scholarly journals Pu-erh tea: Fermentative process as a potentialized of sensory aspects and bioactive profile – a review

2021 ◽  
Vol 10 (8) ◽  
pp. e3510816999
Author(s):  
Rafaela Julyana Barboza Devos ◽  
Cristina de Araújo Barth ◽  
Aline Dettmer ◽  
Telma Elita Bertolin ◽  
Luciane Maria Colla
Keyword(s):  
Amino Acids ◽  
Chemical Composition ◽  
Green Tea ◽  
Scientific Evidence ◽  
Market Value ◽  
Chemical Components ◽  
The Sun ◽  
Red Color ◽  
Tea Production ◽  
Fermentative Process

Pu-erh is a fermented Chinese tea with characteristics of mild, woody flavor and dark red color. The preparation of the tea starts from leaves of Camellia sinensis in natura that undergo a drying in the sun. Its classification is given in two categories: a raw tea similar to green tea and a matured tea that is fermented. Matured tea has a higher market value due to the processes involved in manufacturing, especially in terms of aging. Pu-erh has numerous benefits for human health, which are closely related to the bioactive profile of the main chemical components of tea, being polyphenols, theabrownins, flavonols, polysaccharides, amino acids and alkaloids. The increasing introduction of Pu-erh tea in the diet of consumers results in the need to explore information associated with consumption through analysis of the available literature, addressing current scientific evidence. Therefore, the present review sought to elucidate the fermentative process of Pu-erh tea production, its chemical composition, its sensory aspects and health benefits.

CHEMICAL COMPOSITION OF HYPHAL AND SCLEROTIAL WALLS OF SCLEROTIUM ROLFSII SACC.

1967 ◽  
Vol 13 (2) ◽  
pp. 137-141 ◽  
Author(s):  
I. Chet ◽  
Y. Henis ◽  
R. Mitchell
Keyword(s):  
Amino Acids ◽  
Chemical Composition ◽  
Acid Hydrolysis ◽  
Sclerotium Rolfsii ◽  
Ash Content ◽  
Chemical Degradation ◽  
Chemical Components

The chemical components of the sclerotial and hyphal walls of the fungus Sclerotium rolfsii Sacc. are compared. Sclerotial walls contain a melanin-like pigment which is absent from hyphal walls. They are also higher in non-hydro-lyzable residue, in lipids, and in ash content. In both walls, glucose, mannose, and glucosamine are found after acid hydrolysis. Acid hydrolysates of sclerotial and hyphal walls contain 10 and 13 amino acids, respectively, L-arginine, L-serine, and L-proline being absent from sclerotial walls. The possible role of some of these components in the resistance of the sclerotia to biological and chemical degradation is discussed.

The chemical composition of the cell envelope of Streptobacillus moniliformis

1969 ◽  
Vol 15 (7) ◽  
pp. 665-669 ◽  
Author(s):  
L. H. Knipp ◽  
J. R. Sokatch
Keyword(s):  
Amino Acids ◽  
Chemical Composition ◽  
Cell Envelope ◽  
Chemical Components ◽  
Muramic Acid ◽  
E Coli ◽  
Streptobacillus Moniliformis ◽  
Major Chemical

The chemical composition of the cell envelope of the bacillary form of Streptobacillus moniliformis was investigated to determine if there were any unusual features which might account for the ability of this organism to produce L forms spontaneously. A procedure was developed for the preparation of particles of the cell envelope using sonic oscillation to disrupt the cells. Particles of the cell envelope of E. coli B prepared by this method were comparable to those preparations obtained by other methods. The percentages of the major chemical components of the cell envelope of S. moniliformis were 64% protein, 28% lipid, and 6% carbohydrate. Cell envelope preparations made from E. coli B contained 66% protein, 18% lipid, and 10% carbohydrate. All common amino acids were present in hydrolysates of the cell envelope of S. moniliformis with the exception of cysteine. The monosaccharides detected in hydrolysates of the cell envelope of S. moniliformis were glucose, galactose, heptose, glucosamine, and muramic acid. The amounts of glucosamine and muramic acid (and presumably therefore mucopeptide) present in the cell envelope of S. moniliformis were much less than those amounts detected in the cell envelope of E. coli B. It is suggested that the low content of mucopeptide may be related to the ability of S. moniliformis to produce L forms spontaneously.

scholarly journals Nature and Problems of the Fermentation of Oriental Tobacco/Nature et Problèmes de la Fermentation des Tabacs Orientaux

1973 ◽  
Vol 7 (1) ◽  
Author(s):  
E. Arsenyan ◽  
L. Gyuzelev
Keyword(s):  
Amino Acids ◽  
Chemical Composition ◽  
Free Amino ◽  
Soluble Sugars ◽  
Practical Importance ◽  
Chemical Processes ◽  
Chemical Components ◽  
Natural Fermentation ◽  
Quantitative Changes ◽  
Reducing Substances

AbstractThe study of the nature of the fermentation of Oriental tobacco is of both theoretical and practical importance, as these tobaccos are fermented either under natural or artificially created conditions. The most recent research carried out in Bulgaria for the study of the fermentation of Oriental tobacco is described. The changes in the oxidizing enzymes of tobacco as a function of storing conditions were examined, as were the quantitative changes in the principal groups of chemical components of tobacco such as: protein, free amino acids, alkaloids, volatile bases, brown pigments, reducing substances, soluble sugars and polyphenols, under various conditions of fermentation. The pattern of the alteration revealed by these investigations suggests that the changes in chemical composition during the fermentation of Oriental tobacco are, above all, the result of purely chemical processes. It is concluded that there is no essentiaI difference in the nature of the processes which occur during natural and forced fermentation. By suitable adjustment of the parameters and duration of forced fermentation, it is possible to cause changes in tobacco composition corresponding in character and intensity to those induced by natural fermentation. This theory was confirmed by the results of comparative studies on the alterations in the chemical composition of tobaccos fermented under different conditions as well as qualitative studies on the brown pigments isolated from these tobaccos.

scholarly journals Searching for Differences in Chemical Composition and Biological Activity of Crude Drone Brood and Royal Jelly Useful for Their Authentication

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2233
Author(s):  
Ewelina Sidor ◽  
Michał Miłek ◽  
Grzegorz Zaguła ◽  
Aleksandra Bocian ◽  
Małgorzata Dżugan
Keyword(s):  
Amino Acids ◽  
Biological Activity ◽  
Chemical Composition ◽  
Royal Jelly ◽  
Protein Profile ◽  
Chemical Components ◽  
Sugar Amino Acids ◽  
Drone Brood ◽  
Genetic And Environmental Factors ◽  
Polyphenolic Profile

Drone brood is a little-known bee product which is frequently considered as a male equivalent of royal jelly and is sometimes used as its adulterant. The aim of the study was to compare the chemical composition and biological activity of both bee products originated from the same apiaries (n = 3) limiting the influence of genetic and environmental factors. Moreover, for drone brood study covered testing three stages of larval development (days 7, 11, and 14). The comparison included mineral composition (ICP-OES method), protein content and protein profile (SDS-PAGE), testosterone and estradiol content (ELISA tests). HPTLC method was used to analyze of sugar, amino acids, and polyphenolic profile of drone brood and royal jelly. Moreover, their antioxidant and enzymatic properties were compared. A lot of similarities between drone brood and royal jelly were found in terms of chemical components. However, drone brood was more abundant in iron and manganese, reducing sugars and some amino acids, especially proline, tyrosine, and leucine. It contained more testosterone (especially on the 14th day) and estradiol (on the 7th day). The greatest differences in the enzymatic activities and polyphenolic profile were found. Diastase and α-glucosidase activity were found as specific enzymes of the drone brood. Similarly, ferulic and ellagic acids were characteristic for brood and were not present in royal jelly. The study showed a lot of similar features for both tested bee products, however, some specific markers which can serve to differentiate drone brood and royal jelly were found.

scholarly journals Evaluate the Effect of Using Source of Nitrogen (Soaked Brown Lentils) on Chemical Composition for Marine Microalgae Nannochlorpsis oceanica

2021 ◽  
Vol 10 (1) ◽  
pp. 1-11
Author(s):  
Ali M. Abugrara
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Chemical Composition ◽  
Biomass Production ◽  
Culture Media ◽  
High Growth ◽  
Chemical Components ◽  
Control Group ◽  
Microalgae Culture ◽  
Different Levels

Microalgae culture media must be efficient, give high growth, meet micro-requirement, and be available. The effect of different levels of brown lentil infusion and use at [25, 50 and 75%] levels on the chemical composition (protein, carbohydrates, fatty acids, and amino acids) in N. oceanic was evaluated. Compared to the standard F/2 Guillard. The obtained results indicated that the chemical components of N. oceanica were affected by these levels. The highest protein and carbohydrate content and the highest EAA content (55.92%) were obtained using OB3 medium (75% SBL) compared to the control group (100% F/2). The highest biomass production was obtained in OB3 medium. The highest TSFA and USFA were recorded for N. oceanica by the OB3 mean. The present study recommended that it is possible to use microalgae grown on OB3 and OB2 medium as a lipid and protein inducer in aquaculture.

scholarly journals Oolong Çayın Üretimi, Bileşimi ve Sağlık Üzerine Etkisi

2014 ◽  
Vol 2 (3) ◽  
pp. 154 ◽  
Author(s):  
İlkay Koca ◽  
Şeyda Bostancı
Keyword(s):  
Amino Acids ◽  
Green Tea ◽  
Camellia Sinensis ◽  
North Africa ◽  
Black Tea ◽  
Potential Health ◽  
Purine Alkaloids ◽  
Physiological Properties ◽  
The World ◽  
Tea Production

Tea, one of the most widely consumed beverages in the world, is produced from the leaves of the plant Camellia sinensis L.. Tea has important physiological properties and potential health benefits due to the presence of compounds such as polyphenols, amino acids, vitamins, carbohydrates, caffeine, and purine alkaloids. Tea is produced in three types as green tea (unfermented), oolong tea (partially fermented), and black tea (fully fermented). Black tea is consumed worldwide, whereas green and oolong teas are consumed mainly in Asia and North Africa. The total tea production in the world consists of about 78% black tea, 20% green tea and

scholarly journals The chemical composition of Lessonia berteroana (ex L. nigrescens) in kelp harvest management and open access areas near Coquimbo, Chile

2018 ◽  
Vol 46 (2) ◽  
pp. 258-267
Author(s):  
J.M. Alonso Vega ◽  
Pedro H. Toledo
Keyword(s):  
Resource Management ◽  
Chemical Composition ◽  
Open Access ◽  
Environmental Changes ◽  
Chemical Components ◽  
Optimal Harvesting ◽  
Harvest Management ◽  
Species Population ◽  
Pressure Indicators ◽  
Lessonia Berteroana

Lessonia berteroana (ex L. nigrescens) is kelp freely harvested from Open Access Areas (OAA), and to some extent controlled, from Management and Exploitation Areas for Benthic Resources (MEABR). Harvesting pressures can change population dynamics, mainly in OAAs. In particular, harvesting may alter the chemical components of plants. Therefore, the aim of this study was to determine the harvesting effects on the chemical composition of L. berteroana from MEABR and OAA sampled during different seasons (spring and fall) and at two sites (Talquilla and Lagunillas) near Coquimbo (30°S), Chile. The crude protein (13.5 ± 1.0%), total lipids (0.9 ± 0.2%), crude fiber (16.3 ± 1.6%), ash (30.1 ± 1.5%), and nitrogen-free extract (39.2 ± 2.0%) contents of L. berteroana were within reference values for Laminariales species. Population descriptors and chemical analyses showed that harvesting had local effects, rather than being affected by a resource management strategy (OAA vs MEABR). The seasonal anticipator nature of L. berteroana may explain the detected seasonality of it's chemical composition. Regarding functional morphological structures, chemical composition in the fronds was more variable than in the stipes and perennial holdfast, probably since leaves are ephemeral structures susceptible to environmental changes and that play a functional, rather than structural, role in kelp. In the context of Chilean kelp resource management, monitoring chemical composition is useful for determining optimal harvesting periods to local scale and for deciding when commercially valuable compounds, such as alginate, should be extracted. These data also complement harvesting pressure indicators based on L. berteroana demographic parameters.

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