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Increased Production of Coenzyme $Q_{10}$ from Genetic Engineered Rhodobacter sphaeroides Overexpressing UbiG 过表达UbiG的球形红杆菌提高辅酶$Q_{10}$的产量
Advance Journal of Food Science and Technology Pub Date : 2020-08-25 DOI: 10.19026/ajfst.18.6051
Zhao Zhiping, Ziyi Ye, Xin-Qiao Xu, Jiamin Zhang, Wei Wang
{"title":"Increased Production of Coenzyme $Q_{10}$ from Genetic Engineered Rhodobacter sphaeroides Overexpressing UbiG","authors":"Zhao Zhiping, Ziyi Ye, Xin-Qiao Xu, Jiamin Zhang, Wei Wang","doi":"10.19026/ajfst.18.6051","DOIUrl":"https://doi.org/10.19026/ajfst.18.6051","url":null,"abstract":"The aim of this study was to increase the Coenzyme $Q_{10}$ $(CoQ_{10})$ yield from Rhodobacter sphaeroides via genetic engineering pathway. $CoQ_{10}$ plays important roles in many biological processes and has been proven to be effective in the treatment of many diseases. In the present study, the ubiG gene located in $CoQ_{10}$ biosynthesis pathway was effectively overexpressed in Rb. Sphaeroides to increase $CoQ_{10}$ production. The growth of host cells was slightly influenced by overexpressing ubiG. The crude $CoQ_{10}$ production was enhanced by 58.31% compared to that from the control. The ubiG mRNA level was significantly increased compared to the wild type harboring empty vector as measured by qRT-PCR. Moreover, the crude $CoQ_{10}$ exhibited strong anti-oxidant activity as measured in vivo by zone of inhibition assay.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"12 1","pages":"22-26"},"PeriodicalIF":0.0,"publicationDate":"2020-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75209531","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Reproductive Biology of the Indian Mackerel, Rastrelliger kanagurta (Cuvier 1817), from Salalah, Dhofar Coast, Oman 印度鲭鱼的生殖生物学，Rastrelliger kanagurta(居维叶1817)，产自阿曼佐法尔海岸的塞拉莱
Advance Journal of Food Science and Technology Pub Date : 2020-08-25 DOI: 10.19026/ajfst.18.6052
S. A. Jufaili, I. S. Al-Anbouri
{"title":"Reproductive Biology of the Indian Mackerel, Rastrelliger kanagurta (Cuvier 1817), from Salalah, Dhofar Coast, Oman","authors":"S. A. Jufaili, I. S. Al-Anbouri","doi":"10.19026/ajfst.18.6052","DOIUrl":"https://doi.org/10.19026/ajfst.18.6052","url":null,"abstract":"The present study aims at determining the length-weight relationship, sex ratio, relative weight, gonadosomatic indices and length at 50% maturation for the Indian mackerel, Rastrelliger kanagurta (Cuvier, 1817). A total of 791 specimens were collected from Salalah in the Dhofar region during the years 2007 to 2009. For both sexes, a common length-weight relationship was derived from the analysis, that is $W=0.00001×L^{3.4}$. It was found that the Omani Indian mackerel spawned during August to November and the lengths at 50% maturation were 271 mm for the combined sexes, 267.5 mm for the females and 277.5 mm for the males. The relative condition weight was positively proportion to the gonadosomatic index. The mean sex ratio for the entire fish sample of 0.56±0.1 was significantly different from the anticipated theoretical sex ratio of 0.5 $(X^2 = 8.77; ;df = 1; ;p<0.05)$.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"113 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88072654","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Anti-Quorum Sensing Activity of Argentinean Honey and Effect of pH on Main Flavonoids 阿根廷蜂蜜抗群体感应活性及pH对主要黄酮的影响
Advance Journal of Food Science and Technology Pub Date : 2020-04-25 DOI: 10.19026/ajfst.18.6040
C. Chiappe, M. O. Iurlina, A. Sáiz
{"title":"Anti-Quorum Sensing Activity of Argentinean Honey and Effect of pH on Main Flavonoids","authors":"C. Chiappe, M. O. Iurlina, A. Sáiz","doi":"10.19026/ajfst.18.6040","DOIUrl":"https://doi.org/10.19026/ajfst.18.6040","url":null,"abstract":"In this study, the anti-QS activity of regional floral honey from the southeast region of Argentina was investigated using the bacterial model (Chromobacterium violaceum. In addition, the anti-QS activity of quercetin, myricetin and luteolin was evaluated in an acidic medium. Two of the tested honey samples had the capacity to exert a notable anti-QS effect on (C. violaceum. The effect of quercetin on the anti-QS activity at pH 5.8 was higher than myricetin and luteolin. The results obtained from the identification of quercetin, myricetin and luteolin of the honey extracts by High-Performance Liquid Chromatography (HPLC) showed that quercetin was the main flavonoid followed by myricetin and luteolin. It was observed that honey with high values of quercetin and high value of free acidity, exerted a greater effect on the inhibition of QS. Thus, we can conclude that an umbral value of pH seems to be necessary to increase the anti-QS activity of quercetin.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"39 1","pages":"1-8"},"PeriodicalIF":0.0,"publicationDate":"2020-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80619994","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Characteristics of Moisture Content, Swelling, Opacity and Transparency with Addition Chitosan as Edible Films/Coating Base on Casein 添加壳聚糖作为酪蛋白可食性薄膜/涂层的含水率、溶胀、不透明度和透明度特性
Advance Journal of Food Science and Technology Pub Date : 2020-04-25 DOI: 10.19026/ajfst.18.6041
M. W. Apriliyani, Purwadi, A. Manab, Alvira D. Ikhwan
{"title":"Characteristics of Moisture Content, Swelling, Opacity and Transparency with Addition Chitosan as Edible Films/Coating Base on Casein","authors":"M. W. Apriliyani, Purwadi, A. Manab, Alvira D. Ikhwan","doi":"10.19026/ajfst.18.6041","DOIUrl":"https://doi.org/10.19026/ajfst.18.6041","url":null,"abstract":"The objectives of this study was to characterize moisture content, swelling, opacity and transparency of casein solution addition chitosan as edible films/coatings.The effect of chitosan solutions on edible films/coating was chitosan solution 4% of the amount of casein solution. The thickness average value of the casein chitosan edible film is 0.076-0.087 mm. The EFC4 treatmentwas obtained in the lowest moisture content 29.24%, swelling degree 5.48% and opacity 0.078%. High moisture content in the edible film will affect the resistance of the film produced and the packaged product. The lowest average value was found in the EFC4 treatment and EFC2 treatment with a value of transparency 0.63%. The highest concentration of chitosan solutions will tend to decrease the value of moisture content, swelling and opacity edible films/coating.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"46 1","pages":"9-14"},"PeriodicalIF":0.0,"publicationDate":"2020-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79252758","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 8
A Quick Biochemical Comparison between the Traditional Fermentation of Plantain Wine and Banana Wine Produced in Republic of Congo 刚果共和国传统发酵大蕉酒与香蕉酒的快速生化比较
Advance Journal of Food Science and Technology Pub Date : 2020-04-25 DOI: 10.19026/ajfst.18.6042
C. A. Kayath, A. B. V. Mbozo, Nicole Prisca Makaya Dangui, Moïse Doria Kaya-Ongoto, Duchel Jeanedvi Kinouani Kinavouidi, Justine Arlette Liliane Tsiba-Nkoli, Etienne Nguimbi
{"title":"A Quick Biochemical Comparison between the Traditional Fermentation of Plantain Wine and Banana Wine Produced in Republic of Congo","authors":"C. A. Kayath, A. B. V. Mbozo, Nicole Prisca Makaya Dangui, Moïse Doria Kaya-Ongoto, Duchel Jeanedvi Kinouani Kinavouidi, Justine Arlette Liliane Tsiba-Nkoli, Etienne Nguimbi","doi":"10.19026/ajfst.18.6042","DOIUrl":"https://doi.org/10.19026/ajfst.18.6042","url":null,"abstract":"The aim of this study is to quickly assess the physicochemical parameters of plantain wine and to be acquainted about the microorganisms genera involved in the fermentation. Numbers of fermented beverage are locally produced in several areas of the Republic of Congo by using local materials. The plantain seems to be a fruit of choice in the manufacture of fermented baverage. This study allow to improve the fermentation carried out in a traditional way with pH values around 4.5±0.4. In addition we showed that plantain wine contain more sugar that desert banana by allowing to obtain 16° of alcohol from plantain and 9° from dessert Banana. Finally the plantain wine contain a couple of Mineral composition including Ca, Fe, Cu, K, F and PO3. This wine showed a very interresting profile in terms of beverage preservation.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"6 1","pages":"15-21"},"PeriodicalIF":0.0,"publicationDate":"2020-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81517165","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effect of Duration and Temperature of Fermentation on Black Garlic Properties 发酵时间和发酵温度对黑蒜品质的影响
Advance Journal of Food Science and Technology Pub Date : 2019-12-25 DOI: 10.19026/ajfst.17.6033
H. Herlina, T. Lindriati, S. Sulistyani, M. Yunus, S. Soekarno
{"title":"Effect of Duration and Temperature of Fermentation on Black Garlic Properties","authors":"H. Herlina, T. Lindriati, S. Sulistyani, M. Yunus, S. Soekarno","doi":"10.19026/ajfst.17.6033","DOIUrl":"https://doi.org/10.19026/ajfst.17.6033","url":null,"abstract":"This study aimed to investigate the effects of temperature and duration of fermentation on black garlic properties. The moisture content, lightness, total reducing sugar, proteins content, total polyphenols, antioxidant activity and DPPH radical scavenging activity, were determined. The experimental Design used in this study were Factorial Completely Randomized Design. The factors were, factors 1 = fermentation temperature variations (60; 70; and 80°C) and factors 2 = fermentation time variation (7; 14; and 21 days) each treatment repeated 3 (three times). The results of this study show that temperature and duration of fermentation have significant effect on the physical, chemical and bioactive properties of black garlic. The increase of duration and temperature of fermentation process in black garlic production increase the level of reducing sugar, protein content, total polyphenols, antioxidant activity and reduce the lightness and moisture content of black garlic.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"240 1","pages":"86-93"},"PeriodicalIF":0.0,"publicationDate":"2019-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81792009","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 3
Nutritional Value of Legumes in Relation to Human Health: A Review 豆科植物的营养价值与人体健康的关系
Advance Journal of Food Science and Technology Pub Date : 2019-12-25 DOI: 10.19026/ajfst.17.6032
I. F. Bolarinwa, M. Al-Ezzi, I. Carew, Kharidah Muhammad
{"title":"Nutritional Value of Legumes in Relation to Human Health: A Review","authors":"I. F. Bolarinwa, M. Al-Ezzi, I. Carew, Kharidah Muhammad","doi":"10.19026/ajfst.17.6032","DOIUrl":"https://doi.org/10.19026/ajfst.17.6032","url":null,"abstract":"The aim of this review was to provide information on the nutritional components of legumes that can improve human wellbeing. Legumes are nutrient dense food crops with numerous health benefits. They have the ability to withstand harsh weather and naturally enrich soil, thus, reducing fertilizing cost. However, despite the advantages of legumes over other crops, they have not been fully utilized in food systems especially in developing countries. This review explores the nutritional profile of different types of legumes, factors influencing legume utilization and, the health benefits of legumes. Thus, providing vital information required to enhance industrial and domestic usage of legumes with a goal to promote legume cultivation for sustainable food production and improved healthy living.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"4 1","pages":"72-85"},"PeriodicalIF":0.0,"publicationDate":"2019-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83664684","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 4
Evaluation of Microbiological Contamination of Black and Green Teas 红茶和绿茶微生物污染评价
Advance Journal of Food Science and Technology Pub Date : 2019-09-25 DOI: 10.19026/ajfst.17.6016
Mateusz Ossowski, B. Nowakowicz-Dębek, L. Wlazlo, Jolanta Krl, Martyna Kasela, P. Maksym, A. Malm
{"title":"Evaluation of Microbiological Contamination of Black and Green Teas","authors":"Mateusz Ossowski, B. Nowakowicz-Dębek, L. Wlazlo, Jolanta Krl, Martyna Kasela, P. Maksym, A. Malm","doi":"10.19026/ajfst.17.6016","DOIUrl":"https://doi.org/10.19026/ajfst.17.6016","url":null,"abstract":"","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"8 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86040296","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Chemical Composition of the Unconventional Oil Extracted from Zizyphus lotus Almonds 莲叶杏仁非常规油的化学成分分析
Advance Journal of Food Science and Technology Pub Date : 2019-09-25 DOI: 10.19026/ajfst.17.6014
Naima Makhdar, L. Bouyazza
{"title":"Chemical Composition of the Unconventional Oil Extracted from Zizyphus lotus Almonds","authors":"Naima Makhdar, L. Bouyazza","doi":"10.19026/ajfst.17.6014","DOIUrl":"https://doi.org/10.19026/ajfst.17.6014","url":null,"abstract":"","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"35 43","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91404364","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Physicochemical Properties of Essential oils of Ginger (Zingiber officinale), African Nutmeg (Monodora myristica) and Ashanti Black Pepper (Piper guineense) 姜(Zingiber officinale)、非洲肉豆蔻(Monodora myristica)和阿散蒂黑胡椒(Piper guineense)精油的理化性质
Advance Journal of Food Science and Technology Pub Date : 2019-09-25 DOI: 10.19026/ajfst.17.6015
A. Godwin, F. E. Adedayo, Adeparusi Eunice Oluwayemisi
{"title":"Physicochemical Properties of Essential oils of Ginger (Zingiber officinale), African Nutmeg (Monodora myristica) and Ashanti Black Pepper (Piper guineense)","authors":"A. Godwin, F. E. Adedayo, Adeparusi Eunice Oluwayemisi","doi":"10.19026/ajfst.17.6015","DOIUrl":"https://doi.org/10.19026/ajfst.17.6015","url":null,"abstract":"This study was carried out to evaluate the physicochemical characteristics of Ginger (Zingiber officinale), African nutmeg (Monodora myristica) and Ashanti Black pepper (Piper guineense) essential oils. Dried plant materials were obtained from the Oba market in Edo State, Nigeria. All samples were ground into a fine powder and stored in an airtight plastic container at room temperature (28±2°C) until when used. The essential oils were extracted using steam distillation and their physicochemical properties analyzed using standard procedures. The results showed that color varied from yellow for Z. officinale to colorless for M. myristica and P. guineense. The highest yield (3.55%), acid value (6.73 mg KOH/g), saponification value (185.13 mg KOH/g), free fatty acid value (3.37%) and iodine value (69.49 gI2/100 g) were recorded for M. myristica, the highest specific gravity value (0.88) was for P. guineense and M. myristica, the highest peroxide value (2.67) was for P. guineense while the highest refractive index value (1.49) was for both P. guineense and Z. officinale. There were significant differences (p<0.05) in all physicochemical parameters except for the refractive index and specific gravity of the essential oils. The result indicates that the essential oils of the selected plants can be utilized as edible oils and suitable for nutritional purposes. The oils are stable and would not easily undergo rancidity, thus they can be used as a good component of food additives.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89475385","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
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