Identifying Thermal and pH Stability of Thiols Compound in Garlic Extract

2014 ◽  
Vol 625 ◽  
pp. 57-60 ◽  
Author(s):  
Sity Juaeiriah Samsudin ◽  
Nurlidia Mansor ◽  
Suriati Sufian ◽  
Zakaria Man
Keyword(s):  
Enzyme Activity ◽  
Incubation Time ◽  
Ph Stability ◽  
Garlic Extract ◽  
Allium Species ◽  
Minimum Concentration ◽  
Ph Values ◽  
The Stability ◽  
Cysteine Sulfoxide

Thiosulfinates are a major compound found in most allium plant. Garlic, an allium species shows its potential to inhibit microbial and enzyme activity. The usage of garlic is widely known especially in the agriculture field. Thiosulfinates are formed by reaction of alliinase enzyme from their respective S-alk(en)yl cysteine sulfoxide after the crushing process of the garlic cloves. The stability of the garlic extract has been tested at variations of temperatures and pH values at different incubation time in terms of concentration (mM). After consecutive 4 hour incubation, thiols show higher concentration at temperature 30-35°C. The minimum concentration shows 22% reduction from the original thiols reading. Meanwhile, pH values of 2 (acidic) at 35°C gives higher thiols concentration compared to other conditions.

scholarly journals Measurement of the Intestinal pH in Mice under Various Conditions Reveals Alkalization Induced by Antibiotics

Antibiotics ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 180
Author(s):  
Kouki Shimizu ◽  
Issei Seiki ◽  
Yoshiyuki Goto ◽  
Takeshi Murata
Keyword(s):  
Antibiotic Treatment ◽  
High Protein Diet ◽  
Intestinal Bacteria ◽  
High Protein ◽  
Protein Diet ◽  
Germ Free ◽  
Treatment Regimens ◽  
Ph Values ◽  
Specific Pathogen ◽  
The Stability

The intestinal pH can greatly influence the stability and absorption of oral drugs. Therefore, knowledge of intestinal pH is necessary to understand the conditions for drug delivery. This has previously been measured in humans and rats. However, information on intestinal pH in mice is insufficient despite these animals being used often in preclinical testing. In this study, 72 female ICR mice housed in SPF (specific pathogen-free) conditions were separated into nine groups to determine the intestinal pH under conditions that might cause pH fluctuations, including high-protein diet, ageing, proton pump inhibitor (PPI) treatment, several antibiotic treatment regimens and germ-free mice. pH was measured in samples collected from the ileum, cecum and colon, and compared to control animals. An electrode, 3 mm in diameter, enabled accurate pH measurements with a small amount of gastrointestinal content. Consequently, the pH values in the cecum and colon were increased by high-protein diet, and the pH in the ileum was decreased by PPI. Drastic alkalization was induced by antibiotics, especially in the cecum and colon. The alkalized pH values in germ-free mice suggested that the reduction in the intestinal bacteria caused by antibiotics led to alkalization. Alkalization of the intestinal pH caused by antibiotic treatment was verified in mice. We need further investigations in clinical settings to check whether the same phenomena occur in patients.

Study on Influence of Silicate Morphology Based on pH Value

2012 ◽  
Vol 454 ◽  
pp. 324-328
Author(s):  
Yan He ◽  
Ya Jing Liu ◽  
Yong Lin Cao ◽  
Li Xia Zhou
Keyword(s):  
Silicic Acid ◽  
Ph Value ◽  
Colorimetric Method ◽  
Absorption Spectrometry ◽  
Degree Of Polymerization ◽  
Raw Material ◽  
X Ray Diffraction ◽  
X Ray ◽  
Ph Values ◽  
The Stability

Infra-red absorption spectrometry, X-ray diffraction observations and characterization tests based on silicon molybdenum colorimetric method were used to investigate the optimal pH value controlling the stability of the silicic acid form. The experiment process was done by using sodium silicate as raw material. The results showed that the solution of silicate influenced the polymerization. The active silicic acid solution with a certain degree of polymerization was obtained by controlling the pH values.

Ability of Inactivated Yeast Powder To Adsorb Patulin from Apple Juice

2012 ◽  
Vol 75 (3) ◽  
pp. 585-590 ◽  
Author(s):  
CAIXIA GUO ◽  
TIANLI YUE ◽  
SHAIMAA HATAB ◽  
YAHONG YUAN
Keyword(s):  
Incubation Time ◽  
Apple Juice ◽  
Incubation Temperature ◽  
Absolute Ethyl Alcohol ◽  
Initial Concentration ◽  
Different Temperatures ◽  
Yeast Powder ◽  
Commercial Yeast ◽  
The Stability ◽  
Phosphate Buffered Saline

This study aimed to investigate the adsorption of patulin from apple juice, using two types of inactivated yeast powder: laboratory-prepared yeast powder (LYP) and commercial yeast powder (CYP). The effects of incubation time, pH, incubation temperature, adsorbent amount, and initial concentration of patulin and the stability of the yeast-mycotoxin complex were assessed. The results showed that the efficiencies of the two yeast types in adsorbing patulin were similar. The ability of the powders to remove patulin increased with longer incubation times, and patulin concentration was below detectable levels with LYP and CYP at approximately 36 and 30 h, respectively. The highest removal of patulin was achieved at pH 5.0 for both powder types, and there were no significant differences in patulin decrease at different temperatures (4, 29, and 37°C). Additionally, the adsorption percentage of patulin increased significantly with the increase of absorbent amount and decrease of initial concentration of patulin. Stability of the yeast-patulin complex was assessed, and patulin was more stable when washed in phosphate-buffered saline (pH 4.0) than in absolute ethyl alcohol. These results suggest that inactivated yeast powder has potential as a novel and promising adsorbent to bind patulin effectively.

USING MALIC ACID SOLUTIONS FOR THE HYDRATION OF VEGETABLE OILS AND LECITHIN PRODUCTION

2020 ◽  
Author(s):  
Л.А. МАРЧЕНКО ◽  
Т.Н. БОКОВИКОВА ◽  
Е.В. ЛИСОВАЯ ◽  
С.А. ИЛЬИНОВА ◽  
Е.П. ВИКТОРОВА
Keyword(s):  
Malic Acid ◽  
Complex Compounds ◽  
Point Of View ◽  
Magnesium Ions ◽  
Ph Values ◽  
Calcium And Magnesium ◽  
The Stability ◽  
The Cost ◽  
Calcium And Magnesium Ions

Исследована возможность применения яблочной кислоты (ЯК) в качестве гидратирующего агента для перевода негидратируемых форм фосфолипидов в гидратируемые. Выбор ЯК обусловлен ее стоимостью, которая в 1,5 раза меньше стоимости янтарной кислоты, широко применяемой в качестве гидратирующего агента, а также большей доступностью с точки зрения промышленного производства. Исследование процесса комплексообразования и определение состава комплексных соединений ЯК с ионами кальция и магния осуществляли методом потенциометрического титрования. Установлено, что внесение в раствор ЯК ионов кальция и магния приводит к снижению значений рН, что свидетельствует о наличии комплексообразования в указанных системах. Наиболее устойчивыми являются комплексы ионов кальция и магния с непротонированным лигандом при соотношении Ме2 : лиганд 1 : 1. В процессе комплексообразования ионы Ca2 и Mg2 вытесняют протоны только карбоксильных групп ЯК, которая с ионами кальция образует более устойчивые комплексы, чем с ионами магния. Показано, что устойчивость комплексов ЯК с ионами кальция и магния значительно выше, чем устойчивость комплексов фосфатидилсеринов и фосфатидных кислот с указанными ионами. Использование водных растворов ЯК в качестве гидратирующего агента позволит повысить эффективность процесса гидратации и увеличить выход фосфолипидов и, следовательно, готового продукта лецитина. The possibility of using malic acid (MA) as a hydrating agent for converting non-hydrated forms of phospholipids into hydrated ones has been investigated. The choice of MA is due to its cost, which is 1,5 times less than the cost of succinic acid, as well as greater availability from the point of view of industrial production. The study of the complexation process and determination of the composition of complex compounds of MA with calcium and magnesium ions was carried out by the method of potentiometric titration. It was found that the introduction of calcium and magnesium ions into the MA solution leads to a decrease in pH values, which indicates the presence of complexation in these systems. Complexes of calcium and magnesium ions with an unprotected ligand at a ratio of ME2 : ligand 1 : 1 are the most stable. In the process of complexing, Ca2 and Mg2 ions displace protons only of the carboxyl groups of MA, which forms more stable complexes with calcium ions than with magnesium ions. It is shown that the stability of MA complexes with calcium and magnesium ions is significantly higher than the stability of phosphatidylserine and phosphatidic acid complexes with these ions. Using water solutions of MA as a hydrating agent will increase the efficiency of the hydration process and increase the yield of phospholipids and, consequently, the finished product lecithin.

scholarly journals EFFECT OF USING L-ASPARAGINASE IN REDUCING ACRYLAMIDE PERCENTAGE IN BISICUT

2016 ◽  
Vol 47 (4) ◽  
Author(s):  
Jebur & et al.
Keyword(s):  
High Performance Liquid Chromatography ◽  
Enzyme Activity ◽  
Liquid Chromatography ◽  
High Performance ◽  
Specific Activity ◽  
Control Sample ◽  
The Other ◽  
Enzyme Efficiency ◽  
Negative Effect ◽  
The Stability

This study was aimed to know the efficiency of partially purified L- asparaginase produced from local isolate from Erwinia spp. to reduce the percentage of acrylamide formed in Biscuit. Four types of biscuit from wheat flour were prepared (T1, T2, T3, T4),and T1 as control. High performance liquid chromatography technique was used to estimate acrylamide ratio in biscuit , Effect of enzyme addition  on flour chemical and rheological properties was studied, also dough behavior ,gluten percentage, water absorption and amylase enzyme activity was estimated. The results revealed  that  the  addition of  experimental asparaginase ( specific activity 20.5 unite mg-1 ) with 1% of flour weight lead to reduce in acrylamide formation in Biscuit  to 89 %  compared  to  control sample ( in absence of enzyme ) . Moreover, the addition of Asparagine to flour at 0.1 % of its weight, where L- asparaginase was available caused a negative effect on enzyme efficiency in reducing the acrylamide in biscuit. So the level of acrylamide was reduced to 57.7 %. In the other hand , the percentage of acryl amide in biscuit was increased to   233 % when the asparagine was added to mixture in absence of L- asparaginase .Addition of  the enzyme to flour have no effect on the percentage value of gluten but improved the  stability of dough .The  enzyme  addition also led to increase amylases activities.  Addition of experimental enzyme had no effect on quality and sensory evaluation of biscuit.

Digestive physiological characteristics of black soldier fly larvae reared on five organic wastes

2021 ◽  
pp. 1-18
Author(s):  
Q.X. Sun ◽  
X.C. Li ◽  
X.H. Tan ◽  
Y.W. Dong ◽  
C.H. You ◽  
...  
Keyword(s):  
Enzyme Activity ◽  
Growth Performance ◽  
Food Source ◽  
Digestive Enzyme ◽  
Organic Wastes ◽  
Food Sources ◽  
Black Soldier Fly ◽  
Ph Values ◽  
Black Soldier Fly Larvae ◽  
Luminal Ph

Black soldier fly larvae (BSFL) are able to utilise a broad range of organic wastes to fulfil their growth needs. To acquire this basic knowledge of its digestive adaptation to various food, five organic wastes (soybean meal [SBM], wheat bran [WB], beer yeast [BY], kitchen waste [KW] and chicken manure [CM]) were fed to 3-day-old BSFL for 16 days. The growth performance, luminal pH of the gut, midgut histology, digestive enzyme activity and intestinal bacterial microbiota of the larvae were assessed. Growth performance was greatest in the KW group followed by the SBM group and was worst in the CM group. Nutrient compositions of larvae were not significantly affected by those of the food sources, with the exception of crude ash. The ultrastructural observations of midgut showed the number of mitochondria in CM and BY groups was less than other three groups. Twenty-four hours after feeding, weakly acidic, acidic, strongly acidic, and alkaline luminal pH values were detected in the anterior, middle and posterior segments of the gut in all groups, but the luminal pH values of the hindgut varied with food source. Significant lipase and esterase activity, cellulase activity, and amylase activity were detected in the intestines of larvae reared on KW, WB and BY, respectively, revealing that digestive enzyme activity was closely associated with the nutrient composition of the food source. Bacterial composition and diversity differed significantly between groups and were characterised by specific indicator bacteria, which may play important roles in food digestibility. The results suggested that different food sources induced adaptive physical, chemical and biological changes in the digestive tracts of BSFL and may indicate that BSFL developed specific strategies for nutrient utilisation and accumulation. The knowledge acquired here will be beneficial for developing rearing protocols to optimise bioconversion in this insect for their various applications.

Stability and Complexation of Cyanidin-3-Giucoside and Raspberry Juice Extract in the Presence of Selected Cations

1981 ◽  
Vol 44 (7) ◽  
pp. 516-523 ◽  
Author(s):  
D. G. COFFEY ◽  
F. M. CLYDESDALE ◽  
F. J. FRANCIS ◽  
R. A. DAMON
Keyword(s):  
Complex Formation ◽  
Metal Ions ◽  
Ph Values ◽  
Hue Angle ◽  
The Stability ◽  
Similar Complex

The stability and color of purified cyanidin-3-glucoside and raspberry juice extract in the presence of selected metal ions was investigated. Production of metal-anthocyanin complexes was suggested by changes in color of the samples as shown by L, a, and hue angle values. Complex formation was indicated by HPLC in raspberry juice samples treated with Sn++ but not in samples of purified cyanidin-3-glucoside. According to the colorimetric values, complex formation occurs with cyanidin-3-glucoside and A1+++ at pH 2.0 and 3.0 and with Sn++ at pH 4.0 and 3.0. Similar complex formation occurs with these metals and raspberry juice extract at the same respective pH values.

scholarly journals Stability of Kiwi Varieties of ‘Hayward’ in Powder During Storage

2020 ◽  
Vol 8 (2) ◽  
pp. 150
Author(s):  
Inacia Dos Santos Moreira ◽  
Jacinete Pereira Lima ◽  
Deise Souza de Castro ◽  
Wilton Pereira da Silva ◽  
Josivanda Palmeira Gomes ◽  
...  
Keyword(s):  
Water Activity ◽  
Bioactive Compounds ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Total Chlorophyll ◽  
Lower Content ◽  
Total Water ◽  
Ph Values ◽  
The Stability

For the preservation of products obtained by dehydration, it is necessary to evaluate their physicochemical characteristics during storage. It was proposed, in the present study, to evaluate the stability of the kiwi cv. ‘Hayward’ powder, obtained at temperatures of 60 and 70 °C during its storage in laminated packages under controlled conditions of temperature (25 ºC) and relative humidity (75%) for 90 days. The parameter’s evaluated were: moisture content, ashes, soluble solids, titratable acidity (% citric acid), pH, water activity at 25 ºC, color for the parameters lightness (L*) and chromaticity (+a* red; -a* green; +b* yellow; and -b* blue), phenolic compounds, flavonoids, total chlorophyll and carotenoids. It was observed that, after the 90 days, for the powder obtained at 70 °C, the soluble solids and pH values were altered by the storage, which did not occur for the powder obtained at 60 °C. For both powders, the content of ash and bioactive compounds were not affected by storage. The parameter of lightness decreased in both powders. The powder obtained at 70 ºC proved to be better, showing lower content of moisture and total water activity, as well as the highest values of bioactive compounds.

scholarly journals Measurement of 1-aspartamido-β-N-acetylglucosamine amidohydrolase activity in human tissues

1977 ◽  
Vol 163 (1) ◽  
pp. 9-14 ◽  
Author(s):  
B Dugal
Keyword(s):  
Enzyme Activity ◽  
Incubation Time ◽  
Human Liver ◽  
Enzyme System ◽  
Total Concentration ◽  
Reaction Times ◽  
Human Tissues ◽  
Human Organs ◽  
Crude Homogenate ◽  
Enzyme Fraction

The activity of 1-aspartamido-beta-N-acetylglucosamine amidohydrolase (aspartylglucosylaminase, EC 3.5.1.26) was measured in normal and diseased human liver, brain and kidney. Organs from patients with aspartylglucosaminuria show very little activity. Crude homogenates of human organs show a reaction catalysed by a complex enzyme system. With homogenate, the formation of product was linear with time up to about 6 h. Reaction times longer than 6-7h resulted in a decrease in the total concentration of product. This phenomenon was not found with the partially purified enzyme fraction. Linearity of the enzyme activity with different protein concentrations was found, independent of the incubation time. Longer incubation of the crude homogenate resulted in the utilization of the product, N-acetylglucosamine. This phenomenon was not observed with the partially purified enzyme fraction. This amidase from human organs differs from that obtained from other sources and apparently represents a rather complex enzyme system.

scholarly journals Long-Term Stability Comparison between an Original and a Generic Version of Piperacillin/Tazobactam in Dextrose 5 % Infusion Polyolefin Bags at 5 ± 3 °C after Microwave Freeze-Thaw Treatment

2018 ◽  
Vol 3 (3) ◽  
pp. 143-151
Author(s):  
Sophie Huvelle ◽  
Marie Godet ◽  
Laurence Galanti ◽  
Mélanie Closset ◽  
Benoît Bihin ◽  
...  
Keyword(s):  
Generic Version ◽  
Generic Product ◽  
Brand Name ◽  
Term Stability ◽  
Long Term Stability ◽  
Ph Values ◽  
Lower Confidence ◽  
The Stability ◽  
Aseptic Conditions

AbstractBackgroundPiperacillin-Tazobactam is frequently infused in hospitals. The use of a generic version was considered after the out of stock of the brand name Tazocin®. The stability of 4 g of Tazocin®in 120 mL of dextrose 5 % (D5) was demonstrated during 35 days at 5 °C ± 3 °C after freezing (−20 °C) and microwave thawing (FMT). The aim of the study was to investigate and compare the long-term stability of Tazocin®and a generic product in the same conditions.MethodsFive polyolefin bags of 4 g of Piperacillin/Tazobactam®Sandoz and 5 bags of 4 g of Tazocin®were prepared under aseptic conditions in 120 mL of D5 and stored 3 months at 20 °C then thawed and stored 58 days at 5 ± 3 °C.Spectrophotometric absorbance at different wavelengths, pH measurement, visual and microscopic observations were also performed.The concentrations were measured by HPLC, at 211 nm for tazobactam and 230 nm for piperacilline.ResultsNo significant change in pH values or optic densities, no crystals were detected. The lower confidence limit at 95 % of the concentration for the solutions remains superior to 90 % of the initial concentration until 58 days of storage at 5 ± 3 °C.ConclusionUnder these conditions, 4 g/120 mL of Piperacillin/Tazobactam®Sandoz or Tazocin®in D5 infusion in polyolefin bags remains stable at least for 58 days at 5 ± 3 °C after FMT

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