Inhibition of NF-kB activation and cytokines production in THP-1 monocytes by 2-styrylchromones

Nuclear factor kappa B (NF-kB) is one of the most important transcription factors whose modulation triggers a cascade of signaling events, namely the expression of many cytokines, enzymes, chemokines, and adhesion molecules, some of which being potential key targets for intervention in the treatment of inflammatory conditions. The 2-styrylchromones (2-SC) designation represents a well-recognized group of natural and synthetic chromones, vinylogues of flavones (2-phenylchromones). Several 2-SC were recently tested for their anti-inflammatory potential, regarding the arachidonic acid metabolic cascade, showing some motivating results. In addition, several flavones with structural similarities to 2-SC have shown NF-kB inhibitory properties. Hence, the aim of the present work was to continue the investigation on the interference of 2-SC in inflammatory pathways. Herein we report their effects on lipopolysaccharide (LPS)-induced NF-kB activation and consequent production of proinflammatory cytokines/chemokine, using a human monocytic cell line (THP-1). From the twelve 2-SC tested, three of them were able to significantly inhibit the NF-kB activation and to reduce the production of the proinflammatory cytokines/chemokine. The compound 3',4',5-trihydroxy-2- styrylchromone stood up as the most active in both assays, being a promising candidate for an anti-inflammatory drug.

Effect of commercial starter cultures and native yeasts on ochratoxin a production by aspergillus westerdijkiae and penicillium nordicum in meat products

Processed meat products are of worldwide importance and, because of their intrinsic factors as well as the processing methods, they are highly prone to fungal and mycotoxin contamination. Ochratoxin A (OTA) is the most significant mycotoxin in processed meat products. Penicillium nordicum is considered to be responsible for OTA contamination of meat products, as it is highly adapted to salt and protein-rich matrices and is moderately psycrotrophic. However, another OTA-producing fungus, Aspergillus westerdijkiae, adapted to carbon-rich matrices such as cereals and coffee beans, has been recently associated with high levels of OTA in meat products. Several Lactic Acid Bacteria (LAB) and yeasts have been tested as biocontrol agents against P. nordicum growth and OTA production in meat products, with promising results, but none of the studies have considered A. westerdijkiae. The aim of this work was to evaluate in vitro the effect of a commercial starter culture used in sausage fermentation and four yeasts isolated from dry-cured sausage on these two OTA-producing fungi, both in terms of fungal growth and of OTA production, using different meat-based culture media as model systems. The mechanisms underlying the observed effect were also studied. For this purpose, C. krusei, C. zeylanoides, R. mucilaginosa, R. glutinis, a mix of these yeasts and the starter culture were co-inoculated with P. nordicum and A. westerdijkiae in industrial sausage, traditional sausage, and ham-based media, under conditions of water activity, salt concentration and temperature that mimic real conditions at beginning and end of sausage curing process. Fungal growth was determined by measuring colony diameter, and OTA production was quantified by HPLC-FLD after extraction with methanol. Yeasts where found to inhibit significantly the growth of both fungi. P. nordicum was unable to produce detectable OTA in both sausage-based media under any condition. In ham, yeasts reduced OTA production, while the starter culture significantly increased it. Unexpectedly, OTA production by A. westerdijkiae was significantly stimulated in all media tested by all microorganisms. Matrix has a significant effect on OTA production by P. nordicum, but not by A. westerdijkiae, for which only temperature showed to have effect. By testing the mechanisms of action by which starter culture and C. zeylanoides influenced fungal responses, we were able to determine that direct contact and simultaneous growth of test organisms were the mechanisms more significantly involved in the responses. In conclusion, ochratoxigenic fungi do not all respond to antagonistic microorganisms in the same way. The use of biocontrol agents with the intent of reducing fungal growth and mycotoxin production by one fungus can have unexpected effects on others, thus leading to unforeseen safety problems. Further experiments are recommended to properly understand the reasons behind the different effects of microorganisms, to ensure their safe as biocontrol agents.

Determination of biodiesel quality parameters for optimization of production process conditions

According to many scientists third industrial revolution has already began and this primarily means the transition to renewable energy sources. Energy requirements are increasing rapidly due to fast industrialization and the increased number of vehicles on the roads. Massive consumption of fossil fuels leads to environmental pollution, therefore, biofuels are offered as an alternative. For example, the application of biodiesel in diesel engines instead of diesel results in the proven reduction of harmful exhaust emissions. One of the most important technologies, which has been already explored at the commercial level, is the production of a liquid biofuel applicable in compression-ignition engines (or diesel engines), from biomass rich in fats and oils. This biofuel is generically referred as biodiesel, and consists essentially of a mixture of FAME's (fatty acid methyl esters). This current work describes modern approaches of biodiesel production from vegetable oil and subsequent analysis of produced biodiesel main characteristics such as density, acidity, iodine value and FAME content.

Production of biodiesel through esterification catalysed by Ionic liquids

Biodiesel is an alternative diesel fuel that is produced from vegetable oils and animal fats. Currently, most biodiesel is made from oils, methanol, and an alkaline catalyst. Conventional catalysts is commonly used for catalyzing esterification of fatty acid to produce biodiesel. However, a better and greener method was found. An ionic liquid (IL) is a molten salt consisting of a cation and an anion, with low melting temperature. It offers a better solution than sulfuric acid, because it can be recycled and reused in subsequent runs after recovery steps. In this study, a Brønsted acidic IL, 1-butyl-3-methylimidazolium hydrogen sulfate ([BMIM][HSO4]) was used as a catalyst in the esterification of oleic acid with methanol into biodiesel. The effect of different operation parameters such as methanol to oil molar ratio, amount of catalyst, reaction temperature, and reaction time were tested. The optimum conditions for esterification of oleic acid were identified as oleic acid/methanol molar ratio of 1/10, amount of catalyst 10 wt%, reaction time of 4 h, and reaction temperature of 90oC. FAME content of produced biodiesel was analyzed and confirmed using GC chromatography.