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S Muniateguilorenzo - One of the best experts on this subject based on the ideXlab platform.

  • selenium species determination in foods harvested in seleniferous soils by hplc icp ms after enzymatic hydrolysis assisted by pressurization and microwave energy
    Food Research International, 2018
    Co-Authors: Jorge Moredapineiro, Joel Sanchezpinero, Adriana Mananalopez, I Turnescarou, Elia Alonsorodriguez, P Lopezmahia, S Muniateguilorenzo
    Abstract:

    Abstract Fast, green, automated, highly efficient and accurate methodology for extracting selenium species in foods samples (Brazil nut, golden berries and heart of palm) harvested in seleniferous soils by using pressurized-assisted enzymatic hydrolysis (PAEH) and microwave-assisted enzymatic hydrolysis (MAEH) were optimized. After foods defatting or drying, selenium species were released using protease XIV and Enzyme Activator in 7 and 12 min for PAEH and MAEHmethods, respectively. Inductively coupled plasma – mass spectrometry (ICP–MS) and high performance liquid chromatography (HPLC) coupled with ICP-MS detection were used to assess total selenium and selenium species contents in the enzymatic extracts. Analytical performances, such as limits of quantification (0.032–0.599 μg g−1 and 0.014–0.240 μg g−1 for PAEH and MAEH, respectively), repeatability (11–14.5%) and accuracy of the over-all procedures were established. Selenomethionine (SeMet) were detected in all analyzed samples and selenocystine (SeCys2) in Brazil nut; however, SeMet and SeCys2 levels were only quantified in Brazil nut. Inorganic selenium species were not detected in any sample. The presence of SeMet and SeCys2 and the absence of oxidized selenium methionine (SeOMet) in the enzymatic extracts were confirmed by Orbitrap mass spectrometry.

  • multi element determinations in foods from amazon region by icp ms after enzymatic hydrolysis assisted by pressurisation and microwave energy
    Microchemical Journal, 2018
    Co-Authors: Jorge Moredapineiro, Joel Sanchezpinero, Adriana Mananalopez, I Turnescarou, Elia Alonsorodriguez, P Lopezmahia, S Muniateguilorenzo
    Abstract:

    Abstract The use of pressurised solvents (liquids at a high pressure and/or high temperature without reaching the sub–critical point) or microwave energy were investigated to accelerate enzymatic hydrolysis processes of selected foods (Brazil nut, golden berries, acai fruit and heart of palm) from Amazon region for multi–element determinations. The target elements (Ca, Co, Cu, K, Mg, Ni, P and Rb) were released from dried and defatted foods by the action of a protease and an Enzyme Activator (DTT, dithiothreitol), and they have been evaluated by inductively coupled plasma – mass spectrometry (ICP–MS). The influence of variables inherent to the enzymatic activity (TRIS-HCl concentration, TRIS-HCl volume, pH, temperature, and protease XIV and DTT masses) and factors affecting pressurisation and/or microwave extraction (pressurised time, pressure and microwave extraction steps) on the efficiency of metals leaching were evaluated using a Plackett-Burman 28 × 3/32 experimental design as screening method. Results shown statistical significance for extraction temperature and TRIS-HCl concentration (confidence interval of 95%) for enzymatic extraction assisted by solvent pressurisation, whereas number of microwave extraction steps and DTT mass have affected enzymatic extraction assisted by microwave energy. After significant variables optimization, extraction procedure times were 7 min (7 min per sample) and 70 min (12 min per sample) for enzymatic extraction assisted by pressurisation and microwave energy, respectively. Limits of quantification were found to be from 1.2 ng g− 1 to 53.8 μg g− 1 and 0.23 ng g− 1 to 35.1 μg g− 1 for enzymatic extraction assisted by pressurisation and microwave energy, respectively. Repeatability of the over–all procedures were generally below 20%. Element contents in Amazon samples were within the 80–1400, 0.03–3.0,

Jorge Moredapineiro - One of the best experts on this subject based on the ideXlab platform.

  • selenium species determination in foods harvested in seleniferous soils by hplc icp ms after enzymatic hydrolysis assisted by pressurization and microwave energy
    Food Research International, 2018
    Co-Authors: Jorge Moredapineiro, Joel Sanchezpinero, Adriana Mananalopez, I Turnescarou, Elia Alonsorodriguez, P Lopezmahia, S Muniateguilorenzo
    Abstract:

    Abstract Fast, green, automated, highly efficient and accurate methodology for extracting selenium species in foods samples (Brazil nut, golden berries and heart of palm) harvested in seleniferous soils by using pressurized-assisted enzymatic hydrolysis (PAEH) and microwave-assisted enzymatic hydrolysis (MAEH) were optimized. After foods defatting or drying, selenium species were released using protease XIV and Enzyme Activator in 7 and 12 min for PAEH and MAEHmethods, respectively. Inductively coupled plasma – mass spectrometry (ICP–MS) and high performance liquid chromatography (HPLC) coupled with ICP-MS detection were used to assess total selenium and selenium species contents in the enzymatic extracts. Analytical performances, such as limits of quantification (0.032–0.599 μg g−1 and 0.014–0.240 μg g−1 for PAEH and MAEH, respectively), repeatability (11–14.5%) and accuracy of the over-all procedures were established. Selenomethionine (SeMet) were detected in all analyzed samples and selenocystine (SeCys2) in Brazil nut; however, SeMet and SeCys2 levels were only quantified in Brazil nut. Inorganic selenium species were not detected in any sample. The presence of SeMet and SeCys2 and the absence of oxidized selenium methionine (SeOMet) in the enzymatic extracts were confirmed by Orbitrap mass spectrometry.

  • multi element determinations in foods from amazon region by icp ms after enzymatic hydrolysis assisted by pressurisation and microwave energy
    Microchemical Journal, 2018
    Co-Authors: Jorge Moredapineiro, Joel Sanchezpinero, Adriana Mananalopez, I Turnescarou, Elia Alonsorodriguez, P Lopezmahia, S Muniateguilorenzo
    Abstract:

    Abstract The use of pressurised solvents (liquids at a high pressure and/or high temperature without reaching the sub–critical point) or microwave energy were investigated to accelerate enzymatic hydrolysis processes of selected foods (Brazil nut, golden berries, acai fruit and heart of palm) from Amazon region for multi–element determinations. The target elements (Ca, Co, Cu, K, Mg, Ni, P and Rb) were released from dried and defatted foods by the action of a protease and an Enzyme Activator (DTT, dithiothreitol), and they have been evaluated by inductively coupled plasma – mass spectrometry (ICP–MS). The influence of variables inherent to the enzymatic activity (TRIS-HCl concentration, TRIS-HCl volume, pH, temperature, and protease XIV and DTT masses) and factors affecting pressurisation and/or microwave extraction (pressurised time, pressure and microwave extraction steps) on the efficiency of metals leaching were evaluated using a Plackett-Burman 28 × 3/32 experimental design as screening method. Results shown statistical significance for extraction temperature and TRIS-HCl concentration (confidence interval of 95%) for enzymatic extraction assisted by solvent pressurisation, whereas number of microwave extraction steps and DTT mass have affected enzymatic extraction assisted by microwave energy. After significant variables optimization, extraction procedure times were 7 min (7 min per sample) and 70 min (12 min per sample) for enzymatic extraction assisted by pressurisation and microwave energy, respectively. Limits of quantification were found to be from 1.2 ng g− 1 to 53.8 μg g− 1 and 0.23 ng g− 1 to 35.1 μg g− 1 for enzymatic extraction assisted by pressurisation and microwave energy, respectively. Repeatability of the over–all procedures were generally below 20%. Element contents in Amazon samples were within the 80–1400, 0.03–3.0,

Yang Liu - One of the best experts on this subject based on the ideXlab platform.

  • genome sequence of walking catfish clarias batrachus provides insights into terrestrial adaptation
    BMC Genomics, 2018
    Co-Authors: Lisui Bao, Tao Zhou, Zihao Yuan, Shikai Liu, Kun Wang, Yulin Jin, Rex A Dunham, Qifan Zeng, Sen Gao, Yang Liu
    Abstract:

    Walking catfish (Clarias batrachus) is a freshwater fish capable of air-breathing and locomotion on land. It usually inhabits various low-oxygen habitats, burrows inside the mudflat, and sometimes “walks” to search for suitable environments during summer. It has evolved accessory air-breathing organs for respiring air and corresponding mechanisms to survive in such challenging environments. Thereby, it serves as a great model for understanding adaptations to terrestrial life. Comparative genomics with channel catfish (Ictalurus punctatus) revealed specific adaptations of C. batrachus in DNA repair, Enzyme Activator activity, and small GTPase regulator activity. Comparative analysis with 11 non-air-breathing fish species suggested adaptive evolution in gene expression and nitrogenous waste metabolic processes. Further, myoglobin, olfactory receptor related to class A G protein-coupled receptor 1, and sulfotransferase 6b1 genes were found to be expanded in the air-breathing walking catfish genome, with 15, 15, and 12 copies, respectively, compared to non-air-breathing fishes that possess only 1–2 copies of these genes. Additionally, we sequenced and compared the transcriptomes of the gill and the air-breathing organ to characterize the mechanism of aerial respiration involved in elastic fiber formation, oxygen binding and transport, angiogenesis, ion homeostasis and acid-base balance. The hemoglobin genes were expressed dramatically higher in the air-breathing organ than in the gill of walking catfish. This study provides an important genomic resource for understanding the adaptive mechanisms of walking catfish to terrestrial environments. It is possible that the coupling of enhanced abilities for oxygen storage and oxygen transport through genomic expansion of myoglobin genes and transcriptomic up-regulation of hemoglobin and angiogenesis-related genes are important components of the molecular basis for adaptation of this aquatic species to terrestrial life.

Adriana Mananalopez - One of the best experts on this subject based on the ideXlab platform.

  • selenium species determination in foods harvested in seleniferous soils by hplc icp ms after enzymatic hydrolysis assisted by pressurization and microwave energy
    Food Research International, 2018
    Co-Authors: Jorge Moredapineiro, Joel Sanchezpinero, Adriana Mananalopez, I Turnescarou, Elia Alonsorodriguez, P Lopezmahia, S Muniateguilorenzo
    Abstract:

    Abstract Fast, green, automated, highly efficient and accurate methodology for extracting selenium species in foods samples (Brazil nut, golden berries and heart of palm) harvested in seleniferous soils by using pressurized-assisted enzymatic hydrolysis (PAEH) and microwave-assisted enzymatic hydrolysis (MAEH) were optimized. After foods defatting or drying, selenium species were released using protease XIV and Enzyme Activator in 7 and 12 min for PAEH and MAEHmethods, respectively. Inductively coupled plasma – mass spectrometry (ICP–MS) and high performance liquid chromatography (HPLC) coupled with ICP-MS detection were used to assess total selenium and selenium species contents in the enzymatic extracts. Analytical performances, such as limits of quantification (0.032–0.599 μg g−1 and 0.014–0.240 μg g−1 for PAEH and MAEH, respectively), repeatability (11–14.5%) and accuracy of the over-all procedures were established. Selenomethionine (SeMet) were detected in all analyzed samples and selenocystine (SeCys2) in Brazil nut; however, SeMet and SeCys2 levels were only quantified in Brazil nut. Inorganic selenium species were not detected in any sample. The presence of SeMet and SeCys2 and the absence of oxidized selenium methionine (SeOMet) in the enzymatic extracts were confirmed by Orbitrap mass spectrometry.

  • multi element determinations in foods from amazon region by icp ms after enzymatic hydrolysis assisted by pressurisation and microwave energy
    Microchemical Journal, 2018
    Co-Authors: Jorge Moredapineiro, Joel Sanchezpinero, Adriana Mananalopez, I Turnescarou, Elia Alonsorodriguez, P Lopezmahia, S Muniateguilorenzo
    Abstract:

    Abstract The use of pressurised solvents (liquids at a high pressure and/or high temperature without reaching the sub–critical point) or microwave energy were investigated to accelerate enzymatic hydrolysis processes of selected foods (Brazil nut, golden berries, acai fruit and heart of palm) from Amazon region for multi–element determinations. The target elements (Ca, Co, Cu, K, Mg, Ni, P and Rb) were released from dried and defatted foods by the action of a protease and an Enzyme Activator (DTT, dithiothreitol), and they have been evaluated by inductively coupled plasma – mass spectrometry (ICP–MS). The influence of variables inherent to the enzymatic activity (TRIS-HCl concentration, TRIS-HCl volume, pH, temperature, and protease XIV and DTT masses) and factors affecting pressurisation and/or microwave extraction (pressurised time, pressure and microwave extraction steps) on the efficiency of metals leaching were evaluated using a Plackett-Burman 28 × 3/32 experimental design as screening method. Results shown statistical significance for extraction temperature and TRIS-HCl concentration (confidence interval of 95%) for enzymatic extraction assisted by solvent pressurisation, whereas number of microwave extraction steps and DTT mass have affected enzymatic extraction assisted by microwave energy. After significant variables optimization, extraction procedure times were 7 min (7 min per sample) and 70 min (12 min per sample) for enzymatic extraction assisted by pressurisation and microwave energy, respectively. Limits of quantification were found to be from 1.2 ng g− 1 to 53.8 μg g− 1 and 0.23 ng g− 1 to 35.1 μg g− 1 for enzymatic extraction assisted by pressurisation and microwave energy, respectively. Repeatability of the over–all procedures were generally below 20%. Element contents in Amazon samples were within the 80–1400, 0.03–3.0,

Joel Sanchezpinero - One of the best experts on this subject based on the ideXlab platform.

  • selenium species determination in foods harvested in seleniferous soils by hplc icp ms after enzymatic hydrolysis assisted by pressurization and microwave energy
    Food Research International, 2018
    Co-Authors: Jorge Moredapineiro, Joel Sanchezpinero, Adriana Mananalopez, I Turnescarou, Elia Alonsorodriguez, P Lopezmahia, S Muniateguilorenzo
    Abstract:

    Abstract Fast, green, automated, highly efficient and accurate methodology for extracting selenium species in foods samples (Brazil nut, golden berries and heart of palm) harvested in seleniferous soils by using pressurized-assisted enzymatic hydrolysis (PAEH) and microwave-assisted enzymatic hydrolysis (MAEH) were optimized. After foods defatting or drying, selenium species were released using protease XIV and Enzyme Activator in 7 and 12 min for PAEH and MAEHmethods, respectively. Inductively coupled plasma – mass spectrometry (ICP–MS) and high performance liquid chromatography (HPLC) coupled with ICP-MS detection were used to assess total selenium and selenium species contents in the enzymatic extracts. Analytical performances, such as limits of quantification (0.032–0.599 μg g−1 and 0.014–0.240 μg g−1 for PAEH and MAEH, respectively), repeatability (11–14.5%) and accuracy of the over-all procedures were established. Selenomethionine (SeMet) were detected in all analyzed samples and selenocystine (SeCys2) in Brazil nut; however, SeMet and SeCys2 levels were only quantified in Brazil nut. Inorganic selenium species were not detected in any sample. The presence of SeMet and SeCys2 and the absence of oxidized selenium methionine (SeOMet) in the enzymatic extracts were confirmed by Orbitrap mass spectrometry.

  • multi element determinations in foods from amazon region by icp ms after enzymatic hydrolysis assisted by pressurisation and microwave energy
    Microchemical Journal, 2018
    Co-Authors: Jorge Moredapineiro, Joel Sanchezpinero, Adriana Mananalopez, I Turnescarou, Elia Alonsorodriguez, P Lopezmahia, S Muniateguilorenzo
    Abstract:

    Abstract The use of pressurised solvents (liquids at a high pressure and/or high temperature without reaching the sub–critical point) or microwave energy were investigated to accelerate enzymatic hydrolysis processes of selected foods (Brazil nut, golden berries, acai fruit and heart of palm) from Amazon region for multi–element determinations. The target elements (Ca, Co, Cu, K, Mg, Ni, P and Rb) were released from dried and defatted foods by the action of a protease and an Enzyme Activator (DTT, dithiothreitol), and they have been evaluated by inductively coupled plasma – mass spectrometry (ICP–MS). The influence of variables inherent to the enzymatic activity (TRIS-HCl concentration, TRIS-HCl volume, pH, temperature, and protease XIV and DTT masses) and factors affecting pressurisation and/or microwave extraction (pressurised time, pressure and microwave extraction steps) on the efficiency of metals leaching were evaluated using a Plackett-Burman 28 × 3/32 experimental design as screening method. Results shown statistical significance for extraction temperature and TRIS-HCl concentration (confidence interval of 95%) for enzymatic extraction assisted by solvent pressurisation, whereas number of microwave extraction steps and DTT mass have affected enzymatic extraction assisted by microwave energy. After significant variables optimization, extraction procedure times were 7 min (7 min per sample) and 70 min (12 min per sample) for enzymatic extraction assisted by pressurisation and microwave energy, respectively. Limits of quantification were found to be from 1.2 ng g− 1 to 53.8 μg g− 1 and 0.23 ng g− 1 to 35.1 μg g− 1 for enzymatic extraction assisted by pressurisation and microwave energy, respectively. Repeatability of the over–all procedures were generally below 20%. Element contents in Amazon samples were within the 80–1400, 0.03–3.0,