Microbial conversion of major ginsenoside Rb1 to minor ginsenoside Rd by Indian fermented food bacteria

Ginsenoside Rb1 is the predominant secondary metabolite (saponin) in Panax ginseng. Hydrolysis of the sugar residues in Rb1 yields more pharmaceutically active ginsenosides like Rd, Rg3, F2, Rh2 andC-K. Among them, the minor ginsenoside Rd enhances the differentiation of neural stem cells, protects neurons from neurotoxic chemicals, decreases urea nitrogen and creatinine in kidney. It also protects the kidney from apoptosis and DNA fragmentation caused by cancer and chemical drugs and is more useful therapeutically than the major ginsenoside Rb1. Bacteria showing b-glucosidase activity were isolated from fermented Indian food using esculin-MRS agar. Bacteria from Amla in sugar syrup and Boiled Amla in jaggery syrup converted ginsenoside Rb1 to minor ginsenoside Rd. TLC and HPLC analysis showed that with increase in incubation time the conversion of Rb1 to Rd also increased. The 16s rDNA sequence was determined and the bacteria showed 93% sequence similarity to Brumimicrobium mesophilum

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On the overconvergence of certain series

In this work, we consider certain class of exponential series with polynomial coefficients and study the properties of convergence of such series. Then we consider a subclass of this class and prove certain theorems on the overconvergence of such a series, which allow us to determine the conditions under which the boundary of the region of convergence of this series is a natural boundary for the function f defined by this series

On the Ritt order of a certain class of functions

The authors introduce the notions of Ritt order and lower order to functions defined by the series ∑1∞fn(s)exp(−λns) where (λn) is a D-sequence and fn(s) are entire functions of bounded index

<span style="font-size:11.0pt;mso-bidi-font-size:10.0pt; font-family:"Times New Roman","serif";mso-fareast-font-family:"Times New Roman"; mso-ansi-language:EN-US;mso-fareast-language:EN-US;mso-bidi-language:AR-SA">Optimization of process parameters for α-amylase production under solid-state fermentation by A<i style="mso-bidi-font-style:normal">spergillus awamori</i> MTCC 9997</span>

286-289An alpha amylase producing fungal strain was isolated from spoiled food and identified as Aspergillus awamori. Production of extracellular α-amylase by <i style="mso-bidi-font-style: normal">Aspergillus awamori was studied in solid-state fermentation. Twelve different agro-residues such as wheat bran, maize bran, corn bran, millet bran, rice bran, green gram bran, black gram bran, cassava peel powder, cotton seed oil cake, coconut oil cake, sesame oil cake and groundnut oil cake were screened for α-amylase production using Aspergillus awamori MTCC 9997. Among them, cassava peel powder was found to be the best substrate for α-amylase production. The physical and chemical parameters that influence the production were optimized. Maximum α-amylase production was obtained at pH 6 after 96h of fermentation at 40°C. An inoculum level of 10% (volume per mass) was found to be optimum for α-amylase production. Among different carbon and nitrogen sources supplemented, starch and beef extract at 2% concentration enhanced α-amylase production considerably. Calcium chloride at a concentration of 0.8 % was found to stimulate α-amylase production