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Manual Natural Products Isolation (Methods in Biotechnology)

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Natural Products Isolation provides a comprehensive introduction to techniques for the extraction and purification of natural products from all biological sources. The book opens with an introduction to separations and chromatography and discusses the approach to an isolation. Experienced experimentalists describe a wide array of methods for isolation of both known and unknown natural products, including initial extraction, open column chromatography, HPLC, countercurrent and planar chromatography, SFE, and crystallisation. Later chapters address specific issues in working with plants, marine organisms, water-soluble compounds, as well as scale-up, dereplication and follow-up of a natural product lead.

For the less experienced, these chapters provide background information and hands-on advice - using real examples - about how to approach an extraction in general, when and how to apply a particular technique and how to modify conditions according to the nature of the compound being isolated. Sign In Register Help Cart. Cart items. Toggle navigation. Search Results Results 1 -2 of 2. More photos available. Natural Products Isolation Methods in Biotechnology. Humana Press.


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UGTs transfer a sugar from an activated carbohydrate donor to an acceptor molecule, mostly an alcohol and thus can form aroma glucosides. Recently aroma glucosides have been attracted interest by food and cosmetic industry.

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The focus in use for industrial flavour or fragrance solutions has generally been on the active aroma compound the aglycone and the advantage of the functionality of the glycoside for flavour or fragrance formulations e. These are all areas where there is a high use and demand for flavour or fragrance formulations, especially formulations with improved functionality compared to existing formulations. Aroma chemicals are volatile and predominantly poorly water-soluble, which limits their number of industrial applications. In contrast, aroma glycosides show increased water solubility and are more stable than their corresponding aglycones.

Although aroma glycosides are odourless, they offer the possibility of controlled release of the bound aroma compound. Thus, aroma glycosides have been proposed for inhibiting unpleasant odour of sanitary and pet-care products, as oral deodorant to reduce faeces odour, to impregnate garments, as ingredients of long-lasting deodorants, to mask perspiration-related odour in beddings, as ingredients of massage oil and bath preparations for sustained release of perfumes, use in air freshener, and so on.

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As technical efforts and costs for DNA sequencing dramatically dropped during the last decade, the number of plant genome sequences increased significantly, thus providing opportunities to functionally characterize the UGT gene families in plants. These studies yielded the first UGT genes that encode efficient biocatalysts for the production of aroma glucosides, which have applications in the food, feed, chemical, cosmetic, and pharmaceutical industries as slow release aroma chemicals.

Aroma glucosides such as those naturally occurring in fruits and leaves can now be produced on an industrial scale at reasonable costs by a process developed by BINA. The biotechnological process applies the same plant enzymes glycosyltransferases that are used by nature. The start-up company develops and produces flavour and fragrance precursors aroma glucosides by a whole-cell bio-catalytic process. The customers can currently choose from a growing portfolio of 22 glycosides. By means of appropriate triggers such as heat, changing pH value, microbial or enzymatic degradation the aroma glycosides release the bound flavour and fragrance molecules.

In personal care products such as deodorants, liners or pads the enzymatic activation can be realised by wetting with body fluids or by microbial degradation related to the natural skin flora. In perfumes with their direct head note and longer lasting base note the scent effects can be significantly extended by slow hydrolysis of corresponding aroma glucosides.

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Many aroma glucosides suitable for activation are already available. The broad and continuously growing portfolio in combination with the possible options for activation and release enables for an almost infinite number of potential applications. The directed release of flavours and fragrances can improve the sensory profile of new products, even food products. This creates unique opportunities. This is a commercial article that will appear in SciTech Europa Quarterly issue 28, which will be published in September, Saturday, September 21, Contact Us Press Releases.

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Methods in Biotechnology, Volume 4: Natural Products Isolation

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