Category: alcohols-buliding-blocks

Lindsay, Ross T. published the artcileA model for determining cardiac mitochondrial substrate utilisation using stable 13C-labelled metabolites, HPLC of Formula: 97-67-6, the main research area is carbon cardiac mitochondrial substrate utilization label metabolite; Fluxomics; Heart; Isotopomer analysis; Krebs cycle; LC–MS/MS; Metabolic substrate switching; TCA cycle.

Objectives: We aimed to generate a network model for the quant. anal. of Krebs cycle intermediate isotopologue distributions measured by mass spectrometry, to determine the 13C labeled proportion of acetyl-CoA entering the Krebs cycle. Methods: A model was generated, and validated ex vivo using isotopic distributions measured from isolated hearts perfused with buffer containing 11 mM glucose in total, with varying fractions of universally labeled with 13C. The model was then employed to determine the relative oxidation of glucose and triacylglycerol by hearts perfused with 11 mM glucose and 0.4 mM equivalent Intralipid (a triacylglycerol mixture). Results: The contribution of glucose to Krebs cycle oxidation was measured to be 79.1 ± 0.9%, independent of the fraction of buffer glucose which was U-13C labeled, or of which Krebs cycle intermediate was assessed. In the presence of Intralipid, glucose and triglyceride were determined to contribute 58 ± 3.6% and 35.6 ± 0.8% of acetyl-CoA entering the Krebs cycle, resp. Conclusion: These results demonstrate the accuracy of a functional model of Krebs cycle metabolism, which can allow quant. determination of the effects of therapeutics and pathol. on cardiac substrate metabolism

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

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Fan, Shanshan published the artcileCharacterization of the potent odorants in Tibetan Qingke Jiu by sensory analysis, aroma extract dilution analysis, quantitative analysis and odor activity values, Application In Synthesis of 505-10-2, the main research area is Tibetan Qingke Jiu sensory odorants; AEDA; Acetic acid (PubChem, CID: 176); Aroma active compounds; Ethyl 2-methylbutanoate (PubChem, CID: 24020); Ethyl 3-methylbutanoate (PubChem, CID: 7945); Furaneol (PubChem, CID: 19309); Methional (PubChem, CID: 18635); OAVs; Phenylacetaldehyde (PubChem, CID: 998); Quantitative analysis; Sensory analysis; Sotolon (PubChem, CID: 62835); Tibetan Qingke Jiu; β-Damascenone (PubChem, CID: 5366074); β-Phenylethanol (PubChem, CID: 6054); γ-Nonalactone (PubChem, CID: 7710).

Tibetan Qingke Jiu is the most important alc. beverage in the daily life of Tibetan people due to its unique flavor and rich nutrients. In this study, the aromatic characteristics of Qingke Jiu were studied by sensory anal., aroma extract dilution anal. (AEDA), quant. anal., and odor activity values (OAVs). Sensory evaluation demonstrated that Qingke Jiu had fruity, cooked potato, honey, sour, sweet, and caramel-like aroma. A total of 66 aroma compounds were identified by AEDA and gas chromatog.-mass spectrometry, with flavor dilution (FD) factors ranging from 4 to 2048. Among them, methional, acetic acid, Et butanoate, phenylacetaldehyde and U+03B2-phenylethanol appeared with the highest FD factors. The concentration of these aroma-active compounds was further quantitated by combination of four different quant. measurements, and 17 odorants had concentrations higher than their odor thresholds. Based on the OAVs, phenylacetaldehyde, U+03B2-phenylethanol, Et phenylacetate, sotolon, furaneol, methional, methionol, U+03B3-nonalactone, Et 2-methylbutanoate, U+03B2-damascenone, Et 3-methylbutanoate, Et acetate, Et butanoate, and acetic acid could be potentially important to the overall aroma profile of Qingke Jiu.

Food Research International published new progress about Honey. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Application In Synthesis of 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Belosludtsev, Konstantin N. published the artcileItaconic acid impairs the mitochondrial function by the inhibition of complexes II and IV and induction of the permeability transition pore opening in rat liver mitochondria, Application of (S)-2-hydroxysuccinic acid, the main research area is itaconic acid permeability transition liver mitochondria; Dicarboxylate carrier; Itaconic acid; MPT pore; Mitochondria; Mitochondrial respiration; Oxidative phosphorylation; ROS production; Respiration chain complexes.

Itaconic acid (methylene-succinic acid, ItA) is an unsaturated dicarboxylic acid that is secreted by mammalian macrophages in response to a pro-inflammatory stimulus and shows an anti-inflammatory/antibacterial effect. Being a mitochondrial metabolite, it exhibits an inhibitory activity on succinate dehydrogenase and subsequently induces mitochondrial dysfunction. The present study has shown that ItA dose-dependently inhibited ADP- and DNP-stimulated (uncoupled) respiration of rat liver mitochondria energized with succinate. This effect of ItA could be related to the suppression of the activity of complex II and the combined activity of complexes II + III of the respiratory chain. At the same time, ItA had no effect on the activity of the dicarboxylate carrier, which catalyzes the transport of succinate across the inner mitochondrial membrane. It was found that 4 mM ItA diminished the rates of ADP- and DNP-stimulated mitochondrial respiration supported by the substrates of complex I glutamate and malate. A study of the effect of ItA on the activity of complexes of the respiratory chain showed that it decreases the activity of complex IV. It was observed that 4 mM ItA inhibited the rate of H2O2 production by mitochondria. At the same time, ItA promoted the opening of the cyclosporin A-sensitive Ca2+-dependent permeability transition pore. The latter was revealed as the decrease in the calcium retention capacity of mitochondria and the stimulation of release of cytochrome c from the organelles. ItA by itself promoted the cytochrome c release from mitochondria. Possible mechanisms of the effect of ItA on mitochondrial function are discussed.

Biochimie published new progress about Liver. 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

Amaral-Silva, Lara do published the artcileRegulated hypothermia in response to endotoxin in birds, Computed Properties of 97-67-6, the main research area is endotoxin regulated hypothermia response bird; anapyrexia; birds; hypothermia; inflammation; metabolic rate; peripheral vasodilatation; tachypnea.

A switch from fever to regulated hypothermia can occur in mammals under circumstances of reduced physiol. fitness (e.g. sepsis) to direct energy to defend vital systems. Birds in which the cost to resist a pathogen is additive to the highest metabolic rate and body temperature (Tb) among vertebrates may also benefit from regulated hypothermia during systemic inflammation. Here, we show that the decrease in Tb observed during an immune challenge in birds is a regulated hypothermia, and not a result of metabolic failure. We investigated O2 consumption (thermogenesis index), ventilation (respiratory heat loss), skin temperature (sensible heat loss) and muscle mitochondrial respiration (thermogenic tissue) during Tb fall in chicken chicks challenged with endotoxin [lipopolysaccharide (LPS)]. Chicks injected with LPS were also tested regarding the capacity to raise O2 consumption to meet an increased demand driven by 2,4-dinitrophenol. LPS decreased Tb and the metabolic rate of chicks without affecting muscle uncoupled, coupled and non-coupled mitochondrial respiration. LPS-challenged chicks were indeed capable of increasing metabolic rate in response to 2,4-dinitrophenol, indicating no O2 delivery limitation. Addnl., chicks did not attempt to prevent Tb from falling during hypothermia but, instead, activated cutaneous and respiratory thermolytic mechanisms, providing an addnl. cooling force. These data provide the first evidence of the regulated nature of the hypothermic response to endotoxin in birds. Therefore, it changes the current understanding of bird’s thermoregulation during severe inflammation, indicating that regulated hypothermia is either a convergent trait for endotherms or a conserved response among vertebrates, which adds a new perspective for evolutionary medicine research.

Journal of Physiology (Oxford, United Kingdom) published new progress about Aves. 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

Jlizi, Salma published the artcileChemical composotion and cytotoxic activity of the fractionated trunk bark essential oil from Tetraclinis articulata (Vahl) Mast. growing in Tunisia, Recommanded Product: rel-(1R,2R,4R)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol, the main research area is Tetraclinis articulata trunk bark essential oil fractionation chem composition; cytotoxic activity; Tetraclinis articulata; chemical composition; essential oil; fractionation; trunk bark.

The aim of the present research was to determine the chem. composition and the cyto- toxic effects of Tetraclinis articulata trunk bark essential oil (HEE) obtained by steam distillation and five fractions obtained by normal phase silica chromatog. separation Chem. anal. al- lowed the identification of 54 known compounds Relatively high amounts of oxygenated sesquiterpenes (44.4-70.2%) were detected, mainly consisting of caryophyllene oxide (13.1-26.6%), carotol (9.2-21.2%), 14-hydroxy-9-epi-(E)-caryophyllene (3.2-15.5%) and humulene epoxide II (2.6-7.2%). The cytotoxic activity against human mammary carcinoma cell lines (MDA-MB-231) and colorectal carcinoma cell lines (SW620) of the essential oil and its fractions were assessed. All the samples displayed moderate to weak activity compared to 5-fluorouracil. The colorectal carcinoma cell line was relatively more sensitive to the essential oil and its fractions compared to the breast cancer cell line, showing IC50 values from 25.7 to 96.5μg/mL. In addition, the essential oil and its fraction E.2 revealed a cytotoxic activity against colorectal carcinoma cell line, with IC50 values lower than 30μg/mL. This is the first report on the chem. composition and cytotoxic activity of the trunk bark essential oil of T. articulata.

Molecules published new progress about Bark. 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, Recommanded Product: rel-(1R,2R,4R)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol.

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

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

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

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

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