Optimization of Solid-State Fermentation Conditions of Astragali Radix Residues and Changes of Its Nine Constituents Content Before and After Fermentation

Abstract Background: For the last few years huge quantity of herb residues are discharged in China, and so far there is not a good solution. The current methods of disposal and utilization of herb residues (stacking, incineration, and landfill) were not only great harmful to the ecological environment, but also cause the waste of medicinal herb resources. The fermentation can further decompose and transform the active ingredients and nutrients in herb residue, so the fermentation technology has good application prospect in the treatment of herb residues. In this study, we investigated the applicability of fermentation processes with the Aspergillus niger (ACCC 30583) strain for the reuse of Astragali Radix residues (ARR) by comparing the content changes of its nine constituents before and after fermentation. The contents of total protein and crude fat in the ARR were determined via near-infrared scanning; the iron, copper, zinc, and manganese contents were assayed with atomic absorption spectroscopy, the calycosin-7-glucoside and astragaloside Ⅳ content were determined by HPLC, and the polysaccharide content was determined via phenol sulfuric acid spectrophotometry. Results: The optimum fermentation conditions for ARR with ACCC 30583 was culture medium content 60%, fermentation time 5 days, and fermentation temperature 28 ℃. Compared with the residues before fermentation, the contents of total protein, calycosin-7-glucoside, astragaloside Ⅳ, Astragali Radix polysaccharides (ARP), and manganese increased significantly, the iron content decreased significantly, and the crude fat, zinc, and copper contents exhibited no significant changes. Conclusions: The solid fermentation of ARR with the Aspergillus niger (ACCC 30583) strain effectively promoted the separation of astragaloside Ⅳ and ARP from ARR, which provided methodological basis for the effective reuse of herb residues.

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Neural Modeling of the Distribution of Protein, Water and Gluten in Wheat Grains during Storage

Sustainability ◽

10.3390/su12125050 ◽

2020 ◽

Vol 12 (12) ◽

pp. 5050

Author(s):

Katarzyna Szwedziak ◽

Ewa Polańczyk ◽

Żaneta Grzywacz ◽

Gniewko Niedbała ◽

Wiktoria Wojtkiewicz

Keyword(s):

Total Protein ◽

Near Infrared ◽

Linear Regression Analysis ◽

Multiple Linear Regression Analysis ◽

Quality Parameters ◽

Neural Modeling ◽

Infrared Spectrometry ◽

Stored Grain ◽

Stored Wheat

An important requirement in the grain industry is to obtain fast information on the quality of purchased and stored grain. Therefore, it is of great importance to search for innovative solutions aimed at the monitoring and fast assessment of quality parameters of stored wheat The results of the evaluation of total protein, water and gluten content by means of near infrared spectrometry are presented in the paper. Multiple linear regression analysis (MLR) and neural modeling were used to analyze the obtained results. The results obtained show no significant changes in total protein (13.13 ± 0.15), water (10.63 ± 0.16) or gluten (30.56 ± 0.54) content during storage. On the basis of the collected data, a model artificial neural network (ANN) MLP 52-6-3 was created, which, with the use of four independent features, allows us to determine changes in the content of water, protein and gluten in stored wheat. The chosen network returned good error values: learning, below 0.001; testing, 0.015; and validation, 0.008. The obtained results and their interpretation are an important element in the warehouse industry. The information obtained in this way about the state of the quality of stored grain will allow for a fast reaction in case of the threat of lowering the quality parameters of the stored grain.

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Optimization of Fermentation Conditions for Blue Pigment Production by Bacterial Strain T2013

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.1073-1076.286 ◽

2014 ◽

Vol 1073-1076 ◽

pp. 286-291

Author(s):

Yong Zuo ◽

Peng Jiang ◽

Xiao Long Wang ◽

Bin Fu ◽

Xiao Long Yang ◽

...

Keyword(s):

Bacterial Strain ◽

Orthogonal Test ◽

Blue Pigment ◽

Liquid Volume ◽

Initial Value ◽

Fermentation Time ◽

Fermentation Conditions ◽

Inoculum Volume ◽

Optimization Of Fermentation ◽

Single Factor Experiment

The fermentation conditions of Bacterial Strain T2013 were studied. The fermentation conditions of T2013 were investigated with single-factor experiment. In addition to, the fermentation conditions were optimized through the orthogonal test. The results showed the highest production of blue pigment was obtained on condition that fermentation time was 2d, the liquid volume was 50ml in the 250ml shake-flask, the inoculum volume was 2%, the initial value of pH was 7.6, fermentation temperature was 37°C and the speed was 150r/min.The fermentation conditions of Bacterial Strain T2013 were preliminarily determined,whichprovides a theoretical basis for the industrial production of blue pigment.

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Initial clinical experience with near-infrared spectroscopy in assessing cerebral tissue oxygen saturation in cerebral vasospasm before and after intra-arterial verapamil injection

Journal of Clinical Neuroscience ◽

10.1016/j.jocn.2015.10.020 ◽

2016 ◽

Vol 26 ◽

pp. 63-69 ◽

Cited By ~ 3

Author(s):

Lingzhong Meng ◽

Fabio Settecase ◽

Jifang Xiao ◽

Zhaoxia Yu ◽

Alana M. Flexman ◽

...

Keyword(s):

Infrared Spectroscopy ◽

Oxygen Saturation ◽

Cerebral Vasospasm ◽

Clinical Experience ◽

Near Infrared Spectroscopy ◽

Near Infrared ◽

Tissue Oxygen Saturation ◽

Tissue Oxygen ◽

Cerebral Tissue ◽

Before And After

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Method Development of Near-Infrared Spectroscopy Approaches for Nondestructive and Rapid Estimation of Total Protein in Brown Rice Flour

Methods in Molecular Biology - Rice Grain Quality ◽

10.1007/978-1-4939-8914-0_7 ◽

2018 ◽

pp. 109-135 ◽

Cited By ~ 2

Author(s):

Rosario Jimenez ◽

Lilia Molina ◽

Iman Zarei ◽

Jennine Rose Lapis ◽

Ruben Chavez ◽

...

Keyword(s):

Infrared Spectroscopy ◽

Near Infrared Spectroscopy ◽

Total Protein ◽

Method Development ◽

Near Infrared ◽

Brown Rice ◽

Rice Flour ◽

Rapid Estimation ◽

Brown Rice Flour

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PRODUCTION AND CHARACTERIZATION OF CELLULOLYTIC ENZYMES BY ASPERGILLUS NIGER AND RHIZOPUS SP. BY SOLID STATE FERMENTATION OF PRICKLY PEAR

Revista Caatinga ◽

10.1590/1983-21252016v29n126rc ◽

2016 ◽

Vol 29 (1) ◽

pp. 222-233 ◽

Cited By ~ 15

Author(s):

TAMIRES CARVALHO DOS SANTOS ◽

GEORGE ABREU FILHO ◽

AILA RIANY DE BRITO ◽

AURELIANO JOSÉ VIEIRA PIRES ◽

RENATA CRISTINA FERREIRA BONOMO ◽

...

Keyword(s):

Solid State ◽

Aspergillus Niger ◽

Water Activity ◽

Solid State Fermentation ◽

Cellulase Production ◽

Cellulolytic Enzymes ◽

Optimum Conditions ◽

Thermostable Enzymes ◽

Fermentation Time ◽

Rhizopus Sp

ABSTRACT: Prickly palm cactus husk was used as a solid-state fermentation support substrate for the production of cellulolytic enzymes using Aspergillus niger and Rhizopus sp. A Box-Behnken design was used to evaluate the effects of water activity, fermentation time and temperature on endoglucanase and total cellulase production. Response Surface Methodology showed that optimum conditions for endoglucanase production were achieved at after 70.35 h of fermentation at 29.56°C and a water activity of 0.875 for Aspergillus niger and after 68.12 h at 30.41°C for Rhizopus sp. Optimum conditions for total cellulase production were achieved after 74.27 h of fermentation at 31.22°C for Aspergillus niger and after 72.48 h and 27.86°C for Rhizopus sp. Water activity had a significant effect on Aspergillus niger endoglucanase production only. In industrial applications, enzymatic characterization is important for optimizing variables such as temperature and pH. In this study we showed that endoglucanase and total cellulase had a high level of thermostability and pH stability in all the enzymatic extracts. Enzymatic deactivation kinetic experiments indicated that the enzymes remained active after the freezing of the crude extract. Based on the results, bioconversion of cactus is an excellent alternative for the production of thermostable enzymes.

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Coseismic displacements of the 14 November 2016 Mw7.8 Kaikoura, New Zealand, earthquake using an optical cubesat constellation

10.5194/nhess-2017-30 ◽

2017 ◽

Cited By ~ 2

Author(s):

Andreas Kääb ◽

Bas Altena ◽

Joseph Mascaro

Keyword(s):

New Zealand ◽

Land Surface ◽

Near Infrared ◽

Sar Interferometry ◽

Optical Methods ◽

Optical Data ◽

Surface Displacements ◽

Before And After ◽

Optical Satellite Images ◽

Sentinel 2

Abstract. Satellite measurements of coseismic displacements are typically based on Synthetic Aperture Radar (SAR) interferometry or amplitude tracking, or based on optical data such as from Landsat, Sentinel-2, SPOT, ASTER, very-high resolution satellites, or airphotos. Here, we evaluate a new class of optical satellite images for this purpose – data from cubesats. More specific, we investigate the PlanetScope cubesat constellation for horizontal surface displacements by the 14 November 2016 Mw7.8 Kaikoura, New Zealand, earthquake. Single PlanetScope scenes are 2–4 m resolution visible and near-infrared frame images of approximately 20–30 km × 9–15 km in size, acquired in continuous sequence along an orbit of approximately 375–475 km height. From single scenes or mosaics from before and after the earthquake we observe surface displacements of up to almost 10 m and estimate a matching accuracy from PlanetScope data of up to ±0.2 pixels (~ ±0.6 m). This accuracy, the daily revisit anticipated for the PlanetScope constellation for the entire land surface of Earth, and a number of other features, together offer new possibilities for investigating coseismic and other Earth surface displacements and managing related hazards and disasters, and complement existing SAR and optical methods. For comparison and for a better regional overview we also match the coseismic displacements by the 2016 Kaikoura earthquake using Landsat8 and Sentinel-2 data.

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Produksi Enzim Selulase olehAspergillus niger pada Ampas Sagu

Jurnal Natur Indonesia ◽

10.31258/jnat.16.1.1-9 ◽

2015 ◽

Vol 16 (1) ◽

pp. 1 ◽

Cited By ~ 1

Author(s):

Nora Idiawati ◽

Elliska Murni Harfinda ◽

Lucy Arianie

Keyword(s):

Enzyme Activity ◽

Aspergillus Niger ◽

Moisture Content ◽

Cellulase Enzymes ◽

Fermentation Time ◽

Cellulase Enzyme ◽

Sago Waste ◽

Solid Fermentation

Production of cellulase by Aspergillus niger was carried out by growing the cultureson sago waste. Sago waste containscellulose that has not been used optimally. Cellulose is a polysaccharide consisting of glucose monomers linked by β-1,4-glycosides bonds. Glycoside bonds in cellulose can be enzymatically hydrolyzed into glucose with cellulase enzymes. Solid fermentation used to produce cellulase on sago waste as substrate was influenced by pH (3 to 6), moisture content(40% to 85%), and fermentation time (4 to 10 days). Products of the cellulase enzyme activity was measured by phenolsulfuricacid method. The results showed that the highest cellulase enzyme activity was 0.172 U/mL obtained at 85%moisture content, pH 5, and 8 days of fermentation time.

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Effect of Pantopaque myelography on cerebrospinal fluid fractions

Journal of Neurosurgery ◽

10.3171/jns.1973.38.2.0167 ◽

1973 ◽

Vol 38 (2) ◽

pp. 167-171 ◽

Cited By ~ 8

Author(s):

Darwin J. Ferry ◽

Ronald Gooding ◽

Jim C. Standefer ◽

G. Michael Wiese

Keyword(s):

Cerebrospinal Fluid ◽

Inflammatory Reaction ◽

Total Protein ◽

Colloidal Gold ◽

Gamma Globulin ◽

Content Type ◽

Electrophoretic Patterns ◽

Before And After ◽

Chronic Inflammatory Reaction ◽

Fine Print

✓ Cerebrospinal fluid (CSF) changes induced by Pantopaque myelography were determined by comparing samples of CSF from 47 patients with disc symptoms, obtained before and after myelography. Cell count, total protein, colloidal gold curve, and CSF protein electrophoretic patterns were compared. An immediate and persistent modest lymphocytosis was found. Total protein and CSF gamma globulin were elevated 3 weeks after myelography and throughout the remainder of the 80-day study period. This CSF profile characterizes a chronic inflammatory reaction induced by Pantopaque.

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Contribution of Somatosensory and Parietal Association Areas in Improving Standing Postural Stability Through Standing Plantar Perception Training in Community-Dwelling Older Adults

Journal of Aging and Physical Activity ◽

10.1123/japa.2020-0130 ◽

2020 ◽

pp. 1-10

Author(s):

Satoshi Matsuno ◽

Takuya Yoshiike ◽

Atsushi Yoshimura ◽

Sachiyo Morita ◽

Yusuke Fujii ◽

...

Keyword(s):

Older Adults ◽

Postural Stability ◽

Near Infrared ◽

Postural Sway ◽

Cortical Activity ◽

Community Dwelling ◽

Training Outcomes ◽

Before And After ◽

Association Area ◽

Perception Training

Although standing plantar perception training (SPPT) may improve standing postural stability, the underlying neural mechanisms remain unclear. The authors investigated the relationship between regional cortical responses to SPPT using a balance pad and training outcomes in 32 older participants (mean ± SD:72.2 ± 6.0, range:60–87). Regional cortical activity was measured in the bilateral supplementary motor area, primary sensorimotor area, and parietal association area using near-infrared spectroscopy. Postural sway changes were compared before and after SPPT. Changes in two-point plantar discrimination and regional cortical activity during SPPT, associated with standing postural stability improvements, were examined using multiple regression and indicated improved standing postural stability after SPPT (p < .0001). Changes in right parietal association area activity were associated with standing postural stability improvements while barefoot. Overall, the results suggest that right parietal association area activation during SPPT plays a crucial role in regulating standing postural stability and may help develop strategies to prevent older adults from falling.

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