Enzymatic Determinations of Glucose

Free, Alfred H.

doi:10.1016/s0065-2423(08)60238-3

Cited by 21 publications

(8 citation statements)

References 81 publications

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“…MCW extract (0.3 mL) was vacuum dried in a test tube, rehydrated with 0.3 mL of deionized water, mixed with 2 mL of glucose reagent (Merck, West Germany) and incubated at 37 °C for 10 min. Absorbance (510 nm) of the reaction mixture was measured to determine the glucose content (Free, 1963). Glucose was used as the standard.…”

Section: Methodsmentioning

confidence: 99%

Variation of flavor-related characteristics of peanuts during roasting as affected by initial moisture contents

Chiou¹,

Chang²,

Tsai³

et al. 1991

J. Agric. Food Chem.

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Two lots of mature peanut kernels containing 3.40 and 10.50% moisture were roasted at 150 "C for 45 min. Hunter a values of the roasted unskinned kernels increased while L and b values decreased with time. The change of visual color in peanuts containing 10.50% moisture was more pronounced than that of peanuts containing 3.40% moisture. Total carbohydrate and glucose contents were higher in peanuts in the early stage of roasting compared to contents before roasting. Free amino acid contents in peanuts after 10 min of roasting were higher than contents in unroasted peanuts. Changes in specific amino acid content depended upon time of roasting and initial moisture content. SDS-PAGE analysis revealed that protein patterns varied quantitatively rather than qualitatively during the course of heat treatment. Proteins in peanuts containing 10.50% moisture were less heat resistant.

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Section: Methodsmentioning

confidence: 99%

Variation of flavor-related characteristics of peanuts during roasting as affected by initial moisture contents

Chiou¹,

Chang²,

Tsai³

et al. 1991

J. Agric. Food Chem.

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“…The nitrogen content in the meals was determined by the Kjeldahl method (AOAC, 1985) to measure the crude protein contents. Methanolchloroform-water (MCW) extracts were prepared for determinations of total a-amino nitrogen, soluble carbohydrate, glucose, and sucrose contents according to the procedures reported by Free (1963), Young et al (1974), Rodriguez et al (1989), and Chiou et al (1991a,b), respectively. For conarachin determination, defatted peanut meal containing 75 mg of protein was homoginized, extracted, and sodium sulfate fractionated, according to the procedure reported by Chiou et al (1991b).…”

Section: Methodsmentioning

confidence: 99%

Characterization of peanut kernels as affected by harvest date and drying practices

Chiou¹,

Liu²,

Liu³

et al. 1992

J. Agric. Food Chem.

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“…Glucose oxidase (GOD) reduces oxygen O 2 to hydrogen peroxide H 2 O 2 in the presence of glucose. 50 This reaction occurs in a glucose dose-dependent manner, and thus the concentration of H 2 O 2 corresponds to that of glucose. Thus, we focused on the development of a system to detect trace amounts of H 2 O 2 .…”

Section: Fluorescence Correlation Spectroscopy For Detection Of Sugarmentioning

confidence: 99%

“…Although various methods for the determination of glucose have been reported, enzymatic ones using GOD have been widely used due to their simplicity and selectivity. 50 Therefore, we attempted to develop a highly sensitive method for determining glucose by coupling our FCS method with GOD-catalyzed oxidation of glucose ( Figure 2 ).…”

Section: Fluorescence Correlation Spectroscopy For Detection Of Sugarmentioning

confidence: 99%

Ultrasensitive detection of proteins and sugars at single-cell level

Watabe¹,

Morikawa

Kaneda

et al. 2016

Communicative & Integrative Biology

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Each cell produces its own responses even if it appears identical to other cells. To analyze these individual cell characteristics, we need to measure trace amounts of molecules in a single cell. Nucleic acids in a single cell can be easily amplified by polymerase chain reaction, but single-cell measurement of proteins and sugars will require de novo techniques. In the present study, we outline the techniques we have developed toward this end. For proteins, our ultrasensitive enzyme-linked immunosorbent assay (ELISA) coupled with thionicotinamide-adenine dinucleotide cycling can detect proteins at subattomoles per assay. For sugars, fluorescence correlation spectroscopy coupled with glucose oxidase-catalyzed reaction allows us to measure glucose at tens of nM. Our methods thus offer versatile techniques for single-cell-level analyses, and they are hoped to strongly promote single-cell biology as well as to develop noninvasive tests in clinical medicine.

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Enzymatic Determinations of Glucose

Cited by 21 publications

References 81 publications

Variation of flavor-related characteristics of peanuts during roasting as affected by initial moisture contents

Variation of flavor-related characteristics of peanuts during roasting as affected by initial moisture contents

Characterization of peanut kernels as affected by harvest date and drying practices

Ultrasensitive detection of proteins and sugars at single-cell level

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