scholarly journals Functional characterization of mango seed starch (Mangifera indica l.)

2021 ◽  
Vol 10 (3) ◽  
pp. e30310310118
Author(s):  
Joiciana Cardoso Arruda de Souza ◽  
Jéssica Franco Freitas Macena ◽  
Ivo Henrique Pinto Andrade ◽  
Geany Peruch Camilloto ◽  
Renato Souza Cruz
Keyword(s):  
Mangifera Indica ◽  
Functional Characterization ◽  
Extraction Yield ◽  
Starch Granules ◽  
Texture Profile ◽  
Significant Difference ◽  
Fruit Processing ◽  
Mango Seed ◽  
Average Size

Mango agribusiness is an expanding activity in Brazil and produces a large volume of waste that are not reused. Mango seeds are one of the residues from fruit processing, and are a potential starch source. In the food industry, starch is used as a functional ingredient, allowing the preservation of important characteristics of foods. The objectives of this study were to extract starch from mango seed, and to characterize it in terms of its physicochemical, technological and rheological properties. Starch extraction involved washing, cutting, and milling the mango seeds. The extraction yield was 53.89% and the starch granules presented spherical to irregular ellipsoidal shapes with superficial grooves and average size of 20 µm. It had an initial paste temperature of 75.3 °C and a maximum viscosity of 706 BU at 88.1 ºC. The rate of syneresis, 1.51%, was considered low, which indicates a starch with good stability at low temperatures. In the texture profile it was found that there was a significant difference (p ≤ 0.05) in the texture profile of gels with sodium chloride, sucrose and citric acid added. The gel with emulsifier showed no significant difference in any of the parameters analyzed (hardness, cohesiveness and gumminess). The properties of the starch indicated great potential for use in food products.

scholarly journals Biochemical and Functional Characterization of Anthocyanidin Reductase (ANR) from Mangifera indica L.

Molecules ◽  
2018 ◽  
Vol 23 (11) ◽  
pp. 2876 ◽  
Author(s):  
Lin Tan ◽  
Mei Wang ◽  
Youfa Kang ◽  
Farrukh Azeem ◽  
Zhaoxi Zhou ◽  
...  
Keyword(s):  
Enzyme Assay ◽  
Molecular Mechanisms ◽  
Mangifera Indica ◽  
Functional Characterization ◽  
Citrate Buffer ◽  
Anthocyanidin Reductase ◽  
High Amino Acid ◽  
Optimum Ph

Mango (Mangifera indica L.) is abundant in proanthocyanidins (PAs) that are important for human health and plant response to abiotic stresses. However, the molecular mechanisms involved in PA biosynthesis still need to be elucidated. Anthocyanidin reductase (ANR) catalyzes a key step in PA biosynthesis. In this study, three ANR cDNAs (MiANR1-1,1-2,1-3) were isolated from mango, and expressed in Escherichia coli. In vitro enzyme assay showed MiANR proteins convert cyanidin to their corresponding flavan-3-ols, such as (−)-catechin and (−)-epicatechin. Despite high amino acid similarity, the recombinant ANR proteins exhibited differences in enzyme kinetics and cosubstrate preference. MiANR1-2 and MiANR1-3 have the same optimum pH of 4.0 in citrate buffer, while the optimum pH for MiANR1-1 is pH 3.0 in phosphate buffer. MiANR1-1 does not use either NADPH or NADH as co-substrate while MiANR1-2/1-3 use only NADPH as co-substrate. MiANR1-2 has the highest Km and Vmax for cyanidin, followed by MiANR1-3 and MiANR1-1. The overexpression of MiANRs in ban mutant reconstructed the biosynthetic pathway of PAs in the seed coat. These data demonstrate MiANRs can form the ANR pathway, leading to the formation of two types of isomeric flavan-3-ols and PAs in mango.

scholarly journals The physical, chemical and functional characterization of starches from Andean tubers: oca (Oxalis tuberosa Molina), olluco (Ullucus tuberosus Caldas) and mashua (Tropaeolum tuberosum Ruiz & Pavón)

2013 ◽  
Vol 49 (3) ◽  
pp. 453-464 ◽  
Author(s):  
Beatriz Valcárcel-Yamani ◽  
Gerby Giovanna Rondán-Sanabria ◽  
Flavio Finardi-Filho
Keyword(s):  
High Stability ◽  
Functional Characterization ◽  
Starch Granules ◽  
Oxalis Tuberosa ◽  
Physical Chemical ◽  
Ullucus Tuberosus ◽  
Starch Gels ◽  
Tropaeolum Tuberosum ◽  
Freezing Storage

The physical, chemical, and functional properties of starches isolated from the Andean tubers oca (Oxalis tuberosa M.), olluco (Ullucus tuberosus C.) and mashua (Tropaeolum tuberosum R. & P.) were studied. The tubers were obtained from a local grocery. The morphology of the starch granules (size and shape) was studied with scanning electron microscopy (SEM), which revealed ellipsoid, oval, conical, pear-shaped and prismatic forms: ellipsoids and oval granules with lengths up to 54.30 µm in oca; with lengths up to 32.09 µm for olluco starch granules; and with predominantly truncated spherical or oval forms and smaller dimensions (up to 16.29 um) for mashua starch granules. Amylose contents were similar among the samples: 27.60% (oca), 26.49% (olluco) and 27.44% (mashua). Olluco starch had less swelling power, forming opaque, less firm gels. All three starch gels showed the same stability on refrigeration and presented high syneresis under freezing temperatures, with a variation of 40.28 to 74.42% for olluco starch. The starches cooked easily, with high peak viscosity. The low gelatinization temperatures and high stability during cooling make these starches suitable feedstock for use in formulations that require milder processing temperatures and dispense freezing storage.

scholarly journals Use of mango seed almonds to obtain pastry oil

2021 ◽  
Vol 38 (2) ◽  
pp. 404-420
Author(s):  
Eileen Sanz Sanz ◽  
Diana Dix ◽  
Aycardo Robayo ◽  
Oscar Bernal ◽  
Jorge Carrillo
Keyword(s):  
Fatty Acid ◽  
Sunflower Oil ◽  
Boiling Point ◽  
Mangifera Indica ◽  
Arachidic Acid ◽  
Oil Extraction ◽  
Almond Oil ◽  
Fruit Processing ◽  
Mango Seed ◽  
Commercial Oil

The Mango residues, the result of fruit processing processes, are normally not processed because they have no industrial value for the production of juices, jams, among other derivatives; contributing to environmental problems when they are not adequately disposed of. For this reason, this research was raised; the objective of which was to take advantage of the seeds residues of the Tommy Atkins variety mango (Mangífera indica L.), for the production of useful oils in the production of pastry products. To carry out the oil extraction, a Soxhlet extractor with hexane of 99 % purity at a boiling point between 68-75 ° C was used. Among the results obtained, it was found that the oil has stearic fatty acid (40.4 ± 0.01 g.100 g-1) in a higher proportion, followed by oleic (33.6 ± 0.02 g.100 g-1), palmitic (12,0 ± 0.01 g.100 g-1), linoleic (8.1 ± 0.2 g.100 g-1), linolenic (1.6 ± 0.02 g.100 g-1) and finally arachidic acid (3.0 ± 0.04 g.100 g-1). From the oil obtained, traditional formulations for pastry products such as chocolate truffles, Genovese, ganache and quick chocolate biscuit were made, replacing 100 % of commercial sunflower oil. Subsequently, the acceptance of the products was tested, through a sensory evaluation, applied to 50 untrained panelists, who compared the products made with commercial oil versus those made with mango almond oil; the most widely accepted being the use of the latter in ganache (60 %) and chocolate truffles (64 %).

scholarly journals Anthelmintic Potential Extract Mango Gadung Seed (Mangifera indica L.) Mecistocirrus digitatus in vitro

2019 ◽  
Vol 1 (2) ◽  
pp. 59
Author(s):  
Ria Nikmatul Jannah ◽  
Sri Mumpuni Sosiawati ◽  
Sri Chusniati ◽  
Kusnoto Kusnoto ◽  
Rahmi Sugihartuti ◽  
...  
Keyword(s):  
Mangifera Indica ◽  
Negative Control ◽  
Test Results ◽  
Soaking Time ◽  
Factorial Anova ◽  
Significant Difference ◽  
Mango Seed ◽  
The Relationship ◽  
Range Test

This research aim to attest the potential anthelmintic extract  mango seed gadung  (Mangifera indica L.) against worms Mecistosirrus digitatus in vitro, the study also aims to determine the effect of immersion time, variasis concentration and the relationship between time and treatment. this study used 210 M. digitatus worm extracted regardless of gender worms. treatment that is given was  the concentration  extract  mango seed gadung  was 5%, 7.07%, 10%, 14.14%, 20%, negative control using NaCl physiological  and comparison using levamisole Hidrokloride 0.0025 mL. Observations death worm Mecistocirrus digitatus and observations were made at the 6th hour, 12th hour, 18th hour and 24th hour. The results showed that variations in concentration, soaking time and the relationship between soaking time with the treatment affect mortality Mecistocirrus digitatus worms. Test results of the analysis statitistik using factorial Anova and Duncan's Multiple Range Test showed a significant difference (p<0.01) between the time factor, variations in concentration and relations between time and treatment.

scholarly journals Alpha-Gal Syndrome: Involvement of Amblyomma americanum α-D-galactosidase and α-1,4 Galactosyltransferase enzymes in α-gal metabolism

2021 ◽  
Author(s):  
Surendra Raj Sharma ◽  
Gary Crispell ◽  
Ahmed Mohamed ◽  
Cameron Cox ◽  
Joshua Lange ◽  
...  
Keyword(s):  
Salivary Glands ◽  
Functional Characterization ◽  
Basophil Activation Test ◽  
Amblyomma Americanum ◽  
Delayed Type Hypersensitivity ◽  
Galactose Metabolism ◽  
Significant Difference ◽  
Ige Mediated

AbstractAlpha-Gal Syndrome (AGS) is an IgE-mediated delayed-type hypersensitivity reaction to the oligosaccharide galactose-⍰-1,3-galactose (α-gal) injected into humans from the lone star tick (Amblyomma americanum) bite. This study aims at the functional characterization of two tick enzymes, α-D-galactosidase (ADGal) and α-1,4 galactosyltransferase (β-1,4GalT) in α-gal metabolism. The ADGal enzyme cleaves terminal α-galactose moieties from glycoproteins and glycolipids, whereas β-1,4GalT transfers α-galactose to a β1,4 terminal linkage acceptor sugars: GlcNAc, Glc, and Xyl in various processes of glycoconjugate synthesis. An RNA interference approach was utilized to silence ADGal and β-1,4GalT in Am. americanum to examine their functional role in α-gal metabolism and AGS onset. Silencing of ADGal led to the significant down regulation of genes involved in galactose metabolism and transport in Am. americanum. Immunoblot and N-glycan analysis of the Am. americanum salivary glands showed a significant reduction in ⍰-gal levels in silenced tissues. However, there was no significant difference in the level of ⍰-gal in β-1,4GalT silenced tick salivary glands. A basophil-activation test showed a decrease in the frequency of activated basophil by ADGal silenced salivary glands. These results provide an insight into the role of α-D galactosidase & β-1,4GalT in tick biology and the probable involvement in the onset of AGS.

scholarly journals MICROSCOPY TECHNIQUES FOR INVESTIGATING NUTRICIONAL PROPERTIES OF CEREALS AND THEIR TRANSFORMATION INTO FOODSTUFFS

2018 ◽  
Author(s):  
Paolino Ninfali ◽  
Anna Panato ◽  
Federica Bortolotti ◽  
Laura Valentini ◽  
Pietro Gobbi
Keyword(s):  
Periodic Acid ◽  
Functional Characterization ◽  
Environmental Scanning Electron Microscopy ◽  
Microscopic Analysis ◽  
Wheat Starch ◽  
Blue Staining ◽  
Environmental Scanning ◽  
Starch Granules ◽  
Einkorn Wheat

This review focuses on the combination of optical microscopy (OM) and Environmental Scanning Electron Microscopy-Energy Dispersive Spectroscopy (ESEM-EDS) in the anatomical and functional characterization of the cereal caryopsis in order to drive the technology of transformation as well as to save the nutrients in the flours and their derived products. With OM, we analyzed caryopsis sections stained with Azan Trichrome, Periodic Acid Shiff (PAS) and Toluidine blue staining. These techniques allowed the characterization of the aleuronic layers with their protein globoids and starch granules of variable dimensions in the endosperm. Fluorescence OM allowed to evidence phenolic compounds and soluble fibers, in particolar the β-glucan of oat and barley, with the aid of the dye Calcoflour white. ESEM-EDS does not require fixation or embedding of the samples, and the structures are visualized under natural conditions. By means of ESEM-EDS, we localized protein globoids, the germ with the depleted layer (which connects the germ to the endosperm) and the starch granules with their qualitative elemental composition. Referring to nutrition, microscopic analysis highlights the higher bioaccessibility of einkorn wheat starch granules during digestion. At the technological level, barley and oat are more suitable than einkorn for pearling and malting, due to their thicker and more robust cell walls.

scholarly journals Caracterización funcional de la almendra de las semillas de mango [Mangifera indica L.]. (Functional Characterization of Mango Seeds Kernel [Mangifera indica L.].)

2015 ◽  
Vol 6 (1) ◽  
pp. 67
Author(s):  
S. P. Chaparro Acuña ◽  
A. E. Lara Sandoval ◽  
A. Sandoval Amador ◽  
S. J. Sosa Suarique ◽  
J. J. Martínez Zambrano ◽  
...  
Keyword(s):  
Functional Properties ◽  
Food Industry ◽  
Crude Protein ◽  
Mangifera Indica ◽  
Functional Characterization ◽  
Absorption Capacity ◽  
Oil Absorption ◽  
Emulsifying Activity ◽  
Average Composition

ResumenLa almendra de la semilla de mango fue analizada para establecer su composición química y sus propiedades funcionales, con el fin de establecer la viabilidad de su uso como ingrediente en la industria de alimentos. Se realizó el análisis proximal de la almendra de la semilla de mango (Mangifera indica L.), obtenida como desecho agroindustrial, y la caracterización funcional de la harina desengrasada. La almendra presentó la siguiente composición: proteína cruda, 6,39%, humedad, 44,8%, grasa cruda, 10,70%, cenizas, 2,4%, y fibra, 2,38%. En la harina desengrasada, la capacidad de absorción de agua y de aceite fue de 3,0 y 2,0 mL/g, respectivamente. La actividad emulsificante aumentó al incrementarse el pH, alcanzando un máximo a pH=10. Al aumentar la concentración de la dispersión harina/agua (20% p-v) se observó el incremento de la capacidad gelificante. El tipo de proteínas que contiene la harina son globulinas (40,16%), proteínas insolubles (23,84%), glutelinas (15,81%), albúminas (12,11%) y, en menor concentración, prolaminas (8,08%). La extracción de aislados proteicos se obtuvo con bajos rendimientos (menor del 2%), por lo tanto, no se cuantificaron sus propiedades funcionales. AbstractMango seeds were analyzed to establish their chemical composition and functional properties in order toinvestigate the possibility of their use as an ingredient in the food industry. The average composition of kernel was determined to be: 6,39% of crude protein, 44,8% of moisture, 10,70% of oil, 2,4% of ash and 2,38% of crude fiber. Water and oil absorption capacity of meal was 3,0 mL/g and 2,0 mL/g, respectively. Emulsifying activity increased with increasing pH peaking at 10. Increasing the concentration of the flour/water (20% bw) dispersion improved gelling ability. The type of proteins are globulins (40,16%), insoluble proteins (23,84%), glutelin (15,81%), albumin (12,11%) and less prolamin concentration (8,08%). The extraction of protein isolates, was obtained at low yields (less than 2%), therefore, their functional properties were not quantified.

scholarly journals Study of Soup Mix Incorporated with Starch Extract from Mango “Mangifera indica” Seed Kernels

2018 ◽  
Vol 6 (3) ◽  
pp. 816-825 ◽  
Author(s):  
SHILPA YATNATTI ◽  
D. VIJAYALAKSHMI
Keyword(s):  
Shelf Life ◽  
Corn Starch ◽  
Mangifera Indica ◽  
Storage Period ◽  
Oil Extraction ◽  
Processing Waste ◽  
Storage Study ◽  
Significant Difference ◽  
Cent Level ◽  
Mango Seed

Mango processing generates kernels and peels as waste which accounts for 40-60 per cent. Mango kernels most often used as by-product for extraction of oil. The residue left after oil extraction is generally considered as waste but studies revealed that it has sufficient amount of starch. Present study was undertaken to extract starch from mango seed kernels, to investigate level of incorporation of starch extract into soup mix and to study its shelf life. Mango seeds were procured from processing industry and kernels were isolated manually from its seed coat. Starch was extracted from kernels. Extracted starch was incorporated in soup mix by replacing corn starch at 25, 50 and 75 per cent. Best accepted sample was kept for storage study in comparison with control for two months. Results revealed recovery of starch was 50.5 g per 100 g of kernels. Starch extract incorporated soup mix was best accepted at 50 per cent level and this sample was kept for storage study in comparison with control soup mix where 100 per cent corn starch was used. Over the storage period sensory scores for soups prepared with soup mixes were observed to be acceptable indicating two months of shelf-life for soup mix. Microbial load on starch extract incorporated soup mix was observed to be less when compared to control but on both samples it was observed to be within safety limits. Mango kernels which are generated as processing waste can be utilized to extract starch, which can replace the corn starch up to 50 per cent in soup mixes without significant difference in sensory properties and can be stored for two months.

scholarly journals Evaluation of the Biological Activity of a Growth Hormone (GH) Mutant (R77C) and Its Impact on GH Responsiveness and Stature

2007 ◽  
Vol 92 (8) ◽  
pp. 2893-2901 ◽  
Author(s):  
Vibor Petkovic ◽  
Amélie Besson ◽  
Mario Thevis ◽  
Didier Lochmatter ◽  
Andrée Eblé ◽  
...  
Keyword(s):  
Short Stature ◽  
Pubertal Development ◽  
Functional Characterization ◽  
Index Patient ◽  
Janus Kinase ◽  
Gh Receptor ◽  
Significant Difference ◽  
Microscopy Analysis ◽  
Possible Cause

Abstract Context and Objective: A single missense mutation in the GH-1 gene converting codon 77 from arginine (R) to cysteine (C) yields a mutant GH-R77C peptide, which was described as natural GH antagonist. Design, Setting, and Patients: Heterozygosity for GH-R77C/wt-GH was identified in a Syrian family. The index patient, a boy, was referred for assessment of his short stature (−2.5 sd score) and partial GH insensitivity was diagnosed. His mother and grandfather were also carrying the same mutation and showed partial GH insensitivity with modest short stature. Interventions and Results: Functional characterization of the GH-R77C was performed through studies of GH receptor binding and activation of Janus kinase 2/Stat5 pathway. No differences in the binding affinity and bioactivity between wt-GH and GH-R77C were found. Similarly, cell viability and proliferation after expression of both GH peptides in AtT-20 cells were identical. Quantitative confocal microscopy analysis revealed no significant difference in the extent of subcellular colocalization between wt-GH and GH-R77C with endoplasmic reticulum, Golgi, or secretory vesicles. Furthermore studies demonstrated a reduced capability of GH-R77C to induce GHR/GHBP gene transcription rate when compared with wt-GH. Conclusion: Reduced GH receptor/GH-binding protein expression might be a possible cause for the partial GH insensitivity with delay in growth and pubertal development found in our patients. In addition, this group of patients deserves further attention because they could represent a distinct clinical entity underlining that an altered GH peptide may also have a direct impact on GHR/GHBP gene expression causing partial GH insensitivity.

Sign in / Sign up

Export Citation Format

Share Document