Month: December 2022

dos Santos, Anai L. published the artcileAnalysis of the seasonal variation in chemical profile of Piper glabratum Kunth essential oils using GCxGC/qMS and their antioxidant and antifungal activities, Related Products of alcohols-buliding-blocks, the main research area is Piper essential oil antioxidant antifungal seasonal variation.

Piper glabratum is a plant native from South America, which has been little studied, despite its use in folk medicine. In this study, chem. composition, antioxidant and antifungal activities of essential oils (EOs) from leaves of P. glabratum were investigated. The influence of seasonality on its chem. composition was also evaluated. The chem. characterization was performed by twodimensional gas chromatog. coupled with quadrupole mass spectrometry (GC×GC/qMS). Altogether, 199 compounds were identified in the EOs and their composition varied during the seasonal cycle. The main compounds found were sesquiterpenes and their oxygenated analogs. EOs showed antioxidant activity, measured by 2,2-diphenyl-1-picrylhydrazyl-DPPH (from 28.1 to 33.4 μg mL-1) and β-carotene assays (from 57.4 to 66.4%), and inhibitory action against C. albicans. The oils provided expressive properties; however, the yield of EO from winter was not enough for activities assays, remarking the influence of the seasonality on the biol. activities of this plant.

Journal of the Brazilian Chemical Society published new progress about Fungicides. 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

Abolghasemi, Reza published the artcileTranscriptome architecture reveals genetic networks of bolting regulation in spinach, SDS of cas: 59-23-4, the main research area is transcriptome architecture genetic network bolting regulation Spinacia; Bolting; Flowering time; RNA-Seq; Spinach.

Bolting refers to the early flowering stem production on agricultural and horticultural crops before harvesting. Indeed, bolting is an event induced by the coordinated effects of various environmental factors and endogenous genetic components, which cause a large reduction in the quality and productivity of vegetable crops like spinach. However, little is known about the signaling pathways and mol. functions involved in bolting mechanisms in spinach. The genetic information regarding the transition from vegetative growth to the reproductive stage in spinach would represent an advantage to regulate bolting time and improvement of resistant cultivars to minimize performance loss. To investigate the key genes and their genetic networks controlling spinach bolting, we performed RNA-seq anal. on early bolting accession Kashan and late-bolting accession Viroflay at both vegetative and reproductive stages and found a significant number of differentially expressed genes (DEGs) ranging from 195 to 1230 in different comparisons. These genes were mainly associated with the signaling pathways of vernalization, photoperiod/circadian clock, gibberellin, autonomous, and aging pathways. Gene ontol. anal. uncovered terms associated with carbohydrate metabolism, and detailed anal. of expression patterns for genes of Fructose-1, 6-bisphosphate aldolase, TREHALOSE-6-PHOSPHATE SYNTHASE 1, FLOWERING PROMOTING FACTOR 1, EARLY FLOWERING, GIGANTEA, and MADS-box proteins revealed their potential roles in the initiating or delaying of bolting. This study is the first report on identifying bolting and flowering-related genes based on transcriptome sequencing in spinach, which provides insight into bolting control and can be useful for mol. breeding programs and further study in the regulation of the genetic mechanisms related to bolting in other vegetable crops.

BMC Plant Biology published new progress about Carbohydrates Role: BSU (Biological Study, Unclassified), BIOL (Biological Study) (metabolism). 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, SDS of cas: 59-23-4.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Hikawa, Hidemasa published the artcileA borrowing hydrogen methodology: palladium-catalyzed dehydrative N-benzylation of 2-aminopyridines in water, Name: (4-Butoxyphenyl)methanol, the main research area is benzyl aminopyridine green preparation KIE; aminopyridine benzyl alc dehydrative monobenzylation palladium catalyst base free.

A greener borrowing hydrogen methodol. using the π-benzylpalladium system, which offered an efficient and environmentally friendly preparation of N-benzyl aminopyridines I [R1 = H, 5-F, 3-Me, etc.; R2 = H, 3-Me, 4-t-BuO, etc.; R3 = H, Me] via dehydrative N-monobenzylation of 2-aminopyridines with benzylic alcs. in the absence of base was demonstrated. The crossover experiment using benzyl-α,α-d2 alc. and 3-methylbenzyl alc. afforded H/D scrambled products, suggesting that the dehydrative N-benzylation in the catalytic system involved a borrowing hydrogen pathway. KIE experiments showed that C-H bond cleavage at the benzylic position of benzyl alc. was involved in the rate-determining step (KIE = 2.9). This simple base-free protocol could be achieved under mild conditions in an atom-economic process, affording the desired products in moderate to excellent yields.

Green Chemistry published new progress about Benzylation. 6214-45-5 belongs to class alcohols-buliding-blocks, name is (4-Butoxyphenyl)methanol, and the molecular formula is C11H16O2, Name: (4-Butoxyphenyl)methanol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Balthazar, Celso F. published the artcileEffect of probiotic Minas Frescal cheese on the volatile compounds profile and metabolic profile assessed by nuclear magnetic resonance spectroscopy and chemometric tools, Application of 3-Pentanol, the main research area is cheese probiotics volatile compound metabolic profile NMR spectroscopy chemometrics; Lacticaseibacillus casei 01; amino acid; chemometrics; fresh cheese; probiotic.

This study aimed to evaluate the effect of Lacticaseibacillus casei 01 as a probiotic culture on the production of volatile organic compounds and metabolic profile of Minas Frescal cheese. Lactose (α-lactose and β-lactose), fatty acids (unsaturated and saturated), citric acid, tryptophan, and benzoic acid were the main compounds Compared with the control cheese, probiotic cheese was characterized by the highest concentration of tryptophan and presented a higher number of volatile acids. The control cheese was characterized by the highest concentration of benzoic acid and fatty acids, resulting in a higher number of volatile alcs. and esters. No differences were observed for α-lactose, β-lactose, and citric acid contents. A clear separation of probiotic and control Minas Frescal cheese was obtained using 1H NMR spectra, demonstrating that the addition of probiotic culture altered the metabolic profile of Minas Frescal cheese. Overall, the findings suggested that the addition of probiotic culture promoted the proteolysis in the fresh cheeses, decreased the lipolysis, and altered the volatile compounds Furthermore, NMR spectroscopy coupled to chemometrics tools could be used to differentiate probiotic and conventional cheeses.

Journal of Dairy Science published new progress about Alcohols Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), BIOL (Biological Study), USES (Uses). 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, Application of 3-Pentanol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Lin, Li-Yun published the artcileVolatile Variation Theobroma cacao Malvaceae L. Beans Cultivated in Taiwan Affected by Processing via Fermentation and Roasting, Synthetic Route of 505-10-2, the main research area is Theobroma cacao Malvaceae bean fermentation roasting processing volatile variation; amino acids; cocoa bean flavors; fats and fatty acids; fermentation; pyrazine and esters; roasting; triacylglycerols; volatile changes.

After being harvested, cacao beans are usually subjected to very complex processes in order to improve their chem. and phys. characteristics, like tastefulness with chocolate characteristic flavors. The traditional process consists of three major processing stages: fermentation, drying, and roasting, while most of the fermentation is carried out by an on-farm in-box process. In Taiwan, we have two major cocoa beans, the red and the yellow. We proposed that the major factor affecting the variation in tastes and colors in the finished cocoa might be the difference between cultivars. To uncover this, we examined the effect of the three major processes including fermentation, drying and roasting on these two cocoa beans. Results indicated that the two cultivars really behaved differently (despite before or after processing with fermentation, drying, and roasting) with respect to the patterns of fatty acids (palmitic, stearic, oleic, and arachidonic); triacylglycerols:1,2,3-trioleoyl-glycerol (OOO); 1-stearoyl-2,3-oleoyl-glycerol (SOO); 1-stearoyl-sn-2-oleoyl-3-arachidoyl- glycerol (SOA); 1,3-distearyol-sn-2-oleoyl-glycerol (SOS); organic acids (citric, tartaric, acetic, and malic); soluble sugars (glucose and fructose); amino acids; total phenolics; total flavonoids; and volatiles. Our findings suggest that to choose specific processing conditions for each specific cocoa genotype is the crucial point of processing cocoa with consistent taste and color.

Molecules published new progress about Alcohols Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), BIOL (Biological Study), USES (Uses). 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

Belleggia, Luca published the artcileUnravelling microbial populations and volatile organic compounds of artisan fermented liver sausages manufactured in Central Italy, Product Details of C4H10OS, the main research area is artisan liver sausage fermentation volatile organic compound microbial population; Debaryomyces hansenii; Latilactobacillus sakei; Liver; Metataxonomic analysis; Traditional product.

The aim of the present study was to obtain information on the occurrence of bacteria and eumycetes in ready-to-eat fermented liver sausages manufactured by 20 artisan producers located in the Marche Region (Italy). To this end, culture-dependent analyses and metataxonomic sequencing were carried out. Physico-chem. parameters and volatilome of the fermented liver sausages were also studied. Finally, the presence of hepatitis E virus (HEV) was also assessed via real-time-RT-(q)PCR assays. Active microbial populations mainly represented by lactic acid bacteria, enterococci, coagulase-neg. cocci, and eumycetes were detected. Enterobacteriaceae, Pseudomonadaceae, and sulfite-reducing anaerobes were not detected in most of the samples. Latilactobacillus sakei dominated in all the analyzed samples, reaching abundances up to 80%. Staphylococcus xylosus and Staphylococcus equorum were also detected. Among minority bacterial taxa, Weissella spp., Leuconostoc spp., Macrococcus caseolyticus, Brochothrix thermosphacta, Staphylococcus succinus, Lactobacillus coryniformis, Lactiplantibacillus plantarum, Lactococcus garviae, Psychrobacter spp., and Carnobacterium viridans were detected. The mycobiota was mainly composed by Debaryomyces hansenii that was present in all samples at the highest frequency. Among minority fungal taxa, Aspergillus spp., Penicillium spp., Kurtzmaniella zeylanoides, Candida spp., Yamadazyma spp., Scopulariopsis spp., Yarrowia spp., and Starmerella spp. were detected. Interestingly, associations between some taxa and some physico-chem. parameters were also discovered. The absence of HEV in all the samples attested a high level of safety. Finally, most of the VOCs detected in the analyzed fermented liver sausages belonged to six classes as: terpenoids, aldehydes, ketones, alcs., esters, and acids. Nitrogen compounds, sulfur compounds, phenols, hydrocarbons, lactones, furans, and aromatic hydrocarbons were also identified. Several significant relationships were observed between mycobiota and VOCs.

Food Research International published new progress about Alcohols Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), BIOL (Biological Study), USES (Uses). 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

Liu, Yi-jun published the artcileEffects of four drying methods on Ganoderma lucidum volatile organic compounds analyzed via headspace solid-phase microextraction and comprehensive two-dimensional chromatography-time-of-flight mass spectrometry, Safety of 3-(Methylthio)propan-1-ol, the main research area is Ganoderma lucidum volatile organic compound drying HSSPME GC TOFMS.

The effect of four drying methods (namely, sun drying, vacuum freeze drying, vacuum drying, and hot air drying) on the fresh Ganoderma lucidum volatile organic compounds (VOCs) was studied by their separation via headspace solid-phase microextraction and identification via comprehensive two-dimensional chromatog.-time-of-flight mass spectrometry. In total, 247 kinds of VOCs, mainly composed of alcs., aldehydes, esters, ketones, and olefins, were identified. Orthogonal partial least squares discriminant anal. and displacement test combined with the variable important in the projection method revealed that VOCs’ types and contents in Ganoderma lucidum were influenced by the particular drying method, which could be identified using specific organic compounds The heating process increased the content of aldehydes, esters, and olefins and reduced alc. and ketones’ content. Since 3-propoxy-1-Propene, 2-pentyl-Furan, Acetic acid, 2-Butanone, 1-Pantano, and other VOCs did not disappear during the drying process, they can be used for the classification and identification of Ganoderma lucidum species and other edible fungi.

Microchemical Journal published new progress about Alcohols Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), BIOL (Biological Study), USES (Uses). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Safety of 3-(Methylthio)propan-1-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Lee, Wen-Chih published the artcileMalic Enzyme Couples Mitochondria with Aerobic Glycolysis in Osteoblasts, Name: (S)-2-hydroxysuccinic acid, the main research area is malic enzyme couple mitochondria aerobic glycolysis osteoblast; TCA cycle; aerobic glycolysis; bone; differentiation; malate-aspartate shuttle; malic enzyme; metabolic tracing; metabolism; mitochondria; osteoblast.

The metabolic program of osteoblasts, the chief bone-making cells, remains incompletely understood. Here in murine calvarial cells, we establish that osteoblast differentiation under aerobic conditions is coupled with a marked increase in glucose consumption and lactate production but reduced oxygen consumption. As a result, aerobic glycolysis accounts for approx. 80% of the ATP production in mature osteoblasts. In vivo tracing with 13C-labeled glucose in the mouse shows that glucose in bone is readily metabolized to lactate but not organic acids in the TCA cycle. Glucose tracing in osteoblast cultures reveals that pyruvate is carboxylated to form malate integral to the malate-aspartate shuttle. RNA sequencing (RNA-seq) identifies Me2, encoding the mitochondrial NAD-dependent isoform of malic enzyme, as being specifically upregulated during osteoblast differentiation. Knockdown of Me2 markedly reduces the glycolytic flux and impairs osteoblast proliferation and differentiation. Thus, the mitochondrial malic enzyme functionally couples the mitochondria with aerobic glycolysis in osteoblasts.

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

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Zhang, Liang published the artcileCombined effects of glycosylation precursors and lactate on the glycoprofile of IgG produced by CHO cells, Application In Synthesis of 59-23-4, the main research area is CHO cell monoclonal antibodies IgG; Chinese hamster ovary cells (CHO cells); Glycosylation; IgG; Monoclonal antibody; Sugars; mAbs.

The glycosylation profile of therapeutic monoclonal antibodies (mAbs) is a crucial quality parameter for industrial IgG (IgG) production Several alternative carbon sources, which function as glycosylation precursors, have been reported to impact the glycosylation pattern. Since the cells give priority to glucose uptake, the presence of this substrate can lower the effects of alternative sugars on the glycosylation. In order to get a better understanding of the influence of alternative sugars on the glycosylation and to investigate how they impact each other, combinations of mannose, fructose, galactose and fucose were fed to Chinese hamster ovary (CHO) cells in batch culture when the glucose became depleted and the lactate, accumulated in the culture, was used as carbon source. Feeding with a feed containing mannose or glucose decreased by 3-7% the percentage of high mannose glycans compared to a feed without mannose or glucose. Feeding with a feed containing galactose led to 8-20% increase of monogalactoglycans (G1) glycans and 2-6% rise of digalactoglycans (G2) glycans compared to feeding without galactose or glucose. The cells fed with fucose exhibited a significantly higher concentration of intracellular GDP-Fucose. This work indicates that a feeding strategy based on non-glucose sugars and potentially lactate, could be adopted to obtain a targeted glycosylation profile.

Journal of Biotechnology published new progress about Carbon sources, microbial. 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, Application In Synthesis of 59-23-4.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Nakayama, Taku published the artcilePalladium-Catalyzed Dehydrogenative Synthesis of Imidazoquinolines in Water, Quality Control of 6214-45-5, the main research area is imidazoquinoline preparation green chem; benzylic alc diaminoquinoline dehydrogenative coupling reaction palladium catalyst.

A synthesis of imidazoquinolines I (R = Me, iso-Bu, Ph, etc.; Ar = Ph, 3-fluorophenyl, naphthalen-1-yl, etc.) via dehydrogenative coupling of 3,4-diaminoquinolines II with benzylic alcs. ArCH2OH utilizing π-benzylpalladium(II) system in water was reported. Readily available benzylic alcs. initially undergo catalytic dehydrogenation to form benzaldehydes, which are then reacted with 3,4-diaminoquinolines II via sequential cyclocondensation/aromatization, leading to the formation of imidazoquinolines I. This exptl. simple and practical one-pot procedure provides direct access to the desired products I without adding strong bases, toxic oxidants or other additives. Several experiments were carried out toward an understanding of the reaction mechanism to propose plausible catalytic cycles. The dehydrogenative coupling was found to be first order with respect to the benzyl alc. and Pd catalyst, and zero order with respect to the 3,4-diaminoquinoline substrate. A kinetic isotope effect of 3.1 was observed by sep. determining the reaction rates of benzyl alc. and benzyl-α,α-d2 alc. Water mols. accelerate the catalytic dehydrogenative coupling, suggesting that they act as a proton donor to activate the benzylic alcs. by a hydrogen-bonding network.

Asian Journal of Organic Chemistry published new progress about Aralkyl alcohols Role: RCT (Reactant), RACT (Reactant or Reagent). 6214-45-5 belongs to class alcohols-buliding-blocks, name is (4-Butoxyphenyl)methanol, and the molecular formula is C11H16O2, Quality Control of 6214-45-5.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts