The interaction of indigenous radicals of humic acid (HA) with metal cations has been studied using high magnetic field (10.5T-285 GHz) electron paramagnetic resonance (HFEPR) spectroscopy. Strong [HA]-[metal] interaction was observed in the case of heavy metals, Cd(2+), Pb(2+), and Sr(2+), leading to formation of covalent bonds with the radicals of HA. On the contrary, alkaline earth metal ions, such as Mg(2+), generate only electrostatic interaction. The two types of indigenous radicals that exist in all HAs are influenced by the metal cations in a unified manner. This provides evidence that the two types of indigenous radicals in HAs originate from a unique, phenolic, moiety in HA. Mg(2+) ions dramatically changed the pH profile of the two radical types of HA, downshifting their interconversion pK(a) by ca. 3 pH units. This is the first experimental observation of the effect of metals on the H-dissociation of the radical centers in HAs.
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http://dx.doi.org/10.1021/es101708f | DOI Listing |
World J Microbiol Biotechnol
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Department of Zoology, College of Science, King Saud University, 11451, Riyadh, Saudi Arabia.
Utilizing metal/nanoparticle (NP)- tolerant plant growth-promoting rhizobacteria (PGPR) is a sustainable and eco-friendly approach for remediation of NP-induced phytotoxicity. Here, Pisum sativum (L.) plants co-cultivated with different CuO-NP concentrations exhibited reduced growth, leaf pigments, yield attributes, and increased oxidative stress levels.
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Office of Public Health Studies, University of Hawai'i at Mānoa, Honolulu, HI 96822, USA.
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December 2024
Integrated Molecular Plant Physiology Research, Department of Biology, University of Antwerp, 16 Antwerp, Belgium.
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Department of Meat and Fat Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, 02-532 Warsaw, Poland.
The study aimed to assess the impact of lactic acid bacteria (LAB) strains on the antioxidant, physico-chemical properties, and microbiological quality of fermented sausages. Five treatments of raw sausages were prepared: two controls without LAB addition (C, P), and three samples with LAB addition (SCH1, BAL6, KL14). Fatty acid composition, cholesterol content, physico-chemical, microbiological tests, and antioxidant assays, were performed at time 0 and after 1 and 2 months of storage.
View Article and Find Full Text PDFAnal Methods
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