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Production of α-Glycerylphosphorylcholine and Other Compounds from Wheat Fermentation
[Image: see text] The liquified mash of milled grains from the Canadian wheat cultivar, AC Andrew, was fermented to determine whether α-glycerylphosphorylcholine (α-GPC) accumulated and whether the accumulation was dependent on fermentation-related factors. Fermentation was conducted at a temperatur...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
American Chemical Society
2020
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7271372/ https://www.ncbi.nlm.nih.gov/pubmed/32548433 http://dx.doi.org/10.1021/acsomega.0c01352 |
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author | Oyeneye, Adebimpe Shen, Jianheng Shim, Youn Young Tse, Timothy J. Reaney, Martin J.T. |
author_facet | Oyeneye, Adebimpe Shen, Jianheng Shim, Youn Young Tse, Timothy J. Reaney, Martin J.T. |
author_sort | Oyeneye, Adebimpe |
collection | PubMed |
description | [Image: see text] The liquified mash of milled grains from the Canadian wheat cultivar, AC Andrew, was fermented to determine whether α-glycerylphosphorylcholine (α-GPC) accumulated and whether the accumulation was dependent on fermentation-related factors. Fermentation was conducted at a temperature of 37 °C for 7 days (168 h) with samples collected every 24 h. The samples were analyzed using a proton nuclear magnetic resonance water suppression pulse sequence to allow the quantitation of ethanol, acetic acid, lactic acid, succinic acid, glycerol, phenethyl alcohol, betaine, and α-GPC. A Gompertz model was used to interpret fermentation kinetics for each analyte, and during fermentation, ethanol accumulated to a concentration of 72.1 g/L while α-GPC accumulated to a concentration of 1.68 g/L over 72 h. There were significant and positive correlations between the accumulation of α-GPC, ethanol, lactic acid, and glycerol and acetic acid production. Furthermore, there were no significant negative correlations between the productions of these compounds; hence, all the compounds accumulated during fermentation were produced simultaneously with no observed decrease measured in any compound. This indicates that α-GPC can be successfully produced industrially without any negative impact on ethanol or other useful compounds. |
format | Online Article Text |
id | pubmed-7271372 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | American Chemical Society |
record_format | MEDLINE/PubMed |
spelling | pubmed-72713722020-06-15 Production of α-Glycerylphosphorylcholine and Other Compounds from Wheat Fermentation Oyeneye, Adebimpe Shen, Jianheng Shim, Youn Young Tse, Timothy J. Reaney, Martin J.T. ACS Omega [Image: see text] The liquified mash of milled grains from the Canadian wheat cultivar, AC Andrew, was fermented to determine whether α-glycerylphosphorylcholine (α-GPC) accumulated and whether the accumulation was dependent on fermentation-related factors. Fermentation was conducted at a temperature of 37 °C for 7 days (168 h) with samples collected every 24 h. The samples were analyzed using a proton nuclear magnetic resonance water suppression pulse sequence to allow the quantitation of ethanol, acetic acid, lactic acid, succinic acid, glycerol, phenethyl alcohol, betaine, and α-GPC. A Gompertz model was used to interpret fermentation kinetics for each analyte, and during fermentation, ethanol accumulated to a concentration of 72.1 g/L while α-GPC accumulated to a concentration of 1.68 g/L over 72 h. There were significant and positive correlations between the accumulation of α-GPC, ethanol, lactic acid, and glycerol and acetic acid production. Furthermore, there were no significant negative correlations between the productions of these compounds; hence, all the compounds accumulated during fermentation were produced simultaneously with no observed decrease measured in any compound. This indicates that α-GPC can be successfully produced industrially without any negative impact on ethanol or other useful compounds. American Chemical Society 2020-05-20 /pmc/articles/PMC7271372/ /pubmed/32548433 http://dx.doi.org/10.1021/acsomega.0c01352 Text en Copyright © 2020 American Chemical Society This is an open access article published under an ACS AuthorChoice License (http://pubs.acs.org/page/policy/authorchoice_termsofuse.html) , which permits copying and redistribution of the article or any adaptations for non-commercial purposes. |
spellingShingle | Oyeneye, Adebimpe Shen, Jianheng Shim, Youn Young Tse, Timothy J. Reaney, Martin J.T. Production of α-Glycerylphosphorylcholine and Other Compounds from Wheat Fermentation |
title | Production of α-Glycerylphosphorylcholine
and Other Compounds from Wheat Fermentation |
title_full | Production of α-Glycerylphosphorylcholine
and Other Compounds from Wheat Fermentation |
title_fullStr | Production of α-Glycerylphosphorylcholine
and Other Compounds from Wheat Fermentation |
title_full_unstemmed | Production of α-Glycerylphosphorylcholine
and Other Compounds from Wheat Fermentation |
title_short | Production of α-Glycerylphosphorylcholine
and Other Compounds from Wheat Fermentation |
title_sort | production of α-glycerylphosphorylcholine
and other compounds from wheat fermentation |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7271372/ https://www.ncbi.nlm.nih.gov/pubmed/32548433 http://dx.doi.org/10.1021/acsomega.0c01352 |
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