scholarly journals OBTAINING AND CHARACTERISTICS OF CALCIUM ORGANIC FORMS ON THE BASIS OF METABOLITES AND PROCESSING PRODUCTS OF PROBIOTIC BACTERIA

2018 ◽  
Vol 12 (2) ◽  
Author(s):  
A. Kapustian ◽  
N. Cherno ◽  
О. Nikulina
Keyword(s):  
Enzymatic Hydrolysis ◽  
Cell Walls ◽  
Culture Fluid ◽  
Culture Liquid ◽  
Mixed Ligand ◽  
Biologically Active ◽  
Probiotic Bacteria ◽  
Chelate Complexes ◽  
Scanning Calorimetry ◽  
Hydrolysis Of

The possibility of obtaining bioavailable mixed ligand chelate complexes of calcium has been considered. As bioligands, it is proposed to use the metabolic products of probiotic bacteria combination and products of enzymatic hydrolysis of peptidoglycans of their cell walls. The culture fluid of probiotic bacteria composition has been investigated for the determination of metabolites in its composition that can participate in the formation of calcium chelate complexes. The qualitative composition and quantitative content of organic acids of a culture fluid have been determined. It has been established that it contains the following acids: oxalic (1.6 mg/dm3), citric (22.1 mg/dm3), acetic (575.8 mg/dm3), lactic (236.3 mg/dm3), benzoic (1.5 mg/dm3). In addition, it has been found that in the composition of the culture liquid, free amino acids and soluble protein are also present in the amount of 1.2 mg/cm3 and 5 mg/cm3, respectively.In order to obtain fragments of peptidoglycans of cell walls of probiotic bacteria as potential bioligands for complex formation, their enzymatic hydrolysis with pancreatin has been performed. It has been established that the highest content of biologically active muropeptides is 5.1 mg/cm3 and it is accumulated during hydrolysis of the substrate for 180 minutes, the ratio of enzyme: substrate 1: 100 and 5.1 mg/cm3.By methods of nephelometry and spectrophotometry, it has been established that the obtained mixed ligand systems are effective chelating agents and, depending on the composition, bind calcium in amounts of 9, 14 and 16 mg/cm3. Identification of the pH stability of the complex has been shown that in the range of pH values 4–7, the chelate system is stable, at pH 2 only 10% of the complex is stored, at pH 9 60% is preserved. By method of differential scanning calorimetry the thermostability of the complex has been investigated. It has been established that the complex is stable in the temperature range of 20–122°С, and therefore can be used in the composition of health foods, the technology of which involves high-temperature processing.

scholarly journals Obtaining and characteristic of the magnesium organic forms on the basis of products of bifidobacteria processing and their metabolites

2018 ◽  
Vol 12 (3) ◽  
Author(s):  
A. Kapustian ◽  
O. Antipina ◽  
R. Budiak
Keyword(s):  
Enzymatic Hydrolysis ◽  
Cell Walls ◽  
Bifidobacterium Bifidum ◽  
Mixed Ligand ◽  
Ultrasound Treatment ◽  
Bacterial Cells ◽  
Scanning Calorimetry ◽  
Enzyme Substrate ◽  
Hydrolysis Of

The possibility of obtaining bioavailable mixed ligand chelate complexes of Magnesium has been considered. As bioligands, it is proposed to use the metabolites and products of enzymatic hydrolysis of the peptidoglycans of the cell walls of Bifidobacterium bifidum AC-1670. As ligands, fragments of peptidoglycans of cell walls of bifidobacteria, which have their own immunotropic effects, were used. Destruction of bacterial cells was done by ultrasound treatment with subsequent enzymatic hydrolysis with papain. It was found that the highest content of potential ligands for chelation was obtained by ultrasound treatment at a frequency of 35 kg for 600 seconds with subsequent enzymatic hydrolisys, which lasted for 180 minutes at a ratio of the enzyme: substrate 1:1. In this case, the accumulation of amino acids in the hydrolyzate was 11.35 mg/cm3, low molecular weight peptides - 7.54 mg/cm3. The liquid phase of the product of the disintegration of the bacterial mass is investigated for the presence of metabolites that can participate in the formation of chelating magnesium complexes. Qualitative composition and quantitative content of organic acids are determined. It is established that in the product of disinfection of bifidobacteria the following acids are present: acetic (445.5 mg/dm3), lactic (284.6 mg/dm3), benzoic (1.3 mg/dm3). It has been established that the obtained mixed ligand systems are effective chelating agents and bind magnesium in an amount of 14 mg/cm3. The method of IR spectroscopy has proved that this system is formed with the participation of polydentant ligands. Determination of the pH stability of the complex showed that in the range of pH values 4–7, the chelate system is stable, at pH 2 only 10% of the complex is stored, at a pH of 9 – 60%. The thermostability of the complex was investigated by the method of differential scanning calorimetry. It was established that the complex is stable in the temperature range of 20-122 ° С, and therefore can be used as a physiologically functional ingredient in the health foods, the technology of which involves high-temperature processing.

Enzymatic Hydrolysis of Forage Cell Walls

2015 ◽  
pp. 455-484 ◽  
Author(s):  
Bryan A. White ◽  
Roderick I. Mackie ◽  
Kinchel C. Doerner
Keyword(s):  
Enzymatic Hydrolysis ◽  
Cell Walls ◽  
Hydrolysis Of

scholarly journals Topochemical distribution of lignin and hydroxycinnamic acids in sugar-cane cell walls and its correlation with the enzymatic hydrolysis of polysaccharides

2011 ◽  
Vol 4 (1) ◽  
pp. 7 ◽  
Author(s):  
Germano Siqueira ◽  
Adriane MF Milagres ◽  
Walter Carvalho ◽  
Gerald Koch ◽  
André Ferraz
Keyword(s):  
Enzymatic Hydrolysis ◽  
Sugar Cane ◽  
Cell Walls ◽  
Hydroxycinnamic Acids ◽  
Hydrolysis Of

Compositional studies on the cell walls of the synnema and vegetative hyphae of Ceratocystis ulmi

1973 ◽  
Vol 51 (6) ◽  
pp. 1147-1153 ◽  
Author(s):  
James L. Harris ◽  
Willard A. Taber
Keyword(s):  
Electron Microscopy ◽  
Amino Acids ◽  
Cell Wall ◽  
Enzymatic Hydrolysis ◽  
Cell Walls ◽  
Amino Sugar ◽  
Fibrillar Structure ◽  
Dense Granules ◽  
Hyphal Wall ◽  
Hydrolysis Of

The composition of the cell walls of synnemal and vegetative hyphae of Ceratocystis ulmi was studied by fractionation and assay of released compounds. Residues after enzymatic hydrolyses were examined by electron microscopy. The synnemal wall was found to have 67% carbohydrate, 4.52% amino sugar, 5.02% protein, 1.6% lipid, and 0.59% ash, which accounted for 78.7% of the cell wall. The vegetative hyphal wall contained 56% carbohydrate, 3.44% amino sugar, 7.92% protein, 4.5% lipid, and 1.45% ash, which totaled 73.3% of the wall weight. Sugars identified were D-glucose, D-mannose, D-galactose, and L-rhamnose. Enzymatic hydrolysis of both wall types by cellulase and laminaranase indicated the presence of beta-1,3 and beta-1,4 linkages of glucose polymers. N-acetylglucosamine was liberated by chitinase. Most of the 16 amino acids detected in each wall type were at least twice as abundant in vegetative hyphal walls as in synnemal hyphal walls. Cellulase and laminaranase treatment of cell walls revealed a fibrillar structure. Chitinase-treated walls did not appear as fibrous, suggesting that the fibrous structure may be mostly chitinous. Synnemal cell walls are covered by electron-dense granules which may correspond to the pigment in the synnemal hyphae.

Biologically active peptides obtained by enzymatic hydrolysis of Adzuki bean seeds

2013 ◽  
Vol 141 (3) ◽  
pp. 2177-2183 ◽  
Author(s):  
Agata Durak ◽  
Barbara Baraniak ◽  
Anna Jakubczyk ◽  
Michał Świeca
Keyword(s):  
Enzymatic Hydrolysis ◽  
Biologically Active ◽  
Adzuki Bean ◽  
Active Peptides ◽  
Biologically Active Peptides ◽  
Hydrolysis Of

scholarly journals Kinetic Modeling of the Formation of Peptide Nanoparticles by Tryptic Hydrolysis of Β-Casein

INEOS OPEN ◽  
2021 ◽  
Author(s):  
A. V. Golovanov ◽  
◽  
M. M. Vorob'ev ◽  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Chemical Kinetics ◽  
Kinetic Modeling ◽  
Kinetic Models ◽  
Enzyme Concentration ◽  
Biologically Active ◽  
Peptide Nanoparticles ◽  
Hydrolysis Of ◽  
Controlled Hydrolysis ◽  
Tryptic Hydrolysis

Peptide nanoparticles obtained by the enzymatic hydrolysis of proteins are new biocompatible nontoxic systems for the transport of biologically active compounds. The formation of peptide nanoparticles from -casein during its controlled hydrolysis by trypsin was modeled by the methods of chemical kinetics. The product of the time of nanoparticle formation (tmax) by the enzyme concentration (E0) was analyzed in different kinetic models. The dependence of tmax∙E0 on the enzyme concentration was used to estimate the contribution of the enzymatic and non-enzymatic stages to the formation of nanoparticles.

Enzymatic hydrolysis of ester groups of mixed-ligand oxorhenium(V) and oxotechnetium(V) complexes

1997 ◽  
Vol 48 (8) ◽  
pp. 1051-1057 ◽  
Author(s):  
Sepp Seifert ◽  
Rosemarie Syhre ◽  
Hartmut Spies ◽  
Bernd Johannsen
Keyword(s):  
Enzymatic Hydrolysis ◽  
Mixed Ligand ◽  
Hydrolysis Of
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