DOCSLIB.ORG

Variations in Nutritional Profile of Honey Produced by Various Species

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Variations in Nutritional Profile of Honey Produced by Various Species ISSN 1519-6984 (Print) ISSN 1678-4375 (Online) THE INTERNATIONAL JOURNAL ON NEOTROPICAL BIOLOGY THE INTERNATIONAL JOURNAL ON GLOBAL BIODIVERSITY AND ENVIRONMENT Original Article Variations in nutritional profile of honey produced by various species of genus Apis Variações no perfil nutricional do mel produzido por várias espécies do gênero Apis G. Mustafaa , A. Iqbala , A. Javida , A. Hussaina , S. M. Bukharia , W. Alia , M. Saleema , S. M. Azamb , F. Sughrab , A. Alic , K. ur Rehmand , S. Andleebd , N. Sadiqa , S. M. Hussaine , A. Ahmadf and U. Ahmada aUniversity of Veterinary and Animal Sciences, Department of Wildlife and Ecology, Lahore, Pakistan bUniversity of Education, Department of Zoology, Lahore, Pakistan cThe Islamia University of Bahawalpur, Department of Zoology, Bahawalpur, Pakistan dGovt. College Women University, Department of Environmental Sciences, Sailkot, Pakistan eGovernment College University, Department of Zoology, Faisalabad, Pakistan fUniversity of Veterinary & Animal Sciences, Para-Veterinary Institute, Karor, Layyah (Sub-Campus), Lahore, Pakistan Abstract The medicinal attributes of honey appears to overshadow its importance as a functional food. Consequently, several literatures are rife with ancient uses of honey as complementary and alternative medicine, with relevance to modern day health care, supported by evidence-based clinical data, with little attention given to honey’s nutritional functions. The moisture contents of honey extracted from University of Veterinary and Animal Sciences, Lahore honey bee farm was 12.19% while that of natural source was 9.03 ± 1.63%. Similarly, ash and protein contents of farmed honey recorded were 0.37% and 5.22%, respectively. Whereas ash and protein contents of natural honey were 1.70 ± 1.98% and 6.10 ± 0.79%. Likewise fat, dietary fiber and carbohydrates contents of farmed source documented were 0.14%, 1.99% and 62.26% respectively. Although fat, dietary fiber and carbohydrates contents of honey taken from natural resource were 0.54 ± 0.28%, 2.76 ± 1.07% and 55.32 ± 2.91% respectively. Glucose and fructose contents of honey taken out from honeybee farm were 27% and 34% but natural source were 22.50 ± 2.12% and 28.50 ± 3.54%. Glucose and fructose contents of honey taken out from honeybee farm were 27% and 34% but natural source were 22.50 ± 2.12% and 28.50 ± 3.54%. Similarly, sucrose and maltose contents of farmed honey were 2.5% and 12% while in natural honey were 1.35 ± 0.49% and 8.00 ± 1.41% respectively. The present study indicates that such as moisture, carbohydrates, sucrose and maltose contents were higher farmed honey as compared to the natural honey. In our recommendation natural honey is better than farmed honey. Keywords: fructose, carbohydrates, natural honey, Apis species, sucrose. Resumo Os atributos medicinais do mel parecem ofuscar sua importância como alimento funcional. Consequentemente, várias literaturas estão repletas de usos antigos do mel como medicina complementar e alternativa, com relevância para os cuidados de saúde modernos, apoiados por dados clínicos baseados em evidências, com pouca atenção dada às funções nutricionais do mel. O teor de umidade do mel extraído da Universidade de Veterinária e Ciências Animais, fazenda de abelhas de Lahore, foi de 12,19%, enquanto o de fonte natural foi de 9,03 ± 1,63%. Da mesma forma, os teores de cinzas e proteínas do mel cultivado foram de 0,37% e 5,22%, respectivamente. Já os teores de cinzas e proteínas do mel natural foram de 1,70 ± 1,98% e 6,10 ± 0,79%. Da mesma forma, os teores de gordura, fibra dietética e carboidratos de origem cultivada documentados foram de 0,14%, 1,99% e 62,26%, respectivamente. Embora os teores de gordura, fibra alimentar e carboidratos do mel retirado dos recursos naturais fossem de 0,54 ± 0,28%, 2,76 ± 1,07% e 55,32 ± 2,91%, respectivamente. Os conteúdos de glicose e frutose do mel retirado da fazenda de abelhas foram de 27% e 34%, mas a fonte natural foi de 22,50 ± 2,12% e 28,50 ± 3,54%. Os conteúdos de glicose e frutose do mel retirado da fazenda de abelhas foram de 27% e 34%, mas a fonte natural foi de 22,50 ± 2,12% e 28,50 ± 3,54%. Da mesma forma, os teores de sacarose e maltose no mel cultivado foram de 2,5% e 12%, enquanto no mel natural foram de 1,35 ± 0,49% e 8,00 ± 1,41%, respectivamente. O presente estudo indica que os teores de umidade, carboidratos, sacarose e maltose foram maiores no mel cultivado em comparação ao mel natural. Em nossa recomendação, o mel natural é melhor que o mel de cultivo. Palavras-chave: frutose, carboidratos, mel natural, espécies de Apis, sacarose. *e-mail: [email protected] Received: December 15, 2020 – Accepted: February 19, 2021 This is an Open Access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Brazilian Journal of Biology, 2023, vol. 83, e246651 | https://doi.org/10.1590/1519-6984.246651 1/6 Mustafa, G. et al. 1. Introduction giant bee), A. cerana (Indian bee), A. florae (little bee) and A. andreniformis although A. mellifera (European bee) is Every insect species has its own function into the a pioneered species (Waghchoure-Camphor and Martin, environment and major groups are Coleoptera (beetles), 2008). Though the foremost 22 constituents of honey are Lepidoptera (butterflies and moths) and Diptera (flies). nearly alike in every honey samples, the accurate chemical Furthermore, the Hymenopterans, specially the bees, assemblage and physical characteristics of natural honeys are the mainly efficient pollinators of crops (bee keeping dissimilar depending upon the plant kinds wherever the for pollination in regarding 70% of the earth’s planted bees feed (James et al., 2009; Omafuvbe and Akanbi, 2009; crops) and various other flowering plants. The honeybees Ebenezer and Olugbenga, 2010). have the powerful attraction to make honey and the Facts show that few types of honey comprise kynurenic scattering of seeds is also recognized for the purpose of acid that is a tryptophan metabolite with neuroactive action pollination. The highly significant role of honeybee is that can impart to its antimicrobic qualities (Beretta et al., that they pollinate the plants (Morse and Calderon, 2000; 2007). Analyses of the physical and chemical properties of Donkersley et al., 2017). There are three types of honeybee honey are important for the official recognition procedure such as Apis florae, Apis dorsata and Apis cerana which which establishes honey worth (Salim et al., 2011). Present play significant role in pollination (Partap, 2011). These study is therefore planned to find out variations in physico- are innate and known as the local kinds of Pakistan. Bees chemical characteristics and nutritional profile of honey are differentiated from wasps by means of the existence produced by various Apis species. of stemmed, frequently plumose hairs, and the posterior basitarsi, which are extensive than the successive tarsal fragments. The proboscis is in wide-ranging elongated 2. Materials and Methods than the majority sphecoid wasps. Michener (2007) noted 17,533 species of bees globally, characterized through A total of 5 honey samples of local honey bee species 443 genera and seven families. Honey is a sugary, thick were collected from natural hives in the vicinity of Pattoki liquid prepared via honey bees. The smell, color and flavor of city while that of farmed species from Model Honeybee honey depend upon the different types of flowers. Chua and Farm, Department of Wildlife and Ecology, University of Adnan (2014) documented monosaccharide’s, disaccharides Veterinary and Animal Sciences, Ravi Campus (Figure 1). and 17 amino acids from honey. The fitness promoting Physical features of these honey samples viz. taste, smell, traits of honey are mostly because of the existence of color and pH were recorded and the samples were stored in numerous metabolites consisting of folic acid, thiamine, plastic glass bottles at room temperature for further analysis. biotin, niacin, tocopherol, polyphenols, phytosterols besides enzymes and co-enzymes. The details lying on the anti- 2.1. Proximate analysis oxidant, anti-bacterial, anti- 1 fungal, and hepato-protective The proximate content, i.e. protein, fat, dietary fiber, characteristics of honey are well filed. In standard, honey is carbohydrate, water and ash were determined depend on a precious addition for fit people (Denisow and Denisow- the official analysis methods as of Association of Official Pietrzyk, 2016; Muhammad et al., 2016). Honey cannot Analytical Chemists (AOAC). Every trial was performed in be consider a entire food by human being nutritional triplicate. Protein content was find out through Kjeldahl standards, on the other hand it put forwards strength method depend upon the overall nitrogen content as of such as a nutritional addition (Mendes et al., 1998).The the AOAC Official Method 991.20, 2005. The fat content usage of honey such as foodstuff and drug from human was find out by means of acid hydrolysis process. The has been extended times before (Crane, 1983). Honey dietary fibers comprised of the total, soluble and insoluble is made worldwide and its international production is fibers of honey samples. 5 g of honey sample was used to more or less 1.20 million tons per annum (Bogdanov et al., measure and ash contents according to the AOAC Official 2008). Carbohydrates are amongst most important honey Method (AOAC, 2005). Carbohydrate value was calculated ingredients and are present in the variety of turanose, using following Formula 1 (Charrondiere et al., 2004). sucrose, maltulose, isomaltose, maltose, disaccharides, glucose, fructose, and monosaccharides. It also includes oligosaccharides comprising the anderose and panose and Total carbohydrate ( g/ 100 g) = 100 enzymes such as: amylase, oxidase peroxide, catalase and (1) acid phosphorylase.
Load more

Recommended publications
  • Download Author Version (PDF)
    Environmental Science: Nano CdS Nanoparticles in Soil Induce Metabolic Reprogramming in Broad Bean (Vicia faba L.) Roots and Leaves Journal: Environmental Science: Nano Manuscript ID EN-ART-08-2019-000933.R1 Article Type: Paper Page 1 of 36 Environmental Science: Nano 1 2 3 4 The rapid development of nanotechnology has raised concern regarding the 5 6 7 environmental toxicity of nanoparticles (NPs). However, little is known about the 8 9 molecular mechanisms underlying NP toxicity in plants. Understanding toxic 10 11 12 mechanisms in organisms at molecular level, especially in crop plants, is important for 13 14 their sustainable use and development. In this study, although none of the phenotypic 15 16 17 parameters of broad bean plants (photosynthetic pigments contents, biomass, and lipid 18 19 20 peroxidation) were overtly impacted in response to CdS-NPs in soil during 28 d of 21 22 exposure, metabolomics revealed marked and statistically significant alterations in the 23 24 25 metabolite profiles of plant roots and leaves. The reprogramming of antioxidant 26 27 metabolite production presumably reflected the molecular defense response of the 28 29 30 plants to CdS-NPs stress. The sensitive responses of flavone, putrescine and 31 32 33 noradrenaline in the leaves suggests the use of these compounds in legumes as 34 35 biomarkers of oxidative stress induced by the presence of CdS-NPs in soil. 36 37 38 Metabolomics might thus be a suitable approach for the early detection of soil 39 40 contamination by Cd. In the plants, the reprogramming of carbon and nitrogen 41 42 43 metabolism (including sugars, organic acids, amino acids, and N-containing 44 45 46 compounds) alleviated the toxicity of CdS-NPs, which may have been caused by free 47 48 Cd2+ ions or perhaps by a particle-specific response.
    [Show full text]
  • Electronic Supplementary Information
    Electronic Supplementary Material (ESI) for Chemical Science. This journal is © The Royal Society of Chemistry 2019 Electronic Supplementary Information Poly(ionic liquid)s as a Distinct Receptor Material to Create Highly- Integrated Sensing Platform for Efficiently Identifying a Myriad of Saccharides Wanlin Zhang, Yao Li, Yun Liang, Ning Gao, Chengcheng Liu, Shiqiang Wang, Xianpeng Yin, and Guangtao Li* *Corresponding authors: Guangtao Li ([email protected]) S1 Contents 1. Experimental Section (Page S4-S6) Materials and Characterization (Page S4) Experimental Details (Page S4-S6) 2. Figures and Tables (Page S7-S40) Fig. S1 SEM image of silica colloidal crystal spheres and PIL inverse opal spheres. (Page S7) Fig. S2 Adsorption isotherm of PIL inverse opal. (Page S7) Fig. S3 Dynamic mechanical analysis and thermal gravimetric analysis of PIL materials. (Page S7) Fig. S4 Chemical structures of 23 saccharides. (Page S8) Fig. S5 The counteranion exchange of PIL photonic spheres from Br- to DCA. (Page S9) Fig. S6 Reflection and emission spectra of spheres for saccharides. (Page S9) Table S1 The jack-knifed classification on single-sphere array for 23 saccharides. (Page S10) Fig. S7 Lower detection concentration at 10 mM of the single-sphere array. (Page S11) Fig. S8 Lower detection concentration at 1 mM of the single-sphere array. (Page S12) Fig. S9 PIL sphere exhibiting great pH robustness within the biological pH range. (Page S12) Fig. S10 Exploring the tolerance of PIL spheres to different conditions. (Page S13) Fig. S11 Exploring the reusability of PIL spheres. (Page S14) Fig. S12 Responses of spheres to sugar alcohols. (Page S15) Fig.
    [Show full text]
  • Sugars and Plant Innate Immunity
    Journal of Experimental Botany Advance Access published May 2, 2012 Journal of Experimental Botany, Page 1 of 10 doi:10.1093/jxb/ers129 REVIEW PAPER Sugars and plant innate immunity Mohammad Reza Bolouri Moghaddam and Wim Van den Ende* KU Leuven, Laboratory of Molecular Plant Biology, Kasteelpark Arenberg 31, B-3001 Leuven, Belgium * To whom correspondence should be addressed. E-mail: [email protected] Received 27 January 2012; Revised 25 March 2012; Accepted 30 March 2012 Abstract Sugars are involved in many metabolic and signalling pathways in plants. Sugar signals may also contribute to Downloaded from immune responses against pathogens and probably function as priming molecules leading to pathogen-associated molecular patterns (PAMP)-triggered immunity and effector-triggered immunity in plants. These putative roles also depend greatly on coordinated relationships with hormones and the light status in an intricate network. Although evidence in favour of sugar-mediated plant immunity is accumulating, more in-depth fundamental research is required to unravel the sugar signalling pathways involved. This might pave the way for the use of biodegradable http://jxb.oxfordjournals.org/ sugar-(like) compounds to counteract plant diseases as cheaper and safer alternatives for toxic agrochemicals. Key words: immunity, pathogen, priming, signal, sugar. Introduction by guest on March 24, 2016 Sugars such as glucose, fructose, and sucrose are recognized Chisholm et al., 2006). Sugars are well known to activate as signalling molecules in plants (Rolland et al., 2006; various pattern recognition genes (Herbers et al., 1996a,b; Bolouri-Moghaddam et al., 2010), in addition to their Johnson and Ryan, 1990).
    [Show full text]
  • Sweetness and Sensory Properties of Commercial and Novel Oligosaccharides Of
    1 Sweetness and sensory properties of commercial and novel oligosaccharides of 2 prebiotic potential 3 4 Laura Ruiz-Aceitunoa, Oswaldo Hernandez-Hernandeza, Sofia Kolidab, F. Javier 5 Morenoa,* and Lisa Methvenc 6 7 a Institute of Food Science Research, CIAL (CSIC-UAM), Nicolás Cabrera 9, 28049 8 Madrid (Spain) 9 b OptiBiotix Health plc, Innovation Centre, Innovation Way, Heslington, York YO10 10 5DG (UK) 11 c Sensory Science Centre, Department of Food and Nutritional Sciences, The University 12 of Reading, PO Box 226, Whiteknights, Reading RG6 6AP (UK) 13 14 *Corresponding author: [email protected] Tel (+34) 91 0017948 1 15 Abstract 16 This study investigates the sweetness properties and other sensory attributes of ten 17 commercial and four novel prebiotics (4-galactosyl-kojibiose, lactulosucrose, lactosyl- 18 oligofructosides and raffinosyl-oligofructosides) of high degree of purity and assesses the 19 influence of their chemical structure features on sweetness. The impact of the type of 20 glycosidic linkage by testing four sucrose isomers, as well as the monomer composition 21 and degree of polymerization on sweetness properties were determined. Data from the 22 sensory panel combined with principal component analysis (PCA) concludes that chain 23 length was the most relevant factor in determining the sweetness potential of a 24 carbohydrate. Thus, disaccharides had higher sweetness values than trisaccharides which, 25 in turn, exhibited superior sweetness than mixtures of oligosaccharides having DP above 26 3. Furthermore, a weak non-significant trend indicated that the presence of a ketose sugar 27 moiety led to higher sweetness. The novel prebiotics tested in this study had between 18 28 and 25% of relative sweetness, in line with other commercial prebiotics, and samples 29 varied in their extent of off flavour.
    [Show full text]
  • Author Correction: the Planctomycete Stieleria Maiorica Mal15t Employs Stieleriacines to Alter the Species Composition in Marine Biofilms
    https://doi.org/10.1038/s42003-020-01271-y OPEN Author Correction: The planctomycete Stieleria maiorica Mal15T employs stieleriacines to alter the species composition in marine biofilms Nicolai Kallscheuer , Olga Jeske, Birthe Sandargo, Christian Boedeker, Sandra Wiegand , Pascal Bartling, 1234567890():,; Mareike Jogler, Manfred Rohde, Jörn Petersen, Marnix H. Medema , Frank Surup & Christian Jogler Correction to: Communications Biology https://doi.org/10.1038/s42003-020-0993-2, published online 12 June 2020. In the original version of the Article “The planctomycete Stieleria maiorica Mal15T employs stieleriacines to alter the species composition in marine biofilms”, the authors described the new genus Stieleria and its type species Stieleria maiorica. However, the descriptions were not presented in the paper in the format required by Rule 27 and Rule 30 of the International Code of Nomenclature of Prokaryotes. Therefore, we here present the descriptions in the correct format. Description of Stieleria gen. nov. Stieleria (Stie.le’ri.a. N.L. fem. n. Stieleria named in honor of Anja Heuer, née Stieler, an extraordinary skilled German technician at the Leibniz Institute DSMZ, who played a key role in the cultivation of literally hundreds of novel planctomycetal strains). The round-to- pear-shaped cells with a smooth cell surface form rosettes or short chains. Cells reproduce by polar budding. In liquid culture, they produce an extracellular matrix that interconnects cells in aggregates. Daughter cells are motile, while mother cells are non-motile. The lifestyle is heterotrophic, obligatory aerobic, and mesophilic. The genus belongs to the phylum Planctomycetes, class Planctomycetia, order Pirellulales, and family Pirellulaceae. The type species is Stieleria maiorica.
    [Show full text]
  • Characterization of EPS-Producing Brewery-Associated Lactobacilli
    TECHNISCHE UNIVERSITÄT MÜNCHEN Wissenschaftszentrum Weihenstephan für Ernährung, Landnutzung und Umwelt Lehrstuhl für Technische Mikrobiologie Characterization of EPS-producing brewery-associated lactobacilli Marion Elisabeth Fraunhofer Vollständiger Abdruck der von der Fakultät Wissenschaftszentrum Weihenstephan für Ernährung, Landnutzung und Umwelt der Technischen Universität München zur Erlangung des akademischen Grades eines Doktors der Naturwissenschaften genehmigten Dissertation. Vorsitzender: Prof. Dr. Horst-Christian Langowski Prüfer der Dissertation: 1. Prof. Dr. Rudi F. Vogel 2. Hon.-Prof. Dr.-Ing. Friedrich Jacob Die Dissertation wurde am 13.12.2017 bei der Technischen Universität München eingereicht und durch die Fakultät Wissenschaftszentrum Weihenstephan für Ernährung, Landnutzung und Umwelt am 06.03.2018 angenommen. Vorwort Vorwort Die vorliegende Arbeit entstand im Rahmen eines durch Haushaltsmittel des BMWi über die AiF-Forschungsvereiningung Wissenschaftsförderung der Deutschen Brauwirtschaft e.V. geförderten Projekts (AiF18194 N). Mein besonderer Dank gilt meinem Doktorvater Herrn Prof. Dr. rer. nat. Rudi F. Vogel für das Vertrauen, die Unterstützung und die Loyalität auf die ich mich in den letzten Jahren stets verlassen konnte. Danke Rudi, dass ich meine Promotion an deinem Lehrstuhl durchführen durfte. Desweitern bedanke ich mich bei Dr. rer. nat. Frank Jakob, der mich durch seine umfassende Betreuung sicher durch meine Dissertation begleitet hat. Apl. Prof. Dr. Matthias Ehrmann und apl. Prof. Dr. Ludwig Niessen
    [Show full text]
  • Determination of Carbohydrates in Honey Manali Aggrawal, Jingli Hu and Jeff Rohrer, Thermo Fisher Scientific, Sunnyvale, CA
    Determination of carbohydrates in honey Manali Aggrawal, Jingli Hu and Jeff Rohrer, Thermo Fisher Scientific, Sunnyvale, CA ABSTRACT RESULTS SAMPLE ANALYSIS METHOD ACCURACY Table 7. Adulteration parameters for HS6 adulterated with 10% SS1 through SS5. Purpose: To develop an HPAE-PAD method for the determination of carbohydrates in honey Honey sugar analysis Sample Recovery HS6 (Wild Mountain Honey) samples to evaluate their quality and to assess the possibility of adulteration. Separation Adulteration Honey sugars were separated using a Dionex CarboPac PA210-Fast-4μm column (150 × 4 mm) in Method accuracy was evaluated by measuring recoveries of 10 sugar standards spiked into honey Parameters 100% + 10% + 10% + 10% + 10% + 10% For this study, we purchased 12 commercial honey samples (Table 1) and analyzed them using Honey SS1 SS2 SS3 SS4 SS5 Methods: Separation of individual honey sugars was achieved on the recently introduced Thermo series with a Dionex CarboPac PA210 guard column (50 × 4 mm). The column selectivity allow samples. For spiking experiments, four honey samples were used (HS7–HS10) and spiked with a 10- HPAE-PAD. Figure 3 shows the representative chromatograms of 3 honey samples. For all 12 Glucose(G), mg/L 121 115 116 117 119 107 Scientific™ Dionex™ CarboPac™ PA210-Fast-4μm column. Carbohydrate detection was by pulsed carbohydrates to be separated with only a hydroxide eluent generated using an eluent generator. A sugar standard mix at two concentration levels. Figure 4 shows the representative chromatograms investigated honey samples, fructose and glucose (Peak 2 and Peak 3), were found to be the major Fructose(F), mg/L 127 115 115 116 126 116 amperometric detection (PAD) with a gold working electrode and, therefore, no sample derivatization solution of honey sugar standards was prepared and an aliquot (10 μL) of the solution was injected of unspiked and spiked honey sample HS7.
    [Show full text]
  • The Food Lawyers® Respectfully Request That FDA Implements the Following
    December 7, 2020 Dockets Management Staff (HFA-305) Filed Electronically Food and Drug Administration https://www.regulations.gov Re: Sugars Metabolized Differently than Traditional Sugars (FDA-2020-N-1359) Ladies and Gentlemen: One Page Executive Summary FDA’s seeks information to “… promote the public health and help consumers make informed dietary decisions” regarding sugars that are metabolized differently than traditional sugars. Given the nation’s battles with diabetes and obesity, and the benefits that non-traditional sugars can offer in these battles, the Agency’s stated public policy goal goes to the very heart of American consumers’ health. This laudatory public policy’s realization is complicated by a lack of consumer awareness of how some sugars are metabolized differently than others. In an effort to answer the questions posed by the Agency regarding the treatment of Sugars that Are Metabolized Differently Than Traditional Sugars, we suggest that the Agency adapt a mechanism that will seek to harmonize the public policy of promoting public health with consumers’ lack of awareness of sugars that are metabolized differently than sucrose. In particular, we suggest that FDA should consider the following: 1. Establish a new category of sugars called Rare Sugars that exhibit the following characteristics: a. Are naturally occurring b. Impart a sweet taste that is at least 50% the sweetness of sucrose c. 2.0 kcal/g or less. d. Resulting pH of 6.0 or greater of dental plaque after consumption. e. No or low glycemic response. f. No or low insulinemic response. 2. Exclude Rare Sugars from “Total Sugars” and “Added Sugars” declarations to stimulate their deployment by industry and consumption by the public.
    [Show full text]
  • Kineococcus Vitellinus Sp. Nov., Kineococcus Indalonis Sp. Nov. and Kineococcus Siccus Sp
    Supplementary Material Kineococcus vitellinus sp. nov., Kineococcus indalonis sp. nov. and Kineococcus siccus sp. nov., Isolated Nearby the Tabernas Desert (Almería, Spain) Esther Molina-Menor 1, Helena Gimeno-Valero 2, Javier Pascual 2, Juli Peretó 1,2,3, Manuel Porcar 1,2, * 1 Institute for Integrative Systems Biology I2SysBio (Universitat de València-CSIC), Calle del Catedràtic Agustin Escardino Benlloch 9, 46980 Paterna, Spain 2 Darwin Bioprospecting Excellence SL. Parc Científic Universitat de València, Calle del Catedràtic Agustin Escardino Benlloch 9, 46980 Paterna, Spain 3 Departament de Bioquimica i Biologia Molecular, Universitat de València, Calle del Dr. Moliner 50, 46100 Burjassot, Spain * Correspondence: [email protected] Supplementary Material Table S1. Carbon source utilization comparison using GENIII MicroPlates of strains T13T, T90T, R8T and the type strains of closely related Kineococcus species. Strains: 1, T13T; 2, T90T; 3, R8T; 4, Kineococcus radiotolerans DSM 14245T; 5, Kineococcus aureolus DSM 102158T; 6, Kineococcus aurantiacus DSM 7487T; 7, Kineococcus gypseus DSM 27627T; 8, Kineococcus mangrovi NBRC 110933T; 9, Kineococcus gynurae NBRC 103943T. Data for reference strains were obtained in the present study. +, positive; -, negative. All strains are positive for D-turanose. All strains are negative for p-hydroxy-phenylacetic acid, N-acetyl neuraminic acid and α-hydroxy-butyric acid. Characteristic 1 2 3 4 5 6 7 8 9 D-Raffinose + + - + + - - + - α-D-Glucose + + - + + + + + - D-Sorbitol + + - + + + - + - Gelatine
    [Show full text]
  • Isolation of Levoglucosan-Utilizing Thermophilic Bacteria Shintaro Iwazaki1, Hirokazu Hirai2, Norihisa Hamaguchi2 & Nobuyuki Yoshida 1
    www.nature.com/scientificreports OPEN Isolation of levoglucosan-utilizing thermophilic bacteria Shintaro Iwazaki1, Hirokazu Hirai2, Norihisa Hamaguchi2 & Nobuyuki Yoshida 1 We previously developed an industrial production process for novel water-soluble indigestible Received: 2 October 2017 polysaccharides (resistant glucan mixture, RGM). During the process, an anhydrosugar—levoglucosan Accepted: 23 February 2018 —is formed as a by-product and needs to be removed to manufacture a complete non-calorie product. Published: xx xx xxxx Here, we attempted to isolate thermophilic bacteria that utilize levoglucosan as a sole carbon source, to establish a removing process for levoglucosan at higher temperature. Approximately 800 natural samples were used to isolate levoglucosan-utilizing microorganisms. Interestingly, levoglucosan- utilizing microorganisms—most of which were flamentous fungi or yeasts—could be isolated from almost all samples at 25°C. We isolated three thermophilic bacteria that grew well on levoglucosan medium at 60°C. Two of them and the other were identifed as Bacillus smithii and Parageobacillus thermoglucosidasius, respectively, by 16S rDNA sequence analysis. Using B. smithii S-2701M, which showed best growth on levoglucosan, glucose and levoglucosan in 5% (wt/vol) RGM were completely diminished at 50°C for 144 h. These bacteria are known to have a biotechnological potential, given that they can ferment a range of carbon sources. This is the frst report in the utilization of levoglucosan by these thermophiles, suggesting that our results expand their biotechnological potential for the unutilized carbon resources. Dietary fbers—polysaccharides that are recalcitrant to hydrolyzing enzymes in the human living body1,2—pro- vide numerous health benefts and include cellulose, hemicellulose, pectin, chitin, and chitosan.
    [Show full text]
  • Comparison of Sugar Profile Between Leaves and Fruits of Blueberry And
    plants Article Comparison of Sugar Profile between Leaves and Fruits of Blueberry and Strawberry Cultivars Grown in Organic and Integrated Production System Milica Fotiri´cAkši´c 1,*, Tomislav Tosti 2 , Milica Sredojevi´c 3 , Jasminka Milivojevi´c 1, Mekjell Meland 4 and Maja Nati´c 2 1 Faculty of Agriculture, University of Belgrade, 11080 Belgrade, Serbia 2 Faculty of Chemistry, University of Belgrade, 11158 Belgrade, Serbia 3 Innovation Center, Faculty of Chemistry, University of Belgrade, 11158 Belgrade, Serbia 4 Norwegian Institute of Bioeconomy Research-NIBIO Ullensvang, 5781 Lofthus, Norway * Correspondence: [email protected]; Tel.: +381642612710 Received: 13 May 2019; Accepted: 19 June 2019; Published: 4 July 2019 Abstract: The objective of this study was to determine and compare the sugar profile, distribution in fruits and leaves and sink-source relationship in three strawberry (‘Favette’, ‘Alba’ and ‘Clery’) and three blueberry cultivars (‘Bluecrop’, ‘Duke’ and ‘Nui’) grown in organic (OP) and integrated production systems (IP). Sugar analysis was done using high-performance anion-exchange chromatography (HPAEC) with pulsed amperometric detection (PAD). The results showed that monosaccharide glucose and fructose and disaccharide sucrose were the most important sugars in strawberry, while monosaccharide glucose, fructose, and galactose were the most important in blueberry. Source-sink relationship was different in strawberry compared to blueberry, having a much higher quantity of sugars in its fruits in relation to leaves. According to principal component analysis (PCA), galactose, arabinose, and melibiose were the most important sugars in separating the fruits of strawberries from blueberries, while panose, ribose, stachyose, galactose, maltose, rhamnose, and raffinose were the most important sugar component in leaves recognition.
    [Show full text]
  • (12) Patent Application Publication (10) Pub. No.: US 2008/0292765 A1 Prakash Et Al
    US 20080292765A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2008/0292765 A1 Prakash et al. (43) Pub. Date: Nov. 27, 2008 (54) SWEETNESSENHANCERS, SWEETNESS (22) Filed: May 15, 2008 ENHANCED SWEETENER COMPOSITIONS, METHODS FOR THEIR FORMULATION, Related U.S. Application Data AND USES (60) Provisional application No. 60/939,554, filed on May (75) Inventors: Indra Prakash, Alpharetta, GA 22, 2007. (US); Grant E. DuBois, Roswell, GA (US); George A. King, Atlanta, Publication Classification GA (US); Mani Upreti, Dunwoody, GA (US); Josef Klucik, Marietta, (51) Int. Cl. GA (US); Rafael I. San Miguel, A2.3L I/236 (2006.01) Atlanta, GA (US) (52) U.S. Cl. ........................................................ 426/548 Correspondence Address: SUTHERLAND ASBLL & BRENNAN LLP (57) ABSTRACT 999 PEACHTREE STREET, N.E. ATLANTA, GA 30309 (US) The present invention relates generally to Sweetness enhanc ers capable of enhancing the Sweet taste of Sweetener com (73) Assignee: THE COCA-COLACOMPANY., positions and the Sweetener compositions produced there Atlanta, GA (US) from. In particular, the present invention relates to Sweetener compositions comprising Sulfamates capable of enhancing (21) Appl. No.: 12/120,874 the Sweetness of the Sweetener composition. Patent Application Publication Nov. 27, 2008 Sheet 1 of 5 US 2008/0292765 A1 96) 640 30 Patent Application Publication Nov. 27, 2008 Sheet 2 of 5 US 2008/0292765 A1 300 Fig. 2 Patent Application Publication Nov. 27, 2008 Sheet 3 of 5 US 2008/0292765 A1 2400 O) 3. 800 Fig. 3 Patent Application Publication Nov. 27, 2008 Sheet 4 of 5 US 2008/0292765 A1 6) S 800 Fig.
    [Show full text]