CHEMICAL COMPOSITION OF HYPHAL AND SCLEROTIAL WALLS OF SCLEROTIUM ROLFSII SACC.

The chemical components of the sclerotial and hyphal walls of the fungus Sclerotium rolfsii Sacc. are compared. Sclerotial walls contain a melanin-like pigment which is absent from hyphal walls. They are also higher in non-hydro-lyzable residue, in lipids, and in ash content. In both walls, glucose, mannose, and glucosamine are found after acid hydrolysis. Acid hydrolysates of sclerotial and hyphal walls contain 10 and 13 amino acids, respectively, L-arginine, L-serine, and L-proline being absent from sclerotial walls. The possible role of some of these components in the resistance of the sclerotia to biological and chemical degradation is discussed.

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Pu-erh tea: Fermentative process as a potentialized of sensory aspects and bioactive profile – a review

Research Society and Development ◽

10.33448/rsd-v10i8.16999 ◽

2021 ◽

Vol 10 (8) ◽

pp. e3510816999

Author(s):

Rafaela Julyana Barboza Devos ◽

Cristina de Araújo Barth ◽

Aline Dettmer ◽

Telma Elita Bertolin ◽

Luciane Maria Colla

Keyword(s):

Amino Acids ◽

Chemical Composition ◽

Green Tea ◽

Scientific Evidence ◽

Market Value ◽

Chemical Components ◽

The Sun ◽

Red Color ◽

Tea Production ◽

Fermentative Process

Pu-erh is a fermented Chinese tea with characteristics of mild, woody flavor and dark red color. The preparation of the tea starts from leaves of Camellia sinensis in natura that undergo a drying in the sun. Its classification is given in two categories: a raw tea similar to green tea and a matured tea that is fermented. Matured tea has a higher market value due to the processes involved in manufacturing, especially in terms of aging. Pu-erh has numerous benefits for human health, which are closely related to the bioactive profile of the main chemical components of tea, being polyphenols, theabrownins, flavonols, polysaccharides, amino acids and alkaloids. The increasing introduction of Pu-erh tea in the diet of consumers results in the need to explore information associated with consumption through analysis of the available literature, addressing current scientific evidence. Therefore, the present review sought to elucidate the fermentative process of Pu-erh tea production, its chemical composition, its sensory aspects and health benefits.

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The chemical composition of the cell envelope of Streptobacillus moniliformis

Canadian Journal of Microbiology ◽

10.1139/m69-118 ◽

1969 ◽

Vol 15 (7) ◽

pp. 665-669 ◽

Cited By ~ 3

Author(s):

L. H. Knipp ◽

J. R. Sokatch

Keyword(s):

Amino Acids ◽

Chemical Composition ◽

Cell Envelope ◽

Chemical Components ◽

Muramic Acid ◽

E Coli ◽

Streptobacillus Moniliformis ◽

Major Chemical

The chemical composition of the cell envelope of the bacillary form of Streptobacillus moniliformis was investigated to determine if there were any unusual features which might account for the ability of this organism to produce L forms spontaneously. A procedure was developed for the preparation of particles of the cell envelope using sonic oscillation to disrupt the cells. Particles of the cell envelope of E. coli B prepared by this method were comparable to those preparations obtained by other methods. The percentages of the major chemical components of the cell envelope of S. moniliformis were 64% protein, 28% lipid, and 6% carbohydrate. Cell envelope preparations made from E. coli B contained 66% protein, 18% lipid, and 10% carbohydrate. All common amino acids were present in hydrolysates of the cell envelope of S. moniliformis with the exception of cysteine. The monosaccharides detected in hydrolysates of the cell envelope of S. moniliformis were glucose, galactose, heptose, glucosamine, and muramic acid. The amounts of glucosamine and muramic acid (and presumably therefore mucopeptide) present in the cell envelope of S. moniliformis were much less than those amounts detected in the cell envelope of E. coli B. It is suggested that the low content of mucopeptide may be related to the ability of S. moniliformis to produce L forms spontaneously.

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Tokaji: Forever Amber

Gastronomica The Journal of Food and Culture ◽

10.1525/gfc.2002.2.3.59 ◽

2002 ◽

Vol 2 (3) ◽

pp. 59-63

Author(s):

Miles Lambert-Góócs

Keyword(s):

Amino Acids ◽

Chemical Composition ◽

17Th Century

Hungary's Tokaji dessert wines have been produced as botrytis ('noble rot') wines since the first half of the 17th century. A variety of evidence demonstrates conclusively that these wines have long been produced by maturation methods that encourage the influence of oxygen and result in amber color, associated aromas and a characteristic chemical composition. A special peculiarity in this regard is Tokaji's content of amino acids and aldehydes. At this time, however, post-Communist, foreign-owned wineries are seeking to minimize the role of oxygen and change traditional style by asserting that oxidatively matured Tokaji was a Communist-period aberration.

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Anatomical study of the leaves and evaluation of the chemical composition of the volatile oils from Psidium guineense Swartz leaves and fruits

Research Society and Development ◽

10.33448/rsd-v10i6.15929 ◽

2021 ◽

Vol 10 (6) ◽

pp. e49110615929

Author(s):

Fernando Yano Abrao ◽

Henrique Marques da Costa ◽

Tatiana de Sousa Fiuza ◽

Camila Aline Romano ◽

Heleno Dias Ferreira ◽

...

Keyword(s):

Chemical Composition ◽

Leaf Blade ◽

Anatomical Study ◽

Ash Content ◽

Chemical Components ◽

Central Vein ◽

Phytochemical Screening ◽

Volatile Oils ◽

Secretory Cavities ◽

Leaf Powder

Psidium guineense Swartz is a bush used in urinary tract diseases, diarrhea, and dysentery. The present study aims to perform the anatomical study of the leaves and evaluation of the chemical composition of the volatile oils from Psidium guineense Swartz leaves and fruits. The botanical material was collected in Hidrolândia, Goiás. Anatomical characterization and phytochemical screening of the leaves were performed by conventional methods. Leaf and fruit (green fruits, immature fruits, and ripe fruits) powders were submitted to hydrodistillation in the Clevenger apparatus and the identification of the chemical components of the volatile oils obtained was done by GC-MS. The leaf blade is hypoestomatic with paracytic and anisocytic stomata. Secretory cavities are observed in the central vein, mesophyll, petiole, and young stem. The powder moisture content was 7.4%. The total ash content of the leaf powder was 6.3% and the acid-insoluble ash content was 0.8%. The presence of tannins, flavonoids, and saponins in the leaves were identified. Leaves volatile oil’s majority compounds were 2Z,6E-farnesol (23.1-25.4%), α-copaene (17.7-20.3%), muurola-4,10(1.4) dien-1-β-ol (5.8-6.7%), epi-α-cadinol (5.5- 6.3%), and δ-Cadinene (5.0- 5.9%). Fruits volatile oil’s majority compounds were 2Z,6E-farnesol (31.9-41.4%), α-copaene (13.3-26.6%), δ-cadinene (5.4-9.8%), γ-himachalene (3.8-6.1%), and cubenol (2.6-6.1%). This is the first report on anatomical study of the leaves, and chemical composition of volatile oils from leaves and fruits of P. guineense collected in Hidrolândia, Goiás.

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Nature and Problems of the Fermentation of Oriental Tobacco/Nature et Problèmes de la Fermentation des Tabacs Orientaux

Beiträge zur Tabakforschung International/Contributions to Tobacco Research ◽

10.2478/cttr-2013-0307 ◽

1973 ◽

Vol 7 (1) ◽

Author(s):

E. Arsenyan ◽

L. Gyuzelev

Keyword(s):

Amino Acids ◽

Chemical Composition ◽

Free Amino ◽

Soluble Sugars ◽

Practical Importance ◽

Chemical Processes ◽

Chemical Components ◽

Natural Fermentation ◽

Quantitative Changes ◽

Reducing Substances

AbstractThe study of the nature of the fermentation of Oriental tobacco is of both theoretical and practical importance, as these tobaccos are fermented either under natural or artificially created conditions. The most recent research carried out in Bulgaria for the study of the fermentation of Oriental tobacco is described. The changes in the oxidizing enzymes of tobacco as a function of storing conditions were examined, as were the quantitative changes in the principal groups of chemical components of tobacco such as: protein, free amino acids, alkaloids, volatile bases, brown pigments, reducing substances, soluble sugars and polyphenols, under various conditions of fermentation. The pattern of the alteration revealed by these investigations suggests that the changes in chemical composition during the fermentation of Oriental tobacco are, above all, the result of purely chemical processes. It is concluded that there is no essentiaI difference in the nature of the processes which occur during natural and forced fermentation. By suitable adjustment of the parameters and duration of forced fermentation, it is possible to cause changes in tobacco composition corresponding in character and intensity to those induced by natural fermentation. This theory was confirmed by the results of comparative studies on the alterations in the chemical composition of tobaccos fermented under different conditions as well as qualitative studies on the brown pigments isolated from these tobaccos.

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Searching for Differences in Chemical Composition and Biological Activity of Crude Drone Brood and Royal Jelly Useful for Their Authentication

Foods ◽

10.3390/foods10092233 ◽

2021 ◽

Vol 10 (9) ◽

pp. 2233

Author(s):

Ewelina Sidor ◽

Michał Miłek ◽

Grzegorz Zaguła ◽

Aleksandra Bocian ◽

Małgorzata Dżugan

Keyword(s):

Amino Acids ◽

Biological Activity ◽

Chemical Composition ◽

Royal Jelly ◽

Protein Profile ◽

Chemical Components ◽

Sugar Amino Acids ◽

Drone Brood ◽

Genetic And Environmental Factors ◽

Polyphenolic Profile

Drone brood is a little-known bee product which is frequently considered as a male equivalent of royal jelly and is sometimes used as its adulterant. The aim of the study was to compare the chemical composition and biological activity of both bee products originated from the same apiaries (n = 3) limiting the influence of genetic and environmental factors. Moreover, for drone brood study covered testing three stages of larval development (days 7, 11, and 14). The comparison included mineral composition (ICP-OES method), protein content and protein profile (SDS-PAGE), testosterone and estradiol content (ELISA tests). HPTLC method was used to analyze of sugar, amino acids, and polyphenolic profile of drone brood and royal jelly. Moreover, their antioxidant and enzymatic properties were compared. A lot of similarities between drone brood and royal jelly were found in terms of chemical components. However, drone brood was more abundant in iron and manganese, reducing sugars and some amino acids, especially proline, tyrosine, and leucine. It contained more testosterone (especially on the 14th day) and estradiol (on the 7th day). The greatest differences in the enzymatic activities and polyphenolic profile were found. Diastase and α-glucosidase activity were found as specific enzymes of the drone brood. Similarly, ferulic and ellagic acids were characteristic for brood and were not present in royal jelly. The study showed a lot of similar features for both tested bee products, however, some specific markers which can serve to differentiate drone brood and royal jelly were found.

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THE 'FREE' AMINO ACIDS OF SOIL

Canadian Journal of Soil Science ◽

10.4141/cjss66-019 ◽

1966 ◽

Vol 46 (2) ◽

pp. 109-114 ◽

Cited By ~ 19

Author(s):

F. J. Sowden ◽

K. C. Ivarson

Keyword(s):

Amino Acids ◽

Carbon Tetrachloride ◽

Acid Hydrolysis ◽

Free Amino Acids ◽

Free Amino ◽

Water Soluble ◽

Complexing Agent ◽

Soil Amino Acids ◽

The Common

The amount of water-soluble amino acids in the soils studied was low but qualitatively most of the common amino acids were found except cystine and methionine. Extracting the soil with water in the presence of carbon tetrachloride, or carbon tetrachloride containing a complexing agent, increased this amount 25 to 100 times. It is suggested that the role of the carbon tetrachloride was to release ammo acids from microbial or other cellular material in the soil. The complexing agent apparently had little effect on the amount of amino acids extracted with water. The amino acids extracted in the presence of carbon tetrachloride made up 0.1 to 1.0% of the total soil amino acids recovered after acid hydrolysis.

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Evaluate the Effect of Using Source of Nitrogen (Soaked Brown Lentils) on Chemical Composition for Marine Microalgae Nannochlorpsis oceanica

Aquatic Science and Technology ◽

10.52941/ast.v10i1.19 ◽

2021 ◽

Vol 10 (1) ◽

pp. 1-11

Author(s):

Ali M. Abugrara

Keyword(s):

Amino Acids ◽

Fatty Acids ◽

Chemical Composition ◽

Biomass Production ◽

Culture Media ◽

High Growth ◽

Chemical Components ◽

Control Group ◽

Microalgae Culture ◽

Different Levels

Microalgae culture media must be efficient, give high growth, meet micro-requirement, and be available. The effect of different levels of brown lentil infusion and use at [25, 50 and 75%] levels on the chemical composition (protein, carbohydrates, fatty acids, and amino acids) in N. oceanic was evaluated. Compared to the standard F/2 Guillard. The obtained results indicated that the chemical components of N. oceanica were affected by these levels. The highest protein and carbohydrate content and the highest EAA content (55.92%) were obtained using OB3 medium (75% SBL) compared to the control group (100% F/2). The highest biomass production was obtained in OB3 medium. The highest TSFA and USFA were recorded for N. oceanica by the OB3 mean. The present study recommended that it is possible to use microalgae grown on OB3 and OB2 medium as a lipid and protein inducer in aquaculture.

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