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Biomedical subjects

E Kamiński

Publications and source records attributed to E Kamiński.

6 recordsLinked to original sources

Production of volatile sesquiterpenes by Fusarium sambucinum strains with different abilities to synthesize trichothecenes.

Twenty-five strains of Fusarium sambucinum grown on wheat kernels were examined for trichothecene production and the synthesis of volatile sesquiterpenes. The volatiles were purged with air and collected on Tenax traps. Adsorbed compounds were eluted from the traps and injected into a gas chromatograph coupled with a mass spectrometer. Ten strains isolated from potato tubers produced high amounts of diacetoxyscirpenol and its derivatives. These strains were characterized by the production of high amounts of diverse sesquiterpenes. In 10 cultures, 19 compounds were detected, of which 6 were predominant and composed as much as 82% of the volatile sesquiterpene fraction (e.g., beta-farnesene, beta-chamigrene, beta-bisabolene, alpha-farnesene, trichodiene, and an unidentified compound). Fifteen strains isolated from various sources that did not produce trichothecenes produced much less volatile sesquiterpenes, with less chemical diversity. No more than six compounds were present in cultures. Two of these compounds were present in the toxigenic strains isolated from potatoes (beta-farnesene and acoradiene), but four were unique to the strains not producing trichothecenes (longifolene, isocaryophyllene, delta-elemene, and an unidentified one). The pattern of volatile sesquiterpenes was characteristic and distinctive for both toxic and nontoxic strains.

Fusarium↗

Synthesis and analysis of 1-octen-3-ol, the main flavour component of mushrooms.

The most abundant volatile occurring in mushrooms and responsible for the mushroom odour is 1-octen-3-ol. To meet the demand for a flavour compound yielding a mushroom odour a study was carried out on the possibility of obtaining 1-octen-3-ol synthetically. On the basis of literature data and experiments performed, the synthesis of this compound was carried out by two methods, i.e. by Grignard reaction between acrolein and amyl iodide and by selective reduction of 1-octen-3-on. The purity of the 1-octen-3-ol obtained was determined by GLC chromatography and by spectroscopic methods. The compound obtained by Grignard reaction had its IR, 13C NMR spectra and GLC chromatogram identical with those of the standard. The yield of 1-octen-3-ol by Grignard reaction was 65%, while the reduction of the ketone to the alcohol gave a yield of 90%.

Basidiomycota↗

Thermal degradation of precursors and formation of flavour compounds during heating of cereal products. Part II. The formation and changes of volatile flavour compounds in thermally treated malt extracts at different temperature and pH1.

The effect of temperature and pH on the formation and changes of volatile flavour compounds in thermally treated malt extracts was studied. The dependence of thermal treatment parameters on organoleptic properties of the extracts was stated. Alkaline pH of the medium was found to promote the formation of the compounds yielding a caramel odour. The most desirable organoleptic characteristics were obtained at pH 4.0-5.5 and temperature 140 degrees C. Thirty compounds typical for nonenzymatic browning were identified.

Chromatography, Gas↗

Identification of the predominant volatile compounds produced by Aspergillus flavus.

A culture of Aspergillus flavus grown on moistened wheat meal was homogenized with a blendor, and the resulting slurry was vacuum-distilled at 5 mm of Hg and 35 C. The aqueous distillate was collected in traps cooled to -10 to -80 C. The culture volatiles were extracted from the distillate with CH(2)Cl(2), and, after removal of the bulk of the solvent, the concentrated volatiles were examined by packed-column gas chromatography. Nineteen peaks were observed, and coupled gas chromatography-mass spectrometry was employed to identify the larger components. The compounds identified were: 3-methyl-butanol, 3-octanone, 3-octanol, 1-octen-3-ol, 1-octanol, and cis-2-octen-1-ol. The two octenols were the predominant compounds, and sufficient sample was trapped from the gas chromatograph for infrared analyses; this confirmed the mass spectral identifications and permitted the assignment of the cis designation to 2-octen-1-ol. Both oct-1-en-3-ol and cis-2-octen-1-ol are thought to be responsible for the characteristic musty-fungal odor of certain fungi; the latter compound may be a useful chemical index of fungal growth.

Aspergillus↗