Fermentación controlada de aceitunas verdes picholine marroquíes sometidas a choque térmico e inoculadas sin sal

The present work reports the controlled fermentation of heat-shocked, unsalted and inoculated green olives. The effects of heat-shock (60, 70 and 80 °C three times for 5 min), inoculation with the oleuropeinolytic strain of L. plantarum FSO175 (L.p-FSO175) and the addition of Cell-Free Supernatant of C. pelliculosa L18 (CFS of C.p-L18) on the fermentation process of unsalted green olives were examined. The results showed a drastic reduction in the initial indigenous Enterobacteria, and an improvement in the acidification of heat-shocked olives at 70 and 80 °C, when compared to 60 °C. The inoculation with L.p-FSO175 and addition of CFS of C.p-L18 enhanced the fermentation and preservation of unsalted green olives, indicated by a significant decrease in pH, increase in free acidity and total disappearance of Enterobacteria. The heat-shock treatment at high temperature (80 °C), inoculation with L.p-FSO175 and addition of CFS of C.p-L18 led to the best reduction in bitterness, and favorable color changes (L, a, and b) in fermented olives. This sequential method led to more appreciated sensory characteristics (mainly bitterness and color) of fermented olives, lower spoilage incidence in olives, and reduced fermentation time to 50 days, and therefore may be suitable to control the fermentation of unsalted green olives of the Moroccan picholine variety.El presente trabajo reporta la fermentación controlada de aceitunas verdes sometidas a choque térmico, sin salar e inoculadas. Se estudian los efectos del choque térmico (60 °C, 70 °C y 80 °C tres veces durante 5 min), la inoculación con cepa oleuropeinolítica de L. plantarum FSO175 (L.p-FSO175) y la adición de sobrenadante libre de células de C. pelliculosa L18 (CFS de C.p-L18), sobre el proceso de fermentación de aceitunas verdes sin salar. Los resultados mostraron la drástica reducción de las enterobacterias autóctonas iniciales, y la mejora de la acidificación de las aceitunas sometidas a choque térmico de 70 °C y 80 °C, en comparación con 60 °C. La inoculación con L.p-FSO175 y la adición de CFS de C.p-L18 mejoró la fermentación y conservación de las aceitunas verdes sin salar, indicada por una disminución significativa del pH, aumento de la acidez libre y desaparición total de enterobacterias. El choque térmico a alta temperatura (80 °C), la inoculación con L.p-FSO175 y la adición de CFS de C.p-L18 condujeron a una mejor reducción del amargor y cambios de color favorables (L, a y b) en aceitunas fermentadas. Este método secuencial, que permitió apreciar las características sensoriales (principalmente amargor y color) de las aceitunas fermentadas, y una menor incidencia de deterioro en las aceitunas, y redujo el tiempo de fermentación a 50 días, puede ser adecuado para controlar la fermentación de aceitunas verdes sin salar de Marruecos, variedad picholine

Fermentación controlada de aceitunas verdes picholine marroquí mediante cepas de lactobacilos degradantes de oleuropeína

The control of the spontaneous fermentation process of un-debittered Moroccan Picholine green olives was undertaken basing the inoculation with two lactobacilli strains (Lactobacillus plantarum S175 and Lactobacillus pentosus S100). These strains, previously selected in our laboratory for their oleuropein-degrading capacity, were inoculated in olives brined at 5% of NaCl, and then incubated at 30 ÅãC. The physico-chemical parameters (pH, free acidity, reducing sugars, sodium chloride, oleuropein and its hydrolysis products), and the microbiological parameters (mesophilic aerobic bacteria, coliforms, Staphylococcus, lactic acid bacteria and yeasts and moulds), were regularly analyzed during the fermentation time. The results obtained showed the effectiveness of the lactic acid bacteria strains to develop suitable oleuropein biodegradation and controlled lactic fermentation processes more than the un-inoculated olives (control). This result was confirmed by the rapid elimination of coliforms and staphylococcus, the accumulation of hydroxytyrosol as a result of oleuropein biodegradation, and a drastic reduction in spoiled olives with good quality fermented olives.Se llevó a cabo el control del proceso de fermentación espontánea de aceitunas verdes sin desamargar picholine marroquí basado en la inoculación con dos cepas de lactobacilos (Lactobacillus plantarum S175 y Lactobacillus pentosus S100). Estas cepas, seleccionadas previamente en nuestro laboratorio por su capacidad de degradar a la oleuropeína, se inocularon en las aceitunas en salmuera al 5 % de NaCl, y después se incubaron a 30 °C. Los parámetros físico-químicos (pH, acidez libre, reducción de azúcares, cloruro sódico, oleuropeína y sus productos de hidrólisis) y los parámetros microbiológicos (bacterias aerobias mesófilas, coliformes, estafilococos, bacterias lácticas y levaduras y mohos), fueron analizados regularmente durante el tiempo de fermentación. Los resultados obtenidos mostraron la eficacia de las cepas de bacterias lácticas para desarrollar una adecuada biodegradación de la oleuropeina y los procesos de fermentación láctica controlados más que en el caso de las aceitunas no inoculadas (control). Estos resultados fueron confirmados por la rápida eliminación de coliformes y estafilococos, por la acumulación de hidroxitirosol como resultado de biodegradación de la oleuropeína, y por ladrástica reducción de aceitunas estropeadas y por la buena calidad de las aceitunas fermentadas

Anticonvulsant Potential of Certain New (2 E

Anticonvulsant potential and neurotoxicity of certain new imidazole-containing arylsemicarbazones 6a–p are reported. The test compounds 6a–p exhibited anticonvulsant activity mainly in the scPTZ screen. Compound 6p emerged as the most active surrogate displaying 100% protection at a dose level of 636 μmol/kg in the scPTZ screen without any neurotoxicity. The assigned (E)-configuration of the title compounds 6a–p was confirmed via single crystal X-ray structure of compound 6g

Antitubercular and antimicrobial activity of nh4vo3 promoted 1,4-dihydropyridine incorporated 1,3,4-Trisubstituted pyrazole

Background: A new series of pyrazole containing 1,4-dihydropyridine derivatives 5a-i and 6a-i were synthesized from substituted acetylated aryls and substituted phenylhydrazine by the multistep reaction. Method: The target compounds 1,4-dihydropyridine derivatives were obtained from green synthesis of 1,3-disubstituted phenyl-1H-pyrazole-4-carbaldehydes 4a-i with ethyl acetoacetate and methyl acetoacetate at higher temperatures in the presence of ammonium acetate and the catalytic amount of ammonium metavanadate (NH4VO3). The role of ammonium metavanadate was increases rate of the reaction and obtained high yields. Result: Structures of newly synthesized 1,4-dihydropyridine moiety containing pyrazole derivatives were confirmed by FT-IR, NMR and Mass spectral studies. The structure of compound 5b was confirmed by S-XRD study. Further, these compounds were tested for in-vitro antitubercular and antimicrobial studies. Compounds 5a, 5b, 5i, 6a, 6b, 6g, 6h, and 6i were found to be active against all the bacterial microorganisms. Conclusion: The above mentioned compounds have shown lowest MIC ranging between 3.12-12.5 μg/ml against Mycobacterium tuberculosis and MIC values ranging between 7.8- 15.6 μg/ml for Mycobacterium smegmatis, Staphylococcus aureus and Pseudomonas aeruginosa. For the control of life threatening diseases such as tuberculosis, these eight compounds may be strongly promising synthetic compounds

Synthesis, Characterization and DFT Calculations of 4,5,12- and 1,8,12-trichloro-9,10-dihydro-9,10-ethanoanthracene-12-carbonitriles

The chlorinated ethanoanthracenes: 4,5,12- and 1,8,12-(trichloro-9,10-dihydro-9,10-ethanoanthracene-12-carbonitriles) (1 and 2), which are regioisomers, were synthesized and characterized using nuclear magnetic resonance (1H- and 13C-NMR) and infrared (IR) spectroscopic techniques. The structure of isomer 1 was further confirmed using a single-crystal X-ray technique. The relative stabilities of the title compounds were calculated using the density functional theory (DFT) method on the basis of their total energies and thermodynamic parameters. Isomer 1 is thermodynamically more stable than isomer 2 in the gas phase and in solution. The calculated molecular geometry of isomer 1 agreed well with the experimental X-ray structure. The atomic charge distribution at the different atomic sites was calculated using natural bond orbital analysis. Isomer 2 was predicted to be more polar than isomer 1

Synthesis, Characterization, and Anti-Cancer Activity of Some New N′-(2-Oxoindolin-3-ylidene)-2-propylpentane hydrazide-hydrazones Derivatives

Eight novel N′-(2-oxoindolin-3-ylidene)-2-propylpentane hydrazide-hydrazone derivatives 4a–h were synthesized and fully characterized by IR, NMR (1H-NMR and 13C-NMR), elemental analysis, and X-ray crystallography. The cyto-toxicity and in vitro anti-cancer evaluation of the prepared compounds have been assessed against two different human tumour cell lines including human liver (HepG2) and leukaemia (Jurkat), as well as in normal cell lines derived from human embryonic kidney (HEK293) using MTT assay. The compounds 3e, 3f, 4a, 4c, and 4e revealed promising anti-cancer activities in tested human tumour cells lines (IC50 values between 3 and 7 μM) as compared to the known anti-cancer drug 5-Fluorouracil (IC50 32–50 μM). Among the tested compounds, 4a showed specificity against leukaemia (Jurkat) cells, with an IC50 value of 3.14 μM, but this compound was inactive in liver cancer and normal cell lines

Microwave Synthesis, Characterization, and Antimicrobial Activity of Some Novel Isatin Derivatives

Three series of isatin derivatives [3-hydrazino, 3-thiosemicarbazino, and 3-imino carboxylic acid derivatives] were synthesized employing microwave irradiation. The prepared compounds were characterized by FT-IR, NMR, elemental analysis, and X-ray crystallography for derivatives 5b. The synthesized compounds were screened for antimicrobial activity against selected bacteria and fungi. The results revealed that the N-alkyl isatin derivatives were biologically active with different spectrums activity. Most of the 3-hydrazino and 3-thiosemicarbazino isatin derivatives were biologically inactive and generally the active derivatives showed weak to moderate activity mainly against Gram-positive bacteria. The imino isatin carboxylic acid derivatives (2-[4-(1-benzyl-5-bromo-2-oxoindolin-3-ylideneamino) phenyl]acetic acid, 5d) showed promising activity against all tested Gram-positive bacteria and against fungal pathogens