scholarly journals Liberation of eicosapentaenoic acid and degradation of the major cell wall polysaccharide porphyran by fermentation of nori, the dried thalli of Pyropia yezoensis, with koji

2021 ◽  
Author(s):  
Yoichiro Hama ◽  
Emi Yamagata ◽  
Noriko Takahama ◽  
Yuka Yoshimura ◽  
Rin Yanagida ◽  
...  
Keyword(s):  
Cell Wall ◽  
Eicosapentaenoic Acid ◽  
High Performance ◽  
High Performance Liquid Chromatographic ◽  
Hot Water ◽  
Pyropia Yezoensis ◽  
Gel Chromatography ◽  
Cell Wall Polysaccharide ◽  
Potential Health ◽  
Fermented Products

AbstractIn this study, dried sheets of nori, shredded and processed thalli of the red alga Pyropia yezoensis, were fermented with either barley, rice or soybean koji. High-performance liquid chromatographic analyses of the lipid extracts of the fermented products indicated that the fermentation of nori with all kinds of tested koji released free fatty acids, including the eicosapentaenoic acid, from ester lipids. We found that approximately half of the eicosapentaenoic acid in nori had been released as the free fatty acid at up to 4 weeks of fermentation at 30 °C and more than 65% at 8 to12 weeks in the fermented products with barley and rice koji. We also demonstrated the degradation of porphyran, a major cell wall polysaccharide of nori, by gel chromatography on Sephacryl S-300 HR of hot water extracts of the fermented products of nori with barley koji. Approximately two-third of porphyran had been degraded to porphyran oligosaccharides up to 6 weeks of fermentation. Fermentation of nori with koji may bring out the potential health-promoting functions of nori.

scholarly journals DETERMINATION OF VANILLIN IN VANILLA (Vanilla planifolia Andrews) FROM LAMPUNG INDONESIA BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY

2010 ◽  
Vol 5 (1) ◽  
pp. 7-10 ◽  
Author(s):  
Siti Sujalmi ◽  
Suharso Suharso ◽  
R Supriyanto ◽  
Buchari Buchari
Keyword(s):  
High Performance ◽  
High Performance Liquid Chromatographic ◽  
Hplc Method ◽  
Hot Water ◽  
Vanilla Planifolia ◽  
Green Beans ◽  
Phase Gradient ◽  
Percolation Method ◽  
Liquid Chromatographic

This paper describes a reverse-phase high performance liquid chromatographic (HPLC) method for the separation, identification and quantification of vanillin in ethanolic extracts of cured vanilla. The fresh green beans were cured by three methods: scalding in hot water, drying in the oven, and drying in the sun. Two treatments for the cured beans before extraction, there were cutting cured vanilla about 2.5 cm and not cutting. The extraction was with Soxhletation and percolation method in 99.9 % ethanol. The vanillin was separated on C18 column using a mobile phase gradient of methanol  - acidified water (10-90), detection at 280 nm. The HPLC technique allows a more accurate means of determining the vanillin  content of vanilla than  the spectrophotometric method .   Keywords: Vanilla planifolia Andrews, Vanillin, HPLC

scholarly journals Changes in Rind Firmness and Cell Wall Polysaccharides during Citrus Fruit Development and Maturation

HortScience ◽  
1999 ◽  
Vol 34 (1) ◽  
pp. 79-81 ◽  
Author(s):  
Noboru Muramatsu ◽  
Toshio Takahara ◽  
Tatsushi Ogata ◽  
Kiyohide Kojima
Keyword(s):  
Cell Wall ◽  
Ethylenediaminetetraacetic Acid ◽  
Citrus Fruit ◽  
Hot Water ◽  
Sugar Concentration ◽  
Cell Wall Polysaccharide ◽  
Cell Wall Polysaccharides ◽  
Satsuma Mandarin ◽  
Polysaccharide Composition ◽  
Range Of Variation

Changes in rind firmness and cell wall polysaccharide composition were measured in fruit with a) a soft rind, (`Satsuma' mandarin, Citrus unshiu Marc., cv. Aoshima), and b) a firm rind (hassaku, C. hassaku Hort. ex Tanaka), from August to January of the following year. Rind firmness was similar in both species in August, but hassaku had significantly firmer rind than did mandarin from September to January. Both flavedo and albedo tissues were extracted, and the extracts were hydrolyzed and fractionated to yield four fractions: (hot water, EDTA, hemicellulose, and cellulose). In flavedo tissue, sugar concentration was highest in the cellulose fraction, and lowest in the hemicellulose fraction. The concentration in all fractions decreased as the fruit developed and matured. Although the sugar concentration in the cellulose and EDTA fractions of both species was similar in August, it was significantly higher in both fractions in hassaku than in mandarin in January. The sugar concentration of each fraction from albedo tissue was in the order: cellulose > hemicellulose > hot water > EDTA. The range of variation in cell wall sugars in albedo tissue was smaller than that in flavedo tissue. Chemical name used: ethylenediaminetetraacetic acid (EDTA).

scholarly journals Chemical Profile, Antioxidative, and Gut Microbiota Modulatory Properties of Ganpu Tea: A Derivative of Pu-erh Tea

Nutrients ◽  
2020 ◽  
Vol 12 (1) ◽  
pp. 224 ◽  
Author(s):  
Yuying Zheng ◽  
Xuan Zeng ◽  
Tingting Chen ◽  
Wei Peng ◽  
Weiwei Su
Keyword(s):  
Gut Microbiota ◽  
High Performance ◽  
Biological Activities ◽  
Hot Water ◽  
Chemical Profile ◽  
Potential Health ◽  
Essential Information ◽  
Dietary Consumption ◽  
Citrus Reticulate

Ganpu tea is an emerging tea drink produced from Pu-erh tea and the pericarp of Citrus reticulate Chachi (GCP). Recently, it has been increasingly favored by consumers due to the potential health effects and special taste. However, information concerning its chemical profile and biological activities is scarce. In this work, a total of 92 constituents were identified in hot-water extracts of Ganpu tea with ultra-high performance liquid chromatography/quadrupole-time-of-flight tandem mass spectrometry (UHPLC-Q-TOF-MS/MS). Moreover, the antioxidative and gut microbiota modulatory properties of Ganpu tea were investigated in rats after long-term dietary consumption. Ganpu tea and GCP could significantly enhance the activities of superoxide dismutase (SOD) by 13.4% (p < 0.05) and 15.1% (p < 0.01), as well as the activities of glutathione peroxidase (GSH-Px) by 16.3% (p < 0.01) and 20.5% (p < 0.01), respectively. Both showed better antioxidant capacities than Pu-erh tea. Ganpu tea increased the abundance of Bifidobacterium, Lactobacillus, and Lactococcus, suggesting the potential of Ganpu tea in modulating the gut microbiota to benefit human health. The obtained results provide essential information for further investigation of Ganpu tea.

Study of the sorption-desorption properties of pine wood at the initial stage of decay by wood-rot fungi 10th EWLP, Stockholm, Sweden, August 25–28, 2008

Holzforschung ◽  
2009 ◽  
Vol 63 (6) ◽  
Author(s):  
Jelena Chirkova ◽  
Ilze Irbe ◽  
Ingeborga Andersone ◽  
Bruno Andersons
Keyword(s):  
Cell Wall ◽  
High Performance ◽  
Control Sample ◽  
Brown Rot ◽  
Hot Water ◽  
White Rot ◽  
White Rot Fungus ◽  
Pine Wood ◽  
Initial Stage ◽  
Treated Sample

Abstract Hot water extraction of pine wood was carried out after 10 days of exposure to brown-rot fungi (Gloeophyllum trabeum, Coniophora puteana and Poria placenta) and a white-rot fungus (Coriolus versicolor). The microstructure of the wood cell wall was analysed by the water vapour sorption method. The content and composition of monosaccharides in the extracts were determined by high performance liquid chromatography. Despite the absence of essential mass losses at the initial stage of the contact with the fungi, slight changes in the cell wall microstructure can be observed, namely, the hydrophobisation and the change in the character of porosity in the region of 1–10 nm pore sizes. After hot water treatment, the mass decreases considerably, i.e., to 25% for the control and brown-rot treated samples and more than 30% for the white-rot treated sample. The sorption-desorption isotherms for the washed control sample and brown-rot samples were not changed practically, but the isotherm was changed clearly in the case of the white-rot treated sample. The microstructure of the white-rot sample changed after hot water washing radically and was accompanied with the formation of wide mesopores in the range of 5–9 nm width.

Sign in / Sign up

Export Citation Format

Share Document