Aromatic compounds are globally abundant organic molecules with a multitude of natural and anthropogenic sources, underpinning the relevance of their biodegradation. EbN1 is a well-studied environmental betaproteobacterium specialized on the anaerobic degradation of aromatic compounds. The here studied responsiveness toward phenol in conjunction with the apparent high ligand selectivity (non-promiscuity) of its PheR sensor and those of the related -cresol (PcrS) and -ethylphenol (EtpR) sensors are in accord with the substrate-specificity and biochemical distinctiveness of the associated degradation pathways. Furthermore, the present findings advance our general understanding of the substrate-specific regulation of the strain's remarkable degradation network and of the concentration thresholds below which phenolic compounds become essentially undetectable and as a consequence should escape substantial biodegradation. Furthermore, the findings may inspire biomimetic sensor designs for detecting and quantifying phenolic contaminants in wastewater or environments.
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http://dx.doi.org/10.1128/spectrum.02100-23 | DOI Listing |
Food Res Int
January 2025
Department of Agricultural, Forest and Food Sciences (DiSAFA), Università degli Studi di Torino, Largo Paolo Braccini 2, 10095 Grugliasco TO, Italy. Electronic address:
In this study, tomato paste was fortified with iron compounds at 25, 50, and 75 ppm concentrations. The effect of adding these micronutrient iron concentrations on the paste's physical, mechanical, aromatic, and chemical properties was evaluated every 15 days over a 60-day, storage period. The results indicated a gradual decrease in pH, total soluble solids (TSS), and taste index, alongside an increase in total acidity (TA) for all treatments throughout the storage period.
View Article and Find Full Text PDFFood Res Int
January 2025
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address:
Cinnamon is a widely used spice, known for its distinctive flavor and aromatic properties. Due to its lignified structure, the release of flavor components typically requires prolonged stewing (1-2 h). To simulate the release of flavor components during stewing, this study employed corn oil for extraction, avoiding the use of organic solvents.
View Article and Find Full Text PDFFood Res Int
January 2025
School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China. Electronic address:
The study investigated the perceptual interaction between two types of Rose damascena essential oil and two types of Angelica dahurica root essential oil. Using gas chromatography-olfactometer (GC-O) and gas chromatography-mass spectrometer (GC-MS), 24 and 25 aromatic compounds in Rose damascena essential oil and Angelica dahurica root essential oil were identified and quantified, respectively. Based on flavor dilution (FD) values and odor activity values (OAVs), 10 important aroma compounds in Rose damascena essential oil and 6 in Angelica dahurica root essential oil were identified.
View Article and Find Full Text PDFEcotoxicol Environ Saf
January 2025
Univ. Bordeaux, CNRS, Bordeaux INP, EPOC, UMR 5805, Pessac F-33600, France. Electronic address:
Plastic products contain complex mixtures of chemical compounds that are incorporated into polymers to improve material properties. Besides the intentional chemical additives, other compounds including residual monomers and non-intentionnaly added substances (NIAS) as well as sorbed pollutants are usually also present in aged plastic. Since most of these substances are only loosely bound to the polymer via non-covalently interactions, i.
View Article and Find Full Text PDFJ Chromatogr A
December 2024
Univ Rouen Normandie, FR3038, SMS, UR 3233, F-76000 Rouen, France. Electronic address:
In this study, a novel imidazolium-based ionic liquid (IL) coating was developed for stir bar sorptive extraction (SBSE) using a sol-gel method. The effects of different counterions, conditioning temperatures and polymer compositions were investigated. The stir bar with bis((trifluoromethyl)sulfonyl) amide 1-butyl-3-(3-(triethoxysilyl)propyl)-1H-imidazol-3-ium showed good mechanical and thermal stability with high resistance to water solubilization.
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