Oligosaccharide structures formed during the hydrolysis of lactose by Aspergillus oryzae β-galactosidase

Di-, tri-, tetra-, penta- and hexasaccharides were formed during the hydrolysis of lactose by transgalactosylation reaction of Aspergillus oryzae β-galactosidase. In this study the isolation and characterization of the major constituents of tri-, tetra- and pentasaccharides are described. The structure elucidation of 3 tri-, 2 tetra- and 1 pentasaccharides was carried out by methylation analysis, mass spectrometry and ¹³C-nmr spectrometry. The trisaccharides are $\text{O-β-}\text{d}\text{-}\text{galactopyranosyl}\text{-(1 → 3)-O-β-}\text{d}\text{-}\text{galactopyranosyl}\text{-(1 → 4)-}\text{d}\text{-}\text{glucose}\text{(3′-}\text{galactosyl-lactose}\text{)}$, $\text{O-β-}\text{d}\text{-}\text{galactopyranosyl}\text{-(1 → 6)-β-}\text{d}\text{-}\text{galactopyranosyl}\text{-(1 → 4)-}\text{d}\text{-}\text{glucose}\text{(6′-}\text{galactosyl-lactose}\text{)}$ and $\text{O-β-}\text{d}\text{-}\text{galactopyranosyl}\text{-(1 → 4)-O-[β-}\text{d}\text{-}\text{galactopyranosyl}\text{-(1 → 6)]-}\text{d}\text{-}\text{glucose}\text{(4,6-}\text{digalactosyl-glucose}\text{)}$. Tetrasaccharides are $\text{O-β-}\text{d}\text{-}\text{galactopyranosyl}\text{-(1 → 6)-O-β-}\text{d}\text{-}\text{galactopyranosyl}\text{-(1 → 6)-O-β-}\text{d}\text{-}\text{galactopyranosyl}\text{-(1 → 4)-}\text{d}\text{-}\text{glucose}$ and $\text{O-β-}\text{d}\text{-}\text{galactopyranosyl}\text{-(1 → 6)-O-β-}\text{d}\text{-}\text{galactopyranosyl}\text{-(1 → 3)}$ [or $\text{O-β-}\text{d}\text{-}\text{galactopyranosyl}\text{-(1 → 3)-O-β-}\text{d}\text{-}\text{galactopyranosyl}\text{-(1 → 6)]-O-β-}\text{d}\text{-}\text{galactopyranosyl}\text{-(1 → 4)-}\text{d}\text{-}\text{glucose}$. Pentasaccharide is $\text{O-β-}\text{d}\text{-}\text{galactopyranosyl}\text{-(1 → 6)-O-β-}\text{d}\text{-}\text{galactopyranosyl}\text{-(1 → 6)-O-β-}\text{d}\text{-}\text{galactopyranosyl}\text{-(1 → 6)-O-β-}\text{d}\text{-}\text{galactopyranosyl}\text{-(1 → 4)-}\text{d}\text{-}\text{glucose}$.     

Effect of clay content, homogenization RPM, pH, and ultrasonication on mechanical and barrier properties of fish gelatin/montmorillonite nanocomposite films

The effect of clay content, homogenization RPM, and pH on the mechanical and barrier properties of fish gelatin/nanoclay composite films was investigated. The addition of 5% nanoclay (w/w) increased the tensile strength from 30.31 ± 2.37 MPa to 40.71 ± 3.30 MPa. The 9 g clay/100 g gelatin film exhibited the largest improvements in oxygen and water barrier properties. Oxygen permeability decreased from 402.8 × 10⁻⁶ ± 0.7 × 10⁻⁶ g m/m² day atm to 114.4 × 10⁻⁶ ± 16.2 × 10⁻⁶ g m/m² day atm and the water vapor permeability decreased from 31.2 × 10⁻³ ± 1.6 × 10⁻³ ng m/m² s Pa to 8.1 × 10⁻³ ± 0.1 × 10⁻³ ng m/m² s Pa. The XRD and TEM observation suggested that the ultrasonication treatment (30 min at 40% output) resulted in exfoliation of the silicates.     

Nutritive value of masau (Ziziphus mauritiana) fruits from Zambezi Valley in Zimbabwe

Ziziphus mauritiana (masau) fruits are consumed by many people in Zimbabwe. The fruits contribute significantly to people’s diet when they are in season. The objective of this study was to determine the nutritional content of the fruits and, hence, quantify their contribution to the diet. Samples of masau were collected in two seasons (August 2006 and August 2007). Both macronutrients and micronutrients were determined using standard AOAC methods of analysis. Dry matter content ranged from 21.1 ± 0.2 to 24.1 ± 0.3 g 100 g⁻¹ of edible portion of the sweet and sour fruits, and 84.8 ± 0.2 to 87.2 ± 0.2 g 100 g⁻¹ for the dried fruit. Crude protein per 100 g edible portion of dry weight ranged between 7.9 ± 0.0 and 8.7 ± 0.0 g, crude fat from 0.8 ± 0.0 to 1.5 ± 0.0 g, crude fibre from 4.9 ± 0.0 to 7.3 ± 0.0 g, ash between 3.0 ± 0.0 and 4.3 ± 0.0 g and carbohydrate between 79.5 ± 0.0 and 83.2 ± 0.0 g. The fruits were rich in vitamin C (15.0 ± 0.0–43.8 ± 0.02 mg 100 g⁻¹) and the energy values ranged between 1516.0 ± 1.73 and 1575.0 ± 2.3 kJ 100 g⁻¹. Furthermore, the fruits contained (mg 100 g⁻¹ of dry weight) potassium from 1865.0 ± 1.3 to 2441.0 ± 1.1, calcium from 160.0 ± 0.3 to 254.0 ± 0.1, sodium between 185.0 ± 0.1 and 223.0 ± 0.2, magnesium between 83.0 ± 0.0 and 150.0 ± 0.13 and phosphorous from 87.0 ± 0.1 to 148.0 ± 0.5. Manganese and copper contents ranged between 0.7 ± 0.03 and 1.6 ± 0.03, while iron and zinc ranged between 2.1 ± 0.43 and 4.3 ± 0.1, and 0.6 ± 0.0–0.9 ± 0.0 mg 100 g⁻¹ of dry weight, respectively. The masau fruit is therefore a good potential source of carbohydrates, proteins and micronutrients, such as calcium, potassium, sodium, phosphorous, copper, iron, Vitamin C and zinc.     

Schimmelpilze in Lebensmitteln der Tschechoslowakei

Zusammenfassung Es wurde die Mykoflora von 13 527 g sensorisch unveränderten Lebensmitteln (Pulver) und von 22017 verschiedetien Proben sensorisch unveränderter, an der Oberfläche sterilisierter Körner und Nüsse untersucht.Aus den Proben wurden 147 027 Kolonien von 44 Schimmelpilzgattungen isoliert und identifiziert.Am häufigsten waren Kolonien vonPenicillium sp.,Aspergillus sp. undCladosporium sp. vertreten, weniger oft oder ganz seltenRhizopus sp.,Mucor sp.,Absidia sp.,Alternaria sp.,Circinella sp.,Trichoderma sp.,Botrytis sp.,Paecilomyces sp.,Geotrichum sp.,Syncephalastrum sp.,Scopulariopsis sp.,Phoma sp.,Aureobasidium sp.,Fusarium sp.,Thamnidium sp.,Cunninghamella sp.,Stemphylium sp.,Torula sp.,Trichothecium sp.,Verticillium sp.,Cephalosporium sp.,Mortierella sp.,Neurospora sp.,Ostracoderma sp.,Arthrinium sp.,Monodyctis sp.,Papularia sp.,Acremonium sp.,Chaetomium sp.,Chrysosporium sp.,Beauveria sp.,Cephaliophora sp.,Dactylosporium sp.,Drechslera sp.,Gliomastix sp.,Helminthosporium sp.,Humicola sp.,Monilia sp.,Sepedonium sp.,Ulocladium sp. andWallemia sp.

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Molds in foods of the Czechoslovak Socialistic Republik

Summary The mycoflora of 13.527 g of food powders which were normal upon sensory evaluation as well of 22.017 pieces of surface sterilized grains and nuts was examined in the Czechoslovak Socialist Republic. 147.027 colonies of 44 genera of molds were isolated and identified from samples.Colonies ofPenicillium sp.,Aspergillus sp., andCladosporium sp. occured most often, less often or quite infrequentlyRhizopus sp.,Mucor sp.,Absidia sp.,Alternaria sp.,Circinella sp.,Trichoderma sp.,Botrytis sp.,Paecilomyces sp.,Geotrichum sp.,Syncephalastrum sp.,Scopulariopsis sp.,Phoma sp.,Aureobasidium sp.,Fusarium sp.,Thamnidium sp.,Cunninghamella sp.,Stemphylium sp.,Torula sp.,Trichothecium sp.,Verticillium sp.,Cephalosporium sp.,Mortierella sp.,Neurospora sp.,Ostracoderma sp.,Arthrinium sp.,Monodyctis sp.,Papularia sp.,Acremonium sp.,Chaetomium sp.,Chrysosporium sp.,Beauveria sp.,Cephaliophora sp.,Dactylosporium sp.,Drechslera sp.,Gliomastix sp.,Helminthosporium sp.,Humicola sp.,Moniliasp.,Sepedonium sp.,Ulocladium sp., andWallemia sp.

     

Synthesis of oligosaccharides with lactose and N-acetylglucosamine as substrates by using β-d-galactosidase from Bacillus circulans

In the present study, β-d-galactosidase from Bacillus circulans was proved to be a suitable biocatalyst for the production of N-acetyl-oligosaccharides with lactose and N-acetylglucosamine (GlcNAc) as biocatalyst. During the hydrolysis of lactose, apart from no ultraviolet absorption oligosaccharides such as β-d-Galp-(1 → 6)-d-Glcp (6′-allolactose) and β-d-Galp-(1 → 4)-β-d-Galp-(1 → 4)-d-Glcp (4′-galactosyl-lactose), the formation of four N-acetyl-oligosaccharides was followed by high-performance liquid chromatography with a diode-array detector. The four N-acetyl-oligosaccharides were isolated from the reaction mixture and identified to be as β-d-Galp-(1 → 4)-d-GlcpNAc (LacNAc, I), β-d-Galp-(1 → 6)-d-GlcpNAc (allo-LacNAc, II), β-d-Galp-(1 → 4)-β-d-Galp-(1 → 4)-d-GlcpNAc (III), β-d-Galp-(1 → 4)-β-d-Galp-(1 → 4)-β-d-Galp-(1 → 4)-d-GlcpNAc (IV) by authentic standards and the spike technique or high-resolution mass spectrometry with an electrospray ionization source and nuclear magnetic resonance spectroscopy. Furthermore, the effects of synthetic conditions including reaction temperature, concentration of substrate, molar ratio of donor/acceptor and enzyme concentration on the formation of N-acetyl-oligosaccharides were examined. We found that the optimal synthetic conditions were different for production of oligosaccharides with β-(1 → 4) linkages and β-(1 → 6) linkage. The optimal reaction conditions for I, III and IV were 40 °C, 0.50 M lactose and 0.50 M GlcNAc and 1.0 U/mL of enzyme. Under such conditions, the N-acetyl-oligosaccharides formed were composed of 28.75% of I, 2.29% of II, 9.47% of III and 5.67% of IV. On the other hand, suitable reaction conditions found for II were 40 °C, 0.50 M lactose and 0.50 M GlcNAc and 2.0 U/mL of enzyme.     

Structural features and hypoglycaemic effects of Cynomorium songaricum polysaccharides on STZ-induced rats

A water-soluble polysaccharide isolated from Cynomorium songaricum which is a traditional Chinese food was purified by Ultrahydrogel 500 gel filtration chromatography. The structural characterisation and hypoglycaemic activity of the purified polysaccharide fraction (CSPA) were evaluated. CSPA (M_w of 1.394 × 10⁵ Da) was a heteropolysaccharide consisting of Ara, Glu and Gal. The conformation of CSPA was characterised as a compact chain of sphere-like structure in aqueous solution with a d_f value of 2.86. Linkage analysis and NMR (1D and 2D) revealed the presence of the following unit:

→3)-α-araf-(1→3)-α-d-glcp-(1→4)-α-d-GalpA6Me-(1→$\to 3)\text{-}\alpha \text{-}\mathit{araf}\text{-}(1\to 3)\text{-}\alpha \text{-}d\text{-}\mathit{glcp}\text{-}(1\to 4)\text{-}\alpha \text{-}d\text{-Gal}p\text{A6Me-}(1\to$

Kinetic studies on strawberry anthocyanin hydrolysis by a thermostable anthocyanin-β-glycosidase from Aspergillus niger

Several kinetic characteristics of a thermostable anthocyanin-β-glycosidase from Aspergillus niger have been evaluated. With strawberry anthocyanins as substrate, at pH optimum (4·0) and t = 30°C, K_m was found to be $\text{123 ± 4 μ}\text{m}$ and V_max, 1·16 ± 0·06 μmol min^?1mg^?1 protein. Temperature optimum was observed at about 68°C. The apparent energy of activation was calculated to be 11 ± 1 kcal/mol. The inhibitory effect of different sugars and sugar derivatives was examined. Glucono-deltalactone ($\text{K}{}_{\mathrm{<mtext>i</mtext>}}\text{= 2·3 ± 0·1 μ}\text{m}$), gluconic acid ($\text{K}{}_{\mathrm{<mtext>i</mtext>}}\text{= 82 ± 2 μ}\text{m}$) and glucose ($\text{K}{}_{\mathrm{<mtext>i</mtext>}}\text{= 1·3 ± 0·1}\text{m}\text{m}$) appeared to be competitive inhibitors of this enzyme.     

Effects of growth rate, sex and slaughter weight on fat characteristics of pork bellies

A total of 119 Duroc × (Landrace × Yorkshire) commercial pigs were used to investigate the effect of growth rate (fast vs slow), sex (barrows vs gilts) and slaughter liveweight (107, 115 and 125 kg) on the fat characteristics of bellies. Backfat thickness increased with weight (P < 0.01). Fat firmness score was only affected by sex (P < 0.05), with gilts showing softer bellies than barrows. Fat from gilts and slow growing pigs showed a lower proportion of saturated fatty acids (SFA; P < 0.001 and P < 0.01, respectively), a higher proportion of linoleic fatty acid (C18:2 n-6; P < 0.01), a higher proportion of total polyunsaturated fatty acids (PUFA; P < 0.001 and P < 0.01, respectively), and an increased iodine value (P < 0.001). Consequently, the fat from these bellies had higher PUFA:SFA ratios (P < 0.001) and n-6:n-3 ratios (P < 0.01 and P < 0.001, respectively) than that from the bellies of barrows and fast growing pigs. The belly fat from barrows and fast growing pigs had higher stearic fatty acid (C18:0; P < 0.01) and SFA proportions (P < 0.001 and P < 0.01, respectively) than that from gilts and slow growing pigs. The belly fat from gilts and slow growing pigs would better meet the health requirements of consumers, but it is more prone to rancidity during storage leading to a potentially reduced bacon shelf-life.