Thesis (Ph. D.)--University of Wisconsin--Madison, 1984. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographies.

Typescript. / Thesis (Ph. D.)--University of Hawaii at Manoa, 1985. / Bibliography: leaves 122-143. / Photocopy. / xiii, 143 leaves, bound ill. 29 cm

Call number: LD2668 .T4 1960 G35

The objective of this study was to determine the effectiveness of sorbic acid in inhibiting Escherichia coli 0157:H7, Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus on shredded cheddar and mozzarella cheese over 70 days storage. Samples of cheese were inoculated and placed into bags with a sorbic acid (0, 0.1, 0.15, 0.2 and 0.3 %) and anti caking agent mixture and stored at 10 °C. Each variable was enumerated after 0,14,28,42,56, and 70 days of storage. Survival of E. coli 0157:H7 showed no significant difference from control in either cheese. There were significantly lower Salmonella counts for days 14 to 42 on mozzarella cheese. No significant differences in survival were found for cheddar cheese. There were significantly lower counts noted in L. monocytogenes, and S. aureus in mozzarella. Though no significant differences were found over time in the cheddar, most of the sorbate concentrations exhibited lower counts than control on days 14 and 28. Overall, in the presence of sorbic acid there was a more rapid decline in numbers of each test organism, especially against L. monocytogenes, and S. aureus for both high and low moisture cheeses. / Master of Science

Humans have been using milk from cattle for at least 10 000 years. During millennia, techniques for the refinery of milk to cheese have evolved resulting in the transition from small scale local production to the industrialized manufacture seen today. A problem faced today is the occurrence of dairy spoilage yeasts, of whom species belonging to the genus Candida is most prevalent. Methods to combat spoilage fungi involves the use of chemical preservatives, of which salts of sorbic acid are widely used. In water, the sorbate ion accepts a proton from the oxonium ion resulting in the formation of sorbic acid. Sorbic acid can diffuse into and over cellular membranes of yeasts, where it disrupts a range of functions. The most important being the disruption of proteins located in the mitochondrial membranes, resulting in an inhibition of the respiratory chain. The process of salting cheese is usually done by submersion in brine. The brine used is home to a diverse microflora, sometimes comprising said yeasts. The purpose of this work was to develop a method to investigate whether a reduced use of potassium sorbate in brine is possible. Two methods were developed, one where yeast was inoculated into different concentrations of potassium sorbate. The other used yeast in suspension derived from a simulated brining tank. The results showed that the simulated brining tank worked better, and a potential reduction to 1/3 of the current use of sorbate is possible. However, the experimental basis for this conclusion, even though supported by previous studies, is weak.

Fungal growth on food and subsequent contamination with mycotoxins is a public health problem. Ochratoxin A (OTA) is a important mycotoxin, with nephrotoxic effects and carcinogenic properties. Decreasing the fungal contamination and consequently preventing toxin development is the most efficient action to reduce human exposure through the diet. The use of organic acids as preservatives in foods is an excellent alternative. The aim of this study was to investigate the influence of acetic, citric and sorbic acid on the growth of Aspergillus species at different acidic pH values, and the influence of these organic acids on OTA production. To evaluate the susceptibility of the isolates in the analyzed acids a factorial arrangement was used with nine fungi, four pH levels (4.5, 5.0, 5.5, and 6.0) and three types of acids in different concentrations: acetic acid (0, 12.5, 25, 50, 100, 200, 400 and 800mm), citric acid (0, 50, 100, 200, 400 and 800mm) and sorbic acid (0, 0.5, 1, 2, 4, 8, 16 and 32mm). The experiments were incubated for six days and conducted in triplicate. The inhibitory concentrations (IC) were the lowest acid concentration tested where the fungi was not able to grow. To determine the influence of these acids on mycotoxin production, a factorial arrangement was used with two fungi (A. carbonarius and A. niger) and two pH (4.5 and 5.0). The acid concentrations were the same as those used in the susceptibility experiments. The experiment was carried out in duplicate by incubation for seven days at 25°C for the determination of IC for each isolate. Controls and two concentrations below the IC (0, 25 and 50% IC) were selected for the analysis of OTA. OTA quantification was performed by high performance liquid chromatography (HPLC) with fluorescence detection. Differences were found on the sensitivity of the species tested between the analyzed acids. A. flavus, A. parasiticus and A. carbonarius were more sensitive to acetic and sorbic acids whereas A. niger and A. tubingensis were the most resistant. A direct correlation between pH and the inhibitory concentration was observed. Generally, for every increase in pH by 0.5 the level of acetic acid and sorbic acid required to inhibit the growth of the same isolate doubled. In the other side, citric acid did not show an important antifungal power. It was also observed that sub-lethal dosages of sorbic acid did not prevent fungal growth, and in addition can stimulate the production of ochratoxin A on A. carbonarius and A. niger isolates. The result shows the importance of considering both the pH and the predominant fungal species in the product, when calculating the acid dosages for prevention of fungal food spoilage. / O desenvolvimento de fungos em alimentos e a subsequente possibilidade de contaminação destes por micotoxinas constituem um problema de saúde pública. Dentre as micotoxinas mais importantes temos a ocratoxina A (OTA), com ação nefrotóxica e propriedades carcinogênicas. Diminuir a contaminação fúngica e consequentemente prevenir a formação desta toxina é a medida mais eficiente para reduzir a exposição dos seres humanos através da dieta. O uso de ácidos orgânicos como conservante em alimentos representa uma alternativa frente a este problema. Assim, o objetivo deste trabalho foi investigar a influência dos ácidos acético, cítrico e sórbico sobre o crescimento de espécies do gênero Aspergillus em meio de cultura sob diferentes valores de pH, além de determinar a influência destes ácidos orgânicos na produção de OTA. Para avaliar a suscetibilidade dos isolados aos ácidos testados foi utilizado um arranjo fatorial com nove cepas de Aspergillus, quatro níveis de pH (4,5; 5,0; 5,5; e 6,0) e três tipos de ácidos nas concentrações: ácido acético (0; 12,5; 25; 50; 100; 200; 400 e 800 mM), ácido cítrico (0; 50; 100; 200; 400 e 800mM) e ácido sórbico (0; 0,5; 1; 2; 4; 8; 16; 32 mM). Os experimentos foram conduzidos em triplicata, incubados por seis dias. As concentrações inibitórias (CI) foram as menores concentrações de ácido testadas onde não houve crescimento fúngico. Para determinar a influência destes ácidos na produção de micotoxinas, utilizou-se um arranjo fatorial com dois fungos ocratoxigênicos (A. carbonarius e A. niger), dois valores de pH (4,5 e 5,0), sendo as concentrações de ácido as mesmas utilizadas para o ensaio de suscetibilidade. O experimento foi conduzido em duplicata, incubando-se por sete dias à 25 ºC e determinando-se as CI para cada isolado selecionado-se para a análise de OTA os controles e duas concentrações abaixo da CI (ou seja, 0; 25 e 50% da CI). A quantificação da OTA foi realizada através de cromatografia líquida de alta eficiência com detector de fluorescência. Houve diferença quanto à sensibilidade das espécies testadas para os ácidos avaliados. A. carbonarius, A. parasiticus e A. flavus foram mais sensíveis aos ácidos acético e sórbico e os mais resistentes foram A. niger e A. tubingensis quando comparados com os demais isolados. Por outro lado, o ácido cítrico não exibiu poder antifúngico importante. Foi verificada uma relação direta entre os valores de pH e a concentração inibitória observou-se, de maneira geral, que a cada acréscimo de 0,5 no valor de pH dobram as concentrações de ácido acético e sórbico necessárias para inibir o crescimento de um mesmo isolado. Também foi observado que dosagens sub-letais de ácido sórbico além de não impedirem o crescimento fúngico podem estimular a produção de OTA em isolados de A. carbonarius e A. niger. Demonstra-se assim a importância de se considerar tanto o pH quanto as espécies fúngicas predominantes no produto ao se calcular a dosagens destes ácidos a ser aplicada para garantir a estabilidade dos alimentos frente à deterioração fúngica e segurança toxicológica.

Dans le contexte du stockage profond des déchets radioactifs de haute et moyenne activité à vie longue en France, l’argilite de Bure (Arg) a été choisie comme roche hôte notamment pour ses propriétés de rétention des radionucléides. Or, cette roche argileuse dite du Callovo-Oxfordien (COx) contient naturellement de la matière organique (MO). Le but de cette thèse est d’évaluer l’influence de la MO naturelle mobile sur la rétention sur l’argilite de l’europium, analogue classique des actinides trivalents des déchets vitrifiés. Trois molécules organiques sont étudiées : les acides subérique, sorbique et tiglique, acides organiques de faible poids moléculaire identifiés dans l’eau porale naturelle du COx. Toutes les expériences ont été réalisées dans un milieu simulant l’eau du COx (pH=7,5 ; I=0,1 mol/L ; PCO2 =10^(-2) bar).La caractérisation de notre échantillon d’argilite montre sa conformité avec les études précédentes de la zone d’intérêt et que le pH de 7,5 est incontournable pour ne pas dénaturer la roche. L’étude du système Eu-MO montre que les acides organiques n’ont pas d’influence sur la spéciation de l’europium dans l’eau de COx. L’étude expérimentale de l’interaction Eu-Arg confirme que la rétention se fait par sorption sur l’argilite (CEu<6.10-6mol/L) et précipitation dans l’eau de COx (CEu>6.10^(-6)mol/L). Le coefficient de distribution Rd, qui quantifie la sorption, est de 170 ± 30 L/g, valeur élevée conforme aux valeurs documentées sur des argilites naturelles. Enfin, l’étude du système ternaire Eu-MO-Arg montre une légère augmentation de la rétention de Eu en présence de matière organique. Cet effet synergique est très satisfaisant du point de vue de la sûreté du stockage : la présence de ces petits acides organiques naturels ne remet pas en question les propriétés de rétention de l’argilite vis-à-vis de l’europium et des actinides trivalents. / Bure clay rock (CR) was chosen as host rock for the French high and intermediate level long lived radioactive waste repository. This choice is mostly explained by the retention ability of the Callovo-Oxfordian rock (COx). Bure clay rock contains natural organic matter (OM) that could have an influence on radionuclide retention. The aim of this work is to assess the influence of natural mobile OM on the retention of Eu on clay rock. Eu was chosen as a chemical model for trivalent actinides contained in vitrified waste. Three organic molecules were studied: suberic, sorbic and tiglic acids, small organic acids identified in COx pore water. All the experiments were carried out in an environment recreating COx water (pH=7.5 ; I=0.1 mol/L ; PCO2 =10^(-2) bar).Clay rock sample characterization showed that the sample used in this work was similar to those previously extracted from the area of interest and that it was necessary to maintain pH at 7.5 to avoid altering the clay rock. The Eu-OM system study indicated that organic acids had no influence on Eu speciation in COx water. The Eu-CR system experimental study confirmed that retention implied sorption on CR (CEu<6.10^(-6)mol/L) and precipitation in COx water (CEu>6.10-6mol/L). Distribution coefficient Rd (quantifying sorption) was estimated at 170 ± 30 L/g. This high value is consistent with literature values obtained on clay rocks. The ternary Eu-OM-CR system study showed a slight increase of sorption in the presence of organic matter. This synergistic effect is very satisfactory in terms of storage security: the presence of small organic acids in clay rock does not question retention properties with respect to europium and trivalent actinides.

Una dieta scorretta incrementa il rischio di malattie come l’insulino resistenza e l’obesità. Questa tesi ha l’obiettivo di valutare l’effetto di diete sbilanciate sulla fisiologia ed espressione genica in topi e suini allo svezzamento. Topi C57BL/6 sono stati sacrificati dopo 2 settimane, dopo essere stati alimentati con dieta iper-lipidica e dieta controllo. L’espressione genica è stata stimata usando la tecnologia microarray. Quattro dei sette geni identificati differenzialmente espressi tra il controllo e l’iper-lipidico sono coinvolti nella regolazione della via metabolica del sistema circadiano, che recentemente è stato mostrato avere effetti sul metabolismo lipidico e processo infiammatorio. Il secondo studio ha avuto lo scopo di capire gli effetti dello svezzamento con o senza l’aggiunta di acidificante nella dieta. I suinetti allo svezzamento (T0) sono stati comparati con i suinetti dopo una settimana (T1). Il gruppo post-svezzamento è stato alimentato con una dieta convenzionale, e metà di questi hanno ricevuto un supplemento di acido sorbico. L’aggiunta di acido sorbico nella dieta non ha causato nessuna differenza a livello fisiologico e di espressione genica. 205 geni sono stati identificati come differenzialmente espressi in T1 comparato con T0, evidenziando una forte risposta all’adattamento metabolico e agli stress subiti durante lo svezzamento. / An incorrect diet increases the risk of diseases as insulin resistance and obesity. This thesis aims at assessing the effects of unbalanced diets on gut physiology and gene expression in pig and mouse during weaning. The first research explored the impact of a high fat diet in C57BL/6 mice. High-fat-fed mice and control-fed mice were sacrificed after two weeks of treatment. Gene expression level was assessed by 90K Combimatrix microarray technology. Four of seven genes found differentially expressed between control and high fat diet mice are involved in the regulatory pathway of the circadian clock system, which was recently shown to affect lipid metabolism and inflammatory processes. Those genes were successfully validated by real time PCR. The second study aimed at understanding the weaning effect with or without acidifier addition in the diet. Piglets at weaning (T0) were compared to piglets after one week (T1). The post-weaning group was fed a conventional diet, half of which received in addition sorbic acid. The sorbic acid supplementation evidenced no effects in terms of physiology and gene expression. 205 genes were significantly differentially expressed in T1 when compared with T0, evidencing a response to the metabolic adaptation and the stress suffered during weaning.

This master´s thesis is focused on simultaneous determination of sweeteners and preservatives in energy drinks by liquid chromatography coupled with DAD and ELSD detection. The method was optimized for determination of aspartame, acesulfame K, saccharin, sucralose, steviol glycosides, benzoic acid and sorbic acid. Analyses were carried out on the Poroshell 120 EC-C18 column (4.6 x 150 mm, 2.7 m, Agilent) using mixture of methanol, acetone and water with formic acid and trimethylamine as a gradient mobile phase at a flow rate 0,5 mL•min-1. Validation parameters were determined (limit of detection, limit of quantification, repeatability and recovery). The validated method was applied on real samples.