Category: alcohols-buliding-blocks

Wu, Jianjun published the artcileIsolation and structural characterization of a non-competitive α-glucosidase inhibitory polysaccharide from the seeds of Litchi chinensis Sonn, Application of (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal, the main research area is Litchi Saccharomyces seed alpha glucosidase polysaccharide; Litchi chinensis Sonn seeds; Polysaccharide; α-Glucosidase inhibitor.

In this study, a novel homogeneous polysaccharide (LSP-W-4, MW = 6.70 kDa) was isolated and purified from the seeds of Litchi chinensis Sonn. Monosaccharide composition anal. indicated that LSP-W-4 is a heteropolysaccharide consisting of arabinose, mannose, glucose and galactose in a molar ratio of 6.33:3.88:10.35:1.00. A detailed structural anal. revealed that LSP-W-4 has a backbone consisting of 1,4-α-Glcp and 1,4-β-Manp, as well as four branched chains including of T-α-Galp, T-α-Araf, α-Araf-(1 → 5)-α-Araf-(1 → and α-Araf-(1 → 5)-α-Araf-(1 → 5)-α-Araf-(1 → attached to O6 of 1,4-β-Manp and 1,4-α-Glcp. LSP-W-4 exhibited significant inhibitory activity both against yeast (Saccharomyces cerevisiae) and mammalian (rat-intestinal acetone powder) α-glucosidase, with IC50 values of 75.24μM and 66.97μM, resp., with both such inhibitory activities being more powerful than those of acarbose. A kinetic anal. revealed that LSP-W-4 inhibited the activities of both yeast and mammalian α-glucosidase in a typical non-competitive manner, with KM values of 0.43 mmol/L and 0.53 mmol/L, resp.

International Journal of Biological Macromolecules published new progress about Litchi. 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

Cisak, Ewa published the artcileRepellents and acaricides as personal protection measures in the prevention of tick-borne diseases, Computed Properties of 42822-86-6, the main research area is review repellent acaricide tick borne disease prevention.

A number of preventive measures for the protection of humans against tick-borne diseases were evaluated. Measures involving the avoidance of tick bites with the use of protective clothing and insect repellents are the simplest and most effective. Repellents are applied directly to the skin or clothing and other fabrics, such as bednets, tents and anti-mosquito screens. Currently, DEET (N,N-diethyl-m-toluamide) is considered the most efficient arthropod repellent reference substance. The registered and recommended active repellent ingredients for skin and/or cloths application, among others, are: DEET, 1-methyl-propyl-2- (hydroxyethyl)-1-piperidinecarboxylate (picaridin), p-menthane-3,8-diol (PMD), Et butylactyloaminopropionate (IR3535), 1S,2S-2-methylpiperidinyl-3-cyclohexene-1-carboxamide (SS220), racemic 2-methylpiperidinyl-3-cyclohexene-1-carboxamide (AI3-37220) and synthetic pyrethroid – 3-phenoxybenzyl-cis-trans-3(2,2 dichlorovinyl)-2,2-dimethylcyclopropancarboxylate (permethrin) – an acaricide with repellent properties. To achieve the protection from tick bites by avoiding attachment and/or engorgement by the arthropod, acaricides with repellent properties, such as synthetic pyrethroid-permethrin are used. This pyrethroid is an acaricide of choice used for clothing impregnation, which is effective for personal protection against all three parasitic stages of western black-legged ticks. Products based on natural compounds, e.g. eugenol from Ocimum basilicum, 2-undecanone originally derived from wild tomato, geraniol – a natural product extracted from plants, and many others, represent an interesting alternative to common synthetic repellents and/or acaricides.

Annals of Agricultural and Environmental Medicine published new progress about Acari. 42822-86-6 belongs to class alcohols-buliding-blocks, name is 2-(2-Hydroxypropan-2-yl)-5-methylcyclohexanol, and the molecular formula is C10H20O2, Computed Properties of 42822-86-6.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Russell, Cherie published the artcileDoes the Australian health star rating system encourage added sugar reformulation? Trends in sweetener use in Australia, Recommanded Product: (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 saccharin sorbitolv sugar reformulation sweetener; added sugar; food policy; health star rating; non-nutritive sweeteners; nutrient profiling; ultra-processed food.

Dietary risk factors, including excess added sugar intake, are leading contributors to Australia′s burden of disease. An objective of the Australian Health Star Rating (HSR) system is to encourage the reformulation of packaged foods. Manufacturers may improve a product′s HSR by replacing added sugar with non-nutritive sweeteners (NNS). Concerns have been raised regarding the potential substitution effects of ultra-processed foods containing NNS for whole foods, and the long-term impact this may have on population health. The aim of this study was to determine whether the implementation of the HSR system has impacted the use of added sugars and NNS in the food supply. Four product categories were used: products with no added sweetener, products containing added sugar only, products containing NNS only, and products containing a combination of added sugar and NNS. Of 6477 newly released products analyzed displaying a HSR in Australia between 2014-2020, 63% contained added sugars. The proportion of new products sweetened with added sugars increased over time, while NNS use did not, despite a higher average and median HSR for products sweetened with NNS. These findings suggest that at the current time, the HSR system may not discourage the use of added sugars in new products or incentivize the reformulation of added sugar with NNS. As the health risks of NNS are questioned, increased reformulation of products with NNS to reduce the presence of added sugar in the food supply may not address broader health concerns. Instead, supporting the promotion of whole foods and drinks should be prioritized, as well as policy actions that reduce the proliferation and availability of UPFs.

Nutrients published new progress about Agave. 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, Recommanded Product: (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

Vockenberg, Thorben published the artcileThe sorption behaviour of amine micropollutants on polyethylene microplastics – impact of aging and interactions with green seaweed, Category: alcohols-buliding-blocks, the main research area is amine micropollutants polyethylene microplastics seaweed.

Microplastics are ubiquitous in the environment. Due to still rising global production, the emission of polymers into the environment and the abundance of microplastics have increased accordingly. The hydrophobic surfaces of the particles can sorb chem. pollutants, therefore providing a potential pathway to accumulation by organisms. In this study, important industrial additives of emerging environmental concern, such as hydrophobic aromatic amines, were studied in relation to their sorption behavior on high-d. polyethylene and low-d. polyethylene microplastics. Diphenylamine (log POW (logarithmic octanol-water partition coefficient) = 3.5) showed strong sorption, carbamazepine (log POW = 2.5) showed moderate sorption, and aniline (log POW = 0.9) showed no detectable sorption behavior. Importantly, the sorption capacity increased with increasing salinity, leading to strong implications for ocean systems, as an elevated uptake of pollutants. Moreover, our study demonstrates that the ecotoxicol. effects of diphenylamine on the growth of the seaweed Ulva (sea lettuce, Chlorophyta) were reduced in the presence of microplastics. As the plastic particles withdrew enough contaminants from solution, even toxic levels of diphenylamine (c = 10-4 M) became tolerable for the algae. However, the pollutants initially sorbed on the microplastics can be released again at a later point in the process, thus having delayed pollution potential.

Environmental Science: Processes & Impacts published new progress about Algae. 111-87-5 belongs to class alcohols-buliding-blocks, name is n-Octanol, and the molecular formula is C8H18O, Category: alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Hennacy, Jessica H. published the artcileProspects for Engineering Biophysical CO2 Concentrating Mechanisms into Land Plants to Enhance Yields, Formula: C4H6O5, the main research area is review Chlamydomonas Nicotiana Arabidopsis carbon dioxide; CO2 concentrating mechanism; Rubisco; carboxysome; crop yields; pyrenoid; synthetic biology.

Although cyanobacteria and algae represent a small fraction of the biomass of all primary producers, their photosynthetic activity accounts for roughly half of the daily CO2 fixation that occurs on Earth. These microorganisms are able to accomplish this feat by enhancing the activity of the CO2-fixing enzyme Rubisco using biophys. CO2 concentrating mechanisms (CCMs). Biophys. CCMs operate by concentrating bicarbonate and converting it into CO2 in a compartment that houses Rubisco (in contrast with other CCMs that concentrate CO2 via an organic intermediate, such as malate in the case of C4 CCMs). This activity provides Rubisco with a high concentration of its substrate, thereby increasing its reaction rate. The genetic engineering of a biophys. CCM into land plants is being pursued as a strategy to increase crop yields. This review focuses on the progress toward understanding the mol. components of cyanobacterial and algal CCMs, as well as recent advances toward engineering these components into land plants.

Annual Review of Plant Biology published new progress about Algae. 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

Yu, Jian-Qiang published the artcileThe apple bHLH transcription factor MdbHLH3 functions in determining the fruit carbohydrates and malate, Recommanded Product: (S)-2-hydroxysuccinic acid, the main research area is Malus fruit bHLH HLH3 transcription factor carbohydrate malate; apple; bHLH; carbohydrates; fruit quality; malate accumulation; photosynthesis.

Summary : Changes in carbohydrates and organic acids largely determine the palatability of edible tissues of horticulture crops. Elucidating the potential mol. mechanisms involved in the change in carbohydrates and organic acids, and their temporal and spatial crosstalk are key steps in understanding fruit developmental processes. Here, we used apple (Malus domestica Borkh.) as research materials and found that MdbHLH3, a basic helix-loop-helix transcription factor (bHLH TF), modulates the accumulation of malate and carbohydrates. Biochem. analyses demonstrated that MdbHLH3 directly binds to the promoter of MdcyMDH that encodes an apple cytosolic NAD-dependent malate dehydrogenase, activating its transcriptional expression, thereby promoting malate accumulation in apple fruits. Addnl., MdbHLH3 overexpression increased the photosynthetic capacity and carbohydrate levels in apple leaves and also enhanced the carbohydrate accumulation in fruits by adjusting carbohydrate allocation from sources to sinks. Overall, our findings provide new insights into the mechanism of how the bHLH TF MdbHLH3 modulates the fruit quality. It directly regulates the expression of cytosolic malate dehydrogenase MdcyMDH to coordinate carbohydrate allocation and malate accumulation in apple.

Plant Biotechnology Journal published new progress about Apple. 97-67-6 belongs to class alcohols-buliding-blocks, name is (S)-2-hydroxysuccinic acid, and the molecular formula is C4H6O5, Recommanded Product: (S)-2-hydroxysuccinic acid.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Perestrelo, Rosa published the artcileDifferentiation of fresh and processed fruit juices using volatile composition, Recommanded Product: rel-(1R,2R,4R)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol, the main research area is Vitis Fragaria fresh processed fruit juice volatile composition; GC-MS; HS-SPME; fresh juice; processed juice; volatile pattern.

In the current study, a comprehensive approach based on headspace solid-phase microextraction (HS-SPME), combined with gas chromatog.-quadrupole mass spectrometry (GC-qMS), was used to establish the volatile signature of fresh and processed fruit juices, obtained from the same batch of grapes, red fruits, orange, pear, and apple. This is a powerful tool for evaluating the impact of the production process on the volat. pattern of fruit juice. A total of 169 volatile organic compounds (VOCs) belonging to different chem. groups were identified. Esters, carbonyl compounds, terpenoids, and alcs. are the major chem. groups in the investigated fruit juices. However, their contribution to the total volatile profile varied. Special attention should be paid to processed fruit juices to avoid the possible deleterious effects associated with the formation of furanic compounds (e.g., heat treatment), since their furanic content was significantly higher in comparison to that of fresh fruit juices. The knowledge obtained in the current study will allow for the introduction of modifications to the process involved in processing juice, which will improve the organoleptic characteristics of processed juices, contributing to a better acceptance by consumers. Furthermore, more assays should be performed to assess the effect of harvests, geog., and agronomy on the volatile profile of juices.

Molecules published new progress about Apple. 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

Cichowska, Joanna published the artcileEfficiency of osmotic dehydration of apples in polyols solutions, Computed Properties of 64519-82-0, the main research area is apple polyol solution osmotic dehydration; apple; osmotic dehydration; polyols; solid gain; water loss.

The present study aimed to evaluate the influence of selected compounds from the polyol group, as well as other saccharides, on the osmotic dehydration process of apples. The following alternative solutions were examined: erythritol, xylitol, maltitol, inulin and oligofructose. Efficiency of the osmotic dehydration process was evaluated based on the kinetics of the process, and through comparison of the results obtained during the application of a sucrose solution This innovative research utilizes alternative solutions in osmotic pretreatment, which until now, have not been commonly used in fruit processing by researchers worldwide. Results indicate that erythritol and xylitol show stronger or similar efficiency to sucrose; however, the use of inulin, as well as oligofructose, was not satisfactory due to the insufficient, small osmotic driving forces of the process, and the low values of mass transfer parameters.

Molecules published new progress about Apple. 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

Zhou, Mo published the artcileImpact of pectin characteristics on lipid digestion under simulated gastrointestinal conditions: Comparison of water-soluble pectins extracted from different sources, HPLC of Formula: 59-23-4, the main research area is lipid digestion gastrointestinal water soluble pectin.

Four kinds of water-soluble pectin (WSP) extracted from hawthorn (HWSP), apple (AWSP), peach (PWSP), and carrot (CWSP) were mixed with oil-in-water emulsion to investigate pectin characteristics on lipid digestion under simulated gastrointestinal conditions. All WSPs were comprehensively characterized by the degree of methoxylation, neutral sugar composition, mol. weight and conformational parameters, intrinsic viscosity, the degree of linearity and branching, as well as mol. morphol. observation by at. force microscopy. The results demonstrated these WSPs possessed different structural characteristics. The mols. of HWSP were of small size with extended short and linear main chain, forming a certain amount of aggregations in the solution, while the mols. of PWSP were of large size with long and branched chains, forming intensive network structure. The mol. chains of AWSP and CWSP were both of medium size and tended to be flexible random coils in solution forming extensive entangled structures. The apparent viscosity of HWSP and PWSP solutions were both higher than those of AWSP and CWSP due to the aggregations or network structure. And the solution of PWSP showed better anti-shear ability than that of HWSP due to the strong crosslinking between mol. chains. The inhibitory effect of WSPs on lipid digestion decreased with the following order: PWSP, HWSP, CWSP, AWSP, which can be well related with their rheol. property. The pectin with large mol. weight and highly branched chains that resulted in strong intermol. interaction will possess good inhibitory effect on lipid digestion.

Food Hydrocolloids published new progress about Apple. 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

Chitarrini, Giulia published the artcileAroma investigation of new and standard apple varieties grown at two altitudes using gas chromatography-mass spectrometry combined with sensory analysis, COA of Formula: C8H18O, the main research area is apple grown aroma gas chromatog mass spectrometry; HS-SPME-GC-MS; Malus domestica; flavor; sensory analysis.

The aromatic profile of apples constitutes important information for the characterization and description of local products. Apple flavor is determined by perception in mouth and aroma; while the first is mainly defined by sugars and organic acids, aroma is a complex mixture of many volatile organic compounds (VOCs) whose composition is often specific to the variety. Headspace-solid phase microextraction gas chromatog. coupled with mass spectrometry (HS-SPME-GC-MS) allows for the detection of detailed information of volatile constituents. In this study, eleven apple varieties (Braeburn, Fuji, Gala, Golden Delicious, Coop 39-Crimson Crisp, Dalinette-Choupette, Fujion, CIV323-Isaaq, Coop43-Juliet, SQ159-Natyra, UEB32642-Opal) grown in two pedoclimatic locations at different altitudes in South Tyrol (Italy) (ca. 225 m and ca. 650 m a.s.l.) were investigated. Thirty-eight VOCs were identified and combined with sensory anal. results (from 11 trained panelist) to characterize the aroma of new and standard apple varieties with a special focus on pedoclimatic location differences. The study shows strong diversification of the varieties based on their VOC profiles and sensory attributes, as expected. Moreover, investigating how the pedoclimatic location at different altitudes can influence the apple aroma profile, we identified twelve VOCs involved in these differences and provided a deeper investigation on how different altitudes can influence the apple aroma composition and perceptions combining the anal. and sensory parameters.

Molecules published new progress about Apple. 111-87-5 belongs to class alcohols-buliding-blocks, name is n-Octanol, and the molecular formula is C8H18O, COA of Formula: C8H18O.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts