Biodecolorization of textile azo dye using Bacillus sp. strain CH12 isolated from alkaline lake

© 2017 The Authors Textile azo dye decolorizing bacteria were isolated from alkaline Lakes Abaya and Chamo using Reactive Red 239 (RR239) dye. Through subsequent screening process, strain CH12 was selected to investigate the effects of nutrient supplement, DO, pH, temperature, dye concentration and types on decolorization. Based on 16S rRNA gene sequence analysis, strain CH12 was identified as Bacillus sp. Decolorization efficiencies were significantly enhanced with carbon (≥98%) and organic nitrogen (∼100%) supplements. Complete decolorization was also observed under anoxic and anaerobic conditions, and at the temperature of 30 °C and the pH of 10. However, the azo dye decolorization efficiency of strain CH12 was significantly reduced when NaNO3 (1–8%) was supplemented or under aerobic culturing condition (≤6%), indicating that RR239 was less preferred electron acceptor. Overall, strain CH12 can be a promising candidate for decolorization applications due to its potential to effectively decolorize higher RR239 concentrations (50−250 mg/L) and six additional dyes

Photocatalytic Nanolithography of Self-Assembled Monolayers and Proteins

Self-assembled monolayers of alkylthiolates on gold and alkylsilanes on silicon dioxide have been patterned photocatalytically on sub-100 nm length-scales using both apertured near-field and apertureless methods. Apertured lithography was carried out by means of an argon ion laser (364 nm) coupled to cantilever-type near-field probes with a thin film of titania deposited over the aperture. Apertureless lithography was carried out with a helium–cadmium laser (325 nm) to excite titanium-coated, contact-mode atomic force microscope (AFM) probes. This latter approach is readily implementable on any commercial AFM system. Photodegradation occurred in both cases through the localized photocatalytic degradation of the monolayer. For alkanethiols, degradation of one thiol exposed the bare substrate, enabling refunctionalization of the bare gold by a second, contrasting thiol. For alkylsilanes, degradation of the adsorbate molecule provided a facile means for protein patterning. Lines were written in a protein-resistant film formed by the adsorption of oligo(ethylene glycol)-functionalized trichlorosilanes on glass, leading to the formation of sub-100 nm adhesive, aldehyde-functionalized regions. These were derivatized with aminobutylnitrilotriacetic acid, and complexed with Ni2+, enabling the binding of histidine-labeled green fluorescent protein, which yielded bright fluorescence from 70-nm-wide lines that could be imaged clearly in a confocal microscope

Taking a hard line with biotemplating: cobalt-doped magnetite magnetic nanoparticle arrays.

Rapid advancements made in technology, and the drive towards miniaturisation, means that we require reliable, sustainable and cost effective methods of manufacturing a wide range of nanomaterials. In this bioinspired study, we take advantage of millions of years of evolution, and adapt a biomineralisation protein for surface patterning of biotemplated magnetic nanoparticles (MNPs). We employ soft-lithographic micro-contact printing to pattern a recombinant version of the biomineralisation protein Mms6 (derived from the magnetotactic bacterium Magnetospirillum magneticum AMB-1). The Mms6 attaches to gold surfaces via a cysteine residue introduced into the N-terminal region. The surface bound protein biotemplates highly uniform MNPs of magnetite onto patterned surfaces during an aqueous mineralisation reaction (with a mean diameter of 90 ± 15 nm). The simple addition of 6% cobalt to the mineralisation reaction maintains the uniformity in grain size (with a mean diameter of 84 ± 14 nm), and results in the production of MNPs with a much higher coercivity (increased from ≈156 Oe to ≈377 Oe). Biotemplating magnetic nanoparticles on patterned surfaces could form a novel, environmentally friendly route for the production of bit-patterned media, potentially the next generation of ultra-high density magnetic data storage devices. This is a simple method to fine-tune the magnetic hardness of the surface biotemplated MNPs, and could easily be adapted to biotemplate a wide range of different nanomaterials on surfaces to create a range of biologically templated devices

Postoperative outcomes in oesophagectomy with trainee involvement

BACKGROUND: The complexity of oesophageal surgery and the significant risk of morbidity necessitates that oesophagectomy is predominantly performed by a consultant surgeon, or a senior trainee under their supervision. The aim of this study was to determine the impact of trainee involvement in oesophagectomy on postoperative outcomes in an international multicentre setting. METHODS: Data from the multicentre Oesophago-Gastric Anastomosis Study Group (OGAA) cohort study were analysed, which comprised prospectively collected data from patients undergoing oesophagectomy for oesophageal cancer between April 2018 and December 2018. Procedures were grouped by the level of trainee involvement, and univariable and multivariable analyses were performed to compare patient outcomes across groups. RESULTS: Of 2232 oesophagectomies from 137 centres in 41 countries, trainees were involved in 29.1 per cent of them (n = 650), performing only the abdominal phase in 230, only the chest and/or neck phases in 130, and all phases in 315 procedures. For procedures with a chest anastomosis, those with trainee involvement had similar 90-day mortality, complication and reoperation rates to consultant-performed oesophagectomies (P = 0.451, P = 0.318, and P = 0.382, respectively), while anastomotic leak rates were significantly lower in the trainee groups (P = 0.030). Procedures with a neck anastomosis had equivalent complication, anastomotic leak, and reoperation rates (P = 0.150, P = 0.430, and P = 0.632, respectively) in trainee-involved versus consultant-performed oesophagectomies, with significantly lower 90-day mortality in the trainee groups (P = 0.005). CONCLUSION: Trainee involvement was not found to be associated with significantly inferior postoperative outcomes for selected patients undergoing oesophagectomy. The results support continued supervised trainee involvement in oesophageal cancer surgery

Chemical Composition, Physicochemical And Functional Properties Of Lupin (Lupinus Albus) Seeds Grown In Ethiopia

White lupin (Lupinus albus) seeds collected from the local markets of Debretabor (DT) and Dembecha (DB) in Ethiopia were studied for their chemical composition, physicochemical and functional properties. Moisture, total ash, crude protein, crude fat, crude fiber and minerals were determined. Mean values for protein, crude fat, total carbohydrates, crude fiber, and crude ash content of the two samples were 40.22, 8.92, 47.73, 10.08 and 3.15 g/100g, respectively on dry weight basis. The mean values of minerals such as phosphorus, iron, zinc and calcium contents for the samples were 248.90, 12.51, 4.68 and 82.56 mg/100g, respectively on dry weight basis. There was significant difference (p < 0.05) on physicochemical properties such as seed mass, seed volume, hull content, hydration coefficient, swelling capacity, cooking time, and seed hardness. However, the mean diameter, bulk density, sphericity, water absorption, swelling coefficient and swelling index were not significantly different between the two lupin seed samples. There was strong positive correlation between calcium content and the cooking time of lupin. The lower calcium concentration leads to a better cook ability and shorter cooking time. Hardness was negatively correlated with water absorption, and positively correlated with cooking time of the lupin seed. The flour obtained from Dembecha lupins was found to be superior to that of Debretabor in terms of the foaming capacity and bulk density. Lupin flour from Debretabor exhibited significantly higher dispersibility and water absorption than Dembecha, while the oil absorption was practically the same for the two lupins. Furthermore, a relationship exists between a water absorption capacity and the least gelation concentration. The results of chemical composition, physicochemical and functional properties for both lupin samples indicated that lupins can be used as a raw material for various food products manufacturing and provide consistency in food processing, analogous to other food legumes. Therefore, the research findings can be used by food companies in recipe development of lupin-based processed foods, including fortified food products to combat the protein-energy malnutrition (PEM) problem in Ethiopia and other East African countries

Improvement Of Energy And Nutrient Density Of Sorghum-Based Complementary Foods Using Germination

In Ethiopia, commercially made complementary foods are not available and affordable for the majority of the poor. Complementary foods prepared traditionally from locally available raw materials (such as cereals) have high viscosity when reconstituted. This limits the total food intake by infants. The main objective of this study was to investigate the effect of germination on energy and nutrient density of sorghum-based complementary foods. Two varieties of sorghum (Sorghum bicolor) (L.) Moench) grains (varieties 76T1#23 and Meko) were collected, cleaned, soaked for 22 hours at room temperature (22±2 0 C); germinated for 48 hours at the soaking temperature; dried at 55 0 C for 24 hours, and milled into a fine homogeneous powder. Five complementary foods were formulated by using a blend of ungerminated to germinated sorghum flours in ratios of 100:0, 75:25, 50:50 and 25:75, 0:100, respectively. Germination increased significantly (p<0.05) contents of crude protein from 12.25% and 10.44% to 12.65% and 10.87% for varieties 76T1#23 and Meko, respectively. Similarly, the respective contents of total phosphorus, iron, zinc and calcium (mg/100g) were significantly (p<0.05) increased from 208.42, 8.21, 1.86 and 17.09 to 223.26, 11.99, 2.01 and 25.93 for variety 76T1#23 and from 183.04 , 7.19 , 1.78 and 20.99 to 192.91, 10.98 , 1.89 and 29.62 for variety Meko. In contrast, germination decreased viscosity values (cP) (at five percent dry matter concentrations) from 2888.78 and 2988.43 to 1147.11 and 1148.20 for varieties 76T1#23 and Meko, respectively and at 15% dry matter concentrations from 8684.74 and 8791.98 to 2376.17 and 2416.24 for variety 76T1#23 and Meko, respectively. Blending of ungerminated with germinated sorghum flour also decreased viscosity values significantly. Panelists preferred gruels prepared from 100% ungerminated sorghum flour followed by gruels prepared from a blend of 75% ungerminated and 25% germinated sorghum flours. Gruels prepared from 100% germinated sorghum flour were least preferred. Hence, germination appeared to be a promising food processing method to improve energy and nutrient density and decrease viscosity values of complementary foods

Effect Of Germination On Mineral Bioavailability Of Sorghum-Based Complementary Foods

Many people living in developing countries depend on diets based on cereal staples. Such diets lack diversity, which may result in micronutrient deficiencies. A complementary food made from cereals is often low in mineral content and contains significant quantities of mineral absorption inhibitors like phytic acid and condensed tannins. Anti-nutritional factors are plant constituents, which play an important role in humans, reducing the digestibility of nutrients and the absorption of minerals.Infant malnutrition due to nutritionally inadequate diets is one of the major concerns in Ethiopia. Children in rural Ethiopia are especially prone to micronutrient deficiencies as they eat from the family dish, which is predominantly plant-based. The main objective of this study is, therefore, to investigate the effect of germination on bio-availability of minerals of sorghum-based complementary foods. Two varieties of sorghum (Sorghum bicolor (L.) Moench) grains (varieties 76T1#23 and Meko) were collected, cleaned, soaked for 22 hours at room temperature (22±2°C) and germinated for 36 and 48 hours at the soaking temperature. The germinated seeds were dried at 55°C for 24 hours and the ungerminated sorghum seeds were also dried at 55°C for 2 hours to facilitate milling. Both ungerminated and germinated sorghum grains weremilled into a homogeneous fine powder.Germination of sorghum grainsfor 36 and 48 hours decreased phytic acid levels (mg/100g) significantly (p<0.05) for variety 76T1#23 from 399.12 to 255.66 and 190.11, and from 464.94 to 293.18 and 203.76for variety Meko, respectively. During germination of sorghum grains for 36 and 48 hours, molar ratio of phytate: iron was decreased significantly (p<0.05) from 4.12 to 2.06 and 1.35 for variety 76T1#23, and from 5.49 to 2.35 and 1.58 for variety Meko, respectively. Similarly, germination of sorghum grains for 36 and 48 hours decreased significantly (p<0.05) phytate:zinc molar ratio of sorghum flour from 21.18 to 12.76 and 9.31 for variety 76T1#23; and from 25.72 to 15.54 and 10.64 for variety Meko, respectively. In contrast, germination of sorghum grains for 36 and 48 hours increased significantly (p<0.05) the contents of total phosphorus, non-phytate phosphorous, iron, zinc and calcium.Hence, germination appeared to be a promising food processing method to improve bioavailabilityof mineralsand to decrease phytate levels, and therefore to decrease deficiencies of minerals in infants

A novel <em>ABL1 </em>fusion to the SH2 containing inositol phosphatase-1 (<em>SHIP1</em>) in acute lymphoblastic leukemia (ALL).

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