Month: December 2022

Zuber, Elizabeth A. published the artcileContribution of early-postmortem proteome and metabolome to ultimate pH and pork quality, Product Details of C4H6O5, the main research area is proteome metabolome phosphofructokinase lactate food quality.

This study′s objectives were to identify how subtle differences in ultimate pH relate to differences in pork quality and to understand how early-postmortem glycolysis contributes to variation in ultimate pH. The hypothesis was that elements in early-postmortem longissimus thoracis et lumborum proteome and metabolome could be used to predict quality defects associated with pH decline. Temperature and pH of the longissimus thoracis et lumborum were measured at 45 min, 24 h, and 14 d postmortem. Quality measurements were made after 14 d of aging. Groups were classified as normal pH (NpH; x ̅= 5.59 [5.53-5.67]; NpH, n = 10) and low pH (LpH; x ̅= 5.42 [5.38-5.45]; LpH, n = 10) at 14 d postmortem. Metabolites from 45 min postmortem were identified using GC-MS. Relative differences between proteins were quantified with two-dimensional difference in gel electrophoreses, and spots were identified with MALDI-MS. Western blot analyses were used to measure phosphofructokinase, peroxiredoxin-2, and reduced and non-reduced adenosine monophosphate deaminase-2 at 45 min and 14 d postmortem. Ultimate pH classification did not affect 45-min-postmortem pH (P = 0.64); 14-d pH was different between groups (P < 0.01). NpH had less purge loss (P < 0.01), was darker (P < 0.01), had lower star probe (P < 0.01), and had less intact day-7 desmin (P = 0.02). More pyruvate (P = 0.01) and less lactate (P = 0.09) was observed in NpH, along with more soluble lactate dehydrogenase (P = 0.03) and pyruvate kinase (P < 0.10). These observations indicate that differences in enzyme abundance or solubility may produce more pyruvate and less lactate. Fructose 6-phosphate was more abundant (P = 0.08) in the LpH group, indicating that phosphofructokinase may be involved in glycolytic differences. Furthermore, greater abundance of heat shock proteins, peroxiredoxin-2 (P = 0.02), and malate (P = 0.01) early postmortem all suggest differences in mitochondrial function and oxidative stability that contribute to quality differences. These results show that even subtle changes in ultimate pH can influence pork quality. The proteome and metabolome at 45 min postmortem are associated with variation in the extent of pH decline. Meat and Muscle Biology published new progress about Food quality. 97-67-6 belongs to class alcohols-buliding-blocks, name is (S)-2-hydroxysuccinic acid, and the molecular formula is C4H6O5, Product Details of C4H6O5.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Haque, Rafiul Md. published the artcileQuality standard, lipid profile and anti-lipase studies of Zangiber officinale, Related Products of alcohols-buliding-blocks, the main research area is Zingiber camphene pinene lipid profile antilipase.

Zangiber officinale, commonly called as ginger, its rhizome part is a very important for its traditional uses due to presence of oleoresin and volatile oil. It belongs to the family Zangiberaceae. The objectives of current study are to determine the quality and evaluation of anti-lipase activity and lipid profile in Zangiber officinale on obese rat modal. Determination of quality of Zangiber officinale Roscoe rhizome is done with the help of microscopical and physiochem. studies. The composition of ginger oil was analyzed by gas chromatog. (GC) and gas chromatog. mass spectroscopy (GCMS). Zangiber officinale distillate (ZD) was prepared for the study of lipid profile and pancreatic lipase activity. All these physiochem. values and microscopical observations were under pharmacopeia′s limits and observation. Volatile oil content was 1.2 ± 0.03%weight/weight, and 53 components were identified. Camphene (18.28%), para-cineole (10.02%), zingiberene (6.12%), and cuminaldehyde (2.17%) were as major components. After end of the treatment, Zangiber officinale distillate (7.75 mL/kg, twice a day) treatments showed significant reduction in serum lipids. But ZD did not significantly alter the pancreatic lipase activity. These results recommend that ZD have strong hypolipidemic activity without inhibition of pancreatic lipase in HFD induced obese rat model.

Pharma Innovation published new progress about Food quality. 124-76-5 belongs to class alcohols-buliding-blocks, name is rel-(1R,2R,4R)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol, and the molecular formula is C10H18O, Related Products of alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Okuzono, Shuichi published the artcileNew polyisocyanurate catalysts which exhibit high activity at low temperature, Application In Synthesis of 2212-32-0, the main research area is quaternary ammonium catalyst polyisocyanurate foam manufacture.

In polyisocyanurate foam production, alkali metal catalysts of organic carboxylic acids and hydroxyalkyltrimethyl quaternary ammonium salts are traditional standards as polyisocyanurate foam catalysts. The activity of these catalysts, however, is not efficient at low temperature The combination of other tertiary amine catalysts could improve the flowability; however, the flammability of the foam would be a hazard because the isocyanurate reaction has not fully progressed. For the improvement of the above-mentioned problems, Tosoh Corp. has developed several new quaternary ammonium salt compounds, such as Toyocat-TR20. TR20, however, should be used in conjunction with an alkali metal co-catalyst. Presently, Tosoh has succeeded in developing another new catalyst having even higher catalytic activity at low temperature, which can replace the use of the alkali metal catalyst. The new catalyst provides the low temperature dependency in the isocyanurate reaction activity compared to the traditional isocyanurate catalysts. The new catalyst provides the following advantages. The catalytic activity is high. The isocyanurate reaction activity at low temperature is high. The initial foaming reaction is improved, thereby the rise profile is now smooth. In this report, new quaternary ammonium salts will be introduced with comparison data using the FT-IR anal. methods, as well as the evaluation in panel and sprayed foams.

Journal of Cellular Plastics published new progress about Flammability. 2212-32-0 belongs to class alcohols-buliding-blocks, name is N2-(2-Hydroxyethyl)-N1,N1,N2-trimethyl-1,2-ethylenediamine, and the molecular formula is C7H18N2O, Application In Synthesis of 2212-32-0.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Wang, Xiaojun published the artcileCharacterization of key odor-active compounds in commercial high-salt liquid-state soy sauce by switchable GC/GC x GC-olfactometry-MS and sensory evaluation, Category: alcohols-buliding-blocks, the main research area is Soy sauce Odor Sensory evaluation; Aroma extract dilution analysis (AEDA); Odor-active compounds; Sensory evaluation; Soy sauce; Switchable GC/GC × GC–olfactometry–mass spectrometry (SGC/GC(2)-O-MS).

Activity of odor compounds of soy sauces has not been fully determined so far. Herein, a new switchable GC/GC x GC-olfactometry-mass spectrometry system for simultaneous GC x GC-MS anal. and sniffing of each odor-active substance through a single injection was used for the aroma extract dilution anal. of five regular high-salt liquid-state soy sauces (HLS). Methional, maltol, guaiacol, 4-ethylguaiacol, 2-acetylpyrrole, 2-acetylfuran, 2-phenylethanol, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone showed high flavor dilution (FD) factors. The FD factors of all odor-active compounds in different odor attributes were summed up (score) to evaluate the odor characteristics of the samples. Cooked potato-like odor was the most important characteristic. The difference in the odor characteristics were mainly reflected in the balance of caramel-like/sweet, roasted/roasted nut-like, spicy/burnt, and unpleasant odor intensity; the fruity odor intensity was the weakest. This study will provide a better understanding of the odor characteristics and key odor-active compounds in Chinese regular com. HLS.

Food Chemistry published new progress about Fermentation. 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, Category: alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Jiang, Youming published the artcileMicrobial production of L-malate from renewable non-food feedstocks, COA of Formula: C4H6O5, the main research area is microbial fermentation L malate renewable feedstock review.

L-malate is an intermediate of the tricarboxylic acid cycle which is naturally occurred in various microorganisms, and it has been widely applied in polymer, beverage and food, textile, agricultural and pharmaceutical industries. Driven by the pursuit of a sustainable economy, microbial production of L-malate has received much attention in last decades. In this review, we focused on the utilization of wastes and/or byproducts as feedstocks for the microbial production of L-malate. Firstly, we presented the recent developments on the natural or engineered metabolic pathways that dedicated to the biosynthesis of L-malate, and also provided comprehensive discussions on developing high-efficient producers. Then, the recent achievements in microbial production of L-malate from various carbon sources were concluded and discussed. Furthermore, some abundant non-food feedstocks for microbial production of other chems. were reviewed, as they might be potential candidate feedstock for L-malate production in future. Finally, we outlined the major challenges and proposed further improvements for the production of L-malate.

Chinese Journal of Chemical Engineering published new progress about Fermentation. 97-67-6 belongs to class alcohols-buliding-blocks, name is (S)-2-hydroxysuccinic acid, and the molecular formula is C4H6O5, COA of Formula: C4H6O5.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Izquierdo-Canas, P. M. published the artcileEffect of fermentation temperature on volatile compounds of Petit Verdot red wines from the Spanish region of La Mancha (central-southeastern Spain), Application of 3-(Methylthio)propan-1-ol, the main research area is volatile compound Petit Verdot red wine fermentation.

The aim of this work was to research the relationship between volatile composition of Petit Verdot red wines and the fermentation temperature Winemaking process was carried out at 17°C, 21°C, and 25°C temperatures Solid-phase extraction (SPE) and gas chromatog.-mass spectrometry (GC-MS) were used to analyze volatile compounds The odor activity values (OAVs) from the different compounds were classified into seven odorant series that describe the aroma profile (fruity, floral, green/fresh, sweet, spicy, fatty, and other odours). The value of each aromatic series was obtained by adding the OAVs of the volatile compounds to each series. The volatile composition was significantly affected by the temperature of the fermentation In general, the increase in the fermentation temperature of La Mancha Petit Verdot red wines from 17 to 25°C produced an increase in the concentration of volatile aroma compounds The highest aroma contributions to Petit Verdot wine were fruity, sweet and floral series, followed by fatty and spicy series, regardless of fermentation temperature The highest values of aromatic series were found in wines fermented at 21°C. The results of this work show that changes in the fermentation temperature of wines can have a significant impact on their volatile compound profile.

European Food Research and Technology published new progress about Fermentation. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Application of 3-(Methylthio)propan-1-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Russo, Pasquale published the artcileEffect of mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae on management of malolactic fermentation, Category: alcohols-buliding-blocks, the main research area is Starmerella Saccharomyces malolactic mixed fermentation red wine; Lactobacillus plantarum; Malolactic fermentation; Mixed fermentation; Non-Saccharomyces; Oenococcus oeni; Starmerella bacillaris; Wine.

This work aims to improve the management of the malolactic fermentation (MLF) in red wines by elucidating the interactions between Starmerella bacillaris and Saccharomyces cerevisiae in mixed fermentations and malolactic bacteria. Two Starm. bacillaris strains were individually used in mixed fermentations with a com. S. cerevisiae. MLF was performed using two autochthonous Lactobacillus plantarum and one com. Oenococcus oeni inoculated following a simultaneous (together with S. cerevisiae) or sequential (at the end of alc. fermentation) approach. The impact of yeast inoculation on the progress of MLF was investigated by monitoring the viable microbial populations and the evolution of the main oenol. parameters, as well as the volatile organic composition of the wines obtained in mixed and pure micro-scale wine making trials. Our results indicated that MLF was stimulated, inhibited, or unaffected in mixed fermentations depending on the strains and on the regime of inoculation. O. oeni was able to perform MLF under all exptl. conditions, and it showed a minimal impact on the volatile organic compounds of the wine. L. plantarum was unable to perform MLF in sequential inoculation assays, and strain-depending interactions with Starm. bacillaris were indicated as factor affecting the outcome of MLF. Moreover, uncompleted MLF were related to a lower aromatic complexity of the wines. Our evidences indicate that tailored studies are needed to define the appropriate management of non-Saccharomyces and malolactic starter cultures in order to optimize some technol. parameters (i.e. reduction of vinification time) and to improve qual. features (i.e. primary and secondary metabolites production) of red wines.

Food Research International published new progress about Fermentation. 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

Rose, Thomas published the artcileProduction of isomalt, Computed Properties of 64519-82-0, the main research area is review isomalt isomaltulose sucrose mutase Protaminobacter immobilization.

Sucrose is not only an important raw material in food industry and nutrition, but also an excellent starting material for the synthesis of special oligo- and polysaccharides. Modification of disaccharides. e.g., sucrose, is possible by reorganizing or conserving the carbohydrate structure. Production of isomaltulose is an example for the enzymic modification of sucrose by reorganization of the carbohydrate structure. Isomaltulose is used as a precursor for the production of the sugar replacer isomalt. Isomalt is manufactured in a two-stage process: first, sucrose is enzymically transformed into isomaltulose. The reaction can be carried out by the enzyme glycosyltransferase (sucrose mutase) for example from Protaminobacter rubrum. Isomaltulose yield is about 80 to 85 %. For the industrial process it is advantageous to use immobilized non viable cells of P. rubrum in a packed bed reactor. Isomaltulose is hydrogenated in a second step to produce isomalt, an equimolar mixture of GPM (1-O-alpha-D-glucopyranosyl-D-mannitol) and GPS (6-O-alpha-D-glucopyranosyl-D-sorbitol). Isomalt is an odorless, white, crystalline substance containing about 5 % water of crystallization It tastes just as natural as sugar, is not sticky, tooth-friendly, suitable for diabetics and has only about half as many calories as sugar because it cannot be completely metabolized. Because it is similar to sucrose, isomalt is particularly suitable for making products such as candies, chewing gum, chocolate, compressed tablets or lozenges, baked goods, baking mixtures, and pharmaceutical products using conventional equipment.

Landbauforschung Voelkenrode, Sonderheft published new progress about Fermentation. 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, Computed Properties of 64519-82-0.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Zenisova, Katarina published the artcileEffects of co-fermentation with Lachancea thermotolerans or Metschnikowia pulcherrima on concentration of aroma compounds in Pinot Blanc wine, Recommanded Product: 3-(Methylthio)propan-1-ol, the main research area is Lachancea Metschnikowia Saccharomyces fermentation Pinot Blanc wine.

Slovakian strains of Lachancea thermotolerans and Metschnikowia pulcherrima were used in sequential co-fermentation with Saccharomyces cerevisiae in small-scale production of Pinot Blanc wine from the Small Carpathian wine region in Slovakia. Aroma compounds of the produced wines were analyzed using solid-phase microextraction coupled to gas chromatog.-mass spectrometry. Thirty-six aroma compounds were quantified, demonstrating no significant differences in concentrations of almost half of them, including acetic acid, Et acetate, 2,3-butanediol and butanoic acid. Wines produced with non-Saccharomyces yeasts did not contain increased concentrations of aroma-active esters, but contained increased concentrations of methionol and decreased concentrations of furfural. Wine produced with L. thermotolerans contained increased concentrations of 2-phenylethanol, di-Et succinate and phenylethyl acetate, together with an increased concentration of 3-methylbutanoic acid. Wine produced with M. pulcherrima contained increased concentrations of 2-phenylethanol and di-Et succinate, together with a decreased concentration of acetaldehyde. Results of the study demonstrate that L. thermotolerans and M. pulcherrima, when used in a co-culture with S. cerevisiae, can modulate the composition of Pinot Blanc wine regarding aroma compounds, thereby pos. contributing to its quality.

Journal of Food and Nutrition Research (Bratislava, Slovakia) published new progress about Fermentation. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Recommanded Product: 3-(Methylthio)propan-1-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

McDonald, Nicholas C. published the artcileReduction of Fumarate to Succinate Mediated by Fusobacterium varium, SDS of cas: 97-67-6, the main research area is Fusobacterium varium fermentation fumarate succinate; Anaerobic metabolism; Bioconversion; Biotransformation; Cell suspensions; Fermentation; Fumaric acid reduction; Fusobacterium varium; Glycerol; Sorbitol; Succinic acid.

Accumulation of succinate as a fermentation product of Fusobacterium varium was enhanced when the anaerobic bacterium was grown on complex peptone medium supplemented with fumarate. Residual substrates and fermentation products were determined by proton NMR spectroscopy. Cells collected from the fumarate-supplemented medium (8-10 h after inoculation) supported the conversion of fumarate to succinate when suspended with fumarate and a co-substrate (glucose, sorbitol, or glycerol). Succinate production was limited by the availability of fumarate or reducing equivalent supplied by catabolism of a co-substrate via the Embden-Meyerhof-Parnas (EMP) pathway. The choice of reducing co-substrate influenced the yield of acetate and lactate as side products. High conversions of fumarate to succinate were achieved over pH 6.6-8.2 and initial fumarate concentrations up to 300 mM. However, at high substrate concentrations, intracellular retention of succinate reduced extracellular yields. Overall, the efficient utilization of fumarate (�400 mM) combined with the significant extracellular accumulation of succinate (corresponding to �70% conversion) indicated the effective utilization of fumarate as a terminal electron acceptor by F. varium and the potential of the methodol. for the bioprodn. of succinate.

Applied Biochemistry and Biotechnology published new progress about Fermentation. 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