scholarly journals The Deep Purple Color and the Scent are Two Great Qualities of the Black Scented Rice (Chakhao) of Manipur

10.5772/67193 ◽  
2017 ◽  
Author(s):  
Ibemhal Devi Asem ◽  
Rajkumar Imotomba ◽  
Pranab B. Mazumder
Keyword(s):  
Purple Color

scholarly journals Transcriptomic Analysis of the Anthocyanin Biosynthetic Pathway Reveals the Molecular Mechanism Associated with Purple Color Formation in Dendrobium Nestor

Life ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 113
Author(s):  
Xueqiang Cui ◽  
Jieling Deng ◽  
Changyan Huang ◽  
Xuan Tang ◽  
Xianmin Li ◽  
...  
Keyword(s):  
Molecular Mechanism ◽  
Developmental Stages ◽  
Anthocyanin Biosynthesis ◽  
Transcriptome Profiling ◽  
Flower Color ◽  
Flower Bud ◽  
Color Formation ◽  
Color Development ◽  
Purple Coloration ◽  
Purple Color

Dendrobium nestor is a famous orchid species in the Orchidaceae family. There is a diversity of flower colorations in the Dendrobium species, but knowledge of the genes involved and molecular mechanism underlying the flower color formation in D. nestor is less studied. Therefore, we performed transcriptome profiling using Illumina sequencing to facilitate thorough studies of the purple color formation in petal samples collected at three developmental stages, namely—flower bud stage (F), half bloom stage (H), and full bloom stage (B) in D. nestor. In addition, we identified key genes and their biosynthetic pathways as well as the transcription factors (TFs) associated with purple flower color formation. We found that the phenylpropanoid–flavonoid–anthocyanin biosynthesis genes such as phenylalanine ammonia lyase, chalcone synthase, anthocyanidin synthase, and UDP-flavonoid glucosyl transferase, were largely up-regulated in the H and B samples as compared to the F samples. This upregulation might partly account for the accumulation of anthocyanins, which confer the purple coloration in these samples. We further identified several differentially expressed genes related to phytohormones such as auxin, ethylene, cytokinins, salicylic acid, brassinosteroid, and abscisic acid, as well as TFs such as MYB and bHLH, which might play important roles in color formation in D. nestor flower. Sturdy upregulation of anthocyanin biosynthetic structural genes might be a potential regulatory mechanism in purple color formation in D. nestor flowers. Several TFs were predicted to regulate the anthocyanin genes through a K-mean clustering analysis. Our study provides valuable resource for future studies to expand our understanding of flower color development mechanisms in D. nestor.

scholarly journals Leaf Anatomy of Three Varians of Arundina graminifolia (D. Don.) Hochr

2012 ◽  
Vol 11 (2) ◽  
pp. 78 ◽  
Author(s):  
Diah Sulistiarini ◽  
Eka Fatmawati Tihurua
Keyword(s):  
Leaf Anatomy ◽  
Anatomical Study ◽  
Color Variation ◽  
Second Variation ◽  
Arundina Graminifolia ◽  
Small Flower ◽  
Purple Color

Three variations of Arundina graminifolia flowers have been recognized, (1) group of big flower with reddish violetlip and purplelish white sepals and petals (2) group of small flower with white lip and white sepals and petals (3)similar to second variation but with purple color on the lip apex. In order to clarify the taxonomy status of thosethree variations, a leaf anatomical study had been carried out. Results of this study showed that there were somedifferences among them in trichome shape and number mesophyll layers. Big flower group of Arundina hastrichome club shape and thick mucous in the apex with mesophyll layer 9-11; for small flower group has white lip,trichome club shape, thick mucous and granulate in the apex, but only 2 mesophyl layers; whereas for other smallflower group with purple lip has trichome cup shape and 10-13 layers of mesophyll. Based on the differences inflower size and their color variation, and combined with leaf anatomical study, we suggested the three variationsof A. graminifolia should be in separated groups.

scholarly journals PRODUKSI ANTOSIANIN DARI DAUN MIANA (Plectranthus scutellarioides) SEBAGAI PEWARNA ALAMI

Pro Food ◽  
2018 ◽  
Vol 4 (1) ◽  
pp. 298-303
Author(s):  
Dhanang Puspita ◽  
Yosephine Diana Tjahyono ◽  
Yunius Samalukang ◽  
Binerd Anthon Im Toy ◽  
Norson Willem Totoda
Keyword(s):  
Food Industry ◽  
Heat Exposure ◽  
Ornamental Plant ◽  
Anthocyanin Pigment ◽  
Natural Pigment ◽  
Single Leaf ◽  
Maximum Absorbance ◽  
Exposure Temperature ◽  
Anthocyanin Pigments ◽  
Purple Color

Miana (Coleus scutellaroides) is an ornamental plant of single leaf a purple color. The purple color found from miana leaves is an indicator of the presence of anthocyanin pigments. Anthocyanin from miana leaves can be utilized as a natural pigment for various staining purposes especially in the food industry, anthocyanin harvesting on miana leaves can be done at any time and does not depend on the season due to its abundant availability in nature.The aims of this study were to isolate, identify, and microencapsulated anthocyanin pigments of miana leaves. The result, pigment extracted from miana leaves had characteristic of purple color and having maximum absorbance at wavelength 529 nm, suspected as anthocyanin derivative (cyanidin-3-routosida).The total microcapsulated anthocyanim was 0.149542 mg / g. Thermostability of encapsulated anthocyanin pigment from miana leaves stable with heat exposure temperature 100C up to 60 minutes. Based on those collected information, encapsulated miana leaves pigment could be used as an additional natural coloring in food industries.Keywords: anthocyanin, miana, microencapsulation, pigment, thermostability. ABSTRAKMiana (Coleus scutellaroides) termasuk ke dalam tanaman hias yang berdaun tunggal dan berwarna ungu. Warna ungu yang terdapat pada daun miana adalah indikator keberadaan pigmen antosianin.Pemanfaatan daun miana sebagai sumber antosianin dapat dimanfaatkan sebagai pigmen alami untuk berbagai keperluan pewarna terutama dalam industri pangan, pemanenan antosianin pada daun miana dapat dilakukan setiap saat dan tidak bergantung pada musim dikarenakan ketersediannya yang selalu melimpah di alam.Tujuan dari penelitian ini adalah untuk mengisolasi, mengidentifikasi, dan mikroenkapsulasi pigmen antosianin dari daun miana.Berdasarkan hasil analisis didapati bahwa ekstrak pigmen daun miana memiliki karakteristik warna nampak ungu dan serapan maksimum absorbansinya berada pada panjang gelombang 529 nm, pigmen diduga sebagai turunan antosianin yaitu sianidin-3-rutinosida.Total antosianim yang sudah dimikroenkapsulasi sebesar 0.149542 mg/g. Dari hasil uji thermostabilitas pigmen terenkapsulasi maltodekstrin, stabilitas pigmen antosianin dari daun miana cenderung stabil dengan adanya pemaparan panas suhu 100C hingga 60 menit.Berdasarkan hasil dan pengujian, pigmen daun miana terenkapsulasi dapat menjadi pertimbangan produk untuk digunakan sebagai bahan tambahan pewarna dalam industri pangan.Kata kunci: antosianin, miana, mikroenkapsulasi, pigmen, termostabilitas.

scholarly journals Dyes from the Ashes: Discovering and Characterizing Natural Dyes from Mineralized Textiles

Molecules ◽  
2020 ◽  
Vol 25 (6) ◽  
pp. 1417
Author(s):  
Alessandro Ciccola ◽  
Ilaria Serafini ◽  
Francesca Ripanti ◽  
Flaminia Vincenti ◽  
Francesca Coletti ◽  
...  
Keyword(s):  
Material Culture ◽  
Integrated Approach ◽  
Solution Approach ◽  
Left Behind ◽  
Surface Enhanced ◽  
Surface Enhanced Raman ◽  
Archeological Evidence ◽  
Enhanced Raman Scattering ◽  
Purple Color

Vesuvius eruption that destroyed Pompeii in AD 79 represents one of the most important events in history. The cataclysm left behind an abundance of archeological evidence representing a fundamental source of the knowledge we have about ancient Roman material culture and technology. A great number of textiles have been preserved, rarely maintaining traces of their original color, since they are mainly in the mineralized and carbonized state. However, one outstanding textile sample displays a brilliant purple color and traces of gold strips. Since the purple was one of the most exclusive dyes in antiquity, its presence in an important commercial site like Pompeii induces us to deepen the knowledge of such artifacts and provide further information on their history. For this reason, the characterization of the purple color was the main scope of this research, and to deepen the knowledge of such artifacts, the SERS (Surface Enhanced Raman Scattering) in solution approach was applied. Then, these data were enriched by HPLC-HRMS analyses, which confirmed SERS-based hypotheses and also allowed to hypothesize the species of the origin mollusk. In this context, a step-by-step integrated approach resulted fundamental to maximize the information content and to provide new data on textile manufacturing and trade in antiquity.

scholarly journals MTT assay to evaluate the cytotoxic potential of a drug

2017 ◽  
Vol 12 (2) ◽  
pp. 8 ◽  
Author(s):  
Ashutosh Bahuguna ◽  
Imran Khan ◽  
Vivek K. Bajpai ◽  
Sun Chul Kang
Keyword(s):  
Cell Viability ◽  
Mtt Assay ◽  
Colorimetric Assay ◽  
Video Clip ◽  
Cell Number ◽  
Cytotoxic Potential ◽  
Lung Adenocarcinoma Cell Line ◽  
Full Screen ◽  
Purple Color

<p>Quantification of cell viability and proliferation form the fundamental for numerous <em>in vitro</em> assays in response to external factors. An MTT assay is a colorimetric assay based on assessing the cell metabolic activity. A549 Lung adenocarcinoma cell line was used to see the cytotoxic potential of a new drug for initial screening of apoptosis or necrosis. The biochemical mechanism behind the MTT assay involves NAD(P)H-dependent cellular oxidoreductase enzyme that converts the yellow tetrazolium MTT [3-(4, 5-dimethylthiazolyl-2)-2,5-diphenyltetrazolium bromide] into insoluble (E,Z)-5-(4,5-dimethylthiazol-2-yl)-1,3-diphenylformazan (formazan). The formed formazan can be dissolved with dimethyl sulfoxide (DMSO) to give a purple color with characteristic absorption at 540 nm. Intensity of purple color is directly proportional to the cell number and thus indicating the cell viability.</p><p><strong>Video Clip of Methodology:</strong> 3 min 56 sec  <a href="https://www.youtube.com//v/eqFxzDVunt8">Full screen</a>   <a href="https://www.youtube.com/watch?v=eqFxzDVunt8">If Failed</a></p>

Detection Method for Histamine-Producing, Dairy-Related Bacteria using Diamine Oxidase and Leucocrystal Violet

1989 ◽  
Vol 52 (2) ◽  
pp. 105-108 ◽  
Author(s):  
SUSAN S. SUMNER ◽  
STEVE L. TAYLOR
Keyword(s):  
Hydrogen Peroxide ◽  
Liquid Culture ◽  
Diamine Oxidase ◽  
Culture Medium ◽  
Detection Method ◽  
Enzyme System ◽  
Color Formation ◽  
Liquid Culture Medium ◽  
Leucocrystal Violet ◽  
Purple Color

A detection method for histamine-producing, dairy-related bacteria was developed that involves a two-step sequential enzyme system. First, isolated bacteria are incubated in MRS broth or trypticase soy broth fortified with histidine. The histamine formed during this incubation period is reacted with diamine oxidase, which catalyzes the oxidation of histamine to form imidazole acetaldehyde, ammonia, and hydrogen peroxide. The hydrogen peroxide is then detected by the formation of crystal violet from the leuco base in the presence of horseradish peroxidase. Liquid culture medium containing bacteria that produce greater than 1200 nmole histamine per ml will develop a positive purple color. Cultures containing bacteria that produce little or no histamine will not develop a purple color. Other amines often found in cheese, such as tyramine, cadaverine, or putrescine, will not interfere with the color formation.

Quantitative Detection of Whey Cream in Sweet Cream and Butter

1994 ◽  
Vol 77 (2) ◽  
pp. 488-490 ◽  
Author(s):  
Pavel Polak ◽  
Robert L Bradley
Keyword(s):  
Sialic Acid ◽  
Calibration Curve ◽  
Seasonal Variability ◽  
Color Reaction ◽  
Cow’S Milk ◽  
Quantitative Detection ◽  
Sensitive Assay ◽  
Cow's Milk ◽  
Naked Eye ◽  
Purple Color

Abstract A simple and sensitive assay is described that can detect trace amounts of whey cream in sweet cream and in butter made from that cream. The method is based on the detection of sialic acid and involves a color reaction between Ehrlich’s reagent and sialic acid. The procedure is faster than other methods for detection of whey. The method could be termed semiquantitative because of the seasonal variability of sialic acid in cow’s milk. However, with a calibration curve, the method is quantitative and can easily detect as little as 1% whey cream in sweet cream and in the resulting butter. With 1% whey cream in sweet cream, the purple color indicating the presence of sialic acid is visible to the naked eye.

A Vibrational Analysis of Au Implanted Al2O3 Single Crystals: Ion and Thermal Annealing Effects

1992 ◽  
Vol 279 ◽  
Author(s):  
D. O. Henderson ◽  
S. H. Morgan ◽  
R. Mu ◽  
N. Chen ◽  
R. H. Magruder ◽  
...  
Keyword(s):  
Single Crystals ◽  
Thermal Annealing ◽  
Surface Plasmon ◽  
Vibrational Analysis ◽  
Amorphous Layer ◽  
Annealing Effects ◽  
Purple Color ◽  
Au Colloids

ABSTRACTThe implantation of Au into Al2O3 leads to disruption of the crystal order producing an amorphous layer. Annealing the implanted crystals at 1373 K restores the crystallinity and also imparts a purple color to the implanted layer which is attributed to a surface plasmon resulting from the formation of Au colloids.

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