Enhanced anti-oxidative effect of fermented Korean mistletoe is originated from an increase in the contents of caffeic acid and lyoniresinol

2016 ◽  
Vol 7 (5) ◽  
pp. 2270-2277 ◽  
Author(s):  
Se-Yong Kim ◽  
Eun-Ju Yang ◽  
Youn Kyoung Son ◽  
Joo-Hong Yeo ◽  
Kyung-Sik Song
Keyword(s):  
Caffeic Acid ◽  
Crude Enzyme ◽  
Enzyme Extract ◽  
Crude Enzyme Extract ◽  
Korean Mistletoe ◽  
Aspergillus Kawachii ◽  
Oxidative Effect

The crude enzyme extract derived from Aspergillus kawachii increased the anti-oxidants, caffeic acid and lyoniresinol, in Korean mistletoe.

Increase of Aurantio-Obtusin Content in Cassiae Semen by the Treatment of Crude Enzyme Extract from Aspergillus kawachii

Planta Medica ◽  
2006 ◽  
Vol 72 (11) ◽  
Author(s):  
SH Kwon ◽  
JH So ◽  
EJ Yang ◽  
SH Choi ◽  
HH Jeong ◽  
...  
Keyword(s):  
Crude Enzyme ◽  
Enzyme Extract ◽  
Crude Enzyme Extract ◽  
Aspergillus Kawachii

scholarly journals Kinetic Analysis of Crude Enzyme Extract Produced Via Solid State Fermentation of Banana Pseudo Stem Waste

2021 ◽  
Author(s):  
Mira Chares Subash ◽  
Muthiah Perumalsamy
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Crude Enzyme ◽  
Enzyme Extract ◽  
Waste Biomass ◽  
Textile Processing ◽  
Banana Fiber ◽  
Crude Enzyme Extract ◽  
Banana Fibers ◽  
Pectinase Enzyme

Abstract Banana Pseudo stem waste after each harvest contributes about 70–80 Milli Tons Per hector. The banana pseudo stem will be thrown as waste biomass after each harvest as it is unstable for the upcoming harvest. The biggest challenge in banana cultivation is the utilization of biomass of banana pseusostem waste into valuable products. In this study, Xylano-pectinase enzyme extract was produced from banana pseudo stem waste under solid-state fermentation by Enterobacter cloacae PMC04. The highest pectinase and xylanase activities obtained using banana pseudo stem as carbon source were 124.62 U/ml and 173.81 U/ml respectively. Thermodynamics stated that range 40-50oC were considered to be the optimal temperature for xylano-pectinase enzyme production and subsequent degumming of banana fibers. The crude enzyme extract were then used in the degumming of banana fibers for textile application. Textile processing of banana fiber necessitates the removal of hemicellulose substance which can be achieved by crude xylano-pectinase enzyme. It was found that crude xylano-pectinase was efficient in the removal of hemicellulose substance from the fibers. Results obtained from this study demonstrate that the proposed bioprocess could be successfully applied for the degumming of banana fibers sustainably.

Parathion Degradation by Xanthomonas sp. and Its Crude Enzyme Extract in Clay Suspensions

1996 ◽  
Vol 25 (6) ◽  
pp. 1248-1255 ◽  
Author(s):  
Segula Masaphy ◽  
Tzion Fahima ◽  
Dan Levanon ◽  
Yigal Henis ◽  
Uri Mingelgrin
Keyword(s):  
Crude Enzyme ◽  
Enzyme Extract ◽  
Crude Enzyme Extract ◽  
Clay Suspensions

In vitrodigestibility based on fish crude enzyme extract for prediction of feed quality in growth trials

2002 ◽  
Vol 82 (6) ◽  
pp. 644-654 ◽  
Author(s):  
K Rungruangsak-Torrissen ◽  
A Rustad ◽  
J Sunde ◽  
S A Eiane ◽  
H B Jensen ◽  
...  
Keyword(s):  
Crude Enzyme ◽  
Enzyme Extract ◽  
Crude Enzyme Extract ◽  
Feed Quality

Kinetic Analysis of a Crude Enzyme Extract Produced via Solid State Fermentation of Bakery Waste

2015 ◽  
Vol 3 (9) ◽  
pp. 2043-2048 ◽  
Author(s):  
Wei Han ◽  
Wan Chi Lam ◽  
Mehmet Melikoglu ◽  
Man Tung Wong ◽  
Hoi Ting Leung ◽  
...  
Keyword(s):  
Solid State ◽  
Kinetic Analysis ◽  
Solid State Fermentation ◽  
Crude Enzyme ◽  
Enzyme Extract ◽  
Crude Enzyme Extract

scholarly journals Quality Attributes of Cupuaçu Juice in Response to Treatment with Crude Enzyme Extract Produced by Aspergillus japonicus 586

2011 ◽  
Vol 2011 ◽  
pp. 1-6 ◽  
Author(s):  
Maria Francisca Simas Teixeira ◽  
Jerusa Souza Andrade ◽  
Ormezinda Celeste Cristo Fernandes ◽  
Nelson Durán ◽  
José Luiz de Lima Filho
Keyword(s):  
Reducing Sugars ◽  
Crude Enzyme ◽  
Soluble Solids ◽  
Response To Treatment ◽  
Enzyme Extract ◽  
Crude Enzyme Extract ◽  
Aspergillus Japonicus ◽  
Theobroma Grandiflorum ◽  
Pectic Enzymes ◽  
Lower Viscosity

Cupuaçu (Theobroma grandiflorum Schum) is an Amazonian Basin native fruit whose fruit pulp is consumed as a juice which presents high density, viscosity, and turbidity. Pectic enzymes, usually yielded by microorganisms, are used to reduce the juice viscosity and turbidity. The present study aims to evaluate the use of pectic enzymes when processing cupuaçu juice. The cupuaçu juice was obtained by using Aspergillus japonicus 586 crude enzyme extract and incubation at 50°C with agitation (140 rpm) for one hour. Enzyme activities were determined, and the juices were evaluated as to their yield, turbidity, viscosity, and chemical composition. The juice produced by using crude enzyme extract presented higher soluble solids, reducing sugars, and lower viscosity and turbidity.

scholarly journals RESPONSE OF TWO SWEETPOTATO GENOTYPES (IPOMOEA BATATAS L. LAM.) TO CHILLING TEMPERATURE

HortScience ◽  
1991 ◽  
Vol 26 (5) ◽  
pp. 490e-490
Author(s):  
Chana Phromtong ◽  
James O. Garner
Keyword(s):  
Ipomoea Batatas ◽  
Storage Temperature ◽  
Crude Enzyme ◽  
Enzyme Extract ◽  
Chilling Temperature ◽  
Total Fatty Acid Composition ◽  
Crude Enzyme Extract ◽  
Rooted Cutting ◽  
Sensitive Genotype ◽  
Tolerant Genotype

Ten day old potted rooted cutting of sweetpotato genotypes `Travis' and MS 21-1 were exposed for seven days to cold (12°C) or 21°C (control) temperatures. Chemical changes that may accompany tolerance or susceptibility to chilling were monitored. No consistent differences in total fatty acid composition were found between the two genotypes. There was an increase in peroxidase (POD) activity of the crude enzyme extract for MS 21-1, the chilling tolerant genotype, when exposed to 12°C for seven days. No differnces were found in POD activity for `Travis', the chilling sensitive genotype. Superoxide dismutase (SOD) and catalase (CA) activity for crude enzyme extracts did not differ between genotypes and was not influenced by storage temperature.

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