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Tytuł:
Influence of magnetic fields on the activity of enzymes: alpha- and beta-amylase and glutathione S-transferase [GST] in wheat plants
Autorzy:
Rochalska, M.
Grabowska, K.
Powiązania:
https://bibliotekanauki.pl/articles/25053.pdf
Data publikacji:
2007
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
wheat plant
magnetic field
glutathione S-transferase
beta-amylase
enzyme
alpha-amylase
magnetic biostimulation
germination
Źródło:
International Agrophysics; 2007, 21, 2
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Content of glycogen and trehalose and activity of alpha-amylase and trehalase in Galleria mellonella larvae infected with entomopathogenic nematodes Steinernema affinis and S. feltiae
Autorzy:
Zoltowska, K
Lopienska-Biernat, E.
Powiązania:
https://bibliotekanauki.pl/articles/839414.pdf
Data publikacji:
2006
Wydawca:
Polskie Towarzystwo Parazytologiczne
Tematy:
Galleria mellonella
Steinernema feltiae
insect host
amylase
trehalase
host
parasite
trehalose
glycogen
parasitology
alpha-amylase
nematode
larva
Steinernema affinis
entomopathogenic nematode
Opis:
Introduction. The influence of infection with two species of entomopathogenic nematodes of Steinernematidae family on metabolism of glycogen and trehalose of the host was studied. Material and methods. Last instar larvae (L₇) of Galleria mellonella were experimentally infected with Steinernema affinis and S. feltiae. At 6, 12, 18 and 24 h after infection concentrations of trehalose and glycogen as well as activity of trehalase and α-amylase were determined. Results. The content of glycogen was lower in insects infected with S. feltiae than in the controls and animals infected with S. affinis. The content of trehalose was higher in insects from both infected groups than in the controls. Its concentration was slightly higher in larvae infected with S. affinis than in those infected with S. feltiae. The activity of α-amylase after infection with S. affinis was low. It was significantly higher in insects infected with S. feltiae. In animals of both infected groups, following a significant reduction at 6 h, the activity of trehalase remained at a similar level, higher than in the controls. In the paper the effects of infection with (i) different species of entomopathogenic nematodes and (ii) the importance of the developmental stage of the insect-host for changes in its metabolism of glycogen and trehalose were discussed.
Źródło:
Annals of Parasitology; 2006, 52, 2
0043-5163
Pojawia się w:
Annals of Parasitology
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Content of glycogen and trehalose and activity of alpha-amylase and trehalase in Galleria mellonella larvae infected with entomopathogenic nematodes Steinernema affinis and S. feltiae
Autorzy:
Żółtowska, K.
Łopieńska-Biernat, E.
Powiązania:
https://bibliotekanauki.pl/articles/2144330.pdf
Data publikacji:
2006
Wydawca:
Polskie Towarzystwo Parazytologiczne
Tematy:
Galleria mellonella
Steinernema feltiae
insect host
amylase
trehalase
host
parasite
trehalose
glycogen
parasitology
alpha-amylase
nematode
larva
Steinernema affinis
entomopathogenic nematode
Opis:
Introduction. The influence of infection with two species of entomopathogenic nematodes of Steinernematidae family on metabolism of glycogen and trehalose of the host was studied. Material and methods. Last instar larvae (L₇) of Galleria mellonella were experimentally infected with Steinernema affinis and S. feltiae. At 6, 12, 18 and 24 h after infection concentrations of trehalose and glycogen as well as activity of trehalase and α-amylase were determined. Results. The content of glycogen was lower in insects infected with S. feltiae than in the controls and animals infected with S. affinis. The content of trehalose was higher in insects from both infected groups than in the controls. Its concentration was slightly higher in larvae infected with S. affinis than in those infected with S. feltiae. The activity of α-amylase after infection with S. affinis was low. It was significantly higher in insects infected with S. feltiae. In animals of both infected groups, following a significant reduction at 6 h, the activity of trehalase remained at a similar level, higher than in the controls. In the paper the effects of infection with (i) different species of entomopathogenic nematodes and (ii) the importance of the developmental stage of the insect-host for changes in its metabolism of glycogen and trehalose were discussed.
Źródło:
Wiadomości Parazytologiczne; 2006, 52, 2; 103-107
0043-5163
Pojawia się w:
Wiadomości Parazytologiczne
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
DIPSACUS FULLONUM L. LEAVES AND ROOTS - IDENTIFICATION OF THE COMPONENTS OF THE ESSENTIAL OILS AND ALPHA-AMYLASE INHIBITORY ACTIVITIES OF METHANOLIC EXTRACTS
Autorzy:
Witkowska-Banaszczak, Ewa
Powiązania:
https://bibliotekanauki.pl/articles/895320.pdf
Data publikacji:
2018-08-31
Wydawca:
Polskie Towarzystwo Farmaceutyczne
Tematy:
essential oil composition
methanolic extract
alpha-amylase inhibition
Opis:
Abstract: Dipsacus fullonum L. syn. D. sylvestris is a biennial plant from the Dipsacaceae family. It grows in Europe, North Africa and Asia Minor. It has been used in folk medicine mainly to treat Lyme disease. This study was undertaken to identify and compare the components of the essential oils from dried and fresh roots, which are usually applied as medicinal agents, as well as those of the essential oils from dried and fresh leaves, used less frequently. The essential oils from the Dipsacus fullonum leaves and roots were analysed by the GC and GC-MS analysis. 18 components were identified in the essential oil from the fresh leaves, whereas 37 were recognised in the oil from the dried leaves; 10 components were identified in the essential oil from the fresh roots and 40 in that from the dried roots. Phytol was the main component in the essential oil from the leaves, whereas n-hexadecanoic acid was predominant in the roots. The α -amylase inhibition has been proven for methanolic extracts of D. fullonum leaves and roots. The strongest activity was demonstrated by the extract from fresh leaves of D. fullonum and showed an effect about one hundred times weaker than acarbose.
Źródło:
Acta Poloniae Pharmaceutica - Drug Research; 2018, 75, 4; 951-957
0001-6837
2353-5288
Pojawia się w:
Acta Poloniae Pharmaceutica - Drug Research
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Physical and chemical properties of sweet juice produced from hydrolysed acha (Digitaria exilis Stapf) starch using crude amylase from germinated maize
Autorzy:
Abdulquadri, O. Alaka
Rahman, Akinoso
Powiązania:
https://bibliotekanauki.pl/articles/1179002.pdf
Data publikacji:
2017
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
Maize amylase
acha
germinative capacity
juice
starch
Opis:
This study investigated the possibility of producing juice by hydrolyzing acha starch using crude amylase from germinated maize. Planted maize was monitored for seven days to determine germinative capacity and amylase activity of the seed. Extracted acha starch was hydrolysed using wet homogenised maize seedlings in an incubator at 62-68 °C for 6-8 hours. Colour, pH, titratable acidity (TTA), °Brix and sensory attribute of the juice were determined using standard method. A commercial malt beverage was used as reference. The maize sample had a mean capacity of 95% while its maximum amylase activity occurred at day 4. The pH, TTA, and °Brix of the juice were obtained as 4.5, 0.85 and 10 respectively. Colour values for L*, a*, and b* were 37.64, 7.6, and 15.3 respectively. Sensory analysis showed no significant difference between the juice and reference sample in terms of taste and colour. However, significant differences were observed in aroma and overall acceptability. Hence, malt beverages can be produced using this method but requires certain additives to impart prevalent aroma associated with malt beverages.
Źródło:
World Scientific News; 2017, 87; 125-135
2392-2192
Pojawia się w:
World Scientific News
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Alfa-amylaza granulocytów człowieka
Alfa-amilaza chelovecheskikh granulocitov
Alpha-amylase in granulocytes
Autorzy:
Zakrzewska, I.
Powiązania:
https://bibliotekanauki.pl/articles/2187896.pdf
Data publikacji:
1985
Wydawca:
Polskie Towarzystwo Diagnostyki Laboratoryjnej
Źródło:
Diagnostyka Laboratoryjna; 1985, 21, 4-5; 248-258
0867-4043
Pojawia się w:
Diagnostyka Laboratoryjna
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Germination, alpha-, beta-amylase and total dehydrogenase activities of Amaranthus caudatus seeds under water stress in the presence of ethephon or gibberellin A3
Autorzy:
Bialecka, B
Kepczynski, J.
Powiązania:
https://bibliotekanauki.pl/articles/19888.pdf
Data publikacji:
2010
Wydawca:
Polska Akademia Nauk. Czytelnia Czasopism PAN
Tematy:
Amaranthus caudatus
seed
germination
alpha-amylase activity
beta-amylase activity
dehydrogenase activity
water stress
ethylene
gibberellin A3
polyethylene glycol
ethephon
water deficit
laboratory condition
plant
environmental stress
Opis:
Amaranthus caudatus L. seed germination was studied under different levels of water deficit induced by PEG 6000 in laboratory conditions. PEG at osmotic potentials -0.2 to -0.3 MPa at 24°C in darkness delayed germination and reduced final germination percentage. PEG solutions at osmotic potential lower than -0.3 MPa almost totally blocked seed germination. Ethephon was much more effective than GA3 in reversing PEG-caused inhibition of A. caudatus seed germination. PEG decreased α-amylase activity after 14 h incubation. It decreased β-amylase activity after 14 and 20 h, and caused an increase in total dehydrogenase activity only after 20 h of incubation. Unlike GA3, ethephon increased α-amylase activity in seeds after 12 and 14 h of incubation under water deficit. After 20 h of incubation there was no difference in α-amylase activity in any of the treatments. Neither ethephon nor GA3 affected the activity of β-amylase and dehydrogenase.
Źródło:
Acta Biologica Cracoviensia. Series Botanica; 2010, 52, 1; 7-12
0001-5296
Pojawia się w:
Acta Biologica Cracoviensia. Series Botanica
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
In vitro α-glucosidase and α-amylase enzyme inhibitory effects of Andrographis paniculata extract and andrographolide
Autorzy:
Subramanian, Rammohan
Asmawi, M
Sadikun, Amirin
Powiązania:
https://bibliotekanauki.pl/articles/1040761.pdf
Data publikacji:
2008
Wydawca:
Polskie Towarzystwo Biochemiczne
Tematy:
α-glucosidase
α-amylase
Andrographis paniculata
andrographolide
peak blood glucose
post prandial hyperglycaemia.
Opis:
There has been an enormous interest in the development of alternative medicines for type 2 diabetes, specifically screening for phytochemicals with the ability to delay or prevent glucose absorption. The goal of the present study was to provide in vitro evidence for potential inhibition of α-glucosidase and α-amylase enzymes, followed by a confirmatory in vivo study on rats to generate a stronger biochemical rationale for further studies on the ethanolic extract of Andrographis paniculata and andrographolide. The extract showed appreciable α-glucosidase inhibitory effect in a concentration-dependent manner (IC50=17.2±0.15 mg/ml) and a weak α-amylase inhibitory activity (IC50=50.9±0.17 mg/ml). Andrographolide demonstrated a similar (IC50=11.0±0.28 mg/ml) α-glucosidase and α-amylase inhibitory activity (IC50=11.3±0.29 mg/ml). The positive in vitro enzyme inhibition tests paved way for confirmatory in vivo studies. The in vivo studies demonstrated that A. paniculata extract significantly (P<0.05) reduced peak blood glucose and area under curve in diabetic rats when challenged with oral administration of starch and sucrose. Further, andrographolide also caused a significant (P<0.05) reduction in peak blood glucose and area under the curve in diabetic rats. Hence α-glucosidase inhibition may possibly be one of the mechanisms for the A. paniculata extract to exert antidiabetic activity and indicates that AP extract can be considered as a potential candidate for the management of type 2 diabetes mellitus.
Źródło:
Acta Biochimica Polonica; 2008, 55, 2; 391-398
0001-527X
Pojawia się w:
Acta Biochimica Polonica
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Genetic regulation of alpha-amylase synthesis in rye [Secale cereale L.] grain
Autorzy:
Masojc, P
Stojalowski, S
Lapinski, M
Miazga, D
Powiązania:
https://bibliotekanauki.pl/articles/2047279.pdf
Data publikacji:
1996
Wydawca:
Polska Akademia Nauk. Czytelnia Czasopism PAN
Tematy:
enzyme synthesis
activity
chromosome
rye
Secale cereale
crossing
alpha-amylase
sprouting line
duplicate gene
addition line
genetic regulation
Opis:
Genetic analysis of two rye interline crosses and a set of wheat/rye chromosomal addition lines was performed to reveal the mechanism underlying wide variation range of alpha-amylase activity in sound grain. The long arm of chromosome 6R was found to be responsible for increased enzyme synthesis during late stages of triticale grain maturation. Only nuclear genes seemed to control alpha-amylase activity, as reciprocal crosses between rye lines showed no maternal effects. Low enzyme activity showed complete dominance over high level of its synthesis. Segregation ratios, observed in F₂ and BC₁ crosses, indicated that recessive alleles at two independent duplicative loci underlie intensive alpha-amylase production.
Źródło:
Journal of Applied Genetics; 1996, 37, 2; 141-152
1234-1983
Pojawia się w:
Journal of Applied Genetics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Production of amylase by the intestinal microflora of cultured freshwater fishes (Oreochromis niloticus and Clarias gariepinus) rared localy in Calabar, south Nigeria
Autorzy:
Martin, M. F.
Okpo, E. A.
Andy, I. E.
Powiązania:
https://bibliotekanauki.pl/articles/1076792.pdf
Data publikacji:
2019
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
Amylase
Clarias gariepinus
Cultured Fresh Water Fishes
Intestinal Microflora
Oreochromis niloticus
Opis:
This study focused on determining the amylase-producing ability of the intestinal microbes in cultured fresh water fishes – Oreochromis niloticus and Clarias gariepinus. The bacterial isolates were identified on the basis of standard cultural, morphological and biochemical characteristics. The amylase production ability of the bacterial isolates was determined using starch agar. The mean viable count of the intestinal microbes ranged from 1.2 × 105 CFU/ml to 7.1 × 105 CFU/ml for tilapias (Oreochromis niloticus) and from 2.0 × 104 CFU/ml to 8.9 × 104 CFU/ml for catfishes (Clarias gariepinus). Staphylococcus and Micrococcus were predominant for both tilapias and catfishes. Out of 24 isolates, 21 were amylase producers. These included the following bacteria genera: Bacillus, Micrococcus, and Staphylococcus. These results strongly suggest that intestinal microbes play a pivotal role in the digestion of starch in cultured freshwater fishes and should be explored for industrial amylase production.
Źródło:
World News of Natural Sciences; 2019, 23; 13-23
2543-5426
Pojawia się w:
World News of Natural Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Impact of feed supplement with alfa-amylase and beta-glucanase on ingestive-related biomarkers registered with real-time sensors
Autorzy:
Antanaitis, R.
Anskienė, L.
Televičius, M.
Malašauskienė, D.
Šertvytytė, G.
Stoškus, R.
Meškinytė, E.
Rous, J.
Helm, B.
Powiązania:
https://bibliotekanauki.pl/articles/16626661.pdf
Data publikacji:
2022
Wydawca:
Polska Akademia Nauk. Czasopisma i Monografie PAN
Tematy:
alfa-amylase
beta-glucanase
reticulorumen
rumination
Opis:
The aim of this study was to investigate the impact of feed supplements with alfa-amylase and beta-glucanase (Optipartum C+ 200) on ingestive-related behaviour biomarkers registered with real-time sensors: rumination behaviours and reticulorumen parameters (pH and temperature). Cows (n=20) in the treatment group (TG) were fed with Optipartum C+ 200 (Enzymes feed supplement: Alfa-Amylase 57 Units; Beta-Glucanase 107 Units) from 21 days before calving until 30 days after calving with a feeding rate of 200 g/cow/day. Cows (n=22) in the control group (CG) were fed a feed ration without feed supplement. Measurements started from 6 days before calving and continued until 21 days after calving. The following indicators were registered: with the RumiWatch System: Rumination time; Eating time; Drinking time; Rumination chews; Eating chews; Drinking gulps; Bolus; Chews per minute; Chews per bolus. With the SmaXtec system: the temperature, pH of the contents of the cows’ reticulorumens, and cows’ walking activity. According to our results, feed supplementation with alfa-amylase and beta-glucanase (Optipartum C+ 200) in the TG group resulted in increases in the following parameters: 9% rumination time and eating time, 19% drinking time, 11% rumination chews, 16% eating chews, 13% number of boluses per rumination, 5% chews per minute and 16% chews per bolus. The rumination time showed a strong, positive relation with rumination chews and bolus indicators in both groups (TG and CG) (p<0.001); while the rumination time in both groups of cows showed an opposite direction and was negatively related to eating time and eating chews (p<0.05). We found a 1.28 % lower reticulorumen pH and a 0.64 % lower reticulorumen temperature in cows fed with the supplement compared with cows in the control group. Cows in TG were 8.80% more active than those in the CG group. For improvement of ingestive-related behaviour we suggest adding a feed supplement with alfa-amylase and beta-glucanase (Optipartum C+ 200).
Źródło:
Polish Journal of Veterinary Sciences; 2022, 25, 4; 535-546
1505-1773
Pojawia się w:
Polish Journal of Veterinary Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Physical factors affecting the production of amylase from Bacillus species isolated from natural environment
Wpływ czynników fizycznych na aktywność amylolityczną Bacillus sp. wyizolowanych ze środowiska naturalnego
Autorzy:
Grata, K.
Nabrdalik, M.
Powiązania:
https://bibliotekanauki.pl/articles/389748.pdf
Data publikacji:
2014
Wydawca:
Towarzystwo Chemii i Inżynierii Ekologicznej
Tematy:
Bacillus cereus
Bacillus mycoides
amylase
physical factor
amylazy
czynniki fizyczne
Opis:
The influence of different factors on amylolytic activity Bacillus cereus (2 strains) and Bacillus mycoides (2 strains), isolated from soil samples and water of Turawa Lake has been studied. Effect of physiological (pH of reaction mixture in the range of 4.0–8.0, temperature of reaction from 30 to 60 oC) and nutritional parameters (the carbon sources and they concentration in medium) were examined spectophotometricaly for their effect on amylase production. The results obtained showed, that in view of all studied factors the least favorable value of pH was 5.0, while in most cases the most favourable for the process of amylase production were following values 7.0 and 8.0. Moreover, it has been stated that the lowest amount of amylase was noted at 30 oC, and the highest at 60 oC. In case of amylolytic activity, in view of all temperatures the most effective strain was B. mycoides A134 whereas the least B. mycoides G3. The best results of amylase production have been achieved for all remaining strains in two cases – on maltose and glucose medium at all tested temperatures. Additionally, soil occurring strains preferred lower concentration of potato starch (ie 1 %) when compared with water strains which favoured higher concentration (5 %).
Celem badań była ocena wpływu różnych czynników na aktywność amylolityczną Bacillus cereus (2 szczepy) i Bacillus mycoides (2 szczepy) wyizolowanych z gleby i Jeziora Turawskiego. Metodą spektrofotometryczną badano wpływ pH mieszaniny reakcyjnej w zakresie od 5.0 do 8.0 i temperatury w zakresie od 30 oC do 60 oC oraz źródła węgla i jego koncentracji w podłożu na poziom produkowanych amylaz. Stwierdzono, iż najgorszą wartością pH do syntezy amylaz było 5.0, natomiast najlepszą, w większości przypadków pH 7.0. Uwzględniając zakres badanych temperatur, najwyższą aktywność uzyskano w temp. 60 oC, natomiast najniższą w temp. 30 oC dla wszystkich testowanych szczepów. Najbardziej aktywnym szczepem był B. mycoides A 134, natomiast najmniej B. mycoides G3.
Źródło:
Ecological Chemistry and Engineering. A; 2014, 21, 1; 51-60
1898-6188
2084-4530
Pojawia się w:
Ecological Chemistry and Engineering. A
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Interaction between larval alpha-amylase of the tomato leaf miner, Tuta absoluta Meyrick (Lepidoptera: Gelechiidae) and proteinaceous extracts from plant seeds
Autorzy:
Esmaeily, M.
Bandani, A.R.
Powiązania:
https://bibliotekanauki.pl/articles/65574.pdf
Data publikacji:
2015
Wydawca:
Polska Akademia Nauk. Czytelnia Czasopism PAN
Tematy:
interaction
larva
alpha-amylase
tomato leafminer
Tuta absoluta
Lepidoptera
Gelechiidae
plant extract
seed
plant seed
Opis:
The tomato leaf miner, Tuta absoluta Meyrick (Lepidoptera: Gelechiidae), is one of the most destructive pest of solanaceae and it prefers tomato (Solanum lycopersicum L.). The aim of the current study was to investigate the effects of a wide range of seed proteinaceous extracts from different plant families against T. absoluta α-amylase activity. The effect of pH on the inhibitory activity of seed extracts showed that seed extracts of amaranth along with a wheat cultivar (Alvand, Aflak, Sarvdasht, Alborz, and Kavir) produced more than a 50% inhibition of the insect amylase. Aflak wheat seed extract at 10 μg, inhibited 81% of the insect amylase. This percent was the highest inhibition achieved. The other proteinaceous seed extracts had a lower effect on the enzymatic activity. Probit analysis showed that Aflak, Kavir, Alborz, Alvand, Sarvdasht, and amaranth inhibited the amylase activity with an I50 of 1.94, 3.24, 3.46, 3.31, 4.97, and 15.39 μg, respectively. The effect of pH on the inhibition of the α-amylase showed the highest inhibition of Amaranth and wheat, at a pH value of 8.0, which corresponds to the pH of the insect’s gut. Gel electrophoresis assays confirmed the spectrophotometric assays showing that the α-amylase of the insect gut was affected by the presence of the seed extracts. In the gel assay, a high concentration (14 μg protein) of amaranth proteinaceous seed extract greatly decreased the intensity of the α-amylase band. A high concentration of the Aflak wheat cultivar (10 μg protein) caused the disappearance of the amylase band in the gel. Thus, it is concluded that the physiochemical environment of the insect gut affects the interaction between digestive α-amylase and the metabolites. The experiments showed that seed proteinaceous extracts from non-host plant species, produced more inhibition of the insect amylase when compared to the host plant species. It appears that with evolution, adaptation took place so that insect/s could overcome the plant metabolites.
Źródło:
Journal of Plant Protection Research; 2015, 55, 3
1427-4345
Pojawia się w:
Journal of Plant Protection Research
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Starch-iodine assay method underestimates alpha-amylase inhibitory potential of antioxidative compounds and extracts
Autorzy:
Ononamadu, C.J.
Ezeigwe, O.C.
Owolarafe, T.A.
Ihegboro, G.O.
Lawal, T.A.
Salawu, K.
Umeoguaju, U.F.
Aminu, I.
Powiązania:
https://bibliotekanauki.pl/articles/2096980.pdf
Data publikacji:
2020
Wydawca:
Polska Akademia Nauk. Czytelnia Czasopism PAN
Tematy:
α-amylase inhibition
starch-iodine
diabetes mellitus
limitations
decolorization
Opis:
Starch-iodine assay method for the determination of α-amylase activity is also used in screening extracts for α-amylase inhibitors. However, there are indications that this method may not be appropriate for screening some classes of compounds or plant extracts. The present study investigated the limitation(s) of this method in screening plant extracts/compounds for α-amylase inhibition. A crude methanol extract (CR) of Dacryodes edulis, its solvent fractions (ethyl acetate (EA), aqueous methanol (AM), and hexane (HX)), quercetin (QC), and benzoic acid (BA) were used for this study. The phytochemical content and antioxidant activity were screened spectrophotometrically. α-Amylase inhibition (expressed in percentage and as IC50) was determined by starch-iodine method approach I and II (ST-ID I and ST-ID II, respectively) and dinitrosalicylic acid (DNSA) as the control method. The results showed that the extracts/compounds (AM, EA, and QC) with significantly high polyphenolic content, antioxidant activity, and starch-iodine complex decolorization effect yielded contrary results of α-amylase inhibition when the results of ST-ID I and II methods were compared to that of the DNSA method. The other test samples (CR, HX, and BA) yielded similar results for all the three methods. The result also showed the decolorization (%) of starch-iodine complex by the test samples correlated significantly (r = 0.877, P < 0.05) with DPPH reduction (%). In conclusion, the present study showed that the starch-iodine method is not appropriate for screening antioxidative extracts/compounds for α-amylase inhibitors – they decolorize the assay reagent in a manner similar to DPPH reduction and hence confound the result.
Źródło:
BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology; 2020, 101, 1; 45-54
0860-7796
Pojawia się w:
BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Isolation and preliminary sequence characterization of beta-amylase gene promoters in rye [Secale cereale L.]
Autorzy:
Sadowski, J
Rorat, T
Cooke, R
Delseny, M
Powiązania:
https://bibliotekanauki.pl/articles/2046684.pdf
Data publikacji:
1997
Wydawca:
Polska Akademia Nauk. Czytelnia Czasopism PAN
Tematy:
beta-amylase
rye
gene promoter
homology
amino acid
DNA cloning
prolamin
Secale cereale
mRNA
embryogenesis
endosperm
cDNA
inverse polymerase chain reaction
Opis:
The isolation of rye ß-Amy1 and ß-Amy2 gene promoters from nuclear DNA using the inverse polymerase chain reaction (IPCR) technique and characterization of their sequences are presented. The conservation of ß-amylasc coding sequences allowed for simultaneous IPCR amplification of two different promoters with primers designed on the basis of the single known cDNA sequence. Two ß-amylasc gene promoters display a low sequence similarity (47%). Beside consensus TATA and CCAAT boxes, other sequence motives common to both promoters were found. In addition, the homology of amino acid sequences of plant ß-amylases available in the database is discussed.
Źródło:
Journal of Applied Genetics; 1997, 38, 3; 241-251
1234-1983
Pojawia się w:
Journal of Applied Genetics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Effect of steeping degree, malting temperature and addition of gibberellic acid on the accumulation of alpha-amylase in malt
Wpływ stopnia namoczenia, temperatury słodowania i dodatku kwasu giberelinowego na nagromadzenie alfa-amylazy w słodzie
Autorzy:
Surmiński, J.
Masior, S.
Kuchciak, T.
Powiązania:
https://bibliotekanauki.pl/articles/1398778.pdf
Data publikacji:
1986
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
malting harley
a-amylase
giberellic acid
Opis:
Malting on a microtechnological scale was performed with the use of brewer's barley of Trumpf and Polon varieties and with the feed variety Diva, all from the 1982 crop. The highest α-amylase content was found in the Polon variety; this content in the Trumpf variety was lower by about 7%, while in the feed variety Diva it was lower by about 20%. The following conditions were found to favour the accumulation of α-amylase in malt containing no addition of gibberellic acid (g.a.): malted grain humidity - 46%, malting temperature - 18°C, time of malting - 7 days. When gibberellic acid was added in doses of 0.2-0.3 mg/kg barley and when pH of the water with g.a. ranged from 6.5 to 7.5, the mean increase of α-amylase content in the studied malt varieties was 54% as compared to control samples without g.a. In the case of the variety Diva this increase was 57%. The conditions of malting with an addition of g.a. that were worked out allow the production of brewer's malt from Diva barley.
Do słodowania w skali mikrotechnicznej użyto krajowe odmiany browarne jęczmienia: Trumpf i Polon oraz odmianę paszową Diva ze zbioru 1982 r. Określano wpływ zmienności warunków słodowania: namoczenie jęczmienia do 43 i 46%, czas słodowania 7 i 9 dni, pH wody z dodatkiem kwasu giberelinowego (K.G.) od 5,5 do 8,5, dawki K.G. w zakresie 0,2, 0,3 i 0,5 mg/kg. W doświadczalnych jęczmieniach oznaczano: wilgotność, ekstraktywność, białko ogółem, skrobię, wagę 1000 ziaren, celność ziarna i energię kiełkowania. Analiza słodów obejmowała: wilgotność, ekstraktywność w mące i śrucie, białko ogółem, białko taninowe, barwę brzeczki, liczbę Kolbacha, garbniki ogółem, lepkość brzeczki, azot α-aminokwasowy, zawartość α-amylazy (metodą maltozową Briggsa), siłę diastatyczną według Windisch-Kolbacha, zawartość endo-β-glukanazy i zawartość endopeptydaz. Najwyższe zawartości α-amylazy (tab. 2) dawała odmiana Polon (570 j. FS), niższe Trumpf (o ok. 7%), najniższe odmiana paszowa Diva (o ok. 20%). Za korzystne warunki nagromadzania α-amylazy w słodzie bez dodatku kwasu giberelinowego (K.G.) uznano: namoczenie ziarna do wilgotności ok. 46%, temperaturę słodowania ok. 18°C i czas słodowania 7 dni (tab. 2 i 3). Przy ilościach dodawanego kwasu giberelinowego od 0,2 do 0,3 mg/kg jęczmienia i pH wody z K.G. od 6,5 do 7,5 średni przyrost zawartości α-amylazy dla badanych odmian wynosił 54% w porównaniu z próbami kontrolnymi bez K.G. (tab. 5). Dla odmiany Diva przyrost ten wynosił 57%. Opracowane warunki słodowania z dodatkiem K.G. stwarzają możliwości produkcji z jęczmienia odmiany Diva słodu piwowarskiego.
Źródło:
Acta Alimentaria Polonica; 1986, 12, 2; 91-101
0137-1495
Pojawia się w:
Acta Alimentaria Polonica
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
An organic solvent and surfactant stable α-amylase from soybean seeds
Autorzy:
Jaiswal, Nivedita
Prakash, Om
Powiązania:
https://bibliotekanauki.pl/articles/1039536.pdf
Data publikacji:
2013
Wydawca:
Polskie Towarzystwo Biochemiczne
Tematy:
agarose
agar
gelatin
biocatalysis
detergent
immobilization
Opis:
An organic solvent and surfactant stable α-amylase was obtained from soybean seeds. The direct and indirect effect of various organic solvents (non-polar, polar protic, and polar aprotic) and surfactants on the activity and stability of free enzyme was determined. The enzyme showed a very high catalytic efficiency and stabilization against most of the organic solvents and surfactants tested, except for few. Those organic solvents and surfactants (like chloroform, dimethyl formamide, n-butanol, and Tween 20), which caused an inhibition in enzyme activity, were used to study their effects on immobilized enzyme. The inhibitory effect was found to be decreased in immobilized enzyme as compared to free enzyme indicating that immobilization imparted stability to the enzyme. Moreover, the possibility of reuse of the enzyme in the presence of the organic solvents and surfactants was increased upon immobilization. The stability of soybean α-amylase towards organic solvents and surfactants shows that it is a potential candidate for use in organic-solvent biocatalysis as well as in detergent industries.
Źródło:
Acta Biochimica Polonica; 2013, 60, 3; 387-393
0001-527X
Pojawia się w:
Acta Biochimica Polonica
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Polycarbonate biodegradation by newly isolated Bacillus strains
Autorzy:
Arefian, Mojgan
Tahmourespour, Arezoo
Zia, Mohammadali
Powiązania:
https://bibliotekanauki.pl/articles/205230.pdf
Data publikacji:
2020
Wydawca:
Polska Akademia Nauk. Czytelnia Czasopism PAN
Tematy:
biodegradation
Bacillus cereus
amylase
lipase
Polycarbonate
Bacillus megaterium
Opis:
As polycarbonate is frequently used in many products, its accumulation in landfills is absolutely harmful to the environment. The aims of this study were the screening and isolation of polycarbonate-degrading bacteria (PDB) and the assessment of their ability in the degradation of polycarbonate (PC) polymers. Nine-month buried- -PC films were used for PDB isolation and identification. The biodegradation ability of the isolates was determined by growth curve, clear zone formation, lipase and amylase production, AFM and FTIR. Bacillus cereus and Bacillus megaterium were identified and considered as PDB. The degradation ability of B. megaterium was significantly higher than that of B. cereus. Both were lipase and amylase positive. AFM and FTIR results showed the initiation of bacterial attachment. The PC biodegradation ability of isolates can be very efficient. Finding such efficient isolates (which was less studied before) will promise a decrease in plastic contamination in the future.
Źródło:
Archives of Environmental Protection; 2020, 46, 1; 14-20
2083-4772
2083-4810
Pojawia się w:
Archives of Environmental Protection
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Zmiany właściwości wypiekowych mąki żytniej pod wpływem dodatku alfa-amylazy
Changes in baking properties of rye flour impacted by alpha-amylase addition
Autorzy:
Szafranska, A.
Slowik, E.
Powiązania:
https://bibliotekanauki.pl/articles/35734.pdf
Data publikacji:
2014
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
piekarstwo
maka zytnia
wartosc wypiekowa
dodatki do zywnosci
alfa-amylazy
ciasto
chleb
pieczywo
jakosc
baking
rye flour
baking value
food additive
alpha-amylase
dough
bread
quality
Opis:
Celem podjętych badań było określenie wpływu dodatku alfa-amylazy do mąki żytniej na właściwości ciasta i jakość pieczywa. Materiał badawczy stanowiły trzy próbki mąki żytniej typu 720 o niskiej i bardzo niskiej aktywności enzymów amylolitycznych oraz alfaamylaza, którą dodawano w ilości 15, 20 i 40 g·(100 kg mąki)-1. Aktywność amylolityczną próbek mąki wyjściowej i z dodatkiem alfaamylazy oceniano na podstawie badań amylograficznych i liczby opadania. Przeprowadzono badania reologiczne ciasta za pomocą mixolabu. Wykonano wypieki laboratoryjne. Stwierdzono, że dodatek alfa-amylazy do mąki żytniej powodował obniżenie wysokich wartości parametrów amylograficznych mąki: maksymalnej lepkości i temperatury końcowej kleikowania. Ciasto z mąki żytniej o większym dodatku alfa-amylazy cechowało się mniejszym oporem w punktach wykresu uzyskanego za pomocą mixolabu charakteryzującym właściwości skrobi: kleikowanie (opór ciasta w punkcie C3), podatność na działanie enzymów amylolitycznych (opór ciasta w punkcie C4) i retrogradację (opór ciasta w punkcie C5). Stwierdzono, że wraz ze zmniejszeniem oporu ciasta w punkcie C2, w którym rozpoczyna się kleikowanie skrobi i w punkcie C3 wykresu oraz tempa kleikowania skrobi (wskaźnik β) zwiększała się objętość chleba (współczynniki korelacji odpowiednio r = –0,670; r = –0,726 i r = –0,651). Jakość chleba pod wpływem dodatku alfa-amylazy ulegała poprawie – wzrastała objętość chleba i kwasowość miękiszu a zmniejszała się jego twardość.
The aim of this study was to determine the effect of alpha-amylase addition on the properties of dough and on the quality of rye bread. The experimental material was three samples of rye flour type 720 with low and very low amylolytic activity. Alpha-amylase was added in the amounts of 15, 20 and 40 g (100 kg flour)-1. Amylolytic activity of tested rye flour without and with alpha-amylase addition was assessed by the amylograph properties and falling number method. The rheological properties of dough were tested by mixolab. The laboratory test baking was performed. Alpha-amylase addition to rye flour reduced high values of amylograph properties: maximum vis-cosity and final temperature of gelatinisation. Rye dough obtained from flour with higher alpha-amylase addition was characterised by lower mixolab torque in points which characterise starch gelatinisation (torque in point C3), enzymatic activity (torque in point C4) and retrogradation (torque in point C5). The rye dough with lower torque in point C2 in which gelatinization starts and in point C3 and lower slope β was characterised by higher bread volume (correlation coefficients: r = –0,670; r = –0,726; r = –0,651 respectively). Better quality of bread obtained from rye flour with alpha-amylase addition was observed – the bread volume and titrable acidity increased, and crumb hardness decreased.
Źródło:
Acta Agrophysica; 2014, 21, 2
1234-4125
Pojawia się w:
Acta Agrophysica
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Polymorphism of alfa-amylase inhibitor from rye endosperm
Polimorfizm inhibitora alfa-amylazy z bielma żyta
Polimorfizm ingibitora alfa-amilazy iz endosperma rzhi
Autorzy:
Masojc, P.
Powiązania:
https://bibliotekanauki.pl/articles/68146.pdf
Data publikacji:
1991
Wydawca:
Polska Akademia Nauk. Instytut Genetyki Roślin PAN
Źródło:
Genetica Polonica; 1991, 32, 1-2
0016-6715
Pojawia się w:
Genetica Polonica
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
DIAGNOSTIC POTENTIAL OF SELECTED SALIVARY PROTEOMICS FOR AUTONOMIC NERVOUS SYSTEM ACTIVITY ASSESSMENT
Autorzy:
Dobrek, Lukasz
Powiązania:
https://bibliotekanauki.pl/articles/2137800.pdf
Data publikacji:
2020-05-14
Wydawca:
Fundacja Edukacji Medycznej, Promocji Zdrowia, Sztuki i Kultury Ars Medica
Tematy:
saliva
vasoactive intestinal peptide
neuropeptide Y
chromogranin A
α-amylase
Opis:
The clinical assessment of autonomic nervous system (ANS) functioning, enabling the diagnosis of autonomic neuropathy present in the course of many diseases, is currently based on performing simple cardiovascular reflexes (Ewing tests), analyzing heart rate variability (HRV) or heart rate turbulence (HRT), examining skin sweating or recording neurophysiological tests (e.g. microneurography). Laboratory assessment of ANS function is very scarce and practically only includes the plasma assessment of noradrenaline as a surrogate for the biochemical indicator of sympathetic activity. Recently, the possibility of evaluation of selected compounds present in saliva as laboratory markers of not only oral diseases but also systemic diseases has been raised. This work focuses on a brief description of the anatomy and physiology of the salivary glands and describes the formation of saliva, its composition and the use of this bodily fluid in laboratory diagnostics. In addition, the paper specifically discusses the possibility of determining selected compounds that are considered to reflect autonomic activity. A review of the literature indicates primarily four proteomics: two neuropeptides (vasoactive intestinal peptide (VIP) and neuropeptide Y (NPY) that are co-transmitters in autonomic fibers, chromogranin A, a synaptic vesicle protein and α-amylase, a hydrolytic enzyme pre-digesting carbohydrates in the oral cavity. These are currently the most widely investigated agents for their usefulness as laboratory markers of ANS activity.
Źródło:
Acta Neuropsychologica; 2020, 18(2); 285-303
1730-7503
2084-4298
Pojawia się w:
Acta Neuropsychologica
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Evaluation of salivary alpha amylase activity in smokers with periodontitis, Khartoum state, 2023
Autorzy:
Abd Alwhab Awad Allah, Fatima
Elrheima Ahmed, Hafsa Ahmed
Powiązania:
https://bibliotekanauki.pl/articles/29519597.pdf
Data publikacji:
2023-12-31
Wydawca:
Uniwersytet Rzeszowski. Wydawnictwo Uniwersytetu Rzeszowskiego
Tematy:
alpha-amylase
periodontitis
saliva
smokers
Opis:
Introduction and aim. Smoking widely affect oral health, including its role in the development of periodontitis. Saliva contains an antioxidant system and various enzymes. The study was designed to evaluate the activity of salivary alpha amylase among individuals who smoke and have periodontitis. Material and methods. A total of 100 participants were included, with 50 cases (cigarette smokers with periodontitis) and the remaining 50 nonsmokers with healthy periodontium as the control group. Saliva samples were collected to measure salivary alpha amylase activity. Results. Smokers with periodontitis had significantly higher levels of salivary alpha amylase compared to the control group(177.96±14.5 vs 94.04±19.6 IU/mL, p<0.001). Additionally, there was a weak negative correlation between the level of alpha amylase and the age of the patients (p=0.01, r=0.376). However, no correlation was found between the level of alpha amylase and the duration of smoking (p=0.584, r=0.079). Conclusion. There is a significant increase in salivary alpha amylase levels among smokers with periodontitis. No correlation was found between age and salivary alpha amylase levels. However, a weak positive correlation was observed between the duration of smoking and salivary alpha amylase activity.
Źródło:
European Journal of Clinical and Experimental Medicine; 2023, 4; 692-695
2544-2406
2544-1361
Pojawia się w:
European Journal of Clinical and Experimental Medicine
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Effect of lactic acid on alfa-amylase activity and phytic acid content in germination of rice (Oryza sativa L.)
Autorzy:
Thi Thu Ha, P.
Xuan, T.D.
Powiązania:
https://bibliotekanauki.pl/articles/11420.pdf
Data publikacji:
2018
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Źródło:
International Letters of Natural Sciences; 2018, 67
2300-9675
Pojawia się w:
International Letters of Natural Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Purification and characterization of α-amylases from the intestine and muscle of Ascaris suum (Nematoda).
Autorzy:
Żółtowska, Krystyna
Powiązania:
https://bibliotekanauki.pl/articles/1044107.pdf
Data publikacji:
2001
Wydawca:
Polskie Towarzystwo Biochemiczne
Tematy:
Ascaris suum
α-amylase
starch digestion
glycogen metabolism
nematode
Opis:
α-Amylase (EC 3.2.1.1) was purified from the muscle and intestine of the parasitic helminth of pigs Ascaris suum. The enzymes from the two sources differed in their properties. Isoelectric focusing revealed one form of α-amylase from muscles with pI of 5.0, and two forms of amylase from intestine with pI of 4.7 and 4.5. SDS/PAGE suggested a molecular mass of 83 kDa and 73 kDa for isoenzymes of α-amylases from intestine and 59 kDa for the muscle enzyme. α-Amylase from intestine showed maximum activity at pH 7.4, and the enzyme from muscle at pH 8.2. The muscle enzyme was more thermostabile than the intestinal α-amylase. Both the muscle and intestine amylase lost half of its activity after 15 min at 70°C and 50°C, respectively. The Km values were: for muscle amylase 0.22 μg/ml glycogen and 3.33 μg/ml starch, and for intestine amylase 1.77 μg/ml glycogen and 0.48 μg/ml starch. Both amylases were activated by Ca2+ and inhibited by EDTA, iodoacetic acid, p-chloromercuribenzoate and the inhibitor of α-amylase from wheat. No significant differences were found between the properties of α-amylases from parasites and from their hosts.
Źródło:
Acta Biochimica Polonica; 2001, 48, 3; 763-774
0001-527X
Pojawia się w:
Acta Biochimica Polonica
Dostawca treści:
Biblioteka Nauki
Artykuł
Wyświetlanie 1-25 z 80

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