Assessment of the In Vitro Activities of Ceftolozane/Tazobactam and Ceftazidime/Avibactam in a Collection of Beta-Lactam-Resistant Enterobacteriaceae and Pseudomonas aeruginosa Clinical Isolates at Montpellier University Hospital, France

Microbial Drug Resistance, Ahead of Print.
Source: Microbial Drug Resistance - Category: Microbiology Authors: Source Type: research

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In this study, 5% w/v SMP dispersion was acidified to pH 2.4–3.0 using citric acid and heated at different conditions. Lowering pH resulted in dissolution of colloidal calcium phosphate from casein micelles, corresponding to lowered turbidity and reduced hydrodynamic diameter of dispersions. When heated for 10 min at different temperatures, 70 °C was the most effective to produce transparent dispersions; whereas a shorter heating time between 2 and 60 min was desired at 90 °C. The decreased turbidity after heating was attributed to weakened hydrophobic interaction between casein molecules based on f...
Source: Food Hydrocolloids - Category: Food Science Source Type: research
This study evaluated the potential of phytoglycogen (PG) to solubilize curcumin (CCM) and improve its in vitro permeation and anticancer efficacy. CCM and PG were incorporated using co-solvent mixing followed by spray- or vacuum-drying. The obtained CCM/PG solid dispersions were evaluated for soluble CCM amount, CCM-PG interactions, Caco-2 monolayer permeation, and inhibitory efficacy against HeLa cells. Results showed that preparation method and PG-to-CCM ratio affected CCM soluble amount, favoring spray-drying and high PG-to-CCM ratios. FTIR spectra suggested the presence of hydrogen bonding between CCM and PG in spray-d...
Source: Food Hydrocolloids - Category: Food Science Source Type: research
Publication date: Available online 14 October 2019Source: Food HydrocolloidsAuthor(s): Xingzhong Zhang, Juan Zhou, Jinghua Chen, Bin Li, Yan Li, Shilin LiuAbstractEdible solid foams with tunable structure and mechanical property had attracted increasing interests in a diversity of applications for food industries. Here we presented a facile method for the fabrication of edible solid foams via Pickering emulsion technology. The O/W Pickering emulsions stabilized by soy protein isolate (SPI)/bacterial cellulose were prepared, it exhibited the smaller droplets size and better physical stability with the increasing contents of...
Source: Food Hydrocolloids - Category: Food Science Source Type: research
Publication date: Available online 14 October 2019Source: Food ChemistryAuthor(s): Jianghao Sun, Craig S. Charron, Janet A. Novotny, Bing Peng, Liangli Yu, Pei ChenAbstractBroccoli is a popular brassica vegetable and its consumption may decrease the occurrence of cancer in certain populations. To gain insight into the metabolites that may induce physiological responses to broccoli intake, a non-targeted metabolomic approach and a targeted approach for analysis of glucosinolate metabolites were developed using high resolution accurate mass spectrometry. A human study was conducted in which 6 subjects consumed a single meal ...
Source: Food Chemistry - Category: Food Science Source Type: research
This study aims to develop an colorimetric sensing label based on bromocresol green (BCG) and a sol-gel matrix layer coated onto filter paper to monitor fish freshness. Characterization results showed that the sol-gel layer was successfully coated, and the coating yield was 14.25%. The fish freshness could be detected clearly by the naked eye as the color of the sensing label changed. A Hue Saturation Value (HSV) model was used to correlate the response of the sensing label to the freshness of fish samples. Hue (H) values showed a linear response to the total volatile basic nitrogen (TVB-N) concentration in the range of 16...
Source: Food Chemistry - Category: Food Science Source Type: research
In this study, we developed a methodology combined Paternò-Büchi reaction nanoelectrospray ionization mass spectrometry (PB-nanoESI-MS) and nuclear magnetic resonance (NMR) to identify C=C locations and isomers of PUTAGs in sacha inchi oil. Benzophenone was used as the PB reagent, and the optimized solvent composition (methanol:chloroform=9:1) allowed for PUTAGs and their PB products to be detected with higher intensities. In addition, we made efforts to interpret the MS2 spectra for identification lipid species. A series of C57-PUTAGs and C59-PUTAGs were detected and identified via high-resolution PB-nanoESI-M...
Source: Food Chemistry - Category: Food Science Source Type: research
This study investigated the effects of cold storage at different temperatures (4, -0.5, -3, and -20 °C) on protein degradation and its relationship to structural changes of black carp muscle. At -0.5 and 4 °C, major structural changes occurred, including the formation of gaps between myofibers and myofibrils, breakage of myofibrils and myofibers, and degradation of sarcoplasmic reticulum. Gel-based proteomic analysis showed that these structural changes were accompanied by degradation of a series of myofibrillar proteins, including titin, nebulin, troponin, myosin, myomesin, myosin-binding protein, and α-acti...
Source: Food Chemistry - Category: Food Science Source Type: research
This article reports the characterization and evaluation of the biotechnological potential of a cysteine protease purified from Calotropis procera (CpCP3). This enzyme was highly stable to different metal ions and was able to hydrolyze κ-casein similarly to bovine chymosin. Atomic force microscopy showed that the process of casein micelle aggregation induced by CpCP3 was similar to that caused by chymosin. The cheeses made using CpCP3 showed higher moisture content than those made with chymosin, but protein, fat, and ash were similar. The sensory analysis showed that cheeses made with CpCP3 had high acceptance index ...
Source: Food Chemistry - Category: Food Science Source Type: research
Publication date: Available online 14 October 2019Source: Food ChemistryAuthor(s): Andreas Eisenreich, Benjamin Sachse, Rainer Gürtler, Birgit Dusemund, Oliver Lindtner, Bernd SchäferAbstractOpium alkaloids such as morphine and thebaine occur in the latex of Papaver somniferum varieties. Some varieties are used for both, pharmaceutical opium alkaloid generation and poppy seed production for food use. Poppy seeds can be contaminated with opium alkaloid-containing latex, e.g. during harvesting. In recent years, poppy seed contamination with opium alkaloids, including thebaine, gave repeatedly reasons for concern in...
Source: Food Chemistry - Category: Food Science Source Type: research
Publication date: Available online 14 October 2019Source: Food ChemistryAuthor(s): Tayse Ferreira Ferreira da Silveira, Letícia Maeda Cajaíba, Leonardo Valentin, Bruno Barea, Pierre Villeneuve, Inar Alves CastroAbstractOil-in-water (O/W) emulsions are important delivery systems of omega-3 fatty acids (n-3 FA). We investigated the effect of sinapic acid esters concentration and chain length, the electrical charge of the emulsifier and emulsion pH on the oxidative stability of n-3 FA rich O/W emulsions. Echium oil was applied as n-3 FA source. A 24 factorial design was used to simultaneously evaluate these fact...
Source: Food Chemistry - Category: Food Science Source Type: research
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