A continuous spectrophotometric system for the discrimination/determination of monosaccharides and oligosaccharides in foods

Cáceres, A.; Cárdenas, Soledad; Gallego, Mercedes; Valcárcel, Miguel

doi:10.1016/s0003-2670(99)00694-7

Cited by 28 publications

(14 citation statements)

References 14 publications

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“…and Sigma, respectively). Maltose was assayed as described elsewhere (2). The experiments were repeated at least three times with consistent results.…”

Section: Methodsmentioning

confidence: 99%

Regulation of Saccharomyces cerevisiae maltose fermentation by cold temperature and CSF1

Hollatz¹,

Stambuk²

2003

Braz. J. Microbiol.

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We studied the influence of cold temperature (10ºC) on the fermentation of maltose by a S. cerevisiae wild-type strain, and a csf1∆ mutant impaired in glucose and leucine uptake at low temperatures. Cold temperature affected the fermentation kinetics by decreasing the growth rate and the final cell yield, with almost no ethanol been produced from maltose by the wild-type cells at 10ºC. The csf1∆ strain did not grew on maltose when cultured at 10ºC, indicating that the CSF1 gene is also required for maltose consumption at low temperatures. However, this mutant also showed increased inhibition of glucose and maltose fermentation under salt stress, indicating that CSF1 is probably involved in the regulation of other physiological processes, including ion homeostasis.

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“…and Sigma, respectively). Maltose was assayed as described elsewhere (2). The experiments were repeated at least three times with consistent results.…”

Section: Methodsmentioning

confidence: 99%

Regulation of Saccharomyces cerevisiae maltose fermentation by cold temperature and CSF1

Hollatz¹,

Stambuk²

2003

Braz. J. Microbiol.

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“…In a previous work, we developed a continuous spectrophotometric system for the discrimination of total monosaccharides from oligosaccharide fraction in carbohydrate-rich foods [22]; the method is based on the derivatisation of sugars with methylamine which provides yellow or violet derivatives. However, the method required a long reaction time providing low sensitivity and narrow linear ranges for monosaccharides, methylamine was therefore, discarded as derivatising reagent in the present work.…”

Section: Postcolumn Reactionmentioning

confidence: 99%

“…To avoid potential interference of natural-synthetic coloring in processed samples and increase the life of the column, samples were decolorised using a column packed with 50 mg activated carbon as described elsewhere [22].…”

Section: Analysis Of Foods For Carbohydratesmentioning

confidence: 99%

Automated flow system on-line to LC with postcolumn derivatisation for determination of sugars in carbohydrate-rich foods

et al. 2000

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KeyWordsColumn liquid chromatography Postcolu mn derivatisation Sugars Carbohydrate-rich foods SummaryA method for the direct determination of carbohydrates in foods using an automated-flow system coupled on-line to a high-performance liquid chromatograph is proposed. The method is based on postcolumn clerivatisation of reducing sugars with p-aminobenzoic acid hyclrazide in an alkaline medium following elution from the chromatographic column with an acetonitrile:water graclient as mobile phase. The manifold allows non-reducing sugars to be hyclrolysed prior to insertion into the chromatograph, thus making them compatible with the clerivatisation reaction and with continuous clecolorisation of the sample on an activated carbon column. The method allows determination of six sugars in contents bef,,veen 0.005 and 4% (w/v) with high precision (3.8 -5.0% RSD). For analytical validation, it was applied to determination of fructose, sucrose, maltose, lactose and maltotriose in l",,vo reference materials (milk powder and sugar). Finally the method was used to determine sugars in a varie b, of carbohydrate-rich foods.

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“…13 C chemical shifts were determined in relation to DSS (δ 0.00 ppm) calibrated externally. 1 H-1 H correlated spectroscopy (COSY), total correlation spectroscopy (TOCSY), heteronuclear multiple quantum correlation spectroscopy (HMQC) were used to assign signals. Two-dimensional heteronuclear multiple-bond correlation spectroscopy (HMBC) and two-dimensional nuclear Overhauser Effect spectroscopy (NOESY) were used to assign inter-residue linkages and sequences.…”

Section: Introductionmentioning

confidence: 99%

Structural characterization of a polysaccharide isolated from Lady Godiva pumpkins (Cucurbita pepo lady godiva)

Song

et al. 2011

Macromol. Res.

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In this study, a crude water-soluble heteropolysaccharide was isolated from Lady Godiva pumpkins (Cucurbita pepo Lady Godiva). After protein removal and purification, polysaccharides of the pumpkin fruit termed LGPP2-1 were subjected to structural identification. Gas chromatography-mass spectrometry (GC-MS) analysis indicated that LGPP2-1 mainly comprised L-fucose, D-galactose, D-glucose, and D-mannose. The glycosidic linkages were determined by methylation analysis and GC/MS. The results showed that LGPP2-1 consisted of 1,2,6-trisubstitued-galactopyranosyl, 1,6-disubstitued-galactopyranosyl, 1,4,6-trisubstitued-glucopyranosyl, 1,3-disubstituedglucopyranosyl, terminal-glucopyranosyl, and terminal-fucopyranosyl, with a molar proportion of 1:4:2:2:2:1. The Nuclear magnetic resonance (NMR) spectroscopy further confirmed that the configuration of L-fucose and D-galactose were in the α-form, while D-glucose was in the β-form. The molecular weight of LGPP2-1 measured using high-performance gel-permeation chromatography (HPGPC) was 1.01×10 4 Da.

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A continuous spectrophotometric system for the discrimination/determination of monosaccharides and oligosaccharides in foods

Cited by 28 publications

References 14 publications

Regulation of Saccharomyces cerevisiae maltose fermentation by cold temperature and CSF1

Regulation of Saccharomyces cerevisiae maltose fermentation by cold temperature and CSF1

Automated flow system on-line to LC with postcolumn derivatisation for determination of sugars in carbohydrate-rich foods

Structural characterization of a polysaccharide isolated from Lady Godiva pumpkins (Cucurbita pepo lady godiva)

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