Category: alcohols-buliding-blocks

Dirks, Marlou L. published the artcileShort-term bed rest-induced insulin resistance cannot be explained by increased mitochondrial H2O2 emission, SDS of cas: 97-67-6, the main research area is insulin resistance mitochondrial emission oxidative stress; bed rest; insulin resistance; mitochondria; muscle disuse; reactive oxygen species.

Key points : We determined if bed rest increased mitochondrially derived reactive oxygen species and cellular redox stress, contributing to the induction of insulin resistance. Bed rest decreased maximal and submaximal ADP-stimulated mitochondrial respiration. We investigated the potential that an increase in skeletal muscle mitochondrial H2O2 emission, potentially as a result of decreased ADP sensitivity, contributes to cellular redox stress and the induction of insulin resistance during short-term bed rest in 20 healthy males. Bed rest led to a decline in glucose infusion rate during a hyperinsulinemic-euglycemic clamp (-42 ± 2%; P < 0.001), and in permeabilized skeletal muscle fibers it decreased OXPHOS protein content (-16 ± 8%) and mitochondrial respiration across a range of ADP concentrations (-13 ± 5%). While bed rest tended to increase maximal mitochondrial H2O2 emission rates (P = 0.053), H2O2 emission in the presence of ADP concentrations indicative of resting muscle, the ratio of H2O2 emission to mitochondrial O2 consumption, and markers of oxidative stress were not altered following bed rest. Altogether, while bed rest impairs mitochondrial ADP-stimulated respiration, an increase in mitochondrial H2O2 emission does not contribute to the induction of insulin resistance following short-term bed rest. Journal of Physiology (Oxford, United Kingdom) published new progress about Carbohydrates Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Chang, Xuefei published the artcileMetabolic analysis reveals Cry1C gene transformation does not affect the sensitivity of rice to rice dwarf virus, HPLC of Formula: 64519-82-0, the main research area is Oryza rice dwarf virus Cry1C gene transformation metabolism; Cry1C rice; RDV infection rates; free amino acids; metabolites; rice dwarf virus.

Metabolomics is beginning to be used for assessing unintended changes in genetically modified (GM) crops. To investigate whether Cry1C gene transformation would induce metabolic changes in rice plants, and whether the metabolic changes would pose potential risks when Cry1C rice plants are exposed to rice dwarf virus (RDV), the metabolic profiles of Cry1C rice T1C-19 and its non-Bt parental rice MH63 under RDV-free and RDV-infected status were analyzed using gas chromatog.-mass spectrometry (GC-MS). Compared to MH63 rice, slice difference was detected in T1C-19 under RDV-free conditions (less than 3%), while much more metabolites showed significant response to RDV infection in T1C-19 (15.6%) and in MH63 (5.0%). Pathway anal. showed biosynthesis of lysine, valine, leucine, and isoleucine may be affected by RDV infection in T1C-19. No significant difference in the contents of free amino acids (AAs) was found between T1C-19 and MH63 rice, and the free AA contents of the two rice plants showed similar responses to RDV infection. Furthermore, no significant differences of the RDV infection rates between T1C-19 and MH63 were detected. Our results showed the Cry1C gene transformation did not affect the sensitivity of rice to RDV, indicating Cry1C rice would not aggravate the epidemic and dispersal of RDV.

Metabolites published new progress about Carbohydrates Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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, HPLC of Formula: 64519-82-0.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Diniz-Silva, Helena Taina published the artcileSurvival of Lactobacillus acidophilus LA-5 and Escherichia coli O157:H7 in Minas Frescal cheese made with oregano and rosemary essential oils, SDS of cas: 124-76-5, the main research area is Lactobacillus Escherichia oregano rosemary essential oil; Dairy products; E. coli O157:H7; Lactobacillus acidophilus; Phenolics.

The effects of the incorporation of the essential oils from Origanum vulgare L.(OVEO; 0.07μL/g) and Rosmarinus officinalis L.(ROEO; 2.65μL/g) in combination in Minas Frescal cheese on the counts of the probiotic Lactobacillus acidophilus LA-5 and Escherichia coli O157:H7 were evaluated during refrigerated storage (7 ± 0.5°C). The terpenes of OVEO and ROEO, survival of the probiotic strain during in vitro digestion, as well as the physicochem. and sensory aspects were also monitored in Minas Frescal cheese. All terpenes decreased in cheese when the storage time increased. The incorporation of OVEO and ROEO delayed the increase in L. acidophilus LA-5 counts in cheese, but did not affect its ability to survive in cheese under simulated gastrointestinal conditions. The decreases in counts of E. coli O157:H7 observed in the first 15 days of refrigerated storage were strongly correlated (r ≥ 0.82) with the terpenes detected in cheese. Scores attributed for aroma, flavor, overall impression and purchase intention of cheese with OVEO and ROEO increased with the increase of the storage time. The incorporation of OVEO and ROEO in combination could be a strategy to control E. coli O157:H7 in probiotic Minas cheese during storage; however, the amounts of these substances should be cautiously selected considering possible neg. sensory impacts in this product.

Food Microbiology published new progress about Carbohydrates Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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, SDS of cas: 124-76-5.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Xiao, Luyao published the artcileInfluences of drying methods on the structural, physicochemical and antioxidant properties of exopolysaccharide from Lactobacillus helveticus MB2-1, Category: alcohols-buliding-blocks, the main research area is Lactobacillus exopolysaccharide physicochem property drying antioxidant.

In this study, in order to evaluate influences of different drying methods on the structural characteristics, physicochem. properties and antioxidant activities of exopolysaccharides (EPS) from Lactobacillus helveticus MB2-1, three drying methods, including spray-drying (SD), freeze-drying (FD) and spray freeze-drying (SFD), were applied to dry EPS. Results showed that different drying procedures had no significant influence on the primary structure and constituent monosaccharides of EPSs. However, the surface morphol. of the three dried EPSs varied greatly in size and shape due to different drying processes. Among three dried EPSs, the particle size distribution of spray freeze-dried EPS (SF-EPS) was relatively narrower and uniform. Addnl., SF-EPS behaved better apparent viscosity and emulsifying property than spray-dried EPS (S-EPS) and freeze-dried EPS (F-EPS). SF-EPS exhibited stronger antioxidant activities when compared with S-EPS and F-EPS, according to the results of scavenging activities on different radicals and chelating activity on ferrous ion. Overall, SFD was the appropriate method for industrial production of EPS from Lactobacillus helveticus MB2-1 with better physicochem. properties and antioxidant activities.

International Journal of Biological Macromolecules published new progress about Carbohydrates Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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, Category: alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Pretorius, N. published the artcileInfluence of sugars and pH on the citrate metabolism of different lactic acid bacteria strains in a synthetic wine matrix, SDS of cas: 97-67-6, the main research area is sugar citrate metabolism lactic acid bacteria strain synthetic wine; Lactobacillus plantarum ; Oenococcus oeni ; acetoin; citrate lyase; citrate metabolism; diacetyl.

This study investigated the influence of sugars (glucose and fructose) and pH on the gene expression of citE (citrate lyase β-subunit) and the subsequent formation of metabolites associated with citrate metabolism Different levels of glucose (2.5, 50 and 115 gl-1), fructose (2.5, 50 and 115 gl-1) and pH (3.0, 3.5, 4.0 and 5.0) were evaluated for their effect on citE expression in four different lactic acid bacteria strains. Two Oenococcus oeni strains and two Lactobacillus plantarum strains were used, of which one strain of each species screened pos. for the citE gene. Among the factors tested, fructose had the biggest influence on the relative expression of citE in Oenococcus oeni. In addition, the citrate-pos. strains produced high concentrations of diacetyl and acetoin. This study gives an overview of how sugar, pH and different lactic acid bacteria strains influence citE gene expression and the formation of metabolites associated with citrate metabolism closely linked to malolactic fermentation (MLF).

Journal of Applied Microbiology published new progress about Carbohydrates Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Yan, Jingmin published the artcileAnalyses of active antioxidant polysaccharides from four edible mushrooms, Recommanded Product: (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal, the main research area is edible mushroom antioxidant polysaccharide analyzes; Antioxidant activities; Mushroom polysaccharides; Structural characterization.

Four water-soluble polysaccharides were extracted from Pleurotus eryngii, Flammulina velutipes, Pleurotus ostreatus and white Hypsizygus marmoreus. Using anion exchange and gel permeation chromatog., a neutral and an acidic fraction were purified from each water-soluble polysaccharide. Their mol. weights were all around 20 kDa except that the acidic polysaccharide from Pleurotus ostreatus (named WPOPA) had a lower mol. weight of 5 kDa. Four neutral polysaccharides were mainly composed of galactose (42.7%-69.1%), followed by Man (19.4%-39.3%) and Glc (1.1%-15.9%). Four acidic polysaccharides contained glucose (59.0%-81.8%) as major sugar and minor glucuronic acid (4.5%-9.5%). Acidic polysaccharides exhibited stronger antioxidant activities than neutral fractions, and WPOPA showed the best antioxidant effects. Structural anal. indicated WPOPA had β-(1 → 6)-glucan backbone branched at O-3 by β-1,3-D-Glcp, t-β-D-Glcp and t-β-D-GlcpA. This investigation would be useful for screening natural antioxidants and significant in developing mushroom polysaccharides as functional foods.

International Journal of Biological Macromolecules published new progress about Carbohydrates Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Xu, Yaqin published the artcileStructural characteristics, biological, rheological and thermal properties of the polysaccharide and the degraded polysaccharide from raspberry fruits, Formula: C6H12O6, the main research area is Rubus fruit polysaccharide degradation structural antioxidant rheol thermal property; Activities; Fe(2+)-H(2)O(2) degradation; Polysaccharides; Rheological behavior; Structural characterization; Thermal properties.

A native polysaccharide (RCPI) with sugar content of 79.94 ± 0.57% was isolated from raspberry fruits. A degraded polysaccharide (DRCPI) with sugar content of 83.82 ± 0.71% was obtained from the crude polysaccharides after degradation by Fe2+-H2O2 treatment. The mol. weights of RCPI and DRCPI were determined to be 411,000 and 8010 Da, resp. GC anal. revealed that both RCPI and DRCPI were composed of the same monosaccharides (rhamnose, arabinose, xylose, mannose, glucose, galactose, and galacturonic acid) in different molar ratios. IR and NMR spectroscopy confirmed that RCPI and DRCPI possessed similar structural characteristics, although DRCPI displayed higher antioxidant activities and greater thermal stability. Furthermore, DRCPI exhibited excellent rheol. properties. These data provide evidence to support the application of raspberry-derived polysaccharides in functional foods.

International Journal of Biological Macromolecules published new progress about Carbohydrates Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Nguyen, P. T. N. published the artcileSugar alcohols – Multifunctional agents in the freeze casting process of foods, Category: alcohols-buliding-blocks, the main research area is isomalt xylitol sugar cocoa tablet phys property freeze casting.

The successful production of a new convenient dosage form, namely, a fast and easily dissolving/dispersal tablet was presented in a previous study (Nguyen and Ulrich, 2014). The highlight and interesting point of that work is the introduction of sugar as a binder which dramatically improved both the tensile strength and dispersal behavior of produced tablets. In this work, the investigation on the effect of sugar alcs. (i.e., isomalt and xylitol) was carried out in order to find the mechanism on how the binders (sugar alcs.) change the properties of the tablets. The effects of sugar, isomalt and xylitol on the key properties of the tablets (i.e., the tensile strength, the dispersal/dissolution behavior), the morphol. of pores and tablets, especial the thermodn. properties of aqueous suspensions were investigated. It was found that sugar alcs. depress the f.ps. of aqueous suspensions, reduce the ice growth rate and induce to form a new pore morphol., a sphere-like porous solid body. Isomalt as binder improves the properties of the produced tablets to a higher degree than sugar and xylitol. A fast dispersal cocoa tablet (16 mm Oe, 10 mm height) with a fast dispersal time of lower than 1 min and a better crushing force of 45 N (i.e. 0.18 N/mm2 diametral tensile strength) was obtained.

Journal of Food Engineering published new progress about Carbohydrates Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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, Category: alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

van der Sman, R. G. M. published the artcileStarch gelatinization temperature in sugar and polyol solutions explained by hydrogen bond density, Related Products of alcohols-buliding-blocks, the main research area is starch gelatinization temperature sugar polyol solution hydrogen bond density.

In this paper we show that the shift of the gelatinization temperature of starch in sugar and polyol solutions is explained by nOH,eff, the volumetric d. of hydrogen bonds in the solutions nOH,eff is computed using the dry glass transition temperatures of the low mol. weight carbohydrates. This correlation of starch gelatinization temperature to nOH,eff is shown for 19 different sugar and polyol compounds in solutions at different concentrations, as measured in an earlier study by Allan et al. (2018). The earlier study found that the measured viscosity of the solutions best correlated to starch gelatinization temperature, but it was assumed that there is a more fundamental property of the sweetener that alters both the viscosity and the starch gelatnization behavior. Here, it is shown that nOH,eff is this fundamental property responsible for controlling both the viscosity and starch gelatinization temperature differences in the used sugar and polyol solutions Because nOH,eff is also related to Tg, the glass transition temperature of the carbohydrate solutions, the viscosity of a wide variety of carbohydrate solutions can be mapped to a single master curve if plotted against Tg/T, the ratio of glass transition and the actual temperature Older hypotheses concerning the shift of the starch gelatinization temperature in carbohydrate solutions have explained it in terms of water activity. However, we show that nOH,eff relates to water activity only for carbohydrates with similar mol. weights We conclude that sugar and polyol solutions can be viewed effectively as a single solvent, which is characterized by nOH,eff. This measure for volumetric d. of hydrogen bonds in these solutions can be used to predict the starch gelatinization temperature in different formulations.

Food Hydrocolloids published new progress about Carbohydrates Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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, Related Products of alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Chen, Chun published the artcileA comparison study on polysaccharides extracted from Fructus Mori using different methods: structural characterization and glucose entrapment, Application In Synthesis of 59-23-4, the main research area is glucose polysaccharide extract Fructus structural characterization entrapment.

In this study, the structure characteristics and the hypoglycemic and antioxidant activities of mulberry fruit polysaccharides obtained by the commonly used hot water (MFPh)-, ultrasonic (MFPu)-, acid (MFPc)- and alkali (MFPa)-assisted extraction methods were investigated. NMR anal. indicated that the four polysaccharides had similar glycosidic linkage patterns. SEM analyses showed that the surface morphol. of the polysaccharides was greatly affected by the extraction methods. The results of the bioactivity assays indicated that MFPh exhibited stronger antioxidant and α-amylase inhibitory activities than the other polysaccharides. Moreover, all the polysaccharides showed good α-glucosidase inhibitory activities except for MFPu with the lowest mol. weight These results suggested that acid, alkali, and ultrasonic-assisted extractions have different effects on the degradation of polysaccharides without changing the main structure compared with hot water extraction In addition, the mol. weight of polysaccharides plays a key role in the bioactivity of the mulberry fruit polysaccharides.

Food & Function published new progress about Carbohydrates Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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