scholarly journals Quality Evaluation of Dried Fermented Locust Bean and Soybean Condiments

2021 ◽  
Vol 3 (2) ◽  
pp. 63-67
Author(s):  
Evelyn Mnguchivir Tersoo-Abiem ◽  
Stephen Sule ◽  
Izuchukwu Iwuamadi ◽  
Esther Obiye Awulu
Keyword(s):  
Fungal Growth ◽  
Plate Count ◽  
Fermented Soybean ◽  
Isolation And Characterization ◽  
Significant Difference ◽  
The Common ◽  
Locust Bean ◽  
African Locust Bean ◽  
Β Carotene

The study was carried out in order to establish the suitability of fermented soybean condiment as an alternative to fermented locust bean condiment in meal preparations. The dried fermented condiments were subjected to chemical, microbial and sensory evaluation using standard methods. Results revealed significantly (p<0.05) higher protein (54.06%), ash (6.21%), crude fat (14.15%) and pH (8.90) content in fermented soybean condiment. Higher values of 44.72 mg/100 g, 20.06 mg/100 g, 612.40 mg/100 g and 164.34 mg / 100 g were also observed in fermented soybean condiment with respect to iron, magnesium, potassium, and calcium respectively. Furthermore, fermented soybean condiment revealed significantly (p<0.05) higher vitamin content of 647.62 UI/100 g, 0.047 mg/100 g and 0.030 mg/100 g for pro-vitamin A (β-Carotene), vitamins B1 and B2 respectively. Microbiologically, total plate count of 1.7×105 CFU/g and 1.4×105 CFU/g were observed for fermented soybean and locust bean condiments respectively. There was however no fungal growth observed in both condiments. Isolation and characterization of bacteria isolates revealed Bacillus subtilis as the common microorganism in both condiments. Bacillus licheniformis was predominant in locust bean condiment, while Bacillus pumilus was more in soybean condiment. With the exception of appearance, there was no significant difference (p>0.05) between the condiments in terms of their sensory attributes. Sensory scores for fermented soybean condiment were however higher than that of fermented African locust bean. From this study, soybean condiment may be a suitable substitute to locust bean (Parkia biglobosa) condiment, following the gradual extinction of the plant.

Isolation and characterization of oleochemical compounds from watermelon seed

2020 ◽  
Vol 10 (4) ◽  
pp. 79-82
Author(s):  
Madhubhushan M ◽  
Seshaiah S ◽  
Chandrudu J ◽  
Sagar R ◽  
Akila CR
Keyword(s):  
Cutting Tool ◽  
Citrullus Lanatus ◽  
Fatty Esters ◽  
Mineral Oils ◽  
Light Yellow ◽  
Isolation And Characterization ◽  
The Common ◽  
Set Up ◽  
Natural Gradation

The common watermelon item (Citrullus lanatus) seeds were gained from castoffs verdant nourishments for use by decorating, sun ventilation and pulverizing. Light yellow-toned oil was gotten by dissolvable withdrawal using oil atmosphere and the going with traits were gotten using oil ether: pH, refractive rundown, thickness, dissolvable miscibility, coagulating temperature, fire nature, express gravity, streak point and warmth of consuming. With a shallow level of unsaturation, stepped level of smoothness, and proximity of raised degree of the sensible proportion of free unsaturated fats. The low assessment of the solidifying temperature of the oil offered a hint that the oil can be managed in various areas paying little heed to the qualification in temperature. The following level of linoleic destructive of the oil offers a hint of natural gradation of solidarity. Fatty esters are increasing expanding significance as a biodegradable swap for mineral oils. In some request regions, for example, cutting tool oil, gearbox, pressure-driven oils, and greases for raw petroleum creation, the oleochemical items are set up. Nonetheless, certain particular wellsprings of fatty esters are hitherto to be abused for this comparative reason. This exploration subsequently tests into one of the less used wellsprings of fatty esters in watermelon. The oil from the kernels demonstrations a top-notch yield presents significant utilitarian gatherings for change and thus was utilized to set up an assortment of oleochemicals which demonstrated excellence materials in contrast with the routinely utilized oils feed frameworks for oleochemicals after portrayal. The photopolymers acquired indicated piercing vinyl protons for consistent polymerize.

scholarly journals Isolation and characterization of bleomycin-resistant clones of CHO cells

1979 ◽  
Vol 34 (3) ◽  
pp. 269-279 ◽  
Author(s):  
Sylvia Brabbs ◽  
J. R. Warr
Keyword(s):  
Enzyme Activity ◽  
Chinese Hamster Ovary Cells ◽  
Chinese Hamster ◽  
Tween 80 ◽  
The Other ◽  
Resistant Clone ◽  
Ovary Cells ◽  
Isolation And Characterization ◽  
Significant Difference

SUMMARYFive clones of Chinese hamster ovary cells with increased resistance to bleomycin have been isolated following ethylmethanesulphonate mutagenesis. Resistance was stable in three of the clones, but unstable in the other two. One of the stably resistant clones was cross resistant to unrelated drugs, and in contrast to the parental cells, its response to bleomycin was potentiated by tween 80. These two observations suggested a membrane alteration in the resistant clone. There was no significant difference in bleomycin-inactivating enzyme activity between the parental and resistant clones.

Isolation and characterization of biogenic amine-producing bacteria in fermented soybean pastes

2010 ◽  
Vol 48 (2) ◽  
pp. 257-261 ◽  
Author(s):  
Jin Seok Moon ◽  
Seung Kee Cho ◽  
Hwa Young Choi ◽  
Ji Eun Kim ◽  
So-Young Kim ◽  
...  
Keyword(s):  
Biogenic Amine ◽  
Fermented Soybean ◽  
Isolation And Characterization

Isolation and characterization of cDNAs encoding β-carotene hydroxylase in Citrus

Plant Science ◽  
2001 ◽  
Vol 161 (5) ◽  
pp. 1005-1010 ◽  
Author(s):  
In-Jung Kim ◽  
Kyong-Cheol Ko ◽  
Chan-Shick Kim ◽  
Won-Il Chung
Keyword(s):  
Isolation And Characterization ◽  
Β Carotene

Isolation and characterization of novel tachykinins from the posterior salivary gland of the common octopus Octopus vulgaris

Peptides ◽  
2003 ◽  
Vol 24 (1) ◽  
pp. 35-43 ◽  
Author(s):  
Atsuhiro Kanda ◽  
Eiko Iwakoshi-Ukena ◽  
Kyoko Takuwa-Kuroda ◽  
Hiroyuki Minakata
Keyword(s):  
Salivary Gland ◽  
Octopus Vulgaris ◽  
Isolation And Characterization ◽  
The Common ◽  
Common Octopus

scholarly journals Biflavonoids from the Unripe Fruits of Clusia Paralicola and their Antioxidant Activity

2012 ◽  
Vol 7 (12) ◽  
pp. 1934578X1200701 ◽  
Author(s):  
Rafaela Ferreira Oliveira ◽  
Celso Amorim Camara ◽  
Maria de Fátima Agra ◽  
Tania Maria Sarmento Silva
Keyword(s):  
Antioxidant Activity ◽  
Linoleic Acid ◽  
Spectral Data ◽  
2D Nmr ◽  
Cd Spectra ◽  
Total Extract ◽  
Isolation And Characterization ◽  
Β Carotene ◽  
Unripe Fruits

Investigation of the green fruits of Clusia paralicola (Clusiaceae) led to the isolation and characterization of two 3,8″-biflavonoids, 2R, 3S, 2″R, 3″R-GB1-7″- O-β-glucoside (1) and 2R, 3S, 2″R, 3,8″-binaringenin-7″-O-β-glucoside (2), together with four known compounds: β-sitosterol, stigmasterol, β-amyrin, and epicatechin. The structures were established from the IR, LC-ESI-MS and NMR spectral data, including 2D-NMR experiments. The absolute configurations of 1 and 2 were determined by CD spectra. The total extract and the biflavonoids demonstrated significant antioxidant activity in DPPH, ABTS, and β-carotene/linoleic acid tests.

Genetic and biochemical studies of asparagine-linked oligosaccharide assembly

1982 ◽  
Vol 300 (1099) ◽  
pp. 207-223 ◽  
Keyword(s):  
Protein Synthesis ◽  
Temperature Sensitive ◽  
Temperature Sensitive Mutants ◽  
Isolation And Characterization ◽  
Oligosaccharide Processing ◽  
Biochemical Studies ◽  
The Common ◽  
Specific Lipid ◽  
Temperature Sensitive Phenotype

The formation of N -glycosidic linkages of eukaryotic glycoproteins involves the assembly of a specific lipid-linked precursor oligosaccharide in the endoplasmic reticulum. This oligosaccharide is transferred from the lipid carrier to appropriate asparagine residues during protein synthesis. The protein-linked oligosaccharide then undergoes processing reactions that include both removal and addition of carbohydrate residues. In this paper we report recent studies from our laboratory on the synthesis of asparagine-linked oligosaccharides. In the first part we describe the isolation and characterization of temperature-sensitive mutants of yeast blocked at specific stages in the assembly of the lipid-linked oligosaccharide. In addition, we are using these mutants to clone the genes for the enzymes in this pathway by complementation of the temperature-sensitive phenotype. The second part deals with the topography of asparagine-linked oligosaccharide assembly. Our studies on the transmembrane movement of sugar residues during the assembly of secreted glycoproteins from cytoplasmic precursors are presented. Finally, experiments on the control of protein-linked oligosaccharide processing are described. Recent data are presented on the problem of how specific oligosaccharides are assembled from the common precursors at individual sites on glycoproteins.

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