Author: tianli

Shintani, Tomoya published the artcileFood industrial production of monosaccharides using microbial, enzymatic, and chemical methods, Recommanded Product: (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal, the main research area is monosaccharide microbial enzymic chem food industrial production review.

Most monosaccharides in nature are hexoses, which have six carbon atoms; the most well-known hexose is d-glucose. Various hexoses with distinct characteristics can be produced from inexpensive polysaccharides for applications in the food industry. Therefore, identification of the health-related functions of hexose will facilitate the consumption of hexoses in food products to improve quality of life. The hexoses available in foods include N-acetyl glucosamine, d-glucosamine, d-fructose, d-mannose, d-galactose, other d-hexoses, and l-hexoses. Here, an updated overview of food industrial production methods for natural hexoses by microbial, enzymic, and chem. methods is provided.

Fermentation published new progress about Diet. 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

Kretschmer, Matthias published the artcileOrganic acids and glucose prime late-stage fungal biotrophy in maize, Application of (S)-2-hydroxysuccinic acid, the main research area is maize fungal biotrophy organic acids glucose.

Many plant-associated fungi are obligate biotrophs that depend on living hosts to proliferate. However, little is known about the mol. basis of the biotrophic lifestyle, despite the impact of fungi on the environment and food security. In this work, we show that combinations of organic acids and glucose trigger phenotypes that are associated with the late stage of biotrophy for the maize pathogen Ustilago maydis. These phenotypes include the expression of a set of effectors normally observed only during biotrophic development, as well as the formation of melanin associated with sporulation in plant tumors. U. maydis and other hemibiotrophic fungi also respond to a combination of carbon sources with enhanced proliferation. Thus, the response to combinations of nutrients from the host may be a conserved feature of fungal biotrophy.

Science (Washington, DC, United States) published new progress about Corn. 97-67-6 belongs to class alcohols-buliding-blocks, name is (S)-2-hydroxysuccinic acid, and the molecular formula is C4H6O5, Application of (S)-2-hydroxysuccinic acid.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Sun, Xin published the artcilePotential importance of malate diffusion in the response of maize photosynthesis to heterogeneous light, Quality Control of 97-67-6, the main research area is malate maize photosynthesis heterogeneous light; C(4) photosynthesis; Heterogeneous light; Maize (Zea mays L.); Malate diffusion; Systemic regulation.

It is well known that the photosynthetic performance of a leaf is highly dependent on the systemic regulation from distal parts within a plant under light heterogeneity. However, there are few studies focusing on C4-specific processes. In the present study, two cultivars of maize (Zea mays L.), Rongyu 1210 (RY) and Zhongdan 808 (ZD), were treated with heterogeneous light (HL). The net photosynthetic rate (Pn) of newly developed leaves was found to increase in HL-treated RY, while it decreased in HL-treated ZD. Result also showed a neg. correlation between the Pn and the content of malate, a key metabolite in C4 photosynthesis, in these two cultivars. In HL-treated ZD, malate content increased with a decline in the abundance of NADP-malic enzyme (EC 1.1.1.40), suggesting that less malate was decarboxylated. Moreover, a restriction of malate diffusion is proposed in HL-treated ZD, since the interface length between mesophyll cells (MC) and bundle sheath cells (BSC) decreased. In contrast, malate diffusion and subsequent decarboxylation in HL-treated RY should be stimulated, due to an increase in the abundance of NADP-malate dehydrogenase (EC 1.1.1.82) and a decline in the content of malate. In this case, malate diffusion from MC to BSC should be systemically stimulated, thereby facilitating C4 photosynthesis of a maize leaf in heterogeneous light. While if it is systemically restricted, C4 photosynthesis would be suppressed.

Plant Physiology and Biochemistry (Issy-les-Moulineaux, France) published new progress about Corn. 97-67-6 belongs to class alcohols-buliding-blocks, name is (S)-2-hydroxysuccinic acid, and the molecular formula is C4H6O5, Quality Control of 97-67-6.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Zhang, Liang published the artcileControl of IgG glycosylation in CHO cell perfusion cultures by GReBA mathematical model supported by a novel targeted feed, TAFE, Formula: C6H12O6, the main research area is CHO cell perfusion culture IgG glycosylation TAFE math model; Antibody; CHO cells; Feed design; GReBA; Galactose; Glucose; Glycosylation; Mannose; Mathematical modelling; Perfusion culture.

The N-linked glycosylation pattern is an important quality attribute of therapeutic glycoproteins. It has been reported by our group and by others that different carbon sources, such as glucose, mannose and galactose, can differently impact the glycosylation profile of glycoproteins in mammalian cell culture. Acting on the sugar feeding is thus an attractive strategy to tune the glycan pattern. However, in case of feeding of more than one carbon source simultaneously, the cells give priority to the one with the highest uptake rate, which limits the usage of this tuning, e.g. the cells favor consuming glucose in comparison to galactose. We present here a new feeding strategy (named ‘TAFE’ for targeted feeding) for perfusion culture to adjust the concentrations of fed sugars influencing the glycosylation. The strategy consists in setting the sugar feeding such that the cells are forced to consume these substrates at a target cell specific consumption rate decided by the operator and taking into account the cell specific perfusion rate (CSPR). This strategy is applied in perfusion cultures of Chinese hamster ovary (CHO) cells, illustrated by ten different regimes of sugar feeding, including glucose, galactose and mannose. Applying the TAFE strategy, different glycan profiles were obtained using the different feeding regimes. Furthermore, we successfully forced the cells to consume higher proportions of non-glucose sugars, which have lower transport rates than glucose in presence of this latter, in a controlled way. In previous work, a math. model named Glycan Residues Balance Anal. (GReBA) was developed to model the glycosylation profile based on the fed carbon sources. The present data were applied to the GReBA to design a feeding regime targeting a given glycosylation profile. The ability of the model to achieve this objective was confirmed by a multi-round of leave-one-out cross-validation (LOOCV), leading to the conclusion that the GReBA model can be used to design the feeding regime of a perfusion cell culture to obtain a desired glycosylation profile.

Metabolic Engineering published new progress about Cell. 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, Formula: C6H12O6.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Ambrosi, Alan published the artcileBeer dealcoholization by forward osmosis diafiltration, Safety of 3-(Methylthio)propan-1-ol, the main research area is beer dealcoholization forward osmosis diafiltration.

Membrane separation processes used for beer dealcoholization have as main advantage the operation at mild temperatures when compared to traditional thermal technologies. Such alternatives to thermal treatment preserve the organoleptic quality of the foods that are being processed. This work assesses the use of forward osmosis to dealcoholize a com. beer containing 5 vol% of alc. In this process, water and ethanol are removed from the beer simultaneously, and diafiltration is used to rehydrate the beer, reducing its alc. content. We assess this study by characterizing the chem. profile of the beer before and after the FO diafiltration process. It was possible to obtain a low alc. beer containing 0.5 vol%, but phys.-chem. properties were impaired. The turbidity and salinity increased by 44% and 70%, resp., while color decreased 7%. We also noticed the loss of flavor compounds Results indicate that forward osmosis can be an alternative to reduce the ethanol content of aqueous solutions such as beverages and fermentation broths.

Innovative Food Science & Emerging Technologies published new progress about Beer. 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

Coelho, Eduardo published the artcileVolatile fingerprinting differentiates diverse-aged craft beers, COA of Formula: C4H10OS, the main research area is volatile fingerprinting Saccharomyces Brettanomyces beer aging.

Beer ageing on wood is a complex and difficult to control process involving several reactions and compounds Difficulties in understanding the underlying phenomena often lead to empirical and unpredictable processes and heterogeneous products. This work resorts to volatile fingerprinting along with multivariate anal. as tools to differentiate and highlight differences in beers derived from diverse production processes. Volatile composition of beers originating from barrel ageing processes and unaged beer were analyzed by GC-MS. The collected data was processed by principal component anal., which allowed the evaluation of relations between samples and volatile compounds Beers were distinguished by clusters comprising different groups of volatiles. Beer with the longest period in barrel was in the cluster with the most volatiles. Beer produced by resident barrel microbiota fermentation was characterized by presence of Brettanomyces sp. metabolites. Beer aged in barrel by a shorter time period showed characteristic content of Et esters and oak extractives. Beer produced in inox vat and beer fermented in barrel with pitching of S. cerevisiae appeared in the same cluster, relating with fermentative esters. Volatile fingerprinting was a viable approach to characterize and distinguish the analyzed beers, providing relevant information regarding the impact of production methodologies in volatile composition

LWT–Food Science and Technology published new progress about Beer. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, COA of Formula: C4H10OS.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Goulart, Cristiano O. L. published the artcileAnalysis of diglycolic acid after mass poisoning by diethylene glycol, Computed Properties of 110-99-6, the main research area is diethylene glycol diglycolic acid mass poisoning analysis.

In Dec. 2019, unusual cases of acute renal failure with neurol. changes were observed in the State of Minas Gerais, Brazil. Criminal investigations indicated cases of intoxication after consumption of beers contaminated with diethylene glycol (DEG). The elimination of DEG by the body is fast, but its metabolite, diglycolic acid (DA), may persist for a long time. To assess the level of intoxicated victims who consumed the contaminated beers, qual. and quant. methods were developed to determine DA in biol. matrixes by gas chromatog. coupled to a mass spectrometer (GC-MS) and gas chromatog. coupled to a mass spectrometer with triple-quadrupole mass filter (GC-MS-MS), resp. The validated qual. method presents good selectivity and limit of detection of 1 μg/mL (whole blood, urine, vitreous humor and cerebrospinal fluid) and 5 μg/g (liver and kidney), resp. A quant. method for whole blood presented satisfactory performance to determine DA. Twelve victims presented pos. results for DA in whole blood, with concentrations ranging from 2 to 108 μg/mL. The toxicol. laboratory of the Institute of Forensic Medicine of Minas Gerais was the first governmental agency to identify DA in whole blood, vitreous humor, cerebrospinal fluid, kidney and urine in victims affected by this contaminant. The results of this study legally supported the prohibition of the continued consumption of the beer and avoided further intoxications. Our results showed, for real cases of human intoxication, that DA can still be detected in alternative matrixes, even when non-detectable in blood, demonstrating the importance of collecting different kinds of samples for a proper investigation.

Journal of Analytical Toxicology published new progress about Beer. 110-99-6 belongs to class alcohols-buliding-blocks, name is 2,2′-Oxydiacetic acid, and the molecular formula is C4H6O5, Computed Properties of 110-99-6.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Bourbon-Melo, Nuno published the artcileUse of Hanseniaspora guilliermondii and Hanseniaspora opuntiae to enhance the aromatic profile of beer in mixed-culture fermentation with Saccharomyces cerevisiae, Computed Properties of 505-10-2, the main research area is beer Hanseniaspora fermentation Saccharomyces; Beer; Bioflavor; Co-fermentation; Hanseniaspora guilliermondii; Hanseniaspora opuntiae; Non-saccharomyces; Sequential fermentation; Simultaneous fermentation.

Beer production is predominantly carried out by Saccharomyces species, such as S. cerevisiae and S. pastorianus. However, the introduction of non-Saccharomyces yeasts in the brewing process is now seen as a promising strategy to improve and differentiate the organoleptic profile of beer. In this study, 17 non-Saccharomyces strains of 12 distinct species were isolated and submitted to a preliminary sensory evaluation to determine their potential for beer bioflavouring. Hanseniaspora guilliermondii IST315 and H. opuntiae IST408 aroma profiles presented the highest acceptability and were described as having ‘fruity’ and ‘toffee’ notes, resp. Their presence in mixed-culture fermentations with S. cerevisiae US-05 did not influence attenuation and ethanol concentration of beer but had a significant impact in its volatile composition Notably, while both strains reduced the total amount of Et esters, H. guilliermondii IST315 greatly increased the concentration of acetate esters, especially when sequentially inoculated, leading to an 8.2-fold increase in phenylethyl acetate (‘rose’, ‘honey’ aroma) in the final beverage. These findings highlight the importance of non-Saccharomyces yeasts in shaping the aroma profile of beer and suggest a role for Hanseniaspora spp. in improving it.

Food Microbiology published new progress about Beer. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Computed Properties of 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Chigwedere, Claire M. published the artcileInsight into the evolution of flavor compounds during cooking of common beans utilizing a headspace untargeted fingerprinting approach, COA of Formula: C5H12O, the main research area is bean cooking flavor profile; Aging; Beans; Cooking; Maillard reactions; Marker compounds; Sodium chloride (PubChem CID: 5234); Volatile compounds.

Beans age during storage leading to prolonged cooking times. Chem. reactions that occur during cooking lead to volatile production and flavor generation. Whereas few studies profiled the volatile fingerprint of either non-cooked beans or beans cooked for a specific time, this study explored the evolution of volatiles through headspace fingerprinting of beans cooked at 95 °C to different extents. The influence of aging of beans on this evolution was investigated. Cooking time clearly influenced the evolution of volatiles for both fresh (non-aged) and aged beans. Aged beans exhibited more discriminant compounds than fresh beans regardless of texture considerations due to differences in pre-history of the beans. Strecker aldehydes, sulfur compounds and furan compounds were identified as marker compounds and were linked to mainly lipid oxidation and Maillard reactions. In conclusion, both aging prior to cooking and the cooking process itself largely influence the evolution of volatile compounds during cooking.

Food Chemistry published new progress about Bean. 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, COA of Formula: C5H12O.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

da Cruz, Tatiana N. M. published the artcileA new glance on root-to-shoot in vivo zinc transport and time-dependent physiological effects of ZnSO4 and ZnO nanoparticles on plants, COA of Formula: C4H6O5, the main research area is Phaseolus root shoot zinc oxide nanoparticle.

Understanding nanoparticle root uptake and root-to-shoot transport might contribute to the use of nanotechnol. in plant nutrition. This study performed time resolved experiments to probe Zn uptake, biotransformation and physiol. effects on Phaseolus vulgaris (L.). Plants roots were exposed to ZnO nanoparticles (40 and 300 nm) dispersions and ZnSO4(aq) (100 and 1000 mg Zn L-1) for 48 h. Near edge X-ray absorption spectroscopy showed that 40 nm ZnO was more easily dissolved by roots than 300 nm ZnO. It also showed that in the leaves Zn was found as a mixture Zn3(PO4)2 and Zn-histidine complex. X-ray fluorescence spectroscopy showed that root-to-shoot Zn-translocation presented a decreasing gradient of concentration and velocity, it seems radial Zn movement occurs simultaneously to the axial xylem transport. Below 100 mg Zn L-1, the lower stem tissue section served as a buffer preventing Zn from reaching the leaves. Conversely, it was not observed for 1000 mg Zn L-1 ZnSO4(aq). Transcriptional anal. of genes encoding metal carriers indicated higher expression levels of tonoplast-localized transporters, suggesting that the mechanism trend to accumulate Zn in the lower tissues may be associated with an enhanced of Zn compartmentalization in vacuoles. The photosynthetic rate, transpiration, and water conductance were impaired by treatments.

Scientific Reports published new progress about Bean. 97-67-6 belongs to class alcohols-buliding-blocks, name is (S)-2-hydroxysuccinic acid, and the molecular formula is C4H6O5, COA of Formula: C4H6O5.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts