Arginine deiminase (ADI) catalyzes the hydrolytic conversion of L-arginine to ammonia and L-citrulline as part of the energy-producing L-arginine degradation pathway. The chemical mechanism for ADI catalysis involves initial formation and subsequent hydrolysis of a Cys-alkylthiouronium ion intermediate. The structure of the Pseudomonas aeruginosa ADI-(L-arginine) complex guided the design of ar...

This opinion paper discusses how ultrasound can be used to modify the structure of plant-based beverages (juices and ‘milk’) proteins, achieving new functionalities. Both positive (such as increasing nutrient bioactive compound bioaccessibility, improving protein solubility, modifying its digestibility) negative degradation compounds by exposing them environment, or limited microbial inactivati...

Inactivation and microbial regrowth of penicillin-, ampicillin-, cefalexin-, tetracycline-, chloramphenicol-, and rifampicin-resistant bacteria were studied to explore risks associated with selection and regrowth of antibiotic-resistant bacteria after PAA disinfection. The results showed that after exposure to 20 mg/L PAA for 10 min, inactivation of ampicillin-resistant bacteria reached 2.3-log...

Hippocampal place cells undergo remapping when the environment is changed. The mechanism of hippocampal remapping remains elusive but spatially modulated cells in the medial entorhinal cortex (MEC) have been identified as a possible contributor. Using pharmacogenetic and optogenetic approaches, we tested the role of MEC cells by examining in mice whether partial inactivation in MEC shifts hippo...

The kinetics of Escherichia coli inactivation using ozone and ultraviolet (UV) radiation, separately and simultaneously, was evaluated at 25 degrees C in buffered (pH 6.0, 7.0 and 8.0), demand-free media. While ozone was found to be a stronger disinfectant than UV radiation, using both simultaneously was more effective than using them individually. Inactivation kinetics was pseudo first-order f...

Abstract Today, there is increasing demand for the meat industry to produce sausages with partial or complete replacement of commercial antioxidants by natural ones, minimal no impact on quality characteristics. One additives that are recognized as highly nutritious and rich in mushroom. The three most commonly consumed mushrooms Serbia Boletus edulis , Cantharellus cibarius Craterellus cornuco...

The most common used methods for water disinfection were chemicals like chlorine, ozonation, ultraviolet radiation, membrane processes, etc. Water disinfection using irradiation techniques is new in water treatment industry which has been developed recently. The aim of the present study was to investigate radio frequency (RF) efficiency for the inactivation of total coliform (TC), fecal colifor...

UV-C treatment is discussed as an effective and efficient method to inactivate harmful microorganisms in wine other viticultural products. In comparison stabilisation techniques, the application of thought be beneficial reduce energy costs minimize SO 2 addition. The object this work was determine lethal dose for such Brettanomyces bruxellensis Acetobacter aceti . concept 5-log inactivation app...