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

Science.gov (United States)

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.

THE BEHAVIOR OF DIFFERENT FIBERS AT BREAD DOUGH FREEZING

Directory of Open Access Journals (Sweden)

Jelena Filipović

2008-11-01

Full Text Available Three different types of commercial fibers (inulin originated from artichoke with long and short molecule chains and Fibrex - originated from sugar beet were incorporated into the dough formula as flour supplements at the level of 5 %. The influence of fiber characteristics on yeast dough (proving time and stability and bread quality (volume and crumb quality during 60 days freezing is presented. Data show that the addition of fibers in frozen yeast dough is positively contributing to preserving the quality of the final product and their influence depends on the characteristics of fibers.

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

Directory of Open Access Journals (Sweden)

Elham Aslankoohi

Full Text Available 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.

Effect of different fibers on dough properties and biscuit quality.

Science.gov (United States)

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

2017-03-01

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

Mathematical modelling of pasta dough dynamic viscosity, thermal conductivity and diffusivity

Directory of Open Access Journals (Sweden)

Andrei Ionuţ SIMION

2015-08-01

Full Text Available This work aimed to study the mathematical variation of three main thermodynamic properties (dynamic viscosity, thermal conductivity and thermal diffusivity of pasta dough obtained by mixing wheat semolina and water with dough humidity and deformation speed (for dynamic viscosity, respectively with dough humidity and temperature (for thermal diffusivity and conductivity. The realized regression analysis of existing graphical data led to the development of mathematical models with a high degree of accuracy. The employed statistical tests (least squares, relative error and analysis of variance revealed that the obtained equations are able to describe and predict the tendency of the dough thermodynamic properties.

Alveoconsistograph evaluation of rheological properties of rye doughs

Energy Technology Data Exchange (ETDEWEB)

Callejo, M. J.; Bujeda, C.; Rodriguez, G.; Chaya, C.

2009-07-01

The aim of this work is to study the effect of rye flour on the rheological properties of doughs. Rye meals of two different extraction rate (65% and 85%) were blended in different proportions with wheat flours. The viscoelastic behaviour of the sample blends was determined by a Chopin alveograph. The effect of rye flour on dough rheology during mixing was determined by a Chopin consistograph. It was found that Chopin Consistograph methodology was not suitable for determining water absorption capacity in blends with rye. It has been confirmed that adjustment of dough hydration in baked products incorporating rye flour must be taken into account, depending not only on the wheat-to-rye ratio but also on the rye meals extraction rate. (Author) 35 refs.

Rising dough and baking bread at the Australian synchrotron

Science.gov (United States)

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.

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.

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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.

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

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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.

The Mathematical Modeling Effective Viscosity of Whole Minced Wheat Grain Dough

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E. I. Ponomareva

2012-01-01

Full Text Available Study on the change of rheological properties of whole minced wheat grain dough during fermentation with additives. Retrieving dependencies to predict and manage effective viscosity of dough fermentation.

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

Science.gov (United States)

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

2016-12-01

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

Sponge cell culture? A molecular identification method for sponge cells

NARCIS (Netherlands)

Sipkema, D.; Heilig, G.H.J.; Akkermans, A.D.L.; Osinga, R.; Tramper, J.; Wijffels, R.H.

2003-01-01

Dissociated sponge cells are easily confused with unicellular organisms. This has been an obstacle in the development of sponge-cell lines. We developed a molecular detection method to identify cells of the sponge Dysidea avara in dissociated cell cultures. The 18S ribosomal RNA gene from a Dysidea

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

Science.gov (United States)

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.

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

Science.gov (United States)

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. Copyright © 2014 Elsevier Ltd. All rights reserved.

Influence of enzymes and ascorbic acid on dough rheology and ...

African Journals Online (AJOL)

Influence of enzymes and ascorbic acid on dough rheology and wheat bread quality. ... Journal Home > Vol 15, No 3 (2016) >. Log in or ... Seven bread formulations containing different concentrations of these ... The rheological properties of each dough formulation were determined by moisture, gluten and farinograph tests.

Wheat flour dough Alveograph characteristics predicted by Mixolab regression models.

Science.gov (United States)

Codină, Georgiana Gabriela; Mironeasa, Silvia; Mironeasa, Costel; Popa, Ciprian N; Tamba-Berehoiu, Radiana

2012-02-01

In Romania, the Alveograph is the most used device to evaluate the rheological properties of wheat flour dough, but lately the Mixolab device has begun to play an important role in the breadmaking industry. These two instruments are based on different principles but there are some correlations that can be found between the parameters determined by the Mixolab and the rheological properties of wheat dough measured with the Alveograph. Statistical analysis on 80 wheat flour samples using the backward stepwise multiple regression method showed that Mixolab values using the ‘Chopin S’ protocol (40 samples) and ‘Chopin + ’ protocol (40 samples) can be used to elaborate predictive models for estimating the value of the rheological properties of wheat dough: baking strength (W), dough tenacity (P) and extensibility (L). The correlation analysis confirmed significant findings (P 0.70 for P, R²(adjusted) > 0.70 for W and R²(adjusted) > 0.38 for L, at a 95% confidence interval. Copyright © 2011 Society of Chemical Industry.

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

Science.gov (United States)

Serventi, Luca; Sachleben, Joseph; Vodovotz, Yael

2011-01-01

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

Effects of enzymes to improve sensory quality of frozen dough bread and analysis on its mechanism.

Science.gov (United States)

Wang, Xuan; Pei, Dudu; Teng, Yuefei; Liang, Jianfen

2018-01-01

Baking quality of frozen dough is negatively affected by dough weakening and by a reduction in both yeast viability and activity during freezing and frozen storage. The objective of this study was to investigate effects of different enzymes, such as α-amylase, xylanase, celluase, glucose oxidase, and lipase on the texture and sensory quality of bread after frozen storage, as well as on dough properties, in terms of fermentation characteristics, freezable water contents and microstructure. Except for α-amylase, other enzymes improved the bread sensory quality and got higher overall acceptability, especially xylanase. Dough fermentative behavior showed that the maximum heights of frozen dough were increased by 33.2, 19.7 and 7.4%, respectively with xylanase, cellulase and lipase. Cellulase lowered gas holding ability of dough. Thermodynamic properties indicated that addition of enzyme decreased the freezable water contents in frozen dough. Scanning electronic microscopy revealed that freezing and frozen storage disrupted dough gluten network causing separation of starch granules from the gluten matrix. Inclusion of cellulase, xylanase and lipase made the frozen dough having a more continuous gluten network and smoother surface, and glucose oxidase increased the stability of the gluten work.

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

International Nuclear Information System (INIS)

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

2012-01-01

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.

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

Science.gov (United States)

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.

Towards a Simple Constitutive Model for Bread Dough

Science.gov (United States)

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.

Understanding the link between GMP and dough: from glutenin particles in flour towards developed dough

NARCIS (Netherlands)

Don, C.; Lichtendonk, W.J.; Plijter, J.J.; Hamer, R.J.

2003-01-01

Clear correlations exist for glutenin macropolymer (GMP) quantity and rheological properties vs. wheat quality and dough rheological properties, but real insight in understanding these links is still missing. The observation that GMP consists of glutenin particles opens up new possibilities to

Understanding the link between GMP and dough: From glutenin particles in flour towards developed dough

NARCIS (Netherlands)

Don, C.; Lichtendonk, W.J.; Plijter, J.J.; Hamer, R.J.

2003-01-01

Clear correlations exist for glutenin macropolymer (GMP) quantity and rheological properties vs. wheat quality and dough rheological properties, but real insight in understanding these links is still missing. The observation that GMP consists of glutenin particles opens up new possibilities to

Surgical sponges in small animal surgery.

Science.gov (United States)

Zeltzman, Phil; Downs, Myron

2011-06-01

Sponges are commonly used in veterinary practice. Uses for sponges in the operative arena include hemostasis, retraction, protection, dissection, and general wound management. Blood loss can be quantitated by counting blood-soaked sponges. Complications may arise when sponges are retained in the patient. Sponge retention is a risk whenever sponges are used during surgery, regardless of surgical procedure. This article reviews physical characteristics and proper uses of sponges, complications of sponge retention, and techniques to avoid retained sponges.

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

Science.gov (United States)

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

2014-05-01

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

Fundamental and empirical rheological behaviour of wheat flour doughs and comparison with bread making performance

NARCIS (Netherlands)

Janssen, A. M.; vanVliet, T; Vereijken, JM

The rheological characteristics of wheat flour doughs from the cultivars Obelisk and Katepwa and of biscuit flour doughs, and also of biscuit flour doughs containing glutens isolated from cv. Obelisk and cv. Katepwa flour, were compared and discussed in relation to bread making performance. Four

Vaginal sponge and spermicides

Science.gov (United States)

... counter; Contraceptives - over the counter; Family planning - vaginal sponge; Contraception - vaginal sponge ... Spermicides and vaginal sponges do not work as well at preventing pregnancy as some other forms of birth control. However, using a spermicide ...

Transcriptome data - Initial stage of dough fermentation - DGBY | LSDB Archive [Life Science Database Archive metadata

Lifescience Database Archive (English)

Full Text Available List Contact us DGBY Transcriptome data - Initial stage of dough fermentation Data detail Data name Transcri...ptome data - Initial stage of dough fermentation DOI 10.18908/lsdba.nbdc00953-002 Description of data conten...ts Gene expression profiles of baker's yeast during initial dough-fermentation were investigated using liquid fermentation...aptation mechanisms of baker's yeast. Results showed the onset of fermentation caused drastic changes in gen...f baker's yeast during dough-fermentation, and will thus help clarify genomic res

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

Science.gov (United States)

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

2017-06-01

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

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

Science.gov (United States)

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

2014-05-15

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

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

Science.gov (United States)

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.

Effects of Bamboo Shoot Dietary Fiber on Mechanical Properties, Moisture Distribution, and Microstructure of Frozen Dough

Directory of Open Access Journals (Sweden)

Hua Zhang

2017-01-01

Full Text Available In this paper, the effects of Bamboo shoot dietary fiber (BSDF on the mechanical properties, moisture distribution, and microstructure of frozen dough were investigated. The state and distribution of water in frozen dough was determined by differential scanning calorimetry (DSC and low-field nuclear magnetic resonance (LNMR spectroscopy. The microstructure of frozen dough was studied. The structure of the gluten protein network found in wheat flour dough was studied by scanning electron microscopy (SEM. The result showed that the BSDF could significantly improve the viscoelasticity and extensibility of frozen dough after thawing in a dose-dependent manner. It was significantly improved with the increase in the addition amount of BSDF (P<0.05. DSC analysis showed that the freezable water content and thermal stability of frozen dough were increased after the addition of BSDF. LNMR analysis showed that the appropriate (<0.1% addition amount of BSDF could significantly (P<0.05 decline the contents of bound water. Meanwhile, the loose bound water and free water were raised significantly (P<0.05 after the addition of BSDF. Moreover, the addition of BSDF induces arrangement of starch granule and gluten network in frozen dough. BSDF can be used as a novel quality improver of frozen dough.

RHEOLOGICAL CHARACTERISTICS OF GLUTEN-FREE DOUGH

Directory of Open Access Journals (Sweden)

Iva Burešová

2014-02-01

Full Text Available Dynamic oscillation rheometry was used to determine the viscoelastic properties of gluten-free dough prepared from amaranth, chickpea, millet, corn, quinoa, buckwheat and rice flours. The viscoelastic properties was described by storage modulus G´, loss modulus G´´ and phase angle tg(δ. The relationship between viscoelastic properties of gluten-free dough and bread-making quality was evaluated. The results of this study indicated that dynamic oscillation rheometry may be used to differentiate the bread-making quality of gluten-free flour. Bread-making quality of gluten-free flour is the best characterised by curve slope of storage modulus G´and phase angle tg(δ while bread made from the flour with storage modulus and phase angle with non-linear slope in low deformation frequencies 0.01–0.10 Hz achieved the largest volume.

The Effects of Ovine Whey Powders on Durum Wheat-Based Doughs

Directory of Open Access Journals (Sweden)

Nicola Secchi

2018-01-01

Full Text Available Two types of ovine whey powder, with different protein content, were added at increasing substitution rates to two types of semolina, one with strong and tenacious gluten and the other with weak and sticky gluten. For each dough the optimum mixing time and hydration level were calculated using the consistograph. The whey powder negatively affected the leavening volume of all doughs, at all percentages except the lowest one (5%, mainly because of its effects on the elastic component of gluten as measured with a stress relaxation test. Differences of the secondary structure of gluten proteins among samples were investigated by analyzing the amide I band in the Fourier transform infrared spectra of the dough. Weak and strong semolina showed a different relative percentage of α-helix, random coil, and β-sheet structures. The longer mixing times for dough formation when using semolina with strong gluten led to an increase in α-helices and random coils, which caused a worse leavening performance than the weak-gluten semolina.

Effect of sorbitol on dough rheology and quality of sugar replaced cookies

Directory of Open Access Journals (Sweden)

Mohammad Ali Shariati

2018-02-01

Full Text Available A high amount of sugar is used in bakery products, which may cause diabetes, high blood glucose levels and obesity. Due to these reasons, sugar is being replaced with substitutes. There is different carbohydrate-based sugar substitutes (polyols that can efficiently replace sugar. Among polyols, sorbitol is an efficient replacer that can mimic sugar with minimal effects on cookie quality. Effects of different sorbitol levels (0 to 12.5% were seen on the dough rheology. Mixographic studies showed that peak height and mixing time reduced with the addition of sorbitol. Farinographic studies showed that water absorption and the mixing tolerance index of dough reduced with the supplementation of sorbitol, whereas dough development time, arrival time, dough stability time and softening of dough increased. Extensographic studies revealed that sorbitol substitution produced hard, cohesive, adhesive and elastic dough. Sugar in cookies formulations was reduced from 100 to 50% by replacing with sorbitol 0 to 50%. Physical analysis of sorbitol containing cookies showed that the diameter and spread factor of cookies decreased with higher levels of sorbitol, whereas thickness, color, hardness and water activity of cookies increased. The calorific value of cookies decreased with the increasing levels of sorbitol. At upto 20% replacement of sugar, other parameters of cookies were not affected. Sensory evaluation of the cookies showed that hedonic points for sensory evaluation parameters reduced with the increasing levels of sorbitol, T2 (20% replacement showed maximum overall acceptability. Normal 0 false false false EN-GB X-NONE AR-SA

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

Science.gov (United States)

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.

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

Science.gov (United States)

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

2016-12-15

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

Effect of oxidative enzymes on bulk rheological properties of wheat flour doughs

NARCIS (Netherlands)

Dunnewind, B.; Vliet, T. van; Orsel, R.

2002-01-01

The use of enzymes such as peroxidases or glucose oxidase instead of chemical oxidants is a very interesting option for improving breadmaking performance of doughs. In this study the effect of such enzymes on bulk rheological properties of dough was quantified and their influence on the polymer

Effect of Oxidative Enzymes on Bulk Rheological Properties of Wheat Flour Doughs

NARCIS (Netherlands)

Dunnewind, B.; Vliet, van T.; Orsel, R.

2002-01-01

The use of enzymes such as peroxidases or glucose oxidase instead of chemical oxidants is a very interesting option for improving breadmaking performance of doughs. In this study the effect of such enzymes on bulk rheological properties of dough was quantified and their influence on the polymer

Process for purifying zirconium sponge

International Nuclear Information System (INIS)

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

1992-01-01

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

Sediment impacts on marine sponges.

Science.gov (United States)

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

2015-05-15

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

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

Science.gov (United States)

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

2009-12-01

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

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

Science.gov (United States)

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  baking characteristics.

Think like a sponge: The genetic signal of sensory cells in sponges.

Science.gov (United States)

Mah, Jasmine L; Leys, Sally P

2017-11-01

A complex genetic repertoire underlies the apparently simple body plan of sponges. Among the genes present in poriferans are those fundamental to the sensory and nervous systems of other animals. Sponges are dynamic and sensitive animals and it is intuitive to link these genes to behaviour. The proposal that ctenophores are the earliest diverging metazoan has led to the question of whether sponges possess a 'pre-nervous' system or have undergone nervous system loss. Both lines of thought generally assume that the last common ancestor of sponges and eumetazoans possessed the genetic modules that underlie sensory abilities. By corollary extant sponges may possess a sensory cell homologous to one present in the last common ancestor, a hypothesis that has been studied by gene expression. We have performed a meta-analysis of all gene expression studies published to date to explore whether gene expression is indicative of a feature's sensory function. In sponges we find that eumetazoan sensory-neural markers are not particularly expressed in structures with known sensory functions. Instead it is common for these genes to be expressed in cells with no known or uncharacterized sensory function. Indeed, many sensory-neural markers so far studied are expressed during development, perhaps because many are transcription factors. This suggests that the genetic signal of a sponge sensory cell is dissimilar enough to be unrecognizable when compared to a bilaterian sensory or neural cell. It is possible that sensory-neural markers have as yet unknown functions in sponge cells, such as assembling an immunological synapse in the larval globular cell. Furthermore, the expression of sensory-neural markers in non-sensory cells, such as adult and larval epithelial cells, suggest that these cells may have uncharacterized sensory functions. While this does not rule out the co-option of ancestral sensory modules in later evolving groups, a distinct genetic foundation may underlie the

The sponge microbiome project

KAUST Repository

Moitinho-Silva, Lucas

2017-08-16

Marine sponges (phylum Porifera) are a diverse, phylogenetically deep-branching clade known for forming intimate partnerships with complex communities of microorganisms. To date, 16S rRNA gene sequencing studies have largely utilised different extraction and amplification methodologies to target the microbial communities of a limited number of sponge species, severely limiting comparative analyses of sponge microbial diversity and structure. Here, we provide an extensive and standardised dataset that will facilitate sponge microbiome comparisons across large spatial, temporal, and environmental scales. Samples from marine sponges (n = 3569 specimens), seawater (n = 370), marine sediments (n = 65) and other environments (n = 29) were collected from different locations across the globe. This dataset incorporates at least 268 different sponge species, including several yet unidentified taxa. The V4 region of the 16S rRNA gene was amplified and sequenced from extracted DNA using standardised procedures. Raw sequences (total of 1.1 billion sequences) were processed and clustered with (i) a standard protocol using QIIME closed-reference picking resulting in 39 543 operational taxonomic units (OTU) at 97% sequence identity, (ii) a de novo clustering using Mothur resulting in 518 246 OTUs, and (iii) a new high-resolution Deblur protocol resulting in 83 908 unique bacterial sequences. Abundance tables, representative sequences, taxonomic classifications, and metadata are provided. This dataset represents a comprehensive resource of sponge-associated microbial communities based on 16S rRNA gene sequences that can be used to address overarching hypotheses regarding host-associated prokaryotes, including host specificity, convergent evolution, environmental drivers of microbiome structure, and the sponge-associated rare biosphere.

Sponge systematics facing new challenges.

Science.gov (United States)

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

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

Directory of Open Access Journals (Sweden)

Virginia Giannou

2016-01-01

Full Text Available 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.

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

Science.gov (United States)

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. Copyright © 2012 Elsevier Ltd. All rights reserved.

An overview on the additives used in improvement of dough flow behaving characteristics

Directory of Open Access Journals (Sweden)

Elnaz Ghobadi

2017-01-01

Full Text Available Bread in all its diversity has cited as an ancient foodstuff for over 6000 years; bread dough, due to its viscoelastic behavior may consider as the most complicated rheological system, which highly effects on final products’ sensorial and textural properties. Since the research dough rheology is of being challenging issues, therefore this explains why dough rheology has been an attractive title for several decades. Recently, demand to use new formula and sources such as cassava which result in enhancement of digestibility and along with it, the incorporation of previously mentioned sources in cereal products, has been converted to a growingly investigation of rheological properties of dough. Substitution level of any novel sources directly effects on texture properties, even adverse affections, which evaluates by panelists therefore in this review we focus on different concepts of bread rheology and the affection of all added ingredients on physiochemical properties.

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

Science.gov (United States)

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

2016-06-01

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

The sponge microbiome project.

Science.gov (United States)

Moitinho-Silva, Lucas; Nielsen, Shaun; Amir, Amnon; Gonzalez, Antonio; Ackermann, Gail L; Cerrano, Carlo; Astudillo-Garcia, Carmen; Easson, Cole; Sipkema, Detmer; Liu, Fang; Steinert, Georg; Kotoulas, Giorgos; McCormack, Grace P; Feng, Guofang; Bell, James J; Vicente, Jan; Björk, Johannes R; Montoya, Jose M; Olson, Julie B; Reveillaud, Julie; Steindler, Laura; Pineda, Mari-Carmen; Marra, Maria V; Ilan, Micha; Taylor, Michael W; Polymenakou, Paraskevi; Erwin, Patrick M; Schupp, Peter J; Simister, Rachel L; Knight, Rob; Thacker, Robert W; Costa, Rodrigo; Hill, Russell T; Lopez-Legentil, Susanna; Dailianis, Thanos; Ravasi, Timothy; Hentschel, Ute; Li, Zhiyong; Webster, Nicole S; Thomas, Torsten

2017-10-01

Marine sponges (phylum Porifera) are a diverse, phylogenetically deep-branching clade known for forming intimate partnerships with complex communities of microorganisms. To date, 16S rRNA gene sequencing studies have largely utilised different extraction and amplification methodologies to target the microbial communities of a limited number of sponge species, severely limiting comparative analyses of sponge microbial diversity and structure. Here, we provide an extensive and standardised dataset that will facilitate sponge microbiome comparisons across large spatial, temporal, and environmental scales. Samples from marine sponges (n = 3569 specimens), seawater (n = 370), marine sediments (n = 65) and other environments (n = 29) were collected from different locations across the globe. This dataset incorporates at least 268 different sponge species, including several yet unidentified taxa. The V4 region of the 16S rRNA gene was amplified and sequenced from extracted DNA using standardised procedures. Raw sequences (total of 1.1 billion sequences) were processed and clustered with (i) a standard protocol using QIIME closed-reference picking resulting in 39 543 operational taxonomic units (OTU) at 97% sequence identity, (ii) a de novo clustering using Mothur resulting in 518 246 OTUs, and (iii) a new high-resolution Deblur protocol resulting in 83 908 unique bacterial sequences. Abundance tables, representative sequences, taxonomic classifications, and metadata are provided. This dataset represents a comprehensive resource of sponge-associated microbial communities based on 16S rRNA gene sequences that can be used to address overarching hypotheses regarding host-associated prokaryotes, including host specificity, convergent evolution, environmental drivers of microbiome structure, and the sponge-associated rare biosphere. © The Authors 2017. Published by Oxford University Press.

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

Science.gov (United States)

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.

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

Science.gov (United States)

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.

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

International Nuclear Information System (INIS)

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

2012-01-01

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.

Bacterial community profiles in low microbial abundance sponges

KAUST Repository

Giles, Emily

2012-09-04

It has long been recognized that sponges differ in the abundance of associated microorganisms, and they are therefore termed either \\'low microbial abundance\\' (LMA) or \\'high microbial abundance\\' (HMA) sponges. Many previous studies concentrated on the dense microbial communities in HMA sponges, whereas little is known about microorganisms in LMA sponges. Here, two LMA sponges from the Red Sea, two from the Caribbean and one from the South Pacific were investigated. With up to only five bacterial phyla per sponge, all LMA sponges showed lower phylum-level diversity than typical HMA sponges. Interestingly, each LMA sponge was dominated by a large clade within either Cyanobacteria or different classes of Proteobacteria. The overall similarity of bacterial communities among LMA sponges determined by operational taxonomic unit and UniFrac analysis was low. Also the number of sponge-specific clusters, which indicate bacteria specifically associated with sponges and which are numerous in HMA sponges, was low. A biogeographical or host-dependent distribution pattern was not observed. In conclusion, bacterial community profiles of LMA sponges are clearly different from profiles of HMA sponges and, remarkably, each LMA sponge seems to harbour its own unique bacterial community. © 2012 Federation of European Microbiological Societies.

Growth and metabolism of sponges

NARCIS (Netherlands)

Koopmans, M.

2009-01-01

Sponges (phylum Porifera) are multi cellular filter-feeding invertebrate animals living attached to a substratum in mostly marine but also in freshwater habitats. The interest in sponges has increased rapidly since the discovery of potential new pharmaceutical compounds produced by many sponges. An

Sponge cell culture

NARCIS (Netherlands)

Schippers, K.J.

2013-01-01

Marine sponges are a rich source of bioactive compounds with pharmaceutical potential and are the most prolific source of newly discovered bioactive compounds with more than 7,000 novel molecules discovered in 40 years. Despite its enormous potential, only a few sponge-derived bioactive

21 CFR 886.4790 - Ophthalmic sponge.

Science.gov (United States)

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, cotton...

EFFECT OF PLANT PROTEIN ISOLATES ON THE STRUCTURAL – MECHANICAL PROPERTIES OF WHEAT DOUGH

Directory of Open Access Journals (Sweden)

Valeriy MAKHYNKO

2017-06-01

Full Text Available The results of using isolates of soya, pea and rice flour as well as of dry wheat gluten in the making of bread dough have been presented. Taking into account the high water absorption capacity of these products, effect of the protein isolates on the structural-mechanical properties of the dough has been investigated. On the basis of farinogram curves the additional quantity of water needed to obtain proper structure of dough made from all types of raw materials has been determined. A formula of calculation the additional quantity of water has been proposed. It proves that most quantity of water is needed for dough with isolate of soya protein – 2.3 g per 1 g of added isolate. Isolate of pea protein needs additionally 1.5 g of water, dry wheat gluten – 1.3 g, and isolate of rice protein – 0.9 g of water. The proposed calculation has been checked for mixes with different proportion of raw materials and its effectiveness has been proven. The calculation method was used to determine the additional quantity of water required to obtain wheat dough with necessary structural and mechanical properties.

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

Science.gov (United States)

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.

Modelling of Wheat-Flour Dough Mixing as an Open-Loop Hysteretic Process

Czech Academy of Sciences Publication Activity Database

Anderssen, R.; Kružík, Martin

2013-01-01

Roč. 18, č. 2 (2013), s. 283-293 ISSN 1531-3492 R&D Projects: GA AV ČR IAA100750802 Keywords : Dissipation * Dough mixing * Rate-independent systems Subject RIV: BA - General Mathematics Impact factor: 0.628, year: 2013 http://library.utia.cas.cz/separaty/2013/MTR/kruzik-modelling of wheat-flour dough mixing as an open-loop hysteretic process.pdf

The Sponge Hologenome

Science.gov (United States)

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

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

Science.gov (United States)

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...

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

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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...

Effect of formulation on the quality of frozen bread dough

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Myriam M. Salas-Mellado

2003-06-01

Full Text Available The main objective of this work was to determine the influence of formulation on the stability of bread dough during frozen storage. Bread doughs containing gluten and trehalose were submitted to mechanical freezing at -30° C and stored frozen for 45 days. Two types of instant yeast were tested: (A for sweet doughs and (B for savoury doughs. Specific volume was significantly affected by the yeast type, type A showing better effect than type B. Frozen storage of the doughs negatively affected the specific volume, crumb hardness and technological score of the bread. The addition of 10% trehalose had a beneficial effect on the cell survival rate for both the yeasts.O principal objetivo deste trabalho foi determinar a influência da formulação na estabilidade da massa de pão durante a estocagem congelada. As massas para pão contendo glúten Vital e trealose foram submetidas a congelamento mecânico de -30° C e estocadas na forma congelada por 45 dias. Foram testados dois tipos de leveduras instantâneas: (A para massas doces, e (B para massas salgadas. Foram avaliados na massa, os efeitos da formulação, tipo de levedura e a estocagem congelada, pelas características de extensibilidade e a contagem de leveduras viáveis, e no pão, pelo volume específico, a dureza do miolo e as características tecnológicas. Somente o volume específico foi influenciado pelo tipo de levedura, mostrando o tipo A um melhor efeito do que o tipo B. A estocagem congelada influenciou negativamente o volume específico, a dureza do miolo e a pontuação tecnológica do pão. A adição de 10% de trealose mostrou um efeito benéfico na taxa de sobrevivência celular para ambos tipos de leveduras.

Dynamics of gas cell coalescence during baking expansion of leavened dough.

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Miś, Antoni; Nawrocka, Agnieszka; Lamorski, Krzysztof; Dziki, Dariusz

2018-01-01

The investigation of the dynamics of gas cell coalescence, i.e. a phenomenon that deteriorates the homogeneity of the cellular structure of bread crumb, was carried out performing simultaneously measurements of the dough volume, pressure, and viscosity. It was demonstrated that, during the baking expansion of chemically leavened wheat flour dough, the maximum growth rate of the gas cell radius determined from the ratio of pressure exerted by the expanded dough to its viscosity was on average four-fold lower than that calculated from volume changes in the gas phase of the dough. Such a high discrepancy was interpreted as a result of the course of coalescence, and a formula for determination of its rate was developed. The coalescence rate in the initial baking expansion phase had negative values, indicating nucleation of newly formed gas cells, which increased the number of gas cells even by 8%. In the next baking expansion phase, the coalescence rate started to exhibit positive values, reflecting dominance of the coalescence phenomenon over nucleation. The maximum coalescence rates indicate that, during the period of the most intensive dough expansion, the number of gas cells decreased by 2-3% within one second. At the end of the formation of bread crumb, the number of the gas cells declined by 55-67% in comparison with the initial value. The correctness of the results was positively verified using X-ray micro-computed tomography. The developed method can be a useful tool for more profound exploration of the coalescence phenomenon at various stages of evolution of the cellular structure and its determinants, which may contribute to future development of more effective methods for improving the texture and sensory quality of bread crumb. Copyright © 2017 Elsevier Ltd. All rights reserved.

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

Science.gov (United States)

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

2011-01-01

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

Effect of sodium chloride and sodium bicarbonate on the physicochemical properties of soft wheat flour doughs and gluten polymerization.

Science.gov (United States)

Chen, Gengjun; Ehmke, Laura; Miller, Rebecca; Faa, Pierre; Smith, Gordon; Li, Yonghui

2018-06-07

Soft wheat flour doughs were prepared with different levels of salt (NaCl) and/or baking soda (NaHCO3). Oscillation rheology, elongational viscosity, and extensibility of doughs were tested to evaluate the effect of salt and/or baking soda on the physical properties of doughs. Furthermore, a series of physical-biochemical analytical techniques were used to investigate gluten polymerization in doughs, including Zeta potential analyzer, Fourier transform infrared spectroscopy (FTIR), spectrophotometer, and reversed phase high performance liquid chromatography (RP-HPLC). Addition of high levels of NaHCO3 (1.0 % fwb), either by itself or in combination with NaCl, increased dough strength, elongational viscosity, and viscoelasticity. RP-HPLC results demonstrated macromolecular aggregation of gluten proteins in the presence of NaCl and/or NaHCO3. Addition of NaHCO3 or NaCl also decreased both free sulfhydryl content and random coil structure of gluten isolated from the doughs. Overall, NaCl and/or NaHCO3 induced the changes of molecular conformation of gluten, which impacted the physicochemical qualities of soft wheat flour dough. Our study provides a better understanding of salt and baking soda functionality in the formation of soft flour dough, which will support the searching of feasible sodium reduction strategies in soft flour bakery products.

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

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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. Copyright © 2016 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

Genetics Home Reference: white sponge nevus

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... Twitter Home Health Conditions White sponge nevus White sponge nevus Printable PDF Open All Close All Enable ... to view the expand/collapse boxes. Description White sponge nevus is a condition characterized by the formation ...

Wnt signaling and polarity in freshwater sponges.

Science.gov (United States)

Windsor Reid, Pamela J; Matveev, Eugueni; McClymont, Alexandra; Posfai, Dora; Hill, April L; Leys, Sally P

2018-02-02

The Wnt signaling pathway is uniquely metazoan and used in many processes during development, including the formation of polarity and body axes. In sponges, one of the earliest diverging animal groups, Wnt pathway genes have diverse expression patterns in different groups including along the anterior-posterior axis of two sponge larvae, and in the osculum and ostia of others. We studied the function of Wnt signaling and body polarity formation through expression, knockdown, and larval manipulation in several freshwater sponge species. Sponge Wnts fall into sponge-specific and sponge-class specific subfamilies of Wnt proteins. Notably Wnt genes were not found in transcriptomes of the glass sponge Aphrocallistes vastus. Wnt and its signaling genes were expressed in archaeocytes of the mesohyl throughout developing freshwater sponges. Osculum formation was enhanced by GSK3 knockdown, and Wnt antagonists inhibited both osculum development and regeneration. Using dye tracking we found that the posterior poles of freshwater sponge larvae give rise to tissue that will form the osculum following metamorphosis. Together the data indicate that while components of canonical Wnt signaling may be used in development and maintenance of osculum tissue, it is likely that Wnt signaling itself occurs between individual cells rather than whole tissues or structures in freshwater sponges.

On the relationship between large-deformation properties of wheat flour dough and baking quality

NARCIS (Netherlands)

Sliwinski, E.L.; Kolster, P.; Vliet, van T.

2004-01-01

Baking performance for bread and puff pastry was tested for Six European and two Canadian wheat cultivars and related to the rheological and fracture properties in uniaxial extension of optimally mixed flour-water doughs and doughs to which a mix of bakery additives was added. Extensive baking tests

Effect of inulin on dough and biscuit quality produced from different flours

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Maria S. Blanco Canalis

2017-04-01

Full Text Available One of the methods of improving the nutritional profile of baked-goods is the incorporation of dietary fibre (DF to the formulation. However, DF retains more water than wheat flour, which affects dough rheological properties and thus the final product quality. Flour is the main ingredient in biscuits and contributes to the baked texture and shape of biscuits. There are large differences in quality among the flours from wheat cultivars and among non-wheat flours used for biscuit production. In previous works, different dietary fibres were tested and inulin was found to have a positive quality  effect on biscuits made from an all-purpose wheat flour without the need of introducing significant changes in dough properties. To know whether these results are extended to different types of flours that can be used for biscuit production, this paper aimed to analyse the effects of different levels of inulin incorporation on dough and biscuits quality made from three different wheat flours and one triticale flour. Chemical and physic-chemical characterization of the flour samples was performed and compared (moisture, ashes, gluten, solvent retention capacity (SRC and protein content. Inulin was incorporated to biscuits formulation in two levels: 6 and 12% (wheat replacement. Dough and biscuits quality was measured by spread rate during baking and biscuit factor, texture and surface colour. Inulin incorporation increased dough spreading and biscuit factor and decreased biscuit hardness. The enhancing effect of inulin was observed in all flour. The results confirmed the effect of inulin on biscuits obtained with all flour assayed, despite the differences in flour quality that was tested.

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

Science.gov (United States)

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.

Chickpea (Cicer arietinum steep liquor as a leavening agent: Effect on dough rheology and sensory properties of bread

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Saad Ahmed M.

2015-01-01

Full Text Available Dough fermentation is one of the oldest process in food technologies. It has been recently intensively studied for its impact on the sensory, structural, nutritional and shelf life properties of leavened baked products. The goals of this work were to investigate chickpea steep liquor (CSL as a dough-leavening agent and to study the effect of CSL on the dough rheology and sensory properties of leavened bread. CSL was prepared by submerging chickpea seeds in boiled distilled water (1:2, w/v for 24 h at 37оC, and then obtained liquor was filtered and freeze-dried to obtain CSL. The addition of CSL to wheat flour (WF brought changes in the dough mixing behavior as measured by the farinograph. An increase in the farinograph water absorption of WF dough was observed when 4.5% CSL and 1.5% yeast was added, while arrival time was not affected. Addition of CSL to the dough at a content of 4.5, 9.0 and 13.5 g CSL/300 g WF caused an increase in dough stability. The CSL addition also increased mechanical tolerance index, dough weakening and mixing time. Dough development time for all blends was higher than the control (1.2-1.5 min, while between the CSL samples no significant difference was observed. The loaf weight slightly increased from 146.2 g for control to 152.2 g for CSL fermented bread, whereas the loaf volume and specific volume of CSL-fermented bread were lower than the control. The combination of yeast and CSL increased the acceptability of bread with the increasing level of both leavening agents’. The results show that CSL could be used as an alternative to yeast for syngas fermentation. On the other hand, CLS is rich in nutrients and lower in cost compared to yeast.

Status and perspective of sponge chemosystematics.

NARCIS (Netherlands)

Erpenbeck, D.J.G.; van Soest, R.W.M.

2007-01-01

In addition to their pharmaceutical applications, sponges are an important source of compounds that are used to elucidate classification patterns and phylogenetic relationships. Here we present a review and outlook on chemosystematics in sponges in seven sections: Secondary metabolites in sponges;

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

Science.gov (United States)

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.

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

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Sy-Yu Shiau

2015-09-01

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

Dough and hearth bread characteristics influenced by protein composition, protein content, DATEM, and their interactions

NARCIS (Netherlands)

Aamodt, A.; Magnus, E.M.; Hollung, K.; Uhlen, A.K.; Færgestad, E.M.

2005-01-01

The effects of protein composition, protein content, diacetyl tartaric acid ester of monoglycerides (DATEM), and their interaction on dough and bread characteristics were studied by small- and pilot-scale hearth bread baking, dough rheological testing using the Kieffer extensibility rig, and size

Estimation of semolina dough rheological parameters by inversion of a finite elements model

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Angelo Fabbri

2015-10-01

Full Text Available The description of the rheological properties of food material plays an important role in food engineering. Particularly for the optimisation of pasta manufacturing process (extrusion is needful to know the rheological properties of semolina dough. Unfortunately characterisation of non-Newtonian fluids, such as food doughs, requires a notable time effort, especially in terms of number of tests to be carried out. The present work proposes an alternative method, based on the combination of laboratory measurement, made with a simplified tool, with the inversion of a finite elements numerical model. To determine the rheological parameters, an objective function, defined as the distance between simulation and experimental data, was considered and the well-known Levenberg-Marqard optimisation algorithm was used. In order to verify the feasibility of the method, the rheological characterisation of the dough was carried also by a traditional procedure. Results shown that the difference between measurements of rheological parameters of the semolina dough made with traditional procedure and inverse methods are very small (maximum percentage error equal to 3.6%. This agreement supports the coherence of the inverse method that, in general, may be used to characterise many non-Newtonian materials.

Sponges from Clipperton Island, East Pacific

NARCIS (Netherlands)

van Soest, R.W.M.; Kaiser, K.L.; van Syoc, R.

2011-01-01

Twenty sponge species (totalling 190 individuals) were collected during the 1938, 1994 and 2004/5 expeditions to the remote island of Clipperton in the East Pacific Ocean. Seven species are widespread Indo-Pacific sponges; nine species comprise sponges new to science; four species were represented

21 CFR 880.2740 - Surgical sponge scale.

Science.gov (United States)

2010-04-01

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

The sponge pump: the role of current induced flow in the design of the sponge body plan.

Directory of Open Access Journals (Sweden)

Sally P Leys

Full Text Available Sponges are suspension feeders that use flagellated collar-cells (choanocytes to actively filter a volume of water equivalent to many times their body volume each hour. Flow through sponges is thought to be enhanced by ambient current, which induces a pressure gradient across the sponge wall, but the underlying mechanism is still unknown. Studies of sponge filtration have estimated the energetic cost of pumping to be 0.75 with the ambient current velocity. During short bursts of high ambient current the sponges filtered two-thirds of the total volume of water they processed daily. Our model indicates that the head loss across the sponge collar filter is 10 times higher than previously estimated. The difference is due to the resistance created by a fine protein mesh that lines the collar, which demosponges also have, but was so far overlooked. Applying our model to the in situ measurements indicates that even modest pumping rates require an energetic expenditure of at least 28% of the total in situ respiration. We suggest that due to the high cost of pumping, current-induced flow is highly beneficial but may occur only in thin walled sponges living in high flow environments. Our results call for a new look at the mechanisms underlying current-induced flow and for reevaluation of the cost of biological pumping and its evolutionary role, especially in sponges.

Features of the rheological properties of dough with sunflower and cedar flour

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V. A. Gaysina

2016-01-01

Full Text Available Promising directions of development of assortment of flour confectionery products are currently creating new combinations, more extraordinary and interesting, the reduction in calories, increase the nutritional value, development of formulations of functional products. As enriching additives in the manufacture of pastry products can be used flour sunflower flour and cedar. Sunflower meal – one of the possible sources of increase of food value. The only raw material component of this product are sunflower seeds that have passed the purification from impurities and shell of the particles, with the subsequent removal of oil from them and grinding. In this torment, to the maximum extent maintained all the valuable biological active substances and vitamins. Sunflower flour is a complex product: it is good recommendation system of proteins, fats, carbohydrates, including fiber, vitamins, phospholipids and mineral substances. Cedar flour is characterized by high protein content (up to 48 % is well balanced in amino acids resultant composition contains b vitamins, food fibers, micro - and macroelements, necessary for life of the human body. Cedar flour has a good functional and technological properties In this paper we study the effect of cedar flour and sunflower meal on the rheological characteristics of dough. Effect of formulation components on the rheological properties of the test is evaluated in terms of water absorption of the flour, the duration of doughing, degree of its dilution and stability when mixing. It was found that the addition of 17% sunflower meal increases the viscosity of the dough and has a strengthening effect on the structure of the dough. Adding cedar flour in the amount of 20% caused the decrease in viscosity and getting more flexible dough.

Effects of Grape Peels Addition on Mixing, Pasting and Fermentation Characteristics of Dough from 480 Wheat Flour Type

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Silvia MIRONEASA

2018-05-01

Full Text Available In this study, white grape peels were incorporated in wheat flour at levels of 3, 5, 7 and 9% (w/w, with different particle sizes (large, L > 500 mm, medium, 200 mm > M < 500 mm and small fractions, S < 200 mm. The effects of the addition of grape peels flour (GPF to wheat flour on the viscoelastic properties of dough and both mixing and proofing behaviour is presented. By GPF addition an increase of water absorption and a decrease of dough stability were recorded, whereas dough development time is remarkable influenced by the particle sizes. Alpha-amylase activity and gelatinization temperature increases by the increased of GPF addition level. The presence of GPF at different levels and particle sizes in dough affected fermentation behaviour of dough with GPF. The whole study shown that grape peels can be used as ingredients in breadmaking in order to improve bread quality.

Effect of Oven Types on the Characteristics of Biscuits Made from Refrigerated and Frozen Doughs

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Ismail Sait Dogan

2006-01-01

Full Text Available Characteristics of sugar snap and chocolate chip cookies, and hazelnut biscuits made from refrigerated and frozen dough were studied. Doughs were stored at 4 °C for 6 weeks and at –18 °C for 6 months, respectively. Physical characteristics of the biscuit samples such as spread, baking loss, surface colour and density were determined. Dough colour was not affected by storage time and temperatures. Biscuit characteristics did not change significantly during storage. Spread ratio was significantly lower for the biscuits baked in the gas oven than for the biscuits baked in the electric oven. Biscuit dough can be refrigerated for 6 weeks, and frozen for 6 months. Results also suggest that unique quality differences exist between the two ovens. For sugar snap cookies and hazelnut biscuits the electric oven without air circulation was better, while for chocolate chip cookies gas oven with air circulation was more suitable.

Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread.

Science.gov (United States)

Ma, Sen; Li, Li; Wang, Xiao-Xi; Zheng, Xue-Ling; Bian, Ke; Bao, Qing-Dan

2016-07-01

The influence of damaged starch (DS) on the quality of frozen dough and steamed bread were investigated. Characterization of the farinographical properties showed that DS levels affected water absorption, development, weakness, falling number and gluten index. Flour viscosity profiles indicated that pasting temperatures increased, but peak viscosity, low viscosity, breakdown, final viscosity and setback increased and then decreased with increasing amounts of DS. Compared to leavened dough, unleavened dough had significantly higher peak times, of T21 and T22, and was also affected by DS concentration. Steamed bread had a higher specific volume, relatively lower hardness, exhibited more whiteness, and a higher degree of gumminess and chewiness with higher DS levels. We compared two methods of making steamed bread and assessed the quality of the product. We found that an appropriate DS content improved the quality of frozen dough and steamed bread. This study provides the basis for future development and improvements to methods for making frozen dough products. Copyright © 2016 Elsevier Ltd. All rights reserved.

Comparative study of deterioration procedure in chemical-leavened steamed bread dough under frozen storage and freeze/thaw condition.

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

2017-08-15

Successive freeze/thaw (FT) cycle was a widely used empirical approach to shorten the experimental period since it could accelerate frozen dough deterioration compared with frozen storage (FS). In order to compare the effect of FS and FT cycle on deterioration procedure of chemical-leavened steamed bread dough, kinetic studies of bread quality indices were performed and the relationships between bread quality and dough components were further established. Results showed that degradation of steamed bread loaf volume and firmness followed first-order kinetics during FS and zero-order kinetics during FT, respectively. Glutenin macropolymers (GMP) depolymerization and dough weight loss occurred steadily throughout FS and FT. Significant enhancement of damaged starch and crystallinity were observed at the later FS period and FT cycle. Multiple regression study led to the conclusion that dough weight loss contributed the most to the reduced bread loaf volume under FS whereas GMP depolymerization dominated under FT condition. Copyright © 2017 Elsevier Ltd. All rights reserved.

Rheological and secondary structural characterization of rice flour-zein composites for noodles slit from gluten-free sheeted dough.

Science.gov (United States)

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. Copyright © 2016 Elsevier Ltd. All rights reserved.

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

Science.gov (United States)

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.

Influence of sodium chloride on shear flow induced starch-gluten separation from Soissons wheat dough

NARCIS (Netherlands)

Zalm, van der E.E.J.; Goot, van der A.J.; Boom, R.M.

2010-01-01

Wheat dough can be separated into a starch-rich and a gluten-rich fraction by subjecting the dough to curvilinear shear flow. This paper presents the effect of salt (NaCl) addition on the shear-induced separation process. The separation (defined as the changes in protein concentration in the various

Rheology of Rice Flour Dough with Gum Arabic: Small and Large-Deformation Studies, Sensory Assessment and Modeling.

Science.gov (United States)

Shanthilal, J; Bhattacharya, Suvendu

2015-08-01

The absence of gluten protein makes the rice flour doughs difficult to handle when flattened/sheeted products are to be prepared. The rheological, sensory and microstructural changes in rice flour doughs having gum Arabic (0% to 5%, w/w) and moisture contents (44% to 50%) were studied for improving the dough handling characteristics. Rheological parameters like storage modulus (G') and complex viscosity (η*) decreased with an increase in moisture content while loss angle (δ) increased. A power-law type equation was suitable to relate angular frequency (ω) with G', G", and η* (0.814 ≤ r ≤ 0.999, P ≤ 0.01). An increase in gum and moisture contents increased δ from 6.9° to 15.5° but decreased the energy required for compression/flattening. The 6-element spring-dashpot model was suitable (r ≥ 0.991, P ≤ 0.01) for creep curves. The sensory panel had the opinion that dough with a low to moderate hardness between 3 and 4, and stickiness of ≤ 3.5 was suitable for the purpose of flattening in relation to the preparation of sheeted/flattened products; the appropriate condition for dough formulation was with the moisture and gum contents of 47.0% to 47.9% and 1.55% to 2.25%, respectively to offer the desirability index between 0.50 and 0.52. The microstructure of the rice flour dough in the absence of gum Arabic appeared to possess loosely bound flour particles. The presence of gum provided a coating on flour particles to yield dough having good cohesive microstructure. © 2015 Institute of Food Technologists®

Characterizing the sponge grounds of Grays Canyon, Washington, USA

Science.gov (United States)

Powell, Abby N.; Clarke, M. Elizabeth; Fruh, Erica; Chaytor, Jason; Reiswig, Henry M.; Whitmire, Curt E.

2018-01-01

Deep-sea sponge grounds are relatively understudied ecosystems that may provide key habitats for a large number of fish and invertebrates including commercial species. Glass sponge grounds have been discovered from the tropics to polar regions but there are only a few places with high densities of dictyonine sponges. Dictyonine glass sponges have a fused skeleton, which stays intact when they die and in some areas the accumulation of successive generations of sponges leads to the formation of reefs. In 2010 and 2016, we surveyed an area near Grays Canyon in Washington, USA, where dense aggregations of glass sponges and potential sponge reefs were discovered in 2007. Our primary aims were to make a preliminary assessment of whether the glass sponges form reefs at this location, characterize the sponge assemblage present at this site and examine associations between the sponges and commercially important species. Multibeam mapping and sub-bottom profiling indicate that the glass sponges at this site do not form reefs and are mostly attached to hard substrates. Analysis of photographs collected by an autonomous underwater vehicle and samples collected by a remotely operated vehicle guided by telepresence revealed the presence of two abundant dictyonine sponge species at this site, Heterochone calyx and Aphrocallistes vastus (mean densities = 1.43 ± 0.057 per 10 m2, max = 24 per 10 m2). We also observed a large number of non-reef-building glass sponges and various demosponges including a potentially new species in the genus Acarnus. A diverse fish assemblage was recorded at this site including eight species of rockfish. Rockfish abundance was positively related to sponge abundance. Spot prawns (Pandalus platyceros) were also abundant and were strongly associated with sponges. Despite not finding sponge reefs, this is an ecologically significant area. Further research is necessary to determine the environmental factors that give rise to the abundance of large

Effect of cellulase, xylanase and α-amylase combinations on the rheological properties of Chinese steamed bread dough enriched in wheat bran.

Science.gov (United States)

Liu, Wenjun; Brennan, Margaret Anne; Serventi, Luca; Brennan, Charles Stephen

2017-11-01

The present study investigates the effects of α-amylase (6 and 10ppm), xylanase (70 and 120ppm) and cellulase (35 and 60ppm) on the rheological properties of bread dough. The mixing property of dough was measured by using a DoughLAB. The extension and stickiness of dough were analysed using the Texture Analyzer. The results illustrate that the addition of single enzyme and enzyme combinations can increase the extensibility, softening, mixing tolerance index (MTI) and stickiness, whereas decrease the resistance to extension. For water absorption, the addition of single enzyme had no significant effect, while the combination enzyme significantly (pcellulase had a synergetic effect on the dough rheology. Copyright © 2017 Elsevier Ltd. All rights reserved.

Effects of Wheat Gluten Hydrolysate and Its Ultrafiltration Fractions on Dough Properties and Bread Quality

Directory of Open Access Journals (Sweden)

Mouming Zhao

2007-01-01

Full Text Available Two fractions (50-K and permeate from a proteolytic hydrolysate (degree of hydrolysis, DH=3.8 % of wheat gluten were separated using ultrafiltration (UF membrane with molecular mass cut-off of 50 kDa. The effects of the wheat gluten hydrolysate (WGH and its UF fractions on the mixing behaviour and viscoelastic properties of wheat dough were presented. The WGH and its UF fractions modified the mixing properties of dough. The addition of these fractions improved the viscoelastic characteristics of wheat dough. A significant (p<0.05 effect of 50-K fraction on these characteristics of wheat dough was observed. After adding these fractions, the bread was considered acceptable by the sensory panel. Also, 50-K fraction resulted in significant (p<0.05 increase in the crumb firmness, while the bread made with wheat flour with WGH and permeate (P fraction showed softer crumbs compared to that of wheat flour. Moreover, these fractions had anti-staling properties for bread during storage. Hence, the wheat gluten hydrolysate and its UF fractions are the products with promising potential in the baking products.

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

Science.gov (United States)

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...

Recovery of the commercial sponges in the central and southeastern Aegean Sea (NE Mediterranean after an outbreak of sponge disease

Directory of Open Access Journals (Sweden)

J. CASTRITSI-CATHARIOS

2011-01-01

Full Text Available The distribution and biometry of commercial sponges (Porifera in coastal areas of the central and southeastern Aegean Sea was investigated to estimate the recovery progress of the populations eight years after the first appearance of sponge disease. Signs of the disease were detected only in 1.6% of the harvested sponges. Multivariate analysis on the percentage abundance of sponges showed two distinct groups among the sixteen fishing grounds studied: the eight deep (50-110 m and the eight shallow ones (<40 m. The group from the deep depths consisted of Spongia officinalis adriatica, S. agaricina and S. zimocca. The infralittoral zone was characterized by the presence of Hippospongia communis, S. officinalis adriatica and S. officinalis mollissima. These bath sponges showed an enhanced abundance in the eastern Cretan Sea (S. Aegean Sea. In addition, their dimensions, particularly height, increased with increasing depth. It is indicated that the hydrographic conditions prevailing in the eastern Cretan Sea affected the repopulating processes of sponge banks. In each species, the biometric characteristics of the experimental specimens were similar to those of the sponges found in the market and harvested at respective depths prior to the appearance of sponge disease.

Assessment of nutritional quality, glycaemic index, antidiabetic and sensory properties of plantain (Musa paradisiaca)-based functional dough meals.

Science.gov (United States)

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.

Lactic acid fermentation of cassava dough into agbelima.

Science.gov (United States)

Amoa-Awua, W K; Appoh, F E; Jakobsen, M

1996-08-01

The souring of cassava dough during fermentation into the fermented cassava meal, agbelima, was investigated. Four different types of traditional inocula were used to ferment the dough and increases in titrable acidity expressed as lactic acid from 0.31-0.38 to 0.78-0.91% (w/w) confirmed the fermentation to be a process of acidification. The microflora of all inocula and fermenting dough contained high counts of lactic acid bacteria, 10(8)-10(9) cfu/g in all inocula and 10(7)-10(8), 10(8)-10(9) and 10(9) cfu/g at 0, 24 and 48 h in all fermentations. Lactobacillus plantarum was the dominant species of lactic acid bacteria during all types of fermentation accounting for 51% of 171 representative isolates taken from various stages of fermentation. Other major lactic acid bacteria found were Lactobacillus brevis, 16%, Leuconostoc mesenteroides, 15% and some cocci including Streptococcus spp. whose numbers decreased with fermentation time. The lactic acid bacteria were responsible for the souring of agbelima through the production of lactic acid. All L. plantarum, L. brevis and L. mesenteroides isolates examined demonstrated linamarase as well as other enzymatic activities but did not possess tissue degrading enzymes like cellulase, pectin esterase and polygalacturonase. The aroma profile of agbelima did not vary with the type of inoculum used and in all samples the build-up of aroma compounds were dominated by a non-identified low molecular weight alcohol, 1-propanol, isoamyl alcohol, ethyl acetate, 3-methyl-1-butanol and acetoin. Substantial reductions occurred in the levels of cyanogenic compounds present in cassava during fermentation into agbelima and detoxification was enhanced by the use of inoculum.

Study of process frozen dough of steamed bread added black rice

International Nuclear Information System (INIS)

Liu Shuang; Wang Chonglin

2014-01-01

The aim of the present work is to extent the storage period of wheat steamed bread added black rice. Based on index of sensory evaluation steamed bread. Effects of the use of film, Effects of electron beam irradiation on processing characteristics of wheat flour, yeast content, fermentation time before frozen, second fermentation time before steaming, combination of differerent additives on bread properties of frozen dough were investigate. The result showed that: the best frozen dough recipe were film processing, l% yeast, 1 h fermentation time before frozen , 45 min second fermentation time before steaming, 0.075% CMC, O.21 % Vc, 0.35% GMS. (authors)

Mechanical properties of short doughs and their corresponding biscuits

NARCIS (Netherlands)

Baltsavias, A.

1996-01-01

The mechanical properties of short doughs of various composition were determined in small amplitude oscillatory experiments and in uniaxial compression. Regardless of composition, the linear region was very limited; beyond that, pronounced yielding and flow occurred. Conductimetry was

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

Science.gov (United States)

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

Abdominal retained surgical sponges: CT appearance

International Nuclear Information System (INIS)

Kalovidouris, A.; Kehagias, D.; Moulopoulos, L.; Gouliamos, A.; Pentea, S.; Vlahos, L.

1999-01-01

Retention of surgical sponges is rare. They cause either an aseptic reaction without significant symptoms or an exudative reaction which results in early but nonspecific symptoms. Computed tomography is very useful for recognition of retained sponges. The appearance of retained sponges is widely variable. Air trapping into a surgical sponge results in the spongiform pattern which is characteristic but unfortunately uncommon. A low-density, high-density, or complex mass is found in the majority of cases, but these patterns are not specific. Sometimes, a thin high-density capsule may be seen. Rim or internal calcification is a rare finding. Finally, a radiopaque marker is not a reliable sign. Differentiation from abscess and hematoma is sometimes difficult. (orig.)

Retained surgical sponge

International Nuclear Information System (INIS)

Koyama, Masashi; Kurono, Kenji; Iida, Akihiko; Suzuki, Hirochika; Hara, Masaki; Mizutani, Hirokazu; Ohba, Satoru; Mizutani, Masaru; Nakajima, Yoichiro.

1993-01-01

The CT, US, and MRI findings of confirmed retained surgical sponges were reviewed. The CT examinations in eight lesions demonstrated round or oval masses with heterogeneous internal structures. The US examinations in 5 lesions demonstrated low echogenic masses with high echogenic internal structures, which suggested retained surgical sponges. MR imagings in three lesions showed slightly high intensity comparable to that of muscles on T1-weighted images and high signal intensity on T2-weighted images, suggesting fluid collections of high protein concentration. (author)

Dynamics of the Saccharomyces cerevisiae Transcriptome during Bread Dough Fermentation

Science.gov (United States)

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

Dynamics of the Saccharomyces cerevisiae transcriptome during bread dough fermentation.

Science.gov (United States)

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.

Understanding the influence of buckwheat bran on wheat dough baking performance: Mechanistic insights from molecular and material science approaches.

Science.gov (United States)

Zanoletti, Miriam; Marti, Alessandra; Marengo, Mauro; Iametti, Stefania; Pagani, M Ambrogina; Renzetti, Stefano

2017-12-01

A molecular and material science approach is used to describe the influence of coarse and fine buckwheat bran on wheat dough properties and bread textural quality. Focus is given on (i) gluten solvation and structural arrangements in presence of bran as studied by front-face fluorescence; (ii) thermo-mechanical behavior of dough during heating studied by dynamic mechanical thermal analysis and (iii) texture of bread crumb analyzed in terms of a cellular solid. The thermo-mechanical behavior of dough was found to be largely related to starch phase transitions during heating. The use of thermodynamic approaches to biopolymer melting revealed that key transitions such as the onset of starch gelatinization were function of the interplay of water and bran volume fractions in the dough. Front-face fluorescence studies in wheat dough revealed that gluten solvation and structural arrangements were delayed by increasing bran addition level and reduction in particle size, as indicated by the drastic decrease in the protein surface hydrophobicity index. Variations in gluten structure could be strongly related to dough baking performance, i.e. specific volume. With regards to texture, the approach revealed that crumb texture was controlled by variations in density, moisture and bran volume fractions. Overall, this study elucidates a number of physical mechanisms describing the influence of buckwheat bran addition to dough and bread quality. These mechanisms strongly pointed at the influence of bran on water partitioning among the main polymeric components. In the future, these mechanisms should be investigated with bran material of varying source, composition and structure. Copyright © 2017 Elsevier Ltd. All rights reserved.

21 CFR 529.1003 - Flurogestone acetate-impregnated vaginal sponge.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Flurogestone acetate-impregnated vaginal sponge... § 529.1003 Flurogestone acetate-impregnated vaginal sponge. (a) Specifications. Each vaginal sponge... ewes during their normal breeding season. (2) Limitations. Using applicator provided, insert sponge...

Puff pastry with low saturated fat contents: The role of fat and dough physical interactions in the development of a layered structure

NARCIS (Netherlands)

Renzetti, S.; Harder, R. de; Jurgens, A.

2015-01-01

In puff pastry, fat and dough rheological behavior during sheeting control pastry dough development by formation of the layered structure which is essential for product quality. The aim of this work was to unravel the influence of fat and dough physical interactions during sheeting, as affected by

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

Science.gov (United States)

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

Abdominal retained surgical sponges: CT appearance

Energy Technology Data Exchange (ETDEWEB)

Kalovidouris, A.; Kehagias, D.; Moulopoulos, L.; Gouliamos, A.; Pentea, S.; Vlahos, L. [Department of Radiology, University of Athens (Greece)

1999-09-01

Retention of surgical sponges is rare. They cause either an aseptic reaction without significant symptoms or an exudative reaction which results in early but nonspecific symptoms. Computed tomography is very useful for recognition of retained sponges. The appearance of retained sponges is widely variable. Air trapping into a surgical sponge results in the spongiform pattern which is characteristic but unfortunately uncommon. A low-density, high-density, or complex mass is found in the majority of cases, but these patterns are not specific. Sometimes, a thin high-density capsule may be seen. Rim or internal calcification is a rare finding. Finally, a radiopaque marker is not a reliable sign. Differentiation from abscess and hematoma is sometimes difficult. (orig.) With 11 figs., 12 refs.

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

Science.gov (United States)

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. Copyright © 2015 Elsevier B.V. All rights reserved.

The Utilization of Premix Flour with Sorghum Mutant Lines Zh-30 Based as Material For Dough Making And Dry Noodle Industry

International Nuclear Information System (INIS)

Dwi Djoko Slamet Santosa

2009-01-01

Sorghum mutant line Zh-30 is a breeding line developed at the Center for the Application of Isotope and Radiation Technology, BATAN by using mutation techniques. Gamma irradiation with the dose of 300 Gy was used to induced plant genetic variability. Through selection processes on several generations, the mutant line Zh-30 was identified to have better agronomic characteristics, better grain quality and higher yield than the original variety. Research on flour quality of this mutant line was done to identify its potential use in dry noodle. Subsequent experiments, i.e. the effect of kansui (alkaline salt Na 2 CO 3 and K 2 CO 3 ) on rheological properties of dough, the effect of egg addition on rheological properties of dough and cooked noodles. Observations were done on dough which were premix flour I, II and III with 10.2 %, 14.5 % and 17.4 % protein content respectively. The influence of each alkaline salt and their mixture on dough rheology i.e., dough consistency and resistant to extension and extensibility. The kansui Concentration applied were 0, 0.5, 1.0 and 1.5 %. Obviously premix flour I + 0.5 % kansui gave optimal consistency, resistance and extensibility of the dough. The addition of five ml egg to premix I dough + 0.5 % kansui gave optimal results. The increase of egg mellowed the dough, and increase noodle texture and reduce stickiness. Addition of five ml egg already gave significant increase of elasticity, with the highest elasticity was reached by addition of 35 ml egg, although no difference was found for 5 - 35 ml.. (author)

Epizoic zoanthids reduce pumping in two Caribbean vase sponges

Science.gov (United States)

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

High-performance nanostructured supercapacitors on a sponge

KAUST Repository

Chen, Wei

2011-12-14

A simple and scalable method has been developed to fabricate nanostructured MnO 2-carbon nanotube (CNT)-sponge hybrid electrodes. A novel supercapacitor, henceforth referred to as "sponge supercapacitor", has been fabricated using these hybrid electrodes with remarkable performance. A specific capacitance of 1230 F/g (based on the mass of MnO 2) can be reached. Capacitors based on CNT-sponge substrates (without MnO 2) can be operated even under a high scan rate of 200 V/s, and they exhibit outstanding cycle performance with only 2% degradation after 100000 cycles under a scan rate of 10 V/s. The MnO 2-CNT-sponge supercapacitors show only 4% of degradation after 10000 cycles at a charge-discharge specific current of 5 A/g. The specific power and energy of the MnO 2-CNT-sponge supercapacitors are high with values of 63 kW/kg and 31 Wh/kg, respectively. The attractive performances exhibited by these sponge supercapacitors make them potentially promising candidates for future energy storage systems. © 2011 American Chemical Society.

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

Science.gov (United States)

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

2016-03-01

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

The role of sponge-bacteria interactions: the sponge Aplysilla rosea challenged by its associated bacterium Streptomyces ACT-52A in a controlled aquarium system.

Science.gov (United States)

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.

Sponges from Clipperton Island, East Pacific

OpenAIRE

van Soest, R.W.M.; Kaiser, K.L.; van Syoc, R.

2011-01-01

Twenty sponge species (totalling 190 individuals) were collected during the 1938, 1994 and 2004/5 expeditions to the remote island of Clipperton in the East Pacific Ocean. Seven species are widespread Indo-Pacific sponges; nine species comprise sponges new to science; four species were represented only by small thin patches insufficient for proper characterization and could be only determined to genus. The new species may not be necessarily endemic to the island, as several show similarities ...

Radio-frequency surgical sponge detection: a new way to lower the odds of leaving sponges (and similar items) in patients.

Science.gov (United States)

2008-07-01

Radio-frequency (RF) tags are now being embedded in items such as surgical sponges, towels, and pads to reduce the chances that these objects will be left in patients after a procedure. Find out how--and how well--RF sponge-detection systems work, including our view of the two systems currently on the market: ClearCount Medical's SmartSponge System, which counts sponges in addition to detecting them. RF Surgical's RF Surgical Detection System, which is a detect-only system.

Diversity and abundance of photosynthetic sponges in temperate Western Australia

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Brümmer Franz

2009-02-01

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

A Comparative Study of Partial Replacement of Wheat Flour with Whey and Soy Protein on Rheological Properties of Dough and Cookie Quality

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Xiaozhi Tang

2017-01-01

Full Text Available The development of wheat-based foods that are enriched with proteins is increasingly popular. The purpose of this study was to compare the effects of partial replacement of wheat flour with whey and soy proteins (0–30% on the rheological properties of dough and cookie-making quality. The incorporation of whey protein (WP diluted the concentration of gluten, leading to an increase in dough development time (MDT and breakdown torque and a decrease in stability time (MST and minimum torque (MMT. The gelation of WP during the heat treatment increased dough peak torque (MPT, G′, and G′′. As a contrast, the addition of soy protein (SP increased dough MST, MDT, and MMT. The aggregation of SP helped increase G′ and decrease tan δ of the dough in oscillatory shear tests. The weak gelling effects and higher water absorption of SP decreased MPT, G′, and G′′ of the dough during heat treatment. With SP, the spread ratio of cookies first decreased from 6.39 to 5.66 and then increased to 6.86, and the overall acceptability scores ranged from 6.62 to 7.02, indicating that the formed soy protein network helped maintain the dough structure for obtaining an improvement in the quality of bakery products.

Sponge non-metastatic Group I Nme gene/protein - structure and function is conserved from sponges to humans

Science.gov (United States)

2011-01-01

Background Nucleoside diphosphate kinases NDPK are evolutionarily conserved enzymes present in Bacteria, Archaea and Eukarya, with human Nme1 the most studied representative of the family and the first identified metastasis suppressor. Sponges (Porifera) are simple metazoans without tissues, closest to the common ancestor of all animals. They changed little during evolution and probably provide the best insight into the metazoan ancestor's genomic features. Recent studies show that sponges have a wide repertoire of genes many of which are involved in diseases in more complex metazoans. The original function of those genes and the way it has evolved in the animal lineage is largely unknown. Here we report new results on the metastasis suppressor gene/protein homolog from the marine sponge Suberites domuncula, NmeGp1Sd. The purpose of this study was to investigate the properties of the sponge Group I Nme gene and protein, and compare it to its human homolog in order to elucidate the evolution of the structure and function of Nme. Results We found that sponge genes coding for Group I Nme protein are intron-rich. Furthermore, we discovered that the sponge NmeGp1Sd protein has a similar level of kinase activity as its human homolog Nme1, does not cleave negatively supercoiled DNA and shows nonspecific DNA-binding activity. The sponge NmeGp1Sd forms a hexamer, like human Nme1, and all other eukaryotic Nme proteins. NmeGp1Sd interacts with human Nme1 in human cells and exhibits the same subcellular localization. Stable clones expressing sponge NmeGp1Sd inhibited the migratory potential of CAL 27 cells, as already reported for human Nme1, which suggests that Nme's function in migratory processes was engaged long before the composition of true tissues. Conclusions This study suggests that the ancestor of all animals possessed a NmeGp1 protein with properties and functions similar to evolutionarily recent versions of the protein, even before the appearance of true tissues

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

Science.gov (United States)

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 (Pyeast 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 (Pbread may compromise consumer kitchen sanitation and food safety. Copyright ©, International Association for Food Protection

First report on chitinous holdfast in sponges (Porifera).

Science.gov (United States)

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.

Habitat preference of Zoantharia genera depends on host sponge morphology

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Alberto Acosta

2010-08-01

Full Text Available Studies about sponge-zoanthid symbioses have been focused on understanding the specificity of the association, rather thantesting what are the characteristics that make the host suitable to be colonized. For the first time it is investigated whether the ZoanthariaParazoanthus and Epizoanthus preference is related to the host sponge morphology (shape and mechanical resistance. Materials andmethods. Sponges were categorized according to their shape and mechanical resistance. The presence/absence of zoanthids was recordedin 1,068 sponges at San Andres Island, and their habitat preference was evaluated using indices and confidence intervals. Results. 85Parazoanthus colonies (78% of the total associations and 24 Epizoanthus colonies (22% were associated to sponges (10.2% in total.Parazoanthus uses branched and compressible sponges although prefers encrusting and fragile sponges, while Epizoanthus showes theopposite pattern, it can inhabit encrusting and fragile sponges but prefers branched and compressible sponges. Conclusion. These resultsindicated that sponge morphology is an important trait in zoanthid habitat selection. On the other hand, the similarity in the habitat used byzoanthids suggests the possibility of inter-generic competition if common resources are limited in time and space, while the differentialhabitat preference allows the competitive coexistence of both genera.

Chitosan: collagen sponges. In vitro mineralization

International Nuclear Information System (INIS)

Martins, Virginia da C.A.; Silva, Gustavo M.; Plepis, Ana Maria G.

2011-01-01

The regeneration of bone tissue is a problem that affects many people and scaffolds for bone tissue growth has been widely studied. The aim of this study was the in vitro mineralization of chitosan, chitosan:native collagen and chitosan:anionic collagen sponges. The sponges were obtained by lyophilization and mineralization was made by soaking the sponges in alternating solutions containing Ca 2+ and PO 4 3- . The mineralization was confirmed by infrared spectroscopy, energy dispersive X-ray and X-ray diffraction observing the formation of phosphate salts, possibly a carbonated hydroxyapatite since Ca/P=1.80. The degree of mineralization was obtained by thermogravimetry calculating the amount of residue at 750 deg C. The chitosan:anionic collagen sponge showed the highest degree of mineralization probably due to the fact that anionic collagen provides additional sites for interaction with the inorganic phase. (author)

Bioprospecting Sponge-Associated Microbes for Antimicrobial Compounds.

Science.gov (United States)

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.

16 CFR 501.6 - Cellulose sponges, irregular dimensions.

Science.gov (United States)

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 this...

Yeast-Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship with Product Technological Quality.

Science.gov (United States)

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.

Yeast-Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship with Product Technological Quality

Directory of Open Access Journals (Sweden)

Alberto E. León

2015-01-01

Full Text Available 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.

Effect of salt reduction on wheat-dough properties and quality characteristics of puff pastry with full and reduced fat content.

Science.gov (United States)

Silow, Christoph; Zannini, Emanuele; Axel, Claudia; Lynch, Kieran M; Arendt, Elke K

2016-11-01

Puff pastry is a major contributor of fat and sodium intake in many countries. The objective of this research was to determine the impact of salt (0-8.4g/100g flour) on the structure and quality characteristics of puff pastry with full and reduced (-40%) fat content as well as the rheological properties of the resulting dough. Therefore, empirical rheological tests were carried out including dough extensibility, dough stickiness and GlutoPeak test. The quality of the puff pastry was characterized with the VolScan, Texture Analyzer and C-Cell. NaCl reduction significantly changed rheological properties of the basic dough as well as a number of major quality characteristics of the puff pastry. Significant differences due to NaCl addition were found in particular for dough resistance, dough stickiness, Peak Maximum Time and Maximum Torque (ppastry containing full fat. Likewise, maximal lift, specific volume, number of cells and slice brightness increased with increasing NaCl at both fat levels. Although a sensorial comparison of puff pastries revealed that salt reduction (30%) was perceptible, no significant differences were found for all other investigated attributes. Nevertheless, a reduction of 30% salt and 40% fat in puff pastry is achievable as neither the perception and visual impression nor attributes such as volume, firmness and flavour of the final products were significantly affected. Copyright © 2016 Elsevier Ltd. All rights reserved.

Two distinct microbial communities revealed in the sponge Cinachyrella

Science.gov (United States)

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

Two distinct microbial communities revealed in the sponge Cinachyrella

Directory of Open Access Journals (Sweden)

Marie Laure Cuvelier

2014-11-01

Full Text Available 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 rDNA 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 low diversity (Shannon-Weiner index: 3.73 ± 0.22 and SG2 with higher diversity (Shannon-Weiner index: 5.95 ± 0.25. Hosts’ 28S rDNA 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.

Use of enzymes to minimize the rheological dough problems caused by high levels of damaged starch in starch-gluten systems.

Science.gov (United States)

Barrera, Gabriela N; León, Alberto E; Ribotta, Pablo D

2016-05-01

During wheat milling, starch granules can experience mechanical damage, producing damaged starch. High levels of damaged starch modify the physicochemical properties of wheat flour, negatively affecting the dough behavior as well as the flour quality and cookie and bread making quality. The aim of this work was to evaluate the effect of α-amylase, maltogenic amylase and amyloglucosidase on dough rheology in order to propose alternatives to reduce the issues related to high levels of damaged starch. The dough with a high level of damaged starch became more viscous and resistant to deformations as well as less elastic and extensible. The soluble fraction of the doughs influenced the rheological behavior of the systems. The α-amylase and amyloglucosidase reduced the negative effects of high damaged starch contents, improving the dough rheological properties modified by damaged starch. The rheological behavior of dough with the higher damaged-starch content was related to a more open gluten network arrangement as a result of the large size of the swollen damaged starch granules. We can conclude that the dough rheological properties of systems with high damaged starch content changed positively as a result of enzyme action, particularly α-amylase and amyloglucosidase additions, allowing the use of these amylases and mixtures of them as corrective additives. Little information was reported about amyloglucosidase activity alone or combined with α-amylase. The combinations of these two enzymes are promising to minimize the negative effects caused by high levels of damaged starch on product quality. More research needs to be done on bread quality combining these two enzymes. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

Quality characteristics of wheat flour dough and bread containing grape pomace flour.

Science.gov (United States)

Šporin, Monika; Avbelj, Martina; Kovač, Boris; Možina, Sonja Smole

2018-04-01

Wheat bread was enriched with 6%, 10% and 15% dried and milled grape pomace flour from two grape cultivars: 'Merlot' and 'Zelen'. Rheological, textural, sensory and antioxidant properties of the enriched dough and bread were evaluated, and compared to control samples. Grape cultivar had significant impact on the rheological characteristics of the dough, and on the sensory and antioxidant properties of the final bread. Development time and dough stability were longer when 'Merlot' grape pomace flour was added compared to 'Zelen' grape pomace flour and the control. Grape pomace flour addition affected bread volume, firmness, crumb and crust colour, and odour and taste intensity. Moreover, grape pomace flour addition resulted in a stickier and less springy crumb texture, and some negative sensorial properties, such as increased intensity of aftertaste and sand feeling in the mouth. The phenolic content and antioxidant activity of bread were positively correlated with grape pomace flour addition ( r = 0.987, p = 0.01 and r = 0.941, p = 0.01 between phenolic content and ferric reducing antioxidant power and phenolic content and 2,2-diphenyl-1-picrylhydrazyl, respectively). The highest total phenolic contents were 5.92 mg gallic acid equivalents (GAE)/g dw for 'Merlot' and 3.65 mg gallic acid equivalents /g dw for 'Zelen', which were seen for the bread prepared with the highest grape pomace flour addition (15%). The highest antioxidant activity determined by the 2,2-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power assays were seen for the bread prepared with the highest 'Merlot' grape pomace flour addition (15%). Dough characteristic and sensory profile are strongly influenced by cultivar of grape pomace flour. Based on results of sensory profiling, the variety 'Zelen' is suggested for use.

Effect of Melamine Sponge on Tooth Stain Removal.

Science.gov (United States)

Otsuka, Takero; Kawata, Toshitsugu

2015-01-01

To investigate the stain removal ability of melamine sponge before aesthetic tooth whitening in extracted teeth. Melamine sponge of thickness 40 mm was compressed and the destruction of the partition wall structure during the compression process was examined under a stereoscopic microscope. An extracted human tooth was cleaned by normal polishing or with melamine sponge for 90 s. To evaluate the stain level, the tooth surfaces were photographed under a stereoscopic microscope at 0, 30, 60 and 90 s. The residual stained region was traced in a high-magnification photograph, and the stain intensity was presented as a change, relative to the intensity before the experiment (0 s). Mechanical cleaning by toothbrushing produced polishing scratches on the tooth surface, whereas use of the melamine sponge resulted in only minimal scratches. As the compression level increased, the stain-removing effect tended to become stronger. Melamine sponge can remove stains from the tooth surface more effectively and less invasively compared to a conventional toothbrush. As no new scratches are made on the tooth surface when using a melamine sponge brush, the risk of re-staining is reduced. Cleaning using a melamine sponge brush can be easily and effectively performed at home and in a dental office.

The Role of Radio Frequency Detection System Embedded Surgical Sponges in Preventing Retained Surgical Sponges: A Prospective Evaluation in Patients Undergoing Emergency Surgery.

Science.gov (United States)

Inaba, Kenji; Okoye, Obi; Aksoy, Hande; Skiada, Dimitra; Ault, Glenn; Sener, Stephen; Lam, Lydia; Benjamin, Elizabeth; Demetriades, Demetrios

2016-10-01

To prospectively evaluate the ability of radio frequency detection (RFD) system-embedded sponges to mitigate the incidence of retained surgical sponges (RSS) after emergency surgery. Emergency surgery patients are at high risk for retained foreign bodies. All emergent trauma and nontrauma cavitary operations over a 5-year period (January 2010-December 2014) were prospectively enrolled. For damage-control procedures, only the definitive closure was included. RFD sponges were used exclusively throughout the study period. Before closure, the sponge and instrument count was followed by RFD scanning and x-ray evaluation for retained sponges. RSS and near-misses averted using the RFD system were analyzed. In all, 2051 patients [median (range)], aged 41 (1-101) years, 72.2% male, 46.8% trauma patients, underwent 2148 operations (1824 laparotomy, 100 thoracotomy, 30 sternotomy, and 97 combined). RFD detected retained sponges in 11 (0.5%) patients (81.8%laparotomy, 18.2% sternotomy) before cavitary closure. All postclosure x-rays were negative. No retained sponges were missed by the RFD system. Body mass index was 29 (23-43), estimated blood loss 1.0 L (0-23), and operating room time 160 minutes (71-869). Procedures started after 18:00 to 06:00 hours in 45.5% of the patients. The sponge count was incorrect in 36.4%, not performed due to time constraints in 45.5%, and correct in 18.2%. The additional cost of using RFD-embedded disposables was $0.17 for a 4X18 laparotomy sponge and $0.46 for a 10 pack of 12ply, 4X8. Emergent surgical procedures are high-risk for retained sponges, even when sponge counts are performed and found to be correct. Implementation of a RFD system was effective in preventing this complication and should be considered for emergent operations in an effort to improve patient safety.

Effect of hydrated apple powder on dough rheology and cookies quality

Directory of Open Access Journals (Sweden)

Michaela Lauková

2016-10-01

Full Text Available Dietary fiber is a group of food components, which are resistant to human enzymatic digestion. The incorporation of dietary fiber obtained from various sources of fruit and vegetable by-products into the cereal based products such as bread, rolls, cookies, muffins, crackers, cakes and pasta is of growing interest for the food industry. The replacement of wheat flour by dietary fiber from various sources can change physicochemical, textural and organoleptic characteristic of bakery products. Apple pomace is the main by-product produced in the apple fruit processing industry. It is a rich source of carbohydrate, pectin, crude fiber, and minerals. The dietary fiber content in apple pomace ranges between 33 - 35%. The influence of hydrated commercial dietary fiber on wheat dough rheology (5, 10 and 15% flour replacement and physical and sensory properties of cookies was examined. It was found that addition of HAP significantly increased the rheological properties of dough such as water absorption (from 58.0% to 75.3%, dough stability (from 6.7 min to 11.6 min and prolonged dough development time (from 3.5 min to 11.0 min and reduced the mixing tolerance index (from 34.7 BU to 11.9 BU. It was also concluded that hydrated apple powder addition reduced physical properties of cookies such as volume (from 10.4 cm3 to 8.0 cm3, diameter (from 4.7 cm to 4.2 cm, volume index (from 1.35 cm to 1.10 cm and porosity (from 0.32 to 0.24. Sensory properties (taste, odour, stickiness, firmness and density of cookies were also analysed. Cookies with addition of hydrated apple powder had fruity taste and odour and showed high overall acceptance. From this study resulted that hydrated apple powder can be used as potentially source of dietary fiber in cookie formulation. Moreover, addition of apple pomace inhibits the use of any other flavouring ingredients because has a pleasant fruity flavour.

Influence of enzymes and ascorbic acid on dough rheology and ...

African Journals Online (AJOL)

The combined action of ascorbic acid and two commercial enzymatic complexes containing amylase and xylanase/amylase was analyzed to determine their effects on dough rheology and bread quality. Seven bread formulations containing different concentrations of these improvers were used in the analysis.

Learning Particle Physics with DIY Play Dough Model

Science.gov (United States)

Thunyaniti, T.; Toedtanya, K.; Wuttiprom, S.

2017-09-01

The scientists once believed an atom was the smallest particle, nothing was smaller than this tiny particle. Later, they discovered an atom which consists of protons, neutrons and electrons, and they believed that these particles cannot be broken into the smaller particles. According to advanced technology, the scientists have discovered these particles are consisted of a smaller particles. The new particles are called quarks leptons and bosons which we called fundamental particle. Atomic structure cannot be observed directly, so it is complicated for studying these particles. To help the students get more understanding of its properties, so the researcher develops the learning pattern of fundamental particles from Play Dough Model for high school to graduate students. Four step of learning are 1) to introduces the concept of the fundamental particles discovery 2) to play the Happy Families game by using fundamental particles cards 3) to design and make their particle in a way that reflects its properties 4) to represents their particles from Play Dough Model. After doing activities, the students had more conceptual understanding and better memorability on fundamental particles. In addition, the students gained collaborative working experience among their friends also.

21 CFR 878.4014 - Nonresorbable gauze/sponge for external use.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Nonresorbable gauze/sponge for external use. 878... Nonresorbable gauze/sponge for external use. (a) Identification. A nonresorbable gauze/sponge for external use... include a nonresorbable gauze/sponge for external use that contains added drugs such as antimicrobial...

Biological characterisation of Haliclona (?gellius) sp.: sponge and associated microorganisms.

NARCIS (Netherlands)

Sipkema, D.; Holmes, B.; Nichols, S.A.; Blanch, H.W.

2009-01-01

We have characterised the northern Pacific undescribed sponge Haliclona (?gellius) sp. based on rDNA of the sponge and its associated microorganisms. The sponge is closely related to Amphimedon queenslandica from the Great Barrier Reef as the near-complete 18S rDNA sequences of both sponges were

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

Science.gov (United States)

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.

Bacteria From Marine Sponges: A Source of New Drugs.

Science.gov (United States)

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

2017-01-01

Sponges are rich source of bioactive natural products synthesized by the symbiotic bacteria belonging to different phyla. Due to a competition for space and nutrients the marine bacteria associated with sponges could produce more antibiotic substances. To explore the proactive potential of marine microbes extensive research has been done. These bioactive metabolites have some unique properties that are pharmaceutically important. For this review, we have performed a non-systematic search of the available literature though various online search engines. This review provides an insight that how majority of active metabolites have been identified from marine invertebrates of which sponges predominate. Sponges harbor abundant and diverse microorganisms, which are the sources of a range of marine bioactive metabolites. From sponges and their associated microorganisms, approximately 5,300 different natural compounds are known. Current research on sponge-microbe interaction and their active metabolites has become a focal point for many researchers. Various active metabolites derived from sponges are now known to be produced by their symbiotic microflora. In this review, we attempt to report the latest studies regarding capability of bacteria from sponges as producers of bioactive metabolite. Moreover, these sponge associated bacteria are an important source of different enzymes of industrial significance. In present review, we will address some novel approaches for discovering marine metabolites from bacteria that have the greatest potential to be used in clinical treatments. Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.org.

Coexpression of the high molecular weight glutenin subunit 1Ax1 and puroindoline improves dough mixing properties in durum wheat (Triticum turgidum L. ssp. durum).

Science.gov (United States)

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

Coexpression of the high molecular weight glutenin subunit 1Ax1 and puroindoline improves dough mixing properties in durum wheat (Triticum turgidum L. ssp. durum.

Directory of Open Access Journals (Sweden)

Yin Li

Full Text Available 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

Steroids from marine sponges Suberites vestigium and Chrotella australiensis

Digital Repository Service at National Institute of Oceanography (India)

Mishra, P.D; Wahidullah, S.; De; Kamat, S.Y.

The sponges Suberites vestigium and Chrotella australiensis have been examined for steriods. Both the sponges contain C sub(27-29) mono and diunsaturated sterols, in addition sponge C. australiensis contains cholest-4-ene-3-one and 24-ethyl cholest...

Sponge Farming Trials: Survival, Attachment, and Growth of Two Indo-Pacific Sponges, Neopetrosia sp. and Stylissa massa

Directory of Open Access Journals (Sweden)

Karin Schiefenhövel

2012-01-01

Full Text Available Sponges, an important part of the reef ecosystem, are of commercial value for public aquaria, pharmacology and chemistry. With the growing demand for sponges, natural resources are at risk of being overexploited. Growing of sponges in artificial or semi natural farms is an alternative. In this study different farming methods were tested on two Indo-Pacific sponge species, Neopetrosia sp. and Stylissa massa. Survival, growth and attachment ability were observed with different substrates (suspended ropes, coral boulders and artificial substrate, two types of aquaria with different water volume and two different field sites in Indonesia. The two species responded differently to their individual locations and environmental stresses. Survival, growth and attachment rates of Neopetrosia sp. at the field site are depending on the cultivation method, we found highest volume increment (27–35% for a horizontal line in the field. Whereas the volume increase for S. massa did not show any differences for the different transplantation methods, Neopetrosia sp. generally showed higher rates than S. massa. Further aquaria experiments, for example, on nutrient supply, should be tested to receive more detailed data about sponges, particularly because almost all fragments of both species showed a decline or steady state in mean length.

FPGA Controller Design and Simulation of a Portable Dough Mixing ...

African Journals Online (AJOL)

With the advent of Microcontrollers, Application Specic Integrated Circuits, Digital Signal Processors (DSP) and Programmable Logic Devices, complex industrial systems and controls can now be integrated into portable embedded household electronic systems. In this paper, the design and simulation of a Dough Mixer ...

Effect of fat types on the structural and textural properties of dough and semi-sweet biscuit.

Science.gov (United States)

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.

Ultraporous, Compressible, Wettable Polylactide/Polycaprolactone Sponges for Tissue Engineering.

Science.gov (United States)

Mader, Michael; Jérôme, Valérie; Freitag, Ruth; Agarwal, Seema; Greiner, Andreas

2018-05-14

Ultraporous, degradable sponges made of either polylactide or of blends of polylactide/poly(ε-caprolactone) are prepared by freeze-drying of dispersions of short electrospun fibers and subsequent thermal annealing. The sponges feature ultrahigh porosity (99.6%), a hierarchical cellular structure, and high reversible compressibility with fast recovery from deformation in the dry as well as in the wet state. The sponge properties depend on the fiber dispersion concentration and the annealing temperature. Sponge characteristics like fiber density (2.5-20 mg/cm 3 ), size, shape, crystallinity, mechanical strength, wetability, and structural integrity are user adjustable. Cell culture experiments were successfully performed with Jurkat cells with Confocal Laser Scanning Microscopy and MTT staining showing rapid cell proliferation. Live/Dead staining demonstrated high viability of the seeded cells. The sponge characteristics and modifications investigated and presented here reveal that these sponges are highly promising for tissue engineering applications.

Contraceptive Sponge

Science.gov (United States)

... cause: Vaginal irritation or dryness Urinary tract or vaginal infection An increased risk of contracting STIs Toxic shock ... 24 hours to reduce the risk of an infection. Remove the contraceptive ... If your vaginal muscles are still holding the contraceptive sponge tightly, ...

Experience of Sponge City Master Plan: A Case Study of Nanning City

Institute of Scientific and Technical Information of China (English)

Zhang Wei; Wang Jiazhuo; Che Han; Wang Chen; Zhang Chunyang; Shi Lian; Fan Jin; Li Caige

2017-01-01

As a new urban development pattern, the construction of sponge cities has been deeply integrated into the new urbanization and water safety strategy. Nanning City, as one of the first batch of experimental sponge cities in China, has undertaken exploration and practice on sponge city planning, construction, and management. The sponge city master plan of Nanning City establishes an urban ecological spatial pattern in order to protect the security of the sponge base. The sponge city construction strategy has also proposed an overall construction strategy of a sponge city in line with urban development features. Through the systematic analysis and planning, a “23+10+202” pattern of sponge city construction has been formed. “23” represents 23 drainage basins, in which major sponge facilities such as storage facilities, waterfront buffer zones, wetland parks, ecological rainwater corridor and sponge parks are allocated. “10” represents 10 sponge functional zones, which provide important reference for the establishment of sponge city construction index system. “202” represents 202 management units, which decomposes the general objective and provides technical support not only for sponge city construction and management, but also for the implementation of general objectives in the regulatory plan as well.

Response of the Mediterranean sponge Chondrosia reniformis Nardo to copper pollution

International Nuclear Information System (INIS)

Cebrian, E.; Agell, G.; Marti, R.; Uriz, M.J.

2006-01-01

We examined the effects of exposure to copper pollution on the Atlanto-Mediterranean sponge Chondrosia reniformis. We transplanted sponges from an unpolluted control area to a harbour with a moderately high concentration of copper and measured several biological sponge variables. No effect of this habitat was detected on sponge growth, shape, heat-shock protein expression or metal accumulation. However, a decrease in the clearance rate, an increase in the collagen/cell rate (due to a decrease in the cellular components) and a lower survival rate after 4 months of the sponges transplanted to the harbour was observed. We suggest that copper may alter the sponge physiology, by reducing pumping capacity, which may ultimately lead to sponge death. Consequently, copper pollution exerts strong negative effects on this organism. - Contrasting effects of copper pollution on the Atlanto-Mediterranean sponge Chondrosia reniformis

The Life of a Sponge in a Sandy Lagoon.

Science.gov (United States)

Ilan, M; Abelson, A

1995-12-01

Infaunal soft-bottom invertebrates benefit from the presence of sediment, but sedimentation is potentially harmful for hard-bottom dwellers. Most sponges live on hard bottom, but on coral reefs in the Red Sea, the species Biemna ehrenbergi (Keller, 1889) is found exclusively in soft-bottom lagoons, usually in the shallowest part. This location is a sink environment, which increases the deposition of particulate organic matter. Most of the sponge body is covered by sediment, but the chimney-like siphons protrude from the sediment surface. The sponge is attached to the buried beach-rock, which reduces the risk of dislodgment during storms. Dye injected above and into the sediment revealed, for the first time, a sponge pumping interstitial water (rich with particles and nutrients) into its aquiferous system. Visual examination of plastic replicas of the aquiferous system and electron microscopical analysis of sponge tissue revealed that the transcellular ostia are mostly located on the buried surface of the sponge. The oscula, however, are located on top of the siphons; their elevated position and their ability to close combine to prevent the filtering system outflow from clogging. The transcellular ostia presumably remain open due to cellular mobility. The sponge maintains a large population of bacteriocytes, which contains bacteria of several different species. Some of these bacteria disintegrate, and may be consumed by the sponge.

High-performance nanostructured supercapacitors on a sponge

KAUST Repository

Chen, Wei; Baby, Rakhi Raghavan; Hu, Liangbing; Xie, Xing; Cui, Yi; Alshareef, Husam N.

2011-01-01

A simple and scalable method has been developed to fabricate nanostructured MnO 2-carbon nanotube (CNT)-sponge hybrid electrodes. A novel supercapacitor, henceforth referred to as "sponge supercapacitor", has been fabricated using these hybrid

Property Assessment of Sponge Cake Added with Egg Replacer

OpenAIRE

Yaqiang He; Linlin Wang; Qian Lu

2015-01-01

Chicken egg which is always used in sponge cake production is likely to deteriorate during storage or transportation. This weakness prevents the wide use of chicken egg in sponge cake making. In order to solve this problem, egg replacer has been developed. In this study, effect of egg replacer on the property of sponge cake was analyzed. The result indicated egg replacer could improve the yield rate and specific volume of sponge cake. However, high content of egg replacer would negatively imp...

Globally intertwined evolutionary history of giant barrel sponges

Science.gov (United States)

Swierts, Thomas; Peijnenburg, Katja T. C. A.; de Leeuw, Christiaan A.; Breeuwer, Johannes A. J.; Cleary, Daniel F. R.; de Voogd, Nicole J.

2017-09-01

Three species of giant barrel sponge are currently recognized in two distinct geographic regions, the tropical Atlantic and the Indo-Pacific. In this study, we used molecular techniques to study populations of giant barrel sponges across the globe and assessed whether the genetic structure of these populations agreed with current taxonomic consensus or, in contrast, whether there was evidence of cryptic species. Using molecular data, we assessed whether giant barrel sponges in each oceanic realm represented separate monophyletic lineages. Giant barrel sponges from 17 coral reef systems across the globe were sequenced for mitochondrial (partial CO1 and ATP6 genes) and nuclear (ATPsβ intron) DNA markers. In total, we obtained 395 combined sequences of the mitochondrial CO1 and ATP6 markers, which resulted in 17 different haplotypes. We compared a phylogenetic tree constructed from 285 alleles of the nuclear intron ATPsβ to the 17 mitochondrial haplotypes. Congruent patterns between mitochondrial and nuclear gene trees of giant barrel sponges provided evidence for the existence of multiple reproductively isolated species, particularly where they occurred in sympatry. The species complexes in the tropical Atlantic and the Indo-Pacific, however, do not form separate monophyletic lineages. This rules out the scenario that one species of giant barrel sponge developed into separate species complexes following geographic separation and instead suggests that multiple species of giant barrel sponges already existed prior to the physical separation of the Indo-Pacific and tropical Atlantic.

Antagonistic activity of marine sponges associated Actinobacteria

Directory of Open Access Journals (Sweden)

Selvakumar Dharmaraj

2016-06-01

Full Text Available Objective: To focus on the isolation and preliminary characterization of marine sponges associated Actinobacteria particularly Streptomyces species and also their antagonistic activities against bacterial and fungal pathogens. Methods: The sponges were collected from Kovalam and Vizhinjam port of south-west coast of Kerala, India. Isolation of strains was carried out from sponge extracts using international Streptomyces project media. For preliminary identification of the strains, morphological (mycelial colouration, soluble pigments, melanoid pigmentation, spore morphology, nutritional uptake (carbon utilisation, amonoacids influence, sodium chloride tolerance, physiological (pH, temperature and chemotaxonomical characterization were done. Antimicrobial studies were also carried out for the selected strains. Results: With the help of the spicule structures, the collected marine sponges were identified as Callyspongia diffusa, Mycale mytilorum, Tedania anhelans and Dysidea fragilis. Nearly 94 strains were primarily isolated from these sponges and further they were sub-cultured using international Streptomyces project media. The strains exhibited different mycelial colouration (aerial and substrate, soluble and melanoid pigmentations. The strains possessed three types of sporophore morphology namely rectus flexibilis, spiral and retinaculiaperti. Among the 94 isolates, seven exhibited antibacterial and antifungal activities with maximal zone of inhibition of 30 mm. The nutritional, physiological and chemotaxonomical characteristic study helped in the conventional identification of the seven strains and they all suggest that the strains to be grouped under the genus Streptomyces. Conclusions: The present study clearly helps in the preliminary identification of the isolates associated with marine sponges. Antagonistic activities prove the production of antimicrobial metabolites against the pathogens. Marine sponges associated Streptomyces are

Evaluation of Vitamin D3 and D2 Stability in Fortified Flat Bread Samples During Dough Fermentation, Baking and Storage.

Science.gov (United States)

Tabibian, Mehrnaz; Torbati, Mohammadali; Afshar Mogaddam, Mohammad Reza; Mirlohi, Maryam; Sadeghi, Malihe; Mohtadinia, Javad

2017-06-01

Purpose: Vitamin D, a fat-soluble secosteroid, has a significant role in bone metabolism and helps calcium absorption in the body. Since vitamin D concentration is altered in fortified foods and dietary supplements, the actual amount of vitamin D may differ from the label value. Methods: In this study, the concentrations of vitamin D 2 and D 3 of fortified bread sample were analytically determined. For this purpose, dough or homogenized bread sample was saponified using potassium hydroxide solution (30%, w/v) at 80°C, and the saponified analytes were extracted into n -heptane followed by liquid-liquid extraction. Then n -heptane fraction was evaporated to dryness and the sample was reconstituted in methanol. The effect of different parameters was evaluated by one variable at one-time strategy. Results: The analytes concentrations were evaluated in dough fermentation, baking and storage steps. The effect of temperature in dough fermentation and baking was evaluated at the range of 5-30 and 200-250°C, respectively. Also, the fermentation time was studied in the range of 0-120 min. The analytes concentrations were followed for 1 to 5 days after baking. The results indicated that dough fermentation temperature has no significant effect on the concentration of the analytes. On the other hand, when the dough fermentation time and baking temperature are increased, the analytes concentrations are decreased. Also, the storage duration of the spiked bread samples decreased the analytes concentrations after one day. Conclusion: Based on the obtained results, baking the dough at high temperatures lead to decrease in vitamin levels.

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

Science.gov (United States)

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".

Generation of miRNA sponge constructs

NARCIS (Netherlands)

Kluiver, Joost; Slezak-Prochazka, Izabella; Smigielska-Czepiel, Katarzyna; Halsema, Nancy; Kroesen, Bart-Jan; van den Berg, Anke

2012-01-01

MicroRNA (miRNA) sponges are RNA molecules with repeated miRNA antisense sequences that can sequester miRNAs from their endogenous targets and thus serve as a decoy. Stably expressed miRNA sponges are especially valuable for long-term loss-of-function studies and can be used in vitro and in vivo. We

Bleaching and recovery of a phototrophic bioeroding sponge

Science.gov (United States)

Marlow, Joseph; Davy, Simon K.; Shaffer, Megan; Haris, Abdul; Bell, James J.

2018-06-01

In the Wakatobi region of Indonesia, a prolonged period of elevated water temperature in 2016 caused extensive coral bleaching and mortality. Unusually, bleaching was also observed in the bioeroding sponge Cliona aff. viridis, with affected sponges expelling 99% of their Symbiodinium. Bleaching surveys of C. aff. viridis were conducted 6 weeks apart, coinciding with a 0.8 °C drop in water temperature. Over this period, bleaching prevalence dropped from 73.9% (± 9.9 SE) to 25.7% (± 5.8 SE), and bleaching severity dropped from 25.95% (± 4.5 SE) to 11.54% (± 1.9 SE) of sponge tissue. Over the same period, monitored bleached sponges showed an 81% drop in bleaching severity, but also a 13% reduction in overall sponge size. Our results show that while the clionaid- Symbiodinium relationship is susceptible to break down under thermal stress, rapid recovery can occur, although incurring some partial host mortality.

Chitosan-hyaluronan/nano chondroitin sulfate ternary composite sponges for medical use.

Science.gov (United States)

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. Copyright © 2012 Elsevier Ltd. All rights reserved.

Modeling and optimization of dough recipe for breadsticks

Science.gov (United States)

Krivosheev, A. Yu; Ponomareva, E. I.; Zhuravlev, A. A.; Lukina, S. I.; Alekhina, N. N.

2018-05-01

During the work, the authors studied the combined effect of non-traditional raw materials on indicators of quality breadsticks, mathematical methods of experiment planning were applied. The main factors chosen were the dosages of flaxseed flour and grape seed oil. The output parameters were the swelling factor of the products and their strength. Optimization of the formulation composition of the dough for bread sticks was carried out by experimental- statistical methods. As a result of the experiment, mathematical models were constructed in the form of regression equations, adequately describing the process of studies. The statistical processing of the experimental data was carried out by the criteria of Student, Cochran and Fisher (with a confidence probability of 0.95). A mathematical interpretation of the regression equations was given. Optimization of the formulation of the dough for bread sticks was carried out by the method of uncertain Lagrange multipliers. The rational values of the factors were determined: the dosage of flaxseed flour - 14.22% and grape seed oil - 7.8%, ensuring the production of products with the best combination of swelling ratio and strength. On the basis of the data obtained, a recipe and a method for the production of breadsticks "Idea" were proposed (TU (Russian Technical Specifications) 9117-443-02068106-2017).

Macrofauna Associated with the Sponge Neopetrosia exigua ...

African Journals Online (AJOL)

in Marine Biology, Annamalai University, Parangipettai-608 502, Tamil Nadu, India. Keywords: Neopetrosia exigua, sponge, associated-fauna, species richness,. Mauritius, Indian Ocean. Abstract — The macrofaunal community associated with the sponge Neopetrosia exigua (Kirkpatrick, 1900) was studied across a ...

Carbon conversion and metabolic rate in two marine sponges

NARCIS (Netherlands)

Koopmans, M.; Van Rijswijk, P.; Martens, D.; Egorova-Zachernyuk, T.A.; Middelburg, J.J.; Wijffels, R.H.

2011-01-01

The carbon metabolism of two marine sponges, Haliclona oculata and Dysidea avara, has been studied using a 13C isotope pulse-chase approach. The sponges were fed 13C-labeled diatoms (Skeletonema costatum) for 8 h and they took up between 75 and 85%. At different times, sponges were sampled for total

Fossil and modern sponge fauna of southern Australia and adjacent regions compared: interpretation, evolutionary and biogeographic significance of the late Eocene ‘soft’ sponges

NARCIS (Netherlands)

Łukowiak, M.

2016-01-01

The late Eocene ‘soft’ sponge fauna of southern Australia is reconstructed based on disassociated spicules and is used to interpret the paleoecology and environmental context of shallow marine communities in this region. The reconstructed sponge association was compared with coeval sponge

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

Science.gov (United States)

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.

Intact collagen and atelocollagen sponges: Characterization and ESEM observation

International Nuclear Information System (INIS)

Ruozi, Barbara; Tosi, Giovanni; Leo, Eliana; Parma, Bruna; Vismara, Susanna; Forni, Flavio; Vandelli, Maria Angela

2007-01-01

In this study we have investigated the chemical-physical and morphological properties of intact and atelocollagen sponges used for tissue engineering. The porous sponges were prepared by lyophilization and their physico-chemical characteristics (water binding capacity, denaturing temperature, amino group content) were investigated. Considering the importance of the 'in vivo' interactions between these sponges and the tissue, our attention was addressed (a) to clarify the relationships between the morphology and the amount of water absorbed and (b) to evaluate the influence of pepsin-alkaline treatment on the reorganization of the atelocollagen fibres. Conventional scanning electron microscopy (SEM) and environmental scanning electron microscopy (ESEM) were employed to study the morphology and wetting behaviour of the intact and atelocollagen sponges. The observations by SEM indicated remarkable differences both in the structure and dimension of the pores between intact and atelocollagen sponges. At the data are related to a different water binding capacity. However, the ESEM observations, achieved by changing the relative humidity in the operative chamber, demonstrated that the water adsorbed can be removed with major difficulty from atelocollagen sponges than from intact ones

Gene Expression Dynamics Accompanying the Sponge Thermal Stress Response.

Science.gov (United States)

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.

Fermented Dough Characteristics of Wheat-barley-hemp Composites. Comparison of Two Dosages of Barley and Hemp Wholemeal/Flour

Directory of Open Access Journals (Sweden)

Marie Hrušková

2016-01-01

Full Text Available Wheat flour substitution by barley one led to shortening of fermentation and leavening times (about 14–57% and 35–83%, respectively as well as to lessening of dough volumes (about 25–75%, based on lowered protein quality (Zeleny value. Addition of barley flour affected specific bread volume; diminishing for wheat-barley blends 70:30 and 50:50 reached 30% and 43%, respectively. Volume of bread prepared from wheat-barley blend 70:30 enhanced by dehulled hemp wholemeal was the highest within the tested tri-composites set, achieving 130% of wheat-barley control; other hemp products caused the parameter decrease (from 8 to 33%. Within a group of bakery products containing 50% of barley flour, hulled hemp wholemeal partially supressed negative effect of barley flour – specific bread volumes increased about ca 15%. Commercial fine hemp flour samples demonstrated a reversal influence – its addition resulted into lower buns size than wheat-barley control (about 3–34%. Between wheat flour and both groups of flour tri-composites, PCA confirmed differences in dough and bread technological quality. Specific bread volume could be predicted according to maturograph dough elasticity, dough or bread OTG volumes.

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

Science.gov (United States)

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.

Post-quantum security of the sponge construction

NARCIS (Netherlands)

Czajkowski, J.; Groot Bruinderink, L.; Hülsing, A.T.; Schaffner, C.; Unruh, D.

2017-01-01

We investigate the post-quantum security of hash functions based on the sponge construction. A crucial property for hash functions in the post-quantum setting is the collapsing property (a strengthening of collision-resistance). We show that the sponge construction is collapsing (and in consequence

Post-quantum security of the sponge construction

NARCIS (Netherlands)

Czajkowski, Jan; Groot Bruinderink, Leon; Hülsing, Andreas; Schaffner, Christian; Unruh, Dominique

2018-01-01

We investigate the post-quantum security of hash functions based on the sponge construction. A crucial property for hash functions in the post-quantum setting is the collapsing property (a strengthening of collision-resistance). We show that the sponge construction is collapsing (and in consequence

Metal sponge for cryosorption pumping applications

International Nuclear Information System (INIS)

Myneni, G.R.; Kneisel, P.

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. 4 figs

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

Science.gov (United States)

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

2013-06-01

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

Ecological interactions and the distribution, abundance, and diversity of sponges.

Science.gov (United States)

Wulff, Janie

2012-01-01

Although abiotic factors may be important first-order filters dictating which sponge species can thrive at a particular site, ecological interactions can play substantial roles influencing distribution and abundance, and thus diversity. Ecological interactions can modify the influences of abiotic factors both by further constraining distribution and abundance due to competitive or predatory interactions and by expanding habitat distribution or abundance due to beneficial interactions that ameliorate otherwise limiting circumstances. It is likely that the importance of ecological interactions has been greatly underestimated because they tend to only be revealed by experiments and time-series observations in the field. Experiments have revealed opportunistic predation to be a primary enforcer of sponge distribution boundaries that coincide with habitat boundaries in several systems. Within habitats, by contrast, dramatic effects of predators on sponge populations seem to occur primarily in cases of unusually high recruitment rates or unusually low mortality rates for the predators, which are often specialists on the sponge species affected. Competitive interactions have been demonstrated to diminish populations or exclude sponge species from a habitat in only a few cases. Cases in which competitive interactions have appeared obvious have often turned out to be neutral or even beneficial interactions when observed over time. Especially striking in this regard are sponge-sponge interactions in dense sponge-dominated communities, which may promote the continued coexistence of all participating species. Mutualistic symbioses of sponges with other animals, plants, or macroalgae have been demonstrated to increase abundance, habitat distribution, and diversity of all participants. Symbiotic microbes can enhance sponge distribution and abundance but also render their hosts more vulnerable to environmental changes. And while photosynthetic symbionts can boost growth and

Environmental impacts of air-gun surveys on glass sponges : final report

Energy Technology Data Exchange (ETDEWEB)

Tunnicliffe, V; Yahel, G [Victoria Univ., Victoria, BC (Canada). Dept. of Biology; Chapman, R; Wilmut, M [Victoria Univ., Victoria, BC (Canada). School of Earth and Ocean Sciences

2008-09-15

Air-gun surveys associated with the oil and gas exploration in the Queen Charlotte Basin will insonify the seafloor with broadband, high intensity noise, exposing the glass sponge reef systems of that area to acoustic impacts. Tissue integrity and behaviour of marine animals can be affected by the acoustic harassment of water propagated vibration. This paper examined the effects of acoustic noise on the behaviour of glass sponges. The purpose of the study was to test the hypothesis that the acoustic vibration produced by a small, surface operated air gun would not alter the normal pattern of sponge feeding activities. The paper described the methods, with particular reference to the study site; sponge pumping rate; and acoustic effects on sponge pumping. Results were presented for ambient conditions; air gun shots; sponge pumping responses to air gun shots; and correlation of sponge response and ambient current. The question of whether the sponge's excurrent flow responds to the pressure from a series of air-gun shots was addressed by a statistical analysis over all the excurrent data from the experiment. It was concluded that there is little or no evidence that the acoustic pressure from the shots influences the physiological functions of the sponge. 22 refs., 2 tabs., 11 figs.

Environmental impacts of air-gun surveys on glass sponges : final report

Energy Technology Data Exchange (ETDEWEB)

Tunnicliffe, V.; Yahel, G. [Victoria Univ., Victoria, BC (Canada). Dept. of Biology; Chapman, R.; Wilmut, M. [Victoria Univ., Victoria, BC (Canada). School of Earth and Ocean Sciences

2008-09-15

Air-gun surveys associated with the oil and gas exploration in the Queen Charlotte Basin will insonify the seafloor with broadband, high intensity noise, exposing the glass sponge reef systems of that area to acoustic impacts. Tissue integrity and behaviour of marine animals can be affected by the acoustic harassment of water propagated vibration. This paper examined the effects of acoustic noise on the behaviour of glass sponges. The purpose of the study was to test the hypothesis that the acoustic vibration produced by a small, surface operated air gun would not alter the normal pattern of sponge feeding activities. The paper described the methods, with particular reference to the study site; sponge pumping rate; and acoustic effects on sponge pumping. Results were presented for ambient conditions; air gun shots; sponge pumping responses to air gun shots; and correlation of sponge response and ambient current. The question of whether the sponge's excurrent flow responds to the pressure from a series of air-gun shots was addressed by a statistical analysis over all the excurrent data from the experiment. It was concluded that there is little or no evidence that the acoustic pressure from the shots influences the physiological functions of the sponge. 22 refs., 2 tabs., 11 figs.

Degradation of mangrove-derived organic matter in mangrove associated sponges

NARCIS (Netherlands)

Hunting, E.R.; de Goeij, J.M.; Asselman, M.; van Soest, R.W.M.; van der Geest, H.G.

2010-01-01

Sponge communities found in Caribbean mangroves are typical to this habitat: partly endemic and very distinct from sponge communities on nearby reefs. A trade-off between resistance to competitors and predators appears to influence success of individual sponge species in mangrove habitats. We

High energy density supercapacitors using macroporous kitchen sponges

KAUST Repository

Chen, Wei

2012-01-01

Macroporous, low-cost and recyclable kitchen sponges are explored as effective electrode platforms for supercapacitor devices. A simple and scalable process has been developed to fabricate MnO 2-carbon nanotube (CNT)-sponge supercapacitor electrodes using ordinary kitchen sponges. Two organic electrolytes (1 M of tetraethylammonium tetrafluoroborate (Et 4NBF 4) in propylene carbonate (PC), 1 M of LiClO 4 in PC) are utilized with the sponge-based electrodes to improve the energy density of the symmetrical supercapacitors. Compared to aqueous electrolyte (1 M of Na 2SO 4 in H 2O), the energy density of supercapacitors tripled in Et 4NBF 4 electrolyte, and further increased by six times in LiClO 4 electrolyte. The long-term cycling performance in different electrolytes was examined and the morphology changes of the electrode materials were also studied. The good electrochemical performance in both aqueous and organic electrolytes indicates that the MnO 2-CNT-sponge is a promising low-cost electrode for energy storage systems. © 2012 The Royal Society of Chemistry.

Flavoring Production in Kamut®, Quinoa and Wheat Doughs Fermented by Lactobacillus paracasei, Lactobacillus plantarum, and Lactobacillus brevis: A SPME-GC/MS Study.

Science.gov (United States)

Di Renzo, Tiziana; Reale, Anna; Boscaino, Floriana; Messia, Maria C

2018-01-01

This study identified the odor-active compounds and the qualitative characteristics of doughs from "ancient" grains flours fermented by lactic acid bacteria. For this purpose doughs made with quinoa and Kamut® flours have been produced and inoculated with strains belonging to the species Lactobacillus paracasei, Lactobacillus plantarum and Lactobacillus brevis and compared with fermented doughs made from 100% wheat flour. The quality of the doughs was determined by assessment of pH, total titratable acidity, lactic acid bacteria growth and flavor compounds. The results showed that lactic acid bacteria used were able to grow in the different substrates reaching more than 9.0 log CFU/g after 24 h fermentation, although the best microbial growth was recorded in the doughs made with quinoa flour fermented with Lactobacillus paracasei I1. Good acidification and heterogeneous aromatic profile were recognized in all the doughs even if the volatile composition mainly derived from microbial specie. Among all the used strains, mostly Lactobacillus paracasei I1 positively contributed to the aromatic profile of the doughs, independently from flour type, producing the highest amount of different ketones such as, diacetyl, acetoin, 2,6-dimethyl-4-heptanone, 5-methyl-3-hexanone, 4-methyl-3-penten-2-one, volatile compounds highly appreciated in the bakery products for their buttery, fatty and fruity notes. So, the positive characteristic of Lactobacillus paracasei I1 to enhance the production of desired volatile compounds could make it suitable as adjunct culture starter in the bakery industry. Many differences in volatile organic compounds derived also by the type of flour used. Quinoa fermented doughs were characterized for specific nutty, roasted, acid and buttery tones derived from pyrazines, ketones and acid compounds whereas Kamut® fermented doughs were characterized for fruity, rose, green and sweet tones derived from aldehydes and ketones production. So, the use of

Deep-sea sponge grounds: Reservoirs of biodiversity

NARCIS (Netherlands)

Hogg, M.M.; Tendal, O.S.; Conway, K.W.; Pomponi, S.A.; van Soest, R.W.M.; Gutt, J.; Krautter, M.; Roberts, J.M.

2010-01-01

This report draws together scientific understanding of deep-water sponge grounds alongside the threats they face and ways in which they can be conserved. Beginning with a summary of research approaches, sponge biology and biodiversity, the report also gives up-to-date case studies of particular

Cell culture from sponges: pluripotency and immortality

NARCIS (Netherlands)

Caralt Bosch, de S.; Uriz, M.J.; Wijffels, R.H.

2007-01-01

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

Bioprospecting sponge-associated microbes for antimicrobial compounds

NARCIS (Netherlands)

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

Electron beam melting of sponge titanium

International Nuclear Information System (INIS)

Kanayama, Hiroshi; Kusamichi, Tatsuhiko; Muraoka, Tetsuhiro; Onouye, Toshio; Nishimura, Takashi

1991-01-01

Fundamental investigations were done on electron beam (EB) melting of sponge titanium by using 80 kW EB melting furnace. Results obtained are as follows: (1) To increase the melting yield of titanium in EB melting of sponge titanium, it is important to recover splashed metal by installation of water-cooled copper wall around the hearth and to decrease evaporation loss of titanium by keeping the surface temperature of molten metal just above the melting temperature of titanium without local heating. (2) Specific power consumption of drip melting of pressed sponge titanium bar and hearth melting of sponge titanium are approximately 0.9 kWh/kg-Ti and 0.5-0.7 kWh/kg-Ti, respectively. (3) Ratios of the heat conducted to water-cooled mould in the drip melting and to water-cooled hearth in the hearth melting to the electron beam input power are 50-65% and 60-65%, respectively. (4) Surface defects of EB-melted ingots include rap which occurs when the EB output is excessively great, and transverse cracks when the EB output is excessively small. To prevent surface defects, the up-down withdrawal method is effective. (author)

Experimental and numerical investigation of ram extrusion of bread dough

Science.gov (United States)

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.

Antiviral lead compounds from marine sponges

KAUST Repository

Sagar, Sunil

2010-10-11

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. 2010 by the authors; licensee MDPI.

Bacterial community profiles in low microbial abundance sponges

KAUST Repository

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

2012-01-01

It has long been recognized that sponges differ in the abundance of associated microorganisms, and they are therefore termed either 'low microbial abundance' (LMA) or 'high microbial abundance' (HMA) sponges. Many previous studies concentrated

Natural RNA circles function as efficient microRNA sponges

DEFF Research Database (Denmark)

Hansen, Thomas Birkballe; Jensen, Trine I; Clausen, Bettina Hjelm

2013-01-01

MicroRNAs (miRNAs) are important post-transcriptional regulators of gene expression that act by direct base pairing to target sites within untranslated regions of messenger RNAs. Recently, miRNA activity has been shown to be affected by the presence of miRNA sponge transcripts, the so-called comp......MicroRNAs (miRNAs) are important post-transcriptional regulators of gene expression that act by direct base pairing to target sites within untranslated regions of messenger RNAs. Recently, miRNA activity has been shown to be affected by the presence of miRNA sponge transcripts, the so......-called competing endogenous RNA in humans and target mimicry in plants. We previously identified a highly expressed circular RNA (circRNA) in human and mouse brain. Here we show that this circRNA acts as a miR-7 sponge; we term this circular transcript ciRS-7 (circular RNA sponge for miR-7). ciRS-7 contains more...... sponge, suggesting that miRNA sponge effects achieved by circRNA formation are a general phenomenon. This study serves as the first, to our knowledge, functional analysis of a naturally expressed circRNA....

Effect of potato (Solanum tuberosum addition on dough properties, sensory qualities and resistant starch content of bread

Directory of Open Access Journals (Sweden)

Maria Lidia IANCU

2015-08-01

Full Text Available The aim of this study is to assess the effects of adding different varieties of boiled potatoes-pasta (PP, Impala (I and Orchestra (O, to wheat flour in bread making. These potato varieties were used to replace wholemeal 1250 type flour (F1 and hard wheat semolina flour (F2 in different concentrations: 5%, 10%, 20%, 30%. The rheological properties of dough with added potato were assessed by means of the flour-graphic technique. The study also determined the amount of resistant starch (RS, non-resistant starch (n-RS, total starch (TS and moisture content of the potato bread. The results showed that the water absorption (WA in the potato dough containing salt and yeast decreased by 28.8% (F2-I-PP, and by 41.2% (F1-I-PP respectively. The same happened with the dough development time, dough stability and quality number. We found out that the degree of dough softening was increased, as was the moisture content of the bread, which went from 47.7% (O-PP-F2 to 50.3% (I-PP-F1. The level of the ten analyzed sensory properties led to the conclusion that, by adding up to 20% PP, we enhance the bread quality. The RS content increased by 5.1 g/100 g d.m. for F1 bread for the 30% (O-PP-F2 potato content batch. In F2 bread, the RS content increased by up to 5.11g/100 g d.m. for the 30% (O-PP-F2 potato content batch. Given the method of analysis, RS may be a mixture of RS2 (natural granule starch and RS3 (retrograde or non crystalline retrograde. Therefore, potato bread is very healthy and recommended for its nutritional benefits.

High energy density supercapacitors using macroporous kitchen sponges

KAUST Repository

Chen, Wei; Baby, Rakhi Raghavan; Alshareef, Husam N.

2012-01-01

Macroporous, low-cost and recyclable kitchen sponges are explored as effective electrode platforms for supercapacitor devices. A simple and scalable process has been developed to fabricate MnO 2-carbon nanotube (CNT)-sponge supercapacitor electrodes

Sponge 'tree rings' : new indicators of ocean variability?

International Nuclear Information System (INIS)

Ellwood, M.; Kelly, M.

2003-01-01

Certain marine sponges offer a unique approach to the problem of recording environmental change. These sponges and their spicules grow by putting on concentric layers of silica material on a seasonal basis, rather like tree rings. The concentrations of certain chemicals in the surrounding water, and the growth rate of the sponge itself, are archived in the silica deposited. The information in each layer of silica can be used to deduce environmental conditions on a range of scales; years, decades and centuries. (author). 7 figs

Carbon Flux Through the Giant Barrel Sponge Xestospongia testudinaria in the Red Sea

KAUST Repository

Wooster, Michael K.

2017-11-01

Sponges have important ecological functions on coral reefs because they are regionally abundant, competitively dominant, and process large volumes of seawater. The sponge loop hypothesis proposes that sponges consume dissolved organic carbon (DOC) and then releases the carbon as shed cellular detritus back to the reef benthos. Within this context, we examined the carbon flux mediated by the giant barrel sponge, Xestospongia testudinaria, on reefs in the Red Sea, where sponge abundance is comparatively low relative to coral reefs elsewhere, such as the Caribbean. Seawater samples were collected from the incurrent and excurrent (In-Ex) flow of 40 sponges from inshore, mid-shelf, and offshore reefs between 18° and 22°N latitude off the coast of Saudi Arabia. Concentrations of DOC and living particulate organic carbon (LPOC) were significantly higher in incurrent (ambient) seawater on inshore reefs than mid-shelf and offshore reefs. Consistent with studies of X. muta in the Caribbean, the diet of X. testudinaria is comprised primarily of DOC; mean values of the nutritional components across all sites were 60.5% DOC, 35.7% detritus, and 3.8% LPOC. Taking into account the specific filtration rates of nutritional components and oxygen consumption of sponges across the inshore-offshore gradient, there is evidence (1) of a threshold concentration of DOC below which sponges cease to be net consumers of DOC, and (2) that sponges on offshore reefs are food-limited. Contrary to the sponge loop hypothesis, there was no evidence that X. testudinaria, returned DOC to the benthos in the form of detritus, but was, instead, a net consumer of detritus from the water column. Unlike the cryptic, interstitial sponges that were studied to advance the sponge-loop hypothesis, emergent sponges may have an alternate pathway for returning DOC to the benthos by converting it to sponge biomass rather than sponge detritus.

Renal acidification defects in medullary sponge kidney

DEFF Research Database (Denmark)

Osther, P J; Hansen, A B; Røhl, H F

1988-01-01

Thirteen patients with medullary sponge kidney underwent a short ammonium chloride loading test to investigate their renal acidification capacity. All but 1 presented with a history of recurrent renal calculi and showed bilateral widespread renal medullary calcification on X-ray examination. Nine...... of renal calculi in medullary sponge kidney, have considerable therapeutic implications....

Effect of the addition of wheat bran stream on dough rheology and bread quality

Directory of Open Access Journals (Sweden)

Iuliana Banu

2012-08-01

Full Text Available The milling by-products have high nutritional value and can be incorporated into white flour. This study was aimed at comparatively examining the rheological behaviour of the doughs made from wheat white flour with different levels (3-30% of bran streams incorporated and from wholewheat. The results indicated significant correlations between the ash content of the wheat bran streams incorporated into flour and Alveograph, Rheofermentograph and Mixolab parameters. The white flour sample with 25% wheat bran streams had the ash content similar to wholewheat, but the dough rheology was improved. The quality of the white flour bread with 25% wheat bran streams was improved compared to the wholemeal bread.

MORPHOLOGY AND CELL BIOMASS OF SPONGE Aaptos aaptos AND

Directory of Open Access Journals (Sweden)

Meutia Samira Ismet

2011-12-01

Full Text Available Aaptos aaptos and Petrosia sp. sponges are known for their ability to produce potential marine bioactive compound. As a metazoan animal with simple body structure, the morphology and it association with symbiont-bacteria could influence their bioactive compound both type and activity, as much as their habitat adaptation. In order to determine morphology and its cell biomass of Aaptos aaptos dan Petrosia sp., samples were taken from the West Pari Island, at 7 m depth. Preserved samples (in 4% formaldehyde were examined using a histological mounting and centrifugation method to separate the cells fraction of sponge’s tissues. A. aaptos sponge has a soft body structure with 55.9% skeleton-forming fraction, 14.2% sponge cell fraction and 29.9% bacteria fraction. Meanwhile, Petrosia sp. sponge has a rigid body with dominant skeleton-forming fraction (68.6%, and lesser sponge cell and bacteria associated (19.7% and 11.7%, respectively.Keywords: A. aaptos, Petrosia sp, morphology, cell biomass

Preparation and characterization of sponge film made from feathers

Energy Technology Data Exchange (ETDEWEB)

Zhuang, Yuan; Wu, Xiaoqian [College of Environmental Science and Engineering, Donghua University, Shanghai 201620 (China); Cao, Zhangjun [College of Chemistry, Chemical Engineering and Biotechnology, Donghua University, Shanghai 201620 (China); Zhao, Xiaoxiang; Zhou, Meihua [College of Environmental Science and Engineering, Donghua University, Shanghai 201620 (China); Gao, Pin, E-mail: gaopin@mail.dhu.edu.cn [College of Environmental Science and Engineering, Donghua University, Shanghai 201620 (China)

2013-12-01

Feather wastes generated from poultry farms will pose a problem for disposal, but they are sustainable resources of keratin. Reduction is one of the commonly used methods to obtain soluble keratin from feather. However, the residues generated during feather reduction reaction were rarely investigated. In this study, the residues were transformed into a porous and flexible sponge film by freeze-drying without pretreatment or addition of cross-linking agents. Glycerol was used to alter the physical and chemical characteristics of the sponge film. The film was characterized with a fiber strong stretch instrument, a Fourier transform infrared spectrophotometer, scanning electron microscopy, an elemental analyzer, a differential scanning calorimeter and an automatic air permeability apparatus. Tensile strength and melting point of the sponge film with the optimum glycerol content were 6.2 MPa and 170 °C respectively. Due to air permeability of 368 mm/s, the film can potentially be used in medicine, biology, textile, environmental technology, and so on. It is ecologically friendly and will produce additional benefits from the renewable materials. The film was utilized as adsorbents to remove Cr(VI) from aqueous solutions and as a filtering material for air pollution. Its maximum Cr(VI) uptake capacity was about 148.8 mg/g and the removal rate of PM{sub 10} was 98.3%. - Graphical abstract: The reduction residues were made into a smooth, elastic, porous and flexible sponge film through freeze drying, no pretreatment and no cross-linking agent added. - Highlights: • The residue from feather waste reduction was turned into a sponge film. • A glycerol content of 5% produced a sponge with the optimum characteristics. • The sponge was uniform, stable up to 160 °C, and had an air permeability of 368 mm/s. • Feather-derived sponge film has potential applications in medicine and technology.

Preparation and characterization of sponge film made from feathers

International Nuclear Information System (INIS)

Zhuang, Yuan; Wu, Xiaoqian; Cao, Zhangjun; Zhao, Xiaoxiang; Zhou, Meihua; Gao, Pin

2013-01-01

Feather wastes generated from poultry farms will pose a problem for disposal, but they are sustainable resources of keratin. Reduction is one of the commonly used methods to obtain soluble keratin from feather. However, the residues generated during feather reduction reaction were rarely investigated. In this study, the residues were transformed into a porous and flexible sponge film by freeze-drying without pretreatment or addition of cross-linking agents. Glycerol was used to alter the physical and chemical characteristics of the sponge film. The film was characterized with a fiber strong stretch instrument, a Fourier transform infrared spectrophotometer, scanning electron microscopy, an elemental analyzer, a differential scanning calorimeter and an automatic air permeability apparatus. Tensile strength and melting point of the sponge film with the optimum glycerol content were 6.2 MPa and 170 °C respectively. Due to air permeability of 368 mm/s, the film can potentially be used in medicine, biology, textile, environmental technology, and so on. It is ecologically friendly and will produce additional benefits from the renewable materials. The film was utilized as adsorbents to remove Cr(VI) from aqueous solutions and as a filtering material for air pollution. Its maximum Cr(VI) uptake capacity was about 148.8 mg/g and the removal rate of PM 10 was 98.3%. - Graphical abstract: The reduction residues were made into a smooth, elastic, porous and flexible sponge film through freeze drying, no pretreatment and no cross-linking agent added. - Highlights: • The residue from feather waste reduction was turned into a sponge film. • A glycerol content of 5% produced a sponge with the optimum characteristics. • The sponge was uniform, stable up to 160 °C, and had an air permeability of 368 mm/s. • Feather-derived sponge film has potential applications in medicine and technology

Detecting signatures of a sponge-associated lifestyle in bacterial genomes.

Science.gov (United States)

Díez-Vives, Cristina; Esteves, Ana I S; Costa, Rodrigo; Nielsen, Shaun; Thomas, Torsten

2018-04-30

Sponges interact with diverse and rich communities of bacteria that are phylogenetically often distinct from their free-living counterparts. Recent genomics and metagenomic studies have indicated that bacterial sponge symbionts also have distinct functional features from free-living bacteria, however it is unclear, if such genome-derived functional signatures are common and present in different symbiont taxa. We therefore compared here a large set of genomes from cultured (Pseudovibrio, Ruegeria, Aquimarina) and yet-uncultivated (Synechococcus) bacteria found either in sponge-associated or free-living sources. Our analysis revealed only very few genera-specific functions that could be correlated with a sponge-associated lifestyle. Using different sets of sponge-associated and free-living bacteria for each genus, we could however show that the functions identified as "sponge-associated" are dependent on the reference comparison being made. Using simulation approaches we show how this influences the robustness of identifying functional signatures and how evolutionary divergence and genomic adaptation can be distinguished. Our results highlight the future need for robust comparative analyses to define genomic signatures of symbiotic lifestyles, whether it is for symbionts of sponges or other host organisms. This article is protected by copyright. All rights reserved. © 2018 Society for Applied Microbiology and John Wiley & Sons Ltd.

Rapid Generation of MicroRNA Sponges for MicroRNA Inhibition

NARCIS (Netherlands)

Kluiver, Joost; Gibcus, Johan H.; Hettinga, Chris; Adema, Annelies; Richter, Mareike K. S.; Halsema, Nancy; Slezak-Prochazka, Izabella; Ding, Ye; Kroesen, Bart-Jan; van den Berg, Anke

2012-01-01

MicroRNA (miRNA) sponges are transcripts with repeated miRNA antisense sequences that can sequester miRNAs from endogenous targets. MiRNA sponges are valuable tools for miRNA loss-of-function studies both in vitro and in vivo. We developed a fast and flexible method to generate miRNA sponges and

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

Science.gov (United States)

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.

EFISIENSI PENGGUNAAN TELUR DALAM PEMBUATAN SPONGE CAKE

Directory of Open Access Journals (Sweden)

Ida Ayu Putu Hemy Ekayani

2011-07-01

Full Text Available Penelitian ini bertujuan untuk membuat kue berpori (spong cake dengan kualitas baik  dengan menggunakan jumlah telur minimal yang dibantu dengan penggunaan baking powder secara optimal untuk menurunkan biaya produksi yang disebabkan oleh mahalnya harga telur. Penelitian ini merupakan penelitian laboratorium (eksperimen. Analisis data dilakukan secara deskriptif. Hasil penelitian menunjukkan bahwa kualitas sponge cake terbaik dihasilkan dari dua variasi rancangan variasi kadar baking powder dan telur yakni resep pertama dengan formulasi tepung terigu 100 gram, baking powder 6 gram, telur 100 gram, lemak 75 gram, dan tanpa penambahaan air; dan resep ke dua dengan formulasi tepung terigu 100 gram, baking powder 2 gram, telur 80 gram, lemak 75 gram, dan air 16 gram. Jumlah telur yang digunakaan dalam kedua resep tersebut cukup jauh berkurang dari resep umum yang menggunakan 180 gram telur untuk 100 gram tepung terigu. Temuan penelitian ini akan berimplikasi pada sponge cake dengan harga yang lebih murah, tetapi dengan kualitas yang tetap relatif baik dapat dihadirkan ke pasar.   Kata-kata kunci: spong cake,  kualitas, baking powder, biaya produksi

Flavoring Production in Kamut®, Quinoa and Wheat Doughs Fermented by Lactobacillus paracasei, Lactobacillus plantarum, and Lactobacillus brevis: A SPME-GC/MS Study

Directory of Open Access Journals (Sweden)

Tiziana Di Renzo

2018-03-01

Full Text Available This study identified the odor-active compounds and the qualitative characteristics of doughs from “ancient” grains flours fermented by lactic acid bacteria. For this purpose doughs made with quinoa and Kamut® flours have been produced and inoculated with strains belonging to the species Lactobacillus paracasei, Lactobacillus plantarum and Lactobacillus brevis and compared with fermented doughs made from 100% wheat flour. The quality of the doughs was determined by assessment of pH, total titratable acidity, lactic acid bacteria growth and flavor compounds. The results showed that lactic acid bacteria used were able to grow in the different substrates reaching more than 9.0 log CFU/g after 24 h fermentation, although the best microbial growth was recorded in the doughs made with quinoa flour fermented with Lactobacillus paracasei I1. Good acidification and heterogeneous aromatic profile were recognized in all the doughs even if the volatile composition mainly derived from microbial specie. Among all the used strains, mostly Lactobacillus paracasei I1 positively contributed to the aromatic profile of the doughs, independently from flour type, producing the highest amount of different ketones such as, diacetyl, acetoin, 2,6-dimethyl-4-heptanone, 5-methyl-3-hexanone, 4-methyl-3-penten-2-one, volatile compounds highly appreciated in the bakery products for their buttery, fatty and fruity notes. So, the positive characteristic of Lactobacillus paracasei I1 to enhance the production of desired volatile compounds could make it suitable as adjunct culture starter in the bakery industry. Many differences in volatile organic compounds derived also by the type of flour used. Quinoa fermented doughs were characterized for specific nutty, roasted, acid and buttery tones derived from pyrazines, ketones and acid compounds whereas Kamut® fermented doughs were characterized for fruity, rose, green and sweet tones derived from aldehydes and ketones

Flavoring Production in Kamut®, Quinoa and Wheat Doughs Fermented by Lactobacillus paracasei, Lactobacillus plantarum, and Lactobacillus brevis: A SPME-GC/MS Study

Science.gov (United States)

Di Renzo, Tiziana; Reale, Anna; Boscaino, Floriana; Messia, Maria C.

2018-01-01

This study identified the odor-active compounds and the qualitative characteristics of doughs from “ancient” grains flours fermented by lactic acid bacteria. For this purpose doughs made with quinoa and Kamut® flours have been produced and inoculated with strains belonging to the species Lactobacillus paracasei, Lactobacillus plantarum and Lactobacillus brevis and compared with fermented doughs made from 100% wheat flour. The quality of the doughs was determined by assessment of pH, total titratable acidity, lactic acid bacteria growth and flavor compounds. The results showed that lactic acid bacteria used were able to grow in the different substrates reaching more than 9.0 log CFU/g after 24 h fermentation, although the best microbial growth was recorded in the doughs made with quinoa flour fermented with Lactobacillus paracasei I1. Good acidification and heterogeneous aromatic profile were recognized in all the doughs even if the volatile composition mainly derived from microbial specie. Among all the used strains, mostly Lactobacillus paracasei I1 positively contributed to the aromatic profile of the doughs, independently from flour type, producing the highest amount of different ketones such as, diacetyl, acetoin, 2,6-dimethyl-4-heptanone, 5-methyl-3-hexanone, 4-methyl-3-penten-2-one, volatile compounds highly appreciated in the bakery products for their buttery, fatty and fruity notes. So, the positive characteristic of Lactobacillus paracasei I1 to enhance the production of desired volatile compounds could make it suitable as adjunct culture starter in the bakery industry. Many differences in volatile organic compounds derived also by the type of flour used. Quinoa fermented doughs were characterized for specific nutty, roasted, acid and buttery tones derived from pyrazines, ketones and acid compounds whereas Kamut® fermented doughs were characterized for fruity, rose, green and sweet tones derived from aldehydes and ketones production. So, the use of

Rheological properties of biscuit dough from different cultivars, and relationship to baking characteristics

DEFF Research Database (Denmark)

Pedersen, L.; Kaack, K.; Bergsøe, M.N.

2004-01-01

differences in structural properties with genetic control. Multivariate regression of flour physiochemical, dough theological, and biscuit baking characteristics showed that a decrease in biscuit length was correlated under several theological parameters, including phase angle delta, Farinograph and creep......Rheological properties of semi-sweet biscuit doughs from eight wheat cultivars were studied, and related to the dimensional changes of biscuits after cutting and baking. The tested cultivars were selected in order to represent a wide diversity in biscuit baking performance, and were grown with low...... recovery parameters. Sedimentation value was the only physiochernical flour characteristic with considerable influence on the model. Validation of the partial least squares-model including all samples from the 3 years gave only a weak correlation (r = 0.58), whereas when each single year was evaluated...

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

Science.gov (United States)

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.

Mangrove-sponge associations: a possible role for tannins

NARCIS (Netherlands)

Hunting, E.R.; van der Geest, H.G.; Krieg, A.J.; van Mierlo, M.B.L.; van Soest, R.W.M.

2010-01-01

A positive correlation between sponge coverage and tannin concentrations in prop roots of Rhizophora mangle L. has previously been reported. However, the ecological role of tannins within the mangrove sponge association remains speculative. This study investigated whether tannins play a role in

Oxygen dynamics and transport in the Mediterranean sponge Aplysina aerophoba

DEFF Research Database (Denmark)

Hoffmann, F.; Røy, Hans; Bayer, K.

2008-01-01

The Mediterranean sponge Aplysina aerophoba kept in aquaria or cultivation tanks can stop pumping for several hours or even days. To investigate changes in the chemical microenvironments, we measured oxygen profiles over the surface and into the tissue of pumping and non-pumping A. aerophoba...... specimens with Clark-type oxygen microelectrodes (tip diameters 18-30 μm). Total oxygen consumption rates of whole sponges were measured in closed chambers. These rates were used to back-calculate the oxygen distribution in a finite-element model. Combining direct measurements with calculations of diffusive...... flux and modeling revealed that the tissue of non-pumping sponges turns anoxic within 15 min, with the exception of a 1 mm surface layer where oxygen intrudes due to molecular diffusion over the sponge surface. Molecular diffusion is the only transport mechanism for oxygen into non-pumping sponges...

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

KAUST Repository

Lee, Onon

2010-11-18

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. © 2011 International Society for Microbial Ecology All rights reserved.

Environmental control measures in sponge iron industry with particular reference to Tata Sponge Iron Limited

Energy Technology Data Exchange (ETDEWEB)

Sarangi, B.M.; Kesav, B.; Sheshadri, M.K.

2002-07-01

Direct reduced iron or sponge iron technology was developed as an alternate route for steel making and is considered as a clean technology. The waste generation and gas emissions from this route of steel making are far less when compared to the conventional blast furnace route. The paper details the efforts of Tata Sponge Iron Limited to make the process a clean technology without affecting its surroundings and natural resources. The paper describes the system of bag filters made from filter glass fabric for collecting hot waste gases and for dedusting of product and raw material handling circuits. Design of the plant for waste gas cleaning by scrubbers and by electrostatic precipitators is described. Major pollution control equipment installed at Tata Sponge Iron Ltd., described in the article are: a wet gas cleaning plant (in 1986), a second gas cleaning plant with electrostatic precipitator (in 1998) and dust extraction and dust suppression systems. Water is sprayed around the plant to control fugitive dust and trees have been grown around it. 13 figs.

Microbiological Safety of Kitchen Sponges Used in Food Establishments

Directory of Open Access Journals (Sweden)

Tesfaye Wolde

2016-01-01

Full Text Available 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.

Osmotolerance and leavening ability in sweet and frozen sweet dough. Comparative analysis between Torulaspora delbrueckii and Saccharomyces cerevisiae baker's yeast strains.

Science.gov (United States)

Hernandez-Lopez, M J; Prieto, J A; Randez-Gil, F

2003-01-01

The response of Saccharomyces cerevisiae and freeze-tolerant Torulaspora delbrueckii strains to osmotic stress and their CO2 production capacity in sweet and frozen-sweet dough has been examined. T. delbrueckii strains, IGC5321 and IGC5323 showed higher leavening ability than Saccharomyces, specially after exposure to hyperosmotic stress of bread dough containing 20% sucrose and 2% salt added. In addition, Torulaspora and especially T. delbrueckii IGC5321 exhibited no loss of CO2 production capacity during freeze-thaw stress. Overall, these results appeared to indicate that Torulaspora cells are more tolerant than Saccharomyces to osmotic stress of bread dough. This trait correlated with a low invertase activity, a slow rate of trehalose mobilisation and the ability to respond rapidly to osmotic stress. Growth behaviour on high osmotic synthetic media was also examined. Cells of the IGC5321 strain showed intrinsic osmotolerance and ion toxicity resistance. However, T. delbrueckii IGC5323 exhibited a clear phenotype of osmosensitivity. Hence, this characteristic may not be essential or the only determinant for leavening ability in salted high-sugar dough.

Fungi found in Mediterranean and North Sea sponges: how specific are they?

Directory of Open Access Journals (Sweden)

Mohd Azrul Naim

2017-09-01

Full Text Available Fungi and other eukaryotes represent one of the last frontiers of microbial diversity in the sponge holobiont. In this study we employed pyrosequencing of 18S ribosomal RNA gene amplicons containing the V7 and V8 hypervariable regions to explore the fungal diversity of seven sponge species from the North Sea and the Mediterranean Sea. For most sponges, fungi were present at a low relative abundance averaging 0.75% of the 18S rRNA gene reads. In total, 44 fungal OTUs (operational taxonomic units were detected in sponges, and 28 of these OTUs were also found in seawater. Twenty-two of the sponge-associated OTUs were identified as yeasts (mainly Malasseziales, representing 84% of the fungal reads. Several OTUs were related to fungal sequences previously retrieved from other sponges, but all OTUs were also related to fungi from other biological sources, such as seawater, sediments, lakes and anaerobic digesters. Therefore our data, supported by currently available data, point in the direction of mostly accidental presence of fungi in sponges and do not support the existence of a sponge-specific fungal community.

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

Science.gov (United States)

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

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

Science.gov (United States)

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.

Effects of fatty acids composition and microstructure properties of fats and oils on textural properties of dough and cookie quality.

Science.gov (United States)

Devi, Amita; Khatkar, B S

2018-01-01

This study was carried out to investigate the effect of fatty acid composition and microstructure properties of fats and oils on the textural properties of cookie dough and quality attributes of cookies. Fatty acid composition and microstructure properties of six fats and oils (butter, hydrogenated fat, palm oil, coconut oil, groundnut oil, and sunflower oil) were analyzed. Sunflower oil was found to be the most unsaturated oil with 88.39% unsaturated fatty acid content. Coconut oil and palm oil differed from other fats and oils by having an appreciable amount of lauric acid (59.36%) and palmitic acid (42.14%), respectively. Microstructure size of all fats and oils ranged from 1 to 20 μm being the largest for coconut oil and the smallest for palm oil. In palm oil, small rod-shaped and randomly arranged microstructures were observed, whereas sunflower oil and groundnut oil possessed large, scattered ovule shaped microstructures. It was reported that sunflower oil produced the softest dough, the largest cookie spread and the hardest cookie texture, whereas hydrogenated fat produced the stiffest dough, the lowest spread and most tender cookies. Statistical analysis depicted that palmitic acid and oleic acid demonstrated a positive correlation with dough hardness. Linoleic acid exhibited positive link with cookie spread ratio (r = 0.836**) and breaking strength (r = 0.792**). Microstructure size showed a significant positive relationship with dough density (r = 0.792**), cookie density (r = 0.386*), spread ratio (r = 0.312*), and breaking strength (r = 0.303*).

Curcumin-Loaded Chitosan/Gelatin Composite Sponge for Wound Healing Application

Directory of Open Access Journals (Sweden)

Van Cuong Nguyen

2013-01-01

Full Text Available Three composite sponges were made with 10% of curcumin and by using polymers, namely, chitosan and gelatin with various ratios. The chemical structure and morphology were evaluated by FTIR and SEM. These sponges were evaluated for water absorption capacity, antibacterial activity, in vitro drug release, and in vivo wound healing studies by excision wound model using rabbits. The in vivo study presented a greater wound closure in wounds treated with curcumin-composite sponge than those with composite sponge without curcumin and untreated group. These obtained results showed that combination of curcumin, chitosan and gelatin could improve the wound healing activity in comparison to chitosan, and gelatin without curcumin.

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

Science.gov (United States)

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.

Keratin sponge/hydrogel part 1. fabrication and characterization

Science.gov (United States)

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/ ...

Sensory assessment of stiffness and rheological measurements on doughs of identical farinograph consistencies

NARCIS (Netherlands)

Bloksma, A.H.; Meppelink, E.K.

1973-01-01

Significant differences were found in the sensory assessment of stiffness of doughs made from various wheat varieties with such water additions that their Brabender farinograph consistencies would have been identical. Sensory ratings correlated significantly with extensigraph and creep measurements.

EFISIENSI PENGGUNAAN TELUR DALAM PEMBUATAN SPONGE CAKE

OpenAIRE

Ida Ayu Putu Hemy Ekayani

2011-01-01

Penelitian ini bertujuan untuk membuat kue berpori (spong cake) dengan kualitas baik  dengan menggunakan jumlah telur minimal yang dibantu dengan penggunaan baking powder secara optimal untuk menurunkan biaya produksi yang disebabkan oleh mahalnya harga telur. Penelitian ini merupakan penelitian laboratorium (eksperimen). Analisis data dilakukan secara deskriptif. Hasil penelitian menunjukkan bahwa kualitas sponge cake terbaik dihasilkan dari dua variasi rancangan variasi kadar baking powder ...

First records of sponge-associated Actinomycetes from two coastal ...

African Journals Online (AJOL)

First records of sponge-associated Actinomycetes from two coastal sponges from Mauritius. Sandeep Shivram Beepat, Chandani Appadoo, Daniel Edgard Pierre Marie, Shamimtaz Bibi Sadally, Jose Pavao Mendes Paula, Kannan Sivakumar, Rashmi Ragothama Rao, Maryam Salah ...

Preparation of composite hydroxybutyl chitosan sponge and its role in promoting wound healing.

Science.gov (United States)

Hu, Shihao; Bi, Shichao; Yan, Dong; Zhou, Zhongzheng; Sun, Guohui; Cheng, Xiaojie; Chen, Xiguang

2018-03-15

In this work, a composite sponge was produced by physically mixing hydroxybutyl chitosan with chitosan to form a porous spongy material through vacuum freeze-drying. Hydrophilic and macroporous composite hydroxybutyl chitosan sponge was developed via the incorporation of chitosan into hydroxybutyl chitosan. The composite sponge showed higher porosity (about 85%), greater water absorption (about 25 times), better softness and lower blood-clotting index (BCI) than those of chitosan sponge and hydroxybutyl chitosan sponge. The composite sponge with good hydrophilic could absorb the moisture in the blood to increase blood concentration and viscosity, and become a semi-swelling viscous colloid to clog the capillaries. Cytocompatibility tests with L929 cells and HUVEC cells demonstrated that composite sponge were no cytotoxicity, and could promote the growth of fibroblasts. It made up for the shortcomings of hydroxybutyl chitosan with unfavorable antibacterial effect to achieve a higher level of antibacterial (>99.99% reduction). Eventually, the vivo evaluations in Sprague-Dawley rats revealed that epithelial cells attached to the composite sponge and penetrated into the interior, in addition to this, it was also proved that the composite sponge (HC-1) had a better ability to promote wound healing and helped for faster formation of skin glands and re-epithelialization. The obtained data encourage the use of this composite sponge for wound dressings. Copyright © 2017. Published by Elsevier Ltd.

The dimension of the pore space in sponges

International Nuclear Information System (INIS)

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 -3 was 2.948± 0.008

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

Science.gov (United States)

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. © 2014 Institute of Food Technologists®

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

Directory of Open Access Journals (Sweden)

Małgorzata Tańska

2016-01-01

Full Text Available 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.

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

Science.gov (United States)

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

Implementation of a protocol to reduce occurrence of retained sponges after vaginal delivery.

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Lutgendorf, Monica A; Schindler, Lynnett L; Hill, James B; Magann, Everett F; O'Boyle, John D

2011-06-01

Retained sponges (gossypiboma) following vaginal delivery are an uncommon occurrence. Although significant morbidity from such an event is unlikely, there are many reported adverse effects, including symptoms of malodorous discharge, loss of confidence in providers and the medical system, and legal claims. To report a protocol intended to reduce the occurrence of retained sponges following vaginal delivery. After identification of limitations with existing delivery room protocols, we developed a sponge count protocol to reduce occurrence of retained vaginal sponges. We report our experience at Naval Medical Center Portsmouth, a large tertiary care military treatment facility with our efforts to implement a sponge count protocol to reduce retained sponges following vaginal delivery. With appropriate pre-implementation training, protocols which incorporate post-delivery vaginal sweep and sponge counts are well accepted by the health care team and can be incorporated into the delivery room routine.

Wheat dough rheology at low water contents and the influence of xylanases

NARCIS (Netherlands)

Hardt, N.A.; Boom, R.M.; Goot, van der A.J.

2014-01-01

The effect of low water contents and xylanases on wheat dough rheology is reported. Farinograph, dynamic oscillation, and creep-recovery measurements were performed using water concentrations from 34 to 44.8% (total basis). A water reduction from 43.5–44.8% to 34% increased resistance upon mixing as

Understanding the Effect of Sugar and Sugar Replacement in Short Dough Biscuits

NARCIS (Netherlands)

Laguna, L.; Vallons, K.J.R.; Jurgens, A.; Sanz, T.

2013-01-01

Sucrose is the main sugar used in short dough biscuit formula, and it plays an important role in the biscuit manufacturing as well as in the biscuits final quality. However, for health reasons, high levels of sucrose are undesirable, making sucrose replacement an important issue to study. The

Advancement into the Arctic Region for Bioactive Sponge Secondary Metabolites

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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

Fabrication and evaluation of nanocellulose sponge for oil/water separation.

Science.gov (United States)

Phanthong, Patchiya; Reubroycharoen, Prasert; Kongparakul, Suwadee; Samart, Chanatip; Wang, Zhongde; Hao, Xiaogang; Abudula, Abuliti; Guan, Guoqing

2018-06-15

Nanocellulose sponge was fabricated by a facile method: freeze-drying of nanocellulose aqueous suspension to sponge state, following by hydrophobic treatment with stearoyl chloride at 50 °C for 1 h. The obtained nanocellulose sponge showed superhydrophobicity (160° of water contact angle) and superoleophilicity with high protection from water but selective absorption of oil. Its absorption capacities for various kinds of oil and non-polar liquids were 25-55 times higher than its dry weight and exhibited excellent selectivity for absorbing of oil which spilled on the surface of water or underwater with high separation efficiency. This superhydrophobic nanocellulose sponge can be easily recovered by simple squeezing and reused at least 10 cycles with remained high separation efficiency. It is expected that such a biodegradable nanocellulose sponge can be applied to solve the oil spill accident and treat the oily wastewater from households and industries. Copyright © 2018 Elsevier Ltd. All rights reserved.

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

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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.

Ferroelectric nanoparticle-embedded sponge structure triboelectric generators

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Park, Daehoon; Shin, Sung-Ho; Yoon, Ick-Jae; Nah, Junghyo

2018-05-01

We report high-performance triboelectric nanogenerators (TENGs) employing ferroelectric nanoparticles (NPs) embedded in a sponge structure. The ferroelectric BaTiO3 NPs inside the sponge structure play an important role in increasing surface charge density by polarized spontaneous dipoles, enabling the packaging of TENGs even with a minimal separation gap. Since the friction surfaces are encapsulated in the packaged device structure, it suffers negligible performance degradation even at a high relative humidity of 80%. The TENGs also demonstrated excellent mechanical durability due to the elasticity and flexibility of the sponge structure. Consequently, the TENGs can reliably harvest energy even under harsh conditions. The approach introduced here is a simple, effective, and reliable way to fabricate compact and packaged TENGs for potential applications in wearable energy-harvesting devices.

Zooxanthellar symbionts shape host sponge trophic status through translocation of carbon.

Science.gov (United States)

Weisz, Jeremy B; Massaro, Andrew J; Ramsby, Blake D; Hill, Malcolm S

2010-12-01

Sponges belonging to the genus Cliona are common inhabitants of many coral reefs, and as bioeroders, they play an important role in the carbonate cycle of the reef. Several Cliona species maintain intracellular populations of dinoflagellate zooxanthellae (i.e., Symbiodinium spp.), which also form symbioses with a variety of other invertebrates and protists (e.g., corals, molluscs, foraminifera). Unlike the case of coral symbioses, however, almost nothing is known of the metabolic interaction between sponges and their zooxanthella symbionts. To assess this interaction, we performed a tracer experiment to follow C and N in the system, performed a reciprocal transplant experiment, and measured the stable carbon isotope ratio of Cliona spp. with and without zooxanthellae to study the influence of environment on the interaction. We found strong evidence of a transfer of C from zooxanthellae to their sponge hosts but no evidence of a transfer of N from sponge to zooxanthellae. We also saw significant influences of the environment on the metabolism of the sponges. Finally, we observed significant differences in carbon metabolism of sponge species with and without symbionts. These data strongly support hypotheses of metabolic integration between zooxanthellae and their sponge host and extend our understanding of basic aspects of benthic-pelagic coupling in shallow-water marine environments.

Study of Enzymatically Treated Alginate/Chitosan Hydrosols in Sponges Formation Process

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Anna Zimoch-Korzycka

2016-01-01

Full Text Available The aim of the study was to produce 3D sponges based on enzymatically modified lysozyme selected polysaccharides and assess their physicochemical properties. The alginate/chitosan sponges were formed from polymers hydrosols in different proportions at a final concentration of 1% polysaccharides. Hydrosols were modified by lysozyme addition of 1000 U. Hydrosols without or with enzyme were analyzed for their reducing sugar content, rheological properties and ability to scavenge free radicals. Sponges formed from hydrosols were tested for solubility and compressive properties. Only chitosan was hydrolyzed by lysozyme. The morphology of sponges was investigated by scanning electron microscopy (SEM. It was proven that the antioxidant properties of hydrosols are dependent on the concentration of chitosan. It was also shown that the addition of lysozyme negatively affected the free radical scavenging ability of single hydrosols of alginate and chitosan, and their mixtures. The Ostwald de Waele as well as Herschel–Bulkley models of rheological properties fitted the experimental data well (R2 is between 0.947 and 1.000. Increase in textural features values of sponges was observed. Sponges with pure alginate and pure chitosan were almost completely soluble. The enzyme addition significantly changed the characteristics of the cross-section structure of sponges, and made the surface smoother.

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

Science.gov (United States)

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. Copyright © 2016 Elsevier Ltd. All rights reserved.

The sponge microbiome project

KAUST Repository

Moitinho-Silva, Lucas; Nielsen, Shaun; Amir, Amnon; Gonzalez, Antonio; Ackermann, Gail L.; Cerrano, Carlo; Astudillo-Garcia, Carmen; Easson, Cole; Sipkema, Detmer; Liu, Fang; Steinert, Georg; Kotoulas, Giorgos; McCormack, Grace P.; Feng, Guofang; Bell, James J.; Vicente, Jan; Bjö rk, Johannes R.; Montoya, Jose M.; Olson, Julie B.; Reveillaud, Julie; Steindler, Laura; Pineda, Mari-Carmen; Marra, Maria V.; Ilan, Micha; Taylor, Michael W.; Polymenakou, Paraskevi; Erwin, Patrick M.; Schupp, Peter J.; Simister, Rachel L.; Knight, Rob; Thacker, Robert W.; Costa, Rodrigo; Hill, Russell T.; Lopez-Legentil, Susanna; Dailianis, Thanos; Ravasi, Timothy; Hentschel, Ute; Li, Zhiyong; Webster, Nicole S.; Thomas, Torsten

2017-01-01

Marine sponges (phylum Porifera) are a diverse, phylogenetically deep-branching clade known for forming intimate partnerships with complex communities of microorganisms. To date, 16S rRNA gene sequencing studies have largely utilised different

Managing and sharing the escalating number of sponge "unknowns": the SpongeMaps project.

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Hooper, J N A; Hall, K A; Ekins, M; Erpenbeck, D; Wörheide, G; Jolley-Rogers, G

2013-09-01

Contemporary collections of sponges in the Indo-west Pacific have escalated substantially due to pharmaceutical discovery, national bioregional planning, and compliance with international conventions on the seabed and its marine genetic resources beyond national jurisdictions. These partially processed operational taxonomic unit (OTU) collections now vastly outweigh the expertise available to make them better "known" via complete taxonomy, yet for many bioregions they represent the most significant body of currently available knowledge. Increasing numbers of cryptic species, previously undetected morphologically, are now being discovered by molecular and chemical analyses. The uncoordinated and fragmented nature of many previous collections, however, means that knowledge and expertise gained from a particular project are often lost to future projects without a biodiversity informatics legacy. Integrating these diverse data (GIS; OTUs; images; molecular, chemical, and other datasets) required a two-way iterative process so far unavailable for sponges with existing biodiversity informatics tools. SpongeMaps arose from the initial need for online collaboration to integrate morphometric data with molecular barcodes, including the Porifera Tree of Life (PorTol) project. It provides interrogation of existing data to better process new collections; capacity to create new OTUs; publication of online pages for individual species, so as to interpret GIS and other data for online biodiversity databases and services; and automatic links to external datasets for taxonomic hierarchy, specimen GIS and mapping, DNA sequence data, chemical structures, and images.

Warfarin affects acute inflammatory response induced by subcutaneous polyvinyl sponge implantation in rats.

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Mirkov, Ivana; Popov Aleksandrov, Aleksandra; Demenesku, Jelena; Ninkov, Marina; Mileusnic, Dina; Kataranovski, Dragan; Kataranovski, Milena

2017-09-01

Warfarin (WF) is an anticoagulant which also affects physiological processes other than hemostasis. Our previous investigations showed the effect of WF which gained access to the organism via skin on resting peripheral blood granulocytes. Based on these data, the aim of the present study was to examine whether WF could modulate the inflammatory processes as well. To this aim the effect of WF on the inflammatory response induced by subcutaneous sponge implantation in rats was examined. Warfarin-soaked polyvinyl sponges (WF-sponges) were implanted subcutaneously and cell infiltration into sponges, the levels of nitric oxide (NO) and inflammatory cytokines tumor necrosis factor (TNF) and interleukin-6 (IL-6) production by sponge cells were measured as parameters of inflammation. T cell infiltration and cytokine interferon-γ (IFN-γ), interleukin-17 (IL-17) and interleukin-10 (IL-10) were measured at day 7 post implantation. Warfarin exerted both stimulatory and suppressive effects depending on the parameter examined. Flow cytometry of cells recovered from sponges showed higher numbers of granulocytes (HIS48 + cells) at days 1 and 3 post implantation and CD11b + cells at day 1 compared to control sponges. Cells from WF-sponges had an increased NO production (Griess reaction) at days 1 and 7. In contrast, lower levels of TNF (measured by ELISA) production by cells recovered from WF-soaked sponges were found in the early (day one) phase of reaction with unchanged levels at other time points. While IL-6 production by cells recovered from WF-soaked sponges was decreased at day 1, it was increased at day 7. Higher T cell numbers were noted in WF sponges at day 7 post implantation, and recovered cells produced more IFN-γ and IL-17, while IL-10 production remained unchanged. Warfarin affects some of the parameters of inflammatory reaction induced by subcutaneous polyvinyl sponge implantation. Differential (both stimulatory as well as inhibitory) effects of WF on

Sponges-Cyanobacteria associations: Global diversity overview and new data from the Eastern Mediterranean

Science.gov (United States)

Konstantinou, Despoina; Gerovasileiou, Vasilis; Voultsiadou, Eleni

2018-01-01

Sponge-cyanobacteria associations have attracted research interest from an ecological, evolutionary and biotechnological perspective. Current knowledge is, in its majority, “hidden” in metagenomics research studying the entire microbial communities of sponges, while knowledge on these associations is totally missing for certain geographic areas. In this study, we (a) investigated the occurrence of cyanobacteria in 18 sponge species, several of which are studied for the first time for their cyanobionts, from a previously unexplored eastern Mediterranean ecoregion, the Aegean Sea, (b) isolated sponge-associated cyanobacteria, and characterized them based on a polyphasic (morphological-morphometric and molecular phylogenetic analysis) approach, and (c) conducted a meta-analysis on the global diversity of sponge species hosting cyanobacteria, as well as the diversity of cyanobacterial symbionts. Our research provided new records for nine sponge species, previously unknown for this association, while the isolated cyanobacteria were found to form novel clades within Synechococcus, Leptolyngbyaceae, Pseudanabaenaceae, and Schizotrichaceae, whose taxonomic status requires further investigation; this is the first report of a Schizotrichaceae cyanobacterium associated with sponges. The extensive evaluation of the literature along with the new data from the Aegean Sea raised the number of sponge species known for hosting cyanobacteria to 320 and showed that the cyanobacterial diversity reported from sponges is yet underestimated. PMID:29596453

Sponge cell reaggregation: Cellular structure and morphogenetic potencies of multicellular aggregates.

Science.gov (United States)

Lavrov, Andrey I; Kosevich, Igor A

2016-02-01

Sponges (phylum Porifera) are one of the most ancient extant multicellular animals and can provide valuable insights into origin and early evolution of Metazoa. High plasticity of cell differentiations and anatomical structure is characteristic feature of sponges. Present study deals with sponge cell reaggregation after dissociation as the most outstanding case of sponge plasticity. Dynamic of cell reaggregation and structure of multicellular aggregates of three demosponge species (Halichondria panicea (Pallas, 1766), Haliclona aquaeductus (Sсhmidt, 1862), and Halisarca dujardinii Johnston, 1842) were studied. Sponge tissue dissociation was performed mechanically. Resulting cell suspensions were cultured at 8-10°C for at least 5 days. Structure of multicellular aggregates was studied by light, transmission and scanning electron microscopy. Studied species share common stages of cell reaggregation-primary multicellular aggregates, early-stage primmorphs and primmorphs, but the rate of reaggregation varies considerably among species. Only cells of H. dujardinii are able to reconstruct functional and viable sponge after primmorphs formation. Sponge reconstruction in this species occurs due to active cell locomotion. Development of H. aquaeductus and H. panicea cells ceases at the stages of early primmorphs and primmorphs, respectively. Development of aggregates of these species is most likely arrested due to immobility of the majority of cells inside them. However, the inability of certain sponge species to reconstruct functional and viable individuals during cell reaggregation may be not a permanent species-specific characteristic, but depends on various factors, including the stage of the life cycle and experimental conditions. © 2016 Wiley Periodicals, Inc.

Preliminary assessment of sponge biodiversity on Saba Bank, Netherlands Antilles.

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Robert W Thacker

Full Text Available BACKGROUND: Saba Bank Atoll, Netherlands Antilles, is one of the three largest atolls on Earth and provides habitat for an extensive coral reef community. To improve our knowledge of this vast marine resource, a survey of biodiversity at Saba Bank included a multi-disciplinary team that sampled fishes, mollusks, crustaceans, macroalgae, and sponges. METHODOLOGY/PRINCIPAL FINDINGS: A single member of the dive team conducted surveys of sponge biodiversity during eight dives at six locations, at depths ranging from 15 to 30 m. This preliminary assessment documented the presence of 45 species pooled across multiple locations. Rarefaction analysis estimated that only 48 to 84% of species diversity was sampled by this limited effort, clearly indicating a need for additional surveys. An analysis of historical collections from Saba and Saba Bank revealed an additional 36 species, yielding a total of 81 sponge species recorded from this area. CONCLUSIONS/SIGNIFICANCE: This observed species composition is similar to that found on widespread Caribbean reefs, indicating that the sponge fauna of Saba Bank is broadly representative of the Caribbean as a whole. A robust population of the giant barrel sponge, Xestospongia muta, appeared healthy with none of the signs of disease or bleaching reported from other Caribbean reefs; however, more recent reports of anchor chain damage to these sponges suggests that human activities can have dramatic impacts on these communities. Opportunities to protect this extremely large habitat should be pursued, as Saba Bank may serve as a significant reservoir of sponge species diversity.

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

Science.gov (United States)

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 D 10 -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 D 10 -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. Copyright © 2016 Elsevier Ltd. All rights reserved.

The effects of certain enzymes on the rheology of dough and the quality characteristics of bread prepared from wheat meal.

Science.gov (United States)

Altınel, Burak; Ünal, S Sezgin

2017-05-01

This study was carried out to evaluate the effects of amyloglucosidase, glucose oxidase, hemicellulase (mainly consist of endo-1,4-β-xylanase), cellulase, lipase, and the combination of phospholipase and hemicellulase (phospholipase + hemicellulase) on the extensographic properties of dough and the quality characteristics of bread prepared from wheat meal. The enzymes were added separately in two different amounts. The addition of glucose oxidase (at 0.0003-0.001%) caused a significant decrease in the resistance to extension, ratio of resistance to extensibility and energy values of the wheat meal dough compared with the control dough. The addition of hemicellulase (at 0.001-0.005%) and phospholipase + hemicellulase (at 0.0006-0.0009%) also improved the wheat meal dough rheology by reducing the resistance to extension and the ratio of resistance to extensibility. Glucose oxidase (at 0.0003-0.001%), hemicellulase (at 0.001-0.005%) and phospholipase + hemicellulase (at 0.0006-0.0009%) addition improved the specific volume of wheat meal bread compared with the control bread. Increasing the dosage of glucose oxidase from 0.0003 to 0.001% caused a further increase in the specific volume of wheat meal bread. The addition of hemicellulase (at 0.001-0.005%) caused a significant decrease in the baking loss and an increase in the moisture content of wheat meal bread compared with the control bread. The addition of amyloglucosidase (at 0.000875-0.001%), lipase (at 0.0002-0.001%) and cellulase (at 0.0003-0.0005%) did not considerably affected the dough rheological and the quality characteristics of wheat meal bread.

Efforts to develop a cultured sponge cell line: revisiting an intractable problem.

Science.gov (United States)

Grasela, James J; Pomponi, Shirley A; Rinkevich, Buki; Grima, Jennifer

2012-01-01

Residents of the marine environment, sponges (Porifera) have the ability to produce organic compounds known as secondary metabolites, which are not directly involved in the normal growth, development, or reproduction of an organism. Because of their sessile nature, the production of these bioactive compounds has been interpreted as a functional adaptation to serve in an important survival role as a means to counter various environmental stress factors such as predation, overgrowth by fouling organisms, or competition for limited space. Regardless of the reasons for this adaptation, a variety of isolated compounds have already proven to demonstrate remarkable anticancer, fungicidal, and antibiotic properties. A major obstacle to the isolation and production of novel compounds from sponges is the lack of a large, reliable source of sponge material. Sponge collection from the sea would be environmentally detrimental to the already stressed and sparse sponge populations. Sponge production in an aquaculture setting might appear to be an ideal alternative but would also be cost-ineffective and sponge growth is extremely slow. A third approach involves the development of a sponge cell culture system capable of producing the necessary cell numbers to harvest for research purposes as well as for the eventual commercial-scale production of promising bioactive compounds. Unfortunately, little progress has been made in this direction other than the establishment of temporary cultures containing aggregates and fragments of cells. One impediment toward successful sponge cell culture might be ascribed to a lack of published knowledge of failed methodologies, and thus, time and effort is wasted on continued reinvention of the same methods and procedures. Consequently, we have undertaken here to chart some of our unsuccessful research efforts, our methodology, and results to provide the sponge research community with knowledge to assist them to better avoid taking the same failed

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

Science.gov (United States)

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.

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

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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...

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

International Nuclear Information System (INIS)

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

2008-01-01

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

Texturized pinto bean protein fortification in straight dough bread formulation.

Science.gov (United States)

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.

Evaluation of Water Distribution and Oxygen Mass Transfer in Sponge Support Media for a Down-flow Hanging Sponge Reactor

International Nuclear Information System (INIS)

Uemura, S.; Okubo, T.; Maeno, K.; Takahashi, M.; Kubota, K.; Harada, H.

2016-01-01

A down-flow hanging sponge reactor has been developed for sewage treatment, mainly in developing countries. This novel reactor employs polyurethane sponge material as a support medium, which promises a proliferation of a large amount of biomass, offering excellent pollutant removal capability. Three types of sponge medium were evaluated with respect to water distribution and oxygen mass transfer. Water was supplied to the device, which consisted of 40 pieces of sponge media connected in series, and a tracer experiment was carried out. The ratios of actual hydraulic retention time to theoretical hydraulic retention time were in the range of 25-67% depending on the type of support medium. By supplying deoxygenated water from the top of the device, the overall volumetric oxygen transfer coefficient, K L a, was evaluated. Despite the non-aerated conditions, the K L a values of the support media were very high, in the range of 0.56-4.88 (1/min), surpassing those of other mechanically aerated processes. Furthermore, it was found that the suspended solids concentration in the influent played a role in increasing the actual hydraulic retention time/theoretical hydraulic retention time ratio, suggesting that managing the influent suspended solids concentration is prerequisite for preventing clogging problems in the down-flow hanging.

Spatial and temporal variation in sponge spicule patches at Station M, northeast Pacific.

Science.gov (United States)

Laguionie-Marchais, C; Kuhnz, L A; Huffard, C L; Ruhl, H A; Smith, K L

Changes in habitat-forming organisms can have complex consequences for associated species. Sessile epibenthic glass "plate" sponges (Porifera: Hexactinellida) are conspicuous inhabitants of soft-sediment abyssal areas and their siliceous spicules create persistent spicule patches on the seafloor. Sponge spicule patch density, spatial dispersion, and percent cover were examined over a seven-year period (2006-2013) using remotely operated vehicle videos from Station M in the abyssal northeast Pacific (50˚00N, 123˚00W, ~4,000 m depth). There was an apparent large increase in newly dead plate sponges in February 2007 compared with December 2006, with this trend continuing through June 2007 (mean 0.03 % cover increasing to 0.33 %). A second increase in mean percent cover of dead plate sponges occurred from May 2011 (0.24 %) through June 2012 (0.60 %). Among the 28 megafaunal taxa occurring in association with the patches, the distributions of three taxa [two sponge taxa (Porifera) and brittle stars (Ophiuroidea)] suggested selectivity for the sponge spicule patches. The community structure of visible megafauna within sponge spicule patches was different when compared with that outside the patches suggesting that the sponges, after death, provide preferred habitat patches for certain benthic megafauna. These findings indicate that sponge spicule patches contribute to habitat heterogeneity in space and time.

Carbon Flux Through the Giant Barrel Sponge Xestospongia testudinaria in the Red Sea

KAUST Repository

Wooster, Michael K.

2017-01-01

Sponges have important ecological functions on coral reefs because they are regionally abundant, competitively dominant, and process large volumes of seawater. The sponge loop hypothesis proposes that sponges consume dissolved organic carbon (DOC

Carbon nanotube-coated macroporous sponge for microbial fuel cell electrodes

KAUST Repository

Xie, Xing

2012-01-01

The materials that are used to make electrodes and their internal structures significantly affect microbial fuel cell (MFC) performance. In this study, we describe a carbon nanotube (CNT)-sponge composite prepared by coating a sponge with CNTs. Compared to the CNT-coated textile electrodes evaluated in prior studies, CNT-sponge electrodes had lower internal resistance, greater stability, more tunable and uniform macroporous structure (pores up to 1 mm in diameter), and improved mechanical properties. The CNT-sponge composite also provided a three-dimensional scaffold that was favorable for microbial colonization and catalytic decoration. Using a batch-fed H-shaped MFC outfitted with CNT-sponge electrodes, an areal power density of 1.24 W m -2 was achieved when treating domestic wastewater. The maximum volumetric power density of a continuously fed plate-shaped MFC was 182 W m -3. To our knowledge, these are the highest values obtained to date for MFCs fed domestic wastewater: 2.5 times the previously reported maximum areal power density and 12 times the previously reported maximum volumetric power density. © 2011 The Royal Society of Chemistry.

Study of the role of bran water binding and the steric hindrance by bran in straight dough bread making.

Science.gov (United States)

Hemdane, S; Langenaeken, N A; Jacobs, P J; Verspreet, J; Delcour, J A; Courtin, C M

2018-07-01

This study investigates the effect of the physical presence and water binding of wheat bran during bread making, and the possible mechanisms behind this effect. Regular bran, pericarp-enriched bran and synthetic bran-like particles with different water binding capacities and particle sizes were used. Incorporation of regular and pericarp-enriched bran in dough (15% dm) led to a lower oven rise than the control dough. Bread volumes decreased with 11% and 30%, respectively. Dough with synthetic bran, having a low water binding capacity, displayed a near to normal leavening and oven rise and resulted in a bread volume decrease of only 5% compared to the control. Particle size reduction of regular bran and synthetic bran to an average size of 200 µm did not affect final bread quality. Results indicate that water binding by bran affects bread quality the most, whereas steric hindrance by physical presence of bran particles is less determinative. Copyright © 2018 Elsevier Ltd. All rights reserved.

Synergistic effect of Aspergillus tubingensis CTM 507 glucose oxidase in presence of ascorbic acid and alpha amylase on dough properties, baking quality and shelf life of bread

OpenAIRE

Kriaa, Mouna; Ouhibi, Rabeb; Graba, Héla; Besbes, Souhail; Jardak, Mohamed; Kammoun, Radhouane

2015-01-01

The impact of Aspergillus tubingensis glucose oxidase (GOD) in combination with α-amylase and ascorbic acid on dough properties, qualities and shelf life of bread was investigated. Regression models of alveograph and texture parameters of dough and bread were adjusted. Indeed, the mixture of GOD (44 %) and ascorbic acid (56 %) on flour containing basal improver showed its potential as a corrective action to get better functional and rheological properties of dough and bread texture. Furthermo...

Study of irradiation effect of wheat flour on microbiological properties and on rheology of obtained dough

International Nuclear Information System (INIS)

Salem, Senda

2008-01-01

The purpose of this work is to study the effect of the irradiation by gamma rays in 1, 2, and 3 kGy on the microbiological and physico-chemical properties of the wheat flour, and on dough rheology. The rheological properties, studied by a compression-relaxation test in greased conditions are estimated by an analysis of variance approach and repeatability studies. Results show that irradiation has no effect on relaxation properties of dough. On the other hand we registered an increase of the falling number. Bread making essay shows that a dose lower than 2 kGy increased the bread volume. Reduction of the microbial load according to the dose of irradiation is also observed. (Author)

The introgression of RNAi silencing of γ-gliadins into commercial lines of bread wheat changes the mixing and technological properties of the dough.

Directory of Open Access Journals (Sweden)

Javier Gil-Humanes

Full Text Available In the present work the effects on dough quality by the down-regulation of γ-gliadins in different genetic backgrounds of bread wheat were investigated. RNAi-mediated silencing of γ-gliadins was introgressed by conventional crossing into three commercial bread wheat lines (namely 'Gazul', 'Podenco' and 'Arpain', and along with the transgenic line A1152 (cv. Bobwhite compared with their respective wild types. The protein fractions were quantified by RP-HPLC, whereas the technological and mixing properties were assessed by SDSS test and by the Mixograph instrument. Principal component analysis (PCA was carried out for both the wild types and the transgenic lines, showing differences in the factors affecting the technological and mixing properties of the dough as a consequence of the reduction of the γ-gliadins. In transgenic lines, the α- and ω-gliadins, and total gliadins negatively affected the dough strength and tolerance to over-mixing, whereas the L/H ratio showed the opposite effect, positively influencing the dough quality. The increase of the SDSS volume in the transgenic lines of 'Gazul', 'Podenco' and 'Arpain' indicates increased gluten strength and quality respect to the wild types. SDSS volume was found to be positively influenced by the amount of glutenins, which were also increased in the transgenic lines. In addition, a positive effect was observed in the MT, PR1 and RBD in some of the transgenic lines of 'Podenco' and 'Arpain'. In conclusion, the down-regulation of γ-gliadins resulted in stronger doughs and a better tolerance to over-mixing in some transgenic lines. Although the reduction of γ-gliadins seems not to have a direct effect on the mixing and bread-making properties, the compensatory effect on the synthesis of the other prolamins may result in stronger doughs with improved over-mixing resistance.

The introgression of RNAi silencing of γ-gliadins into commercial lines of bread wheat changes the mixing and technological properties of the dough.

Science.gov (United States)

Gil-Humanes, Javier; Pistón, Fernando; Giménez, María J; Martín, Antonio; Barro, Francisco

2012-01-01

In the present work the effects on dough quality by the down-regulation of γ-gliadins in different genetic backgrounds of bread wheat were investigated. RNAi-mediated silencing of γ-gliadins was introgressed by conventional crossing into three commercial bread wheat lines (namely 'Gazul', 'Podenco' and 'Arpain'), and along with the transgenic line A1152 (cv. Bobwhite) compared with their respective wild types. The protein fractions were quantified by RP-HPLC, whereas the technological and mixing properties were assessed by SDSS test and by the Mixograph instrument. Principal component analysis (PCA) was carried out for both the wild types and the transgenic lines, showing differences in the factors affecting the technological and mixing properties of the dough as a consequence of the reduction of the γ-gliadins. In transgenic lines, the α- and ω-gliadins, and total gliadins negatively affected the dough strength and tolerance to over-mixing, whereas the L/H ratio showed the opposite effect, positively influencing the dough quality. The increase of the SDSS volume in the transgenic lines of 'Gazul', 'Podenco' and 'Arpain' indicates increased gluten strength and quality respect to the wild types. SDSS volume was found to be positively influenced by the amount of glutenins, which were also increased in the transgenic lines. In addition, a positive effect was observed in the MT, PR1 and RBD in some of the transgenic lines of 'Podenco' and 'Arpain'. In conclusion, the down-regulation of γ-gliadins resulted in stronger doughs and a better tolerance to over-mixing in some transgenic lines. Although the reduction of γ-gliadins seems not to have a direct effect on the mixing and bread-making properties, the compensatory effect on the synthesis of the other prolamins may result in stronger doughs with improved over-mixing resistance.

Tetractinellid and hadromerid sponges of the Sultanate of Oman

NARCIS (Netherlands)

Soest, van R.W.M.; Beglinger, E.J.

2008-01-01

The Sultanate of Oman harbours rich populations of sponges, especially in the four coral reef areas (Musandam Peninsula, Muscat coast & Daymaniyat islands, coasts of Masirah Island, and the Khuriya Muriya Islands). Up till now, apart from a few incidental samples, the sponges of Oman were known only

Characterization of textural, rheological, thermal, microstructural, and water mobility in wheat flour dough and bread affected by trehalose.

Science.gov (United States)

Peng, Bo; Li, Youqian; Ding, Shiyong; Yang, Jun

2017-10-15

The study aims to elucidate the effects of trehalose on the mechanical, thermal, and rheological properties of wheat flour dough and water distribution in bread. Texture profile analysis, DSC, farinograph, extensograph, and frequency sweep were applied in dough. The results from SEM revealed that the gluten film became less notable with the presence of trehalose. The kinetics of staling process, low-field 1 H NMR, and water-binding capacity were employed to characterize physicochemical properties of bread. Trehalose decreased the staling rate constant k, indicating an inhibitory effect on firming process in bread. Trehalose had the ability to retain water by hindering the interaction among water molecules, gluten and starch, thus relatively increasing the immobility of the part of water represented by T 22 in low-field 1 H NMR tests. Trehalose restricted water mobilization during storage, resulting in a better water-holding capacity. Our findings reveal that trehalose could be an improver in dough and bread-making performance, as well as an antistaling agent in bread. Copyright © 2017 Elsevier Ltd. All rights reserved.

Generalized Morphology using Sponges

NARCIS (Netherlands)

van de Gronde, Jasper J.; Roerdink, Jos B.T.M.

2016-01-01

Mathematical morphology has traditionally been grounded in lattice theory. For non-scalar data lattices often prove too restrictive, however. In this paper we present a more general alternative, sponges, that still allows useful definitions of various properties and concepts from morphological

The sponge microbiome project

NARCIS (Netherlands)

Moitinho-Silva, Lucas; Nielsen, Shaun; Amir, Amnon; Gonzalez, Antonio; Ackermann, Gail L.; Cerrano, Carlo; Astudillo-Garcia, Carmen; Easson, Cole; Sipkema, Detmer; Liu, Fang; Steinert, Georg; Kotoulas, Giorgos; McCormack, Grace P.; Feng, Guofang; Bell, James J.; Vicente, Jan; Björk, Johannes R.; Montoya, Jose M.; Olson, Julie B.; Reveillaud, Julie; Steindler, Laura; Pineda, Mari Carmen; Marra, Maria V.; Ilan, Micha; Taylor, Michael W.; Polymenakou, Paraskevi; Erwin, Patrick M.; Schupp, Peter J.; Simister, Rachel L.; Knight, Rob; Thacker, Robert W.; Costa, Rodrigo; Hill, Russell T.; Lopez-Legentil, Susanna; Dailianis, Thanos; Ravasi, Timothy; Hentschel, Ute; Li, Zhiyong; Webster, Nicole S.; Thomas, Torsten

2017-01-01

Marine sponges (phylum Porifera) are a diverse, phylogenetically deep-branching clade known for forming intimate partnerships with complex communities of microorganisms. To date, 16S rRNA gene sequencing studies have largely utilised different extraction and amplification methodologies to target the

Sponge Microbiota are a Reservoir of Functional Antibiotic Resistance Genes

DEFF Research Database (Denmark)

Versluis, Dennis; de Evgrafov, Mari Cristina Rodriguez; Sommer, Morten Otto Alexander

2016-01-01

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......-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...

Spiculogenesis in the siliceous sponge Lubomirskia baicalensis studied with fluorescent staining.

Science.gov (United States)

Annenkov, Vadim V; Danilovtseva, Elena N

2016-04-01

Siliceous sponges are the most primitive multicellular animals whose skeleton consists of spicules - needle-like constructions from silicon dioxide surrounding organic axial filaments. Mechanisms of spicule formation have been intensively studied due to the high ecological importance of sponges and their interest to materials science. Light and electron microscopy are not appropriate enough to display the process from silicon-enriched cells to mature spicules because of composite structure of the sponge tissues. In this article, spiculogenesis in the siliceous sponge has been studied for the first time with the use of fluorescent microscopy. Fluorescent vital dye NBD-N2 was applied to stain growing siliceous structures in the sponge and primmorph cell system. The main stages of spicule growth in the fresh-water sponge Lubomirskia baicalensis (Pallas, 1773) were visualized: silicon accumulation in sclerocytes; formation of an organic filament protruding from the cell; further elongation of the filament and growth of the spicule in a spindle-like form with enlargement in the center; merger with new sclerocytes and formation of the mature spicule. Fluorescent microscopy combined with SEM allows us to overcome the virtual differentiation between intra- and extracellular mechanisms of spicule growth. The growing spicule can capture silicic acid from the extracellular space and merge with new silicon-enriched cells. Visualization of the growing spicules with the fluorescent dye allows us to monitor sponge viability in ecological or toxicological experiments and to apply genomic, proteomic and biochemical techniques. Copyright © 2016 Elsevier Inc. All rights reserved.

A Systematic Literature Mining of Sponge City: Trends, Foci and Challenges Standing Ahead

Directory of Open Access Journals (Sweden)

Zongmin Li

2018-04-01

Full Text Available Sponge City research has been attracting extensive attention both in practical and theoretical research field, as the increased threat of flood risk and environmental safety due to urbanization. Varies names of Sponge City prevalent in different countries, which leads to disconnection of literature in the same field of Sponge City. In this paper, a systematic literature mining of Sponge City is presented. A literature analysis system is created, which includes literature export from Web of Sciences and systematic analysis via NoteExpress and CiteSpace. Based on the final document storage which contains 962 articles, general trends are identified. Literature is classified into 9 theme types. Research foci of Sponge City are detected by citation and keywords burst detection. Further, some future research directions of Sponge City are anticipated, including trans-disciplinary approaches, a comprehensive design framework, application of information technology, and case studies of Sponge City in more parts of the world. The significance of this paper lies in summarizing past research, identifying research types, foci and anticipating some future research directions.

Polymer/reduced graphene oxide functionalized sponges as superabsorbents for oil removal and recovery.

Science.gov (United States)

Periasamy, Arun Prakash; Wu, Wen-Ping; Ravindranath, Rini; Roy, Prathik; Lin, Guan-Lin; Chang, Huan-Tsung

2017-01-30

Polyurethane dish-washing (PU-DW) sponges are functionalized sequentially with polyethylenimine (PEI) and graphene oxide (GO) to form PEI/reduced graphene oxide (RGO) PU-DW sponges. The PEI/RGO PU-DW sponge consists of PEI/RGO sheets having numerous pores, with diameters ranging from 236 to 254nm. To further enhance hydrophobicity and absorption capacity of oil, PEI/RGO PU-DW sponge is further coated with 20% phenyltrimethoxysilane (PTMOS). The PTMOS/PEI/RGO PU-DW sponge absorbs various oils within 20s, with maximum absorption capacity values of 880% and 840% for bicycle chain oil and motorcycle engine oil, respectively. The absorbed oils were released completely by squeezing or immersed in hexane. The PTMOS/PEI/RGO PU-DW sponge efficiently separates oil/water mixtures through a flowing system. Having the advantages of faster absorption rate, reusability, and low cost, the PTMOS/PEI/RGO PU-DW sponge holds great potential as a superabsorbent for efficient removal and recovery of oil spills as well as for the separation of oil/water mixtures. Copyright © 2016 Elsevier Ltd. All rights reserved.

Significance of Wheat Flour Dough Rheology to Gas Cell Structure Development in Bread and Other Baked Products

Science.gov (United States)

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.

Stimulatory activity of four green freshwater sponges on aquatic ...

African Journals Online (AJOL)

The effect of green sponges on the abundance of aquatic mycotal species is caused by dissolved organic matter produced during photosynthesis by symbiotic zoochlorellae, a symbionts of green sponges and excreted into the water environment (S. fluviatilis excreted mean 12.8% of carbon fixation). Those excreted organic ...

Thermal asymmetry model of single slope single basin solar still with sponge liner

Directory of Open Access Journals (Sweden)

Shanmugan Sengottain

2014-01-01

Full Text Available An attempt has been made to propose a thermal asymmetry model for single slope basin type solar still with sponge liner of different thickness (3cm, 5cm, and 10cm in the basin. Two different color sponge liners have been used i.e., yellow and black. In the proposed design, a suitable dripping arrangement has been designed and used to pour water drop by drop over the sponge liner instead of sponge liner in stagnant saline water in the basin. The special arrangement overcomes the dryness of the sponge during peak sunny hours. The performance of the system with black color sponge of 3cm thickness shows better result with an output of 5.3 kg/m2 day and the proposed model have used to find the thermal asymmetries during the working hours of the still.

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

International Nuclear Information System (INIS)

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

2016-01-01

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 . (paper)

Similar sponge-associated bacteria can be acquired via both vertical and horizontal transmission

DEFF Research Database (Denmark)

Sipkema, Detmer; de Caralt, Sònia; Morillo, Jose A

2015-01-01

Marine sponges host diverse communities of microorganisms that are often vertically transmitted from mother to oocyte or embryo. Horizontal transmission has often been proposed to co-occur in marine sponges, but the mechanism is poorly understood. To assess the impact of the mode of transmission...... on the microbial assemblages of sponges, we analysed the microbiota in sympatric sponges that have previously been reported to acquire bacteria via either vertical (Corticium candelabrum and Crambe crambe) or horizontal transmission (Petrosia ficiformis). The comparative study was performed by PCR......-DGGE and pyrosequencing of barcoded PCR-amplified 16S rRNA gene fragments. We found that P. ficiformis and C. candelabrum each harbor their own species-specific bacteria, but they are similar to other high-microbial-abundance sponges, while the low-microbial-abundance sponge C. crambe hosts microbiota of a very different...

Primary hafnium metal sponge and other forms, approved standard 1973

International Nuclear Information System (INIS)

Anon.

1975-01-01

A specification is presented covering virgin hafnium metal commonly designated as sponge because of its porous, sponge-like texture; it may also be in other forms such as chunklets. The specification does not cover crystal bar

Enrichment of Bread with Nutraceutical-Rich Mushrooms: Impact of Auricularia auricula (Mushroom) Flour Upon Quality Attributes of Wheat Dough and Bread.

Science.gov (United States)

Yuan, Biao; Zhao, Liyan; Yang, Wenjian; McClements, David Julian; Hu, Qiuhui

2017-09-01

Edible mushrooms contain a variety of bioactive molecules that may enhance human health and wellbeing. Consequently, there is increasing interest in fortifying functional foods with these nutraceutical-rich substances. However, incorporation of mushroom-based ingredients into foods should not adversely affect the quality attributes of the final product. In this study, the impact of incorporating powdered Auricularia auricula, a widely consumed edible mushroom, into bread products was examined. The rheological and structural properties of wheat dough and bread supplemented with 0% to 10% (w/w) A. auricula flour were measured. Supplementation of wheat doughs with A. auricula flour increased the peak viscosity and enhanced their water holding capacity. Rapid viscosity analysis showed that peak and final viscosities of the blended flour (wheat flour with A. auricula flour) were higher than wheat flour alone. However, dough stability and elastic modulus were reduced by blending wheat flour with A. auricula flour. SEM observation showed that doughs with up to 5% (w/w) A. auricula flour had acceptable gluten network microstructure. Characterization of the quality attributes of bread indicated that incorporation of A. auricula flour at levels >5% negatively impacted bread volume, height, texture, and appearance. © 2017 Institute of Food Technologists®.

Effects of cellulose fiber with different fiber length on rheological properties of wheat dough and quality of baked rolls.

Science.gov (United States)

Lauková, Michaela; Kohajdová, Zlatica; Karovičová, Jolana; Kuchtová, Veronika; Minarovičová, Lucia; Tomášiková, Lenka

2017-09-01

Powdered cellulose is often used in cereal processing industry. The effects of partial replacement (0.5%, 1%, 2% and 5%) of wheat flour by cellulose fiber with different fiber length (80, 120 and 220 µm) on rheological properties of wheat dough and qualitative parameters of baked rolls were studied. Sensory evaluation of baked products was also performed. Mixing and pasting properties of dough were determined by Mixolab. Generally, cellulose-enriched dough was characterized with higher water absorption, dough stability and parameters C2 and C3. Moreover, it was found that parameters C4 and C5 increased with increasing cellulose fiber length. From the results, it was also concluded that the physical parameters of baked rolls containing cellulose were reduced. It was also observed that the incorporation of cellulose fiber with shorter fiber length concluded in lower rolls volume compared to cellulose fiber with long fiber length. Texture analyses showed that the firmness of rolls containing cellulose at the substitution level 5% was significantly higher than those of the control, whereas the springiness of wheat rolls was not significantly affected. It was also recorded that the firmness and cohesiveness of baked rolls were higher after the addition of cellulose fiber with shorter fiber length. Sensory evaluation indicated that baked rolls with cellulose addition up to 1% were comparable with control rolls. Results also showed that higher levels of cellulose significantly decreased crust, taste, color and porosity of rolls.

Barbabos Deep-Water Sponges

NARCIS (Netherlands)

Soest, van R.W.M.; Stentoft, N.

1988-01-01

Deep-water sponges dredged up in two locations off the west coast of Barbados are systematically described. A total of 69 species is recorded, among which 16 are new to science, viz. Pachymatisma geodiformis, Asteropus syringiferus, Cinachyra arenosa, Theonella atlantica. Corallistes paratypus,

Carbon nanotube-coated macroporous sponge for microbial fuel cell electrodes

KAUST Repository

Xie, Xing; Ye, Meng; Hu, Liangbing; Liu, Nian; McDonough, James R.; Chen, Wei; Alshareef, Husam N.; Criddle, Craig S.; Cui, Yi

2012-01-01

The materials that are used to make electrodes and their internal structures significantly affect microbial fuel cell (MFC) performance. In this study, we describe a carbon nanotube (CNT)-sponge composite prepared by coating a sponge with CNTs

Contact sponge water absorption test implemented for in situ measures

Science.gov (United States)

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

Novel polymorphic microsatellite markers developed for a common reef sponge, Stylissa carteri

KAUST Repository

Giles, E.C.; Saenz-Agudelo, P.; Berumen, Michael L.; Ravasi, Timothy

2013-01-01

Despite the ubiquitous role sponges play in reef ecosystem dynamics, little is known about population-level connectivity in these organisms. The general field of population genetics in sponges remains in its infancy. To date, microsatellite markers have only been developed for few sponge species and no sponge population genetics studies using microsatellites have been conducted in the Red Sea. Here, with the use of next-generation sequencing, we characterize 12 novel polymorphic loci for the common reef sponge, Stylissa carteri. The number of alleles per loci ranged between three and eight. Observed heterozygosity frequencies (Ho) ranged from 0.125 to 0.870, whereas expected (He) heterozygosity frequencies ranged from 0.119 to 0.812. Only one locus showed consistent deviations from Hardy-Weinberg equilibrium (HWE) in both populations and two loci consistently showed the possible presence of null alleles. No significant linkage disequilibrium was detected for any pairs of loci. These microsatellites will be of use for numerous ecological studies focused on this common and abundant sponge. 2013 The Author(s).

Novel polymorphic microsatellite markers developed for a common reef sponge, Stylissa carteri

KAUST Repository

Giles, E.C.

2013-04-04

Despite the ubiquitous role sponges play in reef ecosystem dynamics, little is known about population-level connectivity in these organisms. The general field of population genetics in sponges remains in its infancy. To date, microsatellite markers have only been developed for few sponge species and no sponge population genetics studies using microsatellites have been conducted in the Red Sea. Here, with the use of next-generation sequencing, we characterize 12 novel polymorphic loci for the common reef sponge, Stylissa carteri. The number of alleles per loci ranged between three and eight. Observed heterozygosity frequencies (Ho) ranged from 0.125 to 0.870, whereas expected (He) heterozygosity frequencies ranged from 0.119 to 0.812. Only one locus showed consistent deviations from Hardy-Weinberg equilibrium (HWE) in both populations and two loci consistently showed the possible presence of null alleles. No significant linkage disequilibrium was detected for any pairs of loci. These microsatellites will be of use for numerous ecological studies focused on this common and abundant sponge. 2013 The Author(s).

Iron sponge installation clicks at Retlaw plant

Energy Technology Data Exchange (ETDEWEB)

1965-06-21

Iron sponge desulfurization, often ignored by plant designers in favor of the monoethanolamine process, may offer economic advantages in sweetening of small gas volumes with low hydrogen sulfide and carbon dioxide content. The process removes hydrogen sulfide and mercaptans by passing sour gas through vessels loosely packed with wood shavings impregnated by a hydrated form of iron oxide, which reacts with the hydrogen sulfide to form ferric sulfide. The disadvantages are that carbon dioxide is not removed, hydrate formation is a danger in cold weather, and gas sales may be lost when towers are down for servicing. Periodic regeneration of beds takes about a day, and sponges must be replaced occasionally. Despite these shortcomings, the process may prove economical, since a typical plant costs $110,000 as compared to $270,000 for an amine unit. The expense of operating the plant is $23,000 compared with $28,000 for the amine unit. Thus, economics clearly favor the iron sponge process.

On the assessments of arabinoxylan localization and enzymatic modifications for enhanced protein networking and its structural impact on rye dough and bread.

Science.gov (United States)

Döring, Clemens; Hussein, Mohamed A; Jekle, Mario; Becker, Thomas

2017-08-15

For rye dough structure, it is hypothesised that the presence of arabinoxylan hinders the proteins from forming a coherent network. This hypothesis was investigated using fluorescent-stained antibodies that bind to the arabinoxylan chains. Image analysis proves that the arabinoxylan surrounds the proteins, negatively affecting protein networking. Further, it is hypothesised that the dosing of xylanase and transglutaminase has a positive impact on rye dough and bread characteristics; the findings in this study evidenced that this increases the protein network by up to 38% accompanied by a higher volume rise of 10.67%, compared to standard rye dough. These outcomes combine a product-oriented and physiochemical design of a recipe, targeting structural and functional relationships, and demonstrate a successful methodology for enhancing rye bread quality. Copyright © 2017 Elsevier Ltd. All rights reserved.

Antibacterial activity of the sponge Suberites domuncula and its primmorphs: Potential basis for epibacterial chemical defense

Digital Repository Service at National Institute of Oceanography (India)

Thakur, N; Hentschel, U.; Krasko, A; Pabel, C; Anil, A.C; Mueller, W.E.G.

The epibacterial chemical defense of the marine sponge Suberites domuncula was explored by screening sponge extract, sponge primmorph (3-D aggregates containing proliferating cells) extract and sponge-associated as well as primmorph...

Quality evaluation of tortilla chips made with corn meal dough and cooked bean flour

Directory of Open Access Journals (Sweden)

Luz Araceli Ochoa-Martínez

2016-12-01

Full Text Available A mixture of cornmeal dough and cooked bean flour (BF was prepared at different ratios (50/50, 60/40, and 70/30 w/w, and processed to chips. Viscosity profile, temperature of gelatinization and enthalpy, texture, protein content, and in vitro digestibility were measured. Pasting temperature tended to be lower when the flour bean concentration was lower. Maximum viscosity increased significantly in both samples (dough mixture and chips when the BF concentration was lower. In general, gelatinization temperature remains constant, while the heating enthalpy was higher with lower BF concentration. The addition of BF was correlated with greater crispiness, suggesting improved chip texture at higher BF concentrations. The final protein content in the corn-bean chips was very similar, despite the concentration of BF used. Protein digestibility in the chips was affected by the proportion of BF added, being higher when the amount of the BF was lower.

Preparation of sponge-reinforced silica aerogels from tetraethoxysilane and methyltrimethoxysilane for oil/water separation

Science.gov (United States)

Li, Ming; Jiang, Hongyi; Xu, Dong

2018-04-01

Polyurethane sponge-reinforced silica aerogels based on tetraethoxysilane (TEOS) and methyltrimethoxysilane (MTMS) were fabricated by a facile method through sol-gel reaction followed by ambient pressure drying. In sponge-reinforced silica aerogels, nanoporous aerogel aggregates fill in the pores of polyurethane sponge. The sponge-reinforced aerogels are hydrophobic and oleophilic and show extremely high absorption for machine oil (10.6 g g‑1 for TEOS-based aerogel and 9.2 g g‑1 for MTMS-based aerogel). In addition, the sponge-reinforced aerogel composites exhibit notable improvements with regards to mechanical properties. The compressive strength was enhanced obviously up to about 349 KPa for TEOS-based aerogel and 60 KPa for MTMS-based aerogel. Specially, sponge-reinforced silica aerogels based on MTMS drastically shrank upon loading and then recovered to the original size when unloaded. The property differences of the sponge-reinforced silica aerogels caused by the two precursors were discussed in terms of morphologies, pore size distributions and chemical structure.

Deep sequencing reveals exceptional diversity and modes of transmission for bacterial sponge symbionts.

Science.gov (United States)

Webster, Nicole S; Taylor, Michael W; Behnam, Faris; Lücker, Sebastian; Rattei, Thomas; Whalan, Stephen; Horn, Matthias; Wagner, Michael

2010-08-01

Marine sponges contain complex bacterial communities of considerable ecological and biotechnological importance, with many of these organisms postulated to be specific to sponge hosts. Testing this hypothesis in light of the recent discovery of the rare microbial biosphere, we investigated three Australian sponges by massively parallel 16S rRNA gene tag pyrosequencing. Here we show bacterial diversity that is unparalleled in an invertebrate host, with more than 250,000 sponge-derived sequence tags being assigned to 23 bacterial phyla and revealing up to 2996 operational taxonomic units (95% sequence similarity) per sponge species. Of the 33 previously described 'sponge-specific' clusters that were detected in this study, 48% were found exclusively in adults and larvae - implying vertical transmission of these groups. The remaining taxa, including 'Poribacteria', were also found at very low abundance among the 135,000 tags retrieved from surrounding seawater. Thus, members of the rare seawater biosphere may serve as seed organisms for widely occurring symbiont populations in sponges and their host association might have evolved much more recently than previously thought. © 2009 Society for Applied Microbiology and Blackwell Publishing Ltd.

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

Science.gov (United States)

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

Metabolic profiles of prokaryotic and eukaryotic communities in deep-sea sponge Lamellomorpha sp. indicated by metagenomics

Science.gov (United States)

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 Lamellomorpha sp. at the whole community level. Metagenomic data showed phylogenetically diverse prokaryotes and eukaryotes in Lamellomorpha sp.. 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 Lamellomorpha sp..

Diversity and distribution patterns in high southern latitude sponges.

Directory of Open Access Journals (Sweden)

Rachel V Downey

Full Text Available Sponges play a key role in Antarctic marine benthic community structure and dynamics and are often a dominant component of many Southern Ocean benthic communities. Understanding the drivers of sponge distribution in Antarctica enables us to understand many of general benthic biodiversity patterns in the region. The sponges of the Antarctic and neighbouring oceanographic regions were assessed for species richness and biogeographic patterns using over 8,800 distribution records. Species-rich regions include the Antarctic Peninsula, South Shetland Islands, South Georgia, Eastern Weddell Sea, Kerguelen Plateau, Falkland Islands and north New Zealand. Sampling intensity varied greatly within the study area, with sampling hotspots found at the Antarctic Peninsula, South Georgia, north New Zealand and Tierra del Fuego, with limited sampling in the Bellingshausen and Amundsen seas in the Southern Ocean. In contrast to previous studies we found that eurybathy and circumpolar distributions are important but not dominant characteristics in Antarctic sponges. Overall Antarctic sponge species endemism is ∼43%, with a higher level for the class Hexactinellida (68%. Endemism levels are lower than previous estimates, but still indicate the importance of the Polar Front in isolating the Southern Ocean fauna. Nineteen distinct sponge distribution patterns were found, ranging from regional endemics to cosmopolitan species. A single, distinct Antarctic demosponge fauna is found to encompass all areas within the Polar Front, and the sub-Antarctic regions of the Kerguelen Plateau and Macquarie Island. Biogeographical analyses indicate stronger faunal links between Antarctica and South America, with little evidence of links between Antarctica and South Africa, Southern Australia or New Zealand. We conclude that the biogeographic and species distribution patterns observed are largely driven by the Antarctic Circumpolar Current and the timing of past continent

Biodiversity of Macrofauna Associated with Sponges across Ecological Gradients in the Central Red Sea

KAUST Repository

Kandler, Nora

2015-12-01

Between 33 and 91 percent of marine species are currently undescribed, with the majority occurring in tropical and offshore environments. Sponges act as important microhabitats and promote biodiversity by harboring a wide variety of macrofauna and microbiota, but little is known about the relationships between the sponges and their symbionts. This study uses DNA barcoding to examine the macrofaunal communities associated with sponges of the central Saudi Arabian Red Sea, a drastically understudied ecosystem with high biodiversity and endemism. In total, 185 epifaunal and infaunal operational taxonomic units (OTUs) were distinguished from the 1399 successfully-sequenced macrofauna individuals from 129 sponges representing seven sponge species, one of which (Stylissa carteri) was intensively studied. A significant difference was found in the macrofaunal community composition of Stylissa carteri along a cross-shelf gradient using relative OTU abundance (Bray-Curtis diversity index). The abundance of S. carteri also follows a cross-shelf gradient, increasing with proximity to shore. The difference in macrofaunal communities of several species of sponges at one location was found to be significant as well, using OTU presence (binary Jaccard diversity index). Four of the seven sponge species collected were dominated by a single annelid OTU, each unique to one sponge species. A fifth was dominated by four arthropod OTUs, all species-specific as well. Region-based diversity differences may be attributed to environmental factors such as reef morphology, water flow, and sedimentation, whereas species-based differences may be caused by sponge morphology, microbial abundances, and chemical defenses. As climate change and ocean acidification continue to modify coral reef ecosystems, understanding the ecology of sponges and their role as microhabitats may become more important. This thesis also includes a supplemental document in the form of a spreadsheet showing the number of

Addition of Phenols Compounds to Meat Dough Intended for Salami Manufacture and its Antioxidant Effect.

Science.gov (United States)

Novelli, Enrico; Fasolato, Luca; Cardazzo, Barbara; Carraro, Lisa; Taticchi, Agnese; Balzan, Stefania

2014-08-28

A purified extract of phenols compounds (65% of phenolic content of which decarboxymethyl oleuropein aglycone represented 45% of the wet mass) obtained from vegetation water (a by-product of oil mill) was added to a ground meat dough intended for salami manufacture in two concentration levels: 75 and 150 mg/100 g of dough (F1 and F2, respectively). The control batch was composed of lean and fat cuts of pork in 70:30 ratio, 2.7% salt and a mixed starter culture of staphylococci and pediococci. After stuffing into natural casings, salamis were aged until they reached a total weight loss of 30%. The product was then sliced and packaged in a protective atmosphere (nitrogen:carbon dioxide 80:20) and placed in a refrigerator thermostat (2-4°C) with alternating 12 h of artificial light and darkness. The samples were analysed for the measurement of pH, water activity, organic acidity, peroxide number and secondary products of lipid peroxidation at the time of slicing and after 10, 20 and 30 days of storage into the refrigerated thermostat. The pH and water activity were not substantially different between the control and the two enriched batches. The peroxide number and secondary products of lipid peroxidation values in the two batches with phenols were at least substantially lower than the control sample. In conclusion, the phenol compounds obtained from vegetation water have shown no interference with the ripening process while protecting the dough from oxidation.

Wool fibril sponges with perspective biomedical applications

Energy Technology Data Exchange (ETDEWEB)

Patrucco, A., E-mail: a.patrucco@bi.ismac.cnr.it [CNR-ISMAC, Italian National Research Council, Institute for Macromolecular Studies, Corso G. Pella 16, 13900, Biella (Italy); Cristofaro, F., E-mail: francesco.cristofaro01@universitadipavia.it [Department of Molecular Medicine, INSTM UdR of Pavia, University of Pavia, Viale Taramelli 3/B, 27100, Pavia (Italy); Centre for Health Technologies (CHT), University of Pavia, Via Ferrata 1, 27100, Pavia (Italy); Simionati, M., E-mail: m.simionati@bi.ismac.cnr.it [CNR-ISMAC, Italian National Research Council, Institute for Macromolecular Studies, Corso G. Pella 16, 13900, Biella (Italy); Zoccola, M., E-mail: m.zoccola@bi.ismac.cnr.it [CNR-ISMAC, Italian National Research Council, Institute for Macromolecular Studies, Corso G. Pella 16, 13900, Biella (Italy); Bruni, G., E-mail: giovanna.bruni@unipv.it [Department of Chemistry, — Physical-Chemistry Section, University of Pavia, Viale Taramelli 16, 27100, Pavia (Italy); Fassina, L., E-mail: lorenzo.fassina@unipv.it [Centre for Health Technologies (CHT), University of Pavia, Via Ferrata 1, 27100, Pavia (Italy); Department of Electrical, Computer and Biomedical Engineering, University of Pavia, Via Ferrata 1, 27100, Pavia (Italy); Visai, L., E-mail: livia.visai@unipv.it [Department of Molecular Medicine, INSTM UdR of Pavia, University of Pavia, Viale Taramelli 3/B, 27100, Pavia (Italy); Centre for Health Technologies (CHT), University of Pavia, Via Ferrata 1, 27100, Pavia (Italy); Department of Occupational Medicine, Toxicology and Environmental Risks, S. Maugeri Foundation, IRCCS, Via S. Boezio, 28, 27100, Pavia (Italy); Magenes, G., E-mail: giovanni.magenes@unipv.it [Centre for Health Technologies (CHT), University of Pavia, Via Ferrata 1, 27100, Pavia (Italy); Department of Electrical, Computer and Biomedical Engineering, University of Pavia, Via Ferrata 1, 27100, Pavia (Italy); and others

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. - Highlights: • Scaffolds were prepared from wool exploiting the fibres' histology structure. • The scaffold showed high interconnected micro- and macro-porosity. • The microscopic structure is very similar to the extracellular bone matrix. • Scaffolds reversibly swell in water with high resilience to repeated compression. • Composites were cytocompatible and supported the growth of SAOS-2 cell line.

Wool fibril sponges with perspective biomedical applications

International Nuclear Information System (INIS)

Patrucco, A.; Cristofaro, F.; Simionati, M.; Zoccola, M.; Bruni, G.; Fassina, L.; Visai, L.; Magenes, G.

2016-01-01

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. - Highlights: • Scaffolds were prepared from wool exploiting the fibres' histology structure. • The scaffold showed high interconnected micro- and macro-porosity. • The microscopic structure is very similar to the extracellular bone matrix. • Scaffolds reversibly swell in water with high resilience to repeated compression. • Composites were cytocompatible and supported the growth of SAOS-2 cell line.

The influence of Glu-1 and Glu-3 loci on dough rheology and bread-making properties in wheat (Triticum aestivum L.) doubled haploid lines.

Science.gov (United States)

Langner, Monika; Krystkowiak, Karolina; Salmanowicz, Bolesław P; Adamski, Tadeusz; Krajewski, Paweł; Kaczmarek, Zygmunt; Surma, Maria

2017-12-01

The major determinants of wheat quality are Glu-1 and Glu-3 glutenin loci and environmental factors. Additive effects of alleles at the Glu-1 and Glu-3 loci, as well as their interactions, were evaluated for dough rheology and baking properties in four groups of wheat doubled haploid lines differing in high- and low-molecular-weight glutenin composition. Flour quality, Reomixer (Reologica Instruments, Lund, Sweden), dough extension, Farinograph (Brabender GmbH, Duisburg, Germany) and baking parameters were determined. Groups of lines with the alleles Glu-A3b and Glu-B3d were characterized by higher values of dough and baking parameters compared to those with the Glu-A3e and Glu-B3a alleles. Effects of interactions between allelic variants at the Glu-1 and Glu-3 loci on Reomixer parameters, dough extension tests and baking parameters were significant, although additive effects of individual alleles were not always significant. The allelic variants at Glu-B3 had a much greater effect on dough rheological parameters than the variants at Glu-A3 or Glu-D3 loci. The effect of allelic variations at the Glu-D3 loci on rheological parameters and bread-making quality was non-significant, whereas their interactions with a majority of alleles at the other Glu-1 × Glu-3 loci were significant. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

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

Science.gov (United States)

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.

Cultivation of sponge larvae: settlement, survival, and growth of juveniles

NARCIS (Netherlands)

Caralt, de S.; Otjens, H.; Uriz, M.J.; Wijffels, R.H.

2007-01-01

The aim of this study was to culture sponge juveniles from larvae. Starting from larvae we expected to enhance the survival and growth, and to decrease the variation in these parameters during the sponge cultures. First, settlement success, morphological changes during metamorphosis, and survival of

Magnetic graphene sponge for the removal of methylene blue

International Nuclear Information System (INIS)

Yu, Baowei; Zhang, Xiaoliang; Xie, Jingru; Wu, Ruihan; Liu, Xiaoyang; Li, Hongliang; Chen, Fang; Yang, Hua; Ming, Zhu; Yang, Sheng-Tao

2015-01-01

Graphical abstract: - Highlights: • Magnetic graphene sponge is prepared for dye removal in aqueous solution. • Magnetic graphene sponge has an adsorption capacity of 526 mg/g for methylene blue. • Adsorption behaviors of methylene blue on magnetic graphene sponge are investigated. • Magnetic graphene sponge could be partially regenerated by washing with acidic ethanol. - Abstract: Magnetic carbon nanomaterials have been widely adopted as adsorbents in water treatment, but the low adsorption capacities largely limit their practical applications. In this study, magnetic graphene sponge (Fe 3 O 4 -GS) was prepared by lyophilization for the adsorption of dye pollutant. The incorporation of Fe 3 O 4 enabled the magnetic separation of Fe 3 O 4 -GS after the adsorption of methylene blue (MB). The adsorption capacity of Fe 3 O 4 -GS for MB was 526 mg/g, much higher than those of the magnetic carbon nanoadsorbents in the literature. The adsorption kinetics of MB on Fe 3 O 4 -GS was moderately fast, which could be analyzed by the pseudo-second-order model and intraparticle diffusion model. The thermodynamics study revealed that the adsorption was driven by the increased randomness on the interface. The pH and ionic strength had meaningful influences on the adsorption capacity of Fe 3 O 4 -GS. The facile regeneration of Fe 3 O 4 -GS would definitely reduce its operating cost. The implications to the environmental applications of magnetic carbon nanoadsorbents are discussed

Sponge Aquaculture Trials in the East-Mediterranean Sea: New Approaches to Earlier Ideas

NARCIS (Netherlands)

Osinga, R.; Sidri, M.; Cerig, E.; Gokalp, S.Z.; Gokalp, M.

2010-01-01

Aquaculture trials were conducted in the East Aegean Sea with Dysidea avara and Chondrosia reniformis to test the possibility of growing these sponges in the vicinity of sea-based fish farms. Culturing sponges in the vicinity of fish farms may have two benefits: the sponges may grow faster due to an

Identification Sponges-Associated Fungi From Karimunjawa National Park

Science.gov (United States)

Trianto, Agus; Sabdono, Agus; Rochaddi, Baskoro; Wulan Triningsih, Desy; Seswita Zilda, Dewi

2018-02-01

Marine sponges are rich sources of bioactive substances with various pharmacological activities. Previous studies have shown that most bioactive compounds were originally produced by associated-microorganisms. Fungi associated with the marine sponges collected off Karimunjawa National Park were isolated and identified by morphological characteristics and molecular level analyses based on internal transcribed spacer (ITS) regions. A total of 2 isolates which were characterized, the fungi Penicillium spinulosum and Trichoderma virens have been revealed.

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

Science.gov (United States)

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.

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

Science.gov (United States)

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

2017-02-02

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.

A single of MR sponge tactile sensor design for medical applications

Science.gov (United States)

Cha, Seung-Woo; Kang, Seok-Rae; Hwang, Yong-Hoon; Choi, Seung-Bok

2017-04-01

Recently, it is very popular in medical field to adopt robot surgery such as robot-assisted minimally invasive surgery (RMIS). However, there are some problems in the robot surgery. It is very hard to get the touch feeling of the organs during the surgical operation because the surgeons cannot touch and feel repulsive force from the organs directly. So, this work proposes a squeeze mode of single magneto-rheological (MR) sponge to realize viscoelastic property of human organs or skins and undertake a theoretical analysis of MR sponge. In addition, its effectiveness is verified through experimental tests. The similarity between MR sponge and real organs is identified and desired repulsive force of each organs can be achieved by proper selection of MR sponge cell associated with controlled input current.

Human Recombinant Peptide Sponge Enables Novel, Less Invasive Cell Therapy for Ischemic Stroke

Directory of Open Access Journals (Sweden)

Michiyuki Miyamoto

2018-01-01

Full Text Available Bone marrow stromal cell (BMSC transplantation has the therapeutic potential for ischemic stroke. However, it is unclear which delivery routes would yield both safety and maximal therapeutic benefits. We assessed whether a novel recombinant peptide (RCP sponge, that resembles human collagen, could act as a less invasive and beneficial scaffold in cell therapy for ischemic stroke. BMSCs from green fluorescent protein-transgenic rats were cultured and Sprague–Dawley rats were subjected to permanent middle cerebral artery occlusion (MCAo. A BMSC-RCP sponge construct was transplanted onto the ipsilateral intact neocortex 7 days after MCAo. A BMSC suspension or vehicle was transplanted into the ipsilateral striatum. Rat motor function was serially evaluated and histological analysis was performed 5 weeks after transplantation. The results showed that BMSCs could proliferate well in the RCP sponge and the BMSC-RCP sponge significantly promoted functional recovery, compared with the vehicle group. Histological analysis revealed that the RCP sponge provoked few inflammatory reactions in the host brain. Moreover, some BMSCs migrated to the peri-infarct area and differentiated into neurons in the BMSC-RCP sponge group. These findings suggest that the RCP sponge may be a promising candidate for animal protein-free scaffolds in cell therapy for ischemic stroke in humans.

Diversity, structure and convergent evolution of the global sponge microbiome

Science.gov (United States)

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

Protein-transitions in and out of the dough matrix in wheat flour mixing.

Science.gov (United States)

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. Copyright © 2016 Elsevier Ltd. All rights reserved.

Synthesis and growth mechanism of sponge-like nickel using a hydrothermal method

Science.gov (United States)

Shao, Bin; Yin, Xueguo; Hua, Weidong; Ma, Yilong; Sun, Jianchun; Li, Chunhong; Chen, Dengming; Guo, Donglin; Li, Kejian

2018-05-01

Sponge-like nickel composed of micro-chains with a diameter of 1-5 μm was selectively synthesized by the hydrothermal method, using sodium hydroxide (NaOH) as the alkaline reagent, aqueous hydrazine as reducing agent and citric acid as a coordination agent. The time-dependent samples prepared at different NaOH concentrations were characterized by X-ray diffraction (XRD), scanning electron microscopy (SEM) and Fourier transform infrared spectrometer (FTIR). The results showed that the agglomerates of nickel citrate hydrazine complex nanoplates were first precipitated and then reduced to prickly nickel micro-chains at a lower NaOH concentration, which played a role in the further formation of sponge-like nickel. Also, the probable growth mechanism of the sponge-like nickel was proposed. The magnetic properties of sponge-like nickel were studied using a vibrating sample magnetometer. The sponge-like nickel exhibited a ferromagnetic behavior with a saturation magnetization value of 43.8 emu g-1 and a coercivity value of 120.7 Oe.

Analysis of sponge zones for computational fluid mechanics

International Nuclear Information System (INIS)

Bodony, Daniel J.

2006-01-01

The use of sponge regions, or sponge zones, which add the forcing term -σ(q - q 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

Sponge-microbe associations survive high nutrients and temperatures.

Directory of Open Access Journals (Sweden)

Rachel Simister

Full Text Available 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.

An enrichment of CRISPR and other defense-related features in marine sponge-associated microbial metagenomes

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Hannes Horn

2016-11-01

Full Text Available Many marine sponges are populated by dense and taxonomically diverse microbial consortia. We employed a metagenomics approach to unravel the differences in the functional gene repertoire among three Mediterranean sponge species, Petrosia ficiformis, Sarcotragus foetidus, Aplysina aerophoba and seawater. Different signatures were observed between sponge and seawater metagenomes with regard to microbial community composition, GC content, and estimated bacterial genome size. Our analysis showed further a pronounced repertoire for defense systems in sponge metagenomes. Specifically, Clustered Regularly Interspaced Short Palindromic Repeats (CRISPR, restriction modification, DNA phosphorothioation and phage growth limitation systems were enriched in sponge metagenomes. These data suggest that defense is an important functional trait for an existence within sponges that requires mechanisms to defend against foreign DNA from microorganisms and viruses. This study contributes to an understanding of the evolutionary arms race between viruses/phages and bacterial genomes and it sheds light on the bacterial defenses that have evolved in the context of the sponge holobiont.

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

Science.gov (United States)

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].

Integrated metabolism in sponge-microbe symbiosis revealed by genome-centered metatranscriptomics.

Science.gov (United States)

Moitinho-Silva, Lucas; Díez-Vives, Cristina; Batani, Giampiero; Esteves, Ana Is; Jahn, Martin T; Thomas, Torsten

2017-07-01

Despite an increased understanding of functions in sponge microbiomes, the interactions among the symbionts and between symbionts and host are not well characterized. Here we reconstructed the metabolic interactions within the sponge Cymbastela concentrica microbiome in the context of functional features of symbiotic diatoms and the host. Three genome bins (CcPhy, CcNi and CcThau) were recovered from metagenomic data of C. concentrica, belonging to the proteobacterial family Phyllobacteriaceae, the Nitrospira genus and the thaumarchaeal order Nitrosopumilales. Gene expression was estimated by mapping C. concentrica metatranscriptomic reads. Our analyses indicated that CcPhy is heterotrophic, while CcNi and CcThau are chemolithoautotrophs. CcPhy expressed many transporters for the acquisition of dissolved organic compounds, likely available through the sponge's filtration activity and symbiotic carbon fixation. Coupled nitrification by CcThau and CcNi was reconstructed, supported by the observed close proximity of the cells in fluorescence in situ hybridization. CcPhy facultative anaerobic respiration and assimilation by diatoms may consume the resulting nitrate. Transcriptional analysis of diatom and sponge functions indicated that these organisms are likely sources of organic compounds, for example, creatine/creatinine and dissolved organic carbon, for other members of the symbiosis. Our results suggest that organic nitrogen compounds, for example, creatine, creatinine, urea and cyanate, fuel the nitrogen cycle within the sponge. This study provides an unprecedented view of the metabolic interactions within sponge-microbe symbiosis, bridging the gap between cell- and community-level knowledge.

In vitro antibacterial and antifungal activities of twelve sponges collected from the Anambas Islands, Indonesia

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Masteria Yunovilsa Putra

2016-09-01

Full Text Available Objective: To evaluate antimicrobial activities in methanolic extracts of twelve sponges collected from the Anambas Islands, Indonesia. Methods: The antibacterial activity of methanolic extracts was tested against two Grampositive bacteria, viz. Bacillus subtilis (ATCC 6633 and Staphylococcus aureus (ATCC 25923, and two Gram-negative bacteria, viz. Eschericia coli (ATCC 25922 and Vibrio anguillarum (ATCC 19264 using the disk diffusion assay. The antifungal activity was similarly tested against Candida albicans (ATCC 10231 and Aspergillus niger (ATCC 16404. The minimum inhibitory concentrations of promising sponges extracts were determined by the microdilution technique. Results: All the sponge species in this study showed antimicrobial activities against at least one of the test strains. Antibacterial activities were observed in 66.7% of the sponges extracts, while 30.0% of the extracts exhibited antifungal activities. Among them, the extracts of the sponges Stylissa massa and Axinyssa sp. were the most active against four tested bacteria and the yeast Candida albicans. The sponge Theonella swinhoei and two species of Xestospongia also displayed significant activities against two fungal pathogens Candida albicans and Aspergillus niger. Conclusions: Antimicrobial activities were demonstrated in extracts from various marine sponges collected from the Anambas Islands, Indonesia. The most promising sponges among them were Stylissa massa and Axinyssa sp. This is the first report of antimicrobial activity in extracts of marine sponges from the Indonesian Anambas Islands.

Effects of light attenuation on the sponge holobiont-implications for dredging management

DEFF Research Database (Denmark)

Pineda, Mari Carmen; Strehlow, Brian; Duckworth, Alan

2016-01-01

Dredging and natural sediment resuspension events can cause high levels of turbidity, reducing the amount of light available for photosynthetic benthic biota. To determine how marine sponges respond to light attenuation, five species were experimentally exposed to a range of light treatments......, indicating that light attenuation poses a risk to photosynthetic marine sponges. Examining benthic light levels over temporal scales would enable dredging proponents to be aware of conditions that could impact on sponge physiology....

Magnetic graphene sponge for the removal of methylene blue

Energy Technology Data Exchange (ETDEWEB)

Yu, Baowei; Zhang, Xiaoliang; Xie, Jingru; Wu, Ruihan; Liu, Xiaoyang; Li, Hongliang; Chen, Fang; Yang, Hua; Ming, Zhu; Yang, Sheng-Tao, E-mail: yangst@pku.edu.cn

2015-10-01

Graphical abstract: - Highlights: • Magnetic graphene sponge is prepared for dye removal in aqueous solution. • Magnetic graphene sponge has an adsorption capacity of 526 mg/g for methylene blue. • Adsorption behaviors of methylene blue on magnetic graphene sponge are investigated. • Magnetic graphene sponge could be partially regenerated by washing with acidic ethanol. - Abstract: Magnetic carbon nanomaterials have been widely adopted as adsorbents in water treatment, but the low adsorption capacities largely limit their practical applications. In this study, magnetic graphene sponge (Fe{sub 3}O{sub 4}-GS) was prepared by lyophilization for the adsorption of dye pollutant. The incorporation of Fe{sub 3}O{sub 4} enabled the magnetic separation of Fe{sub 3}O{sub 4}-GS after the adsorption of methylene blue (MB). The adsorption capacity of Fe{sub 3}O{sub 4}-GS for MB was 526 mg/g, much higher than those of the magnetic carbon nanoadsorbents in the literature. The adsorption kinetics of MB on Fe{sub 3}O{sub 4}-GS was moderately fast, which could be analyzed by the pseudo-second-order model and intraparticle diffusion model. The thermodynamics study revealed that the adsorption was driven by the increased randomness on the interface. The pH and ionic strength had meaningful influences on the adsorption capacity of Fe{sub 3}O{sub 4}-GS. The facile regeneration of Fe{sub 3}O{sub 4}-GS would definitely reduce its operating cost. The implications to the environmental applications of magnetic carbon nanoadsorbents are discussed.

Green strength of zirconium sponge and uranium dioxide powder compacts

International Nuclear Information System (INIS)

Balakrishna, Palanki; Murty, B. Narasimha; Sahoo, P.K.; Gopalakrishna, T.

2008-01-01

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 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 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 2 powder was higher than that from unattrited category, accompanied by an improvement in UO 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

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

Science.gov (United States)

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

Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect

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Enrico Novelli

2014-08-01

Full Text Available A purified extract of phenols compounds (65% of phenolic content of which decarboxymethyl oleuropein aglycone represented 45% of the wet mass obtained from vegetation water (a by-product of oil mill was added to a ground meat dough intended for salami manufacture in two concentration levels: 75 and 150 mg/100 g of dough (F1 and F2, respectively. The control batch was composed of lean and fat cuts of pork in 70:30 ratio, 2.7% salt and a mixed starter culture of staphylococci and pediococci. After stuffing into natural casings, salamis were aged until they reached a total weight loss of 30%. The product was then sliced and packaged in a protective atmosphere (nitrogen:carbon dioxide 80:20 and placed in a refrigerator thermostat (2-4°C with alternating 12 h of artificial light and darkness. The samples were analysed for the measurement of pH, water activity, organic acidity, peroxide number and secondary products of lipid peroxidation at the time of slicing and after 10, 20 and 30 days of storage into the refrigerated thermostat. The pH and water activity were not substantially different between the control and the two enriched batches. The peroxide number and secondary products of lipid peroxidation values in the two batches with phenols were at least substantially lower than the control sample. In conclusion, the phenol compounds obtained from vegetation water have shown no interference with the ripening process while protecting the dough from oxidation.

Root-derived organic matter confines sponge community composition in mangrove ecosystems

NARCIS (Netherlands)

Hunting, E.R.; Ubels, S.M.; Kraak, M.H.S.; van der Geest, H.G.

2013-01-01

Introduction Caribbean mangrove-associated sponge communities are very distinct from sponge communities living on nearby reefs, but the mechanisms that underlie this distinction remain uncertain. It has been hypothesized that dissolved organic matter (DOM) leaching from mangrove roots and the

Ti-Zr sponge material structure, obtained in the course of magnesium-thermal reduction

Energy Technology Data Exchange (ETDEWEB)

Sandler, R A; Aleksandrovskii, S V; Likhterman, V A; Golubev, A A; Kuz' menko, A S

1975-09-01

The paper describes the structure of Ti-Zr sponge for which a magnesium-thermic reduction has been employed. The influence of zirconium upon the sponge porous structure has been studied. The general trend lies in the sponge porosity increase as the content of zirconium grows. However this role is manifested in smaller or larger degrees depending upon the effect of other factors.

Fungal and Bacterial Infection Mitigation with Antibiotic and Antifungal Loaded Biopolymer Sponges

Science.gov (United States)

Parker, Ashley Cox

Musculoskeletal injuries are some of the most prevalent injuries in both civilian and military populations and their infections can be difficult to treat, often resulting in multiple surgeries and increased costs. In both previous and recent military operations, extremity injuries have been the most common battlefield injuries and many involve complex, open fractures. These extremity injuries are especially susceptible to multiple pathogenic, and sometimes drug resistant, bacteria and fungi. Fungal infections have recently become increasingly problematic in both military and civilian populations and have significantly higher amputation rates than those from bacterial infections. Many of these bacterial and fungal strains adhere to tissue and implanted orthopaedic hardware within wounds, forming biofilms. These problematic, often polymicrobial, infections threaten the health of the patient, but the risk also exists of spreading within hospitals to become prominent resistant infections. Local antimicrobial delivery releases high levels of antimicrobials directly to injured wound tissue, overcoming sub-bactericidal or subfungicidal antimicrobial levels present in the avascular wound zones. This research will determine the ability of modified chitosan sponges, buffered with sodium acetate or blended with polyethylene glycol (PEG), to act as short term adjunctive therapies to initial surgical treatment for delivering both antibiotics and/or antifungals for early abatement of infection. The objective of this work was to evaluate both types of modified sponges for in vitro and in vivo material characteristics and device functionality. In vitro analysis demonstrated both the buffered and PEG modified chitosan sponges exhibited increased degradation and functional cytocompatibility. The chitosan/PEG sponges were able to be loaded with hydrophobic antifungals and the sponges released in vitro biologically active concentrations, alone or in combination with the antibiotic

Sponge erosion under acidification and warming scenarios: differential impacts on living and dead coral.

Science.gov (United States)

Stubler, Amber D; Furman, Bradley T; Peterson, Bradley J

2015-11-01

Ocean acidification will disproportionately impact the growth of calcifying organisms in coral reef ecosystems. Simultaneously, sponge bioerosion rates have been shown to increase as seawater pH decreases. We conducted a 20-week experiment that included a 4-week acclimation period with a high number of replicate tanks and a fully orthogonal design with two levels of temperature (ambient and +1 °C), three levels of pH (8.1, 7.8, and 7.6), and two levels of boring sponge (Cliona varians, present and absent) to account for differences in sponge attachment and carbonate change for both living and dead coral substrate (Porites furcata). Net coral calcification, net dissolution/bioerosion, coral and sponge survival, sponge attachment, and sponge symbiont health were evaluated. Additionally, we used the empirical data from the experiment to develop a stochastic simulation of carbonate change for small coral clusters (i.e., simulated reefs). Our findings suggest differential impacts of temperature, pH and sponge presence for living and dead corals. Net coral calcification (mg CaCO3  cm(-2)  day(-1) ) was significantly reduced in treatments with increased temperature (+1 °C) and when sponges were present; acidification had no significant effect on coral calcification. Net dissolution of dead coral was primarily driven by pH, regardless of sponge presence or seawater temperature. A reevaluation of the current paradigm of coral carbonate change under future acidification and warming scenarios should include ecologically relevant timescales, species interactions, and community organization to more accurately predict ecosystem-level response to future conditions. © 2015 John Wiley & Sons Ltd.

UPPER TRIASSIC (NORIAN-RHAETIAN HYPERCALCIFIED SPONGES FROM THE LUT BLOCK, EAST CENTRAL IRAN

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FATEMEH AMIRHASSANKHANI

2014-11-01

Full Text Available In order to study the hypercalcified sponges in reefal deposits of the Nayband Formation in Lut Block, the Garm Ab section near the village of Mehran Kushk, located about 20 km northeast of Ferdows city, was sampled. Eight horizons of reefal limestone beds are exposed in this section. The most important reef builders are hypercalcified sponges with some representatives of hexactinellids, scleractinian corals and other reef organisms. The field and lab-observations on rock units, sedimentary facies and faunal assemblages indicate the middle Norian-Rhaetian as the age of the reef horizons. Twenty-three sponge taxa, including 15 of the chambered sphinctozoans, 2 of hexactinellids sponges and 8 non-chambered inozoan were identified. The majority of recognized sponges are reported from the Nayband Formation from the other localities in central Iran. One new species identified as Cryptocoelia maxima n. sp. was recovered and is described here.

Physicochemical and Sensory Characteristics of Sponge Cakes with Rubus coreanus Powder.

Science.gov (United States)

Lee, Jun Ho

2015-09-01

To develop new type of sponge cake, the effects of partial (0~40%) replacement with Rubus coreanus powder (RCP) on the quality characteristics of sponge cakes were investigated. The pH level and moisture content ranged from 4.05~8.23 and 28.49~36.59, respectively, and significantly decreased upon addition of RCP (PBaking loss rate and cake firmness significantly increased with higher RCP content in the formulation, whereas morphological characteristics of cakes such as height, volume, and symmetry indices significantly decreased (P<0.05). For crumb color values, L*- and b*-values significantly decreased while a*-value significantly increased as a result of RCP substitution (P<0.05). Hedonic sensory results indicated that sponge cakes supplemented with 30~40% RCP showed the most favorable acceptance scores for most of the sensory attributes evaluated. Overall, Rubus coreanus sponge cake could be developed with comparable physicochemical qualities without sacrificing consumer acceptability.

Chemical ecology of marine sponges

Digital Repository Service at National Institute of Oceanography (India)

Thakur, N.L.; Singh, A.

. University of California Press, Berkeley/Los Angeles, 268 pp Bewley CA, He H, Williams DH, Faulkner DJ (1996) Aciculitins AC: cytotoxic and antifungal cyclic pep- tides from the lithistid sponge Aciculites orientalis. J Am Chem Soc 118(18):4314–4321 48 N...

Sponge Hybridomas: Applications and Implications

NARCIS (Netherlands)

Pomponi, S.A.; Jevitt, A.; Patel, J.; Diaz, M.C.

2013-01-01

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.

Study on the development trend and practice of sponge cities with Chinese Characteristics

Science.gov (United States)

Lu, Baihao; Zhang, Cunkuan; Lin, Hua

2018-03-01

The design of sponge city is the innovation and development of theory of rainwater utilization, which provides a new idea for the city to solve the problem of waterlogging and water shortage. The paper expounds the “sponge city” concept of the origins, development and application in engineering construction, and puts forward some suggestions for future research of “sponge city” for our city construction.

Structural development of sucrose-sweetened and sucrose-free sponge cakes during baking.

Science.gov (United States)

Baeva, Marianna Rousseva; Terzieva, Vesselina Velichkova; Panchev, Ivan Nedelchev

2003-06-01

The influence of sucrose, wheat starch and sorbitol upon the heat- and mass-exchanging processes forming the structure of sponge cake was studied. Under the influence of wheat starch and sorbitol the structure of the sucrose-free sponge cake was formed at more uniform total moisture release. This process was done at lower temperatures and smoother change of the sponge cake height with respect to the sucrose-sweetened sponge cake. The porous and steady structure of both cakes was finally formed at identical time--between 18th and 19th minute, at the applied conditions for baking of each batter (metal pan with diameter 15.4 cm and depth 6.2 cm containing 300 g of batter and placed in an electric oven "Rahovetz-02", Bulgaria for 30 min at 180 degrees C). The water-losses at the end of baking (10.30% and 10.40% for the sucrose-sweetened cake and sucrose-free cake, respectively) and the final temperatures reached in the crumb central layers (96.6 degrees C and 96.3 degrees C for the sucrose-sweetened cake and sucrose-free cake, respectively) during baking of both samples were not statistically different. The addition of wheat starch and sorbitol in sucrose-free sponge cake lead to the statistically different values for the porosity (76.15% and 72.98%) and the volume (1014.17 cm3 and 984.25 cm3) of the sucrose-sweetened and sucrose-free sponge cakes, respectively. As a result, the sucrose-free sponge cake formed during baking had a more homogeneous and finer microstructure with respect to that ofthe sucrose-sweetened one.

Optimum composite flour, water and mixing time of dough for crispy snack containing fish-head protein hydrolysate

Directory of Open Access Journals (Sweden)

Jitbunjerdkul, S.

2007-11-01

Full Text Available The properties of dough are responsible to the final quality of crispy snack. The effect of flour, water and mixing time on dough quality were evaluated. The simplex-centroid design for mixture of three flours (A, B and C in a composite flour of 30-70, 25-65 and 5-45%, respectively was used in this study. Contour plot of hedonic scores and the predictive regression models were calculated, using Design-Expert version 7.0.3 (Stat-Ease, Inc. MN, USA. The result revealed that the predictive regression model and goodness-of-fit for the correlation between different composite flours and sensory properties showed adj. R2 0.87-0.96 and lack of fit, p>0.05 in the attribute of color, odor, taste and overall liking. The optimum amount of flour A, B and C that would yield the crispy snack with 9-point hedonic score of the all terms in the range of 6.0-9.0 was 45, 25 and 30% respectively. The optimum mixing conditions of dough using the optimum composite flour were studied. Factorial design of 56, 58, 60 and 62% water and mixing time 5, 10 and 15 min was used. When the physical properties were evaluated, this results showed elasticity, cohesion and adhesion of dough increased with increasing water at mixing time ranging from 5 to 10 min. The crispy snack containing 5% fish-head protein hydrolysate, using the composite flour with flours A, B and C in the ratio of 45 : 25 :30, 62% water and mixing time 10 min obtained bulk density 16.17 g/100 ml, water absorption index 5.15 g/g dried sample, maximum force (hardness 141.74 g and numbers of major peak (crispness 8.2 peaks. The acceptance scores of color, odor, taste, crispness and overall liking of the final product evaluated by 9-point hedonic scales, were 6.84, 6.50 , 6.38, 7.68 and 6.64, respectively.

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

KAUST Repository

Lee, O. O.

2009-04-10

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

Pyrosequencing of bacterial symbionts within Axinella corrugata sponges: diversity and seasonal variability.

Directory of Open Access Journals (Sweden)

James R White

Full Text Available BACKGROUND: Marine sponge species are of significant interest to many scientific fields including marine ecology, conservation biology, genetics, host-microbe symbiosis and pharmacology. One of the most intriguing aspects of the sponge "holobiont" system is the unique physiology, interaction with microbes from the marine environment and the development of a complex commensal microbial community. However, intraspecific variability and temporal stability of sponge-associated bacterial symbionts remain relatively unknown. METHODOLOGY/PRINCIPAL FINDINGS: We have characterized the bacterial symbiont community biodiversity of seven different individuals of the Caribbean reef sponge Axinella corrugata, from two different Florida reef locations during variable seasons using multiplex 454 pyrosequencing of 16 S rRNA amplicons. Over 265,512 high-quality 16 S rRNA sequences were generated and analyzed. Utilizing versatile bioinformatics methods and analytical software such as the QIIME and CloVR packages, we have identified 9,444 distinct bacterial operational taxonomic units (OTUs. Approximately 65,550 rRNA sequences (24% could not be matched to bacteria at the class level, and may therefore represent novel taxa. Differentially abundant classes between seasonal Axinella communities included Gammaproteobacteria, Flavobacteria, Alphaproteobacteria, Cyanobacteria, Acidobacter and Nitrospira. Comparisons with a proximal outgroup sponge species (Amphimedon compressa, and the growing sponge symbiont literature, indicate that this study has identified approximately 330 A. corrugata-specific symbiotic OTUs, many of which are related to the sulfur-oxidizing Ectothiorhodospiraceae. This family appeared exclusively within A. corrugata, comprising >34.5% of all sequenced amplicons. Other A. corrugata symbionts such as Deltaproteobacteria, Bdellovibrio, and Thiocystis among many others are described. CONCLUSIONS/SIGNIFICANCE: Slight shifts in several bacterial taxa

The role of burrowing sponges in bioerosion.

Science.gov (United States)

Rützler, Klaus

1975-09-01

Among the large number of limestone-eroding organisms, sponges, mainly of the family Clinonidae are of special interest because of their efficient means of substratum penetration by cellular etching and because they release characteristically shaped calcium carbonate chips which can be detected in the mud-size fraction of many sediments. Identifiable trace fossils and sediments are of great ecological and paleoecological significance.As new data on the excavating mechanism have become available, the questions of burrowing rates and sediment production have gained importance. Extrapolation from shortterm experiments (under 6 months) on substrate invasion are inconclusive because of high initial penetration rates resulting from mechanical stimulation and lack of competition. New experiments show that the rate curve flattens after 6 months and that optimum longterm erosion of CaCO 3 does not exceed 700 mg m -2 year -1 (Cliona lampa and C. aprica). Substrate limitations and competition will further reduce this rate.By monitoring the production of CaCO 3 chips by Cliona lampa, it was possible to link activity patterns to certain environmental factors. Mechanical stimuli, high light intensity, strong currents and, possibly, low temperature seem to accelerate the burrowing process. Sponge-generated chips can make up over 40% of coral mud when deposited in the current shadow of the reef framework.Using transect counts and sponge area-biomass conversion factors, the mean abundance of burrowing sponges on the Bermuda platform could be calculated. On suitable hard bottom substrates it averages 16 g dry weight per m 2 . From this value the burrowing potential of sponges can be estimated as 256 g CaCO 3 per m 2 substrate per year. Since 97-98% of the eroded limestone remains in particulate form, the contribution of fine sediments can amount to 250 g m -2 year -1 .Attention is called to the fact that erosion rates by burrowers can not directly be compared with those of borers or

Interaction of water extractable pentosans with gluten protein : effect on dough properties and gluten quality

NARCIS (Netherlands)

Wang, M.; Hamer, R.J.; Vliet, van T.; Oudgenoeg, G.

2002-01-01

The effects of modified water extractable pentosans (WEP) on gluten yield, dough properties, gluten quality and composition were studied. The results show that WEP interfere with gluten formation in both a direct and an indirect way. WEP interfere indirectly by competing for water and thus changing

Chondrogenic differentiation of mesenchymal stem cells in a leakproof collagen sponge

International Nuclear Information System (INIS)

Chen Guoping; Akahane, Daisuke; Kawazoe, Naoki; Yamamoto, Katsuyuki; Tateishi, Tetsuya

2008-01-01

A three-dimensional culture of mesenchymal stem cells (MSCs) in a porous scaffold has been developed as a promising strategy for cartilage tissue engineering. The chondrogenic differentiation of MSCs derived from human bone marrow was studied by culturing the cells in a novel scaffold constructed of leakproof collagen sponge. All the surfaces of the collagen sponge except the top were wrapped with a membrane that has pores smaller than the cells to protect against cell leakage during cell seeding. The cells adhered to the collagen, distributed evenly, and proliferated to fill the spaces in the sponge. Cell seeding efficiency was greater than 95%. The MSCs cultured in the collagen sponge in the presence of TGF-β3 and BMP6 expressed a high level of genes encoding type II and type X collagen, sox9, and aggrecan. Histological examination by HE staining indicated that the differentiated cells showed a round morphology. The extracellular matrices were positively stained by safranin O and toluidine blue. Immunostaining with anti-type II collagen and anti-cartilage proteoglycan showed that type II collagen and cartilage proteoglycan were detected around the cells. These results suggest the chondrogenic differentiation of MSCs when cultured in the collagen sponge in the presence of TGF-β3 and BMP6

A novel sponge disease caused by a consortium of micro-organisms

Science.gov (United States)

Sweet, Michael; Bulling, Mark; Cerrano, Carlo

2015-09-01

In healthy sponges, microbes have been shown to account for up to 40 % of tissues. The majority of these are thought to originate from survivors evading digestion and immune responses of the sponge and growing and residing in the microenvironments of the mesophyll. Although a large percentage of these microbes are likely commensals, they may also include potentially pathogenic agents, which under specific conditions, such as temperature stress, may cause disease. Here we report a novel disease (sponge necrosis syndrome) that is severely affecting populations of the sponge Callyspongia ( Euplacella) aff biru. Both ITS fungal and 16S rDNA bacterial diversities were assessed in healthy and diseased individuals, highlighting six potential primary causal agents for this new disease: two bacteria, a Rhodobacteraceae sp. and a cyanobacterium, Hormoscilla spongeliae (formally identified as Oscillatoria spongeliae), and four fungi, a Ascomycota sp., a Pleosporales sp., a Rhabdocline sp., and a Clasosporium sp. Furthermore, histological analysis showed the dominance of fungal hyphae rather than bacteria throughout the disease lesion, which was absent or rare in healthy tissues. Inoculation trails showed that only a combination of one bacterium and one fungus could replicate the disease, fulfilling Henle-Koch's postulates and showing that this sponge disease is caused by a poly-microbial consortium.

Giving the early fossil record of sponges a squeeze.

Science.gov (United States)

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. © 2014 The Authors. Biological Reviews © 2014 Cambridge Philosophical Society.

Alkaloids from sponge, scaffolds for the inhibition of human immunodeficiency virus (hiv)

KAUST Repository

O'Rourke, Aubrie; Kremb, Stephan; Voolstra, Christian R.

2016-01-01

Anti-viral compounds with low cytotoxicity are identified from screening of products found in Red Sea sponges, including the sponge Stylissa carteri. The identified compounds can be brominated pyrrole-2- aminoimidazole alkaloids and derivatives

Barrier Methods of Birth Control: Spermicide, Condom, Sponge, Diaphragm, and Cervical Cap

Science.gov (United States)

... ACOG Barrier Methods of Birth Control: Spermicide, Condom, Sponge, Diaphragm, and Cervical Cap Home For Patients Search ... Format Barrier Methods of Birth Control: Spermicide, Condom, Sponge, Diaphragm, and Cervical Cap Contraception What are barrier ...

Investigations on abundance and activity of microbial sponge symbionts using quantitative real - time PCR

DEFF Research Database (Denmark)

Kumala, Lars; Hentschel, Ute; Bayer, Kristina

Marine sponges are hosts to dense and diverse microbial consortia that are likely to play a key role in the metabolic processes of the host sponge due to their enormous abundance. Common symbioses between nitrogen transforming microorganisms and sponges indicate complex nitrogen cycling within...... the host. Of particular interest is determining the community structure and function of microbial symbionts in order to gain deeper insight into host-symbiont interactions. We investigated the abundance and activity of microbial symbionts in two Mediterranean sponge species using quantitative real-time PCR....... An absolute quantification of functional genes and transcripts in archaeal and bacterial symbionts was conducted to determine their involvement in nitrification and denitrification, comparing the low microbial abundance (LMA) sponge Dysidea avara with the high microbial abundance (HMA) representative Aplysina...

Mitigation of the processing contaminant acrylamide in bread by reducing asparagine in the bread dough.

Science.gov (United States)

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).

Effect of wheat flour characteristics on sponge cake quality.

Science.gov (United States)

Moiraghi, Malena; de la Hera, Esther; Pérez, Gabriela T; Gómez, Manuel

2013-02-01

To select the flour parameters that relate strongly to cake-making performance, in this study the relationship between sponge cake quality, solvent retention capacity (SRC) profile and flour physicochemical characteristics was investigated using 38 soft wheat samples of different origins. Particle size average, protein, damaged starch, water-soluble pentosans, total pentosans, SRC and pasting properties were analysed. Sponge cake volume and crumb texture were measured to evaluate cake quality. Cluster analysis was applied to assess differences in flour quality parameters among wheat lines based on the SRC profile. Cluster 1 showed significantly higher sponge cake volume and crumb softness, finer particle size and lower SRC sucrose, SRC carbonate, SRC water, damaged starch and protein content. Particle size, damaged starch, protein, thickening capacity and SRC parameters correlated negatively with sponge cake volume, while total pentosans and pasting temperature showed the opposite effect. The negative correlations between cake volume and SRC parameters along with the cluster analysis results indicated that flours with smaller particle size, lower absorption capacity and higher pasting temperature had better cake-making performance. Some simple analyses, such as SRC, particle size distribution and pasting properties, may help to choose flours suitable for cake making. Copyright © 2012 Society of Chemical Industry.

Gelatine/PLLA sponge-like scaffolds: morphological and biological characterization.

Science.gov (United States)

Lazzeri, Luigi; Cascone, Maria Grazia; Danti, Serena; Serino, Lorenzo Pio; Moscato, Stefania; Bernardini, Nunzia

2007-07-01

Biodegradable synthetic polymers such as poly(lactic acid) (PLA) are widely used to prepare scaffolds for cell transplantation and tissue growth, using different techniques set up for the purpose. However the poor hydrophilicity of these polymers represents the main limitation to their use as scaffolds because it causes a low affinity for the cells. An effective way to solve this problem could be represented by the addition of biopolymers that are in general highly hydrophilic. The present work concerns porous biodegradable sponge-like systems based on poly(L-lactic acid) (PLLA) and gelatine. Morphology and porosity characteristics of the sponges were studied by scanning electron microscopy and mercury intrusion porosimetry respectively. Blood compatibility was investigated by bovine plasma fibrinogen (BPF) adsorption test and platelet adhesion test (PAT). The cell culture method was used in order to evaluate the ability of the matrices to work as scaffolds for tissue regeneration. The obtained results indicate that the sponges have interesting porous characteristics, good blood compatibility and above all good ability to support cell adhesion and growth. In fact viable and metabolically active animal cells were found inside the sponges after 8 weeks in culture. On this basis the systems produced seem to be good candidates as scaffolds for tissue regeneration.

Sediment tolerance mechanisms identified in sponges using advanced imaging techniques

Directory of Open Access Journals (Sweden)

Brian W. Strehlow

2017-11-01

Full Text Available Terrestrial runoff, resuspension events and dredging can affect filter-feeding sponges by elevating the concentration of suspended sediments, reducing light intensity, and smothering sponges with sediments. To investigate how sponges respond to pressures associated with increased sediment loads, the abundant and widely distributed Indo-Pacific species Ianthella basta was exposed to elevated suspended sediment concentrations, sediment deposition, and light attenuation for 48 h (acute exposure and 4 weeks (chronic exposure. In order to visualise the response mechanisms, sponge tissue was examined by 3D X-ray microscopy and scanning electron microscopy (SEM. Acute exposures resulted in sediment rapidly accumulating in the aquiferous system of I. basta, although this sediment was fully removed within three days. Sediment removal took longer (>2 weeks following chronic exposures, and I. basta also exhibited tissue regression and a smaller aquiferous system. The application of advanced imaging approaches revealed that I. basta employs a multilevel system for sediment rejection and elimination, containing both active and passive components. Sponges responded to sediment stress through (i mucus production, (ii exclusion of particles by incurrent pores, (iii closure of oscula and pumping cessation, (iv expulsion of particles from the aquiferous system, and (v tissue regression to reduce the volume of the aquiferous system, thereby entering a dormant state. These mechanisms would result in tolerance and resilience to exposure to variable and high sediment loads associated with both anthropogenic impacts like dredging programs and natural pressures like flood events.

Preliminary study on swarming marine bacteria isolated from Pulau Tinggi's sponges

Science.gov (United States)

Sairi, Fareed; Idris, Hamidah; Zakaria, Nur Syuhana; Usup, Gires; Ahmad, Asmat

2015-09-01

Marine sponges were known to produce novel bioactive compounds that have anti-bacterial, anti-viral, anti-cancer and anti-fungal activities. Most of the bioactive compounds were secreted from the bacteria that lives on the sponges. The bacterial communities also produced biofilm, toxin or biosurfactant that protect the sponges from disease or in-coming predator. In this study, twenty nine marine bacteria with swarming motility characteristic was isolated from 2 different sponge samples collected in Pulau Tinggi These isolates were grown and their genome were extracted for molecular identification using the 16S rRNA approach. Sequence comparison using BLASTn and multiple alignments using MEGA4 was performed to produce a phylogenetic tree. The phylogenetic tree revealed that 20 of the isolates were grouped under α-Proteobacteria that comprised of 19 isolates in the Vibrionaceae family and one belongs to Aeromonadaceae family. Furthermore, six isolates from Actinobacteria family and three isolates from Firmicutes were also detected. The swarming characteristic indicates the possible production of biosurfactant.

Studies on the preparation of thorium metal sponge from thorium oxalate

International Nuclear Information System (INIS)

Vijay, P.L.; Sehra, J.C.; Sundaram, C.V.; Gurumurthy, K.R.; Raghavan, R.V.

1978-01-01

The results of investigations carried out on the production of high purity thorium metal sponge, starting with thorium oxalate are presented. The flow sheet includes chlorination of thorium oxalate, purification of raw thorium tetrachloride, magnesium reduction of anhydrous thorium tetrachloride, slag metal separation, vacuum distillation for removal of residual MgCl 2 and excess magnesium, and consolidation of the metal sponge. Studies have been carried out to investigate the optimum chlorination efficiency and chlorine utilization attainable using different chlorinating agents, and to compare the quality of the sponge obtained with single and double distilled chloride. The overall process efficiency under optimum conditions was 81%. The thorium metal button, prepared from the sponge by arc-melting, analysed : O 2 - 847, N 2 - 20, C - 179, Mg - 100, Fe - 49, Ni<50, Al - 11, Cr - 7 (expressed in parts per million parts of thorium). The button could be further purified by electron beam melting to improve its ductility. (author)

Spongy Gels by a Top-Down Approach from Polymer Fibrous Sponges.

Science.gov (United States)

Jiang, Shaohua; Duan, Gaigai; Kuhn, Ute; Mörl, Michaela; Altstädt, Volker; Yarin, Alexander L; Greiner, Andreas

2017-03-13

Ultralight cellular sponges offer a unique set of properties. We show here that solvent uptake by these sponges results in new gel-like materials, which we term spongy gels. The appearance of the spongy gels is very similar to classic organogels. Usually, organogels are formed by a bottom-up process. In contrast, the spongy gels are formed by a top-down approach that offers numerous advantages for the design of their properties, reproducibility, and stability. The sponges themselves represent the scaffold of a gel that could be filled with a solvent, and thereby form a mechanically stable gel-like material. The spongy gels are independent of a time-consuming or otherwise demanding in situ scaffold formation. As solvent evaporation from gels is a concern for various applications, we also studied solvent evaporation of wetting and non-wetting liquids dispersed in the sponge. © 2017 The Authors. Published by Wiley-VCH Verlag GmbH & Co. KGaA.

Arc melting in inert gas atmosphere of zirconium sponge

International Nuclear Information System (INIS)

Julio Junior, O.; Andrade, A.H.P. de

1991-01-01

The obtainment of metallic zirconium in laboratory scale with commercial and nuclear quality is the objective of the Metallurgy Department of IEN/CNEN - Brazil, so a melting procedure of zirconium sponge in laboratory scale using an arc furnace in inert atmosphere is developed. The effects of atmosphere operation, and the use of gas absorber and the sponge characteristics over the quality of button in as-cast reporting with hardness measures are described. (C.G.C.)

Lyophilized sponges loaded with curcumin solid lipid nanoparticles for buccal delivery: Development and characterization.

Science.gov (United States)

Hazzah, Heba A; Farid, Ragwa M; Nasra, Maha M A; El-Massik, Magda A; Abdallah, Ossama Y

2015-08-15

This study aimed to prepare and evaluate mucoadhesive sponges as dosage forms for delivering solid lipid nanoparticles. For this purpose curcumin (Cur) was formulated as solid nanoparticles (SLN) using Gelucire 50/13, and polaxomer 407. The prepared CurSLN dispersion was thickened with different mucoadhesive polymers. Different concentrations of glycerol, and mannitol of range (0.25-20%), and (0-1%), respectively were also examined. The formed gel was poured into oblong molds and freeze dried to form mucoadhesive sponge to be applied to the buccal mucosa. The prepared sponges were evaluated for their, in-vivo residence time, in-vitro and in-vivo drug release, and hydration capacity. Surface morphology for the different sponges were examined using SEM. TEM was also carried out for sponge fragments previously dispersed into water. Infrared spectroscopy was conducted to investigate interaction between used ingredients. The results showed that the CurSLN loaded HPMC, and Polycarbophil sponges showed 4, and 15 h in-vivo residence time, respectively, providing a considerable amount of curcumin into saliva. The incorporation of glycerol and mannitol at concentration of 1% provided elegant and flexible sponges. The SEM showed that the deposition of CurSLN differed according to the type of polymer used. TEM confirmed the integrity of liberated CurSLN from sponges. IR spectra showed an interaction between HPMC and poloxamer 407, which affected its behavior as a gelling agent. The obtained results provide an efficient approach for delivering solid lipid nanoparticles in a solid dosage form keeping the nanoparticle characters and integrity. Copyright © 2015 Elsevier B.V. All rights reserved.

Ancient deep-sea sponge grounds on the Flemish Cap and Grand Bank, northwest Atlantic.

Science.gov (United States)

Murillo, F J; Kenchington, E; Lawson, J M; Li, G; Piper, D J W

Recent studies on deep-sea sponges have focused on mapping contemporary distributions while little work has been done to map historical distributions; historical distributions can provide valuable information on the time frame over which species have co-evolved and may provide insight into the reasons for their persistence or decline. Members of the sponge family Geodiidae are dominant members of deep-sea sponge assemblages in the northwestern Atlantic. They possess unique spicules called sterrasters, which undergo little transport in sediment and can therefore indicate the Geodiidae sponge historical presence when found in sediment cores. This study focuses on the slopes of Flemish Cap and Grand Bank, important fishing grounds off the coast of Newfoundland, Canada, in international waters. Sediment cores collected in 2009 and 2010 were visually inspected for sponge spicules. Cores containing spicules were sub-sampled and examined under a light microscope for the presence of sterrasters. These cores were also dated using X-radiographs and grouped into five time categories based on known sediment horizons, ranging from 17,000 years BP to the present. Chronological groupings identified Geodiidae sponges in four persistent sponge grounds. The oldest sterrasters were concentrated in the eastern region of the Flemish Cap and on the southeastern slope of the Grand Bank. Opportunistic sampling of a long core in the southeastern region of the Flemish Cap showed the continuous presence of sponge spicules to more than 130 ka BP. Our results indicate that the geodiids underwent a significant range expansion following deglaciation, and support a contemporary distribution that is not shaped by recent fishing activity.

Long-term culture of sponge explants: conditions enhancing survival and growth, and assessment of bioactivity

NARCIS (Netherlands)

Caralt, de S.; Agell, G.; Uriz, M.J.

2003-01-01

Sponges are an important source of secondary metabolites with pharmaceutical interest. This is the main reason for the increasing interest of sponge culture recent years. The optimal culture system depends on the species to be cultured: while some species easily produce sponge aggregates after

Phylogenetic diversity and community structure of sponge-associated bacteria from mangroves of the Caribbean Sea

KAUST Repository

Yang, Jiangke

2011-02-08

To gain insight into the species richness and phylogeny of the microbial communities associated with sponges in mangroves, we performed an extensive phylogenetic analysis, based on terminal restriction fragment length polymorphism profiling and 16S ribosomal RNA gene sequences, of the 4 sponge species Aplysina fulva, Haliclona hogarthi, Tedania ignis and Ircinia strobilina as well as of ambient seawater. The sponge-associated bacterial communities contained 13 phyla, including Poribacteria and an unclassified group not found in the ambient seawater community, 98% of which comprised Proteobacteria, Cyanobacteria and Bacteroidetes. Although the sponges themselves were phylogenetically distant and bacterial community variation within the host species was observed, microbial phyla such as Proteobacteria, Acidobacteria, Chloroflexi and the unclassified group were consistently observed as the dominant populations within the communities. The sponge-associated bacterial communities resident in the Caribbean Sea mangroves are phylogenetically similar but significantly distinct from communities found in other biogeographical sites such as the deep-water environments of the Caribbean Sea, the South China Sea and Australia. The interspecific variation within the host species and the distinct biogeographical characteristics that the sponge-associated bacteria exhibited indicate that the acquisition, establishment and formation of functional sponge-associated bacterial communities may initially be the product of both vertical and horizontal transmission, and is then shaped by the internal environment created by the sponge species and certain external environmental factors. © Inter-Research 2011.

A decadal analysis of bioeroding sponge cover on the inshore Great Barrier Reef.

Science.gov (United States)

Ramsby, Blake D; Hoogenboom, Mia O; Whalan, Steve; Webster, Nicole S; Thompson, Angus

2017-06-02

Decreasing coral cover on the Great Barrier Reef (GBR) may provide opportunities for rapid growth and expansion of other taxa. The bioeroding sponges Cliona spp. are strong competitors for space and may take advantage of coral bleaching, damage, and mortality. Benthic surveys of the inshore GBR (2005-2014) revealed that the percent cover of the most abundant bioeroding sponge species, Cliona orientalis, has not increased. However, considerable variation in C. orientalis cover, and change in cover over time, was evident between survey locations. We assessed whether biotic or environmental characteristics were associated with variation in C. orientalis distribution and abundance. The proportion of fine particles in the sediments was negatively associated with the presence-absence and the percent cover of C. orientalis, indicating that the sponge requires exposed habitat. The cover of corals and other sponges explained little variation in C. orientalis cover or distribution. The fastest increases in C. orientalis cover coincided with the lowest macroalgal cover and chlorophyll a concentration, highlighting the importance of macroalgal competition and local environmental conditions for this bioeroding sponge. Given the observed distribution and habitat preferences of C. orientalis, bioeroding sponges likely represent site-specific - rather than regional - threats to corals and reef accretion.

SOME INOZOID SPONGES FROM UPPER TRIASSIC (NORIAN-RHAETIAN NAYBAND FORMATION OF CENTRAL IRAN

Directory of Open Access Journals (Sweden)

BABA SENOWBARI-DARYAN

1997-11-01

Full Text Available Some small-scaled Norian-Rhaetian reefs and reef mounds are imbedded within the shales, siltstones and siliciclastic-carbonate deposits of the Nayband Formation in central Iran. These deposits belong to the central Iranian plate as part of the Cimmerian Continent. Most of the biogenic rocks have a biostromal geometry, biohermal constructions are rare. Inozoid, sphinctozoid, and chaetetid sponges are, beside of corals and other reef builders, the most important reef organisms within these bioconstructions. In some reefs a variety of hexactinellid sponges also occur. The following inozoid sponges are described in this paper: Radiofibra norica n. sp., Permocorynella maxima n. sp., ?Sestrostomella robusta, Marawandia iranica, n. gen., n. sp. and Enaulofungia? triassica n. sp. The first four taxa are among the most abundant sponges within the Nayband Formation where it is exposed in several localities in central Iran. Enaulofungia? triassica, however, is not an abundant sponge there. These inozoid sponges have never been reported from the Triassic deposits of this region. Radiofibra, until now known only from the Upper Permian of Djebel Tebaga (Tunisia, is reported here for the first time from Triassic rocks. The stratigraphic as well as the paleogeographic distribution of all the genera are discussed.   

Sponge biomass and bioerosion rates increase under ocean warming and acidification.

Science.gov (United States)

Fang, James K H; Mello-Athayde, Matheus A; Schönberg, Christine H L; Kline, David I; Hoegh-Guldberg, Ove; Dove, Sophie

2013-12-01

The combination of ocean warming and acidification as a result of increasing atmospheric carbon dioxide (CO2 ) is considered to be a significant threat to calcifying organisms and their activities on coral reefs. How these global changes impact the important roles of decalcifying organisms (bioeroders) in the regulation of carbonate budgets, however, is less understood. To address this important question, the effects of a range of past, present and future CO2 emission scenarios (temperature + acidification) on the excavating sponge Cliona orientalis Thiele, 1900 were explored over 12 weeks in early summer on the southern Great Barrier Reef. C. orientalis is a widely distributed bioeroder on many reefs, and hosts symbiotic dinoflagellates of the genus Symbiodinium. Our results showed that biomass production and bioerosion rates of C. orientalis were similar under a pre-industrial scenario and a present day (control) scenario. Symbiodinium population density in the sponge tissue was the highest under the pre-industrial scenario, and decreased towards the two future scenarios with sponge replicates under the 'business-as-usual' CO2 emission scenario exhibiting strong bleaching. Despite these changes, biomass production and the ability of the sponge to erode coral carbonate materials both increased under the future scenarios. Our study suggests that C. orientalis will likely grow faster and have higher bioerosion rates in a high CO2 future than at present, even with significant bleaching. Assuming that our findings hold for excavating sponges in general, increased sponge biomass coupled with accelerated bioerosion may push coral reefs towards net erosion and negative carbonate budgets in the future. © 2013 John Wiley & Sons Ltd.

Intraoperative Injection vs Sponge-applied Mitomycin C during Trabeculectomy: One-year Study.

Science.gov (United States)

S Khouri, Albert; Huang, Grace; Y Huang, Linda

2017-01-01

To determine the safety and efficacy of intraoperative injection of mitomycin C (MMC) against conventional sponge-applied MMC during trabeculectomy. This study was a retrospective, comparative case series. Thirty eyes with primary open-angle glaucoma underwent consecutive trabeculectomies with MMC injection (injection group), and thirty eyes with sponge-applied MMC were as controls (sponge group). Data were collected preoperatively and postoperatively at 1 day, 1 week, 1 month, 3 months, 6 months, and 1 year after surgery. Demographic data, applanation intraocular pressure (IOP), best-corrected visual acuity (VA), number of glaucoma medications, postoperative interventions, postoperative complications, and number of visits within 3 months were recorded. In order to stratify data, proportion of eyes achieving >30% IOP reduction from baseline with or without glaucoma medications was calculated and defined as surgical success. Mean IOP reduction at 1 year was significant in both the injection and sponge groups from baseline (46.8 and 37.8% respectively). The injection group had overall lower postoperative IOP and comparable complete treatment success, defined as achieving >30% IOP reduction without glaucoma medications (p = 0.941). The number of postoperative visits within 3 months and the proportion of eyes needing 5-fluorouracil (5-FU) intervention were significantly lower in the injection group (p = 0.03, p = 0.04 respectively). Injection of MMC was as safe and effective as sponge application with comparable estimated complete treatment success, less need for visits within 3 months, and 5-FU intervention. Surgeons may consider intraopera-tive injection of MMC in appropriate patient cohorts given comparable safety and efficacy and several advantages over traditional sponge application. Further study in a prospective, larger, long-term manner is necessary to assess this modality. How to cite this article: Khouri AS, Huang G, Huang LY. Intraoperative Injection vs

Isolation, Identification And Screening Antibacterial Activity from Marine Sponge-Associated Fungi Against Multidrug-Resistant (MDR) Escherichia coli

Science.gov (United States)

Triandala Sibero, Mada; Sabdaningsih, Aninditia; Cristianawati, Olvi; Nuryadi, Handung; Karna Radjasa, Ocky; Sabdono, Agus; Trianto, Agus

2017-02-01

Irrational used of antibiotic in several decades ago causing resistant in bacteria and decreasing the cure rate of infectious diseases. Multidrug-resistant (MDR) Escherichia coli is known to cause various of infectious diseases such as urinary tract infection, nosocomial bloodstream infection, meningitis, bacteraemia, and gastrointestinal disease. Marine sponge-associated fungi have potential as source of new compound to combat MDR E. coli. The aims of this research were to isolate marine sponge-assosiated fungi, to screen potential fungi against MDR E. coli, to identify the potential fungi and its host sponge. There were 29 marine sponge-associated fungi successfully isolated from 9 sponges. Among 29 sponge-associated fungi screened, there were 7 isolates showed antibacterial activity against MDR E. coli. The best inhibition zone produced by MPS 14.1/MT 02 and MPS 14.3/MT 04 from sponge PP.SP.16.14. According to fungi identification result fungus MPS 14.1/MT 02 was identified as Trichoderma asperellum while MPS 14.3/MT 04 was identified as Trichoderma reesei. Sponge identification leaded the PP.SP.16.14 as Cinachyrella sp.

Study of thermoelectron emission of oxidized tungsten sponge in cesium atom flow

International Nuclear Information System (INIS)

Tursunmetov, K.A.; Sabirov, A.K.

1993-01-01

Thermoelectron emission of a tungsten sponge with 30-40% porosity is studied. The tungsten sponge is produced of fine-grain tungsten powder (diameter - 1-2 μm) according to standard technology. It is shown that tungsten sponge oxidation at T=1000 K with subsequent heating in vacuum at T=1100 K allows one to obtain the minimal stable and reproducible work function at the level of 1.03-1.05 eV in a flux of cesium atoms. Estimations show that effective emitting surface is 15-20 times as much as the polycrystal surface

On Ti-Zr sponge material structure, obtained in the course of magnesium-thermal reduction

International Nuclear Information System (INIS)

Sandler, R.A.; Aleksandrovskij, S.V.; Likhterman, V.A.; Golubev, A.A.; Kuz'menko, A.S.

1975-01-01

The paper describes the structure of Ti-Zr sponge for which a magnesium-thermic reduction has been employed. The influence of zirconium upon the sponge porous structure has been studied. The general trend lies in the sponge porosity increase as the content of zirconium grows. However this role is manifested in a smaller or larger degrees depending upon the effect of other factors

Symbiotic Fungus of Marine Sponge Axinella sp. Producing Antibacterial Agent

Science.gov (United States)

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.

Sponge-like silver obtained by decomposition of silver nitrate hexamethylenetetramine complex

International Nuclear Information System (INIS)

Afanasiev, Pavel

2016-01-01

Silver nitrate hexamethylenetetramine [Ag(NO 3 )·N 4 (CH 2 ) 6 ] coordination compound has been prepared via aqueous route and characterized by chemical analysis, XRD and electron microscopy. Decomposition of [Ag(NO 3 )·N 4 (CH 2 ) 6 ] under hydrogen and under inert has been studied by thermal analysis and mass spectrometry. Thermal decomposition of [Ag(NO 3 )·N 4 (CH 2 ) 6 ] proceeds in the range 200–250 °C as a self-propagating rapid redox process accompanied with the release of multiple gases. The decomposition leads to formation of sponge-like silver having hierarchical open pore system with pore size spanning from 10 µm to 10 nm. The as-obtained silver sponges exhibited favorable activity toward H 2 O 2 electrochemical reduction, making them potentially interesting as non-enzyme hydrogen peroxide sensors. - Graphical abstract: Thermal decomposition of silver nitrate hexamethylenetetramine coordination compound [Ag(NO 3 )·N 4 (CH 2 ) 6 ] leads to sponge like silver that possesses open porous structure and demonstrates interesting properties as an electrochemical hydrogen peroxide sensor. Display Omitted - Highlights: • [Ag(NO 3 )·N 4 (CH 2 ) 6 ] orthorhombic phase prepared and characterized. • Decomposition of [Ag(NO 3 )·N 4 (CH 2 ) 6 ] leads to metallic silver sponge with opened porosity. • Ag sponge showed promising properties as a material for hydrogen peroxide sensors.

The Porifera Ontology (PORO): enhancing sponge systematics with an anatomy ontology.

Science.gov (United States)

Thacker, Robert W; Díaz, Maria Cristina; Kerner, Adeline; Vignes-Lebbe, Régine; Segerdell, Erik; Haendel, Melissa A; Mungall, Christopher J

2014-01-01

Porifera (sponges) are ancient basal metazoans that lack organs. They provide insight into key evolutionary transitions, such as the emergence of multicellularity and the nervous system. In addition, their ability to synthesize unusual compounds offers potential biotechnical applications. However, much of the knowledge of these organisms has not previously been codified in a machine-readable way using modern web standards. The Porifera Ontology is intended as a standardized coding system for sponge anatomical features currently used in systematics. The ontology is available from http://purl.obolibrary.org/obo/poro.owl, or from the project homepage http://porifera-ontology.googlecode.com/. The version referred to in this manuscript is permanently available from http://purl.obolibrary.org/obo/poro/releases/2014-03-06/. By standardizing character representations, we hope to facilitate more rapid description and identification of sponge taxa, to allow integration with other evolutionary database systems, and to perform character mapping across the major clades of sponges to better understand the evolution of morphological features. Future applications of the ontology will focus on creating (1) ontology-based species descriptions; (2) taxonomic keys that use the nested terms of the ontology to more quickly facilitate species identifications; and (3) methods to map anatomical characters onto molecular phylogenies of sponges. In addition to modern taxa, the ontology is being extended to include features of fossil taxa.

Evidence for selective bacterial community structuring in the freshwater sponge Ephydatia fluviatilis

NARCIS (Netherlands)

Costa, Rodrigo; Keller-Costa, Tina; Gomes, Newton C. M.; Nunes da Rocha, Ulisses; van Overbeek, Leo; van Elsas, Jan Dirk

To understand the functioning of sponges, knowledge of the structure of their associated microbial communities is necessary. However, our perception of sponge-associated microbiomes remains mainly restricted to marine ecosystems. Here, we report on the molecular diversity and composition of bacteria

Evidence for selective bacterial community structuring in the freshwater sponge Ephydatia fluviatilis.

NARCIS (Netherlands)

Costa, R.; Keller-Costa, T.; Gomes, N.C.M.; Nunes da Rocha, U.; Overbeek, van L.S.; Elsas, J.D.

2013-01-01

To understand the functioning of sponges, knowledge of the structure of their associated microbial communities is necessary. However, our perception of sponge-associated microbiomes remains mainly restricted to marine ecosystems. Here, we report on the molecular diversity and composition of bacteria

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

Science.gov (United States)

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).

The influence of plant protein on the properties of dough and the quality of wholemeal spelt bread

Directory of Open Access Journals (Sweden)

Bojana Filipčev

2016-01-01

Full Text Available The paper presents the effect of a soy protein concentrate (protein content 65% as a substituent (substituting 20% wholegrain spelt flour and a pea protein isolate (protein concentration 90% as a substituent (substituting 5% and 10% wholegrain spelt flour on the rheological characteristics of spelt dough and on the physical and sensory characteristics of spelt bread enriched with proteins. The stability of dough supplemented with a soy protein concentrate has turned out to be higher than the stability of dough supplemented with pea protein isolates. It is probably the result of different protein behaviour in soybeans and peas. The applied ingredients have manifested different effects on the specific bread volume. In comparison to the control bread, the specific volume of bread samples have been reduced significantly with addition of a 20% soy protein concentrate and a 10% pea protein isolate (from 1.83 ml/g to 1.39 and 1.38 respectively. On the other hand, addition of a 5% pea protein isolate has not brought to a significant decline in the specific bread volume. Addition of a 10% pea protein isolate has increased the chewiness while this parameter has not changed significantly in relation to the control bread with addition of 5% pea protein and 20% soy protein. Spelt bread with 5% pea isolated protein is the most acceptable according to the overall sensory acceptance among all the analysed samples.

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

Science.gov (United States)

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.

Sponge communities on Caribbean coral reefs are structured by factors that are top-down, not bottom-up.

Science.gov (United States)

Pawlik, Joseph R; Loh, Tse-Lynn; McMurray, Steven E; Finelli, Christopher M

2013-01-01

Caribbean coral reefs have been transformed in the past few decades with the demise of reef-building corals, and sponges are now the dominant habitat-forming organisms on most reefs. Competing hypotheses propose that sponge communities are controlled primarily by predatory fishes (top-down) or by the availability of picoplankton to suspension-feeding sponges (bottom-up). We tested these hypotheses on Conch Reef, off Key Largo, Florida, by placing sponges inside and outside predator-excluding cages at sites with less and more planktonic food availability (15 m vs. 30 m depth). There was no evidence of a bottom-up effect on the growth of any of 5 sponge species, and 2 of 5 species grew more when caged at the shallow site with lower food abundance. There was, however, a strong effect of predation by fishes on sponge species that lacked chemical defenses. Sponges with chemical defenses grew slower than undefended species, demonstrating a resource trade-off between growth and the production of secondary metabolites. Surveys of the benthic community on Conch Reef similarly did not support a bottom-up effect, with higher sponge cover at the shallower depth. We conclude that the structure of sponge communities on Caribbean coral reefs is primarily top-down, and predict that removal of sponge predators by overfishing will shift communities toward faster-growing, undefended species that better compete for space with threatened reef-building corals.

Sponge communities on Caribbean coral reefs are structured by factors that are top-down, not bottom-up.

Directory of Open Access Journals (Sweden)

Joseph R Pawlik

Full Text Available Caribbean coral reefs have been transformed in the past few decades with the demise of reef-building corals, and sponges are now the dominant habitat-forming organisms on most reefs. Competing hypotheses propose that sponge communities are controlled primarily by predatory fishes (top-down or by the availability of picoplankton to suspension-feeding sponges (bottom-up. We tested these hypotheses on Conch Reef, off Key Largo, Florida, by placing sponges inside and outside predator-excluding cages at sites with less and more planktonic food availability (15 m vs. 30 m depth. There was no evidence of a bottom-up effect on the growth of any of 5 sponge species, and 2 of 5 species grew more when caged at the shallow site with lower food abundance. There was, however, a strong effect of predation by fishes on sponge species that lacked chemical defenses. Sponges with chemical defenses grew slower than undefended species, demonstrating a resource trade-off between growth and the production of secondary metabolites. Surveys of the benthic community on Conch Reef similarly did not support a bottom-up effect, with higher sponge cover at the shallower depth. We conclude that the structure of sponge communities on Caribbean coral reefs is primarily top-down, and predict that removal of sponge predators by overfishing will shift communities toward faster-growing, undefended species that better compete for space with threatened reef-building corals.

Metagenomic binning of a marine sponge microbiome reveals unity in defense but metabolic specialization.

Science.gov (United States)

Slaby, Beate M; Hackl, Thomas; Horn, Hannes; Bayer, Kristina; Hentschel, Ute

2017-11-01

Marine sponges are ancient metazoans that are populated by distinct and highly diverse microbial communities. In order to obtain deeper insights into the functional gene repertoire of the Mediterranean sponge Aplysina aerophoba, we combined Illumina short-read and PacBio long-read sequencing followed by un-targeted metagenomic binning. We identified a total of 37 high-quality bins representing 11 bacterial phyla and two candidate phyla. Statistical comparison of symbiont genomes with selected reference genomes revealed a significant enrichment of genes related to bacterial defense (restriction-modification systems, toxin-antitoxin systems) as well as genes involved in host colonization and extracellular matrix utilization in sponge symbionts. A within-symbionts genome comparison revealed a nutritional specialization of at least two symbiont guilds, where one appears to metabolize carnitine and the other sulfated polysaccharides, both of which are abundant molecules in the sponge extracellular matrix. A third guild of symbionts may be viewed as nutritional generalists that perform largely the same metabolic pathways but lack such extraordinary numbers of the relevant genes. This study characterizes the genomic repertoire of sponge symbionts at an unprecedented resolution and it provides greater insights into the molecular mechanisms underlying microbial-sponge symbiosis.

Antibacterial activity of the sponge Ircinia ramosa: Importance of its surface-associated bacteria

Digital Repository Service at National Institute of Oceanography (India)

Thakur, N.L.; Anil, A.C.

, and concentrated under reduced pressure in a rotary evap- orator. A flow chart of extraction of sponge and its associated bacteria and anti- bacterial bioassays is given in Figure 1. Fractionation of Crude Extracts. The crude methanol extracts collected during... activity, and (3) whether there is a role for sponge surface-associated bacteria in antibacterial activity of the host? ANTIBACTERIAL ACTIVITY OF SPONGE 59 METHODS AND MATERIALS Specimen Collection and Preparation of Crude Extracts. Specimens of Ircinia...

Addition of different tuna meal levels to pizza dough

Directory of Open Access Journals (Sweden)

Daniel Abreu Vasconcelos Campelo

Full Text Available Abstract The aim of this study was to develop pizza dough with different levels of tuna meal (Tunnus spp.. In order to produce tuna meal, tuna torsos without fins were used, cooked for 1 hour, pressed, milled and dehydrated for 24 hours at 60 °C. Pizza dough was produced without (0% or with the addition of 5, 10, 15 and 20% of tuna meal, calculated based on the quantity of wheat flour. The tuna meal and different pizza pastries were analyzed for moisture content, crude protein, total lipids, ash, carbohydrates, caloric value and fatty acid profiles. Microbiological and sensory analyses were also carried out on the pizza pastries. The increasing addition of tuna meal resulted in gains in the crude protein (10.89 to 18.94%, total lipid (4.63 to 5.89% and ash (2.54 to 3.54% contents of the pizza pastries, not influencing the moisture content or caloric value. The inclusion of tuna meal linearly increased the quantity of n-3 series fatty acids in the pizza pastry, from 1.56 to 5.93 g/kg with the addition of 20% tuna meal. The ratio between the polyunsaturated and saturated fatty acids in the tuna meal and pizza pastries varied from 1.21 to 1.85. The microbiological analyses showed that the pizza pastries were produced under proper hygiene conditions. It was also observed that the addition of 5 to 20% of tuna meal to the pizza pastry did not significantly (p>0.05 alter the parameters of aroma, flavor, overall impression and purchase intention. It was therefore concluded that the addition of 5 to 20% tuna meal is effective in improving the nutritional value and fatty acid profile of pizza pastry.

Comparison of ophthalmic sponges and extraction buffers for quantifying cytokine profiles in tears using Luminex technology.

Science.gov (United States)

Inic-Kanada, Aleksandra; Nussbaumer, Andrea; Montanaro, Jacqueline; Belij, Sandra; Schlacher, Simone; Stein, Elisabeth; Bintner, Nora; Merio, Margarethe; Zlabinger, Gerhard J; Barisani-Asenbauer, Talin

2012-01-01

Evaluating cytokine profiles in tears could shed light on the pathogenesis of various ocular surface diseases. When collecting tears with the methods currently available, it is often not possible to avoid the tear reflex, which may give a different cytokine profile compared to basal tears. More importantly, tear collection with glass capillaries, the most widely used method for taking samples and the best method for avoiding tear reflex, is impractical for remote area field studies because it is tedious and time-consuming for health workers, who cannot collect tears from a large number of patients with this method in one day. Furthermore, this method is uncomfortable for anxious patients and children. Thus, tears are frequently collected using ophthalmic sponges. These sponges have the advantage that they are well tolerated by the patient, especially children, and enable standardization of the tear collection volume. The aim of this study was to compare various ophthalmic sponges and extraction buffers to optimize the tear collection method for field studies for subsequent quantification of cytokines in tears using the Luminex technology. Three ophthalmic sponges, Merocel, Pro-ophta, and Weck-Cel, were tested. Sponges were presoaked with 25 cytokines/chemokines of known concentrations and eluted with seven different extraction buffers (EX1-EX7). To assess possible interference in the assay from the sponges, two standard curves were prepared in parallel: 1) cytokines of known concentrations with the extraction buffers and 2) cytokines of known concentrations loaded onto the sponges with the extraction buffers. Subsequently, a clinical assessment of the chosen sponge-buffer combination was performed with tears collected from four healthy subjects using 1) aspiration and 2) sponges. To quantify cytokine/chemokine recovery and the concentration in the tears, a 25-plex Cytokine Panel and the Luminex xMap were used. This platform enables simultaneous measurement of

Symbiotic adaptation drives genome streamlining of the cyanobacterial sponge symbiont "Candidatus Synechococcus pongiarum"

KAUST Repository

Gao, Zhao-Ming

2014-04-01

"Candidatus Synechococcus spongiarum" is a cyanobacterial symbiont widely distributed in sponges, but its functions at the genome level remain unknown. Here, we obtained the draft genome (1.66 Mbp, 90% estimated genome recovery) of "Ca. Synechococcus spongiarum" strain SH4 inhabiting the Red Sea sponge Carteriospongia foliascens. Phylogenomic analysis revealed a high dissimilarity between SH4 and free-living cyanobacterial strains. Essential functions, such as photosynthesis, the citric acid cycle, and DNA replication, were detected in SH4. Eukaryoticlike domains that play important roles in sponge-symbiont interactions were identified exclusively in the symbiont. However, SH4 could not biosynthesize methionine and polyamines and had lost partial genes encoding low-molecular-weight peptides of the photosynthesis complex, antioxidant enzymes, DNA repair enzymes, and proteins involved in resistance to environmental toxins and in biosynthesis of capsular and extracellular polysaccharides. These genetic modifications imply that "Ca. Synechococcus spongiarum" SH4 represents a low-light-adapted cyanobacterial symbiont and has undergone genome streamlining to adapt to the sponge\\'s mild intercellular environment. 2014 Gao et al.

Clionid sponge surveys on the Florida Reef Tract suggest land-based nutrient inputs

International Nuclear Information System (INIS)

Ward-Paige, Christine A.; Risk, Michael J.; Sherwood, Owen A.; Jaap, Walter C.

2005-01-01

Bioerosion by Cliona delitrix and Cliona lampa was assessed at 43 sites along the Florida Reef Tract, USA, in the summer of 2001. Sponge abundances were estimated using rapid visual assessment. Tissue samples of sponges were taken for analysis of δ 15 N. Comparison samples were taken from Belize. Annual trends in sponge abundance were estimated from archived videos covering the period from 1996 to 2001. Sites with the greatest boring sponge size and cover were in the Backcountry and Lower Keys, where total nitrogen, ammonium, and δ 15 N levels were highest. The sites with the largest relative increase of C. delitrix and C. lampa over the 5 year period were in the Upper Keys, where the greatest relative decline in stony coral cover has occurred. Florida sponge δ 15 N values were 5.2(±0.1)%, suggesting the influence of human waste; in comparison, offshore Belize samples were 2.1(±0.1)%. These results suggest sewage contamination of the Florida Reef Tract, shifting the carbonate balance from construction to destruction

Clionid sponge surveys on the Florida Reef Tract suggest land-based nutrient inputs

Energy Technology Data Exchange (ETDEWEB)

Ward-Paige, Christine A. [School of Geography and Geology, McMaster University, Hamilton, ON, L8S 4M1 (Canada)]. E-mail: cwardpai@dal.ca; Risk, Michael J. [School of Geography and Geology, McMaster University, Hamilton, ON, L8S 4M1 (Canada); Sherwood, Owen A. [Department of Earth Sciences, Dalhousie University, Halifax, NS, B3H 4J1 (Canada); Jaap, Walter C. [Florida Marine Research Institute, St. Petersburg, Florida (United States)

2005-07-01

Bioerosion by Cliona delitrix and Cliona lampa was assessed at 43 sites along the Florida Reef Tract, USA, in the summer of 2001. Sponge abundances were estimated using rapid visual assessment. Tissue samples of sponges were taken for analysis of {delta} {sup 15}N. Comparison samples were taken from Belize. Annual trends in sponge abundance were estimated from archived videos covering the period from 1996 to 2001. Sites with the greatest boring sponge size and cover were in the Backcountry and Lower Keys, where total nitrogen, ammonium, and {delta} {sup 15}N levels were highest. The sites with the largest relative increase of C. delitrix and C. lampa over the 5 year period were in the Upper Keys, where the greatest relative decline in stony coral cover has occurred. Florida sponge {delta} {sup 15}N values were 5.2({+-}0.1)%, suggesting the influence of human waste; in comparison, offshore Belize samples were 2.1({+-}0.1)%. These results suggest sewage contamination of the Florida Reef Tract, shifting the carbonate balance from construction to destruction.

AFSC/ABL: Salisbury Sound sponge recovery

Data.gov (United States)

National Oceanic and Atmospheric Administration, Department of Commerce — In 1995, an area of the seafloor near Salisbury Sound was trawled to identify immediate effects on large, erect sponges and sea whips. Video transects were made in...

Implementing sponge physiological and genomic information to enhance the diversity of its culturable associated bacteria.

Science.gov (United States)

Lavy, Adi; Keren, Ray; Haber, Markus; Schwartz, Inbar; Ilan, Micha

2014-02-01

In recent years new approaches have emerged for culturing marine environmental bacteria. They include the use of novel culture media, sometimes with very low-nutrient content, and a variety of growth conditions such as temperature, oxygen levels, and different atmospheric pressures. These approaches have largely been neglected when it came to the cultivation of sponge-associated bacteria. Here, we used physiological and environmental conditions to reflect the environment of sponge-associated bacteria along with genomic data of the prominent sponge symbiont Candidatus Poribacteria sp. WGA-4E, to cultivate bacteria from the Red Sea sponge Theonella swinhoei. Designing culturing conditions to fit the metabolic needs of major bacterial taxa present in the sponge, through a combined use of diverse culture media compositions with aerobic and microaerophilic states, and addition of antibiotics, yielded higher diversity of the cultured bacteria and led to the isolation of novel sponge-associated and sponge-specific bacteria. In this work, 59 OTUs of six phyla were isolated. Of these, 22 have no close type strains at the species level (< 97% similarity of 16S rRNA gene sequence), representing novel bacteria species, and some are probably new genera and even families. © 2013 Federation of European Microbiological Societies. Published by John Wiley & Sons Ltd. All rights reserved.

Unusual Deep Water sponge assemblage in South China—Witness of the end-Ordovician mass extinction

Science.gov (United States)

Li, Lixia; Feng, Hongzhen; Janussen, Dorte; Reitner, Joachim

2015-11-01

There are few sponges known from the end-Ordovician to early-Silurian strata all over the world, and no records of sponge fossils have been found yet in China during this interval. Here we report a unique sponge assemblage spanning the interval of the end-Ordovician mass extinction from the Kaochiapien Formation (Upper Ordovician-Lower Silurian) in South China. This assemblage contains a variety of well-preserved siliceous sponges, including both Burgess Shale-type and modern type taxa. It is clear that this assemblage developed in deep water, low energy ecosystem with less competitors and more vacant niches. Its explosion may be related to the euxinic and anoxic condition as well as the noticeable transgression during the end-Ordovician mass extinction. The excellent preservation of this assemblage is probably due to the rapid burial by mud turbidites. This unusual sponge assemblage provides a link between the Burgess Shale-type deep water sponges and the modern forms. It gives an excellent insight into the deep sea palaeoecology and the macroevolution of Phanerozoic sponges, and opens a new window to investigate the marine ecosystem before and after the end-Ordovician mass extinction. It also offers potential to search for exceptional fossil biota across the Ordovician-Silurian boundary interval in China.

Unusual Deep Water sponge assemblage in South China-Witness of the end-Ordovician mass extinction.

Science.gov (United States)

Li, Lixia; Feng, Hongzhen; Janussen, Dorte; Reitner, Joachim

2015-11-05

There are few sponges known from the end-Ordovician to early-Silurian strata all over the world, and no records of sponge fossils have been found yet in China during this interval. Here we report a unique sponge assemblage spanning the interval of the end-Ordovician mass extinction from the Kaochiapien Formation (Upper Ordovician-Lower Silurian) in South China. This assemblage contains a variety of well-preserved siliceous sponges, including both Burgess Shale-type and modern type taxa. It is clear that this assemblage developed in deep water, low energy ecosystem with less competitors and more vacant niches. Its explosion may be related to the euxinic and anoxic condition as well as the noticeable transgression during the end-Ordovician mass extinction. The excellent preservation of this assemblage is probably due to the rapid burial by mud turbidites. This unusual sponge assemblage provides a link between the Burgess Shale-type deep water sponges and the modern forms. It gives an excellent insight into the deep sea palaeoecology and the macroevolution of Phanerozoic sponges, and opens a new window to investigate the marine ecosystem before and after the end-Ordovician mass extinction. It also offers potential to search for exceptional fossil biota across the Ordovician-Silurian boundary interval in China.

The influence of additional fluors on the retention ability of dough and the technological quality of bakery products

Directory of Open Access Journals (Sweden)

Tatiana Bojňanská

2015-08-01

Full Text Available The work monitored rheofermentation properties of dough prepared from composite flours formed by 70% of wheat flour T650 and the addition of 30%. Three kinds of additions were used, namely spelt flour, amaranth flour and buckwheat flour. To determine rheofermentation properties Rheofermentometer Rhea F4 was used, by means of which the dough development, the production of fermentation gases, retention ability of dough and the activity of used baking yeast were analysed. The best ability to retain formed fermentation gas had wheat flour (control and composite flour with the addition of spelt flour. The composite flour with addition of amaranth flour showed a retention coefficient compared to the control lower by 13%, and the composite flour with addition of buckwheat flour showed a retention coefficient compared to the control reduced by 20%. Control flour and composite flours were then processed in the baking experiment. Based on its results it was possible to evaluate the effect of the addition and retention capacity of dough on the quality of the final products (experimental loaves. The biggest loaf volume (200 cm3 and the optimal vaulting (0.65 were found in the control and a loaf made of composite flour with addition of spelt. Loaf volume, produced from composite flours with the addition of amaranth, and buckwheat was compared to control lower by 18.7%, and 16.3% respectively. The value of vaulting of these products (0.40 can be evaluated as unsatisfactory. Based on the evaluation of results observed by measuring on the rheofermentometer and baking experiment results it can be concluded that a better ability to retain the formed fermentation gas, thus ensuring high volume, had loaves made from wheat flour T650 and composite flour with addition of spelt flour. Based on the findings, it is possible to state that the results of rheofermentometric measurements predict the volume and vaulting of bakery products. By means of Rheofermentometer

Antiviral lead compounds from marine sponges

KAUST Repository

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

2010-01-01

). 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

Simultaneous inhibition of multiple oncogenic miRNAs by a multi-potent microRNA sponge.

Science.gov (United States)

Jung, Jaeyun; Yeom, Chanjoo; Choi, Yeon-Sook; Kim, Sinae; Lee, EunJi; Park, Min Ji; Kang, Sang Wook; Kim, Sung Bae; Chang, Suhwan

2015-08-21

The roles of oncogenic miRNAs are widely recognized in many cancers. Inhibition of single miRNA using antagomiR can efficiently knock-down a specific miRNA. However, the effect is transient and often results in subtle phenotype, as there are other miRNAs contribute to tumorigenesis. Here we report a multi-potent miRNA sponge inhibiting multiple miRNAs simultaneously. As a model system, we targeted miR-21, miR-155 and miR-221/222, known as oncogenic miRNAs in multiple tumors including breast and pancreatic cancers. To achieve efficient knockdown, we generated perfect and bulged-matched miRNA binding sites (MBS) and introduced multiple copies of MBS, ranging from one to five, in the multi-potent miRNA sponge. Luciferase reporter assay showed the multi-potent miRNA sponge efficiently inhibited 4 miRNAs in breast and pancreatic cancer cells. Furthermore, a stable and inducible version of the multi-potent miRNA sponge cell line showed the miRNA sponge efficiently reduces the level of 4 target miRNAs and increase target protein level of these oncogenic miRNAs. Finally, we showed the miRNA sponge sensitize cells to cancer drug and attenuate cell migratory activity. Altogether, our study demonstrates the multi-potent miRNA sponge is a useful tool to examine the functional impact of simultaneous inhibition of multiple miRNAs and proposes a therapeutic potential.

Urban permeable pavement system design based on “sponge city” concept

Science.gov (United States)

Yu, M. M.; Zhu, J. W.; Gao, W. F.; Xu, D. P.; Zhao, M.

2017-08-01

Based on the “sponge city” concept, to implement the goal of building a city within the city to solve the sponge waterlogging, rational utilization of water resources, reduce water pollution this paper, combined with the city planning level in China, establishes the design system of city road flooding from the macro, medium and micro level, explore the design method of city water permeable pavement system, and has a practical significance the lower flood risk water ecological problems. On the macro level, we established an urban pavement sponge system under the regional ecological pattern by “spot permeable open space - low impact developing rain water road system - catchment area and catchment wetland”. On a medium level, this paper proposed the permeable suitability of pavement and the planning control indicators when combined with urban functional districts to conduct permeable pavement roads plans and controls. On micro level, the paper studied sponge technology design of permeable pavement from road structure, surface material, and other aspects aimed at the pavement permeability requirements.

Overexpression of avenin-like b proteins in bread wheat (Triticum aestivum L.) improves dough mixing properties by their incorporation into glutenin polymers.

Science.gov (United States)

Ma, Fengyun; Li, Miao; Li, Tingting; Liu, Wei; Liu, Yunyi; Li, Yin; Hu, Wei; Zheng, Qian; Wang, Yaqiong; Li, Kexiu; Chang, Junli; Chen, Mingjie; Yang, Guangxiao; Wang, Yuesheng; He, Guangyuan

2013-01-01

Avenin-like b proteins are a small family of wheat storage proteins, each containing 18 or 19 cysteine residues. The role of these proteins, with high numbers of cysteine residues, in determining the functional properties of wheat flour is unclear. In the present study, two transgenic lines of the bread wheat overexpressing avenin-like b gene were generated to investigate the effects of Avenin-like b proteins on dough mixing properties. Sodium dodecyl sulfate sedimentation (SDSS) test and Mixograph analysis of these lines demonstrated that overexpression of Avenin-like b proteins in both transgenic wheat lines significantly increased SDSS volume and improved dough elasticity, mixing tolerance and resistance to extension. These changes were associated with the increased proportion of polymeric proteins due to the incorporation of overexpressed Avenin-like b proteins into the glutenin polymers. The results of this study were critical to confirm the hypothesis that Avenin-like b proteins could be integrated into glutenin polymers by inter-chain disulphide bonds, which could help understand the mechanism behind strengthening wheat dough strength.

Overexpression of avenin-like b proteins in bread wheat (Triticum aestivum L. improves dough mixing properties by their incorporation into glutenin polymers.

Directory of Open Access Journals (Sweden)

Fengyun Ma

Full Text Available Avenin-like b proteins are a small family of wheat storage proteins, each containing 18 or 19 cysteine residues. The role of these proteins, with high numbers of cysteine residues, in determining the functional properties of wheat flour is unclear. In the present study, two transgenic lines of the bread wheat overexpressing avenin-like b gene were generated to investigate the effects of Avenin-like b proteins on dough mixing properties. Sodium dodecyl sulfate sedimentation (SDSS test and Mixograph analysis of these lines demonstrated that overexpression of Avenin-like b proteins in both transgenic wheat lines significantly increased SDSS volume and improved dough elasticity, mixing tolerance and resistance to extension. These changes were associated with the increased proportion of polymeric proteins due to the incorporation of overexpressed Avenin-like b proteins into the glutenin polymers. The results of this study were critical to confirm the hypothesis that Avenin-like b proteins could be integrated into glutenin polymers by inter-chain disulphide bonds, which could help understand the mechanism behind strengthening wheat dough strength.

Exploring microbial diversity of marine sponges by culture-dependent and molecular approaches

NARCIS (Netherlands)

Naim, M.A.

2015-01-01

Summary

Discovery of sponge-grade metazoans dated 650 million years ago proved that sponges have been around since the Precambrian era. Their resilience to ever-changing environmental conditions and their global distribution is one of the features attributed to the symbionts in

Sponge fossils of Middle Dnieper River Upper Eocenian deposits (geological survey sheet area «Kobelyaki»

Directory of Open Access Journals (Sweden)

Stephanska T.A.

2015-09-01

Full Text Available For the first time sponge spicules of the Paleogene on the geological survey sheet area «Kobelyaki» were studied. Using artificial classification M.M. Ivanik (2003 45 taxa spicules were found in rocks. Morphological types spicules were defined. In the complexes following megascleres of «soft» Demospongiae are dominant: pro-, plagio-, ortho-, dicho-, anatriaenes, caltrops, smooth and echinated oxeas, subtylostyls, strongyls, ophioxeas. Diaenes, monenes, caltrops with reduced beam (olimtriaenes, are less common. Microscleres are numerous: sterrasters, sphaerasters, oxysphaerasters, oxyasters. Fragments of dyctional gratings without lychnisks and free spicules of hexactinellid sponges are frequent (pentactines, hexactines. Megascleres of lithistid sponges (phyllotriaenes, tetracrepid desmas, triders, megaclones, dicranoclones are relatively few. The palaeocenosis structure that existed in the Obukhov Sea on this area, it was found by morphological analysis of sponges spicules. In the Obukhov time following sponges dominated here: «soft» sponges with unrelated skeleton that belonged to the class Demospongiae (orders Poecilosclerida, Astrophorida and families Geodiidae, Pachastrellidae, Ancorinidae, Calthropellidae, Tethyidae, Crellidae and hexactinellids of class Hexactinellida (orders Hexactinosida and Lyssacinosida. А few sponges spicules (belonged to the subclass Lithistida, families Corallistidae, Theonellidae, Phymaraphiniidae, Chenendoporidae, Pleromidae and lack lithistid skeletal gratings fragments in the studied complexes may indicate a desmas transfer from neighboring, a shallow Obukhov stations, which were confined to the nearby slope of the Ukrainian Shield. On the base of sponge spicules studying the Late Eocene (Obukhov age of surrounding deposits is proved. spongе spicula, Upper Eocene, Obuchovian Suite, Middle Dnieper region.

Culture of bovine articular chondrocytes in funnel-like collagen-PLGA hybrid sponges

International Nuclear Information System (INIS)

Lu Hongxu; Ko, Young-Gwang; Kawazoe, Naoki; Chen Guoping

2011-01-01

Three-dimensional porous scaffolds play an important role in tissue engineering and regenerative medicine. Structurally, these porous scaffolds should have an open and interconnected porous architecture to facilitate a homogeneous cell distribution. Moreover, the scaffolds should be mechanically strong to support new tissue formation. We developed a novel type of funnel-like collagen sponge using embossing ice particulates as a template. The funnel-like collagen sponges could promote the homogeneous cell distribution, ECM production and chondrogenesis. However, the funnel-like collagen sponges deformed during cell culture due to their weak mechanical strength. To solve this problem, we reinforced the funnel-like collagen sponges with a knitted poly(D,L-lactic-co-glycolic acid) (PLGA) mesh by hybridizing these two types of materials. The hybrid scaffolds were used to culture bovine articular chondrocytes. The cell adhesion, distribution, proliferation and chondrogenesis were investigated. The funnel-like structure promoted the even cell distribution and homogeneous ECM production. The PLGA knitted mesh protected the scaffold from deformation during cell culture. Histological and immunohistochemical staining and cartilaginous gene expression analyses revealed the cartilage-like properties of the cell/scaffold constructs after in vivo implantation. The hybrid scaffold, composed of a funnel-like collagen sponge and PLGA mesh, would be a useful tool for cartilage tissue engineering.

Culture of bovine articular chondrocytes in funnel-like collagen-PLGA hybrid sponges

Energy Technology Data Exchange (ETDEWEB)

Lu Hongxu; Ko, Young-Gwang; Kawazoe, Naoki; Chen Guoping, E-mail: Guoping.Chen@nims.go.jp [Tissue Regeneration Materials Unit, International Center for Materials Nanoarchitectonics (MANA), National Institute for Materials Science, 1-1 Namiki, Tsukuba, Ibaraki 305-0044 (Japan)

2011-08-15

Three-dimensional porous scaffolds play an important role in tissue engineering and regenerative medicine. Structurally, these porous scaffolds should have an open and interconnected porous architecture to facilitate a homogeneous cell distribution. Moreover, the scaffolds should be mechanically strong to support new tissue formation. We developed a novel type of funnel-like collagen sponge using embossing ice particulates as a template. The funnel-like collagen sponges could promote the homogeneous cell distribution, ECM production and chondrogenesis. However, the funnel-like collagen sponges deformed during cell culture due to their weak mechanical strength. To solve this problem, we reinforced the funnel-like collagen sponges with a knitted poly(D,L-lactic-co-glycolic acid) (PLGA) mesh by hybridizing these two types of materials. The hybrid scaffolds were used to culture bovine articular chondrocytes. The cell adhesion, distribution, proliferation and chondrogenesis were investigated. The funnel-like structure promoted the even cell distribution and homogeneous ECM production. The PLGA knitted mesh protected the scaffold from deformation during cell culture. Histological and immunohistochemical staining and cartilaginous gene expression analyses revealed the cartilage-like properties of the cell/scaffold constructs after in vivo implantation. The hybrid scaffold, composed of a funnel-like collagen sponge and PLGA mesh, would be a useful tool for cartilage tissue engineering.

2'-phosphodiesterase and 2',5'-oligoadenylate synthetase activities in the lowest metazoans, sponge [porifera

DEFF Research Database (Denmark)

Saby, Emilie; Poulsen, Jesper Buchhave; Justesen, Just

2009-01-01

Sponges [porifera], the most ancient metazoans, contain modules related to the vertebrate immune system, including the 2′,5′-oligoadenylate synthetase (OAS). The components of the antiviral 2′,5′-oligoadenylate (2–5A) system (OAS, 2′-Phosphodiesterase (2′-PDE) and RNAse L) of vertebrates have...... not all been identified in sponges. Here, we demonstrate for the first time that in addition to the OAS activity, sponges possess a 2′-PDE activity, which highlights the probable existence of a premature 2–5A system. Indeed, Suberites domuncula and Crella elegans exhibited this 2–5A degrading activity....... Upon this finding, two out of three elements forming the 2–5A system have been found in sponges, only a endoribonuclease, RNAse L or similar, has to be found. We suspect the existence of a complex immune system in sponges, besides the self/non-self recognition system and the use of phagocytosis...

2'-phosphodiesterase and 2',5'-oligoadenylate synthetase activities in the lowest metazoans, sponge [porifera].

Science.gov (United States)

Saby, Emilie; Poulsen, Jesper Buchhave; Justesen, Just; Kelve, Merike; Uriz, Maria Jesus

2009-01-01

Sponges [porifera], the most ancient metazoans, contain modules related to the vertebrate immune system, including the 2',5'-oligoadenylate synthetase (OAS). The components of the antiviral 2',5'-oligoadenylate (2-5A) system (OAS, 2'-Phosphodiesterase (2'-PDE) and RNAse L) of vertebrates have not all been identified in sponges. Here, we demonstrate for the first time that in addition to the OAS activity, sponges possess a 2'-PDE activity, which highlights the probable existence of a premature 2-5A system. Indeed, Suberites domuncula and Crella elegans exhibited this 2-5A degrading activity. Upon this finding, two out of three elements forming the 2-5A system have been found in sponges, only a endoribonuclease, RNAse L or similar, has to be found. We suspect the existence of a complex immune system in sponges, besides the self/non-self recognition system and the use of phagocytosis and secondary metabolites against pathogens.

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

International Nuclear Information System (INIS)

Cebrian, E.; Marti, R.; Uriz, J.M.; Turon, X.

2003-01-01

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

Comparison of ophthalmic sponges and extraction buffers for quantifying cytokine profiles in tears using Luminex technology

Science.gov (United States)

Inic-Kanada, Aleksandra; Nussbaumer, Andrea; Montanaro, Jacqueline; Belij, Sandra; Schlacher, Simone; Stein, Elisabeth; Bintner, Nora; Merio, Margarethe; Zlabinger, Gerhard J.

2012-01-01

Purpose Evaluating cytokine profiles in tears could shed light on the pathogenesis of various ocular surface diseases. When collecting tears with the methods currently available, it is often not possible to avoid the tear reflex, which may give a different cytokine profile compared to basal tears. More importantly, tear collection with glass capillaries, the most widely used method for taking samples and the best method for avoiding tear reflex, is impractical for remote area field studies because it is tedious and time-consuming for health workers, who cannot collect tears from a large number of patients with this method in one day. Furthermore, this method is uncomfortable for anxious patients and children. Thus, tears are frequently collected using ophthalmic sponges. These sponges have the advantage that they are well tolerated by the patient, especially children, and enable standardization of the tear collection volume. The aim of this study was to compare various ophthalmic sponges and extraction buffers to optimize the tear collection method for field studies for subsequent quantification of cytokines in tears using the Luminex technology. Methods Three ophthalmic sponges, Merocel, Pro-ophta, and Weck-Cel, were tested. Sponges were presoaked with 25 cytokines/chemokines of known concentrations and eluted with seven different extraction buffers (EX1–EX7). To assess possible interference in the assay from the sponges, two standard curves were prepared in parallel: 1) cytokines of known concentrations with the extraction buffers and 2) cytokines of known concentrations loaded onto the sponges with the extraction buffers. Subsequently, a clinical assessment of the chosen sponge-buffer combination was performed with tears collected from four healthy subjects using 1) aspiration and 2) sponges. To quantify cytokine/chemokine recovery and the concentration in the tears, a 25-plex Cytokine Panel and the Luminex xMap were used. This platform enables simultaneous

Sponge-seaweed associations in species of Ptilophora (Gelidiaceae, Rhodophyta)

CSIR Research Space (South Africa)

Tronchin, E

2006-06-01

Full Text Available , J. G. 1876. Species Genera et Ordines Algarum . . . Volume n Tertium: de Florideis Curae Posteriores. Part 1. Lipsiae, Leipzig, pp. 543–55. Davy, S. K., Trautman, D. A., Borowitzka, M. A. and Hinde, R. 2002. Ammonium excretion by a symbiotic... sponge supplies the nitrogen requirements of its rhodophyte part- ner. J. Exp. Biol. 205: 3505–11. Grant, A. J. and Hinde, R. T. 1999. Evidence of transfer of photosynthate from a red algal macrophyte to its symbiotic sponge. Mem. Queens. Mus. 44...

Effects of combined dredging-related stressors on sponges: a laboratory approach using realistic scenarios.

Science.gov (United States)

Pineda, Mari-Carmen; Strehlow, Brian; Kamp, Jasmine; Duckworth, Alan; Jones, Ross; Webster, Nicole S

2017-07-12

Dredging can cause increased suspended sediment concentrations (SSCs), light attenuation and sedimentation in marine communities. In order to determine the combined effects of dredging-related pressures on adult sponges, three species spanning different nutritional modes and morphologies were exposed to 5 treatment levels representing realistic dredging scenarios. Most sponges survived under low to moderate turbidity scenarios (SSCs of ≤ 33 mg L -1 , and a daily light integral of ≥0.5 mol photons m -2 d -1 ) for up to 28 d. However, under the highest turbidity scenario (76 mg L -1 , 0.1 mol photons m -2 d -1 ) there was 20% and 90% mortality of the phototrophic sponges Cliona orientalis and Carteriospongia foliascens respectively, and tissue regression in the heterotrophic Ianthella basta. All three sponge species exhibited mechanisms to effectively tolerate dredging-related pressures in the short term (e.g. oscula closure, mucus production and tissue regression), although reduced lipids and deterioration of sponge health suggest that longer term exposure to similar conditions is likely to result in higher mortality. These results suggest that the combination of high SSCs and low light availability can accelerate mortality, increasing the probability of biological effects, although there is considerable interspecies variability in how adult sponges respond to dredging pressures.

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

Science.gov (United States)

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...

FARINOGRAPHIC EVALUATION OF WHEAT DOUGH ENRICHED WITH INULIN, NAKED BARLEY, MALT AND POTEX ADDITION

Directory of Open Access Journals (Sweden)

Marián Tokár

2015-02-01

Full Text Available One of the most important biological substances consumed in insufficient quantity is fibre that is often deficient in the diet. In general, dietary fibre is edible part of plants, or similar carbohydrates, that are resistant to digestion and absorption in the small intestine. Nowadays, there are many sources of fibre available for bakery industry, whether through addition of non-traditional bread cereals or through isolated form as additives. Except to supposed increase the nutritional value of bakery products with added fiber and raw materials containing fiber is necessary to think about their technological quality and rheological properties of dough. The aim of this experimental work was to investigate the effect of the addition of selected polysaccharides (inulin, Potex - potato fiber and non-bakery crops (naked barley, malt containing significant polysaccharides used in the mixture with wheat flour type T-650 in different ratios on the basis of farinographic evaluations. Based on the results of rheological measurements we found out that quality of dough was deteriorating proportionally to the amount of used additives. On the other hand, positively could be considered the increase of water absorption with addition of Potex and naked barley.

Genomic analysis reveals versatile heterotrophic capacity of a potentially symbiotic sulfur-oxidizing bacterium in sponge

KAUST Repository

Tian, Renmao

2014-08-29

Sulfur-reducing bacteria (SRB) and sulfur-oxidizing bacteria (SOB) play essential roles in marine sponges. However, the detailed characteristics and physiology of the bacteria are largely unknown. Here, we present and analyse the first genome of sponge-associated SOB using a recently developed metagenomic binning strategy. The loss of transposase and virulence-associated genes and the maintenance of the ancient polyphosphate glucokinase gene suggested a stabilized SOB genome that might have coevolved with the ancient host during establishment of their association. Exclusive distribution in sponge, bacterial detoxification for the host (sulfide oxidation) and the enrichment for symbiotic characteristics (genes-encoding ankyrin) in the SOB genome supported the bacterial role as an intercellular symbiont. Despite possessing complete autotrophic sulfur oxidation pathways, the bacterium developed a much more versatile capacity for carbohydrate uptake and metabolism, in comparison with its closest relatives (Thioalkalivibrio) and to other representative autotrophs from the same order (Chromatiales). The ability to perform both autotrophic and heterotrophic metabolism likely results from the unstable supply of reduced sulfur in the sponge and is considered critical for the sponge-SOB consortium. Our study provides insights into SOB of sponge-specific clade with thioautotrophic and versatile heterotrophic metabolism relevant to its roles in the micro-environment of the sponge body. © 2014 Society for Applied Microbiology and John Wiley & Sons Ltd.

Bromine and iodine content in sponges and algae of the Andaman Sea

Digital Repository Service at National Institute of Oceanography (India)

Solimabi; Das, B.; Mittal, P.K.; Kamat, S.Y.

Br and I contents were determined spectrophotometrically in 12 species of sponges and 16 species of algae(red, brown and green). These elements on dry weight basis varied from 0.025 to 1.29% for Br and from 0.001 to 0.085% for I in sponges. I...

Sponge divers of the Aegean and medical consequences of risky compressed-air dive profiles.

Science.gov (United States)

Toklu, Akin Savas; Cimsit, Maide

2009-04-01

Historically, Turkey once had a substantial number of professional sponge divers, a population known for a relatively high incidence of diving-related conditions such as decompression sickness (DCS) and dysbaric osteonecrosis (DON). Sponge diving ended in the mid-1980s when nearly all of the sponges in the Aegean and Mediterranean Seas contracted a bacterial disease and the occupation became unprofitable. We reviewed the records of Turkish sponge divers for information on their level of knowledge, diving equipment, dive profiles, and occupational health problems. Information was collected by: 1) interviewing former sponge divers near Bodrum, where most of them had settled; 2) reviewing the relevant literature; and 3) examining the medical records of sponge divers who underwent recompression treatment. These divers used three types of surface-supplied equipment, including hard helmets, Fernez apparatus, and hookahs; the latter were preferred because they allowed divers the greatest freedom of movement while harvesting sponges underwater. These divers used profiles that we now know involved a high risk for DCS and DON. We were able to access the records of 58 divers who had received recompression treatment. All of the cases involved severe DCS and delays from dive to recompression that averaged 72 h. Complete resolution of symptoms occurred in only 11 cases (19%). Thus, we were able to document the several factors that contributed to the risks in this occupational group, including unsafe dive profiles, resistance to seeking treatment, long delays before recompression, and the fact that recompression treatment used air rather than oxygen.

Metagenomic Analysis of the Sponge Discodermia Reveals the Production of the Cyanobacterial Natural Product Kasumigamide by 'Entotheonella'.

Science.gov (United States)

Nakashima, Yu; Egami, Yoko; Kimura, Miki; Wakimoto, Toshiyuki; Abe, Ikuro

2016-01-01

Sponge metagenomes are a useful platform to mine cryptic biosynthetic gene clusters responsible for production of natural products involved in the sponge-microbe association. Since numerous sponge-derived bioactive metabolites are biosynthesized by the symbiotic bacteria, this strategy may concurrently reveal sponge-symbiont produced compounds. Accordingly, a metagenomic analysis of the Japanese marine sponge Discodermia calyx has resulted in the identification of a hybrid type I polyketide synthase-nonribosomal peptide synthetase gene (kas). Bioinformatic analysis of the gene product suggested its involvement in the biosynthesis of kasumigamide, a tetrapeptide originally isolated from freshwater free-living cyanobacterium Microcystis aeruginosa NIES-87. Subsequent investigation of the sponge metabolic profile revealed the presence of kasumigamide in the sponge extract. The kasumigamide producing bacterium was identified as an 'Entotheonella' sp. Moreover, an in silico analysis of kas gene homologs uncovered the presence of kas family genes in two additional bacteria from different phyla. The production of kasumigamide by distantly related multiple bacterial strains implicates horizontal gene transfer and raises the potential for a wider distribution across other bacterial groups.

Sponge retention within the abdominal cavity: presentation forms and radiological diagnosis

International Nuclear Information System (INIS)

Pastor Santovena, S.; Fernandez Ramos, J.; Diaz Riudavets, M.C.; Rodriguez Delgado, L.E.; Torres Diaz, M.; Pitti Reyes, S.; Toledo Trujillo, F.

1994-01-01

The incidence of surgical sponge retention within the abdominal cavity has been estimated to range between 1:1000 and 1:5000. This study deals with the radiological, ultrasonographic (US) and computed tomographic (CT) findings, with and without radiolabeling, in four cases in which sponges were retained in the abdominal cavity for different lengths of time, each of which followed a different course. (Author)

Productivity and abundance of large sponge populations on Flinders Reef flats, Coral Sea

Science.gov (United States)

Wilkinson, Clive R.

1987-04-01

Large populations of flattened sponges with cyanobacterial symbionts were observed on the shallow reef-flats of the Flinders Reefs, Coral Sea. Estimates of these populations indicated as many as 60 individuals with a total wet biomass of 1.2 kg per m2 in some areas. Along a metre wide transect across 1.3 km of reef flat the population was estimated at 530 kg wet weight sponge (mean 411 g m-2). The four prominent species had instantaneous P/R ratios between 1.3 and 1.8 at optimum light such that photosynthetic productivity was calculated to provide between 61 and 80% of sponge energy requirements in summer and 48 to 64% in winter. While such sponge beds are a prominent feature of these reefs, they appear to contribute less than 10% of gross reef-flat productivity.

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

Science.gov (United States)

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

Reductive Dehalogenation of Brominated Phenolic Compounds by Microorganisms Associated with the Marine Sponge Aplysina aerophoba

Science.gov (United States)

Ahn, Young-Beom; Rhee, Sung-Keun; Fennell, Donna E.; Kerkhof, Lee J.; Hentschel, Ute; Häggblom, Max M.

2003-01-01

Marine sponges are natural sources of brominated organic compounds, including bromoindoles, bromophenols, and bromopyrroles, that may comprise up to 12% of the sponge dry weight. Aplysina aerophoba sponges harbor large numbers of bacteria that can amount to 40% of the biomass of the animal. We postulated that there might be mechanisms for microbially mediated degradation of these halogenated chemicals within the sponges. The capability of anaerobic microorganisms associated with the marine sponge to transform haloaromatic compounds was tested under different electron-accepting conditions (i.e., denitrifying, sulfidogenic, and methanogenic). We observed dehalogenation activity of sponge-associated microorganisms with various haloaromatics. 2-Bromo-, 3-bromo-, 4-bromo-, 2,6-dibromo-, and 2,4,6-tribromophenol, and 3,5-dibromo-4-hydroxybenzoate were reductively debrominated under methanogenic and sulfidogenic conditions with no activity observed in the presence of nitrate. Monochlorinated phenols were not transformed over a period of 1 year. Debromination of 2,4,6-tribromophenol, and 2,6-dibromophenol to 2-bromophenol was more rapid than the debromination of the monobrominated phenols. Ampicillin and chloramphenicol inhibited activity, suggesting that dehalogenation was mediated by bacteria. Characterization of the debrominating methanogenic consortia by using terminal restriction fragment length polymorphism (TRFLP) and denaturing gradient gel electrophoresis analysis indicated that different 16S ribosomal DNA (rDNA) phylotypes were enriched on the different halogenated substrates. Sponge-associated microorganisms enriched on organobromine compounds had distinct 16S rDNA TRFLP patterns and were most closely related to the δ subgroup of the proteobacteria. The presence of homologous reductive dehalogenase gene motifs in the sponge-associated microorganisms suggested that reductive dehalogenation might be coupled to dehalorespiration. PMID:12839794

Defatted wheat germ application: Influence on cookies' properties with regard to its particle size and dough moisture content.

Science.gov (United States)

Petrović, Jovana; Rakić, Dušan; Fišteš, Aleksandar; Pajin, Biljana; Lončarević, Ivana; Tomović, Vladimir; Zarić, Danica

2017-10-01

The introduction of agro-food industry by-products rich in bioactive compounds represents major challenge in food industry sector. The influence of wheat germ particle size (Box-Behnken experimental design. The substitution of wheat flour with wheat germ increased the protein, fat, mineral, and fiber content of the cookies. The particle size of wheat germ affected the textural properties of cookies. As the particle size of wheat germ increased, the hardness of cookies decreased. The color of the cookie was most influenced by the interaction of dough moisture content and wheat germ particle size. Wheat germ level up to 15% had no significant effect on the sensory characteristics of cookies. A suitable combination of defatted wheat germ level, its particle size, and dough moisture content can improve the nutritional value of cookies, without causing a negative effect on the cookies' sensory characteristics.

Utilization of titanium sponge in H. T. G. R

Energy Technology Data Exchange (ETDEWEB)

Tone, H [Japan Atomic Energy Research Inst., Oarai, Ibaraki. Oarai Research Establishment

1977-10-01

The high temperature, gas-cooled reactor (H.T.G.R.) uses helium as a coolant and graphite as both the moderator and the fuel tube material. At first sight, there should not be any problem concerning the compatibility of these materials in the H.T.G.R. core region where temperature exceeds 700/sup 0/C, however, it is possible that the graphite core and other structural materials are oxidized by traces of impurities in the coolant. In large-power H.T.G.R., water inleakage from both heat exchangers and coolant circulation pumps will probably be the major source of impurity which will react with the graphite-producing H/sub 2/, CO and CO/sub 2/. In the near future, the nuclear heat of H.T.G.R. will be used as a major heat source for steel production and the chemical industry. For these purposes, it will be necessary to construct a reactor using a helium coolant of greater than 1000/sup 0/C. Therefore, not only the development of refractory metals as structural materials but also an effective helium coolant purification system are the keys for H.T.G.R. construction. Recently, in the helium coolant purification system of H.T.G. Reactors, which have been developed in the several nations advanced in atomic reactors, titanium sponge is used very frequently to remove hydrogen gas as an impurity in helium coolant. Titanium sponge can absorb very large quantities of hydrogen and its absorption-capacity can be very easily controlled by controlling the temperature of the titanium sponge-since titanium hydride is formed by endothermic reaction. The titanium sponge trap is used also in OGL-1 (Oarai Gas Loop-1), helium coolant purification system for large scale irradiation apparatus which is used for nuclear fuels of H.T.G.R. This apparatus has been installed in the Japan Material Testing Reactor. In this report, the coolant purification system of H.T.G.R., OGL-1 and the experimental results of the titanium sponge trap are explained briefly.

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

Science.gov (United States)

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.

Diversity and spatial heterogeneity of mangrove associated sponges of Curaçao and Aruba

OpenAIRE

Hunting, E.R.; van Soest, R.W.M.; van der Geest, H.G.; Vos, A.; Debrot, A.O.

2008-01-01

Sponges are major epibionts of mangrove roots in the Caribbean. Mangrove sponge communities in the Caribbean mainly consist of species that are typical to this habitat and community compositions often differ from those found on coral reefs nearby. Heterogeneity in species distributions between locations and within locations between roots is often reported. This study quantifi es the diversity and abundance of mangrove associated sponges in the inner bays of Curaçao and Aruba and correlates va...

Integrative analyses reveal a long noncoding RNA-mediated sponge regulatory network in prostate cancer.

Science.gov (United States)

Du, Zhou; Sun, Tong; Hacisuleyman, Ezgi; Fei, Teng; Wang, Xiaodong; Brown, Myles; Rinn, John L; Lee, Mary Gwo-Shu; Chen, Yiwen; Kantoff, Philip W; Liu, X Shirley

2016-03-15

Mounting evidence suggests that long noncoding RNAs (lncRNAs) can function as microRNA sponges and compete for microRNA binding to protein-coding transcripts. However, the prevalence, functional significance and targets of lncRNA-mediated sponge regulation of cancer are mostly unknown. Here we identify a lncRNA-mediated sponge regulatory network that affects the expression of many protein-coding prostate cancer driver genes, by integrating analysis of sequence features and gene expression profiles of both lncRNAs and protein-coding genes in tumours. We confirm the tumour-suppressive function of two lncRNAs (TUG1 and CTB-89H12.4) and their regulation of PTEN expression in prostate cancer. Surprisingly, one of the two lncRNAs, TUG1, was previously known for its function in polycomb repressive complex 2 (PRC2)-mediated transcriptional regulation, suggesting its sub-cellular localization-dependent function. Our findings not only suggest an important role of lncRNA-mediated sponge regulation in cancer, but also underscore the critical influence of cytoplasmic localization on the efficacy of a sponge lncRNA.

Cell kinetics during regeneration in the sponge Halisarca caerulea: how local is the response to tissue damage?

NARCIS (Netherlands)

Alexander, B.E.; Achlatis, M.; Osinga, R.; van der Geest, H.G.; Cleutjens, J.P.M.; Schutte, B.; de Goeij, J.M.

2015-01-01

Sponges have a remarkable capacity to rapidly regenerate in response to wound infliction. In addition, sponges rapidly renew their filter systems (choanocytes) to maintain a healthy population of cells. This study describes the cell kinetics of choanocytes in the encrusting reef sponge Halisarca

Sponge-like silver obtained by decomposition of silver nitrate hexamethylenetetramine complex

Energy Technology Data Exchange (ETDEWEB)

Afanasiev, Pavel, E-mail: pavel.afanasiev@ircelyon.univ-lyon.fr

2016-07-15

Silver nitrate hexamethylenetetramine [Ag(NO{sub 3})·N{sub 4}(CH{sub 2}){sub 6}] coordination compound has been prepared via aqueous route and characterized by chemical analysis, XRD and electron microscopy. Decomposition of [Ag(NO{sub 3})·N{sub 4}(CH{sub 2}){sub 6}] under hydrogen and under inert has been studied by thermal analysis and mass spectrometry. Thermal decomposition of [Ag(NO{sub 3})·N{sub 4}(CH{sub 2}){sub 6}] proceeds in the range 200–250 °C as a self-propagating rapid redox process accompanied with the release of multiple gases. The decomposition leads to formation of sponge-like silver having hierarchical open pore system with pore size spanning from 10 µm to 10 nm. The as-obtained silver sponges exhibited favorable activity toward H{sub 2}O{sub 2} electrochemical reduction, making them potentially interesting as non-enzyme hydrogen peroxide sensors. - Graphical abstract: Thermal decomposition of silver nitrate hexamethylenetetramine coordination compound [Ag(NO{sub 3})·N{sub 4}(CH{sub 2}){sub 6}] leads to sponge like silver that possesses open porous structure and demonstrates interesting properties as an electrochemical hydrogen peroxide sensor. Display Omitted - Highlights: • [Ag(NO{sub 3})·N{sub 4}(CH{sub 2}){sub 6}] orthorhombic phase prepared and characterized. • Decomposition of [Ag(NO{sub 3})·N{sub 4}(CH{sub 2}){sub 6}] leads to metallic silver sponge with opened porosity. • Ag sponge showed promising properties as a material for hydrogen peroxide sensors.

Sensory Flask Cells in Sponge Larvae Regulate Metamorphosis via Calcium Signaling.

Science.gov (United States)

Nakanishi, Nagayasu; Stoupin, Daniel; Degnan, Sandie M; Degnan, Bernard M

2015-12-01

The Porifera (sponges) is one of the earliest phyletic lineages to branch off the metazoan tree. Although the body-plan of sponges is among the simplest in the animal kingdom and sponges lack nervous systems that communicate environmental signals to other cells, their larvae have sensory systems that generate coordinated responses to environmental cues. In eumetazoans (Cnidaria and Bilateria), the nervous systems of larvae often regulate metamorphosis through Ca(2+)-dependent signal transduction. In sponges, neither the identity of the receptor system that detects an inductive environmental cue (hereafter "metamorphic cues") nor the signaling system that mediates settlement and metamorphosis are known. Using a combination of behavioral assays and surgical manipulations, we show here that specialized epithelial cells-referred to as flask cells-enriched in the anterior third of the Amphimedon queenslandica larva are most likely to be the sensory cells that detect the metamorphic cues. Surgical removal of the region enriched in flask cells in a larva inhibits the initiation of metamorphosis. The flask cell has an apical sensory apparatus with a cilium surrounded by an apical F-actin-rich protrusion, and numerous vesicles, hallmarks of eumetazoan sensory-neurosecretory cells. We demonstrate that these flask cells respond to metamorphic cues by elevating intracellular Ca(2+) levels, and that this elevation is necessary for the initiation of metamorphosis. Taken together, these analyses suggest that sponge larvae have sensory-secretory epithelial cells capable of converting exogenous cues into internal signals via Ca(2+)-mediated signaling, which is necessary for the initiation of metamorphosis. Similarities in the morphology, physiology, and function of the sensory flask cells in sponge larvae with the sensory/neurosecretory cells in eumetazoan larvae suggest this sensory system predates the divergence of Porifera and Eumetazoa. © The Author 2015. Published by Oxford

Facile hydrothermal preparation of recyclable S-doped graphene sponge for Cu2+ adsorption

International Nuclear Information System (INIS)

Zhao, Lianqin; Yu, Baowei; Xue, Fumin; Xie, Jingru; Zhang, Xiaoliang; Wu, Ruihan; Wang, Ruijue; Hu, Zhiyan; Yang, Sheng-Tao; Luo, Jianbin

2015-01-01

Graphical abstract: S-doped graphene sponge was prepared via hydrothermal treatment, where S-doped graphene sponge had an adsorption capacity of 228 mg/g for Cu 2+ . - Highlights: • S-doped graphene sponge was prepared by hydrothermal treatment for heavy metal adsorption. • S-doped graphene sponge had a huge adsorption capacity for Cu 2+ , which was 40 times higher than that of active carbon. • S-doped graphene sponge could be easily regenerated by washing with acidic thiourea. - Abstract: Graphene sponge (GS) has been widely employed for water purification, but adsorption capacity loss frequently occurs during the formation of spongy structure. In this study, we reported the hydrothermal preparation of S-doped GS for the removal of Cu 2+ with a huge adsorption capacity of 228 mg/g, 40 times higher than that of active carbon. The adsorption isotherm could be well fitted into the Freundlich model with a K F value of 36.309 (L/mg) 1/n . The equilibrium adsorption could be fully achieved in the first 5 min. In the thermodynamics study, the negative ΔG indicated that the adsorption was spontaneous and physisorption in nature. The positive ΔH implied that the adsorption was endothermic. The changes of both pH and ionic strength had no apparent influence on the adsorption. S-doped GS could be easily regenerated by washing with acidic thiourea. Moreover, S-doped GS could be used for the adsorption of other heavy metal ions, too. The implication to the applications of S-doped GS in water treatment is discussed

Dinoflagellates associated with freshwater sponges from the ancient lake baikal.

Science.gov (United States)

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. Copyright © 2010 Elsevier GmbH. All rights reserved.

Sponge microbiota are a reservoir of functional antibiotic resistance genes

Directory of Open Access Journals (Sweden)

Dennis Versluis

2016-11-01

Full Text Available 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 harboured 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.

Evaluation of antioxidant, rheological, physical and sensorial properties of wheat flour dough and cake containing turmeric powder.

Science.gov (United States)

Park, S H; Lim, H S; Hwang, S Y

2012-10-01

The effects of addition of turmeric powder (0%, 2%, 4%, 6% and 8%) were examined in order to obtain an antioxidant-enriched cake with good physico-chemical and sensorial properties. The rheological properties of doughs were evaluated using dynamic rheological measurements. Physical properties, curcumin content, radical scavenging activity (RSA-DPPH assay) and sensory analysis (hedonic test) of the supplemented cake were determined. Addition of turmeric powder up to 8% caused significant changes on dough characteristics and on cake rheological properties. The highest curcumin (203 mg/kg) and RSA-DPPH activity (45%) were achieved in the cake having the highest percentage of turmeric powder (8%); however, this sample showed the worst results regarding the rheological properties. Moreover, by sensory evaluation this cake sample was not acceptable. A 6% substitution of wheat flour with turmeric powder showed acceptable sensory scores which were comparable to those of 0-4% turmeric cakes. This indicated that up to 6% level of turmeric powder might be included in cake formulation.

A new carnivorous shallow-water sponge from McMurdo Sound, Antarctica (Porifera, Poecilosclerida)

NARCIS (Netherlands)

van Soest, R.W.M.; Baker, B.J.

2011-01-01

A new shallow-water representative of the carnviorous sponge genus Asbestopluma is described from the southernmost Antarctic region of McMurdo Sound. Asbestopluma (Asbestopluma) vaceleti n.sp. is a white, thin, sparingly branched sponge fringed by filaments along its entire length, with a slight

Mechanical and microstructural characteristics of meat doughs, either heated by a continuous process in a radio-frequency field or conventionally in a waterbath.

Science.gov (United States)

van Roon, P S; Houben, J H; Koolmees, P A; van Vliet, T; Krol, B

1994-01-01

Meat doughs, all having the same chemical composition, were pasteurised to a comparable heat intensity (calculated as Cook values: target level of 5 min at 100°C): (i) while flowing through a glass tube (inner diameter 50 mm) mounted in a special radio-frequency (27 MHz) heating section; (ii) after flowing unheated through the glass tube at the same rate and heated in a waterbath; and (iii) after sampling immediately after the pump and heated in a waterbath. The cooked products were sampled in the core and at the rim of the product for rheological (oscillation and uniaxial compression tests at small strain), fracture measurements (uniaxial compression tests at high strain) and microstructural evaluation (light microscopy and video image analysis). Additional core samples were used for a sensory evaluation (triangle tests) of the texture of the differently processed doughs. The fast heating rate (25-30 K/min) at a mass flow of the dough of 100 kg/h (mean velocity 0.014 m/s) during dielectrical pasteurisation affected the mechanical character, the microstructure and the triangle test results of core samples from the sausages, compared to heating in a waterbath. Flow of the unheated dough through the tube of the continuous processing equipment, followed by heating in a waterbath, had little effect on the results of the mechanical tests, the microscopical evaluation and the triangle tests. The radio-frequency heated products had both higher storage and loss moduli (were more firm), fractured at higher stress values and were considered more firm in the sensory evaluation. The microstructure of dielectrically heated versus other samples displayed a more open structure of the protein matrix with larger irregularly shaped fat particles that were surrounded by relatively thin and compact protein bridges. The effects of flow and heating method on the behaviour of rim samples were very similar to their effects on the core of the products. A comparison of the mechanical

Pyrosequencing reveals the microbial communities in the Red Sea sponge Carteriospongia foliascens and their impressive shifts in abnormal tissues.

Science.gov (United States)

Gao, Zhao-Ming; Wang, Yong; Lee, On On; Tian, Ren-Mao; Wong, Yue Him; Bougouffa, Salim; Batang, Zenon; Al-Suwailem, Abdulaziz; Lafi, Feras F; Bajic, Vladimir B; Qian, Pei-Yuan

2014-10-01

Abnormality and disease in sponges have been widely reported, yet how sponge-associated microbes respond correspondingly remains inconclusive. Here, individuals of the sponge Carteriospongia foliascens under abnormal status were collected from the Rabigh Bay along the Red Sea coast. Microbial communities in both healthy and abnormal sponge tissues and adjacent seawater were compared to check the influences of these abnormalities on sponge-associated microbes. In healthy tissues, we revealed low microbial diversity with less than 100 operational taxonomic units (OTUs) per sample. Cyanobacteria, affiliated mainly with the sponge-specific species "Candidatus Synechococcus spongiarum," were the dominant bacteria, followed by Bacteroidetes and Proteobacteria. Intraspecies dynamics of microbial communities in healthy tissues were observed among sponge individuals, and potential anoxygenic phototrophic bacteria were found. In comparison with healthy tissues and the adjacent seawater, abnormal tissues showed dramatic increase in microbial diversity and decrease in the abundance of sponge-specific microbial clusters. The dominated cyanobacterial species Candidatus Synechococcus spongiarum decreased and shifted to unspecific cyanobacterial clades. OTUs that showed high similarity to sequences derived from diseased corals, such as Leptolyngbya sp., were found to be abundant in abnormal tissues. Heterotrophic Planctomycetes were also specifically enriched in abnormal tissues. Overall, we revealed the microbial communities of the cyanobacteria-rich sponge, C. foliascens, and their impressive shifts under abnormality.

Clones or clans: the genetic structure of a deep-sea sponge, Aphrocallistes vastus, in unique sponge reefs of British Columbia, Canada.

Science.gov (United States)

Brown, Rachel R; Davis, Corey S; Leys, Sally P

2017-02-01

Understanding patterns of reproduction, dispersal and recruitment in deep-sea communities is increasingly important with the need to manage resource extraction and conserve species diversity. Glass sponges are usually found in deep water (>1000 m) worldwide but form kilometre-long reefs on the continental shelf of British Columbia and Alaska that are under threat from trawling and resource exploration. Due to their deep-water habitat, larvae have not yet been found and the level of genetic connectivity between reefs and nonreef communities is unknown. The genetic structure of Aphrocallistes vastus, the primary reef-building species in the Strait of Georgia (SoG) British Columbia, was studied using single nucleotide polymorphisms (SNPs). Pairwise comparisons of multilocus genotypes were used to assess whether sexual reproduction is common. Structure was examined 1) between individuals in reefs, 2) between reefs and 3) between sites in and outside the SoG. Sixty-seven SNPs were genotyped in 91 samples from areas in and around the SoG, including four sponge reefs and nearby nonreef sites. The results show that sponge reefs are formed through sexual reproduction. Within a reef and across the SoG basin, the genetic distance between individuals does not vary with geographic distance (r = -0.005 to 0.014), but populations within the SoG basin are genetically distinct from populations in Barkley Sound, on the west coast of Vancouver Island. Population structure was seen across all sample sites (global F ST  = 0.248), especially between SoG and non-SoG locations (average pairwise F ST  = 0.251). Our results suggest that genetic mixing occurs across sponge reefs via larvae that disperse widely. © 2016 John Wiley & Sons Ltd.

Extraordinarily soft, medium-hard and hard Indian wheat varieties: Composition, protein profile, dough and baking properties.

Science.gov (United States)

Katyal, Mehak; Singh, Narpinder; Virdi, Amardeep Singh; Kaur, Amritpal; Chopra, Nidhi; Ahlawat, Arvind Kumar; Singh, Anju Mahendru

2017-10-01

Hard wheat (HW), medium-hard wheat (MHW) and extraordinarily soft wheat (Ex-SW) varieties with grain hardness index (GHI) of 83 to 95, 72 to 80, 17 to 29 were evaluated for pasting, protein molecular weight (MW) distribution, dough rheology and baking properties. Flours from varieties with higher GHI had more protein content, ash content and paste viscosities. Ex-SW had more glutenins proportion as compared to HW and MHW. Flours from Ex-SW varieties showed lower NaSRC, WA and mixographic parameters as compared to HW and MHW. Dough from flours milled from Ex-SW had higher Intermolecular-β-sheets (IM-β-sheets) than those from MHW and HW. Muffins volume increased with decrease in GHI, Ex-SW varieties had more muffin volume and less air space. The accumulation of polypeptides (PPs) varied significantly in different varieties. Ex-SW variety (QBP12-10) showed accumulation of 98, 90, 81 and 79kDa PPs, which was unique and was different from other varieties. Copyright © 2017 Elsevier Ltd. All rights reserved.

Determination of the thermodynamic properties of titanium sponge, rare earth oxides and carbonates

International Nuclear Information System (INIS)

Russo, V.L.; Ivanov, E.N.

1977-01-01

The procedure is described of determining heat physical properties of titanium sponge in media controlled at temperatures up to approximately 1100 deg C obtained in an industrial apparatus. The study has been conducted with a sample located into a glass made from stainless steel; the temperature has been measured in the center and near the surface of the sample. The relationships are given between the relative heat conductivity of the titanium sponge, argon pressure and temperature, as well as between a change in heat physical constants of the titanium sponge and temperature. An artificial reaction mass has been created, and the effect of magnesium and magnesium chloride on heat physical properties has been studied. It has been established that heat conductivity for the reaction mass with magnesium chloride is much lower than that of the sponge with magnesium. Heat physical constants of oxides and carbonates of rare-earth elements are given determined with the use of the method developed

Determination of the thermodynamic properties of titanium sponge, rare earth oxides and carbonates

Energy Technology Data Exchange (ETDEWEB)

Russo, V L; Ivanov, E N

1977-03-01

The procedure is described of determining heat physical properties of titanium sponge in media controlled at temperatures up to approximately 1100/sup 0/C obtained in an industrial apparatus. The study has been conducted with a sample located into a glass made from stainless steel; the temperature has been measured in the center and near the surface of the sample. The relationships are given between the relative heat conductivity of the titanium sponge, argon pressure and temperature, as well as between a change in heat physical constants of the titanium sponge and temperature. An artificial reaction mass has been created, and the effect of magnesium and magnesium chloride on heat physical properties has been studied. It has been established that heat conductivity for the reaction mass with magnesium chloride is much lower than that of the sponge with magnesium. Heat physical constants of oxides and carbonates of rare-earth elements are given determined with the use of the method developed.

Discordance between morphological and molecular species boundaries among Caribbean species of the reef sponge Callyspongia

OpenAIRE

DeBiasse, Melissa B; Hellberg, Michael E

2015-01-01

Sponges are among the most species-rich and ecologically important taxa on coral reefs, yet documenting their diversity is difficult due to the simplicity and plasticity of their morphological characters. Genetic attempts to identify species are hampered by the slow rate of mitochondrial sequence evolution characteristic of sponges and some other basal metazoans. Here we determine species boundaries of the Caribbean coral reef sponge genus Callyspongia using a multilocus, model-based approach...

Chemical and mechanical bioerosion of boring sponges from Mexican Pacific coral reefs.

Science.gov (United States)

Nava, Héctor; Carballo, José Luis

2008-09-01

Species richness (S) and frequency of invasion (IF) by boring sponges on living colonies of Pocillopora spp. from National Park Isla Isabel (México, East Pacific Ocean) are presented. Twelve species belonging to the genera Aka, Cliona, Pione, Thoosa and Spheciospongia were found, and 56% of coral colonies were invaded by boring sponges, with Cliona vermifera Hancock 1867 being the most abundant species (30%). Carbonate dissolution rate and sediment production were quantified for C. vermifera and Cliona flavifodina Rützler 1974. Both species exhibited similar rates of calcium carbonate (CaCO3) dissolution (1.2+/-0.4 and 0.5+/-0.2 kg CaCO3 m(-2) year(-1), respectively, mean +/- s.e.m.), and sediment production (3.3+/-0.6 and 4.6+/-0.5 kg CaCO3 m(-2) year(-1)), resulting in mean bioerosion rates of 4.5+/-0.9 and 5.1+/-0.5 kg CaCO3 m(-2) year(-1), respectively. These bioerosion rates are close to previous records of coral calcification per unit of area, suggesting that sponge bioerosion alone can promote disequilibrium in the reef accretion/destruction ratio in localities that are heavily invaded by boring sponges. The proportion of dissolved material by C. vermifera and C. flavifodina (27 and 10.2%, respectively) confirms that chemical bioerosion plays an important role in sponge bioerosion and in the CaCO3 cycle in coral reefs.

Biodiversity, molecular ecology and phylogeography of marine sponges: patterns, implications and outlooks.

Science.gov (United States)

Wörheide, Gert; Solé-Cava, Antonio M; Hooper, John N A

2005-04-01

Marine sponges are an ecologically important and highly diverse component of marine benthic communities, found in all the world's oceans, at all depths. Although their commercial potential and evolutionary importance is increasingly recognized, many pivotal aspects of their basic biology remain enigmatic. Knowledge of historical biogeographic affinities and biodiversity patterns is rudimentary, and there are still few data about genetic variation among sponge populations and spatial patterns of this variation. Biodiversity analyses of tropical Australasian sponges revealed spatial trends not universally reflected in the distributions of other marine phyla within the Indo-West Pacific region. At smaller spatial scales sponges frequently form heterogeneous, spatially patchy assemblages, with some empirical evidence suggesting that environmental variables such as light and/or turbidity strongly contribute to local distributions. There are no apparent latitudinal diversity gradients at larger spatial scales but stochastic processes, such as changing current patterns, the presence or absence of major carbonate platforms and historical biogeography, may determine modern day distributions. Studies on Caribbean oceanic reefs have revealed similar patterns, only weakly correlated with environmental factors. However, several questions remain where molecular approaches promise great potential, e.g., concerning connectivity and biogeographic relationships. Studies to date have helped to reveal that sponge populations are genetically highly structured and that historical processes might play an important role in determining such structure. Increasingly sophisticated molecular tools are now being applied, with results contributing significantly to a better understanding of poriferan microevolutionary processes and molecular ecology.

Natural diet of coral-excavating sponges consists mainly of dissolved organic carbon (DOC).

Science.gov (United States)

Mueller, Benjamin; de Goeij, Jasper M; Vermeij, Mark J A; Mulders, Yannick; van der Ent, Esther; Ribes, Marta; van Duyl, Fleur C

2014-01-01

Coral-excavating sponges are the most important bioeroders on Caribbean reefs and increase in abundance throughout the region. This increase is commonly attributed to a concomitant increase in food availability due to eutrophication and pollution. We therefore investigated the uptake of organic matter by the two coral-excavating sponges Siphonodictyon sp. and Cliona delitrix and tested whether they are capable of consuming dissolved organic carbon (DOC) as part of their diet. A device for simultaneous sampling of water inhaled and exhaled by the sponges was used to directly measure the removal of DOC and bacteria in situ. During a single passage through their filtration system 14% and 13% respectively of the total organic carbon (TOC) in the inhaled water was removed by the sponges. 82% (Siphonodictyon sp.; mean ± SD; 13 ± 17 μmol L(-1)) and 76% (C. delitrix; 10 ± 12 μmol L(-1)) of the carbon removed was taken up in form of DOC, whereas the remainder was taken up in the form of particulate organic carbon (POC; bacteria and phytoplankton) despite high bacteria retention efficiency (72 ± 15% and 87 ± 10%). Siphonodictyon sp. and C. delitrix removed DOC at a rate of 461 ± 773 and 354 ± 562 μmol C h(-1) respectively. Bacteria removal was 1.8 ± 0.9 × 10(10) and 1.7 ± 0.6 × 10(10) cells h(-1), which equals a carbon uptake of 46.0 ± 21.2 and 42.5 ± 14.0 μmol C h(-1) respectively. Therefore, DOC represents 83 and 81% of the TOC taken up by Siphonodictyon sp. and C. delitrix per hour. These findings suggest that similar to various reef sponges coral-excavating sponges also mainly rely on DOC to meet their carbon demand. We hypothesize that excavating sponges may also benefit from an increasing production of more labile algal-derived DOC (as compared to coral-derived DOC) on reefs as a result of the ongoing coral-algal phase shift.

Natural diet of coral-excavating sponges consists mainly of dissolved organic carbon (DOC.

Directory of Open Access Journals (Sweden)

Benjamin Mueller

Full Text Available Coral-excavating sponges are the most important bioeroders on Caribbean reefs and increase in abundance throughout the region. This increase is commonly attributed to a concomitant increase in food availability due to eutrophication and pollution. We therefore investigated the uptake of organic matter by the two coral-excavating sponges Siphonodictyon sp. and Cliona delitrix and tested whether they are capable of consuming dissolved organic carbon (DOC as part of their diet. A device for simultaneous sampling of water inhaled and exhaled by the sponges was used to directly measure the removal of DOC and bacteria in situ. During a single passage through their filtration system 14% and 13% respectively of the total organic carbon (TOC in the inhaled water was removed by the sponges. 82% (Siphonodictyon sp.; mean ± SD; 13 ± 17 μmol L(-1 and 76% (C. delitrix; 10 ± 12 μmol L(-1 of the carbon removed was taken up in form of DOC, whereas the remainder was taken up in the form of particulate organic carbon (POC; bacteria and phytoplankton despite high bacteria retention efficiency (72 ± 15% and 87 ± 10%. Siphonodictyon sp. and C. delitrix removed DOC at a rate of 461 ± 773 and 354 ± 562 μmol C h(-1 respectively. Bacteria removal was 1.8 ± 0.9 × 10(10 and 1.7 ± 0.6 × 10(10 cells h(-1, which equals a carbon uptake of 46.0 ± 21.2 and 42.5 ± 14.0 μmol C h(-1 respectively. Therefore, DOC represents 83 and 81% of the TOC taken up by Siphonodictyon sp. and C. delitrix per hour. These findings suggest that similar to various reef sponges coral-excavating sponges also mainly rely on DOC to meet their carbon demand. We hypothesize that excavating sponges may also benefit from an increasing production of more labile algal-derived DOC (as compared to coral-derived DOC on reefs as a result of the ongoing coral-algal phase shift.

Symbiodinium diversity among host clionaid sponges from Caribbean and Pacific reefs: Evidence of heteroplasmy and putative host-specific symbiont lineages.

Science.gov (United States)

Hill, Malcolm; Allenby, Ashley; Ramsby, Blake; Schönberg, Christine; Hill, April

2011-04-01

Among the Porifera, symbiosis with Symbiodinium spp. (i.e., zooxanthellae) is largely restricted to members of the family Clionaidae. We surveyed the diversity of zooxanthellae associated with sponges from the Caribbean and greater Indo-Pacific regions using chloroplast large subunit (cp23S) domain V sequences. We provide the first report of Clade C Symbiodinium harbored by a sponge (Cliona caesia), and the first report of Clade A Symbiodinium from an Indo-Pacific sponge (C. jullieni). Clade A zooxanthellae were also identified in sponges from the Caribbean, which has been reported previously. Sponges that we examined from the Florida Keys all harbored Clade G Symbiodinium as did C. orientalis from the Indo-Pacific, which also supports earlier work with sponges. Two distinct Clade G lineages were identified in our phylogenetic analysis; Symbiodinium extracted from clionaid sponges formed a monophyletic group sister to Symbiodinium found in foraminiferans. Truncated and 'normal' length variants of 23S rDNA sequences were detected simultaneously in all three morphotypes of C. varians providing the first evidence of chloroplast-based heteroplasmy in a sponge. None of the other sponge species examined showed evidence of heteroplasmy. As in previous work, length variation in cp23S domain V sequences was found to correspond in a highly precise manner to finer resolution of phylogenetic topology among Symbiodinium clades. On a global scale, existing data indicate that members of the family Clionaidae that host zooxanthellae can form symbiotic associations with at least four Symbiodinium clades. The majority of sponge hosts appear to harbor only one cladal type of symbiont, but some species can harbor more than one clade of zooxanthellae concurrently. The observed differences in the number of partners harbored by sponges raise important questions about the degree of coevolutionary integration and specificity of these symbioses. Although our sample sizes are small, we

Development of cultures of the marine sponge Hymeniacidon perleve for genotoxicity assessment using the alkaline comet assay.

Science.gov (United States)

Akpiri, Rachael U; Konya, Roseline S; Hodges, Nikolas J

2017-12-01

Sponges are a potential alternative model species to bivalves in pollution biomonitoring and environmental risk assessment in the aquatic ecosystem. In the present study, a novel in vivo exposure sponge culture model was developed from field-collected and cryopreserved sponge (Hymeniacidon perleve) cells to investigate the genotoxic effects of environmentally relevant metals in the laboratory. Sponge cell aggregates were cultured and exposed to noncytotoxic concentrations (0-0.4 mg/L) of cadmium chloride, nickel chloride, and sodium dichromate as quantified by the reduction of 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide and DNA-strand breaks assessed by the comet assay. Reactive oxygen species (ROS) formation was quantified by oxidation of 2',7'-dichlorofluorescin diacetate in sponge cell aggregates exposed to the same concentrations of Cd, Cr, and Ni. There was a statistically significant (p sponge cells and demonstrated that exposure to noncytotoxic concentrations of Cd, Cr, and Ni for 12 h results in a concentration-dependent increase in DNA damage and levels of ROS production. In conclusion, we have developed a novel in vivo model based on culture of cryopreserved sponge cells that is compatible with the alkaline comet assay. Genotoxicity in marine sponges measured by the comet assay technique may be a useful tool for biomonitoring research and risk assessment in aquatic ecosystems. Environ Toxicol Chem 2017;36:3314-3323. © 2017 SETAC. © 2017 SETAC.

Quantification of bacterial and archaeal symbionts in high and low microbial abundance sponges using real-time PCR

KAUST Repository

Bayer, Kristina

2014-07-09

In spite of considerable insights into the microbial diversity of marine sponges, quantitative information on microbial abundances and community composition remains scarce. Here, we established qPCR assays for the specific quantification of four bacterial phyla of representative sponge symbionts as well as the kingdoms Eubacteria and Archaea. We could show that the 16S rRNA gene numbers of Archaea, Chloroflexi, and the candidate phylum Poribacteria were 4-6 orders of magnitude higher in high microbial abundance (HMA) than in low microbial abundance (LMA) sponges and that actinobacterial 16S rRNA gene numbers were 1-2 orders higher in HMA over LMA sponges, while those for Cyanobacteria were stable between HMA and LMA sponges. Fluorescence in situ hybridization of Aplysina aerophoba tissue sections confirmed the numerical dominance of Chloroflexi, which was followed by Poribacteria. Archaeal and actinobacterial cells were detected in much lower numbers. By use of fluorescence-activated cell sorting as a primer- and probe-independent approach, the dominance of Chloroflexi, Proteobacteria, and Poribacteria in A. aerophoba was confirmed. Our study provides new quantitative insights into the microbiology of sponges and contributes to a better understanding of the HMA/LMA dichotomy. The authors quantified sponge symbionts in eight sponge species from three different locations by real time PCR targetting 16S rRNA genes. Additionally, FISH was performed and diversity and abundance of singularized microbial symbionts from Aplysina aerophoba was determined for a comprehensive quantification work. © 2014 Federation of European Microbiological Societies.

The dynamics of a Mediterranean coralligenous sponge assemblage at decennial and millennial temporal scales.

Science.gov (United States)

Bertolino, Marco; Costa, Gabriele; Carella, Mirko; Cattaneo-Vietti, Riccardo; Cerrano, Carlo; Pansini, Maurizio; Quarta, Gianluca; Calcagnile, Lucio; Bavestrello, Giorgio

2017-01-01

This paper concerns the changes occurred over both decennial and millennial spans of time in a sponge assemblage present in coralligenous biogenic build-ups growing at 15 m depth in the Ligurian Sea (Western Mediterranean). The comparison of the sponge diversity after a time interval of about 40 years (1973-2014) showed a significant reduction in species richness (about 45%). This decrease affected mainly the massive/erect sponges, and in particular the subclass Keratosa, with a species loss of 67%, while the encrusting and cavity dwelling sponges lost the 36% and 50%, respectively. The boring sponges lost only one species (25%). This changing pattern suggested that the inner habitat of the bioconstructions was less affected by the variations of the environmental conditions or by the human pressures which, on the contrary, strongly affected the species living on the surface of the biogenic build-ups. Five cores extracted from the bioherms, dating back to 3500 YBP, allowed to analyse the siliceous spicules remained trapped in them in order to obtain taxonomic information. Changes at generic level in diversity and abundance were observed at 500/250-years intervals, ranging between 19 and 33 genera. The number of genera showed a sharp decrease since 3500-3000 to 3000-2500 YBP. After this period, the genera regularly increased until 1500-1250 YBP, from when they progressively decreased until 1000-500 YBP. Tentatively, these changes could be related to the different climatic periods that followed one another in the Mediterranean area within the considered time span. The recent depletion in sponge richness recorded in the Ligurian coralligenous can be considered relevant. In fact, the analysis of the spicules indicated that the sponges living in these coralligenous habitats remained enough stable during 3000 years, but could have lost a significant part of their biodiversity in the last decades, coinciding with a series of warming episodes.

Production of pizza dough with reduced fermentation time Obtenção de massa de pizza em tempo reduzido de fermentação

Directory of Open Access Journals (Sweden)

Simone Limongi

2012-12-01

Full Text Available The aim of this study was to reduce the fermentation time of pizza dough by evaluating the development of the dough during fermentation using a Chopin® rheofermentometer and verifying the influence of time and temperature using a 2² factorial design. The focus was to produce characteristic soft pizza dough with bubbles and crispy edges and soft in the center. These attributes were verified by the Quantitative Descriptive Analysis (QDA. The dough was prepared with the usual ingredients, fermented at a temperature range from 27 to 33 ºC for 30 to 42 minutes, enlarged, added with tomato sauce, baked, and frozen. The influence of the variables time and temperature on the release of carbon dioxide (H'm was confirmed with positive and significant effect, using a rheofermentometer, which was not observed for the development or maximum height of the dough (Hm. The same fermentation conditions of the experimental design were used for the production of the pizza dough in the industrial process; it was submitted to Quantitative Descriptive Analysis (QDA, in which the samples were described by nine attributes. The results showed that some samples had the desired characteristics of pizza dough, demonstrated by the principal component analysis (PCA, indicating a 30 % fermentation time reduction when compared to the conventional process.Este trabalho teve como objetivo a redução do tempo de fermentação de massa de pizza avaliando-se o desenvolvimento da massa durante a fermentação com emprego de reofermentômetro Chopin® e a influência das variáveis tempo e temperatura em um planejamento fatorial 2². A intenção foi produzir massa característica de pizza, com formação de bolhas, crocância nas bordas e maciez no centro da massa verificando-se estes atributos pela metodologia de Análise Descritiva Quantitativa (ADQ. A massa foi preparada com os ingredientes usuais, fermentada a temperaturas variando de 27 a 33 ºC por períodos de 30 a 42

Pyrosequencing Reveals the Microbial Communities in the Red Sea Sponge Carteriospongia foliascens and Their Impressive Shifts in Abnormal Tissues

KAUST Repository

Gao, Zhaoming; Wang, Yong; Lee, Onon; Tian, Renmao; Wong, Yuehim; Bougouffa, Salim; Batang, Zenon B.; Al-Suwailem, Abdulaziz M.; Lafi, Feras Fawzi; Bajic, Vladimir B.; Qian, Peiyuan

2014-01-01

Abnormality and disease in sponges have been widely reported, yet how sponge-associated microbes respond correspondingly remains inconclusive. Here, individuals of the sponge Carteriospongia foliascens under abnormal status were collected from

Particle size distribution of wheat starch granules in relation to baking properties of frozen dough.

Science.gov (United States)

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. Copyright © 2015 Elsevier Ltd. All rights reserved.

Influence of watermelon seed protein concentrates on dough handling, textural and sensory properties of cookies.

Science.gov (United States)

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.

Fabrication and Characteristics of Chitosan Sponge as a Tissue Engineering Scaffold

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Takeshi Ikeda

2014-01-01

Full Text Available Cells, growth factors, and scaffolds are the three main factors required to create a tissue-engineered construct. After the appearance of bovine spongiform encephalopathy (BSE, considerable attention has therefore been focused on nonbovine materials. In this study, we examined the properties of a chitosan porous scaffold. A porous chitosan sponge was prepared by the controlled freezing and lyophilization of different concentrations of chitosan solutions. The materials were examined by scanning electron microscopy, and the porosity, tensile strength, and basic fibroblast growth factor (bFGF release profiles from chitosan sponge were examined in vitro. The morphology of the chitosan scaffolds presented a typical microporous structure, with the pore size ranging from 50 to 200 μm. The porosity of chitosan scaffolds with different concentrations was approximately 75–85%. A decreasing tendency for porosity was observed as the concentration of the chitosan increased. The relationship between the tensile properties and chitosan concentration indicated that the ultimate tensile strength for the sponge increased with a higher concentration. The in vitro bFGF release study showed that the higher the concentration of chitosan solution became, the longer the releasing time of the bFGF from the chitosan sponge was.

Impact of reducing and oxidising agents on the wheat flour dough dynamic rheological properties

Directory of Open Access Journals (Sweden)

Pavlína Pečivová

2011-01-01

Full Text Available Dynamic measurements with an oscillatory rheometer were made to study the rheological properties of wheat flour doughs and to examine how they are related to the composition of dough (the addition of oxidising and reducing agents.It was found that L-cysteine hydrochloride monohydrate (0.6 × 10−2 − 4.0 × 10−2 wt.%, L-cysteine p. a. (0.6 × 10−2 − 1.4 × 10−2 wt.% and glutathione-inactivated dry yeast (1.8 × 10−2 − 14.0 × 10−2 wt.% show softening effects. An interesting phenomenon was observed from the concentration of 2.4 × 10−2 wt.% of L-cysteine p. a., where proces of weakening was decelerated. L-cysteine start making cystine by reaction of two cysteine molecules and proces of weakening was decelerated. L-threonine, L-tryptophan within the concentration range of 2.0 × 10−2 − 14.0 × 10−2 wt.% and L-tyrosine, especially at concentrations 10.0 × 10−2 − 14.0 × 10−2 wt.%, have strengthening effects. L-cysteine hydrochloride monohydrate exhibited the strongest softening effect while L-tryptophan had the strongest stiffening effect on the gluten network.

Diversity of bacteria in the marine sponge Aplysina fulva in Brazilian coastal waters

NARCIS (Netherlands)

Hardoim, C.C.P.; Costa, R.; Araujo, F. V.; Hajdu, E.; Peixoto, R.; Lins, U.; Rosado, A. S.; van Elsas, J. D.

2009-01-01

Microorganisms can account for up to 60% of the fresh weight of marine sponges. Marine sponges have been hypothesized to serve as accumulation spots of particular microbial communities, but it is unknown to what extent these communities are directed by the organism or the site or occur randomly. To

Effect of Copper Treatment on the Composition and Function of the Bacterial Community in the Sponge Haliclona cymaeformis

KAUST Repository

Tian, R.-M.

2014-11-04

Marine sponges are the most primitive metazoan and host symbiotic microorganisms. They are crucial components of the marine ecological system and play an essential role in pelagic processes. Copper pollution is currently a widespread problem and poses a threat to marine organisms. Here, we examined the effects of copper treatment on the composition of the sponge-associated bacterial community and the genetic features that facilitate the survival of enriched bacteria under copper stress. The 16S rRNA gene sequencing results showed that the sponge Haliclona cymaeformis harbored symbiotic sulfur-oxidizing Ectothiorhodospiraceae and photosynthetic Cyanobacteria as dominant species. However, these autotrophic bacteria decreased substantially after treatment with a high copper concentration, which enriched for a heterotrophic-bacterium-dominated community. Metagenomic comparison revealed a varied profile of functional genes and enriched functions, including bacterial motility and chemotaxis, extracellular polysaccharide and capsule synthesis, virulence-associated genes, and genes involved in cell signaling and regulation, suggesting short-period mechanisms of the enriched bacterial community for surviving copper stress in the microenvironment of the sponge. Microscopic observation and comparison revealed dynamic bacterial aggregation within the matrix and lysis of sponge cells. The bacteriophage community was also enriched, and the complete genome of a dominant phage was determined, implying that a lytic phage cycle was stimulated by the high copper concentration. This study demonstrated a copper-induced shift in the composition of functional genes of the sponge-associated bacterial community, revealing the selective effect of copper treatment on the functions of the bacterial community in the microenvironment of the sponge. IMPORTANCE This study determined the bacterial community structure of the common sponge Haliclona cymaeformis and examined the effect of copper

The effects of coastal development on sponge abundance, diversity, and community composition on Jamaican coral reefs.

Science.gov (United States)

Stubler, Amber D; Duckworth, Alan R; Peterson, Bradley J

2015-07-15

Over the past decade, development along the northern coast of Jamaica has accelerated, resulting in elevated levels of sedimentation on adjacent reefs. To understand the effects of this development on sponge community dynamics, we conducted surveys at three locations with varying degrees of adjacent coastal development to quantify species richness, abundance and diversity at two depths (8-10 m and 15-18 m). Sediment accumulation rate, total suspended solids and other water quality parameters were also quantified. The sponge community at the location with the least coastal development and anthropogenic influence was often significantly different from the other two locations, and exhibited higher sponge abundance, richness, and diversity. Sponge community composition and size distribution were statistically different among locations. This study provides correlative evidence that coastal development affects aspects of sponge community ecology, although the precise mechanisms are still unclear. Copyright © 2015 Elsevier Ltd. All rights reserved.

Pyrosequencing Reveals the Microbial Communities in the Red Sea Sponge Carteriospongia foliascens and Their Impressive Shifts in Abnormal Tissues

KAUST Repository

Gao, Zhaoming

2014-04-24

Abnormality and disease in sponges have been widely reported, yet how sponge-associated microbes respond correspondingly remains inconclusive. Here, individuals of the sponge Carteriospongia foliascens under abnormal status were collected from the Rabigh Bay along the Red Sea coast. Microbial communities in both healthy and abnormal sponge tissues and adjacent seawater were compared to check the influences of these abnormalities on sponge-associated microbes. In healthy tissues, we revealed low microbial diversity with less than 100 operational taxonomic units (OTUs) per sample. Cyanobacteria, affiliated mainly with the sponge-specific species “Candidatus Synechococcus spongiarum,” were the dominant bacteria, followed by Bacteroidetes and Proteobacteria. Intraspecies dynamics of microbial communities in healthy tissues were observed among sponge individuals, and potential anoxygenic phototrophic bacteria were found. In comparison with healthy tissues and the adjacent seawater, abnormal tissues showed dramatic increase in microbial diversity and decrease in the abundance of sponge-specific microbial clusters. The dominated cyanobacterial species Candidatus Synechococcus spongiarum decreased and shifted to unspecific cyanobacterial clades. OTUs that showed high similarity to sequences derived from diseased corals, such as Leptolyngbya sp., were found to be abundant in abnormal tissues. Heterotrophic Planctomycetes were also specifically enriched in abnormal tissues. Overall, we revealed the microbial communities of the cyanobacteria-rich sponge, C. foliascens, and their impressive shifts under abnormality.

Bread dough rheology: Computing with a damage function model

Science.gov (United States)

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.