Modulation of laccase transcriptome during biodegradation of naphthalene by white rot fungus Pleurotus ostreatus

Biodegradation of polycyclic aromatic hydrocarbons (PAHs) using Pleurotus ostreatus was investigated in the current study along with the expression levels of laccase genes involved in biodegradation under variable conditions. Biodegradation of PAHs (naphthalene, anthracene, and 1,10-phenanthroline) was detected spectrophotometrically. Recorded data revealed that biodegradation of the tested PAHs was time dependent. Elevated level of naphthalene biodegradation (86.47%) was observed compared to anthracene (27.87%) and 1,10-phenanthroline (24.51%) within 3 days post incubation. Naphthalene was completely degraded within 5 days. Further incubation enhanced the biodegradation of both anthracene and 1,10-phenanthroline until reaches 93.69% and 92.00% biodegradation of the initial concentration within an incubation period of 11 and 14 days, respectively. Naphthalene was selected as a PAH model. HPLC and thin layer chromatography of naphthalene biodegradation products at time intervals proposed that naphthalene was first degraded to alpha- and ß-naphthol which was further metabolized to salicylic and benzoic acid. The metabolic pathway of naphthalene degradation by this fungus was elucidated based on the detected metabolites. The expression profile of six laccase isomers was evaluated using real-time PCR. The transcriptome of the fungal laccase isomers recorded higher levels of transcription under optimized fermentation conditions especially in presence of both naphthalene and Tween 80. The accumulation of such useful metabolites from the biodegradation of PAH pollutants recommended white rot fungus as a potential candidate for production of platform chemicals from PAH wastes

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The BFMNU method as an alternative to the methods in use based on energy: study of the correlation between food energy and body mass / El método BFMNU como alternativa a los métodos en uso basados en energía: estudio de la correlación entre la energía alimentaria y la masa corporal

Introduction: to establish slimming guidelines and any other changing treatments is useful to know the individual’s energy expenditure due to the fact that, nowadays, the incidence of many diseases related to the loss of lean mass and the accumulation of adipose tissue has increased. The dietary treatments are carried out on calculating the energy contained in food, and then put in relation to the total energy expended by the body in order to produce changes in body mass. Objective: the aim of this study was to evaluate the correlation between the food energy and body mass of different subjects in various pathophysiological conditions. Methods: one hundred and twenty subjects (male and female, aged 7-78 years old) were studied in various pathophysiological conditions and previously treated with the BFMNU (Biologia e Fisiologia Modellistica della Nutrizione Umana) method. Results: a correlation coefficient R2 of 0.1256 was found between food energy of the diet usually followed by the subjects and their body mass. The correlation between food energy and food mass was with R2 of 0.211. The correlation between Δ% of food energy and Δ% of body mass of the subjects, obtained through dietary treatment with the BFMNU method, was 95.77 percent. Conclusions: the correlation between food energy and body mass is not significant, being a critical point about the diets designed on an energy basis. However, the body mass of an individual is determined by mass balance, regulated by corresponding metabolic rate, calculated by the BFMNU method, thanks to which the macronutrients in the diet are absorbed, redistributed and eliminated. A significant correlation, although not straight, is demonstrated between Δ% of food energy, supplied after processing through the dietary BFMNU method, and the Δ% of body mass, obtained following the dietetic path

Introducción: con el fin de establecer pautas de adelgazamiento es necesario conocer el gasto energético del individuo, sobre todo porque hoy en día la incidencia de muchas enfermedades relacionadas con la pérdida de masa magra y la acumulación de tejido adiposo ha aumentado. Por lo tanto, los tratamientos dietéticos se basan en el cálculo de la energía contenida en los alimentos y luego se ponen en relación con la energía total gastada por el cuerpo para producir cambios en la masa corporal. Objetivo: el objetivo del estudio fue analizar la correlación entre la energía alimentaria y la masa corporal de diferentes sujetos en diversas condiciones fisiopatológicas. Métodos: la muestra consistió en 120 sujetos, varones y mujeres, de 7 a 78 años de edad, en diversas condiciones fisiopatológicas, previamente tratados con el método BFMNU (Biología e Fisiología Modellistica della Nutrizione Umana). Resultados: se encontró un coeficiente de correlación R2 de 0,1256 entre la energía alimentaria de la dieta habitualmente seguida por los sujetos y su masa corporal. La correlación entre la energía alimentaria y la masa alimentaria fue de R2 de 0,211. La correlación entre el Δ% de la energía alimentaria y Δ% de la masa corporal de los sujetos, obtenida con el tratamiento dietético por el método BFMNU, ascendió a 95,77%. Conclusiones: la correlación no significativa entre la energía alimentaria y la masa corporal plantea una gran pregunta sobre las dietas diseñadas sobre una base energética. En su lugar, la masa corporal de un individuo está determinada por el balance de masa, regulado por la tasa metabólica correspondiente, calculado por el método BFMNU, gracias al cual los macronutrientes en la dieta son absorbidos, redistribuidos y eliminados. Se demuestra una correlación significativa, aunque no lineal, entre Δ% de la energía alimentaria, suministrada después del procesamiento a través del método BFMNU de la dieta, y el Δ% de la masa corporal, obtenido siguiendo la pauta dietética