The phytochemical rich potential of acorn (Quercus aegilops) products and by products.

The phytochemical content of acorn (Quercus aegilops) products (nuts and flour) and by products (shells and leaching waters) regarding their content in total phenols, fatty acids, sodium, potassium and calcium was investigated. Antioxidant activity was also examined. Acorn materials presented high total phenol content (up to 47.6 ± 0.6 mg gallic acid equivalents (GAE)/g dry material), with a substantial amount remaining after leaching (11.6 ± 0.7 mg GAE/g flour), and high DPPH radical scavenging and ferric reducing activity. Their content in potassium, calcium, oleic and linoleic acids was considered significant. Molecular weight distribution of proteins and peptides was also studied and found between 7 and 45 kDa; only for acorn shells a band > 250 kDa appeared. Leaching parameters (time, material size, material to water ratio, temperature, NaCl presence) significantly affected the phytochemical content of the remained leached material.

Evaluation of a novel quorum quenching strain for MBR biofouling mitigation.

Membrane biofouling, due to Soluble Microbial Products (SMP) and Extracellular Polymeric Substances (EPS) deposition, results in reduction of the performance of Membrane Bioreactors (MBRs). However, recently, a new method of biofouling control has been developed, utilizing the interference of the bacterial inter- and intra-species' communication. Bacteria use Quorum Sensing (QS) to regulate the production of SMP and EPS. Therefore, disruption of Quorum Sensing (Quorum Quenching: QQ), by enzymes or microorganisms, may be a simple mean to control membrane biofouling. In the present study, a novel QQ-bacterium, namely Lactobacillus sp. SBR04MA, was isolated from municipal wastewater sludge and its ability to mitigate biofouling was evaluated by monitoring the changes in critical flux and transmembrane pressure, along with the production of EPS and SMP, in a lab-scale MBR system treating synthetic wastewater. Lactobacillus sp. SBR04MA showed great potential for biofouling control, which was evidenced by the ∼3-fold increase in critical flux (8.3 → 24.25 L/m2/h), as well as by reduction of the SMP and EPS production, which was lower during the QQ-period when compared against the control period. Furthermore, the addition of the QQ-strain did not affect the COD removal rate. Results suggested that Lactobacillus sp. SBR04MA represents a novel and promising strain for biofouling mitigation and enhancement of MBRs performance.

A hydrophilic interaction chromatography-tandem mass spectrometry method for amino acid profiling in mussels.

A UHPLC-HILIC-tandem MS method has been developed and validated for the quantification of 21 amino acids (20 protein amino acids and cystine) in their free form (FAA) and as protein constituents (total amino acids, TAA) in a rich protein food matrix such as lyophilized mussels (Mytilus galloprovincialis) samples. FAA were analyzed after suspending the samples in the presence of trichloroacetic acid in order to prevent dissolving the proteins, while TAA were determined after acid hydrolysis with 6M HCl in the presence of 4% v/v thioglycolic acid as a reducing agent. In hydrolysed samples 17 amino acids could be determined since tryptophan, cysteine, cystine and asparagine were degraded during acid hydrolysis. Linear regression coefficients (R2) were above 0.99 for all amino acids. Accuracy and precision, expressed as recovery (%) and relative standard deviation (RSD, %) were in acceptable levels, ranging from 78.2 to 123.3% and below 15%, respectively for both FAA and TAA. Uncertainty was also below 12% for FAA and below 22% for TAA. Sensitivity of the method was high with LOD values ranging from 0.003 to 0.034g/100g for FAA and 0.001 to 0.004g/100g for TAA, while LOQ ranged from 0.009 to 0.104g/100g for FAA and 0.002 to 0.011g/100g for TAA. The method proved to be a fast and reliable tool for acquiring information on free and total amino acids profile in high protein content foodstuffs such as mussels.