Metabolism of EPTC in Corn (Zea mays)

Weed Science ◽  
1978 ◽  
Vol 26 (2) ◽  
pp. 157-160 ◽  
Author(s):  
R. D. Carringer ◽  
C. E. Rieck ◽  
L. P. Bush
Keyword(s):  
Zea Mays ◽  
Enzyme Activity ◽  
Amino Acid ◽  
Amino Acid Analysis ◽  
Soluble Fraction ◽  
Degradation Products ◽  
Reduced Glutathione ◽  
Water Soluble ◽  
Glutathione Conjugate ◽  
Water Soluble Fraction

EPTC (S-ethyl dipropylthiocarbamate) metabolism in corn (Zea mays L. ‘inbred B37’) was studied utilizing carbonyl-14C-EPTC and propyl-1-14C-EPTC. Two radioactive compounds were found in the organic-soluble fraction, namely, EPTC and EPTC-sulfoxide. Five metabolites were found in the water-soluble fraction. Amino acid analysis indicated that one water-soluble metabolite was a glutathione conjugate [S-(N,N-dipropylcarbamyl)glutathione] and that three other metabolites were probably degradation products of the glutathione conjugate. It was determined that EPTC-sulfoxide reacts chemically with reduced glutathione, yielding the conjugate. There was no detectable glutathione S-transferase enzyme activity associated with the sulfoxide cleavage.

scholarly journals Differences in Nutritional Value of Various Fish Products Expressed by the Amino Acid Profiles of their Water-soluble Fractions

2019 ◽  
Vol 4 (4) ◽  
pp. 1-5
Keyword(s):  
Amino Acid ◽  
Fish Species ◽  
Soluble Fraction ◽  
Amino Acid Content ◽  
Water Soluble ◽  
Fish Products ◽  
Water Soluble Fraction ◽  
Edible Tissues ◽  
Amino Acid Profiles ◽  
Branched Chain

The amino acid profiles of the whole water-soluble fraction of some popular fish products (muscle and caviar) have been studied. The pike (Esox lucius) muscle and caviar contain more branched-chain amino acids than all the products being studied including some valuable sturgeon and salmon fish species, and pike muscle also contains the highest amount of phenylalanine and lysine. Pike caviar is also a leader in threonine content. The pike may be considered as one of the most nutritionally valuable fish species, especially if the full amino acid content from the water-soluble fraction of its edible tissues is compared.

Polyphenolic Compounds from Flowers of Hibiscus rosa-sinensis Linn. and their Inhibitory Effect on Alkaline Phosphatase Enzyme Activity in vitro

2011 ◽  
Vol 66 (9-10) ◽  
pp. 453-459 ◽  
Author(s):  
Josline Y. Salib ◽  
Enas N. Daniel ◽  
Mohamed S. Hifnawy ◽  
Shadia M. Azzam ◽  
Iman B. Shaheed ◽  
...  
Keyword(s):  
Enzyme Activity ◽  
Methanolic Extract ◽  
Soluble Fraction ◽  
Inhibitory Effect ◽  
Polyphenolic Compounds ◽  
Water Soluble ◽  
Water Soluble Fraction ◽  
Hibiscus Rosa Sinensis ◽  
Phosphatase Enzyme

Graded concentrations (0.1 - 100 mg/mL reaction mixture) of the methanolic extract of the flowers of Hibiscus rosa-sinensis Linn., its water-soluble fraction as well as compounds isolated from this fraction were tested for their inhibitory effect on alkaline phosphatase enzyme activity in vitro. Both the methanolic extract and its water-soluble fraction showed significant inhibitory effects on the enzyme activity in vitro. On screening the activity of the compounds isolated from the water-soluble fraction, its high inhibitory activity was attributed to the presence of quercetin-7-O-galactoside which showed a high potent inhibition of the enzyme activity reaching 100% at 100 mg/mL reaction mixture. Phytochemical investigations of the water-soluble fraction were also carried out and afforded ten polyphenolic compounds including two new natural compounds, namely kaempferol- 7-O-[6´´´-O-p-hydroxybenzoyl-β-D-glucosyl-(1≙6)-β-D-glucopyranoside] and scutellarein-6- O-α-L-rhamnopyranoside-8-C-β-D-glucopyranoside). The chemical structure of the isolated compounds was elucidated on the basis of chemical and spectral data.

scholarly journals Hydrothermal treatment of sugars to obtain high-value products

2020 ◽  
Vol 85 (1) ◽  
pp. 97-109
Author(s):  
Tanja Gagic ◽  
Amra Perva-Uzunalic ◽  
Zeljko Knez ◽  
Mojca Skerget
Keyword(s):  
Reaction Time ◽  
Subcritical Water ◽  
Soluble Fraction ◽  
Degradation Products ◽  
Batch Reactor ◽  
Water Soluble ◽  
Solid Residue ◽  
Uv Detectors ◽  
Water Soluble Fraction ◽  
Soluble Phase

In the present work, the degradation of different sugars, such as lactose, cellobiose, sucrose, galactose, glucose, fructose and xylose, was performed in batch reactor with subcritical water at temperature of 250?C and reaction time of 1, 5 and 15 min. The yields of water-soluble phase, acetonesoluble phase, solid residue and gases were determined. The influence of reaction time and difference in sugar structure on the yield of phases and conversion of sugars was studied. Sugars with keto- and furanose structures were less stable than aldo- and pyranose-sugars. The most stable sugars were aldo-hexoses (galactose and glucose). The water-soluble fraction, which is composed of sugars and their derivatives, was analyzed by HPLC using RI and UV detectors. The detected degradation products by HPLC were: 5-hydroxymethylfurfural (5-HMF), furfural, erythrose, sorbitol, 1,6-anhydroglucose, glycolaldehyde, glycerlaldehyde, 1,3-dihydroxyacetone, pyruvaldehyde, formic, levulinic, lactic, oxalic and succinic acids.

Impact of Rice Flour Cold-Water-Soluble Fraction Removal on Gelatinization and Pasting Properties

2014 ◽  
Vol 91 (5) ◽  
pp. 473-481 ◽  
Author(s):  
Guiai Jiao ◽  
Xiangjin Wei ◽  
Gaoneng Shao ◽  
Lihong Xie ◽  
Zhonghua Sheng ◽  
...  
Keyword(s):  
Cold Water ◽  
Soluble Fraction ◽  
Rice Flour ◽  
Pasting Properties ◽  
Water Soluble ◽  
Water Soluble Fraction

FRACTIONATION OF LIVETIN AND THE MOLECULAR WEIGHTS OF THE α- AND β-COMPONENTS

1957 ◽  
Vol 35 (4) ◽  
pp. 241-250 ◽  
Author(s):  
W. G. Martin ◽  
J. E. Vandegaer ◽  
W. H. Cook
Keyword(s):  
Light Scattering ◽  
Soluble Protein ◽  
Soluble Fraction ◽  
Egg Yolk ◽  
Water Soluble ◽  
Water Soluble Fraction ◽  
Molecular Weights ◽  
Water Soluble Protein ◽  
Hen Egg Yolk ◽  
Hen Egg

Livetin, the major water-soluble protein of hen egg yolk, was found to contain three major components having mobilities of −6.3, −3.8, and −2.1 cm.2 sec.−1 volt−1 at pH 8, µ 0.1, and these have been designated α-, β-, and γ-livetin respectively. The α- and β-livetins were separated and purified electrophoretically after removal of γ-livetin by precipitation from 37% saturated ammonium sulphate or 20% isopropanol. The α-, β-, and mixed livetins resembled pseudoglobulins in solubility but γ-livetin was unstable and this loss of solubility has, so far, prevented its characterization. Molecular weights determined by light scattering, osmotic pressure, and Archibald sedimentation procedure yielded respectively: 8.7, 7.8, and 6.7 × 104 for α-livetin, and 4.8, 5.0, and4.5 × 104 for β-livetin. Under suitable conditions of sedimentation and electrophoresis, egg yolk has been shown to contain three components having the same behavior as the three livetins of the water-soluble fraction.

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