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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. 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 ...

  6. 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.

  7. 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 ...

  8. 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.

  9. 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.

  10. 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.

  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. Use of glucose oxidase to improve refrigerated dough quality

    Technology Transfer Automated Retrieval System (TEKTRAN)

    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...

  13. 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.

  14. 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.

  15. 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

  16. 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.

  17. Breadmaking with zein-starch dough

    Technology Transfer Automated Retrieval System (TEKTRAN)

    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...

  18. 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.

  19. 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.

  20. 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.

  1. 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

  2. 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.

  3. 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.

  4. 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.

  5. 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

  6. 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.

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

    Technology Transfer Automated Retrieval System (TEKTRAN)

    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...

  8. 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

  9. 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.

  10. 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.

  11. 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.

  12. 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.

  13. 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.

  14. 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.

  15. 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,...

  16. 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,...

  17. 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,...

  18. 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,...

  19. 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,...

  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. 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

  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. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  10. 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.

  11. 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.

  12. 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.

  13. 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...

  14. 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.

  15. 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

  16. 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.

  17. 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.

  18. 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.

  19. 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.

  20. 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

  1. 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.

  2. 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

  3. 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.

  4. 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.

  5. 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.

  6. 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

  7. 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.

  8. 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.

  9. 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.

  10. 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.

  11. 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.

  12. 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.

  13. 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.

  14. 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

  15. 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.

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

    Technology Transfer Automated Retrieval System (TEKTRAN)

    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...

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

    Technology Transfer Automated Retrieval System (TEKTRAN)

    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...

  19. 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.

  20. 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.

  1. 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)

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

    Technology Transfer Automated Retrieval System (TEKTRAN)

    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...

  3. 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)

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

    Technology Transfer Automated Retrieval System (TEKTRAN)

    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...

  5. 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.

  6. Effective household disinfection methods of kitchen sponges

    Technology Transfer Automated Retrieval System (TEKTRAN)

    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...

  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. 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.

  9. 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.

  10. 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.

  11. 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.

  12. 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.

  13. 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.

  14. 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.

  15. 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.

  16. 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.

  17. 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.

  18. 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.

  19. 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.

  20. 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.

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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

    Technology Transfer Automated Retrieval System (TEKTRAN)

    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...

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  10. 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.

  11. 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.

  12. 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.

  13. 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.

  14. [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.

  15. 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

  16. 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)

  17. 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.

  18. 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.

  19. 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.

  20. 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

  1. 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.

  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. 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.

  5. 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.

  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 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.

  8. 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.

  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. 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.

  11. 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

  12. 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.

  13. 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 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED... Devices § 880.2740 Surgical sponge scale. (a) Identification. A surgical sponge scale is a...

  14. 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 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED... Devices § 880.2740 Surgical sponge scale. (a) Identification. A surgical sponge scale is a...

  15. 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 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED... Devices § 880.2740 Surgical sponge scale. (a) Identification. A surgical sponge scale is a...

  16. 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 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED... Devices § 880.2740 Surgical sponge scale. (a) Identification. A surgical sponge scale is a...

  17. 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 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED... Devices § 880.2740 Surgical sponge scale. (a) Identification. A surgical sponge scale is a...

  18. 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...

  19. 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.

  20. 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...

  1. 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...

  2. 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...

  3. 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...

  4. 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

  5. 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

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  10. 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.

  11. 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.

  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. 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.

  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. 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.

  16. 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.

  17. 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.

  18. 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.

  19. 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.

  20. 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.

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  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.

  11. 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.

  12. 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

  13. 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.

  14. 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

  15. 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.

  16. 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

  17. 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

  18. 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.

  19. 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.

  20. 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.

  1. 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

  2. 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.

  3. 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

  4. 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.

  5. 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.

  6. 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.

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

    Technology Transfer Automated Retrieval System (TEKTRAN)

    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...

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

    Technology Transfer Automated Retrieval System (TEKTRAN)

    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...

  9. 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.

  10. 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.

  11. 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.

  12. 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.

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

    Technology Transfer Automated Retrieval System (TEKTRAN)

    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...

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

    Technology Transfer Automated Retrieval System (TEKTRAN)

    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...

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

    Technology Transfer Automated Retrieval System (TEKTRAN)

    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. 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

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

    Technology Transfer Automated Retrieval System (TEKTRAN)

    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...

  18. 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.

  19. 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.

  20. 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.

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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

  6. 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

  7. 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.

  8. 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.

  9. 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.

  10. 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

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

    Technology Transfer Automated Retrieval System (TEKTRAN)

    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/ ...

  12. 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...

  13. 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.)

  14. 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.

  15. 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.

  16. 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.

  17. 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.

  18. 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.

  19. 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.

  20. 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.

  1. 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.

  2. 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

  3. 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

  4. 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...

  5. 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...

  6. 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...

  7. 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...

  8. 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

  9. [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.

  10. 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.

  11. 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.

  12. 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.

  13. 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.

  14. 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

  15. 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.

  16. 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.

  17. 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.

  18. 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.

  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. 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

  1. 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

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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

  7. 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.

  8. 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

  9. 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.

  10. 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.

  11. 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.

  12. 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.

  13. 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.

  14. 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.

  15. 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

  16. 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.

  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. 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.

  19. 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.

  20. 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.

  1. 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

  2. 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.

  3. 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.

  4. 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

  5. [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.

  6. 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

  7. 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.

  8. 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.

  9. 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

  10. 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.

  11. 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.

  12. 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.

  13. 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.

  14. 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

  15. 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.

  16. 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.

  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. 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.

  19. 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.

  20. 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

  1. 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.

  2. 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

  3. Removal of surface lipids improves the functionality of commercial zein in viscoelastic zein-starch dough for gluten-free breadmaking

    Technology Transfer Automated Retrieval System (TEKTRAN)

    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. 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.

  5. 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

  6. 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

  7. 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

  8. 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.

  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. 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

  12. 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.

  13. 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.

  14. 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.

  15. 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.

  16. 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.

  17. 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

  18. 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.

  19. 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

  20. 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.

  1. 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.

  2. 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.

  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. 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

  5. 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.

  6. 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.

  7. 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.

  8. 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

  9. 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.

  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. 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.

  12. 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.

  13. 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.

  14. 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

  15. 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

  16. 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

  17. 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.

  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. A novel filtering mutualism between a sponge host and its endosymbiotic bivalves.

    PubMed

    Tsubaki, Remi; Kato, Makoto

    2014-01-01

    Sponges, porous filter-feeding organisms consisting of vast canal systems, provide unique substrates for diverse symbiotic organisms. The Spongia (Spongia) sp. massive sponge is obligately inhabited by the host-specific endosymbiotic bivalve Vulsella vulsella, which benefits from this symbiosis by receiving protection from predators. However, whether the host sponge gains any benefit from this association is unclear. Considering that the bivalves exhale filtered water into the sponge body rather than the ambient environment, the sponge is hypothesized to utilize water exhaled by the bivalves to circulate water around its body more efficiently. We tested this hypothesis by observing the sponge aquiferous structure and comparing the pumping rates of sponges and bivalves. Observations of water currents and the sponge aquiferous structure revealed that the sponge had a unique canal system enabling it to inhale water exhaled from bivalves, indicating that the host sponge adapted morphologically to receive water from the bivalves. In addition, the volume of water circulating in the sponge body was dramatically increased by the water exhaled from bivalves. Therefore, this sponge-bivalve association can be regarded as a novel mutualism in which two filter-feeding symbionts promote mutual filtering rates. This symbiotic association should be called a "filtering mutualism".

  20. A Novel Filtering Mutualism between a Sponge Host and Its Endosymbiotic Bivalves

    PubMed Central

    Tsubaki, Remi; Kato, Makoto

    2014-01-01

    Sponges, porous filter-feeding organisms consisting of vast canal systems, provide unique substrates for diverse symbiotic organisms. The Spongia (Spongia) sp. massive sponge is obligately inhabited by the host-specific endosymbiotic bivalve Vulsella vulsella, which benefits from this symbiosis by receiving protection from predators. However, whether the host sponge gains any benefit from this association is unclear. Considering that the bivalves exhale filtered water into the sponge body rather than the ambient environment, the sponge is hypothesized to utilize water exhaled by the bivalves to circulate water around its body more efficiently. We tested this hypothesis by observing the sponge aquiferous structure and comparing the pumping rates of sponges and bivalves. Observations of water currents and the sponge aquiferous structure revealed that the sponge had a unique canal system enabling it to inhale water exhaled from bivalves, indicating that the host sponge adapted morphologically to receive water from the bivalves. In addition, the volume of water circulating in the sponge body was dramatically increased by the water exhaled from bivalves. Therefore, this sponge-bivalve association can be regarded as a novel mutualism in which two filter-feeding symbionts promote mutual filtering rates. This symbiotic association should be called a “filtering mutualism”. PMID:25330073

  1. Fabrication and biocompatibility of collagen sponge reinforced with poly(glycolic acid) fiber.

    PubMed

    Hiraoka, Yosuke; Kimura, Yu; Ueda, Hiroki; Tabata, Yasuhiko

    2003-12-01

    This article describes an investigation of collagen sponge mechanically reinforced through the incorporation of poly(glycolic acid) (PGA) fiber. A collagen solution with PGA fiber homogeneously dispersed at collagen:PGA weight ratios of 1.5, 0.8, 0.4, and 0.2 was freeze-dried, followed by dehydrothermal cross-linking to obtain collagen sponges incorporating PGA fiber to various extents. By scanning electron microscopy observation, the collagen sponges exhibited isotropic and interconnected pore structures with an average size of 180 microm, irrespective of PGA fiber incorporation. As expected, PGA fiber incorporation enabled the collagen sponges to significantly enhance their compression strength. In vitro cell culture studies revealed that the number of L929 fibroblasts initially attached was significantly greater for any collagen sponge incorporating PGA fiber than for collagen sponge. The shrinkage of sponge after cell seeding was suppressed by fiber incorporation. It is possible that shrinkage suppression results in the superior cell attachment of sponge incorporating PGA fiber. After subcutaneous implantation into the backs of mice, the residual volume of collagen sponge incorporating PGA fiber was significant compared with that of collagen sponge and increased with a decrease in the collagen:PGA ratio. The greater number of cells infiltrated and deeper infiltration were observed for collagen sponge incorporating PGA fiber implanted subcutaneously. We conclude that the incorporation of PGA fiber is a simple and promising way to reinforce collagen sponge without impairing biocompatibility.

  2. Diversity of the candidate phylum Poribacteria in the marine sponge Aplysina fulva

    PubMed Central

    Hardoim, C.C.P.; Cox, C.J.; Peixoto, R.S.; Rosado, A.S.; Costa, R.; van Elsas, J.D.

    2013-01-01

    Poribacterial clone libraries constructed for Aplysina fulva sponge specimens were analysed with respect to diversity and phylogeny. Results imply the coexistence of several, prevalently “intra-specific” poribacterial genotypes in a single sponge host, and suggest quantitative analysis as a desirable approach in studies of the diversity and distribution of poribacterial cohorts in marine sponges. PMID:24159324

  3. Evidence of a Putative Deep Sea Specific Microbiome in Marine Sponges

    PubMed Central

    Kennedy, Jonathan; Flemer, Burkhardt; Jackson, Stephen A.; Morrissey, John P.; O'Gara, Ferghal; Dobson, Alan D. W.

    2014-01-01

    The microbiota of four individual deep water sponges, Lissodendoryx diversichela, Poecillastra compressa, Inflatella pellicula, and Stelletta normani, together with surrounding seawater were analysed by pyrosequencing of a region of the 16S rRNA gene common to Bacteria and Archaea. Due to sampling constraints at depths below 700 m duplicate samples were not collected. The microbial communities of L. diversichela, P. compressa and I. pellicula were typical of low microbial abundance (LMA) sponges while S. normani had a community more typical of high microbial abundance (HMA) sponges. Analysis of the deep sea sponge microbiota revealed that the three LMA-like sponges shared a set of abundant OTUs that were distinct from those associated with sponges from shallow waters. Comparison of the pyrosequencing data with that from shallow water sponges revealed that the microbial communities of all sponges analysed have similar archaeal populations but that the bacterial populations of the deep sea sponges were distinct. Further analysis of the common and abundant OTUs from the three LMA-like sponges placed them within the groups of ammonia oxidising Archaea (Thaumarchaeota) and sulphur oxidising γ-Proteobacteria (Chromatiales). Reads from these two groups made up over 70% of all 16S rRNA genes detected from the three LMA-like sponge samples, providing evidence of a putative common microbial assemblage associated with deep sea LMA sponges. PMID:24670421

  4. Evidence of a putative deep sea specific microbiome in marine sponges.

    PubMed

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

    2014-01-01

    The microbiota of four individual deep water sponges, Lissodendoryx diversichela, Poecillastra compressa, Inflatella pellicula, and Stelletta normani, together with surrounding seawater were analysed by pyrosequencing of a region of the 16S rRNA gene common to Bacteria and Archaea. Due to sampling constraints at depths below 700 m duplicate samples were not collected. The microbial communities of L. diversichela, P. compressa and I. pellicula were typical of low microbial abundance (LMA) sponges while S. normani had a community more typical of high microbial abundance (HMA) sponges. Analysis of the deep sea sponge microbiota revealed that the three LMA-like sponges shared a set of abundant OTUs that were distinct from those associated with sponges from shallow waters. Comparison of the pyrosequencing data with that from shallow water sponges revealed that the microbial communities of all sponges analysed have similar archaeal populations but that the bacterial populations of the deep sea sponges were distinct. Further analysis of the common and abundant OTUs from the three LMA-like sponges placed them within the groups of ammonia oxidising Archaea (Thaumarchaeota) and sulphur oxidising γ-Proteobacteria (Chromatiales). Reads from these two groups made up over 70% of all 16S rRNA genes detected from the three LMA-like sponge samples, providing evidence of a putative common microbial assemblage associated with deep sea LMA sponges.

  5. Magnetic, superhydrophobic and durable silicone sponges and their applications in removal of organic pollutants from water.

    PubMed

    Li, Lingxiao; Li, Bucheng; Wu, Lei; Zhao, Xia; Zhang, Junping

    2014-07-25

    Porous silicone sponges are fabricated by polymerization of organosilanes in the presence of Fe3O4@silica nanoparticles. The sponges feature fast magnetic responsivity, superhydrophobicity/superoleophilicity, high compressibility and stability. The sponges can selectively absorb floating oils on a water surface, heavy oils under water and even emulsified oils.

  6. 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.

  7. 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).

  8. 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.

  9. 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.

  10. 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.

  11. 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.

  12. 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.

  13. 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.

  14. 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.

  15. 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.

  16. 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.

  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. Phytate negatively influences wheat dough and bread characteristics by interfering with cross-linking of glutenin molecules

    Technology Transfer Automated Retrieval System (TEKTRAN)

    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...

  19. Effect of flour polymeric proteins on dough thermal properties and breadmaking characteristics for hard red spring wheat genotypes

    Technology Transfer Automated Retrieval System (TEKTRAN)

    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...

  20. 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.

  1. 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.

  2. 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.

  3. Investigating the Effect of Dough Preparation Using Hot Water and Pre-Geleatinized Starch on Tortilla Quality

    Technology Transfer Automated Retrieval System (TEKTRAN)

    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...

  4. 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.

  5. 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

  6. Impact of the substitution of rice bran on rheological properties of dough and in the new product development.

    Technology Transfer Automated Retrieval System (TEKTRAN)

    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...

  7. Extension of the QuEChERS Method for Pesticide Residues in Cereals to Flaxseeds, Peanuts, and Doughs

    Technology Transfer Automated Retrieval System (TEKTRAN)

    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...

  8. Bioactive natural products from Papua New Guinea marine sponges.

    PubMed

    Noro, Jeffery C; Kalaitzis, John A; Neilan, Brett A

    2012-10-01

    The discovery of novel natural products for drug development relies heavily upon a rich biodiversity, of which the marine environment is an obvious example. Marine natural product research has spawned several drugs and many other candidates, some of which are the focus of current clinical trials. The sponge megadiversity of Papua New Guinea is a rich but underexplored source of bioactive natural products. Here, we review some of the many natural products derived from PNG sponges with an emphasis on those with interesting biological activity and, therefore, drug potential. Many bioactive natural products discussed here appear to be derived from non-ribosomal peptide and polyketide biosynthesis pathways, strongly suggesting a microbial origin of these compounds. With this in mind, we also explore the notion of sponge-symbiont biosynthesis of these bioactive compounds and present examples to support the working hypothesis.

  9. Cyclodepsipeptides from Marine Sponges: Natural Agents for Drug Research

    PubMed Central

    Andavan, Gowri Shankar Bagavananthem; Lemmens-Gruber, Rosa

    2010-01-01

    A number of natural products from marine sponges, such as cyclodepsipeptides, have been identified. The structural characteristics of this family of cyclic peptides include various unusual amino acid residues and unique N-terminal polyketide-derived moieties. Papuamides are representatives of a class of marine sponge derived cyclic depsipeptides, including callipeltin A, celebesides A and B, homophymine A, mirabamides, microspinosamide, neamphamide A and theopapuamides. They are thought to have cytoprotective activity against HIV-1 in vitro by inhibiting viral entry. Jasplakinolide, a representative member of marine sponge-derived cyclodepsipeptides that include arenastatin A, geodiamolides, homophymines, spongidepsin and theopapuamides, is a potent inducer of actin polymerization in vitro. Although actin dynamics is essential for tumor metasasis, no actin targeting drugs have been used in clinical trials due to their severe cytotoxicity. Nonetheless, the actin cytoskeleton remains a potential target for anti-cancer drug development. These features imply the use of cyclodepsipeptides as molecular models in drug research. PMID:20411126

  10. In situ natural product discovery via an artificial marine sponge.

    PubMed

    La Clair, James J; Loveridge, Steven T; Tenney, Karen; O'Neil-Johnson, Mark; Chapman, Eli; Crews, Phillip

    2014-01-01

    There is continuing international interest in exploring and developing the therapeutic potential of marine-derived small molecules. Balancing the strategies for ocean based sampling of source organisms versus the potential to endanger fragile ecosystems poses a substantial challenge. In order to mitigate such environmental impacts, we have developed a deployable artificial sponge. This report provides details on its design followed by evidence that it faithfully recapitulates traditional natural product collection protocols. Retrieving this artificial sponge from a tropical ecosystem after deployment for 320 hours afforded three actin-targeting jasplakinolide depsipeptides that had been discovered two decades earlier using traditional sponge specimen collection and isolation procedures. The successful outcome achieved here could reinvigorate marine natural products research, by producing new environmentally innocuous sources of natural products and providing a means to probe the true biosynthetic origins of complex marine-derived scaffolds.

  11. Using absorbable chitosan hemostatic sponges as a promising surgical dressing.

    PubMed

    Huang, Xiaofei; Sun, Yongfu; Nie, Jingyi; Lu, Wentao; Yang, Ling; Zhang, Zhiliang; Yin, Hongping; Wang, Zhengke; Hu, Qiaoling

    2015-04-01

    As absorbable hemostatic dressings, chitosan with a deacetylation degree of 40% (CS-40) and 73% (CS-73) have been fabricated into sponges via a modified method. The hemostatic, biocompatible and biodegradable properties were evaluated through in vivo assays. In a hepatic hemorrhage model, the chitosan sponges, with excellent blood compatibility, achieved less blood loss than the gelation sponge (GS). In addition, CS-40 showed better hemostatic capability and biodegradability than CS-73. After implantation, a histological analysis indicated that CS-40 exhibited the best biodegradability, tissue regeneration and least tissue adhesion. By contrasting CS-40 and CS-73, the deacetylation degree is confirmed to be a key factor for the hemostatic effect, biodegradability, biocompatibility and tissue regeneration. Our overall results demonstrated the potential application of CS-40 for use in absorbable hemostatic dressings.

  12. Controlled iodine release from polyurethane sponges for water decontamination.

    PubMed

    Aviv, Oren; Laout, Natalia; Ratner, Stanislav; Harik, Oshrat; Kunduru, Konda Reddy; Domb, Abraham J

    2013-12-28

    Iodinated polyurethane (IPU) sponges were prepared by immersing sponges in aqueous/organic solutions of iodine or exposing sponges to iodine vapors. Iodine was readily adsorbed into the polymers up to 100% (w/w). The adsorption of iodine on the surface was characterized by XPS and SEM analyses. The iodine loaded IPU sponges were coated with ethylene vinyl acetate (EVA), in order to release iodine in a controlled rate for water decontamination combined with active carbon cartridge, which adsorbs the iodine residues after the microbial inactivation. The EVA coated IPU were incorporated in a water purifier and tested for iodine release to water and for microbial inactivation efficiency according to WQA certification program against P231/EPA for 250l, using 25l a day with flow rate of 6-8min/1l. The antimicrobial activity was also studied against Escherichia coli and MS2 phage. Bacterial results exceeded the minimal requirement for bacterial removal of 6log reduction throughout the entire lifespan. At any testing point, no bacteria was detected in the outlet achieving more than 7.1 to more than 8log reduction as calculated upon the inlet concentration. Virus surrogate, MS2, reduction results varied from 4.11log reduction under tap water, and 5.11log reduction under basic water (pH9) to 1.32 for acidic water (pH5). Controlled and stable iodine release was observed with the EVA coated IPU sponges and was effective in deactivating the bacteria and virus present in the contaminated water and thus, these iodinated PU systems could be used in water purification to provide safe drinking water. These sponges may find applications as disinfectants in medicine.

  13. Stretchable polyurethane sponge reinforced magnetorheological material with enhanced mechanical properties

    NASA Astrophysics Data System (ADS)

    Ge, Lin; Xuan, Shouhu; Liao, Guojiang; Yin, Tiantian; Gong, Xinglong

    2015-03-01

    A stretchable magnetorheological material (SMRM) consisting of micro-meter carbonyl iron (CI) particles, low cross-linking polyurethane (PU) polymer and porous PU sponge has been developed. Due to the presence of the PU sponge, the high-performance MR material can be reversibly stretched or bent, just as MR elastomers. When the CI content increases to 80 wt%, the magnetic induced modulus of the MR material can reach as high as 7.34 MPa and the corresponding relative MR effect increases to 820%. A possible strengthening mechanism of the SMRM was proposed. The attractive mechanical properties make the SMRM a promising candidate for future high-performance devices.

  14. Paleoclimate and evolution: emergence of sponges during the neoproterozoic.

    PubMed

    Müller, Werner E G; Wang, Xiaohong; Schröder, Heinz C

    2009-01-01

    In the last 15 years, we had to cope with many technological and conceptual obstacles. The major hindrance was the view that sponges are primitive and exist separated from the other metazoan organisms. After answering these problems, the painful scientific process to position the most enigmatic metazoan phylum, the Porifera, into the correct phylogenetic place among the eukaryotes in general and the multicellular animals in particular came to an end. The well-studied taxon Porifera (sponges) was first grouped to the animal-plants or plant-animals, then to the Zoophyta or Mesozoa, and finally to the Parazoa. Only by the application of molecular biological techniques was it possible to place the Porifera monophyletically with the other metazoan phyla, justifying a unification of all multicellular animals to only one kingdom, the Metazoa. The first strong support came from the discovery that cell-cell and cell-matrix adhesion molecules, that were cloned from sponges (mainly the demosponges Suberites domuncula and Geodia cydonium) and that were subsequently expressed, share high DNA sequence and protein function similarity with the corresponding molecules of other metazoans. Together with the molecular biological studies and with the use of the cell culture technologies (primmorphs), which allowed an insight into the stem cell system of these simple organisms, it was possible to stethoscope back in the paleontological history of animals. These studies confirmed the view that the sponges evolved between two epochal ice times, 710-680 Ma (Sturtian glaciation) and 605-585 Ma (Varanger-Marinoan ice age), a period which allowed evolution to proceed but resulted also in a mass extinction of most animal taxa, with the exception of the Porifera. These animals could develop in the aqueous milieu which was rich in silica, due also to their ability to live in a symbiosis with unicellular organisms (prokaryotic and also eukaryotic). Those organisms provided the sponges with the

  15. Sintering of sponge and hydride-dehydride titanium powders

    SciTech Connect

    Alman, David E.; Gerdemann, Stephen J.

    2004-04-01

    The sintering behavior of compacts produced from sponge and hydride-dehydride (HDH) Ti powders was examined. Compacts were vacuum sintered at 1200 or 1300 deg C for 30, 60, 120, 240, 480 or 960 minutes. The porosity decreased with sintering time and/or temperature in compacts produced from the HDH powders. Compacts produced from these powders could be sintered to essentially full density. However, the sintering condition did not influence the amount of porosity present in compacts produced from the sponge powders. These samples could only be sintered to a density of 97% theoretical. The sintering behavior was attributed to the chemical impurities in the powders.

  16. 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)

  17. Analytical methods and apparatus for measuring the oil content of sponge core

    SciTech Connect

    Vinegar, H.J.; DiFoggio, R.; Tutunjian, P.N.

    1989-09-19

    This patent describes a method for use in determining the oil saturation of an earth formation by means of sponge coring, using polyurethane sponge. It comprises: dissolving substantially all of the oil and substantially none of the sponge, in a sponge core sample, into a solvent having a Hansen solubility parameter of different than that of the sponge and selected from the class consisting of: solvents having no protons in their structure, deuterated solvents, and solvents having no C-H bonds in their structure; extracting the solvent and solutes from the core sample; and measuring the resultant oil concentration in the solvent and solutes extracted from the core sample.

  18. A polydimethylsiloxane (PDMS) sponge for the selective absorption of oil from water.

    PubMed

    Choi, Sung-Jin; Kwon, Tae-Hong; Im, Hwon; Moon, Dong-Il; Baek, David J; Seol, Myeong-Lok; Duarte, Juan P; Choi, Yang-Kyu

    2011-12-01

    We present a sugar-templated polydimethylsiloxane (PDMS) sponge for the selective absorption of oil from water. The process for fabricating the PDMS sponge does not require any intricate synthesis processes or equipment and it is not environmentally hazardous, thus promoting potential in environmental applications. The proposed PDMS sponge can be elastically deformed into any shape, and it can be compressed repeatedly in air or liquids without collapsing. Therefore, absorbed oils and organic solvents can be readily removed and reused by simply squeezing the PDMS sponge, enabling excellent recyclability. Furthermore, through appropriately combining various sugar particles, the absorption capacity of the PDMS sponge is favorably optimized.

  19. First evidence of the presence of chitin in skeletons of marine sponges. Part II. Glass sponges (Hexactinellida: Porifera).

    PubMed

    Ehrlich, Hermann; Krautter, Manfred; Hanke, Thomas; Simon, Paul; Knieb, Christiane; Heinemann, Sascha; Worch, Hartmut

    2007-07-15

    Sponges (Porifera) are presently gaining increased scientific attention because of their secondary metabolites and specific skeleton structures. In contrast to demosponges, whose skeletons are formed from biopolymer spongin, glass sponges (hexactinellids) possess silica-organic composites as the main natural material for their skeletal fibres. Chitin has a crystalline structure and it constitutes a network of organized fibres. This structure confers rigidity and resistance to organisms that contain it, including monocellular (yeast, amoeba, diatoms) and multicellular (higher fungi, arthropods, nematodes, molluscs) organisms. In contrast to different marine invertebrates whose exoskeletons are built of chitin, this polysaccharide has not been found previously as an endogenous biopolymer within glass sponges (Hexactinellida). We hypothesized that glass sponges, which are considered to be the most basal lineage of multicellular animals, must possess chitin. Here, we present a detailed study of the structural and physico-chemical properties of skeletal fragments of the glass sponge Farrea occa. We show that these fibres have a layered design with specific compositional variations in the chitin/silica composite. We applied an effective approach for the demineralization of glass sponge skeletal formations based on an etching procedure using alkali solutions. The results show unambiguously that alpha-chitin is an essential component of the skeletal structures of Hexactinellida. This is the first report of a silica-chitin's composite biomaterial found in nature. From this perspective, the view that silica-chitin scaffolds may be key templates for skeleton formation also in ancestral unicellular organisms, rather than silica-protein composites, emerges as a viable alternative hypothesis.

  20. Fabrication and mechanical characterization of a polyvinyl alcohol sponge for tissue engineering applications.

    PubMed

    Karimi, A; Navidbakhsh, M; Faghihi, S

    2014-05-01

    Polyvinyl alcohol (PVA) sponges are widely used for clinical applications, including ophthalmic surgical treatments, wound healing and tissue engineering. There is, however, a lack of sufficient data on the mechanical properties of PVA sponges. In this study, a biomechanical method is used to characterize the elastic modulus, maximum stress and strain as well as the swelling ratio of a fabricated PVA sponge (P-sponge) and it is compared with two commercially available PVA sponges (CENEFOM and EYETEC). The results indicate that the elastic modulus of the P-sponge is 5.32% and 13.45% lower than that of the CENEFOM and EYETEC sponges, while it bears 4.11% more and 10.37% less stress compared to the CENEFOM and EYETEC sponges, respectively. The P-sponge shows a maximum strain of 32% more than the EYETEC sponge as well as a 26.78% higher swelling ratio, which is a significantly higher absorbency compared to the CENEFOM. It is believed that the results of this study would help for a better understanding of the extension, rupture and swelling mechanism of PVA sponges, which could lead to crucial improvement in the design and application of PVA-based materials in ophthalmic and plastic surgeries as well as wound healing and tissue engineering.

  1. Thermal stress responses in the bacterial biosphere of the Great Barrier Reef sponge, Rhopaloeides odorabile.

    PubMed

    Simister, Rachel; Taylor, Michael W; Tsai, Peter; Fan, Lu; Bruxner, Timothy J; Crowe, Mark L; Webster, Nicole

    2012-12-01

    Marine sponges are diverse, abundant and provide a crucial coupling point between benthic and pelagic habitats due to their high filtration rates. They also harbour extensive microbial communities, with many microbial phylotypes found exclusively in sponge hosts and not in the seawater or surrounding environment, i.e. so-called sponge-specific clusters (SCs) or sponge- and coral-specific clusters (SCCs). We employed DNA (16S rRNA gene) and RNA (16S rRNA)-based amplicon pyrosequencing to investigate the effects of sublethal thermal stress on the bacterial biosphere of the Great Barrier Reef sponge Rhopaloeides odorabile. A total of 8381 operational taxonomic units (OTUs) (97% sequence similarity) were identified, affiliated with 32 bacterial phyla from seawater samples, 23 bacterial phyla from sponge DNA extracts and 18 bacterial phyla from sponge RNA extracts. Sublethal thermal stress (31°C) had no effect on the present and/or active portions of the R. odorabile bacterial community but a shift in the bacterial assemblage was observed in necrotic sponges. Over two-thirds of DNA and RNA sequences could be assigned to previously defined SCs/SCCs in healthy sponges whereas only 12% of reads from necrotic sponges could be assigned to SCs/SCCs. A rapid decline in host health over a 1°C temperature increment suggests that sponges such as R. odorabile may be highly vulnerable to the effects of global climate change.

  2. Highly recyclable superhydrophobic sponge suitable for the selective sorption of high viscosity oil from water.

    PubMed

    Wang, Jintao; Geng, Guihong

    2015-08-15

    Inspired by the adhesion of marine mussels, a kind of superhydrophobic oil sorbent was successfully fabricated by robustly immobilizing the micro/nanostructure layer onto the sponge skeleton. The as-prepared sponges possess excellent hydrophobicity with the water contact angle of 154°, which enables the sponge to selectively absorb various oils floating on water surface. The oil sorption capacities of as-prepared sponge for a series of oils can reach 18.3-46.8g/g. The absorbed oil can be recovered by mechanical squeezing and the resulting sponge can be recycled more than 70 cycles while still keeping high oil sorption capability. More importantly, the obtained sponge has excellent affinity to the high viscosity oils. Therefore, the as-prepared sponge might find practical applications in the large-scale removal of oils especially high viscosity oils from water surface.

  3. Effects of sponge bleaching on ammonia-oxidizing Archaea: distribution and relative expression of ammonia monooxygenase genes associated with the barrel sponge Xestospongia muta.

    PubMed

    López-Legentil, Susanna; Erwin, Patrick M; Pawlik, Joseph R; Song, Bongkeun

    2010-10-01

    Sponge-mediated nitrification is an important process in the nitrogen cycle, however, nothing is known about how nitrification and symbiotic Archaea may be affected by sponge disease and bleaching events. The giant barrel sponge Xestospongia muta is a prominent species on Caribbean reefs that contains cyanobacterial symbionts, the loss of which results in two types of bleaching: cyclic, a recoverable condition; and fatal, a condition associated with the disease-like sponge orange band (SOB) syndrome and sponge death. Terminal restriction fragment length polymorphism (TRFLP) analyses, clone libraries, and relative mRNA quantification of ammonia monooxygenase genes (amoA) were performed using a RNA transcript-based approach to characterize the active ammonia-oxidizing Archaea (AOA) community present in bleached, non-bleached, and SOB tissues of cyclically and fatally bleached sponges. We found that non-bleached and cyclically bleached tissues of X. muta harbored a unique Crenarchaeota community closely related to those reported for other sponges. In contrast, bleached tissue from the most degraded sponge contained a Crenarchaeota community that was more similar to those found in sediment and sand. Although there were no significant differences in amoA expression among the different tissues, amoA expression was higher in the most deteriorated tissues. Results suggest that a shift in the Crenarchaeota community precedes an increase in amoA gene expression in fatally bleached sponges, while cyclic bleaching did not alter the AOA community structure and its amoA gene expression.

  4. Establishing the relative importance of damaged starch and fructan as sources of fermentable sugars in wheat flour and whole meal bread dough fermentations.

    PubMed

    Struyf, Nore; Laurent, Jitka; Lefevere, Bianca; Verspreet, Joran; Verstrepen, Kevin J; Courtin, Christophe M

    2017-03-01

    It is generally believed that maltose drives yeast-mediated bread dough fermentation. The relative importance of fructose and glucose, released from wheat fructan and sucrose by invertase, compared to maltose is, however, not documented. This is surprising given the preference of yeast for glucose and fructose over maltose. This study revealed that, after 2h fermentation of wheat flour dough, about 44% of the sugars consumed were generated by invertase-mediated degradation of fructan, raffinose and sucrose. The other 56% were generated by amylases. In whole meal dough, 70% of the sugars consumed were released by invertase activity. Invertase-mediated sugar release seems to be crucial during the first hour of fermentation, while amylase-mediated sugar release was predominant in the later stages of fermentation, which explains why higher amylolytic activity prolonged the productive fermentation time only. These results illustrate the importance of wheat fructan and sucrose content and their degradation for dough fermentations.

  5. Construction from a single parent of baker's yeast strains with high freeze tolerance and fermentative activity in both lean and sweet doughs.

    PubMed

    Nakagawa, S; Ouchi, K

    1994-10-01

    From a freeze-tolerant baker's yeast (Saccharomyces cerevisiae), 2,333 spore clones were obtained. To improve the leavening ability in lean dough of the parent strain, we selected 555 of the high-maltose-fermentative spore clones by using a method in which a soft agar solution containing maltose and bromocresol purple was overlaid on yeast colonies. By measuring the gassing power in the dough, we selected 66 spore clones with a good leavening ability in lean dough and a total of 694 hybrids were constructed by crossing them. Among these hybrids, we obtained 50 novel freeze-tolerant strains with good leavening ability in all lean, regular, and sweet doughs comparable to that of commercial baker's yeast. Hybrids with improved leavening ability or freeze tolerance compared with the parent yeast and commercial baker's yeasts were also obtained. These results suggest that hybridization between spore clones derived from a single parent strain is effective for improving the properties of baker's yeasts.

  6. Characteristics of remixed fermentation dough and its influence on the quality of steamed bread.

    PubMed

    Li, Zhijian; Deng, Cui; Li, Haifeng; Liu, Changhong; Bian, Ke

    2015-07-15

    In this study, the effects of the amount of remixed flour on the properties of remixed fermentation dough and the quality of Chinese steamed breads were investigated. The hardness, chewiness and whiteness of steamed bread increased when the amount of remixed flour was higher than 10 g/100 g, whereas the specific volume of steamed bread significantly decreased. SEM analysis demonstrated that the gas cells of the steamed bread remained as a discrete spherical or oval-like entity only at 10 g/100 g level of remixed flour. Time-domain NMR showed that water migrated from T22 population to T21 population with increasing the amount of remixed flour. The XRD results indicated that starch in the steamed bread with remixed flour was gelatinized. A significant decrease of both the rate and extent of starch hydrolysis of the steamed bread was observed when flour was remixed.

  7. Comparative study on the freeze stability of yeast and chemical leavened steamed bread dough.

    PubMed

    Wang, Pei; Yang, Runqiang; Gu, Zhenxin; Xu, Xueming; Jin, Zhengyu

    2017-04-15

    The present study comparatively evaluated the evolution of yeast and chemical leavened steamed bread dough (YLD/CLD) quality during freeze/thaw (FT) cycles. The steamed bread quality of CLD was more freeze-stable than that of the YLD after 3 FT cycles. Decreased yeast viability contributed to the loss of gassing power in YLD while no significant differences were observed for CLD during FT cycles. However, faster gas release rate in frozen CLD indicated gas retention loss due to the distortion of gluten network. Glutenin macropolymers (GMP) depolymerization via breakage of inter-chain disulfide (SS) bonds and conversions of α-helix and β-turn to β-sheet structures were the main indicators of gluten deterioration. Gluten network was more vulnerable in frozen YLD, resulting in detectable loss of viscoelasticity. The results suggested that supplement of chemical leavener contributed to a more freeze-tolerant gluten network besides its stable gassing power.

  8. Compositional Changes and Baking Performance of Rye Dough As Affected by Microbial Transglutaminase and Xylanase.

    PubMed

    Grossmann, Isabel; Döring, Clemens; Jekle, Mario; Becker, Thomas; Koehler, Peter

    2016-07-20

    Doughs supplemented with endoxylanase (XYL) and varying amounts of microbial transglutaminase (TG) were analyzed by sequential protein extraction, quantitation of protein fractions and protein types, and determination of water-extractable arabinoxylans. With increasing TG activity, the concentration of prolamins and glutelins decreased and increased, respectively, and the prolamin-to-glutelin ratio strongly declined. The overall amount of extractable protein decreased with increasing TG level showing that cross-linking by TG provided high-molecular-weight protein aggregates. The decrease of the high-molecular-weight arabinoxylan fraction and the concurrent increase of the medium-molecular-weight fraction confirmed the degradation of arabinoxylans by XYL. However, XYL addition did not lead to significant improved cross-linking of rye proteins by TG. Volume and crumb hardness measurements of bread showed increased protein connectivity induced by XYL and TG. Significant positive effects on the final bread quality were especially obtained by XYL addition.

  9. Preparation and properties of dough-modeling compound/fly ash/reclaim powder composites

    SciTech Connect

    Wu, W.L.

    2007-12-15

    A novel composite was prepared with reclaim powder (RP) matrix, dough-modeling compound (DMC) reinforcement and fly ash (FA) filler in this article. The compatibility and crosslinking construction of the FA/RP composites were respectively, studied by the polarizing microscope and IR, the optimal formulation and experimental process were determined by measuring the mechanical properties such as shore A hardness, tensile strength, elongation at break, wear resistance and the thermal stability. The results showed that DMC/FA/RP composites exhibited extremely high mechanical and thermal properties when the mass ratio of the DMC/FA/RP composites was 45/25/100, and the cure condition is at 145 {sup o}C for 30 min under 9 MPa.

  10. Endosymbiotic calcifying bacteria across sponge species and oceans

    PubMed Central

    Garate, Leire; Sureda, Jan; Agell, Gemma; Uriz, Maria J.

    2017-01-01

    From an evolutionary point of view, sponges are ideal targets to study marine symbioses as they are the most ancient living metazoans and harbour highly diverse microbial communities. A recently discovered association between the sponge Hemimycale columella and an intracellular bacterium that generates large amounts of calcite spherules has prompted speculation on the possible role of intracellular bacteria in the evolution of the skeleton in early animals. To gain insight into this purportedly ancestral symbiosis, we investigated the presence of symbiotic bacteria in Mediterranean and Caribbean sponges. We found four new calcibacteria OTUs belonging to the SAR116 in two orders (Poecilosclerida and Clionaida) and three families of Demospongiae, two additional OTUs in cnidarians and one more in seawater (at 98.5% similarity). Using a calcibacteria targeted probe and CARD-FISH, we also found calcibacteria in Spirophorida and Suberitida and proved that the calcifying bacteria accumulated at the sponge periphery, forming a skeletal cortex, analogous to that of siliceous microscleres in other demosponges. Bacteria-mediated skeletonization is spread in a range of phylogenetically distant species and thus the purported implication of bacteria in skeleton formation and evolution of early animals gains relevance. PMID:28262822

  11. Endosymbiotic calcifying bacteria across sponge species and oceans

    NASA Astrophysics Data System (ADS)

    Garate, Leire; Sureda, Jan; Agell, Gemma; Uriz, Maria J.

    2017-03-01

    From an evolutionary point of view, sponges are ideal targets to study marine symbioses as they are the most ancient living metazoans and harbour highly diverse microbial communities. A recently discovered association between the sponge Hemimycale columella and an intracellular bacterium that generates large amounts of calcite spherules has prompted speculation on the possible role of intracellular bacteria in the evolution of the skeleton in early animals. To gain insight into this purportedly ancestral symbiosis, we investigated the presence of symbiotic bacteria in Mediterranean and Caribbean sponges. We found four new calcibacteria OTUs belonging to the SAR116 in two orders (Poecilosclerida and Clionaida) and three families of Demospongiae, two additional OTUs in cnidarians and one more in seawater (at 98.5% similarity). Using a calcibacteria targeted probe and CARD-FISH, we also found calcibacteria in Spirophorida and Suberitida and proved that the calcifying bacteria accumulated at the sponge periphery, forming a skeletal cortex, analogous to that of siliceous microscleres in other demosponges. Bacteria-mediated skeletonization is spread in a range of phylogenetically distant species and thus the purported implication of bacteria in skeleton formation and evolution of early animals gains relevance.

  12. Suspected Intraoperative Anaphylaxis to Gelatin Absorbable Hemostatic Sponge

    PubMed Central

    Ji, Joonyoung; Barrett, Edward J.

    2015-01-01

    Anaphylaxis under anesthesia is a life-threatening medical emergency that requires rapid identification and treatment. Allergies to agents with which the general population are likely to come into contact are usually identified, but patients are exposed to uncommon agents during anesthesia and surgery. Here, we describe a case of anaphylaxis under anesthesia implicating Gelfoam sponges. PMID:25849471

  13. Chemico-physical properties of hyaluronan-based sponges.

    PubMed

    Milella, E; Brescia, E; Massaro, C; Ramires, P A

    2000-12-15

    The aim of this study was to obtain information on the chemico-physical and surface properties of the hyaluronan total benzylic ester sponges to evaluate their stability, surface "cleanliness" and handling for the applications in the tissue engineering. The thermal analysis, the characterization of surface chemical composition and the swelling test were performed on these materials. Moreover, the morphological changes, the rheological behavior, and the molecular weight loss in function of the time were monitored when the sponges were incubated in cell culture medium. The results showed that the sponges were thermally stable up to 220 degrees C and the surface composition was different from that of the bulk for C-O contribution. No contaminants were detected. In culture medium, the samples swelled assuming the rheological properties of biopolymer gel. When the sponges were in contact with the culture medium, their molecular weight remained stable for the first day and a loss of 11% and 31% was recorded for samples removed from culture medium after 3 and 7 days, respectively. With the scanning electron microscopy analysis, the spongy structure appeared with open interconnecting pores. The micrographs related to the samples after incubation in culture medium showed that the degradation was evident on the surface after 1 day. The deterioration of the pore walls and the presence of craters increased with time and, after 3 days, the phenomena were present also in the section.

  14. Mitochondrial Genome Sequence of the Glass Sponge Oopsacas minuta

    PubMed Central

    Santini, Sébastien; Rocher, Caroline; Le Bivic, André

    2015-01-01

    We report the complete mitochondrial genome sequence of the Mediterranean glass sponge Oopsacas minuta. This 19-kb mitochondrial genome has 24 noncoding genes (22 tRNAs and 2 rRNAs) and 14 protein-encoding genes coding for 11 subunits of respiratory chain complexes and 3 ATP synthase subunits. PMID:26227597

  15. Dinoflagellates associated with freshwater sponges from the ancient lake baikal.

    PubMed

    Annenkova, Natalia V; Lavrov, Dennis V; Belikov, Sergey I

    2011-04-01

    Dinoflagellates are a diverse group of protists that are common in both marine and freshwater environments. While the biology of marine dinoflagellates has been the focus of several recent studies, their freshwater relatives remain little-investigated. In the present study we explore the diversity of dinoflagellates in Lake Baikal by identifying and analyzing dinoflagellate sequences for 18S rDNA and ITS-2 from total DNA extracted from three species of endemic Baikalian sponges (Baikalospongia intermedia,Baikalospongia rectaand Lubomirskia incrustans). Phylogenetic analyses of these sequences revealed extensive dinoflagellate diversity in Lake Baikal. We found two groups of sequences clustering within the order Suessiales, known for its symbiotic relationships with various invertebrates. Thus they may be regarded as potential symbionts of Baikalian sponges. In addition,Gyrodinium helveticum, representatives from the genus Gymnodinium, dinoflagellates close to the family Pfiesteriaceae, and a few dinoflagellates without definite affiliation were detected. No pronounced difference in the distribution of dinoflagellates among the studied sponges was found, except for the absence of the Piscinoodinium-like dinoflagellates inL. incrustans. To the best of our knowledge, this is the first study of the diversity of dinoflagellates in freshwater sponges, the first systematic investigation of dinoflagellate molecular diversity in Lake Baikal and the first finding of members of the order Suessiales as symbionts of freshwater invertebrates.

  16. Status of the glass sponge reefs in the Georgia Basin.

    PubMed

    Cook, Sarah E; Conway, Kim W; Burd, Brenda

    2008-12-01

    The purpose of this paper is to describe the status and general faunal composition of sponge reefs in the Georgia Basin (GB), British Columbia, Canada. Fourteen distinct deep-water glass sponge (Hexactinellid) reefs have been mapped using multibeam bathymetry and sidescan sonar in the GB. Seven of these have been surveyed visually using video from remotely operated vehicles (ROVs). Analysis of video data indicated that three reefs were undamaged, two were damaged and the other two were damaged but potentially recovering. The nature of the damaged reefs, with large areas of scattered dead sponge skeleton fragments and few live reef-building sponges (Aphrocallistes vastus and Heterochone calyx), as well as video evidence of tracks suggest they were damaged mechanically by mobile fishing gear. Relative abundance of the megafauna associated with the reefs is discussed in the context of oceanographic conditions, such as sediment accumulation and organic flux, as well as overall reef status. Of particular interest for fisheries conservation efforts in the area was the fact that one undamaged reef in the southern GB showed higher taxonomic richness and abundance of rockfish (Sebastes spp.), both adult and juvenile, compared to an adjacent damaged reef. This result suggests that undamaged reefs may act as refugia for these endangered stocks.

  17. Occurrence of a taurine derivative in an antarctic glass sponge.

    PubMed

    Carbone, Marianna; Núñez-Pons, Laura; Ciavatta, M Letizia; Castelluccio, Francesco; Avila, Conxita; Gavagnin, Margherita

    2014-04-01

    The n-butanol extract of an Antarctic hexactinellid sponge, Anoxycalyx (Scolymastra) joubini, was found to contain a taurine-conjugated anthranilic acid, never reported so far either as a natural product or by synthesis. The compound was inactive against human cancer cells in an in vitro growth inhibitory test, and also showed no antibacterial activity.

  18. Animals of the Sea: Coelenterates, Protozoa, and Sponges.

    ERIC Educational Resources Information Center

    Awkerman, Gary L.

    These three units are designed for use with standard science curricula. These publications, relating to animals of the sea, are: Protozoa, Sponges, and Coelenterates. Included are teacher guides, student activities, and demonstrations designed to impart ocean science understanding to high school students. Objectives to be attained from the unit on…

  19. Patterns of chemical diversity in the Mediterranean sponge Spongia lamella.

    PubMed

    Noyer, Charlotte; Thomas, Olivier P; Becerro, Mikel A

    2011-01-01

    The intra-specific diversity in secondary metabolites can provide crucial information for understanding species ecology and evolution but has received limited attention in marine chemical ecology. The complex nature of diversity is partially responsible for the lack of studies, which often target a narrow number of major compounds. Here, we investigated the intra-specific chemical diversity of the Mediterranean sponge Spongia lamella. The chemical profiles of seven populations spreading over 1200 km in the Western Mediterranean were obtained by a straightforward SPE-HPLC-DAD-ELSD process whereas the identity of compounds was assessed by comparison between HPLC-MS spectra and literature data. Chemical diversity calculated by richness and Shannon indexes differed significantly between sponge populations but not at a larger regional scale. We used factor analysis, analysis of variance, and regression analysis to examine the chemical variability of this sponge at local and regional scales, to establish general patterns of variation in chemical diversity. The abundance of some metabolites varied significantly between sponge populations. Despite these significant differences between populations, we found a clear pattern of increasing chemical dissimilarity with increasing geographic distance. Additional large spatial scale studies on the chemical diversity of marine organisms will validate the universality or exclusivity of this pattern.

  20. Patterns of Chemical Diversity in the Mediterranean Sponge Spongia lamella

    PubMed Central

    Noyer, Charlotte; Thomas, Olivier P.; Becerro, Mikel A.

    2011-01-01

    The intra-specific diversity in secondary metabolites can provide crucial information for understanding species ecology and evolution but has received limited attention in marine chemical ecology. The complex nature of diversity is partially responsible for the lack of studies, which often target a narrow number of major compounds. Here, we investigated the intra-specific chemical diversity of the Mediterranean sponge Spongia lamella. The chemical profiles of seven populations spreading over 1200 km in the Western Mediterranean were obtained by a straightforward SPE-HPLC-DAD-ELSD process whereas the identity of compounds was assessed by comparison between HPLC-MS spectra and literature data. Chemical diversity calculated by richness and Shannon indexes differed significantly between sponge populations but not at a larger regional scale. We used factor analysis, analysis of variance, and regression analysis to examine the chemical variability of this sponge at local and regional scales, to establish general patterns of variation in chemical diversity. The abundance of some metabolites varied significantly between sponge populations. Despite these significant differences between populations, we found a clear pattern of increasing chemical dissimilarity with increasing geographic distance. Additional large spatial scale studies on the chemical diversity of marine organisms will validate the universality or exclusivity of this pattern. PMID:21698108

  1. A tactile sensor using a conductive graphene-sponge composite

    NASA Astrophysics Data System (ADS)

    Chun, Sungwoo; Hong, Ahyoung; Choi, Yeonhoi; Ha, Chunho; Park, Wanjun

    2016-04-01

    For sensors that emulate human tactile perception, we suggest a simple method for fabricating a highly sensitive force sensor using a conductive polyurethane sponge where graphene flakes are self-assembled into the porous structure of the sponge. The complete sensor device shows a sensitive and reliable detection response for a broad range of pressure and dynamic pressure that correspond to human tactile perception. Sensitivity of the sensor to detect vibration is also confirmed with vertical actuations due to slipping over micro-scale ridge structures attached on the sensors. Based on the sensor's ability to detect both pressure and vibration, the sensor can be utilized as a flexible tactile sensor.For sensors that emulate human tactile perception, we suggest a simple method for fabricating a highly sensitive force sensor using a conductive polyurethane sponge where graphene flakes are self-assembled into the porous structure of the sponge. The complete sensor device shows a sensitive and reliable detection response for a broad range of pressure and dynamic pressure that correspond to human tactile perception. Sensitivity of the sensor to detect vibration is also confirmed with vertical actuations due to slipping over micro-scale ridge structures attached on the sensors. Based on the sensor's ability to detect both pressure and vibration, the sensor can be utilized as a flexible tactile sensor. Electronic supplementary information (ESI) available. See DOI: 10.1039/c6nr00774k

  2. Growth Efficiency and Carbon Balance for the Sponge Haliclona oculata

    PubMed Central

    Martens, Dirk; Wijffels, Rene H.

    2009-01-01

    To obtain more knowledge about carbon requirements for growth by sponges, the growth rate, respiration rate, and clearance rate was measured in situ in Haliclona oculata. We found that only 34% of the particulate carbon pumped through the sponge was used for both respiration and growth. The net growth efficiency, being the ratio of carbon incorporated in biomass and the total carbon used by the sponge for respiration and growth, was found to be 0.099 ± 0.013. Thus, about 10% of the total used carbon was fixed in biomass, and over 90% was used for generating energy for growth, maintenance, reproduction, and pumping. H. oculata had 2.5 μmol C available for every micromole O2 consumed. A value of 0.75 for respiratory quotient (RQ in micromole CO2 micromole O2−1) was used for H. oculata, which is the average value reported in literature for different marine invertebrates. Thus, carbon was available in excess to meet the respiratory demand. Oxygen was found not to be the limiting factor for growth, since only 3.3% of the oxygen pumped through the sponge body was used. Our results indicate that both oxygen and carbon availability are not limiting. The low growth efficiency agrees with the low growth rates found for the species used in this study. PMID:19795172

  3. Tactile device utilizing a single magnetorheological sponge: experimental investigation

    NASA Astrophysics Data System (ADS)

    Kim, Soomin; Kim, Pyunghwa; Choi, Seung-Hyun; Oh, Jong-Seok; Choi, Seung-Bok

    2015-04-01

    In the field of medicine, several new areas have been currently introduced such as robot-assisted surgery. However, the major drawback of these systems is that there is no tactile communication between doctors and surgical sites. When the tactile system is brought up, telemedicine including telerobotic surgery can be enhanced much more than now. In this study, a new tactile device is designed using a single magnetorhological (MR) sponge cell to realize the sensation of human organs. MR fluids and an open celled polyurethane foam are used to propose the MR sponge cell. The viscous and elastic sensational behaviors of human organs are realized by the MR sponge cell. Before developing the tactile device, tactile sensation according to touch of human fingers are quantified in advance. The finger is then treated as a reduced beam bundle model (BBM) in which the fingertip is comprised of an elastic beam virtually. Under the reduced BBM, when people want to sense an object, the fingertip is investigated by pushing and sliding. Accordingly, while several magnitudes of magnetic fields are applied to the tactile device, normal and tangential reaction forces and bending moment are measured by 6-axis force/torque sensor instead of the fingertip. These measured data are used to compare with soft tissues. It is demonstrated that the proposed MR sponge cell can realize any part of the organ based on the obtained data.

  4. Versatile routes to marine sponge metabolites through benzylidene rhodanines.

    PubMed

    Kottakota, Suresh K; Benton, Mathew; Evangelopoulos, Dimitrios; Guzman, Juan D; Bhakta, Sanjib; McHugh, Timothy D; Gray, Mark; Groundwater, Paul W; Marrs, Emma C L; Perry, John D; Harburn, J Jonathan

    2012-12-21

    The first total synthesis of the marine natural products Psammaplin C and Tokaradine A is described. Benzylidene rhodanines were utilized as versatile intermediates toward the synthesis of seven brominated marine sponge metabolites through the optimization of protection group strategies. Spermatinamine demonstrated good inhibition of all cancer cell lines tested, in particular the leukemia K562 and colon cancer HT29 cell lines.

  5. Multiple origins of eusociality among sponge-dwelling shrimps (Synalpheus).

    PubMed

    Duffy, J E; Morrison, C L; Ríos, R

    2000-04-01

    As the most extreme expression of apparent altruism in nature, eusociality has long posed a central paradox for behavioral and evolutionary ecology. Because eusociality has arisen rarely among animals, understanding the selective pressures important in early stages of its evolution remains elusive. Employing a historical approach to this problem, we used morphology and DNA sequences to reconstruct the phylogeny of 13 species of sponge-dwelling shrimps (Synalpheus) with colony organization ranging from asocial pair-bonding through eusociality. We then used phylogenetically independent contrasts to test whether sociality was associated with evidence of enhanced competitive ability, as suggested by hypotheses invoking an advantage of cooperation in crowded habitats. The molecular, morphological, and combined data each strongly supported three independent origins of monogynous, multigenerational (eusocial) colony organization within this genus. Phylogenetically independent contrasts confirmed that highly social taxa, with strong reproductive skew, have significantly higher relative abundance within the host sponge than do less social taxa, a result that was robust to uncertainty in tree topology and varying models of character change. A similar tendency for highly social species to share their sponge with fewer congener species was suggestive, but not significant. Because unoccupied habitat appears to be limiting for many sponge-dwelling shrimp species, these data are consistent with hypotheses that cooperative social groups enjoy a competitive advantage over less organized groups or individuals, where independent establishment is difficult, and that enemy pressure is of central importance in the evolution of animal sociality.

  6. Multifunctional polyurethane sponge for polymerase chain reaction enhancement.

    PubMed

    Seok, Seunghwan; Shin, Sujeong; Lee, Tae Jae; Jeong, Jae-Min; Yang, MinHo; Kim, Do Hyun; Park, Jung Youn; Lee, Seok Jae; Choi, Bong Gill; Lee, Kyoung G

    2015-03-04

    Selective filtering of target biomaterials from impurities is an important task in DNA amplification through polymerase chain reaction (PCR) enhancement and gene identification to save endangered animals and marine species. Conventional gene extraction methods require complicated steps, skilled persons, and expensive chemicals and instruments to improve DNA amplification. Herein, we proposed an alternative method for overcoming such challenges by imparting secondary functionality using commercially available polyurethane (PU) sponges and cost-effective fabrication approaches through polydopamine and polysiloxane coatings. The porous, highly flexible, and chemically modified superhydrophilic and superhydrophobic PU sponges allow large surface areas and mechanically stable frames for effective extraction of genomic DNA through selective filtering of fish tissues and oils. Furthermore, these chemically modified PU sponges allow separation of genes and improvement of PCR for DNA amplification for the identification of fish species. The combination of a simple fabrication method and functionalized PU sponges could be a useful platform for PCR enhancement and gene-based identification of species for practical applications.

  7. Keratin sponge/hydrogel II, active agent delivery

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Keratin sponge/hydrogels from oxidation and reduction hydrolysis of fine and coarse wool fibers were formed to behave as cationic hydrogels to swell and release active agents in the specific region of the gastro-intestinal (GI) tract. Their porous, interpenetrating networks (IPN) were effective for...

  8. Symbiotic Fungus of Marine Sponge Axinella sp. Producing Antibacterial Agent

    NASA Astrophysics Data System (ADS)

    Trianto, A.; Widyaningsih, S.; Radjasa, OK; Pribadi, R.

    2017-02-01

    The emerging of multidrug resistance pathogenic bacteria cause the treatment of the diseaseshave become ineffective. There for, invention of a new drug with novel mode of action is an essential for curing the disease caused by an MDR pathogen. Marine fungi is prolific source of bioactive compound that has not been well explored. This study aim to obtain the marine sponges-associated fungus that producing anti-MDR bacteria substaces. We collected the sponge from Riung water, NTT, Indonesia. The fungus was isolated with affixed method, followed with purification with streak method. The overlay and disk diffusion agar methods were applied for bioactivity test for the isolate and the extract, respectively. Molecular analysis was employed for identification of the isolate. The sponge was identified based on morphological and spicular analysis. The ovelay test showed that the isolate KN15-3 active against the MDR Staphylococcus aureus and Eschericia coli. The extract of the cultured KN15-3 was also inhibited the S. aureus and E. coli with inhibition zone 2.95 mm and 4.13 mm, respectively. Based on the molecular analysis, the fungus was identified as Aspergillus sydowii. While the sponge was identified as Axinella sp.

  9. Comparative bioaccumulation kinetics of trace elements in Mediterranean marine sponges.

    PubMed

    Genta-Jouve, Grégory; Cachet, Nadja; Oberhänsli, François; Noyer, Charlotte; Teyssié, Jean-Louis; Thomas, Olivier P; Lacoue-Labarthe, Thomas

    2012-09-01

    While marine organisms such as bivalves, seagrasses and macroalgae are commonly used as biomonitors for the environment pollution assessment, widely distributed sponges received little attention as potential helpful species for monitoring programmes. In this study, the trace element and radionuclide bioaccumulation and retention capacities of some marine sponges were estimated in a species-comparative study using radiotracers technique. Six Mediterranean species were exposed to background dissolved concentrations of (110m)Ag, (241)Am, (109)Cd, (60)Co, (134)Cs, (54)Mn, (75)Se and (65)Zn allowing the assessment of the uptake and depuration kinetics for selected elements. Globally, massive demosponges Agelas oroides, Chondrosia reniformis and Ircinia variabilis displayed higher concentration factor (CF) than the erectile ones (Acanthella acuta, Cymbaxinella damicornis, Cymbaxinella verrucosa) at the end of exposure, suggesting that the morphology is a key factor in the metal bioaccumulation efficiency. Considering this observation, two exceptions were noted: (1) A. acuta reached the highest CF for (110m)Ag and strongly retained the accumulated metal without significant Ag loss when placed in depuration conditions and (2) C. reniformis did not accumulate Se as much as A. oroides and I. variabilis. These results suggest that peculiar metal uptake properties in sponges could be driven by specific metabolites or contrasting biosilification processes between species, respectively. This study demonstrated that sponges could be considered as valuable candidate for biomonitoring metal contamination but also that there is a need to experimentally highlight metal-dependant characteristic among species.

  10. Sponge Microbiota Are a Reservoir of Functional Antibiotic Resistance Genes

    PubMed Central

    Versluis, Dennis; Rodriguez de Evgrafov, Mari; Sommer, Morten O. A.; Sipkema, Detmer; Smidt, Hauke; van Passel, Mark W. J.

    2016-01-01

    Wide application of antibiotics has contributed to the evolution of multi-drug resistant human pathogens, resulting in poorer treatment outcomes for infections. In the marine environment, seawater samples have been investigated as a resistance reservoir; however, no studies have methodically examined sponges as a reservoir of antibiotic resistance. Sponges could be important in this respect because they often contain diverse microbial communities that have the capacity to produce bioactive metabolites. Here, we applied functional metagenomics to study the presence and diversity of functional resistance genes in the sponges Aplysina aerophoba, Petrosia ficiformis, and Corticium candelabrum. We obtained 37 insert sequences facilitating resistance to D-cycloserine (n = 6), gentamicin (n = 1), amikacin (n = 7), trimethoprim (n = 17), chloramphenicol (n = 1), rifampicin (n = 2) and ampicillin (n = 3). Fifteen of 37 inserts harbored resistance genes that shared <90% amino acid identity with known gene products, whereas on 13 inserts no resistance gene could be identified with high confidence, in which case we predicted resistance to be mainly mediated by antibiotic efflux. One marine-specific ampicillin-resistance-conferring β-lactamase was identified in the genus Pseudovibrio with 41% global amino acid identity to the closest β-lactamase with demonstrated functionality, and subsequently classified into a new family termed PSV. Taken together, our results show that sponge microbiota host diverse and novel resistance genes that may be harnessed by phylogenetically distinct bacteria. PMID:27909433

  11. Secondary Metabolites from the Marine Sponge Genus Phyllospongia

    PubMed Central

    Zhang, Huawei; Dong, Menglian; Wang, Hong; Crews, Phillip

    2017-01-01

    Phyllospongia, one of the most common marine sponges in tropical and subtropical oceans, has been shown to be a prolific producer of natural products with a broad spectrum of biological activities. This review for the first time provides a comprehensive overview of secondary metabolites produced by Phyllospongia spp. over the 37 years from 1980 to 2016. PMID:28067826

  12. Significance of starch properties and quantity on sponge cake volume

    Technology Transfer Automated Retrieval System (TEKTRAN)

    We evaluated the qualitative and quantitative effects of wheat starch on sponge cake (SC) baking quality. Twenty wheat flours, including soft white and club wheat of normal, partial waxy and waxy endosperm, and hard wheat, were tested for amylose content, pasting properties, and SC baking quality. S...

  13. SITE TECHNOLOGY CAPSULE: DYNAPHORE, INC., FORAGER™ SPONGE TECHNOLOGY

    EPA Science Inventory

    The Forager™ Sponge is a volume reduction technology in which heavy metal contaminants from an aqueous medium are selectively concentrated into a smaller volume for facilitated disposal. The technology treats contaminated groundwater, surface waters, and process waters by absorbi...

  14. Secondary Metabolites from the Marine Sponge Genus Phyllospongia.

    PubMed

    Zhang, Huawei; Dong, Menglian; Wang, Hong; Crews, Phillip

    2017-01-06

    Phyllospongia, one of the most common marine sponges in tropical and subtropical oceans, has been shown to be a prolific producer of natural products with a broad spectrum of biological activities. This review for the first time provides a comprehensive overview of secondary metabolites produced by Phyllospongia spp. over the 37 years from 1980 to 2016.

  15. Contribution of the tricarboxylic acid (TCA) cycle and the glyoxylate shunt in Saccharomyces cerevisiae to succinic acid production during dough fermentation.

    PubMed

    Rezaei, Mohammad N; Aslankoohi, Elham; Verstrepen, Kevin J; Courtin, Christophe M

    2015-07-02

    Succinic acid produced by yeast during bread dough fermentation can significantly affect the rheological properties of the dough. By introducing mutations in the model S288C yeast strain, we show that the oxidative pathway of the TCA cycle and the glyoxylate shunt contribute significantly to succinic acid production during dough fermentation. More specifically, deletion of ACO1 and double deletion of ACO1 and ICL1 resulted in a 36 and 77% decrease in succinic acid levels in fermented dough, respectively. Similarly, double deletion of IDH1 and IDP1 decreased succinic acid production by 85%, while also affecting the fermentation rate. By contrast, double deletion of SDH1 and SDH2 resulted in a two-fold higher succinic acid accumulation compared to the wild-type. Deletion of fumarate reductase activity (FRD1 and OSM1) in the reductive pathway of the TCA cycle did not affect the fermentation rate and succinic acid production. The changes in the levels of succinic acid produced by mutants Δidh1Δidp1 (low level) and Δsdh1Δsdh2 (high level) in fermented dough only resulted in small pH differences, reflecting the buffering capacity of dough at a pH of around 5.1. Moreover, Rheofermentometer analysis using these mutants revealed no difference in maximum dough height and gas retention capacity with the dough prepared with S288C. The impact of the changed succinic acid profile on the organoleptic or antimicrobial properties of bread remains to be demonstrated.

  16. Sponge bioerosion accelerated by ocean acidification across species and latitudes?

    NASA Astrophysics Data System (ADS)

    Wisshak, M.; Schönberg, C. H. L.; Form, A.; Freiwald, A.

    2014-06-01

    In many marine biogeographic realms, bioeroding sponges dominate the internal bioerosion of calcareous substrates such as mollusc beds and coral reef framework. They biochemically dissolve part of the carbonate and liberate so-called sponge chips, a process that is expected to be facilitated and accelerated in a more acidic environment inherent to the present global change. The bioerosion capacity of the demosponge Cliona celata Grant, 1826 in subfossil oyster shells was assessed via alkalinity anomaly technique based on 4 days of experimental exposure to three different levels of carbon dioxide partial pressure ( pCO2) at ambient temperature in the cold-temperate waters of Helgoland Island, North Sea. The rate of chemical bioerosion at present-day pCO2 was quantified with 0.08-0.1 kg m-2 year-1. Chemical bioerosion was positively correlated with increasing pCO2, with rates more than doubling at carbon dioxide levels predicted for the end of the twenty-first century, clearly confirming that C. celata bioerosion can be expected to be enhanced with progressing ocean acidification (OA). Together with previously published experimental evidence, the present results suggest that OA accelerates sponge bioerosion (1) across latitudes and biogeographic areas, (2) independent of sponge growth form, and (3) for species with or without photosymbionts alike. A general increase in sponge bioerosion with advancing OA can be expected to have a significant impact on global carbonate (re)cycling and may result in widespread negative effects, e.g. on the stability of wild and farmed shellfish populations, as well as calcareous framework builders in tropical and cold-water coral reef ecosystems.

  17. Giving the early fossil record of sponges a squeeze.

    PubMed

    Antcliffe, Jonathan B; Callow, Richard H T; Brasier, Martin D

    2014-11-01

    Twenty candidate fossils with claim to be the oldest representative of the Phylum Porifera have been re-analysed. Three criteria are used to assess each candidate: (i) the diagnostic criteria needed to categorize sponges in the fossil record; (ii) the presence, or absence, of such diagnostic features in the putative poriferan fossils; and (iii) the age constraints for the candidate fossils. All three criteria are critical to the correct interpretation of any fossil and its placement within an evolutionary context. Our analysis shows that no Precambrian fossil candidate yet satisfies all three of these criteria to be a reliable sponge fossil. The oldest widely accepted candidate, Mongolian silica hexacts from c. 545 million years ago (Ma), are here shown to be cruciform arsenopyrite crystals. The oldest reliable sponge remains are siliceous spicules from the basal Cambrian (Protohertzina anabarica Zone) Soltanieh Formation, Iran, which are described and analysed here in detail for the first time. Extensive archaeocyathan sponge reefs emerge and radiate as late as the middle of the Fortunian Stage of the Cambrian and demonstrate a gradual assembly of their skeletal structure through this time coincident with the evolution of other metazoan groups. Since the Porifera are basal in the Metazoa, their presence within the late Proterozoic has been widely anticipated. Molecular clock calibration for the earliest Porifera and Metazoa should now be based on the Iranian hexactinellid material dated to c. 535 Ma. The earliest convincing fossil sponge remains appeared at around the time of the Precambrian-Cambrian boundary, associated with the great radiation events of that interval.

  18. Sponge-Microbe Associations Survive High Nutrients and Temperatures

    PubMed Central

    Simister, Rachel; Taylor, Michael W.; Tsai, Peter; Webster, Nicole

    2012-01-01

    Coral reefs are under considerable pressure from global stressors such as elevated sea surface temperature and ocean acidification, as well as local factors including eutrophication and poor water quality. Marine sponges are diverse, abundant and ecologically important components of coral reefs in both coastal and offshore environments. Due to their exceptionally high filtration rates, sponges also form a crucial coupling point between benthic and pelagic habitats. Sponges harbor extensive microbial communities, with many microbial phylotypes found exclusively in sponges and thought to contribute to the health and survival of their hosts. Manipulative experiments were undertaken to ascertain the impact of elevated nutrients and seawater temperature on health and microbial community dynamics in the Great Barrier Reef sponge Rhopaloeides odorabile. R. odorabile exposed to elevated nutrient levels including 10 µmol/L total nitrogen at 31°C appeared visually similar to those maintained under ambient seawater conditions after 7 days. The symbiotic microbial community, analyzed by 16S rRNA gene pyrotag sequencing, was highly conserved for the duration of the experiment at both phylum and operational taxonomic unit (OTU) (97% sequence similarity) levels with 19 bacterial phyla and 1743 OTUs identified across all samples. Additionally, elevated nutrients and temperatures did not alter the archaeal associations in R. odorabile, with sequencing of 16S rRNA gene libraries revealing similar Thaumarchaeota diversity and denaturing gradient gel electrophoresis (DGGE) revealing consistent amoA gene patterns, across all experimental treatments. A conserved eukaryotic community was also identified across all nutrient and temperature treatments by DGGE. The highly stable microbial associations indicate that R. odorabile symbionts are capable of withstanding short-term exposure to elevated nutrient concentrations and sub-lethal temperatures. PMID:23284943

  19. Sponge-microbe associations survive high nutrients and temperatures.

    PubMed

    Simister, Rachel; Taylor, Michael W; Tsai, Peter; Webster, Nicole

    2012-01-01

    Coral reefs are under considerable pressure from global stressors such as elevated sea surface temperature and ocean acidification, as well as local factors including eutrophication and poor water quality. Marine sponges are diverse, abundant and ecologically important components of coral reefs in both coastal and offshore environments. Due to their exceptionally high filtration rates, sponges also form a crucial coupling point between benthic and pelagic habitats. Sponges harbor extensive microbial communities, with many microbial phylotypes found exclusively in sponges and thought to contribute to the health and survival of their hosts. Manipulative experiments were undertaken to ascertain the impact of elevated nutrients and seawater temperature on health and microbial community dynamics in the Great Barrier Reef sponge Rhopaloeides odorabile. R. odorabile exposed to elevated nutrient levels including 10 µmol/L total nitrogen at 31°C appeared visually similar to those maintained under ambient seawater conditions after 7 days. The symbiotic microbial community, analyzed by 16S rRNA gene pyrotag sequencing, was highly conserved for the duration of the experiment at both phylum and operational taxonomic unit (OTU) (97% sequence similarity) levels with 19 bacterial phyla and 1743 OTUs identified across all samples. Additionally, elevated nutrients and temperatures did not alter the archaeal associations in R. odorabile, with sequencing of 16S rRNA gene libraries revealing similar Thaumarchaeota diversity and denaturing gradient gel electrophoresis (DGGE) revealing consistent amoA gene patterns, across all experimental treatments. A conserved eukaryotic community was also identified across all nutrient and temperature treatments by DGGE. The highly stable microbial associations indicate that R. odorabile symbionts are capable of withstanding short-term exposure to elevated nutrient concentrations and sub-lethal temperatures.

  20. Analysis of sponge zones for computational fluid mechanics

    SciTech Connect

    Bodony, Daniel J. . E-mail: bodony@stanford.edu

    2006-03-01

    The use of sponge regions, or sponge zones, which add the forcing term -{sigma}(q - q {sub ref}) to the right-hand-side of the governing equations in computational fluid mechanics as an ad hoc boundary treatment is widespread. They are used to absorb and minimize reflections from computational boundaries and as forcing sponges to introduce prescribed disturbances into a calculation. A less common usage is as a means of extending a calculation from a smaller domain into a larger one, such as in computing the far-field sound generated in a localized region. By analogy to the penalty method of finite elements, the method is placed on a solid foundation, complete with estimates of convergence. The analysis generalizes the work of Israeli and Orszag [M. Israeli, S.A. Orszag, Approximation of radiation boundary conditions, J. Comp. Phys. 41 (1981) 115-135] and confirms their findings when applied as a special case to one-dimensional wave propagation in an absorbing sponge. It is found that the rate of convergence of the actual solution to the target solution, with an appropriate norm, is inversely proportional to the sponge strength. A detailed analysis for acoustic wave propagation in one-dimension verifies the convergence rate given by the general theory. The exponential point-wise convergence derived by Israeli and Orszag in the high-frequency limit is recovered and found to hold over all frequencies. A weakly nonlinear analysis of the method when applied to Burgers' equation shows similar convergence properties. Three numerical examples are given to confirm the analysis: the acoustic extension of a two-dimensional time-harmonic point source, the acoustic extension of a three-dimensional initial-value problem of a sound pulse, and the introduction of unstable eigenmodes from linear stability theory into a two-dimensional shear layer.

  1. Heat Sponge: A Concept for Mass-Efficient Heat Storage

    NASA Technical Reports Server (NTRS)

    Splinter, Scott C.; Blosser, Max L.; Gifford, Andrew R.

    2008-01-01

    The heat sponge is a device for mass-efficient storage of heat. It was developed to be incorporated in the substructure of a re-entry vehicle to reduce thermal- protection-system requirements. The heat sponge consists of a liquid/vapor mixture contained within a number of miniature pressure vessels that can be embedded within a variety of different types of structures. As temperature is increased, pressure in the miniature pressure vessels also increases so that heat absorbed through vaporization of the liquid is spread over a relatively large temperature range. Using water as a working fluid, the heat-storage capacity of the liquid/vapor mixture is many times higher than that of typical structural materials and is well above that of common phase change materials over a temperature range of 200 F to 700 F. The use of pure ammonia as the working fluid provides a range of application between 432 deg R and 730 deg R, or the use of the more practical water-ammonia solution provides a range of application between 432 deg R and 1160 deg R or in between that of water and pure ammonia. Prototype heat sponges were fabricated and characterized. These heat sponges consisted of 1.0-inch-diameter, hollow, stainless-steel spheres with a wall thickness of 0.020 inches which had varying percentages of their interior volumes filled with water and a water-ammonia solution. An apparatus to measure the heat stored in these prototype heat sponges was designed, fabricated, and verified. The heat-storage capacity calculated from measured temperature histories is compared to numerical predictions.

  2. Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in ready-to-bake cookie dough by gamma and electron beam irradiation.

    PubMed

    Jeong, Seul-Gi; Kang, Dong-Hyun

    2017-06-01

    This study was conducted to investigate the efficacy of gamma and electron beam irradiation to inactivate foodborne pathogens in ready-to-bake cookie dough and to determine the effect on quality by measuring color and texture changes. Cookie dough inoculated with Escherichia coli O157:H7, Salmonella Typhimurium, or Listeria monocytogenes was subjected to gamma and electron beam irradiation, with doses ranging from 0 to 3 kGy. As the radiation dose increased, the inactivation effect increased among all tested pathogens. After 3.0 kGy of gamma and electron beam irradiation, numbers of inoculated pathogens were reduced to below the detection limit (1 log CFU/g). The D10-values of E. coli O157:H7, S. Typhimurium, and L. monocytogenes in cookie dough treated with gamma rays were 0.53, 0.51, and 0.71 kGy, respectively, which were similar to those treated by electron beam with the same dose. Based on the D10-value of pathogens in cookie dough, L. monocytogenes showed more resistance to both treatments than did E. coli O157:H7 and S. Typhimurium. Color values and textural characteristics of irradiated cookie dough were not significantly (P > 0.05) different from the control. These results suggest that irradiation can be applied to control pathogens in ready-to-bake cookie dough products without affecting quality.

  3. Culturable heterotrophic bacteria from the marine sponge Dendrilla nigra: isolation and phylogenetic diversity of actinobacteria

    NASA Astrophysics Data System (ADS)

    Selvin, Joseph; Gandhimathi, R.; Kiran, G. Seghal; Priya, S. Shanmugha; Ravji, T. Rajeetha; Hema, T. A.

    2009-09-01

    Culturable heterotrophic bacterial composition of marine sponge Dendrilla nigra was analysed using different enrichments. Five media compositions including without enrichment (control), enriched with sponge extract, with growth regulator (antibiotics), with autoinducers, and complete enrichment containing sponge extract, antibiotics, and autoinducers were developed. DNA hybridization assay was performed to explore host specific bacteria and ecotypes of culturable sponge-associated bacteria. Enrichment with selective inducers (AHLs and sponge extract) and regulators (antibiotics) considerably enhanced the cultivation potential of sponge-associated bacteria. It was found that Marinobacter (MSI032), Micromonospora (MSI033), Streptomyces (MSI051), and Pseudomonas (MSI057) were sponge-associated obligate symbionts. The present findings envisaged that “ Micromonospora-Saccharomonospora-Streptomyces” group was the major culturable actinobacteria in the marine sponge D. nigra. The DNA hybridization assay was a reliable method for the analysis of culturable bacterial community in marine sponges. Based on the culturable community structure, the sponge-associated bacteria can be grouped (ecotypes) as general symbionts, specific symbionts, habitat flora, and antagonists.

  4. Could some coral reefs become sponge reefs as our climate changes?

    PubMed

    Bell, James J; Davy, Simon K; Jones, Timothy; Taylor, Michael W; Webster, Nicole S

    2013-09-01

    Coral reefs across the world have been seriously degraded and have a bleak future in response to predicted global warming and ocean acidification (OA). However, this is not the first time that biocalcifying organisms, including corals, have faced the threat of extinction. The end-Triassic mass extinction (200 million years ago) was the most severe biotic crisis experienced by modern marine invertebrates, which selected against biocalcifiers; this was followed by the proliferation of another invertebrate group, sponges. The duration of this sponge-dominated period far surpasses that of alternative stable-ecosystem or phase-shift states reported on modern day coral reefs and, as such, a shift to sponge-dominated reefs warrants serious consideration as one future trajectory of coral reefs. We hypothesise that some coral reefs of today may become sponge reefs in the future, as sponges and corals respond differently to changing ocean chemistry and environmental conditions. To support this hypothesis, we discuss: (i) the presence of sponge reefs in the geological record; (ii) reported shifts from coral- to sponge-dominated systems; and (iii) direct and indirect responses of the sponge holobiont and its constituent parts (host and symbionts) to changes in temperature and pH. Based on this evidence, we propose that sponges may be one group to benefit from projected climate change and ocean acidification scenarios, and that increased sponge abundance represents a possible future trajectory for some coral reefs, which would have important implications for overall reef functioning.

  5. Coral mucus fuels the sponge loop in warm- and cold-water coral reef ecosystems.

    PubMed

    Rix, Laura; de Goeij, Jasper M; Mueller, Christina E; Struck, Ulrich; Middelburg, Jack J; van Duyl, Fleur C; Al-Horani, Fuad A; Wild, Christian; Naumann, Malik S; van Oevelen, Dick

    2016-01-07

    Shallow warm-water and deep-sea cold-water corals engineer the coral reef framework and fertilize reef communities by releasing coral mucus, a source of reef dissolved organic matter (DOM). By transforming DOM into particulate detritus, sponges play a key role in transferring the energy and nutrients in DOM to higher trophic levels on Caribbean reefs via the so-called sponge loop. Coral mucus may be a major DOM source for the sponge loop, but mucus uptake by sponges has not been demonstrated. Here we used laboratory stable isotope tracer experiments to show the transfer of coral mucus into the bulk tissue and phospholipid fatty acids of the warm-water sponge Mycale fistulifera and cold-water sponge Hymedesmia coriacea, demonstrating a direct trophic link between corals and reef sponges. Furthermore, 21-40% of the mucus carbon and 32-39% of the nitrogen assimilated by the sponges was subsequently released as detritus, confirming a sponge loop on Red Sea warm-water and north Atlantic cold-water coral reefs. The presence of a sponge loop in two vastly different reef environments suggests it is a ubiquitous feature of reef ecosystems contributing to the high biogeochemical cycling that may enable coral reefs to thrive in nutrient-limited (warm-water) and energy-limited (cold-water) environments.

  6. Sponge exhalent seawater contains a unique chemical profile of dissolved organic matter

    PubMed Central

    Freeman, Christopher J.; Kujawinski, Elizabeth B.

    2017-01-01

    Sponges are efficient filter feeders, removing significant portions of particulate and dissolved organic matter (POM, DOM) from the water column. While the assimilation and respiration of POM and DOM by sponges and their abundant microbial symbiont communities have received much attention, there is virtually no information on the impact of sponge holobiont metabolism on the composition of DOM at a molecular-level. We applied untargeted and targeted metabolomics techniques to characterize DOM in seawater samples prior to entering the sponge (inhalant reef water), in samples exiting the sponge (exhalent seawater), and in samples collected just outside the reef area (off reef seawater). Samples were collected from two sponge species, Ircinia campana and Spheciospongia vesparium, on a near-shore hard bottom reef in the Florida Keys. Metabolic profiles generated from untargeted metabolomics analysis indicated that many more compounds were enhanced in the exhalent samples than in the inhalant samples. Targeted metabolomics analysis revealed differences in diversity and concentration of metabolites between exhalent and off reef seawater. For example, most of the nucleosides were enriched in the exhalent seawater, while the aromatic amino acids, caffeine and the nucleoside xanthosine were elevated in the off reef water samples. Although the metabolic profile of the exhalent seawater was unique, the impact of sponge metabolism on the overall reef DOM profile was spatially limited in our study. There were also no significant differences in the metabolic profiles of exhalent water between the two sponge species, potentially indicating that there is a characteristic DOM profile in the exhalent seawater of Caribbean sponges. Additional work is needed to determine whether the impact of sponge DOM is greater in habitats with higher sponge cover and diversity. This work provides the first insight into the molecular-level impact of sponge holobiont metabolism on reef DOM and

  7. These Squatters Are Not Innocent: The Evidence of Parasitism in Sponge-Inhabiting Shrimps

    PubMed Central

    Ďuriš, Zdeněk; Horká, Ivona; Juračka, Petr Jan; Petrusek, Adam; Sandford, Floyd

    2011-01-01

    Marine sponges are frequently inhabited by a wide range of associated invertebrates, including caridean shrimps. Symbiotic shrimps are often considered to be commensals; however, in most cases, the relationship with sponge hosts remains unclear. Here we demonstrate that sponge-inhabiting shrimps are often parasites adapted to consumption of sponge tissues. First, we provide detailed examination of morphology and stomach contents of Typton carneus (Decapoda: Palaemonidae: Pontoniinae), a West Atlantic tropical shrimp living in fire sponges of the genus Tedania. Remarkable shear-like claws of T. carneus show evidence of intensive shearing, likely the result of crushing siliceous sponge spicules. Examination of stomach contents revealed that the host sponge tissue is a major source of food for T. carneus. A parasitic mode of life is also reflected in adaptations of mouth appendages, in the reproduction strategy, and in apparent sequestration of host pigments by shrimp. Consistent results were obtained also for congeneric species T. distinctus (Western Atlantic) and T. spongicola (Mediterranean). The distribution of shrimps among sponge hosts (mostly solitary individuals or heterosexual pairs) suggests that Typton shrimps actively prevent colonisation of their sponge by additional conspecifics, thus protecting their resource and reducing the damage to the hosts. We also demonstrate feeding on host tissues by sponge-associated shrimps of the genera Onycocaris, Periclimenaeus, and Thaumastocaris (Pontoniinae) and Synalpheus (Alpheidae). The parasitic mode of life appears to be widely distributed among sponge-inhabiting shrimps. However, it is possible that under some circumstances, the shrimps provide a service to the host sponge by preventing a penetration by potentially more damaging associated animals. The overall nature of interspecific shrimp-sponge relationships thus warrants further investigation. PMID:21814564

  8. Polyketide genes in the marine sponge Plakortis simplex: a new group of mono-modular type I polyketide synthases from sponge symbionts

    PubMed Central

    Della Sala, Gerardo; Hochmuth, Thomas; Costantino, Valeria; Teta, Roberta; Gerwick, William; Gerwick, Lena; Piel, Jörn; Mangoni, Alfonso

    2013-01-01

    Summary Sponge symbionts are a largely unexplored source of new and unusual metabolic pathways. Insights into the distribution and function of metabolic genes of sponge symbionts are crucial to dissect and exploit their biotechnological potential. Screening of the metagenome of the marine sponge Plakortis simplex led to the discovery of the swf family, a new group of mono-modular type I polyketide synthase/fatty acid synthase (PKS/FAS) specifically associated with sponge symbionts. Two different examples of the swf cluster were present in the metagenome of P. simplex. A third example of the cluster is present in the previously sequenced genome of a poribacterium from the sponge Aplysina aerophoba but was formerly considered orthologous to the wcb/rkp cluster. The swf cluster was also found in six additional species of sponges. Therefore, the swf cluster represents the second group of mono-modular PKS, after the supA family, to be widespread in marine sponges. The putative swf operon consists of swfA (type I PKS/FAS), swfB (reductase and sulphotransferase domains) and swfC (radical S-adenosylmethionine, or radical SAM). Activation of the acyl carrier protein (ACP) domain of the SwfA protein to its holo-form by co-expression with Svp is the first functional proof of swf type genes in marine sponges. However, the precise biosynthetic role of the swf clusters remains unknown. PMID:24249289

  9. Protection of biomass from snail overgrazing in a trickling filter using sponge media as a biomass carrier: down-flow hanging sponge system.

    PubMed

    Onodera, Takashi; Syutsubo, Kazuaki; Yoochatchaval, Wilasinee; Sumino, Haruhiko; Mizuochi, Motoyuki; Harada, Hideki

    2015-01-01

    This study investigated down-flow hanging sponge (DHS) technology as a promising trickling filter (TF) using sponge media as a biomass carrier with an emphasis on protection of the biomass against macrofauna overgrazing. A pilot-scale DHS reactor fed with low-strength municipal sewage was operated under ambient temperature conditions for 1 year at a sewage treatment plant in Bangkok, Thailand. The results showed that snails (macrofauna) were present on the surface of the sponge media, but could not enter into it, because the sponge media with smaller pores physically protected the biomass from the snails. As a result, the sponge media maintained a dense biomass, with an average value of 22.3 gVSS/L sponge (58.1 gTSS/L sponge) on day 370. The snails could graze biomass on the surface of the sponge media. The DHS reactor process performance was also successful. The DHS reactor requires neither chemical treatments nor specific operations such as flooding for snail control. Overall, the results of this study indicate that the DHS reactor is able to protect biomass from snail overgrazing.

  10. Metabolic profiles of prokaryotic and eukaryotic communities in deep-sea sponge Neamphius huxleyi indicated by metagenomics

    PubMed Central

    Li, Zhi-Yong; Wang, Yue-Zhu; He, Li-Ming; Zheng, Hua-Jun

    2014-01-01

    The whole metabolism of a sponge holobiont and the respective contributions of prokaryotic and eukaryotic symbionts and their associations with the sponge host remain largely unclear. Meanwhile, compared with shallow water sponges, deep-sea sponges are rarely understood. Here we report the metagenomic exploration of deep-sea sponge Neamphius huxleyi at the whole community level. Metagenomic data showed phylogenetically diverse prokaryotes and eukaryotes in Neamphius huxleyi. MEGAN and gene enrichment analyses indicated different metabolic potentials of prokaryotic symbionts from eukaryotic symbionts, especially in nitrogen and carbon metabolisms, and their molecular interactions with the sponge host. These results supported the hypothesis that prokaryotic and eukaryotic symbionts have different ecological roles and relationships with sponge host. Moreover, vigorous denitrification, and CO2 fixation by chemoautotrophic prokaryotes were suggested for this deep-sea sponge. The study provided novel insights into the respective potentials of prokaryotic and eukaryotic symbionts and their associations with deep-sea sponge Neamphius huxleyi. PMID:24463735

  11. Metabolic profiles of prokaryotic and eukaryotic communities in deep-sea sponge Neamphius huxleyi [corrected]. indicated by metagenomics.

    PubMed

    Li, Zhi-Yong; Wang, Yue-Zhu; He, Li-Ming; Zheng, Hua-Jun

    2014-01-27

    The whole metabolism of a sponge holobiont and the respective contributions of prokaryotic and eukaryotic symbionts and their associations with the sponge host remain largely unclear. Meanwhile, compared with shallow water sponges, deep-sea sponges are rarely understood. Here we report the metagenomic exploration of deep-sea sponge Neamphius huxleyi [corrected] . at the whole community level. Metagenomic data showed phylogenetically diverse prokaryotes and eukaryotes in Neamphius huxleyi [corrected]. MEGAN and gene enrichment analyses indicated different metabolic potentials of prokaryotic symbionts from eukaryotic symbionts, especially in nitrogen and carbon metabolisms, and their molecular interactions with the sponge host. These results supported the hypothesis that prokaryotic and eukaryotic symbionts have different ecological roles and relationships with sponge host. Moreover, vigorous denitrification, and CO2 fixation by chemoautotrophic prokaryotes were suggested for this deep-sea sponge. The study provided novel insights into the respective potentials of prokaryotic and eukaryotic symbionts and their associations with deep-sea sponge Neamphius huxleyi [corrected].

  12. Relationships between host phylogeny, host type and bacterial community diversity in cold-water coral reef sponges.

    PubMed

    Schöttner, Sandra; Hoffmann, Friederike; Cárdenas, Paco; Rapp, Hans Tore; Boetius, Antje; Ramette, Alban

    2013-01-01

    Cold-water coral reefs are known to locally enhance the diversity of deep-sea fauna as well as of microbes. Sponges are among the most diverse faunal groups in these ecosystems, and many of them host large abundances of microbes in their tissues. In this study, twelve sponge species from three cold-water coral reefs off Norway were investigated for the relationship between sponge phylogenetic classification (species and family level), as well as sponge type (high versus low microbial abundance), and the diversity of sponge-associated bacterial communities, taking also geographic location and water depth into account. Community analysis by Automated Ribosomal Intergenic Spacer Analysis (ARISA) showed that as many as 345 (79%) of the 437 different bacterial operational taxonomic units (OTUs) detected in the dataset were shared between sponges and sediments, while only 70 (16%) appeared purely sponge-associated. Furthermore, changes in bacterial community structure were significantly related to sponge species (63% of explained community variation), sponge family (52%) or sponge type (30%), whereas mesoscale geographic distances and water depth showed comparatively small effects (<5% each). In addition, a highly significant, positive relationship between bacterial community dissimilarity and sponge phylogenetic distance was observed within the ancient family of the Geodiidae. Overall, the high diversity of sponges in cold-water coral reefs, combined with the observed sponge-related variation in bacterial community structure, support the idea that sponges represent heterogeneous, yet structured microbial habitats that contribute significantly to enhancing bacterial diversity in deep-sea ecosystems.

  13. Metagenomic Analysis of Genes Encoding Nutrient Cycling Pathways in the Microbiota of Deep-Sea and Shallow-Water Sponges.

    PubMed

    Li, Zhiyong; Wang, Yuezhu; Li, Jinlong; Liu, Fang; He, Liming; He, Ying; Wang, Shenyue

    2016-12-01

    Sponges host complex symbiotic communities, but to date, the whole picture of the metabolic potential of sponge microbiota remains unclear, particularly the difference between the shallow-water and deep-sea sponge holobionts. In this study, two completely different sponges, shallow-water sponge Theonella swinhoei from the South China Sea and deep-sea sponge Neamphius huxleyi from the Indian Ocean, were selected to compare their whole symbiotic communities and metabolic potential, particularly in element transformation. Phylogenetically diverse bacteria, archaea, fungi, and algae were detected in both shallow-water sponge T. swinhoei and deep-sea sponge N. huxleyi, and different microbial community structures were indicated between these two sponges. Metagenome-based gene abundance analysis indicated that, though the two sponge microbiota have similar core functions, they showed different potential strategies in detailed metabolic processes, e.g., in the transformation and utilization of carbon, nitrogen, phosphorus, and sulfur by corresponding microbial symbionts. This study provides insight into the putative metabolic potentials of the microbiota associated with the shallow-water and deep-sea sponges at the whole community level, extending our knowledge of the sponge microbiota's functions, the association of sponge- microbes, as well as the adaption of sponge microbiota to the marine environment.

  14. Impact of mixing time and sodium stearoyl lactylate on gluten polymerization during baking of wheat flour dough.

    PubMed

    Van Steertegem, Bénédicte; Pareyt, Bram; Brijs, Kristof; Delcour, Jan A

    2013-12-15

    The impact of differences in dough transient gluten network on gluten cross-linking during baking is insufficiently understood. We varied dough mixing times and/or added sodium stearoyl lactylate (SSL; 1.0% on flour dry matter basis) to the recipe and studied the effect on subsequent gluten polymerization during heating. The level of proteins extractable in sodium dodecyl sulfate containing media was fitted using first order kinetics. The extent and rate of gluten polymerization were lower when mixing for 8 min than when mixing for 2 min. This effect was even more outspoken in the presence of SSL. The present observations were explained as resulting from less gliadin incorporation in the polymer gluten network and from interaction of SSL with the gluten proteins. Finally, a higher degree of gluten polymerization during baking increased the firmness of the baked products.

  15. Diversity and biotechnological potential of the sponge-associated microbial consortia.

    PubMed

    Wang, Guangyi

    2006-07-01

    Sponges are well known to harbor diverse microbes and represent a significant source of bioactive natural compounds derived from the marine environment. Recent studies of the microbial communities of marine sponges have uncovered previously undescribed species and an array of new chemical compounds. In contrast to natural compounds, studies on enzymes with biotechnological potential from microbes associated with sponges are rare although enzymes with novel activities that have potential medical and biotechnological applications have been identified from sponges and microbes associated with sponges. Both bacteria and fungi have been isolated from a wide range of marine sponge, but the diversity and symbiotic relationship of bacteria has been studied to a greater extent than that of fungi isolated from sponges. Molecular methods (e.g., rDNA, DGGE, and FISH) have revealed a great diversity of the unculturable bacteria and archaea. Metagenomic approaches have identified interesting metabolic pathways responsible for the production of natural compounds and may provide a new avenue to explore the microbial diversity and biotechnological potential of marine sponges. In addition, other eukaryotic organisms such as diatoms and unicellular algae from marine sponges are also being described using these molecular techniques. Many natural compounds derived from sponges are suspected to be of bacterial origin, but only a few studies have provided convincing evidence for symbiotic producers in sponges. Microbes in sponges exist in different associations with sponges including the true symbiosis. Fungi derived from marine sponges represent the single most prolific source of diverse bioactive marine fungal compounds found to date. There is a developing interest in determining the true diversity of fungi present in marine sponges and the nature of the association. Molecular methods will allow scientists to more accurately identify fungal species and determine actual diversity of

  16. Evaluation of Bacillus spp. as dough starters for Adhirasam - A traditional rice based fermented food of Southern India.

    PubMed

    Anisha, Anvar Hussain Noorul; Anandham, Rangasamy; Kwon, Soon Woo; Gandhi, Pandiyan Indira; Gopal, Nellaiappan Olaganathan

    2015-01-01

    Adhirasam is a cereal based, doughnut shaped, deep fried dessert consumed in the southern regions of India. The dough used to prepare adhirasam is fermented and contains rice flour and jaggery. The aim of the present study was to characterize the cultivable bacteria associated with this fermented dough and to identify a suitable starter culture for the production of quality adhirasam. In total, one hundred and seventy bacterial isolates were recovered from de Man Rogosa Sharp (MRS) agar, nutrient agar, lysogeny agar and tryptic soy agar media. Out of the 170 bacterial isolates, sixteen isolates were selected based on their ability to tolerate glucose and sucrose. All the bacterial isolates tolerated 15% glucose and 30% sucrose. Analyses of 16S rDNA gene sequences of the bacterial isolates showed that the dominant cultivable bacteria were members of the genus Bacillus. These strains were further used as starters and tested for their ability to ferment rice flour with jaggery to produce adhirasam dough. Organoleptic evaluation was carried out to choose the best starter strain. Adhirasam prepared from Bacillus subtilis isolates S4-P11, S2-G2-A1 and S1-G15, Bacillus tequilensis isolates S2-H16, S3-P9, S3-G10 and Bacillus siamensis isolate S2-G13 were highly acceptable to consumers. Adhirasam prepared using these starter cultures had superior product characteristics such as softness in texture, flavor and enhanced aroma and sweet taste.

  17. Effect of Various Sodium Chloride Mass Fractions on Wheat and Rye Bread Using Different Dough Preparation Techniques.

    PubMed

    Ambrosewicz-Walacik, Marta; Tańska, Małgorzata; Rotkiewicz, Daniela; Piętak, Andrzej

    2016-06-01

    This study assessed the selected properties of bread with reduced amount of sodium chloride. The bread was made from white and wholemeal wheat flour and rye flour. The dough was prepared using three techniques: with yeast, natural sourdough or starter sourdough. Sodium chloride was added to the dough at 0, 0.5, 1.0 and 1.5% of the flour mass. The following bread properties were examined in the study: yield and volume of the loaf, moisture content, crumb firmness and porosity, and organoleptic properties. Reducing the mass fraction of added sodium chloride was not found to have considerable effect on bread yield, whereas it had a significant and variable effect on the loaf volume, and crumb firmness and porosity. Organoleptic assessment showed diverse effects of sodium chloride addition on sensory properties of bread, depending on the type of bread and the dough preparation method. Reduced mass fractions of sodium chloride changed the organoleptic properties of bread made with yeast and with starter sourdough to a greater extent than of bread prepared with natural sourdough.

  18. Utilization of a maltotetraose-producing amylase as a whole wheat bread improver: dough rheology and baking performance.

    PubMed

    Bae, Woosung; Lee, Sung Ho; Yoo, Sang-Ho; Lee, Suyong

    2014-08-01

    A maltotetraose-producing enzyme (G4-amylase) was utilized to improve the baking performance of whole-grain wheat flour. Whole-grain bread dough prepared with G4-amylase showed reduced water absorption and increased development time, while the dough stability was not affected. Also, the G4-amylase-treated samples exhibited lower Mixolab torque values than the control upon heating and cooling. Rheological measurements showed the decreased ratio of Rmax /E and increased tan δ, clearly demonstrating that the viscous characteristics of whole-grain bread dough became dominant with increasing levels of G4-amylase. The use of G4-amylase produced whole-grain wheat breads with a variety of maltooligosaccharides, primarily maltotetraose that positively contributed to the bread volume (1.2-fold higher than the control). Moreover, G4-amylase delayed the crumb firming of whole-grain wheat bread during a 7-d storage period, showing that it can function as an antiretrogradation agent to enhance the quality attributes of whole-grain wheat bread.

  19. Growth of Salmonella enterica and Staphylococcus aureus in no-knead bread dough during prolonged yeast fermentation.

    PubMed

    Pao, Steven; Kim, Chyer; Jordan, Larry; Long, Wilbert; Inserra, Paula; Sayre, Brian

    2011-02-01

    A convenient bread making method involving prolonged fermentation of no-knead (nonkneaded) dough has become popular in recent years. In the present study, the microbial safety of no-knead dough made with a 375:325:5:1 weight ratio of flour, water, salt, and bread yeast was investigated. Three brands of dehydrated yeast were used for this study. The growth of inoculated Salmonella enterica and Staphylococcus aureus in no-knead dough during fermentation was significant (P<0.05), regardless of yeast brand. The multiplication rates of S. enterica in the initial 12 h and S. aureus over the entire 24 h of fermentation were positively correlated with fermentation temperatures of 21 to 38°C (P<0.005; r≥0.996). Mean counts of S. enterica increased by 0.5, 1.5, 1.9, and 2.4 log CFU/g, respectively, after 6, 12, 18, and 24 h of fermentation at 21 °C. The level of S. aureus increased by 0.4, 1.1, 1.7, and 2.2 CFU/g, respectively, after 18 h of fermentation at 21, 27, 32, and 38 °C. Because prolonged fermentation permits substantial growth of infectious and/or toxin-producing foodborne pathogens, the making of slow-rise, no-knead bread may compromise consumer kitchen sanitation and food safety.

  20. Temperature mapping in bread dough using SE and GE two-point MRI methods: experimental and theoretical estimation of uncertainty.

    PubMed

    Lucas, Tiphaine; Musse, Maja; Bornert, Mélanie; Davenel, Armel; Quellec, Stéphane

    2012-04-01

    Two-dimensional (2D)-SE, 2D-GE and tri-dimensional (3D)-GE two-point T(1)-weighted MRI methods were evaluated in this study in order to maximize the accuracy of temperature mapping of bread dough during thermal processing. Uncertainties were propagated throughout each protocol of measurement, and comparisons demonstrated that all the methods with comparable acquisition times minimized the temperature uncertainty to similar extent. The experimental uncertainties obtained with low-field MRI were also compared to the theoretical estimations. Some discrepancies were reported between experimental and theoretical values of uncertainties of temperature; however, experimental and theoretical trends with varying parameters agreed to a large extent for both SE and GE methods. The 2D-SE method was chosen for further applications on prefermented dough because of its lower sensitivity to susceptibility differences in porous media. It was applied for temperature mapping in prefermented dough during chilling prior to freezing and compared locally to optical fiber measurements.

  1. Influence of doum (Hyphaene thebaica L.) flour addition on dough mixing properties, bread quality and antioxidant potential.

    PubMed

    Aboshora, Waleed; Lianfu, Zhang; Dahir, Mohammed; Qingran, Meng; Musa, Abubakr; Gasmalla, Mohammed A A; Omar, Khamis Ali

    2016-01-01

    In this covenant of functional foods, the world seeks for new healthier food products with appropriate proportions of bioactive constituents such as fiber, mineral elements, phenols and flavonoids. The doum fruit has good nutritional and pharmaceutical properties; therefore, its incorporation in breads could be beneficial in improving human health. In the current study, partial substitution of wheat flour (WF) with doum fruit flour (DFF) at levels of 5 %, 10 %, 15 % and 20 % were carried out to investigate the dough viscoelastic properties, baking performance, proximate compositions and antioxidant properties of the breads. Partial substitution of WF with DFF increased the water absorption and developing time of dough (P ≤ 0.05), while, the dough extensibility, resistance to extension and the deformation energy were reduced. Bread supplemented with DFF resulted in a reduction in quality in terms of specific loaf volume, conferred softness, hardness, cohesiveness and gumminess to the bread crumbs. DFF up to 15 % could partially replace WF in bread; increase its nutritional value in terms of fiber content and minerals, with only a small depreciation in the bread quality. Sensory evaluation showed that breads supplemented up to 15 % DFF were acceptable to the panelists and there was no significant difference in terms of taste, texture and overall acceptability compared to the control. The incorporation of DFF increased the total phenolic contents, total flavonoids contents and antioxidant properties compared to the control (for both flour and bread).

  2. Evaluation of Bacillus spp. as dough starters for Adhirasam - A traditional rice based fermented food of Southern India

    PubMed Central

    Anisha, Anvar Hussain Noorul; Anandham, Rangasamy; Kwon, Soon Woo; Gandhi, Pandiyan Indira; Gopal, Nellaiappan Olaganathan

    2015-01-01

    Abstract Adhirasam is a cereal based, doughnut shaped, deep fried dessert consumed in the southern regions of India. The dough used to prepare adhirasam is fermented and contains rice flour and jaggery. The aim of the present study was to characterize the cultivable bacteria associated with this fermented dough and to identify a suitable starter culture for the production of quality adhirasam. In total, one hundred and seventy bacterial isolates were recovered from de Man Rogosa Sharp (MRS) agar, nutrient agar, lysogeny agar and tryptic soy agar media. Out of the 170 bacterial isolates, sixteen isolates were selected based on their ability to tolerate glucose and sucrose. All the bacterial isolates tolerated 15% glucose and 30% sucrose. Analyses of 16S rDNA gene sequences of the bacterial isolates showed that the dominant cultivable bacteria were members of the genus Bacillus. These strains were further used as starters and tested for their ability to ferment rice flour with jaggery to produce adhirasam dough. Organoleptic evaluation was carried out to choose the best starter strain. Adhirasam prepared from Bacillus subtilis isolates S4-P11, S2-G2-A1 and S1-G15, Bacillus tequilensis isolates S2-H16, S3-P9, S3-G10 and Bacillus siamensis isolate S2-G13 were highly acceptable to consumers. Adhirasam prepared using these starter cultures had superior product characteristics such as softness in texture, flavor and enhanced aroma and sweet taste. PMID:26691480

  3. Effects of baking conditions, dough fermentation, and bran particle size on antioxidant properties of whole-wheat pizza crusts.

    PubMed

    Moore, Jeffrey; Luther, Marla; Cheng, Zhihong; Yu, Liangli Lucy

    2009-02-11

    This study investigated the effects of processing conditions including bran particle size, dough fermentation time, and baking time and temperature on the extractable antioxidant properties of whole-wheat pizza crust. Experiments were carried out using two different varieties of hard white winter wheat, Trego and Lakin. Antioxidant properties examined included oxygen radical absorbing capacity (ORAC), hydroxyl radical scavenging capacity (HOSC), relative 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity (RDSC), cation 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging capacity, total phenolic contents (TPC), and ferulic acid contents. Results indicated that bran particle size had no effect on the antioxidant properties evaluated. Increasing dough fermentation time from 0 to 48 h had no significant influence on antioxidant properties except HOSC, which increased as much as 28%, possibly as a result of increase in soluble free ferulic acid, which increased as much as 130%. Increasing baking temperature from 204 to 288 degrees C with a 7 min bake time increased all evaluated antioxidant properties by as much as 82%. Increasing baking time from 7 to 14 min with 204 degrees C baking temperature might increase some antioxidant properties as much as 60%. The results from this study suggest that longer dough fermentation times and increased baking time or temperature may be potential approaches to increase the antioxidant availability in whole-wheat pizza crust.

  4. Effect of Various Sodium Chloride Mass Fractions on Wheat and Rye Bread Using Different Dough Preparation Techniques

    PubMed Central

    Tańska, Małgorzata; Rotkiewicz, Daniela; Piętak, Andrzej

    2016-01-01

    Summary This study assessed the selected properties of bread with reduced amount of sodium chloride. The bread was made from white and wholemeal wheat flour and rye flour. The dough was prepared using three techniques: with yeast, natural sourdough or starter sourdough. Sodium chloride was added to the dough at 0, 0.5, 1.0 and 1.5% of the flour mass. The following bread properties were examined in the study: yield and volume of the loaf, moisture content, crumb firmness and porosity, and organoleptic properties. Reducing the mass fraction of added sodium chloride was not found to have considerable effect on bread yield, whereas it had a significant and variable effect on the loaf volume, and crumb firmness and porosity. Organoleptic assessment showed diverse effects of sodium chloride addition on sensory properties of bread, depending on the type of bread and the dough preparation method. Reduced mass fractions of sodium chloride changed the organoleptic properties of bread made with yeast and with starter sourdough to a greater extent than of bread prepared with natural sourdough. PMID:27904407

  5. Synthesis of a Novel Highly Oleophilic and Highly Hydrophobic Sponge for Rapid Oil Spill Cleanup.

    PubMed

    Khosravi, Maryam; Azizian, Saeid

    2015-11-18

    A highly hydrophobic and highly oleophilic sponge was synthesized by simple vapor-phase deposition followed by polymerization of polypyrrole followed by modification with palmitic acid. The prepared sponge shows high absorption capacity in the field of separation and removal of different oil spills from water surface and was able to emulsify oil/water mixtures. The sponge can be compressed repeatedly without collapsing. Therefore, absorbed oils can be readily collected by simple mechanical squeezing of the sponge. The prepared hydrophobic sponge can collect oil from water in both static and turbulent conditions. The proposed method is simple and low cost for the manufacture of highly oleophilic and highly hydrophobic sponges, which can be successfully used for effective oil-spill cleanup and water filtration.

  6. Graphene/polyaniline composite sponge of three-dimensional porous network structure as supercapacitor electrode

    NASA Astrophysics Data System (ADS)

    Jiu-Xing, Jiang; Xu-Zhi, Zhang; Zhen-Hua, Wang; Jian-Jun, Xu

    2016-04-01

    As a supercapacitor electrode, the graphene/polyaniline (PANI) composite sponge with a three-dimensional (3D) porous network structure is synthesized by a simple three-step method. The three steps include an in situ polymerization, freeze-drying and reduction by hydrazine vapor. The prepared sponge has a large specific surface area and porous network structure, so it is in favor of spreading the electrolyte ion and increasing the charge transfer efficiency of the system. The process of preparation is simple, easy to operate and low cost. The composite sponge shows better electrochemical performance than the pure individual graphene sponge while PANI cannot keep the shape of a sponge. Such a composite sponge exhibits specific capacitances of 487 F·g-1 at 2 mV/s compared to pristine PANI of 397 F·g-1. Project supported by the Natural Science Foundation from Harbin University of Science and Technology and Harbin Institute of Technology.

  7. Entotheonella Bacteria as Source of Sponge-Derived Natural Products: Opportunities for Biotechnological Production.

    PubMed

    Bhushan, Agneya; Peters, Eike E; Piel, Jörn

    2017-01-01

    Marine sponges belong to the oldest animals existing today. Apart from their role in recycling of carbon and nitrogen in the ocean, they are also an important source of a wide variety of structurally diverse bioactive natural products. Over the past few decades, a multitude of compounds from sponges have been discovered exhibiting diverse, pharmacologically promising activities. However, in many cases the low substance quantities present in the sponge tissue would require the collection of large amounts of sponge material, thus impeding further drug development. Recent research has focused on understanding natural product biosynthesis in sponges and on investigating symbiotic bacteria as possible production sources in order to develop sustainable production systems. This chapter covers research efforts that have taken place over the past few years involving the identification of 'Entotheonella' symbionts responsible for production of sponge compounds, as well as the elucidation of their biosynthetic routes, highlighting future biotechnological applications.

  8. Microbial Diversity and Putative Diazotrophy in High- and Low-Microbial-Abundance Mediterranean Sponges

    PubMed Central

    Coma, Rafel; Riemann, Lasse

    2015-01-01

    Microbial communities associated with marine sponges carry out nutrient transformations essential for benthic-pelagic coupling; however, knowledge about their composition and function is still sparse. We evaluated the richness and diversity of prokaryotic assemblages associated with three high-microbial-abundance (HMA) and three low-microbial-abundance (LMA) sympatric Mediterranean sponges to address their stability and uniqueness. Moreover, to examine functionality and because an imbalance between nitrogen ingestion and excretion has been observed for some of these species, we sequenced nitrogenase genes (nifH) and measured N2 fixation. The prokaryotic communities in the two sponge types did not differ in terms of richness, but the highest diversity was found in HMA sponges. Moreover, the discrete composition of the communities in the two sponge types relative to that in the surrounding seawater indicated that horizontal transmission and vertical transmission affect the microbiomes associated with the two sponge categories. nifH genes were found in all LMA species and sporadically in one HMA species, and about half of the nifH gene sequences were common between the different sponge species and were also found in the surrounding water, suggesting horizontal transmission. 15N2-enriched incubations showed that N2 fixation was measurable in the water but was not associated with the sponges. Also, the analysis of the isotopic ratio of 15N to 14N in sponge tissue indicated that N2 fixation is not an important source of nitrogen in these Mediterranean sponges. Overall, our results suggest that compositional and functional features differ between the prokaryotic communities associated with HMA and LMA sponges, which may affect sponge ecology. PMID:26070678

  9. Microbial Diversity and Putative Diazotrophy in High- and Low-Microbial-Abundance Mediterranean Sponges.

    PubMed

    Ribes, Marta; Dziallas, Claudia; Coma, Rafel; Riemann, Lasse

    2015-09-01

    Microbial communities associated with marine sponges carry out nutrient transformations essential for benthic-pelagic coupling; however, knowledge about their composition and function is still sparse. We evaluated the richness and diversity of prokaryotic assemblages associated with three high-microbial-abundance (HMA) and three low-microbial-abundance (LMA) sympatric Mediterranean sponges to address their stability and uniqueness. Moreover, to examine functionality and because an imbalance between nitrogen ingestion and excretion has been observed for some of these species, we sequenced nitrogenase genes (nifH) and measured N2 fixation. The prokaryotic communities in the two sponge types did not differ in terms of richness, but the highest diversity was found in HMA sponges. Moreover, the discrete composition of the communities in the two sponge types relative to that in the surrounding seawater indicated that horizontal transmission and vertical transmission affect the microbiomes associated with the two sponge categories. nifH genes were found in all LMA species and sporadically in one HMA species, and about half of the nifH gene sequences were common between the different sponge species and were also found in the surrounding water, suggesting horizontal transmission. (15)N2-enriched incubations showed that N2 fixation was measurable in the water but was not associated with the sponges. Also, the analysis of the isotopic ratio of (15)N to (14)N in sponge tissue indicated that N2 fixation is not an important source of nitrogen in these Mediterranean sponges. Overall, our results suggest that compositional and functional features differ between the prokaryotic communities associated with HMA and LMA sponges, which may affect sponge ecology.

  10. Identification and isolation of a retrotransposon from the freshwater sponge Lubomirskia baicalensis: implication in rapid evolution of endemic sponges.

    PubMed

    Wiens, Matthias; Grebenjuk, Vladislav A; Schröder, Heinz C; Müller, Isabel M; Müller, Werner E G

    2009-01-01

    Transposons are mobile genetic elements that are found in all major branches of life. Similarities to retroviruses concerning genome structure and transposition mechanism suggest a familial relationship. Transposons are important evolutionary drivers that trigger genetic changes such as genomic rearrangement, alteration of gene expression, and gene duplication. And, indeed, now more than ever the effect of transposons on genome evolution represents a dynamic field of research. Since sponges (phylum Porifera) are the phylogenetically oldest still extant metazoan taxon, the study of poriferan mobile elements contributes to the understanding of the generation of phenotypic diversity and speciation at the base of the metazoan tree of life. This work describes the analyses of the first poriferan mobile genetic element so far identified, the long terminal repeats- retrotransposon Baikalum-1 of Lubomirskia baicalensis (Demospongiae; Ceractinomorpha). Baikalum-1 embraces a continuous open reading frame, putatively coding for a polyprotein that consists of nucleo capsid, protease, reverse transcriptase, RNase H, and integrase, all proteins/ enzymes characteristic of retrotransposons. Baikalum-1 was discovered in all freshwater sponge species endemic to Lake Baikal, as well as in cosmopolitan sponge species that inhabit a Lake Baikal-feeding rivulet. However, the same cosmopolitan species sampled from lakes and rivers (Siberian and European) with no direct contact to Lake Baikal did not contain this particular mobile genetic element. Thus, Baikalum-1 is probably the result of an evolutionarily ancient retroviral infection that spread exclusively amongst Baikalian sponge species. In addition, the retro-transposon is found in the vicinity of the silicatein-A1 gene. Silicateins are cathepsin-like proteins that catalyze the synthesis of poriferan siliceous skeletal elements (spicules). In L. baicalensis, the silicatein-A1 gene is flanked by two palindroms, probably remnants of

  11. NOAA to develop strategy to protect coral and sponge habitat

    NASA Astrophysics Data System (ADS)

    Showstack, Randy

    The U.S. National Marine Fisheries Service (NMFS) will develop a strategy to address research, conservation, and management issues regarding deep-ocean coral and sponge habitat, the agency indicated in an 11 July Federal Register notice. The Service, which is a unit of the National Oceanic and Atmospheric Administration, indicated that this strategy “eventually may result in rulemaking for some fisheries” but that “emergency rulemaking is not warranted.”The NMFS announcement is in response to a 24 March 2004 petition to the Commerce Department filed by Oceana, a non-governmental organization. That petition urged the department through NMFS to “initiate immediate rulemaking” to protect coral and sponge habitats in the U.S. exclusive economic zone through mapping, monitoring, research, and enforcement measures.

  12. Designing a Clean Label Sponge Cake with Reduced Fat Content.

    PubMed

    Eslava-Zomeño, Cristina; Quiles, Amparo; Hernando, Isabel

    2016-10-01

    The fat in a sponge cake formulation was partially replaced (0%, 30%, 50%, and 70%) with OptiSol™5300.This natural functional ingredient derived from flax seeds, rich in fiber and alpha-linoleic acid, provides a natural substitute for guar and xanthan gums, avoiding E-numbers on labels. The structure and some physicochemical properties of the formulations were examined, sensory analysis was conducted and changes in starch digestibility due to adding this ingredient were determined. Increasing quantities of OptiSol™5300 gave harder cakes, with less weight loss during baking, without affecting the final cake height. There were no significant differences (P > 0.05) in texture, flavor and overall acceptance between the control and the 30% substitution cake, nor in the rapidly digestible starch values. Consequently, replacing up to 30% of the fat with OptiSol™5300 gives a new product with health benefits and a clean label that resembles the full-fat sponge cake.

  13. A first exploration of genome size diversity in sponges.

    PubMed

    Jeffery, Nicholas W; Jardine, Catherine B; Gregory, T Ryan

    2013-08-01

    The phyla known as early-branching lineages of animals have become the subject of increasing interest from the perspectives of genomics and evolutionary biology. Unfortunately, data on even the most fundamental properties of their genomes, such as genome size, remain very scarce. In this study, genome size estimates are reported for 75 species of sponges (phylum Porifera) representing 33 families and 12 orders, marking the first large survey of genome size diversity for an early-branching phylum. Sponge genome sizes averaged around 0.2 pg but exhibited a 17-fold range overall (0.04-0.63 pg). In addition, the results of comparisons of two methods of genome size quantification (flow cytometry and Feulgen image analysis densitometry) are presented, thereby facilitating future work on these animals. Some particularly promising avenues for future investigation are highlighted.

  14. Antifouling activities of marine bacteria associated with sponge ( Sigmadocia sp.)

    NASA Astrophysics Data System (ADS)

    Satheesh, S.; Soniamby, A. R.; Sunjaiy Shankar, C. V.; Mary Josephine Punitha, S.

    2012-09-01

    The present study aimed at assessing the antifouling activity of bacteria associated with marine sponges. A total of eight bacterial strains were isolated from the surface of sponge Sigmadocia sp., of them, SS02, SS05 and SS06 showed inhibitory activity against biofilm-forming bacteria. The extracts of these 3 strains considerably affected the extracellular polymeric substance producing ability and adhesion of biofilm-forming bacterial strains. In addition to disc diffusion assay, microalgal settlement assay was carried out with the extracts mixed with polyurethane wood polish and coated onto stainless steel coupons. The extract of strain SS05 showed strong microalgal settlement inhibitory activity. Strain SS05 was identified as Bacillus cereus based on its 16S rRNA gene. Metabolites of the bacterial strains associated with marine invertebrates promise to be developed into environment-friendly antifouling agents.

  15. Retained Sponge: A Rare Complication in Acetabular Osteosinthesis

    PubMed Central

    Chana-Rodríguez, Francisco; Mañanes, Rubén Pérez; Rojo-Manaute, José; Moran-Blanco, Luz María; Vaquero-Martín, Javier

    2015-01-01

    Retained sponges after a surgical treatment of polytrauma may cause a broad spectrum of clinical symptoms and present a difficult diagnostic problem. We report a case of retained surgical sponge in a 35-year-old man transferred from another hospital, that sustained a open acetabular fracture. The fracture was reduced through a limited ilio-inguinal approach. After 4 days, he presented massive wound dehiscence of the surgical approach. An abdominal CT scan showed, lying adjacent to the outer aspect of the left iliac crest, a mass of 10 cm, identified as probable foreign body. The possibility of this rare complication should be in the differential diagnosis of any postoperative patient who presents with pain, infection, or palpable mass. PMID:26312116

  16. Medullary sponge kidney and testicular dysgenesis syndrome: a rare association.

    PubMed

    Masciovecchio, Stefano; Saldutto, Pietro; Paradiso Galatioto, Giuseppe; Vicentini, Carlo

    2014-01-01

    The medullary sponge kidney is also known as Lenarduzzi's kidney or Cacchi and Ricci's disease from the first Italian authors who described its main features. A review of the scientific literature underlines particular rarity of the association of MSK with developmental abnormalities of the lower urinary tract and genital tract such as hypospadias and bilateral cryptorchidism. The work presented is the only one in the scientific literature that shows the association between the medullary sponge kidney and the testicular dysgenesis syndrome. A question still remains unanswered: are the MSK and TDS completely independent malformation syndromes occurring, in this case, simultaneously for a rare event or are they different phenotypic expressions of a common malformative mechanism? In the future we hope that these questions will be clarified.

  17. Medullary Sponge Kidney and Testicular Dysgenesis Syndrome: A Rare Association

    PubMed Central

    Masciovecchio, Stefano; Saldutto, Pietro; Paradiso Galatioto, Giuseppe; Vicentini, Carlo

    2014-01-01

    The medullary sponge kidney is also known as Lenarduzzi's kidney or Cacchi and Ricci's disease from the first Italian authors who described its main features. A review of the scientific literature underlines particular rarity of the association of MSK with developmental abnormalities of the lower urinary tract and genital tract such as hypospadias and bilateral cryptorchidism. The work presented is the only one in the scientific literature that shows the association between the medullary sponge kidney and the testicular dysgenesis syndrome. A question still remains unanswered: are the MSK and TDS completely independent malformation syndromes occurring, in this case, simultaneously for a rare event or are they different phenotypic expressions of a common malformative mechanism? In the future we hope that these questions will be clarified. PMID:24716085

  18. Glycosides from marine sponges (Porifera, Demospongiae): structures, taxonomical distribution, biological activities and biological roles.

    PubMed

    Kalinin, Vladimir I; Ivanchina, Natalia V; Krasokhin, Vladimir B; Makarieva, Tatyana N; Stonik, Valentin A

    2012-08-01

    Literature data about glycosides from sponges (Porifera, Demospongiae) are reviewed. Structural diversity, biological activities, taxonomic distribution and biological functions of these natural products are discussed.

  19. Drivers of epibenthic megafaunal composition in the sponge grounds of the Sackville Spur, northwest Atlantic

    NASA Astrophysics Data System (ADS)

    Beazley, Lindsay; Kenchington, Ellen; Yashayaev, Igor; Murillo, Francisco Javier

    2015-04-01

    Deep-water sponges are considered ecosystem engineers, and the presence of large aggregations of these organisms, commonly referred to as sponge grounds, is associated with enhanced biodiversity and abundance of epibenthic fauna compared to non-sponge habitat. However, the degree and magnitude to which the presence of these sponge grounds elicits large changes in composition of the associated megafaunal community remains unknown. Here we identify the external drivers of epibenthic megafaunal community composition and explore the patterns and magnitude of compositional change in the megafaunal community within the sponge grounds of the Sackville Spur, northwest Atlantic. Epibenthic megafauna were quantified from five image transects collected on the Sackville Spur in 2009 between 1080 and 1723 m depth. Using Gradient Forest Modelling we found that the abundance of structure-forming sponges was the most important variable for predicting compositional patterns in the Sackville Spur megafaunal community, followed by depth, range in bottom current speed, in situ salinity, and longitude. Along the gradient in structure-forming sponge abundance, the largest turnover in megafaunal community composition occurred when the sponges reached 15 individuals m-2. Examination of the regional hydrographic conditions suggests that the dense sponge grounds of the Sackville Spur are associated with a warm, salty water mass that occurs between ~1300 and 1800 m.

  20. Composition of Archaea in seawater, sediment, and sponges in the Kepulauan Seribu reef system, Indonesia.

    PubMed

    Polónia, Ana R M; Cleary, Daniel F R; Duarte, Leticia N; de Voogd, Nicole J; Gomes, Newton C M

    2014-04-01

    Coral reefs are among the most diverse and productive ecosystems in the world. Most research has, however, focused on eukaryotes such as corals and fishes. Recently, there has been increasing interest in the composition of prokaryotes, particularly those inhabiting corals and sponges, but these have mainly focused on bacteria. There have been very few studies of coral reef Archaea, despite the fact that Archaea have been shown to play crucial roles in nutrient dynamics, including nitrification and methanogenesis, of oligotrophic environments such as coral reefs. Here, we present the first study to assess Archaea in four different coral reef biotopes (seawater, sediment, and two sponge species, Stylissa massa and Xestospongia testudinaria). The archaeal community of both sponge species and sediment was dominated by Crenarchaeota, while the seawater community was dominated by Euryarchaeota. The biotope explained more than 72% of the variation in archaeal composition. The number of operational taxonomic units (OTUs) was highest in sediment and seawater biotopes and substantially lower in both sponge hosts. No "sponge-specific" archaeal OTUs were found, i.e., OTUs found in both sponge species but absent from nonhost biotopes. Despite both sponge species hosting phylogenetically distinct microbial assemblages, there were only minor differences in Kyoto Encyclopedia of Genes and Genomes (KEGG) functional pathways. In contrast, most functional pathways differed significantly between microbiomes from sponges and nonhost biotopes including all energy metabolic pathways. With the exception of the methane and nitrogen metabolic pathway, all energy metabolic pathways were enriched in sponges when compared to nonhost biotopes.

  1. Purification and in vitro cultivation of archaeocytes (stem cells) of the marine sponge Hymeniacidon perleve (Demospongiae).

    PubMed

    Sun, Liming; Song, Yuefan; Qu, Yi; Yu, Xingju; Zhang, Wei

    2007-04-01

    Marine sponges (Porifera) are the best source of marine bioactive metabolites for drug discovery and development, although the sustainable production of most sponge-derived metabolites remains a difficult task. In vitro cultivation of sponge cells in bioreactors has been proposed as a promising technology. However, no continuous cell line has as yet been developed. Archaeocytes are considered to be toti/multipotent stem cells in sponges and, when purified, may allow the development of continuous sponge cell lines. As a prerequisite, we have developed a novel four-step protocol for the purification of archaeocytes from a marine sponge, Hymeniacidon perleve: (1) differential centrifugation to separate large sponge cells including archaeocytes; (2) selective agglomeration in low-Ca(2+)/Mg(2+) artificial seawater in which living archaeocytes form small loose aggregates with some pinacocytes and collencytes; (3) differential adherence to remove anchorage-dependent pinacocytes, collencytes and other mesohyl cells; (4) Ficoll-Vrografin density gradient centrifugation to purify archaeocytes. The final purity of archaeocytes is greater than 80%. The proliferation potential of the archaeocytes has been demonstrated by high levels of BrdU incorporation, PCNA expression and telomerase activity. In 4-day primary cultures, the purified archaeocytes show a 2.5-fold increase in total cell number. This study opens an important avenue towards developing sponge cell cultures for the commercial exploitation of sponge-derived drugs.

  2. The ammonia oxidizing and denitrifying prokaryotes associated with sponges from different sea areas.

    PubMed

    Han, Minqi; Li, Zhiyong; Zhang, Fengli

    2013-08-01

    Marine sponges have been suggested to play an important role in the marine nitrogen cycling. However, the role of sponge microbes in the nitrogen transformation remains limited, especially on the bacterial ammonia oxidization and denitrification. Hence, in the present study, using functional genes (amoA, nirS, nirK, and nxrA) involved in ammonia oxidization and denitrification and 16S rRNA genes for specific bacterial groups as markers, phylogenetically diverse prokaryotes including bacteria and archaea, which may be involved in the ammonia oxidization and denitrification processes in sponges, were revealed in seven sponge species. Ammonia oxidizers were found in all species, whereas three sponges (Placospongia sp., Acanthella sp., and Pericharax heteroraphis) harbor only ammonia-oxidizing bacteria (AOB), two sponges (Spirastrellidae diplastrella and Mycale fibrexilis) host only ammonia-oxidizing archaea (AOA), while the remaining two sponges (Haliclona sp. and Lamellomorpha sp.) harbor both AOB and AOA. S. diplastrella and Lamellomorpha sp. also harbor denitrifying bacteria. Nitrite reductase gene nirK was detected only in Lamellomorpha sp. with higher phylogenetic diversity than nirS gene observed only in S. diplastrella. The detected functional genes related to the ammonia oxidization and nitrite reduction in deep-sea and shallow-water sponges highlighted the potential ecological roles of prokaryotes in sponge-related nitrogen transformation.

  3. Chitosan-hyaluronic acid/nano silver composite sponges for drug resistant bacteria infected diabetic wounds.

    PubMed

    Anisha, B S; Biswas, Raja; Chennazhi, K P; Jayakumar, R

    2013-11-01

    The aim of this work was to develop an antimicrobial sponge composed of chitosan, hyaluronic acid (HA) and nano silver (nAg) as a wound dressing for diabetic foot ulcers (DFU) infected with drug resistant bacteria. nAg (5-20 nm) was prepared and characterized. The nanocomposite sponges were prepared by homogenous mixing of chitosan, HA and nAg followed by freeze drying to obtain a flexible and porous structure. The prepared sponges were characterized using SEM and FT-IR. The porosity, swelling, biodegradation and haemostatic potential of the sponges were also studied. Antibacterial activity of the prepared sponges was analysed using Escherichia coli, Staphylococcus aureus, methicillin-resistant Staphylococcus aureus (MRSA), Pseudomonas aeruginosa and Klebsiella pneumonia. Chitosan-HA/nAg composite sponges showed potent antimicrobial property against the tested organisms. Sponges containing higher nAg (0.005%, 0.01% and 0.02%) concentrations showed antibacterial activity against MRSA. Cytotoxicity and cell attachment studies were done using human dermal fibroblast cells. The nanocomposite sponges showed a nAg concentration dependent toxicity towards fibroblast cells. Our results suggest that this nanocomposite sponges could be used as a potential material for wound dressing for DFU infected with antibiotic resistant bacteria if the optimal concentration of nAg exhibiting antibacterial action with least toxicity towards mammalian cells is identified.

  4. Bubble template fabrication of chitosan/poly(vinyl alcohol) sponges for wound dressing applications.

    PubMed

    Chen, Changfeng; Liu, Li; Huang, Tao; Wang, Qiong; Fang, Yue'e

    2013-11-01

    The present investigation involves the synthesis of chitosan based composite sponges in view of their applications in wound dressing, antibacterial and haemostatic. A facile CO2 bubbles template freeze-drying method was developed for the fabrication of macroporous chitosan-poly(vinyl alcohol) (PVA) composite sponges with a typical porosity of 50% and pore size of 100-300 μm. Effects of the content of cross-linking agent and PVA on morphology, mechanical properties, water uptake and moisture permeability were examined. The macroporous chitosan/PVA composite sponges exhibited an enhanced water absorption capacity over those reported microporous chitosan sponges prepared using traditional free-drying methods. Improved strength and flexibility of the chitosan sponges were observed with the presence of PVA. Further, the antibacterial and haemostatic activities have been also demonstrated. The chitosan/PVA composite sponges showed higher haemostatic activity than pure chitosan sponges and solutions. Erythrocytes cells bind first to the surface of chitosan polymer in the sponges and then promote the binding with other cells in the solution. The chitosan/PVA sponges of high liquid absorbing, appropriate moisture permeability, antimicrobial property and unique haemostatic behavior can be used for wound dressing applications.

  5. Supra-aural gossypiboma: case report of a retained textile surgical sponge in an unusual location.

    PubMed

    Chawla, N; Gupta, N; Dhawan, N

    2016-11-01

    Gossypiboma or retained surgical sponge is an infrequently encountered surgical complication, more so in the head and neck region. A literature search did not reveal a previously reported case of retained or concealed surgical sponge after microscopic ear surgery. We present a unique and previously unreported case of a 25-year-old male who presented with a cystic swelling in the right supra-aural region 5 months post-modified radical mastoidectomy of the right ear. Surgical excision of the swelling revealed a retained surgical sponge. We emphasise the importance of counting surgical sponges after every surgical step to minimise the incidence of such retained surgical items.

  6. Comparisons of the fungal and protistan communities among different marine sponge holobionts by pyrosequencing.

    PubMed

    He, Liming; Liu, Fang; Karuppiah, Valliappan; Ren, Yi; Li, Zhiyong

    2014-05-01

    To date, the knowledge of eukaryotic communities associated with sponges remains limited compared with prokaryotic communities. In a manner similar to prokaryotes, it could be hypothesized that sponge holobionts have phylogenetically diverse eukaryotic symbionts, and the eukaryotic community structures in different sponge holobionts were probably different. In order to test this hypothesis, the communities of eukaryota associated with 11 species of South China Sea sponges were compared with the V4 region of 18S ribosomal ribonucleic acid gene using 454 pyrosequencing. Consequently, 135 and 721 unique operational taxonomic units (OTUs) of fungi and protists were obtained at 97 % sequence similarity, respectively. These sequences were assigned to 2 phyla of fungi (Ascomycota and Basidiomycota) and 9 phyla of protists including 5 algal phyla (Chlorophyta, Haptophyta, Streptophyta, Rhodophyta, and Stramenopiles) and 4 protozoal phyla (Alveolata, Cercozoa, Haplosporidia, and Radiolaria) including 47 orders (12 fungi, 35 protists). Entorrhizales of fungi and 18 orders of protists were detected in marine sponges for the first time. Particularly, Tilletiales of fungi and Chlorocystidales of protists were detected for the first time in marine habitats. Though Ascomycota, Alveolata, and Radiolaria were detected in all the 11 sponge species, sponge holobionts have different fungi and protistan communities according to OTU comparison and principal component analysis at the order level. This study provided the first insights into the fungal and protistan communities associated with different marine sponge holobionts using pyrosequencing, thus further extending the knowledge on sponge-associated eukaryotic diversity.

  7. Phylogeny and evolution of glass sponges (porifera, hexactinellida).

    PubMed

    Dohrmann, Martin; Janussen, Dorte; Reitner, Joachim; Collins, Allen G; Worheide, Gert

    2008-06-01

    Reconstructing the phylogeny of sponges (Porifera) is one of the remaining challenges to resolve the metazoan Tree of Life and is a prerequisite for understanding early animal evolution. Molecular phylogenetic analyses for two of the three extant classes of the phylum, Demospongiae and Calcarea, are largely incongruent with traditional classifications, most likely because of a paucity of informative morphological characters and high levels of homoplasy. For the third class, Hexactinellida (glass sponges)--predominantly deep-sea inhabitants with unusual morphology and biology--we present the first molecular phylogeny, along with a cladistic analysis of morphological characters. We collected 18S, 28S, and mitochondrial 16S ribosomal DNA sequences of 34 glass sponge species from 27 genera, 9 families, and 3 orders and conducted partitioned Bayesian analyses using RNA secondary structure-specific substitution models (paired-sites models) for stem regions. Bayes factor comparisons of different paired-sites models against each other and conventional (independent-sites) models revealed a significantly better fit of the former but, contrary to previous predictions, the least parameter-rich of the tested paired-sites models provided the best fit to our data. In contrast to Demospongiae and Calcarea, our rDNA phylogeny agrees well with the traditional classification and a previously proposed phylogenetic system, which we ascribe to a more informative morphology in Hexactinellida. We find high support for a close relationship of glass sponges and Demospongiae sensu stricto, though the latter may be paraphyletic with respect to Hexactinellida. Homoscleromorpha appears to be the sister group of Calcarea. Contrary to most previous findings from rDNA, we recover Porifera as monophyletic, although support for this clade is low under paired-sites models.

  8. Understanding Zika virus pathogenesis: an interview with Catherine Spong.

    PubMed

    Spong, Catherine Y

    2016-06-06

    A recent outbreak of Zika virus has been linked to fetal abnormalities in pregnant women who have been infected. The scientific community is working toward understanding Zika virus pathogenesis to better manage affected women and children. In an interview with Dr. Catherine Spong, we discuss the aims and challenges of a forthcoming longitudinal study of a cohort of pregnant women in areas of current active Zika virus transmission.

  9. Sponge derived bromotyrosines: structural diversity through natural combinatorial chemistry.

    PubMed

    Niemann, Hendrik; Marmann, Andreas; Lin, Wenhan; Proksch, Peter

    2015-01-01

    Sponge derived bromotyrosines are a multifaceted class of marine bioactive compounds that are important for the chemical defense of sponges but also for drug discovery programs as well as for technical applications in the field of antifouling constituents. These compounds, which are mainly accumulated by Verongid sponges, exhibit a diverse range of bioactivities including antibiotic, cytotoxic and antifouling effects. In spite of the simple biogenetic building blocks, which consist only of brominated tyrosine and tyramine units, an impressive diversity of different compounds is obtained through different linkages between these precursors and through structural modifications of the side chains and/or aromatic rings resembling strategies that are known from combinatorial chemistry. As examples for bioactive, structurally divergent bromotyrosines psammaplin A, Aplysina alkaloids featuring aerothionin, aeroplysinin-1 and the dienone, and the bastadins, including the synthetically derived hemibastadin congeners, have been selected for this review. Whereas all of these natural products are believed to be involved in the chemical defense of sponges, some of them may also be of particular relevance to drug discovery due to their interaction with specific molecular targets in eukaryotic cells. These targets involve important enzymes and receptors, such as histone deacetylases (HDAC) and DNA methyltransferases (DNMT), which are inhibited by psammaplin A, as well as ryanodine receptors that are targeted by bastadine type compounds. The hemibastadins such as the synthetically derived dibromohemibastadin are of particular interest due to their antifouling activity. For the latter, a phenoloxidase which catalyzes the bioglue formation needed for firm attachment of fouling organisms to a given substrate was identified as a molecular target. The Aplysina alkaloids finally provide a vivid example for dynamic wound induced bioconversions of natural products that generate highly

  10. Bromopyrrole Alkaloids from Okinawan Marine Sponges Agelas spp.

    PubMed

    Tanaka, Naonobu; Kusama, Taishi; Kashiwada, Yoshiki; Kobayashi, Jun'ichi

    2016-01-01

    In our continuing study for structurally and biogenetically interesting natural products from marine organisms, Okinawan marine sponges Agelas spp. were investigated, resulting in the isolation of 18 unique alkaloids including five dimeric bromopyrrole alkaloids (1-5), ten monomeric bromopyrrole alkaloids (6-15), and three conjugates of monomeric bromopyrrole alkaloid and hydroxykynurenine (16-18). In this mini-review, the isolation, structure elucidation, and antimicrobial activities of these alkaloids are summarized.

  11. Cytotoxic Natural Products from Marine Sponge-Derived Microorganisms

    PubMed Central

    Zhang, Huawei; Zhao, Ziping; Wang, Hong

    2017-01-01

    A growing body of evidence indicates that marine sponge-derived microbes possess the potential ability to make prolific natural products with therapeutic effects. This review for the first time provides a comprehensive overview of new cytotoxic agents from these marine microbes over the last 62 years from 1955 to 2016, which are assorted into seven types: terpenes, alkaloids, peptides, aromatics, lactones, steroids, and miscellaneous compounds. PMID:28287431

  12. 3D-front-face fluorescence spectroscopy and independent components analysis: A new way to monitor bread dough development.

    PubMed

    Garcia, Rebeca; Boussard, Aline; Rakotozafy, Lalatiana; Nicolas, Jacques; Potus, Jacques; Rutledge, Douglas N; Cordella, Christophe B Y

    2016-01-15

    Following bread dough development can be a hard task as no reliable method exists to give the optimal mixing time. Dough development is linked to the evolution of gluten proteins, carbohydrates and lipids which can result in modifications in the spectral properties of the various fluorophores naturally present in the system. In this paper, we propose to use 3-D-front-face-fluorescence (3D-FFF) spectroscopy in the 250-550nm domain to follow the dough development as influenced by formulation (addition or not of glucose, glucose oxidase and ferulic acid in the dough recipe) and mixing time (2, 4, 6 and 8min). In all the 32 dough samples as well as in flour, three regions of maximum fluorescence intensities have been observed at 320nm after excitation at 295nm (Region 1), at 420nm after excitation at 360nm (Region 2) and 450nm after excitation at 390nm (Region 3). The principal components analysis (PCA) of the evolution of these maxima shows that the formulations with and without ferulic acid are clearly separated since the presence of ferulic acid induces a decrease of fluorescence in Region 1 and an increase in Regions 2 and 3. In addition, a kinetic effect of the mixing time can be observed (decrease of fluorescence in the Regions 1 and 2) mainly in the absence of ferulic acid. The analysis of variance (ANOVA) on these maximum values statistically confirms these observations. Independent components analysis (ICA) is also applied to the complete 3-D-FFF spectra in order to extract interpretable signals from spectral data which reflect the complex contribution of several fluorophores as influenced by their environment. In all cases, 3 signals can be clearly separated matching the 3 regions of maximal fluorescence. The signals corresponding to regions 1 and 2 can be ascribed to proteins and ferulic acid respectively, whereas the fluorophores associated with the 3rd signal (corresponding to region 3) remain unidentified. Good correlations are obtained between the IC

  13. Population Dynamics of a Commercial Sponge in Biscayne Bay, Florida

    NASA Astrophysics Data System (ADS)

    Cropper, W. P.; Lirman, D.; Tosini, S. C.; DiResta, D.; Luo, J.; Wang, J.

    2001-07-01

    The dynamics of glove sponge ( Spongia graminea) population in Biscayne Bay, Florida were investigated using a series of matrix population models, a hydrodynamic model, and a GIS data base. Sponges at Billy's Point, on the eastern margin of Biscayne Bay, were sampled between 1993 and 1995 and resampled in 2000 for model calibration and testing. An iterative procedure was used to fit unmeasured fecundity and a growth parameter by minimizing the 1993 to 2000 simulated differences from the observed year 2000 size class distribution. A density dependent model was found to fit the total population size in 2000 better than the density independent matrix model. Systematic sampling of the bay was used to identify four local populations with sponge densities above 50 ha -1. The three western populations experienced salinity below 25, based on hydrodynamic model outputs for 1995, whereas the eastern Billy's Point population had a stable ocean salinity environment. The hydrodynamic model was used to simulate larval transport between local populations as lagrangian drifting particles. These simulations indicated that the Billy's Point population was likely to be demographically closed.

  14. Periodontal tissue regeneration with PRP incorporated gelatin hydrogel sponges.

    PubMed

    Nakajima, Dai; Tabata, Yasuhiko; Sato, Soh

    2015-10-20

    Gelatin hydrogels have been designed and prepared for the controlled release of the transforming growth factor (TGF-b1) and the platelet-derived growth factor (PDGF-BB). PRP (Platelet rich plasma) contains many growth factors including the PDGF and TGF-b1. The objective of this study was to evaluate the regeneration of periodontal tissue following the controlled release of growth factors in PRP. For the periodontal ligament cells and osteoblast, PRP of different concentrations was added. The assessment of DNA, mitochondrial activity and ALP activity were measured. To evaluate the TGF-β1 release from PRP incorporated gelatin sponge, amounts of TGF-β1 in each supernatant sample were determined by the ELISA. Transplantation experiments to prepare a bone defect in a rat alveolar bone were an implanted gelatin sponge incorporated with different concentration PRP. In DNA assay and MTT assay, after the addition of PRP to the periodontal ligament cells and osteoblast, the cell count and mitochondrial activity had increased the most in the group with the addition of 5  ×  PRP. In the ALP assay, after the addition of PRP to the periodontal ligament cells, the cell activity had increased the most in the group with the addition of 3  ×  PRP. In the transplantation, the size of the bone regenerated in the defect with 3  ×  PRP incorporated gelatin sponge was larger than that of the other group.

  15. Crystallographic orientation and concentric layers in spicules of calcareous sponges.

    PubMed

    Rossi, André Linhares; Ribeiro, Bárbara; Lemos, Moara; Werckmann, Jacques; Borojevic, Radovan; Fromont, Jane; Klautau, Michelle; Farina, Marcos

    2016-11-01

    In this work, the crystallography of calcareous sponges (Porifera) spicules and the organization pattern of the concentric layers present in their inner structure were investigated in 10 species of the subclass Calcaronea and three species of the subclass Calcinea. Polished spicules had specific concentric patterns that varied depending on the plane in which the spicules were sectioned. A 3D model of the concentric layers was created to interpret these patterns and the biomineralization process of the triactine spicules. The morphology of the spicules was compared with the crystallographic orientation of the calcite crystals by analyzing the Kikuchi diffraction patterns using a scanning electron microscope. Triactine spicules from the subclass Calcinea had actines (rays) elongated in the 〈210〉 direction, which is perpendicular to the c-axis. The scale spicules of the hypercalcified species Murrayona phanolepis presented the c-axis perpendicular to the plane of the scale, which is in accordance with the crystallography of all other Calcinea. The triactine spicules of the calcaronean species had approximately the same crystallographic orientation with the unpaired actine elongated in the ∼[211] direction. Only one Calcaronea species, whose triactine was regular, had a different orientation. Three different crystallographic orientations were found in diactines. Spicules with different morphologies, dimensions and positions in the sponge body had similar crystallographic directions suggesting that the crystallographic orientation of spicules in calcareous sponges is conserved through evolution.

  16. The Size of Gelatin Sponge Particles: Differences with Preparation Method

    SciTech Connect

    Katsumori, Tetsuya Kasahara, Toshiyuki

    2006-12-15

    Purpose. To assess whether the size distribution of gelatin sponge particles differed according to the method used to make them and the type of original sheet. Methods. Gelatin sponge particles of approximately 1-1.5 x 1-1.5 x 2 mm were made from either Spongel or Gelfoam sheets by cutting with a scalpel and scissors. Particles were also made of either Spongel or Gelfoam sheets by pumping with two syringes and a three-way stopcock. The size distribution of the particles in saline was compared among the groups. Results. (1) Cutting versus pumping: When Spongel was used, cutting produced lower rates of smaller particles {<=}500 {mu}m and larger particles >2000 {mu}m compared with pumping back and forth 30 times (1.1% vs 37.6%, p < 0.0001; 2.2% vs 14.4%, p = 0.008). When Gelfoam was used, cutting produced lower rates of smaller and larger particles compared with pumping (8.5% vs 20.4%, p = 0.1809; 0% vs 48.1%, p < 0.0001). (2) Spongel versus Gelfoam: There was no significant difference in the size distribution of the particles between Spongel and Gelfoam (p = 0.2002) when cutting was used. Conclusion. The size distribution of gelatin sponge particles differed according to the method used to make them. More uniform particle sizes can be achieved by cutting than by pumping.

  17. Preparation of hydrophilic luffa sponges and their water absorption performance.

    PubMed

    Liu, Zhi; Pan, Yanxiong; Shi, Kai; Wang, Weicai; Peng, Chao; Li, Wei; Sha, Di; Wang, Zhe; Ji, Xiangling

    2016-08-20

    Hydrophilic luffa sponges are prepared by grafting polymerization of acrylamide (AM) on luffa cylindrica and subsequent partial hydrolysis under alkaline conditions. Attenuated total reflection infrared spectroscopy is used to verify the composition of the grafted (luffa-g-PAM) and hydrolyzed (luffa-g-(PAM-co-PAANa)) samples. Alkalization conditions, including aqueous NaOH concentrations, alkalization temperature, and time, are studied extensively. Optimized conditions are then obtained. The grafting percentage (GP) of polyacrylamide increases with the feed ratios of [AM]/[OH] and [Ce]/[OH], reaction temperature, and time. Furthermore, the GP can reach up to 160%. Pristine, alkalized, grafted, and hydrolyzed luffa sponges show rapid absorption kinetics, and the pseudo second-order rate equation is applied to describe their kinetic procedure. Reaction conditions, such as [AM]/[OH], [Ce]/[OH], reaction temperature and time, influence the water absorption capacities of grafted and hydrolyzed samples. The hydrolyzed luffa sponges particularly exhibit high water absorption capacities of 75gg(-1). The absorption mechanism is also discussed.

  18. Monitoring bioeroding sponges: using rubble, Quadrat, or intercept surveys?

    PubMed

    Schönberg, C H L

    2015-04-01

    Relating to recent environmental changes, bioerosion rates of calcium carbonate materials appear to be increasing worldwide, often driven by sponges that cause bioerosion and are recognized bioindicators for coral reef health. Various field methods were compared to encourage more vigorous research on bioeroding sponges and their inclusion in major monitoring projects. The rubble technique developed by Holmes et al. (2000) had drawbacks often due to small specimen sizes: it was time-costly, generated large variation, and created a biased impression about dominant species. Quadrat surveys were most rapid but overestimated cover of small specimens. Line intercepts are recommended as easiest, least spatially biased, and most accurate, especially when comparing results from different observers. Intercepts required fewer samples and provided the best statistical efficiency, evidenced by better significances and test power. Bioeroding sponge abundances and biodiversities are influenced by water depth, sediment quality, and most importantly by availability of suitable attached substrate. Any related data should thus be standardized to amount of suitable substrate to allow comparison between different environments, concentrating on dominant, easily recognized species to avoid bias due to experience of observers.

  19. Secondary metabolites from three Florida sponges with antidepressant activity.

    PubMed

    Kochanowska, Anna J; Rao, Karumanchi V; Childress, Suzanne; El-Alfy, Abir; Matsumoto, Rae R; Kelly, Michelle; Stewart, Gina S; Sufka, Kenneth J; Hamann, Mark T

    2008-02-01

    Brominated indole alkaloids are a common class of metabolites reported from sponges of the order Verongida. Herein we report the isolation, structure determination, and activity of metabolites from three Florida sponges, namely, Verongula rigida (order Verongida, family Aplysinidae), Smenospongia aurea, and S. cerebriformis (order Dictyoceratida, family Thorectidae). All three species were investigated chemically, revealing similarities in secondary metabolites. Brominated compounds, as well as sesquiterpene quinones and hydroquinones, were identified from both V. rigida and S. aurea despite their apparent taxonomic differences at the ordinal level. Similar metabolites found in these distinct sponge species of two different genera provide evidence for a microbial origin of the metabolites. Isolated compounds were evaluated in the Porsolt forced swim test (FST) and the chick anxiety-depression continuum model. Among the isolated compounds, 5,6-dibromo- N,N-dimethyltryptamine ( 1) exhibited significant antidepressant-like action in the rodent FST model, while 5-bromo- N,N-dimethyltryptamine ( 2) caused significant reduction of locomotor activity indicative of a potential sedative action. The current study provides ample evidence that marine natural products with the diversity of brominated marine alkaloids will provide potential leads for antidepressant and anxiolytic drugs.

  20. Sponge-supported synthesis of colloidal selenium nanospheres

    NASA Astrophysics Data System (ADS)

    Ahmed, Snober; Brockgreitens, John; Xu, Ke; Abbas, Abdennour

    2016-11-01

    With increasing biomedical and engineering applications of selenium nanospheres (SeNS), new efficient methods are needed for the synthesis and long-term preservation of these nanomaterials. Currently, SeNS are mostly produced through the biosynthesis route using microorganisms or by using wet chemical reduction, both of which have several limitations in terms of nanoparticle size, yield, production time and long-term stability of the nanoparticles. Here, we introduce a novel approach for rapid synthesis and long-term preservation of SeNS on a solid microporous support by combining a mild hydrothermal process with chemical reduction. By using a natural sponge as a solid three-dimensional matrix for nanoparticle growth, we have synthesized highly monodisperse spherical nanoparticles with a wide size range (10-1000 nm) and extremely high yield in a relatively short period of time (1 h). Additionally, the synthesized SeNS can be stored and retrieved whenever needed by simply washing the sponge in water. Keeping the nanospheres in the support offers remarkable long-term stability as particles left on the sponge preserve their morphological and colloidal characteristics even after eight months of storage. Furthermore, this work reveals that SeNS can be used for efficient mercury capture from contaminated waters with a record-breaking mercury removal capacity of 1900 mg g-1.

  1. Biosorption of lead by maize (Zea mays) stalk sponge.

    PubMed

    García-Rosales, G; Colín-Cruz, A

    2010-11-01

    This study investigated the removal of Pb(II) from aqueous solutions by a maize (Zea mays) stalk sponge. Equilibrium and kinetic models for Pb(II) sorption were developed by considering the effect of the contact time and concentration at the optimum pH of 6 +/- 0.2. The Freundlich model was found to describe the sorption energetics of Pb(II) by Z. mays stalk sponge, and a maximum Pb(II) loading capacity of 80 mg g(-1) was determined. The kinetic parameters were obtained by fitting data from experiments measuring the effect of contact time on adsorption capacity into pseudo-first and second-order equations. The kinetics of Pb(II) sorption onto Z. mays biosorbent were well defined using linearity coefficients (R(2)) by the pseudo-second-order equation (0.9998). The results obtained showed that Zea may stalk sponge was a useful biomaterial for Pb(II) sorption and that pH has an important effect on metal biosorption capacity.

  2. The distribution of brominated long-chain fatty acids in sponge and symbiont cell types from the tropical marine sponge Amphimedon terpenensis.

    PubMed

    Garson, M J; Zimmermann, M P; Battershill, C N; Holden, J L; Murphy, P T

    1994-07-01

    The tropical marine sponge Amphimedon terpenensis (family Niphatidae, order Haplosclerida) has previously been shown to possess unusual lipids, including unusual fatty acids. The biosynthetic origin of these fatty acids is of interest as the sponge supports a significant population of eubacterial and cyanobacterial symbionts. The total fatty acid composition of the sponge was analyzed by gas chromatography/mass spectrometry of the methyl esters. Among the most abundant of the fatty acids in intact tissue were 16:0, 18:0 and 3,7,11,15-tetramethyl-hexadecanoic (phytanic) acid. In addition, three brominated fatty acids, (5E,9Z)-6-bromo-5,9-tetracosadienoic acid (24:2Br), (5E,9Z)-6-bromo-5,9-pentacosadienoic acid (25:2Br) and (5E,9Z)-6-bromo-5,9-hexacosadienoic acid (26:2Br) were also present. The three brominated fatty acids, together with phytanic acid, were isolated from both ectosomal (superficial) and choanosomal (internal) regions of the sponge. Analysis of extracts prepared from sponge/symbiont cells, partitioned by density gradient centrifugation on Ficoll, indicated that phytanic acid and the three brominated fatty acids were associated with sponge cells only. Further, a fatty acid methyl ester sample from intact tissue of A. terpenensis was partitioned according to phospholipid class, and the brominated fatty acids were shown to be associated with the phosphatidylserine and phosphatidylethanolamine fractions that are commonly present in marine sponge lipids. The phosphatidylcholine and phosphatidylglycerol fractions were rich in the relatively shorter chain fatty acids (16:0 and 18:0). The association of brominated long-chain fatty acids (LCFA) with sponge cells has been confirmed. The findings allow comment on the use of fatty acid profiles in chemotaxonomy and permit further interpretation of LCFA biosynthetic pathways in sponges.(ABSTRACT TRUNCATED AT 250 WORDS)

  3. A cysteine in the repetitive domain of a high-molecular-weight glutenin subunit interferes with the mixing properties of wheat dough.

    PubMed

    Gao, Xin; Zhang, Qisen; Newberry, Marcus P; Chalmers, Ken J; Mather, Diane E

    2013-03-01

    The quality of wheat (Triticum aestivum L.) for making bread is largely due to the strength and extensibility of wheat dough, which in turn is due to the properties of polymeric glutenin. Polymeric glutenin consists of high- and low-molecular-weight glutenin protein subunits linked by disulphide bonds between cysteine residues. Glutenin subunits differ in their effects on dough mixing properties. The research presented here investigated the effect of a specific, recently discovered, glutenin subunit on dough mixing properties. This subunit, Bx7.1, is unusual in that it has a cysteine in its repetitive domain. With site-directed mutagenesis of the gene encoding Bx7.1, a guanine in the repetitive domain was replaced by an adenine, to provide a mutant gene encoding a subunit (MutBx7.1) in which the repetitive-domain cysteine was replaced by a tyrosine residue. Bx7.1, MutBx7.1 and other Bx-type glutenin subunits were heterologously expressed in Escherichia coli and purified. This made it possible to incorporate each individual subunit into wheat flour and evaluate the effect of the cysteine residue on dough properties. The Bx7.1 subunit affected dough mixing properties differently from the other subunits. These differences are due to the extra cysteine residue, which may interfere with glutenin polymerisation through cross-linkage within the Bx7.1 subunit, causing this subunit to act as a chain terminator.

  4. Exploring the Bacterial Microbiota of Colombian Fermented Maize Dough "Masa Agria" (Maiz Añejo).

    PubMed

    Chaves-Lopez, Clemencia; Serio, Annalisa; Delgado-Ospina, Johannes; Rossi, Chiara; Grande-Tovar, Carlos D; Paparella, Antonello

    2016-01-01

    Masa Agria is a naturally fermented maize dough produced in Colombia, very common in the traditional gastronomy. In this study we used culture-dependent and RNA-based pyrosequencing to investigate the bacterial community structure of Masa Agria samples produced in the south west of Colombia. The mean value of cell density was 7.6 log CFU/g of presumptive lactic acid bacteria, 5.4 log cfu/g for presumptive acetic bacteria and 5.6 og CFU/g for yeasts. The abundance of these microorganisms is also responsible for the low pH (3.1-3.7) registered. Although the 16S rRNA pyrosequencing revealed that the analyzed samples were different in bacteria richness and diversity, the genera Lactobacillus, Weissella, and Acetobacter were predominant. In particular, the most common species were Lactobacillus plantarum and Acetobacter fabarum, followed by L. fermentum, L. vaccinostercus, and Pediococcus argentinicus. Several microorganisms of environmental origin, such as Dechloromonas and most of all Sphingobium spp., revealed in each sample, were detected, and also bacteria related to maize, such as Phytoplasma. In conclusion, our results elucidated for the first time the structures of the bacterial communities of Masa Agria samples obtained from different producers, identifying the specific dominant species and revealing a complete picture of the bacterial consortium in this specific niche. The selective pressure of tropical environments may favor microbial biodiversity characterized by a useful technological potential.

  5. Effects of inulin on the structure and emulsifying properties of protein components in dough.

    PubMed

    Liu, Juan; Luo, Denglin; Li, Xuan; Xu, Baocheng; Zhang, Xiaoyu; Liu, Jianxue

    2016-11-01

    High-purity gliadin, glutenin and gluten fractions were extracted from wheat gluten flour. To investigate the effects of three types of inulin with different degrees of polymerization (DP) on the emulsifying properties, disulfide contents, secondary structures and microstructures of these fractions, Turbidimetry, spectrophotometer, Fourier transform infrared spectroscopy (FT-IR) and scanning electron microscopy (SEM) were used in this study. The results showed that the emulsifying activity of gliadin was higher than that of glutenin and gluten, but its emulsion stability was lower than that of glutenin. Adding inulin increased the emulsifying activity of the three protein fractions and emulsion stability of gliadin and gluten, but decreased the emulsion stability of glutenin and disulfide bond contents of glutenin and gluten. In the presence of inulin, the α-helical structure of the three proteins had no significant change, whereas the β-turn structure decreased and β-sheet structure increased. The SEM images showed that inulin had the most significant effect on the glutenin microstructure. In general, inulin with a higher DP had greater effects on the structure and emulsifying properties of protein components in dough.

  6. Mechanical properties of cottage cheese-fortified wheat dough and loaf bread.

    PubMed

    Guemes-Vera, Norma; Gonzalez-Victoriano, Lizbeth; Soto-Simental, Sergio; Hernandez-Chavez, Juan Francisco; Reyes-Santamaria, Ma Isabel

    2014-10-01

    Milk whey and its derivatives are commonly used to fortify food products. A study was done on the effect of seven cottage cheese (sour/sweet whey mixture) inclusion concentrations (5, 7.5, 10, 12.5, 15, 17.5 and 20 %) on the mechanical properties of white wheat bread dough using a texture analyser. Cottage cheese protein content was 10.05 %. Loaf bread made using the 7.5, 12.5 and 17.5 % cottage cheese concentrations showed crumb quality similar to the control in the 12.5 and 17.5 % treatments, but more open and less homogeneous in 7.5 % treatment. Cottage cheese concentration affected bread volume, with the higher concentrations lowering volume by up to 50 %, in response to increased water retention. Sensory analysis showed bread containing 7.5 % cottage cheese was not different from the control, with an 83.33 % acceptance rate. The 7.5 % concentration was optimum for white wheat loaf bread production since its mechanical and sensory properties were most similar to the control.

  7. Durum and soft wheat flours in sourdough and straight-dough bread-making.

    PubMed

    Rinaldi, Massimiliano; Paciulli, Maria; Caligiani, Augusta; Sgarbi, Elisa; Cirlini, Martina; Dall'Asta, Chiara; Chiavaro, Emma

    2015-10-01

    In the present work, the bread-making performance of durum wheat flour under straight-dough and sourdough procedures were compared to those offered by soft wheat flour by means of selected physical properties (colour, texture, water dynamics, crumb grain characteristic, bulk volume) immediately after baking and during a 5-day shelf-life. The use of sourdough process better preserved both crumb grain characteristic and moisture content of the breads during shelf-life, independently of the wheat flour used. The flour seemed to significantly affect the water dynamics in sourdough breads, being the dehydration process of crust and under-crust faster in durum wheat breads. On the other hand, increasing trend of crumb firmness during the shelf-life was slower in durum wheat breads than in those obtained with soft wheat flour. Initial colour parameters of crust and crumb appeared to less change during shelf-life if durum wheat flour was used. Thus, the final quality of breads after baking and along the shelf-life was significantly affected by both the type of flours and the bread-making process. The results reported herein showed that technological performances of durum wheat flour, especially when combined with sourdough processes, could be successfully exploited for the production of innovative products in the bread-making industry.

  8. Influence of dough ingredients on 3-chloropropane-1,2-diol (3-MCPD) formation in toast.

    PubMed

    Breitling-Utzmann, C M; Hrenn, H; Haase, N U; Unbehend, G M

    2005-02-01

    The influence of different dough ingredients such as fat, salt, sourdough, emulsifiers, and sugar on the formation of 3-chloropropane-1,2-diol (3-MCPD) during toast preparation under domestic conditions was investigated. In comparison with a fat-free recipe, addition of 1% peanut fat considerably increased 3-MCPD formation, but varying the fat (2-5%) or salt (1.6-2.4%) contents within technological acceptable limits did not show any significant differences. A baking agent, which is usually commercially applied by many toast bakers or industrial toast manufacturers, increased 3-MCPD formation in toasted bread slices. Considerable evidence was found that the baking agent's main component sucrose had the major part in increasing 3-MCPD levels. Emulsifiers containing monoacylglycerols moderately increased 3-MCPD levels, but the addition of lecithin did not have any significant influence. 3-MCPD levels showed a good correlation with the lightness (L* value) of the bread slices; their 3-MCPD content increased exponentially towards dark coloured toasts. The relation between 3-MCPD and 2-MCPD was an average of 3:1 in all samples. Dichloropropanols such as, for example, 1,3-dichloropropanol could not be detected.

  9. Inulin and erythritol as sucrose replacers in short-dough cookies: sensory, fracture, and acoustic properties.

    PubMed

    Laguna, Laura; Primo-Martín, Cristina; Salvador, Ana; Sanz, Teresa

    2013-05-01

    The effect of sucrose replacement by erythritol and inulin was studied in short-dough cookies using instrumental and sensory analysis. Two levels of replacement were used (25% and 50% of total sucrose content). Descriptive sensory analysis showed that the sucrose replacement affects visual and texture cookies characteristics, being the differences perceived by mouth greater than by hand. In general, sucrose substitutes produced a less crispy cookie and lower consumer acceptability, with the exception of 25% sucrose replacement by inulin. Matrix aeration attributes such as open and crumbly obtained by trained panel were important properties, and correlated positively with consumer acceptance and negatively with maximum force at break (hardness). Inulin cookies sensory properties were more similar to the control than the erythritol cookies. Also, consumer overall acceptance decreased significantly with sucrose replacement by erythritol. The analysis of texture and sound revealed that inulin cookies were softer whereas erythritol cookies were harder in comparison with control cookies; despite this difference, inulin cookies had similar sound characteristics to erythritol cookies.

  10. Mocaf cross-linking with gluten to improve the quality of mocaf dough

    NASA Astrophysics Data System (ADS)

    Raharja, Sapta; Udin, Faqih; Suparno, Ono; Febrianti, Faricha Helfi; Nuraisyah, Ani

    2017-03-01

    Crosslink between mocaf and gluten is conducted to increase the using of mocaf which has very big potential in Indonesia. The effort of cross-linking between mocaf and gluten is to get mocaf flour with better dough quality. This study aims to produce a cross-linked mocaf-gluten flour and to evaluate the influence of heating temperature (X1) and the addition of gluten concentration (X2) using completely randomized design factorial (RAFL). The cross-linking is carried out in alkaline solution with 10%, 20%, and 30% gluten addition and heating temperature at 50, 55, and 60 °C. The result showed that mocaf - gluten flour with the treatment of 30% gluten addition at 55 °C had the largest amount of protein and baking expansion (i.e 19.77% and 2.78 mL/g). Swelling power of the flour was increasing along with the increasing of water absorbing capacity of the mocaf - gluten flour. Birefringence properties of mocaf - gluten flour tended to be reduced as the increasing heating temperature. FTIR analysis of mocaf - gluten flour showed that there was peak strengthening of the infrared spectrum of the C - N bond at 1167-1159 cm-1 which was presumably resulted from the gluten addition and the cross-linking properties.

  11. Estimates of Particulate Organic Carbon Flowing from the Pelagic Environment to the Benthos through Sponge Assemblages

    PubMed Central

    Perea-Blázquez, Alejandra; Davy, Simon K.; Bell, James J.

    2012-01-01

    Despite the importance of trophic interactions between organisms, and the relationship between primary production and benthic diversity, there have been few studies that have quantified the carbon flow from pelagic to benthic environments as a result of the assemblage level activity of suspension-feeding organisms. In this study, we examine the feeding activity of seven common sponge species from the Taputeranga marine reserve on the south coast of Wellington in New Zealand. We analysed the diet composition, feeding efficiency, pumping rates, and the number of food particles (specifically picoplanktonic prokaryotic cells) retained by sponges. We used this information, combined with abundance estimates of the sponges and estimations of the total amount of food available to sponges in a known volume of water (89,821 m3), to estimate: (1) particulate organic carbon (POC) fluxes through sponges as a result of their suspension-feeding activities on picoplankton; and (2) the proportion of the available POC from picoplankton that sponges consume. The most POC acquired by the sponges was from non-photosynthetic bacterial cells (ranging from 0.09 to 4.69 g C d−1 with varying sponge percentage cover from 0.5 to 5%), followed by Prochlorococcus (0.07 to 3.47 g C d−1) and then Synechococcus (0.05 to 2.34 g C d−1) cells. Depending on sponge abundance, the amount of POC that sponges consumed as a proportion of the total POC available was 0.2–12.1% for Bac, 0.4–21.3% for Prochlo, and 0.3–15.8% for Synecho. The flux of POC for the whole sponge assemblage, based on the consumption of prokaryotic picoplankton, ranged from 0.07–3.50 g C m2 d−1. This study is the first to estimate the contribution of a sponge assemblage (rather than focusing on individual sponge species) to POC flow from three groups of picoplankton in a temperate rocky reef through the feeding activity of sponges and demonstrates the importance of sponges to energy flow in rocky reef environments

  12. Chemical characterization, antioxidant and inhibitory effects of some marine sponges against carbohydrate metabolizing enzymes

    PubMed Central

    2012-01-01

    Background More than 15,000 marine products have been described up to now; Sponges are champion producers, concerning the diversity of products that have been found. Most bioactive compounds from sponges were classified into anti-inflammatory, antitumor, immuno- or neurosurpressive, antiviral, antimalarial, antibiotic, or antifouling. Evaluation of in vitro inhibitory effects of different extracts from four marine sponges versus some antioxidants indices and carbohydrate hydrolyzing enzymes concerned with diabetes mellitus was studied. The chemical characterizations for the extracts of the predominating sponges; SP1 and SP3 were discussed. Methods All chemicals served in the biological study were of analytical grade and purchased from Sigma, Merck and Aldrich. All kits were the products of Biosystems (Spain), Sigma Chemical Company (USA), Biodiagnostic (Egypt). Carbohydrate metabolizing enzymes; α-amylase, α-glucosidase, and β-galactosidase (EC3.2.1.1, EC3.2.1.20, and EC3.2.1.23, respectively) were obtained from Sigma Chemical Company (USA). Results Four marine sponges; Smenospongia (SP1), Callyspongia (SP2), Niphates (SP3), and Stylissa (SP4), were collected from the Red Sea at Egyptian coasts, and taxonomically characterized. The sponges' extracts exhibited diverse inhibitory effects on oxidative stress indices and carbohydrate hydrolyzing enzymes in linear relationships to some extent with concentration of inhibitors (dose dependant). The extracts of sponges (3, 1, and 2) showed, respectively, potent-reducing power. Purification and Chemical characterization of sponge 1 using NMR and mass spectroscopy, recognized the existence of di-isobutyl phthalate (1), di-n-butyl phthalate (2), linoleic acid (3), β-sitosterol (4), and cholesterol (5). Sponge 3 produced bis-[2-ethyl]-hexyl-phthylester (6) and triglyceride fatty acid ester (7). Conclusion Marine sponges are promising sources for delivering of bioactive compounds. Four marine sponges, collected from

  13. Estimates of particulate organic carbon flowing from the pelagic environment to the benthos through sponge assemblages.

    PubMed

    Perea-Blázquez, Alejandra; Davy, Simon K; Bell, James J

    2012-01-01

    Despite the importance of trophic interactions between organisms, and the relationship between primary production and benthic diversity, there have been few studies that have quantified the carbon flow from pelagic to benthic environments as a result of the assemblage level activity of suspension-feeding organisms. In this study, we examine the feeding activity of seven common sponge species from the Taputeranga marine reserve on the south coast of Wellington in New Zealand. We analysed the diet composition, feeding efficiency, pumping rates, and the number of food particles (specifically picoplanktonic prokaryotic cells) retained by sponges. We used this information, combined with abundance estimates of the sponges and estimations of the total amount of food available to sponges in a known volume of water (89,821 m(3)), to estimate: (1) particulate organic carbon (POC) fluxes through sponges as a result of their suspension-feeding activities on picoplankton; and (2) the proportion of the available POC from picoplankton that sponges consume. The most POC acquired by the sponges was from non-photosynthetic bacterial cells (ranging from 0.09 to 4.69 g C d(-1) with varying sponge percentage cover from 0.5 to 5%), followed by Prochlorococcus (0.07 to 3.47 g C d(-1)) and then Synechococcus (0.05 to 2.34 g C d(-1)) cells. Depending on sponge abundance, the amount of POC that sponges consumed as a proportion of the total POC available was 0.2-12.1% for Bac, 0.4-21.3% for Prochlo, and 0.3-15.8% for Synecho. The flux of POC for the whole sponge assemblage, based on the consumption of prokaryotic picoplankton, ranged from 0.07-3.50 g C m(2) d(-1). This study is the first to estimate the contribution of a sponge assemblage (rather than focusing on individual sponge species) to POC flow from three groups of picoplankton in a temperate rocky reef through the feeding activity of sponges and demonstrates the importance of sponges to energy flow in rocky reef environments.

  14. Inter- and Intraspecific Variations of Bacterial Communities Associated with Marine Sponges from San Juan Island, Washington▿

    PubMed Central

    Lee, On On; Wong, Yue Him; Qian, Pei-Yuan

    2009-01-01

    This study attempted to assess whether conspecific or congeneric sponges around San Juan Island, Washington, harbor specific bacterial communities. We used a combination of culture-independent DNA fingerprinting techniques (terminal restriction fragment length polymorphism and denaturing gradient gel electrophoresis [DGGE]) and culture-dependent approaches. The results indicated that the bacterial communities in the water column consisted of more diverse bacterial ribotypes than and were drastically different from those associated with the sponges. High levels of similarity in sponge-associated bacterial communities were found only in Myxilla incrustans and Haliclona rufescens, while the bacterial communities in Halichondria panicea varied substantially among sites. Certain terminal restriction fragments or DGGE bands were consistently obtained for different individuals of M. incrustans and H. rufescens collected from different sites, suggesting that there are stable or even specific associations of certain bacteria in these two sponges. However, no specific bacterial associations were found for H. panicea or for any one sponge genus. Sequencing of nine DGGE bands resulted in recovery of seven sequences that best matched the sequences of uncultured Proteobacteria. Three of these sequences fell into the sponge-specific sequence clusters previously suggested. An uncultured alphaproteobacterium and a culturable Bacillus sp. were found exclusively in all M. incrustans sponges, while an uncultured gammaproteobacterium was unique to H. rufescens. In contrast, the cultivation approach indicated that sponges contained a large proportion of Firmicutes, especially Bacillus, and revealed large variations in the culturable bacterial communities associated with congeneric and conspecific sponges. This study revealed sponge species-specific but not genus- or site-specific associations between sponges and bacterial communities and emphasized the importance of using a combination

  15. Host-specificity among abundant and rare taxa in the sponge microbiome.

    PubMed

    Reveillaud, Julie; Maignien, Loïs; Murat Eren, A; Huber, Julie A; Apprill, Amy; Sogin, Mitchell L; Vanreusel, Ann

    2014-06-01

    Microbial communities have a key role in the physiology of the sponge host, and it is therefore essential to understand the stability and specificity of sponge-symbiont associations. Host-specific bacterial associations spanning large geographic distance are widely acknowledged in sponges. However, the full spectrum of specificity remains unclear. In particular, it is not known whether closely related sponges host similar or very different microbiota over wide bathymetric and geographic gradients, and whether specific associations extend to the rare members of the sponge microbiome. Using the ultra-deep Illumina sequencing technology, we conducted a comparison of sponge bacterial communities in seven closely related Hexadella species with a well-resolved host phylogeny, as well as of a distantly related sponge Mycale. These samples spanned unprecedentedly large bathymetric (15-960 m) gradients and varying European locations. In addition, this study included a bacterial community analysis of the local background seawater for both Mycale and the widespread deep-sea taxa Hexadella cf. dedritifera. We observed a striking diversity of microbes associated with the sponges, spanning 47 bacterial phyla. The data did not reveal any Hexadella microbiota co-speciation pattern, but confirmed sponge-specific and species-specific host-bacteria associations, even within extremely low abundant taxa. Oligotyping analysis also revealed differential enrichment preferences of closely related Nitrospira members in closely related sponges species. Overall, these results demonstrate highly diverse, remarkably specific and stable sponge-bacteria associations that extend to members of the rare biosphere at a very fine phylogenetic scale, over significant geographic and bathymetric gradients.

  16. Indirect effects of overfishing on Caribbean reefs: sponges overgrow reef-building corals.

    PubMed

    Loh, Tse-Lynn; McMurray, Steven E; Henkel, Timothy P; Vicente, Jan; Pawlik, Joseph R

    2015-01-01

    Consumer-mediated indirect effects at the community level are difficult to demonstrate empirically. Here, we show an explicit indirect effect of overfishing on competition between sponges and reef-building corals from surveys of 69 sites across the Caribbean. Leveraging the large-scale, long-term removal of sponge predators, we selected overfished sites where intensive methods, primarily fish-trapping, have been employed for decades or more, and compared them to sites in remote or marine protected areas (MPAs) with variable levels of enforcement. Sponge-eating fishes (angelfishes and parrotfishes) were counted at each site, and the benthos surveyed, with coral colonies scored for interaction with sponges. Overfished sites had >3 fold more overgrowth of corals by sponges, and mean coral contact with sponges was 25.6%, compared with 12.0% at less-fished sites. Greater contact with corals by sponges at overfished sites was mostly by sponge species palatable to sponge predators. Palatable species have faster rates of growth or reproduction than defended sponge species, which instead make metabolically expensive chemical defenses. These results validate the top-down conceptual model of sponge community ecology for Caribbean reefs, as well as provide an unambiguous justification for MPAs to protect threatened reef-building corals. An unanticipated outcome of the benthic survey component of this study was that overfished sites had lower mean macroalgal cover (23.1% vs. 38.1% for less-fished sites), a result that is contrary to prevailing assumptions about seaweed control by herbivorous fishes. Because we did not quantify herbivores for this study, we interpret this result with caution, but suggest that additional large-scale studies comparing intensively overfished and MPA sites are warranted to examine the relative impacts of herbivorous fishes and urchins on Caribbean reefs.

  17. First documentation of tidal-channel sponge biostromes (upper Pleistocene, southeastern Florida)

    NASA Astrophysics Data System (ADS)

    Cunningham, Kevin J.; Rigby, J. Keith; Wacker, Michael A.; Curran, H. Allen

    2007-05-01

    Sponges are not a common principal component of Cenozoic reefs and are more typically dominant in deep-water and/or cold-water localities. Here we report the discovery of extensive upper Pleistocene shallow-marine, tropical sponge biostromes from the Miami Limestone of southeastern Florida built by a new ceractinomorph demosponge. These upright, barrel- to vase-shaped sponges occur in monospecific aggregations constructed within the tidal channels of an oolitic tidal-bar belt similar to modern examples on the Great Bahama Bank. The biostromes appear to have a ribbon-like geometry, with densely spaced sponges populating a paleochannel along a 3.5 km extent in the most lengthy biostrome. These are very large (as high as 2 m and 1.8 m in diameter), particularly well-preserved calcified sponges with walls as hard as concrete. Quartz grains are the most common particles agglutinated in the structure of the sponge walls. Where exposed, sediment fill between the sponges is commonly a highly burrowed or cross-bedded ooid-bearing grainstone and, locally, quartz sand. It is postulated that the dense, localized distribution of these particular sponges was due to a slight edge over competitors for food or energy supply and space in a stressed environment of tidal-influenced salinity and nutrient changes, strong currents, and frequently shifting submarine sand dunes. To our knowledge, this represents the first documentation of sponge biostromes composed of very large upright sponges within high-energy tidal channels between ooid shoals. The remarkably well-preserved accumulations provide an alternative example of sponge reefs for comparative paleoenvironmental studies.

  18. First documentation of tidal-channel sponge biostromes (upper Pleistocene, southeastern Florida)

    USGS Publications Warehouse

    Cunningham, K.J.; Rigby, J.K.; Wacker, M.A.; Curran, H.A.

    2007-01-01

    Sponges are not a common principal component of Cenozoic reefs and are more typically dominant in deep-water and/or cold-water localities. Here we report the discovery of extensive upper Pleistocene shallow-marine, tropical sponge biostromes from the Mami Limestone of southeastern Florida built by a new ceractinomorph demosponge. These upright, barrel- to vase-shaped sponges occur in monospecific aggregations constructed within the tidal channels of an oolitic tidal-bar belt similar to modern examples on the Great Bahama Bank. The biostromes appear to have a ribbon-like geometry, with densely spaced sponges populating a paleochannel along a 3.5 km extent in the most lengthy biostrome. These are very large (as high as 2 m and 1.8 m in diameter), particularly well-preserved calcified sponges with walls as hard as concrete. Quartz grains are the most common particles agglutinated in the structure of the sponge walls. Where exposed, sediment fill between the sponges is commonly a highly burrowed or cross-bedded ooid-bearing grainstone and, locally, quartz sand. It is postulated that the dense, localized distribution of these particular sponges was due to a slight edge over competitors for food or energy supply and space in a stressed environment of tidal-influenced salinity and nutrient changes, strong currents, and frequently shifting submarine sand dunes. To our knowledge, this represents the first documentation of sponge biostromes composed of very large upright sponges within high-energy tidal channels between ooid shoals. The remarkably well-preserved accumulations provide an alternative example of sponge reefs for comparative paleoenvironmental studies. ?? 2007 The Geological Society of America.

  19. Chemical defenses and resource trade-offs structure sponge communities on Caribbean coral reefs

    PubMed Central

    Loh, Tse-Lynn; Pawlik, Joseph R.

    2014-01-01

    Ecological studies have rarely been performed at the community level across a large biogeographic region. Sponges are now the primary habitat-forming organisms on Caribbean coral reefs. Recent species-level investigations have demonstrated that predatory fishes (angelfishes and some parrotfishes) differentially graze sponges that lack chemical defenses, while co-occurring, palatable species heal, grow, reproduce, or recruit at faster rates than defended species. Our prediction, based on resource allocation theory, was that predator removal would result in a greater proportion of palatable species in the sponge community on overfished reefs. We tested this prediction by performing surveys of sponge and fish community composition on reefs having different levels of fishing intensity across the Caribbean. A total of 109 sponge species was recorded from 69 sites, with the 10 most common species comprising 51.0% of sponge cover (3.6–7.7% per species). Nonmetric multidimensional scaling indicated that the species composition of sponge communities depended more on the abundance of sponge-eating fishes than geographic location. Across all sites, multiple-regression analyses revealed that spongivore abundance explained 32.8% of the variation in the proportion of palatable sponges, but when data were limited to geographically adjacent locations with strongly contrasting levels of fishing pressure (Cayman Islands and Jamaica; Curaçao, Bonaire, and Martinique), the adjusted R2 values were much higher (76.5% and 94.6%, respectively). Overfishing of Caribbean coral reefs, particularly by fish trapping, removes sponge predators and is likely to result in greater competition for space between faster-growing palatable sponges and endangered reef-building corals. PMID:24567392

  20. Indirect effects of overfishing on Caribbean reefs: sponges overgrow reef-building corals

    PubMed Central

    Loh, Tse-Lynn; McMurray, Steven E.; Henkel, Timothy P.; Vicente, Jan

    2015-01-01

    Consumer-mediated indirect effects at the community level are difficult to demonstrate empirically. Here, we show an explicit indirect effect of overfishing on competition between sponges and reef-building corals from surveys of 69 sites across the Caribbean. Leveraging the large-scale, long-term removal of sponge predators, we selected overfished sites where intensive methods, primarily fish-trapping, have been employed for decades or more, and compared them to sites in remote or marine protected areas (MPAs) with variable levels of enforcement. Sponge-eating fishes (angelfishes and parrotfishes) were counted at each site, and the benthos surveyed, with coral colonies scored for interaction with sponges. Overfished sites had >3 fold more overgrowth of corals by sponges, and mean coral contact with sponges was 25.6%, compared with 12.0% at less-fished sites. Greater contact with corals by sponges at overfished sites was mostly by sponge species palatable to sponge predators. Palatable species have faster rates of growth or reproduction than defended sponge species, which instead make metabolically expensive chemical defenses. These results validate the top-down conceptual model of sponge community ecology for Caribbean reefs, as well as provide an unambiguous justification for MPAs to protect threatened reef-building corals. An unanticipated outcome of the benthic survey component of this study was that overfished sites had lower mean macroalgal cover (23.1% vs. 38.1% for less-fished sites), a result that is contrary to prevailing assumptions about seaweed control by herbivorous fishes. Because we did not quantify herbivores for this study, we interpret this result with caution, but suggest that additional large-scale studies comparing intensively overfished and MPA sites are warranted to examine the relative impacts of herbivorous fishes and urchins on Caribbean reefs. PMID:25945305

  1. Inter- and intraspecific variations of bacterial communities associated with marine sponges from san juan island, washington.

    PubMed

    Lee, On On; Wong, Yue Him; Qian, Pei-Yuan

    2009-06-01

    This study attempted to assess whether conspecific or congeneric sponges around San Juan Island, Washington, harbor specific bacterial communities. We used a combination of culture-independent DNA fingerprinting techniques (terminal restriction fragment length polymorphism and denaturing gradient gel electrophoresis [DGGE]) and culture-dependent approaches. The results indicated that the bacterial communities in the water column consisted of more diverse bacterial ribotypes than and were drastically different from those associated with the sponges. High levels of similarity in sponge-associated bacterial communities were found only in Myxilla incrustans and Haliclona rufescens, while the bacterial communities in Halichondria panicea varied substantially among sites. Certain terminal restriction fragments or DGGE bands were consistently obtained for different individuals of M. incrustans and H. rufescens collected from different sites, suggesting that there are stable or even specific associations of certain bacteria in these two sponges. However, no specific bacterial associations were found for H. panicea or for any one sponge genus. Sequencing of nine DGGE bands resulted in recovery of seven sequences that best matched the sequences of uncultured Proteobacteria. Three of these sequences fell into the sponge-specific sequence clusters previously suggested. An uncultured alphaproteobacterium and a culturable Bacillus sp. were found exclusively in all M. incrustans sponges, while an uncultured gammaproteobacterium was unique to H. rufescens. In contrast, the cultivation approach indicated that sponges contained a large proportion of Firmicutes, especially Bacillus, and revealed large variations in the culturable bacterial communities associated with congeneric and conspecific sponges. This study revealed sponge species-specific but not genus- or site-specific associations between sponges and bacterial communities and emphasized the importance of using a combination

  2. Chemical defenses and resource trade-offs structure sponge communities on Caribbean coral reefs.

    PubMed

    Loh, Tse-Lynn; Pawlik, Joseph R

    2014-03-18

    Ecological studies have rarely been performed at the community level across a large biogeographic region. Sponges are now the primary habitat-forming organisms on Caribbean coral reefs. Recent species-level investigations have demonstrated that predatory fishes (angelfishes and some parrotfishes) differentially graze sponges that lack chemical defenses, while co-occurring, palatable species heal, grow, reproduce, or recruit at faster rates than defended species. Our prediction, based on resource allocation theory, was that predator removal would result in a greater proportion of palatable species in the sponge community on overfished reefs. We tested this prediction by performing surveys of sponge and fish community composition on reefs having different levels of fishing intensity across the Caribbean. A total of 109 sponge species was recorded from 69 sites, with the 10 most common species comprising 51.0% of sponge cover (3.6-7.7% per species). Nonmetric multidimensional scaling indicated that the species composition of sponge communities depended more on the abundance of sponge-eating fishes than geographic location. Across all sites, multiple-regression analyses revealed that spongivore abundance explained 32.8% of the variation in the proportion of palatable sponges, but when data were limited to geographically adjacent locations with strongly contrasting levels of fishing pressure (Cayman Islands and Jamaica; Curaçao, Bonaire, and Martinique), the adjusted R(2) values were much higher (76.5% and 94.6%, respectively). Overfishing of Caribbean coral reefs, particularly by fish trapping, removes sponge predators and is likely to result in greater competition for space between faster-growing palatable sponges and endangered reef-building corals.

  3. Draft Genome Sequence of Marine Sponge Symbiont Pseudoalteromonas luteoviolacea IPB1, Isolated from Hilo, Hawaii.

    PubMed

    Sakai-Kawada, Francis E; Yakym, Christopher J; Helmkampf, Martin; Hagiwara, Kehau; Ip, Courtney G; Antonio, Brandi J; Armstrong, Ellie; Ulloa, Wesley J; Awaya, Jonathan D

    2016-09-22

    We report here the 6.0-Mb draft genome assembly of Pseudoalteromonas luteoviolacea strain IPB1 that was isolated from the Hawaiian marine sponge Iotrochota protea Genome mining complemented with bioassay studies will elucidate secondary metabolite biosynthetic pathways and will help explain the ecological interaction between host sponge and microorganism.

  4. Sublethal effects of contamination on the Mediterranean sponge Crambe crambe: metal accumulation and biological responses.

    PubMed

    Cebrian, E; Martí, R; Uriz, J M; Turon, X

    2003-10-01

    The effect of low levels of pollution on the growth, reproduction output, morphology and survival of adult sponges and settlers of the sponge Crambe crambe were examined. We transplanted sponges from a control area to a contaminated site and measured the main environmental variables (chemical and physical) of both sites during the study period. Except some punctual differences in particulate organic matter, silicates, nitrates, and water motion, most environmental variables in the water were similar at both sites during the study months. Mainly copper, lead and OM concentrations in the sediment, and water motion were significantly higher at the polluted site and may be implicated in the biological effects observed: decrease in the percentage of specimens with embryos, increase in shape irregularity and decrease in growth rate. Individuals naturally occurring at the polluted site and those transplanted there for four months accumulated ten times more copper than either untouched or transplant controls. Although lead concentration in sediment did not differ between sites, native specimens from the contaminated site accumulated this metal more than untouched controls. Vanadium concentration also tended to increase in the sponges living at or transplanted to the contaminated site but this difference was not significant. C. crambe is a reliable indicator of metal contamination since it accumulates copper, lead and vanadium in high amounts. At the contaminated site, sponge growth, fecundity and survival were inhibited, whereas sponge irregularity ending in sponge fission was promoted. All these effects may compromise the structure and dynamics of the sponge populations in sheltered, metal-contaminated habitats.

  5. The HMA-LMA dichotomy revisited: an electron microscopical survey of 56 sponge species.

    PubMed

    Gloeckner, Volker; Wehrl, Markus; Moitinho-Silva, Lucas; Gernert, Christine; Schupp, Peter; Pawlik, Joseph R; Lindquist, Niels L; Erpenbeck, Dirk; Wörheide, Gert; Hentschel, Ute

    2014-08-01

    The dichotomy between high microbial abundance (HMA) and low microbial abundance (LMA) sponges has been long recognized. In the present study, 56 sponge species from three geographic regions (greater Caribbean, Mediterranean, Red Sea) were investigated by transmission electron microscopy for the presence of microorganisms in the mesohyl matrix. Additionally, bacterial enumeration by DAPI-counting was performed on a subset of samples. Of the 56 species investigated, 28 were identified as belonging to the HMA and 28 to the LMA category. The sponge orders Agelasida and Verongida consisted exclusively of HMA species, and the Poecilosclerida were composed only of LMA sponges. Other taxa contained both types of microbial associations (e.g., marine Haplosclerida, Homoscleromorpha, Dictyoceratida), and a clear phylogenetic pattern could not be identified. For a few sponge species, an intermediate microbial load was determined, and the microscopy data did not suffice to reliably determine HMA or LMA status. To experimentally determine the HMA or LMA status of a sponge species, we therefore recommend a combination of transmission electron microscopy and 16S rRNA gene sequence data. This study significantly expands previous reports on microbial abundances in sponge tissues and contributes to a better understanding of the HMA-LMA dichotomy in sponge-microbe symbioses.

  6. Unique microbial signatures of the alien Hawaiian marine sponge Suberites zeteki.

    PubMed

    Zhu, Ping; Li, Quanzi; Wang, Guangyi

    2008-04-01

    Invasive species poses a threat to the world's oceans. Alien sponges account for the majority of introduced marine species in the isolated Hawaiian reef ecosystems. In this study, cultivation-dependent and cultivation-independent techniques were applied to investigate microbial consortia associated with the alien Hawaiian marine sponge Suberites zeteki. Its microbial communities were diverse with representatives of Actinobacteria, Firmicutes, alpha- and gamma-Proteobacteria, Bacteroidetes, Chlamydiae, Planctomycetes, and Cyanobacteria. Specifically, the genus Chlamydia was identified for the first time from marine sponges, and two genera (Streptomyces and Rhodococcus) were added to the short list of culturable actinobacteria from sponges. Culturable microbial communities were dominated by Bacillus species (63%) and contained actinobacterial species closely affiliated with those from habitats other than marine sponges. Cyanobacterial clones were clustered with free-living cyanobacteria from water column and other environmental samples; they show no affiliation with other sponge-derived cyanobacteria. The low sequence similarity of Planctomycetes, Chlamydiae, and alpha-Proteobacteria clones to other previously described sequences suggested that S. zeteki may contain new lineages of these bacterial groups. The microbial diversity of S. zeteki was different from that of other studied marine sponges. This is the first report on microbial communities of alien marine invertebrate species. For the first time, it provides an insight into microbial structure within alien marine sponges in the Hawaiian marine ecosystems.

  7. 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 Section 529.1003 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN... § 529.1003 Flurogestone acetate-impregnated vaginal sponge. (a) Specifications. Each vaginal...

  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 Section 529.1003 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN... § 529.1003 Flurogestone acetate-impregnated vaginal sponge. (a) Specifications. Each vaginal...

  9. 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 Section 529.1003 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN... § 529.1003 Flurogestone acetate-impregnated vaginal sponge. (a) Specifications. Each vaginal...

  10. Flourishing Sponge-Based Ecosystems after the End-Ordovician Mass Extinction.

    PubMed

    Botting, Joseph P; Muir, Lucy A; Zhang, Yuandong; Ma, Xuan; Ma, Junye; Wang, Longwu; Zhang, Jianfang; Song, Yanyan; Fang, Xiang

    2017-02-20

    The Late Ordovician (Hirnantian, approximately 445 million years ago) extinction event was among the largest known, with 85% species loss [1]. Post-extinction survival faunas are invariably low diversity, especially benthic communities [2], but ecological structure was restored relatively rapidly [1]. This pattern, however, reflects organisms with robust skeletons, as only one exceptionally preserved Hirnantian fossil biota was previously known [3, 4]; in particular, almost no Hirnantian sponges have been recorded. Our study reveals an extraordinarily diverse, sponge-dominated community thriving immediately after the Hirnantian extinction in Zhejiang, South China. Several contemporaneous sites preserve a total diversity of over 75 sponge species, many with preserved soft tissues, in pronounced contrast to normal survival and early recovery faunas. This diversity is unprecedented for any Hirnantian fossil group, and the fauna provides a unique window into a post-extinction ecosystem. The sponges are often large and structurally complex and represent numerous different lineages that survived the extinction. Layers with abundant sponge remains were deposited after other mass extinctions [5, 6], suggesting a general pattern of sponge abundance during collapse of Phanerozoic marine ecosystems. It is possible that the conditions of ecological collapse increase the particulate food sources for sponges, while they themselves are relatively unaffected by the crises. Furthermore, the abundance of sponges in the Hirnantian sequence of South China may have aided post-extinction ecosystem recovery by stabilizing the sediment surface, allowing sessile suspension feeders such as brachiopods, corals, and bryozoans to recover rapidly.

  11. A visco-hyperelastic constitutive approach for modeling polyvinyl alcohol sponge.

    PubMed

    Karimi, Alireza; Navidbakhsh, Mahdi; Beigzadeh, Borhan

    2014-02-01

    This study proposes the quasi-linear viscoelastic (QLV) model to characterize the time dependent mechanical behavior of poly(vinyl alcohol) (PVA) sponges. The PVA sponges have implications in many viscoelastic soft tissues, including cartilage, liver, and kidney as an implant. However, a critical barrier to the use of the PVA sponge as tissue replacement material is a lack of sufficient study on its viscoelastic mechanical properties. In this study, the nonlinear mechanical behavior of a fabricated PVA sponge is investigated experimentally and computationally using relaxation and stress failure tests as well as finite element (FE) modeling. Hyperelastic strain energy density functions, such as Yeoh and Neo-Hookean, are used to capture the mechanical behavior of PVA sponge at ramp part, and viscoelastic model is used to describe the viscose behavior at hold part. Hyperelastic material constants are obtained and their general prediction ability is verified using FE simulations of PVA tensile experiments. The results of relaxation and stress failure tests revealed that Yeoh material model can define the mechanical behavior of PVA sponge properly compared with Neo-Hookean one. FE modeling results are also affirmed the appropriateness of Yeoh model to characterize the mechanical behavior of PVA sponge. Thus, the Yeoh model can be used in future biomechanical simulations of the spongy biomaterials. These results can be utilized to understand the viscoelastic behavior of PVA sponges and has implications for tissue engineering as scaffold.

  12. A novel human-like collagen hemostatic sponge with uniform morphology, good biodegradability and biocompatibility.

    PubMed

    Jiang, Xijuan; Wang, Ya; Fan, Daidi; Zhu, Chenhui; Liu, Lin; Duan, Zhiguang

    2017-03-01

    Biodegradable sponges, as a promising hemostatic biomaterial, has been clinically required over the past decades. Current hemostatic sponges are generally prepared by crosslinking and freeze-drying, but the quality control or biocompatibility is often unsatisfactory due to the freezing-caused morphological non-uniformity and the toxicity of raw materials or cross-linkers. The crosslinking often greatly retards the degradation of the sponges and thus affects the healing of the wound. In this work, we prepared a novel hemostatic sponge using human-like collagen and glutamine transaminase (non-toxic cross-linker) and optimized its morphology via "two-step" freezing instead of conventional "one-step" freezing. The resulting sponge showed a good biocompatibility in cytotoxicity and implantation tests and had a significant hemostatic effect in ear artery and liver injury models. Moreover, the sponge could be degraded high efficiently by several common enzymes in organisms (e.g. I collagenase, trypsase, and lysozyme), which means that the sponge can be easily digested by metabolism and can facilitate seamless healing. Finally, both the front and back of the sponge prepared via two-step freezing was more uniform in morphology than that prepared via one-step freezing. More importantly, two-step freezing can be used as a universal approach for preparation of diverse uniform biomaterials.

  13. On the evolution of morphology of zirconium sponge during reduction and distillation

    SciTech Connect

    Kapoor, K. Padmaprabu, C.; Nandi, D.

    2008-03-15

    High purity zirconium metal is produced by magnesio-thermic reduction of zirconium tetrachloride followed by vacuum distillation. The reduction process is carried out in a batch giving metal sponge and magnesium chloride in the reduced mass. The sponge is purified to using by vacuum distillation. The morphology of the sponge formed during the reduction and its influence on further processing has significant importance. In the present study, a detailed investigation involving evolution of the morphology of sponge particles and its implication during the vacuum distillation was carried out. The study of the microstructure was done using scanning electron microscopy and X-ray diffraction. It is observed that the nascent sponge formed is highly unstable which transforms to a needle-like morphology almost immediately, which further transforms to rounded and finally to a bulk shape. Faceting of the surface and needle-shape formation were observed in these particles, this is probably due to anisotropy in the surface energy. The morphology of the sponge formed during the reduction influences the distillation process. The fine needle-like shape sponge morphology leads to particle ejection, which is explained to be due to curvature effect. This is responsible for the formation of unwanted mass during distillation. XRD line broadening analysis indicates that the individual sponge particles are free from structural defects (dislocation) and are nearly single crystalline in nature.

  14. On the run: free-living mushroom corals avoiding interaction with sponges

    NASA Astrophysics Data System (ADS)

    Hoeksema, B. W.; de Voogd, N. J.

    2012-06-01

    Individuals of the free-living mushroom coral Heliofungia fralinae moved away when placed in contact with fragments of the toxic haplosclerid sponge Callyspongia (Euplacella) biru. This reaction was not evoked by three other sponge species. The experiment demonstrated that mobility of mushroom corals helps them to flee from organisms that secrete secondary metabolites in competition for space.

  15. Development of a multilocus-based approach for sponge (phylum Porifera) identification: refinement and limitations

    PubMed Central

    Yang, Qi; Franco, Christopher M. M.; Sorokin, Shirley J.; Zhang, Wei

    2017-01-01

    For sponges (phylum Porifera), there is no reliable molecular protocol available for species identification. To address this gap, we developed a multilocus-based Sponge Identification Protocol (SIP) validated by a sample of 37 sponge species belonging to 10 orders from South Australia. The universal barcode COI mtDNA, 28S rRNA gene (D3–D5), and the nuclear ITS1-5.8S-ITS2 region were evaluated for their suitability and capacity for sponge identification. The highest Bit Score was applied to infer the identity. The reliability of SIP was validated by phylogenetic analysis. The 28S rRNA gene and COI mtDNA performed better than the ITS region in classifying sponges at various taxonomic levels. A major limitation is that the databases are not well populated and possess low diversity, making it difficult to conduct the molecular identification protocol. The identification is also impacted by the accuracy of the morphological classification of the sponges whose sequences have been submitted to the database. Re-examination of the morphological identification further demonstrated and improved the reliability of sponge identification by SIP. Integrated with morphological identification, the multilocus-based SIP offers an improved protocol for more reliable and effective sponge identification, by coupling the accuracy of different DNA markers. PMID:28150727

  16. Changes in bacterial communities of the marine sponge Mycale laxissima on transfer into aquaculture.

    PubMed

    Mohamed, Naglaa M; Enticknap, Julie J; Lohr, Jayme E; McIntosh, Scott M; Hill, Russell T

    2008-02-01

    The changes in bacterial communities associated with the marine sponge Mycale laxissima on transfer to aquaculture were studied using culture-based and molecular techniques. M. laxissima was maintained alive in flowthrough and closed recirculating aquaculture systems for 2 years and 1 year, respectively. The bacterial communities associated with wild and aquacultured sponges, as well as the surrounding water, were assessed using 16S rRNA gene clone library analysis and denaturing gradient gel electrophoresis (DGGE). Bacterial richness and diversity were measured using DOTUR computer software, and clone libraries were compared using S-LIBSHUFF. DGGE analysis revealed that the diversity of the bacterial community of M. laxissima increased when sponges were maintained in aquaculture and that bacterial communities associated with wild and aquacultured M. laxissima were markedly different than those of the corresponding surrounding water. Clone libraries of bacterial 16S rRNA from sponges confirmed that the bacterial communities changed during aquaculture. These communities were significantly different than those of seawater and aquarium water. The diversity of bacterial communities associated with M. laxissima increased significantly in aquaculture. Our work shows that it is important to monitor changes in bacterial communities when examining the feasibility of growing sponges in aquaculture systems because these communities may change. This could have implications for the health of sponges or for the production of bioactive compounds by sponges in cases where these compounds are produced by symbiotic bacteria rather than by the sponges themselves.

  17. Monitoring bacterial diversity of the marine sponge Ircinia strobilina upon transfer into aquaculture.

    PubMed

    Mohamed, Naglaa M; Rao, Venkateswara; Hamann, Mark T; Kelly, Michelle; Hill, Russell T

    2008-07-01

    Marine sponges in the genus Ircinia are known to be good sources of secondary metabolites with biological activities. A major obstacle in the development of sponge-derived metabolites is the difficulty in ensuring an economic, sustainable supply of the metabolites. A promising strategy is the ex situ culture of sponges in closed or semiclosed aquaculture systems. In this study, the marine sponge Ircinia strobilina (order Dictyoceratida: family Irciniidae) was collected from the wild and maintained for a year in a recirculating aquaculture system. Microbiological and molecular community analyses were performed on freshly collected sponges and sponges maintained in aquaculture for 3 months and 9 months. Chemical analyses were performed on wild collected sponges and individuals maintained in aquaculture for 3 months and 1 year. Denaturing gradient gel electrophoresis was used to assess the complexity of and to monitor changes in the microbial communities associated with I. strobilina. Culture-based and molecular techniques showed an increase in the Bacteroidetes and Alpha- and Gammaproteobacteria components of the bacterial community in aquaculture. Populations affiliated with Beta- and Deltaproteobacteria, Clostridia, and Planctomycetes emerged in sponges maintained in aquaculture. The diversity of bacterial communities increased upon transfer into aquaculture.

  18. Marine sponge-associated bacteria as a potential source for polyhydroxyalkanoates.

    PubMed

    Sathiyanarayanan, Ganesan; Saibaba, Ganesan; Kiran, George Seghal; Yang, Yung-Hun; Selvin, Joseph

    2017-05-01

    Marine sponges are filter feeding porous animals and usually harbor a remarkable array of microorganisms in their mesohyl tissues as transient and resident endosymbionts. The marine sponge-microbial interactions are highly complex and, in some cases, the relationships are thought to be truly symbiotic or mutualistic rather than temporary associations resulting from sponge filter-feeding activity. The marine sponge-associated bacteria are fascinating source for various biomolecules that are of potential interest to several biotechnological industries. In recent times, a particular attention has been devoted to bacterial biopolymer (polyesters) such as intracellular polyhydroxyalkanoates (PHAs) produced by sponge-associated bacteria. Bacterial PHAs act as an internal reserve for carbon and energy and also are a tremendous alternative for fossil fuel-based polymers mainly due to their eco-friendliness. In addition, PHAs are produced when the microorganisms are under stressful conditions and this biopolymer synthesis might be exhibited as one of the survival mechanisms of sponge-associated or endosymbiotic bacteria which exist in a highly competitive and stressful sponge-mesohyl microenvironment. In this review, we have emphasized the industrial prospects of marine bacteria for the commercial production of PHAs and special importance has been given to marine sponge-associated bacteria as a potential resource for PHAs.

  19. Effects of chitin and sepia ink hybrid hemostatic sponge on the blood parameters of mice.

    PubMed

    Zhang, Wei; Sun, Yu-Lin; Chen, Dao-Hai

    2014-04-10

    Chitin and sepia ink hybrid hemostatic sponge (CTSH sponge), a new biomedical material, was extensively studied for its beneficial biological properties of hemostasis and stimulation of healing. However, studies examining the safety of CTSH sponge in the blood system are lacking. This experiment aimed to examine whether CTSH sponge has negative effect on blood systems of mice, which were treated with a dosage of CTSH sponge (135 mg/kg) through a laparotomy. CTSH sponge was implanted into the abdominal subcutaneous and a laparotomy was used for blood sampling from abdominal aortic. Several kinds of blood parameters were detected at different time points, which were reflected by coagulation parameters including thrombin time (TT), prothrombin time (PT), activated partial thromboplatin time (APTT), fibrinogen (FIB) and platelet factor 4 (PF4); anticoagulation parameter including antithrombin III (AT-III); fibrinolytic parameters including plasminogen (PLG), fibrin degradation product (FDP) and D-dimer; hemorheology parameters including blood viscosity (BV) and plasma viscosity (PV). Results showed that CTSH sponge has no significant effect on the blood parameters of mice. The data suggested that CTSH sponge can be applied in the field of biomedical materials and has potential possibility to be developed into clinical drugs of hemostatic agents.

  20. Sponge and skin excision sampling for recovery of Salmonella and Campylobacter from defeathered broiler carcasses

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Introduction: Salmonella and Campylobacter contamination of broiler carcass skin increases during feather removal. There are several methods for sampling carcasses including sponging or swabbing of skin surface and skin excision. It is unclear whether sponge sampling is adequate to remove bacteria f...