scholarly journals Studies of Oxidative Enzymes for Phenolic Substances

1965 ◽  
Vol 1965 (6) ◽  
pp. 12-13
Author(s):  
Hideo TAKAMATSU ◽  
Yasuhiko INAMOTO
Keyword(s):  
Oxidative Enzymes ◽  
Phenolic Substances

scholarly journals Technological assessment of native white grape varieties in the system "grapes-base wine"

2020 ◽  
pp. 252-259
Author(s):  
Александр Семёнович Макаров ◽  
Игорь Павлович Лутков ◽  
Наталия Александровна Шмигельская ◽  
Виктория Алексеевна Максимовская ◽  
Елена Викторовна Остроухова
Keyword(s):  
Oxidative Enzymes ◽  
Physical Chemical ◽  
Wide Range ◽  
Technological Assessment ◽  
Phenolic Substances ◽  
Foaming Capacity ◽  
Technological Evaluation ◽  
Grape Varieties ◽  
Native White ◽  
Organoleptic Parameters

В статье представлены результаты исследований физико-химических и органолептических показателей крымских и донских аборигенных белых сортов винограда в системе «виноград-виноматериал» из Ампелографической коллекции института «Магарач» (с. Вилино Бахчисарайского района). Установлено, что технологический запас суммы фенольных веществ в изученных сортах винограда находился в достаточно широком диапазоне - от 1020 (Махроватчик) до 2526 (Ташлы) мг/дм. Меньше всего фенольных веществ (329 мг/дм) содержалось в виноматериале, выработанном из сорта Сары пандас. Активность окислительных ферментов (пероксидазы и монофенол-монооксигеназы) во всех сортах была низкой или отсутствовала. Виноматериалы из сортов Сары пандас, Кок пандас и Шампанчик бессергеневский не склонны к окислительному покоричневению. Определены сорта, из которых получаются виноматериалы с хорошими пенистыми свойствами (V более 800 см): Капсельский, Кокур белый, Кокур белый 46-10-3. Соотношение массовых концентраций винной и яблочной кислот было оптимальным (более 1) во всех исследуемых сортах. Наибольшим содержанием винной кислоты в виноматериалах характеризовались сорта: Сары пандас, Ташлы и Махроватчик. Высокими дегустационными оценками отмечены сорта: Ташлы и Капсельский. В результате технологической оценки крымских и донских аборигенных сортов винограда, произрастающих в Ампелографической коллекции института «Магарач», можно заключить, что для производства игристых вин перспективными являются виноматериалы из аборигенных сортов винограда: Кокур белый, Кокур белый 46-10-3, Капсельский, Сары пандас. The article presents the results of studies of physical-chemical and organoleptic parameters of native white grape varieties of Crimea and Don in the system "grapes-base wine" from the Ampelographic collection of the Institute Magarach (village Vilino, Bakhchisaray district). It was established that the technological reserve of the total amount of phenolic substances in the studied grape varieties was in a fairly wide range - from 1020 (‘Makhrovattchik’) to 2526 (‘Tashly’) mg/dm. The least amount of phenolic substances (329 mg/dm) was found in the base wine produced from ‘Sary Pandas’ variety. The activity of oxidative enzymes (peroxidase and monophenol monooxygenase) in all varieties was low or absent at all. Base wines from ‘Sary Pandas’, ‘Kok Pandas’ and ‘Champagntchik Besserguenevsky’ varieties are not liable to oxidative browning. Good foaming capacity (V more than 800 cm) was achieved in base wines made of ‘Kapselskii’, ‘Kokur Belyi’, ‘Kokur Belyi 46-10-3’ grape varieties. The ratio of mass concentrations of tartaric and malic acids was optimal (more than 1) in all studied varieties. The highest content of tartaric acid in base wines was typical for the following varieties: ‘Sary Pandas’, ‘Tashly’ and ‘Makhrovattchik’. Tasting assessment of grape varieties ‘Tashly’ and ‘Kapselskii’ was high. As a result of technological evaluation of native grape varieties of Crimea and Don growing in the Ampelographic collection of the Institute Magarach, it can be concluded that the most promising base wines for production of sparklings are those prepared from native grape varieties ‘Kokur Belyi’, ‘Kokur Belyi 46-10-3’, ‘Kapselskii’, ‘Sary Pandas’.

scholarly journals IMPROVEMENT OF THE TECHNOLOGICAL MODES OF PRODUCING DRY WHITE TABLE WINES

2020 ◽  
Vol 14 (4) ◽  
Author(s):  
A. Khodakov ◽  
O. Tkachenko ◽  
G. Sarkisyan ◽  
O. Radionova ◽  
T. Suhachenko
Keyword(s):  
Traditional Method ◽  
Mass Concentration ◽  
Enzyme Preparation ◽  
Oxidative Enzymes ◽  
Short Term ◽  
Enzyme Preparations ◽  
Terpene Alcohols ◽  
Essential Parameter ◽  
Phenolic Substances ◽  
Standard Table

By using the classical technology of making dry white wines, which does not involve maceration of the pomace, we can produce standard table wines, light and delicate. This minimises such an objectionable factor as saturation of the wine with extra nitrogenous and phenolic substances and oxidative enzymes. On the other hand, this scheme gives a specific varietal aroma no chance to reveal itself more expressively. The paper overviews briefly the scientific works considering the modes of pomace maceration before fermentation and the use of enzyme preparations in the technology of white table wines. The physicochemical and sensory characteristics of wine materials from Rkatsiteli grapes grown in the south of the Mykolaiv Region have been analysed. This analysis has proved that standard white table wine materials can be obtained both by the traditional method (the so called ‘white’ method) and with the use of short-term maceration of the pomace. Macerating the pomace resulted in obtaining fuller, richer wine materials with a bright aroma and good body. It has been shown that to obtain bright and not too blunt wine materials, the most essential parameter of the maceration process is its low temperature. A pectolytic enzyme preparation used during maceration increased, to some extent, the mass concentration of phenolic substances, the reduced extract, the optical density, and the concentration of terpene alcohols. Besides, it allowed fuller revealing a wine’s aromatic profile. The research has resulted in establishing that there is regularity in how the concentration of terpene alcohols changes with different temperature conditions of steeping the pomace. It has been shown that the maximum concentration of terpenes responsible for the varietal aroma is best retained in wine materials when the maceration temperature is 5°C. A rise in the pomace maceration temperature to 20°C led to a decrease in the concentration of labile terpene alcohols, so it should be avoided in producing quality wines. Studying different maceration modes has allowed recommending a certain method to manufacture full-bodied, well-structured white table wines with a pronounced varietal aroma. This method involves adding the enzyme preparation Depectil CLARIFICATION to the pomace and macerating it for 12 hours at 5°C.

Peroxidase Localization in Hartmanella Trophozoites

1971 ◽  
Vol 29 ◽  
pp. 346-347 ◽  
Author(s):  
George E. Childs ◽  
Joseph H. Miller
Keyword(s):  
Hydrogen Peroxide ◽  
Ultrastructural Localization ◽  
Pathogenic Strain ◽  
Oxidative Enzymes ◽  
Differential Centrifugation ◽  
Electron Microscopic ◽  
Microscopic Studies ◽  
The Subject ◽  
Axenic Cultures

Biochemical and differential centrifugation studies have demonstrated that the oxidative enzymes of Acanthamoeba sp. are localized in mitochondria and peroxisomes (microbodies). Although hartmanellid amoebae have been the subject of several electron microscopic studies, peroxisomes have not been described from these organisms or other protozoa. Cytochemical tests employing diaminobenzidine-tetra HCl (DAB) and hydrogen peroxide were used for the ultrastructural localization of peroxidases of trophozoites of Hartmanella sp. (A-l, Culbertson), a pathogenic strain grown in axenic cultures of trypticase soy broth.

Attenuation of Oxidative Enzymes Induction in Palm Oil Fractions Pre-treated Cadmium Intoxicated Rats

2019 ◽  
Vol 3 (4) ◽  
pp. 107-112 ◽  
Author(s):  
Patrick Ichipi-Ifukor ◽  
Samuel Asagba ◽  
Godfery Kweki ◽  
Chibueze Nwose ◽  
◽  
...  
Keyword(s):  
Palm Oil ◽  
Oxidative Enzymes ◽  
Oil Fractions

Occurrence and Development of a Dorsal Gland in the Leaves of Twelve Cultivars of Ficus benjamina L. (Weeping Fig)

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 537b-537
Author(s):  
Svoboda V. Pennisi ◽  
Dennis B. McConnell ◽  
Richard W. Henley
Keyword(s):  
Leaf Size ◽  
Dark Spot ◽  
Ficus Benjamina ◽  
Axis Parallel ◽  
Glandular Cells ◽  
Phenolic Substances ◽  
Dark Color ◽  
Columnar Cells ◽  
Dorsal Gland ◽  
Colorimetric Reaction

Ficus benjamina plants are an integral part of most modern interior landscapes. Reports from growers and interiorscape managers have drawn attention to a specific problem related to large F. benjamina plants, namely the occurrence of a dark oval spot on the abaxial surface of the leaf base. Twelve cultivars of F. benjamina were examined: Christine, Citation, Florida Spire, Kelly, Kiki, Midnight, Monique, Stacey, Wintergreen, Dwarf Nikita, Spearmint, and Starlight. Anatomically, the dorsal gland consisted of one to several layers of densely stained, columnar cells. Positive colorimetric reaction for phenolics was obtained in the glandular cells. Developmentally, the gland cells could not be distinguished from the regular epidermal cells until ≈30% of final leaf size was reached. The cells of the outermost glandular layer changed shape from rectangular with long axis parallel to the leaf surface to elongate with long axis perpendicular to the surface. In a mature leaf, the thickness of the glandular layer was between 20 and 30 μm. Externally, at this stage, no dark spot, indicative of the gland's location, could be observed. In older leaves, however, an accumulation of phenolic substances led to appearance of dorsal dark spot. All cultivars possessed glandular layer. However, this area did not darken in all cultivars; Christine, Citation, Florida Spire, Kelly, Kiki, and Stacey developed small dark spots, while Dwarf Nikita and Starlight had numerous, well-pronounced glandular regions. This study showed that the dark spots in F. benjamina cultivars were a normal morphological feature. Although the gland was present in every cultivar, only a few cultivars developed a dark color.

scholarly journals Flavin-linked Oxidative Enzymes of Lactobacillus casei

1959 ◽  
Vol 234 (10) ◽  
pp. 2794-2800 ◽  
Author(s):  
Cornelius F. Strittmatter
Keyword(s):  
Lactobacillus Casei ◽  
Oxidative Enzymes

scholarly journals Phytochemical and Psychotropic Research of Motherwort (Leonurus cardiaca L.) Modified Dry Extracts

Plants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 230
Author(s):  
Oleh Koshovyi ◽  
Ain Raal ◽  
Igor Kireyev ◽  
Nadiya Tryshchuk ◽  
Tetiana Ilina ◽  
...  
Keyword(s):  
Amino Acids ◽  
Chemical Composition ◽  
Phenolic Compounds ◽  
Pharmacological Activity ◽  
Ellagic Acid ◽  
Hydroxycinnamic Acids ◽  
Psychotropic Activity ◽  
Phytochemical Analysis ◽  
Phenolic Substances ◽  
Leonurus Cardiaca

The prospect of creating a new medicine with psychotropic activity is shown as a result of studying the chemical composition and pharmacological activity of modified dry extracts of motherwort (Leonurus cardiaca L.) tincture. The most promising substances were the dry extracts, modified by adding small amounts of arginine, valine, phenylalanine, glycine, lysine, and alanine. A total of 15 main phenolic substances were found in the extracts, and eight of them were identified. There were also 10 hydroxycinnamic acids in these extracts, three of which were identified (chlorogenic, caffeic, and rosmarinic acids). The dominant hydroxycinnamic acids were chlorogenic and caffeic acids. Among flavonoids, catechin, hyperoside, and rutin were identified. It should be noted that the extracts had a significant content of ellagic acid. On the basis of the results of the phytochemical analysis of the extracts, it can be concluded that the composition of phenolic compounds does not differ significantly, and the main differences are related to amino acids, which obviously have an impact on the overall pharmacological effect. The results obtained indicate the presence of anxiolytic activity in the motherwort extracts studied in complex with amino acids. The extracts with glycine, valine, and arginine were more effective in reducing anxiety in animals.

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