Author: tianli

Hu, Huigang published the artcilePolysaccharides from pineapple pomace: new insight into ultrasonic-cellulase synergistic extraction and hypoglycemic activities, SDS of cas: 59-23-4, the main research area is Ananas polysaccharide ultrasonic cellulase extraction hypoglycemic activity; Characterization; Hypoglycemic activity; Pineapple pomace polysaccharides; Response surface methodology; Ultrasonic-cellulase extraction.

This study determined the optimal extraction conditions for ultrasonic-cellulase synergistic extraction of polysaccharides from pineapple pomace (PPP) using Plackett-Burman design and response surface methodol. The optimal hydrolysis temperature, ratio of material to water, pH value, hydrolysis time, ultrasonic power and the additive quantity of cellulase were 50 °C, 1:45 g/mL, 6.0, 100 min, 160 W and 2.0%, resp., giving a extraction yield of 1.10 ± 0.03%. PPP was further isolated and purified by DEAE-52 cellulose and Sephadex G-100 chromatog. columns, revealing four main elution peaks, named PPF0, PPF1, PPP2 and PPF3, were obtained. The mol. weight, monosaccharide compositions, structural features and appearance morphol. of polysaccharide fractions (PPFs) were analyzed by high-performance liquid chromatog. (HPLC), gel permeation chromatog. (GPC), UV spectroscopy, fourier transform IR spectroscopy (FT-IR), and SEM (SEM). Furthermore, the hypoglycemic activities of PPFs with different concentrations were also investigated by insulin resistance HepG2 cells model in vitro. Results showed that PPF0, PPF1, PPF2 and PPF3 were composed of mannose, rhamnose, glucuronic acid, galacturonic acid, glucose, galactose, xylose, arabinose and fucose with mol. weight of 6.71 × 104, 1.11 × 104, 2.22 × 104 and 5.1 × 103 Da, resp. All of them could alleviate the development of insulin resistance HepG2 cells with a dose-dependent relationship. The glucose consumption increased 46.4%, 50.5%, 82.1% and 53.6%; 86.8%, 81.6%, 86.8% and 84.2% at the concentration of 20 μg/mL, resp., without or with insulin. These results suggested that PPFs can be explored as a potential hypoglycemic agent in biomedical and functional food.

International Journal of Biological Macromolecules published new progress about Ananas comosus. 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

Lin, Yanxin published the artcileSensory and chemical characterization of Chinese bog bilberry wines using Check-all-that-apply method and GC-Quadrupole-MS and GC-Orbitrap-MS analyses, HPLC of Formula: 505-10-2, the main research area is bog bilberry wine cymene orbitrap mass spectrometry; Affective test; CATA; GC–MS; Potential odor-active compound; Sensory profile; Untrained panel; Volatile profile.

The sensory and chem. profiles of com. bog bilberry (BB) wines were investigated using a multi-anal. approach. Sensory test included scaling and check-all-that-apply (CATA) method with questions on liking of BB wine. The sensory data was correlated with their volatile compound profiles determined using gas chromatog. coupled with quadrupole and orbitrap mass spectrometry (GC-Quadrupole/Orbitrap-MS). In general, all BB wines were characterized with “”fruity””, “”blueberry”” and “”floral”” odors and “”sour””, “”mouth puckering”” and “”sweet”” flavors. Samples more frequently characterized as “”fruity”” and “”floral”” in CATA were preferred by the panelists (n = 93). High relative proportions of o-cymene, p-cymenene, 1-octen-3-one and 3-ethylphenol in a sample (described as “”ginger”” and “”chili””) resulted in a lower liking rating. Similarly, generally disliked sample described with “”Chinese herbs”” and “”licorice”” was characterized by compounds 3-methylpentan-1-ol, 1,1,6-trimethyl-1,2-dihydronaphthalene, and 4-vinylphenol. The data will give novel information for berry wine and beverage industry on the quality factors of BB wines linked to higher acceptance.

Food Research International published new progress about Ananas comosus. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, HPLC of Formula: 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Huber, Matthias C. published the artcileMinimalist Protocell Design: A Molecular System Based Solely on Proteins that Form Dynamic Vesicular Membranes Embedding Enzymatic Functions, Application In Synthesis of 111-87-5, the main research area is dynamic vesicular membrane amphiphilic elastin like protein; artificial cells; biocatalysis; enzyme catalysis; protocells; synthetic biology.

Life in its mol. context is characterized by the challenge of orchestrating structure, energy and information processes through compartmentalization and chem. transformations amenable to mimicry of protocell models. Here we present an alternative protocell model incorporating dynamic membranes based on amphiphilic elastin-like proteins (ELPs) rather than phospholipids. For the first time we demonstrate the feasibility of combining vesicular membrane formation and biocatalytic activity with mol. entities of a single class: proteins. The presented self-assembled protein-membrane-based compartments (PMBCs) accommodate either an anabolic reaction, based on free DNA ligase as an example of information transformation processes, or a catabolic process. We present a catabolic process based on a single mol. entity combining an amphiphilic protein with tobacco etch virus (TEV) protease as part of the enclosure of a reaction space and facilitating selective catalytic transformations. Combining compartmentalization and biocatalytic activity by utilizing an amphiphilic mol. building block with and without enzyme functionalization enables new strategies in bottom-up synthetic biol., regenerative medicine, pharmaceutical science and biotechnol.

ChemBioChem published new progress about Amphipathicity. 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

Oswald, Iain W. H. published the artcileIdentification of a New Family of Prenylated Volatile Sulfur Compounds in Cannabis Revealed by Comprehensive Two-Dimensional Gas Chromatography, COA of Formula: C10H18O, the main research area is prenylated volatile sulfur compound Cannabis terpene Allium.

Cannabis sativa L. produces over 200 known secondary metabolites that contribute to its distinctive aroma. Studies on compounds traditionally associated with the scent of this plant have focused on those within the terpenoid class. These isoprene-derived compounds are ubiquitous in nature and are the major source of many plant odors. Nonetheless, there is little evidence that they provide the characteristic “”skunk-like”” aroma of cannabis. To uncover the chem. origins of this scent, we measured the aromatic properties of cannabis flowers and concentrated extracts using comprehensive two-dimensional gas chromatog. equipped with time-of-flight mass spectrometry, flame ionization detection, and sulfur chemiluminescence. We discovered a new family of volatile sulfur compounds (VSCs) containing the prenyl (3-methylbut-2-en-1-yl) functional group that is responsible for this scent. In particular, the compound 3-methyl-2-butene-1-thiol was identified as the primary odorant. We then conducted an indoor greenhouse experiment to monitor the evolution of these compounds during the plant’s lifecycle and throughout the curing process. We found that the concentrations of these compounds increase substantially during the last weeks of the flowering stage, reach a maximum during curing, and then drop after just one week of storage. These results shed light on the chem. origins of the characteristic aroma of cannabis and how volatile sulfur compound production evolves during plant growth. Furthermore, the chem. similarity between this new family of VSCs and those found in garlic (allium sativum) suggests an opportunity to also investigate their potential health benefits.

ACS Omega published new progress about Allium sativum. 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, COA of Formula: C10H18O.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Yan, Jing-Kun published the artcilePhysicochemical characteristics and in vitro biological activities of polysaccharides derived from raw garlic (Allium sativum L.) bulbs via three-phase partitioning combined with gradient ethanol precipitation method, Application of (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal, the main research area is Allium polysaccharide uronic acids carbohydrates; Bioactivity; Characterization; Garlic (Allium sativum L.); Gradient ethanol precipitation; Polysaccharide; Preparation; Three-phase partitioning.

In the present study, three-phase partitioning (TPP) coupled with gradient ethanol precipitation (GEP) was developed for the first time to extract and isolate polysaccharides (GPSs) from raw garlic (Allium sativum L.) bulbs. Four kinds of fructose polymers, namely, GPS35, GPS50, GPS65, and GPS80, were obtained at the final ethanol precipitation concentrations of 35%, 50%, 65%, and 80% (volume/volume), resp., and their physicochem. characteristics and in vitro biol. activities were investigated. Results indicated that GPS80 had higher carbohydrate (86.68% ± 0.90%) and uronic acid (12.89% ± 0.09%) contents, lower weight-average mol. weight (8.93 x 103 Da), and looser surface morphol. than the other three GPSs. Furthermore, among the four GPSs, GPS80 exhibited the strongest antioxidant capacities, inhibitory effects on α-amylase and α-glycosidase, and nitric oxide stimulatory activity on RAW264.7 macrophage cells in vitro. Therefore, this study provides a simple and feasible technol. strategy for producing bioactive polysaccharides from raw Allium vegetables.

Food Chemistry published new progress about Allium sativum. 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 of (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Lee, Se Hee published the artcileUnraveling microbial fermentation features in kimchi: from classical to meta-omics approaches, Formula: C4H6O5, the main research area is Leuconostoc Lactobacillus Weissella fermentation; Fermentation; Genome; Kimchi; Lactic acid bacteria; Lactobacillus; Leuconostoc; Meta-omics approaches; Weissella.

Abstract: Kimchi is a traditional Korean fermented food prepared via spontaneous fermentation by various microorganisms originating from vegetables such as kimchi cabbage, radishes, and garlic. Recent advances in meta-omics approaches that integrate metataxonomics, metagenomics, metatranscriptomics, and metabolomics have contributed to explaining and understanding food fermentation processes. Kimchi microbial communities are composed of majorly lactic acid bacteria such as Leuconostoc, Lactobacillus, and Weissella and fewer eukaryotic microorganisms and kimchi fermentation are accomplished by complex microbial metabolisms to produce diverse metabolites such as lactate, acetate, CO2, ethanol, mannitol, amino acids, formate, malate, diacetyl, acetoin, and 2, 3-butanediol, which determine taste, quality, health benefit, and safety of fermented kimchi products. Therefore, in the future, kimchi researches should be systematically performed using the meta-omics approaches to understand complex microbial metabolisms during kimchi fermentation Key points: · Spontaneous fermentation by raw material microbes gives kimchi its unique flavor. · The kimchi microbiome is altered by environmental factors and raw materials. · Through the multi-omics approaches, it is possible to accurately analyze the diversity and metabolic characteristics of kimchi microbiome and discover potential functionalities.

Applied Microbiology and Biotechnology published new progress about Allium sativum. 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

Chen, Huan-Huan published the artcileCharacterization of copper-induced-release of exudates by Citrus sinensis roots and their possible roles in copper-tolerance, SDS of cas: 97-67-6, the main research area is Citrus sinensis root copper tolerance characterization; Citrus sinensis; Copper uptake; Copper-tolerance; Root exudates; Root-induced alkalization.

Copper (Cu) excess is often observed in old Citrus orchards. Little information is available on the characterization of Cu-induced-release of root exudates and their possible roles in plant Cu-tolerance. Using sweet orange [Citrus sinensis (L.) Osbeck cv. Xuegan] seedlings as materials, we investigated the impacts of 0, 0.5, 25, 150, 350, 550, 1000, 2000 or 5000 μM CuCl2 (pH 4.8) on Cu uptake, root exudates [malate, citrate, total phenolics (TP), total soluble sugars (TSS) and total free amino acids (TFAA)], electrolyte leakage and malondialdehyde, and solution pH under hydroponic conditions; the time-course of root exudates and solution pH in response to Cu; and the impacts of protein synthesis and anion-channel inhibitors, and temperature on Cu-induced-secretion of root exudates and solution pH. About 70% of Cu was accumulated in 0 and 0.5 μM Cu-exposed roots, while over 97% of Cu was accumulated in ≤25 μM Cu-exposed roots. Without Cu, the seedlings could alkalize the solution pH from 4.8 to above 6.0. Cu-stimulated-secretion of root exudates elevated with the increment of Cu concentration from 0 to 1000 μM, then decreased or remained unchanged with the further increment of Cu concentration, while root electrolyte leakage and malondialdehyde (root-induced alkalization) increased (lessened) with the increment of Cu concentration from 0 to 5000 μM. Further anal. indicated that Cu-stimulated-secretion of root exudates was an energy-dependent process and could repressed by inhibitors, and that there was no discernible delay between the onset of exudate release and the addition of Cu. To conclude, both root-induced alkalization and Cu-stimulated-release of root exudates played a key role in sweet orange Cu-tolerance via increasing root Cu accumulation and reducing Cu uptake and phytotoxicity.

Chemosphere published new progress about Alkalinization. 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

Hansen, Moritz E. published the artcileTotal synthesis of mutanobactins A, B from the human microbiome: Macrocyclization and thiazepanone assembly in a single step, Related Products of alcohols-buliding-blocks, the main research area is mutanobactin total synthesis human microbiome lipopeptide; aspartate substitution reduction Mutsunobu displacement phthalimide methanolysis cyclization; peptide coupling solid phase synthesis macrocyclization thiazepanone assembly; cyclization mechanism dehydration aldol addition; Cyclization; Macrocycles; Peptide Synthesis; Total Synthesis.

We report the first total syntheses of tricyclic mutanobactins A and B, lipopeptides incorporating a thiazepanone, isolated from Streptococcus mutans, a member of the human oral microbiome. A rapid, solid-phase peptide synthesis (SPPS) based route delivers these natural products from a cascade of cyclization reactions. This versatile process was also employed in a streamlined synthesis of mutanobactin D. Addnl., we provide an independent synthesis of a truncated mutanobactin A analog, utilizing a novel thiazepanone amino acid building block.

Angewandte Chemie, International Edition published new progress about Aldol addition. 22483-09-6 belongs to class alcohols-buliding-blocks, name is 2,2-Dimethoxyethanamine, and the molecular formula is C4H11NO2, Related Products of alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Camarena-Pozos, David A. published the artcileSmells from the desert: Microbial volatiles that affect plant growth and development of native and non-native plant species, Safety of 3-(Methylthio)propan-1-ol, the main research area is Arabidopsis Nicotiana plant growth microbial volatile; agaves; arid environments; cacti; microbial organic volatile compounds; plant growth; plant microbiome; plant-microbe interactions.

The plant microbiota can affect host fitness via the emission of microbial volatile organic compounds (mVOCs) that influence growth and development. However, evidence of these mols. and their effects in plants from arid ecosystems is limited. We screened the mVOCs produced by 40 core and representative members of the microbiome of agaves and cacti in their interaction with Arabidopsis thaliana and Nicotiana benthamiana. We used SPME-GC-MS to characterize the chem. diversity of mVOCs and tested the effects of selected compounds on growth and development of model and host plants. Our study revealed that approx. 90% of the bacterial strains promoted plant growth both in A. thaliana and N. benthamiana. Bacterial VOCs were mainly composed of esters, alcs., and S-containing compounds with 25% of them not previously characterized. Remarkably, Et isovalerate, isoamyl acetate, 3-methyl-1-butanol, benzyl alc., 2-phenylethyl alc., and 3-(methylthio)-1-propanol, and some of their mixtures, displayed beneficial effects in A. thaliana and also improved growth and development of Agave tequilana and Agave salmiana in just 60 days. Volatiles produced by bacteria isolated from agaves and cacti are promising mols. for the sustainable production of crops in arid and semi-arid regions.

Plant, Cell & Environment published new progress about Agave salmiana. 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

Bikman, Benjamin T. published the artcileA high-carbohydrate diet lowers the rate of adipose tissue mitochondrial respiration, Synthetic Route of 97-67-6, the main research area is adipose tissue mitochondrial respiration diet rate.

Adipocyte mitochondrial respiration may influence metabolic fuel partitioning into oxidation vs. storage, with implications for whole-body energy expenditure. Although insulin has been shown to influence mitochondrial respiration, the effects of dietary macronutrient composition have not been well characterized. The aim of this exploratory study was to test the hypothesis that a high-carbohydrate diet lowers the oxygen flux of adipocyte mitochondria ex vivo. Among participants in a randomized-controlled weight-loss maintenance feeding trial, those consuming a high-carbohydrate diet (60% carbohydrate as a proportion of total energy, n = 10) had lower rates of maximal adipose tissue mitochondrial respiration than those consuming a moderate-carbohydrate diet (40%, n = 8, p = 0.039) or a low-carbohydrate diet (20%, n = 9, p = 0.005) after 10 to 15 wk. This preliminary finding may provide a mechanism for postulated calorie-independent effects of dietary composition on energy expenditure and fat deposition, potentially through the actions of insulin on fuel partitioning.

European Journal of Clinical Nutrition published new progress about Adipose tissue. 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