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Opis: We present the applicability of a new ultra sensitive analytical method for the simultaneous determination of biliverdin and bilirubin in human serum. The method comprises isocratic reversed-phase(RP) C18 high-performance liquid chromatography (HPLC) and thermal lens spectrometric detection (TLS)based on excitation by a krypton laser emission line at 407 nm. This method enables the separation of IX-α biliverdin and IX-α bilirubin in 11 min. with limit of detection (LOD) and limit of quantitation (LOQ) for biliverdin of 1.2 nM and 3 nM, and 1nM and 2.8 nM for bilirubin,respectively.In addition, a step-gradient elution was set up, by changing the mobile phase composition, in order to further enhance the sensitivity for bilirubin determination with LOD and LOQ of 0.5 nM and 1.5 nM, respectively. In parallel, an isocraticHPLC-DAD method was developed for benchmarking against HPLC-TLS methods. The LOD and LOQ forbiliverdin were 6 nM and 18 nM, and 2.5 nM and 8nM for bilirubin,respectively. Additionally, both isocratic methods were applied for measuring biliverdin and free bilirubin in human serum samples (from 2 male and 2 female healthy donors). Combining isocratic HPLC method with TLS detector was crucial for first ever biliverdin determination in serum together with simultaneous free bilirubin determination. We showed for the first time the concentration ratio of free bilirubin versus unbound biliverdin in human serum samples.
Najdeno v: osebi
Ključne besede: Bilirubin, biliverdin, serum, HPLC, TLS
Objavljeno: 29.03.2016; Ogledov: 4590; Prenosov: 0
Polno besedilo (964,28 KB)

Opis: In the Hardanger area in Western Norway, the production of cider has a long tradition that goes back to the 12th century, when monks introduced apple growing in this area. Nowadays, this is also the main area of fruit production in Norway. Despite the strict regulation of the alcoholic beverage production in Norway, traditional cider is still produced on some farms in this area. Therefore, our aim was to study the ecology and biodiversity of the yeasts associated with the cider production in the Hardanger area during fermentation process; especially of traditional cider, which is produced by a spontaneous fermentation of apple juice, performed by naturally occurring indigenous yeasts that originate from the fruit or the surfaces of the processing equipment. In our study, samples of fermenting juice/cider were taken during fermentation process from 12 producers, located in 12 different locations in Hardanger region. Classical cultivation methods using WL (Wallerstein Laboratories) agar medium with added chloramphenicol enable us to isolate a total of 530 yeast isolates that were stored in in-house yeast collection at the NIBIO and included also at the Wine Research Centre collection. Based on the sequencing of the D1/D2 domain of the 26S rDNA we managed to identify 357 isolates and distinguished 27 different yeast species as follows: Aureobasidium pullulans, Candida californica, C. oleophila, C, sake, Hanseniaspora meyeri, H. uvarum, H. valbyensis. Kregervanrija fluxuum, Kregervanrija sp., Metschnikowia andauensis, M. chrysoperlae, M. fructicola, M. pulcherrima, Metschnikowia sp, Pichia fermentans, P. kluyveri, P. membranifaciens, P. nakasei, Piskurozyma capsuligena, Rhodotorula nothofagi, Saccharomyces bayanus, S. cerevisiae, S. paradoxus, S. pastorianus, Saccharomyces sp., S. uvarum and Torulaspora delbrueckii. Even though we were not able to obtain samples in three different fermentation stages (beginning, middle and at the end of fermentation) from all producers, we could observe yeast succession during fermentation progress. Yeast diversity was higher at the beginning comparing to the middle of fermentation, when mostly different non-Saccharomyces yeast species prevailed, while in the middle of fermentation 11 species were detected (Candida californica, H. uvarum, H. valbyensis, Kregervanrija sp., K. fluxuum, Pichia membranifaciens, Metschnikowia pulcherrima, Saccharomyces sp, S. bayanus, S. uvarum and S. cerevisie). On the other hand, at the end of fermentation mainly Saccharomyces species with high ethanol tolerance were present (Saccharomyces sp., S. cerevisiae, bayanus, S. uvarum and P. fermentans). In samples that were collected from three producers in all three fermentation stages also quality parameters were determined (ethanol, organic acids, sugars, biogenic amines) with in-house developed methods using HPLC-UV/RID. The most important sugars in ciders were fructose and glucose, as expected. Two producers added sugar to increase the level of ethanol in the middle of fermentation, which is a common procedure in the Hardanger area. Ethanol and organic acid analysis indicated that fermentations went in the right direction, since all parameters were within normal limits. Including the acetic acid level, an indicator of low cider quality, was very low (average around 0,06 g/L). The alcohol incised from the beginning to end fermentation in all samples analysed and minimum concentration was 2,71 g/L. In ciders we detected four biogenic amines (putrescin, cadaverine, histamine and tyramine). The average amount was 32 mg/L and the most abundant was tyramine.
Najdeno v: osebi
Ključne besede: indigenous yeasts, biodiversity, spontaneous fermentation, cider-making
Objavljeno: 18.10.2022; Ogledov: 252; Prenosov: 0
Polno besedilo (136,08 KB)

Opis: A novel method was developed for the preparation of porous hematite (α-Fe2O3) thin films. First, a solution containing iron precursor was spin-coated on fluorine-doped tin oxide substrate and later short heat-treated at 750 °C. The prepared α-Fe2O3 thin films were applied as dual-function catalyst in photoelectrochemical (PEC) water oxidation and textile dye degradation studies. For the first time, α-Fe2O3 thin films were used in efficient PEC degradation of a textile dye (Basic Blue 41 – B41) using in-situ generated reactive chlorine species. In comparison with photocatalytic and electrocatalytic approaches, the PEC technique allows faster degradation of B41 dye at an applied bias potential of 1.5 V versus reversible hydrogen electrode and under visible light illumination. In the presence of Cl− using the PEC approach the degradation of B41 reaches 99.8%. High-performance liquid chromatography coupled with UV–VIS system confirmed the degradation of B41 dye using PEC. Gas-chromatography coupled to mass spectrometry was used to study the by-products obtained during PEC degradation. Chemical oxygen demand analyses confirmed that the mineralization level of B41 is in the order of 68%. The α-Fe2O3 films developed in this study give a higher level of PEC degradation efficiency compared to other iron oxide-based systems.
Najdeno v: osebi
Ključne besede: thin films, photoelectrocatalysis, kinetics, visible light, degradation, textile dye
Objavljeno: 10.05.2021; Ogledov: 1324; Prenosov: 8
Polno besedilo (0,00 KB)
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Opis: In this work, new analytical approaches for determination of biogenic amines in wines were developed. For the first time, we studied the derivatization of BAs in wines with naphthalene- 2,3-dicarboxaldehyde (NDA) and with dabsyl chloride (DBS) and analysis of derivatized BAs by HPLC coupled to fluorescence (HPLC-NDA-FL) and thermal lens spectrometry (HPLC-DBS-TLS) detectors. The sensitivity of the two methods (LODs HPLC-NDA-FL in the range 27-73 μg/L; LODs HPLC-DBS-TLS in the range 3.4-11 μg/L) was higher than that of the official method for biogenic amines in wines, OIV-MA-AS315-18 (60-77 μg/L). For its best performances, the HPLC-DBS-TLS technique was applied to the analysis of putrescine, cadaverine, histamine and tyramine in two white wine samples. Additionally, exploiting the Berthelot reaction, the TLS fast screening of biogenic amines in wines, following the release of ammonia by transglutaminase, was also proposed. This approach allowed us to determine total biogenic amount content in concentrations below 0.1 mg/L, expressed as equivalents of histamine.
Najdeno v: osebi
Ključne besede: biogenic amines, NDA, liquid chromatography, TLS, fluorescence, wine
Objavljeno: 02.11.2017; Ogledov: 3634; Prenosov: 245
Polno besedilo (441,06 KB)