Month: December 2022

Chen, Xiaoxu published the artcileLactobacillus rhamnosus GG reduces β-conglycinin-allergy-induced apoptotic cells by regulating Bacteroides and bile secretion pathway in intestinal contents of BALB/c mice, Synthetic Route of 97-67-6, the main research area is Lactobacillus Bacteroides inflammation apoptotic cells bile secretion pathway; LGG; allergy; apoptotic cells; gut microbiota; metabolome; β-conglycinin.

Allergy can cause intestinal damage, including through cell apoptosis. In this study, intestinal cell apoptosis was first observed in the β-conglycinin (β-CG) allergy model, and the effect of Lactobacillus rhamnosus GG (LGG) on reducing apoptosis of cells in the intestine and its underlying mechanisms were further investigated. Allergic mice received oral LGG daily, and intestinal tissue apoptotic cells, gut microbiota, and metabolites were evaluated six and nine days after intervention. Terminal deoxynucleotidyl transferase-mediated dUTP nick-end labeling (TUNEL) anal. revealed that LGG intervention could reduce the incidence of cell apoptosis more effectively than natural recovery (NR). The results of 16S rRNA anal. indicated that LGG intervention led to an increase in the relative abundance of Bacteroides. Metabolite anal. of intestinal contents indicated that histamine, N-acetylhistamine, N(α)-γ-glutamylhistamine, phenylalanine, tryptophan, arachidonic acid malate, and xanthine were significantly decreased, and deoxycholic acid, lithocholic acid were significantly increased after the LGG intervention on β-CG allergy; the decreases in histamine and N(α)-γ-glutamylhistamine were significant compared with those of NR. In conclusion, LGG reduces apoptosis of cells induced by β-CG allergy, which may be related to regulation of Bacteroides and the bile secretion pathway.

Nutrients published new progress about 16S rRNA Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Berbegal, Carmen published the artcileA metagenomic-based approach for the characterization of bacterial diversity associated with spontaneous malolactic fermentations in wine, Synthetic Route of 97-67-6, the main research area is wine malolactic fermentation bacterial diversity metagenomic approach; 16S rRNA metataxonomy; Lactobacillus plantarum; Metschnikowia pulcherrima; Oenococcus oeni; Saccharomyces cerevisiae; Torulaspora delbrueckii; lactic acid bacteria; malolactic consortium; malolactic fermentation; wine.

This study reports the first application of a next generation sequencing (NGS) anal. The anal. was designed to monitor the effect of the management of microbial resources associated with alc. fermentation on spontaneous malolactic consortium. Together with the anal. of 16S rRNA genes from the metagenome, we monitored the principal parameters linked to MLF (e.g., malic and lactic acid concentration, pH).We encompass seven dissimilar concrete practices to manage microorganisms associated with alc. fermentation Un-inoculated must (UM), pied-de-cuve (PdC), Saccharomyces cerevisiae (SC), S. cerevisiae and Torulaspora delbrueckii co-inoculated and sequentially inoculated, as well as S. cerevisiae and Metschnikowia pulcherrima co-inoculated and sequentially inoculated. Surprisingly, each exptl. modes led to different taxonomic composition of the bacterial communities of the malolactic consortia, in terms of prokaryotic phyla and genera. Our findings indicated that, uncontrolled AF (UM, PdC) led to heterogeneous consortia associated with MLF (with a relevant presence of the genera Acetobacter and Gluconobacter), when compared with controlled AF (SC) (showing a clear dominance of the genus Oenococcus). Effectively, the SC trial malic acid was completely degraded in about two weeks after the end of AF, while, on the contrary, malic acid decarboxylation remained uncomplete after 7 wk in the case of UM and PdC. In addition, for the first time, we demonstrated that both (i) the inoculation of different non-Saccharomyces (T. delbrueckii and M. pulcherrima) and, (ii) the inoculation time of the non-Saccharomyces with respect to S. cerevisiae resources (co-inoculated and sequentially inoculated) influence the composition of the connected MLF consortia, modulating MLF performance. Finally, we demonstrated the first findings of delayed and inhibited MLF when M. pulcherrima, and T. delbrueckii were inoculated, resp. In addition, as a further control test, we also assessed the effect of the inoculation with Oenococcus oeni and Lactobacillus plantarum at the end of alc. fermentation, as MLF starter cultures. Our study suggests the potential interest in the application of NGS anal., to monitor the effect of alc. fermentation on the spontaneous malolactic consortium, in relation to wine.

International Journal of Molecular Sciences published new progress about 16S rRNA Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Wu, Juan published the artcileFecal microbiome alteration may be a potential marker for gastric cancer, Synthetic Route of 505-10-2, the main research area is gastric cancer fecal microbiome alteration potential marker.

Although intestinal microbial dysbiosis was confirmed to be associated with many chronic diseases and health status through complicated interaction with the host, the effect on gastric cancer was less studied. In this study, we sequenced the 16S rRNA and 18S rRNA genes of fecal bacteria and fungi, resp., in 134 gastric cancer patients and 58 healthy controls matched by age and gender. Propensity score matching (PSM) was adopted for adjusting diet habits and lifestyle, and 44 patients and 44 healthy controls (matching population) were enrolled. Serum antibody to H. pylori and metabolites of the matching population were detected. The pos. rates of antibody to H. pylori between the patients and the control group did not reach the statistical difference. LEfSe anal. indicated that bacteria were more stable than fungi when adjusting diet and lifestyle. Veillonella, Megasphaera, and Prevotella 7 genus and Streptococcus salivarius subsp. Salivarius, Bifidobacterium dentium, and Lactobacillus salivarius species in bacteria were related to the risk of gastric cancer and showed a good diagnostic value in distinguishing the patients from healthy controls. Streptococcus mitis showed a risk effect for gastric cancer; however, the effect turned into be protective after PSM. Serum L-alanine, L-threonine, and methionol were pos. associated with Veillonella and Streptococcus and several fungi genus. Overall, our findings indicated that fecal microbiome constitution alteration may be associated with gastric cancer through influencing the amino acid metabolism

Disease Markers published new progress about 16S rRNA Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Synthetic Route of 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Bonatto Machado de Castilhos, Mauricio published the artcileSensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative procedures on wine aroma. Part II: BRS Rub́ea and BRS Cora, Application In Synthesis of 584-02-1, the main research area is winemaking aroma; Drying; Non-Vitis vinifera; Sensory descriptive analysis; Submerged cap; Volatile compounds; Wine.

The present manuscript assessed the volatile and sensory profiles of BRS Rub́ea and BRS Cora wines elaborated from traditional, grape pre-drying and submerged cap winemaking. The wines contained a higher concentration of acetates (257 mg L-1 to 547 mg L-1) and Et and Me esters (183 mg L-1 to 456 mg L-1) in comparison with Vitis vinifera wines. PCA was applied (explaining 68.43% of the total variance), and the higher concentration of Et decanoate and Et octanoate, di-Et succinate, hydroxylinalool, and 2-Ph ethanol was responsible for describing the BRS Rub́ea wines as fruity/foxy. They also presented an intense jam note, probably due to their higher concentration of syringol and guaiacol. BRS Cora wines exhibited a vegetal note, possibly due to their higher concentration of 1-hexanol and cis-3-hexenol. Wines from pre-dried grapes presented higher concentration of furfural, assuming a bitter/burned almond aroma. Alternative winemaking accounted for suitable changes in wine aroma, enhancing wine quality.

Food Chemistry published new progress about Norisoprenoids Role: ANT (Analyte), PRP (Properties), ANST (Analytical Study). 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, Application In Synthesis of 584-02-1.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Bonatto Machado de Castilhos, Mauricio published the artcileSensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative procedures on wine aroma. Part II: BRS Rub́ea and BRS Cora, Quality Control of 505-10-2, the main research area is winemaking aroma; Drying; Non-Vitis vinifera; Sensory descriptive analysis; Submerged cap; Volatile compounds; Wine.

The present manuscript assessed the volatile and sensory profiles of BRS Rub́ea and BRS Cora wines elaborated from traditional, grape pre-drying and submerged cap winemaking. The wines contained a higher concentration of acetates (257 mg L-1 to 547 mg L-1) and Et and Me esters (183 mg L-1 to 456 mg L-1) in comparison with Vitis vinifera wines. PCA was applied (explaining 68.43% of the total variance), and the higher concentration of Et decanoate and Et octanoate, di-Et succinate, hydroxylinalool, and 2-Ph ethanol was responsible for describing the BRS Rub́ea wines as fruity/foxy. They also presented an intense jam note, probably due to their higher concentration of syringol and guaiacol. BRS Cora wines exhibited a vegetal note, possibly due to their higher concentration of 1-hexanol and cis-3-hexenol. Wines from pre-dried grapes presented higher concentration of furfural, assuming a bitter/burned almond aroma. Alternative winemaking accounted for suitable changes in wine aroma, enhancing wine quality.

Food Chemistry published new progress about Norisoprenoids Role: ANT (Analyte), PRP (Properties), ANST (Analytical Study). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Quality Control of 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Yuan, Lei published the artcileStructural characterisation and immunomodulatory activity of a neutral polysaccharide from Sambucus adnata Wall, Related Products of alcohols-buliding-blocks, the main research area is Sambucus immunomodulatory neutral polysaccharide; Immunomodulatory activity; Polysaccharide; Sambucus adnata Wall; Structure.

A neutral polysaccharide, SPW-2, was purified from the leaves of Sambucus adnata Wall. using water extraction and alc. precipitation, Sevage deproteination, ion exchange chromatog. and gel filtration chromatog. This mol. had an average mol. weight of 7040 Da and was composed of arabinose, xylose, mannose, glucose and galactose at a molar ratio of 1.5:0.5:1.2:5.0:1.8. The repetitive structural units of SPW-2 were deduced using methylation anal. and NMR (one- and two-dimensional) spectroscopy. In vitro immunol. activity test showed that SPW-2 could induce the secretion of nitric oxide, interleukin-1β (IL-1β), IL-6 and tumor necrosis factor-alpha (TNF-α), and increase the mRNA expression level of inducible nitric oxide synthase (iNOS), IL-1β, IL-6 and TNF-α in macrophages. The data supported the notion that SPW-2 exerts an immunomodulatory effect by activating macrophages and enhancing the host immune system function, which enabled it to be used as a novel immunomodulator for application in the treatment of immunol. diseases.

International Journal of Biological Macromolecules published new progress about Cytokines Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Zhan, Qiping published the artcileStructural characterization and immunomodulatory activity of a novel acid polysaccharide isolated from the pulp of Rosa laevigata Michx fruit, Computed Properties of 59-23-4, the main research area is Rosa fruit pulp polysaccharide immunomodulatory; Immunomodulatory activity; Polysaccharide; RAW264.7 cells; Rosa laevigata Michx; Structural characterization.

A novel acid polysaccharide (PPRLMF-2) with the Mw of 137,123 Da and a triple-helix conformation was first isolated from the pulp of Rosa laevigata Michx fruit. Structural characterization showed that PPRLMF-2 consisted of rhamnose (7.6%), arabinose (26.5%), xylose (3.5%), mannose (0.9%), glucose (5.7%), galactose (31.9%) and galacturonic acid (23.9%). The methylation and NMR (1D and 2D) anal. revealed that PPRLMF-2 contained 16 types of glycosidic linkages. The immunomodulatory activity assays indicated that PPRLMF-2 could significantly enhance phagocytosis, the secretion and mRNA expression of cytokines in RAW 264.7 cells. Addnl., SR, GR, TLR-2, and TLR-4 were the main pattern recognition receptors (PRRs) of PPRLMF-2 to upregulate the p-ERK, p-JNK, p-p38, and p-p65. These results suggested that PPRLMF-2 could recognize the PRRs of the macrophages to enhance the immunomodulatory activity via activation of the MAPKs and NF-κB signaling pathways. This study provides important implications of PPRLMF-2 as an attractive immunomodulatory functional food.

International Journal of Biological Macromolecules published new progress about Cytokines Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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, Computed Properties of 59-23-4.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Guerrero, Isabel published the artcileNoncovalently Linked Metallacarboranes on Functionalized Magnetic Nanoparticles as Highly Efficient, Robust, and Reusable Photocatalysts in Aqueous Medium, Related Products of alcohols-buliding-blocks, the main research area is noncovalently linked metallacarborane functionalized magnetic nanoparticle photooxidation heterogeneous catalysis; photocatalyst; heterogeneous catalysis; metallacarboranes; nanoparticles; photooxidation; surface functionalization.

A successful homogeneous photoredox catalyst has been fruitfully heterogenized on magnetic nanoparticles (MNPs) coated with a silica layer, keeping intact its homogeneous catalytic properties but gaining others due to the easy magnetic separation and recyclability. The amine-terminated magnetic silica nanoparticles linked noncovalently to H[3,3′-Co(1,2-C2B9H11)2]- (H[1]), termed MSNPs-NH2@H[1], are highly stable and do not produce any leakage of the photoredox catalyst H[1] in water. The magnetite MNPs were coated with SiO2 to provide colloidal stability and silanol groups to be tethered to amine-containing units. These were the MSNPs-NH2 on which was anchored, in water, the cobaltabis(dicarbollide) complex H[1] to obtain MSNPs-NH2@H[1]. Both MSNPs-NH2 and MSNPs-NH2@H[1] were evaluated to study the morphol., characterization, and colloidal stability of the MNPs produced. The heterogeneous MSNP-NH2@H[1] system was studied for the photooxidation of alcs., such as 1-phenylethanol, 1-hexanol, 1,6-hexanediol, or cyclohexanol among others, using catalyst loads of 0.1 and 0.01 mol %. Surfactants were introduced to prevent the aggregation of MNPs, and cetyl tri-Me ammonium chloride was chosen as a surfactant. This provided adequate stability, without hampering quick magnetic separation The results proved that the catalysis could be speeded up if aggregation was prevented. The recyclability of the catalytic system was demonstrated by performing 12 runs of the MSNPs-NH2@H[1] system, each one without loss of selectivity and yield. The cobaltabis(dicarbollide) catalyst supported on silica-coated magnetite nanoparticles has proven to be a robust, efficient, and easily reusable system for the photooxidation of alcs. in water, resulting in a green and sustainable heterogeneous catalytic system.

ACS Applied Materials & Interfaces published new progress about Carboranes Role: NUU (Other Use, Unclassified), PRP (Properties), USES (Uses). 110-99-6 belongs to class alcohols-buliding-blocks, name is 2,2′-Oxydiacetic acid, and the molecular formula is C4H6O5, Related Products of alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Saracino, Francesco published the artcileDCMC as a Promising Alternative to Bentonite in White Wine Stabilization. Impact on Protein Stability and Wine Aromatic Fraction, Formula: C4H10OS, the main research area is dicarboxymethyl cellulose bentonite white wine stabilization protein stability; aromatic fraction cationic exchange; DCMC; bentonite; protein stability; white wine; wine aromatic fraction; wine protein.

Protein haze in white wine is one of the most common non-microbial defects of com. wines, with bentonite being the main solution utilized by the winemaking industry to tackle this problem. Bentonite presents some serious disadvantages, and several alternatives have been proposed. Here, an alternative based on a new cellulose derivative (dicarboxymethyl cellulose, DCMC) is proposed. To determine the efficiency of DCMC as a bentonite alternative, three monovarietal wines were characterized, and their protein instability and content determined by a heat stability test (HST) and the Bradford method, resp. The wines were treated with DCMC to achieve stable wines, as shown by the HST, and the efficacy of the treatments was assessed by determining, before and after treatment, the wine content in protein, phenolic compounds, sodium, calcium, and volatile organic compounds (VOCs) as well as the wine pH. DCMC applied at dosages such as those commonly employed for bentonite was able to reduce the protein content in all tested wines and to stabilize all but the Moscatel de Setu’bal varietal wine. In general, DCMC was shown to induce lower changes in the wine pH and phenolic content than bentonite, reducing the wine calcium content. Regarding which VOCs are concerned, DCMC produced a general impact similar to that of bentonite, with differences depending on wine variety. The results obtained suggest that DCMC can be a sustainable alternative to bentonite in protein white wine stabilization.

Molecules published new progress about Bentonite Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Bi, Jingying published the artcileDelayed bitterness of citrus wine is removed through the selection of fining agents and fining optimization, Name: 3-(Methylthio)propan-1-ol, the main research area is citrus wine fining agent bitterness; agar; citrus wine; delayed bitterness; fining agent; gelatin; limonoid.

“”Delayed bitterness”” (DB) in citrus wine is caused by limonoids and determines the acceptability to consumers. In this study, a variety of fining agents, specifically gelatin, agar, chitosan, bentonite, the crosslinking agent polyvinylpyrrolidone (PVPP), diatomite, and casein, were evaluated for their ability to lower DB in citrus wine. Factorial experiments with three factors at four levels (L43) and with two factors at three levels (L32) were used to determine the optimal effect. We found that a mixture of agar (125 mg/L) and gelatin (30 mg/L) not only decreased the limonoid concentration and clarified the liquor, but also increased the precipitation content, retention rate of ascorbic acid, and antioxidant capacity. After treatment, the quality of the citrus wine was improved, and a few volatile chem. compounds were lost. We determined that agar and gelatin were the best fining agents for reducing DB in citrus wine.

Frontiers in Chemistry (Lausanne, Switzerland) published new progress about Bentonite Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Name: 3-(Methylthio)propan-1-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts