Determination of nucleosides and nucleotides in food samples by using liquid chromatography and capillary electrophoresis

Domínguez‐Álvarez, Javier; Mateos-Vivas, María; Rodríguez‐Gonzalo, Encarnación; García-Gómez, Diego; Bustamante-Rangel, Myriam; Zamarreño, M. Delgado; Carabias‐Martínez, Rita

doi:10.1016/j.trac.2017.04.005

Cited by 45 publications

(18 citation statements)

References 100 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…There are limited data describing the nucleotide content in foods; purine tables are most frequently used to estimate nucleotide content. Grains, such as sorghum, have a low purine content, 29 , 30 which suggests that A-RUTF had a lower nucleotide content than S-RUTF. However, we were not able to detect differences in nucleotide content between the foods in the untargeted metabolomics assays.…”

Section: Discussionmentioning

confidence: 99%

Alternative Ready-To-Use Therapeutic Food Yields Less Recovery Than the Standard for Treating Acute Malnutrition in Children From Ghana

Kohlmann¹,

Callaghan-Gillespie²,

Gauglitz

et al. 2019

Glob Health Sci Pract

View full text Add to dashboard Cite

show abstract

Section: Discussionmentioning

confidence: 99%

Alternative Ready-To-Use Therapeutic Food Yields Less Recovery Than the Standard for Treating Acute Malnutrition in Children From Ghana

Kohlmann¹,

Callaghan-Gillespie²,

Gauglitz

et al. 2019

Glob Health Sci Pract

View full text Add to dashboard Cite

show abstract

“…The mobile phase was A (buffer solution of 20 mM KH 2 PO 4 including 0.2 g/mL TBAH and 5 g/mL acetonitrile, pH 6.5): B (acetonitrile) with linear gradient elution (1-5 min, A:B = 95:5; 5-25 min, A:B = 65:35; 25-26 min, A:B = 95:5) and the flow rate was 1.0 mL/min. The ultraviolet detector wavelength was set to 254 nm [19]. GTP content was expressed as g/g DM.…”

Section: Measurement Of Spore and Viable Cell Numbermentioning

confidence: 99%

Enhancement of Bacillus subtilis Growth and Sporulation by Two-Stage Solid-State Fermentation Strategy

Zhao

et al. 2019

Processes

View full text Add to dashboard Cite

Two-stage solid-state fermentation strategy was exploited and systematically optimized to enhance Bacillus subtilis growth and sporulation for increasing effective cell number in B. subtilis microbial ecological agents. The first stage focused on improving cell growth followed by the second stage aiming to enhance both cell growth and sporulation. The optimal fermentation condition was that temperature changed from 37 °C to 47 °C at a fermentation time of 48 h and Mn2+ content in medium was 4.9 mg MnSO4/g dry medium. Solid medium properties were improved by the optimal two-stage fermentation. HPLC results demonstrated that glucose utilization was facilitated and low-field nuclear magnetic resonance (LF-NMR) results showed that more active sites in medium for microbial cells were generated during the optimal two-stage fermentation. Moreover, microbial growth and sporulation were enhanced simultaneously during the second stage of fermentation through delaying microbial decline phase and increasing sporulation rate. As a result, effective cell number of B. subtilis reached 1.79 × 1010/g dry medium after fermentation for 72 h, which was 29.7% and 8.48% higher than that of conventional fermentation for 72 h and 48 h, respectively. Therefore, the optimal two-stage fermentation could increase the effective cell number of B. subtilis microbial ecological agents efficiently.

show abstract

“…The NM are involved in many essential physiological processes. For this reason, dietary supplements of NM can be beneficial for humans under certain conditions (Domínguez-Álvarez et al, 2017). The European Food Safety Authority Panel on Dietetic Products, Nutrition and Allergies recommends supplementation of adapted milk products with up to 5 mg/100 kcal of adenosine monophosphate, cytidine monophosphate, guanosine monophosphate, inosine monophosphate, and uridine monophosphate (EFSA NDA, 2014).…”

Section: Introductionmentioning

confidence: 99%

Fermented, ultrasonicated, and dehydrated bovine colostrum: Changes in antimicrobial properties and immunoglobulin content

Bartkienė

Lėlė²,

Šakienė³

et al. 2020

Journal of Dairy Science

View full text Add to dashboard Cite

This study evaluated the influence of fermentation with Lactobacillus plantarum LUHS135 and Lactobacillus paracasei LUHS244, ultrasonication, and different methods of dehydration on the content of IgG, IgA, and IgM in bovine colostrum (BC), as well as the antimicrobial activity of the treated and fresh BC samples [fresh = BC; freeze dried = BC lyoph ; vacuum dried (+45°C) = BC vacdried ; BC fermented with LUHS135 = BC LUHS135 ; BC fermented with LUHS244 = BC LUHS244 ; BC fermented with LUHS135 and freeze dried = BC LUHS135lyoph ; BC fermented with LUHS244 and freeze dried = BC LUHS244 lyoph ; BC fermented with LUHS135 and vacuum dried = BC LUHS135 vacdried ; BC fermented with LUHS244 and vacuum dried = BC LUHS244 vacdried ; BC ultrasonicated and freeze dried = BC ultr lyoph ; BC ultrasonicated and vacuum dried = BC ultr vacdried ]. The antimicrobial activity was assessed against Klebsiella pneumoniae, Salmonella enterica, Pseudomonas aeruginosa, Acinetobacter baumanni, Proteus mirabilis, methicillin-resistant Staphylococcus aureus, Enterococcus faecalis, Enterococcus faecium, Bacillus cereus, Streptococcus mutans, Enterobacter cloacae, Citrobacter freundii, Staphylococcus epidermis, Staphylococcus haemolyticus, and Pasteurella multocida using the agar well diffusion method, as well as in liquid medium. In liquid medium analysis showed that the fermented BC samples had the broadest antimicrobial spectrum (of 15 tested pathogenic strains, BC LUHS135 vacdried and BC LUHS135lyoph inhibited 13; BC LUHS244 vacdried inhibited 12; and BC LUHS135 , BC LUHS244 , and BC LUHS244 lyoph inhibited 11). Based on the inhibition zones, BC LUHS135lyoph samples exhibited the broadest inhibition spectrum, inhibiting the growth of 12 of the 15 tested pathogenic strains). According to the lactic acid bacteria strain selected for BC fermentation, different properties of the BC will be obtained. To ensure a broad antimicrobial spectrum and high IgG content, fermentation with LUHS135 can be recommended (IgG concentration in BC LUHS135 was retained), whereas fermentation with LUHS244 will provide a high IgM concentration (IgM concentration increased by 48.8 and 21.6% in BC LUHS244 and BC LUHS244lyoph samples, respectively). However, IgA is very sensitive for fermentation, and further studies are needed to increase IgA stability in BC. Finally, fermented BC can be recommended as a food/beverage ingredient, providing safety, as well as improved functionality through displaying a broad spectrum of antimicrobial activities.

show abstract

Determination of nucleosides and nucleotides in food samples by using liquid chromatography and capillary electrophoresis

Cited by 45 publications

References 100 publications

Alternative Ready-To-Use Therapeutic Food Yields Less Recovery Than the Standard for Treating Acute Malnutrition in Children From Ghana

Alternative Ready-To-Use Therapeutic Food Yields Less Recovery Than the Standard for Treating Acute Malnutrition in Children From Ghana

Enhancement of Bacillus subtilis Growth and Sporulation by Two-Stage Solid-State Fermentation Strategy

Fermented, ultrasonicated, and dehydrated bovine colostrum: Changes in antimicrobial properties and immunoglobulin content

Contact Info

Product

Resources

About