Compositional Study of Phospholipids from the Dried Big Head and Opossum Shrimp, Mussel, and Sea Cucumber Using P NMR Spectroscopy: Content and Fatty Acid Composition of Plasmalogen.

Herein, we present a qualitative and quantitative analysis of the compositions of plasmalogens and phospholipids (PLs) in dried big head shrimp (Solenocera melantho), opossum shrimp (Neomysis awatschensis), mussel (Mytilus galloprovincialis), and sea cucumber (Apostichopus japonicus). We also analyze the fatty acid composition of the extracted lipids, phosphatidyl choline (PtdCho), and plasmalogen choline (PlsCho) from each sample. In big head shrimp, opossum shrimp, and mussel, phosphatidyl choline (PtdCho) was the most abundant PL at 1677.

Presence of Cholesterol in Non-Animal Organisms: Identification and Quantification of Cholesterol in Crude Seed Oil from and Dehydrated .

Studies have reported that cholesterol, a molecule found mainly in animals, is also present in some plants and algae. This study aimed to determine whether cholesterol exists in three dehydrated algae species, namely, and , and in one plant species, namely, (four perilla seed oil samples were analyzed). These species were chosen for investigation because they are common ingredients in East Asian cuisine.

Effect of Fermentation on Cyanide and Ethyl Carbamate Contents in Cassava Flour and Evaluation of Their Mass Balance during Lab-Scale Continuous Distillation.

When cassava is used for the production of distilled spirits through fermentation and distillation, toxic hydrogen cyanide () is released from linamarin and carcinogenic ethyl carbamate is produced. Herein, cyanide and ethyl carbamate contents were monitored during the fermentation and lab-scale continuous distillation processes. Thereafter, mass balance and the influence of copper chips were evaluated.

Correlations of Fat Content in Human Milk with Fat Droplet Size and Phospholipid Species.

Fat globule size and phospholipid (PL) content in human milk (HM) were investigated. HM was classified into three groups depending on fat content (A < B < C). PL content (mg/100 g HM) was significantly higher in the C group ( < 0.

Effects of structural difference of ionic liquids on the catalysis of horseradish peroxidase.

The dependence of the catalytic properties of horseradish peroxidase on the structural changes of ionic liquids was investigated with two water-miscible ionic liquids, N-butyl-3- methypyridinium tetrafluoroborate ([BMPy][BF4]) and 1-butyl- 3-methylimidazolium methylsulfate ([BMIM][MeSO4]), each of which shares an anion (BF4 -) or a cation (BMIM+) with 1-butyl- 3-methylimidazolium tetrafluoroborate ([BMIM][BF4]), respectively. The oxidation of guaiacol (2-methoxyphenol) with H2O2 was used as a model reaction. In order to minimize the effect of solution viscosity on the kinetic constants of the enzymatic catalysis, the enzymatic reactions for the kinetic study were performed in water-ionic liquid mixtures containing 25% (v/v) ionic liquid at maximum.

Strong substrate-stabilizing effect of a water-miscible ionic liquid [BMIM][BF(4)] in the catalysis of horseradish peroxidase.

The effects of a water-miscible ionic liquid, 1-butyl-3-methylimidazolium tetrafluoroborate ([BMIM][BF(4)]), on both thermodynamics and kinetic mechanism of the horseradish peroxidase (HRP)-catalyzed oxidation of guaiacol (2-methoxyphenol) by H(2)O(2) were investigated. The ionic liquid stabilized the ground state of guaiacol by causing an 8-fold increase of K(m) from 3 to 23 mM upon the addition of 25% (v/v) [BMIM][BF(4)]. In addition, the effect of [BMIM][BF(4)] in decreasing the k(cat) value of HRP catalysis was described by a non-competitive inhibition mechanism.