scholarly journals Regulating the rooting process of rose softwood cuttings by foliar citric and malic acid spray on stock plants

2017 ◽  
Vol 29 (2) ◽  
pp. 155-159 ◽  
Author(s):  
Noushin Ghazijahani ◽  
Ebrahim Hadavi ◽  
Chul Hwan Hwang ◽  
Byoung Ryong Jeong
Keyword(s):  
Citric Acid ◽  
Organic Acids ◽  
Malic Acid ◽  
Rosa Hybrida ◽  
The Other ◽  
Root Weight ◽  
Cut Flower ◽  
Single Node ◽  
Potential Alternative ◽  
Intermediate Concentration

AbstractWe evaluated the effects of spraying different concentrations of citric and malic acids on stock plants in the greenhouse prior to the propagation and rooting of rose (Rosa × hybrida ‘Love Letter’) cuttings. Malic and citric acids (3, 6 and 9 mM) were sprayed several times at 14-day intervals on rose plants in a commercial cut flower producing greenhouse. Single-node cuttings taken from flowering stems were rooted under misty conditions, and the rooting parameters including root count and dry root weight were measured. A distinct change was observed in rooting features in response to the applied organic acids. Malic acid significantly enhanced rooting at the intermediate concentration while retarding it at both the higher and lower concentrations. On the other hand, the effect of citric acid was best at the highest concentration applied. We conclude that in softwood cuttings taken from rose plants these organic acids can act as a potential alternative to the currently applied methods of promoting rooting.

Synergistic Antilisterial Effects of Mixtures of Lysozyme and Organic Acids

2016 ◽  
Vol 79 (12) ◽  
pp. 2184-2189 ◽  
Author(s):  
MYEONGGEUN OH ◽  
JOONGJAE LEE ◽  
YOONHWA JEONG ◽  
MISOOK KIM
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Citric Acid ◽  
Organic Acids ◽  
Succinic Acid ◽  
Malic Acid ◽  
Synergistic Effects ◽  
The Other ◽  
Food Preservative ◽  
Time Kill

ABSTRACT We investigated the synergistic effects of lysozyme combined with organic acids to inhibit the growth of Listeria monocytogenes. The antilisterial effects of the combination of lysozyme and acetic acid, citric acid, lactic acid, malic acid, or succinic acid were evaluated using the checkerboard method and time-kill assay. The MIC was 25,000 mg/liter for lysozyme, 625 mg/liter for acetic acid, and 1,250 mg/liter for the other acids. The MBC was 10,000 mg/liter for all of the tested organic acids. The combination of lysozyme and each organic acid showed synergistic effects via the checkerboard method; however, the time-kill assay showed synergistic effects for only three combinations of 1,250 mg/liter lysozyme with succinic acid (312 and 625 mg/liter) or malic acid (625 mg/liter). The results of this study indicate that the combination of lysozyme and malic acid or succinic acid can be effectively used as a food preservative to control L. monocytogenes.

scholarly journals The Cardioprotective Effects of Citric Acid and L-Malic Acid on Myocardial Ischemia/Reperfusion Injury

2013 ◽  
Vol 2013 ◽  
pp. 1-11 ◽  
Author(s):  
Xilan Tang ◽  
Jianxun Liu ◽  
Wei Dong ◽  
Peng Li ◽  
Lei Li ◽  
...  
Keyword(s):  
Citric Acid ◽  
Myocardial Ischemia ◽  
Organic Acids ◽  
Reperfusion Injury ◽  
Malic Acid ◽  
Ischemia Reperfusion Injury ◽  
Ischemia Reperfusion ◽  
Protective Effects ◽  
Myocardial Ischemia Reperfusion Injury ◽  
Myocardial Ischemia Reperfusion

Organic acids in Chinese herbs, the long-neglected components, have been reported to possess antioxidant, anti-inflammatory, and antiplatelet aggregation activities; thus they may have potentially protective effect on ischemic heart disease. Therefore, this study aims to investigate the protective effects of two organic acids, that is, citric acid and L-malic acid, which are the main components ofFructus Choerospondiatis, on myocardial ischemia/reperfusion injury and the underlying mechanisms. Inin vivorat model of myocardial ischemia/reperfusion injury, we found that treatments with citric acid and L-malic acid significantly reduced myocardial infarct size, serum levels of TNF-α, and platelet aggregation.In vitroexperiments revealed that both citric acid and L-malic acid significantly reduced LDH release, decreased apoptotic rate, downregulated the expression of cleaved caspase-3, and upregulated the expression of phosphorylated Akt in primary neonatal rat cardiomyocytes subjected to hypoxia/reoxygenation injury. These results suggest that both citric acid and L-malic acid have protective effects on myocardial ischemia/reperfusion injury; the underlying mechanism may be related to their anti-inflammatory, antiplatelet aggregation and direct cardiomyocyte protective effects. These results also demonstrate that organic acids, besides flavonoids, may also be the major active ingredient ofFructus Choerospondiatisresponsible for its cardioprotective effects and should be attached great importance in the therapy of ischemic heart disease.

scholarly journals Influence des teneurs en acide malique des moûts sur le dosage de l'acide tartrique par analyse en flux continu par colorimétrie avec le métavanadate

OENO One ◽  
1985 ◽  
Vol 19 (4) ◽  
pp. 249
Author(s):  
J. Trossais ◽  
Christian Asselin
Keyword(s):  
Organic Acids ◽  
Tartaric Acid ◽  
Malic Acid ◽  
Continuous Flow ◽  
Colorimetric Method ◽  
The Other ◽  
Flow Method ◽  
Continous Flow ◽  
Continuous Flow Method ◽  
Acid Determination

<p style="text-align: justify;">Les auteurs ont constaté que la méthode en flux continu, qu'ils utilisent pour doser l'acide tartrique dans les moûts et les vins basée sur la réaction colorée avec le métavanadate et dérivée de la méthode rapide de BLOUIN-VIDAL ne donne pas satisfaction, Ils constatent des écarts inférieurs à 20 p. 100 par rapport à la méthode de REBELEIN qui repose sur le même principe. Ces écarts sont dûs à l'interférence des autres acides organiques du moût et du vin, notamment l'acide malique, interférence corrigée dans la méthode de REBELEIN. La comparaison des trois méthodes précitées les conduit à proposer pour la méthode en flux continu l'application d'un facteur correctif pour tenir compte de la présence de l'acide malique en concentration importante dans les moûts du Val de Loire.</p><p style="text-align: justify;">+++</p><p style="text-align: justify;">The authors noted that the continuous flow method based on the colorimetric method with metavanadate, derived from the method of BLOUIN-VIDAL, for the tartaric acid determination was not satisfactory. They noted variations, by 20 p. 100 lower, compared with the method of REBELEIN based on the same principe. These variations are due to the interference with the other organic acids of musts and wines, especially malic acid, which is limited in the method of REBELEIN. The comparison of the three methods induce the authors to propose for the continous flow method the utilisation of a factor to correct for the presence of malic acid at large concentration in the musts of Val de Loire.</p>

Comparison of Enzymic, Gas-Liquid Chromatographic, and High Performance Liquid Chromatographic Methods for Determining Sugars and Organic Acids in Strawberries at Three Stages of Maturity

1982 ◽  
Vol 65 (1) ◽  
pp. 126-131 ◽  
Author(s):  
Felix G R Reyes ◽  
Ronald E Wrolstad ◽  
Christopher J Cornwell
Keyword(s):  
Citric Acid ◽  
Organic Acids ◽  
Malic Acid ◽  
High Performance ◽  
High Performance Liquid Chromatographic ◽  
High Variability ◽  
Sugar Composition ◽  
Free Sugars ◽  
Three Stages ◽  
Liquid Chromatographic

Abstract Free sugars and major nonvolatile organic acids present in strawberries at 3 degrees of ripeness were determined by 3 analytical methods: enzymic, gasliquid chromatographic, and high performance liquid chromatographic. Results showed that variability in sugar composition due to both degree of ripeness and method of analysis was greater for sucrose than for glucose and fructose. Sucrose was almost completely hydrolyzed in the overripe fruit. Acid results showed that there was little variation in citric acid levels due to ripeness or method of analysis; malic acid, however, decreased greatly in overripe fruit. Malic acid also showed high variability due to method of analysis. The glucose:fructose ratios for the underripe, ripe, and overripe fruit were 0.86,0.92, and 0.60, respectively. The citric:malic ratios were 1.58, 2.39, and 14.86 for the underripe, ripe, and overripe stages, respectively.

Behavior of Acid-Adapted and Unadapted Escherichia coli O157:H7 When Exposed to Reduced pH Achieved with Various Organic Acids

1999 ◽  
Vol 62 (5) ◽  
pp. 451-455 ◽  
Author(s):  
JEE-HOON RYU ◽  
YUN DENG ◽  
LARRY R. BEUCHAT
Keyword(s):  
Escherichia Coli ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Citric Acid ◽  
Organic Acids ◽  
Malic Acid ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Ph Values ◽  
Acid Ph

A study was done to determine if various organic acids differ in their inhibitory or lethal activity against acid-adapted and unadapted Escherichia coli O157:H7 cells. E. coli O157:H7 strain E0139, isolated from venison jerky, was grown in tryptic soy broth (TSB) and in TSB supplemented with 1% glucose (TSBG) for 18 h at 37°C, then plated on tryptic soy agar (TSA) acidified with malic, citric, lactic, or acetic acid at pH 5.4, 5.1, 4.8, 4.5, 4.2, and 3.9. Regardless of whether cells were grown in TSB or TSBG, visible colonies were not formed when plated on TSA acidified with acetic, lactic, malic, or citric acids at pH values of ≤5.4, ≤4.5, ≤4.2, or ≤4.2, respectively. Cells not adapted to reduced pH did not form colonies on TSA acidified with lactic acid (pH 3.9) or acetic acid (pH 3.9 and 4.2); however, a portion of acid-adapted cells remained viable on TSA containing lactic acid (pH 3.9) or acetic acid (pH 4.2) and could be recovered in TSB. Inactivation of acid-adapted cells was less than that of unadapted cells in TSB acidified at pH 3.9 with citric, lactic, or acetic acid and at pH 3.4 with malic acid. Significantly (P ≤ 0.05) higher numbers of acid-adapted cells, compared with unadapted cells, were detected 12 h after inoculation of TSB acidified with acetic acid at pH 3.9; in TSB containing lactic acid (pH 3.9), the number of acid-adapted cells was higher than the number of unadapted cells after 5 h. In TSB acidified at pH 3.9 with citric acid or pH 3.4 with malic acid, significantly higher numbers of acid-adapted cells survived. This study shows that organic acids differ in their inhibitory or lethal activity against acid-adapted and unadapted E. coli O157:H7 cells, and acid-adapted cells are more tolerant than unadapted cells when subsequently exposed to reduced pH caused by these acids.

scholarly journals CHANGES IN ORGANIC ACIDS AND OTHER COMPOSITIONAL AND PHYSIOLOGICAL ATTRIBUTES OF PEACHES DUE TO CHILLING INJURY.

HortScience ◽  
1992 ◽  
Vol 27 (11) ◽  
pp. 1167c-1167
Author(s):  
T. Wang ◽  
A. R. Gonzalez ◽  
E. E. Gbur ◽  
J. M. Aselage
Keyword(s):  
Citric Acid ◽  
Cold Storage ◽  
Malic Acid ◽  
Storage Time ◽  
Chilling Injury ◽  
Titratable Acidity ◽  
Quinic Acid ◽  
The Other ◽  
Soluble Solids ◽  
Flesh Firmness

Babygold 5 (BG5) and Redhaven (RDH) peaches at maturity 4 were held at 2.3°C for 0, 2 and 4 weeks. After each cold storage treatment half of the fruit sample was evaluated; the other half was ripened for 8 days at 21°C and respiration was measured daily. The evaluations on both samples were for malic, citric and quinic acids, titratable acidity (TA), soluble solids (SS) and flesh firmness. Malic acid in ripened BG5 and RDH Fruits increased relative to their unripened counterpart over the cold storage time; citric acid increased in BG5, decreased in RDH; quinic acid decreased in both cultivars; TA increased; SS decreased in BG5, did not change in RDH; flesh firmness increased in BG5, did not change in RDH. Respiratory rate increased with cold storge time in both cultivars. Overall, BG5 showed more susceptibility to chilling than RDH.

Effects of Bentonite Clarificants on Organic Acids Contents in Red Wine during Clarification

2011 ◽  
Vol 194-196 ◽  
pp. 802-805
Author(s):  
Zhan Sheng Wu ◽  
Xi Fang Sun ◽  
Chun Li
Keyword(s):  
Hydrogen Bond ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Citric Acid ◽  
Organic Acids ◽  
Succinic Acid ◽  
Tartaric Acid ◽  
Malic Acid ◽  
Red Wine ◽  
Titratable Acidity

Effects of different bentonite clarificants on the main organic acids contents in wine were investigated during the clarification process. Citric acid (CA) concentration changed slightly during the first day with average elimination ratio (AER) of 0.57%, and tartaric acid (TA), malic acid (MA), lactic acid (LA) and succinic acid (SA) were varied with AER of 12.39%, 9.80%, 7.27% and 6.27%, respectively, while acetic acid (AA) has the biggest AER of 15.42%. The pH and titratable acidity were significantly dependent on the variation of CA and TA. The –OH group in organic acids could be combined with –Si-O or –AlO groups in bentonite surface by hydrogen bond, which could caused the decrease in concentration various organic acids.

Taste responses of neurons in the nucleus of the solitary tract of awake rats: an extended stimulus array

1993 ◽  
Vol 70 (3) ◽  
pp. 879-891 ◽  
Author(s):  
K. Nakamura ◽  
R. Norgren
Keyword(s):  
Cluster Analysis ◽  
Citric Acid ◽  
Malic Acid ◽  
Monosodium Glutamate ◽  
Hierarchical Cluster ◽  
The Other ◽  
Solitary Tract ◽  
Sodium Salts ◽  
Chloride Salts ◽  
Awake Rats

1. Fifty-seven taste neurons were isolated in the nucleus solitary tract (NST) and tested with 15 sapid chemicals. On average, NST neurons responded well to NaCl, sucrose, monosodium L-glutamate (MSG), NaNO3, and glycine (mean = 8.2-11.0 spikes/s). Mean responses to KCl, NH4Cl, HCl, malic acid, and quinine HCl (QHCl) were low (mean = 0.7-2.9). The average responses to the other stimuli (citric acid, MgCl2, fructose, maltose, and polycose) fell between these extremes (mean = 4.3-5.1). 2. On the basis of the largest response to the four standard stimuli, the neurons were classified as follows: 15 NaCl-best, 23 sucrose-best, 17 citric acid-best, and 2 QHCl-best. 3. The NaCl-best neurons responded robustly and nearly equally to the three sodium salts (mean = 15.7-20.8) but much less so and more variably to the nonsodium, chloride salts (mean = -0.1-4.6). Sucrose-best neurons responded strongly to sucrose, glycine, and MSG (mean = 13.7-17.8), but only moderately to the other sugars (fructose and maltose) and to polycose (mean = 8.4, 9.8, and 8.8, respectively). 4. Citric acid-best neurons responded moderately to citric and malic acid (mean = 9.4 and 4.7), but less so to HCl (mean = 3.1). The two QHCl-best neurons responded moderately to QHCl and MgCl2 (mean = 12.0 and 9.5), but weakly or not at all to the other stimuli (mean = -1.1-3.1). 5. Unlike parabrachial taste neurons, none of the medullary taste cells responded specifically to Cl(-)-containing chemicals. The responses that did occur to nonsodium salts were weak and variable and often occurred in either citric acid-best or QHCl-best neurons, rather than in those that responded vigorously to sodium salts. Similar relationships have been observed in anesthetized preparations. 6. A hierarchical cluster analysis for 57 neurons across 15 stimuli produced four second-order clusters that consisted primarily of NaCl-best, sucrose-best, citric acid-best, and QHCl-best neurons, respectively. Although the analysis for neurons produced only four such clusters, a similar analysis for the 15 stimuli separated the sodium salts (NaCl and NaNO3), nonsodium salts (KCL, NH4Cl, and MGCl2, sweeteners (sucrose, maltose, fructose, and glycine), acids (citric acid and malic acid), and QHCl. 7. Monosodium glutamate activated both NaCl-best and sucrose-best neurons, but the stimulus analysis clumped it with the sodium salts.(ABSTRACT TRUNCATED AT 400 WORDS)

scholarly journals Disruption of a putative mitochondrial oxaloacetate shuttle protein in Aspergillus carbonarius results in secretion of malic acid at the expense of citric acid production

2019 ◽  
Vol 19 (1) ◽  
Author(s):  
Lei Yang ◽  
Tore Linde ◽  
Abeer H. Hossain ◽  
Mette Lübeck ◽  
Peter J. Punt ◽  
...  
Keyword(s):  
Citric Acid ◽  
Organic Acids ◽  
Organic Acid ◽  
Malic Acid ◽  
Acid Production ◽  
Mitochondrial Membrane ◽  
Citric Acid Production ◽  
Aspergillus Carbonarius ◽  
Transcription Analysis ◽  
Organic Acid Production

Abstract Background In filamentous fungi, transport of organic acids across the mitochondrial membrane is facilitated by active transport via shuttle proteins. These transporters may transfer different organic acids across the membrane while taking others the opposite direction. In Aspergillus niger, accumulation of malate in the cytosol can trigger production of citric acid via the exchange of malate and citrate across the mitochondrial membrane. Several mitochondrial organic acid transporters were recently studied in A. niger showing their effects on organic acid production. Results In this work, we studied another citric acid producing fungus, Aspergillus carbonarius, and identified by genome-mining a putative mitochondrial transporter MtpA, which was not previously studied, that might be involved in production of citric acid. This gene named mtpA encoding a putative oxaloacetate transport protein was expressed constitutively in A. carbonarius based on transcription analysis. To study its role in organic acid production, we disrupted the gene and analyzed its effects on production of citric acid and other organic acids, such as malic acid. In total, 6 transformants with gene mtpA disrupted were obtained and they showed secretion of malic acid at the expense of citric acid production. Conclusion A putative oxaloacetate transporter gene which is potentially involved in organic acid production by A. carbonarius was identified and further investigated on its effects on production of citric acid and malic acid. The mtpA knockout strains obtained produced less citric acid and more malic acid than the wild type, in agreement with our original hypothesis. More extensive studies should be conducted in order to further reveal the mechanism of organic acid transport as mediated by the MtpA transporter.

scholarly journals Total Phenolic Contents, Antioxidant Activities and Organic Acids Composition of Three Selected Fruit Extracts at Different Maturity Stages

2014 ◽  
Vol 2 (2) ◽  
pp. 40-46
Author(s):  
Seri Intan Mokhtar ◽  
Chee Leong Pheen ◽  
Ee Ven Lee ◽  
Nur Ain Abd Aziz
Keyword(s):  
Antioxidant Activity ◽  
Citric Acid ◽  
Organic Acids ◽  
Organic Acid ◽  
Malic Acid ◽  
Antioxidant Activities ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Total Phenolic Contents ◽  
Young Stage

The total phenolic contents (TPC), antioxidant activities and organic acid composition of Salacca zalacca, Mangifera indica L. Chok Anan and Baccaurea motleyana Hook. F. extracts at different maturity stages were evaluated by using modified Folin-Ciocalteu assay at 765 nm absorbance, 2,2- diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay and HPLC RP18 column at 215 nm. TPC content ranged from 63.9 mg GAE/100g to 381.23 mg GAE/100g, whereas the antioxidant activity ranged from 3.10% - 84.45%. The M. indica L. Chok Anan contained malic acid and citric acid in the range of 43.897-73.396 mg/100g FW and 2.681-18.428 mg/100g FW at young to ripe stages, respectively. B. motleyana Hook. F. contained citric acid and tartaric acid in the range of 4.649-6.114 mg/100g FW and 3.645-4.365 mg/100g FW at young to ripe stages, respectively. S. zalacca contained malic acid and citric acid in the range of 4.270-17.926mg/100g FW and 0.845-3.284 mg/100g FW at young to ripe stages, respectively. The highest TPC and antioxidant activity were found in the young stage of S. zalacca fruit extract with lowest inhibitory concentration (IC50) valued at 0.57 mgml-1. There was a positive linear correlation between the TPC and antioxidant activities of the fruit extracts. Malic acid is the predominant organic acid in M. indica L. Chok Anan and S. zalacca, while citric acid is the predominant organic acid in B. motleyana Hook. F. This research suggests that the studied fruits at young stage are a better source of TPC and antioxidants. The tested fruits showed a decrease in the concentration of organic acids with ripening.

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