Applications of Gas-Liquid Chromatography to Carbohydrates :Part I

Dutton, Guy G.S.

doi:10.1016/s0065-2318(08)60382-0

Cited by 97 publications

(8 citation statements)

References 613 publications

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“…Gee and Walker (1962), Bishop (1962), Fournet, Dhalliuin, Montreuil, Bosso, and Defaye (1980), Fournet, Strecker, Leroy, and Montreuil (1981 have analyzed methyl derivatives of carbohydrates (Bishop, 1962;Fournet et al, 1980Fournet et al, , 1981Gee & Walker, 1962). Acetylation derivatization has been applied to monosaccharide analysis by Lineback (1968) and Dutton (1973). Nevertheless, the use of trimethylsilyl derivatives is still the most popular pathway for sugar GC analysis, first introduced by Hedgley and Overend (1960) and Bayer and Witsch (1961) and broadly applied by Sweeley, Bentley, Makita, and Wells (1964) (Bayer & Witsch, 1961;Hedgley & Overend, 1960;Sweeley et al, 1964).…”

Section: Gc Methodmentioning

confidence: 99%

Standard methods for Apis mellifera royal jelly research

Bíliková

Casabianca

et al. 2017

Journal of Apicultural Research

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Royal jelly, a honey bee secretion, plays a critical role in caste determination in honey bees because it serves as the source of nutrition for young larvae destined to become queens. It is also fed to adult queens. Royal jelly possesses numerous functional properties and thus has been used as a medication, health food, and cosmetic in many countries. In this paper, we first introduce a traditional method for producing royal jelly by artificial larvae grafting and a newly developed method that does not require grafting of larvae. We describe protocols for the storage and freeze-drying of royal jelly to preserve its biological properties. Routine methods for determination of two important quality criteria, water content and trans-10-hydroxy-2-decenoic acid content, are outlined. On a dry basis, protein, carbohydrate, and fatty acids were found to be the 3 most abundant components of royal jelly. Methods for their isolation, identification, and quantification are described. Because royal jelly is susceptible to contamination with veterinary drugs and acaricides, we also describe methods for detection and quantification of some veterinary drugs and acaricides in royal jelly.Mé todos estándar para la investigació n de la jalea real de Apis mellifera La jalea real, una secreció n de abejas, desempeña un papel crítico en la determinació n de castas en la abeja melífera, ya que sirve como fuente de nutrició n para larvas jó venes destinadas a convertirse en reinas. También alimenta a las reinas adultas. La jalea real posee numerosas propiedades funcionales y por lo tanto se ha utilizado como un medicamento, alimento saludable y cosmético en muchos países. En este artículo, introducimos un método tradicional para producir jalea real mediante el injerto artificial de larvas y un método recientemente desarrollado que no requiere injerto de larvas. Describimos protocolos para el almacenamiento y la liofilizació n de la jalea real para preservar sus propiedades bioló gicas. Se describen métodos rutinarios para la determinació n de dos importantes criterios de calidad, el contenido de agua y el de ácido trans-10-hidroxi-2-decenoico. En una base seca, proteínas, carbohidratos y ácidos grasos fueron los tres componentes más abundantes de la jalea real. Se describen métodos para su aislamiento, identificació n y cuantificació n. Debido a que la jalea real es susceptible a la contaminació n con medicamentos veterinarios y acaricidas, también describimos métodos para la detecció n y cuantificació n de algunos medicamentos veterinarios y acaricidas en jalea real.

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Section: Gc Methodmentioning

confidence: 99%

Standard methods for Apis mellifera royal jelly research

Bíliková

Casabianca

et al. 2017

Journal of Apicultural Research

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“…Urine samples were collected for 5 h, and carbohydrates were determined by gas chromatographic analysis as trisilyl derivatives by the method of Dutton (19). Following the baseline permeability test, CS patients randomly ingested (double-blind trial) one of the two breads for 2 days and 6 h later drank the carbohydrate solution.…”

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confidence: 99%

Sourdough Bread Made from Wheat and Nontoxic Flours and Started with Selected Lactobacilli Is Tolerated in Celiac Sprue Patients

Cagno

Angelis

Auricchio

et al. 2004

Appl Environ Microbiol

236

158

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This work was aimed at producing a sourdough bread that is tolerated by celiac sprue (CS) patients. Selected sourdough lactobacilli had specialized peptidases capable of hydrolyzing Pro-rich peptides, including the 33-mer peptide, the most potent inducer of gut-derived human T-cell lines in CS patients. This epitope, the most important in CS, was hydrolyzed completely after treatment with cells and their cytoplasmic extracts (CE). A sourdough made from a mixture of wheat (30%) and nontoxic oat, millet, and buckwheat flours was started with lactobacilli. After 24 h of fermentation, wheat gliadins and low-molecular-mass, alcohol-soluble polypeptides were hydrolyzed almost totally. Proteins were extracted from sourdough and used to produce a peptictryptic digest for in vitro agglutination tests on K 562(S) subclone cells of human origin. The minimal agglutinating activity was ca. 250 times higher than that of doughs chemically acidified or started with baker's yeast. Two types of bread, containing ca. 2 g of gluten, were produced with baker's yeast or lactobacilli and CE and used for an in vivo double-blind acute challenge of CS patients. Thirteen of the 17 patients showed a marked alteration of intestinal permeability after ingestion of baker's yeast bread. When fed the sourdough bread, the same 13 patients had values for excreted rhamnose and lactulose that did not differ significantly from the baseline values. The other 4 of the 17 CS patients did not respond to gluten after ingesting the baker's yeast or sourdough bread. These results showed that a bread biotechnology that uses selected lactobacilli, nontoxic flours, and a long fermentation time is a novel tool for decreasing the level of gluten intolerance in humans.

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“…Flavonol glycosides and their corresponding aglycones were identified by determination of their Rf values and color under UV light following two-dimensional paper chromatography in TBA and HOAc, and by spectral analysis (Mabry et al 1970;Averett 1977 Hydrolysis was carried out in 0.1 M trifluoroacetic acid (TFA) to isolate flavonoid aglycones, and in 2 M TFA to isolate glycosidic residues (Hough et al 1972). Sugars were separated and quantitatively identified by gas-liquid chromatography of their alditol acetate derivatives (Dutton 1973;K. G. Keegstra, pers.…”

Section: Methodsmentioning

confidence: 99%