Month: December 2022

Gondas, Eduard published the artcileExpression of pyruvate carboxylase in cultured human astrocytoma, glioblastoma and neuroblastoma cells, Computed Properties of 97-67-6, the main research area is pyruvatecarboxylase expression cultured astrocytoma glioblastoma neuroblastoma.

Pyruvate carboxylase (PC) is an enzyme catalyzing the conversion of pyruvate to oxaloacetate, which possesses anaplerotic role in cellular metabolism The expression of PC was confirmed in cells of several cancer types, in which it ensures several cellular functions, such as growth and division. To investigate the expression of PC in human astrocytoma, glioblastoma and neuroblastoma cells we applied the immunodetection methods. The results of the Western blot anal. and immunocytochem. detection revealed the presence of PC in human astrocytoma, glioblastoma and neuroblastoma cells. Furthermore, application of PC inhibitor, 3-chloro-1,2-dihydroxypropane (CDP), neg. impacts the viability of astrocytoma cells. The cytotoxic effect of CDP could be partially reversed by application of citrate, 2-oxoglutarate and malate in incubation media. Our results revealed that astrocytoma, glioblastoma and neuroblastoma cells are equipped with PC, which might significantly contribute by its anaplerotic activity to sustain the metabolism of cancer cells.

General Physiology and Biophysics published new progress about Astrocytoma. 97-67-6 belongs to class alcohols-buliding-blocks, name is (S)-2-hydroxysuccinic acid, and the molecular formula is C4H6O5, Computed Properties of 97-67-6.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Karl, Corinna M. published the artcileStructure-dependent effects of sweet and sweet taste affecting compounds on their sensorial properties, Recommanded Product: (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 sweet taste affecting compound sensorial properties; Lingering; Molecular structure of tastants; Onset; Physicochemical descriptors; Side-tastes; Sweet taste; Temporal sensory profile.

A reduction in sugar consumption is desirable from a health point of view. However, the sensory profiles of alternative sweet tasting compounds differ from sucrose regarding their temporal profile and undesired side tastes, reducing consumers acceptance. The present study describes a sensory characterization of a variety of sweet and sweet taste affecting compounds followed by a comparison of similarity to sucrose and a multivariate regression anal. to investigate structural determinants and possible interactions for the temporal profile of the sweetness and side-tastes. The results of the present study suggest a pivotal role for the number of ketones, aromatic rings, double bonds and the M LogP in the temporal profile of sweet and sweet taste affecting compounds Furthermore, interactions between aggregated physicochem. descriptors demonstrate the complexity of the sensory response, which should be considered in future models to predict a comprehensive sensory profile of sweet and sweet taste affecting compounds

Food Chemistry: X published new progress about Astringents. 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, Recommanded Product: (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

Hao, Pengchao published the artcileAuxin-transporting ABC transporters are defined by a conserved D/E-P motif regulated by a prolylisomerase, Computed Properties of 97-67-6, the main research area is Arabidopsis ABCB1 mutation auxin proline malate prolylisomerase protoplast; ABC transporter; ABCB; FKBP; PPIase; Twisted Dwarf1; auxin; auxin transport; membrane transport; plant biochemistry; post-transcriptional regulation.

The plant hormone auxin must be transported throughout plants in a cell-to-cell manner to affect its various physiol. functions. ABCB transporters are critical for this polar auxin distribution, but the regulatory mechanisms controlling their function is not fully understood. The auxin transport activity of ABCB1 was suggested to be regulated by a phys. interaction with FKBP42/Twisted Dwarf1 (TWD1), a peptidylprolyl cistrans isomerase (PPIase), but all attempts to demonstrate such a PPIase activity byTWD1 have failed so far. By using a structurebased approach, we identified several surface-exposed proline residues in the nucleotide binding domain and linker of Arabidopsis ABCB1, mutations of which do not alter ABCB1 protein stability or location but do affect its transport activity. P1008 is part of a conserved signature D/E-P motif that seems to be specific for auxin-transporting ABCBs, which we now refer to as ATAs. Mutation of the acidic residue also abolishes auxin transport activity by ABCB1. All higher plant ABCBs for which auxin transport has been conclusively proven carry this conserved motif, underlining its predictive potential. Introduction of this D/E-P motif into malate importer, ABCB14, increases both its malate and its background auxin transport activity, suggesting that this motif has an impact on transport capacity. The D/EP1008 motif is also important for ABCB1-TWD1 interactions and activation of ABCB1-mediated auxin transport by TWD1. In summary, our data imply a new function for TWD1 acting as a putative activator of ABCB-mediated auxin transport by cistrans isomerization of peptidyl-prolyl bonds.

Journal of Biological Chemistry published new progress about Arabidopsis. 97-67-6 belongs to class alcohols-buliding-blocks, name is (S)-2-hydroxysuccinic acid, and the molecular formula is C4H6O5, Computed Properties of 97-67-6.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Medina, Sonia published the artcileDifferential volatile organic compounds signatures of apple juices from Madeira Island according to variety and geographical origin, Formula: C4H10OS, the main research area is apple juice volatile organic compound Portugal.

One of the main food authenticity issues is related to products�false labeling concerning their variety or geog. origin. For this reason, the aim of this study was to establish distinctive characteristics for the discrimination of apple juices according to regional varieties (Rijo, Verde, Ribeiro and Azedo) and geog. origin (Prazeres and Santo da Serra (Madeira Island)) on the basis of their volatile pattern by headspace solid-phase microextraction combined with gas chromatog. mass spectrometry (HS-SPME/GC-MS) combined with chemometric tools. The results obtained revealed a perfect discrimination between the different apple varieties, with Rijo apple juices as samples with the major relative concentration of ethanol, Et butanoate, Et 2-methylbutanoate and Et hexanoate. Moreover, this study allowed a geog. origin-based classification of Azedo apple juices, highlighting Et acetate, 2-methyl-1-propanol, Et hexanoate, and toluene (described for the first time in apple juices) as discriminatory features. This study demonstrated that volatile organic compounds (VOCs) could serve as authenticity indicators to verify variety and geog. origin of apple juices, providing local producers multiple benefits and legal protection against misuse of the products.

Microchemical Journal published new progress about Apple juice. 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

Shishov, Andrey published the artcileIn-syringe dispersive liquid-liquid microextraction using deep eutectic solvent as disperser: Determination of chromium (VI) in beverages, Application of n-Octanol, the main research area is syringe dispersive liquid microextraction deep eutectic solvent chromium beverage; Beverages; Chromium (VI); Deep eutectic solvent; Disperser solvent; Dispersive liquid-liquid microextraction; In-syringe flow system.

A novel approach for dispersive liquid-liquid microextraction based on the use of deep eutectic solvent as a disperser was presented for the first time. The procedure was automated based on an in-syringe flow system coupled with UV-Vis detection and demonstrated by the determination of chromium (VI) in beverages. This anal. task was used as a proof-of-concept example. The automated extraction procedure involved the aspiration of aqueous sample into a syringe pump with homogeneous mixture of extraction solvent (1-octanol) and deep eutectic solvent (tetrabutylammonium bromide – formic acid) containing color-forming reagent (1,5-diphenylcarbazide). This led to decomposition of deep eutectic solvent in aqueous phase resulting in dispersion of extraction solvent, oxidation of 1,5-diphenylcarbazide to 1,5- diphenylcarbazone in the presence of chromium (VI), and formation of colored chromium (III) complex with 1,5-diphenylcarbazone and its fast extraction In this case composition of deep eutectic solvent played a key role for analyte extraction Tetrabutylammonium bromide promoted mass transfer between aqueous phase and the extraction solvent droplets as a salting out agent, bromide ion acted as an ion-pare agent for analyte complex extraction, formic acid provided required pH value for analyte complex formation. Under the optimal conditions the limit of detection, calculated from a blank test based on 3s, was 0.2 μg L-1. The automated dispersive liquid-liquid microextraction using deep eutectic solvent as disperser can be considered as an available, efficient, rapid and environmentally friendly sample pretreatment approach.

Talanta published new progress about Apple juice. 111-87-5 belongs to class alcohols-buliding-blocks, name is n-Octanol, and the molecular formula is C8H18O, Application of n-Octanol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Khorramzadeh, Dorreh published the artcileProduction of drinking powder containing soy milk powder and low calorie sweeteners, Name: (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 drinking soy milk powder sweetener.

In recent decades, consuming low calorie foods containing sugar substitutes has enhanced to reduce energy intake, decline of blood sugar and body weight control. By increasing tendency to reduce food energy intake through consuming lower sucrose foods and increasing demand for healthy, functional and nutritious soft drinks in the shape of ready to drink beverages, squash and drinking powder; in this study, by removing sugar from some usual drinking powders and replacing it with three other sweeteners, Stevia rebaudioside-A, erythritol and isomalt, five formulations of a drinking powder containing different combinations of the three sweeteners along with soymilk powder and apple-juice powder were evaluated. In the samples, 80 percent of the required sweetness was coming from Stevia, and remaining 20 percent of the sweetness from 5 ratios of Erythritol: Isomalt (100:0, 75:25, 50:50, 25:75, 0:100). In all five samples, there was a constant measure of soymilk powder and apple-juice powder. The samples examined in terms of physicochem. and organoleptic characteristics.Results showed that all samples were physicochemicaly in standard range and they had acceptable organoleptic quality, but the one with a 75:25 erythritolisomalt ratio was more desirable.

Advances in Environmental Biology published new progress about Apple juice. 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, Name: (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

Zhang, Penghan published the artcileOn sample preparation methods for fermented beverage VOCs profiling by GCxGC-TOFMS, Recommanded Product: 3-Pentanol, the main research area is fermented beverage sample preparation VOC profiling GCxGC TOFMS; Fermented beverages; Sample preparation methods; Two dimensional gas chromatography–mass spectrometry; VOC profiling.

Aromas and tastes have crucial influences on the quality of fermented beverages. The determination of aromatic compounds requires global non-targeted profiling of the volatile organic compounds (VOCs) in the beverages. However, exptl. VOC profiling result depends on the chosen VOC collection method. This study aims to observe the impact of using different sample preparation techniques [dynamic headspace (DHS), vortex-assisted liquid-liquid microextraction (VALLME), multiple stir bar sorptive extraction (mSBSE), solid phase extraction (SPE), and solid phase micro-extraction (SPME)] to figure out the most suitable sample preparation protocol for profiling the VOCs from fermented beverages. Five common sample preparation methods were studied with beer, cider, red wine, and white wine samples. After the sample preparation, collected VOCs were analyzed by two-dimensional gas chromatog. coupled with time of flight mass spectrometry (GCxGC-TOFMS). GCxGC oven parameters can be optimized with the Box-Behnken surface response model and response measure on peak dispersion. Due to the unavoidable column and detector saturation during metabolomic anal., errors may happen during mass spectrum construction. Profiling results obtained with different sample preparation methods show considerable variance. Common findings occupy a small fraction of total annotated VOCs. For known fermentative aromas, best coverage can be reached by using SPME together with SPE for beer, and VALLME for wine and cider. GCxGC-TOFMS is a promising tool for non-targeted profiling on VOCs from fermented beverages. However, a proper data processing protocol is lacking for metabolomic anal. Each sample preparation method has a specific profiling spectrum on VOC profiling. The coverage of the VOC metabolome can be improved by combining complementary methods.

Metabolomics published new progress about Apple juice. 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, Recommanded Product: 3-Pentanol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Wei, Jianping published the artcileChemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co- and sequential fermentations, Name: n-Octanol, the main research area is aroma compound fermented cider Hanseniaspora Torulaspora; 3-Methyl-1-butanol (PubChem CID: 31260); 3-Methylbutyl acetate (PubChem CID: 31276); Ethyl butanoate (PubChem CID: 7762); Ethyl hexanoate (PubChem CID: 31265); Ethyl octanoate (PubChem CID: 7799); Gas chromatography-olfactometry (GC-O); Glycerol (PubChem CID: 753); Hanseniaspora osmophila; Mixed fermentation; Partial least squares regression (PLSR); Phenylethyl alcohol (PubChem CID: 6054); Torulaspora quercuum; dl-malic acid (PubChem CID: 525); β-Damascenone (PubChem CID: 5366074); β-Phenethyl acetate (PubChem CID: 7654).

In this study, apple juice was fermented using Hanseniaspora osmophila X25-5 in pure culture as well as mixed culture with Torulaspora quercuum X24-4, which was inoculated simultaneously or sequentially. H. osmophila inhibited the growth of T. quercuum, while T. quercuum had little effect on the growth of H. osmophila. The simultaneous fermentation consumed relatively more sugar and resulted in the highest ethanol content. The production of organic acids varied depending on the yeast species employed and inoculation modality. Esters and alcs. were the main volatile families produced during fermentation, while Et esters and terpenes contributed most to the temperate fruity aroma. Gas chromatog.-olfactometry (GC-O) showed that 3-methyl-1-butanol, Et 2-methylbutanoate, phenylethyl alc., β-phenethyl acetate, and β-damascenone were the most potent odorants in all samples. This study suggested that simultaneous fermentation with H. osmophila and T. quercuum might represent a novel strategy for the future production of cider.

Food Chemistry published new progress about Apple juice. 111-87-5 belongs to class alcohols-buliding-blocks, name is n-Octanol, and the molecular formula is C8H18O, Name: n-Octanol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Sidhu, Harmanpreet published the artcileRetention-release of ciprofloxacin and azithromycin in biosolids and biosolids-amended soils, Application In Synthesis of 111-87-5, the main research area is ciprofloxacin azithromycin biosolid amendment soil; Antibiotics; Batch equilibration; Bioaccessibility; Biosolids; DGT.

Ciprofloxacin (CIP) and azithromycin (AZ) are commonly prescribed antibiotics, often found at elevated concentrations in treated sewage sludge (biosolids), and could pose human and ecol. risks when land applied. Limited retention-release data preclude assessing potential risks from the target antibiotics in biosolids and biosolids-amended soils. The present work assessed sorption-desorption of CIP and AZ in biosolids and biosolids-amended soils using the “”traditional”” batch equilibration method. The batch equilibration method also included un-amended soils for comparison. Release potentials of the biosolids-borne antibiotics were assessed via multiple desorption equilibrations in the presence of CaCl2, soils, PbCl2, or competing antibiotic (CIP vs. AZ) solutions Desorption kinetics of CIP from biosolids were also evaluated by the diffusive gradient in thin films technique (DGT), coupled with a diffusion transport-exchange model available in 2D-DIFs. Sorption of both antibiotics followed linear models with partitioning coefficient (Kd) values for CIP ranging between 40 and 334 L kg-1 in soils and 357 L kg-1 in biosolids, and values for AZ ranging between 11 and 202 L kg-1 in soils and 428 L kg-1 in biosolids. Antibiotic desorption from the biosolids was highly hysteretic (hysteresis coefficients < 0.003) and desorption of the biosolids-borne chems. was extremely small (<3%) using any of the various desorption equilibration approaches. Desorption was hysteric in soils too; where desorption percentages were 4, 5, and 26% for CIP and 6, 32, and 50% for AZ in the silt loam soil, manured sand, and sand, resp. CIP release from biosolids determined by DGT was also small (<1%), ascribed to low dissolved and labile concentrations in the solid phase and a small effective diffusion coefficient Results obtained using equilibrium and dynamic approaches suggest that the target antibiotic bioaccessibilities from biosolids and finer-textured (typical agricultural) soils would be minimal and that biosolids (not soils) control desorption of the two biosolids-borne chems. Science of the Total Environment published new progress about Antibiotics. 111-87-5 belongs to class alcohols-buliding-blocks, name is n-Octanol, and the molecular formula is C8H18O, Application In Synthesis of 111-87-5.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Manin, Alex N. published the artcileA combined experimental and theoretical study of nitrofuran antibiotics: crystal structures, DFT computations, sublimation and solution thermodynamics, Name: n-Octanol, the main research area is nitrofuran antibiotic crystal structure DFT computation sublimation solution thermodn; crystal lattice energy; crystal structure; furazolidone; nitrofurantoin; solubility; sublimation thermodynamics; transpiration method.

Single crystal of furazolidone (FZL) has been successfully obtained, and its crystal structure has been determined Common and distinctive features of furazolidone and nitrofurantoin (NFT) crystal packing have been discussed. Combined use of QTAIMC and Hirshfeld surface anal. allowed characterizing the non-covalent interactions in both crystals. Thermophys. characteristics and decomposition of NFT and FZL have been studied by differential scanning calorimetry (DSC), thermogravimetric anal. (TG) and mass-spectrometry. The saturated vapor pressures of the compounds have been measured using the transpiration method, and the standard thermodn. functions of sublimation were calculated It was revealed that the sublimation enthalpy and Gibbs energy of NFT are both higher than those for FZL, but a gain in the crystal lattice energy of NFT is leveled by an entropy increase. The solubility processes of the studied compounds in buffer solutions with pH 2.0, 7.4 and in 1-octanol was investigated at four temperatures from 298.15 to 313.15 K by the saturation shake-flask method. The thermodn. functions of the dissolution and solvation processes of the studied compounds have been calculated based on the exptl. data. Due to the fact that NFT is unstable in buffer solutions and undergoes a solution-mediated transformation from an anhydrate form to monohydrate in the solid state, the thermophys. characteristics and dissolution thermodn. of the monohydrate were also investigated. It was demonstrated that a combination of exptl. and theor. methods allows performing an in-depth study of the relationships between the mol. and crystal structure and pharmaceutically relevant properties of nitrofuran antibiotics.

Molecules published new progress about Antibiotics. 111-87-5 belongs to class alcohols-buliding-blocks, name is n-Octanol, and the molecular formula is C8H18O, Name: n-Octanol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts