scholarly journals Optimized Degradation and Inhibition of α-glucosidase Activity by Gracilaria lemaneiformis Polysaccharide and Its Production In Vitro

Marine Drugs ◽  
2021 ◽  
Vol 20 (1) ◽  
pp. 13
Author(s):  
Xiaoshan Long ◽  
Xiao Hu ◽  
Shaobo Zhou ◽  
Huan Xiang ◽  
Shengjun Chen ◽  
...  
Keyword(s):  
Degradation Products ◽  
Sugar Content ◽  
Total Sugar ◽  
Gracilaria Lemaneiformis ◽  
Dependent Manner ◽  
Uv Spectrum ◽  
Total Sugar Content ◽  
Quenching Effect ◽  
Inhibition Effect

Gracilaria lemaneiformis polysaccharide (GLP) exhibits good physiological activities, and it is more beneficial as it is degraded. After its degradation by hydrogen peroxide combined with vitamin C (H2O2-Vc) and optimized by Box–Behnken Design (BBD), a new product of GLP-HV will be generated. While using GLP as control, two products of GLP-H (H2O2-treated) and GLP-V (Vc-treated) were also produced. These products chemical characteristics (total sugar content, molecular weight, monosaccharide composition, UV spectrum, morphological structure, and hypolipidemic activity in vitro) were assessed. The results showed that the optimal conditions for H2O2-Vc degradation were as follows: H2O2-Vc concentration was 18.7 mM, reaction time was 0.5 h, and reaction temperature was 56 °C. The total sugar content of GLP and its degradation products (GLP-HV, GLP-H and GLP-V) were more than 97%, and their monosaccharides are mainly glucose and galactose. The SEM analysis demonstrated that H2O2-Vc made the structure loose and broken. Moreover, GLP, GLP-HV, GLP-H, and GLP-V had significantly inhibition effect on α-glucosidase, and their IC50 value were 3.957, 0.265, 1.651, and 1.923 mg/mL, respectively. GLP-HV had the best inhibition effect on α-glucosidase in a dose-dependent manner, which was the mixed type of competitive and non-competitive. It had a certain quenching effect on fluorescence of α-glucosidase, which may be dynamic quenching.

scholarly journals Sugar composition and in vitro glycaemic response of selected sugars, rice-based meals and traditional kuih

Food Research ◽  
2020 ◽  
Vol 4 (S1) ◽  
pp. 187-195
Author(s):  
F.N. Mohd Nawawi ◽  
I.S. AhmadFadzly ◽  
Noor Safiqah Ain Safingi N.S.A. ◽  
N. Mustafa Khalid ◽  
M.F. Md Noh ◽  
...  
Keyword(s):  
Glucose Concentration ◽  
High Performance ◽  
Sugar Content ◽  
In Vitro Digestion ◽  
Food Samples ◽  
Total Sugar ◽  
Sugar Composition ◽  
Glycaemic Response ◽  
Total Sugar Content

High glycaemic index foods were found to increase the risk of getting diabetes, obesity, cancer and cardiovascular disease. This study aimed to determine the in vitro glycaemic response and sugar composition of selected food types, which include sugars, rice-based meals and traditional cakes and desserts (kuih). The food samples were purchased prepared and analysed using High Performance Liquid Chromatography (HPLC) to determine the sugar composition. The samples were also prepared and assayed using validated in vitro digestion method to determine the estimated glycaemic response. The in vitro method used 0.25g total available carbohydrate, which was established by Clegg Anthrone method. Among the studied samples, the total sugar content was icing sugar (100%), which has the highest percentage, nasi kerabu (7.49%) and kuih lapis (42.20%) for sugars, rice-based meals and traditional kuih, respectively. Dialyzable glucose concentration for the sugar samples was highest in the sugar in sachet (3.47 mg/mL) and lowest in the sugar with stevia (0.49 mg/mL). For the different types of rice-based meals, the highest dialyzable glucose concentration was in nasi lemak (13.06 mg/mL), and the lowest was in nasi kerabu (12.33 mg/mL). While for traditional kuih, kuih lapis (10.53 mg/mL) and kuih keria (6.30 mg/mL) were highest and lowest in the dialyzable glucose concentration, respectively. Significant correlations exist between dialyzable glucose concentration (at 120 minutes) and sugar composition (p<0.05) for the rice-based samples. Among the traditional kuih samples, sucrose content and total sugar content was correlated significantly. However, no correlation exists between dialyzable glucose concentration and sugar composition for the selected sugar samples. Factors such as particle size and presence of phytochemical in sugars, available nutrients (starch, protein and fat) in kuih and cooked dishes as well as the amount of added sugar in food are vital factors that affect the in vitro glycaemic response of the studied samples.

scholarly journals Production of prebiotics via reactions involving lactose as well as malic acid and citric acid

2018 ◽  
Vol 11 (1) ◽  
pp. 97-109
Author(s):  
J. Csapó ◽  
D. Kiss ◽  
Cs. Albert
Keyword(s):  
Citric Acid ◽  
Malic Acid ◽  
Sugar Content ◽  
Total Sugar ◽  
Probiotic Bacteria ◽  
Optimal Parameters ◽  
Food Ingredients ◽  
Total Sugar Content ◽  
Fundamental Requirement

Abstract Prebiotics are such indigestible food ingredients that enter the colon and serve as nutrient for bifidobacteria and lactobacilli. Since fibres and oligosaccharides are the typical prebiotics, we produced prebiotics in our experiments with the reaction of lactose and malic acid as well as citric acid, where these reactions made use of an appropriate concentration of these substances, had an adequate duration, and were carried out under optimal temperature conditions. We determined the optimal parameters of the reaction, measured the loss of the starting materials as well as the increase in concentration of the end-product, and analysed the total sugar content of the hydrolysed prebiotics after hydrolysis by hydrochloric acid. In vitro experiments were performed to demonstrate our end-product’s resistance to carbohydrate-degrading enzymes, which is a fundamental requirement for a prebiotic so that upon reaching the colon it can serve as nutrient for the probiotic bacteria found there.

Mid and near Infrared Study of Carbohydrates by Canonical Correlation Analysis

1993 ◽  
Vol 1 (2) ◽  
pp. 99-108 ◽  
Author(s):  
P. Robert ◽  
M.F. Devaux ◽  
A. Qannari ◽  
M. Safar
Keyword(s):  
Correlation Analysis ◽  
Infrared Spectra ◽  
Canonical Correlation ◽  
Near Infrared ◽  
Sugar Content ◽  
Infrared Region ◽  
Total Sugar ◽  
Mid Infrared ◽  
Total Sugar Content ◽  
Near Infrared Spectra

Multivariate data treatments were applied to mid and near infrared spectra of glucose, fructose and sucrose solutions in order to specify near infrared frequencies that characterise each carbohydrate. As a first step, the mid and near infrared regions were separately studied by performing Principal Component Analyses. While glucose, fructose and sucrose could be clearly identified on the similarity maps derived from the mid infrared spectra, only the total sugar content of the solutions was observed when using the near infrared region. Characteristic wavelengths of the total sugar content were found at 2118, 2270 and 2324 nm. In a second step, the mid and near infrared regions were jointly studied by a Canonical Correlation Analysis. As the assignments of frequencies are generally well known in the mid infrared region, it should be useful to study the relationships between the two infrared regions. Thus, the canonical patterns obtained from the near infrared spectra revealed wavelengths that characterised each carbohydrate. The OH and CH combination bands were observed at: 2088 and 2332 nm for glucose, 2134 and 2252 nm for fructose, 2058 and 2278 nm for sucrose. Although a precise assignment of the near infrared bands to chemical groups within the molecules was not possible, the present work showed that near infrared spectra of carbohydrates presented specific features.

scholarly journals Measurement of Total Sugar Content of Residue from Bioenergy Pig Excreta in Marsh-Gas Sinks

2013 ◽  
Vol 25 (16) ◽  
pp. 9421-9422 ◽  
Author(s):  
G. Peng ◽  
E.V. Davis ◽  
L.X. Wang ◽  
C.W. Zhang
Keyword(s):  
Sugar Content ◽  
Total Sugar ◽  
Total Sugar Content

scholarly journals Nutritive value of tomatillo fruit (Physalis ixocarpa Brot.)

2014 ◽  
Vol 57 (4) ◽  
pp. 507-521 ◽  
Author(s):  
Joanna Ostrzycka ◽  
Marcin Horbowicz ◽  
Włodzimierz Dobrzański ◽  
Leszek S. Jankiewicz ◽  
Jan Borkowski
Keyword(s):  
Chemical Composition ◽  
Oxalic Acid ◽  
Dry Matter ◽  
Nutritive Value ◽  
Sugar Content ◽  
Dehydroascorbic Acid ◽  
Total Sugar ◽  
Ripe Fruit ◽  
Total Sugar Content ◽  
The Given

Tomatillo is widely cultivated in Mexico but is little known in other countries. The chemical composition of fruit from field grown plants was investigated during several vegetative seasons. Tomatillo contained a relatively high percentage of dry matter (7-10%) and extract (6.6-7.4%). Its potassium content was lower than that of tomato growing in the same conditions. The content of iron was higher, and that of other elements was comparable, depending on the conditions during the given year. The total sugar content amounted to 2.8-5.7%, depending on the selected population. The percentage of glucose and fructose decreased during ripening and that of saccharose increased. The content of pectic substances was similar as in tomato but the proportions of particular fractions was different. Tomatillo contained more acids than tomato, and showed an especially high citric and malic acid content. The latter decreased drastically during ripening. The content of oxalic acid was 11-18 mg 100 g<sup>-1</sup> in ripe fruit and up to 54 mg in unripe. The vitamin C content depended on the selected population and amounted to 8-21 mg 100 g<sup>-1</sup>, dehydroascorbic acid prevailing. The content of vitamin PP was 0.8-1.3 mg 100 g<sup>-1</sup>.

Determination of Total Sugar Content in Soy-Based Drinks Using Infrared Spectroscopy and Chemometrics

2018 ◽  
Vol 11 (7) ◽  
pp. 1986-1993 ◽  
Author(s):  
André Machado Rech ◽  
Fábio Henrique Weiler ◽  
Marco Flôres Ferrão
Keyword(s):  
Infrared Spectroscopy ◽  
Sugar Content ◽  
Total Sugar ◽  
Total Sugar Content

Nachweis der Zucker in den Thylakoiden von Rhodospirillum rubrum und Rhodopseudomonas viridis

1968 ◽  
Vol 23 (5) ◽  
pp. 671-675 ◽  
Author(s):  
G. Drews
Keyword(s):  
Protein Fraction ◽  
Rhodospirillum Rubrum ◽  
Purple Bacteria ◽  
Sugar Content ◽  
Total Sugar ◽  
Water Phase ◽  
Rhodopseudomonas Viridis ◽  
Total Sugar Content ◽  
Structure Component ◽  
Phenol Water

The thylakoids (chromatophores) of the sulfur-free purple bacteria Rhodospirillum rubrum contain 30% lipids soluble in methanol-chloroform, 46% protein, and 14% carbohydrates. 90% of the total sugar content was glucose, 4% fucose, 5% rhamnose. In the thylakoids of Rhodopseudomonas viridis 3,3% sugar was demonstrable (50% glucose, 17% galactose, 15% rhamnose and 17% mannose). 2-keto-3-desoxy-octonate is a structure component in both organisms. After treatment of thylakoids with phenol/water, the main sugar fraction was in the water phase, although in both organisms 3 to 4% of the protein fraction in the phenol phase consists of sugar.

Effect of shading during growth on the soluble sugar contents of short rotation ryegrass.

1961 ◽  
Vol 1 (3) ◽  
pp. 153 ◽  
Author(s):  
JF Melvin ◽  
MA Sutherland
Keyword(s):  
Sugar Content ◽  
Soluble Sugar ◽  
Total Sugar ◽  
Total Sugar Content ◽  
Short Rotation

The effect of shading for 64 hours before cutting on the soluble sugar contents of short rotation ryegrass has been determined at weekly intervals during growth. From grass with five to six leaves emergent to the stage of growth usually accepted for hay-making, the average reduction in the total sugar content of the shaded plants was about 30 per cent, made up of decreases in sucrose (12 per cent), oligosaccharides (5 per cent) and fructosans (13 per cent).

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