The Experts below are selected from a list of 303 Experts worldwide ranked by ideXlab platform
Marc Hendrickx - One of the best experts on this subject based on the ideXlab platform.
-
influence of thermal processing on hydrolysis and stability of folate poly γ Glutamates in broccoli brassica oleracea var italica carrot daucus carota and tomato lycopersicon esculentum
Journal of Agricultural and Food Chemistry, 2010Co-Authors: Ann Wambui Munyaka, P Verlinde, Ann Van Loey, Ivan Muzira Mukisa, Marc HendrickxAbstract:The folate poly-γ-glutamate profile, their concentrations, and hydrolysis by endogenous γ-glutamyl hydrolase (GGH) were evaluated in broccoli, carrot and tomato. Further studies on the effect of time and temperature on folate poly-γ-glutamate hydrolysis and stability were carried out in broccoli since this vegetable showed the highest long-chain and total folate poly-γ-glutamate concentration. The evolution of l-ascorbic acid, total phenols and Trolox equivalent antioxidant capacity (TEAC) values was evaluated in parallel. Upon thermal inactivation of GGH prior to crushing, it was observed that broccoli, carrot and tomato contained poly-γ-Glutamates with one to seven glutamate residues but differed in the predominant poly-γ-Glutamates. Crushing of raw broccoli, carrot and tomato resulted in significant poly-γ-glutamate profile changes in broccoli and carrot (indicating GGH-catalyzed hydrolysis) but not in tomato. In this study, the actual crushing of raw broccoli matrix had a greater effect on folate poly...
-
acidification crushing and thermal treatments can influence the profile and stability of folate poly γ Glutamates in broccoli brassica oleracea l var italica
Food Chemistry, 2009Co-Authors: Ann Wambui Munyaka, P Verlinde, Ann Van Loey, Marc HendrickxAbstract:The influence of different treatments, i.e., crushing, high temperature short time (90 °C/4 min) (HTST) and low temperature long time (60 °C/40 min) (LTLT) blanching, acidification (pH 4.3), and sequences of these treatments on the folate poly-γ-glutamate profile and stability were investigated. In this study, broccoli was used as a case study. Regarding the folate poly-γ-glutamate profile, endogenous folate poly-γ-Glutamates in broccoli florets were found predominantly as hepta- and hexa-γ-Glutamates. Crushing raw broccoli, acidification and LTLT blanching enhanced folate deconjugation resulting in monoglutamate, di- and tri-γ-Glutamates. Compared to other treatments, HTST blanching preformed prior to crushing resulted in the highest concentration of long chain poly-γ-Glutamates. Regarding folate poly-γ-Glutamates stability, acidification combined with LTLT blanching decreased folate stability whereas HTST blanching combined with different sequences of blanching and crushing did not affect folate poly-γ-Glutamates stability. It was concluded that crushing (prior to heating), acidification and blanching could be strategically applied to increase the folate monoglutamate content of broccoli.
Ann Wambui Munyaka - One of the best experts on this subject based on the ideXlab platform.
-
influence of thermal processing on hydrolysis and stability of folate poly γ Glutamates in broccoli brassica oleracea var italica carrot daucus carota and tomato lycopersicon esculentum
Journal of Agricultural and Food Chemistry, 2010Co-Authors: Ann Wambui Munyaka, P Verlinde, Ann Van Loey, Ivan Muzira Mukisa, Marc HendrickxAbstract:The folate poly-γ-glutamate profile, their concentrations, and hydrolysis by endogenous γ-glutamyl hydrolase (GGH) were evaluated in broccoli, carrot and tomato. Further studies on the effect of time and temperature on folate poly-γ-glutamate hydrolysis and stability were carried out in broccoli since this vegetable showed the highest long-chain and total folate poly-γ-glutamate concentration. The evolution of l-ascorbic acid, total phenols and Trolox equivalent antioxidant capacity (TEAC) values was evaluated in parallel. Upon thermal inactivation of GGH prior to crushing, it was observed that broccoli, carrot and tomato contained poly-γ-Glutamates with one to seven glutamate residues but differed in the predominant poly-γ-Glutamates. Crushing of raw broccoli, carrot and tomato resulted in significant poly-γ-glutamate profile changes in broccoli and carrot (indicating GGH-catalyzed hydrolysis) but not in tomato. In this study, the actual crushing of raw broccoli matrix had a greater effect on folate poly...
-
acidification crushing and thermal treatments can influence the profile and stability of folate poly γ Glutamates in broccoli brassica oleracea l var italica
Food Chemistry, 2009Co-Authors: Ann Wambui Munyaka, P Verlinde, Ann Van Loey, Marc HendrickxAbstract:The influence of different treatments, i.e., crushing, high temperature short time (90 °C/4 min) (HTST) and low temperature long time (60 °C/40 min) (LTLT) blanching, acidification (pH 4.3), and sequences of these treatments on the folate poly-γ-glutamate profile and stability were investigated. In this study, broccoli was used as a case study. Regarding the folate poly-γ-glutamate profile, endogenous folate poly-γ-Glutamates in broccoli florets were found predominantly as hepta- and hexa-γ-Glutamates. Crushing raw broccoli, acidification and LTLT blanching enhanced folate deconjugation resulting in monoglutamate, di- and tri-γ-Glutamates. Compared to other treatments, HTST blanching preformed prior to crushing resulted in the highest concentration of long chain poly-γ-Glutamates. Regarding folate poly-γ-Glutamates stability, acidification combined with LTLT blanching decreased folate stability whereas HTST blanching combined with different sequences of blanching and crushing did not affect folate poly-γ-Glutamates stability. It was concluded that crushing (prior to heating), acidification and blanching could be strategically applied to increase the folate monoglutamate content of broccoli.
Edward N Baker - One of the best experts on this subject based on the ideXlab platform.
-
structures of mycobacterium tuberculosis folylpolyglutamate synthase complexed with adp and amppcp
Acta Crystallographica Section D-biological Crystallography, 2008Co-Authors: Paul G Young, Clyde A Smith, Peter Metcalf, Edward N BakerAbstract:Folate derivatives are essential vitamins for cell growth and replication, primarily because of their central role in reactions of one-carbon metabolism. Folates require polyglutamation to be efficiently retained within the cell and folate-dependent enzymes have a higher affinity for the polyglutamylated forms of this cofactor. Polyglutamylation is dependent on the enzyme folylpolyglutamate synthetase (FPGS), which catalyzes the sequential addition of several Glutamates to folate. FPGS is essential for the growth and survival of important bacterial species, including Mycobacterium tuberculosis, and is a potential drug target. Here, the crystal structures of M. tuberculosis FPGS in complex with ADP and AMPPCP are reported at 2.0 and 2.3 angstroms resolution, respectively. The structures reveal a deeply buried nucleotide-binding site, as in the Escherichia coli and Lactobacillus casei FPGS structures, and a long extended groove for the binding of folate substrates. Differences from the E. coli and L. casei FPGS structures are seen in the binding of a key divalent cation, the carbamylation state of an essential lysine side chain and the adoption of an 'open' position by the active-site beta5-alpha6 loop. These changes point to coordinated events that are associated with dihydropteroate/folate binding and the catalysis of the new amide bond with anmore » incoming glutamate residue.« less
-
Structures of Mycobacterium tuberculosis folylpolyglutamate synthase complexed with ADP and AMPPCP.
Acta crystallographica. Section D Biological crystallography, 2008Co-Authors: Paul G Young, Clyde A Smith, Peter Metcalf, Edward N BakerAbstract:Folate derivatives are essential vitamins for cell growth and replication, primarily because of their central role in reactions of one-carbon metabolism. Folates require polyglutamation to be efficiently retained within the cell and folate-dependent enzymes have a higher affinity for the polyglutamylated forms of this cofactor. Polyglutamylation is dependent on the enzyme folylpolyglutamate synthetase (FPGS), which catalyzes the sequential addition of several Glutamates to folate. FPGS is essential for the growth and survival of important bacterial species, including Mycobacterium tuberculosis, and is a potential drug target. Here, the crystal structures of M. tuberculosis FPGS in complex with ADP and AMPPCP are reported at 2.0 and 2.3 angstroms resolution, respectively. The structures reveal a deeply buried nucleotide-binding site, as in the Escherichia coli and Lactobacillus casei FPGS structures, and a long extended groove for the binding of folate substrates. Differences from the E. coli and L. casei FPGS structures are seen in the binding of a key divalent cation, the carbamylation state of an essential lysine side chain and the adoption of an 'open' position by the active-site beta5-alpha6 loop. These changes point to coordinated events that are associated with dihydropteroate/folate binding and the catalysis of the new amide bond with an incoming glutamate residue.
Ann Van Loey - One of the best experts on this subject based on the ideXlab platform.
-
influence of thermal processing on hydrolysis and stability of folate poly γ Glutamates in broccoli brassica oleracea var italica carrot daucus carota and tomato lycopersicon esculentum
Journal of Agricultural and Food Chemistry, 2010Co-Authors: Ann Wambui Munyaka, P Verlinde, Ann Van Loey, Ivan Muzira Mukisa, Marc HendrickxAbstract:The folate poly-γ-glutamate profile, their concentrations, and hydrolysis by endogenous γ-glutamyl hydrolase (GGH) were evaluated in broccoli, carrot and tomato. Further studies on the effect of time and temperature on folate poly-γ-glutamate hydrolysis and stability were carried out in broccoli since this vegetable showed the highest long-chain and total folate poly-γ-glutamate concentration. The evolution of l-ascorbic acid, total phenols and Trolox equivalent antioxidant capacity (TEAC) values was evaluated in parallel. Upon thermal inactivation of GGH prior to crushing, it was observed that broccoli, carrot and tomato contained poly-γ-Glutamates with one to seven glutamate residues but differed in the predominant poly-γ-Glutamates. Crushing of raw broccoli, carrot and tomato resulted in significant poly-γ-glutamate profile changes in broccoli and carrot (indicating GGH-catalyzed hydrolysis) but not in tomato. In this study, the actual crushing of raw broccoli matrix had a greater effect on folate poly...
-
acidification crushing and thermal treatments can influence the profile and stability of folate poly γ Glutamates in broccoli brassica oleracea l var italica
Food Chemistry, 2009Co-Authors: Ann Wambui Munyaka, P Verlinde, Ann Van Loey, Marc HendrickxAbstract:The influence of different treatments, i.e., crushing, high temperature short time (90 °C/4 min) (HTST) and low temperature long time (60 °C/40 min) (LTLT) blanching, acidification (pH 4.3), and sequences of these treatments on the folate poly-γ-glutamate profile and stability were investigated. In this study, broccoli was used as a case study. Regarding the folate poly-γ-glutamate profile, endogenous folate poly-γ-Glutamates in broccoli florets were found predominantly as hepta- and hexa-γ-Glutamates. Crushing raw broccoli, acidification and LTLT blanching enhanced folate deconjugation resulting in monoglutamate, di- and tri-γ-Glutamates. Compared to other treatments, HTST blanching preformed prior to crushing resulted in the highest concentration of long chain poly-γ-Glutamates. Regarding folate poly-γ-Glutamates stability, acidification combined with LTLT blanching decreased folate stability whereas HTST blanching combined with different sequences of blanching and crushing did not affect folate poly-γ-Glutamates stability. It was concluded that crushing (prior to heating), acidification and blanching could be strategically applied to increase the folate monoglutamate content of broccoli.
P Verlinde - One of the best experts on this subject based on the ideXlab platform.
-
influence of thermal processing on hydrolysis and stability of folate poly γ Glutamates in broccoli brassica oleracea var italica carrot daucus carota and tomato lycopersicon esculentum
Journal of Agricultural and Food Chemistry, 2010Co-Authors: Ann Wambui Munyaka, P Verlinde, Ann Van Loey, Ivan Muzira Mukisa, Marc HendrickxAbstract:The folate poly-γ-glutamate profile, their concentrations, and hydrolysis by endogenous γ-glutamyl hydrolase (GGH) were evaluated in broccoli, carrot and tomato. Further studies on the effect of time and temperature on folate poly-γ-glutamate hydrolysis and stability were carried out in broccoli since this vegetable showed the highest long-chain and total folate poly-γ-glutamate concentration. The evolution of l-ascorbic acid, total phenols and Trolox equivalent antioxidant capacity (TEAC) values was evaluated in parallel. Upon thermal inactivation of GGH prior to crushing, it was observed that broccoli, carrot and tomato contained poly-γ-Glutamates with one to seven glutamate residues but differed in the predominant poly-γ-Glutamates. Crushing of raw broccoli, carrot and tomato resulted in significant poly-γ-glutamate profile changes in broccoli and carrot (indicating GGH-catalyzed hydrolysis) but not in tomato. In this study, the actual crushing of raw broccoli matrix had a greater effect on folate poly...
-
acidification crushing and thermal treatments can influence the profile and stability of folate poly γ Glutamates in broccoli brassica oleracea l var italica
Food Chemistry, 2009Co-Authors: Ann Wambui Munyaka, P Verlinde, Ann Van Loey, Marc HendrickxAbstract:The influence of different treatments, i.e., crushing, high temperature short time (90 °C/4 min) (HTST) and low temperature long time (60 °C/40 min) (LTLT) blanching, acidification (pH 4.3), and sequences of these treatments on the folate poly-γ-glutamate profile and stability were investigated. In this study, broccoli was used as a case study. Regarding the folate poly-γ-glutamate profile, endogenous folate poly-γ-Glutamates in broccoli florets were found predominantly as hepta- and hexa-γ-Glutamates. Crushing raw broccoli, acidification and LTLT blanching enhanced folate deconjugation resulting in monoglutamate, di- and tri-γ-Glutamates. Compared to other treatments, HTST blanching preformed prior to crushing resulted in the highest concentration of long chain poly-γ-Glutamates. Regarding folate poly-γ-Glutamates stability, acidification combined with LTLT blanching decreased folate stability whereas HTST blanching combined with different sequences of blanching and crushing did not affect folate poly-γ-Glutamates stability. It was concluded that crushing (prior to heating), acidification and blanching could be strategically applied to increase the folate monoglutamate content of broccoli.