Author: tianli

Wang, Wei published the artcileMetabolic Deregulation of the Blood-Outer Retinal Barrier in Retinitis Pigmentosa, SDS of cas: 97-67-6, the main research area is retinitis pigmentosa blood outer retinal barrier metabolic deregulation; glucose transport; metabolism; photoreceptors; retinal pigment epithelium; retinitis pigmentosa; vision.

Retinitis pigmentosa (RP) initiates with diminished rod photoreceptor function, causing peripheral and night-time vision loss. However, subsequent loss of cone function and high-resolution daylight and color vision is most debilitating. Visual pigment-rich photoreceptor outer segments (OS) undergo phagocytosis by the retinal pigment epithelium (RPE), and the RPE also acts as a blood-outer retinal barrier transporting nutrients, including glucose, to photoreceptors. We provide evidence that contact between externalized phosphatidylserine (PS) on OS tips and apical RPE receptors activates Akt, linking phagocytosis with glucose transport to photoreceptors for new OS synthesis. As abundant mutant rod OS tips shorten in RP, Akt activation is lost, and onset of glucose metabolism in the RPE and diminished glucose transport combine to cause photoreceptor starvation and accompanying retinal metabolome changes. Subretinal injection of OS tip mimetics displaying PS restores Akt activation, glucose transport, and cone function in end-stage RP after rods are lost.

Cell Reports published new progress about Blindness. 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

Badiee, Hamid published the artcileHollow fiber liquid-phase microextraction based on the use of a rotating extraction cell: A green approach for trace determination of rhodamine 6G and methylene blue dyes, Synthetic Route of 111-87-5, the main research area is rhodamine methylene blue rotating extraction cell HF LPME; Cosmetic products; Eco-scale; Environmental waters; Microextraction; Soft drink; Synthetic dyes.

In this work, a novel mode of hollow fiber liquid-phase microextraction (HF-LPME) technique namely rotating extraction cell solvent bar microextraction (REC-SBME) was introduced. The proposed method was applied for the preconcentration of methylene blue (MB) and rhodamine 6G (RG) in some real samples, including soft drink, lipstick, environmental water, and wastewater samples. In the extraction setup, two pieces of hollow fibers were fixed on a mech. support and immersed in a rotating extraction cell containing the sample solution during the extraction process. The rotation of the extraction cell by using an elec. motor led to an enhancement in the mass transfer of the dyes from the sample solution into the organic acceptor phase. In the developed procedure, the UV-Vis spectrophotometry and HPLC-UV/Vis were employed as detection methods for the anal. of the acceptor phase and the obtained results were compared. Optimization of the extraction factors affecting the method, including organic solvent type, sample solution pH, extraction time, rotational rate, the volume of sample and acceptor solutions, salt addition, and temperature was performed in order to obtain the best preconcentration factor. Linear dynamic range obtained by HPLC-UV/Vis and spectrophotometry was observed in the ranges of 2.5-1200 ng mL-1 for RG and 1.6-600 ng mL-1 for MB with R2 more than 0.9971. Also, relative standard deviation (RSD) values (n = 3) less than 3.8% were obtained. The good conformity of the obtained results makes UV-Vis spectrophotometric method an ideal tool for routine anal. of trace dyes in the complex matrixes after REC-SBME.

Environmental Pollution (Oxford, United Kingdom) published new progress about Beverages. 111-87-5 belongs to class alcohols-buliding-blocks, name is n-Octanol, and the molecular formula is C8H18O, Synthetic Route of 111-87-5.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Hu, Weiwei published the artcilePhysicochemical and macromolecule properties of RG-I enriched pectin from citrus wastes by manosonication extraction, Recommanded Product: (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal, the main research area is rhamnogalacturonan pectin citrus waste manosonication extraction physicochem macromol property; Manosonication extraction; Property characterisation; RG-I enriched pectin.

The properties of pectin extracted from mandarin citrus peels by manosonication extraction (MSp) were systematically studied and compared with pectin obtained by the conventional maceration method (CMp). The yield of MSp (25.5%) was significantly higher than that of CMp (18.3%), while MSp exhibited two Mw fraction distributions. Monosaccharide anal. demonstrated that MSp had more branched RG-I regions (78.3 mol%) than CMp (36.6 mol%) with a high content of arabinose and galactose. The branched-chain morphol. characteristics of samples were directly imaged by at. force microscopy. The MSp exhibited a significantly lower degree of methoxylation than CMp by FT-IR and NMR anal., but X-ray diffraction anal. showed little difference in the level of crystallinity. Moreover, MSp and CMp showed non-Newtonian behavior, and the increasing order of apparent viscosities was 1.0 w/v% MSp < 1.0 w/v% CMp < 2.0 w/v% CMp < 2.0 w/v% MSp. Thermal anal. and weight loss measurements indicated MSp exhibited greater thermal stability. The results also indicated that both MSp and CMp significantly enhanced the emulsion activity at high concentrations; the emulsions containing 1.5 w/v% pectin showed no phase separation over 21 days, suggesting that MSp could be a potential effective stabilizer in the food and beverage industry. International Journal of Biological Macromolecules published new progress about Beverages. 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, Recommanded Product: (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Kelanne, Niina M. published the artcileComparison of volatile compounds and sensory profiles of alcoholic black currant (Ribes nigrum) beverages produced with Saccharomyces, Torulaspora, and Metschnikowia yeasts, Formula: C4H10OS, the main research area is Ribes Saccharomyces Torulaspora Metschnikowia yeasts; Black currant; Metschnikowia fructicola; Metschnikowia pulcherrima; Saccharomyces; Torulaspora delbrueckii; odour; volatile composition.

Black currants (Ribes nigrum) were fermented with Saccharomyces and non-Saccharomyces yeasts without added sugar to yield low-ethanol-content beverages. The effects of yeasts on the volatile compounds and sensory characteristics were analyzed by HS-SPME-GC-MS, GC-O, and generic descriptive anal. Ninety-eight volatile compounds were identified from the black currant juice and fermented beverages. Significant increases in the contents of esters (131%), higher alcs. (391%), and fatty acids (not present in juice sample) compared to initial juice were observed depending on the yeasts used. GC-O anal. revealed the higher impact of esters on the sensory properties of Saccharomyces bayanus-fermented beverage compared to the Torulaspora delbrueckii-fermented beverage. In the sensory evaluation, non-Saccharomyces yeasts resulted in a higher black currant odor. However, all beverages were intensely sour, which can be a significant challenge in the development of alc. berry beverages.

Food Chemistry published new progress about Beverages. 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

Chitarrini, Giulia published the artcileVolatile profile of mead fermenting blossom honey and honeydew honey with or without Ribes nigrum, SDS of cas: 505-10-2, the main research area is Ribes nigrum mead fermenting blossom honeydew honey volatile profile; black currant; fermentation; gas chromatography-mass spectrometry; honey.

Mead is a not very diffused alc. beverage and is obtained by fermentation of honey and water. Despite its very long tradition, little information is available on the relation between the ingredient used during fermentation and the aromatic characteristics of the fermented beverage outcome. In order to provide further information, multi-floral blossom honey and a forest honeydew honey with and without the addition of black currant during fermentation were used to prepare four different honey wines to be compared for their volatile organic compound content. Fermentation was monitored, and the total phenolic content (Folin-Ciocalteu), volatile organic compounds (HS-SPME-GC-MS), together with a sensory evaluation on the overall quality (44 nontrained panelists) were measured for all products at the end of fermentation A higher total phenolic content resulted in honeydew honey meads, as well as the correspondent honey wine prepared with black currant. A total of 46 volatile organic compounds for pre-fermentation samples and 62 for post-fermentation samples were identified belonging to higher alcs., organic acids, esters, and terpenes. The sensory anal. showed that the difference in meads made from blossom honey and honeydew honey was perceptible by the panelists with a general greater appreciation for the traditional blossom honey mead. These results demonstrated the influences of different components in meads, in particular, the influence of honey quality. However, further studies are needed to establish the relationship between the chem. profile and mead flavor perception.

Molecules published new progress about Beverages. 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

Beltra, Marta published the artcileNutritional Description of Foods with Low- and No-Calorie Sweeteners in Spain: The BADALI Project, 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 food calorie sweetener nutritional characterization Spain; added sugar; beverages; food products reformulation; health claims; intense sweeteners; no calorie sweeteners; non-nutritive sweeteners; nutrient composition; nutrition claims; polyols; regulation compliance.

The use of low- and no-calorie sweeteners (LNCS) in foods has increased in recent years in response to the neg. effects of free sugar on health. However, the health impact of LNCS is still unclear. Studies of the prevalence of LNCS in foods have been published previously, including in Spain. However, the use of health (HCs) and nutrition claims (NCs) to promote these foods and a full nutritional characterization are largely lacking. For this purpose, we used the BADALI database with 4218 foods present in the Spanish market. Our results show that 9.3% of foods have LNCS (including both intense and polyols). Sucralose and acesulfame K were the intense sweeteners most frequently used (52.4% and 48.2%, resp.), whereas maltitol was the preferred polyol (20.3%). Of all foods with LNCS, 30% also had added sugar. Many more foods with LNCS presented HCs and NCs than those without. Sugar was the nutrient most frequently claimed in NCs for LNCS-containing foods, whereas vitamins were for those without these sweeteners. NCs compliance with regulation was similar in both conditions (60.1% for foods without and 63.9% for foods with LNCS). As expected, foods with LNCS had less total sugar content and energy. Surprisingly, the nutrient profile of yogurts with LNCS changed completely: less total and saturated fat, whereas more proteins and sodium. Biscuits with LNCS contained more fiber. The results of our study reveal that the prevalence of LNCS is becoming high in some food types in Spain and that foods containing LNCS are more frequently promoted with HCs/NCs. In addition, it confirms the general reduction in energy and sugar content expected in foods with LNCS. Furthermore, it suggests a reformulation of products beyond sugar content.

Nutrients published new progress about Beverages. 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

Samaniego-Vaesken, Ma de Lourdes published the artcileNovel database of declared low- and no-calorie sweeteners from foods and beverages available in Spain, Computed Properties of 64519-82-0, the main research area is low calorie sweetener food beverage.

Added sugars encompass a number of ingredients used to improve flavor, texture and many characteristics from food products. Their increased intake from foods and beverages has been described by several studies and public health authorities recommend reducing their consumption. The use of low and no-calorie sweeteners (LNCS) has acquired a central role as partial or total substitutes for these controversial ingredients. Our objective was to identify and update the availability and types of LNCS declared on product information accessible through online retailer shopping platforms from Spain and to compile a database. A total of 357 packaged products were evaluated and a variety of foods and beverages include LNCS in their composition: overall, soft drinks (20%, N = 70), fruit juices and nectars (14%, N = 49), yoghurts and fermented milks (13%, N = 47) and chewing gum and candies (12%, N = 44). The most frequent combination of LNCS found were acesulfame K with sucralose (22%, N = 81), followed by individual addition of sucralose (13%, N = 49) and sorbitol (9%, N = 34) whereas mannitol, xylitol, neohesperidine DC and lactitol were minor (�%). Data on LNCS distribution amongst food and beverage groups and their consumption amongst the Spanish population is still limited and due to the continuous evolution resulting from reformulation practices.

Journal of Food Composition and Analysis published new progress about Beverages. 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

Melnik, Bodo C. published the artcileSynergistic effects of milk-derived exosomes and galactose on α-synuclein pathology in Parkinson’s disease and type 2 diabetes mellitus, Name: (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal, the main research area is review milk galactose alpha synuclein Parkinson disease diabetes mellitus; DNA methyltransferase 1; Parkinson’s disease; autophagy; diabetes mellitus; galactose; milk exosome; milk microRNAs; oxidative stress; vagal nerve; α-synuclein.

Epidemiol. studies associate milk consumption with an increased risk of Parkinson’s disease (PD) and type 2 diabetes mellitus (T2D). PD is an α-synucleinopathy associated with mitochondrial dysfunction, oxidative stress, deficient lysosomal clearance of α-synuclein (α-syn) and aggregation of misfolded α-syn. In T2D, α-syn promotes co-aggregation with islet amyloid polypeptide in pancreatic β-cells. Prion-like vagal nerve-mediated propagation of exosomal α-syn from the gut to the brain and pancreatic islets apparently link both pathologies. Exosomes are critical transmitters of α-syn from cell to cell especially under conditions of compromised autophagy. This review provides translational evidence that milk exosomes (MEX) disturb α-syn homeostasis. MEX are taken up by intestinal epithelial cells and accumulate in the brain after oral administration to mice. The potential uptake of MEX miRNA-148a and miRNA-21 by enteroendocrine cells in the gut, dopaminergic neurons in substantia nigra and pancreatic β-cells may enhance miRNA-148a/DNMT1-dependent overexpression of α-syn and impair miRNA-148a/PPARGC1A- and miRNA-21/LAMP2A-dependent autophagy driving both diseases. MiRNA-148a- and galactose-induced mitochondrial oxidative stress activate c-Abl-mediated aggregation of α-syn which is exported by exosome release. Via the vagal nerve and/or systemic exosomes, toxic α-syn may spread to dopaminergic neurons and pancreatic β-cells linking the pathogenesis of PD and T2D.

International Journal of Molecular Sciences published new progress about Autophagy. 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, Name: (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Gottardi, Davide published the artcileSublethal HPH treatment is a sustainable tool that induces autolytic-like processes in the early gene expression of Saccharomyces cerevisiae, Name: 3-(Methylthio)propan-1-ol, the main research area is Saccharomyces HPH treatment autolytic processes gene expression; Autolysis; Gene expression; High-pressure homogenization; Saccharomyces cerevisiae; Volatile molecule profiles.

Sublethal HPH treatments have been demonstrated to impact the technol. properties and functions of treated microorganisms by inducing specific enzymes/genes or modulating membrane structures and inducing autolysis. In this work, the early effects of a 100 MPa HPH treatment on the winery starter Saccharomyces cerevisiae ALEAFERM AROM grown in synthetic must were assessed. While there were no differences in cell cultivability during the first 48 h between treated and untreated cells, a reduction in volatile metabolites released by HPH-treated cells during the first 2 h was observed This reduction was only temporary since after 48 h, volatile mols. reached similar or even higher concentrations compared with the control. Moreover, the gene expression response of HPH-treated cells was evaluated after 1 h of incubation and compared with that of untreated cells. A massive rearrangement of gene expression was observed with the identification of 1220 differentially expressed genes (DEGs). Most of the genes related to energetic metabolic pathways and ribosome structure were downregulated, while genes involved in ribosome maturation, transcription, DNA repair, response to stimuli and stress were upregulated. These findings suggest that HPH induces or promotes an autolytic-like behavior that can be exploited in winemaking.

Food Research International published new progress about Autolysis. 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

Wang, Nifei published the artcileFractionation, structural characteristics and immunomodulatory activity of polysaccharide fractions from asparagus (Asparagus officinalis L.) skin, Quality Control of 59-23-4, the main research area is Asparagus polysaccharide macrophage phagocytosis physicochem property; Immunomodulatory activity; Polysaccharide fractions; Structural characterization; Structure-immunomodulatory relationship; White asparagus skin.

The physicochem. properties, structural features and structure-immunomodulatory activity relationship of pectic polysaccharides from the white asparagus (Asparagus officinalis L.) skin were systematically studied. Using sequential ethanol precipitation, five sub-fractions namely WASP-40, WASP-50, WASP-60, WASP-70 and WASP-80 with distinct degree of esterification (DE) and mol. weight (Mw) were obtained. The Mw and DE values were decreased with the increase of the ethanol concentrations Structurally, although 4-α-D-GalpA was the dominant sugar residue in all fractions, the molar ratios were decreased, whereas other sugar residues including arabinose- and mannose-based sugar residues overall increased with the increase of ethanol concentration In addition, the effects of sub-fractions on the RAW 264.7 cells indicated that pectic polysaccharides with the higher DE value showed a stronger immunomodulatory activity. Moreover, the structure-activity relationship was also discussed in this study, which extends the value-added application of asparagus and its processing byproducts.

Carbohydrate Polymers published new progress about Asparagus. 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, Quality Control of 59-23-4.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts