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Zhang Rui Parniakov Oleksii Grimi Nabil Lebovka Nikolai Marchal Luc Vorobiev Eugène 《Bioprocess and biosystems engineering》2019,42(2):173-186
Bioprocess and Biosystems Engineering - Microalgae of Nannochloropsis sp. present valuable source of bio-molecules (pigments, lipids, proteins) that have nutritional potential for the... 相似文献
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I. Yu. Lebovka T. N. Kozhina I. V. Fedorova V. T. Peshekhonov T. A. Evstyukhina A. Yu. Chernenkov V. G. Korolev 《Russian Journal of Genetics》2014,50(1):1-6
SIN3 gene product operates as a repressor for a huge amount of genes in Saccharomyces cerevisiae. Sin3 protein with a mass of about 175 kDa is a member of the RPD3 protein complex with an assessed mass of greater than 2 million Da. It was previously shown that RPD3 gene mutations influence recombination and repair processes in S. cerevisiae yeasts. We studied the impacts of the sin3 mutation on UV-light sensitivity and UV-induced mutagenesis in budding yeast cells. The deletion of the SIN3 gene causes weak UV-sensitivity of mutant budding cells as compared to the wild-type strain. These results show that the sin3 mutation decreases both spontaneous and UV-induced levels of levels. This fact is hypothetically related to the malfunction of ribonucleotide reductase activity regulation, which leads to a decrease in the dNTP pool and the inaccurate error-prone damage bypass postreplication repair pathway, which in turn provokes a reduction in the incidence of mutations. 相似文献
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Effect of a Pulsed Electric Field and Osmotic Treatment on Freezing of Potato Tissue 总被引:1,自引:0,他引:1
Jihène Ben Ammar Jean-Louis Lanoisellé Nikolai I. Lebovka Elisabeth Van Hecke Eugène Vorobiev 《Food biophysics》2010,5(3):247-254
This work discusses the effects of pulsed electric field (PEF) and osmotic pre-treatments on potato tissue structure and on
the freezing and freeze-drying behaviour of this tissue. Potato samples (26-mm diameter, 10-mm height) were treated by PEF
(400 V/cm) to high level of disintegration (conductivity disintegration index Z was ≈0.95) and were subjected to osmotic treatment in an aqueous solution of NaCl. The samples were either frozen in an air-blast
freezer at air temperature of −80 °C and velocity of 2 m/s or freeze-dried at 0 °C and 0.04-mbar pressure. The scanning electron
microscope (SEM) images evidenced similarity in structure of the cell walls and area and morphology of starch granules for
untreated and PEF-treated potato tissues. However, sequential (PEF + osmotic) pre-treatment of potato tissue resulted in starch
granules with rougher surface. The profiles of freezing curves were strongly dependent on pre-treatment. The longest effective
freezing time t
f
was observed for untreated tissue, and the values of t
f
were decreasing in the following sequence: untreated > PEF pre-treated > PEF + osmotically pre-treated. The faster freezing
and freeze drying and visually better quality of the dried samples were observed for PEF or sequential PEF + osmotic pre-treatments.
The SEM analysis revealed also a noticeable disorder of starch granule surface morphology inside the cells of the freeze-dried
potatoes after sequential PEF + osmotic pre-treatment. 相似文献
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This work discusses the effects of pulsed electric field (PEF) application on low-pressure mechanical expression (the pressure
maximum was 1 bar) and characteristics of juice produced from Chardonnay white grape. The experiments were carried out using
a texture analyzer equipped with a PEF-treatment compression chamber operated at moderate electric field strength E = 400 V/cm. Two regimes of extraction were compared: expression at constant pressure (0.5 or 1 bar) and expression at progressive
pressure increase (from 0 to 1 bar). This last one was chosen for the scale-down modeling of industrial grape pressing process.
It was shown that PEF treatment at the electric field E = 400 V/cm and the total time of treatment t
PEF ≈ 0.1 s allowed reaching of a high level of cell disintegration, Z ≈ 0.8. The energy consumption of PEF treatment corresponding to this level of disintegration was rather low and equal to
W ≈ 15 kJ/kg. The PEF pretreatment resulted in juice yield increase from 67% to 75% (1 h of pressing at constant pressure of
1.0 bar). PEF treatment accelerated development of grape deformation. Decrease of difference between deformations of untreated
and PEF-treated samples at high pressure and long-pressing time was observed. Statistical analysis showed no significant effect
of PEF treatment on turbidity and content of polyphenols for the constant pressure regime. However, PEF treatment application
resulted in elevation of the content of polyphenols (more than 15%) for the progressive pressure-increase regime. 相似文献
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