Addition Of Fructose Research Articles

Different organic carbon sources affect microalgal growth and extracellular polymeric substances synthesis to trigger biomass flocculation process

The addition of organic carbon sources into the culture medium represents an effective strategy for microalgae cultivation. However, its influence on the subsequent flocculation process remains poorly understood. In this study, four representative organic carbon sources were supplemented to microalgal cultures with the aim of evaluating their potential to enhance biomass accumulation, optimize fatty acid composition and improve phototolerance. The results demonstrated that the addition of ethanol, sodium acetate, glucose and fructose to the cultures resulted in extracellular protein contents of 90.9, 125.7, 67.5 and 46.0 mg/g, respectively, compared to 36.8 mg/g observed in the control culture with pure BG-11 medium. The addition of organic carbon sources led to alterations in protein content and the composition ratio of charged groups within the extracellular polymeric substances of microalgae, which in turn influenced the flocculation process. This study provides valuable insights into the selection of appropriate organic carbon sources for promoting microalgal growth and clarifies the flocculation mechanisms under various carbon utilization strategies.

Flavor Improvement of Maillard Reaction Intermediates Derived from Enzymatic Hydrolysates of Oudemansiella raphanipes Mushroom.

Maillard reaction intermediate (MRI) was prepared by the enzymatic hydrolysate (EH) of Oudemansiella raphanipes and fructose. The optimal preparation condition of MRIs was obtained when the Maillard reaction parameters were as follows: fructose addition of 5%, reaction time of 60 min, and temperature of 60 °C. E-Tongue results indicated that the umami and saltiness of MRIs were greater than those of Maillard reaction products (MRPs) and EH, and the taste-enhancing ability of MRIs was even more prominent than that of MRPs. E-Nose could obviously distinguish EH, MRIs, and MRPs, and there was an obvious difference between MRPs and MRIs regarding volatile aroma compounds. A total of 35 volatile flavor substances were identified among the three samples, including 6 alcohols, 13 aldehydes, 9 ketones, 2 esters, and 5 other compounds. Overall, MRIs could avoid the production of complete reaction products with an inferior flavor, and further enhance the umami taste.

Effects of Reducing Sugars on Colour, Amino Acids, and Volatile Flavour Compounds in Thermally Treated Minced Chicken Carcass Hydrolysate.

This study investigated the changes in colour, amino acids, and volatile flavour compounds in the enzymatic hydrolysates of chicken carcasses containing different types and amounts of reducing sugars (xylose, arabinose, glucose, and fructose), so as to develop a chicken-based flavouring agent. Before heat treatment at 100 °C for 60 min, the chosen reducing sugars were separately added to the chicken carcass hydrolysate at its natural pH. Pentoses decreased pH more significantly than hexoses in the chicken carcass hydrolysate. The browning degree followed the pattern of pH decline, as pentoses caused more intense browning than hexoses, with xylose dosage having the greatest effect on the colour changes (ΔE). Fructose addition notably reduced free amino acids (FAAs) and cystine contents. Furthermore, phenylalanine decreased with increasing dosages of arabinose, xylose, and fructose. Glutamic acid content decreased significantly with fructose addition but showed insignificant changes with xylose. At the same dosage, the addition of pentoses resulted in the production of more sulphur-containing volatile compounds like methional, 2-[(methylthio) methyl] furan, and dimethyl disulphide than hexoses. Methional and furfural, which provide a roasted, savoury flavour, were produced by adding more xylose. Heat treatment with xylose also removed hexanal, the main off-odourant.

Potential Role of Sugars in the Hyphosphere of Arbuscular Mycorrhizal Fungi to Enhance Organic Phosphorus Mobilization.

Arbuscular mycorrhizal (AM) fungi engage in symbiosis with more than 80% of terrestrial plants, enlarging root phosphorus (P) absorption volume by producing extensive extraradical hyphae (ERH) in the soil. In addition, AM fungi recruit and cooperate with soil bacteria to enhance soil organic P mobilization and improve fungal and plant fitness through hyphal exudates. However, the role of the dominant compounds in the hyphal exudates in enhancing organic P mobilization in the mycorrhizal pathway is still not well understood. In this study, we added sugars, i.e., glucose, fructose, and trehalose, which are detected in the hyphal exudates, to the hyphal compartments (HCs) that allowed the ERH of the AM fungus to grow or not. The results showed that in AM fungus-inoculated pots, adding three sugars at a concentration of 2 mmol C kg-1 soil significantly increased the phosphatase activity and facilitated the mobilization of organic P in the HCs. The addition of fructose at a concentration of 2 mmol C kg-1 soil was the most efficient in increasing the phosphatase activity and enhancing organic P mobilization. The released inorganic P was then absorbed by the ERH of the AM fungus. The enhanced mobilization of organic P was correlated with the increase in phoD gene number and the changing bacterial community in the presence of fungal hyphae. The sugar addition enriched the relative abundance of some bacterial taxa, e.g., Betaproteobacteriales. Our study suggested that the addition of the sugars by mycorrhizae could be a pivotal strategy in managing P uptake in agricultural production, potentially directing future practices to optimize plant-fungi-bacteria interactions for improved P use efficiency.

Pharmacological models of liver iron overload

Iron deposits in tissues (hemosiderosis) accompany various diseases of the liver and pancreas. Overload of the liver with iron occurs due to (1) a diet with excess saturated fats, which provoke inflammation of the liver, (2) slowdown and stagnation of blood flow in the area of the portal vein (physical inactivity, obesity, alcoholism, etc), (3) uncontrolled and long-term use of iron supplements (primarily based on inorganic forms - sulfates, oxides, hydroxides of iron, etc.), (4) hereditary diseases (hemochromatosis). Patients with liver overload with iron require not only correction of diet and lifestyle (including physical activity), but also special therapy using effective and safe drugs. To study the effect of excess iron on the body and search for the most appropriate therapy for hemosiderosis, special models of liver overload with iron have been developed in pharmacology. The degree of iron overload and the rate of hemosiderosis formation in models can be slowed down by the addition of micronutrients with hepatoprotective properties (vitamins A, C) and accelerated by the addition of saturated fat and/or fructose to the diet.

Molecular two-point recognition of fructosyl valine and fructosyl glycyl histidine in water by fluorescent Zn(II)-terpyridine complexes bearing boronic acids.

Selective recognition of fructosyl amino acids in water by arylboronic acid-based receptors is a central field of modern supramolecular chemistry that impacts biological and medicinal chemistry. Fructosyl valine (FV) and fructosyl glycyl histidine (FGH) occur as N-terminal moieties of human glycated hemoglobin; therefore, the molecular design of biomimetic receptors is an attractive, but very challenging goal. Herein, we report three novel cationic Zn-terpyridine complexes bearing a fluorescent N-quinolinium nucleus covalently linked to three different isomers of strongly acidified phenylboronic acids (ortho-, 2Zn; meta-, 3Zn and para-, 4Zn) for the optical recognition of FV, FGH and comparative analytes (D-fructose, Gly, Val and His) in pure water at physiological pH. The complexes were designed to act as fluorescent receptors using a cooperative action of boric acid and a metal chelate. Complex 3Zn was found to display the most acidic -B(OH)2 group (pKa = 6.98) and exceptionally tight affinity for FV (K = 1.43 × 105 M-1) with a strong quenching analytical response in the micromolar concentration range. The addition of fructose and the other amino acids only induced moderate optical changes. On the basis of several spectroscopic tools (1H, 11B NMR, UV-Vis, and fluorescence titrations), ESI mass spectrometry, X-ray crystal structure, and DFT calculations, the interaction mode between 3Zn and FV is proposed in a 1 : 1 model through a cooperative two-point recognition involving a sp3 boronate-diol esterification with simultaneous coordination bonding of the carboxylate group of Val to the Zn atom. Fluorescence quenching is attributed to a static complexation photoinduced electron transfer mechanism as evidenced by lifetime experiments. The addition of FGH to 3Zn notably enhanced its emission intensity with micromolar affinity, but with a lower apparent binding constant than that observed for FV. FGH interacts with 3Zn through boronate-diol complexation and coordination of the imidazole ring of His. DFT-optimized structures of complexes 3Zn-FV and 3Zn-FGH show a picture of binding which shows that the Zn-complex has a suitable (B⋯Zn) distance to the two-point recognition with these analytes. Molecular recognition of fructosyl amino acids by transition-metal-based receptors has not been explored until now.

Modulation of circularly polarized luminescence by swelling of microgels functionalized with enantiopure [Ru(bpy)3]2+ luminophores.

Chemoresponsive microgels functionalized with enantiomeric Δ- or Λ-[Ru(bpy)3]2+ showed tunable chiroptical properties upon swelling and shrinking. The tuning is triggered by a modulation of the local mobility of [Ru(bpy)3]2+ upon addition of fructose, controlling interactions and distances between [Ru(bpy)3]2+ and phenylboronic acid.

The effect of fermented natural lactic acid bacteria liquid and water-soluble carbohydrate admixture on alfalfa (Medicago sativa L.) silage fermentation quality, in vitro digestibility and methane production

This study was carried out to determine the effect of fermented natural lactic acid bacteria liquid and water-soluble carbohydrate (WSC) admixture on alfalfa silage fermentation quality, in vitro digestibility and methane production. In the study, analyses (pH, total lactic acid bacteria (LAB), yeast, mold, lactic acid (LA), acetic acid (AA), LA/AA) of naturally fermented lactic acid bacteria liquid (PFJ) prepared with 3% fructose addition to alfalfa plant were conducted. Treatments included alfalfa (control, C), alfalfa + PFJ (PFJ-C), alfalfa + PFJ +1,5% molasses (PFJ-CM), alfalfa + PFJ + 1,5% fructose (PFJ-CF), alfalfa + PFJ + 1,5% sucrose (PFJ-CS). In the study, while the differences between the groups were found statistically insignificant in crude ash (CA) and neutral detergent fiber (NDF) values of the silages, the differences between the groups were found statistically significant in dry matter (DM), crude protein (CP), acid detergent fiber (ADF), in vitro organic matter digestion (IVOMD), metabolizable energy (ME) and methane (CH4) values. Compared to the control group, increases in IVOMD and ME were observed in silages obtained by adding PFJ, molasses, fructose and sucrose. When the fermentation characteristics (pH, ammonia nitrogen (NH3-N), lactic acid (LA), acetic acid (AA), yeast-mold and carbon dioxide (CO2) after aerobic stability) of the silages were analyzed, the differences between the groups were statistically significant. When the CO2 content and post aerobic yeast mold values (PAYMV) of the silages were examined, it was observed that there was a decrease in all experimental groups compared to the control group. LA and AA values of silages increased in all experimental groups compared to the control group.

Contribution of Additional Glutamic Acid and Fructose in The Formation of Flavor Compounds in Green Tea

Green tea in Indonesia has an astringent and bitter taste due to its high catechin content. Adding amino acids and reducing sugars in green tea processing will increase the desirable flavor and cover the astringent and bitter flavors by increasing the Maillard reaction. Research on the manufacture of green tea with the addition of glutamate and fructose in fresh tea leaves has never been explored. This study aims to find a combination of glutamic acid (0%, 0.35%, 0.7%, 1.05%, 1.4%) and fructose (0%, 0.13%, 0.26%, 0.39%, 0.52%) to improve the flavor profile in green tea. The samples were evaluated for their antioxidant activity, amino acid, volatile, sensory evaluation, and color analysis. The results showed that adding glutamate and fructose increased the antioxidant activity of amino acid compounds and decreased the catechin content in green tea. Thus, the best treatment obtained was glutamate (1.05%) and fructose (0.26%), which increased the Maillard reaction in the formation of flavor compounds in green tea.

Effects of fructose added to an oral glucose tolerance test on plasma glucose excursions in healthy adults

Background and objectivePrevious experimental studies have shown that fructose interacts with glucose metabolism by increasing hepatic glucose uptake. However, human studies investigating the effects of small (‘catalytic’) amounts of fructose, added to an oral glucose load, on plasma glucose levels remain inconclusive. The aim of this study, therefore, was to repeat and extend these previous studies by examining the plasma glucose response during a 75 g oral glucose tolerance test (OGTT) with the addition of different doses of fructose. MethodsHealthy adults (n = 13) received an OGTT without addition of fructose and OGTTs with addition of different doses of fructose (1, 2, 5, 7.5 and 15 g) in a random order, on six separate occasions. Plasma glucose levels were measured every 15 min for 120 min during the study. FindingsThe plasma glucose incremental area under the curve (iAUC) of the OGTT without addition of fructose was not significantly different from any OGTT with fructose (p ≥ 0.2 for all fructose doses). Similar results were observed when these data were clustered with data from a similar, previous study (pooled mean difference: 10.6; 95%CI: 45.0; 23.8 for plasma glucose iAUC of the OGTT without addition of fructose versus an OGTT with 5 g fructose; fixed-effect meta-analysis, n = 38). Of interest, serum fructose increased from 4.8 μmol/L (interquartile range: 4.1–5.9) at baseline to 5.3 μmol/L (interquartile range: 4.8–7.5) at T = 60 min during an OGTT without addition of fructose (p = 0.002). ConclusionLow doses of fructose added to an OGTT do not affect plasma glucose levels in healthy adults. The role of endogenous fructose production, as a potential explanation of these null-findings, deserves further investigation.

Effect of Enhanced Hydrolytic Acidification Process on the Treatment of Azo Dye Wastewater.

The hydrolysis acidification process is an economical and effective method, but its efficiency is still low in treating azo dye wastewater. It is therefore crucial to find more suitable and efficient means or techniques to further strengthen the process of treating azo dye wastewater by a hydrolytic acidification process. In this study, a hydrolytic acidification aerobic reactor was used to simulate the azo dye wastewater process. The change of wastewater quality during the reaction process was monitored, and the deep enhancement effect of single or composite biological intensification technology on the treatment of azo dye wastewater by the hydrolytic acidification process was also explored. Co-substrate strengthening and the addition of fructose co-substrate can significantly improve the efficiency of hydrolytic acidification. Compared with the experimental group without the addition of fructose, the decolorization ratio of wastewater was higher (93%) after adding fructose co-substrate. The immobilization technology was strengthened, and the immobilized functional bacteria DDMZ1 pellet was used to treat the simulated azo dye wastewater. The results showed that the composite technology experimental group with the additional fructose co-matrix had a better decolorization efficiency than the single immobilized bio-enhancement technology, with the highest decolorization ratio of 97%. As a composite biological intensification method, the fructose co-matrix composite with immobilized functional bacteria DDMZ1 technology can be applied to the treatment of azo dye wastewater.

Addition of fructose to a high-salt diet increases the expression of aldosterone-response genes

Proximal tubules (PT) reabsorb fructose via a Na-dependent mechanism. Knocking out the Sodium-Linked Cotransporter 5 (SGLT5, Slc5A10) increases urinary fructose. Elevated dietary fructose increases transport rates in PT, contributing to salt-sensitive hypertension. Whether dietary fructose also elevates transport in other segments of the nephron that do not express known fructose transporters, is a matter of debate. The aldosterone-sensitive distal tubule (ASDT) consists of the late distal convoluted tubule, connecting tubule and collecting duct, and it is essential for regulating fluid volume and blood pressure. We hypothesize that fructose metabolism in PT could affect aldosterone signaling in the distal tubule of rats fed a high-salt diet. We obtained kidney-cortex bulk RNAseq transcriptomes from wild-type and SGLT 5 (-/-) Sprague Dawley rats fed a solid diet containing 4% NaCl and either 20% fructose (FHS) or glucose (GHS). We used Weighted Correlation Network Analysis (WGCNA) to: 1st) create a gene coexpression network of the kidney cortex, and 2nd) identify genes whose expression changes in response to fructose in both wild-type and SGLT5 (-/-). Then, we used open source transcriptomes from mouse ASDT epithelial cells (PMID: 29521601) treated with and without aldosterone to map genes whose expression changes in response to aldosterone to the coexpression modules correlated with dietary fructose. The mouse transcriptome contained 8619 genes that mapped to the rat kidney transcriptome. Of these genes, 454 were significantly changed by aldosterone (ALDO). WGCNA yielded 35 coexpression modules. Five modules were significantly associated with dietary fructose in wild-type. These correlations were blunted in SGLT5 (-/-). Enrichment analysis indicated that 4 of the 35 modules were enriched for ALDO, 2 of which (Paleturquoise: p<5x10-6 and Orange: p<3x10-2) were also correlated with fructose in wild-type (Paleturquoise: p<3x10-2 and Orange: p<4x10-2). Paleturquoise contained 108 genes of which 74 mapped to the mouse transcriptome, and 15 to ALDO. Ontology enrichments in Paleturquoise indicate that it contains genes involved in Na, Cl and HCO3 transport. Importantly, the Amiloride-Sensitive Epithelial Sodium Channel Alpha Subunit (ENaCα; Scnn1a) and the Thiazide-Sensitive Sodium-Chloride Cotransporter (NCC; Slc12a3) belong in this module. Orange contained 148 genes, of which 34 mapped to mouse transcriptomes, and only 5 to ALDO. Orange’s ontology enrichment was largely immune processes, which explain the low number of mapping genes, as ALDO is a tubular epithelial cell signature. We conclude that even on a high-salt diet, kidneys from rats given fructose present higher transcriptional activation of aldosterone-responsive genes than those given glucose. In addition, Orange may be mediating proinflammatory actions of fructose. These effects depend on fructose reabsorption by PTs, as SGLT5 deletion blunts the effects of HSF on ALDO-enriched modules. CWRU-SOM Department of Physiology and Biophysics Pitot grant to A.G-V. This is the full abstract presented at the American Physiology Summit 2023 meeting and is only available in HTML format. There are no additional versions or additional content available for this abstract. Physiology was not involved in the peer review process.

Correlating 3D printing performance with sol-gel transition based on thermo-responsive k-carrageenan affected by fructose

Thermo-responsive food inks occupy an important part of 3D food printing materials. A great challenge of their accurate 3D printing is to ensure sol-gel transition is adapted to 3D printing process. In this study, k -carrageenan (KG) incorporated with fructose (0–30%, w/v) was selected as a representation of thermo-responsive inks, and their interactive mechanism was investigated. Sol-gel transition and rheology were correlated with 3D printing process in terms of extrusion stage, formation stage, and self-supporting stage. Results indicated that fructose addition increased ink's gelation temperature (Tg) and affected printing temperature selection. During extrusion stage, ink in sol-state with a low viscosity was desirable to enable proper extrudability. While, during formation stage, sol-gel transition speed (gelation time) was important for extruded ink to solidify to avoid continuous spreading. Increased elastic modulus (G′) with fructose addition was beneficial for printed structures to be self-supportable during self-supporting stage. Low field nuclear magnetic resonance (LF-NMR) indicated that water mobility was increasingly restricted with addition of fructose. Hydrogen bond, hydrophobic and electrostatic interactions all significantly affected the KG/fructose ink. Scanning electron microscopy (SEM) suggested that fructose addition resulted in a denser network structure. This study would provide insights on 3D printing of thermo-responsive food inks by correlating with sol-gel transition. • 3D printing behavior was correlated with sol-gel transition process. • 3D printing was divided into three stages and correlated with rheology change. • Fructose addition increased Tg, gelation speed and resultant 3D printing behavior.

Effect of Carbohydrate Type and Phenotype on the Quality of Post-Thawing Frozen Semen of KUB Chicken

The superior Balitbangtan Kampung Chicken (KUB) chickens have different phenotypes. It was reported that the chicken phenotype was related to semen quality. This study aimed to determine the post-thawing characteristics and quality of KUB chicken semen with different phenotypes frozen in Ringer's lactate egg yolk (RLEY) diluent with the addition of fructose or glucose. Semen was collected using the massaging method from 20 KUB chickens with a single comb phenotype and black or dark brown feather color with a red feather neck (SCNR), green-black single comb with white feather neck collar (SCNW), pea comb and black feathers or dark brown fur with a red neck (PCNR), and a green-black pea comb with a white neck (PCNW). Semen from each chicken phenotype was divided into three parts or frozen in three types of diluents: RLEY, RLEY+fructose (RLEYF), and RLEY+glucose (RLEYG). The highest sperm motility was found in the diluent with the addition of glucose in the SCNR and PCNW phenotypes (P0.05). The highest sperm viability was shown in the RLEYG diluent in the PCNW phenotype (P0.05). The highest abnormality was found in the RLEY and RLEYF diluents in the SCNW, PCNR, and PCNW groups, whereas in the RLEYG group, it was only found in the PCNR group. From the results of this study, it can be concluded that the type of glucose and chicken phenotype influences the quality of post-thawing semen. The best is found in diluents with glucose attachments in the SCNR phenotype.

Effect of Addition of Glucose or Fructose in Three Types of Crystalloid Fluid on Spermatozoa Quality of Gaga’ Chicken from South Sulawesi, Indonesia

Effect of Addition of Glucose or Fructose in Three Types of Crystalloid Fluid on Spermatozoa Quality of Gaga’ Chicken from South Sulawesi, Indonesia

Effect of Various Plasticizers in Different Concentrations on Physical, Thermal, Mechanical, and Structural Properties of Wheat Starch-Based Films

Biocomposite materials are essential for environmental protection, as they have the ability of substituting synthetic plastic with natural materials. This work investigated how different plasticizers (Glycerol (G), Fructose (F), Sorbitol (S), and Urea (U)) affect the morphological, mechanical, thermal, and physical characteristics of films made of wheat starch at various concentrations (0%, 15%, 25%, and 35%). Plasticizers were added to improve the flexibility and homogeneity of the wheat starch-based bioplastic. Control film exhibited high tensile strength (38.7 MPa) with low elongation (1.9%). However, films plasticized with 35% sorbitol showed the highest elongation, which was 60.7% at break. At 35% of all plasticizers, fructose showed the highest tensile strength, with 7.6 MPa. The addition of different plasticizers shows improvement in water resistance; films plasticized with glycerol had the lowest water absorption at 35% fructose (187.4%) and also showed coherent surfaces. Glycerol, sorbitol, and urea films showed a higher mass loss compared to fructose films. Fructose showed the highest performance after the analysis of the results, with low water absorption, water content, and mass loss and with high mechanical performance at 35% of fructose. SEM images show that the addition of fructose and glycerol improves the surface homogenate, while sorbitol and urea have a less compact structure with large pores.

Fumaric Acid Production by R. arrhizus NRRL 1526 Using Apple Pomace Enzymatic Hydrolysates: Kinetic Modelling

Fumaric acid is one of the most promising biorefinery platform chemicals, fruit residues being a very suitable raw material for its production in second generation biorefineries. In particular, apple pomace is a plentiful residue from the apple juice industry, with apple being the second largest fruit crop in the world, with a production that increased from 46 to 86 Mtons in the 1994–2021 period. With a global apple juice production of more than 4.5 Mtons, a similar amount of apple pomace is produced yearly. In this work, apple pomace hydrolysate has been obtained by enzymatic hydrolysis and further characterized for its content in sugars, phenolics and nitrogen using different analytic methods, based on HPLC and colorimetric techniques. Previous to the use of this hydrolysate (APH), we studied if the addition of fructose to the usual glucose-rich broth could lead to high fumaric acid yields, titers and productivities. Afterwards, APH fermentation was performed and improved using different nitrogen initial amounts, obtaining production yields (0.32 gFumaric acid/gconsumed sugar) similar to those obtained with synthetic media (0.38 gFumaric acid/gconsumed sugar). Kinetic modelling was employed to evaluate, explain, and understand the experimental values and trends of relevant components in the fermentation broth as functions of the bioprocess time, proposing a suitable reaction scheme and a non-structured, non-segregated kinetic model based on it.

Influence of Caffeic and Caftaric Acid, Fructose, and Storage Temperature on Furan Derivatives in Base Wine.

The aim of this study was to determine the influence of caffeic and caftaric acid, fructose, and storage temperature on the formation of furan-derived compounds during storage of base wines. Base wines produced from Chardonnay grapes were stored at 15 and 30 °C for 90 days with additions of fructose, caffeic acid, and caftaric acid independently or in combinations. Wines were analyzed following 90 days of storage for: total hydroxycinnamic acids, degree of browning, caffeic acid and caftaric acid concentrations, and nine furan-derived compounds. Caffeic and caftaric acid additions increased homofuraneol concentration by 31% and 39%, respectively, at 15 °C (p < 0.05). Only the addition of caffeic acid increased furfural by 15% at 15 °C (p < 0.05). Results demonstrate that some furan derivatives over 90 days at 15 °C increased slightly with 5 mg/L additions of caffeic and caftaric acid. This is the first time the influence of hydroxycinnamic acids on furan-derived compounds has been reported during short-term aging of base wine at cellar temperature.

Formulation and Physicochemical Properties of Kaffir Lime Oil-in-Water Beverage Emulsions and Antibacterial Test

Essential oil inside beverage emulsion became an interesting subject to get a new value for the fast-moving customer goods (FMCG) market. In this study, kaffir lime oil (KFO) physicochemical stanility properties and antibacterial test on formulation of kaffir lime oil in water beverage emulsions was investigated. The main ingredients of beverage emulsions are 800 ml water, 100 mL high fructose corn syrup (HFCS),5 grams arabic gum as an emulsifier, 0.5 grams vitamin E, and 0.125 mL kaffir lime oil as flavoring and antibacterial. KFO baverage emulsion used instrument with Stability of oil-in-water emulsion was observed by measuring physicochemical properties: pH turbidity, and conductivity. GC-MS characterization on kaffir lime essential oils revealed the top three components, i.e., citronella (46,47%), citronellol (12,22%), and citronellyl acetate (6,48%). FT-IR KFO spectrum had absorbance at 1726 (C=O stretching), 2922, and 2874 cm-1 (C-H stretching from aldehyde). Absorbance was also present on 1454 and 1379 cm-1 (C=C stretching) wavelengths, resembling citronella. Citronella as a main compenent is an active antibacterial agent agains E. Coli. Gum arabic with R−S(=O)₂−OH group addition reduced pH value to 1.1 on each composition addition and increased conductivity by 317.3 μS/cm. Fructose addition reduced the value by 153.4 μS/cm. Turbidity value increased averagely by 46,9 NTU, then reduced by 14,4 NTU. Citronellal in KFO could hinder e-coli bacterial growth and had an alt value >72 CFU/mL. This formulation study produces a beverage product with pH, conductivity, and turbidity values following the standard and has criteria under the microbiological contamination limit of BPOM and SNI standards and key requirement of potable drink product.

Effects of sugars, fatty acids and amino acids on cytosolic and mitochondrial hydrogen peroxide release from liver cells

The rates of formation of superoxide and hydrogen peroxide at different electron-donating sites in isolated mitochondria are critically dependent on the substrates that are added, through their effects on the reduction level of each site and the components of the protonmotive force. However, in intact cells the acute effects of added substrates on different sites of cytosolic and mitochondrial hydrogen peroxide production are unclear. Here we tested the effects of substrate addition on cytosolic and mitochondrial hydrogen peroxide release from intact AML12 liver cells. In 30-min starved cells replete with endogenous substrates, addition of glucose, fructose, palmitate, alanine, leucine or glutamine had no effect on the rate or origin of cellular hydrogen peroxide release. However, following 150-min starvation of the cells to deplete endogenous glycogen (and other substrates), cellular hydrogen peroxide production, particularly from NADPH oxidases (NOXs), was decreased, GSH/GSSH ratio increased, and antioxidant gene expression was unchanged. Addition of glucose or glutamine (but not the other substrates) increased hydrogen peroxide release. There were similar relative increases from each of the three major sites of production: mitochondrial sites IQ and IIIQo, and cytosolic NOXs. Glucose supplementation also restored ATP production and mitochondrial NAD reduction level, suggesting that the increased rates of hydrogen peroxide release from the mitochondrial sites were driven by increases in the protonmotive force and the degree of reduction of the electron transport chain. Long-term (24 h) glucose or glutamine deprivation also diminished hydrogen peroxide release rate, ATP production rate and (for glucose deprivation) NAD reduction level. We conclude that the rates of superoxide and hydrogen peroxide production from mitochondrial sites in liver cells are insensitive to extra added substrates when endogenous substrates are not depleted, but these rates are decreased when endogenous substrates are lowered by 150 min of starvation, and can be enhanced by restoring glucose or glutamine supply through improvements in mitochondrial energetic state.