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Articles by Andreea STANILA
Total Records ( 2 ) for Andreea STANILA
  Carmen SOCACIU , Andreea STANILA , Monica TRIF and Simion ASTILEAN
  Our studies aim the preparation of functionalized Au and Ag colloids invitro, the dynamics of conjugation and stability in functionalized forms (by conjugation with cysteine, glutathione, insulin, albumin) (in this first part of article) as well and to study their action on cells (second part). Such investigations can prove that natural ways of Au and Ag functionalization, by formation of stable conjugates, with S-containing biomolecules can be active at cellular level and can act synergistically as protective, antioxidant agents. We determined dimensions of colloid Au (AuC) vs colloid Ag (AgC) and found out mean values between 0.863μm to 0.86 μm.Using a calibration curve for AuC in the range 350-800 nm, we found a good correlation concentration-absorption units and the best dilutions to be used in conjugation experiments (1:2-1:5 ). The kinetic of AuC conjugation with four different molecules (cystein, BSA, insulin and glutathion), was specifically expressed by shifts of around 3 nm (for cystein, insulin and albumin) suggesting that AuC cannot make directly stable conjugates with these molecules. The same kinetic, tested for AuC-glutathion, showed spectacular change of color from red to blue and shifts of the absorbtion of conjugated forms, up to 16 nm (from 600 to 616 nm). Contrasting to Au, AgC in the presence of glutathion did not show modifications of absorptions, nor color changes. Therefore, we consider that Ag cannot conjugate glutathion and it is not useful to test it on cell cultures in vitro. Using different pHs (from 3 to 8) we observed an increase of conjugation capacity of AuC with glutathione, up to values 7-7.5. At extreme values (pH 3 and 8) the conjugation is not possible.
  Andreea STANILA , Loredana LEOPOLD and Dan VODNAR
  The aims of our work were to study the effect of some prebiotics such molasses, amino acids on the growing rate of some probiotics lactic bacteria (Lactobacillus plantarum, Lacobacillus casei, Bifidobacterim breve, Bifidobacterium infantis and a mix of these four strains) in cow and goat yoghurt. We have been studied comparatively yoghurt without and with different concentrations of prebiotics mentioned above, their chemical composition (fat and lactose), survival rate of probiotics bacteria and the production of lactic acid as a result of lactose and other saccharides fermentation. Regarding the growth rate of lactic bacteria it can be concluded that the number was increased semnificatively in goat yoghurt at the concentration of 1% and 2% molasses added. The concentrations of lactic acid were also increased in the samples treated with molasses, the best results have been obtained for goat yoghurt, especially after 7 days of incubation. The lactose amount was lower in the samples with molasses concluding that lactic bacteria fermented more efficient lactose in the presence of prebiotics. There is a direct correlation between presence of prebiotics and probiotics bacteria activity.
 
 
 
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