Gene/Protein Disease Symptom Drug Enzyme Compound
Pivot Concepts:   Target Concepts:
Query: UMLS:C0847097 (acidity)
 15,165 document(s) hit in 31,850,051 MEDLINE articles (0.00 seconds)

The enzymatic methods are based on the property of the enzymes to catalyse specifically and reversibly the conversion of certain metabolites. These methods, developed thanks to the industrial preparation of enzymes, can be applied with no major modification to the analysis of drinks. About 15 constituants of musts and wines can now be determined by these methods. If their cost price was not relatively high, their specificity, sensitivity and rapidity would enable them to compete with the most precise of chemical methods. This is why they are only used in analytic oenology when chemical analysis is most specific enough or too laborious. Enzymatic measurement allows one by its specificity to determine the amount of residual sugar that is fermentable in a dry wine and by its sensitivity to verifie the total disappearance of the malic acid of the wine. Its rapidity must make it preferable to the long and not very specific chemical measurement, especially concerning the determination of citric acid. But glycerol, ethanol and acetic acid can be measured by chemical or chromatographical means with sufficient precision and for a more modest price. In oenology the methods are essentially used for research. They have permitted the study of the combinations of sulphur anhydride in wines (measurement of cetonic acids). The determination of the isomeric nature of the lactic acid produced from sugars by lactic bacteria is based on their application; this determination is a criterium for the identification and classification of these microorganisms. The measurement of the lactic acid during vinification allows the early disclosure of the first effects of a bacterial development; inversely it permits the invalidation of the existence of a lactic sourness, which a high volatile acidity might point to. Lastly, the enzymatic measurement of gluconic acid allows the health of the crop to be controlled.
 ...
PMID:[Enzymatic methods in the analysis of musts and wines]. 75 99

Cells of Schizosaccharomyces pombe TMB 1138, which are capable of metabolizing-malate, was immobilized in calcium alginate gel to carry out maloalcoholic fermentation. Four milliliters of cell suspension containing about 2.0 X 10(7) cells were entrapped in 16 ml of sodium alginate solution in order to prepare 2% Na-alginate (w/v) gel bead. After activation by incubating at 28 degrees C for 24 h in grape juice, 300 beads of immobilized cells were inoculated into the fermentation medium. After fermentation was proceeded at 25 or 28 degrees C for 24 h by shaking, it could metabolize L-malate completely and the total acidity was also reduced. Under the same condition for batch fermentation, it was found that the utilization of L-malic acid was over 97% for the first 7 days in fermentation medium, 85% for the first 4 days in grape juice and 87% for the first 4 days in wine. Furthermore, for the continuous fermentation in wine, the conversion of L-malic acid reached 92% in 24 h and could be maintained at 75% in the following 9 days.
 ...
PMID:Maloalcoholic fermentation by immobilized Schizosaccharomyces pombe. 263 4

The activities of various concentrations of 4 acidity regulators (anhydrous citric acid, phosphoric acid, malic acid and lactic acid) used in food industries in Iraq was assayed using the Salmonella/microsome mutagenicity assay. None of the samples was mutagenic in the absence or in the presence of S9 to any of the tester strains of Salmonella typhimurium.
 ...
PMID:Absence of mutagenic activity of acidity regulators in the Ames Salmonella/microsome test. 306 Jul 21

The acidification of urine during polyol feeding was investigated with 27 Long-Evans male rats (aged 12 weeks) which were fed a xylitol diet (X), a sorbitol diet (S), or a basal diet for 4 weeks. The amount of polyols in the diet was increased from 5% to the final 20% level within 3 weeks. The polyol-fed animals showed reduced weight gain, lowered urine pH (from 6.5 to 5.6), and a 4-fold increase in the titratable acid excretion. X and S increased the daily urine volumes by 49 and 63%, respectively, but did not affect the wet weight or the pH values of the feces. as chromatographic-mass spectrometric analyses of organic acids revealed highly increased amounts of methylmalonic acid (13- to 20-fold) and 2-oxoglutaric acid (4- to 5-fold) in the urine of polyol-fed rats. The urinary excretion of citric acid and malic acid was also increased significantly (2- to 4-fold). The acidity of urine was not reflected in the blood acid-base balance of the animals. The increases in the levels of urinary organic acids in the polyol-fed rats were explained in terms of impaired mitochondrial oxidation of these acids and of impaired conversion of methylmalonic acid to succinic acid.
 ...
PMID:Organic aciduria in rats fed high amounts of xylitol or sorbitol. 362 97

22 acids in ground roast coffees and instant coffees were determined by GLC of their silyl derivatives (after preseparation by gel electrophoresis) or isotachophoresis. The contribution to the total acidity (which was estimated by titration to pH 8 after cation exchange of the coffee solutions) was calculated for each individual acid. The mentioned acids contribute with 67% (roast coffee) and 72% (instant coffee) to the total acidity. In the first place citric acid (12.2% in roast coffee/10.7% in instant coffee), acetic acid (11.2%/8.8%) and the high molecular weight acids (8%/9%) contribute to the total acidity. Also to be mentioned are the shares of chlorogenic acids (9%/4.8%), formic acid (5.3%/4.6%), quinic acid (4.7%/5.9%), malic acid (3.9%/3%) and phosphoric acid (2.5%/5.2%). A notable difference in the contribution to total acidity between roast and instant coffee was found for phosphoric acid and pyrrolidonecarboxylic acid (0.7%/1.9%). It can be concluded that those two acids are formed or released from e.g. their esters in higher amounts than other acids during the production of instant coffee.
 ...
PMID:[Acids in coffee. XI. The proportion of individual acids in the total titratable acid]. 403 37

We measured 24-h spontaneous intake of four to eight concentrations of 31 different solutions by groups of rats fed control or low-calcium diets. Relative to controls, those fed low-calcium diet had increased acceptance of one or more concentrations of sodium chloride, sodium acetate, and sodium bicarbonate, but not sodium gluconate. Differences in palatability between these sodium salts were unimportant because the rats fed low-calcium diet consumed more sodium chloride even if this was made less acceptable by adulteration with citric acid. The possibility that calcium-deprived rats have an enhanced general cation or mineral appetite was supported by findings of increased acceptance of one or more concentrations of nine of ten chloride minerals tested (aluminum chloride, ammonium chloride, ferric chloride, ferrous chloride, magnesium chloride, sodium chloride, potassium chloride, strontium chloride, zinc chloride). However, there were no differences in acceptance of any concentration of cesium chloride, magnesium sulfate, or lead acetate. Moreover, calcium-deprived rats drank more hydrochloric acid and malic acid than did controls. Thus the effect of calcium deficiency on intake was not confined to minerals. Acidity or bitterness did not appear important because there was no difference between the groups in intake of sulfuric acid, citric acid, or quinine hydrochloride. Consistent with the exacerbating effects of phosphates on calcium deprivation, deprived rats had decreased intakes of phosphates (sodium phosphate, potassium phosphate). However, they also had decreased intakes of sucrose and saccharin. It is clear that calcium deprivation does not induce a general increase in acceptance of all taste solutions, but there appears to be no simple explanation for what these animals consume.
 ...
PMID:Acceptance of minerals and other compounds by calcium-deprived rats: 24-h tests. 876 Jan 97

Utilization of the tricarboxylic acid (TCA) cycle intermediates, L-malic acid and succinic acid, by the yeast Pachysolen tannophilus is repressed in the presence of glucose. Strains of P. tannophilus containing mutations in two hexokinases and a glucokinase were characterized for growth on glucose plus L-malic acid or succinic acid. Increased specific utilization rates of malic acid and succinic acid in the presence of glucose were observed in mutants containing a lesion in hexokinase A, an enzyme associated with catabolite repression. Such derepressed mutants may have application in winemaking in which utilization of a major grape acid, L-malic acid, is often desirable for acidity reduction.
 ...
PMID:Derepressed utilization of L-malic acid and succinic acid by mutants of Pachysolen tannophilus. 924 68

The volatile, sugar, and organic acid constituents in 12 cultivars and selections of sweet cherries (Prunus avium L.) were characterized and quantified by high-performance liquid chromatography and gas chromatography (GC). Fruit weight, soluble solids concentration (SSC), pH, titratable acidity (TA), and color (CIE L, a, b) were also determined at harvest. Weight ranged from 8.8 to 14.5 g per fruit, SSC from 13.5 to 24.5 degrees Brix, and SSC/TA ratio from 18.3 to 29.0. Chroma was a better indicator of color variations among sweet cherry cultivars compared to the hue angle as it correlated highly with L, a, and b values (r > 0.90). The major nonvolatile constituents varied widely among cultivars: glucose [5.2-8.8 g/100 g of fresh weight (FW)], fructose (4.4-6.4 g/100 g of FW), sorbitol and mannitol (2.2-8.0 g/100 g of FW), and malic acid (502.7-948.3 mg/100 g of FW). Three principal components accounted for 53.3% of the total variation among 50 volatile compounds assessed by a dynamic headspace GC method. (E)-2-Hexenol, benzaldehyde, hexanal, and (E)-2-hexenal were predominant flavor volatiles and could be used to segregate commercial and new cherry selections into various subgroups.
 ...
PMID:Physicochemical Characteristics of Selected Sweet Cherry Cultivars. 1055 65

The design and development of novel pH-sensitive liposomes were investigated to improve the release of liposome-encapsulated chemicals. Stable liposomes comprising of L-alpha-dipalmitoylphosphatidylcholine (DPPC) and poly(carboxylic acid) were prepared and characterized. Poly(malic acid) (PMLA) was chosen as a fusogen, because of its excellent biodegradability in physiological regions. Octyl groups introduced in the poly(malic acid) worked as anchors at the surface of the liposomes and made a remarkable contribution to complexing. The interaction between the liposomes and the polyacids was studied in terms of the change in size of the liposomes. The influences of molecular weight and amounts of polymer upon their characteristics, especially fusion, were discussed. The influences of pH change with respect to the association behavior of the liposomes such as aggregation and fusion were estimated by the particle size of the liposomes, turbidimetry of the solution and resonance energy transfer assay. From the results of these studies, it was shown that more tightly complexed liposomes aggregated and fused more positively with increasing acidity of the solution. The leakage of calcein entrapped in the inner aqueous phase of the liposomes increased with decreasing pH. The effect of pH on the liposome aggregation in a solution qualitatively paralleled that found in the leakage behavior.
 ...
PMID:Effects of complexation between liposome and poly(malic acid) on aggregation and leakage behaviour. 1073 63

The effect of storage time on pH, titratable acidity, degrees Brix, organic acids, sugars, amino acids, and color of minimally processed cantaloupe melon (Cucumis melo L. var. reticulatus Naud. cv. Mission) was determined at 4 degrees C and 20 degrees C. Changes in most of the biochemical parameters with storage time were relatively slow at the lower temperature. At 20 degrees C, a 17% loss in soluble solids and a 2-fold increase in acidity occurred after 2 days. Organic acid content also increased considerably with time at this temperature as a result of the production of lactic acid. Oxalic, citric, malic, and succinic acids were the organic acids, and glucose, fructose, and sucrose were the sugars present in the freshly cut cantaloupe. Malic acid concentration decreased concurrently with lactic acid production indicating the possible involvement of anaerobic malo-lactic fermentation along with sugar utilization by lactic acid bacteria. The effect of storage on microbial growth was determined at 4, 10, and 20 degrees C. Gram-negative stained rods grew at a slower rate at 4 degrees C and 10 degrees C than the Gram-positive mesophilic bacteria that dominated microorganism growth at 20 degrees C. Eighteen amino acids were identified in fresh cantaloupe: aspartic acid, glutamic acid, asparagine, serine, glutamine, glycine, histidine, arginine, threonine, alanine, proline, tyrosine, valine, methionine, isoleucine, leucine, phenyl alanine, and lysine. The dominant amino acids were aspartic acid, glutamic acid, arginine, and alanine. Total amino acid content decreased rapidly at 20 degrees C, but only a slight decrease occurred at 4 degrees C after prolonged storage. Changes in lightness (L), chroma, and hue at both temperatures indicate the absence of browning reactions. The results indicate the potential use of lactic acid and lactic acid bacteria as quality control markers in minimally processed fruits.
 ...
PMID:Biochemical and microbial changes during the storage of minimally processed cantaloupe. 1114 Dec 66


1 2 3 4 5 6 7 8 9 10 Next >>