Ultrasonic-Assisted Extraction of Xanthorrhizol from Roxb. Rhizomes by Natural Deep Eutectic Solvents: Optimization, Antioxidant Activity, and Toxicity Profiles.

Xanthorrhizol, an important marker of , has been recognized for its different pharmacological activities. A green strategy for selective xanthorrhizol extraction is required. Herein, natural deep eutectic solvents (NADESs) based on glucose and organic acids (lactic acid, malic acid, and citric acid) were screened for the extraction of xanthorrhizol from .

Diabetes sepsis on Wistar rat strain () induced by streptozotocin and bacteria .

Background And Aim: Sepsis is characterized by loss of control of the inflammatory response, which can be triggered by various microorganisms and toxic secretions. The mortality rate increases due to impaired endothelial function caused dysfunctional organ systems. Diabetes is closely related to sepsis.

The effect of different matrices on the growth kinetics and heat resistance of Listeria monocytogenes and Lactobacillus plantarum.

Microbial growth and inactivation kinetics in food can be predicted when the effects of food properties and environmental conditions on microbial responses are available. However the effects of these intrinsic and extrinsic variables on microbial kinetics are often obtained using laboratory media, and deviations between predictions and true behaviour might occur if the specific effect of a food product is not known or considered in the prediction. Therefore, knowing the food specific effect on microbial kinetics might not only result in a more realistic growth and inactivation prediction, but also extend the knowledge on factors influencing growth and heat resistance.

Quantifying Variability in Growth and Thermal Inactivation Kinetics of Lactobacillus plantarum.

Unlabelled: The presence and growth of spoilage organisms in food might affect the shelf life. In this study, the effects of experimental, reproduction, and strain variabilities were quantified with respect to growth and thermal inactivation using 20 Lactobacillus plantarum strains. Also, the effect of growth history on thermal resistance was quantified.

Microbial variability in growth and heat resistance of a pathogen and a spoiler: All variabilities are equal but some are more equal than others.

Quantitative microbiology is used in risk assessment studies, microbial shelf life studies, product development, and experimental design. Realistic prediction is, however, complicated by different sources of variability. The final concentration of microorganisms at the moment of consumption is affected by different sources of variability: variability in the storage times and temperatures, variability in product characteristics, variability in process characteristics, variability in the initial contamination of the raw materials, and last but not least, microbiological variability.