The Experts below are selected from a list of 294 Experts worldwide ranked by ideXlab platform
Thereza Christina Vessoni Penna - One of the best experts on this subject based on the ideXlab platform.
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The effect of composition of parenteral solution on the thermal resistance of Bacillus stearothermophilus and Bacillus subtilis spores.
Applied biochemistry and biotechnology, 2020Co-Authors: Thereza Christina Vessoni Penna, Irene Alexeevna Machoshvili, Marcelo Marques, Marina IshiiAbstract:Large-volume parenteral solutions were submitted to heat treatments after being inoculated with Bacillus stearothermophilus ATCC 7953 (Tr = 121 degrees C) and Bacillus subtilis ATCC 9372 (Tr = 104.5 degrees C) spores. The average Decimal Reduction Time for B. stearothermophilus ranged from a D121 degrees C value of 1.31 to 3.14 min, in glucophysiologic and Ringer's solutions respectively. For B. subtilis, D104.5 degrees C value increased from 0.69 to 1.37 min, in Ringer's (pH=5.91) and 50% glucose (pH 3.05) solutions respectively. The z value ranged from 7.95 degrees C (20% mannitol solution) to 13.14 degrees C (50% glucose solution), corresponding to an activation energy (Ea) of 81.48 and 49.30 kcal/mol, respectively.
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Citrate and phosphate influence on green fluorescent protein thermal stability
Biotechnology Progress, 2010Co-Authors: Letícia Celia De Lencastre Novaes, Priscila Gava Mazzola, Adalberto Pessoa, Thereza Christina Vessoni PennaAbstract:Protein structure and function can be regulated by no specific interactions, such as ionic interactions in the presence of salts. Green fluorescent protein (GFP) shows remarkable structural stability and high fluorescence; its stability can be directly related to its fluorescence output, among other characteristics. GFP is stable under increasing temperatures, and its thermal denaturation is highly reproducible. The aim of this study was to evaluate the thermal stability of GFP in the presence of different salts at several concentrations and exposed to constant temperatures, in a range of 70–95°C. Thermal stability was expressed in Decimal Reduction Time. It was observed that the D-values obtained were higher in the presence of citrate and phosphate, when compared with that obtained in their absence, indicating that these salts stabilized the protein against thermal denaturation. © 2010 American Institute of Chemical Engineers Biotechnol. Prog., 2011
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determination of Decimal Reduction Time d value of chemical agents used in hospital disinfection
Brazilian Journal of Microbiology, 2003Co-Authors: Priscila Gava Mazzola, Alzira Maria Da Silva Martins, Thereza Christina Vessoni PennaAbstract:Prior to selecting disinfectant for low, intermediate and high (sterilizing) levels, the Decimal Reduction Time, D-value, for the most common or persistent bacteria identified on a medical device or at a health care facility should be determined. The D-value was determined by inoculating 100 mL of disinfecting solution with 1 mL of a bacterial suspension. At regular intervals, 1 mL aliquots of this mixture were transferred to 8 mL of growth media containing a neutralizing agent, and incubated at optimal conditions for the microorganism. B. stearothermophilus and E. coli were the most resistant bacteria for the disinfecting and sterilizing procedures.
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Determinação do tempo de redução Decimal (valor D) dos agentes químicos empregados em desinfecção hospitalar
Brazilian Journal of Microbiology, 2003Co-Authors: Priscila Gava Mazzola, Alzira Maria Da Silva Martins, Thereza Christina Vessoni PennaAbstract:Prior to selecting disinfectant for low, intermediate and high (sterilizing) levels, the Decimal Reduction Time, D-value, for the most common or persistent bacteria identified on a medical device or at a health care facility should be determined. The D-value was determined by inoculating 100 mL of disinfecting solution with 1 mL of a bacterial suspension. At regular intervals, 1 mL aliquots of this mixture were transferred to 8 mL of growth media containing a neutralizing agent, and incubated at optimal conditions for the microorganism. B. stearothermophilus and E. coli were the most resistant bacteria for the disinfecting and sterilizing procedures.
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determination of Decimal Reduction Time d value of chemical agents used in hospitals for disinfection purposes
BMC Infectious Diseases, 2003Co-Authors: Priscila Gava Mazzola, Thereza Christina Vessoni Penna, Alzira Maria Da Silva MartinsAbstract:Background: Prior to the selection of disinfectants for low, intermediate and high (sterilizing) levels, the Decimal Reduction Time, D-value, for the most common and persistent bacteria identified at a health care facility should be determined. Methods: The D-value was determined by inoculating 100 mL of disinfecting solution with 1 mL of a bacterial suspension (104 – 105 CFU/mL for vegetative and spore forms). At regular intervals, 1 mL aliquots of this mixture were transferred to 8 mL of growth media containing a neutralizing agent, and incubated at optimal conditions for the microorganism. Results: The highest D-values for various bacteria were determined for the following solutions: (i) 0.1% sodium dichloroisocyanurate (pH 7.0) – E. coli and A. calcoaceticus (D = 5.9 min); (ii) sodium hypochlorite (pH 7.0) at 0.025% for B. stearothermophilus (D = 24 min), E. coli and E. cloacae (D = 7.5 min); at 0.05% for B. stearothermophilus (D = 9.4 min) and E. coli (D = 6.1 min) and 0.1% for B. stearothermophilus (D = 3.5 min) and B. subtilis (D = 3.2 min); (iii) 2.0% glutaraldehyde (pH 7.4) – B. stearothermophilus, B. subtilis (D = 25 min) and E. coli (D = 7.1 min); (iv) 0.5% formaldehyde (pH 6.5) – B. subtilis (D = 11.8 min), B. stearothermophilus (D = 10.9 min) and A. calcoaceticus (D = 5.2 min); (v) 2.0% chlorhexidine (pH 6.2) – B. stearothermophilus (D = 9.1 min), and at 0.4% for E. cloacae (D = 8.3 min); (vi) 1.0% Minncare® (peracetic acid and hydrogen peroxide, pH 2.3) – B. stearothermophilus (D = 9.1 min) and E. coli (D = 6.7 min). Conclusions: The suspension studies were an indication of the disinfectant efficacy on a surface. The data in this study reflect the formulations used and may vary from product to product. The expected effectiveness from the studied formulations showed that the tested agents can be recommended for surface disinfection as stated in present guidelines and emphasizes the importance and need to develop routine and novel programs to evaluate product utility.
Alzira Maria Da Silva Martins - One of the best experts on this subject based on the ideXlab platform.
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determination of Decimal Reduction Time d value of chemical agents used in hospital disinfection
Brazilian Journal of Microbiology, 2003Co-Authors: Priscila Gava Mazzola, Alzira Maria Da Silva Martins, Thereza Christina Vessoni PennaAbstract:Prior to selecting disinfectant for low, intermediate and high (sterilizing) levels, the Decimal Reduction Time, D-value, for the most common or persistent bacteria identified on a medical device or at a health care facility should be determined. The D-value was determined by inoculating 100 mL of disinfecting solution with 1 mL of a bacterial suspension. At regular intervals, 1 mL aliquots of this mixture were transferred to 8 mL of growth media containing a neutralizing agent, and incubated at optimal conditions for the microorganism. B. stearothermophilus and E. coli were the most resistant bacteria for the disinfecting and sterilizing procedures.
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Determinação do tempo de redução Decimal (valor D) dos agentes químicos empregados em desinfecção hospitalar
Brazilian Journal of Microbiology, 2003Co-Authors: Priscila Gava Mazzola, Alzira Maria Da Silva Martins, Thereza Christina Vessoni PennaAbstract:Prior to selecting disinfectant for low, intermediate and high (sterilizing) levels, the Decimal Reduction Time, D-value, for the most common or persistent bacteria identified on a medical device or at a health care facility should be determined. The D-value was determined by inoculating 100 mL of disinfecting solution with 1 mL of a bacterial suspension. At regular intervals, 1 mL aliquots of this mixture were transferred to 8 mL of growth media containing a neutralizing agent, and incubated at optimal conditions for the microorganism. B. stearothermophilus and E. coli were the most resistant bacteria for the disinfecting and sterilizing procedures.
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determination of Decimal Reduction Time d value of chemical agents used in hospitals for disinfection purposes
BMC Infectious Diseases, 2003Co-Authors: Priscila Gava Mazzola, Thereza Christina Vessoni Penna, Alzira Maria Da Silva MartinsAbstract:Background: Prior to the selection of disinfectants for low, intermediate and high (sterilizing) levels, the Decimal Reduction Time, D-value, for the most common and persistent bacteria identified at a health care facility should be determined. Methods: The D-value was determined by inoculating 100 mL of disinfecting solution with 1 mL of a bacterial suspension (104 – 105 CFU/mL for vegetative and spore forms). At regular intervals, 1 mL aliquots of this mixture were transferred to 8 mL of growth media containing a neutralizing agent, and incubated at optimal conditions for the microorganism. Results: The highest D-values for various bacteria were determined for the following solutions: (i) 0.1% sodium dichloroisocyanurate (pH 7.0) – E. coli and A. calcoaceticus (D = 5.9 min); (ii) sodium hypochlorite (pH 7.0) at 0.025% for B. stearothermophilus (D = 24 min), E. coli and E. cloacae (D = 7.5 min); at 0.05% for B. stearothermophilus (D = 9.4 min) and E. coli (D = 6.1 min) and 0.1% for B. stearothermophilus (D = 3.5 min) and B. subtilis (D = 3.2 min); (iii) 2.0% glutaraldehyde (pH 7.4) – B. stearothermophilus, B. subtilis (D = 25 min) and E. coli (D = 7.1 min); (iv) 0.5% formaldehyde (pH 6.5) – B. subtilis (D = 11.8 min), B. stearothermophilus (D = 10.9 min) and A. calcoaceticus (D = 5.2 min); (v) 2.0% chlorhexidine (pH 6.2) – B. stearothermophilus (D = 9.1 min), and at 0.4% for E. cloacae (D = 8.3 min); (vi) 1.0% Minncare® (peracetic acid and hydrogen peroxide, pH 2.3) – B. stearothermophilus (D = 9.1 min) and E. coli (D = 6.7 min). Conclusions: The suspension studies were an indication of the disinfectant efficacy on a surface. The data in this study reflect the formulations used and may vary from product to product. The expected effectiveness from the studied formulations showed that the tested agents can be recommended for surface disinfection as stated in present guidelines and emphasizes the importance and need to develop routine and novel programs to evaluate product utility.
Priscila Gava Mazzola - One of the best experts on this subject based on the ideXlab platform.
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Citrate and phosphate influence on green fluorescent protein thermal stability
Biotechnology Progress, 2010Co-Authors: Letícia Celia De Lencastre Novaes, Priscila Gava Mazzola, Adalberto Pessoa, Thereza Christina Vessoni PennaAbstract:Protein structure and function can be regulated by no specific interactions, such as ionic interactions in the presence of salts. Green fluorescent protein (GFP) shows remarkable structural stability and high fluorescence; its stability can be directly related to its fluorescence output, among other characteristics. GFP is stable under increasing temperatures, and its thermal denaturation is highly reproducible. The aim of this study was to evaluate the thermal stability of GFP in the presence of different salts at several concentrations and exposed to constant temperatures, in a range of 70–95°C. Thermal stability was expressed in Decimal Reduction Time. It was observed that the D-values obtained were higher in the presence of citrate and phosphate, when compared with that obtained in their absence, indicating that these salts stabilized the protein against thermal denaturation. © 2010 American Institute of Chemical Engineers Biotechnol. Prog., 2011
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determination of Decimal Reduction Time d value of chemical agents used in hospital disinfection
Brazilian Journal of Microbiology, 2003Co-Authors: Priscila Gava Mazzola, Alzira Maria Da Silva Martins, Thereza Christina Vessoni PennaAbstract:Prior to selecting disinfectant for low, intermediate and high (sterilizing) levels, the Decimal Reduction Time, D-value, for the most common or persistent bacteria identified on a medical device or at a health care facility should be determined. The D-value was determined by inoculating 100 mL of disinfecting solution with 1 mL of a bacterial suspension. At regular intervals, 1 mL aliquots of this mixture were transferred to 8 mL of growth media containing a neutralizing agent, and incubated at optimal conditions for the microorganism. B. stearothermophilus and E. coli were the most resistant bacteria for the disinfecting and sterilizing procedures.
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Determinação do tempo de redução Decimal (valor D) dos agentes químicos empregados em desinfecção hospitalar
Brazilian Journal of Microbiology, 2003Co-Authors: Priscila Gava Mazzola, Alzira Maria Da Silva Martins, Thereza Christina Vessoni PennaAbstract:Prior to selecting disinfectant for low, intermediate and high (sterilizing) levels, the Decimal Reduction Time, D-value, for the most common or persistent bacteria identified on a medical device or at a health care facility should be determined. The D-value was determined by inoculating 100 mL of disinfecting solution with 1 mL of a bacterial suspension. At regular intervals, 1 mL aliquots of this mixture were transferred to 8 mL of growth media containing a neutralizing agent, and incubated at optimal conditions for the microorganism. B. stearothermophilus and E. coli were the most resistant bacteria for the disinfecting and sterilizing procedures.
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determination of Decimal Reduction Time d value of chemical agents used in hospitals for disinfection purposes
BMC Infectious Diseases, 2003Co-Authors: Priscila Gava Mazzola, Thereza Christina Vessoni Penna, Alzira Maria Da Silva MartinsAbstract:Background: Prior to the selection of disinfectants for low, intermediate and high (sterilizing) levels, the Decimal Reduction Time, D-value, for the most common and persistent bacteria identified at a health care facility should be determined. Methods: The D-value was determined by inoculating 100 mL of disinfecting solution with 1 mL of a bacterial suspension (104 – 105 CFU/mL for vegetative and spore forms). At regular intervals, 1 mL aliquots of this mixture were transferred to 8 mL of growth media containing a neutralizing agent, and incubated at optimal conditions for the microorganism. Results: The highest D-values for various bacteria were determined for the following solutions: (i) 0.1% sodium dichloroisocyanurate (pH 7.0) – E. coli and A. calcoaceticus (D = 5.9 min); (ii) sodium hypochlorite (pH 7.0) at 0.025% for B. stearothermophilus (D = 24 min), E. coli and E. cloacae (D = 7.5 min); at 0.05% for B. stearothermophilus (D = 9.4 min) and E. coli (D = 6.1 min) and 0.1% for B. stearothermophilus (D = 3.5 min) and B. subtilis (D = 3.2 min); (iii) 2.0% glutaraldehyde (pH 7.4) – B. stearothermophilus, B. subtilis (D = 25 min) and E. coli (D = 7.1 min); (iv) 0.5% formaldehyde (pH 6.5) – B. subtilis (D = 11.8 min), B. stearothermophilus (D = 10.9 min) and A. calcoaceticus (D = 5.2 min); (v) 2.0% chlorhexidine (pH 6.2) – B. stearothermophilus (D = 9.1 min), and at 0.4% for E. cloacae (D = 8.3 min); (vi) 1.0% Minncare® (peracetic acid and hydrogen peroxide, pH 2.3) – B. stearothermophilus (D = 9.1 min) and E. coli (D = 6.7 min). Conclusions: The suspension studies were an indication of the disinfectant efficacy on a surface. The data in this study reflect the formulations used and may vary from product to product. The expected effectiveness from the studied formulations showed that the tested agents can be recommended for surface disinfection as stated in present guidelines and emphasizes the importance and need to develop routine and novel programs to evaluate product utility.
Seong-ho Jeon - One of the best experts on this subject based on the ideXlab platform.
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Effects of thermal treatments on the stability of trans-resveratrol and yeast inactivation in trans-resveratrol-amplified grape juice
Archives of Biological Sciences, 2020Co-Authors: Seong-ho JeonAbstract:For the production of trans -resveratrol-amplified grape juice, both trans -resveratrol quantity and microbial quality are important for the functionality and shelf life of the juice. Therefore, the thermal stability of trans -resveratrol and thermal inactivation of cerevisiae within the grape juice was investigated at 60°C, 80°C and 100°C. Inactiva- tion of S. cerevisiae was fitted to first-order kinetics, and the inactivation rate (k 1) and Decimal Reduction Time (D-value) at
Maya Sarah - One of the best experts on this subject based on the ideXlab platform.
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Effect of sterilization Time and temperature on fatty acids, carotenoids and vitamin E of oil extracted from palm fruit irradiated by microwave energy
2018Co-Authors: Maya Sarah, M. Rizki Ramadhan, Aninda ZahraAbstract:Palm fruit sterilization by microwave irradiation carries out very fast at temperature less than 100°C. This study aims to evaluate nutritional value of palm oil obtained from this sterilization such as fatty acids composition, carotenoids content and vitamin E content (tocopherols and tocotrienol). In this study sterilization conducted at various Decimal Reduction Time of lipase as follow 9; 10; 13; 15; and 17 min respectively. Time and temperature combination for sterilization were 9 min and 80°C; 10 min and 79.5°C; 13 min and 77°C; 15 min and 73°C; and 17 min and 70.5°C respectively. This study observes fatty acids composition and tocopherols content are not influence by Time and temperature increment. On the contrary, carotenoids greatly influence by temperature increment. Overall, nutrition content in this study meet standard of commercial palm oil.Palm fruit sterilization by microwave irradiation carries out very fast at temperature less than 100°C. This study aims to evaluate nutritional value of palm oil obtained from this sterilization such as fatty acids composition, carotenoids content and vitamin E content (tocopherols and tocotrienol). In this study sterilization conducted at various Decimal Reduction Time of lipase as follow 9; 10; 13; 15; and 17 min respectively. Time and temperature combination for sterilization were 9 min and 80°C; 10 min and 79.5°C; 13 min and 77°C; 15 min and 73°C; and 17 min and 70.5°C respectively. This study observes fatty acids composition and tocopherols content are not influence by Time and temperature increment. On the contrary, carotenoids greatly influence by temperature increment. Overall, nutrition content in this study meet standard of commercial palm oil.
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Microwave Sterilization of Oil Palm Fruits: Effect of Power, Temperature and D-value on Oil Quality
Journal of Medical and Bioengineering, 2013Co-Authors: Maya Sarah, Mohd. Rozainee TaibAbstract:Microwave sterilization of oil palm fruits offer significant advantages in fast process due Decimal Reduction Time (D-values) for this typical process was less than 17 minutes. It also required lower energy to increase temperature of the fruits during sterilization process. Instead of better operation process, palm oil quality is significant to investigate so as to evaluate relationship between process parameters (D-value, temperature and power) and oil quality. Free fatty acid (FFA) of palm oil was observed below standard requirement for commercial palm oil. Other minor component such as vitamin E was found on significant concentration in palm oil, while carotenoids content was lower than carotenoids in commercial palm oil. Reducing D-value at elevated power and temperature has improved reduced sterilization period and protect oil quality from lipases activity. As opposite, those elevated temperature promoted degradation of carotenoids in palm oil. However it did not influence the quality of vitamin E in palm oil.
