New application of microbial l-glutaminase as a flavor enhancing agent in beef burgers

L‑glutaminase (L‑glutamine amidohydrolase EC3.5.1.2) is the key enzyme in enhancing the taste and aroma of oriental fermented foods by increasing their glutamic acid content and as a result imparting a palatable taste. Beef burgers were prepared using different levels of the partially purified L- glutaminase (2.0 to10.0 U/100 g) prepared from Aspergillus oryzae NRRL 32567. Beef burgers treated with 6.0 U/100g and the others treated with monosodium glutamate (5000 ppm) were chemically, sensory and microbiologically evaluated and compared to untreated control during frozen storage at –18 ºC for 3 months. Treatment with L‑glutaminase (6 U/100g) resulted in an increase of 443% in glutamic acid and a reduction of 63% in glutamine contents resulting in an enhanced preferable taste and odor of the prepared beef burgers. Burgers treated with 6.0 U/100g exhibited the best odor, texture, taste and overall quality scores when compared to the untreated control and samples treated with monosodium glutamate (5000 ppm). During the frozen storage of all samples, an expected slight, but significant (p≤0.05), increase in the total mesophilic bacterial count was evident and such increase was quite acceptable since numbers did not exceed the limit of 5.7x103 cfu/g. Similarly, the total psychrotrophs did not exceed 3.7x102 cfu/g

Skin tribology: Science friction?

The application of tribological knowledge is not just restricted to optimizing mechanical and chemical engineering problems. In fact, effective solutions to friction and wear related questions can be found in our everyday life. An important part is related to skin tribology, as the human skin is frequently one of the interacting surfaces in relative motion. People seem to solve these problems related to skin friction based upon a trial-and-error strategy and based upon on our sense for touch. The question of course rises whether or not a trained tribologist would make different choices based upon a science based strategy? In other words: Is skin friction part of the larger knowledge base that has been generated during the last decades by tribology research groups and which could be referred to as Science Friction? This paper discusses the specific nature of tribological systems that include the human skin and argues that the living nature of skin limits the use of conventional methods. Skin tribology requires in vivo, subject and anatomical location specific test methods. Current predictive friction models can only partially be applied to predict in vivo skin friction. The reason for this is found in limited understanding of the contact mechanics at the asperity level of product-skin interactions. A recently developed model gives the building blocks for enhanced understanding of friction at the micro scale. Only largely simplified power law based equations are currently available as general engineering tools. Finally, the need for friction control is illustrated by elaborating on the role of skin friction on discomfort and comfort. Surface texturing and polymer brush coatings are promising directions as they provide way and means to tailor friction in sliding contacts without the need of major changes to the produc

L’érysipèle sur cicatrice post opératoire en traumatologie: à propos d’un cas et revue de la littérature

L'érysipèle sur cicatrice post opératoire est une entité rare, décrite principalement chez des patients présentant les facteurs de risque classiques de la maladie au niveau des sites de veinectomie pour pontage coronarien. En traumatologie orthopédie, nous n'avons que les 3 cas rapportés dans le travail de Dhrif survenus au décours d'une implantation prothétique chez des malades à risque. Nous présentons à travers cet article, le cas d'un érysipèle post opératoire sur une cicatrice d'ostéosynthèse d'une fracture fermée du pilon tibial, ayant la particularité du terrain et des circonstances de survenues, pour enfin conclure aux principes de la prévention primaire à adopter

Synbiotic Tarhana as a functional food

Abstract: In the present study formulated synbiotic tarhana (Turkish fermented cereal food) was produced as a functional food from the fermentation of wheat flour, some spices [salt, pepper, dill and sweet marjoram (Organum majorana)], some vegetables [tomato (Lycoprsicum esculentum), pepper (Capsicum annum) and onion (Allium cepa)], and synbiotic yoghurt which prepared with prebiotic (inulin and lactose each 3%) and different concentrations of the probiotic culture (0.5, 1.5, 3, 4.5% DVS-ABT2 containing Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium bifidum). After fermentation (3 days), tarhana dough was dried in the sun. The effect of the fermentation (0, 1, 2 and 3 days) and the probiotic culture concentration on the chemical composition and the probiotic population of the wet tarhana were evaluated. The effect of the probiotic culture concentration on the chemical composition, the probiotic population and the sensory attribute of dried tarhana were evaluated. Also the effect of dried tarhana (prepared from yoghurt which was fermented by 4.5% probiotic culture) on the plasma lipid profile of human subjects was studied. The results showed that the pH value decreased while the acidity increased, acetaldehyde and diacetyl values increased during the fermentation period and by increasing the probiotic culture concentration of the wet and the dried tarhana. Neither the fermentation nor the concentration of the probiotic culture of wet and dried tarhana affected the crude protein, ether extract, crude fibre, and ash values. The numbers of probiotic bacteria increased until the second day of fermentation. However, in the following day, with an increase of the acid content their number decreased. Generally the increasing of the probiotic culture concentration increased the numbers of probiotic bacteria of the wet and dried tarhana. Also the concentration of the probiotic culture didn't affect the sensory attributes of dried tarhana. Subjects supplemented with dried tarhana showed significant reduction in total plasma cholesterol, low density lipoproteins (LDL-C) and triglycerides, while high density lipoprotein (HDL-C) increased