Search results for "Rhamnose"
showing 7 items of 17 documents
Lactobacillus tucceti sp. nov., a new lactic acid bacterium isolated from sausage
2006
Abstract Following the application of several molecular techniques strain R 19c, isolated from sausage by Reuter in 1970 and deposited at the DSMZ as Lactobacillus sp., has been identified as pertaining to a new species. It showed singular ISR- Dde I and ISR- Hae III profiles that allowed its differentiation from 68 lactic acid bacteria reference strains analyzed. Phylogenetic analysis based on 16S rRNA gene sequences places this strain in the genus Lactobacillus within the Lactobacillus alimentarius group. Species L. versmoldensis is the closest phylogenetic neighbor with 96.3% sequence similarity. DNA–DNA hybridization experiments confirmed the independent status at species level of this …
α-L-rhamnosidases: Old and New Insights
2007
L-Rhamnose is a component of plant cell wall pectic polysaccharides (Mutter et al., 1994; Ridley et al., 2001), glycoproteins (Haruko and Haruko, 1999) and secondary metabolites such as anthocyanins (Renault et al., 1997), flavonoids (Bar-Peled et al., 1991) and triterpenoids (Friedman and McDonald, 1997). It has also been found in bacterial heteropolysaccharides (Hashimoto and Murata, 1998), rhamnolipids (Ochsner et al., 1994) and in the repeating units of the O-antigen structure of the lipopolysaccharide component of bacterial outer membranes (Chua et al., 1999). Some rhamnosides are important bioactive compounds, e.g. cytotoxic saponins (Bader et al., 1998; Yu et al., 2002), antifungal p…
Water-soluble polysaccharides from Opuntia stricta Haw. fruit peels: Recovery, identification and evaluation of their antioxidant activities
2015
Abstract Opuntia stricta Haw. is considered as one of the most common cactus plant growing in Tunisia. Extracting valuable compounds from its fruit peel, considered as by-product, is drawing more and more attention, making it on the verge of commercialization. Water-soluble polysaccharides were extracted from Opuntia stricta Haw. peels, and their chemical composition assessed using thin layer chromatography. The antioxidant activities of the extracted polysaccharides were assessed using 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity, total antioxidant activity and reducing power capacity. The extraction yield of water-soluble polysaccharides was 7.53±0.86%. The chemical comp…
Characterization of totally chlorine-free effluents from Kraft pulp bleaching
1999
A capillary zone electrophoresis (CZE) method for analyzing the total acid hydrolysis products (monosaccharides and their derivatives) of the dissolved carbohydrates from a totally chlorine-free bleaching plant was developed. Several borate buffer concentrations and other running conditions were tested. Neutral monosaccharides (arabinose, galactose, glucose, mannose, rhamnose and xylose) in hydrolysates were derivatized by means of 4-aminobenzonitrile and resolved by 500 mM borate buffer (pH 9.5, 16.0 kV). The detection level was less than 10 fmol. In addition, the separation of some uronic acids and oligosaccharides was studied.
Über die Verbreitung von Flavonoiden bei pleurokarpen Laubmoosen I. Apigenin-7-rhamnoglucosid bei Hylocomium splendens (Hedw.) Br. eur.
1977
Summary 15 species of pleurocarpous mosses have been investigated as to their content of flavonoids. Flavonoid tests on 14 species have given negative results. Only one species, Hylocomium splendens , contains one flavonoid. It was purified by means of paper chromatography and is by chromatography and absorption spectrum identical with rhoifolin (apigenin-7-neohesperidoside). Partial acid hydrolysis yields apigenin-7-monoglucoside and rhamnose, quantitative hydrolysis apigenin, rhamnose and glucose. They were identified by comparison with authentic samples.
Quantitative Comparison of Free and Bound Volatiles of Two Commercial Tomato Cultivars (Solanum lycopersicumL.) during Ripening
2009
The changes in the profile of both free and glycosidically bound volatiles were studied in Moneymaker and Raf tomato cultivars during fruit ripening. The concentrations of 20 of 24 and of 27 of 30 compounds detected in the free volatile fraction (FVF) and glycosidically bound fraction (GBF), respectively, differed significantly between cultivars during ripening. Most free and bound volatiles increased during ripening in both cultivars. The contribution of each free volatile compound to the overall aroma was estimated by calculating its log U value, which indicated that only 11 compounds seem to exert a strong influence. Nine volatiles were detected exclusively in the GBF, among them geranio…