The advantage of cell cultures is that they are completely controlled and can easily be manipulated for optimal production of the target metabolites. However, this technique is still in its infancy: a continuous cell line has yet to be established. Axenic cultures of sponge aggregates (primmorphs) may provide an alternative to cell culture. Some sponge metabolites are, in fact, produced by endosymbiotic bacteria or algae that live in the sponge tissue. Only a few of these endosymbionts have been cultivated so far. The biotechnology for the production of sponge metabolites needs further development. Research efforts should be continued to enable commercial exploitation of this valuable natural resource in the near future.

  17. Effect of soybean fortification on Ghanaian fermented maize dough aroma.

    PubMed

    Annan, N T; Plahar, W A; Poll, L; Jakobsen, M

    2005-08-01

    The effect of soy fortification on the development of aroma compounds, dough acidity and growth of the predominant microorganisms were investigated in Ghanaian maize dough fermented spontaneously over a period of 72 h. The fortified maize dough was prepared from a milled mixture of soaked maize grains and pre-soaked, blanched and dehulled soybeans added at 20% replacement level. Extracts of volatiles from the soy-fortified and unfortified dough samples were obtained by Likens-Nickerson simultaneous distillation and extraction method analysed by gas chromatography-mass spectrometry and gas chromatography-olfactometry (gas chromatography-sniffing). Major aroma compound groups identified in the fermented dough samples were carbonyls, alcohols, esters and volatile organic acids. Twenty-nine carbonyls were found in soy-fortified maize dough compared with 21 in the unfortified dough. Although the same alcohols were found in both dough samples, the total concentration of alcohols was slightly different, being less for the soy-fortified sample. Total concentration of esters in soy-fortified dough decreased after 72 h while levels in the unfortified dough increased. Increases in the production of lactic and acetic acids occurred in soy-fortified samples, but the maximum concentrations of acetic acid achieved did not differ significantly between the two types of dough. Twenty-three compounds were perceived to be contributing to the typical aroma of soy-fortified maize dough by the method of gas chromatography-sniffing. These included 12 carbonyls, six alcohols, two esters, two acids and one furan.

  18. The vaginal contraceptive sponge.

    PubMed

    Edelman, D A

    1984-06-01

    The vaginal contraceptive sponge, approved on April 1, 1983 by the US Food Administration (FDA) for sale in the US as a single use, disposable, over-the-counter contraceptive, is made of polyurethane and designed to be biocompatible with the vaginal environment. The sponge is available in a single size, is round, and about 5.5 cm in diameter and 2.5 cm thick. An indentation on 1 side helps to ensure the sponge's correct placement against the cervix. A polyester retrieval loop attached to the sponge facilitates removal. Postcoital tests of the sponge without the spermicide indicated that it was ineffective in preventing sperm from entering the cervical canal. Before insertion, the contraceptive sponge is moistened with tap water to activate the spermicide and is inserted into the vagina with the indentation placed against the cervis. The sponge has been designed to provide continuous protection against pregnancy for at least 24 hours after insertion. Following a successful phase ii clinical trail of the sponge, in 1979 comparative phase iii clinical trials were initiated by Family Health International. The following trials were conducted: sponge versus the diaphragm (arcing-spring) used with a spermicide (nonoxynol-9) at 13 clinics in the US (1439 subjects) and at 2 clinics in Canada and the UK (502 subjects); sponge versus a foaming spermicidal (menfegol) suppository at 5 clinics in Yugoslavia, Taiwan, and Bangladesh (1386) subjects); and sponge versus spermicidal (nonoxynol-9) foam at 2 clinics in Israel and Thailand (366 subjects). In all trials the contraceptive methods were raondomly assigned. Clinics were required to follow up subjects for 1 year. Only the US study has been completed. In the comparative trials of the sponge and diaphragm (both US based and overseas) the pregnancy rates were significantly higher for the sponge. In the comparative trials of the sponge and foaming suppositories or spermicidal foam there were no significant differences between the

  19. Generation of monochloropropanediols (MCPDs) in model dough systems. 1. Leavened doughs.

    PubMed

    Hamlet, Colin G; Sadd, Peter A; Gray, David A

    2004-04-07

    The effect of dough recipe ingredients and processing on the generation of monochloropropanediol isomers (MCPDs) in leavened wheat doughs has been investigated. Commercial ingredients having no effect on MCPD formation were acetic acid and baking fats (triacylglycerols). Ingredients making a significant contribution to MCPD levels were yeast and flour improver [ascorbic acid, diacetyl tartaric acid esters of mono- and diglycerides (DATEM), and soya flour]. The results showed that free glycerol is a key precursor of MCPDs in leavened doughs. This glycerol is primarily generated by the yeast during proving but is also present in the flour, the yeast, and the improver. Under conditions of high dough moisture content (45%), MCPD formation was approximately proportional to glycerol concentration but showed a weaker dependence on chloride level, suggesting that the mechanisms of formation involved at least some reversible stages. MCPD generation increased with decreasing dough moisture to a point where the formation reaction was limited by chloride solubility and competing reactions involving glycerol and key precursor intermediates. These results could be predicted by a kinetic model derived from the experimental data. Glycerol was shown to account for 68% of MCPDs generated in proved full recipe dough.

  20. STRUCTURAL CHANGES OF ARABINOXYLANS IN REFRIGERATED DOUGH

    USDA-ARS?s Scientific Manuscript database

    Wheat flour mainly consists of the starchy endosperm of the kernel, and contains starch, proteins, lipids and non-starch polysaccharides. Arabinoxylans (AXs) are the main non-starch polysaccharides found in wheat flour. Studies showed that degradation of AXs in refrigerated dough has negative effect...

  1. Breadmaking with zein-starch dough

    USDA-ARS?s Scientific Manuscript database

    Mixtures of maize prolamins (zein) and starch form a cohesive, extensible, viscoelastic dough when mixed above zein's glass transition temperature, e.g. at 35-40 degrees Celsius. Although this phenomenon has long been known, it has not yet been successfully used for gluten-free breadmaking. We fou...

  2. Ethanol at levels produced by Saccharomyces cerevisiae during wheat dough fermentation has a strong impact on dough properties.

    PubMed

    Jayaram, Vinay B; Rezaei, Mohammad N; Cuyvers, Sven; Verstrepen, Kevin J; Delcour, Jan A; Courtin, Christophe M

    2014-09-24

    Yeast's role in bread making is primarily the fermentative production of carbon dioxide to leaven the dough. Fermentation also impacts dough matrix rheology, thereby affecting the quality of the end product. Surprisingly, the role of ethanol, the other yeast primary metabolite, has been ill studied in this context. Therefore, this study aims to assess the potential impact of ethanol on yeastless dough extensibility and spread and gluten agglomeration at concentrations at which it is produced in fermenting dough, i.e., up to 60 mmol per 100 g of flour. Reduced dough extensibility and dough spread were observed upon incorporation of ethanol in the dough formula, and were more pronounced for a weak than for a strong flour. Uniaxial and biaxial extension tests showed up to 50% decrease in dough extensibility and a dough strength increase of up to 18% for 60 mmol of ethanol/100 g of flour. Ethanol enhanced gluten agglomeration of a weak flour. Sequential extraction of flour in increasing ethanol concentrations showed that better gluten-solvent interaction is a possible explanation for the changed dough behavior.

  3. Mathematical model of sugar uptake in fermenting yeasted dough.

    PubMed

    Loveday, S M; Winger, R J

    2007-07-25

    Fermentation prior to freezing significantly reduces the shelf life of frozen dough, measured as a decline in proofing power. Changes during fermentation caused by yeast metabolism have previously been described empirically on a dough weight basis and have not been mathematically modeled. In this work, yeast metabolites were quantified in fermenting dough and their concentrations were estimated in the aqueous environment around yeast cells. The osmotic pressure in the aqueous phase increases by 23% during 3 h of fermentation, which depresses the freezing point by 1 degrees C. The rise in osmotic pressure and the accumulation of ethanol may affect phase equilibria in the dough, baking properties, and the shelf life of frozen dough. Predictive modeling equations fitted sugar concentration data accurately. It was found that the preference of baker's yeast for glucose over fructose was stronger in fermenting dough than in liquid fermentations. The usefulness of the model in industrial bakery formulation work was demonstrated.

  4. Dough rheology and wet milling of hard waxy wheat flours.

    PubMed

    Guan, Lan; Seib, Paul A; Graybosch, Robert A; Bean, Scott; Shi, Yong-Cheng

    2009-08-12

    To realize the full potential of waxy wheat (Triticum aestivum L.), the wet milling properties of waxy wheat flours including their dough-mixing properties were investigated. Flours of six waxy hard wheats, one normal hard wheat ('Karl 92'), and one partial waxy hard wheat ('Trego') were fractionated by the dough-washing (Martin) process, and the yields and recoveries of starch and gluten were compared. When waxy and normal wheat starches each were blended with a wheat gluten to give a mixture containing 14.5% protein, they gave very different mixograms even though the protein was the same in those blends. Waxy wheat starch absorbed more water than normal wheat starch, which apparently retarded hydration of gluten and dough development. Higher water content had to be used for some waxy wheat flours to develop optimum dough. Washing waxy wheat flour dough under a stream of water caused dough to become slack, spread out more on the sieve, and break apart into several pieces, which when thoroughly washed, coalesced into an elastic dough like the controls. By mixing a weak dough with 2% NaCl solution or by adding hemicellulase, stickiness of the dough subsided during the washing step and thereby improved the recovery of the gluten and starch fractions.

  5. Global conservation status of sponges.

    PubMed

    Bell, James J; McGrath, Emily; Biggerstaff, Andrew; Bates, Tracey; Cárdenas, César A; Bennett, Holly

    2015-02-01

    Sponges are important for maintaining ecosystem function and integrity of marine and freshwater benthic communities worldwide. Despite this, there has been no assessment of their current global conservation status. We assessed their status, accounting for the distribution of research effort; patterns of temporal variation in sponge populations and assemblages; the number of sponges on threatened species lists; and the impact of environmental pressures. Sponge research effort has been variable; marine sponges in the northeastern Atlantic and Mediterranean and freshwater sponges in Europe and North America have received the most attention. Although sponge abundance has increased in some locations since 1990, these were typically on coral reefs, in response to declines in other benthic organisms, and restricted to a few species. Few data were available on temporal trends in freshwater sponge abundance. Despite over 8500 described sponge species, only 20 are on threatened species lists, and all are marine species from the northeastern Atlantic and Mediterranean. Of the 202 studies identified, the effects of temperature, suspended sediment, substratum loss, and microbial pathogens have been studied the most intensively for marine sponges, although responses appear to be variable. There were 20 studies examining environmental impacts on freshwater sponges, and most of these were on temperature and heavy metal contamination. We found that most sponges do not appear to be threatened globally. However, little information is available for most species and more data are needed on the impacts of anthropogenic-related pressures. This is a critical information gap in understanding sponge conservation status.

  6. Cryptochrome in Sponges

    PubMed Central

    Schröder, Heinz C.; Markl, Julia S.; Grebenjuk, Vlad A.; Korzhev, Michael; Steffen, Renate; Wang, Xiaohong

    2013-01-01

    Sponges (phylum: Porifera) react to external light or mechanical signals with contractile or metabolic reactions and are devoid of any nervous or muscular system. Furthermore, elements of a photoreception/phototransduction system exist in those animals. Recently, a cryptochrome-based photoreceptor system has been discovered in the demosponge. The assumption that in sponges the siliceous skeleton acts as a substitution for the lack of a nervous system and allows light signals to be transmitted through its glass fiber network is supported by the findings that the first spicules are efficient light waveguides and the second sponges have the enzymatic machinery for the generation of light. Now, we have identified/cloned in Suberites domuncula two additional potential molecules of the sponge cryptochrome photoreception system, the guanine nucleotide-binding protein β subunit, related to β-transducin, and the nitric oxide synthase (NOS)–interacting protein. Cryptochrome and NOSIP are light-inducible genes. The studies show that the NOS inhibitor L-NMMA impairs both morphogenesis and motility of the cells. Finally, we report that the function of primmorphs to produce reactive nitrogen species can be abolished by a NOS inhibitor. We propose that the sponge cryptochrome-based photoreception system, through which photon signals are converted into radicals, is coupled to the NOS apparatus. PMID:23920109

  7. Sponge disease: a global threat?

    PubMed

    Webster, Nicole S

    2007-06-01

    Sponges are the most simple and primitive metazoans, yet they have various biological and ecological properties that make them an influential component of coral-reef ecosystems. Marine sponges provide refuge for many small invertebrates and are critical to benthic-pelagic coupling across a wide range of habitats. Reports of sponge disease have increased dramatically in recent years with sponge populations decimated throughout the Mediterranean and Caribbean. Reports also suggest an increased prevalence of sponge disease in Papua New Guinea, the Great Barrier Reef and in the reefs of Cozumel, Mexico. These epidemics can have severe impacts on the survival of sponge populations, the ecology of the reef and the fate of associated marine invertebrates. Despite the ecological and commercial importance of sponges, the understanding of sponge disease is limited. There has generally been a failure to isolate and identify the causative agents of sponge disease, with only one case confirming Koch's postulates and identifying a novel Alphaproteobacteria strain as the primary pathogen. Other potential disease agents include fungi, viruses, cyanobacteria and bacterial strains within the Bacillus and Pseudomonas genera. There is some evidence for correlations between sponge disease and environmental factors such as climate change and urban/agricultural runoff. This review summarizes the occurrence of sponge disease, describes the syndromes identified thus far, explores potential linkages with environmental change and proposes a strategy for future research towards better management of sponge disease outbreaks.

  8. Addition of glucose oxidase for the improvement of refrigerated dough quality

    USDA-ARS?s Scientific Manuscript database

    Refrigerated dough encompasses a wide range of products and is a very popular choice for consumers. Two of the largest problems that occur during refrigerated dough storage are dough syruping and loss of dough strength. The goal of this study was to evaluate glucose oxidase as an additive to refri...

  9. Refrigerated dough quality of hard red spring wheat: Effect of genotype and environment on dough syruping and arabinoxylan production

    USDA-ARS?s Scientific Manuscript database

    Arabinoxylans (AXs) are the main non-starch polysaccharides found in wheat flour. Structural changes of AXs in refrigerated dough are linked to deleterious effects on refrigerated dough quality during storage. The purpose of this research was to evaluate the effect of cultivar and growing environmen...

  10. Effects of hydrophilic hydrocolloids on dough and bread performance of samples made from frozen doughs.

    PubMed

    Dodić, J; Pejin, D; Dodić, S; Popov, S; Mastilović, J; Popov-Raljić, J; Zivanovic, S

    2007-05-01

    The objective of this study was to determine the effects of hydrocolloids in dough (xanthan 0.02%, 0.06%, and 0.1%; kappa-carrageenan and carboxymethylcellulose 0.2%, 0.6%, and 1.0%) and duration of frozen storage on the quality of finished bakery product. Doughs were prepared with different concentrations of gums, stored at -18 degrees C and analyzed after 0, 7, 14, and 30 d for fermentation activity of yeast and rising time of dough. At the end of each frozen storage interval, bread was prepared and characterized for specific volume, crumb firmness, and crumb structure. The addition of the gums had significant effects on dough performance and quality of the final product. Gums at all tested concentrations reduced fermentation activity of yeast and prolonged the rising time of dough, which was similar to the effects of frozen storage. However, specific volume of bread for the control sample significantly decreased on the 30th d of frozen storage. Addition of hydrocolloids resulted in higher specific volume of loaves compared to the specific volume of control sample loaves. With the increase of the duration of frozen storage the specific volume of bread decreases in all analyzed samples. This decrease is less in the samples with hydrocolloids compared to the decrease in the control sample. The addition of 0.1% xanthan accomplished the same or higher values for specific fermentation activity, specific volume, and penetrometric's number compared to the values accomplished by the addition of 1% carboxymethylcellulose and kappa-carrageenan, respectively.

  11. Sediment impacts on marine sponges.

    PubMed

    Bell, James J; McGrath, Emily; Biggerstaff, Andrew; Bates, Tracey; Bennett, Holly; Marlow, Joseph; Shaffer, Megan

    2015-05-15

    Changes in sediment input to marine systems can influence benthic environments in many ways. Sponges are important components of benthic ecosystems world-wide and as sessile suspension feeders are likely to be impacted by changes in sediment levels. Despite this, little is known about how sponges respond to changes in settled and suspended sediment. Here we review the known impacts of sedimentation on sponges and their adaptive capabilities, whilst highlighting gaps in our understanding of sediment impacts on sponges. Although the literature clearly shows that sponges are influenced by sediment in a variety of ways, most studies confer that sponges are able to tolerate, and in some cases thrive, in sedimented environments. Critical gaps exist in our understanding of the physiological responses of sponges to sediment, adaptive mechanisms, tolerance limits, and the particularly the effect of sediment on early life history stages. Copyright © 2015 Elsevier Ltd. All rights reserved.

  12. Unconventional bacterial association for dough leavening.

    PubMed

    Musatti, Alida; Mapelli, Chiara; Foschino, Roberto; Picozzi, Claudia; Rollini, Manuela

    2016-11-21

    The purpose of the research was to obtain innovative yeast-free doughs leavened by Zymomonas mobilis and Lactobacillus sanfranciscensis. Z. mobilis, as well as Saccharomyces cerevisiae, produces an equimolar mixture of ethanol and CO2 through glucose, fructose or sucrose fermentation. In the present work, the inability of Z. mobilis to metabolize maltose has been circumvented by the addition of L. sanfranciscensis in the formulation. Indeed, L. sanfranciscensis, a heterofermentative lactic acid bacterium (LAB) typical of sourdough environment, hydrolyzes maltose releasing glucose which can be used by Z. mobilis for its metabolism. Biomass samples of Z. mobilis subs. mobilis DSM 424 and L. sanfranciscensis DSM 20663 were grown separately in liquid media and then associated in a model dough. Leavening trials set up by using three different microbial combinations (Lactobacillus:Zymomonas 80+80mg, 15+145mg and 145+15mg biomass, i.e. 1:1, 1:10 and 10:1 respectively on cell dry weight basis) evidenced CO2 production levels (mL) higher than the mathematical sum of CO2 produced by the single bacteria. In particular, when the biomass combination of L. sanfranciscensis and Z. mobilis was 1:1 (80+80mg cdw) and 10:1 (145+15mg cdw) a CO2 production of 46.3-41.4mL versus 26.7-28.5mL was achieved. The calculated productivity gain showed positive performances of the microbial combination up to 180-240min leavening. The subsequent efficiency loss may be due several factors, above all glucose shortage for Z. mobilis, as well as decrease of dough pH that can negatively affect both Lactobacillus and Zymomonas metabolism. As in traditional sourdoughs, L. sanfranciscensis was responsible for the souring activity with positive effects on both dough tasting and reduction of spoilage microbiota; Z. mobilis was instead responsible for most of the CO2 production. A bakery product leavened with the unconventional association Z. mobilis - L. sanfranciscensis will be addressed to people having

  13. The Sponge Hologenome

    PubMed Central

    Thomas, Torsten

    2016-01-01

    ABSTRACT A paradigm shift has recently transformed the field of biological science; molecular advances have revealed how fundamentally important microorganisms are to many aspects of a host’s phenotype and evolution. In the process, an era of “holobiont” research has emerged to investigate the intricate network of interactions between a host and its symbiotic microbial consortia. Marine sponges are early-diverging metazoa known for hosting dense, specific, and often highly diverse microbial communities. Here we synthesize current thoughts about the environmental and evolutionary forces that influence the diversity, specificity, and distribution of microbial symbionts within the sponge holobiont, explore the physiological pathways that contribute to holobiont function, and describe the molecular mechanisms that underpin the establishment and maintenance of these symbiotic partnerships. The collective genomes of the sponge holobiont form the sponge hologenome, and we highlight how the forces that define a sponge’s phenotype in fact act on the genomic interplay between the different components of the holobiont. PMID:27103626

  14. Leavened dough processing by supercritical fluid extrusion (SCFX).

    PubMed

    Hicsasmaz, Zeynep; Dogan, Esref; Chu, Cindy; Rizvi, Syed S H

    2003-10-08

    Yeast-leavened dough processing is semicontinuous due to the requirement for fermentation at constant temperature and humidity. Also, new regulations on the emission of alcohols are becoming burdensome on the baking industry. Extrusion processing of dough with supercritical carbon dioxide (SC-CO(2)) is envisioned to alleviate emission problems and to decrease production time by eliminating fermentation. A bread dough formulation with 50% (w/w) moisture was leavened by injecting 1.5% (w/w) SC-CO(2) in a twin-screw extruder at 37 degrees C. Specific mechanical energy input was 260 kJ/kg. The operating apparent shear rate range was 60-260 s(-1). SCFX-leavened dough density (420-430 kg/m(3)) was in good agreement with values reported for similar doughs. The flow behavior index, obtained by an on-line slit rheometer, was 0.49 for the nonleavened control and 0.63 for the SCFX-leavened dough. Apparent viscosity of the SCFX-leavened dough varied from 37 to 23 Pa-s. This new continuous process offers attractive possibilities for industrial applications if further developed.

  15. Measuring Technique of Bubble Size Distributions in Dough

    NASA Astrophysics Data System (ADS)

    Maeda, Tatsurou; Do, Gab-Soo; Sugiyama, Junichi; Oguchi, Kosei; Tsuta, Mizuki

    A novel technique to recognize bubbles in bread dough and analyze their size distribution was developed by using a Micro-Slicer Image Processing System (MSIPS). Samples were taken from the final stage of the mixing process of bread dough which generally consists of four distinctive stages. Also, to investigate the effect of freeze preservation on the size distribution of bubbles, comparisons were made between fresh dough and the dough that had been freeze preserved at .30°C for three months. Bubbles in the dough samples were identified in the images of MSIPS as defocusing spots due to the difference in focal distance created by vacant spaces. In case of the fresh dough, a total of 910 bubbles were recognized and their maximum diameter ranged from 0.4 to 70.5μm with an average of 11.1μm. On the other hand, a total of 1,195 bubbles were recognized from the freeze-preserved sample, and the maximum diameter ranged from 0.9 to 32.7μm with an average of 6.7μm. Small bubbles with maximum diameters less than 10μm comprised approximately 59% and 78% of total bubbles for fresh and freeze-preserved dough samples, respectively. The results indicated that the bubble size of frozen dough is smaller than that of unfrozen one. The proposed method can provide a novel tool to investigate the effects of mixing and preservation treatments on the size, morphology and distribution of bubbles in bread dough.

  16. Salt reduction in sheeted dough: A successful technological approach.

    PubMed

    Diler, Guénaëlle; Le-Bail, Alain; Chevallier, Sylvie

    2016-10-01

    The challenge of reducing the salt content while maintaining shelf life, stability and acceptability of the products is major for the food industry. In the present study, we implemented processing adjustments to reduce salt content while maintaining the machinability and the saltiness perception of sheeted dough: the homogeneous distribution of a layer of encapsulated salt grains on the dough during the laminating process. During sheeting, for an imposed deformation of 0.67, the final strain remained unchanged around 0.50 for salt reduction below 50%, and then, increased significantly up to 0.53 for a dough without salt. This increase is, in fine, positive regarding the rolling process since the decrease of salt content induces less shrinkage of dough downstream, which is the main feature to be controlled in the process. Moreover, the final strain was negatively correlated to the resistance to extension measured with a texture analyzer, therefore providing a method to evaluate the machinability of the dough. From these results, a salt reduction of 25% was achieved by holding 50% of the salt in the dough recipe to maintain the dough properties and saving 25% as salt grains to create high-salted areas that would enhance the saltiness perception of the dough. The distributor mounted above the rollers of the mill proved to be able to distribute evenly salt grains at a calculated step of the rolling out process. An innovative method based on RX micro-tomography allowed to follow the salt dissolving and to demonstrate the capability of the coatings to delay the salt dissolving and consequently the diffusion of salt within the dough piece. Finally, a ranking test on the salted perception of different samples having either an even distribution of encapsulated salt grains, a single layer of salt grains or a homogeneous distribution of salt, demonstrated that increasing the saltiness perception in salt-reduced food product could be achieved by a technological approach

  17. Microstructures of bread dough and the effects of shortening on frozen dough.

    PubMed

    Aibara, Shigeo; Ogawa, Noriko; Hirose, Masaaki

    2005-02-01

    Three types of straight doughs different in combination of yeast and shortenings (RLS20, FTS20, and FTS80) were prepared, and the structure of the frozen doughs was examined under a microscope after staining protein or lipid droplets. Even after 2 months of frozen storage, distinct changes were not found in the gluten network of FTS80, although significant damages in the dough structures of FTS20 and RLS20 appeared after only one month of frozen storage. These results suggest that the gluten networks loosen and decrease in the water retention ability, and it may be concluded that the lipid is removed from the gluten protein due to the decrease in water in the continuous protein phase. The resulting product from the damage to the gluten matrix gave rise to fusion of lipid droplets and an increase in their size. Because of the difference in fatty acid composition, the lipids of shortening S80 are presumed to interact more strongly with gluten proteins and to keep the gluten matrix from damage in comparison with the lipids of shortening S20.

  18. Rising dough and baking bread at the Australian synchrotron

    NASA Astrophysics Data System (ADS)

    Mayo, S. C.; McCann, T.; Day, L.; Favaro, J.; Tuhumury, H.; Thompson, D.; Maksimenko, A.

    2016-01-01

    Wheat protein quality and the amount of common salt added in dough formulation can have a significant effect on the microstructure and loaf volume of bread. High-speed synchrotron micro-CT provides an ideal tool for observing the three dimensional structure of bread dough in situ during proving (rising) and baking. In this work, the synchrotron micro-CT technique was used to observe the structure and time evolution of doughs made from high and low protein flour and three different salt additives. These experiments showed that, as expected, high protein flour produces a higher volume loaf compared to low protein flour regardless of salt additives. Furthermore the results show that KCl in particular has a very negative effect on dough properties resulting in much reduced porosity. The hundreds of datasets produced and analysed during this experiment also provided a valuable test case for handling large quantities of data using tools on the Australian Synchrotron's MASSIVE cluster.

  19. Highly viscous dough-forming properties of marama protein.

    PubMed

    Amonsou, Eric O; Taylor, John R N; Naushad Emmambux, M; Gyebi Duodu, K; Minnaar, Amanda

    2012-10-01

    Marama bean is an indigenous southern African oilseed legume with an unusual protein composition. Hence, its rheological properties were studied. Marama protein formed a highly viscous and extensible dough when compared to soya and gluten. With a dough of 38% moisture, marama protein extensibility was very high (304% of its original length), twice that of gluten and soya, and this increased considerably (>3-fold) when the moisture content was increased to 45%. With added peroxidase, the storage modulus (G') of marama protein dough increased with time, suggesting the formation of new and strong protein networks. Dityrosine crosslinks were detected in the doughs. Marama protein showed a single transition with a denaturation temperature higher than soya glycinin. Marama protein was more hydrophobic and contained more β-sheet structure than did soya. Thus, the highly viscous and extensible rheological behaviour of marama protein is probably related to its high β-sheet conformation, hydrophobic interactions and tyrosine crosslinks.

  20. Effect of leavening microflora on pizza dough properties.

    PubMed

    Coppola, S; Pepe, O; Mauriello, G

    1998-11-01

    Fourteen different starter cultures containing one strain of Saccharomyces cerevisiae with and without individual or combinations of lactic acid bacteria (Lactobacillus plantarum, Lact. sanfrancisco, Enterococcus faecium, Leuconostoc mesenteroides) were employed to investigate the role of leavening microflora on the properties of pizza doughs. Microbiological, chemical and physical characteristics of doughs prepared with the same flour and under the same processing conditions were determined. Leavening times and acidification properties depended on the microbial association used. The proportions of lactic and acetic acid produced by lactic acid bacteria were consistent with the metabolic properties of the strains employed. The bacteria/yeast ratios arising from microbial counts at the end of the leavening process were always lower in comparison to sour- or bread-doughs. The size of the yeast population did not change much, while bacteria showed from one to four duplications. Rheologically, the fermented doughs could only be significantly distinguished from the control dough with regard to the elastic modulus. Principal Component Analysis was applied to the acidimetric data. The scattergram of the two principal components effectively discriminated 13 of the 14 pizza dough types.

  1. Effect of different fibers on dough properties and biscuit quality.

    PubMed

    Blanco Canalis, María S; Steffolani, María E; León, Alberto E; Ribotta, Pablo D

    2017-03-01

    This study forms part of a broader project aimed at understanding the role of fibers from different sources in high-fat, high-sugar biscuits and at selecting the best fibers for biscuit quality. The main purpose of this work was to understand the rheological and structural properties involved in fiber-enriched biscuit dough. High-amylose corn starch (RSII), chemically modified starch (RSIV), oat fiber (OF) and inulin (IN) were used at two different levels of incorporation (6 and 12 g) in dough formulation. The influence of fiber on the properties of biscuit dough was studied via dynamic rheological tests, confocal microscopy and spreading behavior. Biscuit quality was assessed by width/thickness factor, texture and surface characteristics, total dietary fiber and sensory evaluation. Main results indicated that IN incorporation increased the capacity of dough spreading during baking and thus improved biscuit quality. OF reduced dough spreading during baking and strongly increased its resistance to deformation. RSII and RSIV slightly affected the quality of the biscuits. Sensory evaluation revealed that the panel liked IN-incorporated biscuits as much as control biscuits. The increase in total dietary fiber modified dough behavior and biscuit properties, and the extent of these effects depended on the type of fiber incorporated. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  2. Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour.

    PubMed

    Collar, Concha; Conte, Paola; Fadda, Costantino; Piga, Antonio

    2015-10-01

    The capability of different gluten-free (GF) basic formulations made of flour (rice, amaranth and chickpea) and starch (corn and cassava) blends, to make machinable and viscoelastic GF-doughs in absence/presence of single hydrocolloids (guar gum, locust bean and psyllium fibre), proteins (milk and egg white) and surfactants (neutral, anionic and vegetable oil) have been investigated. Macroscopic (high deformation) and macromolecular (small deformation) mechanical, viscometric (gelatinization, pasting, gelling) and thermal (gelatinization, melting, retrogradation) approaches were performed on the different matrices in order to (a) identify similarities and differences in GF-doughs in terms of a small number of rheological and thermal analytical parameters according to the formulations and (b) to assess single and interactive effects of basic ingredients and additives on GF-dough performance to achieve GF-flat breads. Larger values for the static and dynamic mechanical characteristics and higher viscometric profiles during both cooking and cooling corresponded to doughs formulated with guar gum and Psyllium fibre added to rice flour/starch and rice flour/corn starch/chickpea flour, while surfactant- and protein-formulated GF-doughs added to rice flour/starch/amaranth flour based GF-doughs exhibited intermediate and lower values for the mechanical parameters and poorer viscometric profiles. In addition, additive-free formulations exhibited higher values for the temperature of both gelatinization and retrogradation and lower enthalpies for the thermal transitions. Single addition of 10% of either chickpea flour or amaranth flour to rice flour/starch blends provided a large GF-dough hardening effect in presence of corn starch and an intermediate effect in presence of cassava starch (chickpea), and an intermediate reinforcement of GF-dough regardless the source of starch (amaranth). At macromolecular level, both chickpea and amaranth flours, singly added, determined

  3. Sponge hybridomas: applications and implications.

    PubMed

    Pomponi, Shirley A; Jevitt, Allison; Patel, Jignasa; Diaz, M Cristina

    2013-09-01

    Many sponge-derived natural products with applications to human health have been discovered over the past three decades. In vitro production has been proposed as one biological alternative to ensure adequate supply of marine natural products for preclinical and clinical development of drugs. Although primary cell cultures have been established for many marine phyla, no cell lines with an extended life span have been established for marine invertebrates. Hybridoma technology has been used for production of monoclonal antibodies for application to human health. We hypothesized that a sponge cell line could be formed by fusing sponge cells of one species with those of another, or by fusing sponge cells with rapidly dividing, marine-derived, non-sponge cells. Using standard methods for formation of hybridomas, with appropriate modifications for temperature and salinity, cells from individuals of the same sponge species, as well as cells from individuals of two different sponge species were successfully fused. Research in progress is focused on optimizing fusion to produce a cell line and to stimulate expression of natural products with therapeutic relevance. Experimental hybridomas may also be used as models to test hypotheses related to naturally occurring sponge chimeras and hybridomas.

  4. Process for purifying zirconium sponge

    SciTech Connect

    Abodishish, H.A.M.; Kimball, L.S.

    1992-03-31

    This patent describes a Kroll reduction process wherein a zirconium sponge contaminated with unreacted magnesium and by-product magnesium chloride is produced as a regulus, a process for purifying the zirconium sponge. It comprises: distilling magnesium and magnesium chloride from: a regulus containing a zirconium sponge and magnesium and magnesium chloride at a temperature above about 800{degrees} C and at an absolute pressure less than about 10 mmHg in a distillation vessel to purify the zirconium sponge; condensing the magnesium and the magnesium chloride distilled from the zirconium sponge in a condenser; and then backfilling the vessel containing the zirconium sponge and the condenser containing the magnesium and the magnesium chloride with a gas; recirculating the gas between the vessel and the condenser to cool the zirconium sponge from above about 800{degrees} C to below about 300{degrees} C; and cooling the recirculating gas in the condenser containing the condensed magnesium and the condensed magnesium chloride as the gas cools the zirconium sponge to below about 300{degrees} C.

  5. Sponge versus diaphragm for contraception.

    PubMed

    Kuyoh, M A; Toroitich-Ruto, C; Grimes, D A; Schulz, K F; Gallo, M G

    2002-01-01

    The contraceptive vaginal sponge was developed as an alternative to the contraceptive diaphragm. The sponge, made of polyurethane impregnated with nonoxynol-9 (1g), releases 125 mg of the spermicide over 24 h of use. Unlike the diaphragm, the sponge can be used for more than one coital act within 24 h without the insertion of additional spermicide, and the sponge does not require fitting or a prescription from a physician. How the sponge compares with the diaphragm in terms of efficacy and continuation is not clear. To compare the efficacy and continuation rates of the sponge compared with the diaphragm (used with nonoxynol-9 as a spermicide). Our a priori hypothesis was that the sponge would have a higher failure rate and higher discontinuation rates than the diaphragm. We searched the computerized databases MEDLINE, EMBASE, Popline, LILACS, and the Cochrane Controlled Trials Register. In addition, we searched the reference lists of all potentially relevant articles and book chapters. We also contacted investigators involved with both trials identified to seek other published or unpublished trials. We included randomized controlled trials comparing the vaginal contraceptive sponge (Today; Collatex) with any diaphragm used with nonoxynol-9 to prevent pregnancy. We examined the studies identified through the literature searches for possible inclusion and evaluated their methodological quality using the Cochrane guidelines. We contacted an author involved with both published trials for supplementary information about randomization and allocation concealment. We entered data into RevMan 4.1 and calculated Peto odds ratios for overall pregnancy and 12-month discontinuation using numbers of women as the denominator. We also abstracted 12-month cumulative life-table ratios for these same outcomes, but were unable to aggregate these data. The sponge was statistically significantly less effective in both trials in preventing overall pregnancy than was the diaphragm. The 12

  6. Sponge versus diaphragm for contraception.

    PubMed

    Kuyoh, Maureen A; Toroitich-Ruto, Cathy; Grimes, David A; Schulz, Kenneth F; Gallo, Maria F; Lopez, Laureen M

    2002-07-22

    The contraceptive vaginal sponge was developed as an alternative to the contraceptive diaphragm. The sponge, made of polyurethane impregnated with nonoxynol-9 (1g), releases 125 mg of the spermicide over 24 hours of use. Unlike the diaphragm, the sponge can be used for more than one coital act within 24 hours without the insertion of additional spermicide, and the sponge does not require fitting or a prescription from a physician. How the sponge compares with the diaphragm in terms of efficacy and continuation is not clear. To compare the efficacy and continuation rates of the sponge with the diaphragm (used with nonoxynol-9). Our a priori hypothesis was that the sponge would have higher rates for failure and discontinuation than the diaphragm. In April 2013, we searched the computerized databases MEDLINE, POPLINE, LILACS, CENTRAL, ClinicalTrials.gov and ICTRP.Earlier searches also included EMBASE. For the initial review, we searched the reference lists of relevant articles and book chapters.We also contacted investigators involved with the identified trials for other published or unpublished trials. We included randomized controlled trials comparing the vaginal contraceptive sponge (Today; Collatex) with any diaphragm used with nonoxynol-9 to prevent pregnancy. We examined the studies identified through the literature searches for possible inclusion and evaluated their methodological quality using the Cochrane guidelines. We entered data into RevMan and calculated Peto odds ratios for overall pregnancy and 12-month discontinuation using numbers of women as the denominator. We also abstracted 12-month cumulative life-table ratios for these same outcomes but were unable to aggregate these data. Two trials met the inclusion criteria. The sponge was significantly less effective in both trials in preventing overall pregnancy than was the diaphragm. In the larger USA trial, the 12-month cumulative life-table termination rates per 100 women for overall pregnancy were 17

  7. 21 CFR 886.4790 - Ophthalmic sponge.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 8 2011-04-01 2011-04-01 false Ophthalmic sponge. 886.4790 Section 886.4790 Food... DEVICES OPHTHALMIC DEVICES Surgical Devices § 886.4790 Ophthalmic sponge. (a) Identification. An ophthalmic sponge is a device that is an absorbant sponge, pad, or spear made of folded gauze,...

  8. 21 CFR 886.4790 - Ophthalmic sponge.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 8 2013-04-01 2013-04-01 false Ophthalmic sponge. 886.4790 Section 886.4790 Food... DEVICES OPHTHALMIC DEVICES Surgical Devices § 886.4790 Ophthalmic sponge. (a) Identification. An ophthalmic sponge is a device that is an absorbant sponge, pad, or spear made of folded gauze,...

  9. 21 CFR 886.4790 - Ophthalmic sponge.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Ophthalmic sponge. 886.4790 Section 886.4790 Food... DEVICES OPHTHALMIC DEVICES Surgical Devices § 886.4790 Ophthalmic sponge. (a) Identification. An ophthalmic sponge is a device that is an absorbant sponge, pad, or spear made of folded gauze,...

  10. 21 CFR 886.4790 - Ophthalmic sponge.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 8 2012-04-01 2012-04-01 false Ophthalmic sponge. 886.4790 Section 886.4790 Food... DEVICES OPHTHALMIC DEVICES Surgical Devices § 886.4790 Ophthalmic sponge. (a) Identification. An ophthalmic sponge is a device that is an absorbant sponge, pad, or spear made of folded gauze,...

  11. 21 CFR 886.4790 - Ophthalmic sponge.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 8 2014-04-01 2014-04-01 false Ophthalmic sponge. 886.4790 Section 886.4790 Food... DEVICES OPHTHALMIC DEVICES Surgical Devices § 886.4790 Ophthalmic sponge. (a) Identification. An ophthalmic sponge is a device that is an absorbant sponge, pad, or spear made of folded gauze,...

  12. The contribution of glutenin macropolymer depolymerization to the deterioration of frozen steamed bread dough quality.

    PubMed

    Wang, Pei; Lee, Tung-Ching; Xu, Xueming; Jin, Zhengyu

    2016-11-15

    Depolymerization of glutenin macropolymers (GMP) widely exists in the frozen dough with little effort in elucidating its effects on steamed bread quality. To clarify this, GMP was fractionated from wheat flour and reconstituted to yeast and chemical leavened dough (YLD/CLD). Results showed that with supplementary GMP fraction, depolymerization degree was alleviated in frozen dough. The bread quality loss from freezing was partially counteracted along with better preserved GMP content. Both of dough elasticity and gas retention capability were enhanced in GMP-enriched frozen dough. Gassing power in frozen YLD decreased while remained constant in CLD. Addition of GMP did not affect the gassing power, which allowed interpreting the improved bread qualities from the enhanced dough elasticity and gas retention capability. Based on the improved facts of frozen steamed bread dough quality with additional GMP fractions, this study revealed the pivotal role of GMP depolymerization on the frozen steamed bread dough quality. Copyright © 2016 Elsevier Ltd. All rights reserved.

  13. Sponge systematics facing new challenges.

    PubMed

    Cárdenas, P; Pérez, T; Boury-Esnault, N

    2012-01-01

    Systematics is nowadays facing new challenges with the introduction of new concepts and new techniques. Compared to most other phyla, phylogenetic relationships among sponges are still largely unresolved. In the past 10 years, the classical taxonomy has been completely overturned and a review of the state of the art appears necessary. The field of taxonomy remains a prominent discipline of sponge research and studies related to sponge systematics were in greater number in the Eighth World Sponge Conference (Girona, Spain, September 2010) than in any previous world sponge conferences. To understand the state of this rapidly growing field, this chapter proposes to review studies, mainly from the past decade, in sponge taxonomy, nomenclature and phylogeny. In a first part, we analyse the reasons of the current success of this field. In a second part, we establish the current sponge systematics theoretical framework, with the use of (1) cladistics, (2) different codes of nomenclature (PhyloCode vs. Linnaean system) and (3) integrative taxonomy. Sponges are infamous for their lack of characters. However, by listing and discussing in a third part all characters available to taxonomists, we show how diverse characters are and that new ones are being used and tested, while old ones should be revisited. We then review the systematics of the four main classes of sponges (Hexactinellida, Calcispongiae, Homoscleromorpha and Demospongiae), each time focusing on current issues and case studies. We present a review of the taxonomic changes since the publication of the Systema Porifera (2002), and point to problems a sponge taxonomist is still faced with nowadays. To conclude, we make a series of proposals for the future of sponge systematics. In the light of recent studies, we establish a series of taxonomic changes that the sponge community may be ready to accept. We also propose a series of sponge new names and definitions following the PhyloCode. The issue of phantom species

  14. Refrigerated dough quality: effect of environment and genotypes of hard red spring wheat.

    PubMed

    Simsek, S; Whitney, K L; Ohm, J B; Anderson, J; Mergoum, M

    2011-01-01

    Refrigerated dough products use wheat flour as their primary ingredient, so the quality and chemical composition of the flour determine the quality of the final product. Six varieties of hard red spring wheat, grown in 3 locations in Minnesota, U.S.A., were evaluated for use in refrigerated dough products. Total arabinoxylan percentages in the flours ranged from 0.97 to 1.54. Xylanase activity of the flour was measured and ranged from 0.20 to 0.84 mU/g. An important factor in the suitability for refrigerated dough is the syruping during storage. A large amount of variability in dough syruping was observed among the varieties and locations when the extent of dough syruping was measured over a period of 10 d. The mean dough syruping on day 10 ranged from 2.05% to 14.83%. Despite the significant interaction effect of genotype and environment, 2 varieties, Glenn and Oklee, had lower dough syrup formation with greater stability across growing locations and storage days than other varieties. Practical Application: Refrigerated dough production is one of the fastest growing segments of the ready-to-use food industry. Well-formulated and processed refrigerated doughs are practical to consume and should stay fresh during extended periods of storage; thus, maintenance of dough quality during refrigeration is critical. This study was designed to perform the research on genotypic and environmental effects on variations in dough syruping during refrigeration storage of doughs from hard red spring wheats.

  15. Water dynamics in fresh and frozen yeasted dough.

    PubMed

    Loveday, Simon M; Huang, Victor T; Reid, David S; Winger, Ray J

    2012-01-01

    Water is an integral part of wheat flour dough-the amount, physical state, and location of water are crucial to the formation of a dough that will hold gas and produce an open, aerated crumb structure in the final product. This has been understood for centuries by craft bakers, who were highly attuned to the "feel" of dough in their hands. In the 20th century, empirical instruments were invented that simulated part of the breadmaking process, and their limited predictive capacity made them valuable quality control tools. During the latter decades of the 20th century the cost and availability of advanced instrumental methods for characterizing foods improved dramatically, and facilitated a "fundamental science" approach to food research. The physicochemical mechanisms by which water exerts such a strong influence on the character of dough are now better understood. This review contrasts the empirical and fundamental view points, and summarizes recent knowledge about the roles of water in the manufacture of fresh and frozen yeasted dough.

  16. Precambrian sponges with cellular structures

    PubMed

    Li; Chen; Hua

    1998-02-06

    Sponge remains have been identified in the Early Vendian Doushantuo phosphate deposit in central Guizhou (South China), which has an age of approximately 580 million years ago. Their skeletons consist of siliceous, monaxonal spicules. All are referred to as the Porifera, class Demospongiae. Preserved soft tissues include the epidermis, porocytes, amoebocytes, sclerocytes, and spongocoel. Among thousands of metazoan embryos is a parenchymella-type of sponge larvae having a shoe-shaped morphology and dense peripheral flagella. The presence of possible amphiblastula larva suggests that the calcareous sponges may have an extended history in the Late Precambrian. The fauna indicates that animals lived 40 to 50 million years before the Cambrian Explosion.

  17. Is the universe a sponge?

    NASA Astrophysics Data System (ADS)

    Bucher, Martin

    2016-11-01

    Does the large-scale universe look more like meatballs, like Swiss cheese or like a sponge? The differences between these types of universe are described in J Richard Gott's The Cosmic Web: Mysterious Architecture of the Universe.

  18. Effects of waxy wheat flour and water on frozen dough and bread properties.

    PubMed

    Yi, Jinhee; Kerr, William L; Johnson, Jerry W

    2009-06-01

    The quality of bread made from frozen dough is diminished by changes that occur during freezing. New cultivars of waxy wheat flour (WWF), containing less than 2% amylose, offer unique properties for the production of baked products. In this study, dough properties and bread quality were investigated at various levels of WWF (0% to 45% flour weight) and water (55% to 65%). Dough stickiness increased with higher levels of WWF and water. During frozen storage, dough with greater WWF and lower water had less change in stickiness. Maximum resistance to extension (MRE) decreased with higher WWF and water. Dough with greater WWF and less water had less change in extensibility after frozen storage. Dough with greater WWF and water was more extensible. Nuclear magnetic resonance (NMR) studies showed that frozen dough with higher WWF content had lower transverse relaxation (T(2)) time of 9 to 11ms. After frozen storage, dough with higher WWF still showed lower T(2). Dough with 15% WWF had higher yeast activity. Bread made from 15% and 30% WWF had higher volume in bread made from unfrozen and frozen dough. Bread firmness decreased with higher amounts of WWF and water. This research demonstrated that specific combinations of WWF and water produced a better quality of frozen dough and bread.

  19. Konjac glucomannan-induced changes in thiol/disulphide exchange and gluten conformation upon dough mixing.

    PubMed

    Zhou, Yun; Zhao, Dan; Foster, Tim J; Liu, Yixin; Wang, Yu; Nirasawa, Satoru; Tatsumi, Eizo; Cheng, Yongqiang

    2014-01-15

    Effects of konjac glucomannan (KGM) on the changes in gluten upon dough mixing were investigated in this study. Wheat flour was blended with KGM and processed into dough. Farinographic analysis showed that KGM caused a significant increase in water absorption and dough development time to reach maximum consistency. Comparison of electrophoretic protein profile from control dough and KGM-dough revealed that protein fractions were similar in molecular size distribution, but the lability of glutenin aggregates slightly differed. Addition of KGM to gluten induced negative effects on exchange between sulfhydryl groups and disulphide bonds. Fourier transform-Raman spectroscopy indicated that secondary structure of gluten proteins was differentially modified related with water absorption of flours before dough formation. This study reveals that when KGM is added to the dough, conformational behaviours of gluten proteins are changed and the hydroxyl groups of KGM might be involved in the interaction by forming strong intermolecular hydrogen bonding system.

  20. Structural analysis of gluten-free doughs by fractional rheological model

    NASA Astrophysics Data System (ADS)

    Orczykowska, Magdalena; Dziubiński, Marek; Owczarz, Piotr

    2015-02-01

    This study examines the effects of various components of tested gluten-free doughs, such as corn starch, amaranth flour, pea protein isolate, and cellulose in the form of plantain fibers on rheological properties of such doughs. The rheological properties of gluten-free doughs were assessed by using the rheological fractional standard linear solid model (FSLSM). Parameter analysis of the Maxwell-Wiechert fractional derivative rheological model allows to state that gluten-free doughs present a typical behavior of viscoelastic quasi-solid bodies. We obtained the contribution dependence of each component used in preparations of gluten-free doughs (either hard-gel or soft-gel structure). The complicate analysis of the mechanical structure of gluten-free dough was done by applying the FSLSM to explain quite precisely the effects of individual ingredients of the dough on its rheological properties.

  1. Influence of eggs on the aroma composition of a sponge cake and on the aroma release in model studies on flavored sponge cakes.

    PubMed

    Pozo-Bayón, Maria Angeles; Ruíz-Rodríguez, Alejandro; Pernin, Karine; Cayot, Nathalie

    2007-02-21

    The use of solvent-assisted flavor evaporation extraction (SAFE) and purge and trap in Tenax allowed the identification of more than 100 volatile compounds in a sponge cake (SC-e). Gas chromatography-olfactometry (GC-O) of the SAFE extracts of crumb and crust were achieved in order to determine the most potent odorants of SC-e. The change in the traditional dough formulation of SC-e in which eggs were substituted by baking powder (SC-b) as the leavening agent produced important changes in some key aroma compounds. The release curves of some aroma compounds-some of them generated during baking and others added in the dough-were followed by cumulative headspace analysis. In the flavored SC-b, the aroma release curves showed a plateau after 15 min of purge, while the release increased proportionally with the purge time in the flavored SC-e. In general, except for some of the aroma compounds with the highest log P values, the rate of release of most of the added and generated aroma compounds was significantly influenced by the changes in the cake formulation. The higher rates of release found for the aroma compounds in SC-b could contribute to explain its rapid exhaustion of aroma compounds in the purge and trap experiments and might lead to poorer sensorial characteristics of this cake during storage.

  2. Crouching shells, hidden sponges: Unusual Late Ordovician cavities containing sponges

    NASA Astrophysics Data System (ADS)

    Park, Jino; Lee, Jeong-Hyun; Hong, Jongsun; Choh, Suk-Joo; Lee, Dong-Chan; Lee, Dong-Jin

    2017-01-01

    Marine cavities harbouring cryptic organisms have been ubiquitous throughout the Phanerozoic. However, our knowledge of early cryptic communities is as yet insufficient, and how metazoans began to utilize such habitats remains unknown. In this study, we document demosponge remains within intraskeletal cavities embedded in the micritic succession of a shallow carbonate platform in the Upper Ordovician (Katian) Xiazhen Formation of South China. Molluscs (gastropods, bivalves, and nautiloids) and corals (the solitary rugosan Tryplasma and colonial agetolitids) within the succession commonly contain patches of "spicular" demosponge remains (11%; n = 45/415), mainly occupying intraskeletal spaces with areas of 1-30 mm2 in thin-section. Sponge occurrence varies according to sedimentary facies: within lime mudstone facies, sponges commonly occur both inside and outside intraskeletal cavities, suggesting that sponges would have inhabited and become preserved within any available space in this environment. In contrast, when other sessile organisms co-occur in wackestone to packstone facies, there are fewer sponge occurrences both inside and outside cavities, possibly due to competition in open habitats and/or their poorer preservation in such environments. Overall, this result suggests that sponges would have exploited cryptic habitats by normal expansion of the open-surface biota. In addition, compared with coeval reef and hardground crypts, the Xiazhen intraskeletal cryptic biota is monotonous in composition, suggesting "decoupled" occupation of cryptic habitats in different environments.

  3. Wheat flour exposed to ethanol yields dough with unexpected properties

    USDA-ARS?s Scientific Manuscript database

    Wheat flour may be exposed to ethanol solutions in such a way as to alter the subsequent transformation of the flour into dough. Here, a number of types of wheat flour were exposed to small amounts of ethanol solutions so as to be "wetted" but without the appearance of a separate liquid phase. The...

  4. Martian 'Kitchen Sponge'

    NASA Technical Reports Server (NTRS)

    2000-01-01

    This picture is illuminated by sunlight from the upper left. It shows a tiny 1 kilometer by 1 kilometer (0.62 x 0.62 mile) area of the martian north polar residual ice cap as it appears in summertime.

    The surface looks somewhat like that of a kitchen sponge--it is flat on top and has many closely-spaced pits of no more than 2 meters (5.5 ft) depth. The upper, flat surface in this image has a medium-gray tone, while the pit interiors are darker gray. Each pit is generally 10 to 20 meters (33-66 feet) across. The pits probably form as water ice sublimes--going directly from solid to vapor--during the martian northern summer seasons. The pits probably develop over thousands of years. This texture is very different from what is seen in the south polar cap, where considerably larger and more circular depressions are found to resemble slices of swiss cheese rather than a kitchen sponge.

    This picture was taken by the Mars Global Surveyor (MGS) Mars Orbiter Camera (MOC) during northern summer on March 8, 1999. It was one of the very last 'calibration' images taken before the start of the Mapping Phase of the MGS mission, and its goal was to determine whether the MOC was properly focused. The crisp appearance of the edges of the pits confirmed that the instrument was focused and ready for its 1-Mars Year mapping mission. The scene is located near 86.9oN, 207.5oW, and has a resolution of about 1.4 meters (4 ft, 7 in) per pixel.

    Malin Space Science Systems and the California Institute of Technology built the MOC using spare hardware from the Mars Observer mission. MSSS operates the camera from its facilities in San Diego, CA. The Jet Propulsion Laboratory's Mars Surveyor Operations Project operates the Mars Global Surveyor spacecraft with its industrial partner, Lockheed Martin Astronautics, from facilities in Pasadena, CA and Denver, CO.

  5. Martian 'Kitchen Sponge'

    NASA Technical Reports Server (NTRS)

    2000-01-01

    This picture is illuminated by sunlight from the upper left. It shows a tiny 1 kilometer by 1 kilometer (0.62 x 0.62 mile) area of the martian north polar residual ice cap as it appears in summertime.

    The surface looks somewhat like that of a kitchen sponge--it is flat on top and has many closely-spaced pits of no more than 2 meters (5.5 ft) depth. The upper, flat surface in this image has a medium-gray tone, while the pit interiors are darker gray. Each pit is generally 10 to 20 meters (33-66 feet) across. The pits probably form as water ice sublimes--going directly from solid to vapor--during the martian northern summer seasons. The pits probably develop over thousands of years. This texture is very different from what is seen in the south polar cap, where considerably larger and more circular depressions are found to resemble slices of swiss cheese rather than a kitchen sponge.

    This picture was taken by the Mars Global Surveyor (MGS) Mars Orbiter Camera (MOC) during northern summer on March 8, 1999. It was one of the very last 'calibration' images taken before the start of the Mapping Phase of the MGS mission, and its goal was to determine whether the MOC was properly focused. The crisp appearance of the edges of the pits confirmed that the instrument was focused and ready for its 1-Mars Year mapping mission. The scene is located near 86.9oN, 207.5oW, and has a resolution of about 1.4 meters (4 ft, 7 in) per pixel.

    Malin Space Science Systems and the California Institute of Technology built the MOC using spare hardware from the Mars Observer mission. MSSS operates the camera from its facilities in San Diego, CA. The Jet Propulsion Laboratory's Mars Surveyor Operations Project operates the Mars Global Surveyor spacecraft with its industrial partner, Lockheed Martin Astronautics, from facilities in Pasadena, CA and Denver, CO.

  6. Medullary sponge kidney.

    PubMed

    Gambaro, Giovanni; Danza, Francesco M; Fabris, Antonia

    2013-07-01

    After it was first described in 1939, medullary sponge kidney (MSK) received relatively little attention. This was because it was believed to have a low prevalence and because it was considered a benign condition. Studies in recent years have been changing these convictions however, hence the present review. Insight has been obtained on the genetic basis of this disease, supporting the hypothesis that MSK is due to a disruption at the 'ureteric bud-metanephric mesenchyme' interface. This explains why so many tubular defects coexist in this disease, and particularly a distal tubular acidification defect of which the highly prevalent metabolic bone disease is one very important consequence. In addition to the typical clinical phenotype of recurrent stone disease, other clinical profiles have now been recognized, that is, an indolent, almost asymptomatic MSK, and a rare form characterized by intractable, excruciating pain. Findings suggest the need for a more comprehensive clinical characterization of MSK patients. The genetic grounds for the condition warrant further investigation, and reliable methods are needed to diagnose MSK.

  7. Novel actinobacteria from marine sponges.

    PubMed

    Montalvo, Naomi F; Mohamed, Naglaa M; Enticknap, Julie J; Hill, Russell T

    2005-01-01

    Actinobacteria exclusively within the sub-class Acidimicrobidae were shown by 16S rDNA community analysis to be major components of the bacterial community associated with two sponge species in the genus Xestospongia. Four groups of Actinobacteria were identified in Xestospongia spp., with three of these four groups being found in both Xestospongia muta from Key Largo, Florida and Xestospongia testudinaria from Manado, Indonesia. This suggests that these groups are true symbionts in these sponges and may play a common role in both the Pacific and Atlantic sponge species. The fourth group was found only in X. testudinaria and was a novel assemblage distantly related to any previously sequenced actinobacterial clones. The only actinobacteria that were obtained in initial culturing attempts were Gordonia, Micrococcus and Brachybacterium spp., none of which were represented in the clone libraries. The closest cultured actinobacteria to all the Acidimicrobidae clones from Xestospongia spp. are 'Microthrix parvicella' and Acidimicrobium spp. Xestospongia spp. can now be targeted as source material from which to culture novel Acidimicrobidae to investigate their potential as producers of bioactive compounds. Isolation of sponge-associated Acidimicrobidae will also make it possible to elucidate their role as sponge symbionts.

  8. Oxidation of corn oil during frying of soy-flour-added flour dough.

    PubMed

    Yoon, Y; Choe, E

    2007-08-01

    Oxidation of corn oil during frying of soy-flour-added dough was studied. Flour dough containing soy flour at 0%, 10%, 20%, and 30% was fried in corn oil at 180 degrees C for 2.5 min, and a total of 60 fryings were performed every 30 min. The oxidation of oil was determined by contents of free fatty acids (FFA), conjugated dienoic acids (CDA), polar compounds, and p-anisidine values (PAV). Tocopherols and phospholipids (PLs) in the oil were determined by HPLC. Tocopherols were present in corn oil at 1000 ppm before frying and increased after the first frying of dough containing soy flour due to tocopherol transfer from soy-flour-added dough to the oil during frying. However, as the oil repeated frying, tocopherol contents decreased and its degradation rate was higher in the oil that fried soy-flour-added dough than in the oil that fried the dough without soy flour. PL was not detected in corn oil before and after frying. As the oil repeated frying, FFA, CDA, and polar compounds contents, and PAV of frying oil increased due to the oil oxidation. The values were higher in the oil which fried soy-flour-added dough than in the oil fried the dough without soy flour, indicating the acceleration of oil oxidation by soy flour added to dough. Increase in the oil oxidation by soy flour added to the dough was highly correlated with fast decomposition of tocopherol in the oil.

  9. Continuous monitoring of dough fermentation and bread baking by magnetic resonance microscopy.

    PubMed

    Bajd, Franci; Serša, Igor

    2011-04-01

    The consumer quality of baked products is closely related with dough structure properties. These are developed during dough fermentation and finalized during its baking. In this study, magnetic resonance microscopy (MRM) was employed in a study of dough fermentation and baking. A small hot air oven was installed inside a 2.35-T horizontal bore superconducting magnet. Four different samples of commercial bread mixes for home baking were used to prepare small samples of dough that were inserted in the oven and allowed to rise at 33 °C for 112 min; this was followed by baking at 180 °C for 49 min. The entire process was followed by dynamic T(1)-weighted 3D magnetic resonance imaging with 7 min of temporal resolution and 0.23×0.23×1.5 mm(3) of spatial resolution. Acquired images were analyzed to determine time courses of dough pore distribution, dough volume and bread crust thickness. Image analysis showed that both the number of dough pores and the normalized dough volume increased in a sigmoid-like fashion during fermentation and decreased during baking due to the bread crust formation. The presented magnetic resonance method was found to be efficient in analysis of dough structure properties and in discrimination between different dough types.

  10. DEMONSTRATION BULLETIN: FORAGER™ SPONGE TECHNOLOGY - DYNAPHORE, INC.

    EPA Science Inventory

    The Forager™ Sponge is an open-celled cellulose sponge incorporating an amine-containing chelating polymer that has selective affinity for dissolved heavy metals in both cationic and anionic states. The Forager™ Sponge technology can be utilized to remove and concentrate heavy me...

  11. DEMONSTRATION BULLETIN: FORAGER™ SPONGE TECHNOLOGY - DYNAPHORE, INC.

    EPA Science Inventory

    The Forager™ Sponge is an open-celled cellulose sponge incorporating an amine-containing chelating polymer that has selective affinity for dissolved heavy metals in both cationic and anionic states. The Forager™ Sponge technology can be utilized to remove and concentrate heavy me...

  12. Capillary rise in cellulose sponges

    NASA Astrophysics Data System (ADS)

    Kim, Jungchul; Kim, Ho-Young; Mahadevan, L.

    2011-11-01

    A cellulose sponge, commonly used for clean-up jobs, can absorb and hold a significant amount of water within its pores, whose size ranges from micrometers to millimeters. We investigate the dynamics of capillary rise of water in the sponge using a combination of experiment and theory. We find that the rate of the capillary rise is significantly lower than Washburn's rule that assumes the sponge as a row of adjoined pores and the liquid flow to be driven by the Laplace pressure. We introduce a novel theory to model the flow in the hygroscopic porous media by combining Darcy's law based on the moisture concentration and the modified Young-Laplace equation. The scaling law constructed through this work agrees well with the experimental results.

  13. The systematics of carnivorous sponges.

    PubMed

    Hestetun, Jon Thomassen; Vacelet, Jean; Boury-Esnault, Nicole; Borchiellini, Carole; Kelly, Michelle; Ríos, Pilar; Cristobo, Javier; Rapp, Hans Tore

    2016-01-01

    Carnivorous sponges are characterized by their unique method of capturing mesoplanktonic prey coupled with the complete or partial reduction of the aquiferous system characteristic of the phylum Porifera. Current systematics place the vast majority of carnivorous sponges within Cladorhizidae, with certain species assigned to Guitarridae and Esperiopsidae. Morphological characters have not been able to show whether this classification is evolutionary accurate, and whether carnivory has evolved once or in several lineages. In the present paper we present the first comprehensive molecular phylogeny of the carnivorous sponges, interpret these results in conjunction with morphological characters, and propose a revised classification of the group. Molecular phylogenies were inferred using 18S rDNA and a combined dataset of partial 28S rDNA, COI and ALG11 sequences. The results recovered carnivorous sponges as a clade closely related to the families Mycalidae and Guitarridae, showing family Cladorhizidae to be monophyletic and also including carnivorous species currently placed in other families. The genus Lycopodina is resurrected for species currently placed in the paraphyletic subgenus Asbestopluma (Asbestopluma) featuring forceps spicules and lacking sigmas or sigmancistras. The genera Chondrocladia and Cladorhiza are found to be monophyletic. However, results indicate that the subgenus Chondrocladia is polyphyletic with respect to the subgenera Meliiderma and Symmetrocladia. Euchelipluma, formerly Guitarridae, is retained, but transferred to Cladorhizidae. The four known carnivorous species currently in Esperiopsis are transferred to Abyssocladia. Neocladia is a junior homonym and is here renamed Koltunicladia. Our results provide strong evidence in support of the hypothesis that carnivory in sponges has evolved only once. While spicule characters mostly reflect monophyletic groups at the generic level, differences between genera represent evolution within family

  14. Organoleptic Analysis of Doughs Fermented with Yeasts From A Nigerian Palm Wine (Elaeis guineensis) and Certain Commercial Yeasts.

    PubMed

    I, Dayo-Owoyemi; B, Boboye; Fa, Akinyosoye

    2008-01-01

    Yeasts isolated from a freshly tapped palm wine obtained from Akure, Nigeria were identified as Schizosaccharomyces pombe, Saccharomyces cerevisiae, Debaryomyces hansenii, Geotrichum lactis and Zygosaccharomyces rouxii. Each of the isolates was used to ferment wheat flour dough and baked. Sensory analysis of the doughs was carried out using leavening, texture, aroma, taste and appearance. Saccharomyces cerevisiae performed best in leavening the dough while Debaryomyces hansenii produced doughs with the best taste and aroma. Appearances of the doughs made with all the isolated yeasts did not differ significantly (P>0.05) from that of the dough that lacked yeast.

  15. Organoleptic Analysis of Doughs Fermented with Yeasts From A Nigerian Palm Wine (Elaeis guineensis) and Certain Commercial Yeasts

    PubMed Central

    B, Boboye; I, Dayo-Owoyemi; F. A, Akinyosoye

    2008-01-01

    Yeasts isolated from a freshly tapped palm wine obtained from Akure, Nigeria were identified as Schizosaccharomyces pombe, Saccharomyces cerevisiae, Debaryomyces hansenii, Geotrichum lactis and Zygosaccharomyces rouxii. Each of the isolates was used to ferment wheat flour dough and baked. Sensory analysis of the doughs was carried out on leavening, texture, aroma, taste and appearance. Saccharomyces cerevisiae performed best in leavening the dough while Debaryomyces hansenii produced doughs with the best taste and aroma. Appearances of the doughs made with all the isolated yeasts did not differ significantly (P<0.05) from that of the dough that lacked yeast. PMID:19088921

  16. A polyphasic study on the taxonomic position of industrial sour dough yeasts.

    PubMed

    Mäntynen, V H; Korhola, M; Gudmundsson, H; Turakainen, H; Alfredsson, G A; Salovaara, H; Lindström, K

    1999-02-01

    The sour dough bread making process is extensively used to produce wholesome palatable rye bread. The process is traditionally done using a back-slopping procedure. Traditional sour doughs in Finland comprise of lactic acid bacteria and yeasts. The yeasts present in these doughs have been enriched in the doughs due to their metabolic activities, e.g. acid tolerance. We characterized the yeasts in five major sour bread bakeries in Finland. We found that most of the commercial sour doughs contained yeasts which were similar to Candida milleri on the basis of 18S rDNA and EF-3 PCR-RFLP patterns and metabolic activities. Some of the bakery yeasts exhibited extensive karyotype polymorphism. The minimum growth temperature was 8 degrees C for C. milleri and also for most of sour dough yeasts.

  17. Structure stabilization in starch-quinoa bran doughs: The role of water availability and gelatinization.

    PubMed

    Föste, Maike; Jekle, Mario; Becker, Thomas

    2017-10-15

    Bran is a promising ingredient for nutritional fortification in starch-based dough systems. However its incorporation is a technological challenge favoring a shift in dough functionality. The objective of this study was to elucidate the impact of bran on baking performance independent of dough firmness and start of gelatinization. Therefore, corn starch was replaced by quinoa bran (10% to 50%) and water addition (80-110g/100g flour) was standardized on a fixed complex shear modulus (G*) and start of gelatinization (TOnset) based on a corn starch reference dough. A destabilizing effect by bran particles was counteracted in corn starch dough by adjusting the water content up to 110 g/100g flour. Moreover, a negative correlation between TOnset and loaf volume was determined (r=- 0.9042), thus an early TOnset should be aspired in order to prevent gas release and to stabilize corn starch- quinoa bran dough. Copyright © 2017 Elsevier Ltd. All rights reserved.

  18. Impact of wheat bran derived arabinoxylanoligosaccharides and associated ferulic acid on dough and bread properties.

    PubMed

    Snelders, Jeroen; Dornez, Emmie; Delcour, Jan A; Courtin, Christophe M

    2014-07-23

    The impact of arabinoxylanoligosaccharides (AXOS) with varying bound or free ferulic acid (FA) content on dough and bread properties was studied in view of their prebiotic and antioxidant properties. AXOS with an FA content of 0.1-1.7% caused an increase in dough firmness with increasing AXOS concentration. AXOS with a high FA content (7.2%), on the contrary, resulted in an increase in dough extensibility and a decrease in resistance to extension, similar to that for free FA, when added in levels up to 2%. Higher levels resulted in unmanageable dough. A limited impact on dough gluten network formation was observed. These results suggest that for highly feruloylated AXOS, the FA-mediated dough softening supersedes the firming effect displayed by the carbohydrate moiety of AXOS. The impact of the different AXOS on bread volume, however, was minimal. Furthermore, AXOS in bread were not engaged in covalent cross-linking and significantly increased its antioxidant capacity.

  19. Detection of Active Yeast Cells (Saccharomyces cerevisiae) in Frozen Dough Sections

    PubMed Central

    Autio, K.; Mattila-Sandholm, T.

    1992-01-01

    A new method based on fluorescence microscopy was developed to detect active yeast cells in cryosections of wheat dough. The sections were stained with 4′,6-diamidino-2-phenylindole (DAPI) and counterstained with Evans blue. The active yeast cells in the sections appeared brilliant yellow and were readily distinguished from the red dough matrix. The dead cells allowed penetration of the Evans blue through the cell membrane, which interfered with the DAPI staining and caused the dead cells to blend into the red environment. The number of active yeast cells in fermenting dough sections containing different proportions of living and dead yeast cells correlated well with the gas-forming capability of the yeast in the dough but not with the results of the conventional plate count method. The new method allows the study of yeast activity not only during the different stages of frozen dough processing but also during the fermentation of doughs. Images PMID:16348731

  20. Detection of Active Yeast Cells (Saccharomyces cerevisiae) in Frozen Dough Sections.

    PubMed

    Autio, K; Mattila-Sandholm, T

    1992-07-01

    A new method based on fluorescence microscopy was developed to detect active yeast cells in cryosections of wheat dough. The sections were stained with 4',6-diamidino-2-phenylindole (DAPI) and counterstained with Evans blue. The active yeast cells in the sections appeared brilliant yellow and were readily distinguished from the red dough matrix. The dead cells allowed penetration of the Evans blue through the cell membrane, which interfered with the DAPI staining and caused the dead cells to blend into the red environment. The number of active yeast cells in fermenting dough sections containing different proportions of living and dead yeast cells correlated well with the gas-forming capability of the yeast in the dough but not with the results of the conventional plate count method. The new method allows the study of yeast activity not only during the different stages of frozen dough processing but also during the fermentation of doughs.

  1. Localization of puroindoline-a and lipids in bread dough using confocal scanning laser microscopy.

    PubMed

    Dubreil, Laurence; Biswas, Samares C; Marion, Didier

    2002-10-09

    Puroindolines are lipid-binding proteins from wheat flour that play a significant role in bread crumb texture. The localization of wheat flour lipids and puroindoline-a (PIN-a) in bread dough was studied by confocal scanning laser microscopy (CSLM). Wheat lipids were located around gas cells (GC) and embedded within the protein-starch matrix (SPM) of the dough. PIN-a was mainly located in the matrix of dough, where it was associated with lipids. In contrast, in defatted dough, PIN-a was found around GC. Addition of puroindolines in bread dough induced a defatting of the gas bubble surface and a decrease of the lipid vesicles and/or droplet size embedded within the SPM. Therefore, puroindolines control the lipid partitioning within the different phases of dough, a phenomenon that should have important consequence on the gas bubble expansion and GC formation in the further stages (fermentation, baking) of the bread-making process.

  2. Genomic insights into the marine sponge microbiome.

    PubMed

    Hentschel, Ute; Piel, Jörn; Degnan, Sandie M; Taylor, Michael W

    2012-09-01

    Marine sponges (phylum Porifera) often contain dense and diverse microbial communities, which can constitute up to 35% of the sponge biomass. The genome of one sponge, Amphimedon queenslandica, was recently sequenced, and this has provided new insights into the origins of animal evolution. Complementary efforts to sequence the genomes of uncultivated sponge symbionts have yielded the first glimpse of how these intimate partnerships are formed. The remarkable microbial and chemical diversity of the sponge-microorganism association, coupled with its postulated antiquity, makes sponges important model systems for the study of metazoan host-microorganism interactions, and their evolution, as well as for enabling access to biotechnologically important symbiont-derived natural products. In this Review, we discuss our current understanding of the interactions between marine sponges and their microbial symbiotic consortia, and highlight recent insights into these relationships from genomic studies.

  3. Harvesting yeast (Saccharomyces cerevisiae) at different physiological phases significantly affects its functionality in bread dough fermentation.

    PubMed

    Rezaei, Mohammad N; Dornez, Emmie; Jacobs, Pieter; Parsi, Anali; Verstrepen, Kevin J; Courtin, Christophe M

    2014-05-01

    Fermentation of sugars into CO2, ethanol and secondary metabolites by baker's yeast (Saccharomyces cerevisiae) during bread making leads to leavening of dough and changes in dough rheology. The aim of this study was to increase our understanding of the impact of yeast on dough related aspects by investigating the effect of harvesting yeast at seven different points of the growth profile on its fermentation performance, metabolite production, and the effect on critical dough fermentation parameters, such as gas retention potential. The yeast cells harvested during the diauxic shift and post-diauxic growth phase showed a higher fermentation rate and, consequently, higher maximum dough height than yeast cells harvested in the exponential or stationary growth phase. The results further demonstrate that the onset of CO2 loss from fermenting dough is correlated with the fermentation rate of yeast, but not with the amount of CO2 that accumulated up to the onset point. Analysis of the yeast metabolites produced in dough yielded a possible explanation for this observation, as they are produced in different levels depending on physiological phase and in concentrations that can influence dough matrix properties. Together, our results demonstrate a strong effect of yeast physiology at the time of harvest on subsequent dough fermentation performance, and hint at an important role of yeast metabolites on the subsequent gas holding capacity. Copyright © 2013 Elsevier Ltd. All rights reserved.

  4. Relationship of dough thermomechanical properties with oil uptake, cooking and textural properties of instant fried noodles.

    PubMed

    Gulia, Neelam; Khatkar, B S

    2014-04-01

    Instant noodles were prepared from fifteen diverse wheat cultivars varying widely in their flour quality and dough rheology. Dough thermomechanical parameters obtained by Mixolab and flour analytical properties were correlated with the quality of instant noodles including oil uptake, cooking quality and textural attributes. The Mixolab parameters dough development time and dough stability showed significant positive correlation with cooking time, cooked weight, overall acceptability, hardness, springiness, cohesiveness and chewiness of noodles, while negatively correlated with oil uptake and cooking loss, therefore, exhibiting a marked positive effect on quality of instant noodles. Lower protein breakdown represented by C2 torque was also positively related with overall acceptability, hardness, springiness, cohesiveness and chewiness of noodles. Stickiness/adhesiveness of noodles was revealed to be mainly conferred by falling number values (R (2 )= 0.671) and damaged starch (R (2 )= 0.523) content of wheat flour samples. Flour samples with lesser values of protein content, sodium dodecyl sulphate sedimentation volume, thermal stability of proteins, dough stability and dough development time were found to be linked with poor noodle quality. Medium strong flours performed better in noodle making, while weaker flours demonstrated poor noodle quality. Dough rheology of good noodle making flours was characterized with higher dough development time, dough stability, C2, C3, C4 as well as C5 values. Noodles with higher overall acceptability showed a more continuous and uniform protein starch matrix in comparison to the poor counterparts.

  5. Effect of proteolytic starter cultures as leavening agents of pizza dough.

    PubMed

    Pepe, O; Villani, F; Oliviero, D; Greco, T; Coppola, S

    2003-08-01

    Lactic acid bacteria (LAB) and yeasts were selected on the basis of in vitro proteolytic activity against wheat gluten protein and then assayed as leavening agents for pizza dough. Trials were carried out to compare a proteolytic starter (Prt(+)), consisting of Lactobacillus sakei T56, Weissella paramesenteroides A51 and Candida krusei G271, and a non-proteolytic starter (Prt(-)), consisting of Lb. sakei T58, W. paramesenteroides A58 and Saccharomyces cerevisiae T22. The proteolytic activity of the starter cultures was monitored immediately after mixing of the dough and throughout the fermentation process. The proteolytic activity was assessed by analysing the salt-soluble protein (SSP) and the dioxane-soluble protein (DSP) fractions of the pizza dough by discontinuous SDS-PAGE. Only the Prt(+) starter exhibited considerable qualitative and quantitative changes in the electrophoretic patterns of the protein fractions extracted. After the fermentation, the Prt(+) and Prt(-) doughs were tested to evaluate the influence of the proteolytic activity on the mechanical properties of the dough before and after baking. Indications emerged suggesting an influence of the proteolytic activity on the viscoelasticity of pizza dough. The pizza dough with Prt(+) strains showed an increase in viscous properties during the fermentation as compared with the Prt(-) dough. Moreover, an increase in the firmness of the crumb was observed in Prt(+) baked pizza dough.

  6. Why do dolphins carry sponges?

    PubMed

    Mann, Janet; Sargeant, Brooke L; Watson-Capps, Jana J; Gibson, Quincy A; Heithaus, Michael R; Connor, Richard C; Patterson, Eric

    2008-01-01

    Tool use is rare in wild animals, but of widespread interest because of its relationship to animal cognition, social learning and culture. Despite such attention, quantifying the costs and benefits of tool use has been difficult, largely because if tool use occurs, all population members typically exhibit the behavior. In Shark Bay, Australia, only a subset of the bottlenose dolphin population uses marine sponges as tools, providing an opportunity to assess both proximate and ultimate costs and benefits and document patterns of transmission. We compared sponge-carrying (sponger) females to non-sponge-carrying (non-sponger) females and show that spongers were more solitary, spent more time in deep water channel habitats, dived for longer durations, and devoted more time to foraging than non-spongers; and, even with these potential proximate costs, calving success of sponger females was not significantly different from non-spongers. We also show a clear female-bias in the ontogeny of sponging. With a solitary lifestyle, specialization, and high foraging demands, spongers used tools more than any non-human animal. We suggest that the ecological, social, and developmental mechanisms involved likely (1) help explain the high intrapopulation variation in female behaviour, (2) indicate tradeoffs (e.g., time allocation) between ecological and social factors and, (3) constrain the spread of this innovation to primarily vertical transmission.

  7. Sputter Deposition of Metallic Sponges

    SciTech Connect

    Jankowski, A F; Hayes, J P

    2002-01-18

    Metallic films are grown with a sponge-like morphology in the as-deposited condition using planar magnetron sputtering. The morphology of the deposit is characterized by metallic continuity in three dimensions with continuous porosity on the sub-micron scale. The stabilization of the metallic sponge is directly correlated with a limited range for the sputter deposition parameters of working gas pressure and substrate temperature. This sponge-like morphology augments the features as generally understood in the classic zone models of growth for physical vapor deposits. Nickel coatings are deposited with working gas pressures up to 4 Pa and for substrate temperatures up to 1100 K. The morphology of the deposits is examined in plan and in cross-section with scanning electron microscopy. The parametric range of gas pressure and substrate temperature (relative to absolute melt point) for the deposition processing under which the metallic sponges are produced appear universal for many metals, as for example, including gold, silver, and aluminum.

  8. The crystalline sponge method updated

    PubMed Central

    Hoshino, Manabu; Khutia, Anupam; Xing, Hongzhu; Inokuma, Yasuhide; Fujita, Makoto

    2016-01-01

    Crystalline sponges are porous metal complexes that can absorb and orient common organic molecules in their pores and make them observable by conventional X-ray structure analysis (crystalline sponge method). In this study, all of the steps in the crystalline sponge method, including sponge crystal preparation, pore–solvent exchange, guest soaking, data collection and crystallographic analysis, are carefully examined and thoroughly optimized to provide reliable and meaningful chemical information as chemical crystallography. Major improvements in the method have been made in the guest-soaking and data-collection steps. In the soaking step, obtaining a high site occupancy of the guest is particularly important, and dominant parameters for guest soaking (e.g. temperature, time, concentration, solvents) therefore have to be optimized for every sample compound. When standard conditions do not work, a high-throughput method is useful for efficiently optimizing the soaking conditions. The X-ray experiments are also carefully re-examined. Significant improvement of the guest data quality is achieved by complete data collection at high angle regions. The appropriate disorder treatment of the most flexible ZnI2 portions of the host framework and refinement of the solvents filling the remaining void are also particularly important for obtaining better data quality. A benchmark test for the crystalline sponge method toward an achiral molecule is proposed with a guaiazulene guest, in which the guest structure (with ∼ 100% site occupancy) is refined without applying any restraints or constraints. The obtained data quality with R int = 0.0279 and R 1 = 0.0379 is comparable with that of current conventional crystallographic analysis for small molecules. Another benchmark test for this method toward a chiral molecule is also proposed with a santonin guest. The crystallographic data obtained [R int = 0.0421, R 1 = 0.0312, Flack (Parsons) = −0.0071 (11)] represents the

  9. Global diversity of sponges (Porifera).

    PubMed

    Van Soest, Rob W M; Boury-Esnault, Nicole; Vacelet, Jean; Dohrmann, Martin; Erpenbeck, Dirk; De Voogd, Nicole J; Santodomingo, Nadiezhda; Vanhoorne, Bart; Kelly, Michelle; Hooper, John N A

    2012-01-01

    With the completion of a single unified classification, the Systema Porifera (SP) and subsequent development of an online species database, the World Porifera Database (WPD), we are now equipped to provide a first comprehensive picture of the global biodiversity of the Porifera. An introductory overview of the four classes of the Porifera is followed by a description of the structure of our main source of data for this paper, the WPD. From this we extracted numbers of all 'known' sponges to date: the number of valid Recent sponges is established at 8,553, with the vast majority, 83%, belonging to the class Demospongiae. We also mapped for the first time the species richness of a comprehensive set of marine ecoregions of the world, data also extracted from the WPD. Perhaps not surprisingly, these distributions appear to show a strong bias towards collection and taxonomy efforts. Only when species richness is accumulated into large marine realms does a pattern emerge that is also recognized in many other marine animal groups: high numbers in tropical regions, lesser numbers in the colder parts of the world oceans. Preliminary similarity analysis of a matrix of species and marine ecoregions extracted from the WPD failed to yield a consistent hierarchical pattern of ecoregions into marine provinces. Global sponge diversity information is mostly generated in regional projects and resources: results obtained demonstrate that regional approaches to analytical biogeography are at present more likely to achieve insights into the biogeographic history of sponges than a global perspective, which appears currently too ambitious. We also review information on invasive sponges that might well have some influence on distribution patterns of the future.

  10. The crystalline sponge method updated.

    PubMed

    Hoshino, Manabu; Khutia, Anupam; Xing, Hongzhu; Inokuma, Yasuhide; Fujita, Makoto

    2016-03-01

    Crystalline sponges are porous metal complexes that can absorb and orient common organic molecules in their pores and make them observable by conventional X-ray structure analysis (crystalline sponge method). In this study, all of the steps in the crystalline sponge method, including sponge crystal preparation, pore-solvent exchange, guest soaking, data collection and crystallographic analysis, are carefully examined and thoroughly optimized to provide reliable and meaningful chemical information as chemical crystallography. Major improvements in the method have been made in the guest-soaking and data-collection steps. In the soaking step, obtaining a high site occupancy of the guest is particularly important, and dominant parameters for guest soaking (e.g. temperature, time, concentration, solvents) therefore have to be optimized for every sample compound. When standard conditions do not work, a high-throughput method is useful for efficiently optimizing the soaking conditions. The X-ray experiments are also carefully re-examined. Significant improvement of the guest data quality is achieved by complete data collection at high angle regions. The appropriate disorder treatment of the most flexible ZnI2 portions of the host framework and refinement of the solvents filling the remaining void are also particularly important for obtaining better data quality. A benchmark test for the crystalline sponge method toward an achiral molecule is proposed with a guaiazulene guest, in which the guest structure (with ∼ 100% site occupancy) is refined without applying any restraints or constraints. The obtained data quality with R int = 0.0279 and R 1 = 0.0379 is comparable with that of current conventional crystallographic analysis for small molecules. Another benchmark test for this method toward a chiral molecule is also proposed with a santonin guest. The crystallographic data obtained [R int = 0.0421, R 1 = 0.0312, Flack (Parsons) = -0.0071 (11)] represents the

  11. Diapause and estivation in sponges.

    PubMed

    Loomis, Stephen H

    2010-01-01

    Sponges can be found in fresh or saltwater habitats. As part of their life cycle, many sponges produce gemmules as a means of surviving environmental challenge. In most sponges, the gemmules contain cells that are initially in a state of metabolic arrest that is controlled by endogenous factors. This state is known as diapause. Following a period of exposure to unfavorable conditions, the cells in the gemmule transit from diapause into a state known as quiescence in which metabolic depression is controlled by environmental factors. When favorable conditions return, the gemmules germinate and produce a new sponge. Production of gemmules is triggered by environmental factors such as decreased temperature or desiccation and involves cell aggregation of thesocytes and the laying down of the gemmule coat. Thesocytes contain yolk platelets as an energy store and high concentrations of polyols that maintain high osmotic concentration in the cells of the gemmules. The high osmotic concentration maintains metabolic depression and turns off cell division. It is the inability to reduce the osmotic concentration that maintains the gemmules in diapause. Transition to quiescence requires the ability of the cells in the gemmules to convert the polyols to glycogen, and thus reduce the osmotic concentration. At this stage, the cells are able to reduce osmotic concentration but do not until favorable conditions return. Early in the germination process, the polyols are converted to glycogen, reducing the osmotic pressure and releasing the inhibition of cell division and metabolic rate. Both cell division and metabolic rate increase eventually leading to germination of the gemmules and production of a new sponge.

  12. Global Diversity of Sponges (Porifera)

    PubMed Central

    Van Soest, Rob W. M.; Boury-Esnault, Nicole; Vacelet, Jean; Dohrmann, Martin; Erpenbeck, Dirk; De Voogd, Nicole J.; Santodomingo, Nadiezhda; Vanhoorne, Bart; Kelly, Michelle; Hooper, John N. A.

    2012-01-01

    With the completion of a single unified classification, the Systema Porifera (SP) and subsequent development of an online species database, the World Porifera Database (WPD), we are now equipped to provide a first comprehensive picture of the global biodiversity of the Porifera. An introductory overview of the four classes of the Porifera is followed by a description of the structure of our main source of data for this paper, the WPD. From this we extracted numbers of all ‘known’ sponges to date: the number of valid Recent sponges is established at 8,553, with the vast majority, 83%, belonging to the class Demospongiae. We also mapped for the first time the species richness of a comprehensive set of marine ecoregions of the world, data also extracted from the WPD. Perhaps not surprisingly, these distributions appear to show a strong bias towards collection and taxonomy efforts. Only when species richness is accumulated into large marine realms does a pattern emerge that is also recognized in many other marine animal groups: high numbers in tropical regions, lesser numbers in the colder parts of the world oceans. Preliminary similarity analysis of a matrix of species and marine ecoregions extracted from the WPD failed to yield a consistent hierarchical pattern of ecoregions into marine provinces. Global sponge diversity information is mostly generated in regional projects and resources: results obtained demonstrate that regional approaches to analytical biogeography are at present more likely to achieve insights into the biogeographic history of sponges than a global perspective, which appears currently too ambitious. We also review information on invasive sponges that might well have some influence on distribution patterns of the future. PMID:22558119

  13. Dynamics of the Saccharomyces cerevisiae Transcriptome during Bread Dough Fermentation

    PubMed Central

    Aslankoohi, Elham; Zhu, Bo; Rezaei, Mohammad Naser; Voordeckers, Karin; De Maeyer, Dries; Marchal, Kathleen; Dornez, Emmie

    2013-01-01

    The behavior of yeast cells during industrial processes such as the production of beer, wine, and bioethanol has been extensively studied. In contrast, our knowledge about yeast physiology during solid-state processes, such as bread dough, cheese, or cocoa fermentation, remains limited. We investigated changes in the transcriptomes of three genetically distinct Saccharomyces cerevisiae strains during bread dough fermentation. Our results show that regardless of the genetic background, all three strains exhibit similar changes in expression patterns. At the onset of fermentation, expression of glucose-regulated genes changes dramatically, and the osmotic stress response is activated. The middle fermentation phase is characterized by the induction of genes involved in amino acid metabolism. Finally, at the latest time point, cells suffer from nutrient depletion and activate pathways associated with starvation and stress responses. Further analysis shows that genes regulated by the high-osmolarity glycerol (HOG) pathway, the major pathway involved in the response to osmotic stress and glycerol homeostasis, are among the most differentially expressed genes at the onset of fermentation. More importantly, deletion of HOG1 and other genes of this pathway significantly reduces the fermentation capacity. Together, our results demonstrate that cells embedded in a solid matrix such as bread dough suffer severe osmotic stress and that a proper induction of the HOG pathway is critical for optimal fermentation. PMID:24056467

  14. Dynamics of the Saccharomyces cerevisiae transcriptome during bread dough fermentation.

    PubMed

    Aslankoohi, Elham; Zhu, Bo; Rezaei, Mohammad Naser; Voordeckers, Karin; De Maeyer, Dries; Marchal, Kathleen; Dornez, Emmie; Courtin, Christophe M; Verstrepen, Kevin J

    2013-12-01

    The behavior of yeast cells during industrial processes such as the production of beer, wine, and bioethanol has been extensively studied. In contrast, our knowledge about yeast physiology during solid-state processes, such as bread dough, cheese, or cocoa fermentation, remains limited. We investigated changes in the transcriptomes of three genetically distinct Saccharomyces cerevisiae strains during bread dough fermentation. Our results show that regardless of the genetic background, all three strains exhibit similar changes in expression patterns. At the onset of fermentation, expression of glucose-regulated genes changes dramatically, and the osmotic stress response is activated. The middle fermentation phase is characterized by the induction of genes involved in amino acid metabolism. Finally, at the latest time point, cells suffer from nutrient depletion and activate pathways associated with starvation and stress responses. Further analysis shows that genes regulated by the high-osmolarity glycerol (HOG) pathway, the major pathway involved in the response to osmotic stress and glycerol homeostasis, are among the most differentially expressed genes at the onset of fermentation. More importantly, deletion of HOG1 and other genes of this pathway significantly reduces the fermentation capacity. Together, our results demonstrate that cells embedded in a solid matrix such as bread dough suffer severe osmotic stress and that a proper induction of the HOG pathway is critical for optimal fermentation.

  15. Effect of Condensed Tannin Profile on Wheat Flour Dough Rheology.

    PubMed

    Girard, Audrey L; Castell-Perez, M Elena; Bean, Scott R; Adrianos, Sherry L; Awika, Joseph M

    2016-10-05

    Proanthocyanidins (PA) cross-link proteins and could expand wheat gluten functionality; however, how the PA MW or gluten profile affect these interactions is unknown. Effect of PA MW profile (sorghum versus grape seed PA) on dough rheology of high versus low insoluble polymeric protein (IPP) wheat flour was evaluated using mixograph, large (TA.XT2i) and small (HAAKE Rheostress 6000) deformation rheometry. Sorghum PA (93% polymeric) more effectively (p < 0.05) strengthened both glutens than grape seed PA (45% polymeric), without reducing gluten extensibility. These effects were higher in low IPP (weak gluten) flour, e.g., sorghum PA doubled IPP, increased mix time by 75%, dough elasticity by 82%, and peak angle by 17° versus control. Grape seed PA increased IPP by 75% and elasticity by 36%, but reduced peak angle by 15°, indicating reduced mixing tolerance. Sorghum PA, but not grape seed PA, increased (p < 0.05) all above parameters in high IPP dough. Polymeric PA more effectively strengthened gluten than oligomeric PA, likely via more efficient protein cross-linking to overcome strong antioxidant effect of PA. High MW PA may be useful natural gluten strengtheners for diverse applications.

  16. Towards a Simple Constitutive Model for Bread Dough

    NASA Astrophysics Data System (ADS)

    Tanner, Roger I.

    2008-07-01

    Wheat flour dough is an example of a soft solid material consisting of a gluten (rubbery) network with starch particles as a filler. The volume fraction of the starch filler is high-typically 60%. A computer-friendly constitutive model has been lacking for this type of material and here we report on progress towards finding such a model. The model must describe the response to small strains, simple shearing starting from rest, simple elongation, biaxial straining, recoil and various other transient flows. A viscoelastic Lodge-type model involving a damage function. which depends on strain from an initial reference state fits the given data well, and it is also able to predict the thickness at exit from dough sheeting, which has been a long-standing unsolved puzzle. The model also shows an apparent rate-dependent yield stress, although no explicit yield stress is built into the model. This behaviour agrees with the early (1934) observations of Schofield and Scott Blair on dough recoil after unloading.

  17. Towards Commercial Production of Sponge Medicines

    PubMed Central

    Koopmans, Marieke; Martens, Dirk; Wijffels, Rene H.

    2009-01-01

    Sponges can provide potential drugs against many major world-wide occurring diseases. Despite the high potential of sponge derived drugs no sustainable production method has been developed. Thus far it is not fully understood why, when, where and how these metabolites are produced in sponges. For the near future sea-based sponge culture seems to be the best production method. However, for controlled production in a defined system it is better to develop in vitro production methods, like in vitro sponge culture or even better sponge cell culture, culture methods for symbionts or the transfer of production routes into another host. We still have insufficient information about the background of metabolite production in sponges. Before production methods are developed we should first focus on factors that can induce metabolite production. This could be done in the natural habitat by studying the relation between stress factors (such as predation) and the production of bioactive metabolites. The location of production within the sponge should be identified in order to choose between sponge cell culture and symbiont culture. Alternatively the biosynthetic pathways could be introduced into hosts that can be cultured. For this the biosynthetic pathway of metabolite production should be unraveled, as well as the genes involved. This review discusses the current state of sponge metabolite production and the steps that need to be taken to develop commercial production techniques. The different possible production techniques are also discussed. PMID:20098610

  18. The Homoscleromorph sponge Oscarella lobularis, a promising sponge model in evolutionary and developmental biology: model sponge Oscarella lobularis.

    PubMed

    Ereskovsky, Alexander V; Borchiellini, Carole; Gazave, Eve; Ivanisevic, Julijana; Lapébie, Pascal; Perez, Thierry; Renard, Emmanuelle; Vacelet, Jean

    2009-01-01

    Sponges branch basally in the metazoan phylogenetic tree and are believed to be composed of four distinct lineages with still uncertain relationships. Indeed, some molecular studies propose that Homoscleromorpha may be a fourth Sponge lineage, distinct from Demospongiae in which they were traditionally classified. They harbour many features that distinguish them from other sponges and are more evocative of those of the eumetazoans. They are notably the only sponges to possess a basement membrane with collagen IV and specialized cell-junctions, thus possessing true epithelia. Among Homoscleromorphs, we have chosen Oscarella lobularis as a model species. This common and easily accessible sponge is characterized by relatively simple histology and cell composition, absence of skeleton, and strongly pronounced epithelial structure. In this review, we explore the specific features that make O. lobularis a promising homoscleromorph sponge model for evolutionary and developmental researches.

  19. Effect of mixing time and speed on experimental baking and dough testing with a 200g pin-mixer

    USDA-ARS?s Scientific Manuscript database

    Under mixing or over mixing the dough results in varied experimental loaf volumes. Bread preparation requires a trained baker to evaluate dough development and determine stop points of mixer. Instrumentation and electronic control of the dough mixer would allow for automatic mixing. This study us...

  20. Capillary uptake in macroporous compressible sponges.

    PubMed

    Chatterjee, Soumyajyoti; Doshi, Pankaj; Kumaraswamy, Guruswamy

    2017-08-30

    The capillarity-driven uptake of liquid in swellable, highly porous sponges is of significant industrial importance. Sponges prepared using polymers and their composites with carbon nanotubes and graphene have been reported, with extraordinary solvent uptake capacities and with the ability to separate oil from water. However, the effect of systematic variation of sponge characteristics on solvent uptake has not been investigated. Here, we report experiments that study capillary uptake in a variety of flexible, centimetre-sized macroporous cylindrical sponges. We used ice-templating to prepare a series of model macroporous sponges in which the porosity, modulus and composition were systematically varied. We investigated two kinds of sponge: (a) those composed purely of cross-linked polymers and (b) those prepared as composites of inorganic particles and polymers. Both kinds of sponge are flexible and exhibit elastic recovery after large compressive deformation. All sponges were characterized thoroughly with respect to their pore microstructure and elastic modulus. When one end of a sponge is plunged into a large reservoir, water rises through capillary action against gravity. We observed a transition from an inertial capillary regime, where the liquid column height rose linearly with time, t, to a viscous capillary regime, where the liquid height rose with time t(0.5). We showed that these results can be rationalized using analyses developed for rigid sponges. We combined differential momentum balance equations for uptake in rigid capillaries with the phenomenological Ergun-Forchheimer relations to account for the effect of the sponge microstructure. This approach works remarkably well in the viscous capillary regime and shows that capillary uptake is governed primarily by the total porosity and pore dimensions of soft sponges.

  1. Who Produces Ianthelline? The Arctic Sponge Stryphnus fortis or its Sponge Epibiont Hexadella dedritifera: a Probable Case of Sponge-Sponge Contamination.

    PubMed

    Cárdenas, Paco

    2016-04-01

    The bromotyrosine derivative ianthelline was isolated recently from the Atlantic boreo-arctic deep-sea sponge Stryphnus fortis, and shown to have clear antitumor and antifouling effects. However, chemosystematics, field observations, and targeted metabolic analyses (using UPLC-MS) suggest that ianthelline is not produced by S. fortis but by Hexadella dedritifera, a sponge that commonly grows on S. fortis. This case highlights the importance of combining taxonomic and ecological knowledge to the field of sponge natural products research.

  2. Rheology, microstructure and baking characteristics of frozen dough containing Rhizopus chinensis lipase and transglutaminase

    USDA-ARS?s Scientific Manuscript database

    The beneficial effects of a new recombinant lipase (Rhizopus chinensis lipase, RCL) and transglutaminase (TG) were investigated on frozen dough systems and their breadmaking quality. Rheological properties and microstructure of doughs were measured using a dynamic rheometer, rheofermentometer F3, an...

  3. Ultrasonic analysis to discriminate bread dough of different types of flour

    NASA Astrophysics Data System (ADS)

    García-Álvarez, J.; Rosell, C. M.; García-Hernández, M. J.; Chávez, J. A.; Turó, A.; Salazar, J.

    2012-12-01

    Many varieties of bread are prepared using flour coming from wheat. However, there are other types of flours milled from rice, legumes and some fruits and vegetables that are also suitable for baking purposes, used alone or in combination with wheat flour. The type of flour employed strongly influences the dough consistency, which is a relevant property for determining the dough potential for breadmaking purposes. Traditional methods for dough testing are relatively expensive, time-consuming, off-line and often require skilled operators. In this work, ultrasonic analysis are performed in order to obtain acoustic properties of bread dough samples prepared using two different types of flour, wheat flour and rice flour. The dough acoustic properties can be related to its viscoelastic characteristics, which in turn determine the dough feasibility for baking. The main advantages of the ultrasonic dough testing can be, among others, its low cost, fast, hygienic and on-line performance. The obtained results point out the potential of the ultrasonic analysis to discriminate doughs of different types of flour.

  4. Glycerol Production by Fermenting Yeast Cells Is Essential for Optimal Bread Dough Fermentation

    PubMed Central

    Aslankoohi, Elham; Rezaei, Mohammad Naser; Vervoort, Yannick; Courtin, Christophe M.; Verstrepen, Kevin J.

    2015-01-01

    Glycerol is the main compatible solute in yeast Saccharomyces cerevisiae. When faced with osmotic stress, for example during semi-solid state bread dough fermentation, yeast cells produce and accumulate glycerol in order to prevent dehydration by balancing the intracellular osmolarity with that of the environment. However, increased glycerol production also results in decreased CO2 production, which may reduce dough leavening. We investigated the effect of yeast glycerol production level on bread dough fermentation capacity of a commercial bakery strain and a laboratory strain. We find that Δgpd1 mutants that show decreased glycerol production show impaired dough fermentation. In contrast, overexpression of GPD1 in the laboratory strain results in increased fermentation rates in high-sugar dough and improved gas retention in the fermenting bread dough. Together, our results reveal the crucial role of glycerol production level by fermenting yeast cells in dough fermentation efficiency as well as gas retention in dough, thereby opening up new routes for the selection of improved commercial bakery yeasts. PMID:25764309

  5. Glycerol production by fermenting yeast cells is essential for optimal bread dough fermentation.

    PubMed

    Aslankoohi, Elham; Rezaei, Mohammad Naser; Vervoort, Yannick; Courtin, Christophe M; Verstrepen, Kevin J

    2015-01-01

    Glycerol is the main compatible solute in yeast Saccharomyces cerevisiae. When faced with osmotic stress, for example during semi-solid state bread dough fermentation, yeast cells produce and accumulate glycerol in order to prevent dehydration by balancing the intracellular osmolarity with that of the environment. However, increased glycerol production also results in decreased CO2 production, which may reduce dough leavening. We investigated the effect of yeast glycerol production level on bread dough fermentation capacity of a commercial bakery strain and a laboratory strain. We find that Δgpd1 mutants that show decreased glycerol production show impaired dough fermentation. In contrast, overexpression of GPD1 in the laboratory strain results in increased fermentation rates in high-sugar dough and improved gas retention in the fermenting bread dough. Together, our results reveal the crucial role of glycerol production level by fermenting yeast cells in dough fermentation efficiency as well as gas retention in dough, thereby opening up new routes for the selection of improved commercial bakery yeasts.

  6. Rheological properties and bread quality of frozen yeast-dough with added wheat fiber.

    PubMed

    Adams, Vivian; Ragaee, Sanaa M; Abdel-Aal, El-Sayed M

    2017-01-01

    The rheological characteristics of frozen dough are of great importance in bread-making quality. The effect of addition of commercial wheat aleurone and bran on rheological properties and final bread quality of frozen dough was studied. Wheat aleurone (A) and bran (B) containing 240 g kg(-1) and 200 g kg(-1) arabinoxylan (AX), respectively, were incorporated into refined wheat flour at 150 g kg(-1) substitution level (composite A and B, respectively). Dough samples of composite A and B in addition to two reference dough samples, refined flour (ref A) and whole wheat flour (ref B) were stored at -18°C for 9 weeks. Frozen stored composite dough samples contained higher amounts of bound water, less freezable water and exhibited fewer modifications in gluten network during frozen storage based on data from differential scanning calorimetry and nuclear magnetic resonance spectroscopy. Bread made from composite frozen dough had higher loaf volume compared to ref A or ref B throughout the storage period. The incorporation of wheat fiber into refined wheat flour produced dough with minimum alterations in its rheological properties during 9 weeks of frozen storage compared to refined and 100% wheat flour dough samples. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  7. Sticky to Dry; Red to Purple: Exploring Transformation with Play Dough.

    ERIC Educational Resources Information Center

    Goldhaber, Jeanne

    1992-01-01

    Play dough is the perfect medium for creating, observing, and thinking about change. Whether the use of play dough is seen as play or a demonstration of physics, through its use children learn about transformations of consistency, color, and identity; and teachers observe how young children learn. (LB)

  8. Rheological properties and microstructure of xylanase containing whole wheat bread dough.

    PubMed

    Ghoshal, G; Shivhare, U S; Banerjee, U C

    2017-06-01

    The present research work was undertaken to investigate the effect of xylanase, produced by Penicillium citrinum, on rheological behavior of whole wheat bread dough at large and small deformation respectively. Dough attributes including textural properties (penetration) and structure related characteristics (oscillatory tests) were evaluated. Change in visco-elastic properties of xylanase containing dough was evaluated by oscillatory and creep measurements. The flow experiments were conducted under steady-state condition with shear rate ranging from 0.01 to 100 s(-1). Frequency sweep experiments were performed between 0.01 and 10 Hz. It revealed that in both control and xylanase containing dough formulation, the elastic modulus was higher than viscous modulus in the entire range of frequency. Our results represent the adequacy of fitting of dynamic moduli in Power law model and week gel model. Peleg model as well as six element Kelvin model described well the creep behaviour of control and xylanase-containing dough. Uniaxial extensibility was assessed by Kieffer dough and gluten extensibility rig. Lyophilized powder of untreated and xylanase treated doughs were tested under scanning electron microscope. FTIR spectra of lyophilized powder of untreated and xylanase treated dough were recorded in the range of 600-4000 cm(-1).

  9. Recipe for Working Together: Gen. Colin Powell and the Baker's Dough Mural.

    ERIC Educational Resources Information Center

    Herberholz, Barbara

    2001-01-01

    Describes the process for creating a baker's-dough mural that would become a permanent part of the community and relates a visit made to the Sacramento (California) Boys & Girls Club by General Colin Powell. Discusses Powell's part in creating the mural. Includes the steps for how to make a Baker's-dough mural. (CMK)

  10. Recipe for Working Together: Gen. Colin Powell and the Baker's Dough Mural.

    ERIC Educational Resources Information Center

    Herberholz, Barbara

    2001-01-01

    Describes the process for creating a baker's-dough mural that would become a permanent part of the community and relates a visit made to the Sacramento (California) Boys & Girls Club by General Colin Powell. Discusses Powell's part in creating the mural. Includes the steps for how to make a Baker's-dough mural. (CMK)

  11. Incorporation of high-molecular-weight glutenin subunits into doughs using 2 gram mixograph and extensigraphs

    USDA-ARS?s Scientific Manuscript database

    To study the contributions of high-molecular-weight glutenin subunits (HMW-GS) to the gluten macropolymer and dough properties, wheat HMW-GS (x- and y-types) are synthesized in a bacterial expression system. These subunits are then purified and used to supplement dough mixing and extensigraph exper...

  12. Sticky to Dry; Red to Purple: Exploring Transformation with Play Dough.

    ERIC Educational Resources Information Center

    Goldhaber, Jeanne

    1992-01-01

    Play dough is the perfect medium for creating, observing, and thinking about change. Whether the use of play dough is seen as play or a demonstration of physics, through its use children learn about transformations of consistency, color, and identity; and teachers observe how young children learn. (LB)

  13. Effect of salt and ethanol addition on zein-starch dough and bread quality

    USDA-ARS?s Scientific Manuscript database

    Development of viscoelastic doughs from non-wheat proteins allows for a wider range of gluten-free products. Littlework has been completed to describemechanisms of zein functionality in food systems. To identify factors responsible for dough development in zein–starchmixtures and their influence on ...

  14. A Rapid Small-Scale Method to Evaluate Dough Viscoelastic Properties

    USDA-ARS?s Scientific Manuscript database

    Dough viscoelastic properties are of special interest to bakers and wheat breeders. Dough extensibility (DE) and resistance to extension (RE) influence each step of the baking process as well as product end-use quality, and thus are important quality factors to consider in wheat breeding programs. T...

  15. [Progress in silicatein from sponges].

    PubMed

    Cao, Xupeng; Cao, Heng; Yu, Xingju; Zhang, Wei

    2009-12-01

    Sponges (Porifera) are the oldest living metazoan in the world, among which most of them (Demospongia) can produce silicic skeleton from orthosilicic acid in the seawater under the natural enVironmental conditions. These biosilicic materials exhibit good mechanical and optical properties as well as good biocompatibility. During the biosilicification process of sponges, a protein, named as silicatein, plays an important role and has attracted great attention from biologist, chemists and material scientists. This mini review highlights the discovery of silicateins and its function as both an enzymatic catalyst and an organic template for biosilicification. The studies since 1999 were briefly introduced on the application of silicatein as a biocatalyst and template for synthesis of silica-based and other inorganic materials. It is expected to stimulate the interests in the related researches in China.

  16. Kinase Inhibitors from Marine Sponges

    PubMed Central

    Skropeta, Danielle; Pastro, Natalie; Zivanovic, Ana

    2011-01-01

    Protein kinases play a critical role in cell regulation and their deregulation is a contributing factor in an increasing list of diseases including cancer. Marine sponges have yielded over 70 novel compounds to date that exhibit significant inhibitory activity towards a range of protein kinases. These compounds, which belong to diverse structural classes, are reviewed herein, and ordered based upon the kinase that they inhibit. Relevant synthetic studies on the marine natural product kinase inhibitors have also been included. PMID:22073013

  17. Application of cell-surface engineering for visualization of yeast in bread dough: development of a fluorescent bio-imaging technique in the mixing process of dough.

    PubMed

    Maeda, Tatsuro; Shiraga, Seizaburo; Araki, Tetsuya; Ueda, Mitsuyoshi; Yamada, Masaharu; Takeya, Koji; Sagara, Yasuyuki

    2009-07-01

    Cell-surface engineering (Ueda et al., 2000) has been applied to develop a novel technique to visualize yeast in bread dough. Enhanced green fluorescent protein (EGFP) was bonded to the surface of yeast cells, and 0.5% EGFP yeasts were mixed into the dough samples at four different mixing stages. The samples were placed on a cryostat at -30 degrees C and sliced at 10 microm. The sliced samples were observed at an excitation wavelength of 480 nm and a fluorescent wavelength of 520 nm. The results indicated that the combination of the EGFP-displayed yeasts, rapid freezing, and cryo-sectioning made it possible to visualize 2-D distribution of yeast in bread dough to the extent that the EGFP yeasts could be clearly distinguished from the auto-fluorescent background of bread dough.

  18. Ultrasonic characterisation of flour-water systems: a new approach to investigate dough properties.

    PubMed

    Garcia-Alvarez, J; Alava, J M; Chavez, J A; Turo, A; Garcia, M J; Salazar, J

    2006-12-22

    The viscoelastic properties of dough are of great interest in the baking industry as they affect the quality of the final product. In this work, the viscoelastic properties of dough were investigated using ultrasonic techniques and then compared with traditional methods. It has been shown that ultrasonics provides a non-destructive, rapid and low cost technique for the measurement of physical food characteristics. A common protocol for dough preparation was used for each type of measurement. Experimental results on more than 30 different flour quality and dough processing were presented. The measurements were correlated and compared with traditional dough quality tests. In addition, the capability of ultrasound measurements for discriminating flours for different purposes was also studied, showing the potential of ultrasound as an alternative measurement method to discriminate types of flours for different purposes.

  19. Formation of melatonin and its isomer during bread dough fermentation and effect of baking.

    PubMed

    Yılmaz, Cemile; Kocadağlı, Tolgahan; Gökmen, Vural

    2014-04-02

    Melatonin is produced mainly by the pineal gland in vertebrates. Also, melatonin and its isomer are found in foods. Investigating the formation of melatonin and its isomer is of importance during bread dough fermentation and its degradation during baking since bread is widely consumed in high amounts. Formation of melatonin was not significant during dough fermentation. The melatonin isomer content of nonfermented dough was found to be 4.02 ng/g and increased up to 16.71 ng/g during fermentation. Lower amounts of isomer in crumb and crust than dough showed that the thermal process caused a remarkable degree of degradation in melatonin isomer. At the end of the 180 min fermentation Trp decreased by 58%. The results revealed for the first time the formation of a melatonin isomer in bread dough during yeast fermentation.

  20. Utilization of dairy byproduct proteins, surfactants, and enzymes in frozen dough.

    PubMed

    Asghar, Ali; Anjum, Faqir Muhammad; Allen, Jonathan C

    2011-04-01

    Use of natural additives is gaining popularity among the masses as they are becoming more conscious about their diet and health. Frozen dough products are one of the recent examples of value-added cereal products which face stability problems during extended storage periods of times. Dairy whey proteins, surfactants, and certain enzymes are considered important natural additives which could be used to control the water redistribution problem in the dough structure during the storage condition. They interact with the starch and gluten network in a dough system and thus behave as dough improvers and strengtheners. These natural additives not only help to bind extra moisture but also to improve texture and sensory attributes in frozen dough bakery products. © Taylor and Francis Group, LLC

  1. Improvement of texture properties and flavor of frozen dough by carrot (Daucus carota) antifreeze protein supplementation.

    PubMed

    Zhang, Chao; Zhang, Hui; Wang, Li; Gao, Hong; Guo, Xiao Na; Yao, Hui Yuan

    2007-11-14

    The effects of concentrated carrot protein (CCP) containing 15.4% (w/w) carrot (Daucus carota) antifreeze protein on texture properties of frozen dough and volatile compounds of crumb were studied. CCP supplementation lowered the freezable water content of the dough, resulting in some beneficial effects including holding loaf volume steadily and making the dough softer and steadier during frozen storage. Furthermore, SPME-GC-MS analysis showed CCP supplementation did not give any negative influences on volatile compounds of crumb and gave a pleasant aroma felt like Michelia alba DC from trans-caryophyllene simultaneously. Combining our previous results that CCP supplementation improves the fermentation capacity of the frozen dough, CCP could be used as a beneficial additive for frozen dough processing.

  2. Effect of mixing time on the structural characteristics of noodle dough under vacuum.

    PubMed

    Liu, Rui; Xing, Yanan; Zhang, Yingquan; Zhang, Bo; Jiang, Xuju; Wei, Yimin

    2015-12-01

    The structural characteristics of noodle dough under different vacuum mixing times were investigated using three flour samples by texture profile analysis (TPA), SEM, FTIR micro-imaging, and by measuring the glutenin macropolymer and free -SH content. The sheeted dough mixed for 8 min presented better textural properties and a more compact and even microstructure. Insufficient mixing resulted in an uneven distribution and an inadequately developed gluten network, especially for weak-gluten flour (Jimai 22). Excessive mixing was detrimental to the developed dough network and decreased the uniformity of component spatial distribution. Furthermore, excessive mixing led to a decrease in GMP content as well as the increase in free -SH content. Flours with different protein characteristics behaved differently. The TPA, microstructure and free -SH content of dough of Zhengmai 366 was less affected by mixing time than that of Jimai 22, suggesting that strong-gluten flour has better noodle dough mixing tolerance. Copyright © 2015 Elsevier Ltd. All rights reserved.

  3. Farming sponges to supply bioactive metabolites and bath sponges: a review.

    PubMed

    Duckworth, Alan

    2009-01-01

    Sponges have been experimentally farmed for over 100 years, with early attempts done in the sea to supply "bath sponges". During the last 20 years, sponges have also been experimentally cultured both in the sea and in tanks on land for their biologically active metabolites, some of which have pharmaceutical potential. Sea-based farming studies have focused on developing good farming structures and identifying the optimal environmental conditions that promote production of bath sponges or bioactive metabolites. The ideal farming structure will vary between species and regions, but will generally involve threading sponges on rope or placing them inside mesh. For land-based sponge culture, most research has focused on determining the feeding requirements that promote growth. Many sea- and land-based studies have shown that sponges grow quickly, often doubling in size every few months. Other favorable results and interesting developments include partially harvesting farmed sponges to increase biomass yields, seeding sexually reproduced larvae on farming structures, using sponge farms as large biofilters to control microbial populations, and manipulating culture conditions to promote metabolite biosynthesis. Even though some results are promising, land-based culture needs further research and is not likely to be commercially feasible in the near future. Sea-based culture still holds great promise, with several small-scale farming operations producing bath sponges or metabolites. The greatest potential for commercial bath sponge culture is probably for underdeveloped coastal communities, where it can provide an alternative and environmentally friendly source of income.

  4. Rheological Study of Batter Dough for Yorkshire Pudding Production

    NASA Astrophysics Data System (ADS)

    Migliori, M.; Gabriele, D.; Baldino, N.; Lupi, F. R.; de Cindio, B.

    2008-07-01

    Batter dough are widely used in manufacturing of baked goods having different texture characteristics. The analysis of "liquid-like" properties of these systems allows the control of product shape and consistency during production, because of the flow pattern definition. This work deals with "batter" for "Yorkshire Pudding" production, having a characteristic shape mainly due to the combination of shear flow and bubble expansion during baking. Some of mechanical properties can be controlled by varying the recipe as normally done during industrial production. Dynamic measurement and viscosity data at some characteristic temperatures are reported in the view of supporting the modeling of the shape variation under shear flow and bubble expansion.

  5. Effect of β-glucan-rich barley flour fraction on rheology and quality of frozen yeasted dough.

    PubMed

    Hamed, Abdelmagid; Ragaee, Sanaa; Abdel-Aal, El-Sayed M

    2014-12-01

    Research has shown that prolonged frozen storage of bread dough reduces the quality of the end product. In this study, the effect of air-classified barley flour fraction rich in β-glucan (approximately 25%) on rheology and quality of frozen yeasted bread dough was investigated. Wheat flour (W) was replaced by air-classified barley flour fraction (B) at 10% without or with 1.4% vital gluten to produce β-glucan enriched barley dough (WB) or barley dough plus gluten (WB + G). Dough products were stored at -18 ºC for 8 wk and their rheological properties were investigated weekly. During frozen storage dough extensibility increased, while elastic and viscous moduli decreased. Differential scanning calorimeter and nuclear magnetic resonance data indicated that WB and WB + G dough products contained approximately 10% less freezable water and 9% more bound water compared to the control dough (W). β-Glucan enriched dough also exhibited less changes in gluten network as shown by SEM photographs. The addition of air-classified barley flour fraction at 10% in frozen dough reduced deterioration effects caused by frozen storage via minimizing water redistribution and maintaining rheological properties of frozen dough. © 2014 Institute of Food Technologists®

  6. Mapping of Saccharomyces cerevisiae metabolites in fermenting wheat straight-dough reveals succinic acid as pH-determining factor.

    PubMed

    Jayaram, Vinay B; Cuyvers, Sven; Lagrain, Bert; Verstrepen, Kevin J; Delcour, Jan A; Courtin, Christophe M

    2013-01-15

    Fermenting yeast does not merely cause dough leavening, but also contributes to the bread aroma and might alter dough rheology. Here, the yeast carbon metabolism was mapped during bread straight-dough fermentation. The concentration of most metabolites changed quasi linearly as a function of fermentation time. Ethanol and carbon dioxide concentrations reached up to 60 mmol/100g flour. Interestingly, high levels of glycerol (up to 10 mmol/100g flour) and succinic acid (up to 1.6 mmol/100g flour) were produced during dough fermentation. Further tests showed that, contrary to current belief, the pH decrease in fermenting dough is primarily caused by the production of succinic acid by the yeast instead of carbon dioxide dissolution or bacterial organic acids. Together, our results provide a comprehensive overview of metabolite production during dough fermentation and yield insight into the importance of some of these metabolites for dough properties.

  7. Medullary sponge kidney associated with congenital hemihypertrophy.

    PubMed

    Indridason, O S; Thomas, L; Berkoben, M

    1996-08-01

    Medullary sponge kidney is a developmental disorder characterized by ectatic and cystic malformation of the collecting ducts and tubules. Clinical manifestations include urinary tract infections, renal stones, and hematuria. It can be associated with other developmental disorders. A case of medullary sponge kidney associated with congenital hemihypertrophy, complicated by nephrocalcinosis and nephrolithiasis, is reported here.

  8. Effective household disinfection methods of kitchen sponges

    USDA-ARS?s Scientific Manuscript database

    Several household disinfecting treatments to kill bacteria, yeasts and molds on kitchen sponges were evaluated. Sponges were soaked in 10 percent bleach for 3 min, lemon juice (pH 2.9) or deionized water for 1 min; placed in a microwave oven for 1 min; or placed in a dishwasher operating with a dryi...

  9. Terminating marine methane bubbles by superhydrophobic sponges.

    PubMed

    Chen, Xiao; Wu, Yuchen; Su, Bin; Wang, Jingming; Song, Yanlin; Jiang, Lei

    2012-11-14

    Marine methane bubbles are absorbed, steadily stored, and continuously transported based on the employment of superhydrophobic sponges. Antiwetting sponges are water-repellent in the atmosphere and absorb gas bubbles under water. Their capacity to store methane bubbles increases with enhanced submerged depth. Significantly, trapped methane bubbles can be continuously transported driven by differential pressure.

  10. Metal sponge for cryosorption pumping applications

    DOEpatents

    Myneni, Ganapati R.; Kneisel, Peter

    1995-01-01

    A system has been developed for adsorbing gases at high vacuum in a closed area. The system utilizes large surface clean anodized metal surfaces at low temperatures to adsorb the gases. The large surface clean anodized metal is referred to as a metal sponge. The metal sponge generates or maintains the high vacuum by increasing the available active cryosorbing surface area.

  11. Metal sponge for cryosorption pumping applications

    DOEpatents

    Myneni, G.R.; Kneisel, P.

    1995-12-26

    A system has been developed for adsorbing gases at high vacuum in a closed area. The system utilizes large surface clean anodized metal surfaces at low temperatures to adsorb the gases. The large surface clean anodized metal is referred to as a metal sponge. The metal sponge generates or maintains the high vacuum by increasing the available active cryosorbing surface area. 4 figs.

  12. Cell culture from sponges: pluripotency and immortality.

    PubMed

    de Caralt, Sònia; Uriz, María J; Wijffels, René H

    2007-10-01

    Sponges are a source of compounds with potential pharmaceutical applications. In this article, methods of sponge cell culture for production of these bioactive compounds are reviewed, and new approaches for overcoming the problem of metabolite supply are examined. The use of embryos is proposed as a new source of sponge material for cell culture. Stem cells are present in high amounts in embryos and are more versatile and resistant to infections than adult cells. Additionally, genetic engineering and cellular research on apoptotic mechanisms are promising new fields that might help to improve cell survival in sponge-cell lines. We propose that one topic for future research should be how to reduce apoptosis, which appears to be very high in sponge cell cultures.

  13. Effect of Salt and Ethanol Addition on Zein-Starch Dough and Bread Quality.

    PubMed

    Smith, Brennan M; Bean, Scott R; Selling, Gordon; Sessa, David; Aramouni, Fadi M

    2017-03-01

    Development of viscoelastic doughs from non-wheat proteins allows for a wider range of gluten-free products. Little work has been completed to describe mechanisms of zein functionality in food systems. To identify factors responsible for dough development in zein-starch mixtures and their influence on zein bread quality, a mixture of 20% zein-80% maize starch was mixed with water and various reagents. Salts, NaSCN, NaCl, and Na2 SO4 were evaluated at concentrations from 0 to 2M for their influence on the properties of zein-starch dough systems. NaSCN at low concentrations produced softer dough. Ethanol treatments produced softer more workable dough in the absence of salts. Increasing concentrations of NaCl and Na2 SO4 resulted in coalescing of the proteins and no dough formation. The addition of β-ME had minimal softening effects on zein-starch dough. Specific volumes of zein-starch bread increased with decreasing NaCl addition in bread formulations. Likewise, including 5% ethanol (v/v) in the bread formula increased bread quality.

  14. Effect of Aspergillus niger xylanase on dough characteristics and bread quality attributes.

    PubMed

    Ahmad, Zulfiqar; Butt, Masood Sadiq; Ahmed, Anwaar; Riaz, Muhammad; Sabir, Syed Mubashar; Farooq, Umar; Rehman, Fazal Ur

    2014-10-01

    The present study was conducted to investigate the impact of various treatments of xylanase produced by Aspergillus niger applied in bread making processes like during tempering of wheat kernels and dough mixing on the dough quality characteristics i.e. dryness, stiffness, elasticity, extensibility, coherency and bread quality parameters i.e. volume, specific volume, density, moisture retention and sensory attributes. Different doses (200, 400, 600, 800 and 1,000 IU) of purified enzyme were applied to 1 kg of wheat grains during tempering and 1 kg of flour (straight grade flour) during mixing of dough in parallel. The samples of wheat kernels were agitated at different intervals for uniformity in tempering. After milling and dough making of both types of flour (having enzyme treatment during tempering and flour mixing) showed improved dough characteristics but the improvement was more prominent in the samples receiving enzyme treatment during tempering. Moreover, xylanase decreased dryness and stiffness of the dough whereas, resulted in increased elasticity, extensibility and coherency and increase in volume & decrease in bread density. Xylanase treatments also resulted in higher moisture retention and improvement of sensory attributes of bread. From the results, it is concluded that dough characteristics and bread quality improved significantly in response to enzyme treatments during tempering as compared to application during mixing.

  15. Critical assessment of the formation of hydrogen peroxide in dough by fermenting yeast cells.

    PubMed

    Rezaei, Mohammad N; Dornez, Emmie; Verstrepen, Kevin J; Courtin, Christophe M

    2015-02-01

    Fermentation of bread dough leads to strengthening of the dough matrix. This effect has previously been ascribed to the action of hydrogen peroxide (H2O2) produced by yeast in dough. In this study, we re-evaluate the production of H2O2 by yeast in dough and aqueous fermentation broth. Results show that the previously reported high levels of H2O2 in fermenting dough were most probably due to the lack of specificity of the potassium dichromate/acetic acid-based method used. Using the chemiluminescent HyPerBlu assay, no yeast H2O2 production could be detected in fermented dough or broth. Even though the formation of low levels of H2O2 cannot be ruled out due to the presence of catalase in flour and the fast reaction of H2O2 with gluten proteins, our results suggest that the changes in dough matrix rheological properties upon fermentation are not due to production of H2O2 by yeast.

  16. [Effects of ecological factors on the dough extensograph parameters of different winter wheat cultivars].

    PubMed

    Zhang, Xue-lin; Wang, Chen-yang; Guo, Tian-cai; Wang, Yong-hua; Zhu, Yun-ji

    2009-12-01

    In 2000-2001 and 2001-2002, six representative winter wheat cultivars Yumai 34, Gaomai 8901, Yumai 49, Yumai 70, Luoyang 8716, and Yumai 50 were consecutively grown at five locations (Xinyang, Zhumadian, Xuchang, Wuzhi, and Tangyin) with latitudes varying from 32 degrees N to 36 degrees N in Henan Province, aimed to understand the relationships of winter wheat dough extensograph parameters with genetic and ecological factors. The dough extensograph parameters were more affected by genetic factors than by ecological factors. Cultivars Yumai 34 and Gaomai 8901 had significantly higher maximum resistance and extension area than the other four test cultivars, and significant differences in the dough extensograph parameters were observed between the cultivars grown in the south region (Xinyang and Zhumadian) and in the north region (Wuzhi and Tangyin) of the Province. The change patterns of dough extensograph parameters with latitude differed in 2000-2001 and in 2001-2002, and the effects of climatic factors on the dough extensograph parameters varied with year. In 2001-2002, the precipitation at the stage from grain-filling to maturing affected the dough extensograph parameters significantly. Our results suggested that in order to improve the dough extensograph parameters of winter wheat, local meteorological conditions should be taken into full consideration in the soil water management at late-maturing stage.

  17. Assessment of breadmaking performance of wheat flour dough by means of frequency dependent ultrasound

    NASA Astrophysics Data System (ADS)

    Braunstein, D.; Page, J. H.; Strybulevych, A.; Peressini, D.; Scanlon, M. G.

    2012-12-01

    Technological performance of wheat flour varies among different wheat varieties. Gluten plays a key role within the solid phase of dough in the formation and the retention of gas bubbles during breadmaking. Rheological tests are usually performed to predict breadmaking potential. The aim here was to investigate the ability of ultrasound to discriminate wheat doughs based on breadmaking qualities. The ultimate goal is the development of an online quality control system currently unavailable in the baked goods industry, rendering this work innovative. Samples were prepared from a strong wheat flour, with one control sample and one added with inulin and distilled monoglycerides, producing doughs of distinct breadmaking quality. Doughs were subjected to density determination, elongation tests, and ultrasound analysis. The ultrasound tests were performed in the frequency range of 300 kHz - 6 MHz. Ultrasonic phase velocity increased with increasing frequency to about 2 MHz, becoming constant and then decreasing from 3 MHz for the control sample. Distinct differences in attenuation coefficient between the fibre-enriched and control doughs were observed. Ultrasound can potentially add to a better understanding of dough quality and can discriminate between doughs of contrasting properties.

  18. Experimental and numerical investigation of ram extrusion of bread dough

    NASA Astrophysics Data System (ADS)

    Mohammed, M. A. P.; Wanigasooriya, L.; Charalambides, M. N.

    2016-10-01

    An experimental and numerical study on ram extrusion of bread dough was conducted. A laboratory ram extrusion rig was designed and manufactured, where dies with different angles and exit radii were employed. Rate dependent behaviour was observed from tests conducted at different extrusion speeds, and higher extrusion pressure was reported for dies with decreasing exit radius. A finite element simulation of extrusion was performed using the adaptive meshing technique in Abaqus. Simulations using a frictionless contact between the billet and die wall showed that the model underestimates the response at high entry angles. On the other hand, when the coefficient of friction value was set to 0.09 as measured from friction experiments, the dough response was overestimated, i.e. the model extrusion pressure was much higher than the experimentally measured values. When a critical shear stress limit, τmax, was used, the accuracy of the model predictions improved. The results showed that higher die angles require higher τmax values for the model and the experiments to agree.

  19. Texturized pinto bean protein fortification in straight dough bread formulation.

    PubMed

    Simons, Courtney W; Hunt-Schmidt, Emily; Simsek, Senay; Hall, Clifford; Biswas, Atanu

    2014-09-01

    Pinto beans were milled and then air-classified to obtain a raw high protein fraction (RHPF) followed by extrusion to texturize the protein fraction. The texturized high protein fraction (THPF) was then milled to obtain flour, and combined with wheat flour at 5, 10, and 15% levels to make bread. The air-classification process produced flour with high concentration of lipids and phytic acid in the protein-rich fraction. However, extrusion significantly reduced hexane extractable lipid and phytic acid. However, the reduction observed may simply indicate a reduction in recovery due to bind with other components. Total protein and lysine contents in composite flours increased significantly as THPF levels increased in composite flour. Bread made with 5% THPF had 48% more lysine than the 100 % wheat flour (control). The THPF helped to maintain dough strength by reducing mixing tolerance index (MTI), maintaining dough stability and increasing departure time on Farinograph. Bread loaf volume was significantly reduced above 5% THPF addition. THPF increased water absorption causing an increase in bread weights by up to 6%. Overall, loaf quality deteriorated at 10 and 15% THPF levels while bread with 5% THPF was not significantly different from the control. These results support the addition of 5% THPF as a means to enhance lysine content of white pan bread.

  20. Hydrocolloid interaction with water, protein, and starch in wheat dough.

    PubMed

    Linlaud, Natalia; Ferrer, Evelina; Puppo, María Cecilia; Ferrero, Cristina

    2011-01-26

    Interaction of hydrocolloids (xanthan gum, locust bean gum, guar gum, and high-methoxyl pectin) with macrocomponents of dough (water, starch, and protein) was evaluated by different techniques. (1)H spin-spin NMR relaxation assays were applied to study the mobility of the gluten-hydrocolloid-water matrix, and the amount of freezable water was determined by differential scanning calorimetry (DSC). Starch gelatinization parameters (T, enthalpy) were also analyzed by DSC. The influence of additives on the protein matrix was studied by Fourier transform (FT) Raman assays; analysis of the extracted gliadins and glutenins was performed by electrophoresis (SDS-PAGE). A significantly higher molecular mobility was found in matrices containing xanthan gum, whereas pectin led to the lowest molecular mobility. Freezable water showed a trend of increasing in the presence of hydrocolloids, particularly under conditions of water restriction. Starch gelatinization final temperature was decreased when hydrocolloids were added in the presence of enough water. In general, FT-Raman and SDS-PAGE indicated that hydrocolloid addition promoted a more disordered and labile network, particularly in the case of pectin addition. On the other hand, results obtained for dough with guar gum would indicate a good compatibility between this hydrocolloid and the gluten network.

  1. Technological properties of bakers' yeasts in durum wheat semolina dough.

    PubMed

    Giannone, Virgilio; Longo, Chiara; Damigella, Arcangelo; Raspagliesi, Domenico; Spina, Alfio; Palumbo, Massimo

    2010-04-01

    Properties of 13 Saccharomyces cerevisiae strains isolated from different sources (traditional sourdoughs, industrial baking yeasts etc.) were studied in dough produced with durum wheat (Sicilian semolina, variety Mongibello). Durum wheat semolina and durum wheat flour are products prepared from grain of durum wheat (Triticum durum Desf.) by grinding or milling processes in which the bran and germ are essentially removed and the remainder is comminuted to a suitable degree of fineness. Acidification and leavening properties of the dough were evaluated. Strains isolated from traditional sourdoughs (DSM PST18864, DSM PST18865 and DSM PST18866) showed higher leavening power, valuable after the first and second hours of fermentation, than commercial baking yeasts. In particular the strain DSM PST 18865 has also been successfully tested in bakery companies for the improvement of production processes. Baking and staling tests were carried out on five yeast strains to evaluate their fermentation ability directly and their resistance to the staling process. Amplified fragment length polymorphism (fAFLP) was used to investigate genetic variations in the yeast strains. This study showed an appreciable biodiversity in the microbial populations of both wild and commercial yeast strains.

  2. Bacterial community profiles in low microbial abundance sponges.

    PubMed

    Giles, Emily C; Kamke, Janine; Moitinho-Silva, Lucas; Taylor, Michael W; Hentschel, Ute; Ravasi, Timothy; Schmitt, Susanne

    2013-01-01

    It has long been recognized that sponges differ in the abundance of associated microorganisms, and they are therefore termed either 'low microbial abundance' (LMA) or 'high microbial abundance' (HMA) sponges. Many previous studies concentrated on the dense microbial communities in HMA sponges, whereas little is known about microorganisms in LMA sponges. Here, two LMA sponges from the Red Sea, two from the Caribbean and one from the South Pacific were investigated. With up to only five bacterial phyla per sponge, all LMA sponges showed lower phylum-level diversity than typical HMA sponges. Interestingly, each LMA sponge was dominated by a large clade within either Cyanobacteria or different classes of Proteobacteria. The overall similarity of bacterial communities among LMA sponges determined by operational taxonomic unit and UniFrac analysis was low. Also the number of sponge-specific clusters, which indicate bacteria specifically associated with sponges and which are numerous in HMA sponges, was low. A biogeographical or host-dependent distribution pattern was not observed. In conclusion, bacterial community profiles of LMA sponges are clearly different from profiles of HMA sponges and, remarkably, each LMA sponge seems to harbour its own unique bacterial community.

  3. 21 CFR 880.2740 - Surgical sponge scale.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Surgical sponge scale. 880.2740 Section 880.2740... Devices § 880.2740 Surgical sponge scale. (a) Identification. A surgical sponge scale is a nonelectrically powered device used to weigh surgical sponges that have been used to absorb blood during surgery so that...

  4. 21 CFR 880.2740 - Surgical sponge scale.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 8 2011-04-01 2011-04-01 false Surgical sponge scale. 880.2740 Section 880.2740... Devices § 880.2740 Surgical sponge scale. (a) Identification. A surgical sponge scale is a nonelectrically powered device used to weigh surgical sponges that have been used to absorb blood during surgery so that...

  5. 21 CFR 880.2740 - Surgical sponge scale.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 8 2013-04-01 2013-04-01 false Surgical sponge scale. 880.2740 Section 880.2740... Devices § 880.2740 Surgical sponge scale. (a) Identification. A surgical sponge scale is a nonelectrically powered device used to weigh surgical sponges that have been used to absorb blood during surgery so that...

  6. 21 CFR 880.2740 - Surgical sponge scale.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 8 2012-04-01 2012-04-01 false Surgical sponge scale. 880.2740 Section 880.2740... Devices § 880.2740 Surgical sponge scale. (a) Identification. A surgical sponge scale is a nonelectrically powered device used to weigh surgical sponges that have been used to absorb blood during surgery so that...

  7. 21 CFR 880.2740 - Surgical sponge scale.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 8 2014-04-01 2014-04-01 false Surgical sponge scale. 880.2740 Section 880.2740... Devices § 880.2740 Surgical sponge scale. (a) Identification. A surgical sponge scale is a nonelectrically powered device used to weigh surgical sponges that have been used to absorb blood during surgery so that...

  8. Medullary sponge kidney in childhood

    SciTech Connect

    Patriquin, H.B.; O'Regan, S.

    1985-08-01

    Medullary sponge kidney is reported in six children aged 2-18 years. One child was asymptomatic; the others had hematuria or a urine-concentrating defect. Renal function and size were otherwise normal, as was liver function. The diagnosis was made at excretory urography according to criteria established in adults. Sonography revealed hyperechogenic pyramids, at first at the periphery, later generalized. Computed tomography is very sensitive to the pyramidal nephrocalcinosis that complicates this disease and explains the frequent presenting symptom of hematuria in these children.

  9. Cultivation of sponges, sponge cells and symbionts: achievements and future prospects.

    PubMed

    Schippers, Klaske J; Sipkema, Detmer; Osinga, Ronald; Smidt, Hauke; Pomponi, Shirley A; Martens, Dirk E; Wijffels, René H

    2012-01-01

    Marine sponges are a rich source of bioactive compounds with pharmaceutical potential. Since biological production is one option to supply materials for early drug development, the main challenge is to establish generic techniques for small-scale production of marine organisms. We analysed the state of the art for cultivation of whole sponges, sponge cells and sponge symbionts. To date, cultivation of whole sponges has been most successful in situ; however, optimal conditions are species specific. The establishment of sponge cell lines has been limited by the inability to obtain an axenic inoculum as well as the lack of knowledge on nutritional requirements in vitro. Approaches to overcome these bottlenecks, including transformation of sponge cells and using media based on yolk, are elaborated. Although a number of bioactive metabolite-producing microorganisms have been isolated from sponges, and it has been suggested that the source of most sponge-derived bioactive compounds is microbial symbionts, cultivation of sponge-specific microorganisms has had limited success. The current genomics revolution provides novel approaches to cultivate these microorganisms.

  10. Effects of transgene-encoded high-molecular weight glutenin proteins in wheat flour blends and sponge and dough baking

    USDA-ARS?s Scientific Manuscript database

    HMW glutenin subunits are the most important determinants of wheat (Triticum aestivum L.) bread-making quality, and subunit composition explains a large percentage of the variability observed between genotypes. Experiments were designed to elevate expression of a key native HMW glutenin subunit (1D...

  11. Elements of a 'nervous system' in sponges.

    PubMed

    Leys, Sally P

    2015-02-15

    Genomic and transcriptomic analyses show that sponges possess a large repertoire of genes associated with neuronal processes in other animals, but what is the evidence these are used in a coordination or sensory context in sponges? The very different phylogenetic hypotheses under discussion today suggest very different scenarios for the evolution of tissues and coordination systems in early animals. The sponge genomic 'toolkit' either reflects a simple, pre-neural system used to protect the sponge filter or represents the remnants of a more complex signalling system and sponges have lost cell types, tissues and regionalization to suit their current suspension-feeding habit. Comparative transcriptome data can be informative but need to be assessed in the context of knowledge of sponge tissue structure and physiology. Here, I examine the elements of the sponge neural toolkit including sensory cells, conduction pathways, signalling molecules and the ionic basis of signalling. The elements described do not fit the scheme of a loss of sophistication, but seem rather to reflect an early specialization for suspension feeding, which fits with the presumed ecological framework in which the first animals evolved. © 2015. Published by The Company of Biologists Ltd.

  12. Carbonaceous preservation of Cambrian hexactinellid sponge spicules.

    PubMed

    Harvey, Thomas H P

    2010-12-23

    Early fossil sponges offer a direct window onto the evolutionary emergence of animals, but insights are limited by the paucity of characters preserved in the conventional fossil record. Here, a new preservational mode for sponge spicules is reported from the lower Cambrian Forteau Formation (Newfoundland, Canada), prompting a re-examination of proposed homologies and sponge inter-relationships. The spicules occur as wholly carbonaceous films, and are interpreted as the remains of robust organic spicule sheaths. Comparable sheaths are restricted among living taxa to calcarean sponges, although the symmetries of the fossil spicules are characteristic of hexactinellid sponges. A similar extinct character combination has been documented in the Burgess Shale fossil Eiffelia. Interpreting the shared characters as homologous implies complex patterns of spicule evolution, but an alternative interpretation as convergent autapomorphies is more parsimonious. In light of the mutually exclusive distributions of these same characters among the crown groups, this result suggests that sponges exhibited an early episode of disparity expansion followed by comparatively constrained evolution, a pattern shared with many other metazoans but obscured by the conventional fossil record of sponges.

  13. Rheological and functional properties of composite sweet potato - wheat dough as affected by transglutaminase and ascorbic acid.

    PubMed

    Ndayishimiye, Jean Bernard; Huang, Wei-Ning; Wang, Feng; Chen, Yong-Zheng; Letsididi, Rebaone; Rayas-Duarte, Patricia; Ndahetuye, Jean Baptiste; Tang, Xiao-Juan

    2016-02-01

    Effect of transglutaminase (TGM) and ascorbic acid (AA) on composite sweet potato - wheat dough functional and rheological properties was studied. Partial substitution of wheat flour with sweet potato flour at the level of 20 % significantly (P ≤ 0.05) reduced glutenin, gliadin, dough stability, protein weakening, storage modulus (G') and viscous modulus (G″). Mixolab revealed that both TGM and AA treated dough had stability and protein weakening closed to wheat dough (control), with TGM treated dough having the highest values. TGM Introduced new cross-link bonds as shown by the change of amino acid concentration, leading to an increase in storage modulus (G') and viscous modulus (G″), with G' being higher at all levels of TGM concentration. The opposite was observed for composite dough treated with AA as measured by controlled - stress rheometer. TGM treatment increased glutenin and gliadin content. Compared with the control, dough treated with AA exhibited high molecular weight of polymers than TGM treated dough. The results indicate that the TGM and AA modification of the mixolab and dynamic rheological characteristics (G' and G″) dependent on the changes of GMP, glutenin, gliadin and protein weakening in the composite dough. TGM and AA treatment could improve functional and rheological properties of sweet potato - wheat dough to levels that might be achieved with normal wheat bread. However, it's extremely important to optimize the concentrations of both additives to obtain the optimum response.

  14. Effect of partially hydrolyzed guar gum on pasting, thermo-mechanical and rheological properties of wheat dough.

    PubMed

    Mudgil, Deepak; Barak, Sheweta; Khatkar, B S

    2016-12-01

    Partially hydrolyzed guar gum was prepared using enzymatic hydrolysis of native guar gum that can be utilized as soluble fiber source. The effect of partially hydrolyzed guar gum (PHGG) on pasting, thermo-mechanical and rheological properties of wheat flour was investigated using rapid visco-analyzer, Mixolab and Microdoughlab. Wheat flour was replaced with 1-5g PHGG per 100g of wheat flour on weight basis. PHGG addition decreased the peak, trough, breakdown, setback and final viscosity of wheat flour. Water absorption and amylase activity of wheat dough were increased whereas starch gelatinization and protein weakening of wheat dough were reduced as a result of PHGG addition to wheat flour. PHGG addition also increased the peak dough height, arrival time, dough development time, dough stability and peak energy of wheat dough system. However, dough softening was decreased after PHGG addition to wheat flour dough. Overall, it can be assumed that PHGG has influenced the properties of wheat flour dough system by decreasing the RVA viscosities and increasing the water absorption and starch gelatinization of wheat dough system. Copyright © 2016 Elsevier B.V. All rights reserved.

  15. Sponging up metals: bacteria associated with the marine sponge Spongia officinalis.

    PubMed

    Bauvais, Cléa; Zirah, Séverine; Piette, Laurie; Chaspoul, Florence; Domart-Coulon, Isabelle; Chapon, Virginie; Gallice, Philippe; Rebuffat, Sylvie; Pérez, Thierry; Bourguet-Kondracki, Marie-Lise

    2015-03-01

    The present study explored the bacteria of the sponge Spongia officinalis in a metal-polluted environment, using PCR-DGGE fingerprinting, culture-dependent approaches and in situ hybridization. The sponge samples collected over three consecutive years in the Western Mediterranean Sea contained high concentrations of zinc, nickel, lead and copper determined by ICP-MS. DGGE signatures indicated a sponge specific bacterial association and suggested spatial and temporal variations. The bacterial culturable fraction associated with S. officinalis and tolerant to heavy metals was isolated using metal-enriched microbiological media. The obtained 63 aerobic strains were phylogenetically affiliated to the phyla Proteobacteria, Actinobacteria, and Firmicutes. All isolates showed high tolerances to the selected heavy metals. The predominant genus Pseudovibrio was localized via CARD-FISH in the sponge surface tissue and validated as a sponge-associated epibiont. This study is the first step in understanding the potential involvement of the associated bacteria in sponge's tolerance to heavy metals.

  16. Ultrasonic investigation of the effect of vegetable shortening and mixing time on the mechanical properties of bread dough.

    PubMed

    Mehta, K L; Scanlon, M G; Sapirstein, H D; Page, J H

    2009-01-01

    Mixing is a critical stage in breadmaking since it controls gluten development and nucleation of gas bubbles in the dough. Bubbles affect the rheology of the dough and largely govern the quality of the final product. This study used ultrasound (at a frequency where it is sensitive to the presence of bubbles) to nondestructively examine dough properties as a function of mixing time in doughs prepared from strong red spring wheat flour with various amounts of shortening (0%, 2%, 4%, 8% flour weight basis). The doughs were mixed for various times at atmospheric pressure or under vacuum (to minimize bubble nucleation). Ultrasonic velocity and attenuation (nominally at 50 kHz) were measured in the dough, and dough density was measured independently from specific gravity determinations. Ultrasonic velocity decreased substantially as mixing time increased (and more bubbles were entrained) for all doughs mixed in air; for example, in doughs made without shortening, velocity decreased from 165 to 105 ms(-1), although superimposed on this overall decrease was a peak in velocity at optimum mixing time. Changes in attenuation coefficient due to the addition of shortening were evident in both air-mixed and vacuum-mixed doughs, suggesting that ultrasound was sensitive to changes in the properties of the dough matrix during dough development and to plasticization of the gluten polymers by the shortening. Due to its ability to probe the effect of mixing times and ingredients on dough properties, ultrasound has the potential to be deployed as an online quality control tool in the baking industry.

  17. Summary Statistics for Fun Dough Data Acquired at LLNL

    SciTech Connect

    Kallman, J S; Morales, K E; Whipple, R E; Huber, R D; Brown, W D; Smith, J A; Schneberk, D J; Martz, Jr., H E; White, III, W T

    2010-03-11

    Using x-ray computerized tomography (CT), we have characterized the x-ray linear attenuation coefficients (LAC) of a Play Dough{trademark}-like product, Fun Dough{trademark}, designated as PD. Table 1 gives the first-order statistics for each of four CT measurements, estimated with a Gaussian kernel density estimator (KDE) analysis. The mean values of the LAC range from a high of about 2100 LMHU{sub D} at 100kVp to a low of about 1100 LMHU{sub D} at 300kVp. The standard deviation of each measurement is around 1% of the mean. The entropy covers the range from 3.9 to 4.6. Ordinarily, we would model the LAC of the material and compare the modeled values to the measured values. In this case, however, we did not have the composition of the material and therefore did not model the LAC. Using a method recently proposed by Lawrence Livermore National Laboratory (LLNL), we estimate the value of the effective atomic number, Z{sub eff}, to be near 8.5. LLNL prepared about 50mL of the Fun Dough{trademark} in a polypropylene vial and firmly compressed it immediately prior to the x-ray measurements. Still, layers can plainly be seen in the reconstructed images, indicating that the bulk density of the material in the container is affected by voids and bubbles. We used the computer program IMGREC to reconstruct the CT images. The values of the key parameters used in the data capture and image reconstruction are given in this report. Additional details may be found in the experimental SOP and a separate document. To characterize the statistical distribution of LAC values in each CT image, we first isolated an 80% central-core segment of volume elements ('voxels') lying completely within the specimen, away from the walls of the polypropylene vial. All of the voxels within this central core, including those comprised of voids and inclusions, are included in the statistics. We then calculated the mean value, standard deviation and entropy for (a) the four image segments and for (b

  18. Assessing the complex sponge microbiota: core, variable and species-specific bacterial communities in marine sponges.

    PubMed

    Schmitt, Susanne; Tsai, Peter; Bell, James; Fromont, Jane; Ilan, Micha; Lindquist, Niels; Perez, Thierry; Rodrigo, Allen; Schupp, Peter J; Vacelet, Jean; Webster, Nicole; Hentschel, Ute; Taylor, Michael W

    2012-03-01

    Marine sponges are well known for their associations with highly diverse, yet very specific and often highly similar microbiota. The aim of this study was to identify potential bacterial sub-populations in relation to sponge phylogeny and sampling sites and to define the core bacterial community. 16S ribosomal RNA gene amplicon pyrosequencing was applied to 32 sponge species from eight locations around the world's oceans, thereby generating 2567 operational taxonomic units (OTUs at the 97% sequence similarity level) in total and up to 364 different OTUs per sponge species. The taxonomic richness detected in this study comprised 25 bacterial phyla with Proteobacteria, Chloroflexi and Poribacteria being most diverse in sponges. Among these phyla were nine candidate phyla, six of them found for the first time in sponges. Similarity comparison of bacterial communities revealed no correlation with host phylogeny but a tropical sub-population in that tropical sponges have more similar bacterial communities to each other than to subtropical sponges. A minimal core bacterial community consisting of very few OTUs (97%, 95% and 90%) was found. These microbes have a global distribution and are probably acquired via environmental transmission. In contrast, a large species-specific bacterial community was detected, which is represented by OTUs present in only a single sponge species. The species-specific bacterial community is probably mainly vertically transmitted. It is proposed that different sponges contain different bacterial species, however, these bacteria are still closely related to each other explaining the observed similarity of bacterial communities in sponges in this and previous studies. This global analysis represents the most comprehensive study of bacterial symbionts in sponges to date and provides novel insights into the complex structure of these unique associations.

  19. Spontaneous transmural migration of surgical sponges.

    PubMed

    Godara, Rajesh; Marwah, Sanjay; Karwasra, R K; Goel, Rohit; Sen, Jyotsana; Singh, Ramender

    2006-01-01

    Postoperative retained surgical sponges or other foreign bodies are usually underreported. Radio-opaque materials are usually detected on follow-up radiological investigations, but radiolucent materials such as sponges create diagnostic problems and clinically mimic various abdominal pathologies. Introduction of spiral computed tomography, magnetic resonance imaging and dedicated ultrasonography has enabled clinicians to find these foreign bodies at the earliest opportunity to avoid disastrous complications. Spontaneous transmural migration and expulsion per rectum of more than one sponge without sequelae is also possible. We report one such interesting case.

  20. Interaction between lactic acid bacteria and yeasts in sour-dough using a rheofermentometer.

    PubMed

    Gobbetti, M; Corsetti, A; Rossi, J

    1995-11-01

    Rheofermentometer assays were used to characterize the leavening of sour-doughs produced using species of lactic acid bacteria (LAB) and yeasts, alone or in combination. Saccharomyces cerevisiae 141 produced the most CO2 and ethanol whereas S. exiguus M14 and Lactobacillus brevis subsp. lindneri CB1 contributed poorly to leavening and gave sour-doughs without porosity. In comparison with that seen in sour-dough produced with yeast alone, yeast fermentation with heterofermentative LAB present was faster whereas that with homofermentative LAB (L. plantarum DC400, L. farciminis CF3) present was slower and produced more CO2. Combining L. brevis subsp. lindneri CB1 with S. cerevisiae 141 decreased bacterial cell numbers and souring activity. However, addition of fructose to the sour-dough overcame these problems as well as activating S. cerevisiae 141.

  1. The contribution of glutathione to the destabilizing effect of yeast on wheat dough.

    PubMed

    Verheyen, C; Albrecht, A; Herrmann, J; Strobl, M; Jekle, M; Becker, T

    2015-04-15

    Any factor which impairs the development of the gluten network affects the gas retention capacity and the overall baking performance. This study aimed to examine why rising yeast concentrations (Saccharomyces cerevisiae) decrease the dough elasticity in an asymptotic manner. Since in 27 commercial fresh and dry yeasts up to 81 mg glutathione (GSH) per 1g dry sample were found. Through the addition of reduced GSH in dough without yeast, the extent of dough weakening was analysed. Indeed rheological measurements confirmed that yeast-equivalent levels of GSH had a softening effect and during 3h fermentation the weakening coefficient increased from 0.3% to 20.4% in a Rheofermentometer. The present results indicate that free -SH compounds, as represented by GSH, considerably contribute to the softening of dough through dead yeast cells. Copyright © 2014 Elsevier Ltd. All rights reserved.

  2. Rheological properties of refined wheat - millet flour based dough under thermo-mechanical stress.

    PubMed

    Chakraborty, Subir K; Tiwari, Anu; Mishra, Atishay; Singh, Alok

    2015-05-01

    Designed experiments were conducted to study the rheological properties of baking dough prepared from different refined wheat flour (RWF) - barnyard millet blends with varying amount of water (WA), salt and sugar. Dough was subjected to thermo-mechanical stress in Mixolab, in which rheological properties were recorded in terms of five different torques. Second order polynomial models were developed using response surface methodology (RSM) to understand the effect of input variables (WA, barnyard millet, salt and sugar; all expressed as per cent of base flour) on torques recorded by Mixolab. Optimum values of input variables were obtained with constraints based on torque values which represented the qualities of acceptable bread dough. The models predicted that a dough with 57, 26, 1.8 and 3.3% of water, barnyard millet, salt and sugar, respectively, can be used for bread baking purposes.

  3. Physico-chemical and metabolomic characterization of KAMUT® Khorasan and durum wheat fermented dough.

    PubMed

    Balestra, Federica; Laghi, Luca; Taneyo Saa, Danielle; Gianotti, Andrea; Rocculi, Pietro; Pinnavaia, GianGaetano

    2015-11-15

    Investigations were made in order to evaluate the influence of the flour type, chemical acidification and fermentation on characteristics of doughs obtained with durum wheat and KAMUT® Khorasan flour. Doughs were observed immediately after mixing, 90 and 360 min of leavening at 30 °C. Fundamental rheology, yeasts heat production by isothermal microcalorimetry and the interaction between water and biopolymers by means of time domain nuclear magnetic resonance were evaluated. In addition aromatic metabolite development was followed by means of the combined application of gas-chromatography and electronic nose. KAMUT® Khorasan flour was found to be more suitable than durum wheat for the fermentation processes tested, especially at acidic conditions, as shown by the increase of the volume and the metabolic heat production by yeast. In acidified dough the pattern of volatile metabolites allowed a clear distinction between the types of dough. Moreover the water/starch proton pool was characterized by higher T2 values in the KAMUT® Khorasan samples.

  4. Self-cloning baker's yeasts that accumulate proline enhance freeze tolerance in doughs.

    PubMed

    Kaino, Tomohiro; Tateiwa, Tetsuya; Mizukami-Murata, Satomi; Shima, Jun; Takagi, Hiroshi

    2008-09-01

    We constructed self-cloning diploid baker's yeast strains by disrupting PUT1, encoding proline oxidase, and replacing the wild-type PRO1, encoding gamma-glutamyl kinase, with a pro1(D154N) or pro1(I150T) allele. The resultant strains accumulated intracellular proline and retained higher-level fermentation abilities in the frozen doughs than the wild-type strain. These results suggest that proline-accumulating baker's yeast is suitable for frozen-dough baking.

  5. Effects of yeast, carboxymethylcellulose, yoghurt, transglutaminase and cyclodextrinase on mixing properties of oat dough.

    PubMed

    Nitcheu Ngemakwe, Patrick Hermaan; Le Roes-Hill, Marilize; Jideani, Victoria

    2015-10-01

    The effects of yeast, carboxylmethylcellulose (CMC), plain yoghurt (YG), transglutaminase (TG) and cyclodextrinase (CG) on the mixing properties of oat dough were investigated through the use of DoughLab. A 2(5-2)fractional factorial design resolution III with yeast (1.25, 3.25 %), CMC (1, 2 %), YG (10.75, 33.75 %), TG (0.5, 1.5 %) and CG (10, 40 μl) as independent variables was implemented. The parameters measured were water absorption, arrival time, stability, energy at peak, peak resistance, development time, departure time, softening and bandwith at peak. CMC significantly (p < 0.05) increased stability, energy at peak, development and departure times, but significantly (p < 0.05) decreased water absorption, peak resistance, softening and bandwidth at peak. TG signficantly increased water absorption, peak resistance and softening, but significantly decreased energy and development time. YG significantly (p < 0.05) decreased all the parameters measured, with the exception of softening, which was significantly increased. In contrast, yeast and cyclodextrinase did not significantly affect the oat dough during mixing. Principal component analysis indicated that 85.5 % of the variation in the data could be explained by two components. Component 1 explaining 52.3 % of the variation loaded highly on dough strength (stability and departure time). Component 2 contributing 33.2 % of the variation loaded on dough resistance (water absorption and peak resistance). CMC significantly increased dough strength while yoghurt reduced it significantly. TG significantly (p < 0.05) increased the resistance of the dough to mixing while CMC and yoghurt reduced it significantly (p < 0.05). Hence, CMC, TG and yoghurt are ingredients of choice when modifying oat dough mixing properties.

  6. Bread dough rheology: Computing with a damage function model

    NASA Astrophysics Data System (ADS)

    Tanner, Roger I.; Qi, Fuzhong; Dai, Shaocong

    2015-01-01

    We describe an improved damage function model for bread dough rheology. The model has relatively few parameters, all of which can easily be found from simple experiments. Small deformations in the linear region are described by a gel-like power-law memory function. A set of large non-reversing deformations - stress relaxation after a step of shear, steady shearing and elongation beginning from rest, and biaxial stretching, is used to test the model. With the introduction of a revised strain measure which includes a Mooney-Rivlin term, all of these motions can be well described by the damage function described in previous papers. For reversing step strains, larger amplitude oscillatory shearing and recoil reasonable predictions have been found. The numerical methods used are discussed and we give some examples.

  7. Effects of recombinated Anabaena sp. lipoxygenase on the protein component and dough property of wheat flour.

    PubMed

    Wang, Xiaoming; Lu, Fengxia; Zhang, Chong; Lu, Yingjian; Bie, Xiaomei; Xie, Yajuan; Lu, Zhaoxin

    2014-10-08

    The improvement effect of recombinated Anabaena sp. lipoxygenase (ana-rLOX) on the rheological property of dough was investigated with a farinograph and an extensograph. When 30 U/g ana-rLOX was added to wheat flour, the dough stability time extended from 7 to 9.5 min, the degree of softening increased about 31.1%, and the farinograph index also ascended. The dough with added ana-rLOX showed stronger resistance to extension throughout 135 min of resting time as compared to the dough without ana-rLOX. In addition, the protein component in the dough was varied with ana-rLOX. The glutenin in the dough was increased, whereas the gliadin, albumin, and globulin were decreased after the additino of ana-rLOX to the flours. Ana-rLOX could make globulin-3A, globulin 1a, and S48186 grain softness protein cross-link with gliadin and low-molecular-weight (LMW) glutenin, leading to the formation of the protein polymer. These results based on proteomic analysis might provide evidence that ana-rLOX could affect the gluten protein component and explain why it improved the farinograph and extensograph parameters of wheat flour.

  8. Relation between ultrasonic properties, rheology and baking quality for bread doughs of widely differing formulation.

    PubMed

    Peressini, Donatella; Braunstein, Dobrila; Page, John H; Strybulevych, Anatoliy; Lagazio, Corrado; Scanlon, Martin G

    2017-06-01

    The objective was to evaluate whether an ultrasonic reflectance technique has predictive capacity for breadmaking performance of doughs made under a wide range of formulation conditions. Two flours of contrasting dough strength augmented with different levels of ingredients (inulin, oil, emulsifier or salt) were used to produce different bread doughs with a wide range of properties. Breadmaking performance was evaluated by conventional large-strain rheological tests on the dough and by assessment of loaf quality. The ultrasound tests were performed with a broadband reflectance technique in the frequency range of 0.3-6 MHz. Principal component analysis showed that ultrasonic attenuation and phase velocity at frequencies between 0.3 and 3 MHz are good predictors for rheological and bread scoring characteristics. Ultrasonic parameters had predictive capacity for breadmaking performance for a wide range of dough formulations. Lower frequency attenuation coefficients correlated well with conventional quality indices of both the dough and the bread. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  9. Validation of a Flour-Free Model Dough System for Throughput Studies of Baker's Yeast

    PubMed Central

    Panadero, Joaquin; Randez-Gil, Francisca; Prieto, Jose Antonio

    2005-01-01

    Evaluation of gene expression in baker's yeast requires the extraction and collection of pure samples of RNA. However, in bread dough this task is difficult due to the complex composition of the system. We found that a liquid model system can be used to analyze the transcriptional response of industrial strains in dough with a high sugar content. The production levels of CO2 and glycerol by two commercial strains in liquid and flour-based doughs were correlated. We extracted total RNA from both a liquid and a flour-based dough. We used Northern blotting to analyze mRNA levels of three stress marker genes, HSP26, GPD1, and ENA1, and 10 genes in different metabolic subcategories. All 13 genes had the same transcriptional profile in both systems. Hence, the model appears to effectively mimic the environment encountered by baker's yeast in high-sugar dough. The liquid dough can be used to help understand the connections between technological traits and biological functions and to facilitate studies of gene expression under commercially important, but experimentally intractable, conditions. PMID:15746311

  10. Impact of gas formation kinetics on dough development and bread quality.

    PubMed

    Verheyen, C; Albrecht, A; Elgeti, D; Jekle, M; Becker, T

    2015-10-01

    The baking performance and gas retention capacity of wheat dough depends on production rate and total volume of CO2 during fermentation. This study aims to examine the effect of the CO2 formation kinetics and the gas volume fraction on the structural integrity of wheat dough and the resulting bread quality. The gas release characteristics were evaluated using a rheofermentometer with varied concentrations of compressed yeast and instant dry yeast (CY and IDY respectively). For this purpose, the maximum CO2 formation rate was calculated through the derivation of hydrostatic pressure curves measured in the rheofermentometer. For CY, the time when gas escapes the dough matrix (Tx, time of porosity) as well as the corresponding gas volume depended on the gas formation rate, whereas the gas retention capacity of wheat dough leavened with IDY was not affected by the CO2 formation rate. Although the dough leavened with IDY showed improved extensibility during fermentation, the specific bread volume was 21% below that of the samples leavened with CY. These results indicate that an increase in the maximum gas formation rate considerably affects the structural integrity of the dough matrix. Because of the reduction of the loaf volume, the effect is reinforced by the application of IDY. Copyright © 2015 Elsevier Ltd. All rights reserved.

  11. The gelatin sponge-chorioallantoic membrane assay.

    PubMed

    Ribatti, Domenico; Nico, Beatrice; Vacca, Angelo; Presta, Marco

    2006-01-01

    Here we present a method for the quantification of angiogenesis and antiangiogenesis in the chick embryo chorioallantoic membrane (CAM) based on the implantation of a gelatin sponge on the top of the growing CAM on day 8 of development. After implantation, the sponge is treated with a stimulator of blood vessel formation in the absence or presence of an angiogenesis inhibitor. On day 12, blood vessels that are growing into the sponge are counted at macroscopic and microscopic levels. The estimated timeline for carrying out this protocol is 10 d. The presence of a vascular network in the CAM requires a careful analysis to distinguish new capillaries from pre-existing ones. This limitation does not occur in the avascular cornea assay, which may also take advantage of different genetic backgrounds when carried out in transgenic or knockout mice. Nevertheless, the gelatin sponge-CAM assay is simple, inexpensive and suitable for large-scale screening.

  12. Sponges of the Guyana Shelf.

    PubMed

    VAN Soest, Rob W M

    2017-01-12

    Sponges collected on the Guyana Shelf, predominantly in Suriname offshore waters, by Dutch HMS 'Snellius' O.C.P.S. 1966, HMS 'Luymes' O.C.P.S. II 1969, and HMS 'Luymes' Guyana Shelf 1970 expeditions are described in this study. Sponges were obtained by trawling, dredging or grabbing on sandy, muddy, shelly, and fossil reef bottoms at 88 stations between 19 and 681 m depth. A total of 351 samples were identified to species level, each consisting of one or more specimens of a given species from each individual station (together comprising 547 individuals and fragments). The collection yielded 119 species together belonging to all sponge classes, but in large majority are Demospongiae. All species are identified to species level, occasionally tentatively, and all are described and illustrated. A new subgenus is proposed, Tedania (Stylotedania) subgen. nov. and a previously synonymized genus, Tylosigma Topsent, 1894 is revived. Thirtysix species were found to be new to science, excluding the first Central West Atlantic record of the genus Halicnemia, not named at the species level because of lack of sufficient material. The new species erected are, in alphabetical order: Amphoriscus ancora sp. nov., Biemna rhabdotylostylota sp. nov., Callyspongia (Callyspongia) scutica sp. nov., Chelonaplysilla americana sp. nov., Cladocroce guyanensis sp. nov., Clathria (Axosuberites) riosae sp. nov., Clathria (Clathria) gomezae sp. nov., Clathria (Microciona) snelliusae sp. nov., Clathria (Thalysias) complanata sp. nov., Clathria (Thalysias) zeai sp. nov., Coelosphaera (Coelosphaera) lissodendoryxoides sp. nov., Craniella crustocorticata sp. nov., Diplastrella spirastrelloides sp. nov., Epipolasis tubulata sp. nov., Erylus rhabdocoronatus sp. nov., Erylus surinamensis sp. nov., Geodia pocillum sp. nov., Geodia sulcata sp. nov., Hemiasterella camelus sp. nov., Hymedesmia (Stylopus) alcoladoi sp. nov., Hymenancora cristoboi sp. nov., Penares sineastra sp. nov., Hymerhabdia kobluki sp

  13. Intravaginal contraceptive sponge impregnated with nonoxynol-9. The development of sponge for clinical efficacy trials.

    PubMed

    Takano, R

    1980-10-01

    Newly designed intravaginal polyurethane sponges containing the spermicide nonoxynol-9 were developed for contraceptive purposes. The sponges were made by the polymerization of urethane monomers in a solution of nonoxynol-9. This new biomaterial is analogous to a large, thick cervical cup with a dimple in the center for ease of insertion and positioning to the cervix (and external os). There is no need for precoital planning or preparation for usage of this sponge. The release of the spermicidal agent from the sponges was 1st determined by soaking the sponges in saline and squeezing the nonoxynol-9 solution from them. In order to determine the actual amount of nonoxynol-9 released from the sponge, 2 analytic techniques were used. 1 method was ultraviolet spectoscopy and its accuracy ranged from 85-97%. The other was bioassay for the spermicidal activity and its accuracy ranged from 100-124%. To simulate the actual wearing of the sponge by a patient, the sponges were soaked in a large volume of saline and almost 50% of the spermicidal agent was released during the first 24 hours. In conjunction with the laboratory studies, a limited study to determine acceptability of the devices was investigated in normal women. The women were asked to wear the sponges for 1, 2, 3, 4, 5, 6, and 7 consecutive days. It was found that all women in the population could not tolerate the sponge longer than 5 days due to the odor. Thus, with the good release rates for 2-4 days and patient acceptability for 2 days of wear, a protocol for the use of the intravaginal sponge as a 2-day device was established. (author's)

  14. Retained surgical sponges, needles and instruments

    PubMed Central

    Hariharan, D

    2013-01-01

    Introduction Retained sponges and instruments (RSI) due to surgery are a recognised medical ‘never event’ and have catastrophic implications for patients, healthcare professionals and medical care providers. The aim of this review was to elucidate the extent of the problem of RSI and to identify preventative strategies. Methods A comprehensive literature search was performed on MEDLINE®, Embase™, the Science Citation Index and Google™ Scholar for articles published in English between January 2000 and June 2012. Studies outlining the incidence, risk, management and attempts to prevent RSI following surgical intervention were retrieved. Results The overall incidence of RSI is low although its incidence is substantially higher in operations performed on open cavities. Sponges are the most commonly retained item when compared with needles and instruments. Clinical presentation is varied, leading to avoidable morbidity, and the error is indefensible medicolegally. Risk factors include emergency operations, operations involving unexpected change in procedure, raised body mass index, and a failure to perform accurate sponge and instrument counts. The existing strategy for prevention is manual counting of sponges and instruments undertaken by surgical personnel. This, however, is fallible. Computer assisted counting of sponges using barcodes and gauze sponges tagged with a radiofrequency identification device aiding manual counting have been trialled recently, with success. Conclusions Vigilance among operating theatre personnel is paramount if RSI is to be prevented. Prospective multicentre trials to assess efficacy of new technologies aiding manual counting should be undertaken if this medical error is to be eliminated completely. PMID:23484986

  15. Retained surgical sponges, needles and instruments.

    PubMed

    Hariharan, D; Lobo, D N

    2013-03-01

    Retained sponges and instruments (RSI) due to surgery are a recognised medical 'never event' and have catastrophic implications for patients, healthcare professionals and medical care providers. The aim of this review was to elucidate the extent of the problem of RSI and to identify preventative strategies. A comprehensive literature search was performed on MEDLINE(®), Embase™, the Science Citation Index and Google™ Scholar for articles published in English between January 2000 and June 2012. Studies outlining the incidence, risk, management and attempts to prevent RSI following surgical intervention were retrieved. The overall incidence of RSI is low although its incidence is substantially higher in operations performed on open cavities. Sponges are the most commonly retained item when compared with needles and instruments. Clinical presentation is varied, leading to avoidable morbidity, and the error is indefensible medicolegally. Risk factors include emergency operations, operations involving unexpected change in procedure, raised body mass index, and a failure to perform accurate sponge and instrument counts. The existing strategy for prevention is manual counting of sponges and instruments undertaken by surgical personnel. This, however, is fallible. Computer assisted counting of sponges using barcodes and gauze sponges tagged with a radiofrequency identification device aiding manual counting have been trialled recently, with success. Vigilance among operating theatre personnel is paramount if RSI is to be prevented. Prospective multicentre trials to assess efficacy of new technologies aiding manual counting should be undertaken if this medical error is to be eliminated completely.

  16. Effect of addition of thermally modified cowpea protein on sensory acceptability and textural properties of wheat bread and sponge cake.

    PubMed

    Campbell, Lydia; Euston, Stephen R; Ahmed, Mohamed A

    2016-03-01

    This paper investigates the sensory acceptability and textural properties of leavened wheat bread and sponge cake fortified with cow protein isolates that had been denatured and glycated by thermal treatment. Defatted cowpea flour was prepared from cow pea beans and the protein isolate was prepared (CPI) and thermally denatured (DCPI). To prepare glycated cowpea protein isolate (GCPI) the cowpea flour slurry was heat treated before isolation of the protein. CPI was more susceptible to thermal denaturation than GCPI as determined by turbidity and sulphydryl groups resulting in greater loss of solubility. This is attributed to the higher glycation degree and higher carbohydrate content of GCPI as demonstrated by glycoprotein staining of SDS PAGE gels. Water absorption of bread dough was significantly enhanced by DCPI and to a larger extent GCPI compared to the control, resulting in softer texture. CPI resulted in significantly increased crumb hardness in baked bread than the control whereas DCPI or GCPI resulted in significantly softer crumb. Bread fortified with 4% DCPI or GCPI was similar to control as regards sensory and textural properties whereas 4% CPI was significantly different, limiting its inclusion level to 2%. There was a trend for higher sensory acceptability scores for GCPI containing bread compared DCPI. Whole egg was replaced by 20% by GCPI (3.5%) in sponge cake without affecting the sensory acceptability, whereas CPI and DCPI supplemented cakes were significantly different than the control. Copyright © 2015 Elsevier Ltd. All rights reserved.

  17. Succinic acid in levels produced by yeast (Saccharomyces cerevisiae) during fermentation strongly impacts wheat bread dough properties.

    PubMed

    Jayaram, Vinay B; Cuyvers, Sven; Verstrepen, Kevin J; Delcour, Jan A; Courtin, Christophe M

    2014-05-15

    Succinic acid (SA) was recently shown to be the major pH determining metabolite produced by yeast during straight-dough fermentation (Jayaram et al., 2013), reaching levels as high as 1.6 mmol/100 g of flour. Here, the impact of such levels of SA (0.8, 1.6 and 2.4 mmol/100 g flour) on yeastless dough properties was investigated. SA decreased the development time and stability of dough significantly. Uniaxial extension tests showed a consistent decrease in dough extensibility upon increasing SA addition. Upon biaxial extension in the presence of 2.4 mmol SA/100 g flour, a dough extensibility decrease of 47-65% and a dough strength increase of 25-40% were seen. While the SA solvent retention capacity of flour increased with increasing SA concentration in the solvent, gluten agglomeration decreased with gluten yield reductions of over 50%. The results suggest that SA leads to swelling and unfolding of gluten proteins, thereby increasing their interaction potential and dough strength, but simultaneously increasing intermolecular electrostatic repulsive forces. These phenomena lead to the reported changes in dough properties. Together, our results establish SA as an important yeast metabolite for dough rheology. Copyright © 2013 Elsevier Ltd. All rights reserved.

  18. Sponge-specific unknown bacterial groups detected in marine sponges collected from Korea through barcoded pyrosequencing.

    PubMed

    Jeong, Jong-Bin; Kim, Kyoung-Ho; Park, Jin-Sook

    2015-01-01

    The bacterial diversity of 10 marine sponges belonging to the species Cliona celata, an unidentified Cliona species, Haliclona cinerea, Halichondria okadai, Hymeniacidon sinapium, Lissodendoryx isodictyalis, Penares incrustans, Spirastrella abata, and Spirastrella panis collected from Jeju Island and Chuja Island was investigated using amplicon pyrosequencing of the 16S rRNA genes. The microbial diversity of these sponges has as of yet rarely or never been investigated. All sponges, except Cliona celata, Lissodendoryx isodictyalis, and Penares incrustans, showed simple bacterial diversity, in which one or two bacterial OTUs occupied more than 50% of the pyrosequencing reads and their OTU rank abundance curves saturated quickly. Most of the predominant OTUs belonged to Alpha-, Beta-, or Gammaproteobacteria. Some of the OTUs from the sponges with low diversity were distantly (88%~89%) or moderately (93%~97%) related to known sequences in the GenBank nucleotide database. Phylogenetic analysis showed that many of the representative sequences of the OTUs were related to the sequences originating from sponges and corals, and formed sponge-specific or -related clades. The marine sponges investigated herein harbored unexplored bacterial diversity, and further studies should be done to understand the microbes present in sponges.

  19. Environmental Shaping of Sponge Associated Archaeal Communities

    PubMed Central

    Turque, Aline S.; Batista, Daniela; Silveira, Cynthia B.; Cardoso, Alexander M.; Vieira, Ricardo P.; Moraes, Fernando C.; Clementino, Maysa M.; Albano, Rodolpho M.; Paranhos, Rodolfo; Martins, Orlando B.; Muricy, Guilherme

    2010-01-01

    Background Archaea are ubiquitous symbionts of marine sponges but their ecological roles and the influence of environmental factors on these associations are still poorly understood. Methodology/Principal Findings We compared the diversity and composition of archaea associated with seawater and with the sponges Hymeniacidon heliophila, Paraleucilla magna and Petromica citrina in two distinct environments: Guanabara Bay, a highly impacted estuary in Rio de Janeiro, Brazil, and the nearby Cagarras Archipelago. For this we used metagenomic analyses of 16S rRNA and ammonia monooxygenase (amoA) gene libraries. Hymeniacidon heliophila was more abundant inside the bay, while P. magna was more abundant outside and P. citrina was only recorded at the Cagarras Archipelago. Principal Component Analysis plots (PCA) generated using pairwise unweighted UniFrac distances showed that the archaeal community structure of inner bay seawater and sponges was different from that of coastal Cagarras Archipelago. Rarefaction analyses showed that inner bay archaeaoplankton were more diverse than those from the Cagarras Archipelago. Only members of Crenarchaeota were found in sponge libraries, while in seawater both Crenarchaeota and Euryarchaeota were observed. Although most amoA archaeal genes detected in this study seem to be novel, some clones were affiliated to known ammonia oxidizers such as Nitrosopumilus maritimus and Cenarchaeum symbiosum. Conclusion/Significance The composition and diversity of archaeal communities associated with pollution-tolerant sponge species can change in a range of few kilometers, probably influenced by eutrophication. The presence of archaeal amoA genes in Porifera suggests that Archaea are involved in the nitrogen cycle within the sponge holobiont, possibly increasing its resistance to anthropogenic impacts. The higher diversity of Crenarchaeota in the polluted area suggests that some marine sponges are able to change the composition of their associated

  20. Seasonal variation of Fatty acids and stable carbon isotopes in sponges as indicators for nutrition: biomarkers in sponges identified.

    PubMed

    Koopmans, Marieke; van Rijswijk, Pieter; Boschker, Henricus T S; Marco, Houtekamer; Martens, Dirk; Wijffels, Rene H

    2015-02-01

    To get a better understanding of sponge feeding biology and efficiencies, the fatty acid (FA) composition and (13)C natural abundance of sponges and of suspended particulate matter (SPM) from surrounding seawater was studied in different seasons at three locations. Haliclona oculata and Haliclona xena from the Oosterschelde, the Netherlands, Halichondria panicea and H. xena from Lake Veere, the Netherlands, and Aplysina aerophoba and Dysidea avara from the Mediterranean, Spain, were studied. Several FA biomarkers for different algal groups, bacteria and sponge biomass were identified in all sponges. The FA concentration variation in sponges was related to changes in fatty acid concentration in SPM. Stable carbon isotopic ratios (δ(13)C) in sponge specific FAs showed very limited seasonal variation at all sites. Algal FAs in sponges were mainly acquired from the SPM through active filtration in all seasons. At the two sites in the Netherlands only in May (spring), the sponge specific FAs had similar δ(13)C ratios as algal FAs, suggesting that sponges were mainly growing during spring and probably summer. During autumn and winter, they were still actively filtering, but the food collected during this period had little effect on sponge δ(13)C values suggesting limited incorporation of filtered material into the sponge body. The sponge A. aerophoba relied mostly on the symbiotic bacteria. In conclusion, fatty acid composition in combination with stable carbon isotope analysis can be used to analyze the food source of sponges.

  1. Summary Statistics for Homemade ?Play Dough? -- Data Acquired at LLNL

    SciTech Connect

    Kallman, J S; Morales, K E; Whipple, R E; Huber, R D; Martz, A; Brown, W D; Smith, J A; Schneberk, D J; Martz, Jr., H E; White, III, W T

    2010-03-11

    Using x-ray computerized tomography (CT), we have characterized the x-ray linear attenuation coefficients (LAC) of a homemade Play Dough{trademark}-like material, designated as PDA. Table 1 gives the first-order statistics for each of four CT measurements, estimated with a Gaussian kernel density estimator (KDE) analysis. The mean values of the LAC range from a high of about 2700 LMHU{sub D} 100kVp to a low of about 1200 LMHUD at 300kVp. The standard deviation of each measurement is around 10% to 15% of the mean. The entropy covers the range from 6.0 to 7.4. Ordinarily, we would model the LAC of the material and compare the modeled values to the measured values. In this case, however, we did not have the detailed chemical composition of the material and therefore did not model the LAC. Using a method recently proposed by Lawrence Livermore National Laboratory (LLNL), we estimate the value of the effective atomic number, Z{sub eff}, to be near 10. LLNL prepared about 50mL of the homemade 'Play Dough' in a polypropylene vial and firmly compressed it immediately prior to the x-ray measurements. We used the computer program IMGREC to reconstruct the CT images. The values of the key parameters used in the data capture and image reconstruction are given in this report. Additional details may be found in the experimental SOP and a separate document. To characterize the statistical distribution of LAC values in each CT image, we first isolated an 80% central-core segment of volume elements ('voxels') lying completely within the specimen, away from the walls of the polypropylene vial. All of the voxels within this central core, including those comprised of voids and inclusions, are included in the statistics. We then calculated the mean value, standard deviation and entropy for (a) the four image segments and for (b) their digital gradient images. (A digital gradient image of a given image was obtained by taking the absolute value of the difference between the initial image

  2. Rheological properties, oxidative stability, and tocopherol content during storage of fried dough made with Silky fowl egg: comparison with hen egg.

    PubMed

    Toyosaki, T

    2010-05-01

    Eggs from Silky fowl and White Leghorn hens were used to prepare fried dough. The rheological properties, lipid oxidative stability, and trans, trans-2,4-decadienal and tocopherol content of fried dough made with Silky fowl egg were compared with dough made with hen egg. The fried dough was stored in a glass bottle at 50 degrees C in the dark for 12 d. The fried dough made with Silky fowl egg showed little change in hardness and adhesion for 12 d at 50 degrees C. However, in the fried dough made with hen egg, hardness increased drastically and adhesion decreased. The fried dough made with Silky fowl egg showed restricted generation of hydroperoxides during 12 d in storage at 50 degrees C. In contrast, the fried dough made with hen egg showed an increased amount of hydroperoxides during the 12-d storage. The lowest concentration of trans, trans-2,4-decadienal was observed in fried dough made with Silky fowl egg, whereas the concentration of trans, trans-2,4-decadienal in fried dough made with hen egg was significantly increased. Total tocopherols in fried dough made with Silky fowl egg were degraded 23.3 mg/100 g of fried dough by the end of the experimental period at 50 degrees C. In contrast, total tocopherols in the fried dough made with hen egg were degraded 40 mg/100 g of fried dough. The ratio of unsaturated fatty acids to saturated fatty acids decreased and the hydroperoxide content increased with storage time. The unsaturated fatty acid:saturated fatty acid ratio and hydroperoxide and tocopherol contents were lower in fried dough made with Silky fowl egg than in that made with hen egg, indicating decreased lipid oxidation. The present experiment suggests that the use of Silky fowl egg could improve the rheological properties, oxidative stability, and trans, trans-2,4-decadienal and tocopherol contents of fried dough.

  3. Biogenetic Relationships of Bioactive Sponge Merotriterpenoids.

    PubMed

    Smith, Thomas E

    2017-09-10

    Hydroquinone meroterpenoids, especially those derived from marine sponges, display a wide range of biological activities. However, use of these compounds is limited by their inaccessibility; there is no sustainable supply of these compounds. Furthermore, our knowledge of their metabolic origin remains completely unstudied. In this review, an in depth structural analysis of sponge merotriterpenoids, including the adociasulfate family of kinesin motor protein inhibitors, provides insight into their biosynthesis. Several key structural features provide clues to the relationships between compounds. All adociasulfates appear to be derived from only four different hydroquinone hexaprenyl diphosphate precursors, each varying in the number and position of epoxidations. Proton-initiated cyclization of these precursors can lead to all carbon skeletons observed amongst sponge merotriterpenoids. Consideration of the enzymes involved in the proposed biosynthetic route suggests a bacterial source, and a hypothetical gene cluster was constructed that may facilitate discovery of the authentic pathway from the sponge metagenome. A similar rationale can be extended to other sponge meroterpenoids, for which no biosynthetic pathways have yet been identified.

  4. 16 CFR 501.6 - Cellulose sponges, irregular dimensions.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 16 Commercial Practices 1 2010-01-01 2010-01-01 false Cellulose sponges, irregular dimensions. 501... REQUIREMENTS AND PROHIBITIONS UNDER PART 500 § 501.6 Cellulose sponges, irregular dimensions. Variety packages of cellulose sponges of irregular dimensions, are exempted from the requirements of § 500.25 of...

  5. Solvent disperser for removing oil from sponge core

    SciTech Connect

    Di Foggio, R.

    1988-09-20

    This patent describes method for dispersing solvent for use in determining the oil saturation of an earth formation by means of sponge coring, comprising: (a) receiving solvent dripping downwardly, and (b) conducting the received solvent by means of capillary action to an application zone located and dimensioned for passing such solvent to the sponge in a sponge core barrel.

  6. 16 CFR 501.6 - Cellulose sponges, irregular dimensions.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 16 Commercial Practices 1 2012-01-01 2012-01-01 false Cellulose sponges, irregular dimensions. 501... REQUIREMENTS AND PROHIBITIONS UNDER PART 500 § 501.6 Cellulose sponges, irregular dimensions. Variety packages of cellulose sponges of irregular dimensions, are exempted from the requirements of § 500.25 of...

  7. 16 CFR 501.6 - Cellulose sponges, irregular dimensions.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 16 Commercial Practices 1 2011-01-01 2011-01-01 false Cellulose sponges, irregular dimensions. 501... REQUIREMENTS AND PROHIBITIONS UNDER PART 500 § 501.6 Cellulose sponges, irregular dimensions. Variety packages of cellulose sponges of irregular dimensions, are exempted from the requirements of § 500.25 of...

  8. 16 CFR 501.6 - Cellulose sponges, irregular dimensions.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 16 Commercial Practices 1 2013-01-01 2013-01-01 false Cellulose sponges, irregular dimensions. 501... REQUIREMENTS AND PROHIBITIONS UNDER PART 500 § 501.6 Cellulose sponges, irregular dimensions. Variety packages of cellulose sponges of irregular dimensions, are exempted from the requirements of § 500.25 of...

  9. 16 CFR 501.6 - Cellulose sponges, irregular dimensions.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 16 Commercial Practices 1 2014-01-01 2014-01-01 false Cellulose sponges, irregular dimensions. 501... REQUIREMENTS AND PROHIBITIONS UNDER PART 500 § 501.6 Cellulose sponges, irregular dimensions. Variety packages of cellulose sponges of irregular dimensions, are exempted from the requirements of § 500.25 of...

  10. Middle ear packing materials: comparison between absorbable hemostatic gelatine sponge and sugarcane biopolymer sponge in rats.

    PubMed

    Bunzen, Débora Lopes; Lins, Nathalia; Leal, Mariana de Carvalho; Lira, Mariana Montenegro de Melo; Caldas Neto, Silvio da Silva

    2014-01-01

    Several biomaterials can be used in ear surgery to pack the middle ear or support the graft. The absorbable gelatin sponge is the most widely used, but it may produce fibrosis and impair ventilation of the middle ear. This experimental study aimed to investigate the inflammatory effects of the sugarcane biopolymer sponge (BP) in the rat middle ear compared with absorbable gelatin sponge (AGS). Prospective experimental study design. Thirty adult female Wistar rats were allocated to receive the BP sponge into the right ear and AGS into the left ear. Animals were randomly killed at 4 and 12 weeks post-procedure. Qualitative histological assessments were performed to evaluate the inflammatory reaction in the tympanic bullae. The BP sponge caused inflammation more intense and persistent than AGS. The BP was not absorbed during the experiment. Fibrosis was observed only in the ears with AGS. There were thickening of the mucosa and neoangiogenesis in the group of AGS. Despite inflammation, the BP sponge produced less fibrosis and neoangiogenesis compared to AGS. The sponge BP appeared to be a non-absorbable biomaterial in the middle ear.

  11. Impact of water extractable arabinoxylan from rye bran on the frozen steamed bread dough quality.

    PubMed

    Wang, Pei; Tao, Han; Jin, Zhengyu; Xu, Xueming

    2016-06-01

    Impact of water extractable arabinoxylan from rye bran on frozen steamed bread dough quality was investigated in terms of the bread characteristics, ice crystallization, yeast activity as well as the gluten molecular weight distribution and glutenin macropolymer content in the present study. Results showed that water extractable arabinoxylan significantly improved bread characteristics during the 60-day frozen storage. Less water was crystallized in the water extractable arabinoxylan dough during storage, which could explain the alleviated yeast activity loss. For all the frozen dough samples, more soluble high molecular weight (Mw ≈ 91,000-688,000) and low molecular weight (Mw ≈ 91,000-16,000) proteins were derived from glutenin macropolymer depolymerization. Nevertheless, water extractable arabinoxylan dough developed higher glutenin macropolymer content with lowered level of soluble low molecular weight proteins throughout the storage. This study suggested water extractable arabinoxylan from rye bran had great potential to be served as an effective frozen steamed bread dough improver. Copyright © 2016 Elsevier Ltd. All rights reserved.

  12. Enhanced leavening properties of baker's yeast by reducing sucrase activity in sweet dough.

    PubMed

    Zhang, Cui-Ying; Lin, Xue; Feng, Bing; Liu, Xiao-Er; Bai, Xiao-Wen; Xu, Jia; Pi, Li; Xiao, Dong-Guang

    2016-07-01

    Leavening ability in sweet dough is required for the commercial applications of baker's yeast. This property depends on many factors, such as glycolytic activity, sucrase activity, and osmotolerance. This study explored the importance of sucrase level on the leavening ability of baker's yeast in sweet dough. Furthermore, the baker's yeast strains with varying sucrase activities were constructed by deleting SUC2, which encodes sucrase or replacing the SUC2 promoter with the VPS8/TEF1 promoter. The results verify that the sucrase activity negatively affects the leavening ability of baker's yeast strains under high-sucrose conditions. Based on a certain level of osmotolerance, sucrase level plays a significant role in the fermentation performance of baker's yeast, and appropriate sucrase activity is an important determinant for the leavening property of baker's yeast in sweet dough. Therefore, modification on sucrase activity is an effective method for improving the leavening properties of baker's yeast in sweet dough. This finding provides guidance for the breeding of industrial baker's yeast strains for sweet dough leavening. The transformants BS1 with deleted SUC2 genetic background provided decreased sucrase activity (a decrease of 39.3 %) and exhibited enhanced leavening property (an increase of 12.4 %). Such a strain could be useful for industrial applications.

  13. Textural and sensory properties of trifoliate yam (Dioscorea dumetorum) flour and stiff dough 'amala'.

    PubMed

    Abiodun, O A; Akinoso, R

    2015-05-01

    The use of trifoliate yam (Dioscorea dumetorum) flour for stiff dough 'amala' production is one of the ways to curb under-utilization of the tuber. The study evaluates the textural and sensory properties of trifoliate yam flour and stiff dough. Freshly harvested trifoliate yam tubers were peeled, washed, sliced and blanched (60 (°)C for 10 min). The sliced yam were soaked in water for 12 h, dried and milled into flour. Pasting viscosities, functional properties, brown index and sensory attributes of the flour and stiff dough were analyzed. Peak, holding strength and final viscosities ranged from 84.09 to 213.33 RVU, 81.25 to 157.00 RVU and 127.58 to 236.17 RVU respectively. White raw flour had higher viscosity than the yellow flours. The swelling index, water absorption capacity and bulk density ranged from 1.46 to 2.28, 2.11 to 2.92 ml H2O/g and 0.71 to 0.88 g/cm(3) respectively. Blanching method employed improved the swelling index and water absorption capacity of flour. The brown index values of flour and stiff dough ranged from 6.73 to 18.36 and 14.63-46.72 respectively. Sensory evaluation revealed significant differences in the colour, odour and general acceptability of the product when compared with the stiff dough from white yam.

  14. Use of an ultrasonic reflectance technique to examine bubble size changes in dough

    NASA Astrophysics Data System (ADS)

    Strybulevych, A.; Leroy, V.; Shum, A. L.; Koksel, H. F.; Scanlon, M. G.; Page, J. H.

    2012-12-01

    Bread quality largely depends on the manner in which bubbles are created and manipulated in the dough during processing. We have developed an ultrasonic reflectance technique to monitor bubbles in dough, even at high volume fractions, where near the bubble resonances it is difficult to make measurements using transmission techniques. A broadband transducer centred at 3.5 MHz in a normal incidence wave reflection set-up is used to measure longitudinal velocity and attenuation from acoustic impedance measurements. The technique is illustrated by examining changes in bubbles in dough due to two very different physical effects. In dough made without yeast, a peak in attenuation due to bubble resonance is observed at approximately 2 MHz. This peak diminishes rapidly and shifts to lower frequencies, indicative of Ostwald ripening of bubbles within the dough. The second effect involves the growth of bubble sizes due to gas generated by yeast during fermentation. This process is experimentally challenging to investigate with ultrasound because of very high attenuation. The reflectance technique allows the changes of the velocity and attenuation during fermentation to be measured as a function of frequency and time, indicating bubble growth effects that can be monitored even at high volume fractions of bubbles.

  15. Incorporation of carrot pomace powder in wheat flour: effect on flour, dough and cookie characteristics.

    PubMed

    Ahmad, Mukhtar; Wani, Touseef Ahmed; Wani, S M; Masoodi, F A; Gani, Adil

    2016-10-01

    Carrot pomace powder (CPP) of 72 and 120 mesh sizes was incorporated in wheat flour at 10, 15 and 20 % level and its impact on flour, dough and cookie characteristics was evaluated. Protein content of the flour blends (8.84-7.88 %) decreased and fibre content (4.63-6.68 %) increased upon blending of CPP in wheat flour. Wheat flour containing 120 mesh CPP showed better functional properties [water absorption (1.16-1.47 %), oil absorption (1.11-1.39 %), solubility index (41-50 %) and swelling power (1.34-1.39)] than those containing 72 mesh. Water solvent retention capacity and sucrose solvent retention capacity increased while lactic acid solvent retention capacity and sodium carbonate solvent retention capacity decreased with blending of CPP. Water absorption, dough development time and degree of softening increased whereas, dough stability and mixing tolerance decreased with increasing CPP. The highest decrease in pasting was observed flour containing 72 mesh CPP. Rheology of dough containing 120 mesh CPP closely resembled the control. Color of flour and cookies increased with blending of CPP irrespective of mesh size. Antioxidant activity of cookies was higher than the flour blends. The cookies containing CPP of 72 mesh showed the lowest hardness. However, cookies containing CPP of 120 mesh showed the best sensory properties. Incorporation of 120 mesh CPP produced low gluten cookies with manageable flour and dough characteristics and better antioxidant and sensory properties.

  16. Effect of L-asparaginase on acrylamide mitigation in a fried-dough pastry model.

    PubMed

    Kukurová, Kristína; Morales, Francisco J; Bednáriková, Alena; Ciesarová, Zuzana

    2009-12-01

    A dough resembling traditional Spanish rosquillas was used as a model to represent classical fried-dough pastry to investigate the effects of asparaginase and heat treatment on amino acid levels and acrylamide mitigation. Wheat-based dough was deep fried at 180 and 200 degrees C for 4, 6, and 8 min. Two recipes were formulated by addition of different asparaginase levels (100 and 500 U/kg flour) to the dough. The temperature/time profile of the frying process, moisture, sugars, amino acids, acrylamide, and some indicators of the Maillard reaction (hydroxymethylfurfural, color, free fluorescence compounds, and browning) were determined to investigate the extent of the reaction and the effect on reactants. At the both levels of asparaginase used, 96-97% of the asparagine present was converted to aspartic acid, and consequently the acrylamide level was very efficiently reduced (up to 90%). The asparaginase also affected the content of glutamine and glutamic acid in dough, resulting in a 37% increase in glutamic acid compared with the untreated sample. Concerning color, browning and Maillard reaction parameters, no significant changes between untreated and enzymatically treated samples were observed, pointing out the potential industrial and domestic enzyme application.

  17. The genetic control of milling yield, dough rheology and baking quality of wheat.

    PubMed

    Kuchel, H; Langridge, P; Mosionek, L; Williams, K; Jefferies, S P

    2006-05-01

    Improving the end-use quality of wheat is a key target for many breeding programmes. With the exception of the relationship between glutenin alleles and some dough rheological characters, knowledge concerning the genetic control of wheat quality traits is somewhat limited. A doubled haploid population produced from a cross between two Australian cultivars 'Trident' and 'Molineux' has been used to construct a linkage map based largely on microsatellite molecular makers. 'Molineux' is superior to 'Trident' for a number of milling, dough rheology and baking quality characteristics, although by international standards 'Trident' would still be regarded as possessing moderately good end-use quality. This population was therefore deemed useful for investigation of wheat end-use quality. A number of significant QTL identified for dough rheological traits mapped to HMW and LMW glutenin loci on chromosomes 1A and 1B. However, QTL associated with dough strength and loaf volume were also identified on chromosome 2A and a significant QTL associated with loaf volume and crumb quality was identified on chromosome 3A. A QTL for flour protein content and milling yield was identified on chromosome 6A and a QTL associated with flour colour reported previously on chromosome 7B was confirmed in this population. The detection of loci affecting dough strength, loaf volume and flour protein content may provide fresh opportunities for the application of marker-assisted selection to improve bread-making quality.

  18. Effect of processing conditions on acidification properties of wheat sour doughs.

    PubMed

    Martínez-Anaya, M A; Benedito de Barber, C; Collar Esteve, C

    1994-06-01

    The pH, total titratable acidity (TTA) and lactic and acetic acids production have been investigated for wheat sour doughs with and without yeast addition, inoculated with two strains of Lactobacillus plantarum (B33, B39). To study the effect of flour extraction rate (0.54, 11.11 and 1.68% ash content), dough yield (DY) (160, 200 and 240 of sour dough/100 g flour), and fermentation temperature (25, 30 and 35 degrees C) a response surface regression, factor analysis and K-means clustering analysis were used. Results from factor analysis point out that the extraction rate of fluor governs TTA and acetic acid content; this factor accounts for the 53% of variability of the data. Dough yield is highly correlated with lactic acid content, explaining 27% of the total variance. Finally, temperature explains the remaining 16% of variation, but it is not related to any analytical variable. From K-means clustering analysis, flour extraction rate of 1.68% ash content leads to the highest TTA and acetic acid values, whereas DY of 240 g sour dough/100 g flour gives the greatest lactic acid content, and DY of 160 leads to the lowest levels of TTA and organic acids.

  19. Prevention of GABA reduction during dough fermentation using a baker's yeast dal81 mutant.

    PubMed

    Ando, Akira; Nakamura, Toshihide

    2016-10-01

    γ-Aminobutyric acid (GABA) is consumed by yeasts during fermentation. To prevent GABA reduction in bread dough, a baker's yeast mutant AY77 deficient in GABA assimilation was characterized and utilized for wheat dough fermentation. An amber mutation in the DAL81 gene, which codes for a positive regulator of multiple nitrogen degradation pathways, was found in the AY77 strain. The qPCR analyses of genes involved in nitrogen utilization showed that transcriptional levels of the UGA1 and DUR3 genes encoding GABA transaminase and urea transporter, respectively, are severely decreased in the AY77 cells. The AY77 strain cultivated by fed-batch culture using cane molasses exhibited inferior gas production during dough fermentation compared to that of wild-type strain AY13. However, when fed with molasses containing 0.5% ammonium sulfate, the mutant strain exhibited gas production comparable to that of the AY13 strain. In contrast to the AY13 strain, which completely consumed GABA in dough within 5 h, the AY77 strain consumed no GABA under either culture condition. Dough fermentation with the dal81 mutant strain should be useful for suppression of GABA reduction in breads.

  20. Ingredient Functionality in Multilayered Dough-margarine Systems and the Resultant Pastry Products: A Review.

    PubMed

    Ooms, Nand; Pareyt, Bram; Brijs, Kristof; Delcour, Jan A

    2016-10-02

    Pastry products are produced from heterogeneous multilayered dough systems. The main ingredients are flour, water, fat and sugar for puff pastry, and the same plus yeast for fermented pastry. Key aspects in pastry production are (i) building laminated dough containing alternating layers of dough and bakery fat and (ii) maintaining this multilayered structure during processing to allow for steam entrapment for proper dough lift during baking. Although most authors agree on the importance of gluten and fat for maintaining the integrity of the different layers, detailed studies on their specific function are lacking. The exact mechanism of steam entrapment during dough lift and the relative contribution of water set free from the fat phase during baking also remain unclear. This review brings together current knowledge on pastry products and the factors determining (intermediate) product quality. Its focus is on flour constituents, fat, water, and (where applicable) yeast during the different production stages of pastry products. Future research needs are addressed as the knowledge on biochemical and physical changes occurring in flour constituents and other ingredients during pastry production and their effect on product quality is currently inadequate.

  1. Leavening ability and freeze tolerance of yeasts isolated from traditional corn and rye bread doughs.

    PubMed

    Almeida, M J; Pais, C

    1996-12-01

    Strains of Saccharomyces cerevisiae and Torulaspora delbrueckii isolated from traditional bread doughs displayed dough-raising capacities similar to the ones found in baker's yeasts. During storage of frozen doughs, strains of T. delbrueckii (IGC 5321, IGC 5323, and IGC 4478) presented approximately the same leavening ability for 30 days. Cell viability was not significantly affected by freezing, but when the dough was submitted to a bulk fermentation before being stored at -20 degrees C, there was a decrease in the survival ratio which depended on the yeast strain. Furthermore, the leavening ability after 4 days of storage decreased as the prefermentation period of the dough before freezing increased, except for strains IGC 5321 and IGC 5323. These two strains retained their fermentative activity after 15 days of storage and 2.5 h of prefermentation, despite showing a reduction of viable cells under the same conditions. The intracellular trehalose content was higher than 20% (wt/wt) in four of the yeasts tested: the two commercial strains of baker's yeast (S. cerevisiae IGC 5325 and IGC 5326) and the two mentioned strains of T. delbrueckii (IGC 5321 and IGC 5323). However, the strains of S. cerevisiae were clearly more susceptible to freezing damages, indicating that other factors may contribute to the freeze tolerance of these yeasts.

  2. Addition of Vital Wheat Gluten to Enhance the Quality Characteristics of Frozen Dough Products

    PubMed Central

    Giannou, Virginia; Tzia, Constantina

    2016-01-01

    The aim of this study was to enhance the quality and sensory characteristics of bread made from frozen dough. Both white and whole-wheat flour were used. In order to improve dough strength and stability during frozen storage, samples were supplemented with vital wheat gluten at the levels of 2%, 4%, 5%, and 6% of flour weight. The characteristics of baked samples were determined through weight loss, specific volume, crust, and crumb color, texture, and sensory evaluation. Dough behavior at sub-zero temperatures was further examined for control samples and samples with 6% gluten using Differential Scanning Calorimetry (DSC), while their low molecular sugar content (fructose, glucose, sucrose) was measured using High Pressure Liquid Chromatography (HPLC), as it can be associated with yeast viability and dough freezing point depression. The most stable samples were those with 4% and 6% gluten (for white flour) and those with 4% and 5% gluten (for whole-wheat flour). Gluten addition raised the freezing point of dough samples and preserved low molecular sugar generation after prolonged storage. PMID:28231101

  3. Effect of fructo-oligosaccharide and isomalto-oligosaccharide addition on baking quality of frozen dough.

    PubMed

    Park, Eun Young; Jang, Sung-Bum; Lim, Seung-Taik

    2016-12-15

    The baking quality of frozen doughs containing different levels of fructo-oligosaccharides (FO) or isomalto-oligosaccharides (IMO) (3-9%, w/w flour), and stored for 0-8weeks at -18°C, was examined. The addition of FO or IMO increased the proof volume of the dough and the loaf volume of bread prepared from frozen dough. A 6% addition of FO or IMO was optimum, giving the highest proof volume and bread loaf volume, but a higher concentration than 6% induced low baking quality including lower proof volume and bread loaf volume. The bread crumb was moister and softer after the addition of FO or IMO before, and even after, frozen storage. Darker crumb colour was observed in the bread after the addition of FO or IMO. The oligosaccharides added to the frozen dough were effective in improving the quality of bread made from frozen dough, except for resulting in a darker bread crumb. Copyright © 2016. Published by Elsevier Ltd.

  4. Leavening ability and freeze tolerance of yeasts isolated from traditional corn and rye bread doughs.

    PubMed Central

    Almeida, M J; Pais, C

    1996-01-01

    Strains of Saccharomyces cerevisiae and Torulaspora delbrueckii isolated from traditional bread doughs displayed dough-raising capacities similar to the ones found in baker's yeasts. During storage of frozen doughs, strains of T. delbrueckii (IGC 5321, IGC 5323, and IGC 4478) presented approximately the same leavening ability for 30 days. Cell viability was not significantly affected by freezing, but when the dough was submitted to a bulk fermentation before being stored at -20 degrees C, there was a decrease in the survival ratio which depended on the yeast strain. Furthermore, the leavening ability after 4 days of storage decreased as the prefermentation period of the dough before freezing increased, except for strains IGC 5321 and IGC 5323. These two strains retained their fermentative activity after 15 days of storage and 2.5 h of prefermentation, despite showing a reduction of viable cells under the same conditions. The intracellular trehalose content was higher than 20% (wt/wt) in four of the yeasts tested: the two commercial strains of baker's yeast (S. cerevisiae IGC 5325 and IGC 5326) and the two mentioned strains of T. delbrueckii (IGC 5321 and IGC 5323). However, the strains of S. cerevisiae were clearly more susceptible to freezing damages, indicating that other factors may contribute to the freeze tolerance of these yeasts. PMID:8953712

  5. Impact of sodium chloride on wheat flour dough for yeast-leavened products. I. Rheological attributes.

    PubMed

    Beck, Margit; Jekle, Mario; Becker, Thomas

    2012-02-01

    The rheological properties of wheat dough for yeast-leavened products were tested at different levels of sodium chloride (NaCl) addition ranging from 0 to 40 g NaCl kg⁻¹ wheat flour. Rheological tests carried out to make this evaluation included (1) empirical rheological methods of the Farinograph, load extension and a dough stickiness test and (2) fundamental rheological methods of creep recovery and dynamic rheometry. Modifications to the gluten matrix microstructure by NaCl were examined by confocal laser-scanning microscopy. Highly significant (P⩽0.001) differences due to NaCl addition could be determined in particular by the stickiness test as well as by examination of the creep test with the Burger model. Rheological changes measured in the creep test probably depend on protein charge shielding due to NaCl interaction, resulting in an improvement in gluten network formation. An increase in dough stickiness was measured when using NaCl. The present result for stickiness is contrary to the common subjective results. Therefore the theory proposed here for increased stickiness suggests that it is based on more non-protein-bound water in the dough system due to NaCl interaction and thus more viscous dough behaviour, which leads to higher stickiness as measured with the stickiness test. This may also suggest that the objectively measured 'stickiness' in this case does not properly indicate the subjectively measured stickiness it was designed to represent. Copyright © 2011 Society of Chemical Industry.

  6. The effect of pineapple core fiber on dough rheology and the quality of mantou.

    PubMed

    Shiau, Sy-Yu; Wu, Ming-Yin; Liu, Yao-Ling

    2015-09-01

    The consumption of dietary fiber offers the health benefit of lowering the risk of many chronic diseases. Pineapple core fiber (PCF) in this study was extracted and incorporated into dough and mantou (i.e., steamed bread). The effects of PCF substitution and fiber size on textural and rheological properties of dough and mantou were evaluated by a texture analyzer. The substitution of wheat flour by PCF resulted in a stiffer and less extensible dough with or without fermentation. The hardness and gumminess of mantou significantly increased as the PCF substitution increased from 0% to 15%, but the cohesiveness, specific volume, and elasticity significantly decreased with the fiber substitution. Ten percent PCF-enriched dough and mantou with various fiber sizes had similar rheological and textural properties, except for the k1 and k2 values. By sensory evaluation, 5% PCF-enriched mantou and the control bread had better acceptability in texture, color, odor, and overall acceptability, compared to mantous enriched with 10% or 15% PCF. Significant correlations existed between the rheological properties of dough and textural parameters of mantou and between the sensory quality and textural parameters of mantou. Therefore, we suggest that fiber-enriched mantou can be prepared with 5% PCF substitution to increase the intake of dietary fiber and maintain the quality of mantou. Copyright © 2014. Published by Elsevier B.V.

  7. Addition of Vital Wheat Gluten to Enhance the Quality Characteristics of Frozen Dough Products.

    PubMed

    Giannou, Virginia; Tzia, Constantina

    2016-01-06

    The aim of this study was to enhance the quality and sensory characteristics of bread made from frozen dough. Both white and whole-wheat flour were used. In order to improve dough strength and stability during frozen storage, samples were supplemented with vital wheat gluten at the levels of 2%, 4%, 5%, and 6% of flour weight. The characteristics of baked samples were determined through weight loss, specific volume, crust, and crumb color, texture, and sensory evaluation. Dough behavior at sub-zero temperatures was further examined for control samples and samples with 6% gluten using Differential Scanning Calorimetry (DSC), while their low molecular sugar content (fructose, glucose, sucrose) was measured using High Pressure Liquid Chromatography (HPLC), as it can be associated with yeast viability and dough freezing point depression. The most stable samples were those with 4% and 6% gluten (for white flour) and those with 4% and 5% gluten (for whole-wheat flour). Gluten addition raised the freezing point of dough samples and preserved low molecular sugar generation after prolonged storage.

  8. Interactions between soluble dietary fibers and wheat gluten in dough studied by confocal laser scanning microscopy.

    PubMed

    Li, Qian; Liu, Rui; Wu, Tao; Zhang, Min

    2017-05-01

    Four soluble dietary fiber (SDF) fractions characterized by major components of AXs, relatively narrow molecular weight distribution, different substituted ratio, and structure-sensitive parameter (ρ) were prepared from wheat bran. The fractions were added to wheat dough to determine the interactions between the dough's network and the SDF fractions relative to their physicochemical characteristics. Furthermore, a comprehensive study focusing on the dough texture characteristic, tensile properties, thermodynamic stability, and the microstructure was conducted by performing texture profile analysis (TPA), differential scanning calorimetry (DSC), and confocal laser scanning microscopy (CLSM) experiments. Additionally, an estimation function of the interactions parameters between the dough's network and the SDF fractions related to the factor molecular weight and ρ of the SDFs was established. The results indicated that the SDF fractions exhibiting a medium molecular weight, and a higher substitution degree and di-substituted ratio, were the most suitable fortifier providing benefits to the dough's qualities. Furthermore, the research methodology might support the high potential of SDF fractions as fortifier for flour-based products. Copyright © 2017. Published by Elsevier Ltd.

  9. Background studies in the modeling of extrusion cooking processes for soy flour doughs.

    PubMed

    Luxenburg, L A; Baird, D G; Joseph, E G

    1985-03-01

    Soy flour is processed in single screw extruders to yield textured vegetable protein used as meat extenders and replacements. The fundamental processes which take place in extrusion cooking of soy doughs are poorly understood from an engineering point of view. This paper is concerned with gaining an understanding of extrusion cooking in order to develop a quantitative model of this process in single screw extruders. Rheological and thermodynamic data are obtained over a range of conditions found in the extrusion process and this data is used both in understanding and modeling the extrusion cooking process.In particular, differential scanning calorimetry (DSC) has been used to determine changes in the enthalpy of soy doughs at various moisture levels. It is observed that in general the enthalpy changes are small (e.g. of the order of 1.0 cal/g) and endothermic. However, if the dough is subjected to shear and thermal history, then the enthalpy changes become significant. The viscosity of the dough exhibits a mild increase in the temperature range where the endotherms are observed in the DSC data. Based on the results of this study, it is concluded that cooking does not involve cross-linking of the proteins but more likely a conformation change of the molecules. Also, it is found that for the 40% to 60% added moisture soy flour dough systems, the rheological properties can be modeled using a Bingham model modified with a shear rate dependent viscosity.

  10. Image analysis and mathematical modelling for the supervision of the dough fermentation process

    NASA Astrophysics Data System (ADS)

    Zettel, Viktoria; Paquet-Durand, Olivier; Hecker, Florian; Hitzmann, Bernd

    2016-10-01

    The fermentation (proof) process of dough is one of the quality-determining steps in the production of baking goods. Beside the fluffiness, whose fundaments are built during fermentation, the flavour of the final product is influenced very much during this production stage. However, until now no on-line measurement system is available, which can supervise this important process step. In this investigation the potential of an image analysis system is evaluated, that enables the determination of the volume of fermented dough pieces. The camera is moving around the fermenting pieces and collects images from the objects by means of different angles (360° range). Using image analysis algorithms the volume increase of individual dough pieces is determined. Based on a detailed mathematical description of the volume increase, which based on the Bernoulli equation, carbon dioxide production rate of yeast cells and the diffusion processes of carbon dioxide, the fermentation process is supervised. Important process parameters, like the carbon dioxide production rate of the yeast cells and the dough viscosity can be estimated just after 300 s of proofing. The mean percentage error for forecasting the further evolution of the relative volume of the dough pieces is just 2.3 %. Therefore, a forecast of the further evolution can be performed and used for fault detection.

  11. A Method of Visualizing Three-Dimensional Distribution of Yeast in Bread Dough

    NASA Astrophysics Data System (ADS)

    Maeda, Tatsurou; Do, Gab-Soo; Sugiyama, Junichi; Oguchi, Kosei; Shiraga, Seizaburou; Ueda, Mitsuyoshi; Takeya, Koji; Endo, Shigeru

    A novel technique was developed to monitor the change in three-dimensional (3D) distribution of yeast in frozen bread dough samples in accordance with the progress of mixing process. Application of a surface engineering technology allowed the identification of yeast in bread dough by bonding EGFP (Enhanced Green Fluorescent Protein) to the surface of yeast cells. The fluorescent yeast (a biomarker) was recognized as bright spots at the wavelength of 520 nm. A Micro-Slicer Image Processing System (MSIPS) with a fluorescence microscope was utilized to acquire cross-sectional images of frozen dough samples sliced at intervals of 1 μm. A set of successive two-dimensional images was reconstructed to analyze 3D distribution of yeast. Samples were taken from each of four normal mixing stages (i.e., pick up, clean up, development, and final stages) and also from over mixing stage. In the pick up stage yeast distribution was uneven with local areas of dense yeast. As the mixing progressed from clean up to final stages, the yeast became more evenly distributed throughout the dough sample. However, the uniformity in yeast distribution was lost in the over mixing stage possibly due to the breakdown of gluten structure within the dough sample.

  12. Oscillatory shearing behavior of rocket leaves powder incorporated dough

    NASA Astrophysics Data System (ADS)

    Almusallam, Abdulwahab Salem; Ahmed, Jasim; Nahar, Shamsun; Chacko, Siby

    2016-05-01

    Dough blended with rocket leaves powder was subjected to small and large amplitude oscillatory shears. Small amplitude oscillatory shear data were fitted to a discrete relaxation model of elastic solids and to a critical gel model. The small amplitude relaxation spectrum was thereafter used to calculate the LAOS predictions of various large deformation models. The LAOS theoretical calculations using the Phan-Thien model showed good agreement with the first harmonic stress data, and only qualitative agreement with the third and the fifth harmonic stress values. Lissajous curves showed dissimilarity in shape between the experimental data and Phan-Thien model. The network model of Sim et al. (2003). Did not have the butterfly shape displayed in the Phan-Thien model, but it provided a worse fit to stress harmonics than the Phan-Thien model. An improved damage function was proposed, where time effect on network damage was taken into consideration, and fits to stress harmonics and to Lissajous stress-strain curves were significantly improved.

  13. Lipid content and cryotolerance of bakers' yeast in frozen doughs.

    PubMed

    Gélinas, P; Fiset, G; Willemot, C; Goulet, J

    1991-02-01

    The relationship between lipid content and tolerance to freezing at -50 degrees C was studied in Saccharomyces cerevisiae grown under batch or fed-batch mode and various aeration and temperature conditions. A higher free-sterol-to-phospholipid ratio as well as higher free sterol and phospholipid contents correlated with the superior cryoresistance in dough or in water of the fed-batch-grown compared with the batch-grown cells. For both growth modes, the presence of excess dissolved oxygen in the culture medium greatly improved yeast cryoresistance and trehalose content (P. Gélinas, G. Fiset, A. LeDuy, and J. Goulet, Appl. Environ. Microbiol. 26:2453-2459, 1989) without significantly changing the lipid profile. Under the batch or fed-batch modes, no correlation was found between the cryotolerance of bakers' yeast and the total cellular lipid content, the total sterol content, the phospholipid unsaturation index, the phosphate or crude protein content, or the yeast cell morphology (volume and roundness).

  14. Pyrosequencing reveals diverse and distinct sponge-specific microbial communities in sponges from a single geographical location in Irish waters.

    PubMed

    Jackson, Stephen A; Kennedy, Jonathan; Morrissey, John P; O'Gara, Fergal; Dobson, Alan D W

    2012-07-01

    Marine sponges are host to numerically vast and phylogenetically diverse bacterial communities, with 26 major phyla to date having been found in close association with sponge species worldwide. Analyses of these microbial communities have revealed many sponge-specific novel genera and species. These endosymbiotic microbes are believed to play significant roles in sponge physiology including the production of an array of bioactive secondary metabolites. Here, we report on the use of culture-based and culture-independent (pyrosequencing) techniques to elucidate the bacterial community profiles associated with the marine sponges Raspailia ramosa and Stelligera stuposa sampled from a single geographical location in Irish waters and with ambient seawater. To date, little is known about the microbial ecology of sponges of these genera. Culture isolation grossly underestimated sponge-associated bacterial diversity. Four bacterial phyla (Actinobacteria, Bacteroidetes, Firmicutes, Proteobacteria) were represented amongst ~200 isolates, compared with ten phyla found using pyrosequencing. Long average read lengths of ~430 bp (V1-V3 region of 16S rRNA gene) allowed for robust resolution of sequences to genus level. Bacterial OTUs (2,109 total), at 95% sequence similarity, from ten bacterial phyla were recovered from R. ramosa, 349 OTUs were identified in S. stuposa representing eight phyla, while 533 OTUs from six phyla were found in surrounding seawater. Bacterial communities differed significantly between sponge species and the seawater. Analysis of the data for sponge-specific taxa revealed that 2.8% of classified reads from the sponge R. ramosa can be defined as sponge-specific, while 26% of S. stuposa sequences represent sponge-specific bacteria. Novel sponge-specific clusters were identified, whereas the majority of previously reported sponge-specific clusters (e.g. Poribacteria) were absent from these sponge species. This deep and robust analysis provides further

  15. Wheat dough syruping in cold storage is related to structural changes of starch and non-starch polysaccharides.

    PubMed

    Kim, Hye-Jin; Song, Youngwoon; Lee, Suyong; Lee, Kang-Pyo; Lee, Byung-Hoo; Yoo, Sang-Ho

    2017-09-01

    Even though the refrigerated dough industry is growing quickly due to the convenience and freshness of refrigerated dough over a prolonged storage period, dough syruping, which is a brownish liquid that leaches out from dough during the storage, is a quality-diminishing factor that needs to be resolved. The objectives of this study were to understand dough syruping and how it is related to structural changes in water-soluble arabinoxylan (WS-AX) and starch in wheat flours during refrigeration as well as to prevent syruping by applying exogenous cell wall polysaccharides. Dough syruping increased to 6.5, 6.9, and 17.2% in weak, strong, and jopoom wheat flours, respectively, after a 35-day storage period. The endoxylanase activity of jopoom wheat flour was substantially greater compared to other commercial flours, but the activity of this flour did not change over the whole cold storage period. The molecular size reduction of WS-AX was inversely related to the degree of dough syruping. The addition of β-glucan, carboxymethylcellulose, and xylan effectively reduced syrup formation in jopoom wheat flour dough. Copyright © 2017 Elsevier Ltd. All rights reserved.

  16. Effect of Genotype and Environment on the Refrigerated Dough Quality and Arabinoxylan Content of Hard Red Spring Wheat

    USDA-ARS?s Scientific Manuscript database

    Arabinoxylans (AXs) are the main non-starch polysaccharides found in wheat flour. Structural changes of AXs in refrigerated dough are linked to deleterious effects on refrigerated dough quality during storage. The purpose of this research was to evaluate the effect of cultivar and environment on dou...

  17. Diversity and abundance of photosynthetic sponges in temperate Western Australia

    PubMed Central

    Lemloh, Marie-Louise; Fromont, Jane; Brümmer, Franz; Usher, Kayley M

    2009-01-01

    Background Photosynthetic sponges are important components of reef ecosystems around the world, but are poorly understood. It is often assumed that temperate regions have low diversity and abundance of photosynthetic sponges, but to date no studies have investigated this question. The aim of this study was to compare the percentages of photosynthetic sponges in temperate Western Australia (WA) with previously published data on tropical regions, and to determine the abundance and diversity of these associations in a range of temperate environments. Results We sampled sponges on 5 m belt transects to determine the percentage of photosynthetic sponges and identified at least one representative of each group of symbionts using 16S rDNA sequencing together with microscopy techniques. Our results demonstrate that photosynthetic sponges are abundant in temperate WA, with an average of 63% of sponge individuals hosting high levels of photosynthetic symbionts and 11% with low to medium levels. These percentages of photosynthetic sponges are comparable to those found on tropical reefs and may have important implications for ecosystem function on temperate reefs in other areas of the world. A diverse range of symbionts sometimes occurred within a small geographic area, including the three "big" cyanobacterial clades, Oscillatoria spongeliae, "Candidatus Synechococcus spongiarum" and Synechocystis species, and it appears that these clades all occur in a wide range of sponges. Additionally, spongin-permeating red algae occurred in at least 7 sponge species. This study provides the first investigation of the molecular phylogeny of rhodophyte symbionts in sponges. Conclusion Photosynthetic sponges are abundant and diverse in temperate WA, with comparable percentages of photosynthetic to non-photosynthetic sponges to tropical zones. It appears that there are three common generalist clades of cyanobacterial symbionts of sponges which occur in a wide range of sponges in a wide range

  18. Soluble Dietary Fiber Fractions in Wheat Bran and Their Interactions with Wheat Gluten Have Impacts on Dough Properties.

    PubMed

    Li, Qian; Liu, Rui; Wu, Tao; Wang, Man; Zhang, Min

    2016-11-23

    Six soluble dietary fiber (SDF) fractions were prepared via stepwise ethanol precipitation from natural and fermented wheat bran. The chemical composition, molecular weight distribution, and glycosidic linkage and substitution pattern of each SDF fraction were elucidated by sugar analysis, periodate oxidation and Smith degradation, molecular determination, and (1)H nuclear magnetic resonance (NMR) analysis. The impacts of SDF fractions on the rheological properties and morphologies of doughs were investigated by farinography, rheometry, and scanning electron microscopy (SEM) to clarify the relationship between the microstructural features of SDF fractions and the macroscopic properties of SDF-containing doughs. The interactions between SDF fractions and wheat glutens in doughs were further studied by confocal laser scanning microscopy (CLSM). The experimental results indicated that the SDF fraction with an intermediate molecular weight but a higher substitution degree and a larger disubstitution ratio was most compatible with the dough network and beneficial to dough quality.

  19. Polycyclic Guanidine Alkaloids from Poecilosclerida Marine Sponges.

    PubMed

    Sfecci, Estelle; Lacour, Thierry; Amade, Philippe; Mehiri, Mohamed

    2016-04-09

    Sessile marine sponges provide an abundance of unique and diversified scaffolds. In particular, marine guanidine alkaloids display a very wide range of biological applications. A large number of cyclic guanidine alkaloids, including crambines, crambescins, crambescidins, batzelladines or netamins have been isolated from Poecilosclerida marine sponges. In this review, we will explore the chemodiversity of tri- and pentacyclic guanidine alkaloids. NMR and MS data tools will also be provided, and an overview of the wide range of bioactivities of crambescidins and batzelladines derivatives will be given.

  20. Polycyclic Guanidine Alkaloids from Poecilosclerida Marine Sponges

    PubMed Central

    Sfecci, Estelle; Lacour, Thierry; Amade, Philippe; Mehiri, Mohamed

    2016-01-01

    Sessile marine sponges provide an abundance of unique and diversified scaffolds. In particular, marine guanidine alkaloids display a very wide range of biological applications. A large number of cyclic guanidine alkaloids, including crambines, crambescins, crambescidins, batzelladines or netamins have been isolated from Poecilosclerida marine sponges. In this review, we will explore the chemodiversity of tri- and pentacyclic guanidine alkaloids. NMR and MS data tools will also be provided, and an overview of the wide range of bioactivities of crambescidins and batzelladines derivatives will be given. PMID:27070629

  1. The polyvinyl alcohol sponge model implantation.

    PubMed

    Deskins, Desirae L; Ardestani, Shidrokh; Young, Pampee P

    2012-04-18

    Wound healing is a complicated, multistep process involving many cell types, growth factors and compounds(1-3). Because of this complexity, wound healing studies are most comprehensive when carried out in vivo. There are many in vivo models available to study acute wound healing, including incisional, excisional, dead space, and burns. Dead space models are artificial, porous implants which are used to study tissue formation and the effects of substances on the wound. Some of the commonly used dead space models include polyvinyl alcohol (PVA) sponges, steel wire mesh cylinders, expanded polytetrafluoroethylene (ePTFE) material, and the Cellstick(1,2). Each dead space model has its own limitations based on its material's composition and implantation methods. The steel wire mesh cylinder model has a lag phase of infiltration after implantation and requires a long amount of time before granulation tissue formation begins(1). Later stages of wound healing are best analyzed using the ePTFE model(1,4). The Cellstick is a cellulose sponge inside a silicon tube model which is typically used for studying human surgery wounds and wound fluid(2). The PVA sponge is limited to acute studies because with time it begins to provoke a foreign body response which causes a giant cell reaction in the animal(5). Unlike other materials, PVA sponges are easy to insert and remove, made of inert and non-biodegradable materials and yet are soft enough to be sectioned for histological analysis(2,5). In wound healing the PVA sponge is very useful for analyzing granulation tissue formation, collagen deposition, wound fluid composition, and the effects of substances on the healing process(1,2,5). In addition to its use in studying a wide array of attributes of wound healing, the PVA sponge has also been used in many other types of studies. It has been utilized to investigate tumor angiogenesis, drug delivery and stem cell survival and engraftment(1,2,6,7). With its great alterability, prior

  2. Activity of carbohydrate oxidases as influenced by wheat flour dough components.

    PubMed

    Degrand, L; Rakotozafy, L; Nicolas, J

    2015-08-15

    The carbohydrate oxidase (COXMn) from Microdochium nivale may well have desired functionalities as a dough and bread improver, similarly to Aspergillus niger glucose oxidase (GOX). COXMn catalyses the oxidation of various monosaccharides as well as maltooligosaccharides for which the best activity is obtained towards the maltooligosaccharides of polymerisation degrees 3 and 4. For the same activity towards glucose under air saturation, we show that COXMn exhibits a similar efficiency towards maltose as GOX towards glucose whatever the oxygen supply. Assays with COXMn show that no competition exists between carbohydrates naturally present in the wheat flour. We show that reaction products (d-glucono-δ-lactone and hydrogen peroxide) and the wheat flour dough component, ferulic acid, have no noticeable specific effect on the COXMn activity. The demonstrated differences in kinetics between COXMn and GOX allow predicting of differences in the functional behaviours of those enzymes during wheat flour dough formation.

  3. Moisture distribution during conventional or electrical resistance oven baking of bread dough and subsequent storage.

    PubMed

    Derde, Liesbeth J; Gomand, Sara V; Courtin, Christophe M; Delcour, Jan A

    2014-07-09

    Electrical resistance oven (ERO) baking processes bread dough with little temperature gradient in the baking dough. Heating of the dough by means of an ERO is based on the principles of Joule's first law and Ohm's law. This study compared the changes in moisture distribution and physical changes in starch of breads conventionally baked or using an ERO. The moisture contents in fresh ERO breads are generally lower than those in conventional breads. During storage of conventionally baked breads, water migrates from the crumb to the crust and moisture contents decrease throughout the bread crumb. Evidently, less moisture redistribution occurs in ERO breads. Also, the protons of ERO bread constituents were less mobile than their counterparts in conventional bread. Starch retrogradation occurs to similar extents in conventional and ERO bread. As a result, the changes in proton mobility cannot be attributed to differences in levels of retrograded starch and seem to be primarily determined by the overall lower moisture content.

  4. A system-wide initiative to prevent retained vaginal sponges.

    PubMed

    Chagolla, Brenda A; Gibbs, Verna C; Keats, John P; Pelletreau, Barbara

    2011-01-01

    As any perinatal nurse knows, retained vaginal sponges are an obstetrical and postpartum patient safety problem. As surgical sponge counts are not routine in some obstetrical units for vaginal births, our healthcare system chose to institute a rigorous process to eliminate retained sponges in all vaginal births. This article describes this process, along with the lessons learned, when Catholic Healthcare West implemented the Sponge ACCOUNTing System in its 32 hospitals in California, Arizona, and Nevada. Implementation of this process involved the standardization of practice for obstetricians, certified nurse midwives, nurses, obstetric technicians, radiologists, and radiology technicians in the management and accounting of surgical sponges.

  5. The physiology and molecular biology of sponge tissues.

    PubMed

    Leys, Sally P; Hill, April

    2012-01-01

    Sponges have become the focus of studies on molecular evolution and the evolution of animal body plans due to their ancient branching point in the metazoan lineage. Whereas our former understanding of sponge function was largely based on a morphological perspective, the recent availability of the first full genome of a sponge (Amphimedon queenslandica), and of the transcriptomes of other sponges, provides a new way of understanding sponges by their molecular components. This wealth of genetic information not only confirms some long-held ideas about sponge form and function but also poses new puzzles. For example, the Amphimedon sponge genome tells us that sponges possess a repertoire of genes involved in control of cell proliferation and in regulation of development. In vitro expression studies with genes involved in stem cell maintenance confirm that archaeocytes are the main stem cell population and are able to differentiate into many cell types in the sponge including pinacocytes and choanocytes. Therefore, the diverse roles of archaeocytes imply differential gene expression within a single cell ontogenetically, and gene expression is likely also different in different species; but what triggers cells to enter one pathway and not another and how each archaeocyte cell type can be identified based on this gene knowledge are new challenges. Whereas molecular data provide a powerful new tool for interpreting sponge form and function, because sponges are suspension feeders, their body plan and physiology are very much dependent on their physical environment, and in particular on flow. Therefore, in order to integrate new knowledge of molecular data into a better understanding the sponge body plan, it is important to use an organismal approach. In this chapter, we give an account of sponge body organization as it relates to the physiology of the sponge in light of new molecular data. We focus, in particular, on the structure of sponge tissues and review descriptive as

  6. Physicochemical characterization of white, yellow and purple maize flours and rheological characterization of their doughs.

    PubMed

    Moreira, R; Chenlo, F; Arufe, S; Rubinos, S N

    2015-12-01

    White, yellow and purple maize flours were obtained after dried kernels milling with two different sieves (200 and 500 μm). Hygroscopic characteristics, particle size distribution, colour and total starch and damaged starch (DS) of flours were determined. Maize flour doughs were obtained by mixing of flour and water in a laboratory kneader (Mixolab®) at constant dough consistency (1.10 ± 0.07 Nm). Dough properties like water absorption (WA), development and stability times were determined. Rheological characterization was carried out at 30 °C by means of oscillatory frequency sweep (1-100 rad s(-1)) at 0.1 % strain and creep (50 Pa, 60 s) - recovery (0 Pa, 180 s) tests using a controlled stress rheometer. No significant differences were observed among water desorption isotherms of maize varieties and Halsey model was satisfactorily employed. Under the same milling conditions, white maize flours showed higher average particles size than purple and yellow maize flours. A model to predict flours colour involving colour parameters of the particle size fractions is proposed. Flours obtained with smaller particle size showed higher DS content and WA. For tested doughs, the mechanical spectra showed that elastic component was dominant over the viscous one. Damping factor varied slightly with angular frequency. Moduli values depended on average particle size and WA of dough. Creep-recovery data were satisfactorily fit with Burgers model. Instantaneous creep compliance varied with the same trend than elastic modulus. Viscoelastic creep compliance increased linearly with WA of the tested doughs and, at constant average flour particle size, increased with increasing DS.

  7. Sponges carrying self-microemulsifying drug delivery systems.

    PubMed

    Josef, Elinor; Bianco-Peled, Havazelet

    2013-12-15

    Self-microemulsifying drug delivery systems (SMEDDS) increase the solubility of lipophilic drugs. One barrier to their wide application is their liquid nature. We report on a new method to solidify SMEDDS-their incorporation in sponges made from a hydrophilic natural polymer. Using different freeze-drying schemes, sponges were prepared from alginate gels containing microemulsions. The sponges' structures were studied with scanning electron microscopy and small angle X-ray scattering. The oil droplets survived the drying process, and SMEDDS were present as 9 nm-sized objects in the dried sponges. The sponges were rehydrated in water, and evidence of the presence of SMEDDS in the rehydrated sponges was found. A model hydrophobic molecule, Nile red, was soluble in all dry and rehydrated sponges. SMEDDS containing Nile red were gradually released from the sponges, at a rate that depended on the drying method. The equilibrium water uptake of the sponges was also found to be influenced by the drying scheme. The combination of SMEDDS and sponges may be a way to overcome the disadvantages of each component separately, provide a solid dosage form for SMEDDS that can sustain the release of drugs and also enable utilization of hydrophilic sponges for the delivery of hydrophobic drugs.

  8. Synthesis and biodegradation of arabinogalactan sponges prepared by reductive amination.

    PubMed

    Ehrenfreund-Kleinman, T; Gazit, Z; Gazit, D; Azzam, T; Golenser, J; Domb, A J

    2002-12-01

    The synthesis of polysaccharide-based sponges for the use in tissue engineering was systematically investigated. A comparison study of the branched polysaccharide arabinogalactan (AG) and the linear polysaccharide dextran in the formation of sponges by the reaction with diamines or polyamines was conducted. Three AG-based sponges were synthesized from the crosslinking reaction with different amine molecules. The sponges obtained were highly porous, rapidly swelled in water, and were stable in vitro for at least 11 weeks in aqueous media at 37 degrees C. AG-chitosan sponges were chosen as most suitable to serve as scaffolds for cell growth in tissue engineering. The biocompatibility in vivo of these sponges was evaluated by histological staining and non-invasive MRI technique after implantation in BALB/c mice. The sponge evoked an inflammatory response with vascularization of the implant. The inflammatory reaction decreased with time, indicating a healing process.

  9. Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation.

    PubMed

    Alfonzo, Antonio; Miceli, Claudia; Nasca, Anna; Franciosi, Elena; Ventimiglia, Giusi; Di Gerlando, Rosalia; Tuohy, Kieran; Francesca, Nicola; Moschetti, Giancarlo; Settanni, Luca

    2017-04-01

    The present work was carried out to retrieve the origin of lactic acid bacteria (LAB) in sourdough. To this purpose, wheat LAB were monitored from ear harvest until the first step of fermentation for sourdough development. The influence of the geographical area and variety on LAB species/strain composition was also determined. The ears of four Triticum durum varieties (Duilio, Iride, Saragolla and Simeto) were collected from several fields located within the Palermo province (Sicily, Italy) and microbiologically investigated. In order to trace the transfer of LAB during the consecutive steps of manipulation, ears were transformed aseptically and, after threshing, milling and fermentation, samples of kernels, semolinas and doughs, respectively, were analysed. LAB were not found to dominate the microbial communities of the raw materials. In general, kernels harboured lower levels of microorganisms than ears and ears than semolinas. Several samples showing no development of LAB colonies acidified the enrichment broth suggesting the presence of LAB below the detection limit. After fermentation, LAB loads increased consistently for all doughs, reaching levels of 7.0-7.5 Log CFU/g on M17. The values of pH (5.0) and TTA (5.6 mL NaOH/10 g of dough) indicated the occurrence of the acidification process for several doughs. LAB were phenotypically and genotypically differentiated by randomly amplified polymorphic DNA (RAPD)-PCR into eight groups including 51 strains belonging to the species Lactobacillus brevis, Lactobacillus coryniformis, Lactobacillus plantarum, Lactococcus lactis, Lactococcus garvieae, Enterococcus casseliflavus, Enterococcus faecium, Leuconostoc citreum, and Pediococcus pentosaceus. Lactobacilli constituted a minority the LAB community, while lactococci represented more than 50% of strains. Lower LAB complexity was found on kernels, while a richer biodiversity was observed in semolinas and fermented doughs. For broader microbiota characterisation in

  10. Evaluation of dough rheological properties and bread texture of pearl millet-wheat flour mix.

    PubMed

    Maktouf, Sameh; Jeddou, Khawla Ben; Moulis, Claire; Hajji, Hejer; Remaud-Simeon, Magali; Ellouz-Ghorbel, Raoudha

    2016-04-01

    This study was undertaken with the objective of formulating composite bread using pearl millet (Pennisetum glaucum) and wheat (Triticum aestivum) flours . Rheological and bread making properties of composite flours were evaluated. Mixolab results revealed torque increased and dough stability time decreased upon incorporation of pearl millet flour in wheat flour. The incorporation of millet flour at optimum level (5 %) led to an increase of the dough strength (W) and the elasticity-to-extensibility ratio (P/L) by 31 % and 65 % respectively. The bread texture and volume were also improved. These findings indicated the potentiality of using millet flour in bread making.

  11. Same, same but different: symbiotic bacterial associations in GBR sponges.

    PubMed

    Webster, N S; Luter, H M; Soo, R M; Botté, E S; Simister, R L; Abdo, D; Whalan, S

    2012-01-01

    Symbioses in marine sponges involve diverse consortia of microorganisms that contribute to the health and ecology of their hosts. The microbial communities of 13 taxonomically diverse Great Barrier Reef (GBR) sponge species were assessed by DGGE and 16S rRNA gene sequencing to determine intra and inter species variation in bacterial symbiont composition. Microbial profiling revealed communities that were largely conserved within different individuals of each species with intra species similarity ranging from 65-100%. 16S rRNA gene sequencing revealed that the communities were dominated by Proteobacteria, Chloroflexi, Acidobacteria, Actinobacteria, Nitrospira, and Cyanobacteria. Sponge-associated microbes were also highly host-specific with no operational taxonomic units (OTUs) common to all species and the most ubiquitous OTU found in only 5 of the 13 sponge species. In total, 91% of the OTUs were restricted to a single sponge species. However, GBR sponge microbes were more closely related to other sponge-derived bacteria than they were to environmental communities with sequences falling within 50 of the 173 previously defined sponge-(or sponge-coral) specific sequence clusters (SC). These SC spanned the Acidobacteria, Actinobacteria, Proteobacteria, Bacteroidetes, Chloroflexi, Cyanobacteria, Gemmatimonadetes, Nitrospira, and the Planctomycetes-Verrucomicrobia-Chlamydiae superphylum. The number of sequences assigned to these sponge-specific clusters across all species ranged from 0 to 92%. No relationship between host phylogeny and symbiont communities were observed across the different sponge orders, although the highest level of similarity was detected in two closely related Xestospongia species. This study identifies the core microbial inhabitants in a range of GBR sponges thereby providing the basis for future studies on sponge symbiotic function and research aiming to predict how sponge holobionts will respond to environmental perturbation.

  12. Wool fibril sponges with perspective biomedical applications.

    PubMed

    Patrucco, A; Cristofaro, F; Simionati, M; Zoccola, M; Bruni, G; Fassina, L; Visai, L; Magenes, G; Mossotti, R; Montarsolo, A; Tonin, C

    2016-04-01

    Sheep's wool was used as a natural source to prepare keratin microfibril sponges for scaffolding, by disruption of the histological structure of the fibres through mild alkali treatment, followed by ultrasonication, casting and salt-leaching. The wool sponges showed highly interconnected porosity (93%) and contain intrinsic sites of cellular recognition that mimic the extracellular matrix (ECM). They displayed good thermal and water stability due to the conversion of disulphide cystine bonds into shorter monosulphide lanthionine intermolecular bonds, but significantly swelled in water, because of the high hydrophilicity and porosity, with a volume increasing up to 38%. Nevertheless, sponges were stable in water without structural changes, with a neutral pH in aqueous media, and showed excellent resilience to repeated compression stresses. According to in vitro biocompatibility assays, wool fibril sponges showed a good cell adhesion and proliferation as proved by MTT, FDA assays and SEM observations. The unique structure of the cortical cell network made by wool keratin proteins with controlled-size macro-porosity suitable for cell guesting, and nutrient feeding, provides an excellent scaffold for future tissue engineering applications.

  13. Origin of Metazoa: sponges as living fossils.

    PubMed

    Müller, W E

    1998-01-01

    The phylogenetic position of the phylum Porifera (sponges) is at the base of the kingdom Metazoa. During the past few years not only rDNA sequences but--and this was a major advance--even cDNAs/genes have been isolated and characterized from sponges, especially from the marine demosponge Geodia cydonium, which code for proteins. The analyses of their deduced amino acid sequences allowed a molecular biological approach to solve the problem of monophyly of Metazoa. Molecules of the extracellular matrix/basal lamina, with the integrin receptor, fibronectin, and galectin as prominent examples, cell-surface receptors (tyrosine kinase receptor), elements of sensory systems (crystallin, metabotropic glutamate receptor), and homologs/modules of an immune system (immunoglobulin like molecules, scavenger receptor cysteine-rich, and short consensus repeats, rhesus system) classify the Porifera as true Metazoa. As living fossils, provided with simple, primordial molecules allowing cell-cell and cell-matrix adhesion as well as processes of signal transduction as known in a more complex manner from higher Metazoa, they also show peculiarities not known in other metazoan phyla. Tissues of sponges are rich in telomerase activity, suggesting a high plasticity in the determination of cell lineages. It is concluded that molecular biological studies with sponges as model will not only help to understand the evolution of Protoctista to Metazoa but also the complex, hierarchial regulatory network of cells in higher Metazoa.

  14. Endoscopic vacuum sponge therapy for esophageal defects.

    PubMed

    Loske, Gunnar; Schorsch, Tobias; Müller, Christian

    2010-10-01

    Anastomotic insufficiency in esophageal anastomosis and esophageal defects of other etiology are very severe complications. For anastomotic insufficiency in the rectum, endoscopic vacuum therapy has already been used successfully. The authors used vacuum therapy for anastomotic defects and other lesions of the esophagus. Between November 2006 and September 2009, 10 patients (5 men and 5 women, ages 46-82 years) were treated with endoscopic vacuum sponge therapy for anastomotic insufficiency secondary to esophagectomy or gastrectomy (n = 5), iatrogenic esophageal perforation (n = 2), esophageal wall necrosis (n = 1), Boerhaave's syndrome (n = 1), and perforation of esophageal cancer (n = 1). After one to seven changes of the sponge at intervals of 2-7 days and a mean therapy duration of 12 days, the defects were healed in all the surviving patients. During treatment, the patients were fed via an intestinal tube or percutaneous endoscopic gastrostomy (PEG), or enterally past the sponge. One patient died of intercurrent severe colitis. In three cases, a revision laparotomy was necessary at the beginning of treatment. No postinterventional stricture or functional relevant scar formation was observed during a follow-up period of 10-380 days after termination of the vacuum therapy. Esophageal anastomotic insufficiency and esophageal wall defects of other causes can be treated successfully with endoscopic vacuum sponge therapy.

  15. Antiviral Lead Compounds from Marine Sponges

    PubMed Central

    Sagar, Sunil; Kaur, Mandeep; Minneman, Kenneth P.

    2010-01-01

    Marine sponges are currently one of the richest sources of pharmacologically active compounds found in the marine environment. These bioactive molecules are often secondary metabolites, whose main function is to enable and/or modulate cellular communication and defense. They are usually produced by functional enzyme clusters in sponges and/or their associated symbiotic microorganisms. Natural product lead compounds from sponges have often been found to be promising pharmaceutical agents. Several of them have successfully been approved as antiviral agents for clinical use or have been advanced to the late stages of clinical trials. Most of these drugs are used for the treatment of human immunodeficiency virus (HIV) and herpes simplex virus (HSV). The most important antiviral lead of marine origin reported thus far is nucleoside Ara-A (vidarabine) isolated from sponge Tethya crypta. It inhibits viral DNA polymerase and DNA synthesis of herpes, vaccinica and varicella zoster viruses. However due to the discovery of new types of viruses and emergence of drug resistant strains, it is necessary to develop new antiviral lead compounds continuously. Several sponge derived antiviral lead compounds which are hopedto be developed as future drugs are discussed in this review. Supply problems are usually the major bottleneck to the development of these compounds as drugs during clinical trials. However advances in the field of metagenomics and high throughput microbial cultivation has raised the possibility that these techniques could lead to the cost-effective large scale production of such compounds. Perspectives on biotechnological methods with respect to marine drug development are also discussed. PMID:21116410

  16. Chemical, rheological and mechanical evaluation of maize dough and tortillas in blends with cassava and malanga flour.

    PubMed

    Chel-Guerrero, Luis; Parra-Pérez, Joaquin; Betancur-Ancona, David; Castellanos-Ruelas, Arturo; Solorza-Feria, Javier

    2015-07-01

    Masa or dough from nixtamalized maize with cassava (Cf) and malanga flour (Mf) addition at 20, 30 and 40 % (w/w) were prepared making seven treatments. The produced masas or doughs were subjected to chemical analysis, rheological and mechanical tests. Tortillas were manufactured from these doughs and mechanical tests were undertaken. Doughs from tubers had less protein and lipid content but higher nitrogen free extract than the control. All doughs presented weak viscoelastic gel-like behavior, with those of Mf behaving mainly as viscous systems. Doughs with Cf showed lower decrease in both the elastic (G') and viscous (G") moduli than those with Mf. The adhesiveness and cohesiveness of doughs with Mf showed a higher reduction of maximum force than those with Cf. Tortillas with Cf were more elastic with higher tensile strength than those with Mf. Using Cf as partial substitution of maize might lower production costs, but Mf is not particularly suitable as maize substitute in tortilla production. Tortillas with 40 % (w/w) cassava flour, presented the highest preference on a sensory test.

  17. Evaluation of visco-elastic properties of conditioned wheat kernels and their doughs using a compression test under small strain.

    PubMed

    Ponce-García, Néstor; Ramírez-Wong, Benjamín; Torres-Chávez, Patricia I; Figueroa-Cárdenas, Juan de Dios; Serna-Saldívar, Sergio O; Cortez-Rocha, Mario O; Escalante-Aburto, Anayansi

    2017-03-01

    The aim of this research was to evaluate the visco-elastic properties of conditioned wheat kernels and their doughs by applying the compression test under a small strain. Conditioned wheat kernels and their doughs, from soft and hard wheat classes were evaluated for total work (Wt ), elastic work (We ) and plastic work (Wp ). Soft wheat kernels showed lower We than Wp , while the hard wheat kernels had a We that was higher than Wp . Regarding dough visco-elasticity, cultivars from soft and hard wheat showed higher Wp than We . The degree of elasticity (DE%) of the conditioned wheat kernel related to its dough decreased ∼46% in both wheat classes. The Wt , We and Wp from the soft wheat kernel and dough correlated with physico-chemical and farinographic flour tests. The Wt , Wp and the maximum compression force (Fmax ) of the dough from hard wheat class presented highly significant negative correlations with wet gluten. The visco-elasticity parameters from compression test presented significant differences among conditioned wheat classes and their doughs. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  18. Sponge-Associated Microorganisms: Evolution, Ecology, and Biotechnological Potential†

    PubMed Central

    Taylor, Michael W.; Radax, Regina; Steger, Doris; Wagner, Michael

    2007-01-01

    Summary: Marine sponges often contain diverse and abundant microbial communities, including bacteria, archaea, microalgae, and fungi. In some cases, these microbial associates comprise as much as 40% of the sponge volume and can contribute significantly to host metabolism (e.g., via photosynthesis or nitrogen fixation). We review in detail the diversity of microbes associated with sponges, including extensive 16S rRNA-based phylogenetic analyses which support the previously suggested existence of a sponge-specific microbiota. These analyses provide a suitable vantage point from which to consider the potential evolutionary and ecological ramifications of these widespread, sponge-specific microorganisms. Subsequently, we examine the ecology of sponge-microbe associations, including the establishment and maintenance of these sometimes intimate partnerships, the varied nature of the interactions (ranging from mutualism to host-pathogen relationships), and the broad-scale patterns of symbiont distribution. The ecological and evolutionary importance of sponge-microbe associations is mirrored by their enormous biotechnological potential: marine sponges are among the animal kingdom's most prolific producers of bioactive metabolites, and in at least some cases, the compounds are of microbial rather than sponge origin. We review the status of this important field, outlining the various approaches (e.g., cultivation, cell separation, and metagenomics) which have been employed to access the chemical wealth of sponge-microbe associations. PMID:17554047

  19. Preparation and characteristics of gelatin sponges crosslinked by microbial transglutaminase

    PubMed Central

    Xiao, Zhenghua; Ren, Xiaomei

    2017-01-01

    Microbial transglutaminase (mTG) was used as a crosslinking agent in the preparation of gelatin sponges. The physical properties of the materials were evaluated by measuring their material porosity, water absorption, and elastic modulus. The stability of the sponges were assessed via hydrolysis and enzymolysis. To study the material degradation in vivo, subcutaneous implantations of sponges were performed on rats for 1–3 months, and the implanted sponges were analyzed. To evaluate the cell compatibility of the mTG crosslinked gelatin sponges (mTG sponges), adipose-derived stromal stem cells were cultured and inoculated into the scaffold. Cell proliferation and viability were measured using alamarBlue assay and LIVE/DEAD fluorescence staining, respectively. Cell adhesion on the sponges was observed by scanning electron microscopy (SEM). Results show that mTG sponges have uniform pore size, high porosity and water absorption, and good mechanical properties. In subcutaneous implantation, the material was partially degraded in the first month and completely absorbed in the third month. Cell experiments showed evident cell proliferation and high viability. Results also showed that the cells grew vigorously and adhered tightly to the sponge. In conclusion, mTG sponge has good biocompatibility and can be used in tissue engineering and regenerative medicine. PMID:28828260

  20. Epizoic zoanthids reduce pumping in two Caribbean vase sponges

    NASA Astrophysics Data System (ADS)

    Lewis, T. B.; Finelli, C. M.

    2015-03-01

    Sponges are common sessile benthic suspension feeders that play a critical role in carbon and nitrogen cycling within reef ecosystems via their filtration capabilities. Due to the contribution of sponges in benthic-pelagic coupling, it is critical to assess factors that may affect their role in the healthy function of coral reefs. Several factors can influence the rate at which an individual sponge pumps water, including body size, environmental conditions, mechanical blockage, and reduction of inhalant pores (ostia). Symbiotic zoanthid colonization is a common occurrence on Caribbean sponges, and the presence of zoanthids on the surface of a sponge may occlude or displace the inhalant ostia. We quantified pumping rates of the giant barrel sponge, Xestospongia muta ( N = 22 uncolonized, 37 colonized) and the common vase sponge, Niphates digitalis ( N = 21 uncolonized, 17 colonized), with and without zoanthid symbionts, Parazoanthus catenularis and Parazoanthus parasiticus, respectively. For X. muta, biovolume-normalized pumping rates of individuals colonized by zoanthids were approximately 75 % lower than those of uncolonized sponges. Moreover, colonization with zoanthids was related to a difference in morphology relative to uncolonized individuals: Colonized sponges exhibited an osculum area to biovolume ratio that was nearly 65 % less than uncolonized sponges. In contrast, the presence of zoanthids on N. digitalis resulted in only a marginal decrease in pumping rates and no detectable difference in morphology. The difference in zoanthid effects between X. muta and N. digitalis is likely due to the differences in wall thickness and architecture between the two species. The probable cause of reduced pumping in affected sponges is occupation of the sponge surface that leads to blockage or displacement of inhalant ostia. To partially test this hypothesis, zoanthid colonization on specimens of X. muta was simulated by wrapping sponges with plastic mesh of varying

  1. Effects of Transglutaminase on the Rheological and Mixolab Thermomechanical Characteristics of Oat Dough

    USDA-ARS?s Scientific Manuscript database

    To understand the effect of cryo-protectors on water mobility in frozen dough and bread during storage, transverse relaxation (T2) of protons was measured inside the magnet of a pulsed, low field 1H nuclear magnetic resonance (NMR) instrument. Using NMR, the three-component model was found to repres...

  2. Stress Tolerance in Doughs of Saccharomyces cerevisiae Trehalase Mutants Derived from Commercial Baker’s Yeast

    PubMed Central

    Shima, Jun; Hino, Akihiro; Yamada-Iyo, Chie; Suzuki, Yasuo; Nakajima, Ryouichi; Watanabe, Hajime; Mori, Katsumi; Takano, Hiroyuki

    1999-01-01

    Accumulation of trehalose is widely believed to be a critical determinant in improving the stress tolerance of the yeast Saccharomyces cerevisiae, which is commonly used in commercial bread dough. To retain the accumulation of trehalose in yeast cells, we constructed, for the first time, diploid homozygous neutral trehalase mutants (Δnth1), acid trehalase mutants (Δath1), and double mutants (Δnth1 ath1) by using commercial baker’s yeast strains as the parent strains and the gene disruption method. During fermentation in a liquid fermentation medium, degradation of intracellular trehalose was inhibited with all of the trehalase mutants. The gassing power of frozen doughs made with these mutants was greater than the gassing power of doughs made with the parent strains. The Δnth1 and Δath1 strains also exhibited higher levels of tolerance of dry conditions than the parent strains exhibited; however, the Δnth1 ath1 strain exhibited lower tolerance of dry conditions than the parent strain exhibited. The improved freeze tolerance exhibited by all of the trehalase mutants may make these strains useful in frozen dough. PMID:10388673

  3. Optimization of pneumatic sheet extrusion of whole wheat flour poory dough using response surface methodology.

    PubMed

    Murthy, K Venkatesh; Sudha, M L; Ravi, R; Raghavarao, K S M S

    2015-07-01

    Pneumatic extrusion of whole wheat flour dough is a challenge in the preparation of Poory. In the present study, the pneumatic extrusion process variables (pneumatic pressure, rate of extrusion) and quality of deep fried product (oil uptake, frying time, puffed height) was evaluated to get Poory of maximum overall sensory quality, minimum shear and minimum oil uptake. These parameters depend on the moisture content of wheat dough. Response surface methodology was demonstrated to be an efficient tool for the optimization of process parameters of pneumatic extrusion. The results indicated that extrusion pressure ranging from 3 ~ 6 × 10(5) Pa for the whole wheat flour dough with added moisture of 56 ~ 60 % was found to give a uniform rate of extruded sheet. It was observed that submerged frying time for the extruded dough sheet was in the range of 35 ~ 40 s, with the temperature of the vegetable oil to be in the range of 180 ~ 185 °C. Oil uptake during frying was about 12 ± 1 % and the textural shear force was found to be 9.9 N with an overall sensory score of 7.2 ± 0.5 on nine point scale. The experimental errors for all attributes were non-significant (p > 0.05) and thus optimum variables predicted by the model are found suitable.

  4. Structural characterization of proteins in wheat flour doughs enriched with intermediate wheatgrass (Thinopyrum intermedium) flour.

    PubMed

    Marti, Alessandra; Bock, Jayne E; Pagani, Maria Ambrogina; Ismail, Baraem; Seetharaman, Koushik

    2016-03-01

    The high protein and fiber content of intermediate wheatgrass (IWG) - together with its interesting agronomic traits and environment-related benefits - make this perennial crop attractive also for human consumption. Structural characteristics of the proteins in IWG/hard wheat flour (HWF) doughs (at IWG:HWF ratios of 0:100, 50:50, 75:25 and 100:0) - including aggregate formation, thiols availability, and secondary structure changes during dough mixing - were investigated. Proteins in IWG-doughs had higher solubility and thiol content - as function of IWG content - suggesting that protein network was mostly based on non-covalent interactions. While 50% IWG-enrichment gave an increase in random structures, enrichment at ⩾75% resulted in a decrease in β-sheets with an increase in random structures, indicating a decrease in structural order. The observed differences in protein molecular configuration and interactions in HWF compared to IWG doughs necessitate further investigation to establish their impact on the quality of IWG-enriched bread.

  5. Effect of some essential oils on rheological properties of wheat flour dough.

    PubMed

    Ozcan, Mehmet Musa

    2009-03-01

    The effects of summer savory (Satureja hortensis L.), majorana (Origanum vulgare L.), sage (Salvia triloba L), rosemary (Rosmarinus officinalis L.), pickling herb (Echinophora tenuifolia L.) and laurel (Laurus nobilis L.) essential oils on extensograph and farinograph characteristics of wheat flour doughs were determined. Also, some chemical properties (moisture content, ash content, wet gluten content, sedimentation value and falling number) were established. The results show that resistance to extension, maximum resistance, ratio number (minimum) and ratio number (maximum) values were increased by S. hortensis oil addition during the proving time. Extensibility values of S. hortensis, O. vulgare and S. triloba at 90 min of proving time were found lower that than those of other proving times (except S. triloba at 135 min). According to the extensograph results, rosemary, pickling herb and laurel oils allowed higher extensibility and energy, and lower resistance to extension and maximum resistance (Brabender Unit Line). The farinograph water absorption (500 farinograph units) varied from 63.6 to 64.7. The development time of dough with rosemary oil was the same as the control group. Stabilities of dough with savory sater, majorana and sage oil were found lower that those of both control and other oils. As a result, rosemary, pickling herb and laurel oils had an advantage on the extensograph and farinograph characteristics of wheat flour dough.

  6. Effect of hydrocolloids on selected properties of gluten-free dough and bread.

    PubMed

    Sabanis, D; Tzia, C

    2011-08-01

    Addition of hydrocolloids (H/C) in gluten-free (GF) bread formulation is necessary in order to act as polymeric substances that should mimic the viscoelastic properties of gluten and increase the dough's gas-retaining ability. The properties of H/C vary depending on their origin and chemical structure. Addition of H/C (hydroxypropylmethylcellulose (HPMC), xanthan, κ-carrageenan and guar gum) of different origins at 1%, 1.5% and 2% (w/w) in GF formulations based on corn starch and rice flour was carried out to investigate the effects on dough rheology and bread quality. The consistency, viscosity and thermal properties of doughs were evaluated. According to results, 1% and 1.5% addition of H/C (except from xanthan) contributed to bread with higher loaf volume and better color compared to control GF bread as well as to increased shelf life due to its moisture-absorption ability. Sensory evaluation by a trained panel revealed a preference for bread containing 1.5% HPMC because of its loaf volume, appearance and firmness characteristics. The micrographs of the dough showed a continuous matrix between starch and HPMC obtaining a more aerated structure.

  7. Understanding gluten-free dough for reaching breads with physical quality and nutritional balance.

    PubMed

    Matos, María E; Rosell, Cristina M

    2015-03-15

    In the last decade the development of gluten-free foodstuffs has attracted great attention as a result of better diagnoses of coeliac disease and a greater knowledge of the relationship between gluten-free products and health. The increasing interest has prompted extensive research into the development of gluten-free foodstuffs that resemble gluten-containing foods. This review aims to provide some insights on dough functionality and process conditions regarding bread quality and to point out recent research dealing with the nutritional composition of those products. Gluten-free dough results from the combination of different ingredients, additives, and the processing aids required for building up network structures responsible for bread quality. Some relationships between dough rheology and bread characteristics were established to identify possible predictor parameters. Regarding bread-making processes, the impact of mixing, dough treatment and baking is stated. Nutritional quality is an important asset when developing gluten-free breads, and different strategies for improving it are reviewed. Gluten-free bread quality is dependent on ingredients and additives combination, but also processing can provide a way to improve bread quality. Nutritive value of the gluten-free breads must be always in mind when setting up recipes, for obtaining nutritionally balanced bread with adequate glycaemic index.

  8. Selection of Yeasts for Breadmaking by the Frozen-Dough Method

    PubMed Central

    Oda, Yuji; Uno, Kazuo; Ohta, Shigenori

    1986-01-01

    Eleven yeast strains suitable for frozen dough were selected from over 300 Saccharomyces strains. All of these were identified as Saccharomyces cerevisiae from morphological, cultural, and physiological characteristics. The selected yeast cells accumulated a higher amount of trehalose than did commercial bakers' yeast cells. PMID:16347187

  9. 1H and 2H NMR studies of water in work-free wheat flour doughs.

    PubMed

    d'Avignon, D A; Hung, C C; Pagel, M T; Hart, B; Bretthorst, G L; Ackerman, J J

    1991-01-01

    Proton and deuterium NMR relaxation methods were used to characterize water compartmentalization and hydration in work-free wheat flour doughs. Transverse (spin-spin) relaxation measurements define three motionally unique water compartments in the work-free dough preparations. The apparent occupancy fraction and relative mobility of each water domain are found to be functions of moisture content, temperature, and flour type. Additionally, the number of relaxation-resolved water compartments and their characteristic relaxation rate constants are found to depend critically on both moisture content and the interpulse-delay employed for the multi-pulse relaxation experiments. Under controlled experimental conditions, dynamics between the three water compartments can be observed to be consistent with the onset of flour hydration. The most notable observation during the initial period of hydration is a loss of "free" or "loosely bound" water to environments characterized by less mobility. Freezing studies show that hard wheat doughs have slightly less amorphous, non-freezable water than do soft wheat flour doughs prepared under similar conditions.

  10. Fractionation and reconstitution experiments provide insight into the role of wheat starch in frozen dough.

    PubMed

    Tao, Han; Wang, Pei; Ali, Barkat; Wu, Fengfeng; Jin, Zhengyu; Xu, Xueming

    2016-01-01

    The wheat dough was subjected to freezing/thawing treatment for 0, 3, 7, and 10 cycles and fractionated into non-gluten proteins and starch. High-performance liquid chromatography revealed changes in molecular mass distribution occurred for the extracted non-gluten proteins. As for the residual starch, it reflected a loss of chemical components such as amylose, proteins and lipids induced by freezing treatment. X-ray diffraction revealed increased crystallinity in separated starch as the freezing cycle was repeated. Rapid visco-analyser exhibited different pasting behaviors on starch pellets, especially on the breakdown and setback viscosities. In the reconstituted dough, an increase was observed in storage and loss modulus, corresponding to the presence of freezing/thawing-treated starches, which was changed as a result of higher water absorption. These results extended the knowledge of starch granules in dough deterioration upon freezing process and might contribute to the better understanding of frozen dough quality loss. Copyright © 2015 Elsevier Ltd. All rights reserved.

  11. Selection of yeasts for breadmaking by the frozen-dough method.

    PubMed

    Oda, Y; Uno, K; Ohta, S

    1986-10-01

    Eleven yeast strains suitable for frozen dough were selected from over 300 Saccharomyces strains. All of these were identified as Saccharomyces cerevisiae from morphological, cultural, and physiological characteristics. The selected yeast cells accumulated a higher amount of trehalose than did commercial bakers' yeast cells.

  12. Characterization of a Torulaspora delbrueckii diploid strain with optimized performance in sweet and frozen sweet dough.

    PubMed

    Hernández-López, Maria José; Pallotti, Claudia; Andreu, Pasqual; Aguilera, Jaime; Prieto, José Antonio; Randez-Gil, Francisca

    2007-05-01

    Torulaspora delbrueckii is a baker's yeast that is highly tolerant to freeze-thaw stress, making it suitable for frozen dough technology. The T. delbrueckii strain PYCC5321, isolated from traditional bread dough, combines this tolerance with a high degree of ionic and osmotic stress resistance. However, the industrial use of this strain for frozen and sweet frozen baking is hampered by its small cell size, which causes clogging problems at the filtering stage. Here, we report the construction of a stable diploid strain of T. delbrueckii PYCC5321, which we named Td21-2n. The new strain was more than 2.7-fold bigger than their haploid counterpart, whereas biomass yield, stress resistance and sweet dough leavening ability were found to be similar in both strains. Moreover, the gassing power of the diploid after dough freezing also remained unaltered. Thus, Td21-2n meets the requirements necessary for industrial production and is suitable for application in frozen sweet baking products.

  13. Rheological properties and bread quality of frozen sweet dough with added xanthan and different freezing rate.

    PubMed

    Akbarian, Mina; Koocheki, Arash; Mohebbi, Mohebbat; Milani, Elnaz

    2016-10-01

    In this paper the effects of frozen storage time, xanthan gum and rate of freezing on frozen sweet dough properties and unfermented bread quality was investigated. Results revealed that the water holding capacity, WHC, K1 (stress decay rate) and K2 (residual stress at the end of the stress relaxation experiment) values of frozen dough decreased with increasing frozen storage time and decreasing freezing rate; while the lowest values for these parameters were obtained for samples without xanthan gum. The amount of unfreezable water increased and freezable water decreased with addition of xanthan gum. Glass transition temperature for fresh or frozen sweet were around -37 and -39 °C, respectively. Addition of xanthan gum increased the glass transition temperature of fresh and fozen sweet dough. Firmness and gumminess of sweet bread increased during frozen storage which led to lower specific volume of frozen sweet bread. Increasing freezing rate and addition of xanthan gum to dough formulation improved the texture and specific volume of the final bread.

  14. Stress tolerance in doughs of Saccharomyces cerevisiae trehalase mutants derived from commercial Baker's yeast.

    PubMed

    Shima, J; Hino, A; Yamada-Iyo, C; Suzuki, Y; Nakajima, R; Watanabe, H; Mori, K; Takano, H

    1999-07-01

    Accumulation of trehalose is widely believed to be a critical determinant in improving the stress tolerance of the yeast Saccharomyces cerevisiae, which is commonly used in commercial bread dough. To retain the accumulation of trehalose in yeast cells, we constructed, for the first time, diploid homozygous neutral trehalase mutants (Deltanth1), acid trehalase mutants (Deltaath1), and double mutants (Deltanth1 ath1) by using commercial baker's yeast strains as the parent strains and the gene disruption method. During fermentation in a liquid fermentation medium, degradation of intracellular trehalose was inhibited with all of the trehalase mutants. The gassing power of frozen doughs made with these mutants was greater than the gassing power of doughs made with the parent strains. The Deltanth1 and Deltaath1 strains also exhibited higher levels of tolerance of dry conditions than the parent strains exhibited; however, the Deltanth1 ath1 strain exhibited lower tolerance of dry conditions than the parent strain exhibited. The improved freeze tolerance exhibited by all of the trehalase mutants may make these strains useful in frozen dough.

  15. Implications of non-covalent interactions in zein-starch dough and bread quality

    USDA-ARS?s Scientific Manuscript database

    A major limitation in the production of wheat-free breads is the lack of protein functionality in non-wheat cereals. Breads made from non-wheat flours such as rice, maize, and sorghum must be made from thick batters and are of lower quality than wheat bread. The development of visco-elastic dough f...

  16. Extensigraph Dough Preparation Based on Protein Content and 10-g Mixograph for Limited Sample Size

    USDA-ARS?s Scientific Manuscript database

    The Brabender extensigraph is one of several empirical rheological instruments used to determine dough extension characteristics to predict end-product qualities of wheat flour. The extensigraph method (AACCI 54-10) utilizes 450 g flour and a 50-g farinograph to estimate optimal mix time and water a...

  17. Improved viscoelastic zein-starch doughs for leavened gluten-free breads: Their rheology and microstructure

    USDA-ARS?s Scientific Manuscript database

    Celiac disease is an autoimmune enteropathy triggered by protein sequences in wheat, rye and barley. Permitted gluten-free grains include rice, maize and sorghum. Traditional gluten-free breads are made from soft, batter-like doughs based on these gluten-free grains, and are often of very poor quali...

  18. Modified dough preparation for Alveograph analysis with limited flour sample size

    USDA-ARS?s Scientific Manuscript database

    Dough rheological characteristics, such as resistance-to-extension and extensibility, obtained by alveograph testing are important traits for determination of wheat and flour quality. A challenging issue that faces wheat breeding programs and some wheat-research projects is the relatively large flou...

  19. Protein network analysis - A new approach for quantifying wheat dough microstructure.

    PubMed

    Bernklau, Isabelle; Lucas, Lars; Jekle, Mario; Becker, Thomas

    2016-11-01

    Clarification of wheat dough functionalities by visualizing the protein microstructure demands a precise image analysis, which is still challenging. Thus, a novel method for quantifying dough microstructure called protein network analysis (PNA) was established in this study. Hereby, absolute morphological attributes such as junctions' density, branching rate, end-point rate, and lacunarity quantify and characterize the strength of a network. The method was validated in a large range of varying microstructural shapes by increasing the bulk water concentration. In addition, the effect of two different magnifications (objectives with various numerical apparatus) was studied. Resulting values of the branching rate showed a significant linear decrease (R(2)=0.97) by ~40% for both magnifications indicating a decrease in connectivity and cohesion within the network. Rheological measurements, used as reference methods confirmed the loss of a network structure with increasing water addition (e.g. G* decreased by 89%). Additionally, significant correlations between both methods validated the innovative image analysis PNA. With this new approach of image analysis, effects of additives, varying dough ingredients or changing process conditions on gluten network - the most structure-relevant component in wheat dough - can be quantitatively identified, and targeted functionalities can be controlled. Copyright © 2016 Elsevier Ltd. All rights reserved.

  20. Effects of recombinant lipoxygenase on the rheological properties of dough and the quality of noodles.

    PubMed

    Zhang, Chong; Zhang, Shuang; Bie, Xiaomei; Zhao, Haizhen; Lu, Fengxia; Lu, Zhaoxin

    2016-07-01

    The effects of purified recombinant lipoxygenase (ana-rLOX) on the rheological properties of dough and the quality of noodles made from wheat flour with low protein content (Yanmai 15) were studied. The addition of ana-rLOX increased dough stability time, decreased the degree of softening within 12 min, enhanced the resistance to extension, and increased the extensibility with 135 min of resting time. The mechanical spectra of the dough showed an increase in both storage modulus (G') and loss modulus (G″) with increasing ana-rLOX levels. The L(*) values of the noodle sheets increased by 2.34 compared with the control after storing for 1 h at room temperature. The textural parameters of noodles improved after ana-rLOX addition, including hardness, gumminess, chewiness and springiness. The wheat flour treated with the ana-rLOX had a higher cooking yield and lower cooking loss for the resulting noodles. The scanning electron microscopy results revealed that gluten was formed in the noodle samples that were treated with ana-rLOX. In this study, ana-rLOX was applied to noodles during the noodle-making process, and both dough rheological characteristics and noodle quality were improved. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

  1. Qualitative effect of added gluten on dough properties and quality of Chinese steamed bread

    USDA-ARS?s Scientific Manuscript database

    Glutens isolated from fifteen soft red winter (SRW) wheat flours were added into a SRW wheat flour to obtain protein levels of 9.6% and 11.3% for determination of the qualitative effect of gluten protein on the dough properties and quality of northern-style Chinese steamed bread (CSB). Sodium dodecy...

  2. Implications of non-covalent interactions in zein-starch dough and bread quality

    USDA-ARS?s Scientific Manuscript database

    Breads made from non-wheat flours are made from thick batters and are lower quality than wheat bread. The development of visco-elastic doughs from non-wheat proteins would allow a wider range of gluten-free products and would improve the quality of such foods. Only recently has the mechanism of zei...

  3. Effects of SNF1 on Maltose Metabolism and Leavening Ability of Baker's Yeast in Lean Dough.

    PubMed

    Zhang, Cui-Ying; Bai, Xiao-Wen; Lin, Xue; Liu, Xiao-Er; Xiao, Dong-Guang

    2015-12-01

    Maltose metabolism of baker's yeast (Saccharomyces cerevisiae) in lean dough is negatively influenced by glucose repression, thereby delaying the dough fermentation. To improve maltose metabolism and leavening ability, it is necessary to alleviate glucose repression. The Snf1 protein kinase is well known to be essential for the response to glucose repression and required for transcription of glucose-repressed genes including the maltose-utilization genes (MAL). In this study, the SNF1 overexpression and deletion industrial baker's yeast strains were constructed and characterized in terms of maltose utilization, growth and fermentation characteristics, mRNA levels of MAL genes (MAL62 encoding the maltase and MAL61 encoding the maltose permease) and maltase and maltose permease activities. Our results suggest that overexpression of SNF1 was effective to glucose derepression for enhancing MAL expression levels and enzymes (maltase and maltose permease) activities. These enhancements could result in an 18% increase in maltose metabolism of industrial baker's yeast in LSMLD medium (the low sugar model liquid dough fermentation medium) containing glucose and maltose and a 15% increase in leavening ability in lean dough. These findings provide a valuable insight of breeding industrial baker's yeast for rapid fermentation.

  4. Effect of soy addition on microwavable pocket-type flat doughs.

    PubMed

    Serventi, Luca; Sachleben, Joseph; Vodovotz, Yael

    2011-01-01

    Microwavable frozen baked goods are widely used by the food industry. However, the altered heat and mass transfer patterns associated with microwave radiation result in tough and rubbery baked products due to reduced plasticization of the polymers. Ingredients with high water-holding capacity and high content of polar lipids have been shown to enhance gluten plasticization and to improve water retention. Therefore, this study explored the physicochemical changes imparted by microwave baking of pocket-type flat doughs with and without soy added at 10%, 20%, and 26% and compared these to their conventionally baked counterparts. Microwave baking resulted in a soft, rubbery, and tough wheat product with increased "freezable" water. Soy was added to the formulation as a means to improve polymer plasticization. Conventional baking of soy doughs resulted in rubbery and tough products due to changes in water state and mobility (freezable water approximately 15 compared with 7.09 of the control). However, soy reduced the cohesiveness of the microwave baked products reaching the lowest value at 20% soy addition (cohesiveness 0.33 ± 1, comparable to that of the conventionally baked control). These data suggest that reduction of water mobility induced by soy proteins and polar lipids (confirmed by thermogravimetric analysis [TGA] and ¹H nuclear magnetic resonance [¹H NMR]) possibly plasticized the starch-gluten network of microwave baked soy doughs. Thus, soy was shown to improve the texture of microwave baked pocket-type flat doughs although further formula optimization is warranted. Microwavable pocket-type flat doughs are used frequently by the food industry to enrobe meat, vegetable, and sweet items for convenient meal delivery. Microwave heating of such doughs induces the development of crustless products compared to conventionally baked products, resulting in a tough and rubbery texture. Partial substitution of wheat flour with soy, in the form of soy flour and soy

  5. Lifestyle evolution in cyanobacterial symbionts of sponges.

    PubMed

    Burgsdorf, Ilia; Slaby, Beate M; Handley, Kim M; Haber, Markus; Blom, Jochen; Marshall, Christopher W; Gilbert, Jack A; Hentschel, Ute; Steindler, Laura

    2015-06-02

    The "Candidatus Synechococcus spongiarum" group includes different clades of cyanobacteria with high 16S rRNA sequence identity (~99%) and is the most abundant and widespread cyanobacterial symbiont of marine sponges. The first draft genome of a "Ca. Synechococcus spongiarum" group member was recently published, providing evidence of genome reduction by loss of genes involved in several nonessential functions. However, "Ca. Synechococcus spongiarum" includes a variety of clades that may differ widely in genomic repertoire and consequently in physiology and symbiotic function. Here, we present three additional draft genomes of "Ca. Synechococcus spongiarum," each from a different clade. By comparing all four symbiont genomes to those of free-living cyanobacteria, we revealed general adaptations to life inside sponges and specific adaptations of each phylotype. Symbiont genomes shared about half of their total number of coding genes. Common traits of "Ca. Synechococcus spongiarum" members were a high abundance of DNA modification and recombination genes and a reduction in genes involved in inorganic ion transport and metabolism, cell wall biogenesis, and signal transduction mechanisms. Moreover, these symbionts were characterized by a reduced number of antioxidant enzymes and low-weight peptides of photosystem II compared to their free-living relatives. Variability within the "Ca. Synechococcus spongiarum" group was mostly related to immune system features, potential for siderophore-mediated iron transport, and dependency on methionine from external sources. The common absence of genes involved in synthesis of residues, typical of the O antigen of free-living Synechococcus species, suggests a novel mechanism utilized by these symbionts to avoid sponge predation and phage attack. While the Synechococcus/Prochlorococcus-type cyanobacteria are widely distributed in the world's oceans, a subgroup has established its niche within marine sponge tissues. Recently, the first

  6. Technological quality of dough and breads from commercial algarroba-wheat flour blends.

    PubMed

    Correa, M J; Salinas, M V; Carbas, B; Ferrero, C; Brites, C; Puppo, M C

    2017-06-01

    Algarroba flour is used to supplement lysine-limiting systems such as wheat flour due to its amino acidic composition. The effects of adding up to 30% of this flour to wheat flour (W-A30) on dough characteristics and breadmaking performance were studied. Dough rheology was tested by farinograph, oscillatory rheometry and texture profile analyses. Molecular mobility was evaluated by nuclear magnetic resonance, and thermal properties were analyzed by differential scanning calorimetry and viscoamylograph studies. Besides, different bread quality parameters were evaluated. Incorporation of algarroba flour resulted into increase in water absorption, development time and degree of softening, and decrease in stability of wheat flour, leading to softer, less adhesive and elastic dough, although at intermediate replacement levels cohesiveness improved. At the molecular level, a reduction of water activity and limited proton motion were observed in W-A30 samples, suggesting that protons were highly bound to the dough matrix. Dough samples with algarroba flour showed lower G' and G″ values than the control, although with the formation of a more elastic structure for W-A30. In addition, algarroba flour produced a protective effect on starch granule disruption and interfered with amylose-amylose association during cooling. The specific volume of breads decreased with the increase in algarroba level, W-A30 reaching the highest decrease (15%). Bread crumbs with algarroba flour exhibited higher values of hardness and resilience. The use of algarroba flour resulted in lower quality when compared to the control. However, algarroba flour at 20% level can be added to wheat flour to obtain bakery products of similar technological quality and with improved nutritional components.

  7. Three dimensional MOF-sponge for fast dynamic adsorption.

    PubMed

    Li, Huizeng; Li, Mingzhu; Li, Wenbo; Yang, Qiang; Li, Yanan; Gu, Zhenkun; Song, Yanlin

    2017-02-22

    Nowadays, environmental pollution is a big problem. Metal organic frameworks (MOFs) provide a novel strategy for exhaust gases adsorption and toxic pollutants removal. We proposed a facile and versatile method to prepare a highly efficient three dimensional MOF-sponge by coating MOF crystals on polyurethane sponge surface, mimicking the porous structure of the marine animal, sponge. Owing to combination of the spatial structure of the commercial sponge and the excellent adsorption capacity of MOF coatings, the MOF-sponge possessed good permeability and high dynamic adsorption capacity. Dynamic adsorption ability of the prepared Cu3(BTC)2-sponge was demonstrated by flowing gas-mixtures of NH3/N2 and an aquatic solution of Rhodamine B through it, with a capacity of 101.6 mg g(-1) and 8.8 mg g(-1) for NH3 and Rhodamine B, respectively.

  8. Impact absorption properties of carbon fiber reinforced bucky sponges.

    PubMed

    Thevamaran, Ramathasan; Saini, Deepika; Karakaya, Mehmet; Zhu, Jingyi; Podila, Ramakrishna; Rao, Apparao; Daraio, Chiara

    2017-03-24

    We describe the super compressible and highly recoverable response of bucky sponges as they are struck by a heavy flat-punch striker. The bucky sponges studied here are structurally stable, self-assembled mixtures of multiwalled carbon nanotubes (MWCNTs) and carbon fibers (CFs). We engineered the microstructure of the sponges by controlling their porosity using different CF contents. Their mechanical properties and energy dissipation characteristics during impact loading are presented as a function of their composition. The inclusion of CFs improves the impact force damping by up to 50% and the specific damping capacity by up to 7% compared to bucky sponges without CFs. The sponges also exhibit significantly better stress mitigation characteristics compared to vertically aligned carbon nanotube foams of similar densities. We show that delamination on the MWCNT-CF interfaces occurs during unloading, and arises from the heterogeneous fibrous microstructure of the bucky sponges.

  9. Impact absorption properties of carbon fiber reinforced bucky sponges

    NASA Astrophysics Data System (ADS)

    Thevamaran, Ramathasan; Saini, Deepika; Karakaya, Mehmet; Zhu, Jingyi; Podila, Ramakrishna; Rao, Apparao M.; Daraio, Chiara

    2017-05-01

    We describe the super compressible and highly recoverable response of bucky sponges as they are struck by a heavy flat-punch striker. The bucky sponges studied here are structurally stable, self-assembled mixtures of multiwalled carbon nanotubes (MWCNTs) and carbon fibers (CFs). We engineered the microstructure of the sponges by controlling their porosity using different CF contents. Their mechanical properties and energy dissipation characteristics during impact loading are presented as a function of their composition. The inclusion of CFs improves the impact force damping by up to 50% and the specific damping capacity by up to 7% compared to bucky sponges without CFs. The sponges also exhibit significantly better stress mitigation characteristics compared to vertically aligned CNT foams of similar densities. We show that delamination occurs at the MWCNT-CF interfaces during unloading, and it arises from the heterogeneous fibrous microstructure of the bucky sponges.

  10. Modeling the Distribution of Geodia Sponges and Sponge Grounds in the Northwest Atlantic

    PubMed Central

    Knudby, Anders; Kenchington, Ellen; Murillo, Francisco Javier

    2013-01-01

    Deep-sea sponge grounds provide structurally complex habitat for fish and invertebrates and enhance local biodiversity. They are also vulnerable to bottom-contact fisheries and prime candidates for Vulnerable Marine Ecosystem designation and related conservation action. This study uses species distribution modeling, based on presence and absence observations of Geodia spp. and sponge grounds derived from research trawl catches, as well as spatially continuous data on the physical and biological ocean environment derived from satellite data and oceanographic models, to model the distribution of Geodia sponges and sponge grounds in the Northwest Atlantic. Most models produce excellent fits with validation data although fits are reduced when models are extrapolated to new areas, especially when oceanographic regimes differ between areas. Depth and minimum bottom salinity were important predictors in most models, and a Geodia spp. minimum bottom salinity tolerance threshold in the 34.3-34.8 psu range was hypothesized on the basis of model structure. The models indicated two currently unsampled regions within the study area, the deeper parts of Baffin Bay and the Newfoundland and Labrador slopes, where future sponge grounds are most likely to be found. PMID:24324768

  11. Spongivory on Caribbean reefs releases corals from competition with sponges.

    PubMed

    Hill, Malcolm S

    1998-11-01

    Competition for space is an important process on tropical coral reefs. Few studies have examined the role sponges play in community structure despite the fact that many sponges are competitively superior to reef-building corals in space acquisition. Surveys conducted throughout the Florida Keys indicated that Chondrilla nucula was involved in about 30% of all coral-sponge interactions; this sponge has also been observed in 40-50% of coral-sponge interactions on other Caribbean reefs. C. nucula is also the top prey item of the Hawksbill turtle, and among the preferred prey of several spongivorous fish. I examined how predation influenced sponge competitive abilities (particularly those of C. nucula), and whether this type of indirect effect had important consequences for community dynamics in the Florida Keys. Exclusion of sponge predators (primarily angelfish) resulted in increased sponge overgrowth, with a subsequent greater loss of coral cover, compared to uncaged pairwise interactions. When caged, the corals Dichocoenia stokesii and Siderastrea sideraea lost significantly greater surface area and number of polyps to the sponge C. nucula compared to uncaged interactions. For caged interactions involving the sponge Ectyoplasia ferox, there was a trend for greater loss of  S. sideraea surface area and polyps compared to uncaged interactions. Predation had a greater affect on C. nucula than on any of the other sponges examined. Predator exclusion experiments performed with naturally occurring coral-sponge interactions demonstrated a significant decrease in total coral cover compared to uncaged controls. It is proposed that indirect effects arising from spongivory (especially consumption of  C. nucula) may have large community consequences. Species diversity on Caribbean reefs may be maintained, at least in part, by spongivores.

  12. Deep phylogeny and evolution of sponges (phylum Porifera).

    PubMed

    Wörheide, G; Dohrmann, M; Erpenbeck, D; Larroux, C; Maldonado, M; Voigt, O; Borchiellini, C; Lavrov, D V

    2012-01-01

    Sponges (phylum Porifera) are a diverse taxon of benthic aquatic animals of great ecological, commercial, and biopharmaceutical importance. They are arguably the earliest-branching metazoan taxon, and therefore, they have great significance in the reconstruction of early metazoan evolution. Yet, the phylogeny and systematics of sponges are to some extent still unresolved, and there is an on-going debate about the exact branching pattern of their main clades and their relationships to the other non-bilaterian animals. Here, we review the current state of the deep phylogeny of sponges. Several studies have suggested that sponges are paraphyletic. However, based on recent phylogenomic analyses, we suggest that the phylum Porifera could well be monophyletic, in accordance with cladistic analyses based on morphology. This finding has many implications for the evolutionary interpretation of early animal traits and sponge development. We further review the contribution that mitochondrial genes and genomes have made to sponge phylogenetics and explore the current state of the molecular phylogenies of the four main sponge lineages (Classes), that is, Demospongiae, Hexactinellida, Calcarea, and Homoscleromorpha, in detail. While classical systematic systems are largely congruent with molecular phylogenies in the class Hexactinellida and in certain parts of Demospongiae and Homoscleromorpha, the high degree of incongruence in the class Calcarea still represents a challenge. We highlight future areas of research to fill existing gaps in our knowledge. By reviewing sponge development in an evolutionary and phylogenetic context, we support previous suggestions that sponge larvae share traits and complexity with eumetazoans and that the simple sedentary adult lifestyle of sponges probably reflects some degree of secondary simplification. In summary, while deep sponge phylogenetics has made many advances in the past years, considerable efforts are still required to achieve a

  13. Sponge-rhodolith interactions in a subtropical estuarine system

    NASA Astrophysics Data System (ADS)

    Ávila, Enrique; Riosmena-Rodríguez, Rafael; Hinojosa-Arango, Gustavo

    2013-06-01

    The interactions between sponges and red macroalgae have been widely documented in tropical and subtropical environments worldwide, and many of them have been documented as mutualistic associations. Sponges, however, have also been frequently described as part of the associated fauna of rhodolith habitats (aggregations of free-living non-geniculated coralline macroalgae). Nonetheless, the types of interaction they establish as well as the role of sponges in these habitats remain unknown. In this study, the associations between sponges and rhodoliths were investigated in an estuarine ecosystem of the Mexican Pacific based on qualitative and quantitative data. A total of 13 sponge species were identified in five newly discovered rhodolith beds dominated by the non-geniculate coralline macroalga Lithophyllum margaritae. The sponge assemblages were strongly restricted to rhodolith habitats. The best predictor of sponge abundance (from 5.1 to 51.7 ind m-2) and species richness (from 2.6 to 6.1 sponge species m-2) was the rhodolith density rather than other population descriptors assessed (e.g., average size, branch density and sphericity). The identified sponges included a variety of forms: massive (46 %), encrusting (23 %), excavating (15 %), cushion-shape (8 %) and digitate (8 %). Moreover, more than 50 % of sponge species recorded (mainly massive and encrusting forms) were frequently found overgrowing and binding rhodoliths. Halichondria cf. semitubulosa and Mycale cecilia were the most common binding agents; these species bind an average of 3.1 and 6.6 rhodoliths per sponge individual, respectively. These findings reveal the importance of rhodoliths as habitat forming species, since these seaweed beds notably increased the substrate complexity in soft bottom environments. In addition, the relatively high abundance of sponges and their capability to bind rhodoliths suggest that these associated organisms could have an important contribution to rhodolith bed stability.

  14. Capillary rise and swelling in cellulose sponges

    NASA Astrophysics Data System (ADS)

    Ha, Jonghyun; Kim, Jungchul; Kim, Ho-Young

    2015-11-01

    A cellulose sponge, which is a mundane example of a porous hydrophilic structure, can absorb and hold a significant amount of liquid. We present the results of experimental and theoretical investigation of the dynamics of the capillary imbibition of various aqueous solutions in the sponge that swells at the same time. We find that the rate of water rise against the resistance caused by gravitational and viscous effects deviates from Washburn's rule beyond a certain threshold height. We rationalize the novel power law of the rise height versus time by combining Darcy's law with hygroscopic swelling equation and also predict the threshold height. The scaling law constructed through this work agrees well with the experimental results, shedding light on the physics of capillary flow in deforming porous media.

  15. Tactile texture and friction of soft sponge surfaces.

    PubMed

    Takahashi, Akira; Suzuki, Makoto; Imai, Yumi; Nonomura, Yoshimune

    2015-06-01

    We evaluated the tactile texture and frictional properties of five soft sponges with various cell sizes. The frictional forces were measured by a friction meter containing a contact probe with human-finger-like geometry and mechanical properties. When the subjects touched these sponges with their fingers, hard-textured sponges were deemed unpleasant. This tactile feeling changed with friction factors including friction coefficients, their temporal patterns, as well as mechanical and shape factors. These findings provide useful information on how to control the tactile textures of various sponges. Copyright © 2015 Elsevier B.V. All rights reserved.

  16. Monanchorin, a bicyclic alkaloid from the sponge Monanchora ungiculata.

    PubMed

    Meragelman, Karina M; McKee, Tawnya C; McMahon, James B

    2004-07-01

    Monanchorin, a guanidine alkaloid with an unusual bicyclic skeleton, together with the known pentacyclic alkaloid crambescidin acid have been isolated from the aqueous extract of the sponge Monanchoraungiculata.

  17. Bacteria from marine sponges: A source of new drugs.

    PubMed

    Bibi, Fehmida; Faheem, Muhammad; Azhar, Esam I; Yasir, Muhammad; Alvi, Sana Akhter; Kamal, Mohammad A; Ullah, Ikram; Nasser, Muhammad I

    2016-10-12

    Sponges are rich source of bioactive natural products synthesized by the symbiotic bacteria belonging to different phyla. Due to a competition for space and nutrients the marine bacteria associated with sponges could produce more antibiotic substances. To explore the proactive potential of marine microbes extensive research has been done. These bioactive metabolites have some unique properties that are pharmaceutically important. To date, majority of these metabolites have been identified from marine invertebrates of which sponges predominate. Sponges harbor abundant and diverse microorganisms, which are the sources of a range of marine bioactive metabolites. From sponges and their associated microorganisms, approximately 5,300 different natural compounds are known. Current research on sponge-microbe interaction and their active metabolites has become a focal point for many researchers. Various active metabolites derived from sponges are now known to be produced by their symbiotic microflora. In this review, we attempt to report the latest studies regarding capability of bacteria from sponges as producers of bioactive metabolite. Moreover, these sponge associated bacteria are an important source of different enzymes of industrial significance. In present review, we will address some novel approaches for discovering marine metabolites from bacteria that have the greatest potential to be used in clinical treatments.

  18. Effect of gas flow rate on titanium sponge reaction

    NASA Astrophysics Data System (ADS)

    Wang, Zhiliang; Feng, Gaoping; Wang, Mingdong; Hong, Yanji

    2017-08-01

    This paper expounds the important application of titanium sponge adsorption in inert gas purification, the reaction mechanism of titanium with nitrogen and oxygen was introduced. Explored the relationship between the absorption capacity of sponge titanium on the active gas in air samples and the gas flow rate. The model of sponge titanium for flowing air absorption was established by data analysis. The designed experiment verified the relationship between the titanium processing capacity and the gas collecting device. Finally, the influence of the mass of the sponge titanium on the degassing capacity was studied through experiments.

  19. Hydrophobic sponge structure-based triboelectric nanogenerator.

    PubMed

    Lee, Keun Young; Chun, Jinsung; Lee, Ju-Hyuck; Kim, Kyeong Nam; Kang, Na-Ri; Kim, Ju-Young; Kim, Myung Hwa; Shin, Kyung-Sik; Gupta, Manoj Kumar; Baik, Jeong Min; Kim, Sang-Woo

    2014-08-06

    Hydrophobic sponge structure-based triboelectric nanogenerators using an inverse opal structured film for sustainable energy harvesting over a wide range of humid atmosphere have been successfully demonstrated. The output voltage and current density reach a record value of 130 V and 0.10 mA cm(-2) , respectively, giving over 10-fold power enhancement, compared with the flat film-based triboelectric nanogenerator.

  20. Deciphering Galactic Hydrogen with 21-SPONGE

    NASA Astrophysics Data System (ADS)

    Murray, Claire; Stanimirovic, Snezana; Goss, Miller; Heiles, Carl E.; Miller Dickey, John; Lindner, Robert; Babler, Brian L.

    2017-01-01

    Neutral hydrogen (HI) in the interstellar medium (ISM) is crucial to the life cycles of galaxies. The balance between disparate phases of HI -- including the cold neutral (CNM) and warm neutral (WNM) medium -- governs the formation of dense, star-forming material, and reflects the nature of feedback in galaxies. To probe the multi-phase structure of HI, we present results from 21-SPONGE: the largest and most sensitive survey for Galactic HI absorption ever at the Karl G. Jansky Very Large Array (VLA). Complemented by HI emission from the Arecibo Observatory, 21-SPONGE is uniquely sensitive to CNM and WNM temperatures from 10-104 K and column densities from 1018-1022 cm-2. Despite our unprecedented sensitivity, the maximum temperature we detect for individual spectral lines is Ts~1500 K, although stacking analysis of 21-SPONGE absorption lines indicates the presence of pervasive, high-Ts WNM population with Ts~7000 K. To understand the physics underlying these results, we developed Autonomous Gaussian Decomposition (AGD), a Python-based tool for efficiently and objectively analyzing spectral lines. By applying AGD to 21-SPONGE and 1000s of synthetic HI spectra from 3D numerical simulations, we correct our measurements for completeness and observational biases. We further prove that we can successfully recover the temperatures and densities of real clouds along simulated lines of sight. In addition, we show that absorption line shapes are sensitive to the strength and topology of the Lyman alpha radiation field and its role in HI excitation, which are poorly-constrained yet important for understanding the energy balance of the ISM. Our results are among the first to statistically quantify the success of observational methods at reproducing true HI properties, and represent crucial steps towards understanding the role of HI in star formation.

  1. Influence of Psyllium, sugar beet fibre and water on gluten-free dough properties and bread quality.

    PubMed

    Cappa, Carola; Lucisano, Mara; Mariotti, Manuela

    2013-11-06

    Celiac patients generally have a low intake of protein and fibre attributed to their gluten-free (GF) diet. To satisfy the increasing demand for healthier products, this research focused on the effects of the supplementation of Psyllium (P) and sugar beet fibre (SB) on the mixing and leavening behaviour of gluten-free doughs. Four doughs, having different consistencies that made them suitable to be poured into moulds or to be shaped, and their corresponding breads were evaluated. The results obtained suggested that a lower consistency is preferred to assure good dough performances during leavening, in particular when ingredients having a high water affinity are included into the recipe. Both P and SB improved the workability of the doughs, but P played a central role on GF bread development, thanks to its film forming ability, and evidenced a more effective antistaling effect, thanks to its high water binding capacity.

  2. Optimization of biodegradable sponges as controlled release drug matrices. I. Effect of moisture level on chitosan sponge mechanical properties.

    PubMed

    Foda, Nagwa H; El-laithy, Hanan M; Tadros, Mina I

    2004-04-01

    Cross-linked chitosan sponges as controlled release drug carrier systems were developed. Tramadol hydrochloride, a centrally acting analgesic, was used as a model drug. The sponges were prepared by freeze-drying 1.25% and 2.5% (w/w) high and low M.wt. chitosan solutions, respectively, using glutaraldehyde as a cross-linking agent. The hardness of the prepared sponges was a function of glutaraldehyde concentration and volume where the optimum concentration that offered accepted sponge consistency was 5%. Below or above 5%, very soft or very hard and brittle sponges were obtained, respectively. The determined drug content in the prepared sponges was uniform and did not deviate markedly from the calculated amount. Scanning electron microscopy (SEM) was used to characterize the internal structures of the sponges. The SEM photos revealed that cross-linked high M.wt. chitosan sponges have larger size surface pores that form connections (channels) with the interior of the sponge than cross-linked low M.wt. ones. Moreover, crystals of the incorporated Tramadol hydrochloride were detected on the lamellae and within pores in both chitosan sponges. Differences in pore size and dissolution medium uptake capacity were crucial factors for the more delayed drug release from cross-linked low M.wt. chitosan sponges over high M.wt. ones at pH 7.4. Kinetic analysis of the release data using linear regression followed the Higuchi diffusion model over 12 hours. Setting storage conditions at room temperature under 80-92% relative humidity resulted in soft, elastic, and compressible sponges.

  3. Overexpression of the transcription activator Msn2 enhances the fermentation ability of industrial baker's yeast in frozen dough.

    PubMed

    Sasano, Yu; Haitani, Yutaka; Hashida, Keisuke; Ohtsu, Iwao; Shima, Jun; Takagi, Hiroshi

    2012-01-01

    We constructed a self-cloning diploid baker's yeast strain that overexpressed the transcription activator Msn2. It showed higher tolerance to freeze-thaw stress and higher intracellular trehalose level than observed in the wild-type strain. Overexpression of Msn2 also enhanced the fermentation ability of baker's yeast cells in frozen dough. Hence, Msn2-overexpressing baker's yeast should be useful in frozen-dough baking.

  4. Studies on effect of oat and cheese incorporation on sensory and textural quality of short-dough type biscuit.

    PubMed

    Swapna, K S; Rao, K Jayaraj

    2016-03-01

    In view of their growing importance in human nutrition, incorporation of oats and cheese during the manufacture of short-dough type biscuits was studied. Rolled oats were incorporated at 25, 35 and 45 % of refined wheat flour in short-dough type biscuit formulation. Cheddar and processed cheese were used for flavouring purpose at three levels each, viz. 30, 40 and 50 % on flour basis. The dough exhibited less firmness on oats incorporation as indicated by lower firmness value (21.73 N) as against 25.05 N for control dough measured by Texture Analyser. Addition of cheese to the 25 % oat incorporated dough further reduced its firmness and altered its viscoelastic characteristics. Baking conditions for the oats and cheese incorporated biscuits were optimized as 165 °C for 25-27 min. Sensory evaluation results revealed that the biscuit made from 25 % oat incorporated dough scored highest in most of the sensory attributes including overall acceptability. Cheddar cheese and processed cheese levels were optimized at 30 and 40 % in oats-incorporated dough based on the sensory analysis of biscuits prepared from the dough samples. The moisture and β- glucan contents were 3.93 % and 0.62 %; 4.32 % and 0.60 % for cheddar cheese and processed cheese added biscuits, respectively. The spread ratios were higher in cheese incorporated biscuits than in oat incorporated biscuits. It was concluded that good quality cheese flavoured biscuits can be prepared by incorporating rolled oats in biscuit formulation along with cheddar or processed cheese.

  5. Effects of yeast stress and pH on 3-monochloropropanediol (3-MCPD)-producing reactions in model dough systems.

    PubMed

    Hamlet, C G; Sadd, P A

    2005-07-01

    A major precursor of 3-monochloropropanediol (3-MCPD) in leavened cereal products is glycerol, which is formed as a natural by-product of yeast fermentation. However, yeast metabolism is affected by stresses such as low osmotic pressure from, for example, the incorporation of sugar or salt in the dough recipe. Tests with model doughs have shown that glycerol production was proportional to yeast mass and limited by available sugars, but that high levels of yeast inhibited 3-MCPD formation. The yeast fraction responsible for the inhibition of 3-MCPD in model dough was shown to be the soluble cytosol proteins, and the inhibition mechanism could be explained by the known reactions of 3-MCPD and/or its precursors with ammonia/amino acids (from yeast proteins). Added glucose did not increase the production of glycerol by yeast but it did promote the generation of 3-MCPD in cooked doughs. The latter effect was attributed to the removal of 3-MCPD inhibitors such as ammonia and amino acids by their reactions with added glucose (e.g. Maillard). The thermal generation of organic acids from added glucose also reduced the pH of cooked doughs, so the effect of pH and short-chain organic acids on 3-MCPD generation in dough was measured. There was a good correlation between initial dough pH and the level of 3-MCPD generated. The effect was weaker than that predicted by simple kinetic modelling, suggesting that the involvement of H+ and/or the organic acid was catalytic. The results showed that modifications to dough recipes involving the addition of reducing sugars and/or organic acids can have a significant impact on 3-MPCD generation in bakery products.

  6. Impact of Wheat Bran Hydration Properties As Affected by Toasting and Degree of Milling on Optimal Dough Development in Bread Making.

    PubMed

    Jacobs, Pieter J; Bogaerts, Silke; Hemdane, Sami; Delcour, Jan A; Courtin, Christophe M

    2016-05-11

    The impact of the hydration capacity and hydration rate of wheat bran on optimal bread dough development and loaf volume was investigated using coarse bran, both native as well as after toasting, milling, presoaking, and combinations of the latter. It was found that toasting reduces bran's hydration rate, which, during mixing, results in a temporary excess of water in which dough development takes place inefficiently and hence requires additional time. This mechanism was further substantiated by the observation that delayed dough development can be counteracted by the presoaking of bran. Milling of bran increases its hydration rate and results in faster optimal dough development. Presoaking of nonmilled bran, however, did not result in faster dough development. Smaller bran particles do lead to faster dough development, probably due to increased proper contacts between flour particles. Optimal loaf volumes did not change upon milling and toasting.

  7. Volatile compounds produced by Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei in single starter culture fermentations of Ghanaian maize dough.

    PubMed

    Annan, N T; Poll, L; Sefa-Dedeh, S; Plahar, W A; Jakobsen, M

    2003-01-01

    To identify and compare the volatile compounds associated with maize dough samples prepared by spontaneous fermentation and by the use of added starter cultures in Ghana. The starter cultures examined were Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei. For identification of aroma volatiles, extracts by the Likens-Nickerson simultaneous distillation and extraction technique were analysed by gas chromatography-mass spectrometry (GC-MS) and using a trained panel of four judges by GC-Olfactometry (GC-sniffing). Compounds identified by GC-MS in maize dough samples after 72 h of fermentation included 20 alcohols, 22 carbonyls, 11 esters, seven acids, a furan and three phenolic compounds. Of the total 64 volatile compounds, 51 were detected by GC-sniffing as contributing to the aroma of the different fermented dough samples. Spontaneously fermented maize dough was characterized by higher levels of carbonyl compounds while fermentations with added L. fermentum recorded the highest concentration of acetic acid. S. cerevisiae produced higher amounts of fusel alcohols and increasing levels of esters with fermentation time and C. krusei showed similarity to L. fermentum with lower levels of most volatiles identified. The present study has given a detailed picture of the aroma compounds in fermented maize and demonstrated that the predominant micro-organisms in fermented maize dough can be used as starter cultures to modify the aroma of fermented maize dough. The study has documented the advantage of using starter cultures in African traditional food processing and provided a scientific background for introducing better controlled fermentations.

  8. Effects of MAL61 and MAL62 overexpression on maltose fermentation of baker's yeast in lean dough.

    PubMed

    Zhang, Cui-Ying; Lin, Xue; Song, Hai-Yan; Xiao, Dong-Guang

    2015-08-01

    The predominant fermentable sugar in lean dough is maltose. To improve the leavening ability of baker's yeast in lean dough, maltose metabolism should be improved. Maltase (alpha-glucosidase, encoded by MAL62) and maltose permease (encoded by MAL61) are the major factors involved in maltose metabolism. The major rate-limiting factor in maltose metabolism and leavening ability of baker's yeast remains unclear. In this work, MAL61 and/or MAL62 overexpression strains were constructed to investigate the decisive factor for maltose metabolism of industrial baker's yeast in lean dough. Our results show that elevated maltose permease activity by MAL61 overexpression yielded less improvement in maltose fermentation compared to elevated maltase activity by MAL62 overexpression. Significant increase in maltase activity by MAL62 overexpression could result in a 44% increase in leavening ability of industrial baker's yeast in lean dough and a 39% increase in maltose metabolism in a medium containing glucose and maltose. Thus, maltase was the rate-limiting factor in maltose fermentation of industrial baker's yeast in lean dough. This study lays a foundation for breeding of industrial baker's yeast for quick dough leavening.

  9. Phylogenetically and Spatially Close Marine Sponges Harbour Divergent Bacterial Communities

    PubMed Central

    Hardoim, Cristiane C. P.; Esteves, Ana I. S.; Pires, Francisco R.; Gonçalves, Jorge M. S.; Cox, Cymon J.; Xavier, Joana R.; Costa, Rodrigo

    2012-01-01

    Recent studies have unravelled the diversity of sponge-associated bacteria that may play essential roles in sponge health and metabolism. Nevertheless, our understanding of this microbiota remains limited to a few host species found in restricted geographical localities, and the extent to which the sponge host determines the composition of its own microbiome remains a matter of debate. We address bacterial abundance and diversity of two temperate marine sponges belonging to the Irciniidae family - Sarcotragus spinosulus and Ircinia variabilis – in the Northeast Atlantic. Epifluorescence microscopy revealed that S. spinosulus hosted significantly more prokaryotic cells than I. variabilis and that prokaryotic abundance in both species was about 4 orders of magnitude higher than in seawater. Polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) profiles of S. spinosulus and I. variabilis differed markedly from each other – with higher number of ribotypes observed in S. spinosulus – and from those of seawater. Four PCR-DGGE bands, two specific to S. spinosulus, one specific to I. variabilis, and one present in both sponge species, affiliated with an uncultured sponge-specific phylogenetic cluster in the order Acidimicrobiales (Actinobacteria). Two PCR-DGGE bands present exclusively in S. spinosulus fingerprints affiliated with one sponge-specific phylogenetic cluster in the phylum Chloroflexi and with sponge-derived sequences in the order Chromatiales (Gammaproteobacteria), respectively. One Alphaproteobacteria band specific to S. spinosulus was placed in an uncultured sponge-specific phylogenetic cluster with a close relationship to the genus Rhodovulum. Our results confirm the hypothesized host-specific composition of bacterial communities between phylogenetically and spatially close sponge species in the Irciniidae family, with S. spinosulus displaying higher bacterial community diversity and distinctiveness than I. variabilis. These

  10. Two distinct microbial communities revealed in the sponge Cinachyrella

    PubMed Central

    Cuvelier, Marie L.; Blake, Emily; Mulheron, Rebecca; McCarthy, Peter J.; Blackwelder, Patricia; Thurber, Rebecca L. Vega; Lopez, Jose V.

    2014-01-01

    Marine sponges are vital components of benthic and coral reef ecosystems, providing shelter and nutrition for many organisms. In addition, sponges act as an essential carbon and nutrient link between the pelagic and benthic environment by filtering large quantities of seawater. Many sponge species harbor a diverse microbial community (including Archaea, Bacteria and Eukaryotes), which can constitute up to 50% of the sponge biomass. Sponges of the genus Cinachyrella are common in Caribbean and Floridian reefs and their archaeal and bacterial microbiomes were explored here using 16S rRNA gene tag pyrosequencing. Cinachyrella specimens and seawater samples were collected from the same South Florida reef at two different times of year. In total, 639 OTUs (12 archaeal and 627 bacterial) belonging to 2 archaeal and 21 bacterial phyla were detected in the sponges. Based on their microbiomes, the six sponge samples formed two distinct groups, namely sponge group 1 (SG1) with lower diversity (Shannon-Weiner index: 3.73 ± 0.22) and SG2 with higher diversity (Shannon-Weiner index: 5.95 ± 0.25). Hosts' 28S rRNA gene sequences further confirmed that the sponge specimens were composed of two taxa closely related to Cinachyrella kuekenthalli. Both sponge groups were dominated by Proteobacteria, but Alphaproteobacteria were significantly more abundant in SG1. SG2 harbored many bacterial phyla (>1% of sequences) present in low abundance or below detection limits (<0.07%) in SG1 including: Acidobacteria, Chloroflexi, Gemmatimonadetes, Nitrospirae, PAUC34f, Poribacteria, and Verrucomicrobia. Furthermore, SG1 and SG2 only had 95 OTUs in common, representing 30.5 and 22.4% of SG1 and SG2's total OTUs, respectively. These results suggest that the sponge host may exert a pivotal influence on the nature and structure of the microbial community and may only be marginally affected by external environment parameters. PMID:25408689

  11. Temperature thresholds for bacterial symbiosis with a sponge.

    PubMed

    Webster, Nicole S; Cobb, Rose E; Negri, Andrew P

    2008-08-01

    The impact of elevated seawater temperature on bacterial communities within the marine sponge Rhopaloeides odorabile was assessed. Sponges were exposed to temperatures ranging between 27 and 33 degrees C. No differences in bacterial community composition or sponge health were detected in treatments between 27 and 31 degrees C. In contrast, sponges exposed to 33 degrees C exhibited a complete loss of the primary cultivated symbiont within 24 h and cellular necrosis after 3 days. Furthermore, denaturing gradient gel electrophoresis (DGGE) and clone sequence analysis detected a dramatic shift in bacterial community composition between 31 and 33 degrees C. Within the first 24 h most of the DGGE bands detected in samples from 27 to 31 degrees C were absent from the 33 degrees C sponges whereas eight bands were detected exclusively in the 33 degrees C sponges. The 16S rRNA sequencing revealed that most of the microbes from sponges exposed to 27-31 degrees C had highest homology to known sponge-associated bacteria. In contrast, many of the microbes from sponges exposed to 33 degrees C were similar to sequences previously retrieved from diseased and bleached corals. The 16S rRNA clone library analysis also detected a significant shift in bacterial community structure. The 27 degrees C library was composed of Proteobacteria, Actinobacteria, Nitrospira, Acidobacteria and Chloroflexi whereas the 33 degrees C library contained sequences from the Proteobacteria, Bacteroidetes and Firmicutes. The clear shifts in community composition at elevated temperatures can be attributed to the loss of symbionts and to the establishment of alien microbial populations including potential pathogens. Breakdown of symbioses and stress in the sponge occurred at temperatures identical to those reported for coral bleaching, indicating that sponges may be similarly threatened by climate change.

  12. Pyrosequencing reveals highly diverse and species-specific microbial communities in sponges from the Red Sea.

    PubMed

    Lee, On On; Wang, Yong; Yang, Jiangke; Lafi, Feras F; Al-Suwailem, Abdulaziz; Qian, Pei-Yuan

    2011-04-01

    Marine sponges are associated with a remarkable array of microorganisms. Using a tag pyrosequencing technology, this study was the first to investigate in depth the microbial communities associated with three Red Sea sponges, Hyrtios erectus, Stylissa carteri and Xestospongia testudinaria. We revealed highly diverse sponge-associated bacterial communities with up to 1000 microbial operational taxonomic units (OTUs) and richness estimates of up to 2000 species. Altogether, 26 bacterial phyla were detected from the Red Sea sponges, 11 of which were absent from the surrounding sea water and 4 were recorded in sponges for the first time. Up to 100 OTUs with richness estimates of up to 300 archaeal species were revealed from a single sponge species. This is by far the highest archaeal diversity ever recorded for sponges. A non-negligible proportion of unclassified reads was observed in sponges. Our results demonstrated that the sponge-associated microbial communities remained highly consistent in the same sponge species from different locations, although they varied at different degrees among different sponge species. A significant proportion of the tag sequences from the sponges could be assigned to one of the sponge-specific clusters previously defined. In addition, the sponge-associated microbial communities were consistently divergent from those present in the surrounding sea water. Our results suggest that the Red Sea sponges possess highly sponge-specific or even sponge-species-specific microbial communities that are resistant to environmental disturbance, and much of their microbial diversity remains to be explored.

  13. Chloroflexi bacteria are more diverse, abundant, and similar in high than in low microbial abundance sponges.

    PubMed

    Schmitt, Susanne; Deines, Peter; Behnam, Faris; Wagner, Michael; Taylor, Michael W

    2011-12-01

    Some marine sponges harbor dense and phylogenetically complex microbial communities [high microbial abundance (HMA) sponges] whereas others contain only few and less diverse microorganisms [low microbial abundance (LMA) sponges]. We focused on the phylum Chloroflexi that frequently occurs in sponges to investigate the different associations with three HMA and three LMA sponges from New Zealand. By applying a range of microscopical and molecular techniques a clear dichotomy between HMA and LMA sponges was observed: Chloroflexi bacteria were more abundant and diverse in HMA than in LMA sponges. Moreover, different HMA sponges contain similar Chloroflexi communities whereas LMA sponges harbor different and more variable communities which partly resemble Chloroflexi seawater communities. A comprehensive phylogenetic analysis of our own and publicly available sponge-derived Chloroflexi 16S rRNA gene sequences (> 780 sequences) revealed the enormous diversity of this phylum within sponges including 29 sponge-specific and sponge-coral clusters (SSC/SCC) as well as a 'supercluster' consisting of > 250 sponge-derived and a single nonsponge-derived 16S rRNA gene sequence. Interestingly, the majority of sequences obtained from HMA sponges, but only a few from LMA sponges, fell into SSC/SCC clusters. This indicates a much more specific association of Chloroflexi bacteria with HMA sponges and suggests an ecologically important role for these prominent bacteria.

  14. Pyrosequencing reveals highly diverse and species-specific microbial communities in sponges from the Red Sea

    PubMed Central

    Lee, On On; Wang, Yong; Yang, Jiangke; Lafi, Feras F; Al-Suwailem, Abdulaziz; Qian, Pei-Yuan

    2011-01-01

    Marine sponges are associated with a remarkable array of microorganisms. Using a tag pyrosequencing technology, this study was the first to investigate in depth the microbial communities associated with three Red Sea sponges, Hyrtios erectus, Stylissa carteri and Xestospongia testudinaria. We revealed highly diverse sponge-associated bacterial communities with up to 1000 microbial operational taxonomic units (OTUs) and richness estimates of up to 2000 species. Altogether, 26 bacterial phyla were detected from the Red Sea sponges, 11 of which were absent from the surrounding sea water and 4 were recorded in sponges for the first time. Up to 100 OTUs with richness estimates of up to 300 archaeal species were revealed from a single sponge species. This is by far the highest archaeal diversity ever recorded for sponges. A non-negligible proportion of unclassified reads was observed in sponges. Our results demonstrated that the sponge-associated microbial communities remained highly consistent in the same sponge species from different locations, although they varied at different degrees among different sponge species. A significant proportion of the tag sequences from the sponges could be assigned to one of the sponge-specific clusters previously defined. In addition, the sponge-associated microbial communities were consistently divergent from those present in the surrounding sea water. Our results suggest that the Red Sea sponges possess highly sponge-specific or even sponge-species-specific microbial communities that are resistant to environmental disturbance, and much of their microbial diversity remains to be explored. PMID:21085196

  15. [The microflora of sourdough. XIX. The effect of temperature and dough yield on the proteolytic effect of lactic acid bacteria in sourdough].

    PubMed

    Spicher, G; Nierle, W

    1984-07-01

    During fermentation of sour dough the flour proteins are degraded. The proteolysis depends not only on lactic acid bacteria (Lactobacillus plantarum, L. brevis ssp. lindneri, L. fructivorans) but also on the conditions of fermentation of the sour dough. An increase of temperatures between 25 degrees C and 35 degrees C causes an increase in the amino acid content. The water content of the dough (T.A. 150/T.A. 210) influences the proteolytic activity of the bacteria to a lesser degree.

  16. The Sponge Pump: The Role of Current Induced Flow in the Design of the Sponge Body Plan

    PubMed Central

    Leys, Sally P.; Yahel, Gitai; Reidenbach, Matthew A.; Tunnicliffe, Verena; Shavit, Uri; Reiswig, Henry M.

    2011-01-01

    Sponges are suspension feeders that use flagellated collar-cells (choanocytes) to actively filter a volume of water equivalent to many times their body volume each hour. Flow through sponges is thought to be enhanced by ambient current, which induces a pressure gradient across the sponge wall, but the underlying mechanism is still unknown. Studies of sponge filtration have estimated the energetic cost of pumping to be <1% of its total metabolism implying there is little adaptive value to reducing the cost of pumping by using “passive” flow induced by the ambient current. We quantified the pumping activity and respiration of the glass sponge Aphrocallistes vastus at a 150 m deep reef in situ and in a flow flume; we also modeled the glass sponge filtration system from measurements of the aquiferous system. Excurrent flow from the sponge osculum measured in situ and in the flume were positively correlated (r>0.75) with the ambient current velocity. During short bursts of high ambient current the sponges filtered two-thirds of the total volume of water they processed daily. Our model indicates that the head loss across the sponge collar filter is 10 times higher than previously estimated. The difference is due to the resistance created by a fine protein mesh that lines the collar, which demosponges also have, but was so far overlooked. Applying our model to the in situ measurements indicates that even modest pumping rates require an energetic expenditure of at least 28% of the total in situ respiration. We suggest that due to the high cost of pumping, current-induced flow is highly beneficial but may occur only in thin walled sponges living in high flow environments. Our results call for a new look at the mechanisms underlying current-induced flow and for reevaluation of the cost of biological pumping and its evolutionary role, especially in sponges. PMID:22180779

  17. Magnetic resonance imaging method based on magnetic susceptibility effects to estimate bubble size in alveolar products: application to bread dough during proving.

    PubMed

    De Guio, François; Musse, Maja; Benoit-Cattin, Hugues; Lucas, Tiphaine; Davenel, Armel

    2009-05-01

    Magnetic resonance imaging has proven its potential application in bread dough and gas cell monitoring studies, and dynamic processes such as dough proving and baking can be monitored. However, undesirable magnetic susceptibility effects often affect quantification studies, especially at high fields. A new low-field method is presented based on local assessment of porosity in spin-echo imaging, local characterization of signal loss in gradient-echo imaging and prediction of relaxation times by simulation to estimate bubble radii in bread dough during proving. Maps of radii showed different regions of dough constituting networks which evolved during proving. Mean radius and bubble distribution were assessed during proving.

  18. DYNAPHORE, INC. FORAGER™ SPONGE TECHNOLOGY - INNOVATIVE TECHNOLOGY EVALUATION REPORT

    EPA Science Inventory

    The Forager™ Sponge is an open-celled cellulose sponge incorporating an amine-containing chelating polymer that selectively absorbs dissolved heavy metals from aqueous waste streams. The Developer states that the technology can be utilized to remove and concentrate heavy metals f...

  19. Keratin sponge/hydrogel part 1. fabrication and characterization

    USDA-ARS?s Scientific Manuscript database

    Keratin sponge/hydrogel products formed by either the oxidation or reduction of U.S. domestic fine- or coarse-grade wool exhibited distinctively different topologies and molecular weights of 6- 8 kDa and 40-60 kDa, each with unique macro-porous structure and microstructural behaviors. The sponge/ ...

  20. The Dimension of the Pore Space in Sponges

    ERIC Educational Resources Information Center

    Silva, L. H. F.; Yamashita, M. T.

    2009-01-01

    A simple experiment to reveal the dimension of the pore space in sponges is proposed. This experiment is suitable for the first year of a physics or engineering course. The calculated dimension of the void space in a sponge of density 16 mg cm[superscript -3] was 2.948 [plus or minus] 0.008. (Contains 2 figures.)

  1. Prevalence and Mechanisms of Dynamic Chemical Defenses in Tropical Sponges.

    PubMed

    Rohde, Sven; Nietzer, Samuel; Schupp, Peter J

    2015-01-01

    Sponges and other sessile invertebrates are lacking behavioural escape or defense mechanisms and rely therefore on morphological or chemical defenses. Studies from terrestrial systems and marine algae demonstrated facultative defenses like induction and activation to be common, suggesting that sessile marine organisms also evolved mechanisms to increase the efficiency of their chemical defense. However, inducible defenses in sponges have not been investigated so far and studies on activated defenses are rare. We investigated whether tropical sponge species induce defenses in response to artificial predation and whether wounding triggers defense activation. Additionally, we tested if these mechanisms are also used to boost antimicrobial activity to avoid bacterial infection. Laboratory experiments with eight pacific sponge species showed that 87% of the tested species were chemically defended. Two species, Stylissa massa and Melophlus sarasinorum, induced defenses in response to simulated predation, which is the first demonstration of induced antipredatory defenses in marine sponges. One species, M. sarasinorum, also showed activated defense in response to wounding. Interestingly, 50% of the tested sponge species demonstrated induced antimicrobial defense. Simulated predation increased the antimicrobial defenses in Aplysinella sp., Cacospongia sp., M. sarasinorum, and S. massa. Our results suggest that wounding selects for induced antimicrobial defenses to protect sponges from pathogens that could otherwise invade the sponge tissue via feeding scars.

  2. Prevalence and Mechanisms of Dynamic Chemical Defenses in Tropical Sponges

    PubMed Central

    Rohde, Sven; Nietzer, Samuel; Schupp, Peter J.

    2015-01-01

    Sponges and other sessile invertebrates are lacking behavioural escape or defense mechanisms and rely therefore on morphological or chemical defenses. Studies from terrestrial systems and marine algae demonstrated facultative defenses like induction and activation to be common, suggesting that sessile marine organisms also evolved mechanisms to increase the efficiency of their chemical defense. However, inducible defenses in sponges have not been investigated so far and studies on activated defenses are rare. We investigated whether tropical sponge species induce defenses in response to artificial predation and whether wounding triggers defense activation. Additionally, we tested if these mechanisms are also used to boost antimicrobial activity to avoid bacterial infection. Laboratory experiments with eight pacific sponge species showed that 87% of the tested species were chemically defended. Two species, Stylissa massa and Melophlus sarasinorum, induced defenses in response to simulated predation, which is the first demonstration of induced antipredatory defenses in marine sponges. One species, M. sarasinorum, also showed activated defense in response to wounding. Interestingly, 50% of the tested sponge species demonstrated induced antimicrobial defense. Simulated predation increased the antimicrobial defenses in Aplysinella sp., Cacospongia sp., M. sarasinorum, and S. massa. Our results suggest that wounding selects for induced antimicrobial defenses to protect sponges from pathogens that could otherwise invade the sponge tissue via feeding scars. PMID:26154741

  3. DYNAPHORE, INC. FORAGER™ SPONGE TECHNOLOGY - INNOVATIVE TECHNOLOGY EVALUATION REPORT

    EPA Science Inventory

    The Forager™ Sponge is an open-celled cellulose sponge incorporating an amine-containing chelating polymer that selectively absorbs dissolved heavy metals from aqueous waste streams. The Developer states that the technology can be utilized to remove and concentrate heavy metals f...

  4. The Dimension of the Pore Space in Sponges

    ERIC Educational Resources Information Center

    Silva, L. H. F.; Yamashita, M. T.

    2009-01-01

    A simple experiment to reveal the dimension of the pore space in sponges is proposed. This experiment is suitable for the first year of a physics or engineering course. The calculated dimension of the void space in a sponge of density 16 mg cm[superscript -3] was 2.948 [plus or minus] 0.008. (Contains 2 figures.)

  5. Properties of Bread Dough with Added Fiber Polysaccharides and Phenolic Antioxidants: A Review

    PubMed Central

    Sivam, Anusooya S; Sun-Waterhouse, Dongxiao; Quek, SiewYoung; Perera, Conrad O

    2010-01-01

    During breadmaking, different ingredients are used to ensure the development of a continuous protein network that is essential for bread quality. Interests in incorporating bioactive ingredients such as dietary fiber (DF) and phenolic antioxidants into popular foods such as bread have grown rapidly, due to the increased consumer health awareness. The added bioactive ingredients may or may not promote the protein cross-links. Appropriate cross-links among wheat proteins, fiber polysaccharides, and phenolic antioxidants could be the most critical factor for bread dough enhanced with DF and phenolic antioxidants. Such cross-links may influence the structure and properties of a bread system during baking. This article presents a brief overview of our current knowledge of the fate of the key components (wheat proteins, fibers, and phenolic antioxidants) and how they might interact during bread dough development and baking. PMID:21535512

  6. Cloning, sequencing and application of the LEU2 gene from the sour dough yeast Candida milleri.

    PubMed

    Turakainen, Hilkka; Korhola, Matti

    2005-07-30

    We have cloned by complementation in Saccharomyces cerevisiae and sequenced a LEU2 gene from the sour dough yeast Candida milleri CBS 8195 and studied its chromosomal location. The LEU2 coding sequence was 1092 nt long encoding a putative beta-isopropylmalate dehydrogenase protein of 363 amino acids. The nucleotide sequence in the coding region had 71.6% identity to S. cerevisiae LEU2 sequence. On the protein level, the identity of C. milleri Leu2p to S. cerevisiae Leu2p was 84.1%. The CmLEU2 DNA probe hybridized to one to three chromosomal bands and two or three BamHI restriction fragments in C. milleri but did not give any signal to chromosomes or restriction fragments of C. albicans, S. cerevisiae, S. exiguus or Torulaspora delbrueckii. Using CmLEU2 probe for DNA hybridization makes it easy to quickly identify C. milleri among other sour dough yeasts.

  7. Properties of bread dough with added fiber polysaccharides and phenolic antioxidants: a review.

    PubMed

    Sivam, Anusooya S; Sun-Waterhouse, Dongxiao; Quek, SiewYoung; Perera, Conrad O

    2010-10-01

    During breadmaking, different ingredients are used to ensure the development of a continuous protein network that is essential for bread quality. Interests in incorporating bioactive ingredients such as dietary fiber (DF) and phenolic antioxidants into popular foods such as bread have grown rapidly, due to the increased consumer health awareness. The added bioactive ingredients may or may not promote the protein cross-links. Appropriate cross-links among wheat proteins, fiber polysaccharides, and phenolic antioxidants could be the most critical factor for bread dough enhanced with DF and phenolic antioxidants. Such cross-links may influence the structure and properties of a bread system during baking. This article presents a brief overview of our current knowledge of the fate of the key components (wheat proteins, fibers, and phenolic antioxidants) and how they might interact during bread dough development and baking.

  8. Rheological parameters of dough with inulin addition and its effect on bread quality

    NASA Astrophysics Data System (ADS)

    Bojnanska, T.; Tokar, M.; Vollmannova, A.

    2015-04-01

    The rheological properties of enriched flour prepared with an addition of inulin were studied. The addition of inulin caused changes of the rheological parameters of the recorder curve. 10% and more addition significantly extended development time and on the farinogram were two peaks of consistency, what is a non-standard shape. With increasing addition of inulin resistance to deformation grows and dough is difficult to process, over 15% addition make dough short and unsuitable for making bread. Bread volume, the most important parameter, significantly decreased with inulin addition. Our results suggest a level of 5% inulin to produce a functional bread of high sensory acceptance and a level of 10% inulin produce a bread of satisfactory sensory acceptance. Bread with a level over 10% of inulin was unsatisfactory.

  9. Effect of freezing and frozen storage of doughs on bread quality.

    PubMed

    Ribotta, P D; León, A E; Añón, M C

    2001-02-01

    The effects of freezing and storage in frozen conditions on bread quality, crumb properties, and aggregative behavior of glutenins were analyzed. The effect of different additives on bread quality was also studied. The results obtained showed that freezing and storage at -18 degrees C decreased the bread quality. Samples stored in frozen conditions supplemented with diacetyl-tartaric acid ester of monoglycerides, gluten, and guar gum produced breads of greater volume and more open crumb structure than those prepared with the base formulation (without additives). All additives analyzed increased the proof time. Crumb firmness increased with dough frozen storage and bread aging time at 4 degrees C. A decrease in the amount of glutenin subunits of high molecular mass was observed by electrophoresis analysis of the SDS-soluble proteins aggregates extracted from the frozen dough. This result suggested that the protein matrix of bread underwent depolymerization during storage in frozen conditions.

  10. Redefining the sponge-symbiont acquisition paradigm: Sponge microbes exhibit chemotaxis towards host-derived compounds.

    PubMed

    Tout, Jessica; Astudillo-García, Carmen; Taylor, Michael W; Tyson, Gene W; Stocker, Roman; Ralph, Peter J; Seymour, Justin R; Webster, Nicole S

    2017-09-11

    Marine sponges host stable and species-specific microbial symbionts that are thought to be acquired and maintained by the host through a combination of vertical transmission and filtration from the surrounding seawater. To assess whether the microbial symbionts also actively contribute to the establishment of these symbioses, we performed in situ experiments on Orpheus Island, Great Barrier Reef, to quantify the chemotactic responses of natural populations of seawater microorganisms towards cellular extracts of the reef sponge Rhopaloeides odorabile. Flow cytometry analysis revealed significant levels of microbial chemotaxis towards R. odorabile extracts and 16S rRNA gene amplicon pyrosequencing showed enrichment of 'sponge-specific' microbial phylotypes, including a cluster within the Gemmatimonadetes and another within the Actinobacteria. These findings infer a potential mechanism for how sponges can acquire bacterial symbionts from the surrounding environment and suggest an active role of the symbionts in finding their host. This article is protected by copyright. All rights reserved. © 2017 Society for Applied Microbiology and John Wiley & Sons Ltd.

  11. Characterisation of a Talaromyces emersonii thermostable enzyme cocktail with applications in wheat dough rheology.

    PubMed

    Waters, Deborah M; Ryan, Liam A M; Murray, Patrick G; Arendt, Elke K; Tuohy, Maria G

    2011-07-10

    In this paper, we report new sequence data for secreted thermostable fungal enzymes from the un-sequenced xylanolytic filamentous fungus Talaromyces emersonii and reveal novel insights on the potential role of enzymes relevant as wheat dough improvers. The presence of known and de novo enzyme sequences were confirmed through NanoLC-ESI-MS/MS and resultant peptide sequences were identified using SWISS PROT databases. The de novo protein sequences were assigned identity based on homology to known fungal proteins. Other proteins were assigned function based on the limited T. emersonii genome coverage. This approach allowed the identification of enzymes with relevance as wheat dough improvers. Rheological examination of wheat dough and wheat flour components treated with the thermostable fungal enzyme cocktail revealed structural alterations that can be extrapolated to the baking process. Thermoactive amylolytic, xylanolytic, glucanolytic, proteolytic and lipolytic enzyme activities were observed. Previously characterized T. emersonii enzymes present included; β-glucosidase, xylan-1,4-β-xyloxidase, acetylxylan esterase, acid trehalase, avenacinase, cellobiohydrolase and endo-glucanase. De novo sequence analysis confirmed peptides as being; α-glucosidase, endo-1,4-β-xylanase, endo-arabinase, endo-glucanase, exo-β-1,3-glucanase, glucanase/cellulase, endopeptidase and lipase/acylhydrolase. Rheology tests using wheat dough and fractioned wheat flour components in conjunction with T. emersonii enzymes show the role of these novel biocatalysts in altering properties of wheat substrates. Enzyme treated wheat flour fractions showed the effects of particular enzymes on appropriate substrates. This proteomic approach combined with rheological characterization is the first such report to the authors' knowledge.

  12. Oil spill cleanup from sea water by carbon nanotube sponges

    NASA Astrophysics Data System (ADS)

    Zhu, Ke; Shang, Yuan-Yuan; Sun, Peng-Zhan; Li, Zhen; Li, Xin-Ming; Wei, Jin-Quan; Wang, Kun-Lin; Wu, De-Hai; Cao, An-Yuan; Zhu, Hong-Wei

    2013-06-01

    Oil spills in the sea have caused many serious environmental problems worldwide. In this study, carbon nanotube (CNT) sponges were used to cleanup oil slicks on sea waters. This method was compared with two traditional representative sorbents, including polypropylene fiber fabric and woolen felt. The CNT sponges had a larger oil sorption capacity than the other two sorbents. The maximum oil sorption capacity ( Q m) of the CNT sponge was 92.30 g/g, which was 12 to 13.5 times larger than the Q m of the other two sorbents (the Q m of the polypropylene fiber fabric and woolen felt were 7.45 and 6.74 g/g, respectively). In addition, unlike the other two sorbents, the CNT sponge was superhydrophobic and did not adsorb any water during oil spill cleanup. CNT sponges are potentially very useful for cleaning up oil spills from sea water.

  13. Direct Oil Recovery from Saturated Carbon Nanotube Sponges.

    PubMed

    Li, Xiying; Xue, Yahui; Zou, Mingchu; Zhang, Dongxiao; Cao, Anyuan; Duan, Huiling

    2016-05-18

    Oil adsorption by porous materials is a major strategy for water purification and industrial spill cleanup; it is of great interest if the adsorbed oil can be safely recovered from those porous media. Here, direct oil recovery from fully saturated bulk carbon nanotube (CNT) sponges by displacing oil with water in controlled manner is shown. Surfactant-assisted electrocapillary imbibition is adopted to drive aqueous electrolyte into the sponge and extrude organic oil out continuously at low potentials (up to -1.2 V). More than 95 wt % of oil adsorbed within the sponge can be recovered, via a single electrocapillary process. Recovery of different oils with a wide range of viscosities is demonstrated, and the remaining CNT sponge can be reused with similar recovery capacity. A direct and efficient method is provided to recover oil from CNT sponges by water imbibition, which has many potential environmental and energy applications.

  14. Potential of sponges and microalgae for marine biotechnology.

    PubMed

    Wijffels, René H

    2008-01-01

    Marine organisms can be used to produce several novel products that have applications in new medical technologies, in food and feed ingredients and as biofuels. In this paper two examples are described: the development of marine drugs from sponges and the use of microalgae to produce bulk chemicals and biofuels. Many sponges produce bioactive compounds with important potential applications as medical drugs. Recent developments in metagenomics, in the culturing of associated microorganisms from sponges and in the development of sponge cell-lines have the potential to solve the issue of supply, which is the main limitation for sponge exploitation. For the production of microalgal products at larger scales and the production of biofuels, major technological breakthroughs need to be realized to increase the product yield.

  15. Advancement into the Arctic region for bioactive sponge secondary metabolites.

    PubMed

    Abbas, Samuel; Kelly, Michelle; Bowling, John; Sims, James; Waters, Amanda; Hamann, Mark

    2011-01-01

    Porifera have long been a reservoir for the discovery of bioactive compounds and drug discovery. Most research in the area has focused on sponges from tropical and temperate waters, but more recently the focus has shifted to the less accessible colder waters of the Antarctic and, to a lesser extent, the Arctic. The Antarctic region in particular has been a more popular location for natural products discovery and has provided promising candidates for drug development. This article reviews groups of bioactive compounds that have been isolated and reported from the southern reaches of the Arctic Circle, surveys the known sponge diversity present in the Arctic waters, and details a recent sponge collection by our group in the Aleutian Islands, Alaska. The collection has yielded previously undescribed sponge species along with primary activity against opportunistic infectious diseases, malaria, and HCV. The discovery of new sponge species and bioactive crude extracts gives optimism for the isolation of new bioactive compounds from a relatively unexplored source.

  16. Functional genomic analysis of commercial baker's yeast during initial stages of model dough-fermentation.

    PubMed

    Tanaka, Fumiko; Ando, Akira; Nakamura, Toshihide; Takagi, Hiroshi; Shima, Jun

    2006-12-01

    Gene expression profiles of baker's yeast during initial dough-fermentation were investigated using liquid fermentation (LF) media to obtain insights at the molecular level into rapid adaptation mechanisms of baker's yeast. Results showed that onset of fermentation caused drastic changes in gene expression profiles within 15 min. Genes involved in the tricarboxylic acid (TCA) cycle were down-regulated and genes involved in glycolysis were up-regulated, indicating a metabolic shift from respiration to fermentation. Genes involved in ethanol production (PDC genes and ADH1), in glycerol synthesis (GPD1 and HOR2), and in low-affinity hexose transporters (HXT1 and HXT3) were up-regulated at the beginning of model dough-fermentation. Among genes up-regulated at 15 min, several genes classified as transcription were down-regulated within 30 min. These down-regulated genes are involved in messenger RNA splicing and ribosomal protein biogenesis and in transcriptional regulator (SRB8, MIG1). In contrast, genes involved in amino acid metabolism and in vitamin metabolism, such as arginine biosynthesis, riboflavin biosynthesis, and thiamin biosynthesis, were subsequently up-regulated after 30 min. Interestingly, the genes involved in the unfolded protein response (UPR) pathway were also subsequently up-regulated. Our study presents the first overall description of the transcriptional response of baker's yeast during dough-fermentation, and will thus help clarify genomic responses to various stresses during commercial fermentation processes.

  17. Substituting Normal and Waxy-Type Whole Wheat Flour on Dough and Baking Properties

    PubMed Central

    Choi, Induck; Kang, Chun-Sik; Cheong, Young-Keun; Hyun, Jong-Nae; Kim, Kee-Jong

    2012-01-01

    Normal (cv. Keumkang, KK) and waxy-type (cv. Shinmichal, SMC) whole wheat flour was substituted at 20 and 40% for white wheat flour (WF) during bread dough formulation. The flour blends were subjected to dough and baking property measurement in terms of particle size distribution, dough mixing, bread loaf volume and crumb firmness. The particle size of white wheat flour was the finest, with increasing coarseness as the level of whole wheat flour increased. Substitution of whole wheat flour decreased pasting viscosity, showing all RVA parameters were the lowest in SMC40 composite flour. Water absorption was slightly higher with 40% whole wheat flour regardless of whether the wheat was normal or waxy. An increased mixing time was observed when higher levels of KK flour were substituted, but the opposite reaction occurred when SMC flour was substituted at the same levels. Bread loaf volume was lower in breads containing a whole wheat flour substitution compared to bread containing only white wheat flour. No significant difference in bread loaf volume was observed between normal and waxy whole flour, but the bread crumb firmness was significantly lower in breads containing waxy flour. The results of these studies indicate that up to 40% whole wheat flour substitution could be considered a practical option with respect to functional qualities. Also, replacing waxy whole flour has a positive effect on bread formulation over normal whole wheat flour in terms of improving softness and glutinous texture. PMID:24471084

  18. Substituting normal and waxy-type whole wheat flour on dough and baking properties.

    PubMed

    Choi, Induck; Kang, Chun-Sik; Cheong, Young-Keun; Hyun, Jong-Nae; Kim, Kee-Jong

    2012-09-01

    Normal (cv. Keumkang, KK) and waxy-type (cv. Shinmichal, SMC) whole wheat flour was substituted at 20 and 40% for white wheat flour (WF) during bread dough formulation. The flour blends were subjected to dough and baking property measurement in terms of particle size distribution, dough mixing, bread loaf volume and crumb firmness. The particle size of white wheat flour was the finest, with increasing coarseness as the level of whole wheat flour increased. Substitution of whole wheat flour decreased pasting viscosity, showing all RVA parameters were the lowest in SMC40 composite flour. Water absorption was slightly higher with 40% whole wheat flour regardless of whether the wheat was normal or waxy. An increased mixing time was observed when higher levels of KK flour were substituted, but the opposite reaction occurred when SMC flour was substituted at the same levels. Bread loaf volume was lower in breads containing a whole wheat flour substitution compared to bread containing only white wheat flour. No significant difference in bread loaf volume was observed between normal and waxy whole flour, but the bread crumb firmness was significantly lower in breads containing waxy flour. The results of these studies indicate that up to 40% whole wheat flour substitution could be considered a practical option with respect to functional qualities. Also, replacing waxy whole flour has a positive effect on bread formulation over normal whole wheat flour in terms of improving softness and glutinous texture.

  19. Play dough as an educational tool for visualization of complicated cerebral aneurysm anatomy

    PubMed Central

    Eftekhar, Behzad; Ghodsi, Mohammad; Ketabchi, Ebrahim; Ghazvini, Arman Rakan

    2005-01-01

    Background Imagination of the three-dimensional (3D) structure of cerebral vascular lesions using two-dimensional (2D) angiograms is one of the skills that neurosurgical residents should achieve during their training. Although ongoing progress in computer software and digital imaging systems has facilitated viewing and interpretation of cerebral angiograms enormously, these facilities are not always available. Methods We have presented the use of play dough as an adjunct to the teaching armamentarium for training in visualization of cerebral aneurysms in some cases. Results The advantages of play dough are low cost, availability and simplicity of use, being more efficient and realistic in training the less experienced resident in comparison with the simple drawings and even angiographic views from different angles without the need for computers and similar equipment. The disadvantages include the psychological resistance of residents to the use of something in surgical training that usually is considered to be a toy, and not being as clean as drawings or computerized images. Conclusion Although technology and computerized software using the patients' own imaging data seems likely to become more advanced in the future, use of play dough in some complicated cerebral aneurysm cases may be helpful in 3D reconstruction of the real situation. PMID:15885141

  20. Effect of surfactant gels on dough rheological characteristics and quality of bread.

    PubMed

    Azizi, M H; Rao, G V

    2004-01-01

    Sodium stearoyl-2-lactylate (SSL), diacetyl tartaric acid esters of monoglyceride (DATEM), glycerol monostearate (GMS), and distilled glycerol monostearate (DGMS) surfactant gels were made with water and varying shortening contents. The effect of these gels on dough rheological characteristics and quality of bread was investigated. Overall, the surfactant gels improved the farinograph and extensograph characteristics of wheat flour, but the improvement reduced to some extent with the presence of shortening in the gels. Alveograph data indicated that dough properties improved with the addition of surfactant gels. Shortening in gels showed varying influence on the dough alveograph properties of wheat flour. The results indicated that the surfactant gels changed the rapid visco analyzer characteristics of wheat flour, and the presence of shortening in gels further altered the characteristics. All surfactant gels improved the volume, specific volume, texture, and overall quality scores of bread, but the improvement varied for different surfactants. By increasing the addition of shortening in gels, though the quality characteristics further improved, the response to surfactants reduced by increasing shortening content.

  1. Effect of Barley β-Glucan on the Gluten Polymerization Process in Dough during Heat Treatment.

    PubMed

    Huang, Ze-Hua; Zhao, Yang; Zhu, Ke-Xue; Guo, Xiao-Na; Peng, Wei; Zhou, Hui-Ming

    2017-07-26

    Barley (Hordeum vulgare L.) β-glucan (BBG) is of interest as a result of its health benefits, but BBG presents significant disruptions on the gluten network, with a negative impact on food texture. To clarify the interaction between BBG and gluten in dough, the dynamic rheological, thermochemical process of gluten and microstructure of dough with BBG during heating were detected. The results showed that BBG delayed the gluten thermopolymerization reaction during heating and affected polymerization of specific molecular weight protein subunits. These impacts depended upon the heating temperature and time. When heating under 25-65 °C, tan δ of the dough reached the highest level at the BBG concentration of 1%. However, under the temperature of 65-95 °C, tan δ was positively correlated with the BBG content (0-3%). The differential scanning calorimetry curves revealed that the peak temperature (TP) of the two endothermic peaks increased by 3.86 and 3.10 °C. Size-exclusion high-performance liquid chromatography analysis showed that BBG mainly affected the peak area of gliadin and glutenin. Furthermore, after 3% BBG was added, the bands of 59.8 and 64.9 kDa in sodium dodecyl sulfate-polyacrylamide gel electrophoresis patterns delayed, vanishing for 120 s when heating at 95 °C. Therefore, BBG delayed the polymerization reaction of specific molecular weight protein subunits rather than all of the proteins.

  2. The contribution of moulds and yeasts to the fermentation of 'agbelima' cassava dough.

    PubMed

    Amoa-Awua, W K; Frisvad, J C; Sefa-Dedeh, S; Jakobsen, M

    1997-09-01

    Agbelima, a fermented cassava meal widely consumed in Ghana, Togo and Benin, is produced by fermenting grated cassava with one of several types of traditional cassava dough inoculum. During fermentation a smooth textured sour dough is produced, the toxicity of cassava is reduced and there is a build up of volatile aroma compounds. Four types of inocula were included in the present investigation. In one type moulds were found to form a dominant part of the microbiota, the species present being Penicillium sclerotiorum, P. citrinum, P. nodulum, Geotrichum candidum and a basidiomycete. All these moulds were found to possess cellulase activity which was responsible for the hydrolysis of cassava tuber cellulose during fermentation leading to a breakdown of the coarse texture of cassava dough. The yeasts Candida krusei, C. tropicalis and Zygosaccharomyces spp. were present in high numbers in the four types of inocula including the moudly inoculum. The yeasts C. tropicalis and some strains of Zygosaccharomyces, all of which possessed cellulase activity, were also found to contribute to the modification of cassava texture during fermentation. All yeasts and moulds exhibited linamarase activity and were therefore capable of breaking down the cyanogenic glucosides present in cassava.

  3. Microorganisms of the San Francisco sour dough bread process. I. Yeasts responsible for the leavening action.

    PubMed

    Sugihara, T F; Kline, L; Miller, M W

    1971-03-01

    Two hundred isolates from San Francisco sour dough French bread fermentations (40 from each of five different bakeries) were screened by fermentation tests and for their ability to grow in the presence of cycloheximide (Actidione). All of the isolates from four of the bakeries and 70% of those from the fifth were unable to utilize maltose but grew well on other sugars, even in the presence of cycloheximide. The remaining few isolates from the fifth bakery utilized maltose but not galactose and were inhibited by cycloheximide. No bakers' yeast types were found. Sixteen of the maltose-negative and five of the galactose-negative isolates were subjected to more rigorous taxonomic procedures. All of the maltose-negative isolates were identified as asporogenous strains of Saccharomyces exiguus (Torulopsis holmii) and the galactose-negative ones, as S. inusitatus. The predominance of S. exiguus, its vigor in the particular acidic environment of the sour dough, and the correlation of its numbers with the leavening function constitute strong evidence on the role of this organism in the sour dough system.

  4. Dough performance, quality and shelf life of flat bread supplemented with fractions of germinated date seed.

    PubMed

    Hejri-Zarifi, Sudiyeh; Ahmadian-Kouchaksaraei, Zahra; Pourfarzad, Amir; Khodaparast, Mohammad Hossein Haddad

    2014-12-01

    Germinated palm date seeds were milled into two fractions: germ and residue. Dough rheological characteristics, baking (specific volume and sensory evaluation), and textural properties (at first day and during storage for 5 days) were determined in Barbari flat bread. Germ and residue fractions were incorporated at various levels ranged in 0.5-3 g/100 g of wheat flour. Water absorption, arrival time and gelatination temperature were decreased by germ fraction but accompanied by an increasing effect on the mixing tolerance index and degree of softening in most levels. Although improvement in dough stability was monitored but specific volume of bread was not affected by both fractions. Texture analysis of bread samples during 5 days of storage indicated that both fractions of germinated date seeds were able to diminish bread staling. Avrami non-linear regression equation was chosen as useful mathematical model to properly study bread hardening kinetics. In addition, principal component analysis (PCA) allowed discriminating among dough and bread specialties. Partial least squares regression (PLSR) models were applied to determine the relationships between sensory and instrumental data.

  5. Bambara-wheat composite flour: rheological behavior of dough and functionality in bread.

    PubMed

    Erukainure, Ochuko L; Okafor, Jane N C; Ogunji, Akinyele; Ukazu, Happiness; Okafor, Ebele N; Eboagwu, Ijeoma L

    2016-11-01

    The rheological behavior and functional properties of doughs from bambara-wheat composite flour was investigated. Bambara-wheat composite flour was prepared by substituting wheat with 0%, 10%, 15%, and 20% of bambara flour. The rheological behavior of their dough was analyzed with Mixolab. Breads produced from the flour were analyzed for physical characteristics. Organoleptic analysis was carried out by 20 panelists. Mixolab analysis revealed, except for stability time, depreciating values for dough consistency (C1), protein weakening (C2), starch gelatinization (C3), amylase activity (C4), and retrogradation (C5) as the inclusion of bambara flour increased. Physical characteristics of the loaves revealed significant (P < 0.05) decreasing bread volume and increasing specific volume, respectively, as bambara inclusion increased. There was significant (P < 0.05) difference between wheat bread and the bambara-wheat composites in all the studied quality attributes. 15% bambara-wheat composite bread was the most accepted amongst the composite breads. Inclusion of bambara flour improved the protein behavior of the composite, but did not evidently show benefits in the baking characteristics.

  6. Simultaneous accumulation of proline and trehalose in industrial baker's yeast enhances fermentation ability in frozen dough.

    PubMed

    Sasano, Yu; Haitani, Yutaka; Hashida, Keisuke; Ohtsu, Iwao; Shima, Jun; Takagi, Hiroshi

    2012-05-01

    Freeze tolerance is a necessary characteristic for industrial baker's yeast because frozen-dough baking is one of the key technologies for supplying oven-fresh bakery products to consumers. Both proline and trehalose are known to function as cryoprotectants in yeast cells. In order to enhance the freeze tolerance of yeast cells, we constructed a self-cloning diploid baker's yeast strain with simultaneous accumulation of proline, by expressing the PRO1-I150T allele, encoding the proline-feedback inhibition-less sensitive γ-glutamyl kinase, and trehalose, by disrupting the NTH1 gene, encoding neutral trehalase. The resultant strain retained higher tolerance to oxidative and freezing stresses than did the single proline- or trehalose-accumulating strain. Interestingly, our results suggest that proline and trehalose protect yeast cells from short-term and long-term freezing, respectively. Simultaneous accumulation of proline and trehalose in industrial baker's yeast also enhanced the fermentation ability in the frozen dough compared with the single accumulation of proline or trehalose. These results indicate that baker's yeast that accumulates both proline and trehalose is applicable for frozen-dough baking. Copyright © 2012 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

  7. Visualization and quantification of three-dimensional distribution of yeast in bread dough.

    PubMed

    Maeda, Tatsuro; DO, Gab-Soo; Sugiyama, Junichi; Araki, Tetsuya; Tsuta, Mizuki; Shiraga, Seizaburo; Ueda, Mitsuyoshi; Yamada, Masaharu; Takeya, Koji; Sagara, Yasuyuki

    2009-07-01

    A three-dimensional (3-D) bio-imaging technique was developed for visualizing and quantifying the 3-D distribution of yeast in frozen bread dough samples in accordance with the progress of the mixing process of the samples, applying cell-surface engineering to the surfaces of the yeast cells. The fluorescent yeast was recognized as bright spots at the wavelength of 520 nm. Frozen dough samples were sliced at intervals of 1 microm by an micro-slicer image processing system (MSIPS) equipped with a fluorescence microscope for acquiring cross-sectional images of the samples. A set of successive two-dimensional images was reconstructed to analyze the 3-D distribution of the yeast. The average shortest distance between centroids of enhanced green fluorescent protein (EGFP) yeasts was 10.7 microm at the pick-up stage, 9.7 microm at the clean-up stage, 9.0 microm at the final stage, and 10.2 microm at the over-mixing stage. The results indicated that the distribution of the yeast cells was the most uniform in the dough of white bread at the final stage, while the heterogeneous distribution at the over-mixing stage was possibly due to the destruction of the gluten network structure within the samples.

  8. Effect of growth conditions and trehalose content on cryotolerance of bakers' yeast in frozen doughs.

    PubMed

    Gélinas, P; Fiset, G; Leduy, A; Goulet, J

    1989-10-01

    The cryotolerance in frozen doughs and in water suspensions of bakers' yeast (Saccharomyces cerevisiae) previously grown under various industrial conditions was evaluated on a laboratory scale. Fed-batch cultures were very superior to batch cultures, and strong aeration enhanced cryoresistance in both cases for freezing rates of 1 to 56 degrees C min. Loss of cell viability in frozen dough or water was related to the duration of the dissolved-oxygen deficit during fed-batch growth. Strongly aerobic fed-batch cultures grown at a reduced average specific rate (mu = 0.088 h compared with 0.117 h) also showed greater trehalose synthesis and improved frozen-dough stability. Insufficient aeration (dissolved-oxygen deficit) and lower growth temperature (20 degrees C instead of 30 degrees C) decreased both fed-batch-grown yeast cryoresistance and trehalose content. Although trehalose had a cryoprotective effect in S. cerevisiae, its effect was neutralized by even a momentary lack of excess dissolved oxygen in the fed-batch growth medium.

  9. Quality characteristics of doner kebab made from sucuk dough which is a dry fermented Turkish sausage.

    PubMed

    Gonulalan, Z; Yetim, H; Kose, A

    2004-08-01

    The objective of this study was to determine certain quality characteristics of the raw and cooked doner kebabs made from beef and sucuk dough which is a traditional fermented sausage. The doners were divided into two groups; traditional beef doners and sucuk dough groups, and all the samples were frozen and stored at (-30 ±1 °C) for 60 days to monitor their quality characteristics. All of the raw and cooked doner samples were subjected to chemical and microbiological analysis while only the cooked doners were evaluated organoleptically at 0th, 30th and 60th days of storage. In the chemical analysis; proximate composition (% moisture, % protein, % fat, and % ash), pH and TBA values were determined. The samples were examined for total aerobic plate count (APC), total anaerobes, psychrotrophic bacteria, total coliforms, total staphylococcus/micrococcus count, mould and yeast to observe the hygienic quality of the doner samples. The results of chemical analysis, in general, showed that sucuk doners had higher ash content, pH and TBA values, and all of the doners had higher APC, psychrotrophic bacteria and coliform counts at the beginning compared to 30th and 60th days of storage not only in the raw condition but also in cooked counterparts. The sensory evaluation results indicated that sucuk doners received favorable preferences, therefore, traditional sausage (sucuk) dough application in doner production could be possible without posing any acceptability problems in terms of quality factors compared to traditional beef doners.

  10. The effects of soy on freezable bread dough: a magnetic resonance study.

    PubMed

    Simmons, Amber L; Vodovotz, Yael

    2012-11-15

    Hygroscopic soy ingredients were hypothesised to slow the rate of water migration in unleavened bread dough during frozen storage. Thawed soy (18% dry weight) and wheat dough samples were assessed using non-destructive nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI) for up to 8 wks frozen storage time. MRI suggested a spatially homogeneous, net increase in proton mobility with frozen storage and, with solution state proton NMR, distinct "free" and "bound" states were discerned. T(2) relaxation times of the majority proton population suggested increased mobility with frozen storage time, and statistical difference from the fresh sample was seen later for the soy samples than the wheat samples. As seen by (13)C-solid state NMR, the crystallinity of the starch was not affected by either soy addition or frozen storage. In conclusion, addition of soy to bakery products led to slightly enhanced preservation of "fresh" characteristics of the dough during frozen storage. Copyright © 2012 Elsevier Ltd. All rights reserved.

  11. Rotating bouncing disks, tossing pizza dough, and the behavior of ultrasonic motors.

    PubMed

    Liu, Kuang-Chen; Friend, James; Yeo, Leslie

    2009-10-01

    Pizza tossing and certain forms of standing-wave ultrasonic motors (SWUMs) share a similar process for converting reciprocating input into continuous rotary motion. We show that the key features of this motion conversion process such as collision, separation and friction coupling are captured by the dynamics of a disk bouncing on a vibrating platform. The model shows that the linear or helical hand motions commonly used by pizza chefs and dough-toss performers for single tosses maximize energy efficiency and the dough's airborne rotational speed; on the other hand, the semielliptical hand motions used for multiple tosses make it easier to maintain dough rotation at the maximum speed. The system's bifurcation diagram and basins of attraction also provide a physical basis for understanding the peculiar behavior of SWUMs and provide a means to design them. The model is able to explain the apparently chaotic oscillations that occur in SWUMs and predict the observed trends in steady-state speed and stall torque as preload is increased.

  12. Physicochemical and dough-handling characteristics of Indian wheat and triticale cultivars.

    PubMed

    Naik, H R; Sekhon, K S; Wani, A Abbas

    2010-10-01

    Four bread wheat (PBW-138, PBW-299, PBW-343 and PBW-373), two durum wheat (PDW-215 and PDW-233) and two triticale cultivars (TL-419 and TL-1210) were investigated for physicochemical, milling and dough-handling properties for predicting end-use quality. Physical properties of durum wheat (PDW-215) and bread wheat (PBW-138, PBW-299 and PBW-343) cultivars were better than other wheat, durum and triticale cultivars. The compositional analysis revealed nonsignificant differences between the different cultivars; however, starch observed significant variation for different varieties. Particle size distribution indicated that triticale flours showed lower particle size than wheat and durum wheat. Dough-handling studies revealed triticale flours to be the weakest, while bread wheat flours were observed to be intermediate between durum and triticale. Among all the varieties, the bread wheat (PBW-138) variety was observed to be best, followed by PDW-215 durum wheat variety. Strong correlations were observed between physicochemical and dough-handling parameters, which can be used as quality parameter for suitable end-use.

  13. Play dough as an educational tool for visualization of complicated cerebral aneurysm anatomy.

    PubMed

    Eftekhar, Behzad; Ghodsi, Mohammad; Ketabchi, Ebrahim; Ghazvini, Arman Rakan

    2005-05-10

    Imagination of the three-dimensional (3D) structure of cerebral vascular lesions using two-dimensional (2D) angiograms is one of the skills that neurosurgical residents should achieve during their training. Although ongoing progress in computer software and digital imaging systems has facilitated viewing and interpretation of cerebral angiograms enormously, these facilities are not always available. We have presented the use of play dough as an adjunct to the teaching armamentarium for training in visualization of cerebral aneurysms in some cases. The advantages of play dough are low cost, availability and simplicity of use, being more efficient and realistic in training the less experienced resident in comparison with the simple drawings and even angiographic views from different angles without the need for computers and similar equipment. The disadvantages include the psychological resistance of residents to the use of something in surgical training that usually is considered to be a toy, and not being as clean as drawings or computerized images. Although technology and computerized software using the patients' own imaging data seems likely to become more advanced in the future, use of play dough in some complicated cerebral aneurysm cases may be helpful in 3D reconstruction of the real situation.

  14. [Psychosocial Factors and Burnout Syndrome Found in Workers in the Dough Processing Industry, Tepic, Mexico].

    PubMed

    Beltrán, Carolina Aranda; Gónzalez, José Luis López; Barraza Salas, José Horacio

    2013-06-01

    The workers in the dough processing industry are a population exposed to psychosocial risk factors due to the conditions in the workplace; therefore, they are likely to suffer from one of the consequences of chronic stress to which a worker is exposed daily: burnout syndrome. The aim of this study was to analyze the relationship between psychosocial factors and the burnout syndrome in workers in the dough processing industry in the city of Tepic, Mexico. A cross-sectional and descriptive study was conducted in five companies from the dough processing industry. The total population consisted of 122 workers who were administered the scale of Psychosocial Factors Identification of the Mexican Social Security Institute and the Maslach Burnout Inventory scale, in order to gather information. The presence of adverse psychosocial factors was reported in 18.3%, and 79.8% with the syndrome. There were several variables that behaved as risk factors, specifically, the system of working with the emotional exhaustion. Copyright © 2013 Asociación Colombiana de Psiquiatría. Publicado por Elsevier España. All rights reserved.

  15. Effect of Growth Conditions and Trehalose Content on Cryotolerance of Bakers' Yeast in Frozen Doughs

    PubMed Central

    Gélinas, Pierre; Fiset, Gisèle; LeDuy, Anh; Goulet, Jacques

    1989-01-01

    The cryotolerance in frozen doughs and in water suspensions of bakers' yeast (Saccharomyces cerevisiae) previously grown under various industrial conditions was evaluated on a laboratory scale. Fed-batch cultures were very superior to batch cultures, and strong aeration enhanced cryoresistance in both cases for freezing rates of 1 to 56°C min−1. Loss of cell viability in frozen dough or water was related to the duration of the dissolved-oxygen deficit during fed-batch growth. Strongly aerobic fed-batch cultures grown at a reduced average specific rate (μ = 0.088 h−1 compared with 0.117 h−1) also showed greater trehalose synthesis and improved frozen-dough stability. Insufficient aeration (dissolved-oxygen deficit) and lower growth temperature (20°C instead of 30°C) decreased both fed-batch-grown yeast cryoresistance and trehalose content. Although trehalose had a cryoprotective effect in S. cerevisiae, its effect was neutralized by even a momentary lack of excess dissolved oxygen in the fed-batch growth medium. PMID:16348024

  16. Recombinant Wheat Endoplasmic Reticulum Oxidoreductin 1 Improved Wheat Dough Properties and Bread Quality.

    PubMed

    Liu, Guang; Wang, JingJing; Hou, Yi; Huang, Yan-Bo; Zhang, Ya-Ping; Li, Cunzhi; Li, Lin; Hu, Song-Qing

    2017-03-15

    Recombinant wheat endoplasmic reticulum oxidoreductin 1 (wEro1) with considerable ability was expressed in Escherichia coli. The functional roles of wEro1 in flour processing quality were investigated by farinographic, rheological, texture profile analysis, electrophoresis, size exclusion chromatography, scanning electron microscopy, and Fourier transform infrared spectroscopy. wEro1 exhibited an obvious oxidation activity of sulfhydryl groups in small molecule and protein. Addition of wEro1 could strengthen the processing quality of dough, indicated by the improved mixing characteristics, viscoelastic properties, and bread qualities. These improvement effects of wEro1 could be attributed to the formation of macromolecular gluten polymers and massive gluten networks by disulfide cross-linking. Additionally, the increased β-turn structure further demonstrated the enhancement of dough strength. Moreover, the amount of peroxide in dough was improved significantly from 2.36 to 2.82 μmol/g of flour with 0.15% wEro1 treatment. Therefore, the results suggested that wEro1 is a promising novel flour improver.

  17. Wheat gluten: high molecular weight glutenin subunits--structure, genetics, and relation to dough elasticity.

    PubMed

    Anjum, Faqir Muhammad; Khan, Moazzam Rafiq; Din, Ahmad; Saeed, Muhammad; Pasha, Imran; Arshad, Muhammad Umair

    2007-04-01

    Gluten proteins, representing the major protein fraction of the starchy endosperm, are predominantly responsible for the unique position of wheat amongst cereals. These form a continuous proteinaceous matrix in the cells of the mature dry grain and form a continuous viscoelastic network during the mixing process of dough development. These viscoelastic properties underline the utilization of wheat to prepare bread and other wheat flour based foodstuffs. One group of gluten proteins is glutenin, which consists of high molecular weight (HMW) and low molecular weight (LMW) subunits. The HMW glutenin subunits (HMW-GS) are particularly important for determining dough elasticity. The common wheat possesses 3 to 5 HMW subunits encoded at the Glu-1 loci on the long arms of group 1 chromosomes (1A, 1B, and 1D). The presence of certain HMW subunits is positively correlated with good bread-making quality. Glutamine-rich repetitive sequences that comprise the central part of the HMW subunits are actually responsible for the elastic properties due to extensive arrays of interchain hydrogen bonds. Genetic engineering can be used to manipulate the amount and composition of the HMW subunits, leading to either increased dough strength or more drastic changes in gluten structure and properties.

  18. Barcoding Sponges: An Overview Based on Comprehensive Sampling

    PubMed Central

    Vargas, Sergio; Schuster, Astrid; Sacher, Katharina; Büttner, Gabrielle; Schätzle, Simone; Läuchli, Benjamin; Hall, Kathryn; Hooper, John N. A.; Erpenbeck, Dirk; Wörheide, Gert

    2012-01-01

    Background Phylum Porifera includes ∼8,500 valid species distributed world-wide in aquatic ecosystems ranging from ephemeral fresh-water bodies to coastal environments and the deep-sea. The taxonomy and systematics of sponges is complicated, and morphological identification can be both time consuming and erroneous due to phenotypic convergence and secondary losses, etc. DNA barcoding can provide sponge biologists with a simple and rapid method for the identification of samples of unknown taxonomic membership. The Sponge Barcoding Project (www.spongebarcoding.org), the first initiative to barcode a non-bilaterian metazoan phylum, aims to provide a comprehensive DNA barcode database for Phylum Porifera. Methodology/Principal Findings ∼7,400 sponge specimens have been extracted, and amplification of the standard COI barcoding fragment has been attempted for approximately 3,300 museum samples with ∼25% mean amplification success. Based on this comprehensive sampling, we present the first report on the workflow and progress of the sponge barcoding project, and discuss some common pitfalls inherent to the barcoding of sponges. Conclusion A DNA-barcoding workflow capable of processing potentially large sponge collections has been developed and is routinely used for the Sponge Barcoding Project with success. Sponge specific problems such as the frequent co-amplification of non-target organisms have been detected and potential solutions are currently under development. The initial success of this innovative project have already demonstrated considerable refinement of sponge systematics, evaluating morphometric character importance, geographic phenotypic variability, and the utility of the standard barcoding fragment for Porifera (despite its conserved evolution within this basal metazoan phylum). PMID:22802937

  19. Lifestyle Evolution in Cyanobacterial Symbionts of Sponges

    SciTech Connect

    Burgsdorf, Ilia; Slaby, Beate M.; Handley, Kim M.; Haber, Markus; Blom, Jochen; Marshall, Christopher W.; Gilbert, Jack A.; Hentschel, Ute; Steindler, Laura

    2015-06-02

    The “Candidatus Synechococcus spongiarum” group includes different clades of cyanobacteria with high 16S rRNA sequence identity (~99%) and is the most abundant and widespread cyanobacterial symbiont of marine sponges. The first draft genome of a “Ca. Synechococcus spongiarum” group member was recently published, providing evidence of genome reduction by loss of genes involved in several nonessential functions. However, “Ca. Synechococcus spongiarum” includes a variety of clades that may differ widely in genomic repertoire and consequently in physiology and symbiotic function. Here, we present three additional draft genomes of “Ca. Synechococcus spongiarum,” each from a different clade. By comparing all four symbiont genomes to those of free-living cyanobacteria, we revealed general adaptations to life inside sponges and specific adaptations of each phylotype. Symbiont genomes shared about half of their total number of coding genes. Common traits of “Ca. Synechococcus spongiarum” members were a high abundance of DNA modification and recombination genes and a reduction in genes involved in inorganic ion transport and metabolism, cell wall biogenesis, and signal transduction mechanisms. Moreover, these symbionts were characterized by a reduced number of antioxidant enzymes and low-weight peptides of photosystem II compared to their free-living relatives. Variability within the “Ca. Synechococcus spongiarum” group was mostly related to immune system features, potential for siderophore-mediated iron transport, and dependency on methionine from external sources. The common absence of genes involved in synthesis of residues, typical of the O antigen of free-living Synechococcus species, suggests a novel mechanism utilized by these symbionts to avoid sponge predation and phage attack.

  20. Lifestyle Evolution in Cyanobacterial Symbionts of Sponges

    DOE PAGES

    Burgsdorf, Ilia; Slaby, Beate M.; Handley, Kim M.; ...

    2015-06-02

    The “Candidatus Synechococcus spongiarum” group includes different clades of cyanobacteria with high 16S rRNA sequence identity (~99%) and is the most abundant and widespread cyanobacterial symbiont of marine sponges. The first draft genome of a “Ca. Synechococcus spongiarum” group member was recently published, providing evidence of genome reduction by loss of genes involved in several nonessential functions. However, “Ca. Synechococcus spongiarum” includes a variety of clades that may differ widely in genomic repertoire and consequently in physiology and symbiotic function. Here, we present three additional draft genomes of “Ca. Synechococcus spongiarum,” each from a different clade. By comparing all fourmore » symbiont genomes to those of free-living cyanobacteria, we revealed general adaptations to life inside sponges and specific adaptations of each phylotype. Symbiont genomes shared about half of their total number of coding genes. Common traits of “Ca. Synechococcus spongiarum” members were a high abundance of DNA modification and recombination genes and a reduction in genes involved in inorganic ion transport and metabolism, cell wall biogenesis, and signal transduction mechanisms. Moreover, these symbionts were characterized by a reduced number of antioxidant enzymes and low-weight peptides of photosystem II compared to their free-living relatives. Variability within the “Ca. Synechococcus spongiarum” group was mostly related to immune system features, potential for siderophore-mediated iron transport, and dependency on methionine from external sources. The common absence of genes involved in synthesis of residues, typical of the O antigen of free-living Synechococcus species, suggests a novel mechanism utilized by these symbionts to avoid sponge predation and phage attack.« less

  1. Lifestyle Evolution in Cyanobacterial Symbionts of Sponges

    PubMed Central

    Burgsdorf, Ilia; Slaby, Beate M.; Handley, Kim M.; Haber, Markus; Blom, Jochen; Marshall, Christopher W.; Gilbert, Jack A.; Hentschel, Ute

    2015-01-01

    ABSTRACT The “Candidatus Synechococcus spongiarum” group includes different clades of cyanobacteria with high 16S rRNA sequence identity (~99%) and is the most abundant and widespread cyanobacterial symbiont of marine sponges. The first draft genome of a “Ca. Synechococcus spongiarum” group member was recently published, providing evidence of genome reduction by loss of genes involved in several nonessential functions. However, “Ca. Synechococcus spongiarum” includes a variety of clades that may differ widely in genomic repertoire and consequently in physiology and symbiotic function. Here, we present three additional draft genomes of “Ca. Synechococcus spongiarum,” each from a different clade. By comparing all four symbiont genomes to those of free-living cyanobacteria, we revealed general adaptations to life inside sponges and specific adaptations of each phylotype. Symbiont genomes shared about half of their total number of coding genes. Common traits of “Ca. Synechococcus spongiarum” members were a high abundance of DNA modification and recombination genes and a reduction in genes involved in inorganic ion transport and metabolism, cell wall biogenesis, and signal transduction mechanisms. Moreover, these symbionts were characterized by a reduced number of antioxidant enzymes and low-weight peptides of photosystem II compared to their free-living relatives. Variability within the “Ca. Synechococcus spongiarum” group was mostly related to immune system features, potential for siderophore-mediated iron transport, and dependency on methionine from external sources. The common absence of genes involved in synthesis of residues, typical of the O antigen of free-living Synechococcus species, suggests a novel mechanism utilized by these symbionts to avoid sponge predation and phage attack. PMID:26037118

  2. 46 CFR 148.275 - Iron oxide, spent; iron sponge, spent.

    Code of Federal Regulations, 2013 CFR

    2013-10-01

    ... 46 Shipping 5 2013-10-01 2013-10-01 false Iron oxide, spent; iron sponge, spent. 148.275 Section... § 148.275 Iron oxide, spent; iron sponge, spent. (a) Before spent iron oxide or spent iron sponge is... been cooled and weathered for at least eight weeks. (b) Both spent iron oxide and spent iron sponge may...

  3. 46 CFR 148.275 - Iron oxide, spent; iron sponge, spent.

    Code of Federal Regulations, 2014 CFR

    2014-10-01

    ... 46 Shipping 5 2014-10-01 2014-10-01 false Iron oxide, spent; iron sponge, spent. 148.275 Section... § 148.275 Iron oxide, spent; iron sponge, spent. (a) Before spent iron oxide or spent iron sponge is... been cooled and weathered for at least eight weeks. (b) Both spent iron oxide and spent iron sponge may...

  4. 46 CFR 148.275 - Iron oxide, spent; iron sponge, spent.

    Code of Federal Regulations, 2012 CFR

    2012-10-01

    ... 46 Shipping 5 2012-10-01 2012-10-01 false Iron oxide, spent; iron sponge, spent. 148.275 Section... § 148.275 Iron oxide, spent; iron sponge, spent. (a) Before spent iron oxide or spent iron sponge is... been cooled and weathered for at least eight weeks. (b) Both spent iron oxide and spent iron sponge may...

  5. 46 CFR 148.275 - Iron oxide, spent; iron sponge, spent.

    Code of Federal Regulations, 2011 CFR

    2011-10-01

    ... 46 Shipping 5 2011-10-01 2011-10-01 false Iron oxide, spent; iron sponge, spent. 148.275 Section... § 148.275 Iron oxide, spent; iron sponge, spent. (a) Before spent iron oxide or spent iron sponge is... been cooled and weathered for at least eight weeks. (b) Both spent iron oxide and spent iron sponge may...

  6. 21 CFR 529.1003 - Flurogestone acetate-impregnated vaginal sponge.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 6 2011-04-01 2011-04-01 false Flurogestone acetate-impregnated vaginal sponge... § 529.1003 Flurogestone acetate-impregnated vaginal sponge. (a) Specifications. Each vaginal sponge... ewes during their normal breeding season. (2) Limitations. Using applicator provided, insert sponge...

  7. 21 CFR 529.1003 - Flurogestone acetate-impregnated vaginal sponge.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Flurogestone acetate-impregnated vaginal sponge... § 529.1003 Flurogestone acetate-impregnated vaginal sponge. (a) Specifications. Each vaginal sponge... ewes during their normal breeding season. (2) Limitations. Using applicator provided, insert sponge...

  8. 21 CFR 529.1003 - Flurogestone acetate-impregnated vaginal sponge.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 6 2012-04-01 2012-04-01 false Flurogestone acetate-impregnated vaginal sponge... § 529.1003 Flurogestone acetate-impregnated vaginal sponge. (a) Specifications. Each vaginal sponge... ewes during their normal breeding season. (2) Limitations. Using applicator provided, insert sponge...

  9. Silica Synthesis by Sponges: Unanticipated Molecular Mechanism

    NASA Astrophysics Data System (ADS)

    Morse, D. E.; Weaver, J. C.

    2001-12-01

    Oceanic diatoms, sponges and other organisms synthesize gigatons per year of silica from silicic acid, ultimately obtained from the weathering of rock. This biogenic silica exhibits a remarkable diversity of structures, many of which reveal a precision of nanoarchitectural control that exceeds the capabilities of human engineering. In contrast to the conditions of anthropogenic and industrial manufacture, the biological synthesis of silica occurs under mild physiological conditions of low temperatures and pressures and near-neutral pH. In addition to the differentiation between biological and abiotic processes governing silica formation, the biomolecular mechanisms controlling synthesis of these materials may offer insights for the development of new, environmentally benign routes for synthesis of nanostructurally controlled silicas and high-performance polysiloxane composites. We found that the needle-like silica spicules made by the marine sponge, Tethya aurantia, each contain an occluded axial filament of protein composed predominantly of repeating assemblies of three similar subunits we named "silicateins." To our surprise, analysis of the purified protein subunits and the cloned silicatein DNAs revealed that the silicateins are highly homologous to a family of hydrolytic enzymes. As predicted from this finding, we discovered that the silicatein filaments are more than simple, passive templates; they actively catalyze and spatially direct polycondensation to form silica, (as well as the phenyl- and methyl-silsesquioxane) from the corresponding silicon alkoxides at neutral pH and low temperature. Catalytic activity also is exhibited by the silicatein subunits obtained by disaggregation of the protein filaments and those produced from recombinant DNA templates cloned in bacteria. This catalytic activity accelerates the rate-limiting hydrolysis of the silicon alkoxide precursors. Genetic engineering, used to produce variants of the silicatein molecule with

  10. Rheology of Rice Flour Dough with Gum Arabic: Small and Large-Deformation Studies, Sensory Assessment and Modeling.

    PubMed

    Shanthilal, J; Bhattacharya, Suvendu

    2015-08-01

    The absence of gluten protein makes the rice flour doughs difficult to handle when flattened/sheeted products are to be prepared. The rheological, sensory and microstructural changes in rice flour doughs having gum Arabic (0% to 5%, w/w) and moisture contents (44% to 50%) were studied for improving the dough handling characteristics. Rheological parameters like storage modulus (G') and complex viscosity (η*) decreased with an increase in moisture content while loss angle (δ) increased. A power-law type equation was suitable to relate angular frequency (ω) with G', G", and η* (0.814 ≤ r ≤ 0.999, P ≤ 0.01). An increase in gum and moisture contents increased δ from 6.9° to 15.5° but decreased the energy required for compression/flattening. The 6-element spring-dashpot model was suitable (r ≥ 0.991, P ≤ 0.01) for creep curves. The sensory panel had the opinion that dough with a low to moderate hardness between 3 and 4, and stickiness of ≤ 3.5 was suitable for the purpose of flattening in relation to the preparation of sheeted/flattened products; the appropriate condition for dough formulation was with the moisture and gum contents of 47.0% to 47.9% and 1.55% to 2.25%, respectively to offer the desirability index between 0.50 and 0.52. The microstructure of the rice flour dough in the absence of gum Arabic appeared to possess loosely bound flour particles. The presence of gum provided a coating on flour particles to yield dough having good cohesive microstructure. © 2015 Institute of Food Technologists®

  11. Sponge subject of research, controversy in second year.

    PubMed

    1985-07-01

    The Today contraceptive sponge is the leading over-the-counter contraceptive for women after 2 years on the market, despite continuing questions about its efficacy and suspected link to toxic shock syndrome (TSS). About 1.5 million women use the sponge and more than 35 million sponges have been sold since the method was approved by the US Food and Drug Administration in 1983. The sponge, made of polyurethane and containing 1 gm of nonoxynol-9 spermicide, has 3 contraceptive features: spermicide release, formation of a barrier over the cervix, and absorption of vaginal secretions and semen. Among concerns that have arisen in the sponge's 2nd year are results of US trials comparing the sponge and diaphragm which showed pregnancy rates for parous users that were twice as high as those of nulliparous users; an in vitro study which concluded that growth and toxin production of TSS-associated staphylococcus aureus is limited in sponge users; changes in the package insert to highlight efficacy data and warnings; and an increase of about 25% in the price of the sponge. The sponge's package insert claims that the life table pregnancy rates among women using the sponge correctly and consistently decline from 8.9-10.7% in the 1st year to 3.4% in the 2nd year. US trials involved about 200 parous women, while worldwide trials including over 800 parous women showed no differences in effectiveness rates by parity. Defenders of the sponge argue that in the US, motivational factors involve age and marital status as well as parity. Some researchers have suggested that parous women may need a larger sponge, possibly because of weaker vaginal muscle tone, but the manufacturer, VLI Corporation, will probably not change the size of the sponge. Recent comparisons of diaphragms and cervical caps, both fitted methods, have also shown a statistically greater pregancy rate among parous women. Laboratory analyses conducted by VLI Corportation's department of research and development showed

  12. Coexpression of the high molecular weight glutenin subunit 1Ax1 and puroindoline improves dough mixing properties in durum wheat (Triticum turgidum L. ssp. durum).

    PubMed

    Li, Yin; Wang, Qiong; Li, Xiaoyan; Xiao, Xin; Sun, Fusheng; Wang, Cheng; Hu, Wei; Feng, Zhijuan; Chang, Junli; Chen, Mingjie; Wang, Yuesheng; Li, Kexiu; Yang, Guangxiao; He, Guangyuan

    2012-01-01

    Wheat end-use quality mainly derives from two interrelated characteristics: the compositions of gluten proteins and grain hardness. The composition of gluten proteins determines dough rheological properties and thus confers the unique viscoelastic property on dough. One group of gluten proteins, high molecular weight glutenin subunits (HMW-GS), plays an important role in dough functional properties. On the other hand, grain hardness, which influences the milling process of flour, is controlled by Puroindoline a (Pina) and Puroindoline b (Pinb) genes. However, little is known about the combined effects of HMW-GS and PINs on dough functional properties. In this study, we crossed a Pina-expressing transgenic line with a 1Ax1-expressing line of durum wheat and screened out lines coexpressing 1Ax1 and Pina or lines expressing either 1Ax1 or Pina. Dough mixing analysis of these lines demonstrated that expression of 1Ax1 improved both dough strength and over-mixing tolerance, while expression of PINA detrimentally affected the dough resistance to extension. In lines coexpressing 1Ax1 and Pina, faster hydration of flour during mixing was observed possibly due to the lower water absorption and damaged starch caused by PINA expression. In addition, expression of 1Ax1 appeared to compensate the detrimental effect of PINA on dough resistance to extension. Consequently, coexpression of 1Ax1 and PINA in durum wheat had combined effects on dough mixing behaviors with a better dough strength and resistance to extension than those from lines expressing either 1Ax1 or Pina. The results in our study suggest that simultaneous modulation of dough strength and grain hardness in durum wheat could significantly improve its breadmaking quality and may not even impair its pastamaking potential. Therefore, coexpression of 1Ax1 and PINA in durum wheat has useful implications for breeding durum wheat with dual functionality (for pasta and bread) and may improve the economic values of durum

  13. Coexpression of the High Molecular Weight Glutenin Subunit 1Ax1 and Puroindoline Improves Dough Mixing Properties in Durum Wheat (Triticum turgidum L. ssp. durum)

    PubMed Central

    Li, Xiaoyan; Xiao, Xin; Sun, Fusheng; Wang, Cheng; Hu, Wei; Feng, Zhijuan; Chang, Junli; Chen, Mingjie; Wang, Yuesheng; Li, Kexiu; Yang, Guangxiao; He, Guangyuan

    2012-01-01

    Wheat end-use quality mainly derives from two interrelated characteristics: the compositions of gluten proteins and grain hardness. The composition of gluten proteins determines dough rheological properties and thus confers the unique viscoelastic property on dough. One group of gluten proteins, high molecular weight glutenin subunits (HMW-GS), plays an important role in dough functional properties. On the other hand, grain hardness, which influences the milling process of flour, is controlled by Puroindoline a (Pina) and Puroindoline b (Pinb) genes. However, little is known about the combined effects of HMW-GS and PINs on dough functional properties. In this study, we crossed a Pina-expressing transgenic line with a 1Ax1-expressing line of durum wheat and screened out lines coexpressing 1Ax1 and Pina or lines expressing either 1Ax1 or Pina. Dough mixing analysis of these lines demonstrated that expression of 1Ax1 improved both dough strength and over-mixing tolerance, while expression of PINA detrimentally affected the dough resistance to extension. In lines coexpressing 1Ax1 and Pina, faster hydration of flour during mixing was observed possibly due to the lower water absorption and damaged starch caused by PINA expression. In addition, expression of 1Ax1 appeared to compensate the detrimental effect of PINA on dough resistance to extension. Consequently, coexpression of 1Ax1 and PINA in durum wheat had combined effects on dough mixing behaviors with a better dough strength and resistance to extension than those from lines expressing either 1Ax1 or Pina. The results in our study suggest that simultaneous modulation of dough strength and grain hardness in durum wheat could significantly improve its breadmaking quality and may not even impair its pastamaking potential. Therefore, coexpression of 1Ax1 and PINA in durum wheat has useful implications for breeding durum wheat with dual functionality (for pasta and bread) and may improve the economic values of durum

  14. Sterols from the Madagascar Sponge Fascaplysinopsis sp

    PubMed Central

    Aknin, Maurice; Gros, Emmanuelle; Vacelet, Jean; Kashman, Yoel; Gauvin-Bialecki, Anne

    2010-01-01

    The sponge Fascaplysinopsis sp. (order Dictyoceratida, Family Thorectidae) from the west coast of Madagascar (Indian Ocean) is a particularly rich source of bioactive nitrogenous macrolides. The previous studies on this organism led to the suggestion that the latter should originate from associated microsymbionts. In order to evaluate the influence of microsymbionts on lipid content, 10 samples of Fascaplysinopsis sp. were investigated for their sterol composition. Contrary to the secondary metabolites, the sterol patterns established were qualitatively and quantitatively stable: 14 sterols with different unsaturated nuclei, Δ5, Δ7 and Δ5,7, were identified; the last ones being the main sterols of the investigated sponges. The chemotaxonomic significance of these results for the order Dictyoceratida is also discussed in the context of the literature. The conjugated diene system in Δ5,7 sterols is known to be unstable and easily photo-oxidized during storage and/or experiments to produce 5α,8α-epidioxy sterols. However, in this study, no 5α,8α-epidioxysterols (or only trace amounts) were observed. Thus, it was supposed that photo-oxidation was avoided thanks to the natural antioxidants detected in Fascaplysinopsis sp. by both the DPPH and β-caroten bleaching assays. PMID:21339959

  15. Marine Sponges as a Drug Treasure

    PubMed Central

    Anjum, Komal; Abbas, Syed Qamar; Shah, Sayed Asmat Ali; Akhter, Najeeb; Batool, Sundas; Hassan, Syed Shams ul

    2016-01-01

    Marine sponges have been considered as a drug treasure house with respect to great potential regarding their secondary metabolites. Most of the studies have been conducted on sponge’s derived compounds to examine its pharmacological properties. Such compounds proved to have antibacterial, antiviral, antifungal, antimalarial, antitumor, immunosuppressive, and cardiovascular activity. Although, the mode of action of many compounds by which they interfere with human pathogenesis have not been clear till now, in this review not only the capability of the medicinal substances have been examined in vitro and in vivo against serious pathogenic microbes but, the mode of actions of medicinal compounds were explained with diagrammatic illustrations. This knowledge is one of the basic components to be known especially for transforming medicinal molecules to medicines. Sponges produce a different kind of chemical substances with numerous carbon skeletons, which have been found to be the main component interfering with human pathogenesis at different sites. The fact that different diseases have the capability to fight at different sites inside the body can increase the chances to produce targeted medicines. PMID:27350338

  16. Sterols from the Madagascar sponge Fascaplysinopsis sp.

    PubMed

    Aknin, Maurice; Gros, Emmanuelle; Vacelet, Jean; Kashman, Yoel; Gauvin-Bialecki, Anne

    2010-12-17

    The sponge Fascaplysinopsis sp. (order Dictyoceratida, Family Thorectidae) from the west coast of Madagascar (Indian Ocean) is a particularly rich source of bioactive nitrogenous macrolides. The previous studies on this organism led to the suggestion that the latter should originate from associated microsymbionts. In order to evaluate the influence of microsymbionts on lipid content, 10 samples of Fascaplysinopsis sp. were investigated for their sterol composition. Contrary to the secondary metabolites, the sterol patterns established were qualitatively and quantitatively stable: 14 sterols with different unsaturated nuclei, Δ(5), Δ(7) and Δ(5,7), were identified; the last ones being the main sterols of the investigated sponges. The chemotaxonomic significance of these results for the order Dictyoceratida is also discussed in the context of the literature. The conjugated diene system in Δ(5,7) sterols is known to be unstable and easily photo-oxidized during storage and/or experiments to produce 5α,8α-epidioxy sterols. However, in this study, no 5α,8α-epidioxysterols (or only trace amounts) were observed. Thus, it was supposed that photo-oxidation was avoided thanks to the natural antioxidants detected in Fascaplysinopsis sp. by both the DPPH and β-caroten bleaching assays.

  17. Origin of Metazoa: Sponges as Living Fossils

    NASA Astrophysics Data System (ADS)

    Müller, Werner E. G.

    1998-01-01

    , which code for proteins. The analyses of their deduced amino acid sequences allowed a molecular biological approach to solve the problem of monophyly of Metazoa. Molecules of the extracellular matrix/basal lamina, with the integrin receptor, fibronectin, and galectin as prominent examples, cell-surface receptors (tyrosine kinase receptor), elements of sensory systems (crystallin, metabotropic glutamate receptor), and homologs/modules of an immune system (immunoglobulin like molecules, scavenger receptor cysteine-rich, and short consensus repeats, rhesus system) classify the Porifera as true Metazoa. As living fossils, provided with simple, primordial molecules allowing cell-cell and cell-matrix adhesion as well as processes of signal transduction as known in a more complex manner from higher Metazoa, they also show peculiarities not known in other metazoan phyla. Tissues of sponges are rich in telomerase activity, suggesting a high plasticity in the determination of cell lineages. It is concluded that molecular biological studies with sponges as model will not only help to understand the evolution of Protoctista to Metazoa but also the complex, hierarchial regulatory network of cells in higher Metazoa.

  18. The sterols of calcareous sponges (Calcarea, Porifera).

    PubMed

    Hagemann, Andrea; Voigt, Oliver; Wörheide, Gert; Thiel, Volker

    2008-11-01

    Sponges are sessile suspension-feeding organisms whose internal phylogenetic relationships are still the subject of intense debate. Sterols may have the potential to be used as independent markers to test phylogenetic hypotheses. Twenty representative specimens of calcareous sponges (class Calcarea, phylum Porifera) with a broad coverage within both subclasses Calcinea and Calcaronea were analysed for their sterol content. Two major pseudohomologous series were found, accompanied by some additional sterols. The first series encompassing conventional C(27) to C(29)Delta(5,7,22) sterols represented the major sterols, with ergosterol (ergosta-5,7,22-trien-3beta-ol, C(28)Delta(5,7,22)) being most prominent in many species. The second series consisted of unusual C(27) to C(29)Delta(5,7,9(11),22) sterols. Cholesterol occurred sporadically, mostly in trace amounts. The sterol patterns did not resolve intraclass phylogenetic relationships, namely the distinction between the subclasses, Calcinea and Calcaronea. This pointed towards major calcarean lipid traits being established prior to the separation of subclasses. Furthermore, calcarean sterol patterns clearly differ from those found in Hexactinellida, whereas partial overlap occurred with some Demospongiae. Hence, sterols only partly reflect the phylogenetic separation of Calcarea from both of the other poriferan classes that was proposed by recent molecular work and fatty acid analyses.

  19. Mesoscale elastic properties of marine sponge spicules.

    PubMed

    Zhang, Yaqi; Reed, Bryan W; Chung, Frank R; Koski, Kristie J

    2016-01-01

    Marine sponge spicules are silicate fibers with an unusual combination of fracture toughness and optical light propagation properties due to their micro- and nano-scale hierarchical structure. We present optical measurements of the elastic properties of Tethya aurantia and Euplectella aspergillum marine sponge spicules using non-invasive Brillouin and Raman laser light scattering, thus probing the hierarchical structure on two very different scales. On the scale of single bonds, as probed by Raman scattering, the spicules resemble a combination of pure silica and mixed organic content. On the mesoscopic scale probed by Brillouin scattering, we show that while some properties (Young's moduli, shear moduli, one of the anisotropic Poisson ratios and refractive index) are nearly the same as those of artificial optical fiber, other properties (uniaxial moduli, bulk modulus and a distinctive anisotropic Poisson ratio) are significantly smaller. Thus this natural composite of largely isotropic materials yields anisotropic elastic properties on the mesoscale. We show that the spicules' optical waveguide properties lead to pronounced spontaneous Brillouin backscattering, a process related to the stimulated Brillouin backscattering process well known in artificial glass fibers. These measurements provide a clearer picture of the interplay of flexibility, strength, and material microstructure for future functional biomimicry.

  20. 21-SPONGE Detects Unexpectedly "Warm" Neutral Medium

    NASA Astrophysics Data System (ADS)

    Murray, Claire; Lindner, Robert; Stanimirovic, Snezana; Babler, Brian L.; 21-Sponge Team

    2015-01-01

    We present results from "21 cm Spectral Line Observations of Neutral Gas with the (E)VLA" (21-SPONGE), a large survey for Galactic HI absorption with the Karl G. Jansky Very Large Array (VLA). With RMS noise in optical depth of <10-3 per 0.42 km/s channel over 58 lines of sight (40 fully analyzed), 21-SPONGE is the largest HI absorption survey with such high sensitivity ever undertaken. This sensitivity allows us to detect weak absorption by diffuse, warm HI (``warm neutral medium", WNM) directly, and to measure its previously-unconstrained physical properties. We obtain corresponding HI emission spectra from the Arecibo Observatory and calculate column densities and spin temperatures of Gaussian-fitted clouds along each line of sight. To maximize our sensitivity, we stacked the spectral residuals from the first 19 sources, and detected a statistical WNM absorption signature with Ts= 7200(+1800,-1200) K (68% confidence). This high temperature requires a significantly larger density of Lya photons in the ISM than is predicted by recent theoretical and numerical studies. We extend this analysis to measure the effect of Galactic environment on statistical WNM properties.

  1. Association of thioautotrophic bacteria with deep-sea sponges.

    PubMed

    Nishijima, Miyuki; Lindsay, Dhugal J; Hata, Junko; Nakamura, Aoi; Kasai, Hiroaki; Ise, Yuji; Fisher, Charles R; Fujiwara, Yoshihiro; Kawato, Masaru; Maruyama, Tadashi

    2010-06-01

    We investigated microorganisms associated with a deep-sea sponge, Characella sp. (Pachastrellidae) collected at a hydrothermal vent site (686 m depth) in the Sumisu Caldera, Ogasawara Island chain, Japan, and with two sponges, Pachastrella sp. (Pachastrellidae) and an unidentified Poecilosclerida sponge, collected at an oil seep (572 m depth) in the Gulf of Mexico, using polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) directed at bacterial 16S rRNA gene sequences. In the PCR-DGGE profiles, we detected a single clearly dominant band in each of the Characella sp. and the unidentified Poecilosclerida sponge. BLAST search of their sequences showed that they were most similar (>99% identity) to those of the gammaproteobacterial thioautotrophic symbionts of deep-sea bivalves from hydrothermal vents, Bathymodiolus spp. Phylogenetic analysis of the near-full length sequences of the 16S rRNA genes cloned from the unidentified Poecilosclerida sponge and Characella sp. confirmed that they were closely related to thioautotrophic symbionts. Although associations between sponges and methanotrophic bacteria have been reported previously, this is the first report of a possible stable association between sponges and thioautotrophic bacteria.

  2. Bioprospecting Sponge-Associated Microbes for Antimicrobial Compounds.

    PubMed

    Indraningrat, Anak Agung Gede; Smidt, Hauke; Sipkema, Detmer

    2016-05-02

    Sponges are the most prolific marine organisms with respect to their arsenal of bioactive compounds including antimicrobials. However, the majority of these substances are probably not produced by the sponge itself, but rather by bacteria or fungi that are associated with their host. This review for the first time provides a comprehensive overview of antimicrobial compounds that are known to be produced by sponge-associated microbes. We discuss the current state-of-the-art by grouping the bioactive compounds produced by sponge-associated microorganisms in four categories: antiviral, antibacterial, antifungal and antiprotozoal compounds. Based on in vitro activity tests, identified targets of potent antimicrobial substances derived from sponge-associated microbes include: human immunodeficiency virus 1 (HIV-1) (2-undecyl-4-quinolone, sorbicillactone A and chartarutine B); influenza A (H1N1) virus (truncateol M); nosocomial Gram positive bacteria (thiopeptide YM-266183, YM-266184, mayamycin and kocurin); Escherichia coli (sydonic acid), Chlamydia trachomatis (naphthacene glycoside SF2446A2); Plasmodium spp. (manzamine A and quinolone 1); Leishmania donovani (manzamine A and valinomycin); Trypanosoma brucei (valinomycin and staurosporine); Candida albicans and dermatophytic fungi (saadamycin, 5,7-dimethoxy-4-p-methoxylphenylcoumarin and YM-202204). Thirty-five bacterial and 12 fungal genera associated with sponges that produce antimicrobials were identified, with Streptomyces, Pseudovibrio, Bacillus, Aspergillus and Penicillium as the prominent producers of antimicrobial compounds. Furthemore culture-independent approaches to more comprehensively exploit the genetic richness of antimicrobial compound-producing pathways from sponge-associated bacteria are addressed.

  3. First report on chitinous holdfast in sponges (Porifera).

    PubMed

    Ehrlich, Hermann; Kaluzhnaya, Oksana V; Tsurkan, Mikhail V; Ereskovsky, Alexander; Tabachnick, Konstantin R; Ilan, Micha; Stelling, Allison; Galli, Roberta; Petrova, Olga V; Nekipelov, Serguei V; Sivkov, Victor N; Vyalikh, Denis; Born, René; Behm, Thomas; Ehrlich, Andre; Chernogor, Lubov I; Belikov, Sergei; Janussen, Dorte; Bazhenov, Vasilii V; Wörheide, Gert

    2013-07-07

    A holdfast is a root- or basal plate-like structure of principal importance that anchors aquatic sessile organisms, including sponges, to hard substrates. There is to date little information about the nature and origin of sponges' holdfasts in both marine and freshwater environments. This work, to our knowledge, demonstrates for the first time that chitin is an important structural component within holdfasts of the endemic freshwater demosponge Lubomirskia baicalensis. Using a variety of techniques (near-edge X-ray absorption fine structure, Raman, electrospray ionization mas spectrometry, Morgan-Elson assay and Calcofluor White staining), we show that chitin from the sponge holdfast is much closer to α-chitin than to β-chitin. Most of the three-dimensional fibrous skeleton of this sponge consists of spicule-containing proteinaceous spongin. Intriguingly, the chitinous holdfast is not spongin-based, and is ontogenetically the oldest part of the sponge body. Sequencing revealed the presence of four previously undescribed genes encoding chitin synthases in the L. baicalensis sponge. This discovery of chitin within freshwater sponge holdfasts highlights the novel and specific functions of this biopolymer within these ancient sessile invertebrates.

  4. Globally intertwined evolutionary history of giant barrel sponges

    NASA Astrophysics Data System (ADS)

    Swierts, Thomas; Peijnenburg, Katja T. C. A.; de Leeuw, Christiaan A.; Breeuwer, Johannes A. J.; Cleary, Daniel F. R.; de Voogd, Nicole J.

    2017-09-01

    Three species of giant barrel sponge are currently recognized in two distinct geographic regions, the tropical Atlantic and the Indo-Pacific. In this study, we used molecular techniques to study populations of giant barrel sponges across the globe and assessed whether the genetic structure of these populations agreed with current taxonomic consensus or, in contrast, whether there was evidence of cryptic species. Using molecular data, we assessed whether giant barrel sponges in each oceanic realm represented separate monophyletic lineages. Giant barrel sponges from 17 coral reef systems across the globe were sequenced for mitochondrial (partial CO1 and ATP6 genes) and nuclear (ATPsβ intron) DNA markers. In total, we obtained 395 combined sequences of the mitochondrial CO1 and ATP6 markers, which resulted in 17 different haplotypes. We compared a phylogenetic tree constructed from 285 alleles of the nuclear intron ATPsβ to the 17 mitochondrial haplotypes. Congruent patterns between mitochondrial and nuclear gene trees of giant barrel sponges provided evidence for the existence of multiple reproductively isolated species, particularly where they occurred in sympatry. The species complexes in the tropical Atlantic and the Indo-Pacific, however, do not form separate monophyletic lineages. This rules out the scenario that one species of giant barrel sponge developed into separate species complexes following geographic separation and instead suggests that multiple species of giant barrel sponges already existed prior to the physical separation of the Indo-Pacific and tropical Atlantic.

  5. Association of Thioautotrophic Bacteria with Deep-Sea Sponges

    PubMed Central

    Nishijima, Miyuki; Lindsay, Dhugal J.; Hata, Junko; Nakamura, Aoi; Kasai, Hiroaki; Ise, Yuji; Fisher, Charles R.; Fujiwara, Yoshihiro; Kawato, Masaru

    2010-01-01

    We investigated microorganisms associated with a deep-sea sponge, Characella sp. (Pachastrellidae) collected at a hydrothermal vent site (686 m depth) in the Sumisu Caldera, Ogasawara Island chain, Japan, and with two sponges, Pachastrella sp. (Pachastrellidae) and an unidentified Poecilosclerida sponge, collected at an oil seep (572 m depth) in the Gulf of Mexico, using polymerase chain reaction–denaturing gradient gel electrophoresis (PCR-DGGE) directed at bacterial 16S rRNA gene sequences. In the PCR-DGGE profiles, we detected a single clearly dominant band in each of the Characella sp. and the unidentified Poecilosclerida sponge. BLAST search of their sequences showed that they were most similar (>99% identity) to those of the gammaproteobacterial thioautotrophic symbionts of deep-sea bivalves from hydrothermal vents, Bathymodiolus spp. Phylogenetic analysis of the near-full length sequences of the 16S rRNA genes cloned from the unidentified Poecilosclerida sponge and Characella sp. confirmed that they were closely related to thioautotrophic symbionts. Although associations between sponges and methanotrophic bacteria have been reported previously, this is the first report of a possible stable association between sponges and thioautotrophic bacteria. Electronic supplementary material The online version of this article (doi:10.1007/s10126-009-9253-7) contains supplementary material, which is available to authorized users. PMID:20221658

  6. Effect of Melamine Sponge on Tooth Stain Removal.

    PubMed

    Otsuka, Takero; Kawata, Toshitsugu

    2015-01-01

    To investigate the stain removal ability of melamine sponge before aesthetic tooth whitening in extracted teeth. Melamine sponge of thickness 40 mm was compressed and the destruction of the partition wall structure during the compression process was examined under a stereoscopic microscope. An extracted human tooth was cleaned by normal polishing or with melamine sponge for 90 s. To evaluate the stain level, the tooth surfaces were photographed under a stereoscopic microscope at 0, 30, 60 and 90 s. The residual stained region was traced in a high-magnification photograph, and the stain intensity was presented as a change, relative to the intensity before the experiment (0 s). Mechanical cleaning by toothbrushing produced polishing scratches on the tooth surface, whereas use of the melamine sponge resulted in only minimal scratches. As the compression level increased, the stain-removing effect tended to become stronger. Melamine sponge can remove stains from the tooth surface more effectively and less invasively compared to a conventional toothbrush. As no new scratches are made on the tooth surface when using a melamine sponge brush, the risk of re-staining is reduced. Cleaning using a melamine sponge brush can be easily and effectively performed at home and in a dental office.

  7. Ultralight, Thermally Insulating, Compressible Polyimide Fiber Assembled Sponges.

    PubMed

    Jiang, Shaohua; Uch, Bianca; Agarwal, Seema; Greiner, Andreas

    2017-09-20

    Tunable density, thermally and mechanically stable, elastic, and thermally insulating sponges are required for demanding applications. Hierarchically structured sponges with bimodal interconnected pores, porosity more than 99%, and tunable densities (between 7.6 and 10.1 mg/cm(3)) are reported using polyimide (PI) as high temperature stable polymer. The sponges are made by freeze-drying a dispersion of short PI fibers and precursor polymer, poly(amic acid) (PAA). The concept of "self-gluing" the fibrous network skeleton of PI during sponge formation was applied to achieve mechanical stability without sacrificing the thermal properties. The sponges showed initial degradation above 400 and 500 °C in air and nitrogen, respectively. They have low thermal conductivity of 0.026 W/mK and thermal diffusivity of 1.009 mm(2)/s for a density of 10.1 mg/cm(3). The sponges are compressible for at least 10 000 cycles and good thermal insulators even at high compressions. These fibrous PI sponges are promising candidates for potential applications in thermal insulation, lightweight construction, high-temperature filtration, sensors, and catalyst carrier for high-temperature reactions.

  8. Shape Memory Silk Protein Sponges for Minimally Invasive Tissue Regeneration.

    PubMed

    Brown, Joseph E; Moreau, Jodie E; Berman, Alison M; McSherry, Heather J; Coburn, Jeannine M; Schmidt, Daniel F; Kaplan, David L

    2017-01-01

    Porous silk protein scaffolds are designed to display shape memory characteristics and volumetric recovery following compression. Two strategies are utilized to realize shape recovery: addition of hygroscopic plasticizers like glycerol, and tyrosine modifications with hydrophilic sulfonic acid chemistries. Silk sponges are evaluated for recovery following 80% compressive strain, total porosity, pore size distribution, secondary structure development, in vivo volume retention, cell infiltration, and inflammatory responses. Glycerol-modified sponges recover up to 98.3% of their original dimensions following compression, while sulfonic acid/glycerol modified sponges swell in water up to 71 times their compressed volume, well in excess of their original size. Longer silk extraction times (lower silk molecular weights) and higher glycerol concentrations yielded greater flexibility and shape fidelity, with no loss in modulus following compression. Sponges are over 95% porous, with secondary structure analysis indicating glycerol-induced β-sheet physical crosslinking. Tyrosine modifications with sulfonic acid interfere with β-sheet formation. Glycerol-modified sponges exhibit improved rates of cellular infiltration at subcutaneous implant sites with minimal immune response in mice. They also degrade more rapidly than unmodified sponges, a result posited to be cell-mediated. Overall, this work suggests that silk sponges may be useful for minimally invasive deployment in soft tissue augmentation procedures.

  9. Release of vancomycin from multilayer coated absorbent gelatin sponges.

    PubMed

    Shukla, Anita; Fang, Jean C; Puranam, Sravanthi; Hammond, Paula T

    2012-01-10

    Wounds have the potential to become infected during any surgical procedure. Gelatin sponges that are commonly used to absorb blood during invasive surgeries would benefit tremendously if they released antibiotics. In this work, we have examined coating a commercial gelatin sponge with degradable polymer multilayer films containing vancomycin. The effect of the film on sponge absorption capabilities and the effect of the sponge on drug release kinetics were both examined. Application of vancomycin containing layer-by-layer assembled films to this highly porous substrate greatly increased drug loading up to approximately 880% compared to a flat substrate. Vancomycin drug release was extended out to 6 days compared to 2 days for film coated flat substrates. Additionally, the absorbent properties of the gelatin sponge were actually enhanced by up to 170% due to the presence of the vancomycin film coating. A comparison of film coated sponges with sponges soaked directly in vancomycin demonstrated the ability of the multilayer films to control drug release. Film released vancomycin was also found to remain highly therapeutic with unchanged antimicrobial properties compared to the neat drug, demonstrated by quantifying vancomycin activity against Staphylococcus aureus in vitro. Copyright © 2011 Elsevier B.V. All rights reserved.

  10. Ankyrin-repeat proteins from sponge symbionts modulate amoebal phagocytosis.

    PubMed

    Nguyen, Mary T H D; Liu, Michael; Thomas, Torsten

    2014-03-01

    Bacteria-eukaryote symbiosis occurs in all stages of evolution, from simple amoebae to mammals, and from facultative to obligate associations. Sponges are ancient metazoans that form intimate symbiotic interactions with complex communities of bacteria. The basic nutritional requirements of the sponge are in part satisfied by the phagocytosis of bacterial food particles from the surrounding water. How bacterial symbionts, which are permanently associated with the sponge, survive in the presence of phagocytic cells is largely unknown. Here, we present the discovery of a genomic fragment from an uncultured gamma-proteobacterial sponge symbiont that encodes for four proteins, whose closest known relatives are found in a sponge genome. Through recombinant approaches, we show that these four eukaryotic-like, ankyrin-repeat proteins (ARP) when expressed in Eschericha coli can modulate phagocytosis of amoebal cells and lead to accumulation of bacteria in the phagosome. Mechanistically, two ARPs appear to interfere with phagosome development in a similar way to reduced vacuole acidification, by blocking the fusion of the early phagosome with the lysosome and its digestive enzymes. Our results show that ARP from sponge symbionts can function to interfere with phagocytosis, and we postulate that this might be one mechanism by which symbionts can escape digestion in a sponge host.

  11. Marine sponges and their microbial symbionts: love and other relationships.

    PubMed

    Webster, Nicole S; Taylor, Michael W

    2012-02-01

    Many marine sponges harbour dense and diverse microbial communities of considerable ecological and biotechnological importance. While the past decade has seen tremendous advances in our understanding of the phylogenetic diversity of sponge-associated microorganisms (more than 25 bacterial phyla have now been reported from sponges), it is only in the past 3-4 years that the in situ activity and function of these microbes has become a major research focus. Already the rewards of this new emphasis are evident, with genomics and experimental approaches yielding novel insights into symbiont function. Key steps in the nitrogen cycle [denitrification, anaerobic ammonium oxidation (Anammox)] have recently been demonstrated in sponges for the first time, with diverse bacteria - including the sponge-associated candidate phylum 'Poribacteria'- being implicated in these processes. In this minireview we examine recent major developments in the microbiology of sponges, and identify several research areas (e.g. biology of viruses in sponges, effects of environmental stress) that we believe are deserving of increased attention. © 2011 Society for Applied Microbiology and Blackwell Publishing Ltd.

  12. Bioprospecting Sponge-Associated Microbes for Antimicrobial Compounds

    PubMed Central

    Indraningrat, Anak Agung Gede; Smidt, Hauke; Sipkema, Detmer

    2016-01-01

    Sponges are the most prolific marine organisms with respect to their arsenal of bioactive compounds including antimicrobials. However, the majority of these substances are probably not produced by the sponge itself, but rather by bacteria or fungi that are associated with their host. This review for the first time provides a comprehensive overview of antimicrobial compounds that are known to be produced by sponge-associated microbes. We discuss the current state-of-the-art by grouping the bioactive compounds produced by sponge-associated microorganisms in four categories: antiviral, antibacterial, antifungal and antiprotozoal compounds. Based on in vitro activity tests, identified targets of potent antimicrobial substances derived from sponge-associated microbes include: human immunodeficiency virus 1 (HIV-1) (2-undecyl-4-quinolone, sorbicillactone A and chartarutine B); influenza A (H1N1) virus (truncateol M); nosocomial Gram positive bacteria (thiopeptide YM-266183, YM-266184, mayamycin and kocurin); Escherichia coli (sydonic acid), Chlamydia trachomatis (naphthacene glycoside SF2446A2); Plasmodium spp. (manzamine A and quinolone 1); Leishmania donovani (manzamine A and valinomycin); Trypanosoma brucei (valinomycin and staurosporine); Candida albicans and dermatophytic fungi (saadamycin, 5,7-dimethoxy-4-p-methoxylphenylcoumarin and YM-202204). Thirty-five bacterial and 12 fungal genera associated with sponges that produce antimicrobials were identified, with Streptomyces, Pseudovibrio, Bacillus, Aspergillus and Penicillium as the prominent producers of antimicrobial compounds. Furthemore culture-independent approaches to more comprehensively exploit the genetic richness of antimicrobial compound-producing pathways from sponge-associated bacteria are addressed. PMID:27144573

  13. Preliminary assessment of sponge biodiversity on Saba Bank, Netherlands Antilles.

    PubMed

    Thacker, Robert W; Díaz, M Cristina; de Voogd, Nicole J; van Soest, Rob W M; Freeman, Christopher J; Mobley, Andrew S; LaPietra, Jessica; Cope, Kevin; McKenna, Sheila

    2010-05-21

    Saba Bank Atoll, Netherlands Antilles, is one of the three largest atolls on Earth and provides habitat for an extensive coral reef community. To improve our knowledge of this vast marine resource, a survey of biodiversity at Saba Bank included a multi-disciplinary team that sampled fishes, mollusks, crustaceans, macroalgae, and sponges. A single member of the dive team conducted surveys of sponge biodiversity during eight dives at six locations, at depths ranging from 15 to 30 m. This preliminary assessment documented the presence of 45 species pooled across multiple locations. Rarefaction analysis estimated that only 48 to 84% of species diversity was sampled by this limited effort, clearly indicating a need for additional surveys. An analysis of historical collections from Saba and Saba Bank revealed an additional 36 species, yielding a total of 81 sponge species recorded from this area. This observed species composition is similar to that found on widespread Caribbean reefs, indicating that the sponge fauna of Saba Bank is broadly representative of the Caribbean as a whole. A robust population of the giant barrel sponge, Xestospongia muta, appeared healthy with none of the signs of disease or bleaching reported from other Caribbean reefs; however, more recent reports of anchor chain damage to these sponges suggests that human activities can have dramatic impacts on these communities. Opportunities to protect this extremely large habitat should be pursued, as Saba Bank may serve as a significant reservoir of sponge species diversity.

  14. Rheological and secondary structural characterization of rice flour-zein composites for noodles slit from gluten-free sheeted dough.

    PubMed

    Jeong, Sungmin; Kim, Hee Won; Lee, Suyong

    2017-04-15

    Rice flour-zein composites in a hydrated viscoelastic state were utilized to compensate for the role of wheat gluten in gluten-free sheeted dough. The use of zein above its glass transition temperature was able to form a viscoelastic protein network of non-wheat dough with rice flour. The mixing stability and development time of the rice dough were positively increased with increasing levels of zein. The protein secondary structural analysis by FTIR spectroscopy demonstrated that the rice doughs with high levels of zein showed significant increases in β-sheet structures whose intensity was almost doubled by the use of 10% zein. The use of zein at more than 5% (w/w) successfully produced gluten-free dough sheets that could be slit into thin and long noodle strands. In addition, the composites were effective in improving the rheological characteristics of gluten-free noodle strands by increasing their maximum force to extension, compared to wheat-based noodles.

  15. Comparative study of deterioration procedure in chemical-leavened steamed bread dough under frozen storage and freeze/thaw condition.

    PubMed

    Wang, Pei; Yang, Runqiang; Gu, Zhenxin; Xu, Xueming; Jin, Zhengyu

    2017-08-15

    Successive freeze/thaw (FT) cycle was a widely used empirical approach to shorten the experimental period since it could accelerate frozen dough deterioration compared with frozen storage (FS). In order to compare the effect of FS and FT cycle on deterioration procedure of chemical-leavened steamed bread dough, kinetic studies of bread quality indices were performed and the relationships between bread quality and dough components were further established. Results showed that degradation of steamed bread loaf volume and firmness followed first-order kinetics during FS and zero-order kinetics during FT, respectively. Glutenin macropolymers (GMP) depolymerization and dough weight loss occurred steadily throughout FS and FT. Significant enhancement of damaged starch and crystallinity were observed at the later FS period and FT cycle. Multiple regression study led to the conclusion that dough weight loss contributed the most to the reduced bread loaf volume under FS whereas GMP depolymerization dominated under FT condition. Copyright © 2017 Elsevier Ltd. All rights reserved.

  16. Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread.

    PubMed

    Ma, Sen; Li, Li; Wang, Xiao-Xi; Zheng, Xue-Ling; Bian, Ke; Bao, Qing-Dan

    2016-07-01

    The influence of damaged starch (DS) on the quality of frozen dough and steamed bread were investigated. Characterization of the farinographical properties showed that DS levels affected water absorption, development, weakness, falling number and gluten index. Flour viscosity profiles indicated that pasting temperatures increased, but peak viscosity, low viscosity, breakdown, final viscosity and setback increased and then decreased with increasing amounts of DS. Compared to leavened dough, unleavened dough had significantly higher peak times, of T21 and T22, and was also affected by DS concentration. Steamed bread had a higher specific volume, relatively lower hardness, exhibited more whiteness, and a higher degree of gumminess and chewiness with higher DS levels. We compared two methods of making steamed bread and assessed the quality of the product. We found that an appropriate DS content improved the quality of frozen dough and steamed bread. This study provides the basis for future development and improvements to methods for making frozen dough products. Copyright © 2016 Elsevier Ltd. All rights reserved.

  17. Assessment of nutritional quality, glycaemic index, antidiabetic and sensory properties of plantain (Musa paradisiaca)-based functional dough meals.

    PubMed

    Famakin, Opeyemi; Fatoyinbo, Akindele; Ijarotimi, Oluwole Steve; Badejo, Adebanjo Ayobamidele; Fagbemi, Tayo Nathaniel

    2016-11-01

    Nutrition transition to high energy-dense foods has been implicated as the major causes of diet related diseases. Plantain-based dough meals supplemented with soybean cake and cassava fibre were developed by combining them in different proportions using response surface methodology. The flour blends were analyzed for the nutritional composition while the glycaemic index, antidiabetic potentials and protein digestibility of the dough meals were determined in wistar rats. The nutritional and essential amino acid contents of the flour blends were comparable to that of cerolina (a commercially available food product commonly recommended for diabetic patients). The rats fed with the formulated dough meals had lower glycaemic index and glycaemic load, and the blood glucose was significantly reduced compared to cerolina and metformin (a synthetic antidiabetic drug). All the plantain-based dough meals were comparable to cerolina and metformin in terms of nutritional quality and blood glycaemic control activities, respectively. Hence, the formulated plantain-based dough meals have potential to be used for the prevention and management of diabetes mellitus.

  18. Cookies from composite wheat-sesame peels flours: dough quality and effect of Bacillus subtilis SPB1 biosurfactant addition.

    PubMed

    Zouari, Raida; Besbes, Souhail; Ellouze-Chaabouni, Semia; Ghribi-Aydi, Dhouha

    2016-03-01

    Sesame coat is a valuable by-product. The study was carried out on sesame peels flour at different replacing levels of white wheat flour in five cookies dough formulations. The functional properties of composite flours such as swelling capacity, water holding capacity, oil holding capacity, emulsifying capacity, foam capacity, gelatinization temperature, least gelation concentration and bulk density were increased with increase in the sesame peels flour incorporation along with wheat flour. Texture analysis of dough revealed that, the addition of sesame peels flour affected the quality of dough in terms of hardness, cohesion, adhesion and breaking strength. Cookies supplemented with sesame peels flour showed interesting physical properties with lower moisture content and higher spread factor than those made by white wheat flour. But, their hardness increase with the increase of the replacement ratio and their color becomes indesirable. Interestingly, sensory results indicated that cookies supplemented with sesame peels flour were acceptable at a level that not exceeds 30% of incorporation. By the addition of SPB1 biosurfactant at 0.1%, the dough texture profile was significantly improved and the action of this bioemulsifier was more pronounced than a commercial emulsifier known as glycerol monostearate. With the addition of SPB1 biosurfactant on cookies' dough, we manage to obtain cookies softer and with better overall quality.

  19. Effect of brown rice flour fortification on the quality of wheat-based dough and flat bread.

    PubMed

    Khoshgozaran-Abras, S; Azizi, M H; Bagheripoor-Fallah, N; Khodamoradi, A

    2014-10-01

    The objective of present study was to investigate the impact of Brown Rice flour (BR) incorporation, at three different levels of 5, 10 and 15 % to the Wheat Flour (WF) preparations on rheological properties of wheat-based dough and quality of wheat-based flat bread. The BR flour incorporation mainly affected the chemical properties of flours, the rheological characteristics of dough and, quality and shelf life of bread. The protein-related properties of flours principally experienced reduction; however, the ash content had an increase, along with BR flour incorporation. The rheological properties of dough were affected considerably by BR flour substitution, wherein the sample containing 5 % BR flour was closest to BR flour-free dough (control). Regarding the yielded bread, BR flour addition affirmatively affected sensorial properties and firmness quality evaluation, wherein the bread made from dough with composite flour fortified with 5 % BR flour was scored the best. The findings from instrumental firmness quality assessment were confirmed as the bread containing 5 % BR flour remained softer and demanded lowest force to be compressed over the storage period. Overall, results showed that adding BR flour up to 5 % can be used in baking of flat bread since it meets the required criteria.

  20. Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato-wheat flour.

    PubMed

    Liu, Xingli; Mu, Taihua; Yamul, Karim Diego; Sun, Hongnan; Zhang, Miao; Chen, Jingwang; Fauconnier, Marie Laure; Andrea, Perez Vanina

    2017-05-01

    The aim of study was to investigate the effect of hydroxylpropylmethylcellulose (HPMC), arabic gum (AG), konjac glucomannan (KG) and apple pectin (AP) at 2% (w/w, potato-wheat flour basis) on the potato-wheat dough (the mass ratio was 1:1) rheological, fermentation and bread making properties. The tan δ of potato-wheat dough was significantly increased upon addition of adding HPMC which was close to wheat dough (0.531). Moreover, dough height during fermentation process was significantly improved on addition of hydrocolloids, with the order of HPMC (23.1 mm) > AP (19.3 mm) > AG (18.6 mm) > KG (13.6 mm). Protein bands of potato-wheat dough were pale in the presence of hydrocolloids, suggesting the formation of higher molecular weight aggregates formed between proteins-hydrocolloids or proteins-proteins after fermentation process. Furthermore, HPMC significantly increased specific volume (from 1.45 to 2.22 ml/g), and hydrocolloids restricted the retrogradation of starch in potato-wheat breads.

  1. Effect of cellulase, xylanase and α-amylase combinations on the rheological properties of Chinese steamed bread dough enriched in wheat bran.

    PubMed

    Liu, Wenjun; Brennan, Margaret Anne; Serventi, Luca; Brennan, Charles Stephen

    2017-11-01

    The present study investigates the effects of α-amylase (6 and 10ppm), xylanase (70 and 120ppm) and cellulase (35 and 60ppm) on the rheological properties of bread dough. The mixing property of dough was measured by using a DoughLAB. The extension and stickiness of dough were analysed using the Texture Analyzer. The results illustrate that the addition of single enzyme and enzyme combinations can increase the extensibility, softening, mixing tolerance index (MTI) and stickiness, whereas decrease the resistance to extension. For water absorption, the addition of single enzyme had no significant effect, while the combination enzyme significantly (p<0.05) decreased the values from 63.9 to 59.6% (wheat flour dough) and 71.4-67.1% (dough incorporated with 15% wheat bran). Compared to the single enzyme with the value of 34.1mm, enzyme combination (6, 120 and 60ppm) increased the extensibility of wheat flour dough by up to 42%. Additionally, combination of α-amylase, xylanase and cellulase had a synergetic effect on the dough rheology. Copyright © 2017 Elsevier Ltd. All rights reserved.

  2. Enhancement of soluble dietary fibre, polyphenols and antioxidant properties of chapatis prepared from whole wheat flour dough treated with amylases and xylanase.

    PubMed

    Hemalatha, Mysore S; Bhagwat, Suresh G; Salimath, Paramahans V; Prasada Rao, Ummiti J S

    2012-03-15

    Chapati preparation involves various processing steps such as mixing the flour into dough, sheeting and baking. During these processing steps, flour components are likely to undergo changes in their nutrient and polyphenol composition and their antioxidant properties due to phenol-mediated crosslinking of proteins and carbohydrates. Therefore, in the present study, changes in nutritional, nutraceutical and antioxidant properties of chapatis prepared from doughs treated with amylases and xylanase were determined. An increase in insoluble dietary fibre content and a decrease in soluble polyphenol content were observed during preparation of control chapatis from whole wheat flours. However, significant increases in soluble dietary fibre and soluble polyphenol contents were observed in chapatis prepared from amylase-treated doughs compared with control chapatis. Extracts of chapatis prepared from amylase- and xylanase-treated doughs showed better antioxidant properties than extracts of control chapatis. Among these enzyme treatments, chapatis prepared from amylase-treated doughs showed better antioxidant properties than chapatis prepared from xylanase-treated doughs. High-performance liquid chromatography analysis of extracts of chapatis prepared from doughs treated with amylases showed the presence of potential antioxidant phenolic acids such as caffeic, gentisic and syringic acids in addition to the phenolic acids present in control chapatis. Treatment of doughs with amylases increased the contents of soluble dietary fibre and soluble polyphenols as well as improving the antioxidant properties of chapatis. Copyright © 2011 Society of Chemical Industry.

  3. Removal of surface lipids improves the functionality of commercial zein in viscoelastic zein-starch dough for gluten-free breadmaking

    USDA-ARS?s Scientific Manuscript database

    Maize prolamin (zein), together with starch, hydroxypropyl methylcellulose, sugar, salt, yeast and water can form wheat-like cohesive, extensible, viscoelastic dough when mixed above room temperature (e.g. 40 °C). This dough is capable of holding gas. However, it is excessively extensible, and when ...

  4. Effect of Frying Conditions and Yeast Fermentation on the Acrylamide Content in You-Tiao, a Traditional Chinese Fried Twisted Dough-roll

    USDA-ARS?s Scientific Manuscript database

    Effects of frying temperature, frying time and dough pH on the formation of acrylamide in the processing of you-tiao, a traditional Chinese fried twisted dough-roll, were analyzed using response surface methodology. The results obtained showed that the frying temperature and time had a notable impa...

  5. Depth-related alkaloid variation in Mediterranean Aplysina sponges.

    PubMed

    Putz, Annika; Kloeppel, Anne; Pfannkuchen, Martin; Brümmer, Franz; Proksch, Peter

    2009-01-01

    Total amounts and patterns of bromoisoxazoline alkaloids of Aplysina sponges from Croatia (Mediterranean Sea) were analyzed along an underwater slope ranging from 1.8 to 38.5 m. Total amounts of alkaloids varied from sample to sample and showed no correlation with depth. In contrast, striking differences of alkaloid patterns were found between sponges from shallow sites (1.8-11.8 m) and those collected from deeper sites (11.8-38.5 m). Sponges from shallow depths consistently exhibited alkaloid patterns typical for Aplysina aerophoba with aerophobin-2 (2) and isofistularin-3 (3) as main constituents. Sponges from deeper sites (below 11.8 m) resembled Aplysina cavernicola with aerothionin (4) and aplysinamisin-1 (1) as major compounds. The typical A. cavernicola pigment 3,4-dihydroxyquinoline-2-carboxylic acid (6), however, could not be detected in A. aerophoba sponges but was replaced by the A. aerophoba pigment uranidine (5) which appeared to be present in all sponge samples analyzed. During transplantation experiments sponges from sites below 30 m featuring the A. cavernicola chemotype of bromoisoxazoline alkaloids were translocated to shallower habitats (10 m). The alkaloid patterns in transplanted sponges were found to be stable over a period of 12 months and unaffected by this change in depth. In a further experiment, clones of Aplysina sponges from shallow depths of 5-6 m resembling the A. aerophoba chemotype were either kept in situ under natural light conditions or artificially shaded by excluding photosynthetically active radiation (PAR). Neither 4 nor 1 were detected in artificially shaded sponges over an observation period of 12 months. In summary, two chemically distinct types of Aplysina sponges were discovered in this study that proved to be remarkably stable with regard to the bromoisoxazoline patterns and unaffected either by changing the light conditions or depth. It is not clear presently whether the Aplysina sponges collected from depths < 11.8 m

  6. Sterol and lipid composition of three Adriatic Sea sponges.

    PubMed

    De Rosa, Salvatore; Seizova, Katya; Kamenarska, Zornitsa; Petrova, Assia; Iodice, Carmine; Stefanov, Kamen; Popov, Simeon

    2006-01-01

    The sterol and fatty acid composition of three Adriatic Sea sponges (Geodia cydonium and two unidentified Tedania sp.), collected at the same time and same place, was established. Twenty-four sterols and forty fatty acids were identified. The identical ecological conditions, including the diet, allowed us to apply the results obtained for taxonomical conclusions, based on the biodiversity of the investigated sponges. On the basis of the sterol composition they can be separated into two groups: Tedania and Geodia sponges. The sterol and fatty acid composition indicates that the two investigated Tedania samples might be different species or subspecies.

  7. Comparative study of the effect of starches from five different sources on the rheological properties of gluten-free model doughs.

    PubMed

    Zhang, Duqin; Mu, Taihua; Sun, Hongnan

    2017-11-15

    We investigated the effect of wheat (WS), corn (CS), tapioca (TS), sweet potato (SS) and potato (PS) starches on the rheological properties of starch-hydroxypropylmethylcellulose (HPMC) model doughs. Significant differences were found among model doughs made with different starches in terms of water absorption, development time, and strength. The PS-HPMC dough presented higher maximum creep compliance, followed successively by SS-, TS-, CS-, and WS-HPMC doughs, and the same order was found for the degree of dependence of G' on frequency sweep, suggesting that the resistance to deformation depends on network structure stability. More water distributed between hydration sites of HPMC and starch surface, leading to more hydrogen bonds and the formation of stable network. In conclusion, the rheological properties of model doughs are largely due to variation in structural and physicochemical properties of different starches, as well as varying interactions between different starches and HPMC. Copyright © 2017. Published by Elsevier Ltd.

  8. Managing and sharing the escalating number of sponge "unknowns": the SpongeMaps project.

    PubMed

    Hooper, J N A; Hall, K A; Ekins, M; Erpenbeck, D; Wörheide, G; Jolley-Rogers, G

    2013-09-01

    Contemporary collections of sponges in the Indo-west Pacific have escalated substantially due to pharmaceutical discovery, national bioregional planning, and compliance with international conventions on the seabed and its marine genetic resources beyond national jurisdictions. These partially processed operational taxonomic unit (OTU) collections now vastly outweigh the expertise available to make them better "known" via complete taxonomy, yet for many bioregions they represent the most significant body of currently available knowledge. Increasing numbers of cryptic species, previously undetected morphologically, are now being discovered by molecular and chemical analyses. The uncoordinated and fragmented nature of many previous collections, however, means that knowledge and expertise gained from a particular project are often lost to future projects without a biodiversity informatics legacy. Integrating these diverse data (GIS; OTUs; images; molecular, chemical, and other datasets) required a two-way iterative process so far unavailable for sponges with existing biodiversity informatics tools. SpongeMaps arose from the initial need for online collaboration to integrate morphometric data with molecular barcodes, including the Porifera Tree of Life (PorTol) project. It provides interrogation of existing data to better process new collections; capacity to create new OTUs; publication of online pages for individual species, so as to interpret GIS and other data for online biodiversity databases and services; and automatic links to external datasets for taxonomic hierarchy, specimen GIS and mapping, DNA sequence data, chemical structures, and images.

  9. Effect of fat types on the structural and textural properties of dough and semi-sweet biscuit.

    PubMed

    Mamat, Hasmadi; Hill, Sandra E

    2014-09-01

    Fat is an important ingredient in baking products and it plays many roles in providing desirable textural properties of baking products, particularly biscuit. In this study, the effect of fat types on dough rheological properties and quality of semi-sweet biscuit (rich tea type) were investigated using various techniques. Texture profile and extensibility analysis were used to study the dough rheology, while three-point bend test and scanning electron microscopy were used to analyse the textural characteristics of final product. TPA results showed that the type of fat significantly influenced dough textural properties. Biscuit produced with higher solid fat oil showed higher breaking force but this was not significantly different when evaluated by sensory panel. Scanning electron microscopy showed that biscuit produced with palm mid-fraction had an open internal microstructure and heterogeneous air cells as compared to other samples.

  10. Starch transitions of different gluten free flour doughs determined by dynamic thermal mechanical analysis and differential scanning calorimetry.

    PubMed

    Moreira, R; Chenlo, F; Arufe, S

    2015-01-01

    Gluten-free flour doughs (three from different maize varieties and one from chestnut fruit) processed at the same consistency level (1.10 ± 0.07 N m) with different water absorption were used to determine the starch transitions by means of two different experimental techniques, differential scanning calorimetry (DSC) and dynamic thermal mechanical analysis (DMTA). The ranges of temperatures of gelatinization (G), amylopectin melting (M1), amylose-lipid complexes melting (M2) and amylose melting (M3) for all tested flour doughs were determined by both experimental techniques with acceptable agreement between them. The starch transitions in DMTA were determined by means of the elastic modulus (G, M1 and M2) or damping factor (G, M3) evolution with temperature. The temperatures and enthalpies of the transitions depended on water content, the nature and characteristics (mainly damaged starch) of the starch and the presence of other compounds (mainly lipid and sugars) in the flour doughs.

  11. Proline accumulation in baker's yeast enhances high-sucrose stress tolerance and fermentation ability in sweet dough.

    PubMed

    Sasano, Yu; Haitani, Yutaka; Ohtsu, Iwao; Shima, Jun; Takagi, Hiroshi

    2012-01-03

    During bread-making processes, yeast cells are exposed to various baking-associated stresses. High-sucrose concentrations exert severe osmotic stress that seriously damages cellular components by generation of reactive oxygen species (ROS). Previously, we found that the accumulation of proline conferred freeze-thaw stress tolerance and the baker's yeast strain that accumulated proline retained higher-level fermentation abilities in frozen doughs than the wild-type strain. In this study, we constructed self-cloning diploid baker's yeast strains that accumulate proline. These resultant strains showed higher cell viability and lower intracellular oxidation levels than that observed in the wild-type strain under high-sucrose stress condition. Proline accumulation also enhanced the fermentation ability in high-sucrose-containing dough. These results demonstrate the usefulness of proline-accumulating baker's yeast for sweet dough baking. Copyright © 2011 Elsevier B.V. All rights reserved.

  12. Comparative study of texture of normal and energy reduced sponge cakes.

    PubMed

    Baeva, M R; Panchev, I N; Terzieva, V V

    2000-08-01

    The complete sucrose elimination and its replacement by microencapsulated aspartame (Nutra Sweet) and bulking agents (sorbitol, wheat starch and wheat germ) on the physical and textural sensory characteristics of two diabetic sponge cakes against a control sponge cake was studied. Mathematical and statistical methods were used and regression models worked out, describing the physical and textural characteristics of the three sponge cakes and their values were optimized. The effect on the porosity, springiness, volume and shrinkage of sponge takes was substantial and depended on the amount of the added ingredients. The diabetic sponge cake containing wheat germ showed the least physical and sensory deviations against the control sponge cake. The energy value of the diabetic sponge cakes against the control one was reduced with 25% for the ordinary sponge cake without sucrose and with 29% for sponge cake without sucrose containing wheat germ.

  13. Evaluation of Vitamin D3 and D2 Stability in Fortified Flat Bread Samples During Dough Fermentation, Baking and Storage.

    PubMed

    Tabibian, Mehrnaz; Torbati, Mohammadali; Afshar Mogaddam, Mohammad Reza; Mirlohi, Maryam; Sadeghi, Malihe; Mohtadinia, Javad

    2017-06-01

    Purpose: Vitamin D, a fat-soluble secosteroid, has a significant role in bone metabolism and helps calcium absorption in the body. Since vitamin D concentration is altered in fortified foods and dietary supplements, the actual amount of vitamin D may differ from the label value. Methods: In this study, the concentrations of vitamin D2 and D3 of fortified bread sample were analytically determined. For this purpose, dough or homogenized bread sample was saponified using potassium hydroxide solution (30%, w/v) at 80°C, and the saponified analytes were extracted into n-heptane followed by liquid-liquid extraction. Then n-heptane fraction was evaporated to dryness and the sample was reconstituted in methanol. The effect of different parameters was evaluated by one variable at one-time strategy. Results: The analytes concentrations were evaluated in dough fermentation, baking and storage steps. The effect of temperature in dough fermentation and baking was evaluated at the range of 5-30 and 200-250°C, respectively. Also, the fermentation time was studied in the range of 0-120 min. The analytes concentrations were followed for 1 to 5 days after baking. The results indicated that dough fermentation temperature has no significant effect on the concentration of the analytes. On the other hand, when the dough fermentation time and baking temperature are increased, the analytes concentrations are decreased. Also, the storage duration of the spiked bread samples decreased the analytes concentrations after one day. Conclusion: Based on the obtained results, baking the dough at high temperatures lead to decrease in vitamin levels.

  14. Evaluation of Vitamin D3 and D2 Stability in Fortified Flat Bread Samples During Dough Fermentation, Baking and Storage

    PubMed Central

    Tabibian, Mehrnaz; Torbati, Mohammadali; Afshar Mogaddam, Mohammad Reza; Mirlohi, Maryam; Sadeghi, Malihe; Mohtadinia, Javad

    2017-01-01

    Purpose: Vitamin D, a fat-soluble secosteroid, has a significant role in bone metabolism and helps calcium absorption in the body. Since vitamin D concentration is altered in fortified foods and dietary supplements, the actual amount of vitamin D may differ from the label value. Methods: In this study, the concentrations of vitamin D2 and D3 of fortified bread sample were analytically determined. For this purpose, dough or homogenized bread sample was saponified using potassium hydroxide solution (30%, w/v) at 80°C, and the saponified analytes were extracted into n-heptane followed by liquid-liquid extraction. Then n-heptane fraction was evaporated to dryness and the sample was reconstituted in methanol. The effect of different parameters was evaluated by one variable at one-time strategy. Results: The analytes concentrations were evaluated in dough fermentation, baking and storage steps. The effect of temperature in dough fermentation and baking was evaluated at the range of 5-30 and 200-250°C, respectively. Also, the fermentation time was studied in the range of 0-120 min. The analytes concentrations were followed for 1 to 5 days after baking. The results indicated that dough fermentation temperature has no significant effect on the concentration of the analytes. On the other hand, when the dough fermentation time and baking temperature are increased, the analytes concentrations are decreased. Also, the storage duration of the spiked bread samples decreased the analytes concentrations after one day. Conclusion: Based on the obtained results, baking the dough at high temperatures lead to decrease in vitamin levels. PMID:28761835

  15. The effect of Arabic gum on frozen dough properties and the sensory assessments of the bread produced.

    PubMed

    Tavakoli, Hamid Reza; Jonaidi Jafari, Nematollah; Hamedi, Hassan

    2017-04-01

    The use of hydrocolloids in frozen dough has become frequent as bread improvers due to their anti-staling effect. Nevertheless, the impact of both different frozen storage and Arabic gum level in non-prefermented flat dough with following thawing procedure have not been studied. This work intended to study the effect of three different ratio of Arabic gum on rheological properties of 1, 7, and 30 days of frozen storage and the quality of the bread made from. In order to gain the least detrimental effects on gluten network, we used rapid rate freezing and microwave heating in thawing stage. Rheological results showed that the unfrozen samples to which Arabic gum had been added rendered the highest resistance to extension. The resistance of gum fortified samples were less than fresh dough, however the decline was not significant in 3.0% Arabic gum dough kept in a month storage (p > .05). The similar findings were obtained for extensibility and adhesiveness; in which the maximum incorporation of Arabic gum lessen the destructive impact of long freezing storage. Addition of 3% gum could be able to retard staling through an increment in hydrophilic bonds between water molecules and amylose during thawing (p < .05). The overall rating of Arabic gum enriched samples was similar with bread made from non-frozen dough, even after 30 days of storage as indicated by the sensory evaluation of breads. Producing a chapatti-like fermented bread without long fermentation period. Formulation a frozen dough without using chemical additives. Introducing a proper use of a new defrosting method with the aim of achieving a better texture. Improvement in retarding staling by the use of Gum Arabic after 7 days. © 2016 Wiley Periodicals, Inc.

  16. Diversity, structure and convergent evolution of the global sponge microbiome

    PubMed Central

    Thomas, Torsten; Moitinho-Silva, Lucas; Lurgi, Miguel; Björk, Johannes R.; Easson, Cole; Astudillo-García, Carmen; Olson, Julie B.; Erwin, Patrick M.; López-Legentil, Susanna; Luter, Heidi; Chaves-Fonnegra, Andia; Costa, Rodrigo; Schupp, Peter J.; Steindler, Laura; Erpenbeck, Dirk; Gilbert, Jack; Knight, Rob; Ackermann, Gail; Victor Lopez, Jose; Taylor, Michael W.; Thacker, Robert W.; Montoya, Jose M.; Hentschel, Ute; Webster, Nicole S.

    2016-01-01

    Sponges (phylum Porifera) are early-diverging metazoa renowned for establishing complex microbial symbioses. Here we present a global Porifera microbiome survey, set out to establish the ecological and evolutionary drivers of these host–microbe interactions. We show that sponges are a reservoir of exceptional microbial diversity and major contributors to the total microbial diversity of the world's oceans. Little commonality in species composition or structure is evident across the phylum, although symbiont communities are characterized by specialists and generalists rather than opportunists. Core sponge microbiomes are stable and characterized by generalist symbionts exhibiting amensal and/or commensal interactions. Symbionts that are phylogenetically unique to sponges do not disproportionally contribute to the core microbiome, and host phylogeny impacts complexity rather than composition of the symbiont community. Our findings support a model of independent assembly and evolution in symbiont communities across the entire host phylum, with convergent forces resulting in analogous community organization and interactions. PMID:27306690

  17. Emerging Sponge Models of Animal-Microbe Symbioses

    PubMed Central

    Pita, Lucia; Fraune, Sebastian; Hentschel, Ute

    2016-01-01

    Sponges have a significant impact on marine benthic communities, they are of biotechnological interest owing to their production of bioactive natural compounds, and they promise to provide insights into conserved mechanisms of host–microbe interactions in basal metazoans. The natural variability of sponge-microbe associations across species and environments provides a meaningful ecological and evolutionary framework to investigate animal-microbial symbiosis through experimentation in the field and also in aquaria. In addition, next-generation sequencing technologies have shed light on the genomic repertoire of the sponge host and revealed metabolic capacities and symbiotic lifestyle features of their microbiota. However, our understanding of symbiotic mechanisms is still in its infancy. Here, we discuss the potential and limitations of the sponge-microbe symbiosis as emerging models for animal-associated microbiota. PMID:28066403

  18. Immobilization of polymethylgalacturonase producing Aspergillus niger on Luffa sponge material.

    PubMed

    Slokoska, L S; Angelova, M B

    1998-01-01

    The vegetable sponge of Luffa cylindrica was studied as a matrix for the immobilization of Aspergillus niger 26, producer of polymethylgalacturonase (PMG). Entrapped spores could grow and multiply within the lattice of the sponge. The influence of loofa sponge inoculum content, initial spore inoculum content, and duration of the growth cycle on the enzyme activity and mycelium growth was studied. The best yield of PMG was reached with 1 piece of loofa sponge (approx. 0.10 g dry weight), 10(9) spores per g carrier and 48 h duration of one cycle. Data obtained during long-term semicontinuous cultivation showed that production capacity increased significantly and the production period was extended more than 10 times compared with the free cell culture.

  19. [Sponge cell reaggregation: mechanisms and dynamics of the process].

    PubMed

    Lavrov, A I; Kosevich, I A

    2014-01-01

    Sponges (Porifera) are lower metazoans whose organization is characterized by a high plasticity of anatomical and cellular structures. One of the manifestations of this plasticity is the ability of sponge cells to reaggregate after dissociation of tissues. This review brings together the available data on the reaggregation of sponge cells that have been obtained to date since the beginning of the 20th century. It considers the behavior of dissociated cells in suspension, the mechanisms and factors involved in reaggregation, and the rate and stages of this process in different representatives of this phylum. In addition, this review provides information about the histological structure of multicellular aggregates formed during reaggregation of cells and the regenerative morphogenetic processes leading to the formation of normal sponges from these multicellular aggregates.

  20. Emerging Sponge Models of Animal-Microbe Symbioses.

    PubMed

    Pita, Lucia; Fraune, Sebastian; Hentschel, Ute

    2016-01-01

    Sponges have a significant impact on marine benthic communities, they are of biotechnological interest owing to their production of bioactive natural compounds, and they promise to provide insights into conserved mechanisms of host-microbe interactions in basal metazoans. The natural variability of sponge-microbe associations across species and environments provides a meaningful ecological and evolutionary framework to investigate animal-microbial symbiosis through experimentation in the field and also in aquaria. In addition, next-generation sequencing technologies have shed light on the genomic repertoire of the sponge host and revealed metabolic capacities and symbiotic lifestyle features of their microbiota. However, our understanding of symbiotic mechanisms is still in its infancy. Here, we discuss the potential and limitations of the sponge-microbe symbiosis as emerging models for animal-associated microbiota.

  1. Low-density open cellular sponges as functional materials.

    PubMed

    Jiang, Shaohua; Agarwal, Seema; Greiner, Andreas

    2017-06-16

    Low density macroporous sponges with densities less than 100 mg cm-3 are a challenge and an opportunity in advanced chemistry and material science. The challenge lies in the precise preparation of the sponges with property combinations that lead to novel applications. Bottom-up and top-down chemi-cal and engineering methods for preparation are a major focus of this review, with an emphasis on carbon and polymer materi-als. Light weight, sustainability, breathability, special wetting characteristics, large mass transfer, mechanical stability, and large pore volume are typical characteristics of sponges made of advanced materials and could lead to novel applications. Some selected sponge properties and potential applications are discussed. © 2017 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  2. Robust Macroscopic 3D Sponges of Manganese Oxide Molecular Sieve.

    PubMed

    Liu, Zhenxin; Wu, Depeng; Guo, Xuehui; Fang, Shaoming; Wang, Lizhen; Xing, Yu; Suib, Steven L

    2017-08-19

    The construction of macroscopic 3D sponges is of great technological importance for various applications. An outstanding challenge is the facile fabrication of sponges with the desirable combination of good stability, high electrical conductivity, and absorption ability. Here we demonstrate free-standing 3D OMS-2 sponges with various densities that possess a combination of desirable physical properties including high porosity, robustness, permeability, recyclability, high electrical conductivity, and selective water absorption in preference to oil. Some of these properties have systematic trends with various densities. The stress of OMS-2 sponge made by nanowire-based freeze-drying process is four orders of magnitude higher than that made by calcinations-related process. These new materials should find practical applications in environmental, catalysis, sensing, absorption, and energy storage, particularly in the removal of water spill cleanup, and beyond. © 2017 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  3. Protonated Melamine Sponge for Effective Oil/Water Separation

    NASA Astrophysics Data System (ADS)

    Wang, Chih-Feng; Huang, Hsiang-Ching; Chen, Liang-Ting

    2015-09-01

    In this study, we fabricated a superhydrophilic and underwater superoleophobic protonated melamine sponge for effective separation of water-rich immiscible oil/water mixtures with extremely high separation efficiency. This protonated melamine sponge exhibited excellent antifouling properties and could be used to separate oil/water mixtures continuously for up to 12 h without any increase in the oil content in filtrate. Moreover, our compressed protonated melamine sponge could separate both surfactant-free and -stabilized oil-in-water emulsions with high separation efficiencies. The high performance of this protonated melamine sponge and its efficient, energy- and cost-effective preparation suggest that it has great potential for use in practical applications.

  4. Non-neural reflexes: sponges and the origins of behaviour.

    PubMed

    Meech, Robert W

    2008-01-22

    Sponges 'sneeze' without the benefit of nerves or muscles. While genomic analysis has uncovered a surprisingly complex set of molecular components in these ancient metazoans, physiological studies have revealed equally sophisticated cellular coordination.

  5. Diversity, structure and convergent evolution of the global sponge microbiome.

    PubMed

    Thomas, Torsten; Moitinho-Silva, Lucas; Lurgi, Miguel; Björk, Johannes R; Easson, Cole; Astudillo-García, Carmen; Olson, Julie B; Erwin, Patrick M; López-Legentil, Susanna; Luter, Heidi; Chaves-Fonnegra, Andia; Costa, Rodrigo; Schupp, Peter J; Steindler, Laura; Erpenbeck, Dirk; Gilbert, Jack; Knight, Rob; Ackermann, Gail; Victor Lopez, Jose; Taylor, Michael W; Thacker, Robert W; Montoya, Jose M; Hentschel, Ute; Webster, Nicole S

    2016-06-16

    Sponges (phylum Porifera) are early-diverging metazoa renowned for establishing complex microbial symbioses. Here we present a global Porifera microbiome survey, set out to establish the ecological and evolutionary drivers of these host-microbe interactions. We show that sponges are a reservoir of exceptional microbial diversity and major contributors to the total microbial diversity of the world's oceans. Little commonality in species composition or structure is evident across the phylum, although symbiont communities are characterized by specialists and generalists rather than opportunists. Core sponge microbiomes are stable and characterized by generalist symbionts exhibiting amensal and/or commensal interactions. Symbionts that are phylogenetically unique to sponges do not disproportionally contribute to the core microbiome, and host phylogeny impacts complexity rather than composition of the symbiont community. Our findings support a model of independent assembly and evolution in symbiont communities across the entire host phylum, with convergent forces resulting in analogous community organization and interactions.

  6. Animal Evolution: Last Word on Sponges-First?

    PubMed

    Littlewood, D Timothy J

    2017-04-03

    A major problem in understanding animal evolution is where early branching phyla, especially sponges and comb jellies (sea gooseberries), sit in the tree of life. A new study seeks to overcome this problem by sampling more species and data cleansing.

  7. Population dynamics of Vibrio spp. associated with marine sponge microcosms.

    PubMed

    Hoffmann, Maria; Fischer, Markus; Ottesen, Andrea; McCarthy, Peter J; Lopez, Jose V; Brown, Eric W; Monday, Steven R

    2010-12-01

    Vibrio is a diverse genus of marine-associated bacteria with at least 74 species and more expected as additional marine ecospheres are interrogated. This report describes a phylogenetic reconstruction of Vibrio isolates derived from one such unique ecosystem, marine sponges (Phylum Porifera) collected from depths of 150 to 1242 feet. 16S rRNA gene sequencing along with molecular typing of 16S-23S rRNA intergenic spacer regions clustered many sponge-associated Vibrio (spp) with current known species. That is, several benthic Vibrio species commensal with Porifera sponges seemed genetically linked to vibrios associated with coastal or shallow-water communities, signalling a panmictic population structure among seemingly ecologically disparate strains. Conversely, phylogenetic analysis provided evidence for at least two novel Vibrio speciation events within this specific sponge microcosm. Collectively, these findings earmark this still relatively unknown environment as a bastion of taxonomic and phylogenetic variability for the genus and probably other bacterial taxa.

  8. Protonated Melamine Sponge for Effective Oil/Water Separation

    PubMed Central

    Wang, Chih-Feng; Huang, Hsiang-Ching; Chen, Liang-Ting

    2015-01-01

    In this study, we fabricated a superhydrophilic and underwater superoleophobic protonated melamine sponge for effective separation of water-rich immiscible oil/water mixtures with extremely high separation efficiency. This protonated melamine sponge exhibited excellent antifouling properties and could be used to separate oil/water mixtures continuously for up to 12 h without any increase in the oil content in filtrate. Moreover, our compressed protonated melamine sponge could separate both surfactant-free and -stabilized oil-in-water emulsions with high separation efficiencies. The high performance of this protonated melamine sponge and its efficient, energy- and cost-effective preparation suggest that it has great potential for use in practical applications. PMID:26399444

  9. New hexactinellid sponges from deep Mediterranean canyons.

    PubMed

    Boury-Esnault, Nicole; Vacelet, Jean; Dubois, Maude; Goujard, Adrien; Fourt, Maïa; Pérez, Thierry; Chevaldonné, Pierre

    2017-02-21

    During the exploration of the NW Mediterranean deep-sea canyons (MedSeaCan and CorSeaCan cruises), several hexactinellid sponges were observed and collected by ROV and manned submersible. Two of them appeared to be new species of Farrea and Tretodictyum. The genus Farrea had so far been reported with doubt from the Mediterranean and was listed as "taxa inquirenda" for two undescribed species. We here provide a proper description for the specimens encountered and sampled. The genus Tretodictyum had been recorded several times in the Mediterranean and in the near Atlantic as T. tubulosum Schulze, 1866, again with doubt, since the type locality is the Japan Sea. We here confirm that the Mediterranean specimens are a distinct new species which we describe. We also provide18S rDNA sequences of the two new species and include them in a phylogenetic tree of related hexactinellids.

  10. Elastic, Conductive, Polymeric Hydrogels and Sponges

    PubMed Central

    Lu, Yun; He, Weina; Cao, Tai; Guo, Haitao; Zhang, Yongyi; Li, Qingwen; Shao, Ziqiang; Cui, Yulin; Zhang, Xuetong

    2014-01-01

    As a result of inherent rigidity of the conjugated macromolecular chains resulted from the delocalized π-electron system along the polymer backbone, it has been a huge challenge to make conducting polymer hydrogels elastic by far. Herein elastic and conductive polypyrrole hydrogels with only conducting polymer as the continuous phase have been simply synthesized in the indispensable conditions of 1) mixed solvent, 2) deficient oxidant, and 3) monthly secondary growth. The elastic mechanism and oxidative polymerization mechanism on the resulting PPy hydrogels have been discussed. The resulting hydrogels show some novel properties, e.g., shape memory elasticity, fast functionalization with various guest objects, and fast removal of organic infectants from aqueous solutions, all of which cannot be observed from traditional non-elastic conducting polymer counterparts. What's more, light-weight, elastic, and conductive organic sponges with excellent stress-sensing behavior have been successfully achieved via using the resulting polypyrrole hydrogels as precursors. PMID:25052015

  11. Transabdominal migration of retained surgical sponge.

    PubMed

    Guner, Ali; Hos, Gultekin; Kahraman, Izzettin; Kece, Can

    2012-01-01

    Retained surgical sponge (RSS) is a rare surgical complication. The RSSs are mostly located intra-abdominally but they can also be left in the thorax, spine, extremity, cranium, and breast. RSS is often difficult to diagnose because of the nonspecific clinical symptoms and radiologic findings. Clinically, RSS may present as an exudative reaction in the early postoperative period or may also cause an aseptic fibrous tissue response. A foreign body may remain asymptomatically silent for a long time, and it may later present with obstruction, fistulization, or mass formation. In this report, we present a case in which an RSS has migrated through the abdominal wall and caused an anterior abdominal wall abscess.

  12. Ecology and energetics of two Antarctic sponges.

    PubMed

    Kowalke

    2000-04-26

    Retention efficiencies, pumping and respiration rates of the two Antarctic sponge species Mycale acerata and Isodictya kerguelensis from Potter Cove, King George Island, were measured. None of the species reached a 100% retention efficiency at any given particle size. This is probably due to the sediment-laden environment in which the animals were dwelling. A less efficient retention decreases the risk of the filtering structures being clogged. Both species filter down into the bacterial size range. Pumping rates of the species were 180 ml h(-1) (M. acerata) and 220 ml h(-1) (I. kerguelensis) per g ash free dry mass (T=1 degrees C), being lower than measured in temperate water species. Oxygen consumption was 0.088 ml O(2) h(-1) (M. acerata; T=1.8 degrees C) and 0.035 ml O(2) h(-1) (I. kerguelensis; T=1 degrees C) per g ash free dry mass.

  13. Investigators unable to substantiate suspected link between sponge, TSS.

    PubMed

    1983-12-01

    Federal investigators have failed to substantiate a suspected link between the contraceptive sponge and toxic shock syndrome (TSS). In September the US Food and Drug Administration (FDA) reported the case of a woman who inserted the contraceptive sponge last July 17 and removed itthe following day. About 6 hours later she noted the sudden onset of a fever of 104 degrees Farenheit, nausea, redness, shaking chills, and an inflamed vagina. Cultures from the sponge revealed S. aureus and S. epidemis. There was initial concern that the case may have represented early TSS. A toxin produced by certain strains of S. aureus is thought to cause TSS. The syndrome includes a fever greater than 102 degrees, rash, blood pressure less than 90mmHG, peelin g skin on the palms and soles 1-2 weeks after onset, and involvement of 3 or more of the following organ systems: gastrointestinal, muscular, mucous membrane, renal, hepatic, hematologic,or central nervous system. FDA medical Officers Dr. William J. McCann told "Contraceptive Technology Update" (CTU) that the reported case failed to fill the Centers for Disease Control criteriaof the diagnosis of TSS. Because the woman has been treated with antibiotics early in the course of her disease, McCann said he could not entirely exclude the possibility that she might have developed TSS if she had gone untreated. He added that the possibility was "remote". Dr. Gail Bolan, CDC epidemiologist, told CTU that "antibiotics do not seem to affect the outcome of the original episode" of TSS cases. She commented that milder forms of TSS might exist that may not meet CDC's strict case definition. Without a specific test, there is no way to separate milder TSS cases from viral or other diseases that may appear similar. According to Deborah Gaynor, the sponge's package insert states that clinical trials were not large enough to assess the risk of TSS. The sponge is not recommended for use during menstration. Gaynor cites a variety of reasons why the

  14. Addition of Phenols Compounds to Meat Dough Intended for Salami Manufacture and its Antioxidant Effect

    PubMed Central

    Fasolato, Luca; Cardazzo, Barbara; Carraro, Lisa; Taticchi, Agnese; Balzan, Stefania

    2014-01-01

    A purified extract of phenols compounds (65% of phenolic content of which decarboxymethyl oleuropein aglycone represented 45% of the wet mass) obtained from vegetation water (a by-product of oil mill) was added to a ground meat dough intended for salami manufacture in two concentration levels: 75 and 150 mg/100 g of dough (F1 and F2, respectively). The control batch was composed of lean and fat cuts of pork in 70:30 ratio, 2.7% salt and a mixed starter culture of staphylococci and pediococci. After stuffing into natural casings, salamis were aged until they reached a total weight loss of 30%. The product was then sliced and packaged in a protective atmosphere (nitrogen:carbon dioxide 80:20) and placed in a refrigerator thermostat (2-4°C) with alternating 12 h of artificial light and darkness. The samples were analysed for the measurement of pH, water activity, organic acidity, peroxide number and secondary products of lipid peroxidation at the time of slicing and after 10, 20 and 30 days of storage into the refrigerated thermostat. The pH and water activity were not substantially different between the control and the two enriched batches. The peroxide number and secondary products of lipid peroxidation values in the two batches with phenols were at least substantially lower than the control sample. In conclusion, the phenol compounds obtained from vegetation water have shown no interference with the ripening process while protecting the dough from oxidation. PMID:27800353

  15. Effect of oil and shortening in rice bread quality: Relationship between dough rheology and quality characteristics.

    PubMed

    Mancebo, Camino M; Martínez, Mario M; Merino, Cristina; de la Hera, Esther; Gómez, Manuel

    2017-04-27

    One of the main problems with gluten-free breads is their texture and their rapid staling. Fats are widely used for the improvement of texture and other quality parameters in gluten-free breads. The effect of oil and shortening in rice-breads quality and its correlation with dough rheology has been analyzed. The inclusion of oil increased the specific volume of the breads and reduced their hardness, particularly with lower levels of hydration, whereas shortening did not modify specific volume or reduced it when hydration levels were higher. Oil, at levels of up to 30%, reduced the cohesiveness, springiness and resilience of breads, as well as the brightness of the crust, and increased the a* and b* values. Breads with oil also exhibited a greater number of pores per cm(2) , especially in doughs with higher levels of hydration. An inverse correlation between G' and G'' and bread specific volume has been observed, being the reciprocal-Y model a better predictor than the linear model to relate the bread specific volume. This study showed that the type and quantity of fat added in rice based breads affect the bread quality in a different way. In general, it can be said that the incorporation of up to 20% oil improved rice based breads. Oil increased the specific volume, the a* and b* parameters of the crust and the cell density. It also decreases hardness, cohesiveness, springiness, resilience, and the L* parameter. Converse to breads made with oil, the addition of shortening can negatively affect the quality of the breads. Moreover, the correlation analysis has demonstrated that the study of dough rheology could be a good predictor of gluten-free bread quality. © 2017 Wiley Periodicals, Inc.

  16. Storage stability of hen egg white powders in three protein/water dough model systems.

    PubMed

    Rao, Qinchun; Rocca-Smith, Jeancarlo R; Labuza, Theodore P

    2013-06-01

    In recent years, due to the specific health benefits associated with bioactive peptides and the reduction of protein allergenicity by enzymatic hydrolysis, the utilisation of protein hydrolysates in the intermediate-moisture food (IMF) market, such as high protein nutrition bars (HPNB), has significantly increased. Currently, no reported study is related to the storage stability of dried hen egg white (DEW) and its hydrolysates (HEW) in an IMF matrix. Therefore, three DEW/HEW dough model systems (100%HEW+0%DEW, 75%HEW+25%DEW and 50%HEW+50%DEW) were established using two commercial spray-dried egg white powders to study the effect of temperature and fraction of HEW on these IMF models (water activity (a(w)): ∼0.8). During storage at three different temperatures (23, 35 and 45°C) for 70 days, the selected physicochemical properties of the dough systems were compared. Overall, kinetic analysis showed an apparent zero-order model fit for the change in the colour (L(∗)), fluorescence intensity (FI) and hardness, as a function of time, for different dough model systems. As expected, the L(∗), FI and hardness increased as a function of time mainly due to the Maillard reaction. The amount of free amino groups decreased, with an increase in rate of loss, as temperature increased in the 100%HEW+0%DEW model. When DEW was substituted for some HEW, the regeneration of the free amino groups after loss was observed as a function of time. Furthermore, when the percentage of HEW was decreased, the incidence of mouldy samples occurred sooner, which indicates that HEW has some antimicrobial ability, especially in the 100%HEW+0%DEW system where mould growth did not occur. Copyright © 2012 Elsevier Ltd. All rights reserved.

  17. Molecular biodiversity. Case study: Porifera (sponges).

    PubMed

    Müller, Werner E G; Brümmer, Franz; Batel, Renato; Müller, Isabel M; Schröder, Heinz C

    2003-03-01

    Biological diversity--or biodiversity--is the term given to the variety of life on Earth and the natural patterns it forms. The biodiversity we see today is the fruit of billions of years of evolution, shaped by natural processes and, increasingly, by the influence of humans. It forms the web of life of which we are an integral part and upon which we so fully depend. The research on molecular biodiversity tries to lay the scientific foundation of a rational conservation policy that has its roots in various disciplines including systematics/taxonomy (species richness), present day ecology (diversity of ecological systems), and functional genetics (genetic diversity). The results of ongoing genome analyses (genome projects and expressed sequence tag projects) and the achievements of molecular evolution may allow us not only to quantitate the diversity of the present biota but also to extrapolate to their diversification in the future. A link between biodiversity and genomics/molecular evolution will create a platform which we hope may facilitate a sustainable management of organismic life and ensure its exploitation for human benefit. In the present review we outline possible strategies, using the Porifera (sponges) as a prominent example. On the basis of solid taxonomy and ecological data, the high value of this phylum for human application becomes obvious, especially with regard to the field of chemical ecology and the desire to find novel potential drugs for clinical use. In addition, the benefit of trying to make sense of molecular biodiversity using sponges as an example can be seen in the fact that the study of these animals, which are "living fossils", gives us a good insight into the history of our planet, especially with respect to the evolution of Metazoa.

  18. Bacterial community analyses of two Red Sea sponges.

    PubMed

    Radwan, Mona; Hanora, Amro; Zan, Jindong; Mohamed, Naglaa M; Abo-Elmatty, Dina M; Abou-El-Ela, Soad H; Hill, Russell T

    2010-06-01

    Red Sea sponges offer potential as sources of novel drugs and bioactive compounds. Sponges harbor diverse and abundant prokaryotic communities. The diversity of Egyptian sponge-associated bacterial communities has not yet been explored. Our study is the first culture-based and culture-independent investigation of the total bacterial assemblages associated with two Red Sea Demosponges, Hyrtios erectus and Amphimedon sp. Denaturing gradient gel electrophoresis fingerprint-based analysis revealed statistically different banding patterns of the bacterial communities of the studied sponges with H. erectus having the greater diversity. 16S rRNA clone libraries of both sponges revealed diverse and complex bacterial assemblages represented by ten phyla for H. erectus and five phyla for Amphimedon sp. The bacterial community associated with H. erectus was dominated by Deltaproteobacteria. Clones affiliated with Gammaproteobacteria were the major component of the clone library of Amphimedon sp. About a third of the 16S rRNA gene sequences in these communities were derived from bacteria that are novel at least at the species level. Although the overall bacterial communities were significantly different, some bacterial groups, including members of Alphaproteobacteria, Gammaproteobacteria, Acidobacteria, and Actinobacteria, were found in both sponge species. The culture-based component of this study targeted Actinobacteria and resulted in the isolation of 35 sponge-associated microbes. The current study lays the groundwork for future studies of the role of these diverse microbes in the ecology, evolution, and development of marine sponges. In addition, our work provides an excellent resource of several candidate bacteria for production of novel pharmaceutically important compounds.

  19. Genomics of "Candidatus Synechococcus spongiarium", a Cyanobacterial Sponge Symbiont

    SciTech Connect

    Slaby, Beate M.; Copeland, Alex; Woyke, Tanja; Hentschel, Ute

    2014-03-21

    Marine sponges (Porifera): ancient metazoans of ecological importance, that produce bioactive secondary metabolites and interact with various microorganisms including cyanobacteria1: Marine Synechococcus spp.: cyanobacteria, important contributors to the global carbon cycle and major primary producers in the oceans2 Ca. S. spongiarum: an ecotype of this genus, widespread and abundant symbiont of various marine sponges around the world3, e.g. Aplysina aerophoba

  20. Three-dimensional molybdenum sulfide sponges for electrocatalytic water splitting.

    PubMed

    Chang, Yung-Huang; Wu, Feng-Yu; Chen, Tzu-Yin; Hsu, Chang-Lung; Chen, Chang-Hsiao; Wiryo, Ferry; Wei, Kung-Hwa; Chiang, Chia-Ying; Li, Lain-Jong

    2014-03-12

    Electroactive MoSx catalysts on porous 3D sponges synthezied by a simple and scalable thermolysis process are proposed. Although no conducting materials are used to host the MoSx catalysts, they still serve as efficient electrodes for hydrogen evolution. The high current density of the MoSx-coated sponges are attributed to the large electrochemical surface area and their S-rich chemical structure.

  1. Phase segregation through transient network formation in a binary particle suspension in simple shear: Application to dough

    NASA Astrophysics Data System (ADS)

    van Opheusden, Joost H. J.; Molenaar, J.

    2014-04-01

    In this paper we describe a viscoelastic type of phase separation in a simulated binary fluid with a sticky and an inert component, without any external gradients. Phase segregation under simple shear occurs due to transient network formation of the sticky component, expelling the inert particles from the network. When model parameters are adjusted to reduce network formation and rearrangement, the segregation effect is significantly smaller or absent. The behavior is independent of shear rate; segregation increases mainly with shear strain. The model is applied to wheat dough. Recent experiments have shown that prolonged shear flow of wheat dough can even give macroscopic segregation.

  2. Significance of Wheat Flour Dough Rheology to Gas Cell Structure Development in Bread and Other Baked Products

    NASA Astrophysics Data System (ADS)

    Engmann, Jan

    2008-07-01

    We discuss which rheological material functions of wheat flour dough are most relevant for structure development in baked products under common processing conditions. We consider the growth of gas cells during dough proofing (driven by yeast) and during baking, where the growth is driven by a combination of CO2 desorption, water and ethanol evaporation, and thermal expansion of gas. Attention is given to upper limits on biaxial extension rate and stress and the consequences for the required rheological material functions. The applicability of the "Considère criterion" to predict the probability of coalescence between gas cells and its effect on loaf aeration is briefly discussed.

  3. Gene Expression Dynamics Accompanying the Sponge Thermal Stress Response

    PubMed Central

    Guzman, Christine; Conaco, Cecilia

    2016-01-01

    Marine sponges are important members of coral reef ecosystems. Thus, their responses to changes in ocean chemistry and environmental conditions, particularly to higher seawater temperatures, will have potential impacts on the future of these reefs. To better understand the sponge thermal stress response, we investigated gene expression dynamics in the shallow water sponge, Haliclona tubifera (order Haplosclerida, class Demospongiae), subjected to elevated temperature. Using high-throughput transcriptome sequencing, we show that these conditions result in the activation of various processes that interact to maintain cellular homeostasis. Short-term thermal stress resulted in the induction of heat shock proteins, antioxidants, and genes involved in signal transduction and innate immunity pathways. Prolonged exposure to thermal stress affected the expression of genes involved in cellular damage repair, apoptosis, signaling and transcription. Interestingly, exposure to sublethal temperatures may improve the ability of the sponge to mitigate cellular damage under more extreme stress conditions. These insights into the potential mechanisms of adaptation and resilience of sponges contribute to a better understanding of sponge conservation status and the prediction of ecosystem trajectories under future climate conditions. PMID:27788197

  4. Trophic transfer of radioisotopes in Mediterranean sponges through bacteria consumption.

    PubMed

    Lacoue-Labarthe, Thomas; Warnau, Michel; Beaugeard, Laureen; Pascal, Pierre-Yves

    2016-02-01

    Numerous field studies highlighted the capacities of marine sponges to bioaccumulate trace elements and assessed their potential as biomonitors of the marine environment. Experimental works demonstrated that dissolved metals and radionuclides can be taken up directly by sponge tissues but, to the best of our knowledge, little is known on the contribution of the dietary pathway through the consumption of contaminated bacteria considered as one of the trophic source in sponge diet. Objectives of this work are to study trophic transfer of radiotracers (110m)Ag, (241)Am, (109)Cd, (57)Co, (134)Cs, (54)Mn and (65)Zn from the marine bacteria Pseudomonas stutzeri to the Mediterranean sponges Aplysina cavernicola and Ircinia oros. P. stutzeri efficiently bioaccumulated trace elements in our culture experimental conditions with CF comprised between 10(5) and 10(7) after 48 h of growth in radiolabeled medium. When fed with these radiolabelled bacteria, A. cavernicola took up around 60% of radiotracers accumulated in trophic source except (134)Cs for which only 8% has been transferred from bacteria to sponge. Contrasting to this, I. oros retained only 7% of (110m)Ag, (109)Cd and (65)Zn counted in bacteria, but retained 2-fold longer accumulated metals in its tissues. The sponge inter-specific differences of accumulation and depuration following a trophic exposure are discussed with respect to the structure and the clearance capacities of each species. Copyright © 2015 Elsevier Ltd. All rights reserved.

  5. Interpreting environmental signals from the coralline sponge Astrosclera willeyana

    SciTech Connect

    Fallon, S J; McCulloch, M T; Guilderson, T P

    2004-06-30

    Coralline sponges (sclerosponges) have been proposed as a new source for paleo subsurface temperature reconstructions by utilizing methods developed for reef-building corals. However unlike corals, coralline sponges do not have density variations making age determination difficult. In this study we examined multiple elemental rations (B, Mg, Sr, Ba, U) in the coralline sponge Astrosclera willeyana. We also measured skeletal density profiles along the outer ''living'' edge of the sponges and this data indicates significant thickening of skeletal material over intervals of 2-3 mm or 2-3 years. This suggests that any skeletal recovered environmental record from Astrosclera willeyana is an integration of signals over a 2-3 year period. Sponge Sr/Ca seemed to hold the most promise as a recorder of water temperature and we compared Sr/Ca from 2 sponges in the Great Barrier Reef and one from Truk in Micronesia to their respective sea surface temperature record. The correlations were not that strong ({approx} r=-0.5) but they were significant. It appears that the signal smoothing due to thickening or perhaps even some biologic control on Sr skeletal partitioning limits the use of Sr/Ca as an indicator of water temperature in Astrosclera willeyana.

  6. Bio-inspired Aloe vera sponges for biomedical applications.

    PubMed

    Silva, S S; Oliveira, M B; Mano, J F; Reis, R L

    2014-11-04

    Chemical composition and biological properties of Aloe vera (AV), a tropical plant, explain its potential use for cosmetic, nutritional and biomedical applications. AV gel present in AV leaves is rich in several compounds, nutrients and polysaccharides. This work proposes using AV gel complex structure and chemical composition, associated with freeze-drying, to produce sponges. To increase the structures stability in aqueous media, a thin coating of gellan gum (GG), was applied onto AV gel. AV-based sponges showed a heterogeneous porous formation, interconnected pores and good porosity (72-77%). The coating with a GG layer onto AV influenced the stability, swelling behavior and mechanical properties of the resulting sponges. Moreover, sponges provided the sustained release of BSA-FTIC, used as a model protein, over 3 weeks. Also, in vitro cell culture studies evidenced that sponges are not cytotoxic for a mouse fibroblast-like cell line. Therefore, developed AV-based sponges have potential use in biomedical applications. Copyright © 2014 Elsevier Ltd. All rights reserved.

  7. Functional convergence of microbes associated with temperate marine sponges.

    PubMed

    Ribes, M; Jiménez, E; Yahel, G; López-Sendino, P; Diez, B; Massana, R; Sharp, J H; Coma, R

    2012-05-01

    Most marine sponges establish a persistent association with a wide array of phylogenetically and physiologically diverse microbes. To date, the role of these symbiotic microbial communities in the metabolism and nutrient cycles of the sponge-microbe consortium remains largely unknown. We identified and quantified the microbial communities associated with three common Mediterranean sponge species, Dysidea avara, Agelas oroides and Chondrosia reniformis (Demospongiae) that cohabitate coralligenous community. For each sponge we quantified the uptake and release of dissolved organic carbon (DOC) and nitrogen (DON), inorganic nitrogen and phosphate. Low microbial abundance and no evidence for DOC uptake or nitrification were found for D. avara. In contrast A. oroides and C. reniformis showed high microbial abundance (30% and 70% of their tissue occupied by microbes respectively) and both species exhibited high nitrification and high DOC and NH(4) (+) uptake. Surprisingly, these unique metabolic pathways were mediated in each sponge species by a different, and host specific, microbial community. The functional convergence of microbial consortia found in these two sympatric sponge species, suggest that these metabolic processes may be of special relevance to the success of the holobiont.

  8. New trends in phospholipid class composition of marine sponges.

    PubMed

    Genin, Emilie; Wielgosz-Collin, Gaëtane; Njinkoué, Jean-Michel; Velosaotsy, Nambinina E; Kornprobst, Jean-Michel; Gouygou, Jean-Paul; Vacelet, Jean; Barnathan, Gilles

    2008-08-01

    The exceptional ability of marine sponges to adapt to often drastic changes of their environments could be due to special structural features in cell membranes, including firstly phospholipids (PL). Thus, PL class composition was investigated in marine sponges (22 species from 19 genera to 15 families) originating from various locations (East Atlantic, North Atlantic, South-West Pacific, Mediterranean Sea, Red Sea, Arabian-Persian Gulf). The quantitative determination of PL class composition was obtained by high-performance thin-layer chromatography (HPTLC) with scanning densitometry of the different spots. Previous reports have shown phosphatidylethanolamine (PE) as the major PL class in marine sponges, followed by phosphatidylcholine (PC), while other papers described PC as a minor class and even lacking. This survey found PE as the major PL class in only two species, while PC was the major class in 13 species including a calcareous one. The great abundance of bacteria in some sponges was evidenced from the relatively high proportions of particular PL classes. Various PL distributions were observed even for the sponge species collected in the same area and belonging to the same genus. Thus, no clear rule on PL composition in marine sponges can be stated to date.

  9. First report on chitinous holdfast in sponges (Porifera)

    PubMed Central

    Ehrlich, Hermann; Kaluzhnaya, Oksana V.; Tsurkan, Mikhail V.; Ereskovsky, Alexander; Tabachnick, Konstantin R.; Ilan, Micha; Stelling, Allison; Galli, Roberta; Petrova, Olga V.; Nekipelov, Serguei V.; Sivkov, Victor N.; Vyalikh, Denis; Born, René; Behm, Thomas; Ehrlich, Andre; Chernogor, Lubov I.; Belikov, Sergei; Janussen, Dorte; Bazhenov, Vasilii V.; Wörheide, Gert

    2013-01-01

    A holdfast is a root- or basal plate-like structure of principal importance that anchors aquatic sessile organisms, including sponges, to hard substrates. There is to date little information about the nature and origin of sponges’ holdfasts in both marine and freshwater environments. This work, to our knowledge, demonstrates for the first time that chitin is an important structural component within holdfasts of the endemic freshwater demosponge Lubomirskia baicalensis. Using a variety of techniques (near-edge X-ray absorption fine structure, Raman, electrospray ionization mas spectrometry, Morgan–Elson assay and Calcofluor White staining), we show that chitin from the sponge holdfast is much closer to α-chitin than to β-chitin. Most of the three-dimensional fibrous skeleton of this sponge consists of spicule-containing proteinaceous spongin. Intriguingly, the chitinous holdfast is not spongin-based, and is ontogenetically the oldest part of the sponge body. Sequencing revealed the presence of four previously undescribed genes encoding chitin synthases in the L. baicalensis sponge. This discovery of chitin within freshwater sponge holdfasts highlights the novel and specific functions of this biopolymer within these ancient sessile invertebrates. PMID:23677340

  10. Exploration of Macroporous Polymeric Sponges As Drug Carriers.

    PubMed

    Duan, Gaigai; Bagheri, Amir Reza; Jiang, Shaohua; Golenser, Jacob; Agarwal, Seema; Greiner, Andreas

    2017-08-31

    Achieving high drug loading capacity and controlling drug delivery are two main challenges related to drug carriers. In this study, polymeric macroporous sponges with very high pore volume and large porosity are introduced as a new-type of drug carrier. Due to the high pore volume (285 and 166 cm(3)/g for the sponges with densities of 3.5 and 6.0 mg/cm(3), respectively), the sponges exhibit very high drug loading capacities with average values of 1870 ± 114 and 2697 ± 73 mg/g in the present study, which is much higher than the meso and microporous drug carriers (<1500 mg/g). In order to control the release profiles, an additional poly(p-xylylene) (PPX) coating was deposited by chemical vapor deposition on the drug loaded sponge. Consequently, Artemisone (ART) release in the aqueous medium could be retarded, depending on the density of the sponge and the thickness of the coating. In future, the new 3D polymeric sponges would be highly beneficial as drug carriers for the programmed release of drugs for treatment of chronic diseases.

  11. Osteogenic differentiation of preosteoblasts on a hemostatic gelatin sponge

    PubMed Central

    Kuo, Zong-Keng; Lai, Po-Liang; Toh, Elsie Khai-Woon; Weng, Cheng-Hsi; Tseng, Hsiang-Wen; Chang, Pei-Zen; Chen, Chih-Chen; Cheng, Chao-Min

    2016-01-01

    Bone tissue engineering provides many advantages for repairing skeletal defects. Although many different kinds of biomaterials have been used for bone tissue engineering, safety issues must be considered when using them in a clinical setting. In this study, we examined the effects of using a common clinical item, a hemostatic gelatin sponge, as a scaffold for bone tissue engineering. The use of such a clinically acceptable item may hasten the translational lag from laboratory to clinical studies. We performed both degradation and biocompatibility studies on the hemostatic gelatin sponge, and cultured preosteoblasts within the sponge scaffold to demonstrate its osteogenic differentiation potential. In degradation assays, the gelatin sponge demonstrated good stability after being immersed in PBS for 8 weeks (losing only about 10% of its net weight and about 54% decrease of mechanical strength), but pepsin and collagenases readily biodegraded it. The gelatin sponge demonstrated good biocompatibility to preosteoblasts as demonstrated by MTT assay, confocal microscopy, and scanning electron microscopy. Furthermore, osteogenic differentiation and the migration of preosteoblasts, elevated alkaline phosphatase activity, and in vitro mineralization were observed within the scaffold structure. Each of these results indicates that the hemostatic gelatin sponge is a suitable scaffold for bone tissue engineering. PMID:27616161

  12. Characterization of a Culturable Alphaproteobacterial Symbiont Common to Many Marine Sponges and Evidence for Vertical Transmission via Sponge Larvae†

    PubMed Central

    Enticknap, Julie J.; Kelly, Michelle; Peraud, Olivier; Hill, Russell T.

    2006-01-01

    A closely related group of alphaproteobacteria were found to be present in seven genera of marine sponges from several locations and were shown to be transferred between sponge generations through the larvae in one of these sponges. Isolates of the alphaproteobacterium were cultured from the sponges Axinella corrugata, Mycale laxissima, Monanchora unguifera, and Niphates digitalis from Key Largo, Florida; Didiscus oxeata and Monanchora unguifera from Discovery Bay, Jamaica; an Acanthostronglyophora sp. from Manado, Indonesia; and Microciona prolifera from the Cheasapeake Bay in Maryland. Isolates were very similar to each other on the basis of 16S rRNA gene sequence (>99% identity) and are closely related to Pseudovibrio denitrificans. The bacterium was never isolated from surrounding water samples and was cultured from larvae of M. laxissima, indicating that it is a vertically transmitted symbiont in this sponge. Denaturing gradient gel electrophoresis, 16S rRNA gene clone library analysis, and fluorescent in situ hybridization with probes specific to the alphaproteobacterium confirmed the presence of this bacterium in the M. laxissima larvae. The alphaproteobacterium was densely associated with the larvae rather than being evenly distributed throughout the mesohyl. This is the first report of the successful culture of a bacterial symbiont of a sponge that is transferred through the gametes. PMID:16672523

  13. Characterization of a culturable alphaproteobacterial symbiont common to many marine sponges and evidence for vertical transmission via sponge larvae.

    PubMed

    Enticknap, Julie J; Kelly, Michelle; Peraud, Olivier; Hill, Russell T

    2006-05-01

    A closely related group of alphaproteobacteria were found to be present in seven genera of marine sponges from several locations and were shown to be transferred between sponge generations through the larvae in one of these sponges. Isolates of the alphaproteobacterium were cultured from the sponges Axinella corrugata, Mycale laxissima, Monanchora unguifera, and Niphates digitalis from Key Largo, Florida; Didiscus oxeata and Monanchora unguifera from Discovery Bay, Jamaica; an Acanthostronglyophora sp. from Manado, Indonesia; and Microciona prolifera from the Cheasapeake Bay in Maryland. Isolates were very similar to each other on the basis of 16S rRNA gene sequence (>99% identity) and are closely related to Pseudovibrio denitrificans. The bacterium was never isolated from surrounding water samples and was cultured from larvae of M. laxissima, indicating that it is a vertically transmitted symbiont in this sponge. Denaturing gradient gel electrophoresis, 16S rRNA gene clone library analysis, and fluorescent in situ hybridization with probes specific to the alphaproteobacterium confirmed the presence of this bacterium in the M. laxissima larvae. The alphaproteobacterium was densely associated with the larvae rather than being evenly distributed throughout the mesohyl. This is the first report of the successful culture of a bacterial symbiont of a sponge that is transferred through the gametes.

  14. Deposition of shallow water sponges in response to seasonal changes

    NASA Astrophysics Data System (ADS)

    Ávila, Enrique; Carballo, José Luis; Vega, Cristina; Camacho, Leonardo; Barrón-Álvarez, José J.; Padilla-Verdín, Claudia; Yáñez-Chávez, Benjamín

    2011-08-01

    Removal of organisms from the subtidal zone plays an important role in shaping benthic communities in shallow bays. The main objective of this research was to quantify the biomass of sponges washed up on the beach at Mazatlan Bay (Mexico, eastern Pacific Ocean), and to determine its relationship with local weather and oceanographic conditions. To know whether this process has a significant effect on the sponge populations, changes in abundance of the species washed into the beach were also quantified in adjoining sublittoral areas. The sponges that were washed ashore were mainly branching ( Mycale ramulosa), massive ( Haliclona caerulea) and cushion-shaped ( Callyspongia californica) species. Species with high content of spongin in their structure (e.g. Hyattella intestinalis) were common in the subtidal zone but were rarely found on the beach. Encrusting species were never found. Four-year data of sponge deposition on the beach showed that the total annual sponge biomass ranged from 30 to 60 g DW m - 2 with an inter-annual range from 0.1 to 17.3 g DW m - 2 . The highest deposition of sponges was during the spring-summer transition (from April to July), which was associated with a change in wind direction (from NW to WSW). This change also matched with low tides and a high resuspension of bottom sediments, suggesting a high-energy environment during this transition. The increase in sponge biomass washed on the beach coincided with a decrease in the density of adjacent sponge populations. A multiple regression analysis showed that 68.48% of the variation on sponge biomass on the beach could be statistically explained using a combination of environmental factors (wind speed, sediment resuspension and tides). Thus, seasonal changes in wind direction combined with the effect of low tides and sediment resuspension could serve to predict fragmentation/detachment events of benthic organisms in shallow sublittoral areas worldwide. This study also provides insights to

  15. Pezizomycotina dominates the fungal communities of South China Sea sponges Theonella swinhoei and Xestospongia testudinaria.

    PubMed

    Jin, Liling; Liu, Fang; Sun, Wei; Zhang, Fengli; Karuppiah, Valliappan; Li, Zhiyong

    2014-12-01

    Compared with the knowledge of sponge-associated bacterial diversity and ecological roles, the fungal diversity and ecological roles of sponges remain largely unknown. In this study, the fungal diversity and protein synthesis potential in two South China Sea sponges Theonella swinhoei and Xestospongia testudinaria were investigated by rRNA vs. rRNA gene analysis. EF4/fung5 was chosen after a series of PCR tests to target fungal 18S rRNA and 18S rRNA gene. Altogether, 283 high-quality sequences were obtained, which resulted in 26 Operational taxonomic units (OTUs) that were assigned to Ascomycota, Basidiomycota, and Blastocladiomycota. At subphylum level, 77.3% of sponge-derived sequences were affiliated with Pezizomycotina. The fungal compositions of T. swinhoei and X. testudinaria were different from that of ambient seawater. The predominant OTU shared between two sponges was rare in seawater, whereas the most abundant OTUs in seawater were not found in sponges. Additionally, the major OTUs of sponge cDNA datasets were shared in two sponges. The fungal diversity illustrated by sponge cDNA datasets correlated well with that derived from sponge DNA datasets, indicating that the major members of sponge-associated fungi had protein synthesis potential. This study highlighted the diversity of Pezizomycotina in marine sponge-fungi symbioses and the necessity of investigating ecological roles of sponge-associated fungi.

  16. Evaluation of the use of liquid dishwashing compounds to control bacteria in kitchen sponges.

    PubMed

    Nielsen, Peter; Brumbaugh, Ernie; Kananen, Lafonna

    2002-01-01

    A test procedure for evaluating the effect of adding commercial liquid hand dishwashing detergents to kitchen sponges to control microbial growth is described. Claims for this type of application are being made on dishwashing detergents throughout the world. In this evaluation, commercially available kitchen sponges were stripped of antimicrobial compounds. Sponges were then inoculated with a pool of 7 microorganisms which consisted of gram positives, gram negatives, and yeast. Inoculated sponges were treated with the detergent as recommended by the manufacturer and allowed to incubate for 16 h at ambient temperature. Surviving microorganisms were then quantitated using either the spiral or pour plate method. Tests were run using both clean sponges and sponges soiled with 0.5% nonfat dry milk (NFDM). Untreated sponges showed stasis or slightly increased bacterial populations after the incubation period in the absence of NFDM. Significant increases of up to 3 log cfu/mL were observed for untreated sponges when soiled with NFDM. Statistically significant reductions were observed for clean sponges (99.8-99.9998%) and sponges soiled with NFDM (87.6-99.9%) when detergents making "antibacterial sponge" claims were added to the inoculated sponges. Statistically significant differences between detergents making "antibacterial sponge" claims were also observed.

  17. The influence of monoacylglycerol and L-glutamic acid on the viscoelastic properties of wheat flour dough and sensory characteristics of French loaf product.

    PubMed

    Pečivová, Pavlína; Burešová, Iva; Bílková, Hana

    2010-10-01

    The influence of monoacylglycerol Rimulsoft Super(V) and L-glutamic acid added to wheat flour dough was studied. Properties of the doughs were evaluated on the basis of chemical analysis and rheological measurements on a farinograph. Bakery products made from these doughs were subsequently subjected to sensory analyses. It was found that L-glutamic acid influenced the water absorption in dough more (50.0 g kg(-1); water absorption 56.6%) than monoacylglycerol Rimulsoft Super(V) (50.0 g kg(-1); water absorption 55.0%). Farinograph measurements showed that doughs with the addition of L-glutamic acid resembled flour containing high-quality gluten, but dough with the addition of monoacylglycerol Rimulsoft Super(V) corresponded to 'weak' flour.Sensory analyses revealed that, in comparison with the control sample of French loaf, the saliva-absorbing capacity increased in the French loaf with the highest addition of L-glutamic acid (30.0 g kg(-1)). Deterioration in quality and texture in French loaf with addition of L-glutamic acid (8.0 g kg(-1), 30.0 g kg(-1)) was noted. No other statistically significant differences were found. It is acceptable to add both additives to dough in order to modify its rheological properties. Copyright © 2010 Society of Chemical Industry.

  18. Particle size distribution of wheat starch granules in relation to baking properties of frozen dough.

    PubMed

    Tao, Han; Wang, Pei; Wu, Fengfeng; Jin, Zhengyu; Xu, Xueming

    2016-02-10

    The impact of freezing on the wheat starches with different particle size was studied using a range of characterization methods including X-ray diffraction, differential scanning calorimetry, the Rapid Visco Analyser and a reconstitution dough system. Wheat starches were fractionated into A- and B-type granules, and then subjected to freezing/thawing treatment for 3 cycles. The freezing treatment did not cause apparent damage on A-type granular surface but induced cracked structure on B-type granules. It facilitated materials such as amylose, proteins, and lipids leaching from starch granule and an increase in gelatinization temperatures, melting enthalpy, and pasting viscosities. A smaller bread specific volume was obtained from freezing-treated B-granules while the crumb firmness significantly increased (p>0.05). No marked differences were observed in the counterparts of A-granules after freezing treatment. It seemed that the B-type granules were more sensitive to the freezing/thawing treatment, thus facilitating structural transformations from dough to bread. Results indicated that the deterioration in frozen bread quality derived from starch could be minimized by increasing the A-granules content.

  19. Headspace flavour compounds produced by yeasts and lactobacilli during fermentation of preferments and bread doughs.

    PubMed

    Torner, M J; Martínez-Anaya, M A; Antuña, B; Benedito de Barber, C

    1992-01-01

    Production of volatile flavour compounds during fermentation with pure cultures of Saccharomyces cerevisiae and Candida guilliermondii, Lactobacillus brevis and Lactobacillus plantarum have been investigated, using wheat doughs and several preferements as substrates. For yeast, preferments consisted of 10% (w/v) glucose, maltose and sucrose solutions, whereas for lactobacilli they consisted of supplemented and unsupplemented (3% and 10% (w/v)) glucose solutions, and a 10% (w/v) wheat flour slurry. Seven volatile compounds (acetaldehyde, acetone, ethyl acetate, ethanol, hexanal+isobutyl alcohol, and propanol) were detected when using yeasts. All these compounds, except propanol, appeared for all the substrates assayed, with ethanol as the predominant component. Generally, S. cerevisiae produced higher amounts of the different components than C. guilliermondii. Both yeasts produced larger amounts of volatile flavour compounds during fermentation in glucose and sucrose solutions than in maltose or wheat dough. In general the yeasts examined produced more flavour components than the lactobacilli. For the lactobacilli the highest number of volatile flavour compounds were observed for substrates containing flour.

  20. The Relationship Between Grain Hardness, Dough Mixing Parameters and Bread-Making Quality in Winter Wheat

    PubMed Central

    Salmanowicz, Bolesław P.; Adamski, Tadeusz; Surma, Maria; Kaczmarek, Zygmunt; Karolina, Krystkowiak; Kuczyńska, Anetta; Banaszak, Zofia; Ługowska, Bogusława; Majcher, Małgorzata; Obuchowski, Wiktor

    2012-01-01

    The influence of grain hardness, determined by using molecular markers and physical methods (near-infrared (NIR) technique and particle size index—PSI) on dough characteristics, which in turn were determined with the use of a farinograph and reomixer, as well as bread-making properties were studied. The material covered 24 winter wheat genotypes differing in grain hardness. The field experiment was conducted at standard and increased levels of nitrogen fertilization. Results of molecular analyses were in agreement with those obtained by the use of physical methods for soft-grained lines. Some lines classified as hard (by physical methods) appeared to have the wild-type Pina and Pinb alleles, similar to soft lines. Differences in dough and bread-making properties between lines classified as hard and soft on the basis of molecular data appeared to be of less significance than the differences between lines classified as hard and soft on the basis of physical analyses of grain texture. Values of relative grain hardness at the increased nitrogen fertilization level were significantly higher. At both fertilization levels the NIR parameter determining grain hardness was significantly positively correlated with the wet gluten and sedimentation values, with most of the rheological parameters and bread yield. Values of this parameter correlated with quality characteristics in a higher degree than values of particle size index. PMID:22605973

  1. Protein-transitions in and out of the dough matrix in wheat flour mixing.

    PubMed

    Wang, Xiaolong; Appels, Rudi; Zhang, Xiaoke; Bekes, Ferenc; Torok, Kitti; Tomoskozi, Sandor; Diepeveen, Dean; Ma, Wujun; Islam, Shahidul

    2017-02-15

    Sequential protein behavior in the wheat dough matrix under continuous mixing and heating treatment has been studied using Mixolab-dough samples from two Australian wheat cultivars, Westonia and Wyalkatchem. Size exclusion high performance liquid chromatography (SE-HPLC) and two-dimensional gel electrophoresis (2-DGE) analysis indicated that 32min (80°C) was a critical time point in forming large protein complexes and loosing extractability of several protein groups like y-type high molecular weight glutenin subunits (HMW-GSs), gamma-gliadins, beta-amylases, serpins, and metabolic proteins with higher mass. Up to 32min (80°C) Westonia showed higher protein extractability compared to Wyalkatchem although it was in the opposite direction thereafter. Twenty differentially expressed proteins could be assigned to chromosomes 1D, 3A, 4A, 4B, 4D, 6A, 6B, 7A and 7B. The results expanded the range of proteins associated with changes in the gluten-complex during processing and provided targets for selecting new genetic variants associated with altered quality attributes of the flour.

  2. Influence of watermelon seed protein concentrates on dough handling, textural and sensory properties of cookies.

    PubMed

    Wani, Ali Abas; Sogi, D S; Singh, Preeti; Khatkar, B S

    2015-04-01

    Fruit processing wastes contain numerous by products of potential use in food & allied industry. Watermelon seeds represent a major by-product of the processing waste and contain high amount of nutritional proteins. Protein rich cereal based products are in demand due to their health promoting benefits. With this aim, wheat flour was fortified with watermelon seed protein concentrates (2.5 %, 5 %, 7.5 % and 10 % levels) to prepare cookies with desirable physical, nutritional, and textural and sensory properties. Substitution levels of 5 % and 10 % significantly (p ≤ 0.05) increased the dough stability and mixing tolerance index, however pasting properties and dough extensibility decreased considerably above 5 % substitution levels. Cookie fracture force (kg) increased significantly (p ≤ 0.05) above 5 % fortification levels. Cookie spread factor (W/T) increased from 2.5 % to 7.5 % fortification levels, further increase showed negative impact. Sensory scores of the cookies showed that protein concentrate may be added up to 7.5 % fortification levels. This study revealed that watermelon protein concentrates can be fortified with protein concentrates upto 5-7.5 % levels in cookies to improve their protein quality.

  3. Diversity in quality traits amongst Indian wheat varieties II: Paste, dough and muffin making properties.

    PubMed

    Singh, Narpinder; Kaur, Amritpal; Katyal, Mehak; Bhinder, Seerat; Ahlawat, Arvind Kumar; Singh, Anju Mahendru

    2016-04-15

    The relationship between protein molecular weight (MW) distribution, quality characteristics and muffin making properties amongst Indian wheat varieties were evaluated. Flours from varieties with higher grain weight showed lower proportion of fine particles. Lactic acid solvent retention capacity (LASRC), sedimentation value (SV) and dough stability (DS) correlated with the proportion of 0-55 μm size particles. Paste peak viscosity and breakdown viscosity showed positive correlation with polymeric protein and negatively with monomeric protein, α-amylase activity and sodium carbonate solvent retention capacity (NaSRC). Gluten strength indicators such as DS, dough development time (DDT), LASRC and gluten index (GI) were positively related to polymeric protein and negatively to monomeric protein. Both G' and G″ were correlated significantly with GI, LASRC, DS and DDT. The varieties that possesses high MW glutenin subunits combinations of 91 kDa + 84 kDa + 78 kDa + 74 kDa showed lower G' and G″. Muffin volume was positively correlated with gluten content and LASRC.

  4. Mitigation of the processing contaminant acrylamide in bread by reducing asparagine in the bread dough.

    PubMed

    Katsaiti, Tatiana; Granby, Kit

    2016-09-01

    Over the past few years there has been an increasing awareness regarding acrylamide (AAM) content of various foods. Although there are several relevant articles on AAM mitigation in industrially prepared products, the literature regarding homemade preparations is rather scarce. The objective of this study is to mitigate the AAM formation in baked buns made with 1:1 sifted wheat/wholegrain flour through the depletion of asparagine (ASN) in the bread dough. Using a full-factorial design, the effect of four factors (yeast amount, fermentation time, fermentation temperature and yeast types) was tested. Liquid chromatography-tandem mass spectrometry (LC-MS/MS) was used for AAM and its main precursor, ASN, determination. The resulting ASN depletion in the dough (68-89%) is significantly affected by fermentation time and yeast type, while AAM mitigation levels in the baked buns are significantly influenced by yeast amount, fermentation time and yeast type. The mean concentrations for each combination range between 5 and 15 µg kg(-)(1).

  5. Automated thresholding and analysis of microCT scanned bread dough.

    PubMed

    Jensen, S; Samanta, S; Chakrabarti-Bell, S; Regenauer-Lieb, K; Siddique, K H M; Wang, S

    2014-11-01

    Computer aided x-ray microtomography is an increasingly popular method to investigate the structure of materials. Continuing improvements in the technique are resulting in increasingly larger data sets. The analysis of these data sets generally involves executing a static workflow for multiple samples and is generally performed manually by researchers. Executing these processes requires a significant time investment. A workflow which is able to automate the activities of the user would be useful. In this work, we have developed an automated workflow for the analysis of microtomography scanned bread dough data sets averaging 5 GB in size. Comparing the automated workflow with the manual workflow indicates a significant amount of the time spent (33% in the case of bread dough) on user interactions in manual method. Both workflows return similar results for porosity and pore frequency distribution. Finally, by implementing an automated workflow, users save the time which would be required to manually execute the workflow. This time can be spent on more productive tasks.

  6. The relationship between grain hardness, dough mixing parameters and bread-making quality in winter wheat.

    PubMed

    Salmanowicz, Bolesław P; Adamski, Tadeusz; Surma, Maria; Kaczmarek, Zygmunt; Karolina, Krystkowiak; Kuczyńska, Anetta; Banaszak, Zofia; Lugowska, Bogusława; Majcher, Małgorzata; Obuchowski, Wiktor

    2012-01-01

    The influence of grain hardness, determined by using molecular markers and physical methods (near-infrared (NIR) technique and particle size index-PSI) on dough characteristics, which in turn were determined with the use of a farinograph and reomixer, as well as bread-making properties were studied. The material covered 24 winter wheat genotypes differing in grain hardness. The field experiment was conducted at standard and increased levels of nitrogen fertilization. Results of molecular analyses were in agreement with those obtained by the use of physical methods for soft-grained lines. Some lines classified as hard (by physical methods) appeared to have the wild-type Pina and Pinb alleles, similar to soft lines. Differences in dough and bread-making properties between lines classified as hard and soft on the basis of molecular data appeared to be of less significance than the differences between lines classified as hard and soft on the basis of physical analyses of grain texture. Values of relative grain hardness at the increased nitrogen fertilization level were significantly higher. At both fertilization levels the NIR parameter determining grain hardness was significantly positively correlated with the wet gluten and sedimentation values, with most of the rheological parameters and bread yield. Values of this parameter correlated with quality characteristics in a higher degree than values of particle size index.

  7. Evolution of volatile compounds in gluten-free bread: From dough to crumb.

    PubMed

    Pico, Joana; Martínez, Mario M; Bernal, José; Gómez, Manuel

    2017-07-15

    Understanding the evolution of volatile compounds from dough to crumb is necessary in order to improve the weak aroma of gluten-free breads. Additionally, sensitive analytical methods are required to detect small changes. In the present study, a solvent extraction method combined with GC/MS was selected to examine the evolution of 31 principal volatile compounds from the beginning of fermentation to the end of baking in maize starch bread. During fermentation, only hexanal, hexanoic acid, benzaldehyde, benzyl alcohol, furfural and furfuryl alcohol remained constant whereas the rest became more abundant. After baking, 2,3-butanedione, 1-propanol, 2-methyl-1-propanol, 3/2-methyl-1-butanol and ethyl octanoate were evaporated whereas the other volatile compounds increased. The alcohols from fermentation, 2,3-butanedione, acetoin, acetic acid, isobutyric acid and ethyl octanoate, were the main volatile compounds in dough; all of them were formed during fermentation. In crumb, alongside those compounds, hexanal, 1-octen-3-ol and nonanal, produced from lipid oxidation, were also important contributors.

  8. Rotating bouncing disks, tossing pizza dough, and the behavior of ultrasonic motors

    NASA Astrophysics Data System (ADS)

    Liu, Kuang-Chen; Friend, James; Yeo, Leslie

    2009-10-01

    Pizza tossing and certain forms of standing-wave ultrasonic motors (SWUMs) share a similar process for converting reciprocating input into continuous rotary motion. We show that the key features of this motion conversion process such as collision, separation and friction coupling are captured by the dynamics of a disk bouncing on a vibrating platform. The model shows that the linear or helical hand motions commonly used by pizza chefs and dough-toss performers for single tosses maximize energy efficiency and the dough’s airborne rotational speed; on the other hand, the semielliptical hand motions used for multiple tosses make it easier to maintain dough rotation at the maximum speed. The system’s bifurcation diagram and basins of attraction also provide a physical basis for understanding the peculiar behavior of SWUMs and provide a means to design them. The model is able to explain the apparently chaotic oscillations that occur in SWUMs and predict the observed trends in steady-state speed and stall torque as preload is increased.

  9. Effect of cyclodextrin glycosyl transferase [corrected] on dough rheology and bread quality from rice flour.

    PubMed

    Gujral, Hardeep Singh; Guardiola, Ignacio; Carbonell, José Vicente; Rosell, Cristina M

    2003-06-18

    Gluten-free breads are usually characterized by deficient quality characteristics as compared to wheat breads. Problems related to volume and crumb texture are associated with gluten-free breads even when rice flour is used, which seems to be the best raw material for this type of bread. The potential use of cyclodextrin glycosyl transferase (CGTase) as a rice bread improver is presented. The effect of CGTase addition to rice flour on dough rheology and bread quality was investigated. In addition, an experimental design was developed to optimize the levels of CGTase, hydroxypropylmethylcellulose (HPMC), and oil. The addition of CGTase produced a reduction in the dough consistency and also in the elastic modulus. With regard to the rice bread quality, better specific volume, shape index, and crumb texture were obtained. The amount of cyclodextrins in the bread crumb was quantified to explain the action of this enzyme. The data indicate that the improving effect of the CGTase results from a combination of its hydrolyzing and cyclizing activities, the latter being responsible for the release of cyclodextrins, which have the ability to form complexes with lipids and proteins.

  10. The importance of lactic acid bacteria for phytate degradation during cereal dough fermentation.

    PubMed

    Reale, Anna; Konietzny, Ursula; Coppola, Raffaele; Sorrentino, Elena; Greiner, Ralf

    2007-04-18

    Lactic acid fermentation of cereal flours resulted in a 100 (rye), 95-100 (wheat), and 39-47% (oat) reduction in phytate content within 24 h. The extent of phytate degradation was shown to be independent from the lactic acid bacteria strain used for fermentation. However, phytate degradation during cereal dough fermentation was positively correlated with endogenous plant phytase activity (rye, 6750 mU g(-1); wheat, 2930 mU g(-1); and oat, 23 mU g(-1)), and heat inactivation of the endogenous cereal phytases prior to lactic acid fermentation resulted in a complete loss of phytate degradation. Phytate degradation was restored after addition of a purified phytase to the liquid dough. Incubation of the cereal flours in buffered solutions resulted in a pH-dependent phytate degradation. The optimum of phytate degradation was shown to be around pH 5.5. Studies on phytase production of 50 lactic acid bacteria strains, previously isolated from sourdoughs, did not result in a significant production of intra- as well as extracellular phytase activity. Therefore, lactic acid bacteria do not participate directly in phytate degradation but provide favorable conditions for the endogenous cereal phytase activity by lowering the pH value.

  11. Rheological and nuclear magnetic resonance (NMR) study of the hydration and heating of undeveloped wheat doughs.

    PubMed

    Lopes-da-Silva, J A; Santos, Dora M J; Freitas, Andreia; Brites, Carla; Gil, Ana M

    2007-07-11

    The undeveloped doughs of two wheat flours differing in technological performance were characterized at the supramolecular level, by fundamental small-deformation oscillatory rheology and shear viscometry, and at the molecular level, by nuclear magnetic resonance (NMR) spectroscopy. For the harder variety, the higher storage moduli indicated lower mobility of the protein/water matrix in the 0.001-100 s range. Conversely, 1H NMR indicated higher molecular mobility in the sub-microsecond range for protein/water, whereas starch was found to be generally more hindered. It is suggested that faster protein/water motions are at the basis of the higher structural rearrangement indicated by tan delta for the harder variety. Rheological effects of heating-cooling reflect mainly starch behavior, whereas 1H NMR spectra and relaxation times give additional information on component mixing and molecular mobility. The heated softer variety dough formed a rigid lattice and, although a similar tendency was seen for the hard variety, all of its components remained more mobile. About 60% of starch crystallizes in both varieties, which may explain their similar rheological behaviors upon cooling.

  12. Frying of rice flour dough strands containing gum Arabic: texture, sensory attributes and microstructure of products.

    PubMed

    Shanthilal, J; Bhattacharya, Suvendu

    2017-04-01

    The effects of rice flour (50-56%, w/w) and gum Arabic (0-5%, w/w) on the physical, sensory and structural features of the fried dough strands were investigated. Up to 25.8% reduction in oil was possible by the incorporation of gum Arabic. The wide variations in failure force (13.8-25.3 N) and failure strain (11.0-28.6%) indicated the formation of snacks varying in texture from a soft-to-bite brittle product to a hard-to-eat less brittle sample. The snacks possessed a porous microstructure with air cells, pores and vacuoles; the cell walls were more than 100 μm in thickness. The textural parameters like failure force, failure energy and failure stress behaved in a similar manner in the principal component analysis biplot. High moisture content in the dough decreased the sensory acceptance of the fried snacks. The high desirability index of 0.9 could be achieved with a high level of rice flour (56%, w/w) while gum Arabic content was between 3.50 and 3.75% (w/w).

  13. The role of sponge-bacteria interactions: the sponge Aplysilla rosea challenged by its associated bacterium Streptomyces ACT-52A in a controlled aquarium system.

    PubMed

    Mehbub, Mohammad F; Tanner, Jason E; Barnett, Stephen J; Franco, Christopher M M; Zhang, Wei

    2016-12-01

    Sponge-associated bacteria play a critical role in sponge biology, metabolism and ecology, but how they interact with their host sponges and the role of these interactions are poorly understood. This study investigated the role of the interaction between the sponge Aplysilla rosea and its associated actinobacterium, Streptomyces ACT-52A, in modifying sponge microbial diversity, metabolite profile and bioactivity. A recently developed experimental approach that exposes sponges to bacteria of interest in a controlled aquarium system was improved by including the capture and analysis of secreted metabolites by the addition of an absorbent resin in the seawater. In a series of controlled aquaria, A. rosea was exposed to Streptomyces ACT-52A at 10(6) cfu/ml and monitored for up to 360 h. Shifts in microbial communities associated with the sponges occurred within 24 to 48 h after bacterial exposure and continued until 360 h, as revealed by TRFLP. The metabolite profiles of sponge tissues also changed substantially as the microbial community shifted. Control sponges (without added bacteria) and Streptomyces ACT-52A-exposed sponges released different metabolites into the seawater that was captured by the resin. The antibacterial activity of compounds collected from the seawater increased at 96 and 360 h of exposure for the treated sponges compared to the control group due to new compounds being produced and released. Increased antibacterial activity of metabolites from treated sponge tissue was observed only at 360 h, whereas that of control sponge tissue remained unchanged. The results demonstrate that the interaction between sponges and their associated bacteria plays an important role in regulating secondary metabolite production.

  14. Sterol and genomic analyses validate the sponge biomarker hypothesis

    PubMed Central

    Gold, David A.; Grabenstatter, Jonathan; de Mendoza, Alex; Riesgo, Ana; Ruiz-Trillo, Iñaki

    2016-01-01

    Molecular fossils (or biomarkers) are key to unraveling the deep history of eukaryotes, especially in the absence of traditional fossils. In this regard, the sterane 24-isopropylcholestane has been proposed as a molecular fossil for sponges, and could represent the oldest evidence for animal life. The sterane is found in rocks ∼650–540 million y old, and its sterol precursor (24-isopropylcholesterol, or 24-ipc) is synthesized today by certain sea sponges. However, 24-ipc is also produced in trace amounts by distantly related pelagophyte algae, whereas only a few close relatives of sponges have been assayed for sterols. In this study, we analyzed the sterol and gene repertoires of four taxa (Salpingoeca rosetta, Capsaspora owczarzaki, Sphaeroforma arctica, and Creolimax fragrantissima), which collectively represent the major living animal outgroups. We discovered that all four taxa lack C30 sterols, including 24-ipc. By building phylogenetic trees for key enzymes in 24-ipc biosynthesis, we identified a candidate gene (carbon-24/28 sterol methyltransferase, or SMT) responsible for 24-ipc production. Our results suggest that pelagophytes and sponges independently evolved C30 sterol biosynthesis through clade-specific SMT duplications. Using a molecular clock approach, we demonstrate that the relevant sponge SMT duplication event overlapped with the appearance of 24-isopropylcholestanes in the Neoproterozoic, but that the algal SMT duplication event occurred later in the Phanerozoic. Subsequently, pelagophyte algae and their relatives are an unlikely alternative to sponges as a source of Neoproterozoic 24-isopropylcholestanes, consistent with growing evidence that sponges evolved long before the Cambrian explosion ∼542 million y ago. PMID:26903629

  15. Sterol and genomic analyses validate the sponge biomarker hypothesis.

    PubMed

    Gold, David A; Grabenstatter, Jonathan; de Mendoza, Alex; Riesgo, Ana; Ruiz-Trillo, Iñaki; Summons, Roger E

    2016-03-08

    Molecular fossils (or biomarkers) are key to unraveling the deep history of eukaryotes, especially in the absence of traditional fossils. In this regard, the sterane 24-isopropylcholestane has been proposed as a molecular fossil for sponges, and could represent the oldest evidence for animal life. The sterane is found in rocks ∼650-540 million y old, and its sterol precursor (24-isopropylcholesterol, or 24-ipc) is synthesized today by certain sea sponges. However, 24-ipc is also produced in trace amounts by distantly related pelagophyte algae, whereas only a few close relatives of sponges have been assayed for sterols. In this study, we analyzed the sterol and gene repertoires of four taxa (Salpingoeca rosetta, Capsaspora owczarzaki, Sphaeroforma arctica, and Creolimax fragrantissima), which collectively represent the major living animal outgroups. We discovered that all four taxa lack C30 sterols, including 24-ipc. By building phylogenetic trees for key enzymes in 24-ipc biosynthesis, we identified a candidate gene (carbon-24/28 sterol methyltransferase, or SMT) responsible for 24-ipc production. Our results suggest that pelagophytes and sponges independently evolved C30 sterol biosynthesis through clade-specific SMT duplications. Using a molecular clock approach, we demonstrate that the relevant sponge SMT duplication event overlapped with the appearance of 24-isopropylcholestanes in the Neoproterozoic, but that the algal SMT duplication event occurred later in the Phanerozoic. Subsequently, pelagophyte algae and their relatives are an unlikely alternative to sponges as a source of Neoproterozoic 24-isopropylcholestanes, consistent with growing evidence that sponges evolved long before the Cambrian explosion ∼542 million y ago.

  16. Antibacterial and antibiotic potentiating activities of tropical marine sponge extracts.

    PubMed

    Beesoo, Rima; Bhagooli, Ranjeet; Neergheen-Bhujun, Vidushi S; Li, Wen-Wu; Kagansky, Alexander; Bahorun, Theeshan

    2017-06-01

    Increasing prevalence of antibiotic resistance has led research to focus on discovering new antimicrobial agents derived from the marine biome. Although ample studies have investigated sponges for their bioactive metabolites with promising prospects in drug discovery, the potentiating effects of sponge extracts on antibiotics still remains to be expounded. The present study aimed to investigate the antibacterial capacity of seven tropical sponges collected from Mauritian waters and their modulatory effect in association with three conventional antibiotics namely chloramphenicol, ampicillin and tetracycline. Disc diffusion assay was used to determine the inhibition zone diameter (IZD) of the sponge total crude extracts (CE), hexane (HF), ethyl acetate (EAF) and aqueous (AF) fractions against nine standard bacterial isolates whereas broth microdilution method was used to determine their minimum inhibitory concentrations (MICs), minimum bactericidal concentrations (MBCs) and antibiotic potentiating activity of the most active sponge extract. MIC values of the sponge extracts ranged from 0.039 to 1.25mg/mL. Extracts from Neopetrosia exigua rich in beta-sitosterol and cholesterol displayed the widest activity spectrum against the 9 tested bacterial isolates whilst the best antibacterial profile was observed by its EAF particularly against Staphylococcus aureus and Bacillus cereus with MIC and MBC values of 0.039mg/mL and 0.078mg/mL, respectively. The greatest antibiotic potentiating effect was obtained with the EAF of N. exigua (MIC/2) and ampicillin combination against S. aureus. These findings suggest that the antibacterial properties of the tested marine sponge extracts may provide an alternative and complementary strategy to manage bacterial infections. Copyright © 2017 Elsevier Inc. All rights reserved.

  17. Effect of gelatinized flour fraction on thermal and rheological properties of wheat-based dough and bread.

    PubMed

    Carrillo-Navas, H; Guadarrama-Lezama, A Y; Vernon-Carter, E J; García-Díaz, S; Reyes, I; Alvarez-Ramírez, J

    2016-11-01

    This work considered gelatinized wheat flour fraction with properties similar to hydrocolloid to enhance the strength of dough network by improving water retention and rheological characteristics. The gelatinized (90 °C) fraction of the wheat flour was incorporated in the dough formulation at different levels (5, 10, and 20% w/w). The effects of the gelatinized flour (GF) fraction on the dough rheology and thermal properties were studied. The incorporation of GF induced a moderate increase of dough viscoelasticity and reduced the freezing and melting enthalpies. On the other hand, the changes in bread textural properties brought by incorporation of GF were insignificant, indicating that the gelatinized fraction acted as a binder that enhanced water trapping in the structure. SEM images showed a more heterogeneous crumb microstructure (e.g., gas cells, porous, etc.) bread prepared using GF. Drying kinetics obtained from TGA indicated that the water diffusivity decreased with the incorporation of GF, which suggested that the bread had a compact microstructure.

  18. Impact of the substitution of rice bran on rheological properties of dough and in the new product development.

    USDA-ARS?s Scientific Manuscript database

    Rice bran is a nutrient-rich co-product of the rice milling industries. The impact of adding 2-20% rice bran in wheat flour on the rheological behavior of the dough was investigated using the instruments, Farinograph, Consistograph, and Alveograph. The changes in physico-chemical properties were fo...

  19. Use of a pressuremeter to measure the kinetics of carbon dioxide evolution in chemically leavened wheat flour dough.

    PubMed

    Bellido, Guillermo G; Scanlon, Martin G; Sapirstein, Harry D; Page, John H

    2008-11-12

    Among a number of impediments to a wider use of chemical leavening agents in bakery applications is the lack of standardized instrumentation capable of providing information on the rates of CO2 production from chemical leaveners in a format that is meaningful to both the technologist (i.e., the dough rate of reaction or DRR) and the researcher (e.g., in terms of fundamental unitskmol CO2 per kg of dough per s). This paper presents an original methodology to carry out the DRR test using a commercial pressuremeter, the Gassmart apparatus, and to model the kinetics of CO2 evolution of chemically leavened dough. Lean formula doughs were leavened at 27 and 39 degrees C with four chemical leavening systems containing sodium bicarbonate and one of four leavening acids, sodium acid pyrophosphate 40 (SAPP), adipic acid (ADA), potassium acid tartrate (KAT), and glucono-delta-lactone (GDL). Chemical kinetics theory was used to gain an insight into the reaction mechanisms responsible for the evolution of carbon dioxide from the leaveners. A first-order reaction kinetics model was found to be suitable for describing the neutralizing properties of GDL and ADA leavening systems, whereas a first-order reaction kinetics model for irreversible parallel reactions better described the leavening properties of the acidic salts KAT and SAPP.

  20. Yeast-Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship with Product Technological Quality

    PubMed Central

    de la Horra, Ana E.; Steffolani, María Eugenia; Barrera, Gabriela N.; Ribotta, Pablo D.

    2015-01-01

    Summary The effect of protein composition and content on the characteristics and properties of laminated baked products has been studied for a long time. However, there are no flour quality parameters related to its suitability to produce yeast-leavened laminated salty baked products. The relationships among flour characteristics, laminated dough pieces and baked products were studied in order to establish flour quality parameters and help predict the quality of the products. Yeast-leavened salty laminated products made with hard wheat flour had better quality properties than the products made with soft wheat flour. Hydrophilic components and a high gluten network quality are responsible for the generation of a rigid structure and viscous dough. Consequently, during baking, the dough rises rather than extends laterally and does not experience any change in the expected shape. Among the analysed flour characteristics, glutenin macropolymer content, lactic acid and sodium carbonate solvent retention capacities together with dough viscosity and resistance to deformation were the variables which influenced the most the quality of yeast-leavened salty laminated products. PMID:27904379

  1. Investigating the Effect of Dough Preparation Using Hot Water and Pre-Geleatinized Starch on Tortilla Quality

    USDA-ARS?s Scientific Manuscript database

    One of the traditional ways to make “Lao Bing”, a Chinese tortilla-like flatbread, is to mix dough in which one-half of the added water is heated up to 60~80 degrees Celsius. The product is preferred due to its softness, but the reason for this increased softness is unknown. Our hypothesis is that a...

  2. Extension of the QuEChERS Method for Pesticide Residues in Cereals to Flaxseeds, Peanuts, and Doughs

    USDA-ARS?s Scientific Manuscript database

    A simple method was evaluated for the determination of pesticide residues in flaxseeds, doughs, and peanuts using gas chromatography-time-of-flight mass spectrometry (GC-TOF) for analysis. A modified QuEChERS (quick, easy, cheap, effective, rugged, and safe) method, which was previously optimized f...

  3. Role of N-terminal domain of HMW 1Dx5 in the functional and structural properties of wheat dough.

    PubMed

    Wang, Jing Jing; Liu, Guang; Huang, Yan-Bo; Zeng, Qiao-Hui; Song, Guo-Sheng; Hou, Yi; Li, Lin; Hu, Song-Qing

    2016-12-15

    Effects of N-terminal domain of high molecular weight glutenin subunit (HMW-GS) 1Dx5 (1Dx5-N) on functional and structural properties of wheat dough were determined by farinographic and rheological analysis, size exclusion chromatography, non-reducing/reducing SDS-PAGE, total free sulfhydryl determination, scanning electron microscopy and Fourier transform infrared spectroscopy. Results showed that 1Dx5-N improved the quality of dough with the increased water absorption, dough stability time, elastic and viscous modulus, and the decreased degree of softening, loss tangent. These improvements could be attributed to the formation of the macro-molecular weight aggregates and massive protein networks, which were favored by 1Dx5-N through disulfide bonds and hydrophobic interactions. Additionally, 1Dx5-N drove the transition of α-helix and random coil conformations to β-sheet and β-turn conformations, further demonstrating the formation of HMW-GS polymers and the enhancement of dough strength. Moreover, all the positive effects of 1Dx5-N were reinforced by edible salt NaCl. Copyright © 2016 Elsevier Ltd. All rights reserved.

  4. Effect of flour polymeric proteins on dough thermal properties and breadmaking characteristics for hard red spring wheat genotypes

    USDA-ARS?s Scientific Manuscript database

    The aim of this research was to investigate the effect of variation of flour polymeric proteins on rheological properties of dough under continuous mixing and thermal treatment for hard red spring (HRS) wheat genotypes grown in North Dakota, USA. Flour polymeric proteins were analyzed by size exclus...

  5. Effects of cellulose fiber with different fiber length on rheological properties of wheat dough and quality of baked rolls.

    PubMed

    Lauková, Michaela; Kohajdová, Zlatica; Karovičová, Jolana; Kuchtová, Veronika; Minarovičová, Lucia; Tomášiková, Lenka

    2017-09-01

    Powdered cellulose is often used in cereal processing industry. The effects of partial replacement (0.5%, 1%, 2% and 5%) of wheat flour by cellulose fiber with different fiber length (80, 120 and 220 µm) on rheological properties of wheat dough and qualitative parameters of baked rolls were studied. Sensory evaluation of baked products was also performed. Mixing and pasting properties of dough were determined by Mixolab. Generally, cellulose-enriched dough was characterized with higher water absorption, dough stability and parameters C2 and C3. Moreover, it was found that parameters C4 and C5 increased with increasing cellulose fiber length. From the results, it was also concluded that the physical parameters of baked rolls containing cellulose were reduced. It was also observed that the incorporation of cellulose fiber with shorter fiber length concluded in lower rolls volume compared to cellulose fiber with long fiber length. Texture analyses showed that the firmness of rolls containing cellulose at the substitution level 5% was significantly higher than those of the control, whereas the springiness of wheat rolls was not significantly affected. It was also recorded that the firmness and cohesiveness of baked rolls were higher after the addition of cellulose fiber with shorter fiber length. Sensory evaluation indicated that baked rolls with cellulose addition up to 1% were comparable with control rolls. Results also showed that higher levels of cellulose significantly decreased crust, taste, color and porosity of rolls.

  6. Yeast-Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship with Product Technological Quality.

    PubMed

    de la Horra, Ana E; Steffolani, María Eugenia; Barrera, Gabriela N; Ribotta, Pablo D; León, Alberto E

    2015-12-01

    The effect of protein composition and content on the characteristics and properties of laminated baked products has been studied for a long time. However, there are no flour quality parameters related to its suitability to produce yeast-leavened laminated salty baked products. The relationships among flour characteristics, laminated dough pieces and baked products were studied in order to establish flour quality parameters and help predict the quality of the products. Yeast-leavened salty laminated products made with hard wheat flour had better quality properties than the products made with soft wheat flour. Hydrophilic components and a high gluten network quality are responsible for the generation of a rigid structure and viscous dough. Consequently, during baking, the dough rises rather than extends laterally and does not experience any change in the expected shape. Among the analysed flour characteristics, glutenin macropolymer content, lactic acid and sodium carbonate solvent retention capacities together with dough viscosity and resistance to deformation were the variables which influenced the most the quality of yeast-leavened salty laminated products.

  7. Effect of particle size and temperature on rheology and creep behavior of barley β-d-glucan concentrate dough.

    PubMed

    Ahmed, Jasim

    2014-10-13

    Concentrated β-D-glucan has been added in the formulation of food products development that attributing human health. The purpose of this study is to assess the role of particle size (74, 105, 149, 297 and 595 μm) of barley β-D-glucan concentrate (BGC) on two fundamental rheological properties namely oscillatory rheology and creep in a dough system (sample to water = 1:2). The water holding capacity, sediment volume fraction and protein content increased with an increase in particle size from 74 μm to 595 μm, which directly influences the mechanical strength and visco-elasticity of the dough. The dough exhibited predominating solid-like behavior (elastic modulus, G'>viscous modulus, G"). The G' decreased systematically with increasing temperature from 25 to 85 °C at the frequency range of 0.1-10 Hz except for the dough having particle size of 105 μm, which could be associated with increase in protein content in the fraction. A discrete retardation spectrum is employed to the creep data to obtain retardation time and compliance parameters which varied significantly with particle size and the process temperature. All those information could be helpful to identify the particle size range of BGC that could be useful to produce a β-D-glucan enriched designed food.

  8. Changes of chemical composition and dough rheology in two fractions of sieve-classified Polish spring wheat flour.

    PubMed

    Konopka, Iwona; Drzewiecki, Jerzy

    2004-04-01

    The study of chemical composition and dough rheology changes in sieve-classified two fractions (up to 60 and 60-240 microm particles) of wheat flour was the subject of this study. The straight grade flours were obtained by the milling of three Polish varieties of spring wheat, differing in particle size index (PSI) values. The flours were separated with the use of an SZ-1 laboratory sifter. The yield of fine fraction was in the range 50.0-55.7%. The obtained fractions were assayed for the content and composition of free lipids, gluten proteins, damaged starch, ash, water absorption and amylograph viscosity. Dough rheology (extrusion in OTMS cell, alveograph and farinograph tests) and baking trials were also performed. The content of free lipids, including the non-polar and phospholipids was lower and the content of glycolipids was higher in fine flours. Those fractions were more rich in linoleic acid but the lower content of oleic and linolenic acids resulted in a higher oxidizability index of free lipids. Fine flours contained less ash and significantly more damaged starch. At the same time, they were characterized by a higher content of wet gluten, water absorption, amylograph viscosity and better dough parameters. This was reflected in the bread volume, which was higher by 6.3-10.7%. The influence of the changes in composition and the content of free lipids upon the rheology of the dough after the 90 days flour storage has not been defined unambiguously and requires further research.

  9. Phytate negatively influences wheat dough and bread characteristics by interfering with cross-linking of glutenin molecules

    USDA-ARS?s Scientific Manuscript database

    The influence of added phytate on dough properties and bread baking quality was studied to determine the role of phytate in the impaired functional properties of whole grain wheat flour for baking bread. Phytate addition to refined flour at a 1% level substantially increased mixograph mixing time, g...

  10. A Superamphiphobic Sponge with Mechanical Durability and a Self-Cleaning Effect

    PubMed Central

    Kim, Daewon; Im, Hwon; Kwak, Moo Jin; Byun, Eunkyoung; Im, Sung Gap; Choi, Yang-Kyu

    2016-01-01

    A robust superamphiphobic sponge (SA-sponge) is proposed by using a single initiated chemical vapor deposition (i-CVD) process. Poly(3,3,4,4,5,5,6,6,7,7,8,8,9,9,10,10,10-heptadecafluorodecyl methacrylate) (PFDMA) is deposited on a commercial sponge by the polymerization of fluoroalkyl acrylates during the i-CVD process. This PFDMA is conformally coated onto both the exterior and interior of the sponge structure by a single step of the i-CVD process at nearly room temperature. Due to the inherent porous structure of the sponge and the hydrophobic property of the fluorine-based PFDMA, the demonstrated SA-sponge shows not only superhydrophobicity but also superoleophobicity. Furthermore, the fabricated SA-sponge is robust with regard to physical and chemical damage. The fabricated SA-sponge can be utilized for multi-purpose applications such as gas-permeable liquid separators. PMID:27435167

  11. Chitosan-hyaluronan/nano chondroitin sulfate ternary composite sponges for medical use.

    PubMed

    Anisha, B S; Sankar, Deepthi; Mohandas, Annapoorna; Chennazhi, K P; Nair, Shantikumar V; Jayakumar, R

    2013-02-15

    In this work chitosan-hyaluronan composite sponge incorporated with chondroitin sulfate nanoparticle (nCS) was developed. The fabrication of hydrogel was based on simple ionic cross-linking using EDC, followed by lyophilization to obtain the composite sponge. nCS suspension was characterized using DLS and SEM and showed a size range of 100-150 nm. The composite sponges were characterized using SEM, FT-IR and TG-DTA. Porosity, swelling, biodegradation, blood clotting and platelet activation of the prepared sponges were also evaluated. Nanocomposites showed a porosity of 67% and showed enhanced swelling and blood clotting ability. Cytocompatibility and cell adhesion studies of the sponges were done using human dermal fibroblast (HDF) cells and the nanocomposite sponges showed more than 90% viability. Nanocomposite sponges also showed enhanced proliferation of HDF cells within two days of study. These results indicated that this nanocomposite sponges would be a potential candidate for wound dressing.

  12. Transmural Migration of Surgical Sponge Evacuated by Defecation: Mimicking an Intraperitoneal Gossypiboma

    PubMed Central

    Choi, Jae Woong; Kim, Kyeong Ah; Park, Cheol Min; Kim, Jin Yong

    2006-01-01

    The spontaneous defecation of the surpical retained sponge is very rare. Here, we report a case of migrating surgical sponge that was retained in the colon and it was evacuated by defecation. PMID:16969052

  13. Barrier Methods of Birth Control: Spermicide, Condom, Sponge, Diaphragm, and Cervical Cap

    MedlinePlus

    ... Advocacy For Patients About ACOG Barrier Methods of Birth Control: Spermicide, Condom, Sponge, Diaphragm, and Cervical Cap Home ... FAQ022, May 2016 PDF Format Barrier Methods of Birth Control: Spermicide, Condom, Sponge, Diaphragm, and Cervical Cap Contraception ...

  14. Sponges as sentinels: patterns of spatial and intra-individual variation in trace metal concentration.

    PubMed

    de Mestre, C; Maher, W; Roberts, D; Broad, A; Krikowa, F; Davis, A R

    2012-01-01

    If sponges are to be effective biomonitors we require a better understanding of the spatial scales over which metals vary in these organisms. We determined how concentration of Cd, Zn, Cu, Pb, Hg and Se varied over four spatial scales for two common estuarine sponge species in the Sydney region. We examined variability with a fully nested sampling design; between coastal lakes, within coastal lakes, between sponges and within sponges. Calculation of variance components confirmed that 'within-sponge' variation in Cd, Zn, Cu, Pb and Se concentrations were low (1-14%) relative to the two largest spatial scales (49-98%) examined. In contrast, Hg concentrations exhibited marked variability 'between-sponges' and were below detection at one location. There was little evidence that sponge size was a good predictor of metal concentration. Taken together, these outcomes confirm that fragments of these sponges could be successfully transplanted and therefore show promise as biomonitors of metal contamination.

  15. A Superamphiphobic Sponge with Mechanical Durability and a Self-Cleaning Effect

    NASA Astrophysics Data System (ADS)

    Kim, Daewon; Im, Hwon; Kwak, Moo Jin; Byun, Eunkyoung; Im, Sung Gap; Choi, Yang-Kyu

    2016-07-01

    A robust superamphiphobic sponge (SA-sponge) is proposed by using a single initiated chemical vapor deposition (i-CVD) process. Poly(3,3,4,4,5,5,6,6,7,7,8,8,9,9,10,10,10-heptadecafluorodecyl methacrylate) (PFDMA) is deposited on a commercial sponge by the polymerization of fluoroalkyl acrylates during the i-CVD process. This PFDMA is conformally coated onto both the exterior and interior of the sponge structure by a single step of the i-CVD process at nearly room temperature. Due to the inherent porous structure of the sponge and the hydrophobic property of the fluorine-based PFDMA, the demonstrated SA-sponge shows not only superhydrophobicity but also superoleophobicity. Furthermore, the fabricated SA-sponge is robust with regard to physical and chemical damage. The fabricated SA-sponge can be utilized for multi-purpose applications such as gas-permeable liquid separators.

  16. Archaea appear to dominate the microbiome of Inflatella pellicula deep sea sponges.

    PubMed

    Jackson, Stephen A; Flemer, Burkhardt; McCann, Angela; Kennedy, Jonathan; Morrissey, John P; O'Gara, Fergal; Dobson, Alan D W

    2013-01-01

    Microbes associated with marine sponges play significant roles in host physiology. Remarkable levels of microbial diversity have been observed in sponges worldwide through both culture-dependent and culture-independent studies. Most studies have focused on the structure of the bacterial communities in sponges and have involved sponges sampled from shallow waters. Here, we used pyrosequencing of 16S rRNA genes to compare the bacterial and archaeal communities associated with two individuals of the marine sponge Inflatella pellicula from the deep-sea, sampled from a depth of 2,900 m, a depth which far exceeds any previous sequence-based report of sponge-associated microbial communities. Sponge-microbial communities were also compared to the microbial community in the surrounding seawater. Sponge-associated microbial communities were dominated by archaeal sequencing reads with a single archaeal OTU, comprising ~60% and ~72% of sequences, being observed from Inflatella pellicula. Archaeal sequencing reads were less abundant in seawater (~11% of sequences). Sponge-associated microbial communities were less diverse and less even than any other sponge-microbial community investigated to date with just 210 and 273 OTUs (97% sequence identity) identified in sponges, with 4 and 6 dominant OTUs comprising ~88% and ~89% of sequences, respectively. Members of the candidate phyla, SAR406, NC10 and ZB3 are reported here from sponges for the first time, increasing the number of bacterial phyla or candidate divisions associated with sponges to 43. A minor cohort from both sponge samples (~0.2% and ~0.3% of sequences) were not classified to phylum level. A single OTU, common to both sponge individuals, dominates these unclassified reads and shares sequence homology with a sponge associated clone which itself has no known close relative and may represent a novel taxon.

  17. Tumorigenicity assays in nude mice: analysis of an implanted gelatin-sponge method

    SciTech Connect

    Kraemer, P.M.; Travis, G.L.; Saunders, G.C.; Ray, F.A.; Stevenson, A.P.; Bame, K.; Cram, L.S.

    1982-01-01

    Gelatin sponges, preimplanted in nude mice for 10 days, were used for an improved assay for tumorigenicity of cultured cells. Cells inoculated through the skin into such sponges yielded tumors more rapidly and with greater frequency than with newly implanted sponges or into subcutaneous tissue. However, an unexpected loss of cells occurred in the first few days after implantation. This loss may be an important aspect of tumorigenicity assays of all kinds, and is readily studied with the sponge methods described.

  18. Optimal bovine collagen concentration to achieve tracheal epithelial coverage of collagen sponges.

    PubMed

    Suzuki, Ryo; Nakamura, Ryosuke; Nakaegawa, Yuta; Nomoto, Yukio; Fujimoto, Ichiro; Semura, Kayoko; Hazama, Akihiro; Omori, Koichi

    2016-12-01

    Artificial tracheas prepared using a collagen sponge and polypropylene mesh have been implanted in patients who received tracheal resections, but epithelialization in the reconstructed area is slow. We determined the optimal bovine atelocollagen concentration necessary for the rapid and complete tracheal epithelial coverage of collagen sponge implants. Preliminary animal experiment. Collagen sponges were prepared using lyophilizing 0.5%, 0.7%, and 1.0% atelocollagen solutions (0.5%, 0.7%, and 1.0% sponges) and were analyzed using scanning electron microscopy. Partial tracheal defects were prepared in rabbits and reconstructed using sponges. Epithelial regeneration in the reconstructed area was evaluated by endoscopic, histological, and scanning electron microscope analyses. All sponges had a membranous structural framework, and numerous fibrous structures filled the spaces within the framework in the 0.5% sponges. The membranous structure in the 0.7% sponges branched at many points, and intermembrane spaces were frequently observed. Conversely, the membranous structure in the 1.0% sponges was relatively continuous, thick, and closely arranged. Two weeks after implantation, tracheal defects were entirely covered with epithelium in two of the four and three of the four of the 0.5% and 0.7% sponge-implanted rabbits, respectively. The collagen sponges remained exposed to the tracheal lumen in four of the four rabbits in the 1.0% sponge group. Ciliogenesis in the center of the epithelialized region was detected only in the 0.7% sponge group. Collagen sponges prepared from various concentrations of bovine atelocollagen have different structures. Complete epithelial coverage was achieved in more rabbits implanted with sponges prepared using the 0.7% bovine atelocollagen solution than in those implanted with sponges prepared from the 0.5% and 1.0% solutions. NA Laryngoscope, 126:E396-E403, 2016. © 2016 The American Laryngological, Rhinological and Otological Society, Inc.

  19. Regulation of acetic acid production by homo- and heterofermentative lactobacilli in whole-wheat sour-doughs.

    PubMed

    Martínez-Anaya, M A; Llin, M L; Pilar Macías, M; Collar, C

    1994-09-01

    The efficiency of sour-dough as a possible preservative agent of microbial spoilage of bread depends on its acetic acid content. As a secondary metabolite of sugar fermentation by lactic acid bacteria, acetic acid may be promoted in the presence of O2 or H+ acceptors. This paper studies the influence of O2 and high fructose content products (pure sugar, invert sugar, fructose syrup) addition on acetic acid production by hetero- (Lactobacillus brevis 25a, B-21, L-62; L. sanfrancisco L-99) and homofermentative (L. plantarum B-39) lactobacilli in whole-wheat sour-doughs [280 and 250 dough yield (DY)]. The pH and total titratable acidity (TTA) of sour-doughs after 44 h fermentation varied with DY and strain. As expected, the addition of O2 promoted greater increases in TTA with heterofermentative lactobacilli (15-42%) than with L. plantarum (15%). Fructose addition was only effective for heterofermentative strains, but the overall effects were smaller than those observed for oxygenation. The ability of lactobacilli to produce acetic acid in sour-doughs without treatment varied from 0.16 g/100 g flour at 44 h (B-39, 280, 350 DY) to 0.47-0.65% (L-62, 280, 350 DY). The production of acetic acid was positively promoted by all treatments. Oxygenation was again the most effective way of inducing acetic acid production; increases ranged from 54% (B-21) to 269% (L-99, 350 DY). The addition of H+ acceptors had variable effects.(ABSTRACT TRUNCATED AT 250 WORDS)

  20. The effects of certain enzymes on the rheology of dough and the quality characteristics of bread prepared from wheat meal.

    PubMed

    Altınel, Burak; Ünal, S Sezgin

    2017-05-01

    This study was carried out to evaluate the effects of amyloglucosidase, glucose oxidase, hemicellulase (mainly consist of endo-1,4-β-xylanase), cellulase, lipase, and the combination of phospholipase and hemicellulase (phospholipase + hemicellulase) on the extensographic properties of dough and the quality characteristics of bread prepared from wheat meal. The enzymes were added separately in two different amounts. The addition of glucose oxidase (at 0.0003-0.001%) caused a significant decrease in the resistance to extension, ratio of resistance to extensibility and energy values of the wheat meal dough compared with the control dough. The addition of hemicellulase (at 0.001-0.005%) and phospholipase + hemicellulase (at 0.0006-0.0009%) also improved the wheat meal dough rheology by reducing the resistance to extension and the ratio of resistance to extensibility. Glucose oxidase (at 0.0003-0.001%), hemicellulase (at 0.001-0.005%) and phospholipase + hemicellulase (at 0.0006-0.0009%) addition improved the specific volume of wheat meal bread compared with the control bread. Increasing the dosage of glucose oxidase from 0.0003 to 0.001% caused a further increase in the specific volume of wheat meal bread. The addition of hemicellulase (at 0.001-0.005%) caused a significant decrease in the baking loss and an increase in the moisture content of wheat meal bread compared with the control bread. The addition of amyloglucosidase (at 0.000875-0.001%), lipase (at 0.0002-0.001%) and cellulase (at 0.0003-0.0005%) did not considerably affected the dough rheological and the quality characteristics of wheat meal bread.

  1. The Microbiome and Occurrence of Methanotrophy in Carnivorous Sponges.

    PubMed

    Hestetun, Jon T; Dahle, Håkon; Jørgensen, Steffen L; Olsen, Bernt R; Rapp, Hans T

    2016-01-01

    As shown by recent studies, filter-feeding sponges are known to host a wide variety of microorganisms. However, the microbial community of the non-filtering carnivorous sponges (Porifera, Cladorhizidae) has been the subject of less scrutiny. Here, we present the results from a comparative study of the methanotrophic carnivorous sponge Cladorhiza methanophila from a mud volcano-rich area at the Barbados Accretionary Prism, and five carnivorous species from the Jan Mayen Vent Field (JMVF) at the Arctic Mid-Ocean Ridge. Results from 16S rRNA microbiome data indicate the presence of a diverse assemblage of associated microorganisms in carnivorous sponges mainly from the Gamma- and Alphaproteobacteria, Flavobacteriaceae, and Thaumarchaeota. While the abundance of particular groups varied throughout the dataset, we found interesting similarities to previous microbiome results from non-carnivorous deep sea sponges, suggesting that the carnivorous sponges share characteristics of a previously hypothesized putative deep-sea sponge microbial community. Chemolithoautotrophic symbiosis was confirmed for C. methanophila through a microbial community with a high abundance of Methylococcales and very light isotopic δ(13)C and δ(15)N ratios (-60 to -66‰/3.5 to 5.2‰) compared to the other cladorhizid species (-22 to -24‰/8.5 to 10.5‰). We provide evidence for the presence of putative sulfur-oxidizing Gammaproteobacteria in the arctic cladorhizids; however, δ(13)C and δ(15)N signatures did not provide evidence for significant chemoautotrophic symbiosis in this case, and the slightly higher abundance of cladorhizids at the JMVF site compared to the nearby deep sea likely stem from an increased abundance of prey rather than a more direct vent association. The phylogenetic position of C. methanophila in relation to other carnivorous sponges was established using a three-gene phylogenetic analysis, and it was found to be closely related to other non-methanotrophic Cladorhiza

  2. Contact sponge water absorption test implemented for in situ measures

    NASA Astrophysics Data System (ADS)

    Gaggero, Laura; Scrivano, Simona

    2016-04-01

    The contact sponge method is a non-destructive in-situ methodology used to estimate a water uptake coefficient. The procedure, unlike other in-situ measurement was proven to be directly comparable to the water uptake laboratory measurements, and was registered as UNI 11432:2011. The UNI Normal procedure requires to use a sponge with known density, soaked in water, weighed, placed on the material for 1 minute (UNI 11432, 2011; Pardini & Tiano, 2004), then weighed again. Difficulties arise in operating on test samples or on materials with porosity varied for decay. While carrying on the test, fluctuations in the bearing of the environmental parameters were negligible, but not the pressure applied to the surface, that induced the release of different water amounts towards the material. For this reason we designed a metal piece of the same diameter of the plate carrying the sponge, to be screwed at the tip of a pocket penetrometer. With this instrument the sponge was kept in contact with the surface for 1 minute applying two different loads, at first pushed with 0.3 kg/cm2 in order to press the sponge, but not its holder, against the surface. Then, a load of 1.1 kg/ cm2 was applied, still avoiding deviating the load to the sponge holder. We applied both the current and our implemented method to determine the water absorption by contact sponge on 5 fresh rock types (4 limestones: Fine - and Coarse grained Pietra di Vicenza, Rosso Verona, Breccia Aurora, and the silicoclastic Macigno sandstone). The results show that 1) the current methodology imply manual skill and experience to produce a coherent set of data; the variable involved are in fact not only the imposed pressure but also the compression mechanics. 2) The control on the applied pressure allowed reproducible measurements. Moreover, 3) the use of a thicker sponge enabled to apply the method even on rougher surfaces, as the device holding the sponge is not in contact with the tested object. Finally, 4) the

  3. The Microbiome and Occurrence of Methanotrophy in Carnivorous Sponges

    PubMed Central

    Hestetun, Jon T.; Dahle, Håkon; Jørgensen, Steffen L.; Olsen, Bernt R.; Rapp, Hans T.

    2016-01-01

    As shown by recent studies, filter-feeding sponges are known to host a wide variety of microorganisms. However, the microbial community of the non-filtering carnivorous sponges (Porifera, Cladorhizidae) has been the subject of less scrutiny. Here, we present the results from a comparative study of the methanotrophic carnivorous sponge Cladorhiza methanophila from a mud volcano-rich area at the Barbados Accretionary Prism, and five carnivorous species from the Jan Mayen Vent Field (JMVF) at the Arctic Mid-Ocean Ridge. Results from 16S rRNA microbiome data indicate the presence of a diverse assemblage of associated microorganisms in carnivorous sponges mainly from the Gamma- and Alphaproteobacteria, Flavobacteriaceae, and Thaumarchaeota. While the abundance of particular groups varied throughout the dataset, we found interesting similarities to previous microbiome results from non-carnivorous deep sea sponges, suggesting that the carnivorous sponges share characteristics of a previously hypothesized putative deep-sea sponge microbial community. Chemolithoautotrophic symbiosis was confirmed for C. methanophila through a microbial community with a high abundance of Methylococcales and very light isotopic δ13C and δ15N ratios (-60 to -66‰/3.5 to 5.2‰) compared to the other cladorhizid species (-22 to -24‰/8.5 to 10.5‰). We provide evidence for the presence of putative sulfur-oxidizing Gammaproteobacteria in the arctic cladorhizids; however, δ13C and δ15N signatures did not provide evidence for significant chemoautotrophic symbiosis in this case, and the slightly higher abundance of cladorhizids at the JMVF site compared to the nearby deep sea likely stem from an increased abundance of prey rather than a more direct vent association. The phylogenetic position of C. methanophila in relation to other carnivorous sponges was established using a three-gene phylogenetic analysis, and it was found to be closely related to other non-methanotrophic Cladorhiza species

  4. Medullary sponge kidney: state of the art.

    PubMed

    Fabris, Antonia; Anglani, Franca; Lupo, Antonio; Gambaro, Giovanni

    2013-05-01

    Medullary sponge kidney (MSK) is a kidney malformation that generally manifests with nephrocalcinosis and recurrent renal stones; other signs may be renal acidification and concentration defects, and pre-calyceal duct ectasias. MSK is generally considered a sporadic disorder, but an apparently autosomal dominant inheritance has also been observed. As MSK reveals abnormalities in both the lower and the upper nephron and is often associated with urinary tract developmental anomalies, its pathogenesis should probably be sought in one of the numerous steps characterizing renal morphogenesis. Given the key role of the GDNF-RET interaction in kidney and urinary tract development and nephrogenesis, anomalies in these molecules are reasonable candidates for explaining a disorder such as MSK. As a matter of fact, we detected two, hitherto unknown, rare variants of the GDNF gene in MSK patients. We surmise that a defective distal acidification has a central role in MSK and is followed by a chain of events including defective bone mineralization, hypercalciuria, hypocitraturia and stone formation.

  5. Microbiological Safety of Kitchen Sponges Used in Food Establishments.

    PubMed

    Wolde, Tesfaye; Bacha, Ketema

    2016-01-01

    Kitchen sponges are among the possible sources of contaminants in food establishments. The main purpose of the current study was, therefore, to assess the microbiological safety of sponges as it has been used in selected food establishments of Jimma town. Accordingly, the microbiological safety of a total of 201 kitchen sponges randomly collected from food establishments was evaluated against the total counts of aerobic mesophilic bacteria (AMB), Enterobacteriaceae, coliforms, and yeast and molds. The mean counts of aerobic mesophilic bacteria ranged from 7.43 to 12.44 log CFU/mm(3). The isolated genera were dominated by Pseudomonas (16.9%), Bacillus (11.1%), Micrococcus (10.6%), Streptococcus (7.8%), and Lactobacillus (6%) excluding the unidentified Gram positive rods (4.9%) and Gram negative rods (9.9%). The high microbial counts (aerobic mesophilic bacteria, coliforms, Enterobacteriaceae, and yeast and molds) reveal the existence of poor kitchen sponge sanitization practice. Awareness creation training on basic hygienic practices to food handlers and periodic change of kitchen sponges are recommended.

  6. Cultivable psychrotolerant yeasts associated with Antarctic marine sponges.

    PubMed

    Vaca, Inmaculada; Faúndez, Carolina; Maza, Felipe; Paillavil, Braulio; Hernández, Valentina; Acosta, Fermín; Levicán, Gloria; Martínez, Claudio; Chávez, Renato

    2013-01-01

    Unlike filamentous fungi and bacteria, very little is known about cultivable yeasts associated with marine sponges, especially those from Antarctic seas. During an expedition to King George Island, in the Antarctica, samples of 11 marine sponges were collected by scuba-diving. From these sponges, 20 psychrotolerant yeast isolates were obtained. Phylogenetic analyses of D1/D2 and ITS rRNA gene sequences revealed that the marine ascomycetous yeast Metschnikowia australis is the predominant organism associated with these invertebrates. Other species found belonged to the Basidiomycota phylum: Cystofilobasidium infirmominiatum, Rhodotorula pinicola, Leucosporidiella creatinivora and a new yeast from the Leucosporidiella genus. None of these yeasts have been previously associated with marine sponges. A screening to estimate the ability of these yeasts as producers of extracellular enzymatic activities at several pH and temperature conditions was performed. Several yeast isolates demonstrated amylolytic, proteolytic, lipolytic or cellulolytic activity, but none of them showed xylanolytic activity under the conditions assayed. To our knowledge, this work is the first description of cultivable yeasts associated with marine sponges from the Antarctic sea.

  7. Silicon isotopes in sponge spicules: the story of a proxy

    NASA Astrophysics Data System (ADS)

    Hendry, K. R.; Maldonado, M.; Goodwin, C.; Berman, J.; De La Rocha, C. L.

    2014-12-01

    The silicon isotope composition of deep-sea sponges has been shown to reflect the concentration of dissolved silicon, silicic acid, in seawater. This discovery has lead to the development of a novel geochemical proxy for past deep water nutrient status, which has already been applied to a wide range of palaeoceanographic questions ranging from Southern Ocean silicic acid leakage on glacial-interglacial and millennial timescales, to the proliferation of diatoms at the Eocene-Oligocene boundary. The initial calibrations based on modern sponge samples showed some scatter in the relationship between sponge silicon isotopes and silicic acid concentration, but without any apparent systematic influence from other environmental factors (temperature, pH, or other nutrients), morphology or species. However, a silicon isotope calibration of core top spicules, based on measurements made on a large number of spicules extracted from sediments, shows a tighter relationship with silicic acid concentrations, indicating that there are variations between and within individuals that are "averaged out" during palaeoceanographic studies. As is the case for all novel geochemical proxies, there is a need to test the proxy rigorously to ensure robust interpretation of any downcore signal. Here, we will present new studies of modern sponge specimens that have been carried out to shed light on the processes that could result in differences in silicon isotopic fractionation between and within individual sponges. Our findings highlight where caution is required in order to produce robust downcore records of past ocean silicic acid concentrations.

  8. Microbial communities associated with the invasive Hawaiian sponge Mycale armata.

    PubMed

    Wang, Guangyi; Yoon, Sang-Hwal; Lefait, Emilie

    2009-03-01

    Microbial symbionts are fundamentally important to their host ecology, but microbial communities of invasive marine species remain largely unexplored. Clone libraries and Denaturing gradient gel electrophoresis analyses revealed diverse microbial phylotypes in the invasive marine sponge Mycale armata. Phylotypes were related to eight phyla: Proteobacteria, Actinobacteria, Bacteroidetes, Cyanobacteria, Acidobacteria, Chloroflexi, Crenarchaeota and Firmicutes, with predominant alphaproteobacterial sequences (>58%). Three Bacterial Phylotype Groups (BPG1--associated only with sequence from marine sponges; BPG2--associated with sponges and other marine organisms and BPG3--potential new phylotypes) were identified in M. armata. The operational taxonomic units (OTU) of cluster BPG2-B, belonging to Rhodobacteraceae, are dominant sequences of two clone libraries of M. armata, but constitute only a small fraction of sequences from the non-invasive sponge Dysidea sp. Six OTUs from M. armata were potential new phylotypes because of their low sequence identity with their reference sequences. Our results suggest that M. armata harbors both sponge-specific phylotypes and bacterial phylotypes from other marine organisms.

  9. Sponge-like structures for application in photovoltaics.

    PubMed

    Perlich, Jan; Kaune, Gunar; Memesa, Mine; Gutmann, Jochen S; Müller-Buschbaum, Peter

    2009-05-13

    Large surface areas at an interface between two different materials are desired in many research fields where the interaction between these materials significantly affects the performance of the physical system. This behaviour is illustrated on sponge-like structures, which assign for such a high surface area, and demonstrate the development from bulk material to thin films and a variety of applications. The focus is on sponge-like nanostructures consisting of a network of aggregated titania nanoparticles applied in hybrid structures for photovoltaics. Examples based on a sol-gel process for the preparation of titania nanostructures in thin films, mimicking the sponge morphology, are shown. In general, titania films are widely used in photovoltaics, contributing to a large surface area available for interfacial reactions, e.g. charge carrier transfer routes. Interpenetrating networks with dimensions matching exciton diffusion lengths in the polymer component of a hybrid organic-inorganic photovoltaic structure are highly desirable. To characterize the fabricated morphology, atomic force microscopy and field-emission scanning electron microscopy are employed in real space. The advanced scattering technique of grazing-incidence small-angle X-ray scattering complements the characterization in reciprocal space. From the obtained results, the sponge-like morphology is verified, a physical description of the morphology with statistical relevance is constructed and the successful complete filling of the network is shown. According to this description, the presented sponge-like titania nanostructures are well suited for use in hybrid organic-inorganic solar cells.

  10. Microbiological Safety of Kitchen Sponges Used in Food Establishments

    PubMed Central

    Bacha, Ketema

    2016-01-01

    Kitchen sponges are among the possible sources of contaminants in food establishments. The main purpose of the current study was, therefore, to assess the microbiological safety of sponges as it has been used in selected food establishments of Jimma town. Accordingly, the microbiological safety of a total of 201 kitchen sponges randomly collected from food establishments was evaluated against the total counts of aerobic mesophilic bacteria (AMB), Enterobacteriaceae, coliforms, and yeast and molds. The mean counts of aerobic mesophilic bacteria ranged from 7.43 to 12.44 log CFU/mm3. The isolated genera were dominated by Pseudomonas (16.9%), Bacillus (11.1%), Micrococcus (10.6%), Streptococcus (7.8%), and Lactobacillus (6%) excluding the unidentified Gram positive rods (4.9%) and Gram negative rods (9.9%). The high microbial counts (aerobic mesophilic bacteria, coliforms, Enterobacteriaceae, and yeast and molds) reveal the existence of poor kitchen sponge sanitization practice. Awareness creation training on basic hygienic practices to food handlers and periodic change of kitchen sponges are recommended. PMID:27840819

  11. Ultralight, scalable, and high-temperature–resilient ceramic nanofiber sponges

    PubMed Central

    Wang, Haolun; Zhang, Xuan; Wang, Ning; Li, Yan; Feng, Xue; Huang, Ya; Zhao, Chunsong; Liu, Zhenglian; Fang, Minghao; Ou, Gang; Gao, Huajian; Li, Xiaoyan; Wu, Hui

    2017-01-01

    Ultralight and resilient porous nanostructures have been fabricated in various material forms, including carbon, polymers, and metals. However, the development of ultralight and high-temperature resilient structures still remains extremely challenging. Ceramics exhibit good mechanical and chemical stability at high temperatures, but their brittleness and sensitivity to flaws significantly complicate the fabrication of resilient porous ceramic nanostructures. We report the manufacturing of large-scale, lightweight, high-temperature resilient, three-dimensional sponges based on a variety of oxide ceramic (for example, TiO2, ZrO2, yttria-stabilized ZrO2, and BaTiO3) nanofibers through an efficient solution blow-spinning process. The ceramic sponges consist of numerous tangled ceramic nanofibers, with densities varying from 8 to 40 mg/cm3. In situ uniaxial compression in a scanning electron microscope showed that the TiO2 nanofiber sponge exhibits high energy absorption (for example, dissipation of up to 29.6 mJ/cm3 in energy density at 50% strain) and recovers rapidly after compression in excess of 20% strain at both room temperature and 400°C. The sponge exhibits excellent resilience with residual strains of only ~1% at 800°C after 10 cycles of 10% compression strain and maintains good recoverability after compression at ~1300°C. We show that ceramic nanofiber sponges can serve multiple functions, such as elasticity-dependent electrical resistance, photocatalytic activity, and thermal insulation. PMID:28630915

  12. Effect of collagen sponge and fibrin glue on bone repair

    PubMed Central

    SANTOS, Thiago de Santana; ABUNA, Rodrigo Paolo Flores; de ALMEIDA, Adriana Luisa Gonçalves; BELOTI, Marcio Mateus; ROSA, Adalberto Luiz

    2015-01-01

    ABSTRACT The ability of hemostatic agents to promote bone repair has been investigated using in vitro and in vivo models but, up to now, the results are inconclusive. Objective In this context, the aim of this study was to compare the potential of bone repair of collagen sponge with fibrin glue in a rat calvarial defect model. Material and Methods Defects of 5 mm in diameter were created in rat calvariae and treated with either collagen sponge or fibrin glue; untreated defects were used as control. At 4 and 8 weeks, histological analysis and micro-CT-based histomorphometry were carried out and data were compared by two-way ANOVA followed by Student-Newman-Keuls test when appropriated (p≤0.05). Results Three-dimensional reconstructions showed increased bone formation in defects treated with either collagen sponge or fibrin glue compared with untreated defects, which was confirmed by the histological analysis. Morphometric parameters indicated the progression of bone formation from 4 to 8 weeks. Additionally, fibrin glue displayed slightly higher bone formation rate when compared with collagen sponge. Conclusion Our results have shown the benefits of using collagen sponge and fibrin glue to promote new bone formation in rat calvarial bone defects, the latter being discreetly more advantageous. PMID:26814464

  13. Advancement into the Arctic Region for Bioactive Sponge Secondary Metabolites

    PubMed Central

    Abbas, Samuel; Kelly, Michelle; Bowling, John; Sims, James; Waters, Amanda; Hamann, Mark

    2011-01-01

    Porifera have long been a reservoir for the discovery of bioactive compounds and drug discovery. Most research in the area has focused on sponges from tropical and temperate waters, but more recently the focus has shifted to the less accessible colder waters of the Antarctic and, to a lesser extent, the Arctic. The Antarctic region in particular has been a more popular location for natural products discovery and has provided promising candidates for drug development. This article reviews groups of bioactive compounds that have been isolated and reported from the southern reaches of the Arctic Circle, surveys the known sponge diversity present in the Arctic waters, and details a recent sponge collection by our group in the Aleutian Islands, Alaska. The collection has yielded previously undescribed sponge species along with primary activity against opportunistic infectious diseases, malaria, and HCV. The discovery of new sponge species and bioactive crude extracts gives optimism for the isolation of new bioactive compounds from a relatively unexplored source. PMID:22163194

  14. Green strength of zirconium sponge and uranium dioxide powder compacts

    SciTech Connect

    Balakrishna, Palanki Murty, B. Narasimha; Sahoo, P.K.; Gopalakrishna, T.

    2008-07-15

    Zirconium metal sponge is compacted into rectangular or cylindrical shapes using hydraulic presses. These shapes are stacked and electron beam welded to form a long electrode suitable for vacuum arc melting and casting into solid ingots. The compact electrodes should be sufficiently strong to prevent breakage in handling as well as during vacuum arc melting. Usually, the welds are strong and the electrode strength is limited by the green strength of the compacts, which constitute the electrode. Green strength is also required in uranium dioxide (UO{sub 2}) powder compacts, to withstand stresses during de-tensioning after compaction as well as during ejection from the die and for subsequent handling by man and machine. The strengths of zirconium sponge and UO{sub 2} powder compacts have been determined by bending and crushing respectively, and Weibul moduli evaluated. The green density of coarse sponge compact was found to be larger than that from finer sponge. The green density of compacts from lightly attrited UO{sub 2} powder was higher than that from unattrited category, accompanied by an improvement in UO{sub 2} green crushing strength. The factors governing green strength have been examined in the light of published literature and experimental evidence. The methodology and results provide a basis for quality control in metal sponge and ceramic powder compaction in the manufacture of nuclear fuel.

  15. Immunotoxicity of washing soda in a freshwater sponge of India.

    PubMed

    Mukherjee, Soumalya; Ray, Mitali; Ray, Sajal

    2015-03-01

    The natural habitat of sponge, Eunapius carteri faces an ecotoxicological threat of contamination by washing soda, a common household cleaning agent of India. Washing soda is chemically known as sodium carbonate and is reported to be toxic to aquatic organisms. Domestic effluent, drain water and various human activities in ponds and lakes have been identified as the major routes of washing soda contamination of water. Phagocytosis and generation of cytotoxic molecules are important immunological responses offered by the cells of sponges against environmental toxins and pathogens. Present study involves estimation of phagocytic response and generation of cytotoxic molecules like superoxide anion, nitric oxide and phenoloxidase in E. carteri under the environmentally realistic concentrations of washing soda. Sodium carbonate exposure resulted in a significant decrease in the phagocytic response of sponge cells under 4, 8, 16 mg/l of the toxin for 96h and all experimental concentrations of the toxin for 192h. Washing soda exposure yielded an initial increase in the generation of the superoxide anion and nitric oxide followed by a significant decrease in generation of these cytotoxic agents. Sponge cell generated a high degree of phenoloxidase activity under the experimental exposure of 2, 4, 8, 16 mg/l of sodium carbonate for 96 and 192 h. Washing soda induced alteration of phagocytic and cytotoxic responses of E. carteri was indicative to an undesirable shift in their immune status leading to the possible crises of survival and propagation of sponges in their natural habitat.

  16. First insights into the microbiome of a carnivorous sponge.

    PubMed

    Dupont, Samuel; Corre, Erwan; Li, Yanyan; Vacelet, Jean; Bourguet-Kondracki, Marie-Lise

    2013-12-01

    Using 454 pyrosequencing, we characterized for the first time the associated microbial community of the deep-sea carnivorous Demosponge Asbestopluma hypogea (Cladorhizidae). Targeting the 16S rRNA gene V3 and V6 hypervariable regions, we compared the diversity and composition of associated microbes of two individual sponges of A. hypogea freshly collected in the cave with surrounding seawater and with one sponge sample maintained 1 year in an aquarium after collection. With more than 22 961 high quality sequences from sponge samples, representing c. 800 operational taxonomic units per sponge sample at 97% sequence similarities, the phylogenetic affiliation of A. hypogea-associated microbes was assigned to 20 bacterial and two archaeal phyla, distributed into 45 classes and 95 orders. Several differences between the sponge and seawater microbes were observed, highlighting a specific and stable A. hypogea microbial community dominated by Proteobacteria and Bacteroidetes and Thaumarchaeota phyla. A high relative abundance of ammonia-oxidizing archaea and a dominance of sulfate oxidizing/reducing bacteria were observed. Our findings shed lights on the potential roles of associated microbial community in the lifestyle of A. hypogea.

  17. Evolutionary origin of gastrulation: insights from sponge development

    PubMed Central

    2014-01-01

    Background The evolutionary origin of gastrulation—defined as a morphogenetic event that leads to the establishment of germ layers—remains a vexing question. Central to this debate is the evolutionary relationship between the cell layers of sponges (poriferans) and eumetazoan germ layers. Despite considerable attention, it remains unclear whether sponge cell layers undergo progressive fate determination akin to eumetazoan primary germ layer formation during gastrulation. Results Here we show by cell-labelling experiments in the demosponge Amphimedon queenslandica that the cell layers established during embryogenesis have no relationship to the cell layers of the juvenile. In addition, juvenile epithelial cells can transdifferentiate into a range of cell types and move between cell layers. Despite the apparent lack of cell layer and fate determination and stability in this sponge, the transcription factor GATA, a highly conserved eumetazoan endomesodermal marker, is expressed consistently in the inner layer of A. queenslandica larvae and juveniles. Conclusions Our results are compatible with sponge cell layers not undergoing progressive fate determination and thus not being homologous to eumetazoan germ layers. Nonetheless, the expression of GATA in the sponge inner cell layer suggests a shared ancestry with the eumetazoan endomesoderm, and that the ancestral role of GATA in specifying internalised cells may antedate the origin of germ layers. Together, these results support germ layers and gastrulation evolving early in eumetazoan evolution from pre-existing developmental programs used for the simple patterning of cells in the first multicellular animals. PMID:24678663

  18. A Comparison of Conventional Collagen Sponge and Collagen-Gelatin Sponge in Wound Healing.

    PubMed

    Jinno, Chizuru; Morimoto, Naoki; Ito, Ran; Sakamoto, Michiharu; Ogino, Shuichi; Taira, Tsuguyoshi; Suzuki, Shigehiko

    2016-01-01

    The objective of this study was to compare the effectiveness of the collagen-gelatin sponge (CGS) with that of the collagen sponge (CS) in dermis-like tissue regeneration. CGS, which achieves the sustained release of basic fibroblast growth factor (bFGF), is a promising material in wound healing. In the present study, we evaluated and compared CGSs and conventional CSs. We prepared 8 mm full-thickness skin defects on the backs of rats. Either CGSs or CSs were impregnated with normal saline solution (NSS) or 7 μg/cm(2) of bFGF solution and implanted into the defects. At 1 and 2 weeks after implantation, tissue specimens were obtained from the rats of each group (n = 3, total n = 24). The wound area, neoepithelial length, dermis-like tissue area, and the number and area of capillaries were evaluated at 1 and 2 weeks after implantation. There were no significant differences in the CGS without bFGF and CS groups. Significant improvements were observed in the neoepithelial length, the dermis-like tissue area, and the number of newly formed capillaries in the group of rats that received CGSs impregnated with bFGF. The effects on epithelialization, granulation, and vascularization of wound healing demonstrated that, as a scaffold, CGSs are equal or superior to conventional CSs.

  19. Sponges as sentinels: Metal accumulation using transplanted sponges across a metal gradient.

    PubMed

    Davis, Andrew R; de Mestre, Corrine; Maher, William; Krikowa, Frank; Broad, Allison

    2014-12-01

    To be effective sentinels, organisms must be able to be readily translocated to contamination hotspots. The authors sought to assess metal accumulation in genetically identical explants of a relatively common estuarine sponge, Suberites cf. diversicolor. Explants were transplanted to 7 locations across a metal contamination gradient in a large coastal estuary in southeastern Australia to establish, first, that explants of this species could be successfully translocated; second, that explants accumulated metals (cadmium, copper, lead, selenium, and zinc) sufficiently rapidly to be effective sentinels; third, that rates of metal accumulation in explants were in agreement with metal concentrations within sediments (<63-µm fraction) at each of the transplant locations; and finally, that changes in explant biomass correlated with overall metal load. Suberites were readily transplanted, with no mortality observed for the 2 mo of transplantation. Metal accumulation for lead, cadmium, and zinc was in close agreement with sediment metal concentrations, and explants showed dramatic increases in these metals in the heavily contaminated northern sections of the estuarine lake. No striking patterns were apparent for copper and selenium. Finally, growth was negatively correlated with total metal load and standardized total metal load in our explants. Taken together, these outcomes confirm that explants of this sponge are amenable to translocation and show considerable promise as biomonitors. © 2014 SETAC.

  20. A Comparison of Conventional Collagen Sponge and Collagen-Gelatin Sponge in Wound Healing

    PubMed Central

    Jinno, Chizuru; Morimoto, Naoki; Ito, Ran; Sakamoto, Michiharu; Ogino, Shuichi; Taira, Tsuguyoshi; Suzuki, Shigehiko

    2016-01-01

    The objective of this study was to compare the effectiveness of the collagen-gelatin sponge (CGS) with that of the collagen sponge (CS) in dermis-like tissue regeneration. CGS, which achieves the sustained release of basic fibroblast growth factor (bFGF), is a promising material in wound healing. In the present study, we evaluated and compared CGSs and conventional CSs. We prepared 8 mm full-thickness skin defects on the backs of rats. Either CGSs or CSs were impregnated with normal saline solution (NSS) or 7 μg/cm2 of bFGF solution and implanted into the defects. At 1 and 2 weeks after implantation, tissue specimens were obtained from the rats of each group (n = 3, total n = 24). The wound area, neoepithelial length, dermis-like tissue area, and the number and area of capillaries were evaluated at 1 and 2 weeks after implantation. There were no significant differences in the CGS without bFGF and CS groups. Significant improvements were observed in the neoepithelial length, the dermis-like tissue area, and the number of newly formed capillaries in the group of rats that received CGSs impregnated with bFGF. The effects on epithelialization, granulation, and vascularization of wound healing demonstrated that, as a scaffold, CGSs are equal or superior to conventional CSs. PMID:27218103