To see the other types of publications on this topic, follow the link: Sucrose content.
Journal articles on the topic 'Sucrose content'
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles
Consult the top 50 journal articles for your research on the topic 'Sucrose content.'
Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.
Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.
1
Kumar, Pushpa Chethan, S. Amutha, H. S. Oberoi, and S. Vellaikumar. "Quality evaluation of artificially sweetened millet flour incorporated pomegranate RTS beverage." Journal of Applied Horticulture 25, no. 01 (2023): 69–73. http://dx.doi.org/10.37855/jah.2023.v25i01.12.
Full textAbstract:
The study aimed to develop a pomegranate beverage by substituting sucrose with an artificial sweetener sucralose and incorporating germinated flour from foxtail and little millet to enhance nutritional quality. The developed beverage was analyzed for physicochemical, bioactive, and sensory parameters. The result showed that substituting 100 % sucrose with sucralose had less total soluble solid content. Total and reducing sugar content was significantly high in control samples compared to sucralose-added treatments. However, total polyphenols and antioxidant activity were 20 and 18.50 % less in sucralose treatments, respectively, compared to the control. Incorporating germinated millet flour did not significantly increase the bioactive compounds of the pomegranate beverage. Further, substituting sucrose with sucralose was not accepted organoleptically, however, there was no change in the taste due to the incorporation of germinated millet flours. Hence, the substitution of sucrose with sucralose depends on the fruit type in the preparation of RTS (Ready-to-serve) beverage and the incorporation of germinated millet flours depends on the concentration to enhance the bioactive compounds of the beverage.
2
Wee, Chi-Do, Masatsugu Hashiguchi, Genki Ishigaki, et al. "Evaluation of seed components of wild soybean (Glycine soja) collected in Japan using near-infrared reflectance spectroscopy." Plant Genetic Resources: Characterization and Utilization 16, no. 2 (2017): 94–102. http://dx.doi.org/10.1017/s1479262116000472.
Full textAbstract:
AbstractSeed composition, including the protein, lipid and sucrose contents of 334 accessions of wild soybean (Glycine soja) collected in Japan, was evaluated using near-infrared reflectance spectroscopy (NIRS) technology. The distribution of protein, lipid and sucrose contents and correlations among these three classes of seed components were determined. Protein, lipid and sucrose levels ranged in accessions from 48.6 to 57.0, 9.0 to 14.3 and 1.24 to 3.53%, respectively. Average levels of protein, lipid and sucrose in the accessions were 54, 11 and 2.5%, respectively. High negative correlations were observed between the protein and lipid contents, and the protein and sucrose contents. Mean levels of the three constituents were compared among collection sites classified by climatic conditions. The total protein content of accessions from regions with a high annual mean temperature was high. The protein content of accessions from the II-1 region was higher than those from the III-3 region, and the sucrose content from the II-1 region was lower than those from regions III-2 and IV-3. The lipid content of plants from the II-1 region was lower than those from other regions, and the accessions in region II had a higher protein content and lower sucrose and lipid contents than the other regions. These results provide diverse and wide-ranged protein, lipid and sucrose contents information of Japanese wild soybean resources according to climatic region; thus, providing a foundation for the future development and selection of new soybean varieties with desired traits in global environmental changes.
3
Forney, Charles F., and Breen Patrick J. "Sugar Content and Uptake in the Strawberry Fruit." Journal of the American Society for Horticultural Science 111, no. 2 (1986): 241–47. http://dx.doi.org/10.21273/jashs.111.2.241.
Full textAbstract:
Abstract Sucrose was not detected in developing fruit of ‘Brighton’ strawberry (Fragaria × ananassa Duch.) until 10 days after anthesis. Thereafter, its concentration increased rapidly but then declined as fruit became red ripe. The concentration of glucose and fructose were similar and higher than that of sucrose during early fruit growth and in ripe fruit. Uptake of 14C-sugars was followed in excised disks of cortical tissue from fruit 15–17 days old. The addition of CaCl2 was necessary to maintain tissue respiration. Sucrose uptake into tissue disks was nearly constant over 4 hr and had a pH optimum of 5.0. Kinetic analysis of sucrose uptake revealed both linear and saturable components. The kinetic characteristics of fructose uptake was similar to those for sucrose. Glucose, however, was taken up much more rapidly than either sucrose or fructose and only demonstrated saturation kinetics. The metabolic inhibitors NaCN (5 mM), dinitrophenol (DNP, 3 Mm) and carbonyl cyanide m-chlorophenyl hydrazone (CCCP, 100 μM) stimulated sucrose uptake 34%, 94%, and 54%, respectively. DNP eliminated the saturable component. Uptake of sucrose was inhibited by 36% with 10 μm DNP, 16% with 5 mM glucose, and 16% in a 100% N2 atmosphere. After incubation in 14C-sugars for 2 hr, about 90% of the label recovered from disks was in a neutral fraction. Half or more of this was in either glucose or fructose, depending upon the sugar fed. The distribution of 14C between glucose and fructose moieties of sucrose isolated from tissue fed (14C-fructosyl) sucrose indicated that a portion of the sucrose recovered underwent hydrolysis and randomization. Similar results were found with sucrose isolated from attached, whole fruit 8 hr after abraded leaves were fed labeled sugars. Results suggest that sucrose may be hydrolized prior to uptake into fruit tissue.
4
Chenlo, F., R. Moreira, L. Chaguri, and M. D. Torres. "Note. Sugar, Moisture Contents, and Color of Chestnuts during Different Storage Regimes." Food Science and Technology International 15, no. 2 (2009): 169–78. http://dx.doi.org/10.1177/1082013208106321.
Full textAbstract:
Color, moisture and sucrose, glucose and fructose contents of chestnuts (Castanea sativa Mill.) at several initial states (whole and undried; whole, peeled, and partially air-dried, with or without prior sucrose treatment; peeled, broken, and undried or partially air-dried) were monitored for 11 months during storage under various conditions (unpacked, packed in plastic bags at ambient pressure, or vacuum packed) and temperature (at room temperature, 3°C or -18°C). Moisture content decreased considerably in all cases except in those of packed whole peeled chestnuts without sucrose treatment and stored at room temperature or 3°C. Chestnuts stored for 2 months in contact with the atmosphere had moisture contents of only ∼4% of their dry weight. After 4 months storage, sucrose content had fallen (in some cases to zero) in all samples except in broken chestnuts dried to a 2% moisture content and conventionally stored whole unpeeled chestnuts (in which sucrose content rose slightly). Glucose and fructose contents generally peaked after 1-2 months of storage, and by month 4 returned to initial or lower levels. Sugar content was hardly affected by initial moisture or sugar contents except when moisture content had been reduced to 2%. Color changes were least during storage in air or at 3°C.
5
Inman-Bamber, N. G., P. A. Jackson, and M. Hewitt. "Sucrose accumulation in sugarcane stalks does not limit photosynthesis and biomass production." Crop and Pasture Science 62, no. 10 (2011): 848. http://dx.doi.org/10.1071/cp11128.
Full textAbstract:
Until now raw sugar has been the predominant commodity produced from sugarcane (Saccharum spp. hybrids) with the exception of Brazil where fermentable sugars are used to produce ethanol. Worldwide interest in renewable energy has focussed attention on total biomass production of ‘energy canes’ rather than sucrose yield alone. Clones selected for biomass tend to have high fibre contents derived from the wild type, S. spontaneum. It is possible that high fibre genotypes can produce higher biomass yields than high sucrose types due to feedback on photosynthesis either by sucrose or sucrose signalling compounds as proposed in several recent publications on feedback responses in sugarcane leaves. Up to 20 sugarcane clones with either high fibre or high sucrose content were grown in one field and three pot experiments to elucidate some of the processes from source to sink that could be responsible for high rates of biomass accumulation expected in high fibre clones. We were particularly interested in the possibility that clones with high sucrose content may have reduced photosynthesis as sucrose levels increased in upper internodes due to feedback mechanisms. Photosynthesis of whole plants and of single leaves decreased with crop development as much as 60% in some cases. Maintenance of photosynthesis was not associated with low content of sugars in leaves or in internodes. Sink strength for sucrose storage in the upper internodes was strong in both high fibre and high sucrose clones despite plants being grown for 12 months in conditions controlled to achieve high sucrose contents. Our data supported previous conclusions about localised feedback on photosynthesis by sugars accumulating in the leaf resulting in reduced photosynthesis of small segments of individual young leaves. However, whole-plant photosynthesis did not decline through the day indicating that older leaves may compensate for reduced photosynthesis in younger leaves in the afternoon. While photosynthesis declined with crop age and sucrose content increased we found no evidence to suggest that photosynthesis declined because sucrose content increased. An increase in biomass yield through breeding and selection may not necessarily result in reduced sucrose content and increased fibre content.
6
GUO, Jian-Bin, Liang-Qiang CHENG, Wei-Tao LI, et al. "Correlation analysis of sucrose content with protein and oil content and QTL mapping of sucrose content in peanut." Acta Agronomica Sinica 49, no. 10 (2023): 2698–704. https://doi.org/10.3724/sp.j.1006.2023.24251.
Full text
7
Gąsecka, Monika, Jerzy Stachowiak, Włodzimierz Krzesiński, Mikołaj Knaflewski, and Piotr Goliński. "Changes in Glucose, Fructose and Sucrose Contents in Storage Roots of Asparagus During Vegetation Period." Vegetable Crops Research Bulletin 69, no. 1 (2008): 145–54. http://dx.doi.org/10.2478/v10032-008-0029-9.
Full textAbstract:
Changes in Glucose, Fructose and Sucrose Contents in Storage Roots of Asparagus During Vegetation PeriodThe objective of the field experiment conducted during 2000-2002 was to determine changes in glucose, fructose and sucrose contents in storage roots of asparagus (Asparagus officinalisL.) cv.‘Thielim’during vegetation period. The aim of the study was also to estimate the correlation between yield and the content of carbohydrates. Sum of glucose, fructose and sucrose contents (GFS) and sucrose contents in storage roots of asparagus decreased at the beginning and increased at the end of harvest. Generally glucose and fructose for carbohydrate contents increased, while that of sucrose decreased. A possitive correlation was observed for sucrose and GFS between asparagus spears and storage roots (r=0.821 and r=0.641, respectively). A negative correlation between the yield of spears and glucose, sucrose and GFS contents in storage roots was found (r=0.595, r=0.624, r=0.794, respectively). Positive correlations were found between total yield during harvest and year of cropping, average GFS content in storage roots during harvest, sum of radiation during harvest, while negative correlation between total yield and sum of average daily air temperature during harvest was found.
8
Shi, Yao, Jishun Li, and Yuanliang Duan. "Sugar substitute test applications for bakery products." Advances in Engineering Technology Research 12, no. 1 (2024): 1280. https://doi.org/10.56028/aetr.12.1.1280.2024.
Full textAbstract:
With the development of sugar-substituted food, bakery products have been more and more concerned about the health of consumers. Erythritol, as a natural sweetener, is difficult to directly replace sugar in bakery products due to its unique physicochemical properties and needs to be compounded with different raw materials to achieve the best sugar-substituting effect. This paper explores the product development of erythritol in sucrose-free bread, sucrose-free croissants and sucrose-free cakes. Different compounding ratios were determined. In whole wheat bread sugar substitution; the content of energy, carbohydrate and sodium in the sugar substitution group was significantly lower than that in the sucrose group, with a decrease of 7.0%, 13.2% and 4%, respectively, and the content of dietary fibre was significantly higher than that in the sucrose group, and increased by 38.8%. For sucrose-free croissants: the energy and carbohydrate contents of the sugar substitute group were significantly lower than those of the full-sugar group, with decreases of 3.8% and 6.4%, respectively, and the content of dietary fibre was higher than that of the full-sugar group. For sucrose-free cake: the energy and carbohydrate contents of the sugar substitute group were significantly lower than those of the sucrose group by 9.6% and 25%, respectivelyr.
9
Yang, Kun, Zheng Wang, Tom Brenner, Hiroe Kikuzaki, Yapeng Fang, and Katsuyoshi Nishinari. "Sucrose release from agar gels: Correlation with sucrose content and rheology." Food Hydrocolloids 43 (January 2015): 132–36. http://dx.doi.org/10.1016/j.foodhyd.2014.05.007.
Full text
10
Verma, Indu, Kriti Roopendra, Amaresh Chandra, and Aisha Kamal. "Biochemical Profiling of Source and Sink Tissues at Different Growth Stages of Early and Late Maturing Varieties of Sugarcane (Saccharum spp. hybrids)." Biosciences, Biotechnology Research Asia 15, no. 3 (2018): 611–18. http://dx.doi.org/10.13005/bbra/2667.
Full textAbstract:
Sugarcane being C4 crop exhibits distinct source-sink signaling pathway that helps in storing remarkably high amount of sucrose in its sink tissues that makes it a highly remunerable crop worldwide. In the present study sugar content was profiled in both source and sink tissues of early (CoJ64) and late (BO91) maturing sugarcane varieties. At early growth stage (i.e. at 210 DAP) sink tissues of both varieties exhibited higher reducing sugar and low sucrose content while in source tissues both sucrose and reducing sugar content was observed high, depicted lower sink demand for sucrose. With maturity, when sink demand for sucrose storage increased, rise in sucrose content was seen in sink tissues, whereas in source tissues gradual decrease in sucrose and reducing sugar content was observed. Accumulation of sucrose was found much higher in CoJ64 than those in BO91. In CoJ64 maximum sucrose content (64.2%) was seen at 330 DAP while in BO91 it was 41.8% at 390 DAP. At this stage, source tissues too exhibited higher sucrose and reducing sugar content. Thus sucrose synthesis in source tissues and its transportation to the sink tissues is primarily governed by the sink demand.
11
Shiomi, N., N. Benkeblia, S. Onodera, N. Takahashi, M. Fujishima, and T. Nagamine. "Saccharide and fructooligosaccharide accumulation across leaf-bases during growth and bulb development of onion ( Allium cepa L.)." Acta Agronomica Hungarica 56, no. 1 (2008): 21–31. http://dx.doi.org/10.1556/aagr.56.2008.1.3.
Full textAbstract:
The accumulation of saccharides and fructooligosaccharides (FOS) in the individual leaf-bases of onion ( Allium cepa L.) was investigated during growth and bulb development. Saccharides and FOS were analysed by means of high performance anion exchange chromatography-pulsed amperometric detection (HPAEC-PAD). The glucose content was the highest, while the content of saccharides (glucose, fructose and sucrose) increased during June, July and August and decreased slightly during September. The trisaccharides all accumulated to a similar extent, although the neokestose [ 3b , 6 G - β -D fructofuranosylsucrose] content was higher than that of 1-kestose [ 3a , 1 F - β -D-fructofuranosylsucrose]. Tetra-, penta- and high-DP (degree of polymerization) FOS also showed a similar pattern, though the contents of 4b [6 G (1- β -D-fructofuranosyl) 2 sucrose] and 5b [6 G (1- β -D-fructofuranosyl) 3 sucrose] were higher compared with that of other tetra-[ 4a , 1 F (1- β -D-fructofuranosyl) 2 sucrose and 4c , 1 F , 6 G -di- β -D-fructofuranosyl sucrose] and penta-saccharides [ 5a , 1 F (1- β -D-fructofuranosyl) 3 sucrose]. Total FOS accumulated to a greater extent in the inner (youngest) leaf-bases than in the outer (oldest) leaf-bases, and their content was high during August. The total carbohydrates content was 6.71, 7.25, 8.10 and 6.30 g 100 g −1 FW during June, July, August and September, respectively. During bulb formation, a balance was observed between the glucose, fructose, sucrose and FOS contents, with an average ratio of 20:10:10:60 of total carbohydrates, respectively.
12
Bhuvaneswari, E., B. Sailaja, and S. Sivaprasad. "Impact of photoperiod on circadian sucrose and sucrase rhythms in the digestive system of silkworm, Bombyx mori." Journal of Applied and Natural Science 5, no. 1 (2013): 230–41. http://dx.doi.org/10.31018/jans.v5i1.312.
Full textAbstract:
The impact of photoperiod on circadian sucrose and sucrase rhythms were analyzed in the digestive system of Bombyx mori under 12 hr light-dark cycle (LD), continuous light (LL) and continuous dark (DD). The rhythmic changes were interpreted as synthetic cycles in gut wall and release or uptake cycles in gut lumen. The gut wall comprised 6 sucrose synthetic cycles (SS cycles) under LD, LL and 5 under DD. The 24 hr rhythm of LD and LL was clock shifted to 28.8 hr under DD. In gut content, the sucrose rhythm showed 7 sucrose uptake cycles (SUcycles) under LD, 6 under LL and 5 under DD and the 24 hr rhythm of LD was clock shifted to 28.0 hr under LL and 34 hr under DD. In the gut wall sucrase rhythm maintained 7 SES cycles under LD and DD and 9 cycles under LL and its 24-hr rhythm is advanced to 18.2 hr. In the gut lumen 5 SER cycles under LD, 8 under LL and 6 under DD and its rhythm is advanced to 15 hr under LL and 20 hr under DD. Further analysis of data showed that LD favoured both synthesis and uptake of sucrose while LL, favoured the sucrase synthesis and its release.
13
Murphy, J. Brad, Mark R. Rutter, and Mark F. Hammer. "Activity of sucrose synthase and soluble acid invertase following germination of pinyon (Pinusedulis) seeds." Canadian Journal of Forest Research 22, no. 4 (1992): 442–46. http://dx.doi.org/10.1139/x92-058.
Full textAbstract:
The developmental pattern and relative activities of sucrose synthase (EC 2.4.1.13) and soluble acid invertase (EC 3.2.1.26), and the associated contents of sucrose and hexoses, were analyzed in the cotyledons, hypocotyl, and radicle of pinyon (Pinusedulis Engelm.) seedlings following radicle emergence. Sucrose synthase activity did not appear to be correlated with organ growth, but showed a close association with sucrose content. Conversely, there was a high degree of correlation between soluble acid invertase activity and growth of the various organs. Hexose content also was correlated with the level of invertase activity. Thus, soluble acid invertase appeared to be directly involved in providing respiratory and biosynthetic substrates in growing organs, while the role of sucrose synthase was less clear, being more active in tissues that are involved in sucrose import and transport and possibly sucrose to starch conversion.
14
Guimarães, Ívina Catarina de Oliveira, Maria Helena Miguez da Rocha Leão, Carlos José Pimenta, Larissa de Oliveira Ferreira, and Eric Batista Ferreira. "Development and description of light functional dulce de leche with coffee." Ciência e Agrotecnologia 36, no. 2 (2012): 195–203. http://dx.doi.org/10.1590/s1413-70542012000200008.
Full textAbstract:
This study deals with development of a "dulce de leche" (DL) with coffee, with low caloric content and functional properties. Through rotational central composite design, eleven DLs were formulated with different polydextrose and sucralose levels. The results were analyzed by means of response surface and ANOVA. The addition of polydextrose led to the increase in moisture and water activity and reduction in the ash and soluble solids contents. In the formulations with greater levels of sucralose and polydextrose, there was an increase in the ash, acid and fiber content. Greater yield was achieved with greater concentrations of polydextrose and less substitution of sucrose by sucralose, allowing development of a new functional product with low caloric content.
15
Mendelova, Andrea, Ľubomír Mendel, Miriam Solgajová, and Ján Mareček. "Evaluation of the basic saccharides content in tomatoes." Potravinarstvo Slovak Journal of Food Sciences 15 (June 28, 2021): 592–98. http://dx.doi.org/10.5219/1543.
Full textAbstract:
Saccharides are the basic dry matter components of all fruits and vegetables. The dominant tomatoes saccharides are fructose and glucose, minor ones are sucrose but also arabinose, xylose, and galactose. The objective of this paper is to analyze carbohydrates such as glucose, fructose and sucrose in the selected tomatoes varieties intended for the direct consumption and industrial processing. We used 14 varieties and 3 newly selected tomatoes varieties. The glucose content in the studied varieties was in the range of 4.87 – 15.9 g.kg-1, the fructose content was 11.1 – 22.27 g.kg-1 and sucrose content was 0.07 – 1.73 g.kg-1. The highest fructose and sucrose content was detected in the Tomanova variety, the highest sucrose content was found out in the Bovita variety. When comparing the glucose content it was found out that the higher content on average was achieved in the varieties intended for the industrial processing (10.10 g.kg-1) than in the varieties for the direct consumption (7.96 g.kg-1). The varieties intended for industrial processing were generally characterized by higher glucose and fructose content than the varieties intended for the direct consumption. When comparing the fructose content, we found a higher average content in the varieties intended for industrial processing (15.70 g.kg-1) than in the varieties for the direct consumption (14.40 g.kg-1). In most of the studied varieties sucrose was present in low content (<1.0 g.kg-1), only in the Tomanova variety sucrose content represented more than 1 g.kg-1.
16
Chern, Christine, and Sze-Yen Tan. "Energy Expenditure, Carbohydrate Oxidation and Appetitive Responses to Sucrose or Sucralose in Humans: A Pilot Study." Nutrients 11, no. 8 (2019): 1782. http://dx.doi.org/10.3390/nu11081782.
Full textAbstract:
Background: In light of obesity, replacing sugar with non-nutritive sweeteners is commonly used to reduce sugar content of food products. This study aimed to compare human energy expenditure (EE), carbohydrate oxidation and food intake after the ingestion of test foods sweetened with sucrose or a non-nutritive sweetener. Methods: This was an acute crossover feeding study that entailed consumption of three test foods: jelly sweetened with 50 g sucrose (SUCROSE), with 120 mg of sucralose only (NNS), or 120 mg sucralose but matched in carbohydrate with 50 g maltodextrin (MALT). On test days, participants arrived at the research facility after an overnight fast. Resting energy expenditure (indirect calorimeter) was measured for 30 min followed by jelly consumption. Participants’ EE and substrate oxidation were measured for 90 min subsequently. After EE assessment, participants completed a meal challenge before leaving the research facility, and recorded food intake for the remaining day. Subjective appetite ratings were assessed before and after test foods and meal challenge. Results: Eleven participants completed the study. EE was higher in SUCROSE and MALT than NNS, but not statistically significant. Carbohydrate oxidation was SUCROSE > MALT > NNS (p < 0.001). Earlier and bigger rise in carbohydrate oxidation was observed in SUCROSE than MALT, although both were carbohydrate-matched. NNS did not promote energy expenditure, carbohydrate oxidation or stimulate appetite. Conclusions: Foods sweetened with sucrose or non-nutritive sweeteners but matched in carbohydrate content have different effects on human EE and carbohydrate oxidation. Sucralose alone did not affect EE, but lower energy in the test food from sugar replacement was eventually fully compensated. Findings from this pilot study should be verified with bigger clinical studies in the future to establish clinical relevance.
17
Burger, Yosef, Uzi Saar, Nurit Katzir, et al. "A Single Recessive Gene for Sucrose Accumulation in Cucumis melo Fruit." Journal of the American Society for Horticultural Science 127, no. 6 (2002): 938–43. http://dx.doi.org/10.21273/jashs.127.6.938.
Full textAbstract:
Fruit sweetness is the major determinant of fruit quality in melons (Cucumis melo L.) and reflects the concentration of the three major soluble sugars, sucrose, glucose, and fructose, present in the fruit flesh. Of these three sugars, sucrose is the prime factor accounting for both the genetic and the environmental variability observed in sugar content of C. melo fruit. Faqqous (subsp. melo var. flexuosus), a cultivar having a low sucrose and total sugar content, was crossed with Noy Yizre'el (subsp. melo var. reticulatus), a cultivar having a high sucrose and total sugar content. F1 plants had a sucrose content averaging slightly higher than that of the low-sucrose parent, indicating that low sucrose content is nearly completely dominant. Segregation in the F2 and backcross progenies indicated that high sucrose accumulation in melon fruit flesh is conferred by a single recessive gene herein designated suc. When the high-sucrose parent was crossed with the moderate-sucrose landrace known as Persia 202 (subsp. melo var. reticulatus), the segregation in the filial and backcross progenies suggested that additional genetic factors affect the amount of sucrose accumulation.
18
Wang, Ying, Lanting Ma, Hongfang Wang, Zhenguo Liu, Xuepeng Chi, and Baohua Xu. "Effects of Sucrose Feeding on the Quality of Royal Jelly Produced by Honeybee Apis mellifera L." Insects 14, no. 9 (2023): 742. http://dx.doi.org/10.3390/insects14090742.
Full textAbstract:
Royal jelly (RJ) is a highly nutritious secretion of the honeybees’ hypopharyngeal glands (HPGs). During RJ production, colonies are occasionally subjected to manual interventions, such as sucrose feeding for energy supplementation. This study aimed to assess the impact of sucrose feeding on the composition of RJ. The results indicated that RJ obtained from sucrose-fed colonies exhibited significantly higher levels of fructose, alanine, glycine, tyrosine, valine, and isoleucine compared to the honey-fed group. However, no significant differences were observed in terms of moisture content, crude protein, 10-HDA, glucose, sucrose, minerals, or other amino acids within the RJ samples. Moreover, sucrose feeding did not have a significant effect on midgut sucrase activity, HPGs development, or the expression levels of MRJP1 and MRJP3 in nurse bees. Unsealed stored food samples from sucrose-fed bee colonies demonstrated significantly higher sucrose levels compared to sealed combs and natural honey. Additionally, natural honey exhibited higher moisture and Ca levels, as well as lower levels of Zn and Cu, in comparison to honey collected from bee colonies fed sucrose solutions. Based on these findings, we conclude that sucrose feeding has only a minor impact on the major components of RJ.
19
Inman-Bamber, N. G., G. D. Bonnett, M. F. Spillman, M. L. Hewitt, and Jingsheng Xu. "Source - sink differences in genotypes and water regimes influencing sucrose accumulation in sugarcane stalks." Crop and Pasture Science 60, no. 4 (2009): 316. http://dx.doi.org/10.1071/cp08272.
Full textAbstract:
Relatively little is known about the physiological basis for variation in sucrose content among sugarcane clones despite substantial research at the molecular and biochemical levels. We used irrigation and continuous monitoring of photosynthesis and plant extension rate to modify dry matter partitioning in four clones differing widely in sucrose content. Three pot experiments were conducted on two low sucrose content clones, KQ97-2599 and KQ97-2835, and two high sucrose content clones, Q117 and KQ97-5080, in a temperature-controlled glasshouse. As expected, sucrose content on a dry mass basis of whole stalks was greater in high (55% maximum) than in low sucrose clones (40% maximum), but sucrose content in the two clones selected for low sucrose reached 55% in some internodes. Differences between clones in whole-plant net photosynthesis and aerial biomass accumulation were small. However, biomass was distributed over fewer stalks in the high sucrose clones (4–7 stalks per pot) than in the low sucrose clones (9–11 stalks per pot). The high sucrose clones also allocated a considerably greater proportion of dry matter to the stalk (70% maximum) than the low sucrose clones (60% maximum). It is suggested that the relatively large amount of new leaf tissue produced by the high tillering, low sucrose clones placed an additional demand for structural photo-assimilate in these clones and delayed the accumulation of sucrose in the stalk. The results indicated that there is little direct genetic control on the maximum amount of sucrose that can accumulate in stalk tissue and that genetic contrasts in sucrose content reside more in the morphology of the plant and responses to ripening stimuli such as mild water stress, and how these traits influence supply and demand for photo-assimilate.
20
Huang, Junxin, Robert Heyduck, Richard D. Richins, Dawn VanLeeuwen, Mary A. O’Connell, and Shengrui Yao. "Jujube Cultivar Vitamin C Profile and Nutrient Dynamics during Maturation." HortScience 52, no. 6 (2017): 859–67. http://dx.doi.org/10.21273/hortsci11945-17.
Full textAbstract:
Vitamin C profiles of 46 jujube cultivars were assessed from 2012 to 2015, and fruit nutrient dynamics of 10 cultivars during maturation were examined from 25 Aug. to 7 Oct. 2014 at 2-week intervals at New Mexico State University’s Alcalde Sustainable Agriculture Science Center and Los Lunas Agricultural Science Center. This is the first report in the United States profiling Vitamin C in jujube cultivars. The vitamin C content of mature fruit of 45 (of 46) cultivars ranged from 225 to 530 mg/100 g fresh weight (FW) plus ‘Youzao’ having the highest content of 820 mg/100 g FW at early mature stage. In general, drying cultivars had higher vitamin C content than fresh-eating cultivars whereas ‘Jinsi’ series (multipurpose) had relatively higher vitamin C content than others (>400 mg/100 g FW). Fruit vitamin C and moisture content decreased significantly during the maturation process. The average vitamin C contents of nine cultivars at Alcalde decreased more than 40% based on FW from 25 Aug. to 7 Oct. To maximize the vitamin C benefit, the ideal stage to consume fresh-eating cultivars is the creamy stage. Titratable acidity and soluble solids increased significantly during maturation. In mature jujubes, the titratable acidity and soluble solids ranged between 0.27% to 0.46% and 27.2% to 33.7%, respectively. Glucose, fructose, and sucrose content also rose significantly during ripening. Mature fruits contained 31–82 mg/g FW glucose, 32–101 mg/g FW fructose, and 53–159 mg/g FW sucrose among the cultivars tested. Based on sucrose contents, cultivars can be divided into two groups, “high-sucrose” (more sucrose than glucose or fructose) and “low-sucrose” (less sucrose than glucose or fructose). ‘Dagua’, ‘Honeyjar’, ‘Lang’, ‘Li’, ‘Maya’, ‘Sugarcane’, and ‘Sherwood’ belong to the “high-sucrose” group. Total phenolic content and 2,2-diphenyl-1-picrylhydrazyl (DPPH)-reducing capacity in fruit decreased during maturation, and the total phenolic content of mature jujube was 12–16 mg gallic acid equivalent (GAE)/g dry weight (DW). For mature fruit, ‘Li’ and ‘Li-2’ had the highest DPPH-scavenging efficiency whereas ‘Sugarcane’, ‘So’, and ‘Lang’ had the lowest at Alcalde, NM.
21
Kovacev, Kara, Brianna Hughes, and J. Scott Smith. "Polyphenol Stability and Physical Characteristics of Sweetened Dried Cranberries." Foods 9, no. 5 (2020): 551. http://dx.doi.org/10.3390/foods9050551.
Full textAbstract:
There is little research on how product matrix and processing affect phenolic compounds in sweetened dried cranberries over time. The objective of this research was to assess polyphenol content and stability in sweetened dried cranberries between product matrix types. This research assessed five commercially available sweetened dried cranberry matrices: (1) sliced apple juice infused, (2) whole apple juice infused, (3) sliced sucrose infused, (4) whole sucrose infused, and (5) sliced soluble corn fiber, glycerin, sucrose, and sucralose infused (three replicates/treatment). Proanthocyanidins, anthocyanins (HPLC), total phenolic content (Folin–Ciocalteu), water activity, moisture content, color, and texture were evaluated over 12 months at 21 °C. Data were analyzed by ANOVA (p < 0.05). Results demonstrate that sweetened dried cranberry polyphenols are unstable regardless of product matrix. More research is needed to determine optimal processing parameters for sweetened dried cranberries to maintain polyphenol stability as healthier food options for consumers.
22
Bania, Priyanka, Trishna Borpuzari, Rajendra Nath Borpuzari, and Rashmi Rekha Saikia. "Development of Dietetic Misti Dahi (Indian Yoghurt) Using Natural and Artificial Sweeteners." European Journal of Nutrition & Food Safety 16, no. 10 (2024): 203–12. http://dx.doi.org/10.9734/ejnfs/2024/v16i101569.
Full textAbstract:
Dairy based sweetmeats usually contain high sugar with a high calorific value which in turn is linked to various non-communicable diseases. To reduce this high calorie content, sugar can be replaced in part or wholly by non-nutritive artificial sweeteners, as well as natural sweetener like honey. In the present study natural and artificial sweetener sources (honey and sucralose, respectively) were used to replace sucrose in part or completely to develop low calorie fat reduced misti dahi, an Indian yoghurt. Effect of sweeteners on setting time, proximate composition, microbiological quality and calorific value of mistidahi, and sensory quality were analysed as per the standard methods. Protein and total solids (TS) content decreased from 4.22 to 3.96% or 4.39 to 4.23% in honey or sucralose and from 24.20 to 21.99% in honey or 21.57 to 16.70% in sucralose, respectively with increase in honey or sucralose used to replace sucrose in mistidahi, while fat content was variable. Microbiological analysis revealed that with an increase in the content of honey, the total aerobic plate count (TAPC) of mistidahi tended to show an increase, while for sucralose containing samples a decreasing trend in TAPC in mistidahi was noted.
23
Liu, Liyuan, Lijun Nan, Xianhua Zhao, Zhenxing Wang, Hailong Nan, and Hua Li. "Effects of two training systems on sugar metabolism and related enzymes in cv. Beibinghong (Vitis amurensis Rupr.)." Canadian Journal of Plant Science 95, no. 5 (2015): 987–98. http://dx.doi.org/10.4141/cjps-2014-396.
Full textAbstract:
Liu, L., Nan, L., Zhao, X., Wang, Z., Nan, H. and Li, H. 2015. Effects of two training systems on sugar metabolism and related enzymes in cv. Beibinghong (Vitis amurensis Rupr.). Can. J. Plant Sci. 95: 987–998. Eight individual sugars and four sugar-metabolism-related enzymes were investigated in the development of Vitis amurensis Rupr. ‘Beibinghong’ grape berries. Two different training systems, vertical shoot positioning (VSP) and Y-shaped training system (Y-shape) were applied. Sucrose contents in the two training systems were significantly related to the sucrose phosphate synthase (SPS) and sucrosynthetic activity of sucrose synthase (SS-s) in berries before veraison. The results show that throughout the veraison period, individual sugars, such as glucose, fructose, galactose and lactose, increased. Glucose and fructose were affected by both training systems, mainly at 15 and 16 wk (weeks after fruit setting). Training systems had no significant effects on the rhamnose, arabinose, galactose and maltose contents, and barely had an effect on the lactose content. The VSP training system mainly affected the sucrose content during the harvest period, while the Y-shape affected sucrose content mainly after 9 wk. During 2011 to 2013, VSP and Y-shape strongly affected the sucrose contents before veraison, and also affected the cleavage activity of sucrose synthase (SS-c) mainly between 5 and 8 wk; however, different training systems barely affected the soluble acid invertase (SAI) activities in whole berry growth. From the perspective of the whole berry development, the results showed that different systems had no significant effects on individual sugars and enzymes.
24
Arista, Gita Martya, Distya Riski Hapsari, and Raden Siti Nurlaela. "Karakteristik Kimia dan Sensori Permen Jelly Kopi Robusta (Coffea canephora P.) dengan Proporsi Sukrosa dan Isomalt." Jurnal Ilmiah Pangan Halal 5, no. 2 (2023): 81–90. http://dx.doi.org/10.30997/jiph.v5i2.10301.
Full textAbstract:
Jelly candy is a type of non-crystalline candy that is transparent/clear and has a certain degree of chewiness. Robusta coffee has a high content of caffeine, ferulic acid, chlorogenic acid and caffeic acid which are useful as antioxidants. Isomalt is an artificial sweetener that can partially replace sucrose because it has similar properties to sucrose. This study aims to determine the effect of the proportion of sucrose and isomalt on the chemical and sensory characteristics of robusta coffee jelly candy and find the selected jelly candy formulation. This study used a completely randomized design (CRD) with one factor, namely the ratio of sucrose and isomalt (100%: 0%), (90%: 10%), (80%: 20%), and (70%: 30%). Product analysis included chemical analysis of moisture content, ash content, reducing sugar content, sucrose content and sensory and hedonic quality tests. Selected treatments were then tested for antioxidant activity. Data analysis used was Analysis of Variance (ANOVA) with Duncan's further test at 95% confidence interval. The ratio of sucrose and isomalt affects the water content, reducing sugar content, sucrose content, as well as the sensory quality of color, sweetness and bitterness. The results showed that the selected formulation of robusta coffee jelly candy has a texture sensory quality towards chewy, dark brown in color, has an aroma towards typical coffee, has a taste towards sweetness and towards not bitter and in the hedonic test parameters of texture, color, aroma, sweetness, bitter taste and overall which leads to liking, has a moisture content of 25.77%, ash content of 1.84%, reduced sugar content of 11.68%, sucrose content of 34.45% and antioxidant activity of 74.53%.
 Keywords: robusta coffee, jelly candy, sucrose, isomalt.
25
Kang, Se-Hee, Seo-Young Shin, Byeong Hee Kang, et al. "Screening Germplasms and Detecting Quantitative Trait Loci for High Sucrose Content in Soybean." Plants 13, no. 19 (2024): 2815. http://dx.doi.org/10.3390/plants13192815.
Full textAbstract:
Sucrose is a desirable component of processed soybean foods and animal feed, and thus, its content is used as an important characteristic for assessing the quality of soybean seeds. However, few studies have focused on the quantitative trait loci (QTLs) associated with sucrose regulation in soybean seeds. This study aims to measure the sucrose content of 1014 soybean accessions and identify genes related to high sucrose levels using QTL analysis. Colorimetric analysis based on the enzymatic reaction of invertase (INV) and glucose oxidase (GOD) was employed to test the germplasms. A total of six high-sucrose genetic resources (IT186230, IT195321, IT263138, IT263276, IT263286, and IT276521) and two low-sucrose genetic resources (IT025668 and IT274054) were identified. Two F2:3 populations, IT186230 × IT025668 and Ilmi × IT186230, were then established from these germplasms. QTL analysis identified four QTLs (qSUC6.1, qSUC11.1, qSUC15.1, and qSUC17.1), explaining 7.3–27.6% of the phenotypic variation in the sugar content. Twenty candidate genes were found at the four QTLs. Notably, Glyma.17G152300, located in the qSUC17.1 QTL region, exhibited a 17-fold higher gene expression in the high-sucrose germplasm IT186230 compared to the control germplasm Ilmi, confirming its role as a major gene regulating the sucrose content in soybean. These results may assist in marker-assisted selection for breeding programs that aim to develop soybean lines with a higher sucrose content.
26
Li, Weitao, Li Huang, Nian Liu, et al. "Key Regulators of Sucrose Metabolism Identified through Comprehensive Comparative Transcriptome Analysis in Peanuts." International Journal of Molecular Sciences 22, no. 14 (2021): 7266. http://dx.doi.org/10.3390/ijms22147266.
Full textAbstract:
Sucrose content is a crucial indicator of quality and flavor in peanut seed, and there is a lack of clarity on the molecular basis of sucrose metabolism in peanut seed. In this context, we performed a comprehensive comparative transcriptome study on the samples collected at seven seed development stages between a high-sucrose content variety (ICG 12625) and a low-sucrose content variety (Zhonghua 10). The transcriptome analysis identified a total of 8334 genes exhibiting significantly different abundances between the high- and low-sucrose varieties. We identified 28 differentially expressed genes (DEGs) involved in sucrose metabolism in peanut and 12 of these encoded sugars will eventually be exported transporters (SWEETs). The remaining 16 genes encoded enzymes, such as cell wall invertase (CWIN), vacuolar invertase (VIN), cytoplasmic invertase (CIN), cytosolic fructose-bisphosphate aldolase (FBA), cytosolic fructose-1,6-bisphosphate phosphatase (FBP), sucrose synthase (SUS), cytosolic phosphoglucose isomerase (PGI), hexokinase (HK), and sucrose-phosphate phosphatase (SPP). The weighted gene co-expression network analysis (WGCNA) identified seven genes encoding key enzymes (CIN, FBA, FBP, HK, and SPP), three SWEET genes, and 90 transcription factors (TFs) showing a high correlation with sucrose content. Furthermore, upon validation, six of these genes were successfully verified as exhibiting higher expression in high-sucrose recombinant inbred lines (RILs). Our study suggested the key roles of the high expression of SWEETs and enzymes in sucrose synthesis making the genotype ICG 12625 sucrose-rich. This study also provided insights into the molecular basis of sucrose metabolism during seed development and facilitated exploring key candidate genes and molecular breeding for sucrose content in peanuts.
27
Dai, Yanjiao, Binglin Chen, Yali Meng, et al. "Effects of elevated temperature on sucrose metabolism and cellulose synthesis in cotton fibre during secondary cell wall development." Functional Plant Biology 42, no. 9 (2015): 909. http://dx.doi.org/10.1071/fp14361.
Full textAbstract:
Global warming has the potential to increase air temperatures by 1.8 to 4.0°C by the end of the 21st century. In order to reveal the effects of increased temperatures on the sucrose metabolism and cellulose synthesis in cotton fibre during its flowering and boll formation stage, field experiments with elevated temperature regimes (32.6/28.6°C, mean daytime/night-time temperature during flowering and boll formation stage during 2010–12, the same below) and ambient temperature regimes (30.1/25.8°C) were conducted. Activities of sucrose synthase and acid/alkaline invertase decreased under elevated temperature in fibre, but activities of sucrose phosphate synthase were increased. Callose content increased, but sucrose content decreased within the cotton fibre under elevated temperature. The disparity of callose content and sucrose content between the two temperature regimes decreased with the number of days post anthesis, indicating that the effects of elevated temperature on both sucrose content and cellulose content were diminished as the boll matured. Due to the dynamics of the carbohydrate content and associated enzyme activities, we hypothesise that the restrained sucrose metabolism and cellulose biosynthesis under elevated temperatures were mainly attributed to the changed activities of sucrose synthase and invertase. Furthermore, 32.6/28.6°C had a negative effect on the cellulose synthesis compared with 30.1/25.8°C.
28
THAYER, DONALD W., GLENN BOYD, JAY B. FOX, and LEON LAKRITZ. "Effects of NaCl, Sucrose, and Water Content on the Survival of Salmonella typhimurium on Irradiated Pork and Chicken." Journal of Food Protection 58, no. 5 (1995): 490–96. http://dx.doi.org/10.4315/0362-028x-58.5.490.
Full textAbstract:
We investigated the effects of water content, activity, sodium chloride (NaCl) and sucrose contents on the survival of Salmonella typhimurium ATCC 14028 in irradiated mechanically deboned chicken meat (MDCM) and ground pork loin. The effects of NaCl and sucrose concentration were investigated by adding various amounts to MDCM or ground pork loin, or by rehydrating freeze-dried ground pork loin with NaCl solutions with various degrees of saturation. The effects of water content were investigated by rehydrating freeze-dried ground pork loin with different quantities of water. Inoculated samples were irradiated at 5°C in vacuo to various doses up to 6.0 kGy. Highly significant effects (p &lt; 0.01) of water content, water activity (aw) and NaCl content, but not of sucrose content, on the survival of S. typhimurium were identified. The failure of sucrose to provide the same protection for S. typhimurium in meat against radiation argues against reduced water activity being a primary mechanism of protection. The results indicate that the survival of foodborne pathogens on irradiated meats with reduced water content or increased NaCl levels may be greater than expected.
29
Shü, Zen-hong, Cheng-chung Chu, Lee-juan Hwang, and Ching-shung Shieh. "Light, Temperature, and Sucrose Affect Color, Diameter, and Soluble Solids of Disks of Wax Apple Fruit Skin." HortScience 36, no. 2 (2001): 279–81. http://dx.doi.org/10.21273/hortsci.36.2.279.
Full textAbstract:
A study was conducted to assess the combined effects of light, temperature and sucrose on color, weight, diameter, and soluble solids of the skin of wax apple (Syzygium samarangense Merr. & Perry) fruits. Skin disks were cultured in a factorial arrangement of two light levels [dark or light (300 μmol·m-2·s-1)] as subplots and three sucrose concentrations (0%, 3%, or 6%) as sub-subplots within three temperature levels (20, 25, or 30 °C) as whole plot treatments. Weight, diameter, soluble solids concentration (SSC), and anthocyanin content were measured 2 weeks after incubation. Light increased SSC and anthocyanin, but reduced the increase in weight and diameter. Increasing the temperature limited increase in diameter and anthocyanin content. Weight, SSC, and anthocyanin contents increased in a linear fashion with concentration of sucrose in the culture solution. However, none of the three factors played a unique role in anthocyanin synthesis in wax apple. Among the 18 combinations, light/20°C/6% sucrose gave the highest SSC and anthocyanin content, while dark/20°C/6% sucrose produced the largest diameter.
30
Beech, S. A., R. Elliott, and E. S. Batterham. "Sucrose as an energy source for growing pigs: digestible energy content and energy utilization." Animal Science 51, no. 2 (1990): 343–55. http://dx.doi.org/10.1017/s0003356100005493.
Full textAbstract:
ABSTRACTTwo experiments were conducted to determine the effect of including sucrose in diets on energy utilization by growing pigs. In the first experiment, the digestible energy (DE) content of sucrose was determined as 15·6 MJ/kg, indicating that gross energy was 0·96 digested. In the second experiment, iso-energetic diets were used to determine the effects of sucrose on growth and nutrient utilization. Sucrose was used to replace wheat gradually in four iso-energetic diets (15 MJ DE, 0·75 g lysine per MJ DE for pigs from 20 to 50 kg live weight and 15·1 MJ DE, 0·67 g lysine per MJ DE for pigs from 50 to 80 kg live weight). Pigs were fed ad libitum. Food intake (P < 0·01) and carcass daily gain (P < 0·05) increased with sucrose inclusion, independently of the level of sucrose in the diet. Food conversion ratio of male (boar) pigs on a carcass basis was unaffected by sucrose inclusion but increased with female pigs (P < 0·01). Killing-out proportion increased linearly with sucrose inclusion (P < 0·01). Sucrose inclusion improved energy retention (P < 0·05) and increased fat deposition (P < 0·05) but protein deposition was not affected. The weight of the full viscera (P < 0·01), empty digestive tract (P < 0·05), stomach (P < 0·01) and large intestine (P < 0·05) decreased with increasing sucrose inclusion. Sucrose did not affect blood triglycerides or cholesterol concentration (P > 0·05). Sucrose inclusion decreased the crude fibre and crude protein content of the diet and energy utilization was improved. Differences in gut fill indicated that sucrose-based diets were rapidly digested and absorbed.
31
Aberlenc-Bertossi, Frédérique, Nathalie Chabrillange, Françoise Corbineau, and Yves Duval. "Acquisition of desiccation tolerance in developing oil palm (Elaeis guineensis Jacq.) embryos in planta and in vitro in relation to sugar content." Seed Science Research 13, no. 2 (2003): 179–86. http://dx.doi.org/10.1079/ssr2003135.
Full textAbstract:
AbstractRelationships between desiccation tolerance and dry matter, water and sugar contents were studied throughout the development of oil palm (Elaeis guineensis Jacq.) zygotic embryos and in immature embryos cultured on a sucrose-enriched medium. Embryo dry weight during in planta development increased between 80 and 140 d after pollination (DAP) and was then stable until maturity. Embryos underwent dehydration until 120 DAP, but their moisture content remained high at maturity (c. 2 g H2O g-1 DW). Desiccation tolerance was acquired between 83 and 104 DAP, and was positively correlated with embryo age and dry weight, and negatively correlated with initial water content during this period. Sucrose, the main soluble sugar present throughout embryo development, accounted for an average of 24% of the dry weight. Glucose and fructose contents decreased to less than 1 mg g-1 DW in embryos at maturity. At 117 DAP, as embryos became tolerant to desiccation, the monosaccharides/sucrose ratio fell to 0.015 and raffinose was detected. Stachyose appeared later in 147-day-old embryos and accumulated until shedding. In vitro culture of immature embryos in the presence of high sucrose concentrations (350 and 700 mM) resulted in an increase in their dry weight and a decrease in their water content, and induced the acquisition of desiccation tolerance. Under these conditions, sucrose accumulated in embryos to 30–40% on a dry weight basis, but neither raffinose nor stachyose was detected. Acquisition of desiccation tolerance by oil palm immature embryos was associated both in planta and in vitro with an accumulation of dry matter, a reduction of moisture content, and a fall in the monosaccharides/sucrose ratio. In planta, survival to dehydration was also related with the deposition of oligosaccharides whereas in vitro, it was related with high sucrose accumulation. The role of sugars in the acquisition of desiccation tolerance in oil palm embryos is discussed.
32
Lü, Jiahong, Xin Tao, Gaifang Yao, Shaoling Zhang, and Huping Zhang. "Transcriptome Analysis of Low- and High-Sucrose Pear Cultivars Identifies Key Regulators of Sucrose Biosynthesis in Fruits." Plant and Cell Physiology 61, no. 8 (2020): 1493–506. http://dx.doi.org/10.1093/pcp/pcaa068.
Full textAbstract:
Abstract Sucrose accumulation is one of the important factors that determine fruit enlargement and quality. Evaluation of the sugar profile of 105 pear cultivars revealed low-sucrose and high-sucrose (HS) types of pear fruits. To better understand the molecular mechanisms governing the sucrose content of pear fruits, this study performed transcriptome analysis during fruit development using low-sucrose ‘Korla’ fragrant pear and HS ‘Hosui’ pear, and a coexpression module uniquely associated with the control of high-sucrose accumulation was identified by weighted gene coexpression network analysis. These results suggested that there are seven candidate genes encoding key enzymes (fructokinase, glucose-6-phosphate isomerase, sucrose phosphate synthase and sucrose synthase) involved in sucrose biosynthesis and several transcription factors (TFs) whose expression patterns correlate with those of genes associated with sucrose biosynthesis. This correlation was confirmed by linear regression analysis between predicted gene expression and sucrose content in different pear cultivars during fruit development. This study provides insight into the molecular mechanism underlying differences in sucrose content across pear cultivars and presents candidate structural genes and TFs that could play important roles in regulating carbohydrate partitioning and sucrose accumulation.
33
Adalina, Yelin, and Kuntadi Kuntadi. "The Sucrose Contents of Four Honey Types from Apis mellifera Beekeepers in Java." El-Hayah 7, no. 2 (2019): 55–61. http://dx.doi.org/10.18860/elha.v7i2.8244.
Full textAbstract:
Honey is a sweet thick liquid made by honeybees as their main products. Due to the increasing demand for honey, the risk of counterfeiting is on the rise, mainly when the production is limited. In term of quality standards, the sucrose content is one of the benchmarks in determining the authenticity of honey. This study aims at determining the sucrose contents of the honey from six regencies in Java. Ten honey samples that consisted of two samples of kapok honey, three samples of mango honey, three samples of rubber honey, and two samples of coffee honey were obtained from Apis mellifera beekeepers. The results showed that the averages of sucrose contents in mango honey, rubber honey, coffee honey, and kapok honey were respectively 4.94%, 3.47%, 10.49%, and 1.02%. The sucrose contents of the ten honey samples averagely met the benchmark. Still, two honey samples exceeded the criterion outlined in SNI-2013 (maximum of 5%), i.e., mango honey from Sragen Regency and coffee honey from the Pasuruan Regency. The high sucrose content of coffee honey was allegedly induced by honey counterfeiting through the addition of sugar solutions.
34
Silva, Juliana Maria C. da, Elaine Renata de C. Viana, Patrícia Lígia D. de Morais, Francisco L. de S. Tomaz, Adriano F. Martins, and Glauber Henrique de S. Nunes. "Inheritance of soluble solids content and sucrose in melon." Horticultura Brasileira 40, no. 3 (2022): 295–301. http://dx.doi.org/10.1590/s0102-0536-20220308.
Full textAbstract:
ABSTRACT The main quality parameters of melon are related to sucrose accumulation and soluble solids content. Understanding the genetic control of these traits is essential to help breeders in the selection process. The aim of this study was to evaluate the inheritance of sucrose accumulation and soluble solids content in melon. A randomized block design with three replicates was used to evaluate AC-16 and Vedrantais parents, and F1, F2, BC1 and BC2 generations. We verified that sucrose is the main factor which is related to genetic and environmental variability observed in sugar content between parents. The inheritance of sucrose content involves a major effect gene with additive and dominance effects associated with polygenes with additive effects. The inheritance of soluble solids involves a major gene with additive and dominance effects associated with polygenes, with additive effects, and the presence of epistasis.
35
Barbosa, Geraldo Veríssimo de Souza, Ricardo Augusto de Oliveira, Marcelo de Menezes Cruz, et al. "RB99395: Sugarcane cultivar with high sucrose content." Crop Breeding and Applied Biotechnology 15, no. 3 (2015): 187–90. http://dx.doi.org/10.1590/1984-70332015v15n3c32.
Full text
36
Schorsch, C., M. G. Jones, and I. T. Norton. "Micellar Casein Gelation at High Sucrose Content." Journal of Dairy Science 85, no. 12 (2002): 3155–63. http://dx.doi.org/10.3168/jds.s0022-0302(02)74403-2.
Full text
37
Dali, Nasriadi, Armadi Chairunnas, Hilda Ayu Melvi Amalia, and Sri Ayu Andini Puspitasari. "The Effect of Acidity Level (pH) and Palm Sugar Sucrose Levels on the Quality of Brown Sugar." METANA 20, no. 1 (2024): 14–26. http://dx.doi.org/10.14710/metana.v20i1.57772.
Full textAbstract:
Research on the effect of acidity level (pH) and sucrose levels of palm sugar has been successfully carried out. This study aims to determine the effect of acidity level (pH) and sucrose levels of palm sugar on the quality of brown sugar produced. The level of acidity (pH) of palm sugar is set at pH (3, 4, 5, 6, and 7). The quality of brown sugar is divided into three categories, namely quality 1 (high), 2 (moderate), and 3 (low). The sucrose content of palm sugar at pH (3 – 7) was determined by the Luff Schoorl method. The quality of brown sugar was determined organoleptically. The results of determining the sucrose content of palm sugar by Luff Schoorl method at pH (3, 4, 5, 6, and 7) were respectively (11.30, 12.25, 14.17, 15.10 and 16.42%). The results of organoleptic determination of brown sugar quality showed that: (1) palm sugar with sucrose content of 11.30% (pH 3) and 12.25% (pH 4) produced low quality brown sugar; (2) palm sugar with sucrose content of 14.17% (pH 5) and 15.10% (pH 6) produced medium quality brown sugar; (3) palm sugar with a sucrose content of 16.42% (pH 7) produces high quality brown sugar. So, the level of acidity (pH) and sucrose levels of palm sugar affect the quality of brown sugar. The lower the pH and sucrose content of palm sugar, the lower the quality of the brown sugar produced. Conversely, the higher the pH and sucrose content of palm sugar, the higher the quality of the brown sugar produced. Therefore, the quality of palm sugar needs to be maintained so that the pH and sucrose content do not decrease so that the brown sugar produced is of high quality. The results of testing the quality of brown sugar based on SNI-01-3743-1995 show that brown sugar produced from palm sugar at pH 5 – 7 meets SNI requirements. Meanwhile, brown sugar produced from palm sugar at pH 3 and 4 does not meet SNI requirements.
38
Hussain, Syed Bilal, Cai-Yun Shi, Ling-Xia Guo, et al. "Type I H+-pyrophosphatase regulates the vacuolar storage of sucrose in citrus fruit." Journal of Experimental Botany 71, no. 19 (2020): 5935–47. http://dx.doi.org/10.1093/jxb/eraa298.
Full textAbstract:
Abstract The aim of this work was to evaluate the general role of the vacuolar pyrophosphatase proton pump (V-PPase) in sucrose accumulation in citrus species. First, three citrus V-PPase genes, designated CsVPP-1, CsVPP-2, and CsVPP-4, were identified in the citrus genome. CsVPP-1 and CsVPP-2 belonging to citrus type I V-PPase genes are targeted to the tonoplast, and CsVPP-4 belonging to citrus type II V-PPase genes is located in the Golgi bodies. Moreover, there was a significantly positive correlation between transcript levels of type I V-PPase genes and sucrose, rather than hexose, content in fruits of seven citrus cultivars. Drought and abscisic acid treatments significantly induced the CsVPP-1 and CsVPP-2 transcript levels, as well as the sucrose content. The overexpression of type I V-PPase genes significantly increased PPase activity, decreased pyrophosphate contents, and increased sucrose contents, whereas V-PPase inhibition produced the opposite effect in both citrus fruits and leaves. Furthermore, altering the expression levels of type I V-PPase genes significantly influenced the transcript levels of sucrose transporter genes. Taken together, this study demonstrated that CsVPP-1 and CsVPP-2 play key roles in sucrose storage in the vacuole by regulating pyrophosphate homeostasis, ultimately the sucrose biosynthesis and transcript levels of sucrose transport genes, providing a novel lead for engineering or breeding modified taste in citrus and other fruits.
39
Talay, Rabia, Ümmügülsüm Erdoğan, and Metin Turan. "Physico-chemical Properties, Mineral Matter, Organic Acid, Amino Acid, and Plant Hormones Content of Goji Berry (Lycium barbarum L.) Grown in Turkey." Turkish Journal of Agriculture - Food Science and Technology 9, no. 10 (2021): 1889–94. http://dx.doi.org/10.24925/turjaf.v9i10.1889-1894.4566.
Full textAbstract:
With high nutritional value, goji berry is an important fruit for human nutrition and health. Goji berry cultivation is done widely in many countries, farming has become widespread in recent years in Turkey. In study grown goji berry (Lycium barbarum L.) in Turkey are determined the physical and chemical characteristics of fruit (pH, titration acidity, dry matter content, ash content, water activity (aw) value, protein content, HMF content, total phenolic content, total sugar content, reducing sugar content, sucrose content, colour values, mineral contents, organic acid contents, amino acid contents and some plant hormone content). Goji berry fruits have pH value 5.18, titration acidity value 2.16%, dry matter content 89.40%, ash content 4.30%, water activity (aw) value 0.35, protein content 13.18%, HMF content 9.38 mg/kg, total phenolic content 9.05 mg GAE/g, total sugar content 59.26%, decreasing sugar content 57.35%, sucrose content 1.90%, L* value 40.33, a* value 22.97, b* value 33.00, C* value 40.21, H° value 55.15. In addition, the mineral content, organic acid content, amino acid content and some plant hormones of goji berry fruits were determined by analysis.
40
Chenlo, F., R. Moreira, and M. D. Torres. "Rheological Properties of Chestnuts Processed by Osmotic Dehydration and Convective Drying." Food Science and Technology International 13, no. 5 (2007): 369–74. http://dx.doi.org/10.1177/1082013207085744.
Full textAbstract:
The effect of osmotic dehydration using sucrose solutions followed by a convective drying on the rheological properties of chestnuts (Castanea sativa M.) has been studied. Prisms of chestnuts (10 × 10 × 15mm) were immersed into sucrose solutions (60% w/w) at different times (1, 2, 8 and 24 h) at 25°C. The samples were dried with hot air at 65°C and 30 % of relative humidity during different times (0, 0.5, 1.5, 3 and 6 h). Finally, the rheological behaviour of chestnuts at different moisture and sucrose content was determined using a universal machine of mechanical tests. Osmotic dehydration kinetics was evaluated determining sucrose and moisture content. Sugar gain and water loss amounts increased with operation time. Drying kinetics analysis showed higher drying rates during first times. Rheological data (stress, strain and modulus of elasticity) changed strongly with water and sucrose content. At high moisture content samples with more sucrose content showed more ductile properties than no pre-treated osmotically samples and at low moisture content the presence of sugar led to harder samples.
41
Baker, Herbert G., Irene Baker, and Scott A. Hodges. "Sugar Composition of Nectars and Fruits Consumed by Birds and Bats in the Tropics and Subtropics." Biotropica 30, no. 4 (1998): 559–86. https://doi.org/10.5281/zenodo.13414353.
Full textAbstract:
(Uploaded by Plazi for the Bat Literature Project) ABSTRACT Several characteristics of flowers and fruits have been suggested as comprising syndromes of characters that indicate particular classes of pollinators and fruit dispersers. Common phylogenetic history among species, however, may also significantly influence these characters and obscure or enhance perceived patterns of plant syndromes. We analyzed the proportions of glucose, fructose, and sucrose by paper chromatography in the nectar and fruit juice of 525 tropical and subtropical plant species to test whether sugar chemistry was correlated with volant vertebrate pollinator or fruit disperser classes. Samples were taken from Old World and New World species and the calculations kept separate. Kruskal‐Wallis tests of family means showed significant deviations in the percent sucrose content among pollinatorl disperser classes. Mann‐Whitney U ‐tests showed significant differences among nectars of all pollinator classes but fruit juices differed only due to the high sucrose content of megachiropteran dispersed fruits. In addition, sign tests of samples occurring within families showed significant correlations between percentage sucrose content and pollinator/disperser classes. Passerine nectars had low sucrose content. In striking contrast, the nectar of hummingbird flowers had very high sucrose content. The Microchiroptera nectars showed hexose richness with a sucrose content somewhat greater than that of passerine flowers. Megachiroptera flowers showed sucrose‐rich nectars. The results for fruits were comparable to those for nectars. Passerine fruits were hexose dominated, microchiropteran fruits had a sucrose content similar to passerine fruits, and megachiropteran fruits were sucrose‐rich. We speculate on the evolutionary sequence of changes in nectar and fruit juice sugar composition and suggest that future investigations consider the chemistry of other food sources such as pollen and leaves. Only with these additions and other ecological studies can the full interplay of such plant‐animal interactions be anticipated.
42
Baker, Herbert G., Irene Baker, and Scott A. Hodges. "Sugar Composition of Nectars and Fruits Consumed by Birds and Bats in the Tropics and Subtropics." Biotropica 30, no. 4 (1998): 559–86. https://doi.org/10.5281/zenodo.13414353.
Full textAbstract:
(Uploaded by Plazi for the Bat Literature Project) ABSTRACT Several characteristics of flowers and fruits have been suggested as comprising syndromes of characters that indicate particular classes of pollinators and fruit dispersers. Common phylogenetic history among species, however, may also significantly influence these characters and obscure or enhance perceived patterns of plant syndromes. We analyzed the proportions of glucose, fructose, and sucrose by paper chromatography in the nectar and fruit juice of 525 tropical and subtropical plant species to test whether sugar chemistry was correlated with volant vertebrate pollinator or fruit disperser classes. Samples were taken from Old World and New World species and the calculations kept separate. Kruskal‐Wallis tests of family means showed significant deviations in the percent sucrose content among pollinatorl disperser classes. Mann‐Whitney U ‐tests showed significant differences among nectars of all pollinator classes but fruit juices differed only due to the high sucrose content of megachiropteran dispersed fruits. In addition, sign tests of samples occurring within families showed significant correlations between percentage sucrose content and pollinator/disperser classes. Passerine nectars had low sucrose content. In striking contrast, the nectar of hummingbird flowers had very high sucrose content. The Microchiroptera nectars showed hexose richness with a sucrose content somewhat greater than that of passerine flowers. Megachiroptera flowers showed sucrose‐rich nectars. The results for fruits were comparable to those for nectars. Passerine fruits were hexose dominated, microchiropteran fruits had a sucrose content similar to passerine fruits, and megachiropteran fruits were sucrose‐rich. We speculate on the evolutionary sequence of changes in nectar and fruit juice sugar composition and suggest that future investigations consider the chemistry of other food sources such as pollen and leaves. Only with these additions and other ecological studies can the full interplay of such plant‐animal interactions be anticipated.
43
Baker, Herbert G., Irene Baker, and Scott A. Hodges. "Sugar Composition of Nectars and Fruits Consumed by Birds and Bats in the Tropics and Subtropics." Biotropica 30, no. 4 (1998): 559–86. https://doi.org/10.5281/zenodo.13414353.
Full textAbstract:
(Uploaded by Plazi for the Bat Literature Project) ABSTRACT Several characteristics of flowers and fruits have been suggested as comprising syndromes of characters that indicate particular classes of pollinators and fruit dispersers. Common phylogenetic history among species, however, may also significantly influence these characters and obscure or enhance perceived patterns of plant syndromes. We analyzed the proportions of glucose, fructose, and sucrose by paper chromatography in the nectar and fruit juice of 525 tropical and subtropical plant species to test whether sugar chemistry was correlated with volant vertebrate pollinator or fruit disperser classes. Samples were taken from Old World and New World species and the calculations kept separate. Kruskal‐Wallis tests of family means showed significant deviations in the percent sucrose content among pollinatorl disperser classes. Mann‐Whitney U ‐tests showed significant differences among nectars of all pollinator classes but fruit juices differed only due to the high sucrose content of megachiropteran dispersed fruits. In addition, sign tests of samples occurring within families showed significant correlations between percentage sucrose content and pollinator/disperser classes. Passerine nectars had low sucrose content. In striking contrast, the nectar of hummingbird flowers had very high sucrose content. The Microchiroptera nectars showed hexose richness with a sucrose content somewhat greater than that of passerine flowers. Megachiroptera flowers showed sucrose‐rich nectars. The results for fruits were comparable to those for nectars. Passerine fruits were hexose dominated, microchiropteran fruits had a sucrose content similar to passerine fruits, and megachiropteran fruits were sucrose‐rich. We speculate on the evolutionary sequence of changes in nectar and fruit juice sugar composition and suggest that future investigations consider the chemistry of other food sources such as pollen and leaves. Only with these additions and other ecological studies can the full interplay of such plant‐animal interactions be anticipated.
44
Sabah, Sangar. "Evaluation of physico-chemical properties of honey samples collected in Erbil /Iraq." Polytechnic Journal 12, no. 1 (2022): 55–60. http://dx.doi.org/10.25156/ptj.v12n1y2022.pp55-60.
Full textAbstract:
The present study was conducted to evaluate the physico-chemical properties of honey which were collected in Erbil city and the surrounding area. The total number of samples gathered was 12. The physico-chemical properties were moisture content, pH, ash, electrical conductivity (E.C), hydroxymethyl furfural (HMF), colour, minerals and sugar contents. HPLC method was used to determine the sugar content profile (fructose, glucose and sucrose) while minerals content were assessed by ICP/mass spectrometry. The mean values of fructose, glucose and sucrose were as follows; 38.86, 33.60 and 11.70g/100g. The sucrose level in all samples exceeded the permissible amount as stated by Codex Alimentary commission. The moisture content range was between11.0% to 16.6% while the pH values were lies in the range 3.88 to 4.15 and HMF content average value were 8.07mg/100g.The furthermost abundant elements in honey samples were K, Ca, Na, Mg, P, S and Fe with mean values of 793.4, 428.7, 202.4, 197.6, 103.1, 73.0 and 19.9 mg/kg, respectively
45
Siswoyo, Tri Agus, Ika Oktavianawati, Djenal Djenal, Bambang Sugiharto, and Untung Murdiyanto. "CHANGES OF SUCROSE CONTENT AND INVERTASE ACTIVITY DURING SUGARCANE STEM STORAGE." Indonesian Journal of Agricultural Science 8, no. 2 (2016): 75. http://dx.doi.org/10.21082/ijas.v8n2.2007.75-81.
Full textAbstract:
Invertases (beta-D-fructofuranosidase, E.C. 3.2.1.26) are the key enzymes involved in sucrose metabolism in sugarcane plants. They are highly correlated with sucrose and reducing sugar contents during plant growth. The sugarcane plants have two kinds of invertases, namely neutral invertase (NI) and acid invertase (AI). They have different function in sucrose accumulation. The research aimed to study the role of AI and NI in accumulation of reducing sugar during storage of sugarcane stems. Plant materials of 18-month-old field grown sugarcane of the commercial variety R-579 (wet-land) and M 442-51 (dry-land) were used. Three internodes were sampled to represent immature (internode 1-8/F1), maturing (internode 9-16/F2), and mature (internode 17-24/F3) stem tissues. All tissues were stored for 0-9 days at room temperature (28-32oC) and each day, the sample<br />was extracted to determine invertase activity, total soluble protein, and sugar contents. This observation was valid for invertase activity expressed on a protein basis. At the initiate<br />harvested (0-3 days), NI had a higher specific activity than AI in the sucrose-accumulating region of the sugarcane stems. Negative significant correlation was found between NI specific activity and sucrose accumulation (r2 = 0.41, P &lt; 0.05). AI showed a higher specific activity after 4 days harvested and had negative correlation with sucrose accumulation (r2 = 0.40, P &lt; 0.05). These results showed that NI could be more responsible in sucrose hydrolisis than AI at early storage of sugarcane stems.
46
Siswoyo, Tri Agus, Ika Oktavianawati, Djenal Djenal, Bambang Sugiharto, and Untung Murdiyanto. "CHANGES OF SUCROSE CONTENT AND INVERTASE ACTIVITY DURING SUGARCANE STEM STORAGE." Indonesian Journal of Agricultural Science 8, no. 2 (2016): 75. http://dx.doi.org/10.21082/ijas.v8n2.2007.p75-81.
Full textAbstract:
Invertases (beta-D-fructofuranosidase, E.C. 3.2.1.26) are the key enzymes involved in sucrose metabolism in sugarcane plants. They are highly correlated with sucrose and reducing sugar contents during plant growth. The sugarcane plants have two kinds of invertases, namely neutral invertase (NI) and acid invertase (AI). They have different function in sucrose accumulation. The research aimed to study the role of AI and NI in accumulation of reducing sugar during storage of sugarcane stems. Plant materials of 18-month-old field grown sugarcane of the commercial variety R-579 (wet-land) and M 442-51 (dry-land) were used. Three internodes were sampled to represent immature (internode 1-8/F1), maturing (internode 9-16/F2), and mature (internode 17-24/F3) stem tissues. All tissues were stored for 0-9 days at room temperature (28-32oC) and each day, the sample<br />was extracted to determine invertase activity, total soluble protein, and sugar contents. This observation was valid for invertase activity expressed on a protein basis. At the initiate<br />harvested (0-3 days), NI had a higher specific activity than AI in the sucrose-accumulating region of the sugarcane stems. Negative significant correlation was found between NI specific activity and sucrose accumulation (r2 = 0.41, P &lt; 0.05). AI showed a higher specific activity after 4 days harvested and had negative correlation with sucrose accumulation (r2 = 0.40, P &lt; 0.05). These results showed that NI could be more responsible in sucrose hydrolisis than AI at early storage of sugarcane stems.
47
Sylvi, Diana, Rifma Eliyasmi, and Elfa Susanti Thamrin. "ADDITION OF SUCROSE IN MAKING NATA DE COCO WITH ROSELLA EXTRACT (HIBISCUSS SABDARIFA L.)." International Journal of Advanced Research 8, no. 10 (2020): 1191–94. http://dx.doi.org/10.21474/ijar01/11952.
Full textAbstract:
This research aim to determine the effect of giving sucrose with different concentrations on the characteristic of nata produced and to determine the best addition of sucrose concentration. The raw materials used in this study were roselle petals and coconut water. The treatment in this study was sucrose which was added as a carbon source of Acetobacterxylinum with a combination of treatments being 4%, 6%, 8%, and 10%. This study used Completely Randomized Design (CRD) with 3 replications. The result showed that in the initial fermentation medium, the sucrose concentration had no significant effect on the initial pH of fermentation but had a significant effect on sugar content. In the resulting nata de coco, the sucrose concentration had no significant effect on thickness, weight, yield, vitamin C levels, and organolepic values but had a significant effect on crude fiber content. Sucrose treatment with 8% concentration produced the best product with a pH initial of fermentation 4.21, sugar content 10.20 0Brix, 81.16 thick, 400 g weight, 80% yield, 11.29 mg/100g vitamin C content, 1.36% crude fiber content, and organoleptically preferred.
48
Dong, Yi, Cuiyu Liu, Bangchu Gong, et al. "Analysis of the Correlation between Persimmon Fruit-Sugar Components and Taste Traits from Germplasm Evaluation." International Journal of Molecular Sciences 25, no. 14 (2024): 7803. http://dx.doi.org/10.3390/ijms25147803.
Full textAbstract:
Persimmon fruits are brightly colored and nutritious and are fruits that contain large amounts of sugar, vitamins, mineral elements, and phenolic substances. The aim of this study was to explore the differences in fruit-sugar components of different persimmon germplasms and their relationships with phenotypic and flavor indices through the determination of phenotypes and sugar components and through electronic-tongue indices, which provided the basis and inspiration for the selection of different sugar-accumulating types of persimmon fruits and the selection of high-sugar persimmon varieties. Our results showed that persimmon germplasm fruit-sugar components were dominated by sucrose, glucose and fructose and that the remaining sugar components were more diverse but less distributed among the various germplasm types. Based on the proportion of each sugar component in the fruit, persimmon germplasms can be categorized into sucrose-accumulating and reduced-sugar-accumulation types. Sucrose-accumulating types are dominated by sucrose, galactose, fucose and inositol, while reduced-sugar-accumulation types are dominated by glucose, fructose, mannose-6-phosphate, and xylose. The content of sugar components in the germplasm persimmon of fruits of different types and maturity periods of also differed, with significant differences in sugar components between PCNA (pollination-constant non-astringent) and PCA (pollination-constant astringent) fruits. Cluster analysis classified 81 persimmon germplasms into three clusters, including cluster I-A, with low glucose and fructose content, and cluster I-B, with medium glucose, fructose, and sucrose contents. Cluster II was high in sucrose and fructose. Cluster III had high contents of glucose and fructose and low contents of sucrose and inositol.
49
Kopylchuk, H. P., and O. M. Voloshchuk. "Activity of respiratory chain cytochrome complexes and cytochromes content in the rat kidney mitochondria under different nutrients content in a diet." Ukrainian Biochemical Journal 95, no. 1 (2023): 64–72. http://dx.doi.org/10.15407/ubj95.01.064.
Full textAbstract:
An important role in ensuring the functioning of the respiratory chain belongs to the cytochrome part, which includes complexes III (ubiquinol-cytochrome c oxidoreductase) and IV (cytochrome c oxidase). The key components of these enzymatic complexes are heme-containing cytochromes, the number of which depends on the balance of heme synthesis and catabolism. δ-Aminolevulinate synthase catalyzes the first step of the heme biosynthetic pathway, while heme oxygenase is the key enzyme of heme degradation. It is known that nutritional imbalances drive many risk factors for chronic kidney disease. That is why our research aimed to study the activity of ubiquinol-cytochrome c oxidoreductase and cytochrome oxidase complexes, the level of cytochromes a+a3, b, c, and c1, and the activity of key enzymes of heme metabolism in the mitochondria of rat kidneys under conditions of different content of protein and sucrose in animal diet. The obtained results showed a decreased activity of ubiquinol-cytochrome c oxidoreductase and cytochrome oxidase complexes and reduced levels of mitochondria cytochromes a+a3, b, c, and c1 in the kidney mitochondria under the conditions of nutrient imbalance, with the most pronounced changes found in animals kept on a low-protein/high-sucrose diet. A decrease in δ-aminolevulinate synthase activity with a simultaneous 2-fold increase in heme oxygenase activity was found in kidney mitochondria of animals kept on a low-protein/high-sucrose diet compared to those kept on full-value diet indicating an intensification of heme catabolism along with inhibition of its synthesis. The obtained results testify the energy imbalance under the conditions of low-protein/high-sucrose which in turn can lead to the progression of kidney injury. Keywords: cytochrome oxidase, cytochromes, heme oxygenase, nutrients, ubiquinol-cytochrome c oxidoreductase, δ-aminolevulinate synthase
50
IRMAWATI, IRMAWATI, SOLICHATUN SOLICHATUN, and ENDANG ANGGARWULAN. "The growth and reserpine content of callus culture of Rauvolfia verticillata on the variation of sucrose concentration in MS medium." Biofarmasi Journal of Natural Product Biochemistry 5, no. 1 (2007): 38–46. http://dx.doi.org/10.13057/biofar/f050105.
Full textAbstract:
Irmawati, Solichatun, Anggarwulan E. 2007. The growth and reserpine content of callus culture of Rauvolfia verticillata on the variation of sucrose concentration in MS medium. Biofarmasi 5: 38-46. The aim of this research was to study the effect of the variation of sucrose concentration on the growth and reserpine content on callus culture of Rauvolfia verticillata (Lour.) Baillon. The research was conducted with callus culture method consisted of two stages. The first stage was callus initiation to induce callus from leaf explant of R. verticillata, and the second stage was the reserpine production on treatment medium. This research used a Completely Randomized Design (CRD) by one factor, i.e. the variation of sucrose concentration. The sucrose concentration consisted of five levels, i.e. 0 g/L, 10 g/L, 20 g/L, 30 g/L and 40 g/L, each concentration in five replicates. The collected data consisted of qualitative and quantitative data. The qualitative data, callus morphology, was presented descriptively. The quantitative data, included fresh weight callus, dry weight callus and reserpine content, were analyzed by using ANOVA and followed by DMRT at 5% significance level. The result of research showed that the variation of sucrose concentration influenced fresh weight callus, dry weight callus and reserpine content. The increasing of sucrose concentration tended to raise callus growth, which could be seen from the fresh and dry weight callus. The highest fresh weight callus was found in medium with sucrose concentration of 20 g/L, while the highest dry weight callus was found in medium with sucrose concentration of 40 g/L. The increasing of sucrose concentration until 30 g/L raised reserpine content, but the sucrose concentration over 30 g/L decreased the reserpine content.