Informacja

Drogi użytkowniku, aplikacja do prawidłowego działania wymaga obsługi JavaScript. Proszę włącz obsługę JavaScript w Twojej przeglądarce.

Wyszukujesz frazę "rebaudioside-A" wg kryterium: Temat


Wyświetlanie 1-4 z 4
Tytuł:
Immunoreactivity of acetylcholinesterase and M1 muscarinic receptors in the hippocampus and striatum of rats treated with Rebaudioside A
Autorzy:
Rycerz, K.
Jaworska-Adamu, J.
Krawczyk, A.
Arciszewski, M.B.
Powiązania:
https://bibliotekanauki.pl/articles/16539186.pdf
Data publikacji:
2022
Wydawca:
Polska Akademia Nauk. Czasopisma i Monografie PAN
Tematy:
rebaudioside A
stevia
acetylcholinesterase
hippocampus
striatum
rat
Opis:
Rebaudioside A (RebA) is a steviol glycoside used for production of sweeteners. It was shown that the glycosides affect memory and learning processes. The aim of the study was to investigate neurons immunoreactive for acetylcholinesterase (AChE) and M1 muscarinic receptors (mAChRs-M1) of the hippocampal CA1 and CA3 fields and striatal caudateputamen (CP) and globus pallidus (GP) in rats receiving RebA. RebA was administrated to adult rats for 45 days in dilutions of 1 mg and 2 mg RebA/ml water. Indirect peroxidase-antiperoxidase immunohistochemical reaction was conducted on frontal sections containing the hippocampus and striatum with use of antibodies against AChE and mAChRs-M1. Immunoreactive for the studied proteins neurons were morphologically and morphometrically assessed in hippocampal CA1 and CA3 fields and in CP and GP. Microscopic observations did not reveal significant changes in morphology of immunoreactive neurons, which suggests no neurotoxic effect of the studied glycoside on these cells. Morphometric analyses revealed an increase in the density of AChE and mAChRs-M1 immunoreactive neurons. A decrease in reaction intensity of AChE-positive neurons was also demonstrated in the hippocampal CA1 field and in GP. In contrast, an increase in reaction intensity of mAChRs-M1-positive neurons was found in CA1, CA3 fields and in CP and GP. The results of our preliminary studies indicate that RebA administrated to rats has an impact on cholinergic neurons in the studied area. The results suggest a possible increase in the activity of the cholinergic system, responsible for memory and learning processes, after administration of RebA.
Źródło:
Polish Journal of Veterinary Sciences; 2022, 25, 2; 303-310
1505-1773
Pojawia się w:
Polish Journal of Veterinary Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Analysis of content of steviosides as biologically active compounds in stevia (Stevia rebaudiana) and products manufactured on the basis of this plant
Autorzy:
Wojewoda, Aleksandra
Wodyk, Tomasz
Stępniowski, Daniel
Cholewińska, Ewelina
Stępniowska, Anna
Powiązania:
https://bibliotekanauki.pl/articles/1178241.pdf
Data publikacji:
2018
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
Stevia rebaudiana Bertoni
rebaudioside A
steviol glycosides
stevioside
Opis:
Stevia rebaudiana Bertoni is a desirable sugar substitute due to the presence of natural sweeteners (steviol glycosides). In 2011 steviol glycosides from this plant were accepted by the European Food Safety Authority (EFSA) as a harmless sweetener added to foods.The plant contains 9 different steviol derivatives commonly referred to as steviol glycosides. The largest share among them are: stevioside and rebaudioside A (the main components responsible for the sweet taste of the plant), while the others are rebaudioside B, C, D, E, F, dulcoside A and B and steviolbioside. The highest concentration of these substances is observed in the leaves. Stevia leaves may differ in the content of steviosides depending on the source. Therefore, the aim of the study was to compare the content of steviosides in stevia leaves (Stevia rebaudiana) from different countries and in products produced on the basis of this plant. On the basis of stevia leaf analysis, it was shown that the content of steviol glycosides in stevia leaves - rebaudioside A and stevioside, depends on the place and conditions in which it is grown. In addition, the amount of these substances in products based on this plant was analyzed. The study showed that they can be a substitute for dried leaves provided that the recommended daily intake is not exceeded.
Źródło:
World Scientific News; 2018, 93; 132-141
2392-2192
Pojawia się w:
World Scientific News
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Separation and purification of rebaudioside A from extract of Stevia Rebaudiana leaves by macroporous adsorption resins
Autorzy:
Anvari, M.
Khayatian, G.
Powiązania:
https://bibliotekanauki.pl/articles/779400.pdf
Data publikacji:
2016
Wydawca:
Zachodniopomorski Uniwersytet Technologiczny w Szczecinie. Wydawnictwo Uczelniane ZUT w Szczecinie
Tematy:
rebaudioside A
Stevia rebaudiana
design of experimental
taguchi orthogonal array
Opis:
The separation and purification of rebaudioside A from Stevia rebaudiana crude extracts (Steviosides) by macroporous resin were optimized by Taguchi orthogonal array (OA) experimental design methodology. This approach was applied to evaluate the influence of five factors (adsorption temperature, desorption time, elution solution ratio, adsorption volume and type of resin) on the rebaudioside A yield. The percentage contribution of each factor was also determined. The results showed that elution solution ratio and adsorption volume made the greatest (59.6%) and the lowest (1.3%) contribution, respectively. The results showed that the Taguchi method is able to model the purification of rebaudioside A process well (R2 > 0.998) and can therefore be applied in future studies conducted in various fields. Adsorption temperature 35°C, desorption time 60min, elution solution ratio 3, adsorption volume 200ml and HPD-400 as resin were the best conditions determined by the Taguchi method.
Źródło:
Polish Journal of Chemical Technology; 2016, 18, 1; 127-132
1509-8117
1899-4741
Pojawia się w:
Polish Journal of Chemical Technology
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Isolation and purification of stevioside from stevia leaves
Autorzy:
Joshi, Jignesh
Gautam, Alok
Gautam, Shina
Powiązania:
https://bibliotekanauki.pl/articles/2173426.pdf
Data publikacji:
2022
Wydawca:
Polska Akademia Nauk. Czytelnia Czasopism PAN
Tematy:
ST
rebaudioside-A
Stevia rebaudiana Bertoni
conventional extraction
rebaudiozyd-A
Stevia Rebaudiana Bertoni
ekstrakcja konwencjonalna
Opis:
Stevia rebaudiana Bertoni which has gained industrial and scientific interests is a suitable nutritional alternative to sucrose as a sweetener. Recently, there have been studies which show the extraction of this phytochemical substance from stevia leaves and purification methods by several alcohols and chromatographic methods. However, these methods are not cost-effective. Therefore, an attempt was made to extract and purify ST using inexpensive, scalable and simple techniques where different steps like extraction, electrocoagulation, ion exchange, activated charcoal, vacuum evaporation and butanol wash were used as purification steps. The present study established a new improved technology of extraction of ST from stevia leaves using water as a solvent followed by various purification steps. 496 mg of Stevioside extracted in the form of crystals was obtained from 100 g of leaves which is 10 times more than the reported yield of 54 mg from 100 g stevia leaves in literature. This methodology can be scaled up at the industry level for future large production to meet the huge demand for natural sweeteners.
Źródło:
Chemical and Process Engineering; 2022, 43, 2; 193--202
0208-6425
2300-1925
Pojawia się w:
Chemical and Process Engineering
Dostawca treści:
Biblioteka Nauki
Artykuł
    Wyświetlanie 1-4 z 4

    Ta witryna wykorzystuje pliki cookies do przechowywania informacji na Twoim komputerze. Pliki cookies stosujemy w celu świadczenia usług na najwyższym poziomie, w tym w sposób dostosowany do indywidualnych potrzeb. Korzystanie z witryny bez zmiany ustawień dotyczących cookies oznacza, że będą one zamieszczane w Twoim komputerze. W każdym momencie możesz dokonać zmiany ustawień dotyczących cookies