scholarly journals Effect of jasmonic acid and yeast extract elicitation on low-molecular antioxidants and antioxidant activity of marjoram (Origanum majorana L.)

2017 ◽  
Vol 16 (4) ◽  
pp. 371-377 ◽  
Author(s):  
Urszula Złotek ◽  
Keyword(s):  
Antioxidant Activity ◽  
Jasmonic Acid ◽  
Yeast Extract ◽  
Origanum Majorana ◽  
Low Molecular Antioxidants

scholarly journals Effects of Drying Methods on Antioxidant, Anti-Inflammatory, and Anticancer Potentials of Phenolic Acids in Lovage Elicited by Jasmonic Acid and Yeast Extract

Antioxidants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 662
Author(s):  
Urszula Złotek ◽  
Sławomir Lewicki ◽  
Anna Markiewicz ◽  
Urszula Szymanowska ◽  
Anna Jakubczyk
Keyword(s):  
Jasmonic Acid ◽  
Phenolic Acids ◽  
Yeast Extract ◽  
Syringic Acid ◽  
Epithelial Cell Line ◽  
Drying Methods ◽  
Simulated Digestion ◽  
Lipoxygenase Inhibition ◽  
Anti Inflammatory ◽  
Inhibition Ability

The study presents the effect of drying methods (traditional, convection, microwave, and freeze-drying) on the content and bioactivity (determined as antioxidative, anti-inflammatory, and antiproliferative potential) of potentially bioavailable fractions of phenolic acids contained in lovage elicited with jasmonic acid (JA) and yeast extract (YE) and in untreated control leaves. The highest amount of syringic acid was recorded in the convectionally dried lovage samples, while ethanolic extracts from lyophilized lovage had the highest content of protocatechuic and caffeic acids. The drying method significantly influenced the tested properties only in some cases. The traditional drying resulted in lower antioxidant potential, while convectional drying caused a reduction of the lipoxygenase inhibition ability of the samples after simulated digestion. Samples containing the control and elicited lovage leaves dried with convectional and traditional methods exhibited the highest cytotoxicity against a prostate cancer epithelial cell line.

scholarly journals In vitro Antioxidant, Anti-inflammatory, Anti-metabolic Syndrome, Antimicrobial, and Anticancer Effect of Phenolic Acids Isolated from Fresh Lovage Leaves [Levisticum officinale Koch] Elicited with Jasmonic Acid and Yeast Extract

Antioxidants ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 554
Author(s):  
Anna Jakubczyk ◽  
Urszula Złotek ◽  
Urszula Szymanowska ◽  
Kamila Rybczyńska-Tkaczyk ◽  
Krystyna Jęderka ◽  
...  
Keyword(s):  
Metabolic Syndrome ◽  
Jasmonic Acid ◽  
Phenolic Acids ◽  
Yeast Extract ◽  
In Vitro Digestion ◽  
Digestion Process ◽  
Simulated Digestion ◽  
Bioavailable Fraction ◽  
Anti Inflammatory

Lovage seedlings were elicited with jasmonic acid (JA) and yeast extract (YE) to induce the synthesis of biologically active compounds. A simulated digestion process was carried out to determine the potential bioavailability of phenolic acids. Buffer extracts were prepared for comparison. The ability to neutralize ABTS radicals was higher in all samples after the in vitro digestion, compared to that in the buffer extracts. However, the elicitation resulted in a significant increase only in the value of the reduction power of the potentially bioavailable fraction of phenolic acids. The effect of the elicitation on the activity of the potentially bioavailable fraction of phenolic acids towards the enzymes involved in the pathogenesis of the metabolic syndrome, i.e., ACE, lipase, amylase, and glucosidase, was analyzed as well. The in vitro digestion caused a significant increase in the ability to inhibit the activity of these enzymes; moreover, the inhibitory activity against alpha-amylase was revealed only after the digestion process. The potential anti-inflammatory effect of the analyzed extracts was defined as the ability to inhibit key pro-inflammatory enzymes, i.e., lipoxygenase and cyclooxygenase 2. The buffer extracts from the YE-elicited lovage inhibited the LOX and COX-2 activity more effectively than the extracts from the control plants. A significant increase in the anti-inflammatory and antimicrobial properties was noted after the simulated digestion.

scholarly journals Effect of yeast extract and chitosan on shoot proliferation, morphology and antioxidant activity of Curcuma mangga in vitro plantlets

2011 ◽  
Vol 10 (40) ◽  
pp. 7787-7795 ◽  
Author(s):  
Abraham Fariz ◽  
Bhatt Arvind ◽  
Lai Keng Chan ◽  
Indrayanto Gunawan ◽  
F Sulaiman Shaida
Keyword(s):  
Antioxidant Activity ◽  
Yeast Extract ◽  
Shoot Proliferation ◽  
In Vitro Plantlets

scholarly journals Characterization of yeast extract co-product bioethanol from empty palm oil bunch

2018 ◽  
Vol 67 ◽  
pp. 03039
Author(s):  
Muhamad Sahlan ◽  
Charion Gibreth Hannes ◽  
Yanni Sudiyani ◽  
Heri Hermansyah ◽  
Anondho Wijanarko
Keyword(s):  
Amino Acids ◽  
Antioxidant Activity ◽  
Yeast Extract ◽  
Raw Materials ◽  
Antioxidant Properties ◽  
Hot Water ◽  
Empty Fruit Bunches ◽  
Solvent Water ◽  
Characterization Study

One of the potential co-product of the manufacture of bioethanol made from oil palm empty fruit bunches are yeasts, which have antioxidant activity. Source of antioxidants can be obtained from vitamins and enzymes. In the characterization study of the antioxidant properties of yeast extract refers to a method performed by Xiong, by varying solvent and extraction time using hot water and ethanol 25%. From the variation of time and solvent extraction will be tested with the GSH content of alloxan method, to obtain the maximum concentration. The results show the isolation of amino acids with a hot solvent, at 15 minutes is better. These results are then carried out the characterization of amino acids with LCMS methods. An amino acid which has antioxidant activity is methionine, using the solvent water and tested methods of abortion LCMS and 3402.91 ppm ethanol with LCMS method implies 4137.002 ppm. Characterization of amino acids can then be used as a source of raw materials economic cosmetics worth selling.

scholarly journals STATISTICAL OPTIMIZATION OF MEDIUM COMPONENTS BY PLACKETT BURMAN DESIGN AND RESPONSE SURFACE METHODOLOGY FOR ENHANCED ANTIOXIDANT ACTIVITY BY XYLARIA FEEJEENSIS HMJAU22039

2016 ◽  
Vol 8 (11) ◽  
pp. 159
Author(s):  
Durga Rebbapragada ◽  
Rajagopal Kalyanaraman
Keyword(s):  
Antioxidant Activity ◽  
Response Surface ◽  
Yeast Extract ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Statistical Optimization ◽  
Antioxidant Potential ◽  
Total Phenolic ◽  
Burman Design ◽  
Plackett Burman Design

Objective: To enhance the antioxidant potential of Xylaria feejeensis by statistical optimization. The components of potato dextrose yeast extract (PDYEB) medium: potato infusion, dextrose and yeast extract were investigated to optimize antioxidant activity by Plackett-Burman design (P-B design). The interaction between the critical components of the medium and incubation time was further investigated by Response Surface Method (RSM) and the culture conditions were optimized for enhancing antioxidant activity. Central composite design (CCD) was employed and quadratic response surface model was used to analyze the data using analysis of variance (ANOVA).Methods: The antioxidant potential was measured by 1-1diphenyl-2-picryl-hydrazil (DPPH) radical scavenging assay, nitric oxide (NO) scavenging assay. The antioxidant activity was compared with total phenolic content measured by Folin-Ciocalteau (FC) reagent based assay.Results: Plackett-Burman design revealed dextrose and yeast extract to be the most significant components of PDYEB medium (p<.0001). ANOVA analysis showed that the model was highly significant (p<0.0001) for antioxidant activity measured by DPPH, NO scavenging and TPC (total phenolic content). The model was justified by applying the optimized conditions and values of 87.38%, 56.43%, 27.28 mg/g for DPPH, NO scavenging and TPC respectively were obtained. The estimated optimum conditions of the variables for the antioxidant activity and phenolic content are 12.72g of dextrose, 1.67g yeast extract, and incubation period of 23.43 d.Conclusion: The study highlights the importance of various components of the medium and the physiochemical limitations in antioxidant potential and phenol production of the fungal strain. 

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