Category: alcohols-buliding-blocks

Luan, Chunning published the artcileEffect of two-step fermentation with lactic acid bacteria and Saccharomyces cerevisiae on key chemical properties, molecular structure and flavor characteristics of horseradish sauce, Name: rel-(1R,2R,4R)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol, the main research area is horseradish sauce lactic acid bacteria Saccharomyces cerevisiae flavor.

To enhance the quality or, in other words, increase the variety of horseradish sauce, two-step fermentation using lactic acid bacteria (LAB) and Saccharomyces cerevisiae is proposed for the production of the sauce. Total phenolics, acids and amino acid nitrogen contents were determined and used to assess the fermentation efficiency, while antioxidant activities, profiles of amino acids and volatile flavor compounds was used to indicate the quality of the sauce. Mol. structure determination as well as electronic tongue and sensory analyses were also conducted. Adding S. cerevisiae after 48 h of LAB fermentation resulted in higher fermentation efficiency. The sauce was noted to be fermented more fully, with increased content of amino acids by 23.10% compared with unfermented samples; its DPPH radical scavenging ability and reducing power increased by 26.26% and 33.33%, resp. The contents of alcs., esters and acids increased in the sauce. The electronic tongue and sensory evaluation showed that the sauce had good sensory quality.

LWT–Food Science and Technology published new progress about Acids Role: BUU (Biological Use, Unclassified), BIOL (Biological Study), USES (Uses). 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, Name: rel-(1R,2R,4R)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Perez, Dolores published the artcileGeneration of intra- and interspecific Saccharomyces hybrids with improved oenological and aromatic properties, Name: 3-(Methylthio)propan-1-ol, the main research area is Saccharomyces hybrid oenol aromatic property wine.

Non-wine yeasts could enhance the aroma and organoleptic profile of wines. However, compared to wine strains, they have specific intolerances to winemaking conditions. To solve this problem, we generated intra- and interspecific hybrids using a non-GMO technique (rare-mating) in which non-wine strains of S. uvarum, S. kudriavzevii and S. cerevisiae species were crossed with a wine S. cerevisiae yeast. The hybrid that inherited the wine yeast mitochondrial showed better fermentation capacities, whereas hybrids carrying the non-wine strain mitotype reduced ethanol levels and increased glycerol, 2,3-butanediol and organic acid production Moreover, all the hybrids produced several fruity and floral aromas compared to the wine yeast: β-phenylethyl acetate, iso-Bu acetate, γ-octalactone, Et cinnamate in both varietal wines. Sc x Sk crosses produced three- to sixfold higher polyfunctional mercaptans, 4-mercapto-4-methylpentan-2-one (4MMP) and 3-mercaptohexanol (3MH). We proposed that the exceptional 3MH release observed in an S. cerevisiae x S. kudriavzevii hybrid was due to the cleavage of the non-volatile glutathione precursor (Glt-3MH) to detoxify the cell from the presence of methylglyoxal, a compound related to the high glycerol yield reached by this hybrid. In conclusion, hybrid generation allows us to obtain aromatically improved yeasts concerning their wine parent. In addition, they reduced ethanol and increased organic acids yields, which counteracts climate change effect on grapes.

Microbial Biotechnology published new progress about Carboxylic acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Demmelmayer, Paul published the artcileReactive extraction of lactic acid from sweet sorghum silage press juice, Name: n-Octanol, the main research area is sorghum silage lactic acid equilibrium juice.

Fermentation of residues or side streams can be used to produce valuable products, such as carboxylic acids. Reactive solvent extraction is widely studied as isolation method for lactic acid from fermentation broths. Here, we investigate the reactive extraction of lactic acid from sweet sorghum silage press juice using different extractants, modifiers, and diluents. Besides a high extraction efficiency, a low crud formation with this highly complex raw material is targeted. Depending on the solvent phase composition, an extraction efficiency of up to 41.1% was reached using DOA/ALIQ:1-octanol:n-nonane. The crud layer was highly influenced by the applied diluent and amounted to 2.6-42.3 vol% of the total mixture volume The back-extraction experiments showed, that up to 98.2% of lactic acid were recovered. Summarizing, the results show that reactive solvent extraction of lactic acid is applicable to highly complex process streams, and crud formation can be reduced by adjusting the solvent phase composition

Separation and Purification Technology published new progress about Carboxylic acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 111-87-5 belongs to class alcohols-buliding-blocks, name is n-Octanol, and the molecular formula is C8H18O, Name: n-Octanol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Franich, Robert A. published the artcileConstituent acids of Pinus radiata stem cutin, Name: 17-Hydroxyheptadecanoic acid, the main research area is Pinus stem cutin carboxylic acid.

Stem cutin from P. radiata seedlings grown under winter and summer environmental conditions comprised n-alkanoic, (C10-C26), α,ω-alkanedioic (C14-C22), ω-hydroxyalkanoic (C12-C24), hydroxy-α,ω-alkanedioic, and polyhydroxyalkanoic acids. 9-Hydroxyheptadecane-1,17-dioic, 9-hydroxyoctadecene-1,18-dioic, 9-hydroxynonadecane-1,19-dioic, and 10,17-dihydroxyheptadecanoic acids are newly-identified constituents of gymnosperm cutin. Cutin grown under winter temperatures and photoperiod contained twice the amount of 9,16-dihydroxyhexadecanoic acid than that in summer-grown cutin, suggesting that the winter-grown cutin was formed from a highly crosslinked polymer, and that summer-grown cutin contained more linear polyester portions in the polymer.

Phytochemistry (Elsevier) published new progress about Carboxylic acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 13099-34-8 belongs to class alcohols-buliding-blocks, name is 17-Hydroxyheptadecanoic acid, and the molecular formula is C17H34O3, Name: 17-Hydroxyheptadecanoic acid.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Czyrski, Andrzej published the artcileThe spectrophotometric determination of lipophilicity and dissociation constants of ciprofloxacin and levofloxacin, Application of n-Octanol, the main research area is ciprofloxacin levofloxacin spectrophotometry lipophilicity; Distribution; Lipophilicity; Partition coefficient; Partitioning.

Lipophilicity plays a significant role in the permeability of the drugs through cell membranes and impacts the drug activity in the human body. In this paper, the spectrophotometric method was used to determine the apparent partition coefficients of two amphoteric drugs: ciprofloxacin and levofloxacin. The apparent partition coefficient was determined with the classic shake-flask method with n-octanol according to OECD guidelines. The lipophilicity profiles in a wide range of pH were determined and described quant. with the quadratic function. Basing on the macro- and microdissocn. constants, the true partition coefficient for both drugs was calculated Both levofloxacin and ciprofloxacin were lipophilic. The neutral forms, i.e., zwitterionic and uncharged, dominate in the pH relevant to the one in the intestines, the place from which they are absorbed.

Spectrochimica Acta, Part A: Molecular and Biomolecular Spectroscopy published new progress about Fluoroquinolones Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 111-87-5 belongs to class alcohols-buliding-blocks, name is n-Octanol, and the molecular formula is C8H18O, Application of n-Octanol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Zhao, Hongyu published the artcileEffects of inoculation timing and mixed fermentation with Pichia fermentans on Oenococcus oeni viability, fermentation duration and aroma production during wine malolactic fermentation, Recommanded Product: 3-(Methylthio)propan-1-ol, the main research area is oenococcus oeni pichia fermentan malolactic fermentation aroma production; Malolactic fermentation; Microbial interaction; Oenococcus oeni; P. fermentans; Wine aroma.

There has been a growing interest in developing co-inoculum of Oenococcus oeni and Saccharomyces cerevisiae/non-Saccharomyces for simultaneous malolactic fermentation (MLF) and alc. fermentation (AF) of wines. This study sought to elucidate the effects of two crucial factors (inoculation timing and paired yeast) on the fermentation performance and aroma production of Merlot wine. O. oeni used for MLF was concurrently or sequentially inoculated with two yeast cultures (i.e., single S. cerevisiae and mixed S. cerevisiae /Pichia fermentans H5Y-28) used for AF. Inoculation timing deternined the overall vinification duration, and conditioned the production of principle higher alcs., terpene and O. oeni-mediated volatiles. In contrast, paired yeast improved O. oeni viability, and showed significant effect on aromatic esters and volatile fatty acids. Possibly due to lower ethanol stress, co-inoculum allowed O. oeni to initiate MLF during AF, resulting in 45% reduction of total fermentation time. Meanwhile, O. oeni growth was stimulated by P. fermentans, with 1.7-fold of the maximum population higher than that in co-fermentation without P. fermentans. Such stimulation of O. oeni growth also occurred in sequential fermentation where P. fermentans had been replaced by S. cerevisiae. Only in sequential inoculum, P. fermentans induced high levels of 3-methylbutyl acetate, Et 3-methylbutanoate, Et hexanoate and Et octanoate, which may result in enhanced fresh fruity trait of wines. These findings suggested a pos. effect of P. fermentans H5Y-28 on O. oeni and MLF. This work provides an alternative approach to improve wine MLF and aroma outcomes using friendly non-Saccharomyces yeast with appropriate inoculation strategy.

Food Research International published new progress about Aromatic esters Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Recommanded Product: 3-(Methylthio)propan-1-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Sun, Shuyang published the artcileSelection of a versatile Lactobacillus plantarum for wine production and identification and preliminary characterisation of a novel histamine-degrading enzyme, Related Products of alcohols-buliding-blocks, the main research area is Lactobacillus wine histamine degrading enzyme.

In this study, a desirable and versatile Lactobacillus plantarum strain possessing great ability of L-malic acid consumption, biogenic amine degradation and resistance to wine harsh environment was obtained through successive screenings. Malolactic fermentation (MLF) in contaminated grape wine and cherry wine (supplemented with histamine, tyramine and cadaverine) conducted by this strain was finished within 24 and 18 days, resp., and the concentration of histamine, tyramine and cadaverine was decreased by over 57% following MLF. The enzyme from L. plantarum responsible for the amine degradation was purified to homogeneity by four steps including cell disruption, ammonium sulfate fractionation, an anion chromatog. and a gel filtration chromatog. Such enzyme was identified as glyceraldehyde-3-phosphate dehydrogenase (GAPDH) after N-terminal sequence anal. and protein Blast, a tetramer enzyme with a subunit mol. weight of 36 kDa. The optimum values of pH and temperature of this enzyme were at pH 7.5 and 40°C, and stable between pH 5.5-8.5 and 30-50°C.

International Journal of Food Science and Technology published new progress about Biogenic amines 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, Related Products of alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Zhang, Huan published the artcileSuperstretchable Dynamic Polymer Networks, Application of Pentaerythritol tetra(3-mercaptopropionate), the main research area is superstretchable dynamic polymer network; dynamic crosslinks; polymer network; superstretchability.

Superstretchable materials have many applications in advanced technol. fields but are difficult to stretch to more than 1000× their original length. A superstretchable dynamic polymer network that can be stretched to 13 000× its original length is designed. It is revealed that superstretchability of the polymer network is derived from the synergistic effect of two different types of dynamic bonds, including a small number of strong dynamic imine bonds to maintain the network integrity during stretching and a large number of weak ionic hydrogen bonds to dissipate energy. This approach provides new insights into the design of superstretchable polymers.

Advanced Materials (Weinheim, Germany) published new progress about Butadiene rubber Role: PRP (Properties), RCT (Reactant), RACT (Reactant or Reagent). 7575-23-7 belongs to class alcohols-buliding-blocks, name is Pentaerythritol tetra(3-mercaptopropionate), and the molecular formula is C17H28O8S4, Application of Pentaerythritol tetra(3-mercaptopropionate).

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Zhang, Hui published the artcileAn amendment to the fine structure of galactoxyloglucan from Tamarind (Tamarindus indica L.) seed, Related Products of alcohols-buliding-blocks, the main research area is Tamarindus seed galactoxyloglucan glucose xylose galactose; Fine structure; MALDI-TOF MS; NMR spectroscopy; Polysaccharide; Tamarind seed.

A polysaccharide from tamarind seeds (TSP) was characterized in terms of backbone and side chain structural features, as well as conformational property using methylation and GC-MS anal., 2D NMR, MALDI-TOF MS, and high performance size exclusion chromatog. (HPSEC). Results showed that TSP was a galactoxyloglucan (GXG) consisting of glucose, xylose, and galactose in a molar ratio of 3.1: 1.7: 1.0. The Mw was determined to be 524.0 kDa with radius of gyration (Rg) of 55.6 nm. The chem. structure was confirmed as a classical β-(1 → 4)-glucan with short side chains of T-β-Galp-(1 → 2)-α-Xylp-(1 → and T-α-Xylp-(1 → attached to O-6 position of glucose. MALDI-TOF MS anal. indicated that TSP mainly composed of nonasaccharide (XLLG) and octasaccharide (XLXG or XXLG) blocks in periodic or interrupted sequence in a ratio of 3: 2, occasionally interrupted by heptasaccharide (XXXG), hexasaccharide (XLG or XXGG), or even hendesaccharide blocks. Conformational study indicated that TSP was in a random-coil shape with relative extended stiff chain in aqueous solution This study provided more evidences to make an amendment to the fine structure of tamarind GXG.

International Journal of Biological Macromolecules published new progress about Hexasaccharides 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, Related Products of alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Xu, Danping published the artcileExtraction, purification and antioxidant activity of polysaccharide from cold pressed oil cake of ‘Tengjiao’ seed, Safety of (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal, the main research area is Zanthoxylum polysaccharide antioxidant monosaccharide; Antioxidant activity; Cold pressed oil cake; Polysaccharide.

Tengjiao (Zanthoxylum armatum DC.) seed cold pressed oil cake (CPC), the main byproduct of the cold-pressed oil process, is mainly used for animal feed or crop fertilizer, resulting in a great waste of resources. To improve the added value, the CPC polysaccharide (CPCP) was extracted and purified, and its antioxidant activity was studied. The extraction conditions by microwave assisted extraction, and purification conditions by trichloroacetic acid and polyamide column chromatog. treatment were optimized. High performance liquid chromatog. and Fourier transforms IR were applied to characterize the primary structural features. And the antioxidant activity was analyzed by detecting the reducing power, and scavenging activity on radical of superoxide anion, DPPH and ABTS. The results showed that, under the optimal extraction conditions (liquid-to-solid ratio 44 mL/g, processing time 16 min, microwave power 500 W and extraction temperature 80°C), and the optimal purification conditions, the extract rate of crude CPCP reached 4.76 ± 0.07%, and the purity increased from 48.52 ± 2.76% to 93.76 ± 2.06%. CPCP was mainly water-soluble pyranose with α-configuration, and composed of five kinds of monosaccharides including L-Rhamnose, D-Glucuronic acid, D-Glucose, D-Galactose and D-(-)-Arabinose. CPCP displayed certain degree of antioxidant activity, revealing the potential development and utilization value as antioxidants.

International Journal of Biological Macromolecules published new progress about Monosaccharides 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, Safety of (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts