Sh. Tserenpil, Xingjun Fan, A. Sapkota, Enkhmaa Chinzorig, Jian Song, Congying Liu
Total carbon content of the atmospheric suspended particulate matters consisted of as high as 89-93% organic carbon (OC) in Ulaanbaatar aerosol without showing seasonal variation. However, limited aerosol measurements have been conducted on these OC rich aerosols particularly for high molecular weight constituents. In order to address the gap above, abundance of high molecular weight humic-like substances (HULIS) in total suspended particulates (TSP) from Ulaanbaatar atmospheric aerosol were determined for the first time. HULIS molecular structure was characterised for different seasons using carbon content and UV absorbance measurements coupled with solid phase extraction methods. Although, HULIS contributions to water soluble organic fraction of the winter and summer aerosols were similar HULIS carbon concentration was higher in winter samples (9-37 mg·L-1) than in summer (2-6 mg·L-1). Consequently quantity of aromatic moieties and degree of aromaticity varied between seasons.
{"title":"High molecular weight humic-like substances in carboneous aerosol of Ulaanbaatar city","authors":"Sh. Tserenpil, Xingjun Fan, A. Sapkota, Enkhmaa Chinzorig, Jian Song, Congying Liu","doi":"10.5564/MJC.V19I45.1083","DOIUrl":"https://doi.org/10.5564/MJC.V19I45.1083","url":null,"abstract":"Total carbon content of the atmospheric suspended particulate matters consisted of as high as 89-93% organic carbon (OC) in Ulaanbaatar aerosol without showing seasonal variation. However, limited aerosol measurements have been conducted on these OC rich aerosols particularly for high molecular weight constituents. In order to address the gap above, abundance of high molecular weight humic-like substances (HULIS) in total suspended particulates (TSP) from Ulaanbaatar atmospheric aerosol were determined for the first time. HULIS molecular structure was characterised for different seasons using carbon content and UV absorbance measurements coupled with solid phase extraction methods. Although, HULIS contributions to water soluble organic fraction of the winter and summer aerosols were similar HULIS carbon concentration was higher in winter samples (9-37 mg·L-1) than in summer (2-6 mg·L-1). Consequently quantity of aromatic moieties and degree of aromaticity varied between seasons.","PeriodicalId":36661,"journal":{"name":"Mongolian Journal of Chemistry","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43597093","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Batmunkh Myagmardorj, Munkhbaatar Purev, B. Batdorj
Soy products have attracted much attention recently as carriers for probiotics. Fermentation of soymilk with lactic acid bacteria (LAB) was found to improve the nutritional and bioactivity values of consumed foods. The aim of this study was to evaluate functional properties of fermented soymilk with probiotic LAB strain Lactobacillus fermentum BM-325, based on their growth behavior, enzymes and antioxidant activities. Growth behavior such as viable cell number, pH, total acidity and enzyme activities were determined during fermentation period. Maximum number of viable cell was Log10 CFU·ml-1 12.6±0.9, maximum β-glucosidase activity was 78.9±3.9 U·mg-1 and maximum α-galactosidase activity was 97.7±4.8 U·mg-1, as well as antioxidant activity was IC50 0.04±0.002 mg·mL-1. Angiotensin converting enzyme inhibitory (ACEI) activity was determined in fermented soymilk and in partially purified peptide fraction. The ACEI activity was reached 60% after 20 h fermentation in soymilk. Our results suggested that fermentation of Lactobacillus fermentum BM-325 in soymilk for 4 h could be used to increase bioactivity of soymilk and suitable for the development of functional food.
{"title":"Functional properties of fermented soymilk by Lactobacillus fermentum BM-325","authors":"Batmunkh Myagmardorj, Munkhbaatar Purev, B. Batdorj","doi":"10.5564/MJC.V19I45.1087","DOIUrl":"https://doi.org/10.5564/MJC.V19I45.1087","url":null,"abstract":"Soy products have attracted much attention recently as carriers for probiotics. Fermentation of soymilk with lactic acid bacteria (LAB) was found to improve the nutritional and bioactivity values of consumed foods. The aim of this study was to evaluate functional properties of fermented soymilk with probiotic LAB strain Lactobacillus fermentum BM-325, based on their growth behavior, enzymes and antioxidant activities. Growth behavior such as viable cell number, pH, total acidity and enzyme activities were determined during fermentation period. Maximum number of viable cell was Log10 CFU·ml-1 12.6±0.9, maximum β-glucosidase activity was 78.9±3.9 U·mg-1 and maximum α-galactosidase activity was 97.7±4.8 U·mg-1, as well as antioxidant activity was IC50 0.04±0.002 mg·mL-1. Angiotensin converting enzyme inhibitory (ACEI) activity was determined in fermented soymilk and in partially purified peptide fraction. The ACEI activity was reached 60% after 20 h fermentation in soymilk. Our results suggested that fermentation of Lactobacillus fermentum BM-325 in soymilk for 4 h could be used to increase bioactivity of soymilk and suitable for the development of functional food.","PeriodicalId":36661,"journal":{"name":"Mongolian Journal of Chemistry","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47020673","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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