The influence of yeast extract and jasmonic acid on phenolic acids content of in vitro hairy root cultures of Orthosiphon aristatus

Smetanska, Iryna; Tonkha, Oksana; Патыка, Т.И.; Hunaefi, Dase; Mamdouh, Diaa; Patyka, Mуkola; Bukin, Anatolyi; Mushtruk, Mikhailо; Omelian, Alina

doi:10.5219/1508

Cited by 28 publications

(14 citation statements)

References 47 publications

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“…Therefore, such concentration was recommended for the fabrication of sausage meat mixes. Scientific works [34], [35], [36], [37] describe studies using different concentrations of the table and sea salts in the range from 0.5 -1.5%; as a result of similar studies, it was found that such concentrations hurt the organoleptic properties of the finished product. The one more recommendation was to enrich them with iodine, preferably by the extract of laminaria to compensate its deficit, what technique is the best recommended for use [38], [39], [40], [41].…”

Section: Resultsmentioning

confidence: 99%

The study of the intensification of technological parameters of the sausage production process

Bal-Prylypko

Yancheva

Паска

et al. 2022

Potr. S. J. F. Sci.

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One of the sources of sodium are meat products. Increased consumption of meat products and sodium intake leads to serious health problems. The task of reducing the dosage of sodium chloride in minced meat needs to be addressed. The partial replacement of table salt with sea salt will reduce the sodium concentration in products to 20%. It is established that this modification increases the moisture-binding properties of minced meat and lowers the dosage of salt in the mass of raw meat, which will reduce the level of harm to the body due to excessive consumption of sausages. It is proposed to introduce a bacterial preparation based on the strain Staphylococcus carnosus, which will reduce the amount of sodium nitrite in the finished products. Technology has been developed to regulate the composition of microelements in meat products by enriching them with a kelp extract. It was found that changes in the composition of minced meat can adversely affect the taste and physicochemical properties of the product, which is confirmed by expert studies. As a result of laboratory studies, it was found that a partial change of salt in the sea helps to improve the stability and physicochemical quality of minced meat (active acidity, water activity, moisture retention, and shear stress). According to the research results, the recipe of sausages recommended for implementation at the enterprises of the meat processing industry of Ukraine has been developed.

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Section: Resultsmentioning

confidence: 99%

The study of the intensification of technological parameters of the sausage production process

Bal-Prylypko

Yancheva

Паска

et al. 2022

Potr. S. J. F. Sci.

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“…YE does not have a constant composition and is a mixture of compounds including amino acids, vitamins and minerals and various unknown compounds, which makes it difficult to determine its possible mode of action [ 27 ]. However, many studies indicate that YE has an effect on the secondary metabolism of Lamiaceae family members [ 23 , 28 , 29 ]. As abiotic elicitors, MJA and cadmium ions were selected, as most reports of RA elicitation concern the effect of jasmonate derivatives and heavy metal salts [ 23 , 30 ].…”

Section: Resultsmentioning

confidence: 99%

The Antioxidant, Cytotoxic and Antimicrobial Potential of Phenolic Acids-Enriched Extract of Elicited Hairy Roots of Salvia bulleyana

et al. 2022

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Hairy root cultures are valuable sources of a range of phytochemicals. Among them, Salvia bulleyana root culture is a promising source of polyphenols, especially rosmarinic acid (RA), a phenolic acid depside with pleiotropic activity and a wide application in medicine and cosmetology. The aim of the study was to enhance the culture productivity by finding suitable elicitation protocol and to determine its biological potential in terms of antioxidant, anticancer and antimicrobial properties. The total content of phenols and the levels of particular constituents in root extracts were analyzed using HPLC-PDA. Among four elicitors tested (yeast extract; methyl jasmonate, MJA; trans-anethol; and cadmium chloride), MJA was found to be the most effective. The greatest boost in phenolic production (up to 124.4 mg/g dry weight) was observed after three-day treatment with MJA at 100 µM, with an almost 100% improvement compared to the controls (non-treated root culture). The hydromethanolic extract from the elicited culture exhibited strong antioxidant activity with IC50 values of 11.1 µg/mL, 6.5 µg/mL and 69.5 µg/mL for DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,2-azinobis-(3-ethylbenzthiazoline-6-sulfonic acid)) and superoxide anion radical, respectively. Moreover, in concentrations of 0.5–5 mg/mL the extract inhibited the growth of LoVo, AGS and HeLa cell lines, but was safe for the L929 cells up to the concentration of 5 mg/mL. The extract also exhibited moderate antimicrobial activity. Thus, the results confirmed that elicitation can be a beneficial strategy for increase the phenolic acid biosynthesis in hairy roots of S. bulleyana, and that such a highly productive culture can show significant biological potential.

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“…Reducing humidity and increasing porosity can reduce energy consumption for further drying, which can significantly speed up the process, simplify the selection and maintenance of the dryer [22], [23], [24]. The driving force of the dehumidification process is increased by vibration extrusion, centrifugation during rotor spinning, development of an electroosmotic effect when creating conditions for unilateral diffusion, and the process of filtering the medium through the perforation of the rotor.…”

Section: Scientific Work [7] [8] [9] [10]mentioning

confidence: 99%

The intensification of dehydration process of pectin-containing raw materials

Palamarchuk

Zozulyak

Mushtruk

et al. 2022

Potr. S. J. F. Sci.

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The process of intensifying dehydration of pectin-containing raw materials by using centrifugation with simultaneous application of low-frequency oscillations to the working container creates an electroosmotic effect in unilateral diffusion to improve the filtration process. It is established that to reduce the technological resistance in the presented methods; it is necessary to create a fluidized bed of products due to the oscillating motion of the working capacity. An experimental vibration unit has been developed to determine the rational parameters of the vibrocentric moisture removal process using the electroosmotic effect. It is proved that the complex of the designed equipment provides consecutive carrying out of three-stage vibration filtration-convective drying of high-moisture production by an alternation of action of a stream of the heat carrier, an electromagnetic field, low-frequency fluctuations. According to the research results, the dependences of the kinetics of the moisture diffusion process on the electric field strength are obtained; frequency of electric current and duty cycle of pulses, which allowed to optimize the process parameters according to the criteria of minimizing energy consumption. It was found that the processing time to achieve the desired humidity with the application of vibration, filtration, and electroosmotic effect was twice less than for filtration drying in a fixed bed. In combination with the noted physical and mechanical factors, the proposed technology improves the technical and economic parameters of the studied process.

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The influence of yeast extract and jasmonic acid on phenolic acids content of in vitro hairy root cultures of Orthosiphon aristatus

Cited by 28 publications

References 47 publications

The study of the intensification of technological parameters of the sausage production process

The study of the intensification of technological parameters of the sausage production process

The Antioxidant, Cytotoxic and Antimicrobial Potential of Phenolic Acids-Enriched Extract of Elicited Hairy Roots of Salvia bulleyana

The intensification of dehydration process of pectin-containing raw materials

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