Sodium propionate

About: Sodium propionate is a research topic. Over the lifetime, 463 publications have been published within this topic receiving 9451 citations. The topic is also known as: E281 & sodium propionate anhydrous.

Assignment for the infrared spectrum of solid sodium propionate from low-temperature measurements in combination with 13C isotopic shifts

Abstract: The infrared spectra of CH3CH2COONa and its 13C-labeled modifications (1-13C, 2-13C, and 3-13C) suspended in KBr disks were measured in the region 4000 -200 cm-1 at room temperature and liquid nitrogen temperature. Overlapping complex band contours appeared in some regions of the room temperature spectrum, most notably in the region 1500 -1350 cm-1, where 5 fundamentals having contributions from the methyl deformation, methylene bending, and carboxylate stretching modes should occur. In contrast to this, excellent resolution was reached at the low temperature, from which all 22 fundamentals expected in the whole spectral region investigated were detected. A complete assignment of the fundamentals is proposed mainly on the basis of the characteristic isotopic shifts of the three 13C substituted sodium propionate species. A fair number of the fundamentals were found to feature coupled modes having contributions from several group vibrations.

Formation, pattern and physiological effects of short-chain fatty acids - Impact of various indigestible

Abstract: The short-chain fatty acids (SCFA) formed from colonic fermentation of indigestible carbohydrates have been suggested to exert different physiological effects. In this thesis the fermentability and SCFA produced from various indigestible carbohydrates in the hind-gut were investigated using balance experiments in rats. In the case of propionate, experiments were also performed to evaluate possible metabolic effects. The quantity of material fermented in the hind-gut correlated well with the total amount of SCFA produced in caecum. However, the caecal distribution of the individual SCFA: acetic, propionic, and butyric acid varied between the different materials tested. s-glucans and raffinose produced high proportions of butyric acid (15%), whereas guargum gave high proportions of propionic acid (27%). Mixtures of indigestible carbohydrates gave higher proportions of butyric acid (19%) than all the individual substrates tested. Fermentation of resistant starch produced intermediate caecal proportions of propionic (about 16%) and butyric acid (9%). To increase the amount of starch fermented in the hind-gut, an -glucosidase inhibitor, Acarbose, was added at two levels to a starch based diet containing a mixed source of dietary fibres. The caecal SCFA pool was almost doubled but without a change in distribution of butyric acid (18%). However, with the Acarbose supplemented diets, the concentration of propionic acid increased in colonic contents, and in distal colon butyric acid concentration increased at the higher level of Acarbose. When probiotics (Lactobacillus reuteri R2LC and/or Lactobacillus plantarum DSM9843) were added to a mixed diet based on oat-meal, SCFA pools and distributions were unaffected in comparison with a diet without probiotics. Antibiotic treatment resulted in significantly lower concentrations of SCFA twelve days after ceased treatment, as well as an alteration in the SCFA pattern. The distribution of butyric acid in caecum decreased from 17% to 4%, whereas the amount of succinic acid increased from 0 to 25%. The amount of succinic acid decreased along the hind-gut to be only 2% in faeces, whereas that of butyric acid remained low. The effect of sodium propionate on cholesterol and glucose metabolism was investigated using obese hyperinsulinaemic rats. Inclusion of sodium propionate to a diet high in saturated fat and cholesterol reduced both fasting blood glucose levels and glucose excretion in urine in comparison to rats fed a diet without propionate. In addition, total pool of cholesterol in the liver decreased. When propionate was infused rectally to the large bowel only the liver cholesterol levels were reduced. However, this effect was achieved with a significantly lower dosage. (Less)

Differential enumeration of Bifidobacterium longum and Lactobacillus acidophilus in the presence of Streptococcus thermophilus

Abstract: Modified (T and M-MRS) and selective (Bile and LP-MRS) media were assayed to quantify Bifidobacterium longum (BL) and Lactobacillus acidophilus (LAC) in the presence of Streptococcus thermophilus (Str). Microbial suspensions (isolated and mixed) were tested at 37 °/72 h aerobically with T-MRS, M-MRS and Bile-MRS; all tests using LP-MRS were done anaerobically. LP-MRS was tested under 4 different combinations of lithium chloride and sodium propionate concentrations (0.2; 0.4; 0.5 and 0.6% of LiCl with respectively 0.3; 0.6; 0.75 and 0.9% of sodium propionate). The ability of each medium to inhibit the organisms was also tested. M-MRS allowed the growth of Str. Differential counting of LAC was possible using T and Bile-MRS, aerobically, (the latter condition being more practical and economical). Differential counting of BL was possible using LP-MRS in anaerobiosis, with a combination of 0.6% of LiCl and 0.9% of sodium propionate.

Method of enhancing the antimicrobial properties of antibacterial antibiotics

Abstract: A method for controlling plant diseases utilizes a mixture of antibiotics and food additives or food preservatives. The mixture is sprayed on the plants twice per week for three weeks, then once every three weeks. Such a regimen has been found to cure plant diseases of bacterial, fungal and viral origin. The preferred form of the mixture has four ingredients, with the antibiotics and food additives in a ratio of from 1:1 to 1:3. The antibiotics are selected from amoxicillin trihydrate and neomycin sulfate, and the food additives are selected from sodium propionate, sorbic acid, potassium sorbate, caffeine, vanillin, ascorbic acid, L-Arginine, thymol, cupric sulfate and ammonium benzoate.

Effect of Additives on the Shelf Life Extension of Chapatti

Abstract: A study was designed with the aim to investigate the effect of different additives such as CMC (carboxy methyl cellulose), ascorbic acid, lecithin and sodium propionate on the dough and chapatti making characteristics, and also to check the staling of chapatti. The additives were added at different concentration (CMC 0.5, 0.75 and 1 %, ascorbic acid 0.3, 0.35 and 0.4 %, lecithin 0.5, 0.75 and 1 % and sodium propionate 0.1, 0.2 and 0.3 %) in wheat flour and analyzed their effect on dough rheology along with baking and sensory attributes of chapattis during storage period of 24 h. The results of the present study showed that additives improved the rheological characteristics of wheat flour as compared to control. The additives like CMC and lecithin improved the pasting property, water absorption capacity, dough development time and dough stability of wheat flour. Additives like sodium propionate and ascorbic acid along with CMC and lecithin reduced the mould growth during the storage period of 24 h. The addition of additives improved almost all the sensory attributes as compared to the control.