Polycyclic aromatic hydrocarbons (PAHs) are a group of more than hundred compounds that are ubiquitous in our environment. Some of these PAHs are known to be carcinogenic, mutagenic and teratogenic. PAHs have been detected in dried herbs that were cultured in The Netherlands as well as in other European countries above the maximum levels in dried herbs set by the EU (EU, 2015) for benzo(a)pyrene and the sum of the following four PAHs benzo(a)pyrene, benzo[a]anthracene, benzo[b]fluoranteen and chrysene. The origin of these PAHs in herbs is unknown. VNK cultivates, harvests and dries herbs including valerian and would like to identify the source of PAHs to comply to the EU limits for PAHs in herbs. The goal of the present study was to identify the source of PAHs found in valerian root, and to identify possible measures to reduce the concentration of PAHs in valerian root.
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The synthesis of aromatic compounds from biomass-derived furans is a key strategy in the pursuit of a sustainable economy. Within this field, a Diels–Alder/aromatization cascade reaction with chitin-based furans is emerging as a powerful tool for the synthesis of nitrogen-containing aromatics. In this study we present the conversion of chitin-based 3-acetamido-furfural (3A5F) into an array of di- and tri-substituted anilides in good to high yields (62–90%) via a hydrazone mediated Diels–Alder/aromatization sequence. The addition of acetic anhydride expands the dienophile scope and improves yields. Moreover, replacing the typically used dimethyl hydrazone with its pyrrolidine analogue, shortens reaction times and further increases yields. The hydrazone auxiliary is readily converted into either an aldehyde or a nitrile group, thereby providing a plethora of functionalized anilides. The developed procedure was also applied to 3-acetamido-5-acetylfuran (3A5AF) to successfully prepare a phthalimide.
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The present invention relates to a novel process for the preparation of low molecular weight aromatic compounds such as benzene, toluene, and xylenes (BTX) from plastics. Provided is a thermo-catalytic pyrolysis process for the preparation of aromatic compounds from a feed stream comprising plastic, comprising the steps of: a) subjecting a feed stream comprising a plastic to a pyrolysis treatment at a pyrolysis temperature in the range of 600-1000°C to produce pyrolysis vapors; b) optionally cooling the pyrolysis vapors to a temperature that is below the pyrolysis temperature; c) contacting the vaporous phase with an aromatization catalyst at an aromatization temperature in the range of 450 - 700 °C, which aromatization temperature is at least 50°C lower than the pyrolysis temperature, in a catalytic conversion step to yield a conversion product comprising aromatic compounds; and d) optionally recovering the aromatic compounds from the conversion product.
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Isolations of 3-chlorobenzoate (3CBA)-degrading aerobic bacteria under reduced O-2, partial pressures yielded organisms which metabolized 3CBA via the gentisate or the protocatechuate pathway rather than via the catechol route. The 3CBA metabolism of one of these isolates, L6, which,vas identified as an Alcaligenes species, was studied in more detail. Resting-cell suspensions of L6 pregrown on 3CBA oxidized all known aromatic intermediates of both the gentisate and the protocatechuate pathways. Neither growth th on nor respiration of catechol could be detected. Chloride production from 3CBA by L6 was strictly oxygen dependent. Cell-free extracts of 3CBA-grown L6 cells exhibited no catechol dioxygenase activity but possessed protocatechuate 3,4-dioxygenase, gentisate dioxygenase, and maleylpyruvate isomerase activities instead. In continuous culture with 3CBA as the sole growth substrate, strain L6 demonstrated an increased oxygen affinity with decreasing steady-state oxygen concentrations.
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Pyrolysis liquids from lignocellulosic biomass have the potential to be used as a feed for aromatics such as benzene, toluene, and xylenes (BTX) using catalytic upgrading with zeolites. We here report an experimental study on the conversion of various pyrolysis oil fractions to determine the most suitable one for BTX synthesis. For this purpose, the pyrolysis liquid was fractionated using several extraction/distillation steps to give four fractions with different chemical compositions. The fractions were analyzed in detail using nuclear magnetic resonance spectroscopy, elemental analysis, gas chromatography-mass spectroscopy, thermogravimetric analysis, Karl-Fischer titration, and gel permeation chromatography. Catalytic pyrolysis experiments were carried out using a tandem microreactor with H-ZSM-5 (23) as the catalyst. The highest BTX yield of 24% (on a carbon and dry basis) was obtained using the fractions enriched in phenolics, whereas all others gave far lower yields (4.4-9%, on a carbon and dry basis). Correlations were established between the chemical composition of the feed fraction and the BTX yield. These findings support the concept of a pyrolysis biorefinery, where the pyrolysis liquid is separated into well-defined fractions before further dedicated catalytic conversions to biobased chemicals and biofuels using tailored catalysts.
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From PLoS website: In general, dietary antigens are tolerated by the gut associated immune system. Impairment of this so-called oral tolerance is a serious health risk. We have previously shown that activation of the ligand-dependent transcription factor aryl hydrocarbon receptor (AhR) by the environmental pollutant 2,3,7,8-tetrachlorodibenzo-p-dioxin (TCDD) affects both oral tolerance and food allergy. In this study, we determine whether a common plant-derived, dietary AhR-ligand modulates oral tolerance as well. We therefore fed mice with indole-3-carbinole (I3C), an AhR ligand that is abundant in cruciferous plants. We show that several I3C metabolites were detectable in the serum after feeding, including the high-affinity ligand 3,3´-diindolylmethane (DIM). I3C feeding robustly induced the AhR-target gene CYP4501A1 in the intestine; I3C feeding also induced the aldh1 gene, whose product catalyzes the formation of retinoic acid (RA), an inducer of regulatory T cells. We then measured parameters indicating oral tolerance and severity of peanut-induced food allergy. In contrast to the tolerance-breaking effect of TCDD, feeding mice with chow containing 2 g/kg I3C lowered the serum anti-ovalbumin IgG1 response in an experimental oral tolerance protocol. Moreover, I3C feeding attenuated symptoms of peanut allergy. In conclusion, the dietary compound I3C can positively influence a vital immune function of the gut.
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Understanding taste is key for optimizing the palatability of seaweeds and other non-animal-based foods rich in protein. The lingual papillae in the mouth hold taste buds with taste receptors for the five gustatory taste qualities. Each taste bud contains three distinct cell types, of which Type II cells carry various G protein-coupled receptors that can detect sweet, bitter, or umami tastants, while type III cells detect sour, and likely salty stimuli. Upon ligand binding, receptor-linked intracellular heterotrimeric G proteins initiate a cascade of downstream events which activate the afferent nerve fibers for taste perception in the brain. The taste of amino acids depends on the hydrophobicity, size, charge, isoelectric point, chirality of the alpha carbon, and the functional groups on their side chains. The principal umami ingredient monosodium l-glutamate, broadly known as MSG, loses umami taste upon acetylation, esterification, or methylation, but is able to form flat configurations that bind well to the umami taste receptor. Ribonucleotides such as guanosine monophosphate and inosine monophosphate strongly enhance umami taste when l-glutamate is present. Ribonucleotides bind to the outer section of the venus flytrap domain of the receptor dimer and stabilize the closed conformation. Concentrations of glutamate, aspartate, arginate, and other compounds in food products may enhance saltiness and overall flavor. Umami ingredients may help to reduce the consumption of salts and fats in the general population and increase food consumption in the elderly.
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VHL University of Applied Sciences (VHL) is a sustainable University of AppliedSciences that trains students to be ambitious, innovative professionals andcarries out applied research to make a significant contribution to asustainable world. Together with partners from the field, they contribute to innovative and sustainable developments through research and knowledge valorisation. Their focus is on circular agriculture, water, healthy food & nutrition, soil and biodiversity – themes that are developed within research lines in the variousapplied research groups. These themes address the challenges that are part ofthe international sustainability agenda for 2030: the sustainable developmentgoals (SDGs). This booklet contains fascinating and representative examplesof projects – completed or ongoing, from home and abroad – that are linked tothe SDGs. The project results contribute not only to the SDGs but to their teaching as well.
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Particulate matter (PM) exposure, amongst others caused by emissions and industrial processes, is an important source of respiratory and cardiovascular diseases. There are situations in which blue-collar workers in roadwork companies are at risk. This study investigated perceptions of risk and mitigation of employees in roadwork (construction and maintenance) companies concerning PM, as well as their views on methods to empower safety behavior, by means of a mental models approach. We held semi-structured interviews with twenty-two employees (three safety specialists, seven site managers and twelve blue-collar workers) in three different roadwork companies. We found that most workers are aware of the existence of PM and reduction methods, but that their knowledge about PM itself appears to be fragmented and incomplete. Moreover, road workers do not protect themselves consistently against PM. To improve safety instructions, we recommend focusing on health effects, reduction methods and the rationale behind them, and keeping workers’ mental models into account. We also recommend a healthy dialogue about work-related risk within the company hierarchy, to alleviate both information-related and motivation-related safety issues. https://doi.org/10.1016/j.ssci.2019.06.043 LinkedIn: https://www.linkedin.com/in/john-bolte-0856134/
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To locate mating partners and essential resources such as food, oviposition sites and shelter, insects rely to a large extent on chemical cues. While most research has focused on cues derived from plants and insects, there is mounting evidence that indicates that micro‐organisms emit volatile compounds that may play an important role in insect behaviour. In this study, we assessed how volatile compounds emitted by phylogenetically diverse bacteria affected the olfactory response of the primary parasitoid Aphidius colemani and one of its secondary parasitoids, Dendrocerus aphidum. Olfactory responses were evaluated for volatile blends emitted by bacteria isolated from diverse sources from the parasitoid's habitat, including aphids, aphid mummies and honeydew, and from the parasitoids themselves. Results revealed that A. colemani showed a wide variation in response to bacterial volatiles, ranging from significant attraction over no response to significant repellence. Our results further showed that the olfactory response of A. colemani to bacterial volatile emissions was different from that of D. aphidum. Gas chromatography‐mass spectrometry analysis of the volatile blends revealed that bacterial strains repellent to A. colemani produced significantly higher amounts of esters, organic acids, aromatics and cycloalkanes than attractive strains. Strains repellent to D. aphidum produced significantly higher amounts of alcohols and ketones, whereas the strains attractive to D. aphidum produced higher amounts of the monoterpenes limonene, linalool and geraniol. Overall, our results indicate that bacterial volatiles can have an important impact on insect olfactory responses, and should therefore be considered as an additional, so far often overlooked factor in studying multitrophic interactions between plants and insects.
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