Decomposition of trimethylamine oxide related to the use of sulfites in shrimp

Currently, sulfites are employed on board to inhibit melanosis (blackspot) on crustaceans. However, when used in excess this chemical compound not only can cause adverse reactions in SO2-sensitive individuals, but also favors the decomposition of trimethylamine oxide (TMAO) into dimethylamine (DMA) and formaldehyde (FA), thus compromising the quality of the product, which can be observed mainly through the texture change of the meat after cooking. This study was conducted to verify the increase of the contents of DMA and FA by the excessive use of sodium metabisulfite in white shrimp (Penaeus schmitti). For laboratory trials, shrimp were beheaded, washed and immersed in a 2% sodium metabisulfite solution for 10 minutes. Specimens were stored either on ice and maintained for 48 hours in refrigeration, or stored in a freezer for 48 hours. Samples were collected at intervals of 0, 24 and 48 hours, and analyzed for residual SO2, TMAO, TMA, DMA and FA. The immersion of shrimp in a 2% sodium metabisulfite for 10 minutes favored the decomposition of TMAO which greatly increased the contents of DMA and FA. The FA and DMA measured in fresh shrimp was low. Moreover, the storage of shrimp tails on ice resulted in a significant reduction of the TMA, DMA, FA and residual SO2 contents compared to the specimens under frozen storage.

Secreted proteases from dermatophytes

Dermatophytes are highly specialized pathogenic fungi that exclusively infect the stratum corneum, nails or hair, and it is evident that secreted proteolytic activity is important for their virulence. Endo- and exoproteases-secreted by dermatophytes are similar to those of species of the genus Aspergillus. However, in contrast to Aspergillus spp., dermatophyte-secreted endoproteases are multiple and are members of two large protein families, the subtilisins (serine proteases) and the fungalysins (metalloproteases). In addition, dermatophytes excrete sulphite as a reducing agent. In the presence of sulphite, disulphide bounds of the keratin substrate are directly cleaved to cysteine and S-sulphocysteine, and reduced proteins become accessible for further digestion by various endo- and exoproteases secreted by the fungi. Sulphitolysis is likely to be an essential step in the digestion of compact keratinized tissues which precedes the action of all proteases.

Sulfitos duplos contendo cobre (I) e um metal de transição M(II) tipo Cu2SO3.M(II)SO3.2H 2O [M(II) = Cu(II), Fe(II), Mn(II) e Cd(II)]: preparação e seletividade na incorporação de M(II)

The metal-catalyzed autooxidation of S(IV) has been studied for more than a century without a consensus being obtained as to reaction rates, rate laws or mechanisms. The main objective in this work was to explore the reaction between Cu(II) and SO2 in the presence of M(II), paying special attention to the formation of double sulfites like Cu2SO3.M(II)SO3.2H 2O. The two principal aspects studied were: i) a new way to prepare double sulfites with high purity degree and the selectivity in the M(II) incorporation during the salt formation.

Influence of distillation time and sample mass on sulfur dioxide analysis in passion fruit juice through Monier-Williams method

AbstractThis study aimed to evaluate the effect of the distillation time and the sample mass on the total SO2 content in integral passion fruit juice (Passiflora sp). For the SO2 analysis, a modified version of the Monier-Williams method was used. In this experiment, the distillation time and the sample mass were reduced to half of the values proposed in the original method. The analyses were performed in triplicate for each distilling time x sample mass binomial, making a total of 12 tests, which were performed on the same day. The significance of the effects of the different distillation times and sample mass were evaluated by applying one-factor analysis of variance (ANOVA). For a 95% confidence limit, it was found that the proposed amendments to the distillation time, sample mass, and the interaction between distilling time x sample mass were not significant (p > 0.05) in determining the SO2 content in passion fruit juice. In view of the results that were obtained it was concluded that for integral passion fruit juice it was possible to reduce the distillation time and the sample mass in determining the SO2 content by the Monier-Williams method without affecting the result.

Prospecção geofísica em ocorrência de cobre localizada na bacia sedimentar do Camaquã (RS)

Estudos de pesquisa mineral são fundamentais para o reconhecimento e a incorporação de novas reservas. Esse trabalho apresenta os resultados de aplicação do método geofísico da eletrorresistividade numa ocorrência mineralizada em carbonatos de cobre, por meio da técnica de caminhamento elétrico em arranjo azimutal. A área de estudos está inserida na bacia sedimentar do Camaquã, formada por um conjunto de unidades estratigráficas sedimentares e vulcanogênicas, onde são descritas diversas ocorrências cupríferas. A presença de azurita e malaquita em fraturas e zonas de maior porosidade em arenito encaixante define a geologia local. Os modelos de inversão revelam anomalias circulares de resistividade moderada para até 25m abaixo da ocorrência aflorante e anomalias de baixa resistividade em profundidades abaixo de 25m, além de áreas adjacentes com alta resistividade. Indicadores de mineralização descritos para ocorrências de cobre estudadas, no âmbito da bacia sedimentar do Camaquã, ocorrem na área de estudos e permitem caracterização em termos de resistividade elétrica. Áreas com silicificação apresentam alta resistividade, enquanto que valores intermediários são atribuídos a zonas com carbonatação e, finalmente, áreas de baixa resistividade, provavelmente, indicam concentrações de sulfetos disseminados.

Modelo estrutural da jazida de sulfetos de NI-CU-CO e MGP, Fortaleza de Minas, MG

Pós-graduação em Geologia Regional - IGCE

Weinproteine - Allergenität und Trubbildung

Wein ist eine komplexe Lösung bestehend aus verschiedensten Komponenten wie Alkohol, Polyphenolen, Polysacchariden, Sulfiten und auch Proteinen. Auch wenn Proteine nur in geringen Mengen im Wein enthalten sind, beeinflussen sie die Qualität maßgeblich. Hier ist zum einen deren potentielle Unverträglichkeit bis hin zur Allergie zu nennen, und zum anderen der Einfluss der Weinproteine auf die Trübung. Im Rahmen einer epidemiologischen Studie der Arbeitsgruppe Fronk/Decker wurde festgestellt, dass es in der Weinregion Mainz ein starkes Interesse gibt die Ursache einer Weinunverträglichkeit zu untersuchen. Für weiterführende Untersuchungen wurde im Rahmen meiner Arbeit das Lipid Transfer Protein (LTP), welches als einziges Allergen der Traube bekannt ist, aus Trauben und Wein in hohem Reinheitsgrad isoliert. Es konnte gezeigt werden, dass dessen Struktur bei der Weinherstellung nicht maßgeblich verändert wurde. In einer klinischen Studie mit 29 Probanden wurde die potentielle Allergenität von Weinproteinen, im Besonderen des LTPs untersucht. Allerdings konnte bei den untersuchten Probanden keine echte IgE-Antikörper-vermittelte Allergie auf das LTP nachgewiesen werden. Daher wird die Ursache der beschriebenen Unverträglichkeiten bei anderen Weininhaltsstoffen oder auch auf pollenassoziierten Kreuzreaktionen vermutet. Bei der Entstehung einer Weintrübung sind zahlreiche Inhaltstoffe beteiligt. Die Rolle der Proteine ist in diesem Zusammenhang noch nicht abschließend geklärt. In dieser Arbeit wurde die Komplexität der Proteinzusammensetzung in Abhängigkeit von Lage, Jahrgang, Rebsorte sowie Behandlungsmaßnahmen gezeigt. Hinsichtlich der Stabilisierung und Trübungsrelevanz der Weinproteine konnte mittels biochemischer, bioinformatischer und biophysikalischer Methoden gezeigt werden, dass nur ein Teil der im Wein enthaltenen Thaumatin-ähnlichen Proteine und Chitinasen an der Trubbildung beteiligt sind. Die Invertase hingegen denaturiert erst ab einer Temperatur von ca. 83 °C und aggregiert in der Trübung. Somit führt dieses Protein bei Wärmetests zu Bentonitbedarfsermittlung in diesem Temperaturbereich zu einer Überschätzung. Die Versuche zur temperaturabhängigen Aggregation von Proteinen zeigen, wie wichtig die Berücksichtigung der Umgebungsfaktoren bei der Trubbildung ist. So konnten unterschiedliche Wechselwirkungen im Puffer- und realen Weinsystem von potentiell trübungsstabilisierenden Polysacchariden mit den Weinproteinen detektiert werden. Für das Arabinogalactan beispielsweise wurde in den Versuchen im Weinsystem eine destabilisierende Wirkung gefunden, während es bei den Versuchen im Puffersystem eine positive Wirkung auf die Stabilisierung der Probe zeigte. Es zeigte sich, dass die verschiedenen Weininhaltsstoffe in einer komplexen Wechselwirkung zueinander stehen und somit eine molekulare Interpretation erschweren.

Sodium paeoniflorin sulfonate, a process derived artefact from paeoniflorin

Sodium paeoniflorin sulfonate 2 was isolated from processed, but not unprocessed, Paeonia lactiflora roots and characterized by mass spectrometry and NMR spectroscopy. A notable and characteristic downfield shift in the H-1 NMR was observed for the hydrogens to the alkoxysulfonate moiety in 2 and in other model compounds. (c) 2005 Elsevier Ltd. All rights reserved.