摘要 :
Fleshy fruits and their products are important constituents of the human diet and are also of considerable commercial importance. A large number of different organic acids are present in the fleshy parts of all fruits, but the con...
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Fleshy fruits and their products are important constituents of the human diet and are also of considerable commercial importance. A large number of different organic acids are present in the fleshy parts of all fruits, but the contents of these can vary greatly both between fruits of different species and their culti-vars. The presence of organic acids in the fleshy parts of fruits affects both their palatability and their utilization in fruit products. The organic acids malic, citric, isocitric, galacturonic, quinic, oxalic, and tartaric are very abundant in some fruits, and the phenolic acids and ascorbic acid are of ubiquitous occurrence in fruits. The metabolism, functions and contents of organic acids in the fleshy parts of fruits are outlinedin this chapter.
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Defects in tryptophan metabolism on the L-kynurenine pathway (KP) are implicated in a number of human diseases, including chronic kidney disease, brain edema or injury, tuberculosis and malaria - as well as cancer, neurodegenerati...
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Defects in tryptophan metabolism on the L-kynurenine pathway (KP) are implicated in a number of human diseases, including chronic kidney disease, brain edema or injury, tuberculosis and malaria - as well as cancer, neurodegenerative and autoimmune disorders. However, it is unclear to what extent detrimental effects of exposure to tryptophan metabolites might impact the early development of organism. Thus, this study examined the effects of KP exposure in zebrafish embryos starting at the blastula period (4 hpf) and the segmentation stage (24 hpf).
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Maleic acid and its anhydride have been, historically, the main substrate for the production of four-carbon dicarboxylic acids (C4 diacids). Malic, fumaric and tartaric acids are widely used as food accidulants, which improve the ...
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Maleic acid and its anhydride have been, historically, the main substrate for the production of four-carbon dicarboxylic acids (C4 diacids). Malic, fumaric and tartaric acids are widely used as food accidulants, which improve the flavour profile of new kinds of beverages and foods. In the last decade, the range of their applications greatly expanded in particular in pharmaceutical, chemical and building industries. The compounds can be prepared from maleic acid by chemical or biotechnological processes, or by a combination of these two ways. In this article, the chemical properties, new application trends and the various strategies for the production of all isomers of specialty C4 diacids are reviewed.
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The study focused on the use of the Fourier transform near infrared spectroscopy in determining the content of selected fatty acids in raw non-homogenized sheep milk. The raw sheep milk sample spectra were scanned in reflectance m...
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The study focused on the use of the Fourier transform near infrared spectroscopy in determining the content of selected fatty acids in raw non-homogenized sheep milk. The raw sheep milk sample spectra were scanned in reflectance mode using the FT NIR Antaris spectrophotometer. The reliable functional calibration models were created for estimation of the contents of myristic, oleic, lauric, palmitic, and stearic acids (with calibration correlation coefficients of R = 0.999; 0.999; 0.993; 0.992; 0.858) and with standard errors SEC = 0.056; 0.152; 0.066; 0.367; 1.36%.
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Volatile fatty acids (VFAs) are used as building blocks to synthesize a wide range of commercially-important chemicals. Microbially produced VFAs (acetic acid, propionic acid, butyric acid, isobutyric acid, and isovaleric acid) ca...
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Volatile fatty acids (VFAs) are used as building blocks to synthesize a wide range of commercially-important chemicals. Microbially produced VFAs (acetic acid, propionic acid, butyric acid, isobutyric acid, and isovaleric acid) can be considered as a replacement for petroleum-based VFAs due to their renewability, degradability, and sustainability. The main objective of this review is to summarize research and development of VFA production methods via microbial routes, their downstream processes, current applications, and main challenges. Various fermentation processes have been developed to produce of VFAs starting from commercially-available sugars and other raw materials such as lignocellulose, whey, and waste sludge. Only few microbes have been explored for their potential to produce VFAs, and very little genomic information data is available at the present time. There is a need to use metabolic engineering, systematic biology, evolutionary engineering, and bioinformatics to discover VFA biosynthesis routes since the pathways for isobutyric acid and isovaleric acids are still not well understood.
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A phenolic C-6-C-2-type lignin model compound with the beta-O-4 bond, 1-(4-hydroxy-3-methoxyphenyl)-2-(2-methoxyphenoxy)ethanol (I), was acidolyzed in aqueous 82 vol% 1,4-dioxane containing 0.2 mol/L HBr, HCl, or H2SO4 at 85 degre...
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A phenolic C-6-C-2-type lignin model compound with the beta-O-4 bond, 1-(4-hydroxy-3-methoxyphenyl)-2-(2-methoxyphenoxy)ethanol (I), was acidolyzed in aqueous 82 vol% 1,4-dioxane containing 0.2 mol/L HBr, HCl, or H2SO4 at 85 degrees C. It was confirmed that about 15%, 15%, or 60%, respectively, of molecules of compound I do not primarily convert to the enol-ether compound, 1-(4-hydroxy-3-methoxyphenyl)-2-(2-methoxyphenoxy)ethene (II), but undergo direct beta-O-4 bond cleavage. This contrasts with our previous result that most molecules of the corresponding non-phenolic compound primarily convert to the corresponding non-phenolic enol ether compound under the same conditions. The disappearance rates of compound I were markedly different between the acidolyses using three acids (HBr > HCl >> H2SO4), while those of compound II or the alpha-methyl-etherified derivative of compound I (III) were not largely different in its acidolysis under the same conditions. These results suggest that the marked difference in the acidolysis rates of compound I originates from the participation of Br- or Cl-. Acidolysis of the alpha-bromo-substituting derivative of compound I (IV) using HBr showed that Br- adds to the benzyl cation generated from compound I or III to afford compound IV, which consecutively undergoes the HBr elimination to convert to compound II, bypassing direct conversion of the benzyl cation to compound II and resulting in the fast acidolysis.
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Omega-3 fatty acids have been suggested as a complement in cancer treatment, but doses are not established. We performed a dose-finding study in 33 children in remission from cancer. Participants were allocated to a body surface a...
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Omega-3 fatty acids have been suggested as a complement in cancer treatment, but doses are not established. We performed a dose-finding study in 33 children in remission from cancer. Participants were allocated to a body surface area (BSA) adjusted dose (mg/m2) of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) (40:60), ranging 233-3448 mg/m2 daily for 90 days. Fatty acid concentration in plasma phospholipids and red blood cells were determined by GC. Supplementation was well tolerated and correlated strongly with blood o33fatty acid concentrations and EPA showed the highest increase. Using the o33-index disregards docosapentaenoic acid (DPA), which increased 30-43% in our study motivating an EDD-index ( n-ary sumation EPA,DPA,DHA). The ratio between arachidonic acid and EPA or DHA showed negative exponential trends. Dose per BSA enabled an individualized omega-3 supplementation decreasing the variation referred to interindividual differences. Based on our results, we suggest a dose of 1500 mg/m2 BSA for further studies.
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摘要 :? Islamic Azad University.? Islamic Azad University. The pine nuts, as the most expensive ones, are a source of healthy oil. Accordingly, the hypothesis was genetic differences of pine species (Pinus spp.) affect thei...
展开? Islamic Azad University.? Islamic Azad University. The pine nuts, as the most expensive ones, are a source of healthy oil. Accordingly, the hypothesis was genetic differences of pine species (Pinus spp.) affect their nut oil content and fatty acid phytovariability. A completely randomized design experiment with three replicates was done in Isfahan Flower Garden, Iran, using four pine species of chir pine (Pinus longifolia Roxb.), stone pine (P. pinea L.), eldar pine (P. eldarica Medv.) and mugo pine (P. mugo pumilio XENARI). The mugo pine and eldar pine species contained the highest (44.10%) and the lowest (37.40%) oil percentage, respectively. The eldar pine (12.45%) and the chir pine (12.23%) species contained the highest and the stone pine species (11.18%) contained the least rate of saturated fatty acids (SFA). Palmitic (6.33%) and oleic (36.29%) acids were the highest in the stone pine specie, and stearic acid (3.86%) was the highest in the chir pine specie. For human health, high levels of unsaturated fatty acids and little amount of saturated fatty acids are recommended. In conclusion, the oil content and fatty acid composition in studied pine species were highly variable, and are considered as a potential source of polyunsaturated fatty acids. According to our results, the mugo pine species due to possess of the highest amount of oil percent and linoleic acid and the lowest amount of palmitic and stearic acids can be introduced as an elite pine specie.The pine nuts, as the most expensive ones, are a source of healthy oil. Accordingly, the hypothesis was genetic differences of pine species (Pinus spp.) affect their nut oil content and fatty acid phytovariability. A completely randomized design experiment with three replicates was done in Isfahan Flower Garden, Iran, using four pine species of chir pine (Pinus longifolia Roxb.), stone pine (P. pinea L.), eldar pine (P. eldarica Medv.) and mugo pine (P. mugo pumilio XENARI). The mugo pine and eldar pine species contained the highest (44.10%) and the lowest (37.40%) oil percentage, respectively. The eldar pine (12.45%) and the chir pine (12.23%) species contained the highest and the stone pine species (11.18%) contained the least rate of saturated fatty acids (SFA). Palmitic (6.33%) and oleic (36.29%) acids were the highest in the stone pine specie, and stearic acid (3.86%) was the highest in the chir pine specie. For human health, high levels of unsaturated fatty acids and little amount of saturated fatty acids are recommended. In conclusion, the oil content and fatty acid composition in studied pine species were highly variable, and are considered as a potential source of polyunsaturated fatty acids. According to our results, the mugo pine species due to possess of the highest amount of oil percent and linoleic acid and the lowest amount of palmitic and stearic acids can be introduced as an elite pine specie.
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Basil (Ocimum basilicum) from the Lamiaceae family is among the most important medicinal plants, and its seed fatty acid (FA) composition and quantity affects its nutritional and health values. It was hypothesized basil species an...
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Basil (Ocimum basilicum) from the Lamiaceae family is among the most important medicinal plants, and its seed fatty acid (FA) composition and quantity affects its nutritional and health values. It was hypothesized basil species and geographical properties significantly affect seed FA composition and quantity, which has not been previously investigated, to our knowledge. The collected seeds of the 18 basil populations were planted in a farmer's field, and the seed saturated (palmitic and stearic) and unsaturated (oleic, linoleic, and linolenic) FA were determined. Shiraz1 (14.7%) and Mobarakeh (5.1%) had the highest and the least rates of total FA, respectively. The populations were significantly different in terms of saturated FA ranging from 10.73% (Ardestan) to 13.51% (Bid Zard). However, the seed unsaturated FA (expect linoleic acid) were not significantly different from each other (average = 87.27%). Basil species and geographical properties significantly affected basil saturated FA and just unsaturated linoleic acid.
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