Analysis Of Types Of Carotenoid Pigments In Crab Sesarmops sp From Manado By Coast

Carotenoid pigments are a group of pigments that are yellow, orange, and red-orange in color. Pigments are natural dyes found in plants and animals, extracts of carotenoid pigments can be separated by chromatographic methods where the common chromatographic methods in determining the type of pigment are Column Chromatography (CC) and Thin Layer Chromatography (TLC). The purpose of this study was to determine the types of pigments contained in the carapace extract of the male crab Sesarmops sp. The Sesarmops sp crab has a brown dorsal carapace with blackish-brown leg spots known as mangrove crabs. Crabs in the Sesarmidae family have a carapace formation and wide legs, do not have swimming legs, and have a pair of claws that are faded purple, the presence of these colors can be identified as containing carotenoid pigments. The results of this study obtained the content of carotenoid pigment 25.2 g/gr and the value of the concentration of carotenoid pigment in the male crab extract Sesarmops sp 10.99 g. The results of the separation of the total pigment extract using column chromatography obtained the types of pigments -carotene, Ekinenon, Zeaxanthin, and Astaxanthin. Keywords: Column Chromatography (CC); Carotenoids; Sesarmops sp AbstrakPigmen karotenoid adalah sekelompok pigmen yang berwarna kuning, oranye dan merah oranye. Pigmen adalah zat warna alami yang terdapat pada tumbuhan dan hewan, ekstrak pigmen karotenoid dapat dipisahkan dengan metode kromatografi yang dimana metode kromatografi umum dalam menentukan jenis pigmen adalah Kromatografi Kolom (KK) dan Kromatografi Lapis Tipis (KLT). Tujuan dari penelitian ini untuk mengetahui jenis-jenis pigmen apa saja yang terdapar pada ekstrak karapas kepiting jantan Sesarmops sp. Kepiting Sesarmops sp memiliki karapas dorsal bewarna coklat dengan bintik kaki coklat kehitaman yang dikenal sebagai kepiting mangrove. Kepiting dalam keluarga sesarmidae memiliki bentukan karapas dan kaki yang lebar tidak memiliki kaki renang serta memiliki sepasang capit berwarna ungu pudar, adanya warna tersebut kepiting dapat diidentikasikan mengandung jenis pigmen karotenoid. Dari hasil penelitian ini mendapatkan kandungan pigmen karotenoid 25,2 dan nilai konsentrasi pigmen karotenoid pada ekstrak kepiting jantan Sesarmops sp 10,99 . Hasil pemisahan dari ekstrak pigmen total menggunakan kromatografi kolom didapatkan jenis pigmen β-karoten, Ekinenon, Zeaxantin dan Astaxantin

Introduction of the Carotenoid Biosynthesis α-Branch Into Synechocystis sp. PCC 6803 for Lutein Production

Lutein, made by the α-branch of the methyl-erythritol phosphate (MEP) pathway, is one of the most abundant xanthophylls in plants. It is involved in the structural stabilization of light-harvesting complexes, transfer of excitation energy to chlorophylls and photoprotection. In contrast, lutein and the α-branch of the MEP pathway are not present in cyanobacteria. In this study, we genetically engineered the cyanobacterium Synechocystis for the missing MEP α-branch resulting in lutein accumulation. A cassette comprising four Arabidopsis thaliana genes coding for two lycopene cyclases (AtLCYe and AtLCYb) and two hydroxylases (AtCYP97A and AtCYP97C) was introduced into a Synechocystis strain that lacks the endogenous, cyanobacterial lycopene cyclase cruA. The resulting synlut strain showed wild-type growth and only moderate changes in total pigment composition under mixotrophic conditions, indicating that the cruA deficiency can be complemented by Arabidopsis lycopene cyclases leaving the endogenous β-branch intact. A combination of liquid chromatography, UV-Vis detection and mass spectrometry confirmed a low but distinct synthesis of lutein at rates of 4.8 ± 1.5 nmol per liter culture at OD730 (1.03 ± 0.47 mmol mol–1 chlorophyll). In conclusion, synlut provides a suitable platform to study the α-branch of the plastidic MEP pathway and other functions related to lutein in a cyanobacterial host system.

Enhanced pigment content estimation using the Gauss-peak spectra method with thin-layer chromatography for a novel source of natural colorants

Alternative pigment sources that are harmless to human health and can be produced in an eco-responsible way are of great research interest. The experiments undertaken in this study were conducted using autumn leaves of Aesculus hippocastanum as potential novel colorant sources. This study focused on improving the Gauss-peak spectra method (a less expensive alternative to high-pressure liquid chromatography) in combination with thin-layer chromatography, leading to the development of a new methodology. The collected leaves were stored at two different temperatures: 20°C and −20°C. The data obtained by spectrophotometric scanning of the samples were analyzed using the Gauss-peak spectra method in the R program with three wavelength ranges: 350–750 nm, 390–710 nm, and 400–700 nm. The results were then assessed for statistically significant differences in the estimated concentrations for the different wavelength ranges regarding (1) total pigment, carotenoid, and chlorophyll concentration (two-sample t-test) and (2) concentration of each indicated pigment (two-way analysis of variance). The results were also tested for differences between the estimated concentrations of samples stored under the different conditions. The Gauss-peak spectra results with and without thin-layer chromatography were statistically compared using a paired t-test. The results showed that thin-layer chromatography greatly enhanced the efficiency of the Gauss-peak spectra method for estimating the major and minor pigment composition without generating high additional costs. A wavelength range of 400–700 nm was optimal for all Gauss-peak spectra methods. In conclusion, the proposed method is a more successful, inexpensive alternative to high-pressure liquid chromatography.

Correlation analysis of the parameters of oats assimilation apparatus and productivity elements

On sod-podzolic soils, new data is obtained on the functioning of the photosynthetic structures of oat leaves in various climatic conditions and of biomass accumulation (plant productivity). Based on three-year data (2015-2017) of field experiments with 29 oat genotypes, the relationship between the development of productivity elements and the characteristics of the plant assimilation apparatus is analyzed. The pigment content (chlorophyll a, chlorophyll b, carotenoids) was evaluated in acetone extracts on a UVmini-1240 spectrophotometer (SHIMADZU Corporation, Japan). Statistically significant correlations were established between the total leaf surface area and grain mass per plant (r = 0.664), the number of spikelets in a panicle, grain mass per panicle and the mass of the panicle itself (r = 0.548 ... 0.613). These correlations decreased during a drought and increased in conditions of excessive moisture. Oat genotypes with a larger sub-flag leaf had a larger panicle, with a large number of spikelets, grains and of larger grain mass per panicle and plant. During a drought, these correlations decreased. The correlation of the flag leaf area with the grain mass of the panicle and plant under stressful conditions of excessive moisture or a drought increased. With excessive moisture, an increase in the proportion of chlorophyll a in the total chlorophyll pool and in the composition of the reaction centers of photosystems was observed in genotypes with an increased number of spikelets and grains in a panicle, with larger grain masses per panicle and plant, and a mass of 1000 grains. During a drought, the correlation of the content of chlorophylls a and b increased with the following signs: panicle length, panicle mass, number of spikelets in a panicle, and number of grains in a panicle. However, an increase in panicle mass and the number of grains in it was accompanied by a decrease in the proportion of chlorophyll a in the total pigment pool and in the composition of reaction centers.

The Effect of Different Levels of Sodium Nitrate on the Physicochemical Parameters and Nutritional Value of Traditionally Produced Fermented Loins

This study evaluated the effect of sodium nitrate reduction on the following parameters: thiobarbituric acid reactive substances, the color parameters (CIE L* a* b*), total heme pigments, heme iron content and nutritional value related to N-nitrosamines content as well as nitrate and nitrite residues of traditionally produced fermented loins. Raw loins (m. longissimus thoracis et lumborum) and fermented products with different levels of nitrate added (0, 50, 100, 150 mg kg−1) were tested during six months of vacuum storage. The reduction of nitrate did not lead to statistically significant changes in total pigment content as well as heme iron content in fermented loins at the end of processing and during storage. Water activity did not differ statistically significantly between the formulations. Fermented loins at the end of processing revealed residual sodium nitrite levels of <10 mg kg−1, while the amount of nitrate residue depended on the level added during production, obtaining the highest value of 19.0 mg kg−1 for the sample with the highest nitrate addition. The level of nitrosamines was <5 µg kg−1 in all samples, which proves their chemical safety. In conclusion, the use of nitrate reduced to 50 mg kg−1 in fermented loins allows to obtain a product with properties similar to the product with 150 mg kg−1 of nitrate, especially in terms of its physicochemical properties and lipid oxidation.

PRELIMINARY STUDY OF MEAT QUALITY CHARACTERISTICS OF YOUNG N’DAMA AND MUTURU BULLS

In order to obtain information on the quality characteristics and acceptability of meat from N’dama (YN) and Muturu (YM) breds of cattle, the young bull were slaughtered about 11 months of age and their Longissimus dorsiI (LD) and Psoars major (PM) muscles subjected to chemical evaluation of the raw meat as well as eating quality characteristic of the meat cooked for 10, 15 and 20 min. these were compared to meat from mature Sokoto Gudali (SG). Result showed that meat from NY and YN had similar moisture content but differed significantly (P<0.05) in fat contents. Meat from YM and YN bulls had higher moisture but lower fat content compared to meat from SG bulls. The LD muscles had higher % fat in the three experimental groups than the PM muscles. Total protein and ash contents were similar for all samples but protein solubility was higher (P<0.05) in YN young bulls compared to mature bulls. YN and YM had similar ultimate pH but these young bulls had lower ultimate pH than mature bulls (P<0.05). Total pigment contents varied (P<0.05) between breeds, maturity and muscles types with YM having higher myoglobin than YN, PM higher than LD and mature bulls more that young bulls. Sensory colour and odour of meat varied (P<0.05) between samples with meat from mature SG bulls being rated lower than those from YM and YN bulls after cooking for 10 and 15 minute, all samples were acceptable but their tenderness varied between samples, with the young bulls meat being rated as (P<0.05) more tender than mature nulls but on cooking for 20 min, judges could detect significant differences in juiciness, flavor, tenderness and general acceptability of samples. Generally, meat from young bulls were adjudged more acceptable that meat from mature bulls.

Analogue Rice Formulation from Tapioca, Soybean Flour, Natural Dyes (Amaranthus tricolor L. and Alternanthera amoena V.)

The diversification of food is the solution of rice imports elevation, rice consumption dependence, as well as lack of protein calories for baby in Indonesia. Analogue rice from local resources such as various starches, both from tubers and nuts. Analogue rice is produced from flour with the addition of water or other nutritional components. To improve consumer appeal, the natural dyes addition also can increase nutrition product. This research aimed to analyze the effect of pigment sources and formulation of tapioca and soybean. Nested design was applied with 1st factor was sources of pigment (control, extracted green spinach, and red spinach). The second factor was the proportion of tapioca and soybean flour. The result showed that protein increased from 4.54% to 5.30% and iron (Fe) increased from 2.58 to 14.54 ppm. The best analog rice was produced from T1B2 (85% tapioca : 15% soybean flour x red spinach) which had moisture content (4.96%), fat (3.23%), protein (5.70%), absorption capacity (175.89%), color intensity (L = 52.40; a+ = 1.50; b+ = 10.10), antioxidant activity (88.55%), total pigment (4.86 mg L-1), and iron (20.11%). The organoleptic score was taste (3.17 = quite like), texture (3.30 = quite like), shape (3.03 = quite like), and preference (3.23 = quite like).

Photosynthetic Pigments Changes of Three Phenotypes of Picocyanobacteria Synechococcus sp. under Different Light and Temperature Conditions

It is estimated that the genus Synechococcus is responsible for about 17% of net primary production in the Global Ocean. Blooms of these organisms are observed in tropical, subtropical and even temperate zones, and they have been recorded recently even beyond the polar circle. The long-term scenarios forecast a growing expansion of Synechococcus sp. and its area of dominance. This is, among others, due to their high physiological plasticity in relation to changing environmental conditions. Three phenotypes of the genus Synechococcus sp. (Type 1, Type 2, and Type 3a) were tested in controlled laboratory conditions in order to identify their response to various irradiance (10, 55, 100 and 145 µmol photons m−2 s−1) and temperature (15, 22.5 and 30 °C) conditions. The highest total pigment content per cell was recorded at 10 μmol photons m−2 s−1 at all temperature variants with the clear dominance of phycobilins among all the pigments. In almost every variant the highest growth rate was recorded for the Type 1. The lowest growth rates were observed, in general, for the Type 3a. However, it was recognized to be less temperature sensitive in comparison to the other two types and rather light-driven with the highest plasticity and adaptation potential. The highest amounts of carotenoids were produced by Type 2 which also showed signs of the cell stress even around 55 μmol photons m−2 s−1 at 15 °C and 22.5 °C. This may imply that the Type 2 is the most susceptible to higher irradiances. Picocyanobacteria Synechococcus sp. require less light intensity to achieve the maximum rate of photosynthesis than larger algae. They also tolerate a wide range of temperatures which combined together make them gain a powerful competitive advantage. Our results will provide key information for the ecohydrodynamical model development. Thus, this work would be an important link in forecasting future changes in the occurrence of these organisms in the context of global warming.

Post-Exsanguination Vascular Rinsing of Market Hogs and Cull Dairy Cows on Meat Quality

ObjectivesThe objectives from two separate studies were to determine the meat quality effects of Rinse & Chill® (RC) on market hogs slaughtered under less than ideal harvest conditions (heat stress, warm harvest area, limited cooler air movement) and the impact of RC on commercially harvested cull dairy cows having different body condition scores (BCS).Materials and MethodsImmediately after bleeding, market hogs were conventionally chilled (C, n = 12) or RC processed (RC, n = 13; MPSC Inc.) at the University of Wisconsin harvest facility. RC carcasses were vascularly rinsed (10% of live weight) with an isotonic chilled solution (3°C; 98.5% water; balance: glucose, polyphosphates, maltose). Carcasses were scalded rather than skinned. Carcass temperature (0–24h), carcass cooler shrink, and pH (0.5, 1, 2, 4, 6, 24h) were recorded. At 24 h postmortem (PM), muscles (picnic shoulder, PS;M. Longissimus et lumborum, LL)were further processed (PS: chops, ground pork; LL: chops, ground pork), packaged (polyvinyl chloride, PVC; vacuum, VAC) and displayed continuously (3°C, 1615 lux; 1, 4, 7d PM). Color measurements (CIE L*a*b*, chemical states of myoglobin) along with pH, moisture fat free (MFF), water holding capacity (WHC), oxygen consumption, total pigment, TBARS and hexanal content were determined. Warner-Bratzler shear force on chops aged 4d PM (2°C) were cooked (71°C, endpoint temperature) according to AMSA guidelines.Carcasses from cull dairy cows with two different BCS (Lean, LE; Light, LI) were conventionally chilled (n = 10 each BCS) or RC processed (n = 12 each BCS). Muscles (M. Longissimus et lumborum, LL; M. Triceps brachii, TB) were ground (19mm, 3mm plates), packaged (PVC, VAC) and displayed or stored in the dark. Color, chemical states of myoglobin, pH, temperature, fat content and total pigments were determined. Data were analyzed using PROC MIXED procedures (SAS Institute).ResultsRC resulted in a lower (P < 0.05) pH during the first 4h compared to C.RC ground picnic shoulder was redder (CIE a*), lighter (CIE L*), had greater deoxymyoglobin and less metmyoglobin compared to C (P < 0.05). However, the RC ground loin had less (P < 0.05) oxymyoglobin than C. RC chops (LL) were lighter (CIE L*) and had less deoxymyoglobin compared to C (P < 0.05). RC ground pork had greater (P < 0.05) oxygen consumption. RC pork had lower (P < 0.05) TBARS and hexanal values compared to C. RC did not (P > 0.05) affect cooler shrink, moisture content when assessed on an MFF basis, WHC, purge, cook loss, total pigment and WBS force.RC resulted in a lower (P < 0.05) pH at each time PM than C. C (LE) had a lower pH than C (LI), however pH was not affected by BCS for RC. Generally, RC resulted in lower temperatures during chilling (24h). In LE and LIcows, RC produced greater redness (CIE a*, P < 0.05) associated with blooming and display times. RC LE beef resulted in greater (P < 0.05) oxymyoglobin during all display times, however, RC LI had higher (P < 0.05) deoxymyoglobin on 7d. No differences were found in total pigments.ConclusionFor pork packing facilities that harvest during heat stress times and have less than ideal carcass cooler conditions, RC has the potential to improve color in certain cuts and reduce lipid oxidation. RC on lower quality BCS cull dairy cows has the opportunity to improve color and potentially decrease the incidence of dark cutting beef.