Biopreservation

Human biospecimens are subject to a number of different collection, processing, and storage factors that can significantly alter their molecular composition and consistency. These biospecimen preanalytical factors, in turn, influence experimental outcomes and the ability to reproduce scientific results. Currently, the extent and type of information specific to the biospecimen preanalytical conditions reported in scientific publications and regulatory submissions varies widely. To improve the quality of research utilizing human tissues, it is critical that information regarding the handling of biospecimens be reported in a thorough, accurate, and standardized manner. The Biospecimen Reporting for Improved Study Quality recommendations outlined herein are intended to apply to any study in which human biospecimens are used. The purpose of reporting these details is to supply others, from researchers to regulators, with more consistent and standardized information to better evaluate, interpret, compare, and reproduce the experimental results. The Biospecimen Reporting for Improved Study Quality guidelines are proposed as an important and timely resource tool to strengthen communication and publications around biospecimen-related research and help reassure patient contributors and the advocacy community that the contributions are valued and respected.

O ne of the major challenges for modern biorepositories is gaining visibility and recognition as professional infrastructures and service providers, in front of national regulatory bodies, institutional review boards (IRB), data protection authorities, research funding organizations, and the diagnostic and pharmaceutical industries. This recognition is necessary to ensure biorepository-specific law texts and IRB and data protection guidelines are drawn up, and to attract public and private funding. All the above elements and especially the last are necessary for long term biorepository sustainability. There are two ways to ensure this:

Many popular foods are still using harmful artificial preservatives. Therefore, a natural and safe compound as a preservative (biopreservatives) for foods is strongly required. Squid ink has an antibacterial activity that can be used as biopreservative. This research aimed to take the advantage of squid ink as a biopreservative. Antibacterial activity of squid ink was performed to determine the optimal concentration of squid ink as a natural preservative using paper disc method to inhibit the growth of pathogenic bacteria (Escherichia coli, Shigella flexnery, dan Salmonella thyposa). The result shows that the optimal concentration of squid ink as an antibacterial was 120% (v/v). This was used to perform the potential test of squid ink as food preservative in meatballs and noodles. Formalin and borax used as a controls. Noodles and meatballs that supplemented with squid ink deteriorated after 30 hours, and 20-25 hours without preservatives. Whilst noodles and meatballs that supplemented with formalin and borax deteriorated after 48-72 hours. Due to the results, squid ink has potency as a biopreservative.

The first version of the Standard PREanalytical Code (SPREC) was developed in 2009 by the International Society for Biological and Environmental Repositories (ISBER) Biospecimen Science Working Group to facilitate documentation and communication of the most important preanalytical quality parameters of different types of biospecimens used for research. This same Working Group has now updated the SPREC to version 2.0, presented here, so that it contains more options to allow for recent technological developments. Existing elements have been fine tuned. An interface to the Biospecimen Reporting for Improved Study Quality (BRISQ) has been defined, and informatics solutions for SPREC implementation have been developed. A glossary with SPRECrelated definitions has also been added.

La carne es un alimento susceptible a ataques de diversos tipos de microorganismos patógenos y alterantes que causan deterioro en periodos relativamente cortos; por ello la industria cárnica tiene la necesidad de diseñar técnicas de conservación que permitan aumentar la vida útil, sin alterar las características fisicoquímicas, sensoriales y el valor nutricional.

The aim of the current research is to investigate the effects of edible coatings based on celery pectin singly and in combination with a bacteriocin of Bacillus methylotrophicus BM47 on the quality and storage life of fresh blackberries under refrigeration conditions. In this study three experimental groups were prepared: uncoated blackberries as a control, blackberries with 1% pectin coatings and blackberries with 1% pectin coatings+bacteriocin of B. methylotrophicus BM47. During the storage at 4°C and 75% RH for 16 days, the weight loss, decay percentage, total soluble solids (TSS), titratable acidity (TA), pH, organic acids, sugars, total phenolic content, total anthocyanins and antioxidant activity were analyzed. The results showed that the application of pectin and pectin+bacteriocin coatings led to a reduction in weight loss with 6.3% and 6.7% compared to the control fruit on the 16-th day of storage. A decrease in decay percentage was also noticed, which was most pronounced i...

The Infectious Diseases BioBank (IDB) has consistently archived peripheral blood mononuclear cell (PBMNC) RNA for transcriptome analyses. RNA is particularly labile, and hence, these samples provide a sensitive indicator for assessing the IDB's quality-assurance measures. Independent analyses of 104 PBMNC RNA specimens from 26 volunteers revealed that the mean RNA integrity number (RIN) was high (9.02), although RIN ranged between scores of 7 and 10. This variation of RIN values was not associated with ischemic time, PBMNC quality, number of samples processed per day, self-medication after immunization, freezer location, donor characteristics, differential white blood cell counts, or daily variation in RNA extractions (all P>0.05). RIN values were related to the date of collection, with those processed during mid-summer having highest RIN scores (P=0.0001). Amongst specimens with the lowest RIN scores, no common feature could be identified. Thus, no technical explanation for...

The influence of lactic acid bacteria (LAB) isolated from poultry meat on the attributes of suya was investigated. Lactobacillus plantarum with the highest frequency of occurrence (90%) produced the highest amount of lactic acid (16.2 g/l) and inhibited all the indicator organisms with the exception of Candida albicans and Proteus vulgaris. Consequently, L. plantarum was chosen as the starter culture to inoculate pieces of poultry meat before (CB) and after (CA) grilling for suya production. Relatively low microbial counts (log cfu/g) of coliform (8.23), Staphylococcus (4.83), LAB (8.1) and yeast/mould (5.63) were observed for CA samples after six days of storage. Grilling at 80 o C for 30 min gave the best suya attributes with crude protein content of 33.45%. The best packaging material was polyphenylchloride as compared to aluminum foil and newsprint.

Lactic acid bacteria (LAB) commonly used as starter cultures in foods is known to produce antimicrobial substances such as bacteriocins, hydrogen peroxide and organic acids. They have great potential as food biopreservatives. The present study was aimed at profiling lactic acid bacteria of some selected food products and bacteriocin production from various food products. Different food samples comprising four each of cucumber, fresh fish, fresh milk (nunu), meat, ogi, cheese, yoghurt, and tapioca making it a total of thirty two (32) was bought in area markets in Calabar Metropolis. Serial dilutions of these samples were prepared and inoculated by pour plate method on MRS medium and incubated. It was observed that the lactic acid bacteria loads ranged from 1.11±0.41 × 10 2 cfu/ml(g) for fresh milk to 4.62 × 10 3 cfu/ml(g) for cheese. As for the distinct colonies, cheese had the highest 22 while silage had the lowest 9. Others were 21 for fresh milk, 20 for fufu, 19 for ogi, 18 for yoghurt, 15 for meat, 14 for cucumber and 12 for fish. The isolates were identified based on morphological, physiological and biochemical analysis using API 50 CHL kit. One hundred and fifty five morphologically distinct colonies of lactic acid bacteria isolated from these food samples were screened for bacteriocin production. Only 26 of these were found to be bacteriocin-positive indicating their ability to produce bacteriocin. The isolates identified included Original Research Article John and Lennox; JAMB, 13(3): 1-8, 2018; Article no.JAMB.45134 2 Lactobacillus sp, Leuconostoc sp, Lactococcus spp, Enterococcus sp and Pediococcus sp. This research extends our knowledge of the ubiquitous distribution of lactic acid bacteria in foods. These bacteriocin positive isolates can, therefore, be used in food preservation and control of food borne pathogens.

The aim of the current research is to investigate the effects of edible coatings based on celery pectin singly and in combination with a bacteriocin of Bacillus methylotrophicus BM47 on the quality and storage life of fresh blackberries under refrigeration conditions. In this study three experimental groups were prepared: uncoated blackberries as a control, blackberries with 1% pectin coatings and blackberries with 1% pectin coatings+bacteriocin of B. methylotrophicus BM47. During the storage at 4°C and 75% RH for 16 days, the weight loss, decay percentage, total soluble solids (TSS), titratable acidity (TA), pH, organic acids, sugars, total phenolic content, total anthocyanins and antioxidant activity were analyzed. The results showed that the application of pectin and pectin+bacteriocin coatings led to a reduction in weight loss with 6.3% and 6.7% compared to the control fruit on the 16-th day of storage. A decrease in decay percentage was also noticed, which was most pronounced i...

The influence of lactic acid bacteria (LAB) isolated from poultry meat on the attributes of suya was investigated. Lactobacillus plantarum with the highest frequency of occurrence (90%) produced the highest amount of lactic acid (16.2 g/l) and inhibited all the indicator organisms with the exception of Candida albicans and Proteus vulgaris. Consequently, L. plantarum was chosen as the starter culture to inoculate pieces of poultry meat before (CB) and after (CA) grilling for suya production. Relatively low microbial counts (log cfu/g) of coliform (8.23), Staphylococcus (4.83), LAB (8.1) and yeast/mould (5.63) were observed for CA samples after six days of storage. Grilling at 80 o C for 30 min gave the best suya attributes with crude protein content of 33.45%. The best packaging material was polyphenylchloride as compared to aluminum foil and newsprint.

Preanalytical variables, including the anticoagulants and stabilizing agents, time, storage temperature, and methods of DNA extraction applied to blood samples, may affect quality and quantity of isolated nucleic acids for future genomic applications. Considering the large number of collected samples, standard operating procedure optimization for whole blood preservation before DNA extraction is a crucial step in a biological repository. Moreover, the future application of the biological material may not be known subsequent to its extraction. To define standard operating procedures for whole blood preservation before DNA extraction, we aimed to determine whether different combinations of anticoagulants, blood storage temperatures, and time intervals before storage at -80°C might have an impact on quality and quantity of subsequent extracted DNA. After spectrophotometer quantification, the quality and integrity of DNA were assessed by agarose gel electrophoresis, polymerase chain rea...

The first version of the Standard PREanalytical Code (SPREC) was developed in 2009 by the International Society for Biological and Environmental Repositories (ISBER) Biospecimen Science Working Group to facilitate documentation and communication of the most important preanalytical quality parameters of different types of biospecimens used for research. This same Working Group has now updated the SPREC to version 2.0, presented here, so that it contains more options to allow for recent technological developments. Existing elements have been fine tuned. An interface to the Biospecimen Reporting for Improved Study Quality (BRISQ) has been defined, and informatics solutions for SPREC implementation have been developed. A glossary with SPRECrelated definitions has also been added.

Raman investigations were carried out in the low-frequency and amide I regions on lysozyme aqueous solutions in absence and presence of trehalose. Raman spectroscopy gives the unique opportunity to analyze the protein and solvent dynamics in the low-frequency range while monitoring the unfolding process by capturing the spectrum of the amide I band. From the analysis of the quasielastic intensity, a dynamic change is firstly observed in a highly hydrated protein, around 70 • C, and interpreted in relation with the denaturation mechanism of the protein. The use of heavy water and partly deuterated trehalose gives clear information on protein-trehalose interactions in the native state of lysozyme (at room temperature) and during the thermal denaturation process of lysozyme. At room temperature, it was found that trehalose is preferentially excluded from the protein surface, and has a main effect on the tetrahedral local order of water molecules corresponding to a stiffening of the H-bond network in the solvent. The consequence is a significant reduction of the amplitude of fast relaxational motions, inducing a less marked dynamic transition shifted toward the high temperatures. Upon heating, interaction between trehalose and lysozyme is detected during the solvent penetration within the protein, i.e., while the native globular state softens into a molten globule (MG) state. Addition of trehalose reduces the protein flexibility in the MG state, improving the structural stability of the protein, and inhibiting the protein aggregation. © 2014 AIP Publishing LLC. [http://dx.

... of blood and urine for metabolomic studies and biobanks. Patrizia Bernini, Ivano Bertini, Claudio Luchinat, Paola Nincheri, Samuele Staderini ... A Review of International Biobanks and Networks: Success Factors and Key Benchmarks. Jim Vaught, Andrea Kelly, Robert Hewitt ...

Aim: This study aimed to determine the effect of the bacteriocin produced by strain 9 lactic acid bacteria (LAB) isolate on the biopreservation of beef. Materials and Methods: The strain 9 LAB isolate was identified conventionally by culturing with de Man, Rogosa, and Sharpe broth medium followed by Gram staining and catalase testing. The molecular confirmation of the isolate involved analyzing the 16S rRNA gene with specific primers, that is, B27F (5-AGAGTTTGATCCTGGCTCAG-3) and U1492R (5-GGTTACCTTGTTACGACTT-3). Then, the isolate was centrifuged to evaluate the bacteriocin production, and the effect of the biopreservative activity in beef was evaluated by measuring the NH3 produced with the Eber test and the organoleptic acceptance from expert panels. Results: This study confirmed that the strain 9 LAB isolate was a strain of Pediococcus pentosaceus, and the bacteriocin product showed biopreservative potential. The biopreservative potential was characterized by a significant decline...

INTRODUCCIóN La carne es un alimento susceptible a ataques de diversos tipos de microorganismos patógenos y alterantes que causan deterioro en periodos relativamente cortos; por ello la industria cárnica tiene la necesidad de diseñar técnicas de conservación que permitan aumentar la vida útil, sin alterar las características fisicoquímicas, sensoriales y el valor nutricional. Aunque la microbiota inicial de la carne es muy variada, la mayoría de los microorganismos que alteran la carne fresca refrigerada son bacterias psicrótrofas aerobias, anaerobias facultativas y microorganismos gram positivos,(1, 2). Sin embargo, algunas toxiinfecciones alimentárias pueden ser originadas por bacterias mesófilas patógenas presentes en la carne como Salmonella sp., Staphylococcus aureus, Yersinia enterocolítica, Clostridium botulinum, Clostridium perfringes, Campylobacter sp., Escherichia coli enterohemorrágica (O 157:H7) y Listeria monocytogenes (3), constituyendo un riesgo para la salud, y causando alteraciones de las

The aim of the present study was to determine the amount of dimethyl sulfoxide (DMSO) present in sheep ovarian tissue after exposure to cryoprotectant at different times (5, 10, 20, or 30 min) and at different concentrations (1.0, 1.5, or 2.0 M). To quantify the levels of DMSO in the ovarian tissue, the high-performance liquid chromatography (HPLC) method was applied. In addition, viability of preantral follicles after toxicity test and cryopreservation of ovarian tissue using the above mentioned concentrations of DMSO and exposure times was evaluated. We have observed that the presence of ~0.6 mg of DMSO into the ovarian tissue may be deleterious to the sheep preantral follicles. In addition, the application of a short exposure time (5 min at 1.5 or 2.0 M DMSO) or low concentration (1.0 M for 10 min) of DMSO successfully preserves sheep preantral follicles following cryopreservation.

on behalf of the Pediatric Biobank ELSI Working Group { Ethical, legal, and social issues related to the collection, storage, and use of biospecimens and data derived from children raise critical concerns in the international debate. So far, a number of studies have considered a variety of the individual issues crucial to pediatric biobanking such as decision making, privacy protection, minor recontact, and research withdrawal by focusing on theoretical or empirical perspectives. Our research attempted to analyze such issues in a comprehensive manner by exploring practices, rules, and researcher opinions regarding proxy consent, minor assent, specimens and data handling, and return of results as faced in 10 European countries. Because of the lack of comparative analyses of these topics, a pilot study was designed. Following a qualitative methodology, a questionnaire draft mostly including open-ended queries was developed, tested, and sent by e-mail to a selected group of researchers dealing with pediatric biobanking (n = 57). Returned questionnaires (n = 31) highlighted that the collection, storage, distribution, and use of biospecimens and data from children were widely practiced in the contacted laboratories. In most cases, pediatric biobanking was subjected to national or local regulations covering 29 adult biobanks (n = 26). Informed consent was generally given by parents or legal representatives (n = 17). Children's opinions were frequently sought and taken into account (n = 16). However, minors were usually not recontacted at the age of maturity to express their own choices (n = 26). Based on the collected data, dedicated recommendations are needed to govern unique ethical and regulatory issues surrounding pediatric biobanking.

Raman investigations were performed in situ during freeze-drying of two model proteins, lysozyme and chymotrypsinogen. The structures of proteins dissolved in 0-30 wt % solutions of trehalose in D 2 O were monitored with the fingerprint (800-1800 cm −1 ) spectrum, simultaneously with freezing, ice sublimation, and water desorption analyzed in the O-D stretching (2200-2700 cm −1 ) region. In the absence of trehalose, the main changes were detected at the end of primary drying, and correspond to distortion and disordering of secondary structures. A stabilizing effect of trehalose was evidenced in primary and secondary drying stages. Raman images were calculated after freezing and primary drying, providing the distributions of trehalose, water, and protein which occur during the first two stages of the lyophilization cycle. Raman images show a slight heterogeneity in the degree of protein denaturation at the end of primary drying, in relation with the structure of the frozen product observed during freezing. The ability of trehalose to make the protein more rigid was determined as responsible for the protein stabilization during a lyophilization cycle.