Optimization of Antihypertensive Peptide Preparation by Lactobacillus plantarum Fermentation of Soy Whey

2021 ◽  
Vol 15 (2) ◽  
pp. 238-243
Author(s):  
Lebin Yin ◽  
Yali Liu ◽  
Ping He ◽  
Lele Li ◽  
Jing Wu ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Antihypertensive Activity ◽  
Process Conditions ◽  
Fermentation Time ◽  
Glucose Addition ◽  
Fermentation Temperature ◽  
Significant Difference ◽  
Initial Ph ◽  
Antihypertensive Peptides

To optimize the process conditions of preparation of antihypertensive peptides from the soybean whey fermented by Lactobacillus plantarum, based on the single factor, the response surface method was used and its antihypertensive activity in vitro was studied. The results of variance analysis showed that the order affecting the polypeptide yield was: the initial pH > fermentation time > fermentation temperature > glucose addition. The model regression analysis showed that the optimal conditions for the production of antihypertensive peptides by Lactobacillus plantarum were as follows: fermentation temperature was 37 °C, fermentation time was 17 h, the initial pH of fermentation was 6.4, the amount of glucose addition was 1.50%, the polypeptide yield was 62.53% and the predicted value was 61.61%, with no significant difference (P > 0.05). In vitro, antihypertensive activity results showed that the angiotensin-converting enzyme (ACE) inhibition rate of fermented soy whey peptides was 85.77%. The results provided the theoretical basis for the high-value development and utilization of soy whey.

scholarly journals Biotechnological process of chitin recovery from shrimp waste using Lactobacillus plantarum NCDN4

2014 ◽  
Vol 6 (3) ◽  
pp. 251-255
Author(s):  
Thanh Ha Le ◽  
Thi Ha Nguyen
Keyword(s):  
Lactobacillus Plantarum ◽  
Chemical Process ◽  
Large Scale ◽  
Inoculum Size ◽  
Environmental Damage ◽  
Shrimp Waste ◽  
Environment Impact ◽  
Fermentation Time ◽  
Factors Affecting ◽  
Initial Ph

Chitin in shrimp waste is tightly associated with proteins, lipids, pigments and mineral deposits. Therefore, these source materials have to be pretreated to remove these components. For a long time, chemical process has been used widely for extraction of chitin from shrimp waste. The chemical process however led to severe environmental damage and low chitin quality. The biological process has been shown promising to replace the harsh chemical process to reduce the environment impact. In our previous study chitin recovery from sterilized shrimp waste by Lactobacillus plantarum NCDN4 was investigated. However in large scale it is uneconomical to sterilize the shrimp waste. For that reason, in this study the microbial process using Lactobacillus plantarum NCDN4 for chitin recovery from unsterilezed shrimp waste has been investigated. Factors affecting the demineralization by this strain such as inoculum size, glucose concentration, initial pH, NaCl concentration and fermentation time were investigated. It was found that when unsterilized shrimp waste fermented with 20% L. plantarum inoculum, 12,5% glucose, and pH 6 for 4 days at 30°C, 99. 28% demineralization and 48.65% deproteination could be achieved. The ash and protein content of fermented residues were 1.33% and 22.46% respectively. Compared to sterilized condition the efficiency of demineralization and deproteination was similar. Chitin trong phế liệu tôm liên kết chặt chẽ với protein, sắc tố và khoáng. Do vậy để thu được chitin cần có các bước tiền xử lí để loại các thành phần không phải chitin ra. Phương pháp hóa học được sử dụng rộng rãi từ lâu để tiền xử lí chitin. Tuy nhiên do phương pháp hóa học gây hại cho môi trường và tạo ra chitin chất lượng thấp, các nhà khoa học nỗ lực nghiên cứu tìm ra các phương pháp thay thế. Phương pháp sinh học được xem là rất khả quan để thay thế phương pháp hóa học. Trong nghiên cứu trước của chúng tôi, quá trình lên men phế liệu tôm thanh trùng bằng Lactobacillus plantarum NCDN4 đã được nghiên cứu. Tuy nhiên việc thanh trùng phế liệu tôm không kinh tế. Trong nghiên cứu này quá trình lên men phế liệu tôm không thanh trùng bằng Lactobacillus plantarum NCDN4 đã được khảo sát. Các yếu tố như tỷ lệ giống, nồng độ đường glucose, nồng độ NaCl, pH ban đầu của môi trường lên men và thời gian lên men đã được nghiên cứu. Kết quả cho thấy ở điều kiện 20% giống theo thể tích, 12,5% dịch đường glucose, 2% muối theo khối lượng, pH ban đầu 6, sau 5 ngày lên men lượng khoáng và protein trong nguyên liệu giảm tương ứng 99.28% và 48.65%. Lượng khoáng và protein còn lại tương ứng 1.33% và 22.46% (tính theo trọng lượng khô). So với phế liệu tôm không thanh trùng, hiệu quả loại khoáng và protein là tương đương.

scholarly journals Preparation and Antioxidant Activity of Purple Potato Wine

2015 ◽  
Vol 9 (1) ◽  
pp. 282-287 ◽  
Author(s):  
Liu Zhong-hua ◽  
Guo Jie
Keyword(s):  
Antioxidant Activity ◽  
Superoxide Anion ◽  
Sugar Content ◽  
Raw Material ◽  
Wine Production ◽  
Fermentation Time ◽  
Fermentation Conditions ◽  
Fermentation Temperature ◽  
Initial Ph ◽  
Yeast Inoculum

Purple potatoes were used as raw material to study the purple potato wine production process and antioxidant activity. This paper analyzed different fermentation time, fermentation temperature, yeast inoculum, initial pH, the initial sugar content on alcohol and anthocyanin contents of purple potato wine by single factor experiments and response surface methodology(RSM). The results showed that the optimum fermentation conditions of purple potato wine were as follows: fermentation temperature was 26oC, yeast inoculum was 0.15%, fermentation time was 7 d, initial pH was 3.0 and initial sugar content was 11 %. Under these conditions the alcohol and anthocyanin contents of purple potato wine could reach 10.55%/Vol and 6.42 μg/mL, respectively. The purple potato wine was purple, bright in colour, pleasant fragrance and pure taste. Prepared purple potato wine had the ability of reducing Fe3+ and scavenging superoxide anion radicals, which meant that purple potato wine had certain antioxidant activity.

scholarly journals THE EFFECT OF PROCESS CONDITIONS IN PREPARATION OF VEGETABLE BROTH AS SAVORY FLAVOR FROM MUNG BEANS (Phaseolus radiatus L.) USING INOCULUM OF Rhizopus-C1

2010 ◽  
Vol 8 (3) ◽  
pp. 363-371
Author(s):  
Agustine Susilowati ◽  
Aspiyanto Aspiyanto ◽  
Hakiki Melanie ◽  
Yati Maryati
Keyword(s):  
Total Protein ◽  
Dry Matter ◽  
Room Temperature ◽  
Pilot Scale ◽  
Reducing Sugar ◽  
Process Conditions ◽  
Fermentation Time ◽  
Fermentation Temperature ◽  
Whole Process ◽  
Composition Of Products

Preparation of vegetable broth from mung beans (Phaseolus radiatus L.) in semi pilot scale is an attempt development to get product of savory flavor in larger scale. The aim of this activity was to find out the effect of process multiplication on composition of vegetable broth from mung beans using inoculum of Rhizopus-C1 through brine fermentation in mixtures of inoculum, salt, and mung beans of 26, 23, and 51 %. This activity was conducted in both temperature of fermentation (room temperature and 30 °C), various time of fermentation (0, 2, 4, 6, 8, 10, and 12 weeks) and process scales, namely laboratory scale (300 g) and semi pilot scale (± 25 kg), respectively. The result of experiment indicated that fermentation temperature and time and process scales were tend to affect on composition of product. The length of fermentation time would increase concentrations of dissolved protein, N-amino and reducing sugar, decreased concentrations of fat and Volatile Reduction Substance (VRS), while concentrations of total protein, and water were tend to be constant in laboratory and semi pilot scales at the both process temperatures. Multiplication in preparation process of inoculum (7 kg) using starter of Rhizopus-C1 resulted inoculum with activities of proteolytic of 0.71 U/g, and amilolytic of 17.5 U/g at 56 h of incubation. The whole process in semi pilot scale decreased composition of products. The optimal treatment based on recovery of total protein, and the highest amino acids as N-amino in semi pilot scale was at fermentation temperature of 30 ºC for 10 weeks with concentrations of water of 44.96%, total protein of 11.77% (dry matter), dissolved protein of 8 mg/mL, N-amino of 15.4 mg/mL, reducing sugar of 582.5 mg/mL, fat of 0.26% and, VRS of 90 µeq.reduction/g.   Keywords: Brine fermentation, vegetable broth, mung beans (Phaseolus radiatus L.), Rhizopus-C1, semi pilot

scholarly journals Survival of Lactobacillus plantarumU40 on the in vitro rumen fermentation quantified with real-time PCR

2018 ◽  
Vol 43 (2) ◽  
pp. 184
Author(s):  
W.D. Astuti ◽  
Y. Widyastuti ◽  
E. Wina ◽  
S. Suharti ◽  
R. Ridwan ◽  
...  
Keyword(s):  
Real Time ◽  
Lactobacillus Plantarum ◽  
Propionic Acid ◽  
Real Time Pcr ◽  
Block Design ◽  
Rumen Fermentation ◽  
Control Treatment ◽  
Glucose Addition ◽  
In Vitro Rumen Fermentation

The objective of this study was to evaluate the survival of L. plantarumU40 quantified with real-time PCR during in vitro rumen fermentation. The experiment was arranged in a randomized block design with 3 treatments and 4 replications. Treatments were control, rumen fermentation inoculated with L. plantarumU40and L. plantarumU40 + glucose solution. Population of L. plantarum U40 was higher at inoculation treatment. After 8 hours incubation, glucose addition tended to decrease L. plantarum U40 population. Control treatment showed lowest population of L. plantarum U40 along in vitro fermentation compared with other treatment. Inoculation of L. plantarumU40 significantly (p<0.05) increased population of LAB until 12 hours incubation compared with control. Control treatment had highest pH at all incubation time. Glucose addition significantly (P<0.05) decreased final rumen pH (24 hours) (6.30), compared with control treatment (6.85). Inoculation of L. plantarum U40 with glucose addition significantly (P<0.05)increased propionic acid, decreased acetic acid and A/P ratio compared with other treatments. Lactobacillus plantarum U40 without glucose addition did not affect propionic acid production significantly. As conclusion, Lactobacillus plantarum U40 can survive in rumen fluid and changes rumen fermentation when glucose is added as carbon source. 

Study on the Metabolites of a Bacteria Strain Producing Esterifying Synthetase

2012 ◽  
Vol 550-553 ◽  
pp. 1080-1084
Author(s):  
Hui Bo Luo ◽  
Chun Hui Wei ◽  
Xian Ling Yuan
Keyword(s):  
Acetic Acid ◽  
Identification System ◽  
Higher Alcohols ◽  
Automated Identification ◽  
Fermentation Time ◽  
Fermentation Conditions ◽  
Geobacillus Thermoglucosidasius ◽  
Fermentation Temperature ◽  
Initial Ph

The metabolites characteristics of a bacteria producing esterifying synthetase in different fermentation conditions were studied. A bacteria strain producing esterifying enzyme was isolated from Luzhou-flavor Daqu and it was identified by Biolog Microbes automated identification System. Fermentation conditions such as fermentation time, fermentation initial pH and fermentation temperature were changed. The fermentatiom broth was extracted by ethanol and analyzed by GC-MS. The results showed that the strain was Geobacillus thermoglucosidasius. With the prolonging of fermentation time, methanol and various higher alcohols were gradually decreased and even disappeared, but the esters were gradually increased. With the rise of fermentation initial pH, the acids were decreased. When initial pH was 7.5, more esters were produced, but some metabolites were not changed with the initial pH of fermentation, such as acetic acid, acetaldehyde, 3-methyl butanol and 3-Hydroxy-2-butanone etc. With the increase of fermentation temperature, the alcohols and acids kinds increased. When the fermentation temperature was 35°C, the more esters were produced.

Predictive Model for Live Birth at 12 Months After Starting In-Vitro Fertilization Treatment

MedPharmRes ◽  
2018 ◽  
Vol 2 (2) ◽  
pp. 5-20
Author(s):  
Vu Ho ◽  
Toan Pham ◽  
Tuong Ho ◽  
Lan Vuong
Keyword(s):  
In Vitro Fertilization ◽  
Live Birth ◽  
Cox Regression ◽  
Financial Burden ◽  
Oocyte Retrieval ◽  
Operating Characteristics ◽  
Vitro Fertilization ◽  
Cox Regression Analysis ◽  
Significant Difference

IVF carries a considerable physical, emotional and financial burden. Therefore, it would be useful to be able to predict the likelihood of success for each couple. The aim of this retrospective cohort study was to develop a prediction model to estimate the probability of a live birth at 12 months after one completed IVF cycle (all fresh and frozen embryo transfers from the same oocyte retrieval). We analyzed data collected from 2600 women undergoing in vitro fertilization (IVF)/intracytoplasmic sperm injection (ICSI) at a single center in Vietnam between April 2014 and December 2015. All patients received gonadotropin-releasing hormone (GnRH) antagonist stimulation, followed by fresh and/or frozen embryo transfer (FET) on Day 3. Using Cox regression analysis, five predictive factors were identified: female age, total dose of recombinant follicle stimulating hormone used, type of trigger, fresh or FET during the first transfer, and number of subsequent FET after the first transfer. The area under the receiver operating characteristics curve for the final model was 0.63 (95% confidence interval [CI] 0.60‒0.65) and 0.60 (95% CI 0.57‒0.63) for the validation cohort. There was no significant difference between the predicted and observed probabilities of live birth (Hosmer-Lemeshow test, p > 0.05). The model developed had similar discrimination to existing models and could be implemented in clinical practice.

Comparative Study to Evaluate the Surface Detail Reproduction of Dental Stone after Immersion in Various Different Disinfectant Solutions, Under Stereomicroscope 10 X Magnification –An In-Vitro Study

2017 ◽  
Vol 9 (3) ◽  
Author(s):  
Rathika Rai ◽  
M. A. Easwaran ◽  
K. T. Dhivya
Keyword(s):  
Sodium Hypochlorite ◽  
In Vitro Study ◽  
Control Group ◽  
Immersion Method ◽  
Significant Difference ◽  
Surface Irregularities ◽  
Disinfectant Solution ◽  
Surface Detail ◽  
Group B

Aim: To evaluate the surface detail reproduction of dental stone this is immersed in different disinfectant solution and studied under stereomicroscope. Methodology: Total number of 30 specimens of dental stone (Type III) were made with measurements of 1.5cm diameter and 1cm height .This samples are divided in to 3 groups group A,B,C. were A is immersed in Distilled water which was taken as control group ;B is immersed in 2% Glutaraldehyde and C is immersed in 5%sodium hypochlorite. Each specimen were immersed in the disinfectant solution for 15 minutes and dried under room temperature for 24 hrs. After 24 hrs each specimens are studied under stereomicroscope for surface details. Result: The results showed no significant difference in the surface irregularities and porosities for a group 1 and group 2 except group 3 which showed significant increase in the porosities, surface irregularities and erosions after disinfection with 5% NaHOCl by immersion method. Conclusion: The surface detail reproduction capacity of die stone was adversely affected when 5% Sodium hypochlorite was used as disinfectant solution when compare d to control group and 2% Glutaraldehyde

Quantitative Ratiometric pH Imaging Using a 1,2-Dioxetane Chemiluminescence Resonance Energy Transfer Sensor

2020 ◽  
Author(s):  
Lucas S. Ryan ◽  
Jeni Gerberich ◽  
Uroob Haris ◽  
ralph mason ◽  
Alexander Lippert
Keyword(s):  
Energy Transfer ◽  
Resonance Energy Transfer ◽  
Resonance Energy ◽  
Whole Body ◽  
Photon Flux ◽  
Ph Homeostasis ◽  
Ph Imaging ◽  
Confounding Variables ◽  
Significant Difference

<p>Regulation of physiological pH is integral for proper whole-body and cellular function, and disruptions in pH homeostasis can be both a cause and effect of disease. In light of this, many methods have been developed to monitor pH in cells and animals. In this study, we report a chemiluminescence resonance energy transfer (CRET) probe Ratio-pHCL-1, comprised of an acrylamide 1,2-dioxetane chemiluminescent scaffold with an appended pH-sensitive carbofluorescein fluorophore. The probe provides an accurate measurement of pH between 6.8-8.4, making it viable tool for measuring pH in biological systems. Further, its ratiometric output is independent of confounding variables. Quantification of pH can be accomplished both using common fluorimetry and advanced optical imaging methods. Using an IVIS Spectrum, pH can be quantified through tissue with Ratio-pHCL-1, which has been shown in vitro and precisely calibrated in sacrificed mouse models. Initial studies showed that intraperitoneal injections of Ratio-pHCL-1 into sacrificed mice produce a photon flux of more than 10^10 photons per second, and showed a significant difference in ratio of emission intensities between pH 6.0, 7.0, and 8.0.</p> <b></b><i></i><u></u><sub></sub><sup></sup><br>

Aktivitas Antifungi Air Perasan Bawang Merah (Allium ascalonicum L.) Terhadap Candida albicans Secara In Vitro

2017 ◽  
Vol 9 (2) ◽  
pp. 71
Author(s):  
Nurhasanah Nurhasanah ◽  
Fauzia Andrini ◽  
Yulis Hamidy
Keyword(s):  
Candida Albicans ◽  
Antifungal Activity ◽  
Allium Sativum ◽  
Fungicidal Activity ◽  
Positive Control ◽  
Negative Control ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design

Shallot (Allium ascalonicum L.) has been known as traditional medicine. Shallot which has same genus with garlic(Allium sativum L.) contains allicin that is also found in garlic and has been suspected has fungicidal activity toCandida albicans. It is supported by several researches. Therefore, shallot is suspected has antifungal activity too.The aim of this research was to know antifungal activity of shallot’s water extortion againsts Candida albicans invitro. This was a laboratory experimental research which used completely randomized design, with diffusion method.Shallot’s water extortion was devided into three concentrations, there were 50%, 100% and 200%. Ketoconazole 2%was positive control and aquadest was negative control. The result of this research based on analysis of varians(Anova), there was significant difference between several treatments and was confirmed with Duncan New MultipleRange Test (DNMRT) p<0,05, there was significant difference between 100% shallot’s water extortion with othertreatments, but there was no significant difference between 50% shallot’s water extortion with 200% shallot’s. Theconclusion was shallot’s water extortion had antifungal activity againsts Candida albicans with the best concentration100%, but it was lower than ketoconazole 2%.

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