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Total Sugar Content (total + sugar_content)
Selected AbstractsProduction of fructose and ethanol from media with high sucrose concentrations by a mutant of Saccharomyces cerevisiaeJOURNAL OF CHEMICAL TECHNOLOGY & BIOTECHNOLOGY, Issue 10 2001Hasan Atiyeh Abstract The production of enriched fructose syrups and ethanol from a synthetic medium with high sucrose concentrations was studied in a batch process using Saccharomyces cerevisiae ATCC 36858. The results showed that the fructose yield was above 92% of theoretical values in synthetic media with sucrose concentrations between 180,g,dm,3 and 726,g,dm,3. Ethanol yield was about 82% in media with sucrose concentrations up to 451,g,dm,3. A product containing 178,g,dm,3 fructose, which represents 97% of the total sugar content, and 79,g,dm,3 ethanol was obtained using a medium with 360,g,dm,3 sucrose. The fructose fraction in the carbohydrates content in the produced syrups decreased with increases in the initial sucrose concentration. In a medium with initial sucrose concentration of 574,g,dm,3, the fructose content in the produced broth was 59% of the total carbohydrates. Glycerol and fructo-oligosaccharides were also produced in this process. The produced fructo-oligosaccharides started to be consumed when the concentration of sucrose in the media was less than 30% of its initial value. Complete hydrolysis of these sugars was noticed in media with sucrose concentrations below 451,g,dm,3. These findings will be useful in the production of ethanol and high fructose syrups using sucrose-based raw materials with high concentrations of this carbohydrate. © 2001 Society of Chemical Industry [source] Glucose, fructose and sucrose content in broccoli, white cabbage and Portuguese cabbage grown in early and late seasonsJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 12 2001Eduardo Rosa Abstract Consumption of Portuguese cabbage and white cabbage is very high in Portugal, but diets including broccoli have been highly recommended owing to recognition of the health-protective effects of secondary plant metabolites. Broccoli production is generally concentrated in the summer/winter season, but the demand for a fresh product throughout the year requires production in other seasons. Sugars might affect flavour and the acceptance of broccoli by consumers. This study reports the free fructose, glucose and sucrose content in primary and secondary inflorescences of 11 cultivars of broccoli, one white cabbage and four Portuguese cabbages grown in early (March,July) and late (August,January) seasons in the northern region of Portugal. On average the results show that the total free sugar content in the broccoli cultivars, except for cv Marathon, is significantly (P,<,0.05) lower than in the other cabbages. Fructose was the major sugar in the three types of Brassica, representing between 48.8 and 56.9% of the total sugar content in broccoli cvs Marathon and Senshi respectively and between 48.7% (cv Mirandela) and 53.8% (cv Murciana) in the other cabbages. Glucose was the second major sugar, while sucrose represented a maximum of 20.5% in broccoli cv Shogun and 11.1% in cv Murciana. The growing season influenced the free sugar content, with generally higher levels in the spring/summer than in the summer/winter season in broccoli, while an opposite tendency was noted in the other Brassica species. In broccoli the sugar levels in the primary inflorescences were generally lower than in the secondary inflorescences, except for sucrose. © 2001 Society of Chemical Industry [source] Sugar Metabolic Analysis of Suspensions of Plant Cells Using an FT-IR/ATR MethodBIOTECHNOLOGY PROGRESS, Issue 3 2001Atsushi Hashimoto A simple, rapid and accurate evaluation of the sugar uptake rate of suspended plant cells from culture media was developed with the predicted sugar contents measured by mid-infrared spectroscopy using a Fourier transform infrared (FT-IR) spectrometer equipped with an attenuated total reflectance (ATR) accessory. We performed plant cell cultivation with Nicotiana tabacum cv. Bright Yellow No.2 (TBY-2) in culture media, which had various combinations of glucose, fructose and sucrose concentrations at the initial stage, and measured simultaneously each sugar content in the medium by the FT-IR/ATR method. By applying a logistic function to the predicted sugar contents and cell density in the medium during cultivation, the specific sugar uptake rates by the suspended TBY-2 cells were easily and continuously obtained. Thus the kinetic sugar uptake phenomena by the TBY-2 cells were well confirmed overall using the developed method. Additionally it was found that the fraction of sucrose of the initial total sugar content might kinetically affect the sugar uptake process and cell growth. Also, the relationship between the nondimensional cell density and sucrose content could be classified into three groups on the basis of the initial fraction of sucrose. [source] Change in sugar, sterol and fatty acid composition in banana meristems caused by sucrose-induced acclimation and its effects on cryopreservationPHYSIOLOGIA PLANTARUM, Issue 1 2006Guo-Yu Zhu To understand the mechanisms of sucrose-induced acclimation in relation to plant cryopreservation, sugars, sterols, fatty acids of different lipid fractions (neutral lipids, glycolipids and sphingolipids and phospholipids), as well as free fatty acids were analyzed in proliferating meristem cultures of different banana varieties. The four banana varieties that were selected show different post-thaw shoot regeneration rates (0,53.4%). All mentioned parameters were analyzed using (1) control meristems that were cultured on a normal sucrose concentration (0.09 M), which resulted in low survival after cryopreservation; and (2) 2-week sucrose precultured meristems (0.4 M). This sucrose preculture, essential for regeneration after cryopreservation, resulted in a significant increase of each of seven sugars detected. The ratio of stigmasterol/sitosterol (St/Si) in sucrose-pretreated meristems significantly increased. The sucrose pretreatment also resulted in a significant increase of total fatty acid content of the neutral lipid fraction and of the glycolipid and sphingolipid fraction, as well as the total free fatty acid content. The individual fatty acid content of the phospholipids was differently changed by the sucrose pretreatment for the given varieties studied. In most cases, sucrose pretreatment resulted in an increase of the double bond index (DBI) in the neutral lipids and a decrease of DBI in the glycolipids and sphingolipids, in phospholipids as well as in free fatty acids. Principal component analysis of all collected data revealed that (1) for the control material, sucrose and total sugar contents were closely linked to the post-thaw shoot regeneration, suggesting that sucrose and total sugar may be main limiting factors to survive cryopreservation; (2) accumulation of large quantities of sugars (glucose, fructose, sucrose and total sugar) in sucrose-pretreated material cannot explain the differences in survival after cryopreservation of the four banana varieties. We assume that a minimal amount of sugars is needed in meristem cultures to survive cryopreservation. Still, other limiting factors do influence the survival following the sucrose pretreatment. We observed that the parameters which are closely linked to the post-thaw shoot regeneration are a minimal change in the ratios of St/Si, the minimal change of the DBI of phospholipids and free fatty acids, as well as linoleic acid content (C18:2); and (3) inositol, raffinose, myristic acid (C14:0) and oleic acid (C18:1) were present in small quantities; however, they could be correlated to survival after cryopreservation, suggesting that they may be also involved in cryopreservation process. [source] | |||||||||||||