Effect of Fe₃O₄ and TiO₂ Nanoparticles on Catalase Activity and β-Carotene Content at Pigmented Yeast Strain Rhodotorula gracilis

1. Aguilar-Uscanga, B., Francois, J. (2003). A study of the yeast cell wall composition and structure in response to growth conditions and mode of cultivation. Letters in Applied Microbiology, 37, 268-274.10.1046/j.1472-765X.2003.01394.xSearch in Google Scholar

2. Beşliu, A., Chiriţa, E., Usatîi, A. (2016). Influence nanoparticles Fe₃O₄ and TiO₂ on growth and biochemical composition of yeast strain Rhodotorula gracilis CNMN-Y-30. Studia Universitatis Moldaviae, 1 (91), 72, 1814-3237.Search in Google Scholar

3. Buteică, S. (2014). Nanoparticule de oxid de fier cu înveliș polar: proprietăți și perspective biomedicale. Rezumat Teză de doctorat, Universitatea de Medicină și Farmacie din Craiova, Craiova, 11.Search in Google Scholar

4. Chen, H., Seiber, J., Hotze, M. (2014). ACS Select on nanotechnology in food and agriculture: perspective on implications and applications. Journal of Agricultural and Food Chemistry. 62, 1209-1212.10.1021/jf500258824479582Search in Google Scholar

5. Efremova, N., Usatîi, A., Molodoi, E. (2013). Metodă de determinare a activității catalazei. Brevet de invenţie MD 4205, MD-BOPI nr. 2/2013.Search in Google Scholar

6. Mohapatra, M., Anand, S. (2010). Synthesis and applications of nanostructured iron oxides/hydroxides – a review. International Journal of Engineering, Science and Technology, 2, 8, 127-146.Search in Google Scholar

7. Murray, R. (2008). Nanoelectrochemistry: metal nanoparticles, nanoelectrodes and nanopores. Chemical Reviews, 108 (7), 2688-2720, doi.10:1021/cr068077.l.Search in Google Scholar

8. Otero-Gonzalez, L., Garcia-Saucedo, C., Field, G., Sierra-Alvarez, R. (2013). Toxicity of TiO₂, ZrO₂, FeO, Fe₂O₃ and Mn₂O₃ nanoparticles to the yeast, Saccharomyces cerevisiae. Chemosphere, 93, 1201-1206.10.1016/j.chemosphere.2013.06.07523886442Search in Google Scholar

9. Rai, M., Duran, N. (2011). Metal Nanoparticles in Microbiology. Springer-Verlag Berlin Heidelberg, DOI 10.1007/978-3-642-18312-6_1.10.1007/978-3-642-18312-6Search in Google Scholar

10. Sastry, R., Rashmi, H., Rao, N. (2011). Nanotechnology for enhancing food security in India. Food Policy. 36, 391-400.10.1016/j.foodpol.2010.10.012Search in Google Scholar

11. Sebaugh, J. (2011). Guidelines for accurate EC50/IC50 estimation. Pharmaceutical Statistics. Mar-Apr; 10(2):128-134. doi: 10.1002/pst.426.10.1002/pst.42622328315Search in Google Scholar

12. Sparrenberger, K., Friedrich, R., Schiffner, M., Schuch, I., & Wagner, M. (2015). Ultra-processed food consumption in children from a Basic Health Unit. Jornal de Pediatria (Rio J). 91(6), 535-542, doi:10.1016/prd.2015.01 007.Search in Google Scholar

13. Tamas, V., Neamțu, G. (1986). Pigmenți carotenoidici și metaboliți. Ed. Ceres, București., România, vol.1, 269.Search in Google Scholar

14. Usatii, A., Kiritsa, E., Beshliu, A. (2016). The effect of Fe₃O₄ nanoparticles on bioproduction parameters of Rhodotorula gracilis CNMN-Y-30 yeast strain with high biotechnological potential. Analele Universităţii din Oradea, Fascicula Biologie, 2, 66-70.Search in Google Scholar

15. Weir, A., Westerhott, P., Lars, F., Hristovski, K., Von Goetz, N. (2012). Titanium dioxide in food and personal Care products. Environmental Science and Technology, 6, 2242-2250.10.1021/es204168d328846322260395Search in Google Scholar

16. Yang, Z. (2010). Review of nanoparticles functionality and toxicity on the central nervous system. Journal of the Royal Society Interface. 411-422. doi:10.1098/rsif.2010.0158.focus.10.1098/rsif.2010.0158.focus294389320519209Search in Google Scholar