An estimated 20% of the world’s population is at risk for zinc (Zn) deficiency. Micronutrient deficiencies are most prevalent in Africa and remain a major problem facing poor populations, whose impact is worsened by ...An estimated 20% of the world’s population is at risk for zinc (Zn) deficiency. Micronutrient deficiencies are most prevalent in Africa and remain a major problem facing poor populations, whose impact is worsened by HIV/AIDS pandemic. Adequate zinc nutrition is essential for adequate growth, immunocompetence and neurobehavioral development. In Sub-Saharan Africa, Zn deficiency risk stands at 34.6% with 25.6% of its population having inadequate zinc intake. It is widespread in areas where diets lack diversity and it has been implicated as a contributing factor to stunting in approximately a third of children in low-income countries. In Kenya, it is a public health problem that about 50% of children under 6 years and 50% of women are affected. Zn deficiency rates are severe and pose severe consequences whose impact would translate into poor economic development and would set a vicious cycle effect that will take many generations to correct if left unchecked. It is important to examine zinc in the diet but its concentration in food varies depending partly on processing besides other factors. The objective of this study was to assess blanching as a food preparation method’s implication to Zn levels in vegetables. Blanching is a method where vegetables are dipped in boiling water for around two minutes and removed to avoid over cooking. Zn levels in slenderleaf sp. Indigenous vegetable commonly found in the Lake Victoria Basin region is not known. An experimental study was carried out to analyze zinc levels in raw and blanched slenderleaf sp. (Crotalaria ochroleuca & Crotalaria brevidens) vegetables. Results indicated that blanching reduces Zinc levels in slenderleaf vegetables, however, the reductions are not significant;the levels after blanching are still vital. It is, therefore, recommended to minimize blanching time in order to reduce loss of the vital nutrient in slenderleaf sp. vegetables.展开更多
This is the first report on the PBS film degraded by any Bionectria ochroleuca fungal strain. The fungal strain BFM-X1 was isolated from an air environment on a vegetable field and was capable of degrading poly(butyle...This is the first report on the PBS film degraded by any Bionectria ochroleuca fungal strain. The fungal strain BFM-X1 was isolated from an air environment on a vegetable field and was capable of degrading poly(butylene succinate) (PBS). The taxonomic identity of the strain BFM-X1 was confirmed to be Bionectria ochroleuca (showing a 99% similarity to B. ochroleuca in a BLAST search) through an ITS rRNA analysis. The bio-degradation of the PBS film by strain BFM-X1 was studied. Approximately 97.9% of the PBS film was degraded after strain BFM-X1 was inoculated at 28?C for 14 days. The degradation efficiency of BFM-X1 against PBS film under different soil environmental conditions was characterized. The results indicated that 62.78% of the PBS film loss was recorded in a 30-d experimental run in a sterile soil environment indoors. On adding strain BFM-X1 to a soil sample, the PBS degradation rate accelerated approximately fivefold. Furthermore, both temperature and humidity influenced the in situ degradation of the PBS by strain BFM-X1, and temperature may be the major regulating factor. The degradation was particularly effective in the warm season, with 90% of weight loss occurring in July and August. Scanning electron microscope observations showed surface changes to the film during the degradation process, which suggested that strain BFM-X1preferentially degraded an amorphous part of the film from the surface. These results suggested that the strain B. ochroleuca BFM-X1 was a new resource for degrading PBS film and has high potential in the bioremediation of PBS-plastic-contaminated soil展开更多
从广西玉林土壤中分离获得一株淡色生赤壳菌YLZ42,其发酵产物对蜡样芽孢杆菌等具有良好的抑制作用。以蜡样芽孢杆菌为指示菌对该菌株发酵产物的活性特性进行了研究,结果表明该菌发酵液的抑菌活性在40~60℃温度范围内比较稳定,60℃加热1...从广西玉林土壤中分离获得一株淡色生赤壳菌YLZ42,其发酵产物对蜡样芽孢杆菌等具有良好的抑制作用。以蜡样芽孢杆菌为指示菌对该菌株发酵产物的活性特性进行了研究,结果表明该菌发酵液的抑菌活性在40~60℃温度范围内比较稳定,60℃加热1 h,活性损失小于7%;在p H 2~7范围内抑菌活性稳定,p H大于7时,活性损失较大,在p H 8条件下处理12 h活性损失已达到64%;发酵液适宜在酸性条件下保存,p H 4的发酵液放置15 d后活性损失小于5%;活性物质对紫外线不敏感,经紫外照射24 h后抑菌活性基本不变。然后采用萃取、薄层制备、HPLC制备等提取分离方法得到了抑菌活性物质的纯品,分子量为513,与相关文献中报道的活性代谢产物的分子量均不同。展开更多
文摘An estimated 20% of the world’s population is at risk for zinc (Zn) deficiency. Micronutrient deficiencies are most prevalent in Africa and remain a major problem facing poor populations, whose impact is worsened by HIV/AIDS pandemic. Adequate zinc nutrition is essential for adequate growth, immunocompetence and neurobehavioral development. In Sub-Saharan Africa, Zn deficiency risk stands at 34.6% with 25.6% of its population having inadequate zinc intake. It is widespread in areas where diets lack diversity and it has been implicated as a contributing factor to stunting in approximately a third of children in low-income countries. In Kenya, it is a public health problem that about 50% of children under 6 years and 50% of women are affected. Zn deficiency rates are severe and pose severe consequences whose impact would translate into poor economic development and would set a vicious cycle effect that will take many generations to correct if left unchecked. It is important to examine zinc in the diet but its concentration in food varies depending partly on processing besides other factors. The objective of this study was to assess blanching as a food preparation method’s implication to Zn levels in vegetables. Blanching is a method where vegetables are dipped in boiling water for around two minutes and removed to avoid over cooking. Zn levels in slenderleaf sp. Indigenous vegetable commonly found in the Lake Victoria Basin region is not known. An experimental study was carried out to analyze zinc levels in raw and blanched slenderleaf sp. (Crotalaria ochroleuca & Crotalaria brevidens) vegetables. Results indicated that blanching reduces Zinc levels in slenderleaf vegetables, however, the reductions are not significant;the levels after blanching are still vital. It is, therefore, recommended to minimize blanching time in order to reduce loss of the vital nutrient in slenderleaf sp. vegetables.
文摘This is the first report on the PBS film degraded by any Bionectria ochroleuca fungal strain. The fungal strain BFM-X1 was isolated from an air environment on a vegetable field and was capable of degrading poly(butylene succinate) (PBS). The taxonomic identity of the strain BFM-X1 was confirmed to be Bionectria ochroleuca (showing a 99% similarity to B. ochroleuca in a BLAST search) through an ITS rRNA analysis. The bio-degradation of the PBS film by strain BFM-X1 was studied. Approximately 97.9% of the PBS film was degraded after strain BFM-X1 was inoculated at 28?C for 14 days. The degradation efficiency of BFM-X1 against PBS film under different soil environmental conditions was characterized. The results indicated that 62.78% of the PBS film loss was recorded in a 30-d experimental run in a sterile soil environment indoors. On adding strain BFM-X1 to a soil sample, the PBS degradation rate accelerated approximately fivefold. Furthermore, both temperature and humidity influenced the in situ degradation of the PBS by strain BFM-X1, and temperature may be the major regulating factor. The degradation was particularly effective in the warm season, with 90% of weight loss occurring in July and August. Scanning electron microscope observations showed surface changes to the film during the degradation process, which suggested that strain BFM-X1preferentially degraded an amorphous part of the film from the surface. These results suggested that the strain B. ochroleuca BFM-X1 was a new resource for degrading PBS film and has high potential in the bioremediation of PBS-plastic-contaminated soil
文摘从广西玉林土壤中分离获得一株淡色生赤壳菌YLZ42,其发酵产物对蜡样芽孢杆菌等具有良好的抑制作用。以蜡样芽孢杆菌为指示菌对该菌株发酵产物的活性特性进行了研究,结果表明该菌发酵液的抑菌活性在40~60℃温度范围内比较稳定,60℃加热1 h,活性损失小于7%;在p H 2~7范围内抑菌活性稳定,p H大于7时,活性损失较大,在p H 8条件下处理12 h活性损失已达到64%;发酵液适宜在酸性条件下保存,p H 4的发酵液放置15 d后活性损失小于5%;活性物质对紫外线不敏感,经紫外照射24 h后抑菌活性基本不变。然后采用萃取、薄层制备、HPLC制备等提取分离方法得到了抑菌活性物质的纯品,分子量为513,与相关文献中报道的活性代谢产物的分子量均不同。
