A far-ultraviolet-driven photoevaporation flow observed in a protoplanetary disk

Most low-mass stars form in stellar clusters that also contain massive stars, which are sources of far-ultraviolet (FUV) radiation. Theoretical models predict that this FUV radiation produces photodissociation regions (PDRs) on the surfaces of protoplanetary disks around low-mass stars, which affects planet formation within the disks. We report James Webb Space Telescope and Atacama Large Millimeter Array observations of a FUV-irradiated protoplanetary disk in the Orion Nebula. Emission lines are detected from the PDR; modeling their kinematics and excitation allowed us to constrain the physical conditions within the gas. We quantified the mass-loss rate induced by the FUV irradiation and found that it is sufficient to remove gas from the disk in less than a million years. This is rapid enough to affect giant planet formation in the disk.

Cavity Ring-Down Spectroscopy of Anthracene, 9-Methylanthracene, and 2-Methylanthracene in Supersonic Expansion

The S₀-S₁ absorption spectra of anthracene (C₁₄H₁₀), 9-methylanthracene (C₁₅H₁₂), and 2-methylanthracene (C₁₅H₁₂) are measured in the ultraviolet region between 330 and 375 nm (26,666 to 30,303 cm^-1) with cavity ring-down spectroscopy in supersonic free-jet expansions of argon. The associated vibronic band systems and their spectroscopic assignments are discussed and compared to previous studies performed using fluorescence excitation and dispersed fluorescence techniques. Density functional theory (DFT) calculations were carried out to study the structures and evaluate the vibrational transitions of the ground and excited states. Time-dependent DFT calculations of the first electronic excited states and Franck-Condon factor calculations were carried out to assist in the assignment of the experimentally measured vibronic bands. The vibronic spectra obtained in absorption agree well with fluorescence excitation spectra in terms of peak positions but exhibit different relative band intensities. We find a very good match between experimentally obtained vibronic line positions and the peak positions of the quantum chemically calculated Franck-Condon excitation lines.

Biochemical composition and antioxidant potential of the edible Mediterranean sea cucumber

The sea cucumber or holothurian is a marine species which has been prized in some Asian coun­tries for its nutritional qualities. The purpose of this work was to study the biochemical composition and free radical scavenging and antioxidant activities of Holothuria tubulosa tegument from the Bizerta lagoon in north­ern Tunisia. The obtained data demonstrated that the extract of sea cucumber teguments exhibited high bio­chemical levels (such as moisture 80.77%, protein 7.07%, lipids 10.21%, energy value 13.64 Kcal/g ww), and an important nutritional value (including n-3/n-6: 2.11, EPA+DHA: 20.96, AI: 1.38 and TI: 0.54). High anti­oxidant activities were recorded in the integument by the radical scavenging tests of ABTS and DPPH as well as by the total antioxidant capacity and the FRAP in comparison with the BHT standard. Our results showed that H. Tubulosa tegument has high nutritional value with high antioxidant activities and could be considered a nutraceutical product.

Effects of smoking processes on the nutritional value and fatty acid composition of Zander fish (

This study aimed to estimate the nutritional quality of Sander lucioperca fillets and alterations in lipid quality following hot and cold smoking processes. Our results revealed that the total fat content of zander fillets was 1.86 g/100g. Polyunsaturated fatty acids (PUFAs) were higher than saturated and monounsaturated fatty acids in fresh tissue samples. Arachidonic, docosahexaenoic and eicosapentaenoic acids were the most abundant PUFAs. Differences in the fatty acid compositions of the smoked and fresh fillet were significant, with a decrease in (PUFAs) in the proportion of total fatty acids. The fatty acid profile of the neutral lipids was unchanged after the cold smoking process, whereas PUFAs decreased significantly during both smoking processes, especially the hot smoking process. Our findings showed a partial alteration of polar lipids. Both smoking treatments produced lipoperoxidation and lipid oxidation in the fillets. Other investigational smoking conditions should be tested to reduce such oxidation and hydrolysis in fillets, which could be susceptible to off-flavors and off-odors.

Change in fatty acid composition and evaluation of lipids and protein oxidation in the commercial cooked clams (

This study aimed to provide information about the changes in fatty acid composition and quality in Ruditapes decussatus tissue after four culinary treatments (steamed, baked, grilled and fried). All treated samples showed a significant decrease in moisture and protein. In contrast, a significant increase in fat content resulted from the grilled and fried treatments. Saturated fatty acid was significantly higher in fresh clams than all cooking processes, except in fried ones. Monounsaturated fatty acid and polyunsaturated fatty acid varied significantly between fresh and cooked clams with high values recorded for fried clams. The n-3/n-6 ratio, peroxide index, EPA+DHA and atherogenicity index decreased significantly after the cooking processes particularly in fried clams. The mineral levels (Mg, Ca and Mn) of cooked clams decreased considerably with grilled and fried treatments. The impacts of cooking on the fatty acid composition and protein content in clam tissue was evaluated by lipid peroxidation (TBARS, PV, FFA, TOR) and protein oxidation (AOPP and PCO), which varied statistically in fried, steamed, grilled and baked samples; indicating alterations in cooked clam tissues structure. Based on our results, steaming is recommended for the preparation of clams because it preserves the most nutritional tissue quality.

Beneficial role of vanillin, a polyphenolic flavoring agent, on maneb-induced oxidative stress, DNA damage, and liver histological changes in Swiss albino mice

Vanillin, a widely used flavoring agent, has antimutagenic and antioxidant properties. The current study was performed to evaluate its beneficial role against hepatotoxicity induced by maneb, a dithiocarbamate fungicide. Mice were divided into four groups of six each: group 1, serving as negative controls which received by intraperitoneal way only distilled water, a solvent of maneb; group 2, received daily, by intraperitoneal way, maneb (30 mg kg^-1 body weight (BW)); group 3, received maneb at the same dose of group 2 and 50 mg kg^-1 BW of vanillin by intraperitoneal way; and group 4, serving as positive controls, received daily only vanillin. After 10 days of treatment, mice of all groups were killed. Our results showed that vanillin significantly reduced the elevated hepatic levels of malondialdehyde, hydrogen peroxide, and advanced oxidation protein product and attenuated DNA fragmentation induced by maneb. In addition, vanillin modulated the alterations of antioxidant status: enzymatic (superoxide dismutase, catalase, and glutathione peroxidase) and nonenzymatic (reduced glutathione, nonprotein thiol, and vitamin C) antioxidants in the liver of maneb-treated mice. This natural compound was also able to ameliorate plasma biochemical parameters (aspartate aminotransferase, alanine aminotransferase, gamma glutamyl transpeptidase, alkaline phosphatase, total bilirubin, and total protein). The protective effect of vanillin was further evident through the histopathological changes produced by maneb in the liver tissue. Thus, we concluded that vanillin might be beneficial against maneb-induced hepatic damage in mice.

To what extent are hake fat and its oil quality affected by the parasite

The copepod Lernaeosera lusci is a common ectoparasite of the hake Merluccius merluccius, which constitutes its definitive host. The present study is the first to investigate the impact of L. lusci and its infection intensity on the fatty acid (FA) composition and oil quality of its host. The results revealed a substantial decrease in the total FA content, which dropped by 50, 70 and 83% when fish was infected by one (L1), two (L2) and three (L3) parasites, respectively. The lipid profile showed a tendency for a significant decrease in the saturated fatty acid (SFA), monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) levels in all parasitized groups and in a parasite load dependant manner (p < 0.05). The same tendency was observed for the most commonly analysed FA and in particular for essential FA, such as e arachidonic (ARA), eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids, which showed smaller amounts associated with L. lusci co-infection. From a nutritional standpoint, our findings revealed that L. lusci is able to cause severe deterioration in the nutritional quality of its host oil. In addition to the increase in the thrombogenicity index (IT) and the high atherogenicity index (IA) values, the low hypocholesterolemic / hypercholesterolemic fatty acid ratio (H/H) and the modest amount of DHA+EPA (20 and 10 mg/100g) recorded at heavy infection levels make the parasitized fish inadequate sources of these PUFA and unsuitable for consumers with special dietary needs.

Geographic variation in fatty acid composition and food source of the commercial clam (

Lake and coastal Tunisian areas are rich biodiversity habitats, although little information is available about the distribution of food sources for the inhabitant species. In this study, a fatty acid analysis was used to study the trophic ecology of Venerupis decussatac ommunities from 10 sites located along the Tunisian Coast. The richest population in fatty acids was found in S4 followed by S5 and S8, while that of S1, S3 and S10 were the least rich. Results from multivariate analysis confirmed the ecological position of the studied population based on their fatty acid composition. Our results divided the ten studied populations into three similar groups according to their ecological and geographical positions in relation to environmental parameters and food and trophic links. A principal component analysis revealed that diatoms and dinoflagellates were the predominate diets in all the sampling stations. Bacteria and urban discharge dominated the dietary source of clams from S10 and S9. Zooplankton were the preferred diet of V. decussata harvested from the two S2 and S3 lakes; although green algae, phytoplankton and detritus were absent from the dietary source of the two previous populations. Despite spatial differences, clams from the north and the south could be easily distinguished from each other, which indicates the utility of this method in the dietary analysis of different food chain links. This study proves that geographic, ecologic and abiotic factors as well as their mutual interaction should be properly investigated in studies focusing on the trophic chains of aquatic ecosystems.

First seasonal investigation of the fatty acid composition in three organs of the Tunisian bivalve

This study reveals information for the first time about the total lipid (TL) content and fatty acid composition (FA) of Mactra stultorum (M. corallina). Three edible organs (foot, mantle and adductor muscle) were the subjects of this research in order to determine the most favorable periods for their consumption in relation to seasonal variability. The results showed lower lipid content in the adductor muscles in summer (12.73 ± 2.55 mg/g dry matter); while a higher content was observed in winter (28.97 ± 3.50 mg/g dry matter). However, similar lipid contents were observed in the mantle and foot tissues among the seasons. The fatty acid composition of Mactra stultorum adductor muscles, mantle and foot was dominated by saturated fatty acids (SFA) and polyunsaturated fatty acids (PUFA). Palmitic acid (16:0) was the major saturated fatty acid (SFA) and reached higher levels during summer in the foot (26%), mantle (21%) and adductor muscles (25%). Among PUFA, eicosapentaenoic acid (EPA, 20:5n-3) and docosahexaenoic acid (DHA, 22:6n-3) showed significant variation among seasons with high levels recorded during winter and spring. Monounsaturated fatty acids (MUFA) did not show any remarkable variation among seasons for the three studied tissues. Seasonal changes in fatty acids were observed for all samples, reaching a maximum level in winter or spring.