Journal articles: 'Malic acid'

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Camarasa, Carole, Frédérique Bidard, Muriel Bony, Pierre Barre, and Sylvie Dequin. "Characterization of Schizosaccharomyces pombe Malate Permease by Expression in Saccharomyces cerevisiae." Applied and Environmental Microbiology 67, no. 9 (September 1, 2001): 4144–51. http://dx.doi.org/10.1128/aem.67.9.4144-4151.2001.

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ABSTRACT In Saccharomyces cerevisiae, l-malic acid transport is not carrier mediated and is limited to slow, simple diffusion of the undissociated acid. Expression in S. cerevisiae of the MAE1 gene, encodingSchizosaccharomyces pombe malate permease, markedly increased l-malic acid uptake in this yeast. In this strain, at pH 3.5 (encountered in industrial processes),l-malic acid uptake involves Mae1p-mediated transport of the monoanionic form of the acid (apparent kinetic parameters:V max = 8.7 nmol/mg/min;Km = 1.6 mM) and some simple diffusion of the undissociated l-malic acid (Kd = 0.057 min−1). As total l-malic acid transport involved only low levels of diffusion, the Mae1p permease was further characterized in the recombinant strain. l-Malic acid transport was reversible and accumulative and depended on both the transmembrane gradient of the monoanionic acid form and the ΔpH component of the proton motive force. Dicarboxylic acids with stearic occupation closely related to l-malic acid, such as maleic, oxaloacetic, malonic, succinic and fumaric acids, inhibitedl-malic acid uptake, suggesting that these compounds use the same carrier. We found that increasing external pH directly inhibited malate uptake, resulting in a lower initial rate of uptake and a lower level of substrate accumulation. In S. pombe, proton movements, as shown by internal acidification, accompanied malate uptake, consistent with the proton/dicarboxylate mechanism previously proposed. Surprisingly, no proton fluxes were observed during Mae1p-mediated l-malic acid import inS. cerevisiae, and intracellular pH remained constant. This suggests that, in S. cerevisiae, either there is a proton counterflow or the Mae1p permease functions differently from a proton/dicarboxylate symport.

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Kuzmina, N. S., S. V. Portnova, and E. L. Krasnykh. "Esterification of malic acid on various catalysts." Fine Chemical Technologies 15, no. 2 (May 20, 2020): 47–55. http://dx.doi.org/10.32362/2410-6593-2020-15-2-47-55.

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Objectives. The study aims to identify the optimal choice of an effective catalyst for the esterification of malic acid to produce esters of high purity. Methods. To determine the qualitative and quantitative composition of reaction masses, the following analysis methods were used: mass-spectroscopy (using FinniganTrace DSQ device with NIST 2002, Xcalibur 1.31 Sp 5 database) and gas–liquid chromatography (using the Kristall 2000M software and hardware complex). Results. Esters of malic acid and butyl alcohol of normal structure were synthesized using the following catalysts: sulfuric, orthophosphoric, p-toluenesulfonic acid, Amberlyst 36 Dry, Amberlyst 36 Wet, KU-2-FPP, and KIF-T. The obtained products were analyzed by gas–liquid chromatography. The structure of the products was confirmed by mass spectrometry. Schemes for the formation of byproducts are proposed. The yields and purity of the malic acid butyl esters obtained using different catalysts were evaluated. The results show that the heterogeneous catalyst Amberlyst 36 Dry is optimal for obtaining a pure malic acid ester with a maximum yield. Conclusions. The results show that during the esterification of malic acid with butyl alcohol of normal structure, byproducts, such as esters of fumaric and maleic acids, are formed using different catalysts. An accumulation of byproducts occurs as a result of reactions of dehydration of malic acid or its ester. The results also show that the number of byproducts is almost independent of the catalyst, with the exception of sulfuric acid. The Amberlyst 36 Dry catalyst provides an optimal ratio between conversion and selectivity for malic acid dibutyl ester production.

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Salama, A. M., J. R. Hicks, and J. F. Nock. "Sugar and Organic Acid Changes in Stored Onion Bulbs Treated with Maleic Hydrazide." HortScience 25, no. 12 (December 1990): 1625–28. http://dx.doi.org/10.21273/hortsci.25.12.1625.

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Maleic hydrazide (MH)-treated and untreated (control) onion (Allium cepa L.) bulbs were stored for up to 20 weeks at 0, 15, or 30C with relative humidities (RH) of 40% or 60%. MH and RH had minimal effect on sugars and organic acids in inner or outer scale leaves that were analyzed at S-week intervals. Concentrations of fructose, glucose, and total sugars were higher in inner than outer leaves of the bulb, while the reverse was true for sucrose. Total sugars, glucose, and fructose decreased and sucrose increased with higher storage temperature. Total sugars and glucose decreased with increased storage duration. Malic acid concentration was greater in the outer leaves while citric acid levels were higher in inner leaves. Malic acid increased in onion bulbs during storage while citric acid levels were not influenced by storage duration. Total acids showed little difference across temperatures, due to the concurrent increase in citric acid and decrease in malic acid at 30C.

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Sato, Kei, Fumikazu Ikemori, Sathiyamurthi Ramasamy, Akihiro Fushimi, Kimiyo Kumagai, Akihiro Iijima, and Yu Morino. "Four- and Five-Carbon Dicarboxylic Acids Present in Secondary Organic Aerosol Produced from Anthropogenic and Biogenic Volatile Organic Compounds." Atmosphere 12, no. 12 (December 20, 2021): 1703. http://dx.doi.org/10.3390/atmos12121703.

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To better understand precursors of dicarboxylic acids in ambient secondary organic aerosol (SOA), we studied C4–C9 dicarboxylic acids present in SOA formed from the oxidation of toluene, naphthalene, α-pinene, and isoprene. C4–C9 dicarboxylic acids present in SOA were analyzed by offline derivatization gas chromatography–mass spectrometry. We revealed that C4 dicarboxylic acids including succinic acid, maleic acid, fumaric acid, malic acid, DL-tartaric acid, and meso-tartaric acid are produced by the photooxidation of toluene. Since meso-tartaric acid barely occurs in nature, it is a potential aerosol tracer of photochemical reaction products. In SOA particles from toluene, we also detected a compound and its isomer with similar mass spectra to methyltartaric acid standard; the compound and the isomer are tentatively identified as 2,3-dihydroxypentanedioic acid isomers. The ratio of detected C4–C5 dicarboxylic acids to total toluene SOA mass had no significant dependence on the initial VOC/NOx condition. Trace levels of maleic acid and fumaric acid were detected during the photooxidation of naphthalene. Malic acid was produced from the oxidation of α-pinene and isoprene. A trace amount of succinic acid was detected in the SOA produced from the oxidation of isoprene.

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Nunes, Fabrize Caroline, Mário Miyazawa, and Marcos Antonio Pavan. "Organic acid effect on calcium uptake by the wheat roots." Brazilian Archives of Biology and Technology 52, no. 1 (February 2009): 11–15. http://dx.doi.org/10.1590/s1516-89132009000100002.

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This work evaluated the effect of the natural organic acids on the uptake of Ca by the wheat roots in a hydroponic solution. The following organic acids were evaluated: citric, oxalic, tartaric, malic, malonic, maleic, DL-malic, p-hydroxybenzoic, aconitic, and salicilic. The organic acids neither enhanced the root growth nor increased Ca uptake. The salicilic and malic acids were highly toxic and decreased the root growth. The citric, tartaric, maleic, aconitic, and salicilic decreased the Ca uptake by the roots due to their higher capacity to form the stable complexes with Ca in solution at pH 6.0. Decreasing the Ca valence from Ca++ to CaL+ or CaL2(0) through the organic ligand complexation reactions decreased the Ca uptake. The results suggested that the wheat roots do not absorb Ca-organic complexes.

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Hasbullah, Umar Hafidz Asy'ari, Miftahul Wahidatun Ni’mah, Endang Is Retnowati, and Rini Umiyati. "Physical, Chemical, and Sensory Properties of Robusta Coffee Effervescent Tablets Formulated in Various Organic Acids." Pelita Perkebunan (a Coffee and Cocoa Research Journal) 38, no. 1 (April 20, 2022): 54–69. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v38i1.489.

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Coffee effervescent products are an innovation in coffee formulation. The compounds that play a role in effervescent are acids and bases. Type of organic acid give an impact on the effervescent characteristics. This study aimed to examine the effect of type of organic acid on physical, chemical, and sensory properties ofRobusta coffee effervescent tablets. This study used a completely randomized design with three acids in the formulation, namely citric acid, tartaric acid, and malic acid. Samples were analyzed in three replications. Making effervescent tablets was done by compression technique in a mixture of all ingredients according tothe formula. The results showed that different acid had a significant effect on physical and chemical parameters. Malic acid caused a faster effervescent time than citric acid and tartaric acid. Malic acid and tartaric acid tended to lower the pH slightly than citric acid. Malic acid and citric acid tended to produce hardertablets than tartaric acid. However, tartaric acid slightly increased tablets’ brightness (L*) compared to malic acid and citric acid. Tartaric acid and malic acid tended to reduce moisture compared to citric acid. The IC50 value of effervescent with malic acid and tartaric acid was lower than that of citric acid. However, therewas a slight decrease in total phenol in both. Meanwhile, the sensory profiles of tablets and effervescent drinks did not differ due to different acids. The recommended formula was that the effervescent using malic acid had an effervescent time of 166 seconds, hardness 321 N, moisture 8%, IC50 5.5 mg mL-1, total phenol4.2 mg gallic acid equivalent (GAE) g-1, and a drink profile that has the best color, aroma, taste, and runs time

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Helavi, V. B., S. B. Solabannavar, R. S. Salunkhe, and R. B. Mane. "Microwave-Assisted Solventless Pechmann Condensation." Journal of Chemical Research 2003, no. 5 (May 2003): 279–80. http://dx.doi.org/10.3184/030823403103173796.

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Solventless Pechmann condensation of various phenols with crotonic acid, malic acid, fumaric acid or maleic acid, using sulfuric acid or anhydrous zinc chloride under microwave irradiation yielded coumarins and chromanones.

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Lee, Hyoung S., and Ronald E. Wrolstad. "Apple Juice Composition: Sugar, Nonvolatile Acid, and Phenolic Profiles." Journal of AOAC INTERNATIONAL 71, no. 4 (July 1, 1988): 789–94. http://dx.doi.org/10.1093/jaoac/71.4.789.

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Abstract Apples from Michigan, Washington, Argentina, Mexico, and New Zealand were processed into juice; the 8 samples included Golden Delicious, Jonathan, Granny Smith, and Mcintosh varieties. Liquid chromatography was used for quantitation of sugars (glucose, fructose, sucrose, and sorbitol), nonvolatile acids (malic, quinic, citric, shikimic, and fumaric), and phenolics (chlorogenic acid and hydroxymethylfurfural [HMF]). Other determinations included pH, °Brix, and L-malic acid. A number of compositional indices for these authentic juices, e.g., chlorogenic acid content, total malic - L-malic difference, and the HMF: chlorogenic ratio, were at variance with recommended standards. The phenolic profile was shown to be particularly influenced by gelatin fining, with peak areas decreasing by as much as 50%. The L-malic: total malic ratio serves as a better index for presence of synthetic malic acid than does the difference between the 2 determinations. No apparent differences in chemical composition could be attributed to geographic origin.

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Vazquez Oderiz, M. L., M. E. Vazquez Blanco, J. Lopez Hernandez, J. Simal Lozano, and M. A. Romero Rodriguez. "Simultaneous Determination of Organic Acids and Vitamin C in Green Beans by Liquid Chromatography." Journal of AOAC INTERNATIONAL 77, no. 4 (July 1, 1994): 1056–59. http://dx.doi.org/10.1093/jaoac/77.4.1056.

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Abstract A method is described for determining and quantitating organic acids (oxalic, malic, citric, and fumaric) and vitamin C by liquid chromatography with a UV–visible detector that allows simultaneous monitoring at 2 wavelengths. The method was applied to samples of green beans (Phaseolus vulgaris L.). Recoveries were 97.8% for oxalic acid, 98.9% for malic acid, 98.7% for citric acid, 99.2% for fumaric acid, and 98.5% for vitamin C. Method precisions (coefficients of variation) were 1.7% for oxalic acid, 0.8% for malic acid, 0.9% for citric acid, 1.5% for fumaric acid, and 1.2% for vitamin C. Measurement precisions (coefficients of variation) were 1.32% for oxalic acid, 0.33% for malic acid, 0.62% for citric acid, 1.01 % for fumaric acid, and 0.39% for vitamin C. Limits of detection were 0.025 mg/mL for oxalic acid, 0.022 mg/mL for malic acid, 0.024 mg/mL for citric acid, 1.0 × 10−4 mg/mL for fumaric acid, and 2.7 × 10−4 mg/mL for vitamin C.

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O., Nur Maizatul Idayu, Radziah O., and M. S. Halimi. "Effect of zinc-solubilizing bacteria and organic acids on zinc uptake and growth of rice applied with zinc sulfate." Food Research 5, no. 1 (December 31, 2020): 153–63. http://dx.doi.org/10.26656/fr.2017.4(s5).009.

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An Investigation on the influence of Zinc-solubilizing bacteria (ZSB) inoculation, Zn fertilizer and organic acids on growth of rice was done at Microbiology lab, Universiti Putra Malaysia. Commercial oxalic acid (BDH), malic acid (SIGMA), citric acid (SIGMA), succinic acid (SIGMA) was used to solubilise Zn oxide, Zn carbonate and Zn sulfate at four different rates (0, 0.1, 1.0 and 10 mM). Selected organic acid and its rate was then combined with ZSB and Zn sulfate using sand culture experiment for rice plant treatment. Highest Zn sulfate solubilisation activity at 0.421 mg/L was found using citric acid as a solubilizer. Similar observation found for malic acid and oxalic acid in Zn sulfate at 0.331 mg/L and 0.249 mg/L respectively. Then, selected organic acids were malic acid and citric acid for plant treatment with Zn-solubilizing bacteria (ZSB) and Zn sulfate. Highest plant biomass was found in inoculated plants treated with 0.1 mM malic acid in the presence of Zn sulfate at 135.67 mg/3 plants. The same treatment was also observed for the highest plant height at 29.57 cm. With the addition of malic acid, the population of the rhizosphere, endosphere and non-rhizosphere varied, but higher than control treatment Application of ZSB inoculation, with Zn sulfate at 0.2 mg/L worked best with malic acid at 0.1 mM concentration due to high increase of rice plant growth parameters, Zn uptake and Zn concentration. Bacterial populations also varied due to different organic acids and their rate

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Zheng, Yonghong, Jiangwei Lu, Zhiguo Zhang, Yating Li, Yuning Tan, Weiqing Cai, Chengnan Ma, and Fangling Chen. "Effect of Low-Molecular Organic Acids on the Migration Characteristics of Nickel in Reclaimed Soil from The Panyi Mine Area in China." Toxics 10, no. 12 (December 19, 2022): 798. http://dx.doi.org/10.3390/toxics10120798.

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This study investigated the effects of low molecular weight organic acids (citric acid and malic acid) on the migration properties of nickel in soil. A reclaimed soil sample was obtained from the Panyi Mine in Huainan City, China. The effects of adding different concentrations of Ni, citric acid (CA) and malic acid (MA) were assessed on the migration and transformation of soil Ni forms. The results showed: (1) An increase in soil Ni activity with increasing Ni concentrations. (2) An increased proportion of exchangeable forms of Ni in soil with increased malic acid and citric acid concentrations, effectively promoting Ni mobility. In addition, the active Ni fraction in reclaimed soil increased significantly with increasing concentrations of citric and malic acid. The nickel activation effect of citric acid was found to be higher than that of malic acid. (3) The activation effect of organic acids on Ni weakened with aging, exhibiting a gradual transformation from the loosely bound form of Ni, to the strongly bound form. The results of this study provide a theoretical basis for improving the effectiveness and efficiency of the phytoremediation techniques used for the treatment of Ni-polluted soils.

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Robert, L., J. Mourgues, Arlette Pamar-Robert, D. Achour, and J. Molinier. "Adsorption of tartaric acid and malic by active carbons." OENO One 29, no. 1 (March 31, 1995): 49. http://dx.doi.org/10.20870/oeno-one.1995.29.1.1719.

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Adsorption of tartaric acid and malic acid by active carbons bas been tested with six samples of carbons. At acid pH ; the adsorbed amounts of tartaric acid and of malic acid are practically the same. For a solution concentration of 20 g/l, adsorbed amounts from 0.008 to 0.29 gramme for one gramme of carbon have been found, variation which may be due to various states of carbon surface oxidation. Increasing the pH of the solutions shows a dramatic decrease of adsorbed amounts, this decrease being more rapid for tartaric acid than for malic acid. At neutral pH, the adsoiption becomes negligible. With acidic solutions containing the two acids altogether, acid malic is more adsorbed than tartaric acid.

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Elkins, Edgar R., and John R. Heuser. "Detection of Adulteration in Apple Juice by L-Malic/Total Malic Acid Ratio: Collaborative Study." Journal of AOAC INTERNATIONAL 77, no. 2 (March 1, 1994): 411–15. http://dx.doi.org/10.1093/jaoac/77.2.411.

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Abstract L-Malic acid is the predominate acid in pure apple juice and no D-malic acid should be present. Synthetic malic acid contains 50% D-malic acid, is inexpensive, and can be used to create nonauthentic apple juice. L-Malic/total malic ratios of 0.9 or less are indicative of a nonauthentic sample. Fourteen laboratories participated in a collaborative study to determine the L-malic/total malic acid ratio in apple juice. Ten samples of apple juice were sent to each laboratory. Authenticity of the samples varied from 0 to 100%. The coefficients of variation in all cases were acceptable, i.e., ca 5%. The method was adopted first action by AOAC INTERNATIONAL.

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MACÊDO, CRISTIANE ELIZABETH COSTA DE, JEAN MARIE KINET, and STANLEY LUTTS. "Aluminum effects on citric and malic acid excretion in roots and calli of rice cultivars." Revista Brasileira de Fisiologia Vegetal 13, no. 1 (2001): 13–23. http://dx.doi.org/10.1590/s0103-31312001000100002.

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Citric and malic acid excretion in the medium and malic acid accumulation in seedling roots and embryo-derived calli as possible mechanisms of aluminum (Al) resistance and the effects of a 17-h Al stress period on root growth in Oryza sativa have been studied. Four-day-old seedlings and embryo-derived calli of Al-resistant (IRAT 112 and IR6023) and Al-sensitive (Aiwu and IKP) cultivars were treated with 250 and 500 µM {Al2(S04)3.18H20 }of total aluminum or without Al for 36 hours. After 3 to 36 hours of stress, seedlings and calli were removed from the flasks and concentration of citric and malic acids was estimated in the Al and control solutions. Malic acid was also assayed in roots tips and in callus tissues. After 17-h of Al stress, inhibition of root growth was a typical effect of Al in rice and the extent of the inhibition depended on both cultivar and Al concentration. At 500 µM of Al, strong reduction of root elongation occurred in all cultivars while at 250 µM of Al, only IRAT was unaffected, when compared to their control. In the absence of Al, all varieties excreted comparable amounts of citric and malic acid. Al treatments, were without effect upon citrate excretion in both Al-resistant and Al-sensitive cultivars. Al treatment, for periods from 3 to 24h, slightly stimulated the excretion of malic acid from seedlings, in all cultivars. Malic acid concentrations in root apices, in the presence or absence of aluminum, were not correlated with aluminum resistance. No differences in malic excretion and internal concentrations were detected between Al-treated and untreated rice calli of the same four cultivars. It is therefore concluded that, in our experimental conditions, differences in Al resistance in our rice cultivars cannot be attributed to citric and malic acids. Further research needs to be carried out to examine other possible mechanisms of Al-resistance in rice and to determine whether organic acids such as succinic and oxalic acid are implicated.

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Boegge, Sabine C., Adolf Nahrstedt, Michael Linscheid, and Walter Nigge. "Distribution and Stereochemistry of Hydroxycinnamoylmalic Acids and of Free Malic Acids in Papaveraceae and Fumariaceae." Zeitschrift für Naturforschung C 50, no. 9-10 (October 1, 1995): 608–15. http://dx.doi.org/10.1515/znc-1995-9-1003.

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Abstract The distribution of hydroxycinnamoylmalic acids (HCM acids) in 25 species and 2 subspecies of Papaveraceae and Fumariaceae representing 14 genera was investigated by HPLC and subsequent diode array detection (DAD). In case of similar chromatographic and UV-spectrometric behavior of HCM acids and other hydroxycinnamic acid derivatives liquid chromatography-thermospray/mass spectrometry (LC-TSP/MS) was used for positive identification. Ten of the species were found to contain caffeoyl-, p-coumaroyl-. and feruloylmalic acid whereas Chelidonium majus only showed the presence of caffeoylmalic acid. Sinapoylmalic acid could not be detected. The quantitative determ ination by HPLC at 330 nm yielded the highest content of caffeoylmalic acid for Fumciria officinalis and F. capreolata, and the lowest for Chelidonium majus. Isolated HCM acids showed positive optical rotation for members of the Papaveraceae and negative values for m em bers of the Fum ariaceae. This points to an esterification of hydroxycinnam ic acids with (-)-ʟ -malic acid for the Papaveraceae and with (+)-ᴅ-malic acid for the Fumariaceae. For plants containing HCM acids the contents of free l - and ᴅ-malic acid w ere determ ined enzym atically Yields of ʟ-malic acid were higher for Papaveraceae than for Fum ariaceae; ᴅ-malic acid was detectable only in traces for all investigated species. The Fum ariaceae showed a ca. 1:1 relationship between free ʟ-malate and esterified ᴅ-malate. This suggests an enzym atic racem ization of the original ʟ-malate and a subsequent esterification of the intermediate ᴅ-malate with hydroxycinnamic acids

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Tang, Xilan, Jianxun Liu, Wei Dong, Peng Li, Lei Li, Chengren Lin, Yongqiu Zheng, Jincai Hou, and Dan Li. "The Cardioprotective Effects of Citric Acid and L-Malic Acid on Myocardial Ischemia/Reperfusion Injury." Evidence-Based Complementary and Alternative Medicine 2013 (2013): 1–11. http://dx.doi.org/10.1155/2013/820695.

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Organic acids in Chinese herbs, the long-neglected components, have been reported to possess antioxidant, anti-inflammatory, and antiplatelet aggregation activities; thus they may have potentially protective effect on ischemic heart disease. Therefore, this study aims to investigate the protective effects of two organic acids, that is, citric acid and L-malic acid, which are the main components ofFructus Choerospondiatis, on myocardial ischemia/reperfusion injury and the underlying mechanisms. Inin vivorat model of myocardial ischemia/reperfusion injury, we found that treatments with citric acid and L-malic acid significantly reduced myocardial infarct size, serum levels of TNF-α, and platelet aggregation.In vitroexperiments revealed that both citric acid and L-malic acid significantly reduced LDH release, decreased apoptotic rate, downregulated the expression of cleaved caspase-3, and upregulated the expression of phosphorylated Akt in primary neonatal rat cardiomyocytes subjected to hypoxia/reoxygenation injury. These results suggest that both citric acid and L-malic acid have protective effects on myocardial ischemia/reperfusion injury; the underlying mechanism may be related to their anti-inflammatory, antiplatelet aggregation and direct cardiomyocyte protective effects. These results also demonstrate that organic acids, besides flavonoids, may also be the major active ingredient ofFructus Choerospondiatisresponsible for its cardioprotective effects and should be attached great importance in the therapy of ischemic heart disease.

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Zyren, John, and Edgar R. Elkins. "Interlaboratory Variability of Methods Used for Detection of Economic Adulteration in Apple Juice." Journal of AOAC INTERNATIONAL 68, no. 4 (July 1, 1985): 672–76. http://dx.doi.org/10.1093/jaoac/68.4.672.

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Abstract Thirteen laboratories participated in a study to determine the interlaboratory variability of 4 methods used to detect economic adulteration in apple juice. The methods included the determination of individual sugars, 5-(hydroxymethyl)-2-furaldehyde, chlorogenic acid, organic acids, and L-malic acid. The coefficients of variation found depended on the method and level of analyte, but were often 5% or less. At this point, the most important test for detecting economic adulteration is the total malic/L-malic acid ratio. Any ratio of 0.9 or less would indicate a nonauthentic sample. The 0.9 ratio represents an addition of 20% synthetic malic acid in the unknown juice sample. A 0.75 ratio would indicate 50% adulteration, while a 0.5 ratio would indicate a totally synthetic juice. Fumaric acid, a minor contaminant in synthetically produced malic acid, shows great promise as an indicator of economic adulteration. The results support the view that the methods are now ready for AOAC collaborative study.

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Winkler, Andreas, Max Ossenbrink, and Moritz Knoche. "Malic Acid Promotes Cracking of Sweet Cherry Fruit." Journal of the American Society for Horticultural Science 140, no. 3 (May 2015): 280–87. http://dx.doi.org/10.21273/jashs.140.3.280.

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When mature sweet cherries (Prunus avium L.) came into contact with sweet cherry juice, cracking dramatically increased. The objectives of our study were: 1) to quantify the cracking of fruit in cherry juice, 2) to determine which constituent(s) of the juice especially promote cracking and, 3) to establish its/their mode of action in promoting cracking. Artificial juice was made up as an aqueous solution of the same five pure chemicals and at the same relative concentrations as the five major osmolytes of real sweet cherry juice. Artificial and real juice was used at half-isotonic concentrations as the real juice from that batch of fruit. Cracking of sweet cherries placed in either artificial or real juice was more rapid and occurred for lower net water uptakes than of fruit placed in half-isotonic polyethylene glycol 6000. The crack-promoting component in sweet cherry juice was malic acid. Further tests with malic acid, and other organic acids, and with different concentrations of malic acid, with and without pH control, and with the enantiomers of malic acid, showed the effects were primarily related to the pH of the incubation solution. Leakage of anthocyanin from discs of flesh was increased in the presence of malic acid and greater in hypotonic than hypertonic solutions, suggesting that malic acid increases the permeability of the plasma membrane and tonoplast and weakens the cell walls. Malic acid may be an important link (amplifier) in a reaction chain that begins with the bursting of individual epidermal cells and ends with the formation of macroscopic skin cracks.

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Frioni, Tommaso, Riccardo Collivasone, Ginevra Canavera, Matteo Gatti, Mario Gabrielli, and Stefano Poni. "Identifying the best parameters to determine genotype capability to retain adequate malic acid at harvest and in final wines." OENO One 57, no. 2 (May 19, 2023): 247–56. http://dx.doi.org/10.20870/oeno-one.2023.57.2.7428.

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Maintaining optimal grape acidity at harvest is one of the most complicated challenges under climate change pressures, especially in early ripening cultivars. Warming trends are compressing vine phenology and fostering berry malic acid respiration. In this work, over four years, we evaluated yield components and fruit ripening in two local varieties in the Colli Piacentini, Ortrugo (ORT) and Barbesino (BRB). Our goal was to evaluate their ability to maintain satisfying acidity at harvest and understand the limits and features of the genetic control over organic acid degradation during ripening.The two varieties exhibited comparable yield and grape total soluble solids (TSS) accumulation dynamics, but BRB showed consistently higher acidity during the entire ripening process in any of the four years. BRB's higher acidity was linked to higher malic acid concentrations. ORT had earlier onset of malic acid degradation than BRB and lower maximum malic acid degradation rates. Malic acid degradation rates were lower in ORT also later in the season, until harvest. However, correlations built between malic acid degradation rates and instantaneous malic acid concentration revealed that BRB had a consistently lower malic acid loss for values of malate < 10 g/L.Our work demonstrates that there is a genetic control over the malic acid degradation rates exhibited at varying malic acid concentrations and higher acidity at harvest can be found in varieties exhibiting low malic acid degradation rates when malic acid is < 10 g/L. Post-veraison berry growth rates could interact with genotype effects. The analysis of the correlation can be used at different scales to identify cultivars retaining higher acidity at harvest.

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COSMULESCU, Sina N., Ion TRANDAFIR, Flavia SCRIECIU, and Ana-Maria STOENESCU. "Content in organic acids of Mespilus spp. and Crataegus spp. genotypes." Notulae Botanicae Horti Agrobotanici Cluj-Napoca 48, no. 1 (March 31, 2020): 171–76. http://dx.doi.org/10.15835/nbha48111746.

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Medlar and hawthorn genotypes were analyzed and also their individual organic acids, in order to better understand their use as functional foods, but also as ingredients in pharmaceutical, nutritional products and in medicine. HPLC analysis was carried out using a Surveyor Thermo Electron system. Ascorbic, oxalic, tartric, malic, citric, succinic and fumaric acids were detected. On average, malic acid was predominant with a range of 415.08 mg/100 g FW in Mespilus germanica and 1,128.68 mg/100 g FW in Crataegus pentagyna. The order of organic acid depending on their content/100 g FW was: for Mespilus germanica - malic > tartric > oxalic > citric > fumaric > ascorbic > succinic; for Crataegus monogyna - malic > oxalic > citric > succinic >tartric > ascorbic > fumaric; for Crataegus pentagyna - malic > citric > oxalic > succinic >tartric > ascorbic > fumaric. The data obtained in this study do confirm that medlar and hawthorn fruits are a rich source of organic acid, and their organic acid content within the 100 g was greater than human daily consumption for this required level.

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Kunicka-Styczyńska, A., and E. Pogorzelski. "l-Malic Acid Effect on Organic Acid Profiles and Fermentation By-products in Apple Wines." Czech Journal of Food Sciences 27, Special Issue 1 (June 24, 2009): S228—S231. http://dx.doi.org/10.17221/1063-cjfs.

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Industrial wine yeasts Saccharomyces bayanus and two interspecies hybrids (S. cerevisiae × S. bayanus) were checked for their suitability for fermentation of apple musts with different L-malic acid content (4, 7 and 11 g/l). The fermentation profiles including main organic acids, acetaldehyde, diacetyl, glycerol, esters and polyphenols were presented. The results were obtained by HPLC method (organic acids, acetaldehyde, glycerol, diacetyl), GC (esters), colorimetrically (polyphenols) and enzymatically (L-malic acid, ethanol). Although the fermentation profiles of wines were characteristic for specific yeast strains, similarities in organic acid profiles of wines fermented by S. bayanus and its hybrid S-779/25 were noted. In all the tested wines L-malic, pyruvic and citric acids were dominant. Statistical analysis of all wine parameters indicates that yeast strains respond individually to different acidities of the fermentation environment. In order to choose the right yeast strain for the fermentation of acidic musts, information about fermentation profiles should be included in the collection certificate of yeast strains.

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OH, MYEONGGEUN, JOONGJAE LEE, YOONHWA JEONG, and MISOOK KIM. "Synergistic Antilisterial Effects of Mixtures of Lysozyme and Organic Acids." Journal of Food Protection 79, no. 12 (December 1, 2016): 2184–89. http://dx.doi.org/10.4315/0362-028x.jfp-16-156.

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ABSTRACT We investigated the synergistic effects of lysozyme combined with organic acids to inhibit the growth of Listeria monocytogenes. The antilisterial effects of the combination of lysozyme and acetic acid, citric acid, lactic acid, malic acid, or succinic acid were evaluated using the checkerboard method and time-kill assay. The MIC was 25,000 mg/liter for lysozyme, 625 mg/liter for acetic acid, and 1,250 mg/liter for the other acids. The MBC was 10,000 mg/liter for all of the tested organic acids. The combination of lysozyme and each organic acid showed synergistic effects via the checkerboard method; however, the time-kill assay showed synergistic effects for only three combinations of 1,250 mg/liter lysozyme with succinic acid (312 and 625 mg/liter) or malic acid (625 mg/liter). The results of this study indicate that the combination of lysozyme and malic acid or succinic acid can be effectively used as a food preservative to control L. monocytogenes.

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Cabelli, Diane E., and Benon H. J. Bielski. "A Pulse Radiolysis Study of Some Dicarboxylic Acids of the Citric Acid Cycle. The Kinetics and Spectral Properties of the Free Radicals Formed by Reaction with the OH Radical." Zeitschrift für Naturforschung B 40, no. 12 (December 1, 1985): 1731–37. http://dx.doi.org/10.1515/znb-1985-1223.

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Abstract The reactions between the OH radical and fumaric acid, maleic acid, malic acid and succinic acid were studied using pulse radiolysis techniques. The rates of reaction, the absorption spectra of the resultant free radicals and the rates of disappearance of those radicals were determined as a function of pH over virtually the entire pH range (pH 2-14)

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Feng, Qixian, Wenjiao Shi, Siqi Chen, Abraham Allan Degen, Yue Qi, Fulin Yang, and Jing Zhou. "Addition of Organic Acids and Lactobacillus acidophilus to the Leguminous Forage Chamaecrista rotundifolia Improved the Quality and Decreased Harmful Bacteria of the Silage." Animals 12, no. 17 (August 31, 2022): 2260. http://dx.doi.org/10.3390/ani12172260.

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This study aimed to investigate the effects of citric acid, malic acid, and Lactobacillus acidophilus (L) on fermentation parameters and the microbial community of leguminous Chamaecrista rotundifolia silage. Fresh C. rotundifolia was treated without any additive (CK), or with L (106 CFU/g fresh weight), different levels (0.1, 0.3, 0.5, and 1% fresh weight) of organic acid (malic or citric acid), and the combinations of L and the different levels of organic acids for 30, 45, and 60 days of ensiling. The effects of malic acid and citric acid were similar during the ensiling process. Treatment with either citric or malic acid and also when combined with L inhibited crude protein degradation, lowered pH and ammonia nitrogen, and increased lactic acid concentration and dry matter content (p < 0.05). The neutral detergent fiber and acid detergent fiber increased initially and then decreased with fermentation time in all treatments (p < 0.05). Increasing the level of organic acid positively affected the chemical composition of C. rotundifolia silage. In addition, the addition of 1% organic acid increased the relative abundance of Lactobacillus, while the relative abundances of Clostridium and Enterobacter decreased at 60 days (p < 0.05). Moreover, both organic acids and combined additives increased (p < 0.05) the relative abundance of Cyanobacteria at 60 days of fermentation. We concluded that adding malic acid, citric acid, and L combined with an organic acid could improve the quality of C. rotundifolia silage and increase the relative abundance of beneficial bacteria. The addition of organic acid at a level of 1% was the most effective.

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Kalmykova, N. N., E. N. Kalmykova, and T. V. Gaponova. "CHARACTERISTIC OF ORGANIC ACIDS COMPOSITION OF MUSTS AND WINES FROM RED GRAPEVINE VARIETIES OF INTERSPECIFIC ORIGIN." Russian Vine 20 (September 2022): 59–64. http://dx.doi.org/10.32904/2712-8245-2022-20-59-64.

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The aim of the work was to study the composi-tion of organic acids of musts and wines made from red grapevine varieties of interspecific origin growing in the conditions of Rostov re-gion. The objects of the study were must and wines prepared under conditions of micro winemaking from red grapevine varieties of interspecific origin bred by ARRIV&W, a branch of FSBSI FRASC ‒ Denisovsky, Cab-ernet Severniy, Augusta, Cabernet Sauvignon (control), according to the classical technology adopted for red dry wines. As a result of the study the following results were obtained. In must of all studied varieties the predominance of tartaric acid over malic acid was observed in several times, while in the interspecific grape-vine varieties the concentration of tartaric acid was 5‒6 times higher than malic acid, while in the control only 2.5 times higher. The greatest amount of tartaric acid was observed in the must from Cabernet Severniy grapes ‒ 5.6 g/dm3. Malic acid accumulation was signifi-cantly lower in all variants (0.48‒1.1 g/dm3) compared with the control Cabernet Sauvignon (2 g/dm3). There was a slight accumulation of succinic acid in the must from Denisovsky and Cabernet Severniy grapes. In all variants, with the exception of Augusta wine, the concentra-tion of tartaric and malic acids decreased. The total proportion of tartaric and malic acids in the experimental wines was 38‒74.7 % of all acids in wine. The highest concentration of succinic acid was observed in wines from Den-isovsky and Cabernet Sauvignon varieties.

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Gouda, Gouda A., Ahmed E. Kholif, Hatem A. Hamdon, Ayman Y. Kassab, and Amlan K. Patra. "Utilization of Waste Date Palm Leaves Biomass Ensiled with Malic or Lactic Acids in Diets of Farafra Ewes under Tropical Conditions." Animals 12, no. 11 (June 1, 2022): 1432. http://dx.doi.org/10.3390/ani12111432.

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The aim of the current study was to evaluate the ensiling of date palm leaves (DPL) with organic acids (lactic or malic acid) for 45 day as a feed for lactating ewes under desert conditions. Two weeks before expected parturition, 50 multiparous lactating Farafra ewes (mean ± SD: 2 ± 0.3 parity, 34 ± 1.9 kg bodyweight, 25 ± 2.4 months of age, and 555 ± 13.0 g/day of previous milk production) were equally divided into five treatments in a completely randomized design for 90 day. The ewes in the control treatment were offered a diet composed of a concentrate feed mixture and DPL at 60:40 on a dry matter (DM) basis ensiled without additive. In the other treatments, DPL (ensiled without organic acids) in the control treatment was replaced with DPL ensiled with lactic or malic acid (at 5 g/kg DM) at 50 or 100% levels. Organic acids linearly and quadratically increased (p < 0.01) DPL and total intakes and digestibilities of DM, organic matter, crude protein, and nonstructural carbohydrates without affecting fiber digestibility. Malic and lactic acid treatment also increased the concentrations of ruminal total volatile fatty acids, acetate, propionate, and ammonia-N. Additionally, malic and lactic acid-treated DPL increased serum glucose concentration and total antioxidant capacity. Without affecting daily actual milk production, treatments increased (p < 0.001) the daily production of energy-corrected milk (ECM), fat-corrected milk (FCM), milk energy output, milk contents of fats, and feed efficiency. Organic acid-treated DPL increased (p < 0.05) the proportions of total polyunsaturated fatty acids and total conjugated linoleic acids and the unsaturated to saturated fatty acid ratio in milk. It is concluded that feeding DPL ensiled with malic or lactic acid at 20 or 40% of total diet DM increased daily ECM and FCM production, nutrient utilization efficiency, and milk quality. No differences were observed between lactic and malic acid treatment of DPL during ensiling; therefore, both of them are recommended to treat DPL for silage preparation.

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Donèche, Bernard, Françoise Roux, and Pascal Ribéreau-Gayon. "Dégradation de l'acide malique par Botrytis cinerea." Canadian Journal of Botany 63, no. 10 (October 1, 1985): 1820–24. http://dx.doi.org/10.1139/b85-257.

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During the growth of Botrytis cinerea on grape must, malic acid is actively oxidized by malic dehydrogenase. Some properties of this constitutive enzyme are described. In the absence of glucose, malic acid metabolism results in an equivalent accumulation of oxalic acid. In the presence of glucose, malic acid degradation is much slower, but the glucose is completely oxidized by the reactions of the Krebs cycle. Citric acid production in Czapek solution and in grape must differs according to strains of Botrytis cinerea; it depends mainly on glucose metabolism and is not directly related to malic acid degradation.

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Fernández-Vázquez, Daniel, Nicolas Rozès, Joan Miquel Canals, Albert Bordons, Cristina Reguant, and Fernando Zamora. "New enzymatic method for estimating fumaric acid in wines." OENO One 55, no. 3 (September 10, 2021): 273–81. http://dx.doi.org/10.20870/oeno-one.2021.55.3.4825.

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This work aims to develop a new enzymatic method for analysing fumaric acid in wines. Fumaric acid is a very effective lactic acid bacteria inhibitor that is widely used in the food industry as an additive (E297). Using it to inhibit malolactic fermentation has recently been authorized by the International Organisation of Vine and Wine (OIV). However, the official analytical method for fumaric acid involves the classical HPLC method for organic acids, which is overly complicated for use in wineries. This research proposes a very simple and efficient enzymatic method that allows the simultaneous determination of L-malic acid and fumaric acid. The method uses a commercial enzymatic kit for L-malic acid and adds a supplementary step in which the fumarase enzyme is added to transform fumaric acid into L-malic acid. The results obtained show that this method could be used in different media (synthetic solution, white wine, red wine and white grape juice). This article also proposes a modification of the enzymatic method to be applied when the L-malic acid concentration of the sample is very high.

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Amita Gharu Dhariwal and JC Tarafdar. "Organic acid mediated phosphorus mobilization from phytin and glycerophosphate." GSC Advanced Research and Reviews 15, no. 1 (April 30, 2023): 062–68. http://dx.doi.org/10.30574/gscarr.2023.15.1.0103.

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More release of mineral-P from organic P compounds (phytin and glycerophosphate, 200 mg L-1) was observed due to the action of 10 mg L-1 organic acids (formic, citric, lactic, malic).Lactic acid was found to be most effective followed by formic and citric acid. In general, malic acid showed poor response as compared to the other organic acids tested for P mineralization. The inorganic P (Pi) release from glycerolphosphate, by different organic acids, was 62-66% higher than that release from phytin at the concentration of 10 mg L-1. The maximum Pi release from glycerophosphate and phytin by the action of different organic acids varies between 7.50 mg L-1 to 8.26 mg L-1 and 4.64 mg L-1 to 5.10 mg L-1 respectively. The optimum time of incubation for more P mobilization from glycerophophate varies between 90 and 135 minutes while phytin required from 60 to 105 minutes. The efficiency of different organic acids towards mineralization of P follows the order: lactic acid > formic acid > citric acid > malic acid.

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Drif, Asmaa, Antonio Pineda, Didier Morvan, Virginie Belliere-Baca, Karine De Oliveira Vigier, and François Jérôme. "Catalytic oxidative dehydrogenation of malic acid to oxaloacetic acid." Green Chemistry 21, no. 17 (2019): 4604–8. http://dx.doi.org/10.1039/c9gc01768b.

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Reis, L. G., A. V. Chaves, S. R. O. Williams, and P. J. Moate. "Comparison of enantiomers of organic acids for their effects on methane production in vitro." Animal Production Science 54, no. 9 (2014): 1345. http://dx.doi.org/10.1071/an14199.

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This study aimed to evaluate the effect of organic acids on in vitro fermentation characteristics. Four organic acids (tartaric, malic, fumaric and citric) and their enantiomers (L-tartaric, D-tartaric, DL-tartaric, L-malic and DL-malic) were analysed using in vitro batch culture incubations, at four concentrations (0, 5, 10 and 15 mM). Cumulative total gas and methane (CH4) production (mL/g DM) were measured at 6, 12 and 24 h; ammonia, pH, volatile fatty acids (VFA) and in vitro dry matter digestibility (IVDMD) were determined after 24 h of fermentation. Overall, addition of acids at 5 to 15 mM increased (P < 0.0001) cumulative gas and CH4 production. No effect (P > 0.10) of enantiomers, individual acid or interaction acid × concentration was detected at 12 and 24 h for cumulative gas or CH4 production. Addition of DL-malic, L-malic and fumaric acids increased (P < 0.0001) the percentage of propionic acid in the ruminal fluid total VFA compared with all concentrations of the other organic acids or their enantiomers. Ammonia concentration was not affected (P ≥ 0.28) by the addition of organic acids, concentrations or interactions. These findings are evidence that ruminal microorganisms can metabolise both D- and L-enantiomers of organic acids. None of the organic acids and their enantiomers at four different concentrations demonstrated potential as CH4 mitigation agents.

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Zhao, Kuan, Cong Wang, Xin Xiao, Ming Li, Wenrui Zhao, Yixuan Wang, and Yang Yang. "The Hormetic Response of Soil P Extraction Induced by Low-Molecular-Weight Organic Acids." Processes 11, no. 1 (January 10, 2023): 216. http://dx.doi.org/10.3390/pr11010216.

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The hormetic effect is a toxicological phenomenon in the soil ecosystem. The influence of low-molecular-weight organic acids (LMWOAs) on the release and activation of soil phosphorus (P) has become the focus of toxicological research. To what extent LMWOAs can regulate the hormetic effect of P release and then influence soil P nutrients is worth attention. This study aimed to investigate the effects of different types and concentrations of exogenous LMWOAs on P extraction, establish the relationship between the concentration of LMWOAs and P extraction efficiency, and calculate the hormetic parameters to understand the mechanism of types and concentrations of LMWOAs in P extraction efficiency. Four organic acids, i.e., citric, oxalic, tartaric, and malic acids, induced hormetic effects on P extraction that were concentration dependent. The relationship between LMWOAs and P extraction efficiency was explained by a quadratic polynomial equation. The critical threshold of citric acid concentration was similar to that of oxalic acid, whereas that of tartaric acid was similar to that of malic acid. The critical thresholds of the P concentration extracted by malic acid and citric acid were higher than those extracted by oxalic acid and tartaric acid due to the differences in the structure and properties of LMWOAs. The critical thresholds of P extraction efficiency of oxalic acid were lower than those of the other three organic acid types. These results provide evidence for the use of citric acid and malic acid to increase soil P.

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SHIRAISHI, Sun-kun. "DL-Malic Acid, C4H6O5." Journal of Synthetic Organic Chemistry, Japan 46, no. 7 (1988): 713–14. http://dx.doi.org/10.5059/yukigoseikyokaishi.46.713.

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van der Sluis, P., and J. Kroon. "Structure of (–)-malic acid." Acta Crystallographica Section C Crystal Structure Communications 45, no. 9 (September 15, 1989): 1406–8. http://dx.doi.org/10.1107/s0108270189001885.

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SUZUKI, TAKESHI, FERGUS M. CLYDESDALE, and TIRA PANDOLF. "Solubility of Iron in Model Systems Containing Organic Acids and Lignin." Journal of Food Protection 55, no. 11 (November 1, 1992): 893–98. http://dx.doi.org/10.4315/0362-028x-55.11.893.

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The effect of six organic acids, ascorbic, citric, fumaric, lactic, malic, and succinic, alone and in combination, at a 1:1.9 molar ratio (Fe+2:ligand) on the solubility of iron was evaluated in the presence of lignin under simulated gastrointestinal pH conditions. The enhancing effect, evaluated under two systems of preparation at two pH values, was in the following order: citric>malic>ascorbic>lactic,fumaric>succinic. Citric acid solubilized 80 and 81% of iron under both pH conditions. When ascorbic acid was mixed with fumaric, lactic, and succinic acids, a higher percentage of soluble iron was retained than with these three acids alone. In the case of citric and malic acids, the addition of ascorbic acid reduced the soluble iron. The percentage of soluble iron obtained when prepared at the endogenous pH (2.5–3.1) was higher than that at pH 5.5. These results indicated that ascorbate bound less iron in a soluble form than citrate or malate but more than fumarate, lactate, or succinate. Also, combinations of citric with malic acid did not demonstrate a synergistic effect.

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Amoroso, María Julia, Fabiana María Saguir, and María Cristina Manca de Nadra. "Variation of nutritional requirements of Leuconostoc oenos by organic acids." OENO One 27, no. 2 (June 30, 1993): 135. http://dx.doi.org/10.20870/oeno-one.1993.27.2.1170.

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Leuconostoc oenos strains: m, L2 ST, X2L, have been isolated from different Argentinian red wines. Amino acids, vitamins and base requirements were determined in a synthetic medium containing L-malic acid, citric acid or both organic acids. The organisms differed in their requirements. The growth of the four L. oenos strains studied was greater in the synthetic medium with L-malic acid plus citric acid. In this medium, L. oenos m, L2, and ST eliminated their amino acid requirements, however X2L in the same medium increased these requirements. In respect of the vitamin and base requirements, L. oenos m and L2 showed no significant difference by the addition of L-malic acid, citric acid or both organic acids to the synthetic medium. L. oenos ST needed L-malic acid plus citric acid to avoid these requirements, while the X2L strain increased its requirements with both organic acids.

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Godinho, Oswaldo E. S., Nilson E. Desouza, Luiz M. Aleixo, and Ari U. Ivaska. "Determination of Tartaric Acid and the Sum of Malic and Citric Acids in Grape Juices by Potentiometric Titration." Journal of AOAC INTERNATIONAL 71, no. 5 (September 1, 1988): 1028–32. http://dx.doi.org/10.1093/jaoac/71.5.1028.

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Abstract Application of a linear algebraic method to the potentiometric titration of a mixture of tartaric and malic acids makes it possible to determine the individual concentrations of both acids in the same sample. These 2 acids have also been determined in grape juice free of citric acid after their separation from the juice matrix by precipitation as barium salts, followed by selective solubilization. It is also possible to determine tartaric acid and the sum of malic acid and citric acid in grape juice when the latter is present.

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Yan, Enfa, Yubo Wang, Linjuan He, Jianxin Guo, Xin Zhang, and Jingdong Yin. "Effects of Dietary L-malic Acid Supplementation on Meat Quality, Antioxidant Capacity and Muscle Fiber Characteristics of Finishing Pigs." Foods 11, no. 21 (October 24, 2022): 3335. http://dx.doi.org/10.3390/foods11213335.

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L-malic acid is a vital intermediate in the citric acid cycle and has been reported to improve the antioxidant capacity and aerobic oxidation of weaned piglets; however, its application in finishing pigs is limited at present. This study explored the effects of dietary L-malic acid supplementation on the carcass traits and meat quality of finishing pigs. In a 45-day experiment, 192 Duroc × Landrace × Yorkshire pigs (75.01 ± 0.51 kg) were divided into four treatments, i.e., a basal diet supplemented with 0, 0.5%, 1%, and 2% L-malic acid complex. The results showed that L-malic acid supplementation had no effects on the growth performance of finishing pigs. Importantly, L-malic acid significantly increased redness (a*) value at 24-h postmortem (quadratic, p < 0.05) and tended to increase the proportion of oxymyoglobin (OMb) (quadratic, p = 0.10), as well as the total antioxidant capacity (T-AOC) activity (quadratic, p = 0.08) in the longissimus dorsi (LD) muscle. Further, dietary supplementation of 1% L-malic acid markedly increased the protein expression level of slow skeletal myosin heavy chain (MyHC) in the LD muscle (p < 0.05). Moreover, 0.5% and 2% L-malic acid supplementation significantly increased carcass length and loin eye area (p < 0.05). In conclusion, dietary L-malic acid could effectively improve the meat color and carcass traits of finishing pigs.

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Morata, A., M. A. Bañuelos, C. López, S. Chenli, R. Vejarano, I. Loira, F. Palomero, and J. A. S. Lepe. "The oenological interest of fumaric acid: Stop malolactic fermentation and preserve the freshness of wines." BIO Web of Conferences 15 (2019): 02034. http://dx.doi.org/10.1051/bioconf/20191502034.

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One of the problems related to the increase in average temperatures in the wine-growing regions is the lower accumulation of organic acids in the berries. Wine freshness depends to a great extent on its acidity. Herein, the effectiveness of fumaric acid to inhibit malolactic fermentation or to stop it once initiated is evaluated in order to preserve the malic acid content. Different doses of fumaric acid and SO2 were tested. The ability of these compounds to inhibit bacterial development and stop the malic acid degradation was tested on a red wine of the variety Vitis vinifera L. cv. Tempranillo whose malic acid content was set at 1.5 g/L. The control wine inoculated with 6 log CFU/mL of Oenococcus oeni finished the malolactic fermentation in 12 days. However, the use of doses equal to or greater than 300 mg/L of fumaric acid delayed the onset of malolactic fermentation for more than 50 days with little degradation of malic acid. In addition, fumaric acid proved to be effective in stopping malolactic fermentation already started where the bacterial count was 7 log CFU/mL. Fumaric acid can be considered as a potent inhibitor of malolactic fermentation.

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Zhang, Meng, Ruiyun Yao, Ru Bai, Dengtao Gao, Baolong Zhao, Junli Sun, Yaqi Bao, and Zhenglong Ouyang. "The Effect of Rootstock on the Activity of Key Enzymes in Acid Metabolism and the Expression of Related Genes in ‘Cabernet Sauvignon’ Grapes." Agronomy 13, no. 8 (August 5, 2023): 2068. http://dx.doi.org/10.3390/agronomy13082068.

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The types and contents of organic acids in wine grapes determine wine quality. To explore the effects of different rootstocks on the acid metabolism of ‘Cabernet Sauvignon’ grapes, various perennial rootstock–scion combinations were used as experimental materials. High-performance liquid chromatography (HPLC) was used to determine citric acid, tartaric acid, and malic acid contents during fruit development. Succinic acid and oxalic acid contents and the activity of related enzymes were measured using spectrophotometry. The expression levels of related genes were measured using a real-time fluorescence quantitative method. The results showed that all four rootstock types significantly reduced oxalic acid and citric acid contents in the grapes, while increasing succinic acid content to varying degrees. Employing 110R, SO4, and Kangzhen3 rootstocks increased tartaric acid and malic acid contents. Enzyme activity analysis revealed that 110R, SO4, and Kangzhen3 rootstocks increased the NAD-MDH enzyme activity, which positively correlated with malic acid content. Simultaneously, these rootstocks reduced the NADP-ME enzyme activity level. NAD-MDH and PEPC gene expression levels were higher in ‘Cabernet Sauvignon’ grapes grafted with 110R, SO4, and Kangan3 rootstocks compared to control self-rooted seedlings. Grafting these three rootstocks enhanced malic acid accumulation in ‘Cabernet Sauvignon’ grapes.

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Nakayama, Kiyoshi, and Masako Ushijima. "D-malic acid production from maleic acid using microorganism: Screening of microorganism." Biotechnology Letters 15, no. 3 (March 1993): 271–76. http://dx.doi.org/10.1007/bf00128318.

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Lee, Chang Joo, Jong Hee Na, Jun-Young Park, and Pahn-Shick Chang. "Structural Characteristics and In Vitro Digestibility of Malic Acid-Treated Corn Starch with Different pH Conditions." Molecules 24, no. 10 (May 17, 2019): 1900. http://dx.doi.org/10.3390/molecules24101900.

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The objective of this study was to investigate the influence of pH value on the in vitro digestibility of malic acid-treated corn starch in relation to its structural properties. Varying pH values (1.5–8.5) of 2 M malic acid solution were combined with corn starch in a forced-air oven at 130 °C for 12 h. Using Fourier-transform infrared spectroscopy (FT-IR), carbonyl groups were detected in malic acid-treated corn starch, indicating cross-linking through esterification. As the pH value of malic acid-treated corn starch decreased from 8.5 to 1.5, the resistant starch content increased from 18.2 to 74.8%. This was the result of an increased degree of substitution and was maintained after gelatinization. The granular structure of malic acid-treated corn starches was not destroyed, and the starches maintained birefringence. This malic acid-treated corn starch could be utilized in heat processed foods such as bread and cookies as well as in products with reduced calories.

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Magee, J. B., and C. L. Gupton. "Comparative Organic Acid Profiles of Highbush, Southern Highbush, and Rabbiteye Blueberries." HortScience 33, no. 4 (July 1998): 592c—592. http://dx.doi.org/10.21273/hortsci.33.4.592c.

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The organic acid composition of blueberries of three highbush (Vaccinium corymbosum) cultivars, three rabbiteye (V. ashei cultivars and nine southern highbush (V. corymbosun hybrids) cultivars or selections was determined by HPLC. Species means off the individual acids (citric, malic, succinic, and quinic), expressed as a percentage of total acid, formed profiles or patterns that are thought to be characteristic of the species. Citric (75%) was the predominant acid in highbush fruit with lesser percentages of succinic (13%), quinic (9.6%), and malic (2.7%). The percent composition of rabbiteye berries [quinic (49%), succinic (39%), citric (6.7%), malic (5%)] was distinctly different from highbush. The acid profile of southern highbush fruit reflected their V. corymbosum heritage with an acid profile similar to that of highbush. When related to a clone's pedigree, these results suggest that organic acid profiles may be a useful screening tool for studying the contribution of southeastern native species such as V. darrowi or V. ashei to the inheritance of organic acids.

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Zhang, Jinxin, Liangmin Gao, Zhendong Pang, Linghan Liu, Xiaoqing Chen, Shuo Wang, Hui Wang, Rongrong Tong, Chuang Shi, and Xudong Chen. "Effect of low-molecular-weight organic acids on phosphorus soil activation: A laboratory study of the soils from Wangbeng section of the Huaihe River Basin, China." Plant, Soil and Environment 67, No. 11 (November 24, 2021): 660–67. http://dx.doi.org/10.17221/379/2021-pse.

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Farmland soil samples from the northern and southern banks of the Wangbeng section of the Huaihe River Basin, China, were collected and treated with three different low-molecular-weight organic acids (LMWOAs) (malic acid, citric acid, oxalic acid). This study aimed to determine how these acids affect soil phosphorus activation. The results showed that the average activation rate of total phosphorus, inorganic phosphorus, Fe/Al-P and Ca-P in soil samples from the southern bank treated with malic and citric acid was above 162%, except for organic phosphorus, with the highest at 192.04%. The three organic acids displayed significantly greater phosphorus activation in the northern bank soil samples than those of the southern bank. However, the overall average activation rate in the northern bank soils was lower than that of the southern bank. The four factors of phosphorus species, acid species, acid concentration, and treatment time had significant effects on phosphorus activation in the soils from both banks. This study showed that the three organic acids significantly activated inert phosphorus in the soil. Among them, malic acid and citric acid had a stronger effect on activating soil phosphorus and increased the available soil phosphorus utilisation rate.

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Ma, Baiquan, Yangyang Yuan, Meng Gao, Cuiying Li, Collins Ogutu, Mingjun Li, and Fengwang Ma. "Determination of Predominant Organic Acid Components in Malus Species: Correlation with Apple Domestication." Metabolites 8, no. 4 (October 31, 2018): 74. http://dx.doi.org/10.3390/metabo8040074.

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Significant variation in organic acid components was detected in mature fruits of 101 apple accessions using high-performance liquid chromatography. The Malus species predominantly accumulated malic acid and citric acid, whereas wild fruits exhibited significantly higher levels of organic acid content than that in cultivated fruits. Differential accumulation patterns during fruit developmental stages was detected between malic acid and citric acid, thus suggesting a complex genetic regulation mechanism of organic acid metabolism in apple fruit. A highly positive correlation was detected between fruit total organic acid content with malic acid and citric acid content, thus suggesting that malic acid and citric acid are the principal determinants of apple fruit acidity. In contrast to malic acid, citric acid was predominantly detected in partial wild apples, while extremely low to undetectable concentrations of citric acid were observed in cultivated apple fruits; this is likely due to the genetic effects of parental characters. Our results provide vital information that could be useful for future studies on genetic analysis and improvement of organic acid accumulation in apple fruits.

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Suye, Shin-ichiro, Naomi Yoshihara, and Shusei Inuta. "Spectrophotometric Determination ofL-Malic Acid with a Malic Enzyme." Bioscience, Biotechnology, and Biochemistry 56, no. 9 (January 1992): 1488–89. http://dx.doi.org/10.1271/bbb.56.1488.

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West, Thomas P. "Fungal biotransformation of crude glycerol into malic acid." Zeitschrift für Naturforschung C 70, no. 5-6 (May 1, 2015): 165–67. http://dx.doi.org/10.1515/znc-2015-0115.

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Abstract Malic acid production from the biodiesel coproduct crude glycerol by Aspergillus niger ATCC 9142, ATCC 10577 and ATCC 12846 was observed to occur with the highest malic acid level acid being produced by A. niger ATCC 12846. Fungal biomass production from crude glycerol was similar, but ATCC 10577 produced the highest biomass. Fungal biotransformation of crude glycerol into the commercially valuable organic acid malic acid appeared feasible.

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Z. Pang, W., H. H. Huang, and L. L. Koh. "Structures of l-lactic acid chloralide, d-malic acid chloralide and l-malic acid chloralide." Journal of Molecular Structure 415, no. 1-2 (August 1997): 17–28. http://dx.doi.org/10.1016/s0022-2860(97)00096-3.

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Ji, Qing-Yang, Wenqiong Wang, Haodong Yan, Hengxian Qu, Yang Liu, Yi Qian, and Ruixia Gu. "The Effect of Different Organic Acids and Their Combination on the Cell Barrier and Biofilm of Escherichia coli." Foods 12, no. 16 (August 10, 2023): 3011. http://dx.doi.org/10.3390/foods12163011.

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Organic acids are natural antimicrobial compounds commonly used in the food industry. In this study, acetic, lactic, butyric, citric, and malic acid at minimum inhibitory concentrations and their combinations at optimal inhibition concentrations were used to treat E. coli, and the effects on the cell barrier and biofilm of E. coli were evaluated. Acetic acid showed the highest membrane-damaging effect, while citric acid and malic acid could specifically damage the cell wall of E. coli, leading to alkaline phosphatase leakage. The RT-qPCR results showed that organic acids upregulated the membrane-protein-related genes of E. coli, and the combination of organic acids had a wider range of effects than single organic acid treatment. Moreover, organic acids inhibited the formation of E. coli biofilm and cellular activity within the biofilm. This study showed that the combination of organic acids plays a synergistic inhibitory role mainly through multiple destructive effects on the cell barrier and exhibited synergistic anti-biofilm effects. The three–three combination of acetic, lactic acid, and a third organic acid (butyric, citric, or malic) can play a better synergistic antibacterial effect than the two-pair combination of acetic and lactic acid. These findings have implications for the usage, development, and optimization of organic acid combinations.

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Miyama, Masayo, and Kiyoshi Nakayama. "D-Malic acid production from DL-malic acid by microbial assimilation of L-malic acd: Screening of microrganism." Biotechnology Techniques 7, no. 2 (February 1993): 105–10. http://dx.doi.org/10.1007/bf00157379.

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Journal articles on the topic 'Malic acid'

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