L-Lactate-driven ferric and nitrate reduction was studied in Escherichia coli E4. Ferric iron reduction activity in E. coli E4 was found to be constitutive. Contrary to nitrate, ferric iron could not be used as electron acceptor for growth. "Ferric iron reductase" activity of 9 nmol Fe2+ mg-1 protein min-1 could not be inhibited by inhibitors for the respiratory chain, like Rotenone. Quinacrine, Actinomycin A, or potassium cyanide. Active cells and L-lactate were required for ferric iron reduction. The L-lactate-driven nitrate respiration in E. coli E4 leading to the production of nitrite, was reduced to about 20% of its maximum activity with 5 mM ferric iron, or to about 50% in presence of 5 mM ferrous iron. The inhibition was caused by nitric oxide formed by a purely chemical reduction of nitrite by ferrous iron. Nitric oxide was further chemically reduced by ferrous iron to nitrous oxide. With electron paramagnetic resonance spectroscopy, the presence of a free [Fe2(+)-NO] complex was shown. In presence of ferrous or ferric iron and L-lactate, nitrate was anaerobically converted to nitric oxide and nitrous oxide by the combined action of E. coli E4 and chemical reduction reactions (chemodenitrification).
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Biometals
January 2025
Faculty of Public Health, Poornima University, Jaipur, Rajasthan, India.
Iron deficiency is a widespread nutritional problem affecting millions of people globally, leading to various health issues including anemia. Iron fortification of meat and meat products has emerged as an effective strategy to combat this issue. This review explores the process and benefits of iron fortification, focusing on the types of iron compounds suitable for fortification, such as ferrous sulfate and ferric pyrophosphate, their bioavailability, and their impact on the sensory and nutritional qualities of meat products.
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Internal Medicine, California Institute of Behavioral Neurosciences and Psychology, Fairfield, USA.
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January 2025
Department of Human Nutrition, Food, and Animal Sciences, University of Hawai'i at Mānoa, Honolulu, Hawai'i, USA.
Freezing extends the shelf life of foods but often leads to structural damage due to ice crystal formation, negatively impacting quality attributes. Oscillating magnetic field (OMF)-assisted supercooling has emerged as a potential technique to overcome these limitations by inhibiting ice nucleation and maintaining foods in a supercooled state. Despite its potential, the effectiveness and underlying mechanisms of OMF-assisted supercooling remain subjects of debate.
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Critical Materials Innovation Hub (CMI), Energy and Environment Science and Technology (EES&T) Division, Idaho National Laboratory, 1955 N. Fremont Avenue, P.O. Box 1625, Idaho Falls, Idaho 83415, United States.
Cobalt, a critical metal, is anticipated to increase in market demand in the next couple of decades, particularly as a battery material used in electric vehicle application. To boost the domestic production of cobalt in the United States, an electrochemical process has been developed to recover cobalt from a cobaltite-rich concentrate and produce cobalt- and arsenic-rich leachate. The leaching efficiency of cobalt was optimized with a response surface methodology by modifying the electrochemical parameters.
View Article and Find Full Text PDFSci Rep
January 2025
Cellular and Molecular Research Center, Birjand University of Medical Sciences, Birjand, Iran.
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