Advance Journal of Food Science and Technology

The aim of this study was to enhance the Coenzyme Q10 (CoQ10) production from Rhodobactersphaeroides. CoQ10acts as an electron carrier and plays an important role in the aerobic respiration for the production of ATP. CoQ10 has been proven to be effective for treatment of human diseases and widely used in food and pharmaceutical industry. In the present study, the ubiE gene located in CoQ10 biosynthesis pathway was overexpressed in Rb. sphaeroides under strong pufoperon promoter and micro-aerobic growth conditions to enhance CoQ10 production. The growth curve implied that effect of overexpression of ubiE on the growth of host cells was slight. The crude CoQ10 production was enhanced by 80.61%, which was increased much higher than reported literature. The ubiE mRNA level was significantly increased compared to the wild type harboring empty vector as measured by quantitative RT-PCR. Furthermore, the crude CoQ10 possessed strong hydroxyl radical scavenging activity as measured in vivo by zone of inhibition assay. The in vitro assay indicated that the crude CoQ10 exhibited much stronger hydroxyl radical scavenging activity than normally used antioxidant vitamin C.

Kuo Tang

Juan Wang

Wei Wang

Yuan Wang

Production of Functional Coenzyme Q10 from Genetic Engineered Rhodobactersphaeroides

基因工程红球菌生产功能性辅酶Q10

遗传工程红球菌生产功能性辅酶Q10

The main goal of this study was to develop an innovative product based on food from vegetal origin (beet and oat) incorporated in a dairy product (koumiss). Raw materials were pasteurized milk, bacterial inoculum, beet and oat. Beet and oat were incorporated according to three formulations. The sensorial analysis (5 points hedonic scale) was done by a panel constituted by 30 non-trained personnel who considered the following attributes: aroma, taste, color, texture. The nutritional analysis was estimated considering the information in the Colombian table of food composition (2015 version). As a result, koumiss presented viscous texture similar to commercial koumiss. Additionally, the content of micronutrients was identified (from major to minor): riboflavin (1.7 mg), iron and zinc (both 1.2 mg), niacin (0.9 mg), thiamin (0.2 mg), vitamin A (97.5 UI) and folic acid (41.7 μg) based on 200 mL. Thus, there was an innovation in the presentation of this food product, which allowed improving their nutritional value. Finally, the developed product achieved a sensorial score of 4, which indicated its acceptation by consumers and commercial potential.

Arroyo Susana

Bermudez Keity J.

Conde Angie

Rodriguez Laura P.

Mora Ana P.

Espitia Paula J.P.

Development of Koumiss Incorporated with Beet and Oat

结合甜菜和大麦的马奶酒开发

The aim of this study was to increase the Coenzyme $Q_{10}$ $(CoQ_{10})$ yield from Rhodobacter sphaeroides via genetic engineering pathway. $CoQ_{10}$ plays important roles in many biological processes and has been proven to be effective in the treatment of many diseases. In the present study, the ubiG gene located in $CoQ_{10}$ biosynthesis pathway was effectively overexpressed in Rb. Sphaeroides to increase $CoQ_{10}$ production. The growth of host cells was slightly influenced by overexpressing ubiG. The crude $CoQ_{10}$ production was enhanced by 58.31% compared to that from the control. The ubiG mRNA level was significantly increased compared to the wild type harboring empty vector as measured by qRT-PCR. Moreover, the crude $CoQ_{10}$ exhibited strong anti-oxidant activity as measured in vivo by zone of inhibition assay.

Zhiping Zhao

Ziyi Ye

Xinning Xu

Jiamin Zhang

Increased Production of Coenzyme $Q_{10}$ from Genetic Engineered &lt;i&gt;Rhodobacter sphaeroides&lt;/i&gt; Overexpressing UbiG

遗传工程改造的Rhodobacter sphaeroides过表达UbiG增加辅酶Q10产量

The present study aims at determining the length-weight relationship, sex ratio, relative weight, gonadosomatic indices and length at 50% maturation for the Indian mackerel, Rastrelliger kanagurta (Cuvier, 1817). A total of 791 specimens were collected from Salalah in the Dhofar region during the years 2007 to 2009. For both sexes, a common length-weight relationship was derived from the analysis, that is $W=0.00001×L^{3.4}$. It was found that the Omani Indian mackerel spawned during August to November and the lengths at 50% maturation were 271 mm for the combined sexes, 267.5 mm for the females and 277.5 mm for the males. The relative condition weight was positively proportion to the gonadosomatic index. The mean sex ratio for the entire fish sample of 0.56±0.1 was significantly different from the anticipated theoretical sex ratio of 0.5 $(X^2 = 8.77; \;df = 1; \;p<0.05)$.

Saud Musallam Al Jufaili

Ibrahim Said Al-Anbouri

Reproductive Biology of the Indian Mackerel, &lt;em&gt;Rastrelliger kanagurta&lt;/em&gt; (Cuvier 1817), from Salalah, Dhofar Coast, Oman

阿曼佐法尔海岸萨拉拉地区印度鲭鱼（&lt;em&gt;Rastrelliger kanagurta&lt;/em&gt;）的生殖生物学

The objectives of this study was to characterize moisture content, swelling, opacity and transparency of casein solution addition chitosan as edible films/coatings.The effect of chitosan solutions on edible films/coating was chitosan solution 4% of the amount of casein solution. The thickness average value of the casein chitosan edible film is 0.076-0.087 mm. The EFC4 treatmentwas obtained in the lowest moisture content 29.24%, swelling degree 5.48% and opacity 0.078%. High moisture content in the edible film will affect the resistance of the film produced and the packaged product. The lowest average value was found in the EFC4 treatment and EFC2 treatment with a value of transparency 0.63%. The highest concentration of chitosan solutions will tend to decrease the value of moisture content, swelling and opacity edible films/coating.

Mulia W. Apriliyani

Purwadi Purwadi

Abdul Manab

Mulia W. Apriliyanti

Alvira D. Ikhwan

Characteristics of Moisture Content, Swelling, Opacity and Transparency with Addition Chitosan as Edible Films/Coating Base on Casein

添加壳聚糖作为酪蛋白基食用膜/涂层的水分含量、膨胀性、不透明度和透明度特性

The aim of this study is to quickly assess the physicochemical parameters of plantain wine and to be acquainted about the microorganisms genera involved in the fermentation. Numbers of fermented beverage are locally produced in several areas of the Republic of Congo by using local materials. The plantain seems to be a fruit of choice in the manufacture of fermented baverage. This study allow to improve the fermentation carried out in a traditional way with pH values around 4.5±0.4. In addition we showed that plantain wine contain more sugar that desert banana by allowing to obtain 16° of alcohol from plantain and 9° from dessert Banana. Finally the plantain wine contain a couple of Mineral composition including Ca, Fe, Cu, K, F and PO3. This wine showed a very interresting profile in terms of beverage preservation.

Christian Aimé Kayath

Alain Brice Vouidibio Mbozo

Nicole Prisca Makaya Dangui

Moïse Doria Kaya-Ongoto

Duchel Jeanedvi Kinouani Kinavouidi

Justine Arlette Liliane Tsiba-Nkoli

Etienne Nguimbi

A Quick Biochemical Comparison between the Traditional Fermentation of Plantain Wine and Banana Wine Produced in Republic of Congo

刚果共和国传统发酵的芭蕉酒与香蕉酒的快速生化比较

In this study, the anti-QS activity of regional floral honey from the southeast region of Argentina was investigated using the bacterial model (Chromobacterium violaceum. In addition, the anti-QS activity of quercetin, myricetin and luteolin was evaluated in an acidic medium. Two of the tested honey samples had the capacity to exert a notable anti-QS effect on (C. violaceum. The effect of quercetin on the anti-QS activity at pH 5.8 was higher than myricetin and luteolin. The results obtained from the identification of quercetin, myricetin and luteolin of the honey extracts by High-Performance Liquid Chromatography (HPLC) showed that quercetin was the main flavonoid followed by myricetin and luteolin. It was observed that honey with high values of quercetin and high value of free acidity, exerted a greater effect on the inhibition of QS. Thus, we can conclude that an umbral value of pH seems to be necessary to increase the anti-QS activity of quercetin.

Cristina S. Chiappe

Miriam O. Iurlina

Amelia I. Saiz

Anti-Quorum Sensing Activity of Argentinean Honey and Effect of pH on Main Flavonoids

阿根廷蜂蜜的抗群体感应活性及pH对主要类黄酮的影响

Publication Information	Publisher: Maxwell Scientific Publications，Publishing cycle: ，Journal Type: journal，Open Access Journals: No
Basic data	Year of publication: 2009，Proportion of original research papers: ，Self Citation Rate:， Gold OA Rate:

Advance Journal of Food Science and Technology

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Production of Functional Coenzyme Q10 from Genetic Engineered Rhodobactersphaeroides

Production of Functional Coenzyme Q10 from Genetic Engineered Rhodobactersphaeroides

Production of Functional Coenzyme Q10 from Genetic Engineered Rhodobactersphaeroides

Production of Functional Coenzyme Q10 from Genetic Engineered Rhodobactersphaeroides

Development of Koumiss Incorporated with Beet and Oat

Increased Production of Coenzyme $Q_{10}$ from Genetic Engineered <i>Rhodobacter sphaeroides</i> Overexpressing UbiG

Reproductive Biology of the Indian Mackerel, <em>Rastrelliger kanagurta</em> (Cuvier 1817), from Salalah, Dhofar Coast, Oman

Characteristics of Moisture Content, Swelling, Opacity and Transparency with Addition Chitosan as Edible Films/Coating Base on Casein

A Quick Biochemical Comparison between the Traditional Fermentation of Plantain Wine and Banana Wine Produced in Republic of Congo

Anti-Quorum Sensing Activity of Argentinean Honey and Effect of pH on Main Flavonoids