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1.
Nineteen odour-active compounds previously identified with high Flavour Dilution factors in an extract from the peel oil of
Pontianak oranges (Citrus
nobilis Lour. var. microcarpa Hassk.) were quantified using stable isotope dilution assays (SIDA). For this purpose, four new SIDA were developed, i.e.
for the quantification of (E)-2-dodecenal, geraniol, nerol, and 1-phenylethanethiol. The results showed that (R)-limonene,
myrcene, and (R)-α-pinene were the predominant compounds present in concentrations between 0.4 and 60 mg/g peel. An aroma
recombinate containing the nineteen aroma compounds in the concentrations naturally occurring in the peel oil elicited the
overall aroma of the peel oil itself, thus confirming the identification experiments. Furthermore, omission experiments showed
that the unique odour quality of the peel is significantly influenced by the resinous, sulphurous-smelling 1-phenylethanethiol,
although its concentration was only 38 ng/g peel. 相似文献
2.
The various extracts from chamdanggui (Angelica gigas Nakai) and sogdan (Phlomis umbrosa Turcz) were evaluated for estrogenic activity and characterized according to HPLC profile. Chamdanggui and sogdan were individually extracted with 4 solvents (hot water, 70% ethanol, n-butanol, and dichloromethane) of differing polarities. Estrogenic activity was determined by E-screen using an estrogen-dependent
MCF-7 BUS cell. Although almost all extracts showed estrogenic effects in a concentrationdependent manner, the hot water extract
from chamdanggui (250 μg/mL) had the higher effect (138%). Among 90 fractions using HPLC separation of the hot water extract from chamdanggui, fraction 21 and 28 produced the highest estrogenic effects of 178 and 163% at 10 μg/mL, respectively. The results imply
that the hot water extract from chamdanggui could be useful as an alternative hormone replacement therapy. 相似文献
3.
Yon-Suk Kim Woen-Bin Shin Xin Dong Eun-Kyung Kim Weligala Pahalagedara Amila Srilal Nawarathna Hakju Kim Pyo-Jam Park 《Food science and biotechnology》2017,26(6):1633-1640
In our previous work, Asterina pectinifera was fermented with Cordyceps militaris mycelia to improve its bioactivities and was reported to have strong antioxidant activities. The aim of the current study was to investigate its anti-inflammatory effect and mechanisms of action. In this study, we observed the inhibitory effect of the extract from fermented A. pectinifera with C. militaris mycelia (FACM) on nitric oxide (NO) production and its molecular mechanism in lipopolysaccharide (LPS)-stimulated RAW264.7 cells. FACM could decrease LPS-induced NO production. Western blot analysis showed that FACM could down-regulate LPS-induced expression of inducible NO synthase without affecting cyclooxygenase-2. Moreover, FACM exhibited anti-inflammatory activity in LPS-induced RAW264.7 mouse macrophage cells through proinflammatory mediators including TNF-α and IL-6 via nuclear factor kappa B pathway. FACM inhibited LPS-induced phosphorylation of extracellular-signal-regulated kinase expression. Our results suggest that FACM may be a potential candidate for inflammation therapy by attenuating the generation of cytokines, production of NO, and generation of ROS in RAW264.7 cells. 相似文献
4.
Elena G. Kovatcheva-Apostolova Milen I. Georgiev Mladenka P. Ilieva Leif H. Skibsted Anja Rødtjer Mogens Larsen Andersen 《European Food Research and Technology》2008,227(4):1243-1249
Ethanolic extracts of plant cell cultures of lavender (Lavandula vera) and rose (Rosa damascena) have been examined as potential food antioxidants. The L. vera cell extract quenched the radicals Fremy’s salt, DPPH (2,2-diphenyl-1-picrylhydrazyl radical), and ABTS·+ (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic) radical) more efficiently than the R. damascena extract. Also the L. vera extract inhibited lipid oxidation in a methyl linoleate emulsion more efficiently than the R. damascena extract. However, the L. vera extract had a prooxidative effect on the iron-based Fenton reaction in an aqueous model system. A similar effect was observed
for pure rosmarinic acid, but not for the R. damascena extract. The addition of L. vera extract to minced chicken meat reduced lipid oxidation (measured as thiobarbituric acid reactive species) and the loss of
α-tocopherol during cold storage after the meat was cooked. This suggests the antioxidative properties of L. vera extracts dominate in a real food system. 相似文献
5.
Alagesan?Paari Hari?Krishnam?Naidu Paulraj?Kanmani Ramraj?Satishkumar Neelakandan?Yuvaraj Vellaiyan?Pattukumar Venkatesan?Arul
The quenching capacities of Vitus vinifera seed extract, Citrus limon peel extract, Punica granatum peel extract, and Citrus sinensis peel extract were studied together with their antioxidant activity in goat fish (Parupenaeus indicus). The functionality of the extracts was evaluated using β-carotene-linoleic acid model system, reducing power assay, DPPH, hydroxyl, and nitrite radical scavenging assay. V. vinifera and P. granatum extract demonstrated best radical scavenging potential in all multifunctional antioxidant assays. Radical scavenging activity measured by electron paramagnetic resonance against a stable radical 1,1,-diphenyl-2-picrylhydrazil revealed radical peaks of lower intensity in antioxidant-infused samples. Compounds possessing antioxidant properties were identified from purified fruit extracts by GC–MS analysis. Treatments with these extracts increased the stability of irradiated goat fish against lipid oxidation. TBARS values for irradiated control was 4.26 ± 0.10, whereas it was 2.44 ± 0.14, 2.97 ± 0.01, 2.93 ± 0.03, 3.89 ± 0.05, and 4 ± 0.01 mg of MDS per kilogram fish for BHA, P. granatum peel, V. vinifera seed, C. sinensis peel, and C. limon peel extract-treated samples, respectively. This study also elucidated the relationship between heating temperature and irradiation dose on the antioxidant activity of extracts. Maximum antioxidant activity was observed at 150 °C heated and 10-kGy irradiated extracts. These results suggest that fruit peels will be a potential material for extracting antioxidants. 相似文献
6.
Dabai (Canarium odontophyllum) is a potential “functional fruit”. Future commercialization of dabai fat as healthy oil may result in the accumulation of
defatted dabai as a by-product. This study was carried out to determine the total phenolics and antioxidant capacity of defatted
dabai parts as a new source of functional food and nutraceutical ingredient. In this study, defatted dabai parts were extracted
using different extraction media (methanol, ethanol, ethyl acetate, acetone, and water) and analyzed for total phenolics,
total flavonoids, total anthocyanins, and antioxidant capacity (ABTS+ radical scavenging and ferric-reducing antioxidant power assays) using spectrophotometric and high-performance liquid chromatography
methods. Major phenolics in defatted dabai peel extracted using methanol were catechin and epigallocatechin while in water
extract, major phenolic acid was ellagic acid. Defatted dabai peel also had higher anthocyanidin content than its pulp. The
peel of a defatted dabai fruit extracted using methanol contained a high total phenolics and Trolox equivalent antioxidant
capacity (TEAC). Ethyl acetate extract of defatted dabai parts had the least phenolics compared in ethanol and acetone extracts.
Higher total phenolics and TEAC values were observed in water extract of a defatted dabai peel than ethanol, acetone, and
ethyl acetate extracts. Hence, methanol extract of a defatted dabai peel could probably be used as a natural antioxidant. 相似文献
7.
Response surface methodology was used to predict optimum conditions for hot air roasting of barley grains (temperature, time,
and amount). Antioxidant capacity in the grains was highest under optimum conditions of 250 °C, 63.5 min and 42 g (one and
a half layers). A correlation of R
2 = 0.74 (p < 0.05) was found between 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and total phenolic contents. Ethanol
and aqueous extracts were prepared from grains roasted under optimum conditions and assessed for antioxidant capacity. Antioxidative
compounds in the extracts were then identified using GC–MS. The IC50 value of ethanol extract was significantly lower (11.45 μg mL–1) than that of aqueous extract (33.54 μg mL–1) and α-tocopherol (12.6 μg mL–1) but higher than BHT (9.59 μg mL–1). The same trend was observed in linoleic acid assay. In reducing power, the ethanol extract and α-tocopherol were not significantly
different. Phenolic acids p-hydroxybenzaldehyde, vallinic and gallic acids were identified as the major compounds in the extracts. The results obtained
from this study show that it is possible to optimize antioxidant capacity in barley grains during roasting. 相似文献
8.
Jin Hwan Lee Weon Taek Seo Woo Jin Lim Kye Man Cho 《Food science and biotechnology》2011,20(3):695-702
The aim of this research was to investigate the levels of phenolic compounds and antioxidant activities in different tissues
including leaves, stems, and roots from baekseohyang (Daphne kiusiana). The highest contents of total phenolics (43.59 mg gallic acid equivalent, GAE/g) and flavonoids (15.73 mg rutin equivalents,
RE/g) were observed in the 75% methanol extract of leaves. Moreover, this extract had the predominant antioxidant capacity,
DPPH (85.91%) and ABTS (92.57%) radical scavenging activities as well as reducing power (7.20%) at a concentration of 5 mg/mL.
The highest content of phenolic compounds was also exhibited in this extract with an increasing order in leaves, roots, and
stems and their major components were vanillic acid (6.37 mg/g), tannic acid (1.91 mg/g), and p-hydroxybenzoic acid (3.96 mg/g). Thus, the strong antioxidant activities of the 75% methanol extract are correlated with
high phenolic compound contents. This study suggests that baekseohyang leaves may potentially be used as an accessible source of natural antioxidants. 相似文献
9.
The effect of black/bitter cumin seeds Centratherum anthelminticum (L.) Kuntze extract (CA) containing mixture of polyphenolic compounds was tested on rat intestinal α-glucosidases, human
salivary α-amylase activity and postprandial hyperglycemia in rats. Polyphenolic components of C. anthelminticum seeds (CA) dose dependently inhibited rat intestinal disaccharidases. IC50 values were found to be 34.1 ± 3.8, 62.2 ± 4.5 and 500.5 ± 11.9 μg of CA for rat intestinal sucrase, maltase and p-nitrophenyl α-d-glucopyranoside (PNP-glycoside), respectively. CA also inhibited human salivary α-amylase activity with IC50 value of 185.5 ± 4.9 μg. The inhibitory effect of CA was found to be 8–32 fold more potent than dl-catechin but less effective than acarbose on rat intestinal disaccharidases and salivary α-amylase. The enzyme kinetic studies
showed a non-competitive type of inhibition with a low K
i
value of 30.24 μg, 76.67 μg and 341.60 μg of CA for maltase, sucrase and PNP-glycoside hydrolysis activities, respectively.
The in vitro inhibition of glucosidases was further confirmed by in vivo maltose tolerance test in rats. Feeding of CA at
50–200 mg/kg body weight (b.wt) to maltose (2.0 g/kg b.wt), loaded rats significantly reduced the postprandial plasma glucose
levels compared with acarbose. The inhibitory components of CA were identified as a mixture of polyphenolic compounds viz.,
gallic acid, protocatechuic acid, caffeic acid, ellagic acid, ferulic acid, quercetin and kaempferol. This study demonstrated
that CA exerts antihyperglycemic effect by decreasing postprandial glucose in rats by modulating α- amylase and glucosidases
(sucrase and maltase) activity and thus may be useful for the management of diabetes mellitus. 相似文献
10.
Rajkumar Gomathi Nagarajan Anusuya Sellamuthu Manian 《Food science and biotechnology》2013,22(3):787-794
The polyphenolic extract from Jamaican cherries (Muntingia calabura L.) was screened for its antioxidant and anti-inflammatory activities. The extract contained considerable amounts of vitamin C (33.6 mg AAE/g extract) and E (14.7 mg TE/g extract), total phenolics (121.1 mg GAE/g extract), flavonoids (173.2 mg RE/g extract), and anthocyanins (82.4 mg CGE/g extract) estimated through standard spectrophotometric methods. The extract also revealed the presence of volatile compounds such as phytol (26.26%), n-hexadecanoic acid (11.97%), cyclopropaneoctanoic acid (10.26%), γ-sitosterol (11.15%), stigmasterol (7.20%), and campesterol (4.47%) as main constituents in the extract. The polyphenol extract demonstrated DPPH radical scavenging activity (IC50 10.6±0.6 μg/mL) and effectively inhibited hydroxyl (IC50 24.9±3.3 μg/mL), and nitric oxide (IC50 15.01±1.2 μg/mL) radicals in vitro. The extract also exhibited anti-inflammatory activity in a dose dependent manner by significantly (p<0.01) inhibiting carrageenan induced paw edema and reducing the weight of granuloma in cotton pellet-induced granuloma model in rats. Results indicated that Jamaican cherries could be a potential source of nutrient supplement with anti-inflammatory and antioxidant properties and require promotion of their consumption for public health benefits. 相似文献
11.
Thermal inactivation of quality-related enzymes in both cauliflower crude enzyme extracts and fresh tissue samples was studied
in temperature range 50–100 °C. For crude enzyme extracts, several parameters, reaction rate constants (k) and activation energy (E
a) as well as decimal reduction time (D) and (z) values, were used to characterize the thermal stability. The rates of inactivation were found to follow first-order inactivation
kinetics. Activation energies varied between 101.18 and 208.42 kJ mol−1 with z values of 10.59–24.09 °C. The examined kinetics indicated that lipoxygenase was the most heat resistant followed by peroxidase,
polyphenol oxidase, pectin methyl esterase and ascorbic acid oxidase. Furthermore, the obtained results from the blanched
fresh tissues indicated that inactivation of lipoxygenase secured disappearing of any other enzyme activities. Therefore,
this study recommends using lipoxygenase as an indicator enzyme to optimize the thermal treatments of cauliflower products. 相似文献
12.
Isolation of the volatile fraction from the peel of Pontianak orange (Citrus nobilis var. Lour. microcarpa Hassk.) by a careful solvent extraction/vacuum distillation process followed by application of an aroma extract dilution
analysis (AEDA) revealed 32 odour-active compounds in the flavour dilution (FD)-factor range of 4–2048, 26 of which could
be identified. On the basis of high FD-factors, (R)/(S)-linalool, myrcene, (R)-limonene, and 1,8-cineole were characterised
as the most potent odorants, followed by octanal, (E,E)-2,4-decadienal, nerol, (E)-2-dodecenal, geraniol, and (E,E)-2,4-nonadienal.
In addition, one odorant resembling the characteristic sulphurous, resinous aroma of the Pontianak peel oil was detected with
a quite high FD-factor of 128. By mass spectrometry followed by synthesis, 1-phenylethanethiol exhibiting an intense sulphurous,
resinous smell at the very low odour threshold of 0.005 ng/L in air, was found to be responsible for the odour impression
detected in the extract. 1-Phenylethanethiol occurring as a mixture of the (R)-(76%) and the (S)-enantiomer (24%) has previously
not been reported as odorant in foods. Application of static headspace aroma dilution analysis (SHA) on Pontianak peel revealed
the green, grassy smelling odour-active compounds hexanal and (Z)-3-hexenal as further important odorants in the headspace
above the peels. 相似文献
13.
Xavier Bonjoch Laia Calvó Marçal Soler Olaya Ruiz-Rueda L. Jesús Garcia-Gil 《Food Analytical Methods》2010,3(1):40-46
A new rapid method based on real-time PCR was developed to detect four thermophilic Campylobacter species (Campylobacter jejuni, Campylobacter coli, Campylobacter lari, and Campylobacter upsaliensis) in food samples. The assay targeted the bipA gene for C. upsaliensis and C. lari, whereas the gene encoding the ATP-binding protein CJE0832 was used to detect C. coli and C. jejuni. These genes were chosen for this assay due to their low variability and mutation rate at a species level. The multiplex
PCR showed 100% inclusivity for all 25 thermophilic Campylobacter strains tested and 100% exclusivity for 38 non-targeted strains belonging to closely related species. The newly developed
real-time PCR could detect down to 102 genomes/reaction and displayed efficiency above 97% for all species except for C. upsaliensis (90.1%). The method proved to be a reliable tool for food analysis, showing 100% sensitivity, 96% efficiency, and 92.45%
specificity when validated against the gold standard method UNE-EN ISO 10272:2006 using 200 diverse food samples (meat, fish,
fruits and vegetables, and raw milk). In artificially spiked samples, the detection limit of the method was 10 cfu/g in salad,
5 cfu/g in turkey meat, and 1 cfu/g in the rest of meat samples tested. Consequently, the newly designed molecular tool represents
a quick and safe alternative to obtain reliable results concerning the presence/absence of the main thermophilic Campylobacter in any food sample. 相似文献
14.
Samee Haider Zhenxing Li Hong Lin Khalid Jamil Bang Ping Wang 《European Food Research and Technology》2009,229(3):435-441
Food allergy has becoming the serious threat in the world for which the search of an effective anti-allergic drug is the demand
of time. Keeping in view of the potentiality of seaweeds, the ethanol extracts from Sargassum tenerrimum (ST), Sargassum cervicorne (SC), and Sargassum graminifolium turn (SG) have been studied in vivo for its antiallergenicity through passive cutaneous anaphylaxis (PCA) and active cutaneous
anaphylaxis (ACA) in female BALB/c mice. Intraperitoneal administration of these ethanol extracts inhibit mouse PCA and ACA
in a dose-dependent manner using ovalbumin (OVA) and shrimp allergen as triggering agents to induce allergenicity over mice.
The extract of ST containing phlorotannin has been found most active over the suppression of PCA triggered by OVA and shrimp
with IC50 values of 25.64 and 40.98 mg/kg, respectively and an efficacy comparable to that of an anti-allergic drug disodiumcromoglycate.
Similarly, ST inhibits ACA triggered by ova and shrimp allergen in the mouse, with 50% suppression at 25.5 and 43.53 mg/kg,
respectively. The results presented here show that these extracts are active on the studied models among which ethanol extract
of ST was the most potent, leading toward the promising development of a new class of anti-allergic drugs. 相似文献
15.
Chen Qi-he Liu Xiao-jie Fu Ming-liang Zhang Hong-bo 《European Food Research and Technology》2010,231(6):943-950
S. cerevisiae proteinase A (PrA) is a member of the aspartic proteinase superfamily. The roles of PrA in S. cerevisiae physiology and cell metabolism are controversial. The objective of the current study was to elucidate the effects of the
absence of PrA on key enzymes with regard to the glycolytic flux in industrial S. cerevisiae. The observed activities of hexokinase (HK), phosphofructokinase (Pfk) and pyruvate kinase (PYKi) in PrA-modified S. cerevisiae strains (SC2 and SC3) were lower than that of the wild-type strain (p < 0.01). Compared to other strains, SC3 revealed the lowest activity of three key glycolytic enzymes. Current results imply
that PrA in industrial S. cerevisiae may control the glycolytic enzymes expression (HK, Pfk and PYKi) in the direct or indirect manner and thus lead to the delay
of cell metabolism. The observed intracellular ATP levels between the wild-type strain and PrA-modified strains (SC1 and SC2)
were significantly different (p < 0.01). The pronounced differences of key glycolytic enzymes between the wild-type and PEP4-modified strains were as well characterized by SDS–PAGE. The intracellular protein concentration in the presence of PrA is
higher than those of the PrA-modified strains. As a result, the interaction mode of PrA and the glycolytic enzymes was postulated
in this work. The findings herein suggest that the glycolytic flux direction and rate may be regulated by vacuolar PrA in
industrial S. cerevisiae. The present data obtained provide insights into understanding the roles of PrA in industrial S. cerevisiae. 相似文献
16.
Leona Buňková František Buňka Michaela Hlobilová Zuzana Vaňátková Dana Nováková Vladimír Dráb 《European Food Research and Technology》2009,229(3):533-538
The aim of this paper was to study the biogenic amines (histamine, tyramine, putrescine, cadaverine, agmatine, spermine and
spermidine) production of selected technological important lactic acid bacteria (strains of the genera Lactococcus, Lactobacillus and Streptococcus). Three methods (ion-exchange chromatography (IEC), PCR and cultivation method with pH indicator) were used. Within the 39
strains of lactic acid bacteria tested, the production of tyramine (formed by tyrosine decarboxylase) was detected in eight
strains (3 strains of Lactococcus lactis subsp. lactis, three strains of Lactococcus lactis subsp. cremoris, 1 strain of Streptococcus thermophilus and 1 strain of Lactobacillus delbrueckii subsp. bulgaricus). The other tested biogenic amines were not detected. Cultivation in decarboxylation broth seems to be the least accurate
method for the detection of biogenic amines due to enhanced risk of false-positive reactions. Therefore, in order to detect
bacteria producing biogenic amines, the combination of PCR and chromatographic methods (e.g. IEC) can be recommended. 相似文献
17.
Won Ju Kim Kyoung Ah Lee Kee-Tae Kim Myong-Soo Chung Sang Woo Cho Hyun-Dong Paik 《Food science and biotechnology》2011,20(4):1101-1106
In this study, the antimicrobial effects of an onion peel extract prepared using subcritical water extraction (SWE) were assessed
for possible development into new bio-functional materials. The extraction temperatures were controlled to 110 and 160°C.
At 0.15, 0.3, 0.6, and 1.2 mg extract/mL of broth, the growth inhibition and bactericidal activity of SWE extracts against
Bacillus cereus KCCM 40935 and KCCM 11341 were compared with those of ethanol and hot-water extracts. In the case of B. cereus KCCM 40935, it appeared that over 0.6 mg/mL of SWE (110°C) extract exerted a bactericidal effect, and 1.2 mg/mL of SWE (160°C)
extract exerted a bacteriostatic effect during culturing, and also that B. cereus KCCM 11341 was more resistant than B. cereus KCCM 40935. Furthermore, our results demonstrated that the death time of 107 CFU/mL of B. cereus KCCM 40935 treated with SWE (110°C) extract at 1.2 mg/mL was 60 min at maximum in 0.8% NaCl. Additionally, the cells damaged
by SWE extract were observed with a SEM. It was suggested that an extract of onion peels prepared via SWE (110°C) could be
used as a functional biomaterial for the food or pharmaceutical industries. 相似文献
18.
Sencer Buzrul Hami Alpas Alain Largeteau Gérard Demazeau 《European Food Research and Technology》2008,227(2):443-448
The survival curves of Escherichia coli and Listeria innocua inactivated by high hydrostatic pressure (HHP) were obtained at room temperature (∼22 °C) and at five pressure levels (400,
450, 500, 550 and 600 MPa) in whole milk. These curves were described by the Weibull model and parameters of this model were
reduced from two to one with slight loss of goodness-of-fit. The logarithm of the time constant parameter (δ) of the reduced Weibull model was described with respect to high pressure (P). This approach can be used to define a z
p
value analogous to the modeling of the classical D value (increase in pressure that results in one log unit decrease of δ values). The development of accurate survival models under high pressure, as presented here, can be very beneficial to food
industry for designing, evaluating and optimizing HHP processes as a new preservation technology. 相似文献
19.
Herbert Wieser Nicoline Vermeulen Felizitas Gaertner Rudi F. Vogel 《European Food Research and Technology》2008,226(6):1495-1502
Dough quality and baking performance of wheat dough are significantly affected by the qualitative and quantitative composition
of the gluten. Therefore, the degradation was studied of specific fractions of gluten proteins in sourdough as affected by
starter cultures. Doughs were fermented for 0, 5, and 24 h at 30 °C after addition of Lactobacillus sakei, L. plantarum, L. sanfranciscensis or Enterococcus faecalis. Chemically acidified doughs were used as controls. All doughs were analyzed quantitatively for their content of albumins,
globulins, gliadins, glutenins, and glutenin macropolymer by means of a combined extraction/HPLC procedure. Protein degradation
during sourdough fermentation was primarily due to acidic proteases present in flour. While L. sakei, L. plantarum and L. sanfranciscensis were mostly non-proteolytic, E. faecalis clearly contributed to gluten proteolysis. Single gluten protein types were clearly different in their resistance to proteolytic
activities of the dough system and E. faecalis, and, in contrast to total glutenins, the amounts of gluten macropolymer were significantly reduced already after 5 h of
incubation. When longer fermentation times were applied, gluten was substantially degraded. The strongest decrease was found
for the glutenin fraction leading to an increase of alcohol soluble oligomeric proteins in the gliadin fraction. The extent
of the decrease of monomeric gliadins was strongest for the γ-type followed by the α- and the ω-types. This indicates that
dough properties residing in specific types of gluten fractions can be influenced by the duration of fermentation and the
application of proteolytic strains. 相似文献
20.
Mi Jang Jin-Woo Min Dong-Uk Yang Seok-Kyu Jung Se-Young Kim Deok-Chun Yang 《Food science and biotechnology》2011,20(1):131-135
The pH of red ginseng extracts fermented with Saccharomyces cerevisiae and Saccharomyces carlsbergensis decreased rapidly during 3 days of fermentation, with no further significant change thereafter. After 20 days of fermentation,
a relatively small difference remained in the acidity of extracts fermented with S. cerevisiae (0.54%) and S. carlsbergensis (0.58%). Reducing sugar in the S. cerevisiae and S. carlsbergensis extracts decreased from 258.6 to 45.4 and 43.2 mg/mL glucose equivalents, respectively; and ethanol contents increased from
1.5% at day 0 to 16.0 and 15.0%, respectively, at day 20. Ginsenosides Rb1, Rb2, Rc, Re, Rf, and Rg1 decreased during the fermentation with S. cerevisiae, but Rd and Rg3 increased by day 12. Ginsenosides Rb1, Rb2, Rc, Re, and Rg1 decreased gradually in the extract with S. carlsbergensis, but Rd and Rg3 were increased at day 6 and 9, respectively. 相似文献