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Detailed assessment of the kinetics of Hg-cell association, Hg methylation, and methylmercury degradation in several Desulfovibrio species.

ABSTRACT: The kinetics of inorganic Hg [Hg(II)(i)] association, methylation, and methylmercury (MeHg) demethylation were examined for a group of Desulfovibrio species with and without MeHg production capability. We employed a detailed method for assessing MeHg production in cultures, including careful control of medium chemistry, cell density, and growth phase, plus mass balance of Hg(II)(i) and MeHg during the assays. We tested the hypothesis that differences in Hg(II)(i) sorption and/or uptake rates drive observed differences in methylation rates among Desulfovibrio species. Hg(II)(i) associated rapidly and with high affinity to both methylating and nonmethylating species. MeHg production by Hg-methylating strains was rapid, plateauing after ?3 h. All MeHg produced was rapidly exported. We also tested the idea that all Desulfovibrio species are capable of Hg(II)(i) methylation but that rapid demethylation masks its production, but we found this was not the case. Therefore, the underlying reason why MeHg production capability is not universal in the Desulfovibrio is not differences in Hg affinity for cells nor differences in the ability of strains to degrade MeHg. However, Hg methylation rates varied substantially between Hg-methylating Desulfovibrio species even in these controlled experiments and after normalization to cell density. Thus, biological differences may drive cross-species differences in Hg methylation rates. As part of this study, we identified four new Hg methylators (Desulfovibrio aespoeensis, D. alkalitolerans, D. psychrotolerans, and D. sulfodismutans) and four nonmethylating species (Desulfovibrio alcoholivorans, D. tunisiensis, D. carbinoliphilus, and D. piger) in our ongoing effort to generate a library of strains for Hg methylation genomics.

SUBMITTER: Graham AM

PROVIDER: S-EPMC3457086 | biostudies-other | 2012 Oct

REPOSITORIES: biostudies-other

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Detailed assessment of the kinetics of Hg-cell association, Hg methylation, and methylmercury degradation in several Desulfovibrio species.

Graham Andrew M AM Bullock Allyson L AL Maizel Andrew C AC Elias Dwayne A DA Gilmour Cynthia C CC

Applied and environmental microbiology 20120810 20

The kinetics of inorganic Hg [Hg(II)(i)] association, methylation, and methylmercury (MeHg) demethylation were examined for a group of Desulfovibrio species with and without MeHg production capability. We employed a detailed method for assessing MeHg production in cultures, including careful control of medium chemistry, cell density, and growth phase, plus mass balance of Hg(II)(i) and MeHg during the assays. We tested the hypothesis that differences in Hg(II)(i) sorption and/or uptake rates dri ...[more]

PMID: 22885751

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Project description:Lingonberry fruits are considered to play an important role in nutrition, as they comprise a variety of health-promoting components. Because of lingonberries seasonal availability and also due to their rapid degradation, their stability during processing is a continuous challenge for the food industry. Lingonberries are ideal fruits in making jam due to their natural deep reddish color, but recently, increased demand for low-calorie jams with alternative sweeteners has gained special attention. In this line, the objective of this study was to monitor the changes in anthocyanins, vitamin C, total phenolics, total reducing sugars and antioxidant capacity of several lingonberry jams formulated with different sweeteners (sucrose, fructose, erythritol, brown sugar, coconut sugar, stevia, saccharin). Due to the fact that storage conditions are important factors for jam quality, the jams were stored for 180 days at 4 °C and 25 °C (both under light and dark conditions). The rate constants (k) and the half time values (t1/2) of the degradation processes were determined and degradation kinetics was studied. For all analyzed conditions, first-order reaction kinetics was established for the degradation process of anthocyanins, whereas a second-order kinetic model described the degradation of the other compounds. Kinetic parameters showed that the stability of the studied compounds was highly influenced by the type of sweetener used in jam formulation. Total phenolics and antioxidants were best preserved in the presence of stevia, coconut sugar and fructose, whereas a destabilizing effect of erythritol on vitamin C and anthocyanins content during storage was observed. Among all the studied compounds, anthocyanins presented the fastest degradation, regardless storage conditions. The stability of studied compounds was higher at lower storage temperature (4 °C), while increasing the temperature at 25 °C and exposure to light determined higher rate of the degradation processes. The results provide useful information for understanding some bioactive compounds degradation in real foods, contributing to the development of new food products and providing information of commercial importance.

Dataset Information

Detailed assessment of the kinetics of Hg-cell association, Hg methylation, and methylmercury degradation in several Desulfovibrio species.

Publications

Detailed assessment of the kinetics of Hg-cell association, Hg methylation, and methylmercury degradation in several Desulfovibrio species.

Similar Datasets

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