scholarly journals Lipoxygenase in Wheat: Genetic Control and Impact on Stability of Lutein and Lutein Esters

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1149
Author(s):  
Daryl J. Mares ◽  
Judy Cheong ◽  
Shashi N. Goonetilleke ◽  
Diane E. Mather
Keyword(s):  
Enzyme Activity ◽  
Product Quality ◽  
Genetic Control ◽  
Nutritional Value ◽  
Lipoxygenase Activity ◽  
Lipoxygenase Inhibitor ◽  
Wheat Varieties ◽  
Post Harvest ◽  
End Products

Preservation of lutein concentrations in wheat-based end-products during processing is important both for product quality and nutritional value. A key constituent involved in lutein degradation is endogenous lipoxygenase. Lutein and lutein ester concentrations were compared at intervals during storage of noodle sheets prepared from flour of wheat varieties representing a range in lipoxygenase activity, as well as in different mill streams and in different grain tissues. Higher lipoxygenase concentration was associated with an increased loss of free lutein and lutein mono-esters whereas lutein diesters appeared to be more resistant to degradation. Lutein degradation was reduced in the presence of a lipoxygenase inhibitor, when noodle sheets were heated to destroy enzyme activity or when pH was increased. In addition, three populations were used to investigate the genetic control of lipoxygenase. A previously reported mutation of Lpx-B1.1 was associated with a reduction in activity from high to intermediate whilst a new locus on chromosome 4D was associated with variation between intermediate and near-zero. The gene underlying the 4D locus is a putative lipoxygenase. Stability of lutein could be improved by deployment of the mutations at the 4B and 4D loci and/or by post-harvest storage of grain under conditions that promote esterification.

scholarly journals Evaluation of nutrient and antioxidant activity on steam blanching of Moringa oleifera leaves

2021 ◽  
Vol 306 ◽  
pp. 04016
Author(s):  
Ryzal Satria Aditama ◽  
Heri Ahmad Sukria ◽  
Rita Mutia
Keyword(s):  
Antioxidant Activity ◽  
Product Quality ◽  
Crude Protein ◽  
Dry Matter ◽  
Nutritional Value ◽  
Moringa Oleifera ◽  
Total Flavonoid ◽  
Nutritional Content ◽  
Post Harvest ◽  
Moringa Oleifera Leaves

Moringa oleifera is a plant that has high nutritional content. Post-harvest treatment take effect in improving product quality. This study was carried out to evaluate nutrient and antioxidant activity of steam blanched moringa oleifera leaves. Sample of moringa oleifera were prepared where the temperature 80°C in ±5 minutes for the steam blanched. The fresh M. oleifera and steam blanched M. oleifera leaves dried at 60°C were analyzed for their proximate, mineral, total phenol, total flavonoid, and antioxidant activity contents. The analysis revealed that steam blanched leaves contained more dry matter, crude protein, crude fat, phenolic total, and flavonoid than unblanched leaves. Therefore, its less fibre and mineral. This study showed steam blanching can serve as alternative post-harvest treatment to increase nutritional value of moringa oleifera leaves.

scholarly journals Increase in Lipoxygenase Activity in Hairy Roots of Ambrosia maritima after Elicitation with Methyl Jasmonate

2013 ◽  
Vol 23 (1) ◽  
Author(s):  
Sameh AbouZid ◽  
Yutaka Orihara
Keyword(s):  
Enzyme Activity ◽  
Methyl Jasmonate ◽  
Hairy Roots ◽  
Propyl Gallate ◽  
Time Course ◽  
Lipoxygenase Activity ◽  
Lipoxygenase Inhibitor ◽  
Maximum Increase

Hairy roots of Ambrosia maritima L. were cultured in MS in the dark. Time course production was studied for pentayneene and thiarubine A after addition of 40 ?M methyl jasmonate to the 13?day?old hairy roots. The levels of pentayneene and thiarubrine A showed maximum increase after 72 hrs adding methyl jasmonate. Lipoxygenase activity was increased in the hairy roots elicited with 40 ?M methyl jasmonate. The increase in activity was 28?fold higher than control cultures 24 hrs after elicitor addition. The increase in enzyme activity was concomitant with the increase in pentayeneene, the precursor for polyacetylene biosynthesis. N?propyl gallate, a potent in vivo and in vitro lipoxygenase inhibitor, reduced polyacetylene production by the hairy roots at concentration of 100 ?M. It is suggested that lipoxygenase may be at least partially involved in polyacetylene biosynthesis in A. maritima hairy roots.Plant Tissue Cult. & Biotech. 23(1): 31?38, 2013 (June)DOI: http://dx.doi.org/10.3329/ptcb.v23i1.15557

Post‐Harvest Dormancy in Wheat Varieties 1

1961 ◽  
Vol 53 (3) ◽  
pp. 183-186 ◽  
Author(s):  
T. M. Ching ◽  
W. H. Foote
Keyword(s):  
Wheat Varieties ◽  
Post Harvest

scholarly journals ANTIOXIDANT ENZYME ACTIVITY AND FRESH-CUT ARRACACHA QUALITY

2015 ◽  
Vol 39 (3) ◽  
pp. 276-282
Author(s):  
Hêmina Carla Vilela ◽  
Patrícia de Fátima Pereira Goulart ◽  
Kamila Rezende Dázio de Souza ◽  
Ana Carolina Vilas Boas ◽  
Jane Silva Roda ◽  
...  
Keyword(s):  
Enzyme Activity ◽  
Antioxidant Enzymes ◽  
Nutritional Value ◽  
Storage Period ◽  
Antioxidant Enzyme Activity ◽  
Useful Life ◽  
Fresh Cut ◽  
Processing Techniques ◽  
And Storage ◽  
Microbiological Aspects

The arracacha is an alternative of fresh-cut product; however it can be easily degraded after the processing techniques. The objective of this work was to evaluate the useful life of fresh-cut arracacha submitted to two types of cuts and storage, as well as to evaluate the activity of antioxidant enzymes. The roots were selected, sanitized and submitted to two cut types: cubed and grated. Then they were evaluated at 3 times: 0, 3 and 7 days. The cutting in cubes provided higher quality and lower SOD, CAT and APX activity. However, the grated product presented higher PG activity and lower PPO activity. The microbiological safety and the nutritional value were maintained in both cuts during the whole storage period. The useful life, regarding the physicochemical, nutritional and microbiological aspects, can be established at 7 days under refrigeration for fresh-cut arracacha.

scholarly journals Cocoa (Theobroma cacao L.) harvest and postharvest in Tabasco, Mexico

2021 ◽  
Vol 14 (4) ◽  
Author(s):  
Julián Pérez-Flores ◽  
José Rodolfo H. Mendoza-Hernández ◽  
Abel Cleomé ◽  
Víctor Córdova-Ávalos
Keyword(s):  
Product Quality ◽  
Theobroma Cacao ◽  
Drying Process ◽  
Humidity Level ◽  
Post Harvest ◽  
Profit Centers ◽  
Quality Study ◽  
Theobroma Cacao L

Objective: To characterize the harvest and postharvest of the cocoa managementsystem at La Chontalpa, Tabasco, Mexico.Design / methodology / approach: The study took place in the towns ofFrancisco Trujillo Gurría and Ernesto Aguirre Colorado de Huimanguillo, Tabasco,Mexico. The study was descriptive and accounted for 51 producers and thoseresponsible for the cocoa profit centers. Producers were chosen through targetedsampling. A survey on their harvest and postharvest was applied, in addition todirect assessment in plantations and profit centers.Results: The cocoa harvesting is manual. The producers cut the ripe and almostripe fruits, do not store and 58.8% of them do not break the fruit. With a “machete”cut the fruit in half and manually extract the grains. The fresh grains are sold at aprofit. The cocoa is then fermented in wooden boxes, dried artificially, natural, or ina combined way, and packed in “yute” bags for sale. Profit centers do not keeptrack of their grain origin and make no selection or determine product quality. Study limitations / implications: All producers harvest in the same way, but theprocesses during post-harvest could differ at different collection centers.Findings / conclusions: The harvest of cocoa fruits at different maturity and thelack of storage causes a heterogeneous fermentation. The humidity level duringthe drying process is empirically determined.

scholarly journals Germination index as an indicator of malting potential

2012 ◽  
Vol 30 (No. 4) ◽  
pp. 377-384 ◽  
Author(s):  
H. Frančáková ◽  
M. Líšková ◽  
T. Bojňanská ◽  
J. Mareček
Keyword(s):  
Enzyme Activity ◽  
Raw Material ◽  
Germination Index ◽  
Physiological Parameter ◽  
Malting Barley ◽  
Technological Parameters ◽  
Beta Glucan ◽  
Post Harvest ◽  
Excellent Quality ◽  
Beer Production

The malting industry requires malt with a high extract yield, high levels of enzyme activity, and good modification to manufacture beer of excellent quality. The basic raw material for the beer production is the malting barley whose quality is of primary significance. Therefore, barley must be able to germinate vigorously and be post-harvest mature to meet these requirements. We find out to what extent barley physiological parameters influence the changes of malt technological parameters during post-harvest storage. The malt technological parameters investigated were the extract, relative extract at 45°C, Kolbach index, apparent final attenuation, friability, and wort β-glucan in relation to the germination energy and germination index. On the basis of the results obtained, it was found out that the germination index is the most suitable physiological parameter in view of the correlations with malt technological parameters, mainly the extract (r = 0.57) and relative extract at 45°C (r = 0.77). The germination index could be therefore used in the malting industry as a suitable indicator of the malting potential.  

scholarly journals Effect of Post-Harvest Treatments on Enzyme Activity and Quality of Cold Stored Ber Fruit

2012 ◽  
Vol 4 (4) ◽  
pp. 86-89 ◽  
Author(s):  
Sukhjit K. JAWANDHA ◽  
Navjot GUPTA ◽  
Jasbir S. RANDHAWA
Keyword(s):  
Enzyme Activity ◽  
Post Harvest

scholarly journals The erythrocyte calcium pump is inhibited by non-enzymic glycation: studies in situ and with the purified enzyme

1993 ◽  
Vol 293 (2) ◽  
pp. 369-375 ◽  
Author(s):  
F L González Flecha ◽  
P R Castello ◽  
A J Caride ◽  
J J Gagliardino ◽  
J P Rossi
Keyword(s):  
Enzyme Activity ◽  
Atpase Activity ◽  
Inorganic Phosphate ◽  
Deleterious Effect ◽  
Kinetic Properties ◽  
Control Activity ◽  
End Products ◽  
Effect Of Glucose ◽  
Inside Out

In a previous paper we demonstrated that incubation of either intact erythrocytes or erythrocytes membranes with glucose decreases the activity of the membrane Ca(2+)-ATPase [González Flecha, Bermúdez, Cédola, Gagliardino and Rossi (1990) Diabetes 39, 707-711]. The aim of the present work was to obtain information about the mechanism of this inhibition. For this purpose, experiments were carried out with purified Ca(2+)-ATPase, inside-out vesicles and membranes from human erythrocytes. Incubation of the purified Ca(2+)-ATPase with glucose led to a decay in the enzyme activity of up to 50% of the control activity under the conditions used. The decrease in ATPase activity was concomitant with labelling by [6-3H]glucose of the purified Ca2+ pump; the kinetic properties of both processes were almost identical, suggesting that inhibition is a consequence of the incorporation of glucose into the Ca(2+)-ATPase molecule. In inside-out vesicles, glucose also promoted inhibition of Ca(2+)-ATPase activity as well as of active Ca2+ transport. Arabinose, xylose, mannose, ribose, fructose and glucose 6-phosphate (but not mannitol) were also able to inactive the ATPase. The activation energy for both the decrease in ATPase activity by glucose and the labelling of the pump with [6-3H]glucose was about 65 kJ/mol. Furthermore, inorganic phosphate enhanced the inactivation of the Ca(2+)-ATPase by glucose. This evidence strongly suggests that inhibition is a non-enzymically catalysed process. Inactivation of the Ca(2+)-ATPase by glucose was enhanced by reductive alkylation with sodium borohydride. Aminoguanidine, an inhibitor of the formation of the advanced end products of glycosylation, did not prevent the deleterious effect of glucose on the enzyme activity. Therefore it is concluded that inactivation of the Ca2+ pump is a consequence of the glycation of this protein.

Studies on Partially Purified Pig Liver Steroid Δ4-5β-Reductase Activity

1973 ◽  
Vol 51 (12) ◽  
pp. 1661-1668 ◽  
Author(s):  
Edward J. Van Doorn ◽  
John C. Nduaguba ◽  
Albert F. Clark
Keyword(s):  
Molecular Weight ◽  
Enzyme Activity ◽  
Enzyme Preparation ◽  
Reductase Activity ◽  
Enzymatic Reaction ◽  
Ph Optimum ◽  
Pig Liver ◽  
Liver Cytosol ◽  
End Products ◽  
Tris Maleate

Some properties of partially purified steroid Δ4-5β-reductase activity of pig liver cytosol have been studied using testosterone as substrate. The enzymatic activity was stable for 72 h at 4° when stored in 0.05 M Tris–maleate buffer, pH 7.4 or 8.4; storage at pH 8 at 4° resulted in a 25% decrease in activity in 30 days. The pH optimum in Tris–maleate buffers was 6.4. Enzyme activity was completely inhibited by 0.2 mM p-chloromercuribenzenesulfonate and 0.2 mM p-chloromercuribenzoate. Enzyme activity was reduced by 20% and 45% with 1.0 mM iodoacetamide and 1.0 mM N-ethylmaleimide, respectively. The end products of the enzymatic reaction, NADP+ and 5β-dihydrotestosterone, inhibited the rate of reduction of testosterone. Testosterone Δ4-5β-reductase activity was present in protein of molecular weight 25 000–30 000, as determined by gel filtration.The enzyme preparation reduced a variety of C19 and C21 steroids. The highest activity (twice that for testosterone) was found with aldosterone as substrate.

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