Month: December 2022

Li, Shan published the artcileProbiotic potential of γ-aminobutyric acid (GABA)-producing yeast and its influence on the quality of cheese, SDS of cas: 505-10-2, the main research area is yeast aminobutyric acid probiotic potential cheese quality; aroma; physical and chemical indicators; probiotic; yeast; γ-aminobutyric acid (GABA).

Kazakh cheese is a traditional dairy product in Xinjiang, China. To study the function and potential probiotic characteristics of yeast in Kazakh cheese and its contribution to cheese fermentation, we screened the γ-aminobutyric acid (GABA)-producing yeasts Pichia kudriavzevii 1-21, Kluyveromyces marxianus B13-5, Saccharomyces cerevisiae DL6-20, and Kluyveromyces lactis DY1-10. We investigated the potential probiotic properties of these strains and their use in cheese fermentation (cheeses designated CSP, CSM, CSS, and CSI, resp.); a control with no added yeast was designated CS. The results showed that the 4 yeast strains all showed high self-polymerization (2- and 24-h autoaggregation capacity of >80 and 90%, resp.), hydrophobicity (40-92% variation, low hydrophobicity in xylene, but within the range of probiotics), and the ability to survive the gastrointestinal tract (survival rate >75% after simulation), indicating the probiotic ability of the strains in vitro. The GABA production capacity of the CSM cheese increased (to 95.6 mg/100 g), but its protein content did not change significantly, and amino acid degradation was obvious. The GABA production capacity of the CSS cheese decreased (to 450 mg/kg); its protein content declined, and its amino acid content increased. Except for water and protein, we found no obvious differences in most phys. and chem. indicators. Kluyveromyces marxianus B13-5 helped to form the desired texture. Multivariate statistical anal. showed that fermentation of the cheese with the 4 yeasts improved the production of esters and alcs. The CSS cheese had good aroma production performance, because S. cerevisiae DL6-20 produced high concentrations of isoamyl alc., hexanoic acid Et ester, benzyl alc., octanoic acid Et ester, 3-hydroxy-2-butanone, and hexanoic acid; the content of 2-methyl-propanoic acid was low. Compared with the CSP cheese, the CSI and CSM cheeses had a fruitier aroma and a milder odor, but the CSI and CSM cheeses had high concentrations of Et acetate, butanoic acid, Et ester, 3-methyl-1-butanol-acetate, Et hexanoate, Et octanoate, acetic acid 2-phenylethyl ester, and Et lactate; concentrations of 3-methyl-butanoic acid, propanoic acid, acetic acid, and butanoic acid were low. The CSP cheese had stronger acid-producing ability. The order of fragrance production performance was CSS > CSI, CSM > CSP > CS. Research into the fermentation mechanisms of GABA-producing yeast in cheese will provide a theor. basis for the quality control and industrial production of Kazakh cheese.

Journal of Dairy Science published new progress about Aggregation. 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

Nisar, Jan published the artcileFuel production from waste polystyrene via pyrolysis: Kinetics and products distribution, Product Details of C8H14O, the main research area is kerosene diesel gasoline oil polystyrene pyrolysis kinetic model; Energy and fuels; Kinetics; Polystyrene; Pyrolysis; Waste management.

In the present study polystyrene waste (PS) was collected from a drop off site in a local market and pyrolyzed at heating rates of 5, 10, 15 and 20°C/min and temperature range 40-600°C under nitrogen condition. The apparent activation energy (Ea) and pre-exponential factor (A) were determined using 6 different kinetic methods. Activation energy and pre-exponential factor were found in the range of 82.3 – 202.8 kJmol-1 and 3.5 × 106-7.6 × 1014 min-1 resp. The results demonstrated that the calculated values of Ea and A vary with fraction of conversion, heating rates and the applied model. Moreover, pyrolysis of waste polystyrene was carried out in an indigenously manufactured furnace at temperatures ranging from 340 to 420°C. The composition of liquid and gaseous fractions was determined using gas chromatog.-mass spectrometry. Temperature and reaction time were optimized and the results revealed that temperature of 410°C and exposure time of 70 min are the best conditions for maximum fuel oil production Methane and ethane were found as the main products in the gas phase constituting about 82% of the gaseous fraction. The liquid products composed of broad range of C2 – C15 hydrocarbons depending on the pyrolytic parameters. A comparison of the composition of pyrolysis oil with standard parameters of diesel, gasoline and kerosene oil suggested that pyrolysis oil from polystyrene waste holds great promise for replacing fuel oil.

Waste Management (Oxford, United Kingdom) published new progress about Acid number. 107-54-0 belongs to class alcohols-buliding-blocks, name is 3,5-Dimethylhex-1-yn-3-ol, and the molecular formula is C8H14O, Product Details of C8H14O.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Yu, Jie published the artcileEffect of infrared ray roasting on oxidation stability and flavor of virgin rapeseed oils, Computed Properties of 584-02-1, the main research area is virgin rapeseed oil oxidation stability flavor IR ray roasting; flavor; infrared ray roasting; oxidation stability; virgin rapeseed oil.

Effects of IR ray roasting (IRR) on the oxidation stability and flavors of virgin rapeseed oil (VROs) at 110-170°C were investigated and compared with traditional roller roasting (TRR). Results showed that IRR samples showed lower acid and peroxides values, higher oxidation stability index, and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity than TRR ones. IRR samples displayed better thermal expansion of rapeseed for internal fragmentation from microstructures, which facilitated the release of tocophenols (652.63-748.78 mg/kg) and 4-vinylsyringol (7.54-678.19 mg/kg), compared with TRR ones with tocophenols (652.63-689.28 mg/kg) and 4-vinylsyringol (7.54-524.18 mg/kg) contributing to better oxidation stability. Moreover, important volatile compounds, including pyrazines, isothiocyanates, nitriles and aldehydes, were formed quant. more in IRR than TRR samples, which was attributed to better heat transfer efficiency and internal fragmentation promoting complex reactions inside rapeseed. Therefore, IRR has more pos. roasting effects on VROs than TRR.

Journal of Food Science published new progress about Acid number. 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, Computed Properties of 584-02-1.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Gutoehrlein, Friederike published the artcileExtraction of low methoxylated pectin from pea hulls via RSM, Recommanded Product: (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal, the main research area is pea hull methoxylated pectin response surface methodol.

Nowadays, low methoxylated pectin (LMP) is generated in a multi-step process from high methoxylated pectin using fruit byproducts as a raw material. In this study, we prove that LMP may be directly extracted from pea hulls. Extraction was conducted according to a central composite design (CCD) and evaluated via response surface methodol. (RSM). The influence of different parameters (pH, temperature, time) on yield and composition of the extracted pectic polysaccharides (PPS) was investigated using nitric acid and citric acid as extraction media. Citric acid yielded higher amounts of PPS (3.5-9.8%) compared to nitric acid (1.4-8.0%). However, there is a conflict of aims between a high yield and the purity of the extracted PPS. Composition anal. suggests that under ‘mild’ extraction conditions (pH 2, 70°C) PPS consist of homogalacturonan, xylogalacturonan and rhamnogalacturonan with arabinose and galactose side chains (RG-I). With increasing temperature (90°), yield is maximised due to an increased solubilisation of cell wall polysaccharides. Under “”harsh”” conditions (pH 1, 90°C) the purity of PPS increases in terms of a relatively higher content of uronic acids, but yield decreases. This is attributed to a cleavage of non-GalA components and an ongoing depolymerization of the pectic galacturonan. PPS extracted under these conditions is characterised by a low degree of acetylation (4%) and a relatively high protein content (7%).

Food Hydrocolloids published new progress about Acetylation. 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

Bailis, Will published the artcileDistinct modes of mitochondrial metabolism uncouple T cell differentiation and function, Formula: C4H6O5, the main research area is succinate dehydrogenase ubiquinone reductase mitochondria T cell differentiation epigenetics.

Activated CD4 T cells proliferate rapidly and remodel epigenetically before exiting the cell cycle and engaging acquired effector functions. Metabolic reprogramming from the naive state is required throughout these phases of activation1. In CD4 T cells, T-cell-receptor ligation-along with co-stimulatory and cytokine signals-induces a glycolytic anabolic program that is required for biomass generation, rapid proliferation and effector function2. CD4 T cell differentiation (proliferation and epigenetic remodelling) and function are orchestrated coordinately by signal transduction and transcriptional remodelling. However, it remains unclear whether these processes are regulated independently of one another by cellular biochem. composition Here we demonstrate that distinct modes of mitochondrial metabolism support differentiation and effector functions of mouse T helper 1 (TH1) cells by biochem. uncoupling these two processes. We find that the tricarboxylic acid cycle is required for the terminal effector function of TH1 cells through succinate dehydrogenase (complex II), but that the activity of succinate dehydrogenase suppresses TH1 cell proliferation and histone acetylation. By contrast, we show that complex I of the electron transport chain, the malate-aspartate shuttle and mitochondrial citrate export are required to maintain synthesis of aspartate, which is necessary for the proliferation of T helper cells. Furthermore, we find that mitochondrial citrate export and the malate-aspartate shuttle promote histone acetylation, and specifically regulate the expression of genes involved in T cell activation. Combining genetic, pharmacol. and metabolomics approaches, we demonstrate that the differentiation and terminal effector functions of T helper cells are biochem. uncoupled. These findings support a model in which the malate-aspartate shuttle, mitochondrial citrate export and complex I supply the substrates needed for proliferation and epigenetic remodelling early during T cell activation, whereas complex II consumes the substrates of these pathways, which antagonizes differentiation and enforces terminal effector function. Our data suggest that transcriptional programming acts together with a parallel biochem. network to enforce cell state.

Nature (London, United Kingdom) published new progress about Acetylation. 97-67-6 belongs to class alcohols-buliding-blocks, name is (S)-2-hydroxysuccinic acid, and the molecular formula is C4H6O5, Formula: C4H6O5.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Higel, Fabian published the artcileN-glycans of complex glycosylated biopharmaceuticals and their impact on protein clearance, Recommanded Product: (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal, the main research area is glycosylated biopharmaceutical protein clearance; Biopharmaceutical; Characterization; Fusion protein; HPLC; Mass spectrometry; N-glycosylation; Pharmacokinetics.

N-glycosylation is a common post-translational modification of biopharmaceutical products. Certain types of N-glycans have been shown to influence important properties of monoclonal antibody products including pharmacokinetics and effector functions. Complex biopharmaceuticals e.g. Fc fusion proteins may contain several N- and O-glycosylation sites. Domain specific characterization of two Fc fusion proteins showed an Fc N-glycosylation pattern comparable to IgG mols. The receptor N-glycosylation was found to contain some larger and more complex N-glycans compared to the Fc part. Analyses of samples from non-clin. studies of the two studied fusion proteins indicate that their N-glycans impact pharmacokinetic properties. Interestingly, besides the type of N-glycan this influence on the pharmacokinetics depends also on the glycosylation site and thus the accessibility on the protein. The same type of N-glycan can influence the clearance of fusion proteins when located at the receptor part, but not if located at the Fc part. In this study, it is shown that N-glycans with terminal galactose or N-acetylglucosamine residues have a neg. impact on serum half-life when located at the receptor part. Terminal sialylation of galactose residues prevents this faster clearance even when only one sialic acid is present. O-acetylation, a modification of sialic acids does not impact pharmacokinetics. Thus, type and accessibility of N-glycan moieties of fusion proteins both play an important role in pharmacokinetics. Finally, detailed site specific anal. is critical in the development of biopharmaceuticals.

European Journal of Pharmaceutics and Biopharmaceutics published new progress about Acetylation. 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

Bo, Surina published the artcileCharacterizations and immunostimulatory activities of a polysaccharide from Arnebia euchroma (Royle) Johnst. roots, Related Products of alcohols-buliding-blocks, the main research area is Arnebia BT lymphocyte root polysaccharide immunostimulatory activity; Arnebia euchroma (Royle) Johnst. polysaccharide; Immunomodulatory activities; Primary structure.

A polysaccharide from Arnebia euchroma (Royle) Johnst. named ARP, was obtained and purified by the hot water extraction, ethanol precipitation and deproteinization of TCA. The mol. weight of the polysaccharide fraction of ARP was calculated to be 1.23 × 104 Da from a calibration curve obtained with dextran standards Monosaccharide composition anal. revealed that ARP was composed of Gal, Ara, Glu, Man, Rha and Fuc at a molar ratio of 53.8:21.3:11.7:6.8:4.3:2.2. Methylation anal. suggested that ARP was likely an arabinogalactan and that its backbone mainly consisted of Galp residues of 1,6-linkages and Ara residues of 1,5- or 1,3-linkages. The in vitro experiment indicated that ARP enhanced B- and T-lymphocyte proliferation. A dose-dependent relationship was observed, and a dose of 200 mug/mL resulted in the highest cell viability. In addition, ARP significantly stimulated the production of the cytokine, interferon-gamma (IFN-G), and enhanced B- and T-lymphocyte proliferation. Meanwhile, ARP had little effect on interleukin-2 (IL-2) production The experiments of the effect of ARP on the activation of macrophage in vitro indicated that ARP significantly enhanced the production of TNF-a, IL-6 and IL-1beta which suggested the polysaccharide induced the functional activation of macrophage.

International Journal of Biological Macromolecules published new progress about Acetylation. 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, Related Products of alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Chen, Lihua published the artcileCorrelations between microbes and metabolites of hulless barley wines fermented with varieties of hulless barley and different starters, Formula: C4H10OS, the main research area is hulless barley wine fermentation microbe metabolite.

Hulless barley wine has been widely researched for its high nutritional values and unique flavor. However, the different varieties of hulless barley and a variety of local characteristic starter in the Qinghai-Tibet Plateau, which make the styles of hulless barley wine in different. In this study, the microbial community compositions of representative starters were investigated. Meanwhile, the physicochem. indexes, sensory anal., volatile flavor compounds and free amino acids of different wines fermented with varieties of hulless barley and different starters were determined, resp. In addition, the correlations between microbes and metabolomics were explored. The results showed that there were differences between fungal communities and between bacterial in differences starters. The influence of different starters on the quality of hulless barley wine was greater than that of hulless barley varieties. 16 Microbial generas Acetobacter, Weissella, Chloroplast, Bacillus, Leuconostoc, Methylobacterium, Rhizopus, Aspergillus, Pichia, Hyphopichia, Wallemia, Xeromyces, Gibberella, Alternaria, Curvularia and Microdochium were discovered to be pos. correlated with metabolites by Spearman’s correlation anal. These findings may indicate the key microorganisms of volatile substances and free amino acids in hulless barley wine, help to select hulless barley varieties and control the microorganisms of starter, and improve the quality of hulless barley wine.

LWT–Food Science and Technology published new progress about Acetobacter. 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

Wei, Ru-teng published the artcileCorrelations between microbiota with physicochemical properties and volatile compounds during the spontaneous fermentation of Cabernet Sauvignon (Vitis vinifera L.) wine, Product Details of C4H10OS, the main research area is physicochem properties volatile compound Cabernet Sauvignon.

Understanding the diversity and evolution of microorganisms during wine fermentation is essential for controlling its production However, the flavors profiles associated with microbiota changes during the spontaneous fermentation have not yet been described in detail. In this study, we explored the correlations between microbial community with physicochem. properties and flavor components during the spontaneous fermentation of Cabernet Sauvignon wine. Microbial community diversity at different fermentation stages was identified using high-throughput sequencing, and physicochem. properties and volatile compounds were identified through fermentation features testing and headspace solid phase microextraction gas chromatog. mass spectrometry. First, the diversity of the fungi community decreased with the fermentation process, whereas the bacteria did not change significantly until the end of the fermentation Second, the changes of the fermentation environment had reshaped the diversity and composition of the microbial community. Finally, Aureobasidium, Cladosporium, Filobasidium, Hanseniaspora, Hannaella, Saccharomyces, Alternaria, Wickerhamomyce, Starmerella, Candida, Papiliotrema, Bradyrhizobium, Gluconobacter, Leuconostoclia, Comamonas, Acetobacter, and Massilia, were significantly correlated with changes of physicochem. properties and volatile compounds Overall, our research results provide important insights for understanding the metabolically active microbiota, which is conducive to the expression of wine “”terroir””.

LWT–Food Science and Technology published new progress about Acetobacter. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Product Details of C4H10OS.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Ji, Xueao published the artcileInitial fungal diversity impacts flavor compounds formation in the spontaneous fermentation of Chinese liquor, Formula: C4H10OS, the main research area is sequence Aspergillus Chinese liquor fermentation flavor acetic acid nonalactone; Fermented food; Metabolic function; Metabolic succession; Microbial diversity; Microbial succession; Succession distance.

Microbiota plays an important role in flavor compounds formation during food fermentation However, the role of initial microbial diversity in regulating flavor compounds formation is still unclear. Here, we used high-throughput amplicon sequencing and structural equation modeling to reveal the effect of initial microbial diversity on final metabolic diversity in Chinese sesame flavor-type liquor fermentation The results showed that the initial fungal diversity pos. impacted fungal succession (R = 0.74, P < 0.001). The longest fungal succession distance (0.054) was observed at the highest initial fungal diversity (38.580). Moreover, fungal succession pos. affected metabolic succession (R = 0.71, P < 0.001), and the metabolic succession pos. promoted the metabolic diversity (R = 0.68, P < 0.001). In addition, the longest succession distance of fungi (0.054) led to the longest succession distance of metabolites (0.065), and resulted in the highest metabolic diversity (0.409), that was significantly higher than the lowest metabolic diversity (0.219) (P < 0.05). Finally, a simulative fermentation experiment verified the significant and pos. effect of initial fungal diversity on final metabolic diversity (R2 = 0.52, P < 0.05) in liquor fermentation These results indicated the importance of initial fungal diversity for promoting flavor compounds formation. This work provides insights into improving flavor compounds formation by controlling initial fungal diversity in food fermentation, and it will be beneficial for improving the quality of fermented foods. Food Research International published new progress about Acetobacter. 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