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Peter J Jones - One of the best experts on this subject based on the ideXlab platform.

  • elimination of endocrine disrupting chemicals nonylphenol and bisphenol a and personal care product ingredient triclosan using Enzyme Preparation from the white rot fungus coriolopsis polyzona
    Chemosphere, 2007
    Co-Authors: Hubert Cabana, Jeanlouis Habib Jiwan, Raoul Rozenberg, Vladimir Elisashvili, Michel Penninckx, Spiros N Agathos, Peter J Jones
    Abstract:

    The biocatalytic elimination of the endocrine disrupting chemicals (EDC) nonylphenol (NP) and bisphenol A (BPA) and the personal care product ingredient triclosan (TCS) by the Enzyme Preparation from the white rot fungus Coriolopsis polyzona was investigated. Analysis of variance methodology showed that the pH and the temperature are statistically significant factors in the removal of NP, BPA and TCS. The elimination of NP and TCS was best at a temperature of 50 degrees C and the disappearance of BPA at 40 degrees C, whereas the most suitable pH for all three micropollutants was 5. After a 4-h treatment of the three target compounds at concentrations of 5 mg l(-1) all of the NP and BPA were eliminated. In the case of TCS, 65% was removed after either a 4 or an 8-h treatment. The utilisation of 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) in the laccase/mediator system significantly increased the efficiency of the enzymatic treatment. The elimination of NP and BPA was directly associated with the disappearance of the estrogenic activity. Mass spectrometry analysis showed that the enzymatic treatment produced high molecular weight metabolites through a radical polymerization mechanism of NP, BPA and TCS. These oligomers were produced through the formation of C-C or C-O bonds. The polymerization of NP produced dimers, trimers, tetramers and pentamers which had molecular weights of 438, 656, 874 and 1092 amu respectively. The polymerization of BPA produced dimers, trimers and tetramers which had molecular weights of 454, 680 and 906 amu. Finally, the polymerization of TCS produced dimers, trimers and tetramers which had molecular weights of 574, 859 and 1146 amu.

  • elimination of endocrine disrupting chemicals nonylphenol and bisphenol a and personal care product ingredient triclosan using Enzyme Preparation from the white rot fungus coriolopsis polyzona
    Chemosphere, 2007
    Co-Authors: Hubert Cabana, Jeanlouis Habib Jiwan, Raoul Rozenberg, Vladimir Elisashvili, Michel Penninckx, Spiros N Agathos, Peter J Jones
    Abstract:

    The biocatalytic elimination of the endocrine disrupting chemicals (EDC) nonylphenol (NP) and bisphenol A (BPA) and the personal care product ingredient triclosan (TCS) by the Enzyme Preparation from the white rot fungus Coriolopsis polyzona was investigated. Analysis of variance methodology showed that the pH and the temperature are statistically significant factors in the removal of NP, BPA and TCS. The elimination of NP and TCS was best at a temperature of 50 °C and the disappearance of BPA at 40 °C, whereas the most suitable pH for all three micropollutants was 5. After a 4-h treatment of the three target compounds at concentrations of 5 mg l−1 all of the NP and BPA were eliminated. In the case of TCS, 65% was removed after either a 4 or an 8-h treatment. The utilisation of 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) in the laccase/mediator system significantly increased the efficiency of the enzymatic treatment. The elimination of NP and BPA was directly associated with the disappearance of the estrogenic activity. Mass spectrometry analysis showed that the enzymatic treatment produced high molecular weight metabolites through a radical polymerization mechanism of NP, BPA and TCS. These oligomers were produced through the formation of C–C or C–O bonds. The polymerization of NP produced dimers, trimers, tetramers and pentamers which had molecular weights of 438, 656, 874 and 1092 amu respectively. The polymerization of BPA produced dimers, trimers and tetramers which had molecular weights of 454, 680 and 906 amu. Finally, the polymerization of TCS produced dimers, trimers and tetramers which had molecular weights of 574, 859 and 1146 amu.

Hubert Cabana - One of the best experts on this subject based on the ideXlab platform.

  • elimination of endocrine disrupting chemicals nonylphenol and bisphenol a and personal care product ingredient triclosan using Enzyme Preparation from the white rot fungus coriolopsis polyzona
    Chemosphere, 2007
    Co-Authors: Hubert Cabana, Jeanlouis Habib Jiwan, Raoul Rozenberg, Vladimir Elisashvili, Michel Penninckx, Spiros N Agathos, Peter J Jones
    Abstract:

    The biocatalytic elimination of the endocrine disrupting chemicals (EDC) nonylphenol (NP) and bisphenol A (BPA) and the personal care product ingredient triclosan (TCS) by the Enzyme Preparation from the white rot fungus Coriolopsis polyzona was investigated. Analysis of variance methodology showed that the pH and the temperature are statistically significant factors in the removal of NP, BPA and TCS. The elimination of NP and TCS was best at a temperature of 50 degrees C and the disappearance of BPA at 40 degrees C, whereas the most suitable pH for all three micropollutants was 5. After a 4-h treatment of the three target compounds at concentrations of 5 mg l(-1) all of the NP and BPA were eliminated. In the case of TCS, 65% was removed after either a 4 or an 8-h treatment. The utilisation of 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) in the laccase/mediator system significantly increased the efficiency of the enzymatic treatment. The elimination of NP and BPA was directly associated with the disappearance of the estrogenic activity. Mass spectrometry analysis showed that the enzymatic treatment produced high molecular weight metabolites through a radical polymerization mechanism of NP, BPA and TCS. These oligomers were produced through the formation of C-C or C-O bonds. The polymerization of NP produced dimers, trimers, tetramers and pentamers which had molecular weights of 438, 656, 874 and 1092 amu respectively. The polymerization of BPA produced dimers, trimers and tetramers which had molecular weights of 454, 680 and 906 amu. Finally, the polymerization of TCS produced dimers, trimers and tetramers which had molecular weights of 574, 859 and 1146 amu.

  • elimination of endocrine disrupting chemicals nonylphenol and bisphenol a and personal care product ingredient triclosan using Enzyme Preparation from the white rot fungus coriolopsis polyzona
    Chemosphere, 2007
    Co-Authors: Hubert Cabana, Jeanlouis Habib Jiwan, Raoul Rozenberg, Vladimir Elisashvili, Michel Penninckx, Spiros N Agathos, Peter J Jones
    Abstract:

    The biocatalytic elimination of the endocrine disrupting chemicals (EDC) nonylphenol (NP) and bisphenol A (BPA) and the personal care product ingredient triclosan (TCS) by the Enzyme Preparation from the white rot fungus Coriolopsis polyzona was investigated. Analysis of variance methodology showed that the pH and the temperature are statistically significant factors in the removal of NP, BPA and TCS. The elimination of NP and TCS was best at a temperature of 50 °C and the disappearance of BPA at 40 °C, whereas the most suitable pH for all three micropollutants was 5. After a 4-h treatment of the three target compounds at concentrations of 5 mg l−1 all of the NP and BPA were eliminated. In the case of TCS, 65% was removed after either a 4 or an 8-h treatment. The utilisation of 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) in the laccase/mediator system significantly increased the efficiency of the enzymatic treatment. The elimination of NP and BPA was directly associated with the disappearance of the estrogenic activity. Mass spectrometry analysis showed that the enzymatic treatment produced high molecular weight metabolites through a radical polymerization mechanism of NP, BPA and TCS. These oligomers were produced through the formation of C–C or C–O bonds. The polymerization of NP produced dimers, trimers, tetramers and pentamers which had molecular weights of 438, 656, 874 and 1092 amu respectively. The polymerization of BPA produced dimers, trimers and tetramers which had molecular weights of 454, 680 and 906 amu. Finally, the polymerization of TCS produced dimers, trimers and tetramers which had molecular weights of 574, 859 and 1146 amu.

Tatiana Souza Porto - One of the best experts on this subject based on the ideXlab platform.

  • fructo oligosaccharides production by an aspergillus aculeatus commercial Enzyme Preparation with fructosyltransferase activity covalently immobilized on fe3o4 chitosan magnetic nanoparticles
    International Journal of Biological Macromolecules, 2020
    Co-Authors: Rodrigo Lira De Oliveira, Marcos Fellipe Da Silva, Suzana Pedroza Da Silva, Ana Claudia Vaz De Araujo, Jorge Vinicius Fernandes Lima Cavalcanti, Attilio Converti, Tatiana Souza Porto
    Abstract:

    Abstract Pectinex Ultra SP-L, a commercial Enzyme Preparation with fructosyltransferase activity, was successfully immobilized by covalent binding to Fe3O4–chitosan- magnetic nanoparticles. Immobilization carried out according to a 23-full factorial design where glutaraldehyde concentration, activation time and time of contact between Enzyme and support were selected as the independent variables and immobilization yield as the response. The highest immobilization yield (94.84%) was obtained using 3.0% (v/v) glutaraldehyde and activation and contact times of 180 and 30 min, respectively. The immobilized biocatalyst, which showed for both hydrolytic and transfructosylating activities optimum pH and temperature of 7.0 and 60 °C, respectively, retained 70 and 86% of them after 6 cycles of reuse. A kinetic/thermodynamic study focused on thermal inactivation of the immobilized construct indicated high thermostability at temperatures commonly used for fructo-oligosaccharides (FOS) production. Maximum FOS concentration obtained in lab-scale experiments was 101.56 g L−1, with predominant presence of 1-kestose in the reaction mixture. The results obtained in this study suggest that the immobilized-Enzyme Preparation may be effectively exploited for FOS production and easily recovered from the reaction mixture by action of a magnetic field.

Estrella Fernandezgarcia - One of the best experts on this subject based on the ideXlab platform.

  • effect of a food grade Enzyme Preparation from aspergillus oryzae on free fatty acid release in manchego type cheese from ovine and bovine milk
    European Food Research and Technology, 1994
    Co-Authors: Estrella Fernandezgarcia, Rosina Lopezfandino, L Alonso
    Abstract:

    The addition of 50 mg Flavor Age (blend of lipase, proteinases and peptidases fromAspergillus oryzae) per kilogram of mixed ovine plus bovine milk for the manufacture of Manchego-type cheese caused the release of abundant free fatty acids (FFA), especially the short-chain fatty acids (C4 to C10). The effect accentuated with ripening time, the cheeses reaching a level of FFA around 2% at 120 days. The high concentration of FFA could have partially inhibited the growth of starter culture, as can be deduced from the higher residual lactose content of Enzyme-treated cheeses. The results are compared and related to those obtained in a previous study on proteolysis and flavour development by the same Enzyme Preparation. They suggest that in the case of Man-chego-type cheese the liberation of FFA, although necessary, could be less important for flavour enhancement than the production of free amino acids.

  • accelerated ripening of manchego type cheese by added commercial Enzyme Preparation from aspergillus oryzae
    Enzyme and Microbial Technology, 1993
    Co-Authors: Estrella Fernandezgarcia, Agustin Olano, Dolores Cabezudo, Pedro J Martinalvarez, Mercedes Ramos
    Abstract:

    Abstract The effect of the addition of an Enzyme Preparation from Aspergillus oryzae (Flavor Age) on proteolysis and sensory characteristics of Manchego type cheese made from a mixture of ewes' and cows' milk was studied. Proteolysis, as measured by noncasein nitrogen, trichloroacetic acid-soluble nitrogen, sulfosalicylic acid-soluble nitrogen, free amino acids, and polyacrylamide gel electrophoresis (PAGE) of casein fraction, increased on adding the Enzyme. Neither bitter taste nor off-flavors were detected in the Enzyme concentration range used (25–50 mg kg−1 milk). Sensory analysis showed significant differences between estimated age and real ripening time of cheeses made with 50 mg kg−1 of Flavor Age, with significantly higher-quality scores for the cheeses with added Enzyme.

Mercedes Ramos - One of the best experts on this subject based on the ideXlab platform.

  • accelerated ripening of manchego type cheese by added commercial Enzyme Preparation from aspergillus oryzae
    Enzyme and Microbial Technology, 1993
    Co-Authors: Estrella Fernandezgarcia, Agustin Olano, Dolores Cabezudo, Pedro J Martinalvarez, Mercedes Ramos
    Abstract:

    Abstract The effect of the addition of an Enzyme Preparation from Aspergillus oryzae (Flavor Age) on proteolysis and sensory characteristics of Manchego type cheese made from a mixture of ewes' and cows' milk was studied. Proteolysis, as measured by noncasein nitrogen, trichloroacetic acid-soluble nitrogen, sulfosalicylic acid-soluble nitrogen, free amino acids, and polyacrylamide gel electrophoresis (PAGE) of casein fraction, increased on adding the Enzyme. Neither bitter taste nor off-flavors were detected in the Enzyme concentration range used (25–50 mg kg−1 milk). Sensory analysis showed significant differences between estimated age and real ripening time of cheeses made with 50 mg kg−1 of Flavor Age, with significantly higher-quality scores for the cheeses with added Enzyme.