Detail of "8075-98-7"

Reference

Effects of alloxan diabetes and insulin administration on the functions of rat pectoral muscle

Effects of alloxan diabetes and insulin administration on the functions of rat pectoral muscle. Chinoy, N. J.; Kshatriya, A. M. (Sch. Sci., Gujarat Univ., Ahmedabad, India). J. Anim. Morphol. Physiol., 24(2), 373-8 (English) 1977. CODEN: JAMPA2. ISSN: 0021-8804. DOCUMENT TYPE: Journal CA Section: 2 (Hormone Pharmacology) Section cross-reference(s): 14 In rats, blood glucose was elevated after alloxan treatment but insulin [9004-10-8] restored these elevated levels to normal control levels. Blood dehydroascorbic acid [490-83-5] levels were increased by alloxan treatment but were decreased after insulin administration. In pectoral muscle succinic dehydrogenase [9002-02-2] was decreased by both alloxan and insulin. The activities of pectoral muscle alk. phosphatase [9001-78-9] and acid phosphatase [9001-77-8] were increased by both alloxan and insulin treatment. Muscle phosphorylase [9035-74-9] was decreased by alloxan but this effect was reversed by insulin administration. Glycogen [9005-79-2] of pectoral muscle was increased by both alloxan and insulin but the effect was more pronounced with alloxan. Muscle ascorbic acid [50-81-7] and ascorbigen [8075-98-7] were increased by insulin treatment. These results suggest a rapid oxidn. of ascorbic acid to dehydroascorbic acid in alloxan-treated rats.

Allyl isothiocyanate and allyl cyanide production in cell-free cabbage leaf extracts, shredded cabbage, and cole slaw

Allyl isothiocyanate and allyl cyanide production in cell-free cabbage leaf extracts, shredded cabbage, and cole slaw. West, Leslie G.; Badenhop, Arthur F.; McLaughlin, Jerry L. (Sch. Pharm. Pharm. Sci., Purdue Univ., West Lafayette, Indiana, USA). J. Agric. Food Chem., 25(6), 1234-8 (English) 1977. CODEN: JAFCAU. DOCUMENT TYPE: Journal CA Section: 17 (Foods) Section cross-reference(s): 7 Using cell-free exts., it was demonstrated that the myrosinase [9025-38-1] in cabbage leaves (Brassica oleracea capitata), responsible for hydrolyzing sinigrin to allyl isothiocyanate [57-06-7] and allyl cyanide [109-75-1], had a pH optimum near neutrality; was activated by l-ascorbic acid [50-81-7] by factors of 13.6 at pH 7.0 and 10.3 at pH 4.45 (the pH of cole slaw); and was activated by d-ascorbic acid [10504-35-5] and ascorbigen [8075-98-7] by factors of 6.0 and 2.9 at pH 4.45, resp. Activation by l-ascorbic acid was terminated by oxidn. with Fe3+. Cole slaw was studied for 22 days and the allyl isothiocyanate concn. was found to be almost 6-fold that in the shredded cabbage control. The allyl cyanide concn. in cole slaw was approx. 10% of the concn. of allyl isothiocyanate. Vitamin C levels in cole slaw were sufficiently high initially to activate the myrosinase, but they declined rapidly. The concns. of allyl isothiocyanate and allyl cyanide were equal in shredded cabbage.