GABA production and probiotic addition in Saccharina angustata (Hidakakombu) by fermentation of Lactiplantibacillus pentosus SN001 was written by Sekine, Tetsuya;Yamanushi, Mayu;Hamada-Sato, Naoko. And the article was included in Fisheries Science (Tokyo, Japan) in 2022.Product Details of 54-47-7 The following contents are mentioned in the article:
Saccharina angustata (Hidakakombu), commonly known as kelp, is an edible macroalgae mainly grown in the Hidaka region, Hokkaido. Hidakakombu is graded based on its shape and color. Low-grade Hidakakombu has low value and is distributed at a low price. Therefore, a method for adding value to low-grade Hidakakombu is needed. In this study, low-grade Hidakakombu was fermented by Lactiplantibacillus pentosus SN001 to add value. Fermentation of Hidakakombu was confirmed by an increase in the number of L. pentosus SN001 cells and a decrease in pH. Fermentation with pyridoxal 5′-phosphate (PLP) increased the GABA content. L. pentosus SN001 in fermented Hidakakombu remained viable in simulated gastric and intestinal juices. Hidakakombu fermented by L. pentosus SN001 was shown to be a source of GABA and probiotics. Therefore, fermentation by L. pentosus SN001 was found to be an effective means of adding high value to low-grade Hidakakombu. This study involved multiple reactions and reactants, such as (4-Formyl-5-hydroxy-6-methylpyridin-3-yl)methyl dihydrogen phosphate (cas: 54-47-7Product Details of 54-47-7).
(4-Formyl-5-hydroxy-6-methylpyridin-3-yl)methyl dihydrogen phosphate (cas: 54-47-7) belongs to pyridine derivatives. Pyridines are an important class of heterocycles and occur in polysubstituted forms in many naturally occurring biologically active compounds, drug molecules and chiral ligands. Halopyridines are particularly attractive synthetic building blocks in a variety of cross-coupling methods, including the Suzuki-Miyaura cross-coupling reaction.Product Details of 54-47-7