Feasibility of precise and reliable glucose quantification in human whole blood samples by 1 tesla benchtop NMR

Production of α-Glycerylphosphorylcholine in Fermented Roots, Tubers, and Fruits

Vegetables and fruits, high in starch and sugars, are promising substrates for bioethanol production, but can also yield valuable nootropic compounds, such as α-glycerylphosphorylcholine (α-GPC). This compound is a known cognitive enhancer that works by increasing the release of acetylcholine, a neurotransmitter essential for learning and memory. In this study, select root and tuber crops, as well as fruits, were subjected to Saccharomyces cerevisiae fermentation to observe the co-production of ethanol and α-GPC. The ethanol yields from these substrates were comparable to those from wheat (var. AC Andrew), ranging from 30.44 g/L (beet) to 70.04 g/L (lotus root). Aside from ethanol, α-GPC was also produced, with purple top turnip yielding 0.91 g/L, the second highest concentration after wheat (used as a reference), which produced 1.25 g/L. Although α-GPC yields in the tested substrates were lower than those from cereal grains (e.g., wheat and barley), a noteworthy observation was the production of methanol in many of these substrates. Methanol was detected in all feedstocks except wheat, with concentrations ranging from 0.10 g/L (cassava) to 1.69 g/L (purple top turnip). A linear regression analysis revealed a strong correlation between methanol and α-GPC content (R2 = 0.876; slope = 0.52), suggesting a potential link in their biosynthetic pathways. These feedstocks not only proved effective as substrates for bioethanol production, but also showed potential for generating value-added compounds such as α-GPC. This dual-purpose potential presents new market opportunities for producers by leveraging both biofuel and nootropic compound production. Furthermore, the observed relationship between methanol and α-GPC production warrants further investigation to elucidate the metabolic pathways involved.

Recent Applications of Benchtop Nuclear Magnetic Resonance Spectroscopy

Benchtop nuclear magnetic resonance (NMR) spectroscopy uses small permanent magnets to generate magnetic fields and therefore offers the advantages of operational simplicity and reasonable cost, presenting a viable alternative to high-field NMR spectroscopy. In particular, the use of benchtop NMR spectroscopy for rapid in-field analysis, e.g., for quality control or forensic science purposes, has attracted considerable attention. As benchtop NMR spectrometers are sufficiently compact to be operated in a fume hood, they can be efficiently used for real-time reaction and process monitoring. This review introduces the recent applications of benchtop NMR spectroscopy in diverse fields, including food science, pharmaceuticals, process and reaction monitoring, metabolomics, and polymer materials.

Saccharomyces cerevisiae Fermentation of 28 Barley and 12 Oat Cultivars

As barley and oat production have recently increased in Canada, it has become prudent to investigate these cereal crops as potential feedstocks for alcoholic fermentation. Ethanol and other coproduct yields can vary substantially among fermented feedstocks, which currently consist primarily of wheat and corn. In this study, the liquified mash of milled grains from 28 barley (hulled and hull-less) and 12 oat cultivars were fermented with Saccharomyces cerevisiae to determine concentrations of fermentation products (ethanol, isopropanol, acetic acid, lactic acid, succinic acid, α-glycerylphosphorylcholine (α-GPC), and glycerol). On average, the fermentation of barley produced significantly higher amounts of ethanol, isopropanol, acetic acid, succinic acid, α-GPC, and glycerol than that of oats. The best performing barley cultivars were able to produce up to 78.48 g/L (CDC Clear) ethanol and 1.81 g/L α-GPC (CDC Cowboy). Furthermore, the presence of milled hulls did not impact ethanol yield amongst barley cultivars. Due to its superior ethanol yield compared to oats, barley is a suitable feedstock for ethanol production. In addition, the accumulation of α-GPC could add considerable value to the fermentation of these cereal crops.