Month: December 2022

Pichon, Maeva M. published the artcileTight-binding inhibition of jack bean α-mannosidase by glycoimidazole clusters, Quality Control of 22483-09-6, the main research area is tight binding jack bean mannosidase glycoimidazole cluster inhibition.

The best multivalent effects observed in glycosidase inhibition have been achieved so far with jack bean α-mannosidase (JBα-man) using iminosugar clusters based on weakly binding mismatching active-site-directed inhibiting epitopes (inhitopes) in the D-gluco series. Here, we synthesize and evaluate as JBα-man inhibitors a series of mono- to 14-valent glycoimidazoles with inhitopes displaying inhibition values up to the range of hundreds of nMs to study the impact of inhitope affinity on the multivalent effect. The most potent inhibitor of the series, a 14-valent mannoimidazole derivative, inhibits JBα-man with a nanomolar Ki value (2 ± 0.5 nM) and binding enhancements observed are, at best, relatively small (up to 25-fold on a valency-corrected basis). The results of this study support the fact that JBα-man-inhitope affinity and the strength of the inhibitory multivalent effect evolve in the opposite direction. The major impact of the glycoimidazole-based inhitope is found on the binding scenario; most of the synthesized mannoimidazole clusters as well as a 14-valent glucoimidazole derivative prove to be tight binding inhibitors of JBα-man.

Organic & Biomolecular Chemistry published new progress about Canavalia. 22483-09-6 belongs to class alcohols-buliding-blocks, name is 2,2-Dimethoxyethanamine, and the molecular formula is C4H11NO2, Quality Control of 22483-09-6.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Zhang, Xu published the artcileC4 photosynthetic enzymes play a key role in wheat spike bracts primary carbon metabolism response under water deficit, Synthetic Route of 97-67-6, the main research area is Triticum spike bract photosynthesis carbon metabolism water deficit; C4 photosynthetic enzymes; Carbon metabolism; Water deficit; Wheat spike bracts.

C4 photosynthetic enzymes are present in C3 plants and participate in non-photosynthetic metabolism Wheat spike bracts had a higher drought tolerance, photosynthesis and senesced later compared to the flag leaves under water deficit. This research was conducted to investigate the different response of primary carbon metabolism induced by C4 photosynthetic enzymes in wheat flag leaves and spike bracts including glumes and lemmas under water deficit. The activities of C4 photosynthetic enzymes and Ribulose bisphosphate carboxylase oxygenase (Rubisco), the expression of related genes and primary carbon metabolism contents were demonstrated in wheat flag leaves and spike bracts exposed to water deficit. Results showed that drought stress strongly inhibited wheat photosynthetic metabolism by decreasing Rubisco activity in flag leaves. The activities of phosphoenolpyruvate carboxylase (PEPC), NADP-malic enzyme (NADP-ME), phosphate dikinase (PPDK) and NADP- malic dehydrogenase (NADP-MDH) increased in wheat spike bracts under water deficit. Furthermore, the results indicated that drought stress induced changes in the contents of primary carbon metabolism including malate, oxaloacetic acid (OAA), citric, fumaric acid were organ-specific. In conclusion, the functions of C4 photosynthetic enzymes appear to be important for wheat spike bracts primary carbon metabolism and defense response under drought stress.

Plant Physiology and Biochemistry (Issy-les-Moulineaux, France) published new progress about C4 plants. 97-67-6 belongs to class alcohols-buliding-blocks, name is (S)-2-hydroxysuccinic acid, and the molecular formula is C4H6O5, Synthetic Route of 97-67-6.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Mendes-Ferreira, Ana published the artcileProduction of blueberry wine and volatile characterization of young and bottle-aging beverages, Category: alcohols-buliding-blocks, the main research area is blueberry wine volatile compound; GC‐FID; GC‐MS; alcoholic fermentation; blueberry wine; bottle‐aging; volatile compounds.

The aim of this study was the production of blueberry wine and the characterization of the volatile compounds of fermented and aging in bottle products. Multivariate data anal. indicated similarity of volatile compounds released when fermentations were conducted at laboratory-scale and midscale, with the exception of one replicate creating a distinctive group characterized by low concentrations of acetaldehyde, methanol, 1-hexanol, and Et hexanoate, and the production of polyalcs. such as 2,3-butanediols. This experiment was the only one where no adjustments of YAN were performed. Some of the major volatile compounds (acetaldehyde, Et acetate, 2-methyl-1-butanol, 3-methyl-1-butanol, and 2-phenylethanol) were found above their perception thresholds. Esters and terpenic compounds were the groups of volatiles expressed the most in blueberry wines, followed by volatile fatty acids, alcs., and norisoprenoids (3-hydroxy-7,8-dihydro-β-ionone, 3-oxo-α-ionol, and 3-hydroxy-7,8-dihydro-β-ionol). The wines that experienced bottle-aging are characterized by high concentrations of Et esters, di-Et succinate, Et lactate, and di-Et malonate. The results contribute for deeper knowledge of the technol. procedure, anal. characteristics, and volatile compounds of blueberry wines, reinforcing the interest in this beverage and opening perspectives for further studies on the production of new blueberry-based products with differential characteristics that value its nutraceutical and functional properties.

Food Science & Nutrition (Hoboken, NJ, United States) published new progress about Blueberry. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Category: alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Liu, Yaran published the artcileA high-resolution Orbitrap Mass spectral library for trace volatile compounds in fruit wines, Computed Properties of 505-10-2, the main research area is fruit wine blueberry gojiberry volatile compound odor HRMS library.

The overall aroma is an important factor of the sensory quality of fruit wines, which attributed to hundreds of volatile compounds However, the qual. determination of trace volatile compounds is considered to be very challenging work. GC-Orbitrap-MS with high resolution and high sensitivity provided more possibilities for the determination of volatile compounds, but without the high-resolution mass spectral library. For accuracy of qual. determination in fruit wines by GC-Orbitrap-MS, a high-resolution mass spectral library, including 76 volatile compounds, was developed in this study. Not only the HRMS spectrum but also the exact ion fragment, relative abundance, retention indexes (RI), CAS number, chem. structure diagram, aroma description and aroma threshold (ortho-nasally) were provided and were shown in a database website (Food Flavor Laboratory, http://foodflavorlab.cn/). HRMS library was used to successfully identify the volatile compounds mentioned above in 16 fruit wines (5 blueberry wines, 6 goji berry wines and 5 hawthorn wines). The library was developed as an important basis for further understanding of trace volatile compounds in fruit wines.

Scientific Data published new progress about Blueberry. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Computed Properties of 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Wang, Wei published the artcileMetabolic Deregulation of the Blood-Outer Retinal Barrier in Retinitis Pigmentosa, SDS of cas: 97-67-6, the main research area is retinitis pigmentosa blood outer retinal barrier metabolic deregulation; glucose transport; metabolism; photoreceptors; retinal pigment epithelium; retinitis pigmentosa; vision.

Retinitis pigmentosa (RP) initiates with diminished rod photoreceptor function, causing peripheral and night-time vision loss. However, subsequent loss of cone function and high-resolution daylight and color vision is most debilitating. Visual pigment-rich photoreceptor outer segments (OS) undergo phagocytosis by the retinal pigment epithelium (RPE), and the RPE also acts as a blood-outer retinal barrier transporting nutrients, including glucose, to photoreceptors. We provide evidence that contact between externalized phosphatidylserine (PS) on OS tips and apical RPE receptors activates Akt, linking phagocytosis with glucose transport to photoreceptors for new OS synthesis. As abundant mutant rod OS tips shorten in RP, Akt activation is lost, and onset of glucose metabolism in the RPE and diminished glucose transport combine to cause photoreceptor starvation and accompanying retinal metabolome changes. Subretinal injection of OS tip mimetics displaying PS restores Akt activation, glucose transport, and cone function in end-stage RP after rods are lost.

Cell Reports published new progress about Blindness. 97-67-6 belongs to class alcohols-buliding-blocks, name is (S)-2-hydroxysuccinic acid, and the molecular formula is C4H6O5, SDS of cas: 97-67-6.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Badiee, Hamid published the artcileHollow fiber liquid-phase microextraction based on the use of a rotating extraction cell: A green approach for trace determination of rhodamine 6G and methylene blue dyes, Synthetic Route of 111-87-5, the main research area is rhodamine methylene blue rotating extraction cell HF LPME; Cosmetic products; Eco-scale; Environmental waters; Microextraction; Soft drink; Synthetic dyes.

In this work, a novel mode of hollow fiber liquid-phase microextraction (HF-LPME) technique namely rotating extraction cell solvent bar microextraction (REC-SBME) was introduced. The proposed method was applied for the preconcentration of methylene blue (MB) and rhodamine 6G (RG) in some real samples, including soft drink, lipstick, environmental water, and wastewater samples. In the extraction setup, two pieces of hollow fibers were fixed on a mech. support and immersed in a rotating extraction cell containing the sample solution during the extraction process. The rotation of the extraction cell by using an elec. motor led to an enhancement in the mass transfer of the dyes from the sample solution into the organic acceptor phase. In the developed procedure, the UV-Vis spectrophotometry and HPLC-UV/Vis were employed as detection methods for the anal. of the acceptor phase and the obtained results were compared. Optimization of the extraction factors affecting the method, including organic solvent type, sample solution pH, extraction time, rotational rate, the volume of sample and acceptor solutions, salt addition, and temperature was performed in order to obtain the best preconcentration factor. Linear dynamic range obtained by HPLC-UV/Vis and spectrophotometry was observed in the ranges of 2.5-1200 ng mL-1 for RG and 1.6-600 ng mL-1 for MB with R2 more than 0.9971. Also, relative standard deviation (RSD) values (n = 3) less than 3.8% were obtained. The good conformity of the obtained results makes UV-Vis spectrophotometric method an ideal tool for routine anal. of trace dyes in the complex matrixes after REC-SBME.

Environmental Pollution (Oxford, United Kingdom) published new progress about Beverages. 111-87-5 belongs to class alcohols-buliding-blocks, name is n-Octanol, and the molecular formula is C8H18O, Synthetic Route of 111-87-5.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Hu, Weiwei published the artcilePhysicochemical and macromolecule properties of RG-I enriched pectin from citrus wastes by manosonication extraction, Recommanded Product: (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal, the main research area is rhamnogalacturonan pectin citrus waste manosonication extraction physicochem macromol property; Manosonication extraction; Property characterisation; RG-I enriched pectin.

The properties of pectin extracted from mandarin citrus peels by manosonication extraction (MSp) were systematically studied and compared with pectin obtained by the conventional maceration method (CMp). The yield of MSp (25.5%) was significantly higher than that of CMp (18.3%), while MSp exhibited two Mw fraction distributions. Monosaccharide anal. demonstrated that MSp had more branched RG-I regions (78.3 mol%) than CMp (36.6 mol%) with a high content of arabinose and galactose. The branched-chain morphol. characteristics of samples were directly imaged by at. force microscopy. The MSp exhibited a significantly lower degree of methoxylation than CMp by FT-IR and NMR anal., but X-ray diffraction anal. showed little difference in the level of crystallinity. Moreover, MSp and CMp showed non-Newtonian behavior, and the increasing order of apparent viscosities was 1.0 w/v% MSp < 1.0 w/v% CMp < 2.0 w/v% CMp < 2.0 w/v% MSp. Thermal anal. and weight loss measurements indicated MSp exhibited greater thermal stability. The results also indicated that both MSp and CMp significantly enhanced the emulsion activity at high concentrations; the emulsions containing 1.5 w/v% pectin showed no phase separation over 21 days, suggesting that MSp could be a potential effective stabilizer in the food and beverage industry. International Journal of Biological Macromolecules published new progress about Beverages. 59-23-4 belongs to class alcohols-buliding-blocks, name is (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal, and the molecular formula is C6H12O6, Recommanded Product: (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Kelanne, Niina M. published the artcileComparison of volatile compounds and sensory profiles of alcoholic black currant (Ribes nigrum) beverages produced with Saccharomyces, Torulaspora, and Metschnikowia yeasts, Formula: C4H10OS, the main research area is Ribes Saccharomyces Torulaspora Metschnikowia yeasts; Black currant; Metschnikowia fructicola; Metschnikowia pulcherrima; Saccharomyces; Torulaspora delbrueckii; odour; volatile composition.

Black currants (Ribes nigrum) were fermented with Saccharomyces and non-Saccharomyces yeasts without added sugar to yield low-ethanol-content beverages. The effects of yeasts on the volatile compounds and sensory characteristics were analyzed by HS-SPME-GC-MS, GC-O, and generic descriptive anal. Ninety-eight volatile compounds were identified from the black currant juice and fermented beverages. Significant increases in the contents of esters (131%), higher alcs. (391%), and fatty acids (not present in juice sample) compared to initial juice were observed depending on the yeasts used. GC-O anal. revealed the higher impact of esters on the sensory properties of Saccharomyces bayanus-fermented beverage compared to the Torulaspora delbrueckii-fermented beverage. In the sensory evaluation, non-Saccharomyces yeasts resulted in a higher black currant odor. However, all beverages were intensely sour, which can be a significant challenge in the development of alc. berry beverages.

Food Chemistry published new progress about Beverages. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Formula: C4H10OS.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Chitarrini, Giulia published the artcileVolatile profile of mead fermenting blossom honey and honeydew honey with or without Ribes nigrum, SDS of cas: 505-10-2, the main research area is Ribes nigrum mead fermenting blossom honeydew honey volatile profile; black currant; fermentation; gas chromatography-mass spectrometry; honey.

Mead is a not very diffused alc. beverage and is obtained by fermentation of honey and water. Despite its very long tradition, little information is available on the relation between the ingredient used during fermentation and the aromatic characteristics of the fermented beverage outcome. In order to provide further information, multi-floral blossom honey and a forest honeydew honey with and without the addition of black currant during fermentation were used to prepare four different honey wines to be compared for their volatile organic compound content. Fermentation was monitored, and the total phenolic content (Folin-Ciocalteu), volatile organic compounds (HS-SPME-GC-MS), together with a sensory evaluation on the overall quality (44 nontrained panelists) were measured for all products at the end of fermentation A higher total phenolic content resulted in honeydew honey meads, as well as the correspondent honey wine prepared with black currant. A total of 46 volatile organic compounds for pre-fermentation samples and 62 for post-fermentation samples were identified belonging to higher alcs., organic acids, esters, and terpenes. The sensory anal. showed that the difference in meads made from blossom honey and honeydew honey was perceptible by the panelists with a general greater appreciation for the traditional blossom honey mead. These results demonstrated the influences of different components in meads, in particular, the influence of honey quality. However, further studies are needed to establish the relationship between the chem. profile and mead flavor perception.

Molecules published new progress about Beverages. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, SDS of cas: 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Beltra, Marta published the artcileNutritional Description of Foods with Low- and No-Calorie Sweeteners in Spain: The BADALI Project, Application of (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, the main research area is food calorie sweetener nutritional characterization Spain; added sugar; beverages; food products reformulation; health claims; intense sweeteners; no calorie sweeteners; non-nutritive sweeteners; nutrient composition; nutrition claims; polyols; regulation compliance.

The use of low- and no-calorie sweeteners (LNCS) in foods has increased in recent years in response to the neg. effects of free sugar on health. However, the health impact of LNCS is still unclear. Studies of the prevalence of LNCS in foods have been published previously, including in Spain. However, the use of health (HCs) and nutrition claims (NCs) to promote these foods and a full nutritional characterization are largely lacking. For this purpose, we used the BADALI database with 4218 foods present in the Spanish market. Our results show that 9.3% of foods have LNCS (including both intense and polyols). Sucralose and acesulfame K were the intense sweeteners most frequently used (52.4% and 48.2%, resp.), whereas maltitol was the preferred polyol (20.3%). Of all foods with LNCS, 30% also had added sugar. Many more foods with LNCS presented HCs and NCs than those without. Sugar was the nutrient most frequently claimed in NCs for LNCS-containing foods, whereas vitamins were for those without these sweeteners. NCs compliance with regulation was similar in both conditions (60.1% for foods without and 63.9% for foods with LNCS). As expected, foods with LNCS had less total sugar content and energy. Surprisingly, the nutrient profile of yogurts with LNCS changed completely: less total and saturated fat, whereas more proteins and sodium. Biscuits with LNCS contained more fiber. The results of our study reveal that the prevalence of LNCS is becoming high in some food types in Spain and that foods containing LNCS are more frequently promoted with HCs/NCs. In addition, it confirms the general reduction in energy and sugar content expected in foods with LNCS. Furthermore, it suggests a reformulation of products beyond sugar content.

Nutrients published new progress about Beverages. 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, Application of (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts