Mechanistic Insights into Indigo Reduction in Indigo Fermentation: A Voltammetric Study

Autor: Kasumi NAKAGAWA, Michiki TAKEUCHI, Mayu KIKUCHI, Suzuna KIYOFUJI, Masami KUGO, Takaiku SAKAMOTO, Kenji KANO, Jun OGAWA, Eiji SAKURADANI

Publikováno v: Electrochemistry, Vol 89, Iss 1, Pp 25-30 (2021)

Indigo is one of the oldest natural blue dyes. Microorganisms and their enzymatic activities are deeply involved in the traditional indigo staining procedure. To elucidate the mechanism of the microbial indigo reduction, we directly performed cyclic

Externí odkaz: https://doaj.org/article/9556f6de3bac47c181b8257c8e077974

Indigo-Mediated Semi-Microbial Biofuel Cell Using an Indigo-Dye Fermenting Suspension

Autor: Mayu Kikuchi, Keisei Sowa, Kasumi Nakagawa, Momoka Matsunaga, Akinori Ando, Kenji Kano, Michiki Takeuchi, Eiji Sakuradani

Publikováno v: Catalysts, Vol 11, Iss 9, p 1080 (2021)

Aizome (Japanese indigo dyeing) is a unique dyeing method using microbial activity under anaerobic alkaline conditions. In indigo-dye fermenting suspensions; microorganisms reduce indigo into leuco-indigo with acetaldehyde as a reductant. In this stu

Externí odkaz: https://doaj.org/article/f9434c5c83ce41e18d15ff7dbb3899ed

Quantification of leuco-indigo in indigo-dye-fermenting suspension by normal pulse voltammetry

Autor: Mayu Kikuchi, Keisei Sowa, Michiki Takeuchi, Kasumi Nakagawa, Momoka Matsunaga, Akinori Ando, Kenji Kano, Jun Ogawa, Eiji Sakuradani

Publikováno v: Journal of Bioscience and Bioengineering. 134:84-88

Quantification of leuco-indigo is most important for Aizome, Japanese indigo-dyeing; however, there has been no convenient quantitative method. This study demonstrated that normal pulse voltammetry under quiescent conditions can be used to detect leu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d3099927a75e344f55534f5bf4c469f2
https://doi.org/10.1016/j.jbiosc.2022.04.009

Molecular structures of high- and low-methoxy water-soluble polysaccharides derived from peas and their functions for stabilizing milk proteins under acidic conditions

Autor: Akihiro Nakamura, Rion Naeki, Mayu Kikuchi, Milena Corredig, Yugo Shima, Nanae Fujii

Publikováno v: Nakamura, A, Naeki, R, Kikuchi, M, Corredig, M, Shima, Y & Fujii, N 2023, ' Molecular structures of high-and low-methoxy water-soluble polysaccharides derived from peas and their functions for stabilizing milk proteins under acidic conditions ', Food Research International, vol. 165, 112390 . https://doi.org/10.1016/j.foodres.2022.112390

The structural and functional properties of two different pea water-soluble polysaccharides, a high methyl-esterified (HM-SPPS; degree of methyl esterification (DMe): 71.0 %) and low methyl-esterified SPPS (LM-SPPS; DMe: 25.2 %) were investigated. Th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3c217422837403be790bb3f83269534e
https://pure.au.dk/portal/da/publications/molecular-structures-of-high-and-lowmethoxy-watersoluble-polysaccharides-derived-from-peas-and-their-functions-for-stabilizing-milk-proteins-under-acidic-conditions(7b298492-b4ec-4bc9-8caf-cad36c5d9851).html

Voltammetric in-situ monitoring of leuco-indigo in indigo-fermenting suspensions

Autor: Kasumi Nakagawa, Eiji Sakuradani, Manami Tada, Kenji Kano, Michiki Takeuchi, Mayu Kikuchi, Jun Ogawa, Takaiku Sakamoto

Publikováno v: Journal of Bioscience and Bioengineering. 131:565-571

Cyclic voltammetry was successfully applied to in-vivo monitoring of leuco-indigo in indigo-fermenting suspensions under quiescent conditions without deoxygenation; the working and counter electrodes were kept on the surface of each suspension by a p

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1934f4cf0697f9fe572e2cdcefa2a787
https://doi.org/10.1016/j.jbiosc.2021.01.005