Author: tianli

Zhang, Mengjie published the artcileCharacterization and functional analysis of a novel mannose-binding lectin from the swimming crab Portunus trituberculatus, Product Details of C6H12O6, the main research area is mannose binding lectin antimicrobial activity phylogenetic analysis Portunus review; Antimicrobial activities; Mannose-binding lectin; Pattern recognition receptor; Portunus trituberculatus.

Mannose-binding lectin (MBL) is a pattern recognition receptor (PRR) that plays an important role in the innate immune response. In this study, a novel mannose-binding lectin was cloned from the swimmimg crab Portunus trituberculatus (designated as PtMBL). The complete cDNA of PtMBL gene was 1208 bp in length with an open reading frame (ORF) of 732 bp that encoded 244 amino acid proteins. PtMBL shared lower amino acid similarity with other MBLs, yet it contained the conserved carbohydrate-recognition domain (CRD) with QPD motif and was clearly member of the collectin family. PtMBL transcripts were mainly detected in eyestalk and gill with sexually dimorphic expression. The temporal expression of PtMBL in hemocytes showed different activation times after challenged with Vibrio alginolyticus, Micrococcus luteus and Pichia pastoris. The recombinant PtMBL protein revealed antimicrobial activity against the tested Gram-neg. and Gram-pos. bacteria. It could also bind and agglutinate (Ca2+-dependent) both bacteria and yeast. Furthermore, the agglutinating activity could be inhibited by both D-galactose and D-mannose, suggesting the broader pathogen-associated mol. patterns (PAMPs) recognition spectrum of PtMBL. These results together indicate that PtMBL could serve as not only a PRR in immune recognition but also a potential antibacterial protein in the innate immune response of crab.

Fish & Shellfish Immunology published new progress about Cell activation. 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, Product Details of C6H12O6.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

You, Xiu published the artcileIsolation, purification, characterization and immunostimulatory activity of an exopolysaccharide produced by Lactobacillus pentosus LZ-R-17 isolated from Tibetan kefir, HPLC of Formula: 59-23-4, the main research area is Lactobacillus kefir exopolysaccharide immunostimulation; Exopolysaccharide (EPS); Immunostimulatory activity; Tibetan kefir grains.

In this study, three strains of lactic acid bacteria isolated from Tibetan kefir grains, including two strains of Lactobacillus pentosus LZ-R-17 and L. helveticus LZ-R-5, and one strain of Lactococcus lactis subsp. lactis LZ-R-12. The ability of three strains to produce exopolysaccharide (EPS) was tested, and L. pentosus LZ-R-17 was found to have the highest EPS yield. One EPS (R-17-EPS) was isolated from the fermented milk by L. pentosus LZ-R-17 and purified by DEAE-52 anion exchange chromatog. Furthermore, R-17-EPS preliminary structure and macrophage immunomodulatory activity in vitro were investigated. On the basis of the anal. results of UV-visible spectrum, Fourier transform-IR spectrum, monosaccharide composition anal. and one-dimensional and two-dimensional NMR (NMR) spectra, R-17-EPS was found to have an average mol. weight of 1.20 x 106 Da and was composed of galactose and glucose residues with a molar ratio of 1.00:3.15. NMR anal. revealed that the R-17-EPS was a linear hetero-galactoglucan containing repeating units of →2)-α-D-Galp-(1 → 4)-β-D-Glcp-(1 → 4)-β-D-Glcp-(1 → 4)-β-D-Glcp-(1→. In addition, R-17-EPS could effectively enhanced the proliferation, phagocytosis, nitric oxide and cytokines production of RAW264.7 cells, suggesting that R-17-EPS had potent immunostimulatory activity and could be explored as immunomodulator in functional food and/or medicine fields.

International Journal of Biological Macromolecules published new progress about Cell activation. 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, HPLC of Formula: 59-23-4.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Hu, Zhengyu published the artcileOptimized purification process of polysaccharides from Carex meyeriana Kunth by macroporous resin, its characterization and immunomodulatory activity, Application In Synthesis of 59-23-4, the main research area is Carex polysaccharide macroporous resin purification immunomodulation; Carex meyeriana Kunth; Polysaccharides; Purification.

The anal. hierarchy process (AHP) combined with response surface methodol. (RSM) was used to optimize the purification conditions of crude polysaccharides from Carex meyeriana Kunth (CMKP) by macroporous resin. The optimal purification conditions as follows: elution volume of 2.74 BV, flow rate of 1.88 BV/h, and sample concentration of 2.10 mg/mL. Under the optimal conditions, the purification comprehensive score was 63.59 ± 1.56% (n = 3), which was agreed closely to the predicted value (64.02%). Two fractions of polysaccharides (CMKP-1 and CMKP-2) were obtained using a DEAE-52 column. Fourier Transform IR (FTIR) spectroscopy spectra revealed the general characteristic absorption peaks of CMKP-1 and CMKP-2. Congo-red test indicated that CMKP-1 and CMKP-2 have triple helix conformation. CMKP-1 and CMKP-2 were both composed of Man, Rib, Rha, GluA, GalA, Glu, Gal, Xyl, Ara and Fuc in a molar ratio of 8.93:1:4.62:1.41:1.78:10.7:24.69:4.51:15.92:1.27 and 7.85:1:5.05:1.99:3.15:12.47:15.41:1.54:6.91:3.15, resp. The major mol. weight of CMKP-1 and CMKP-2 was 22.30 kDa and 48.10 kDa, resp. Moreover, CMKP-1 and CMKP-2 had immunostimulatory effects on RAW264.7 cells in a certain concentration range. It could be used as potential immunomodulatory agents in medicine or functional food fields.

International Journal of Biological Macromolecules published new progress about Carex meyeriana. 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

Kim, MeeKyung published the artcileSafety assessment of 16 sweeteners for the Korean population using dietary intake monitoring and poundage method, Application of (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, the main research area is sweetener dietary intake safety assessment poundage method Korea; Food additive; dietary intake; poundage method; safety assessment; sweetener.

A sweetener is a food additive that imparts a sweet taste to food products. Sweeteners have been increasingly used in Korea since the approval of sodium saccharin and D-sorbitol in 1962. Unlike food contaminants, humans are exposed to food additives only through the consumption of processed food products. For exposure assessments of sweeteners, the dietary intakes of food products containing acesulfame-K, aspartame, saccharin-Na, and sucralose were determined, and the resulting calculated estimated daily intake (EDI) values were compared directly with each additive’s ADI. The poundage method was used to calculate the daily intake per capita for 12 addnl. sweeteners, such as lactitol, for which appropriate anal. methods for food products do not exist. The risk, as evaluated by comparing the EDI with the ADI, was determined to be 2.9% for acesulfame-K, 0.8% for aspartame, 3.6% for saccharin-Na, 4.3% for steviol glycosides, and 2.1% for sucralose. No hazardous effect was predicted for the other 11 sweeteners, including lactitol.

Food Additives & Contaminants, Part A published new progress about Carcinogenicity. 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, Application of (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.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Beck, L. G. published the artcileEvaluation of isomalt and hydrogenated starch hydrolysate in sugarless caramel popcorn, Quality Control of 64519-82-0, the main research area is caramel popcorn isomalt starch flavor texture.

Five formulations of sugarless caramel popcorn sweetened with different proportions of hydrogenated starch hydrolyzate and isomalt were developed. Control and test products were evaluated for changes in phys., chem. and sensory properties over a 3-mo storage period at 33C and 50% humidity. Moisture content and water activity values increased for all products, but color values did not change with time. Texture compressibility measurements were highly correlated with liking of texture values gathered from a consumer study. The formula with 100% isomalt was liked significantly more by consumers than the other formulas.

Journal of Food Quality published new progress about Caramel (color). 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, Quality Control of 64519-82-0.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Wang, Xiaojun published the artcileCharacterization of odor-active compounds in high-salt liquid-state soy sauce after cooking, SDS of cas: 505-10-2, the main research area is soy sauce odor cooking food processing; Aroma extract dilution analysis; Cooking; Odor-active compound; Sensory evaluation; Soy sauce.

GC x GC-O-MS was used for the aroma extract dilution anal. of cooked high-salt liquid-state soy sauce (HLS), wherein a number of components exhibited high flavor dilution (FD) factors. Electronic nose anal. showed that the heating temperature had a greater influence on the odor characteristics of soy sauce than the heating time. Sensory evaluation and the FD factor of odor-active compounds suggested that the caramel-like/sweet, roasted/roasted nut-like and spicy/burnt odor intensities of the boiled soy sauce were stronger than following heating at a higher temperature These results indicate that different heating conditions could change the intensities of caramel-like/sweet, roasted/roasted nut-like and spicy/burnt in soy sauce during cooking by the concentrations changing of corresponding odor-active compounds This study can provide basic data for the application of HLS aroma in food processing, and provides a reference for the application of HLS aroma in daily cooking and diet.

Food Chemistry published new progress about Caramel (color). 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

Li, Xiaokang published the artcileIdentifying the Phytotoxicity and Defense Mechanisms Associated with Graphene-Based Nanomaterials by Integrating Multiomics and Regular Analysis, Formula: C4H6O5, the main research area is phytotoxicity graphene nanomaterial metabolomic proteomic; defense; graphene; metabolomics; nanotoxicity; photosynthesis; proteomics.

The application of graphene-based nanomaterials (GBNs) has attracted global attention in various fields, and understanding defense mechanisms against the phytotoxicity of GBNs is crucial for assessing their environmental risks and safe-by-design. However, the related information is lacking, especially for edible vegetable crops. In the present study, GBNs (0.25, 2.5, and 25 mg/kg plant fresh weight) were injected into the stems of pepper plants. The results showed that the plant defense was regulated by reducing the calcium content by 21.7-48.3%, intercellular CO2 concentration by 12.0-35.2%, transpiration rate by 8.7-40.2%, and stomatal conductance by 16.9-50.5%. The defense pathways of plants in response to stress were further verified by the downregulation of endocytosis and transmembrane transport proteins, leading to a decrease in the nanomaterial uptake. The phytohormone gibberellin and abscisic acid receptor PYL8 were upregulated, indicating the activation of defense systems. However, reduced graphene oxide and graphene oxide quantum dots trigger stronger oxidative stress (e.g., H2O2 and malondialdehyde) than graphene oxide in fruits due to the breakdown of antioxidant defense systems (e.g., cytochrome P 450 86A22 and P 450 77A1). Both nontargeted proteomics and metabolomics consistently demonstrated that the downregulation of carbohydrate and upregulation of amino acid metabolism were the main mechanisms underlying the phytotoxicity and defense mechanisms, resp.

Environmental Science & Technology published new progress about Capsicum annuum. 110-99-6 belongs to class alcohols-buliding-blocks, name is 2,2′-Oxydiacetic acid, and the molecular formula is C4H6O5, Formula: C4H6O5.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Huang, Yaling published the artcileVariation of Volatile Compounds and Corresponding Aroma Profiles in Chinese Steamed Bread by Various Yeast Species Fermented at Different Times, Recommanded Product: 3-(Methylthio)propan-1-ol, the main research area is volatile aroma Chinese steamed bread yeast; Chinese steamed bread; GC−MS; GC−O; aroma-active compounds; sensory evaluation.

To control the fermentation process of yeast-Chinese steamed bread (CSB), the volatile compounds and odor profiles of yeast-CSBs during fermentation were comprehensively investigated by sensory evaluation, gas chromatog.-mass spectrometry, gas chromatog.-olfactometry (GC-O), and odor activity value (OAV). Eight sensory attributes were established, and quant. descriptive anal. results showed that CF1303-CSB had intense sweet and sweet aftertaste attributes, CF1318-CSB was characterized by milky, wheaty, and yeasty attributes, while CL10138-CSB presented distinct sour, winy, and floury attributes. A total of 41 key aroma-active compounds were detected, and phenylethyl alc. was the most potent aroma compound with a flavor dilution (FD) of 1024. CF1303-CSB, CF1318-CSB, and CL10138-CSB contained 24, 22, and 21 key aroma compounds, resp., based on the OAV. These key aroma compounds can be used as the potential markers to monitor the yeast-CSBs during the fermentation process. Five compounds, including β-myrcene, 2-phenoxyethanol, Me cinnamate, guaiacol, and o-cresol, were first identified in CSB. These results provide theor. basis for processing and quality control of yeast-CSBs.

Journal of Agricultural and Food Chemistry published new progress about Bread (steamed). 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

Huang, Yaling published the artcileVariation of Volatile Compounds and Corresponding Aroma Profiles in Chinese Steamed Bread by Various Yeast Species Fermented at Different Times, HPLC of Formula: 124-76-5, the main research area is volatile aroma Chinese steamed bread yeast; Chinese steamed bread; GC−MS; GC−O; aroma-active compounds; sensory evaluation.

To control the fermentation process of yeast-Chinese steamed bread (CSB), the volatile compounds and odor profiles of yeast-CSBs during fermentation were comprehensively investigated by sensory evaluation, gas chromatog.-mass spectrometry, gas chromatog.-olfactometry (GC-O), and odor activity value (OAV). Eight sensory attributes were established, and quant. descriptive anal. results showed that CF1303-CSB had intense sweet and sweet aftertaste attributes, CF1318-CSB was characterized by milky, wheaty, and yeasty attributes, while CL10138-CSB presented distinct sour, winy, and floury attributes. A total of 41 key aroma-active compounds were detected, and phenylethyl alc. was the most potent aroma compound with a flavor dilution (FD) of 1024. CF1303-CSB, CF1318-CSB, and CL10138-CSB contained 24, 22, and 21 key aroma compounds, resp., based on the OAV. These key aroma compounds can be used as the potential markers to monitor the yeast-CSBs during the fermentation process. Five compounds, including β-myrcene, 2-phenoxyethanol, Me cinnamate, guaiacol, and o-cresol, were first identified in CSB. These results provide theor. basis for processing and quality control of yeast-CSBs.

Journal of Agricultural and Food Chemistry published new progress about Bread (steamed). 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, HPLC of Formula: 124-76-5.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Zou, Kai published the artcileImpaired glucose partitioning in primary myotubes from severely obese women with type 2 diabetes, Computed Properties of 97-67-6, the main research area is glucose myotube obese women type two diabetes; TCA cycle; glucose oxidation; glycogen synthesis; glycolysis; human skeletal muscle cell; pyruvate dehydrogenase.

The purpose of this study was to determine whether intramyocellular glucose partitioning was altered in primary human myotubes derived from severely obese women with type 2 diabetes. Human skeletal muscle cells were obtained from lean nondiabetic and severely obese Caucasian females with type 2 diabetes [body mass index (BMI): 23.6 ± 2.6 vs. 48.8 ± 1.9 kg/m2, fasting glucose: 86.9 ± 1.6 vs. 135.6 ± 12.0 mg/dL, n = 9/group]. 1-[14C]-Glucose metabolism (glycogen synthesis, glucose oxidation, and nonoxidized glycolysis) and 1- and 2-[14C]-pyruvate oxidation were examined in fully differentiated myotubes under basal and insulin-stimulated conditions. Tricarboxylic acid cycle intermediates were determined via targeted metabolomics. Myotubes derived from severely obese individuals with type 2 diabetes exhibited impaired insulin-mediated glucose partitioning with reduced rates of glycogen synthesis and glucose oxidation and increased rates of nonoxidized glycolytic products, when compared with myotubes derived from the nondiabetic individuals (P < 0.05). Both 1- and 2-[14C]-pyruvate oxidation rates were significantly blunted in myotubes from severely obese women with type 2 diabetes compared with myotubes from the nondiabetic controls. Lastly, concentrations of tricarboxylic acid cycle intermediates, namely, citrate (P < 0.05), cis-aconitic acid (P = 0.07), and α-ketoglutarate (P < 0.05), were lower in myotubes from severely obese women with type 2 diabetes. These data suggest that intramyocellular insulin-mediated glucose partitioning is intrinsically altered in the skeletal muscle of severely obese women with type 2 diabetes in a manner that favors the production of glycolytic end products. Defects in pyruvate dehydrogenase and tricarboxylic acid cycle may be responsible for this metabolic derangement associated with type 2 diabetes. American Journal of Physiology published new progress about Body mass index. 97-67-6 belongs to class alcohols-buliding-blocks, name is (S)-2-hydroxysuccinic acid, and the molecular formula is C4H6O5, Computed Properties of 97-67-6.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts