scholarly journals Assessment of Anti-Tyrosinase, Anti-Elastase and Anti-Acetylcholinesterase Properties of Fermented Mango Leaves at Different Maturity Level

2021 ◽  
Vol 50 (9) ◽  
pp. 2675-2685
Author(s):  
Nur Diyana A. ◽  
Koh S.P. ◽  
Aziz N. ◽  
Hamid N.S.A. ◽  
Abdullah R. ◽  
...  
Keyword(s):  
Organic Acids ◽  
Fermentation Process ◽  
Quinic Acid ◽  
Fruit Production ◽  
Toxicological Evaluation ◽  
Mature Leaves ◽  
Ic50 Value ◽  
Mango Leaves ◽  
Kidney Liver ◽  
Light Green

Mango leaves are known to possess many health benefits but the industry only focused on mango fruit production, resulting in abundant leaves being underutilized. In this study, we managed to transform mango leaves into a new fermented drink, which has a pleasant taste through the bio-fermentation process. Different maturity levels of mango leaves were selected; premature leaves (light brown, LBML), intermediate mature leaves (light green, LGML) and mature leaves (green, ML), which were subjected to a fermentation process using bacteria and yeast. Tannin content, organic acids profile and various enzymes functionality activities (e.g. inhibition of tyrosinase, elastase and acetylcholinesterase) studies were determined on fermented mango leaves drink. The reduction of tannins content in all fermented mango leaves resulted in a less astringent taste as a consequence of the microbial action to break down tannins. Acetic, oxalic, kojic and quinic acid are some of the organic acids detected in fermented mango leaves that contributed to its slightly acidic taste. In comparison to non-fermented mango leaves, all fermented samples, particularly LBML drink showed a significant improvement (P<0.05) in tyrosinase inhibition (87.96%). Fermented mango leaves also exhibited good inhibition activity towards elastase (>80%) and acetylcholinesterase (>90%). Further histopathology examination on various rat’s organs (kidney, liver, spleen, and stomach) showed no sign of inflammation symptoms. Through limit toxicological evaluation, the safety consumption rate (IC50 value) for fermented mango leaves was 1000 mL/50 kg of human bodyweight. The improvement functionality activities of fermented mango leaves with a higher inhibition rate against tyrosinase, elastase, and acetylcholinesterase indicate its great potential as a food remedy for anti-ageing treatment.

scholarly journals Fermentation process optimization and chemical composition analysis on black tea wine

2021 ◽  
Vol 233 ◽  
pp. 02052
Author(s):  
Chun Zou ◽  
Yongquan Xu ◽  
Jianxin Chen ◽  
Ruyi Li ◽  
Fang Wang ◽  
...  
Keyword(s):  
Organic Acids ◽  
Fermentation Process ◽  
Black Tea ◽  
Composition Analysis ◽  
Optimal Conditions ◽  
Tea Leaves ◽  
Alcohol Content ◽  
Tea Infusion ◽  
Chemical Composition Analysis ◽  
Aroma Components

In this study, the fermentation process of black tea wine was optimized, and the changes in catechins, organic acids, and aroma components during fermentation were investigated. The optimal fermentation conditions for tea wine were determined as follows: the addition of 15% sucrose and 0.75% tea leaves, and a fermentation temperature of 25 ºC. Under the optimal conditions, the alcohol content and sensory evaluation score of tea wine were 8.9 %ABV and 88, respectively. The contents of catechins and organic acids in tea wine were 21.29 mg/L and 3.68 mg/mL, which were 1.32-fold and 10.51-fold higher than those of tea infusion, respectively. L-malic acid was the main organic acid in tea wine, which accounted for 56.3% of the total amount of organic acids. A total number of 34 and 33 kinds of aroma components were detected in tea wine and tea infusion, respectively. The main aroma components of tea wine were esters and alcohols, which accounted for 39.7% and 45.9% of the total amount of aroma components, respectively, while the main aroma components of tea infusion were esters and aldehydes, accounting for 34.6% and 33.2%, respectively.

Immobilisation of Clostridium spp. for production of solvents and organic acids

2014 ◽  
Vol 68 (1) ◽  
pp. 1-14 ◽  
Author(s):  
Igor Dolejš ◽  
Martin Rebroš ◽  
Michal Rosenberg
Keyword(s):  
Organic Acids ◽  
Fermentation Process ◽  
Free Cell ◽  
Cell System ◽  
Clostridium Species ◽  
Fermentation Processes ◽  
Fermentative Production ◽  
Wide Range ◽  
Immobilised Cells ◽  
Clostridium Spp

AbstractThis review summarises the high potential of immobilised cells systems for the fermentative production of compounds, mainly produced by representatives of the Clostridium genus. Microorganisms of Clostridium species are recognised as good producers of a wide range of chemicals in almost every sector of industry. The combination of this microorganism with its immobilisation opens up new possibilities and renders the fermentation process more sophisticated than in a free-cell system. This review provides a comprehensive summary of techniques used in immobilisation of Clostridium species with regard to specific products and types of fermentation. In addition, comparisons of particular types of immobilisation techniques used in fermentation processes are summarised by specific products.

scholarly journals Correlation among Metabolic Changes in Tea Plant Camellia sinensis (L.) Shoots, Green Tea Quality and the Application of Cow Manure to Tea Plantation Soils

Molecules ◽  
2021 ◽  
Vol 26 (20) ◽  
pp. 6180
Author(s):  
Litao Sun ◽  
Kai Fan ◽  
Linlin Wang ◽  
Dexin Ma ◽  
Yu Wang ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Organic Acids ◽  
Pearson Correlation ◽  
Late Summer ◽  
Quinic Acid ◽  
Tea Plant ◽  
Organic Manure ◽  
Gas Chromatography Mass Spectrometry ◽  
Cow Manure

Traditionally, the supplement of organic manure in tea plantations has been a common approach to improving soil fertility and promoting terroir compounds, as manifested by the coordinated increase in yield and quality for the resulting teas. However, information regarding the effect of organic manure in the metabolome of tea plants is still inadequate. The metabolite profiles of tea shoots applied with cow manure, urea or no fertilizer were studied using gas chromatography–mass spectrometry (GC–MS). In total, 73 metabolites were detected, and the modulated metabolites included mainly amino acids, organic acids and fatty acids. In particular, glutamine, quinic acid and proline accumulated more in tea shoots in soils treated with cow manure, but octadecanoic acid, hexadecanoic acid and eicosanoic acid were drastically reduced. Pearson correlation analysis indicated that organic acids and amino acids in tea shoots were the two major metabolite groups among the three treatments. The analysis of metabolic pathways demonstrated that the cow manure treatment significantly changed the enrichment of pathways related to amino acids, sugars and fatty acids. Sensory evaluation showed that the quality of green teas was higher when the plants used to make the tea were grown in soil treated with cow manure rather than urea during spring and late summer. The results indicated that the application of cow manure in soils changed the metabolic characteristics of tea shoots and improved the qualities of the resulting teas.

Growth and rumen fermentation in cattle fed silages made using organic acids

1992 ◽  
Vol 1992 ◽  
pp. 150-150
Author(s):  
P. O'Kiely ◽  
A.P. Moloney
Keyword(s):  
Organic Acids ◽  
Present Experiment ◽  
Fermentation Process ◽  
Nutritive Value ◽  
Rumen Fermentation ◽  
Animal Performance ◽  
Industrial Fermentation ◽  
Silage Fermentation

The nutritive value of ensiled grass can be modified by the fermentation process. Compared to industrial fermentation, silage fermentation is still a relatively uncontrolled process. Consequently, considerable variation in the pattern of silage fermentation occurs on farms (Wilson and O'Kiely, 1990). This makes animal performance difficult to predict accurately and may alter the composition of the most appropriate concentrate to be fed with the silage. The objectives of the present experiment were (1) to compare the growth and rumen fermentation in cattle fed silage, where silage fermentation was altered using organic acids and (2) to determine the relative effects on growth when the silages were supplemented with two forms of concentrate.

Ionic balance and organic acids in western redcedar, western hemlock, and Douglas-fir seedlings grown in low- and high-N soils

1999 ◽  
Vol 29 (6) ◽  
pp. 669-678 ◽  
Author(s):  
J E Graff, Jr. ◽  
R K Hermann ◽  
J B Zaerr
Keyword(s):  
Organic Acids ◽  
Quinic Acid ◽  
Tsuga Heterophylla ◽  
Douglas Fir ◽  
Western Hemlock ◽  
Thuja Plicata ◽  
N Availability ◽  
Ionic Balance ◽  
Total N ◽  
Western Redcedar

Seedlings of western redcedar (Thuja plicata Donn ex. D. Don), western hemlock (Tsuga heterophylla (Raf.) Sarg.), and Douglas-fir (Pseudotsuga menziesii (Mirb.) Franco) were transplanted into soils with low and high levels of available NO3-(and total N). Current-year foliage was sampled after 10 weeks to determine the effect of N availability on foliar cation-anion balance (C-A) and the concentrations of low molecular weight organic acids of the three species. Carboxylate concentrations were estimated by using the difference between sums of cations and anions (C-A): 750 mequiv.·kg-1for western redcedar, 351 mequiv.·kg-1for western hemlock, and 266 mequiv.·kg-1for Douglas-fir. Quinic acid was a primary constituent, accounting for 40% of the total for western redcedar and 75% for western hemlock and Douglas-fir. Oxalic acid was present in greatest concentration in the foliage of western redcedar (65 mequiv.·kg-1) but was a minor constituent in western hemlock and Douglas-fir. The quantified acids accounted for only 15% of the C-A of western redcedar but >80% of the C-A of western hemlock and Douglas-fir. A considerable portion of the C-A balance not accounted for in redcedar may be associated with the accumulation of CaCO3. Litterfall deposition of CaCO3may lead to the consumption of H+ions and enrichment of exchangeable soil Ca in the rooting zone of long-lived western redcedar trees. No statistically significant differences among the soils were detected with regard to C-A or the concentration of organic acids.

scholarly journals Phytochemical Composition, Antioxidant and Antimicrobial Activity of the Balkan Endemic Micromeria frivaldszkyana (Degen) Velen. (Lamiaceae)

Plants ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 710
Author(s):  
Tsvetelina Mladenova ◽  
Plamen Stoyanov ◽  
Petko Denev ◽  
Stela Dimitrova ◽  
Mariana Katsarova ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Organic Acids ◽  
Phenolic Acids ◽  
Quinic Acid ◽  
Inhibition Zone ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Antioxidant And Antimicrobial Activity ◽  
The Individual

The current study investigates the content of sugars, organic acids, phenolic acids and flavonoids, as well as antioxidant and antimicrobial activity of Balkan-endemic Micromeria frivaldszkyana. Glucose was the most abundant sugar in the plant (2.77%), followed by fructose (1.18%) and galactose (0.82%). Eight organic acids were detected with quinic acid being in the highest content—556.3 mg/100 g DW. From the individual phenolic acids, rosmarinic acid was found in the most significant amounts (2040.1 ± 1.97 mg/100 g) and hesperidin was the major representative of flavonoids with content 131.2 ± 5.6 mg/100 g DW. The antioxidant activity of the plant was studied by six methods: 2,2′-diphenylpicrylhydrazyl (DPPH)—286.4 ± 10.43 mM TE/g, 2,2′azinobis (3)-ethylbenzthiazoline-6-sulfonic acid (ABTS)—358.4 ± 10.4 mM TE/g, ferric reducing antioxidant power (FRAP)—388.0 ± 32.4 mM TE/g, cupric reducing antioxidant capacity (CUPRAC)—905.6 ± 19.2 mM TE/g, Oxygen Radical Absorbance Capacity (ORAC)—3250.5 ± 208.1 µmol TE/g and Hydroxyl Radical Averting Capacity (HORAC)—306.1 ± 23.5 µmol GAE/g. In vitro antimicrobial activity against nine microorganism was evaluated but the extract displayed antimicrobial activity only against Listeria monocytogenes ATCC 19111 with inhibition zone diameter 9 mm and minimal inhibitory concentration (MIC) 10 mg/mL.

scholarly journals Influence of varietal characteristics the cabbage in the quality of the products used for pickling after a long storage period

2019 ◽  
pp. 91-95
Author(s):  
V. I. Tereshonok ◽  
M. Yu. Markarova ◽  
N. E. Posokina ◽  
L. L. Bondareva ◽  
S. M. Nadezhkin
Keyword(s):  
Lactic Acid ◽  
Organic Acids ◽  
Fermentation Process ◽  
Storage Period ◽  
Federal State ◽  
Acid Fermentation ◽  
Organoleptic Characteristics ◽  
Initial Content ◽  
Long Storage

Relevance. Fermentation of cabbage is a common way of processing, which allows to preserve and strengthen its useful qualities. To date, breeders have proposed a significant number of varieties and hybrids of cabbage, each of which has its own individual biochemical characteristics. Traditional sauerkraut is carried out after harvest. Long storage can affect the change in the content of organic acids and sugars in cabbage.Methods. The aim of the work was to study the parameters of the fermentation process of eight varieties and hybrids of cabbage by selection in the Federal State Budgetary Scientific Institution Federal Scientific Vegetable Center by the intensity of sugar reduction, accumulation of organic acids, organoleptic parameters and activity of lactic acid microorganisms. Fermentation was carried out after a 5-month period of storage of heads.Results. The results showed that the storage period did not affect the fermentation result of most of the studied varieties and hybrids of cabbage. There are varietal differences in the initial content of mono-and disaccharides, organic acids, which affected the fermentation process. The increased content of malic acid in the variety population Podarok, F1 Severyanka contributed to the slowdown of the first stage of fermentation. Varietal features of the Parus population contributed to the slowdown of the first and second stages of fermentation, which was manifested in a decrease in the rate of destruction of sugars. Variety Zymovka 1474 in the process of processing by fermentation accumulates a significant amount of succinic acid, which can characterize its special difference among the studied varieties and hybrids. The best organoleptic characteristics were distinguished by hybrids of fermented cabbage F1 Likova, F1 Natali, F1 Mechta and F1 Snezhinka. The results of the study suggest that the processing of cabbage by fermentation should take into account its individual varietal biochemical features. This will not only preserve the valuable nutritional properties of the cabbage itself, but also strengthen them by optimizing the natural process of lactic acid fermentation. The result will be the best organoleptic effect achieved by an optimal combination of lactic and citric acids and mono-sugars. 

scholarly journals The Evolution of Leaf Function during Development Is Reflected in Profound Changes in the Metabolic Composition of the Vacuole

Metabolites ◽  
2021 ◽  
Vol 11 (12) ◽  
pp. 848
Author(s):  
Alice Destailleur ◽  
Théo Poucet ◽  
Cécile Cabasson ◽  
Ana Paula Alonso ◽  
Jean-Christophe Cocuron ◽  
...  
Keyword(s):  
Cell Growth ◽  
Secondary Metabolites ◽  
Organic Acids ◽  
Leaf Development ◽  
Developmental Stages ◽  
Metabolic Changes ◽  
Cell Fractionation ◽  
Growth Phases ◽  
Mature Leaves ◽  
Inorganic Molecules

During its development, the leaf undergoes profound metabolic changes to ensure, among other things, its growth. The subcellular metabolome of tomato leaves was studied at four stages of leaf development, with a particular emphasis on the composition of the vacuole, a major actor of cell growth. For this, leaves were collected at different positions of the plant, corresponding to different developmental stages. Coupling cytology approaches to non-aqueous cell fractionation allowed to estimate the subcellular concentrations of major compounds in the leaves. The results showed major changes in the composition of the vacuole across leaf development. Thus, sucrose underwent a strong allocation, being mostly located in the vacuole at the beginning of development and in the cytosol at maturity. Furthermore, these analyses revealed that the vacuole, rather rich in secondary metabolites and sugars in the growth phases, accumulated organic acids thereafter. This result suggests that the maintenance of the osmolarity of the vacuole of mature leaves would largely involve inorganic molecules.

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