Relation between Hepatic Alcohol Dehydrogenase Activity and the Ascorbic Acid in Leucocytes of Patients with Liver Disease J. Dow

1975 ◽  
Vol 49 (6) ◽  
pp. 603-608
Author(s):  
J. Dow ◽  
N. Krasner ◽  
A. Goldberg
Keyword(s):  
Ascorbic Acid ◽  
Liver Disease ◽  
Alcohol Dehydrogenase ◽  
Dehydrogenase Activity ◽  
Acid Content ◽  
Ascorbic Acid Content ◽  
Control Subjects ◽  
Alcohol Dehydrogenase Activity ◽  
Significant Difference ◽  
Heavy Drinkers

1. Hepatic alcohol dehydrogenase activity and leucocyte ascorbic acid content were measured in thirty-five patients with liver disease and in ten control subjects with duodenal ulcer. The patients with liver disease were divided into three groups consisting of non-drinkers, moderate drinkers and alcoholic/heavy drinkers. 2. There was no significant difference in hepatic alcohol dehydrogenase activity between the groups with liver disease, but all patients had less than half the hepatic alcohol dehydrogenase activity of the control subjects (P < 0·001). 3. The ascorbic acid in leucocytes was significantly lower in the alcoholic/heavy drinker group than that in the control subjects (P < 0·02) when the Student's t-test was applied, but no significant difference was found when the Mann—Whitney U-test was used. 4. A correlation coefficient of r = 0·77 (P < 0·001) was observed among the thirty-five patients with liver disease when hepatic alcohol dehydrogenase activity was compared with leucocyte ascorbic acid content. An insignificant correlation (r = 0·332) was found in the control subjects with no liver disease. 5. This comparison was also significant among non-drinkers with liver disease (r = 0·873; P < 0001), moderate drinkers (r = 0·739; P < 0·02) and alcoholic/heavy drinkers (r = 0·702; P < 0·005). 6. The addition of ascorbic acid in vitro (0·5–10 mmol/l) had no effect on the activity of alcohol dehydrogenase. 7. The relation between hepatic alcohol dehydrogenase activity and leucocyte ascorbic acid content is probably a consequence of liver disease, as opposed to any specific effect of ascorbic acid deficiency or alcohol consumption on alcohol dehydrogenase activity.

COMPARISON OF ASCORBIC ACID CONTENT IN IMPORTED TOMATOES AND IN CULTIVARS GROWN IN NOVA SCOTIA

1987 ◽  
Vol 67 (1) ◽  
pp. 331-335
Author(s):  
HAK-YOON JU ◽  
W. JOHN MULLIN
Keyword(s):  
Ascorbic Acid ◽  
Nova Scotia ◽  
Vitamin C ◽  
Acid Content ◽  
Ascorbic Acid Content ◽  
Fresh Weight ◽  
Atlantic Region ◽  
Significant Difference ◽  
Cluster Location ◽  
Greenhouse Tomatoes

The ascorbic acid (vitamin C) content of fresh imported field tomatoes and Nova Scotia greenhouse and field tomatoes was determined on a bi-weekly basis during the period of availability of each type of tomato to the Nova Scotia consumer in 1984. The average ascorbic acid contents of imported and Nova Scotia field and greenhouse tomatoes were 13.3, 16.7 and 17.7 mg 100 g−1 fresh weight, respectively. A study of nine recommended or promising field tomatoes for the Atlantic region showed significant differences in ascorbic acid content among the cultivars. The cultivar Quick Pick had the highest ascorbic acid content of 22.5 ± 1.5 mg 100 g−1, the cultivar Campbell 18 had the lowest content, 12.0 ± 2.9 mg 100 g−1. In Dombito greenhouse tomatoes the stage of maturity and the effect of cluster location were tested against ascorbic acid content. The lowest ascorbic acid content of 9.1 ± 1.0 mg 100 g−1 was found with the small green tomatoes while others from mature green to overripe contained 14.0–16.7 mg 100 g−1. Tomatoes from different cluster locations showed no significant difference in ascorbic acid content.Key words: Vitamin C, L-ascorbic acid, tomatoes

Total phenol, total flavonoid and ascorbic acid content of Iranian commercial orange juice

2021 ◽  
Author(s):  
Hoda Ashari ◽  
Naficeh Sadeghi ◽  
Mohammad Reza Oveisi ◽  
Mannan Hajimahmoodi
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Acid Content ◽  
Orange Juice ◽  
Ascorbic Acid Content ◽  
Total Phenol ◽  
Spectrometric Method ◽  
Total Phenols ◽  
Significant Difference ◽  
Gallic Acid Equivalent

This study was designed to measure and compare the total phenols, flavonoids and vitamin C contents in four orange juice brands which are commercially available in Iran. Total phenols, flavonoids and ascorbic acid content of 100 samples from four different commercial brands were evaluated by the spectrometric method. The concentration of total phenol in commercial orange juice samples was between 28.39 and 114.20 mg gallic acid equivalent per liter (mg GAE/L). The measured range of total flavonoids was from 12.53 to 32.62 mg quercetin equivalent per liter (mg QE/L) and the content of ascorbic acid in the samples was between 29.95 and 93.08 mg/L. The results showed a significant difference between the four brand`s total phenols, flavonoids and vitamin C level (P< 0.05). According to the found variation among different studied brands, setting a determined amount for the measured parameters is suggested.

scholarly journals Hepatic alcohol dehydrogenase activity in alcoholic subjects with and without liver disease.

Gut ◽  
1990 ◽  
Vol 31 (6) ◽  
pp. 707-711 ◽  
Author(s):  
F Vidal ◽  
J Perez ◽  
J Morancho ◽  
B Pinto ◽  
C Richart
Keyword(s):  
Liver Disease ◽  
Alcohol Dehydrogenase ◽  
Dehydrogenase Activity ◽  
Alcohol Dehydrogenase Activity

scholarly journals Effect of Brine fermented Pickling to Physicochemical, Anti-nutritional, and Microbiological Attributes of Pickled gboma Eggplant (Solanum macrocarpon)

2022 ◽  
Author(s):  
Nguyen Phuoc Minh
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Antioxidant Properties ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Total Phenolic ◽  
Mineral Contents ◽  
Phenyllactic Acid ◽  
Significant Difference ◽  
A Minor

Gboma eggplant (Solanum macrocarpon) has low calorie, high phenolic and antioxidant, excellent dietary fibre and mineral content. Besides healthy effects, gboma eggplant also contained numerous anti-nutrients unbeneficial for human health. Due to high moisture content, gboma eggplant was highly perishable during post-harvest. This research observed the changes of nutritional proximate, mineral contents, acidification indexes, anti-nutrients, phytochemical and antioxidant properties, texture profiles, microbiological characteristics of both raw and pickled gboma eggplant. Gboma eggplant fruits were soaked in clean water for 2 minutes before cutting their calyx lobes. The pre-treated fruits were submerged in sterilized brine (5% salt) for 8 days. Periodically, pickled samples were taken to examine physicochemical, anti-nutritional, and microbiological attributes of pickled gboma eggplant. Results showed that nutritional proximate of moisture, ash, protein, fat, fibre, carbohydrate was varied slightly during fermentation. There was a decreasing trend of moisture and carbohydrate; meanwhile, there was an increasing trend of ash, protein, fibre during 8 days of fermentation. There was no significant difference of fat during pickling. There was a minor increment of mineral contents in all samples. There was accumulation of phenyllactic acid, ascorbic acid content and titratable acidity with exception of pH. Anti-nutrient contents like tannin, phytate, oxalate, steroidal glycoalkaloid greatly decreased in raw and pickled eggplant. Remarkable increments of total phenolic, flavonoid, DPPH free radical scavenging and FRAP ferric reducing antioxidant of raw and pickled eggplant was presented. Texture profiles of hardness, crispness, fracturability, crunchiness revealed a minor reduction of sensory scores during 8 days of fermentation. Lactic acid bacteria, Bacillus significantly proliferated; meanwhile, Micrococcus and S. aureus were absolutely retarded in pickled eggplant. Yeast and fungi increased in the first 4 days and decreased afterwards. There was no significant difference of proximate compositions; mineral contents; phenyllactic acid, ascorbic acid content, pH and titratable acidity; anti-nutritional contents; phytochemical and antioxidant properties; texture profile (sensory score); microbiological load (with exception of S. aureus) between pickled gloma eggplants at day 6th and day 8th of fermentation. At a quick glance, the length of fermentation could be shorted to 6 days instead of 8 days. However, at the 6th day, S. aureus load was still presented at 0.33±0.01 log CFU/g. The fermentation should be lasted to 8th day so that S. aureus load could be dropped down to zero to ensure microbial food safety. Raw gboma eggplant should be fermented in 8% brine solution for 8 days to obtain the best physicochemical, anti-nutritional, and microbiological properties of pickle. Findings of this research suggested that fermentation pickling would be an appropriate approach to improve nutritional, physicochemical and functional criteria while controlling toxic chemical residues, retarding the growth and proliferation of spoilage and pathogen microorganisms.

Alcohol dehydrogenase activity in Rhodotorula glutinis

1973 ◽  
Vol 19 (3) ◽  
pp. 353-358 ◽  
Author(s):  
Casimir J. Woscinski ◽  
Dan O. McClary
Keyword(s):  
Alcohol Dehydrogenase ◽  
Dehydrogenase Activity ◽  
Rhodotorula Glutinis ◽  
Cinnamyl Alcohol Dehydrogenase ◽  
Cinnamyl Alcohol ◽  
Glucose Medium ◽  
Whole Cells ◽  
Alcohol Dehydrogenase Activity ◽  
Ethanol Medium ◽  
Significant Difference

Whole-cell extracts of Rhodotorula glutinis grown on yeast extract – glucose medium contained minute quantities of NAD-dependent alcohol dehydrogenase and cinnamyl alcohol dehydrogenase. Significantly greater quantities of these enzymes, as well as an NADP-dependent alcohol dehydrogenase were contained by cells grown on the same medium with ethanol substituted for glucose as the growth substrate. Although the [Formula: see text] on ethanol of whole cells grown in ethanol medium was more than triple that of cells grown in glucose medium, there was no significant difference in the [Formula: see text] on glucose of whole cells grown in glucose or in ethanol medium. Thermal inactivation studies revealed that the NADP-dependent alcohol dehydrogenase was relatively heat-stable as compared with the NAD-dependent alcohol dehydrogenase. Gel column electrophoresis revealed three active bands of alcohol dehydrogenase activity which were identified as NAD-dependent alcohol dehydrogenase, NADP-dependent alcohol dehydrogenase, and cinnamyl alcohol dehydrogenase. The NAD- and NADP-dependent enzymes, particularly the latter, were active on higher alcohols but not on methanol.

FRI-310-Alcohol dehydrogenase activity in liver and blood is altered in non-alcoholic fatty liver disease

2019 ◽  
Vol 70 (1) ◽  
pp. e532-e533
Author(s):  
Finn Jung ◽  
Ruth Ladurner ◽  
Katharina Staufer ◽  
Silvia Wagner ◽  
Anna Janina Engstler ◽  
...  
Keyword(s):  
Liver Disease ◽  
Alcohol Dehydrogenase ◽  
Fatty Liver ◽  
Dehydrogenase Activity ◽  
Fatty Liver Disease ◽  
Alcoholic Fatty Liver ◽  
Alcohol Dehydrogenase Activity ◽  
Alcoholic Fatty Liver Disease

Analysis of ascorbic acid content in various fruits and vegetables by spectrofluorimetric methods

Planta Medica ◽  
2011 ◽  
Vol 77 (12) ◽  
Author(s):  
A Haskovic ◽  
A Copra Janicijevic ◽  
A Topcagic ◽  
L Klepo ◽  
A Kapur ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Fruits And Vegetables ◽  
Ascorbic Acid Content

ALCOHOL DEHYDROGENASE ACTIVITY IN ISOLATED VACUOLES OF RED BEET ROOT CELLS

Tsitologiya ◽  
2018 ◽  
Vol 60 (6) ◽  
pp. 469-475
Author(s):  
O. D. Nimaeva ◽  
◽  
E. V. Pradedova ◽  
A. B. Karpova ◽  
R. K. Salyaev ◽  
...  
Keyword(s):  
Alcohol Dehydrogenase ◽  
Dehydrogenase Activity ◽  
Root Cells ◽  
Beet Root ◽  
Red Beet ◽  
Alcohol Dehydrogenase Activity
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