vitamin c
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2023 ◽  
Vol 83 ◽  
Author(s):  
S. Mumtaz ◽  
S. Mumtaz ◽  
S. Ali ◽  
H. M. Tahir ◽  
S. A. R. Kazmi ◽  
...  

Abstract Now a day’s multidrug resistance phenomenon has become the main cause for concern and there has been an inadequate achievement in the development of novel antibiotics to treat the bacterial infections. Therefore, there is an unmet need to search for novel adjuvant. Vitamin C is one such promising adjuvant. The present study was aimed to elucidate the antibacterial effect of vitamin C at various temperatures (4°C, 37°C and 50°C) and pH (3, 8, and 11), against Gram-positive and Gram-negative bacteria at various concentrations (5-20 mg/ml) through agar well diffusion method. Growth inhibition of all bacterial strains by vitamin C was concentration-dependent. Vitamin C significantly inhibited the growth of Gram-positive bacteria: Bacillus licheniformis (25.3 ± 0.9 mm), Staphylococcus aureus (22.0 ± 0.6 mm), Bacillus subtilis (19.3 ± 0.3 mm) and Gram-negative bacteria: Proteus mirabilis (27.67 ± 0.882 mm), Klebsiella pneumoniae (21.33±0.9 mm), Pseudomonas aeruginosa (18.0 ± 1.5 mm) and Escherichia coli (18.3 ± 0.3 mm). The stability of vitamin C was observed at various pH values and various temperatures. Vitamin C showed significant antibacterial activity at acidic pH against all bacterial strains. Vitamin C remained the stable at different temperatures. It was concluded that vitamin C is an effective and safe antibacterial agent that can be used in the future as an adjunct treatment option to combat infections in humans.


Author(s):  
Gabriela Regina Rosa GALIASSI ◽  
◽  
Maribel Valverde RAMIREZ

Heat treatment is one of the most used methods to preserve food, such as orange juices, which are an excellent source of ascorbic acid. To avoid vitamin C degradation and reduce loss, fast heating is recommended. This work aimed to determine the vitamin C content using the iodometric method and the convective heat transfer coefficient using the method of dimensionless numbers and the experimental method. Time and temperature were controlled throughout the experiment. In pasteurization, the solution was heated to 80 °C, heating lasted 50 minutes and cooling for 42 minutes. The convective heat transfer coefficient was evaluated in two regions of the cylindrical container: near the wall and in the central region. The graphic profile of the curve follows the same trend of the literature. The convective heat transfer coefficient is higher in the region near the wall. As time passes and temperature decreases, the central region tends to equilibrium, and the coefficient becomes more constant. The vitamin C content remained constant before and after pasteurization, so it was observed that the pasteurization did not cause ascorbic acid degradation since the heating step was fast in the heat treatment. As a result of the study, it was noted that studying the thermal behavior in the cooling of orange juice is extremely important to ensure its quality. It is pertinent to mention that in order to avoid this degradation and reduce its loss, it is necessary that in thermal treatments, fast heating is carried out and that the juice has low exposure to air and heat at the time of its preparation.


2022 ◽  
Vol 43 (2) ◽  
pp. 675-692
Author(s):  
Deise Silva Castro Pimentel Cardoso Cardoso ◽  
◽  
Herminia Emilia Prieto Martinez ◽  
Ariana Mota Pereira ◽  
Maria Catarina Megumi Kasuya ◽  
...  

Tomato plants respond well to potassium fertilization, whose insufficiency leads to a drop in fruit production and quality. On the other hand, the association of growth-promoting fungi (GPF) with roots has been shown to be able to optimize nutrient absorption, which implies lower financial costs and a decreased risk of loss of K applied to the soil. The objective of this study was to investigate the effects of inoculation with GPF and K rates on the postharvest quality of grape tomato hybrid ‘Mascot’ grown in a hydroponic system. The plants were cultivated in a hydroponic drip system using washed and sterilized sand as substrate. They were trained with two stems, leaving three bunches per stem. The experiment was carried out in a splitsplit-plot arrangement in a completely randomized design with three replicates. Ripe fruits were stored for 30 days in PET containers in storage chambers at a temperature of 25 °C. After 0, 10, 20 and 30 days of storage, five fruits were collected to determine the titratable acidity (TA) and soluble solids (SS), reducing sugars (RS) and vitamin C contents. The K rates provided an increase in the quality attributes. At low K rates, inoculation with GPF led to higher TA, SS, RS and vitamin C values. Inoculation of the plants with GPF improved the postharvest preservation of the fruits, especially when the plants underwent nutritional stress during cultivation.


2022 ◽  
Vol 146 ◽  
pp. 112553
Author(s):  
Takwa Bedhiafi ◽  
Varghese Philipose Inchakalody ◽  
Queenie Fernandes ◽  
Sarra Mestiri ◽  
Nashiru Billa ◽  
...  

Author(s):  
Sulagna Ghose

Abstract: Cookies are made in many wide ranges of processing and product characteristics. These cookies are made from Quinoa flour which are grounded into fine powder. Cookies had been made by different methods using different ingredients by different cultures. The main aim for this prepared cookie was to developed a cookie using Quinoa flour with Bean powder supplemented with Rolled Oatmeal. The Quinoa flour and the Bean powder are being treated at different levels. (T0) is made as normal cookie found in market with white wheat flour by using 65.2g of white wheat flour and other ingredients i.e., Extra virgin olive oil, Brown sugar and baking powder as (65.2:14:20:0.8) which is served as control, in (T1) with 35.2g of Quinoa flour and 15g of Bean powder i.e., (35.2:15), in (T2) with 30.2g of Quinoa flour and 20g of Bean powder i.e., (30.2:20), in (T3) with 25.5g Quinoa flour and 25g Bean powder i.e., (25.2:25). The study was conducted to developed cookies fortified with Quinoa flour, Bean powder and Rolled Oatmeal. Trials were conducted to adjust the most acceptable levels of Quinoa flour (35.2g, 30.2g and 25.2g) and Bean powder (15g, 20g and 25g) on the basis of physio-chemical analysis of the product. The Final optimized product contains 1 which was highly acceptable and can be used to develop a product without adversely affecting the sensory attributes. The cookies prepared without addition of Quinoa flour and Bean powder supplemented with Rolled Oatmeal was treated as Control. The optimized product contains 4.13% Vitamin C, 5.13% Antioxidant and 5.92% Dietary Fiber. The product possesses good level of Vitamin C, Dietary fiber and Antioxidant. Keywords: Quinoa flour, bean powder, Rolled oatmeal, Extra virgin olive oil, Baking powder, White wheat flour, Sugar, Cookies, Physico -chemical analysis, Vitamin C, Antioxidant, Dietary fiber.


Ionics ◽  
2022 ◽  
Author(s):  
Jian Lan ◽  
Hongying Hou ◽  
Baoxiang Huang ◽  
Hao Li ◽  
Junkai Li
Keyword(s):  

2022 ◽  
Vol 54 (1) ◽  
Author(s):  
Sayyad Seifzadeh ◽  
Jamal Seifdavati ◽  
Hossein Abdi-Benemar ◽  
Abdelfattah Z. M. Salem ◽  
Reza Seyed Sharifi ◽  
...  

2022 ◽  
Author(s):  
Zhe Jiang ◽  
Huiqin Li ◽  
Stephanie A Schroer ◽  
Veronique Voisin ◽  
YoungJun Ju ◽  
...  
Keyword(s):  

2022 ◽  
Author(s):  
Yian Guan ◽  
Bingxue Chen ◽  
Yongyan Wu ◽  
Zhuo Han ◽  
Hongyu Xu ◽  
...  

The effect of Vitamin C (Vc) in oncotherapy was controversial for decades. And hyperactivation of extracellular signal-regulated kinase (ERK) drove tumorigenesis. Herein, we demonstrated that Vc activated ERK through sodium-dependent Vc transporter 2 (SVCT2), while high-dose Vc resulted in persistent ERK feedback inhibition following activation. Extracellular Vc binding to SVCT2 initiated ERK activation, then transmembrane transport of Vc induced dimerization of SVCT2. Activated ERK phosphorylated protein tyrosine phosphatase non-receptor type 12 (PTPN12) at Ser434 and inhibited PTPN12 activity, thus enhancing phosphorylation of Janus kinase 2 (JAK2), which phosphorylated growth factor receptor bound protein 2 (GRB2) at Tyr160 to promote GRB2 dimers dissociation and recruitment of GRB2 to SVCT2, leading to further ERK activation. Different cancers have different sensitivities to Vc, the dose effects of Vc on cancer phenotypes depended on that ERK was activated or inhibited. These findings suggest SVCT2 is a Vc receptor mediating the ERK-PTPN12-JAK2-GRB2-ERK positive feedback loop and a potential target for oncotherapy.


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