Effets des nanoparticules d'argent sur les processus enzymatiques des sols

Les nanomatériaux sont de plus en plus présents dans les produits consommables du quotidien. L’argent est le métal le plus utilisé en nanotechnologie pour ses propriétés antimicrobiennes. Par différentes voies d’entrée, les nanoparticules d’argent (nAg) se retrouvent dans l’environnement en quantité significative, notamment dans les sols suite à la valorisation agricole des biosolides municipaux. Il est prévu qu’une interaction négative sur la communauté microbienne terrestre ait des répercussions sur la fertilité du sol et les processus biogéochimiques. Les mesures de l’activité enzymatique ont déjà montré leur efficacité et leur sensibilité dans la détection d’une perturbation physique et chimique du sol. Les effets potentiels des nAg sur l’écosystème terrestre ont été évalués en mesurant l’activité des enzymes β-D-glucosidase (EC 3.2.1.21), leucine-aminopeptidase (EC 3.4.11.1), phosphomonoesterase (EC 3.1.3) et arylsulfatase (EC 3.1.6.1) intervenant dans les cycles des éléments essentiels C, N, P et S, respectivement. L’activité enzymatique est mesurée à l’aide d’une technique basée sur la fluorescence qui requière des substrats synthétiques liés à un fluorophore. Un sol de type sableux a été échantillonné au Campus Macdonald de l’Université McGill (Sainte-Anne-de-Bellevue, Qc) puis exposé aux nAg (taille ~20 nm) ou à la forme ionique Ag+ (Ag-acetate) à des concentrations nominales de 1,25 × 10-3, 1,25 × 10-2, 0,125, 1,25, 6,25 et 31,25 mg Ag kg-1 sol. De plus, le rôle de la matière organique (MO) a été évalué en effectuant un amendement du sol avec un compost de feuilles. Pour mieux comprendre les effets observés, des analyses de spéciation de l’Ag ont été réalisées. Les concentrations en Ag dissous ont été déterminées après filtration à travers des membranes de 0,45 µm ou de 3 kDa (~1 nm, ultrafiltration) pour séparer la phase particulaire des ions dissous. De façon générale, une inhibition de l’activité enzymatique a été observée pour les 4 enzymes en fonction de l’augmentation de la concentration en Ag (totale et dissoute) mais elle est significativement moins importante avec l’ajout de la MO. Les résultats suggèrent que l’inhibition de l’activité des enzymes aux faibles expositions aux nAg est due aux nanoparticules puisqu’une très faible fraction des nAg est réellement dissoute et aucun effet significatif n’a été observé pour les sols traités à des concentrations similaires en Ag+. Par contre, les effets mesurés aux concentrations plus élevées en nAg sont semblables aux expositions à l’Ag+ et suggèrent un rôle de l’Ag colloïdale dans l’inhibition du processus enzymatique des sols.

Les effets de revêtements de surface sur la dissolution et la bioaccumulation de nanoparticules d'oxyde de zinc par l'algue unicellulaire, C. reinhardtii

Au cours de la dernière décennie, les nanoparticules ont connu un essor sans précédent dans plusieurs domaines. On peut retrouver ces nanoparticules dans des secteurs aussi variés tels que la médecine, l’électronique, les écrans solaires, les cosmétiques et les plastiques, pour ne nommer que ceux-là. Cette utilisation massive a eu un effet pervers sur l’environnement, sachant qu’une grande partie de ces produits se sont retrouvés inévitablement dans les milieux naturels. Plusieurs études révèlent qu’autant la présence des nanoparticules que leurs produits de dissolution sont à prendre en considération lorsque des travaux toxicologiques ou le devenir de ces matériaux sont étudiés. Il est désormais clair que les propriétés de surface de ces nanoparticules jouent un rôle central sur leur comportement dans les solutions aqueuses; que ce soit les interactions avec des organismes ou entre les particules elles-mêmes. Afin d’évaluer le devenir de nZnO, une étude sur la dissolution ainsi que la bioaccumulation a été réalisée avec l’algue modèle Chlamydomonas reinhardtii en présence de nanoparticules ayant différents enrobages. Les nanoparticules d’oxyde de zinc suivantes ont été étudiées : (i) nZnO sans enrobage (nZnO); (ii) nZnO avec enrobage d’acide polyacrylique (nZnO-PAA) et (iii) nZnO avec enrobage d’hexamétaphosphate de sodium (nZnO-HMP). La dissolution était mesurée à l’aide de trois techniques : ultrafiltration par centrifugation (CU); technique potentiométrique (scanned stripping chronopotentiometry, SSCP) et spectrométrie de masse – plasma à couplage inductif couplé à une résine échangeuse d’ions (resin-based inductively coupled plasma-mass spectrometry, resin-based ICP-MS). Les résultats obtenus démontrent une grande tendance à la dissolution pour le nZnO (presque totale) tandis que pour le nZnO-PAA et le nZnO-HMP, la dissolution est dépendante de la nature de l’enrobage le composant. Pour la bioaccumulation sur l’algue testée, les données montrent une grande dépendance au zinc libre issu de la dissolution pour nZnO et nZnO-PAA. À l’inverse, le nZnO-HMP démontre une bioaccumulation plus élevée par comparaison aux mêmes concentrations d’expositions du zinc libre, expliquée par la stimulation de l’internalisation du zinc provoqué par la présence de phosphate constituant l’enrobage de nZnO-HMP.

Activité antimicrobienne de peptides provenant d’hydrolysats de protéines de babeurre, de lactoferrine et de pois

Les antibiotiques sont fréquemment utilisés dans l’alimentation de la volaille afin de prévenir certaines maladies, dont l’entérite nécrotique, ce qui occasionne l’émergence de souches bactériennes résistantes aux antibiotiques. Une alternative prometteuse est l’utilisation de peptides antimicrobiens (AMPs) comme suppléments alimentaires, tels les AMPs provenant des produits laitiers. L’objectif du projet était de développer une méthode de production d’extraits peptidiques à partir de coproduits de la transformation alimentaire (babeurre, lactoferrine, isolat de protéines de pois), afin de tester si ces extraits peptidiques possédaient une activité antimicrobienne sur les pathogènes spécifiques aviaires suivants : Salmonella Enteritidis, Salmonella Typhimurium, Escherichia coli et Staphylococcus aureus. Les protéines ont été mises en suspension dans l’eau (5% p/p) et hydrolysées par la pepsine, 6 heures, pH de 2.5. Les peptides furent récupérés par ultrafiltration (< 10 kDa), puis fractionnés selon leur charge nette : totaux, cationiques, anioniques et non liés. L’effet antimicrobien a été évalué surmicroplaques, par la survie bactérienne en présence de concentrations croissantes d’extraits peptidiques. Les extraits cationiques de babeurre ont démontré une efficacité à une concentration inférieure ou égale à 5 mg/mL; perte de 3 log pour Escherichia coli O78 :H80. En comparaison, la lactoferrine cationique a été efficace à une concentration inférieure ou égale à 0.6 mg/mL; perte de 6 log pour E. coli O78 :H80. Les extraits peptidiques du pois ont démontré une efficacité faible. Cette méthode s’avère prometteuse pour le développement d’une alternative ou d’un complément pour la réduction de l’utilisation des antibiotiques dans l’alimentation de la volaille.

Aqueous Sol-gel Process for Nanocrystalline Photocatalytic Titania, Transparent Functional Coatings and Ceramic Membrane

The present thesis develops from the point of view of titania sol-gel chemistry and an attempt is made to address the modification of the process for better photoactive titania by selective doping and also demonstration of utilization of the process for the preparation of supported membranes and self cleaning films.A general introduction to nanomaterials, nanocrystalline titania and sol-gel chemistry are presented in the first chapter. A brief and updated literature review on sol-gel titania, with special emphasis on catalytic and photocatalytic properties and anatase to rutile transformation are covered. Based on critical assessment of the reported information the present research problem has been defined.The second chapter describes a new aqueous sol-gel method for the preparation of nanocrystalline titania using titanyl sulphate as precursor. This approach is novel since no earlier work has been reported in the same lines proposed here. The sol-gel process has been followed at each step using particle size, zeta potential measurements on the sol and thermal analysis of the resultant gel. The prepared powders were then characterized using X-ray diffraction, FTIR, BET surface area analysis and transmission electron microscopy.The third chapter presents a detailed discussion on the physico-chemical characterization of the aqueous sol-gel derived doped titania. The effect of dopants such as tantalum, gadolinium and ytterbium on the anatase to rutile phase transformation, surface area as well as their influence on photoactivity is also included. The fourth chapter demonstrates application of the aqueous sol-gel method in developing titania coatings on porous alumina substrates for controlling the poresize for use as membrane elements in ultrafiltration. Thin coatings having ~50 nm thickness and transparency of ~90% developed on glass surface were tested successfully for self cleaning applications.

Efecto del flujo del dializado sobre la ganancia interdialítica en hemodiálisis crónica (Estudio FLUGAIN)

Objetivos: Determinar si existe diferencia en la ganancia interdialítica entre los pacientes al ser tratados con flujo de dializado (Qd) de 400 mL/min y 500 mL/min. Diseño: Se realizó un estudio de intervención, cruzado, aleatorizado, doble ciego en pacientes con enfermedad renal crónica en hemodiálisis para determinar diferencias en la ganancia de peso interdialítica entre los pacientes tratados con flujo de dializado (Qd) de 400 ml/min y 500 ml/min. Pacientes: Se analizaron datos de 46 pacientes en hemodiálisis crónica con Qd de 400 ml/min y 45 con Qd de 500 ml/min. Análisis: La prueba de hipótesis para evaluar diferencias en la ganancia interdialítica y las otras variables entre los grupos se realizó mediante la prueba T para muestras pareadas. Para el análisis de correlación se calculó el coeficiente de Pearson. Resultados: No hubo diferencia significativa en ganancia interdialítica usando Qd de 400 ml/min vs 500 ml/min (2.37 ± 0.7 vs 2.41 ± 0.6, p=0.41) ni en Kt/V (1.57 ± 0.25 vs 1.59 ± 0.23, p = 0.45), potasio (4.9 ± 1.1 vs 5.1 ± 1.0, p=0.45), fosforo (4.5 ± 1.2 vs 4.4 ± 1.2, p=0.56) o hemoglobina (11.3 ± 1.8 vs 11.3 ± 1.6, p=0.96). Conclusiones: En pacientes con peso ≤ 65 Kg el uso de Qd de 400 ml/min no se asocia con menor ganancia interdialítica de peso. No hay diferencia en la eficiencia de diálisis lo que sugiere que es una intervención segura a corto plazo.

Complicaciones de la preeclampsia severa y su relación con variables demográficas y obstétricas

Introducción: La preeclampsia severa es una de las principales patologías que afectan a las mujeres embarazadas, sus complicaciones tienen un alto impacto en la salud del binomio madre-hijo. Materiales y métodos: Se realizo una serie de casos, durante un periodo de 1 año se revisaron las historias clínicas de las pacientes que ingresaron a la unidad de cuidado intensivo obstétrico de la Clínica Orquídeas, con diagnóstico de preeclampsia severa. Se describieron los datos demográficos y las complicaciones. Se realizó análisis univariado con las variables de interés y se calcularon diferencias significativas por medio del test exacto de Fisher. Resultados: Se registraron 196 pacientes con preeclampsia severa en el periodo de estudio. Las complicaciones mas frecuentes fueron síndrome HELLP (30,6%), insuficiencia renal aguda (16,3%) y edema pulmonar (10,2%); el ingreso de las pacientes con preeclampsia severa a la UCIO en embarazo aumenta el riesgo de sufrir complicaciones. El síndrome de HELLP se presento con mayor frecuencia en pacientes que realizaron 6 o mas controles prenatales (p=0.066). Discusión: Los resultados evidencian una prevalencia de preeclampsia severa mayor que la observada por otros autores, probablemente por ser una UCI exclusivamente obstétrica. Las complicaciones mas frecuentes son concordantes con otros estudios publicados. El mayor riesgo de complicaciones asociadas en pacientes que ingresan embarazadas a la UCIO podría estar en relación a la severidad de la patología. Se requieren estudios analíticos para establecer asociaciones entre cada una de las complicaciones y sus factores condicionantes.

A further study of the recovery and purification of surfactin from fermentation broth by membrane filtration

Surfactin is a bacterial lipopeptide produced by Bacillus subtilis and is a powerful surfactant, having also antiviral, antibacterial and antitumor properties. The recovery and purification of surfactin from complex fermentation broths is a major obstacle to its commercialization; therefore, a two-step membrane filtration process was developed using a lab scale tangential flow filtration (TFF) unit with 10 kDa MWCO regenerated cellulose (RC) and polyethersulfone (PES)membranes at three different transmembrane pressure (TMP) of 1.5 bar, 2.0 bar and 2.5 bar. Two modes of filtrations were studied, with and without cleaning of membranes prior to UF-2. In a first step of ultrafiltration (UF-1), surfactin was retained effectively by membranes at above its critical micelle concentration (CMC); subsequently in UF-2, the retentate micelles were disrupted by addition of 50% (v/v) methanol solution to allow recovery of surfactin in the permeate. Main protein contaminants were effectively retained by the membrane in UF-2. Flux of permeates, rejection coefficient (R) of surfactin and proteinwere measured during the filtrations. Overall the three different TMPs applied have no significant effect in the filtrations and PES is the more suitable membrane to selectively separate surfactin from fermentation broth, achieving high recovery and level of purity. In addition this two-step UF process is scalable for larger volume of samples without affecting the original functionality of surfactin, although membranes permeability can be affected due to exposure to methanolic solution used in UF-2.

Measurement of ionic calcium, pH and soluble divalent cations in milk at high temperature

Dialysis and ultrafiltration were investigated as methods for measuring pH and ionic calcium and partitioning of divalent cations of milk at high temperatures. It was found that ionic calcium, pH, and total soluble divalent cations decreased as temperature increased between 20 and 80°C in both dialysates and ultrafiltration permeates. Between 90 and 110°C, ionic calcium and pH in dialysates continued to decrease as temperature increased, and the relationship between ionic calcium and temperature was linear. The permeabilities of hydrogen and calcium ions through the dialysis tubing were not changed after the tubing was sterilized for 1h at 120°C. There were no significant differences in pH and ionic calcium between dialysates from raw milk and those from a range of heat-treated milks. The effects of calcium chloride addition on pH and ionic calcium were measured in milk at 20°C and in dialysates collected at 110°C. Heat coagulation at 110°C occurred with addition of calcium chloride at 5.4mM, where pH and ionic calcium of the dialysate were 6.00 and 0.43mM, respectively. Corresponding values at 20°C were pH 6.66 and 2.10mM.

Pectic oligosaccharides as prebiotics

Pectic oligosaccharides were observed to have bifidogenic prebiotic properties. Pectic oligosaccharides were also found to possess anti-adhesive properties for food pathogen toxins and they stimulated apoptosis of colon cancer cells. Orange peel albedo (white part) was a good source of pectic oligosaccharides with prebiotic properties. Microwave and autoclave extraction produced pectic oligosaccharides with higher degrees of polymerization than those produced with an ultrafiltration dead-end membrane enzyme reactor. We propose that these larger orange albedo pectic oligosaccharides may have greater persistence through the colon, making them excellent candidates for second generation prebiotic product development.

Fractionation of oligosaccharides by nanofiltration

Two loose nanofiltration membranes (NF-CA-50 and NF-TFC-50) and one dense ultrafiltration membrane (UF-CA-1) were used to fractionate commercial oligosaccharide mixtures by applying diafiltration in a 'dead-end' filtration cell at 40bar constant pressure with a maximum volume concentration ratio (VCR) of 6 at each fractionation. The rejections of a monosaccharide (glucose) and a disaccharide (lactose) were determined for each membrane; the results indicated that fractionation between these two sugars was possible using the two nanofiltration membranes. During the nanofiltration purification of a commercial oligosaccharide mixture, yields of 19% (w/w) for monosaccharides and 88% (w/w) for di- and oligosaccharides were obtained with the NF-TFC-50 membrane after four filtration steps, indicating that removal of the monosaccharides is possible with only minor losses of the oligosaccharide content of the mixture. The ultrafiltration membrane, at the same time, gave purification levels similar to the NF-TFC-50 membrane with fewer diafiltration steps but with higher losses of di- and oligosaccharides (12% (w/w) for monosaccharides and 53% (w/w) for di- and oligosaccharides on the third run). (C) 2003 Society of Chemical Industry.

Synthesis of isomaltooligosaccharides and oligodextrans in a recycle membrane bioreactor by the combined use of dextransucrase and dextranase

A recycle ultrafiltration membrane reactor was used to develop a continuous synthesis process for the production of isomaltooligosaccharides (IMO) from sucrose, using the enzymes dextransucrase and dextranase. A variety of membranes were tested and the parameters affecting reactor stability, productivity, and product molecular weight distribution were investigated. Enzyme inactivation in the reactor was reduced with the use of a non-ionic surfactant but its use had severe adverse effects on the membrane pore size and porosity. During continuous isomaltooligosaccharide synthesis, dextransucrase inactivation was shown to occur as a result of the dextranase activity and it was dependent mainly on the substrate availability in the reactor and the hydrolytic activity of dextranase. Substrate and dextranase concentrations (50-200 mg/mL(-1) and 10-30 U/mL(-1), respectively) affected permeate fluxes, reactor productivity, and product average molecular weight. The oligodextrans and isomaltooligosaccharides formed had molecular weights lower than in batch synthesis reactions but they largely consisted of oligosaccharides with a degree of polymerization (DP) greater than 5, depending on the synthesis conditions. No significant rejection of the sugars formed was shown by the membranes and permeate flux was dependent on tangential flow velocity. (C) 2004 Wiley Periodicals, Inc.

Effect of chymosin reduction and salt substitution on the properties of white salted cheese

A whey salts mixture was used as a partial substitute for sodium chloride to provide a modified Na:K ratio (1:3.4) in the manufacture of white salted cheese using ultrafiltration. Reduction of chymosin addition from 20 to 8 mu L kg(-1) of cheese was also investigated. Variation of salt and chymosin levels did not result in any significant differences in composition and physicochemical properties. The rates of proteolysis in terms of water-soluble nitrogen (WSN) and nitrogen soluble in 12% trichloroacetic acid (TCA-SN) were affected by chymosin levels but not by salt treatment. Urea-PAGE electrophoretic analysis of caseins from the cheeses manufactured using three levels of chymosin and two salt types showed that the hydrolysis of alpha(s1)-casein was higher than for beta-caseins but the differences between the cheeses were not significant (P > 0.05). The chymosin level did not have a significant effect (P > 0.05) on hardness and fracturability, suggesting that any variation in hardness due to the initial hydrolysis was being confounded by other variables. Cheeses including the whey salts product were harder and more fracturable (P < 0.01) than the cheese treated with NaCl only. Both hardness and fracturability values decreased (P < 0.05) over the maturation period. The scores for bitterness were low; neither the effects of salt nor chymosin levels were significant (P > 0.05). (c) 2005 Elsevier Ltd. All rights reserved.

Separation of oligosaccharides from caprine milk whey, prior to prebiotic evaluation

Milk oligosaccharides are believed to have beneficial biological properties. Caprine milk has a relatively high concentration of oligosaccharides in comparison to other ruminant milks and has the closest oligosaccharide profile to human milk. The first stage in recovering oligosaccharides from caprine milk whey, a by-product of cheese making, was accomplished by ultrafiltration to remove proteins and fat globules, leaving more than 97% of the initial carbohydrates, mainly lactose, in the permeate. The ultrafiltered permeate was further processed using a 1 kDa ‘tight’ ultrafiltration membrane, which retained less than 7% of the remaining lactose. The final retentate was fractionated by preparative scale molecular size exclusion chromatography, to yield 28 fractions, of which oligosaccharide-rich fractions were detected somewhere between fractions 9/10 to 16/17, suitable for functionality and gut health promotion testing. All fractions were evaluated for their oligosaccharide and carbohydrate profiles using three complementary analytical methods.

Mineral partitioning in milk and milk permeates at high temperature

The soluble phase of milk was separated at 20 and 80°C using ultrafiltration. The resulting permeates were then subjected to further ultrafiltration and dialysis at close to these two temperatures. It was found that pH, Ca2+ and soluble Ca decreased as the separation temperature increased both in original UF permeates and in dialysates obtained from these permeates, but P decreased only slightly. The major reason for these changes was due to the precipitation of calcium phosphate/citrate complexes onto the casein micelle with concomitant release of H+. The pH of both permeates and dialysates from milk at 20°C were slightly higher than for milk. When UF permeates collected at 20 and 80°C, were each dialysed at both these temperatures, the dialysate collected at 80°C showed much less temperature dependence for pH and ionic calcium compared with that collected at 20°C. This is in contrast to milk, which shows considerable temperature dependence for pH and ionic calcium. Further experiments revealed that the pH and Ca2+ concentration of permeates showed high temperature dependence above the temperature at which they were separated, but a much lower temperature dependence below that temperature. These findings suggest that dialysis and UF of milk at high temperature provide the best means yet for estimating the pH and ionic calcium of milk at that temperature.

Mozzarella-type curd made from buffalo, cows’ and ultrafiltered cows’ milk. 1. Rheology and microstructure

Rennet-induced curd was made from both natural buffalo and cows’ milk, and ultrafiltered cows’ milk (cows’ milk was concentrated such that it had a chemical composition approximately equivalent to that of the buffalo milk). These milk samples were compared on the basis of their rheology, physicochemical characteristics and curd microstructure. The ionic and soluble calcium contents were found to be similar in all milk samples studied. The total and casein bound calcium were higher in concentrated cows’ milk than in standard cows’ milk. Both cows’ milk types were found to have lower total and casein bound calcium than the buffalo milk. This is probably due to concentration of the colloidal part of milk (casein), during the ultrafiltration (UF) process. The rennet coagulation time was similar in UF cows’ and buffalo milk while both were shorter when compared with that of the cows’ milk. The dynamic moduli (G′, G″) values were higher in both the buffalo and UF cows’ milk than in the cows’ milk after 90 min coagulation. The loss tangent, however, was found to be similar in both the UF cows’ and buffalo milk curds and was lower than that observed for the cows’ milk (0.42, 0.42 and 0.48, respectively). The frequency profile of each type of curd was recorded 90 min after the enzyme addition (0.1–10 Hz); all samples were found to be “weak” viscoelastic, frequency dependent gels. The yield stress was also measured 95 min after the enzyme addition, and a higher value was observed in buffalo milk curd when compared with other curd samples made from both the natural cows’ milk and the UF cows’ milk. The cryo-scanning electron and confocal laser scanning micrographs showed that curd structure appeared to be more “dense” and less porous in buffalo milk than cows’ milk even after concentration to equivalent levels of protein/total solids to those found in the buffalo milk.