SELENIUM BIOFORTIFICATION TREATMENT OF CAULIFLOWER ENHANCES THEIR CONTENT IN CHEMOPREVENTIVE COMPOUNDS AND IN VITRO ANTITUMORAL ACTIVITY

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXI
Written by Elena UTOIU, Anca OANCEA, Alexandra GASPAR, Ana-Maria SECIU, Laura M. ȘTEFAN, Viorica COROIU, Oana CRĂCIUNESCU, Cristinel Dumitru BADIU, Florin OANCEA,

Cruciferous vegetables are known as food with chemopreventive effect due to their high content in bioactive compounds, such as mineral nutrients, including selenium, antioxidants, vitamins and glucosinolates, which were shown to inhibit cancer cell growth, both in vitro and in vivo testing. The aim of this study was to evaluate the effect of a new selenium-based composition, applied on experimental field conditions to cauliflower plants (Brassica oleracea L.), on their chemopreventive compounds level and antitumoral activity. Treated plants, cultivated both in normal watered and water stress conditions, were compared for total selenium and sulforaphane contents, determined by electrothermal atomic absorption spectrometry (ETAAS) and high performance liquid chromatography (HPLC), respectively. In vitro cytotoxicity of cauliflower extracts was evaluated in NCTC fibroblast cell line, while their antitumoral activity was tested in Caco-2 human adenocarcinoma cell line using MTT colorimetric assay. The results indicated that the applied biofortification treatments increased the selenium intake, allowed formation of bioactive glucosinolates and enhanced the antitumoral activity of cauliflower plants cultivated in both normal watering and water stressed conditions. In conclusion, this new biotechnological approach on cauliflower cultivation, using a treatment with a novel selenium-based composition, could be considered promising step for obtaining functional food from cauliflower crops.

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UTOIU E., OANCEA A., GASPAR A., SECIU A.M., ȘTEFAN L.M., COROIU V., CRĂCIUNESCU O., BADIU C.M., OANCEA F. 2017, SELENIUM BIOFORTIFICATION TREATMENT OF CAULIFLOWER ENHANCES THEIR CONTENT IN CHEMOPREVENTIVE COMPOUNDS AND IN VITRO ANTITUMORAL ACTIVITY. Scientific Bulletin. Series F. Biotechnologies, Vol. XXI, ISSN 2285-1364, 33-40.

SHORT TERM EXPERIMENTS ON SYNTHETIC WASTE WATER TREATMENT IN LABORATORY ACTIVATED SLUDGE SEQUENCING BATCH REACTOR

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XX
Written by Mirela C. IORDAN, Ioan I. ARDELEAN

This paper presents the short term (5 hours) evolution of ammonium, nitrite, nitrate, total phosphorus and COD of a synthetic wastewater treated in a laboratory activated sludge sequencing batch reactor. In the experiment with 4.33 g/L activated sludge and the initial raport COD:N:P of 154:5.3:1 in about 4 hours 31% of COD and 83% of ammonium were removed, whereas nitrate shows an increase of 89%. In the experiment with 4.71 g/L activated sludge and the initial raport COD:N:P of 195:3.22:1 in about 4.5 hours 26% of COD and 92% of ammonium were removed, whereas nitrate shows an increase of 85%. In the experiment with 4.34 g/L activated sludge and the initial raport COD:N:P of 103:4.45:1 in about 4.5 hours 30% of COD and 48% of ammonium were removed, whereas nitrate shows an increase of 65%.

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IORDAN M.C., ARDELEAN I.I. 2016, SHORT TERM EXPERIMENTS ON SYNTHETIC WASTE WATER TREATMENT IN LABORATORY ACTIVATED SLUDGE SEQUENCING BATCH REACTOR. Scientific Bulletin. Series F. Biotechnologies, Vol. XX, ISSN 2285-1364, 275-279.

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SIMULTANEOUS DETECTION OF THREE FORBIDDEN ANIMALS (PORCINE, CANINE, AND RAT) IN HALAL FOOD BY USING HIGH RESOLUTION MELTING ANALYSIS

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXI
Written by Anat DENYINGYHOT, Chirapiphat PHRAEPHAISARN, Mongkol VESARATCHAVEST, Winai DAHLAN, Suwimon KEERATIPIBUL

Halal food approved for Muslim consumers is strictly noticed that avoiding from contaminations that do contradict from Islamic regulations, such as the contamination of animal forbidden by Halal standards. Importantly, High resolution melting analysis (HRMA) is a potential molecular technique, which is used for identifying the species of organisms. Therefore, the research objective is to use the HRMA technique for simultaneous detection of the three forbidden animals (pigs, dogs, and rats) that have high opportunity to be adulterated in Halal food. The HRMA, targeting a fragment of NADH dehydrogenase (ND5), ATPase subunit 6 (ATP6), and Cytochrome B (Cytb) genes, were developed in order to authenticate the forbidden animal and their mixtures. Species-specific primers were designed and combined in a multiplex HRMA resulting in different sequences and therefore different melting behaviours for each species. The multiplex HRMA was then evaluated the PCR specificity against the targeted DNAs of targeted and nontargeted. It’s demonstrated that the method had no cross-reaction with DNA from the experimental animal species (pigs, dogs, rats, cats, monkeys, chickens, horses, sheep, goats, and donkeys). The HRMA profile of amplified amplicons from the targeted animals produced uniquely melting peaks that were easily distinguished for each species in this study. Taken together, all data indicates that this multiplex HRMA is a simple, fast, specific, and cost-effective detection method for pig, dog, and rat in halal food. In order to carry out the analysis of commercial food products, 150 commercial food products was used to screen by species-specific primers for pigs, dogs, and rat were combined in multiplex HRMA. This method revealed that one sample was contaminated with pigs’ DNA in the examined products. Therefore, the HRMA could be used as a halal verification technique for detecting aforementioned forbidden animals contaminated in halal food products.

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DENYINGYHOT A., PHRAEPHAISARN C., VESARATCHAVEST M., DAHLAN W., KEERATIPIBUL S. 2017, SIMULTANEOUS DETECTION OF THREE FORBIDDEN ANIMALS (PORCINE, CANINE, AND RAT) IN HALAL FOOD BY USING HIGH RESOLUTION MELTING ANALYSIS. Scientific Bulletin. Series F. Biotechnologies, Vol. XXI, ISSN 2285-1364, 284-288.

SOME PROPERTIES OF CAROB POD AND ITS USE IN DIFFERENT AREAS INCLUDING FOOD TECHNOLOGY

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XX
Written by Selda BULCA

Carob (Ceratonia silliqua) is an evergreen, drought resistant tree. It has a good nutritional value, a long shelf-life (2-3 years) and it is relatively cheap. Due to its high sugar content, carob is naturally sweet. This property makes it usefulin, as an antioxidant in different foods, as a thickener, stabilizer or flavourant in food applications, in ethanol, lactic acid production, in medical applications, in cosmetic emulsionsetc. In food research, new product development of carob could contribute greatly to the promotion of carob as a food source and hence towards its commercial value. Carob’s application in the food industry is mainly focused on the extraction of carob bean gum (locust bean gum). The use of the deseeded pod in food is, however, minimal and thus carob’s economical market value is low. The current world production of carob extracts is estimated at 315000 tons per year, with Spain being the main producer and exporter (42%) and followed by Turkey with 5% in the Mediterranean and Aegean region. This review is focused mainly on the properties of carob tree, chemical composition, human and animal nutrition, medical applications, health benefits, polyphenol content, and antioxidant properties of carob pod and the use of carob pod in different areas.

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BULCA S. 2016, SOME PROPERTIES OF CAROB POD AND ITS USE IN DIFFERENT AREAS INCLUDING FOOD TECHNOLOGY. Scientific Bulletin. Series F. Biotechnologies, Vol. XX, ISSN 2285-1364, 142-147.

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STATISTICAL MODEL FOR INDUSTRIAL IMPROVING OF WHEAT FLOURS WITH CALCIUM LACTATE

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXI
Written by Radiana-Maria TAMBA-BEREHOIU, Ciprian-Nicolae POPA, Mira Oana TURTOI, Luminița Valerica VIȘAN

The aim of this research was to identify the main changes that the addition of calcium lactate induces to rheological properties of dough, in industrial environment. In this regard, a number of 62 wheat flours, coming from Romanian wheat, were additivated with variable amounts of calcium lactate, ranging from 10 to 300 g/100 kg. Both the control flours and the additivated flours with calcium lactate have been evaluated in terms of rheology, using the alveographic method. The results showed that treatment with calcium lactate caused a very significant increase of following parameters: Resistance (P, mm; t= 4.864***), dough capacity to absorb Mechanical work (W, 10-4 J/gram; t = 6.990***) and the ratio between Resistance and Extensibility (P/L; t=7.174***). Elasticity parameter increased significantly in dough treated with calcium lactate, compared to control flours. Also, treatments with calcium lactate caused a very significant decrease of some parameters, such as: Extensibility (L, mm; t=-2.751**, and gluten extensibility index (G). There were significant correlations between the amounts of added calcium lactate and the modification of Resistance (r=0.66***), Extensibility (r=-0.56***) and the P/L ratio (r = 0.85***).

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TAMBA-BEREHOIU R.M., POPA C.N., TURTOI M.O., VIȘAN L.V. 2017, STATISTICAL MODEL FOR INDUSTRIAL IMPROVING OF WHEAT FLOURS WITH CALCIUM LACTATE. Scientific Bulletin. Series F. Biotechnologies, Vol. XXI, ISSN 2285-1364, 137-142.

STUDIES CONCERNING THE OPTIMISATION OF REVERSE TRANSCRIPTION POLYMERASE CHAIN REACTION TECHNIQUE OF PAN-SIMBU VIRUS GROUP

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XX
Written by Maria Rodica GURAU, Stelian BARAITAREANU, Marius Andrei MANESCU, Mihaela Cristiana POPP, Doina DANES

Several molecular methods have been developed for diagnostic or surveillance of those agents of emerging infectious diseases, including for the Schmallenberg-Simbu group viruses. Serological surveillance of the Schmallenberg-Simbu group viruses in Romania revealed the presence of positive ruminants and it rise up the question about the presence of virus into the environment. In this frame, the paper has described preliminary studies concerning the optimisation of classical RT-PCR of pan-Simbu virus group. We used the OneStep RT-PCR Kit and made minor changes as follows. For one reaction were used 5 μl 5x OneStep RT-PCR Buffer, 1.5 μl dNTP 10 mM, 1.5 μl OneStep RT-PCR Enzyme Mix, 4 μl primer panOBV-L-2959 F 10 μM, 4 μl primer panOBV-L-3274R 10 μM and 9 μl RNase-free water. Into reaction tubes were transferred 25 μL master mix + 10 μL sample. Thermal cycling program consisted of one cycle of 50°C - 30 min and one cycle of 95°C - 15 min, followed by 42 cycles of 95°C - 30 s, 55°C - 30 s, 72°C - 30 s and 72°C - 10 min. All results obtained by real time RT-PCR (virotype SBV RT-PCR Kit) and classical RT-PCR were correlated with the quantity of estimated RNA by fluorometry. The sensitivity of classical RT-PCR was lower than sensitivity of real time RT-PCR, the positive result being acquired at a minimum of 3.91 ng/μl RNA per sample. The specificity of methods was the same, without non-specific electrophoretic bands detection. Therefore, our classical RT-PCR protocol can be a useful tool in evaluation of virus circulation in countries with or without history of associated Simbu disease in livestock, or with reported seroconversion.

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GURAU M.R., BARAITAREANU S., MANESCU M.A., POPP M.C., DANES D. 2016, STUDIES CONCERNING THE OPTIMISATION OF REVERSE TRANSCRIPTION POLYMERASE CHAIN REACTION TECHNIQUE OF PAN-SIMBU VIRUS GROUP. Scientific Bulletin. Series F. Biotechnologies, Vol. XX, ISSN 2285-1364, 329-334.

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STUDIES ON THE CHROMATIC CHARACTERISTICS OF SOME ROMANIAN RED WINES

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XX
Written by Luminiţa Valerica VIŞAN, Ricuţa Vasilica DOBRINOIU, Silvana DANAILA-GUIDEA, Diana GROPOSILA-CONSTANTINESCU

The chromatic profile of red wines is formed by the participation of various phenolic compounds: anthocyanin, tannins, flavones and phenolic acids; anthocyanin are polyphenolic substances with the most important role in the color of young wines. The evolution of red wine leads to changes of structures and chromatic properties of wine due to polymerization reactions, condensation and oxidation. Also the red wine color is influenced by region of origin, the wine grape variety and vintage year. There were studied chromatic characteristics of Romanianred wines as Pinot noir and Feteasca Neagră from two vineyards with different ecopedoclimatic conditions , Sâmbureşti and Ceptura (in southern Romania), the 2011 year harvest. The polyphenolic composition of wines was assessedby the content in total polyphenols, tannins and anthocyanin. A wine tannin structure was analysed by their concentration in condensed tannins (HCL index), astringent tannins (gelatine index) and tannin-polysaccharide complex (ethanol index). Analyses have been carried out in the wine by UV-VIS spectrometry techniques. Total content of polyphenols have been determined by the DO280 index. Tannins have been determined by the Ribereau-Gayon method, tannin structure after Glories method; anthocyanins were determined by the discoloration technique with SO2. The study on color of red wines analysed during their evolution referred to the study of chromatic parameters, the content of anthocyanin monomers and polymers (Glories method).

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VIŞAN L.V., DOBRINOIU R.V., DANAILA-GUIDEA S., GROPOSILA-CONSTANTINESCU D. 2016, STUDIES ON THE CHROMATIC CHARACTERISTICS OF SOME ROMANIAN RED WINES. Scientific Bulletin. Series F. Biotechnologies, Vol. XX, ISSN 2285-1364, 184-190.

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STUDIES ON THE INFLUENCE OF SEVERAL ABIOTIC FACTORS ON SOME NEWLY ISOLATED ANTAGONISTIC STRAINS

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXI
Written by Mariana-Grațiela SOARE (VLADU), Caterina TOMULESCU, Liliana-Claudia BLASS, Narcisa BĂBEANU

The microbial antagonists represent natural means to combat the phytopathogens in order to obtain healthy crops. The abiotic factors such as temperature, pH, NaCl concentration in the growth medium and medium composition have decisive influence on the existence and development of microorganisms. Here are presented the results of the influence of these factors on development of Pseudomonas sp. and Bacillus sp. strains. Two of these strains, B1 and Bm, identified as Pseudomonas putida respectively Bacillus mycoides were recently isolated and showed remarkable activity in in vitro biocontrol of the phytopathogens Erwnia carotovora and Xanthomonas campestris. During experiments were tested, in the same conditions, two other strains Bacillus subtilis ICCF 84 and Pseudomonas putida ICCF 391 from CultureCollection of Industrial Importance Microorganisms (CMII). To study the influence of abiotic factors were chosen five values of temperature, five for the pH and five values for concentration of NaCl from medium. The best results regarding microbial growth were obtained for temperature values of 28 and 32°C, NaCl concentration in the culture medium between 0.5-4% and the pH between 5 and 8. Regarding the composition of the culture medium, of the four types of media, the best for the antagonists growth and development proved to be the medium M44 containing yeast extract, peptone and glycerol.

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SOARE (VLADU) M.G., TOMULESCU C., BLASS L.C., BĂBEANU N. 2017, STUDIES ON THE INFLUENCE OF SEVERAL ABIOTIC FACTORS ON SOME NEWLY ISOLATED ANTAGONISTIC STRAINS. Scientific Bulletin. Series F. Biotechnologies, Vol. XXI, ISSN 2285-1364, 96-98.

STUDY CONCERNING THE USE OF GERMINATED OAT FLOUR IN OBTAINING DIETARY BREAD

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XX
Written by BOTAU Dorica, PIRVULESCU Panfil, Alexa Ersilia

The flour obtained from sprouted grains is successfully used in the composition of functional and dietetic foods. Due to the high content of active ingredients and good bioavailability of their nutritional compounds, the products made from sprouted grain flour have a higher quality in comparison with classic foods. By using white wheat flour and flour from germinated oats in different percentages (5%, 10% and 15%), we obtained a bakery product: bread with sprouted oats, which has been characterized in term of physical-chemical parameters. The addition of germinated oat flour in raw material diminishes gluten content and enhances the ability of flour hydration, which increases the elastic properties of the product and its storage life. Sprouted oat bread is distinguished by a high content of minerals(15% sprouted germinated oat flour added). The amount of carbohydrates is reduced to20% in bread with 15% sprouted germinated oat flour and this product is recommended in the hypoglycemicdiet.

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BOTAU D., PIRVULESCU P., ALEXA E. 2016, STUDY CONCERNING THE USE OF GERMINATED OAT FLOUR IN OBTAINING DIETARY BREAD. Scientific Bulletin. Series F. Biotechnologies, Vol. XX, ISSN 2285-1364, 137-141.

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STUDY ON THE ADAPTABILITY OF GIANT BAMBOO UNDER SOIL-CLIMATIC CONDITIONS SPECIFIC TO ROMANIA

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXI
Written by Giovanni BEZZE, Davide VITALI, Damiano PAGNINI, Maurizio VALERI, George COJOCARU, Ricuţa-Vasilica DOBRINOIU, Silvana DĂNĂILĂ-GUIDEA

Giant bamboo, acknowledged as a specific culture of China than Europe, was introduced in Romania by the Italian Consortium of Bamboo, Only Moso International, in order to popularize this plant among farmers in the EU. Cultivated at this time only for decorative purposes, bamboo is a real industry in Asia, where it is recovered almost entirely: trunk, root, rhizome, the leaves and buds are really hunted for Asian restaurants. Year 2014 represented the debut year in the cultivation of bamboo in Europe, with the first plantation in Italy, where currently there are 1.400 hectares planted. Phyllostachy pubescens specie is a giant perennial graminaceae, ages 80-100 years and height of stems from 14 to 25 meters, with a diameter of 8 to 15 cm. It can adapt easily in temperate climates, provided precisely to achieve specific technological link, this plant can resist in areas where winter minimum temperatures do not fall below -25°C. In Romania, giant bamboo get interest already for many farmers, especially those of researchers within the UASVM Bucharest, where he founded an experimental plantation in order to test the adaptability of species to the specific soilclimatic conditions. As a result of the observations and determinations made on giant bamboo plants in various stages of vegetation, we can say with certainty that that specie has adapted surprisingly well to conditions specific to Romania, successfully resisting the extreme lows that have exceeded the values of -23°C, recorded during winter 2016. In these conditions, the cultivation of giant bamboo may represent a new opportunity for Romanian agriculture and at the same time a new paradigm for business.

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BEZZE G., VITALI D., PAGNINI D., VALERI M., COJOCARU G., DOBRINOIU R.V., DĂNĂILĂ-GUIDEA S. 2017, STUDY ON THE ADAPTABILITY OF GIANT BAMBOO UNDER SOIL-CLIMATIC CONDITIONS SPECIFIC TO ROMANIA. Scientific Bulletin. Series F. Biotechnologies, Vol. XXI, ISSN 2285-1364, 17-22.


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