Alcohols-buliding-blocks

Pyran derivatives. 107. Preparation and reactions of 2-acetyl-3-amino-5-hydroxy-2-cyclohexenones; benzene derivatives from pyrones was written by Eiden, Fritz;Patzelt, Gertrud. And the article was included in Archiv der Pharmazie (Weinheim, Germany) in 1985.Quality Control of 2′,6′-Dihydroxy-4′-methylacetophenone This article mentions the following:

Acetylpyrene I reacted with HNR₂² [NR₂² = NMe₂, NEt₂, NMeCH₂CH₂Ph, piperidino, morpholino, perhydroazepine, 4-(2-pyridyl)-1-piperazinyl, 4-methyl-1-piperazinyl, 4-[3-(trifluoromethyl)phenyl]-1-piperazinyl, 1-piperazinyl] gave aminocyclohexenones II and III and aminophenols IV. NH₃ and 1,2-C₆H₄(NH₂)₂ gave pyridinones V (R = H, 2-H₂NC₆H₄) or VI. The amine group in II (R² = Me) (VII) was replaced by reaction with NH₃, amines, amino acids, and hydrazine derivatives VII cyclized with PhC(:NH)NH₂ or H₂NNHR¹ (R¹ = Ph, Me) to give quinazoline VIII or indazoles IX. Treating II, III, the transamination analogs of VII, VIII, or IX with KOH in EtOH gave the corresponding phenol dehydration products. In the experiment, the researchers used many compounds, for example, 2′,6′-Dihydroxy-4′-methylacetophenone (cas: 1634-34-0Quality Control of 2′,6′-Dihydroxy-4′-methylacetophenone).

2′,6′-Dihydroxy-4′-methylacetophenone (cas: 1634-34-0) belongs to alcohols. Alkyl halides are often synthesized from alcohols, in effect substituting a halogen atom for the hydroxyl group. The most common reactions of alcohols can be classified as oxidation, dehydration, substitution, esterification, and reactions of alkoxides.Quality Control of 2′,6′-Dihydroxy-4′-methylacetophenone

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Linking the Salmonella enterica 1,2-propanediol utilization bacterial microcompartment shell to the enzymatic core via the shell protein PduB was written by Kennedy, Nolan W.;Mills, Carolyn E.;Abrahamson, Charlotte H.;Archer, Andre G.;Shirman, Sasha;Jewett, Michael C.;Mangan, Niall M.;Tullman-Ercek, Danielle. And the article was included in Journal of Bacteriology in 2022.Product Details of 57-55-6 This article mentions the following:

Bacterial microcompartments (MCPs) are protein-based organelles that house the enzymic machinery for metabolism of niche carbon sources, allowing enteric pathogens to outcompete native microbiota during host colonization. While much progress has been made toward understanding MCP biogenesis, questions still remain regarding the mechanism by which core MCP enzymes are enveloped within the MCP protein shell. Here, we explore the hypothesis that the shell protein PduB is responsible for linking the shell of the 1,2-propanediol utilization (Pdu) MCP from Salmonella enterica serovar Typhimurium LT2 to its enzymic core. Using fluorescent reporters, we demonstrate that all members of the Pdu enzymic core are encapsulated in Pdu MCPs. We also demonstrate that PduB is critical for linking the entire Pdu enzyme core to the MCP shell. Using MCP purifications, transmission electron microscopy, and fluorescence microscopy, we find that shell assembly can be decoupled from the enzymic core, as apparently empty MCPs are formed in Salmonella strains lacking PduB. Mutagenesis studies reveal that PduB is incorporated into the Pdu MCP shell via a conserved, lysine-mediated hydrogen bonding mechanism. Finally, growth assays and system-level pathway modeling reveal that unencapsulated pathway performance is strongly impacted by enzyme concentration, highlighting the importance of minimizing polar effects when conducting these functional assays. Together, these results provide insight into the mechanism of enzyme encapsulation within Pdu MCPs and demonstrate that the process of enzyme encapsulation and shell assembly are sep. processes in this system, a finding that will aid future efforts to understand MCP biogenesis. In the experiment, the researchers used many compounds, for example, 1,2-Propanediol (cas: 57-55-6Product Details of 57-55-6).

1,2-Propanediol (cas: 57-55-6) belongs to alcohols. Alcohols are among the most common organic compounds. They are used as sweeteners and in making perfumes, are valuable intermediates in the synthesis of other compounds, and are among the most abundantly produced organic chemicals in industry. Grignard and organolithium reagents are powerful tools for organic synthesis, and the most common products of their reactions are alcohols.Product Details of 57-55-6

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Chirality-Economy Catalysis: Asymmetric Transfer Hydrogenation of Ketones by Ru-Catalysts of Minimal Stereogenicity was written by Chen, Fumin;He, Dongxu;Chen, Li;Chang, Xiaoyong;Wang, David Zhigang;Xu, Chen;Xing, Xiangyou. And the article was included in ACS Catalysis in 2019.Reference of 171032-87-4 This article mentions the following:

This manuscript describes the design and synthesis of Ru catalysts that feature only a single stereogenic element, yet this minimal chirality resource is demonstrated to be competent for effecting high levels of stereoinduction in the asym. transfer hydrogenation over a broad range of ketone substrates, including those that are not accommodated by known catalyst systems. The single stereogenic center of the (1-pyridine-2-yl)methanamine is the only point-chirality in the catalysts, which simplifies this catalyst system relative to existing literature protocols. In the experiment, the researchers used many compounds, for example, (S)-1-(2-Fluorophenyl)ethanol (cas: 171032-87-4Reference of 171032-87-4).

(S)-1-(2-Fluorophenyl)ethanol (cas: 171032-87-4) belongs to alcohols. Under appropriate conditions, inorganic acids also react with alcohols to form esters. To form these esters, a wide variety of specialized reagents and conditions can be used. Secondary alcohols are easily oxidized without breaking carbon-carbon bonds only as far as the ketone stage. No further oxidation is seen except under very stringent conditions.Reference of 171032-87-4

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

The bacteriostatic effect of erythritol on canine periodontal disease-related bacteria was written by Tochio, T.;Makida, R.;Fujii, T.;Kadota, Y.;Takahashi, M.;Watanabe, A.;Funasaka, K.;Hirooka, Y.;Yasukawa, A.;Kawano, K.. And the article was included in Polish Journal of Veterinary Sciences in 2022.Category: alcohols-buliding-blocks This article mentions the following:

Erythritol helps both prevent and improve periodontal disease and is therefore widely used for dental care in humans. However, only a few studies have investigated the effects of erythritol on periodontal disease in animals. We hypothesized that erythritol could be used to prevent and improve periodontal disease also in canines and investigated the effects of erythritol on canine periodontal disease-related pathogenic bacteria using both in vitro and in vivo methods. The effect of erythritol on the proliferation of Porphyromonas gulae, which is reportedly associated with canine periodontal disease, was investigated in vitro. In addition, a 4-wk intervention trial using an external gel preparation containing 5% erythritol was performed in canines with mild periodontal disease; changes in the microbiota around periodontal lesions were investigated using next-generation sequencing and bioinformatics anal. The growth of P. gulae was significantly suppressed by erythritol in vitro. In the intervention study, the Shannon index, an indicator of the species distribution a-diversity, and the occupancy of several canine periodontal disease – related bacteria (P. gulae, P. cangingivalis) were significantly decreased in periodontal lesions. Based on the results of in vitro and in vivo studies, we conclude that, as in humans, erythritol has bacteriostatic effects against periodontal disease – related bacteria in canines. In the experiment, the researchers used many compounds, for example, (2R,3S)-rel-Butane-1,2,3,4-tetraol (cas: 149-32-6Category: alcohols-buliding-blocks).

(2R,3S)-rel-Butane-1,2,3,4-tetraol (cas: 149-32-6) belongs to alcohols. A strong base can deprotonate an alcohol to yield an alkoxide ion (R―O−). For example, sodamide (NaNH2), a very strong base, abstracts the hydrogen atom of an alcohol. Converting an alcohol to an alkene requires removal of the hydroxyl group and a hydrogen atom on the neighbouring carbon atom. Dehydrations are most commonly carried out by warming the alcohol in the presence of a strong dehydrating acid, such as concentrated sulfuric acid.Category: alcohols-buliding-blocks

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Oral bioavailability of ospemifene improves with food intake was written by Koskimies, Pasi;Katila, Kirsi;Lammintausta, Risto;Aaltonen, Anne-Mari;Vuorinen, Jouni;Saarni, Outi;Scheinin, Mika. And the article was included in International Journal of Clinical Pharmacology and Therapeutics in 2013.HPLC of Formula: 128607-22-7 This article mentions the following:

Objective: To assess the effect of concomitant food intake on the relative bioavailability of ospemifene and its main metabolite, 4-hydroxyospemifene, after single oral dosing. Methods: This was an open-label, randomized, balanced, two-treatment (fed vs. fasted), two-period, two-sequence cross-over study in 24 healthy male subjects. Single 60-mg doses of ospemifene were administered without food or with a high-fat, high-energy breakfast (860 kcal). In an extension study, a single 60-mg dose of ospemifene was given to 12 subjects with a low-fat, light breakfast (300 kcal). Addnl. information was acquired by determining tablet dissolution profiles in media which reflected fasted and fed intestinal conditions. Results: The AUC_0-72h and C_max of ospemifene were 2.8- and 3.6-fold higher after a high-fat breakfast and 1.9- and 2.3-fold higher after a low-fat breakfast when compared with an overnight fast. The variability in both primary pharmacokinetic parameters was considerably reduced (by up to 50%) with a meal, indicating more consistent absorption of ospemifene with concomitant food intake. Dissolution in conditions simulating fed intestinal fluid (high bile acid concentration) was increased 3-fold compared with dissolution in simulated fasted intestinal fluid. Conclusions: Food markedly enhanced the extent and predictability of ospemifene absorption. The increase in bioavailability was not linearly related with the fat content of the meal. In vitro dissolution results were consistent with these clin. observations. Administration with food enhances and standardizes the oral bioavailability of ospemifene. Thus, it is recommended that ospemifene tablets should be taken with food. In the experiment, the researchers used many compounds, for example, (Z)-2-(4-(4-Chloro-1,2-diphenylbut-1-en-1-yl)phenoxy)ethan-1-ol (cas: 128607-22-7HPLC of Formula: 128607-22-7).

(Z)-2-(4-(4-Chloro-1,2-diphenylbut-1-en-1-yl)phenoxy)ethan-1-ol (cas: 128607-22-7) belongs to alcohols. Under appropriate conditions, inorganic acids also react with alcohols to form esters. To form these esters, a wide variety of specialized reagents and conditions can be used. A multistep synthesis may use Grignard-like reactions to form an alcohol with the desired carbon structure, followed by reactions to convert the hydroxyl group of the alcohol to the desired functionality.HPLC of Formula: 128607-22-7

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

A Nanostructured Moisture-Absorbing Gel for Fast and Large-Scale Passive Dehumidification was written by Dai, Ming;Zhao, Fei;Fan, Juanjuan;Li, Qing;Yang, Ya;Fan, Zhuangjun;Ling, Shengjie;Yu, Haipeng;Liu, Shouxin;Li, Jian;Chen, Wenshuai;Yu, Guihua. And the article was included in Advanced Materials (Weinheim, Germany) in 2022.Recommanded Product: 111-46-6 This article mentions the following:

Dehumidification is significant for environmental sustainability and human health. Traditional dehumidification methods involve significant energy consumption and have neg. impact on the environment. The core challenge is to expose hygroscopic surfaces to the air, and appropriately store the captured water and avoid surface inactivation. Here, a nanostructured moisture-absorbing gel (N-MAG) for passive dehumidification, which consists of a hydrophilic nanocellulose network functionalized by hygroscopic lithium chloride, is reported. The interconnected nanocellulose can transfer the captured water to the internal space of the bulky N-MAG, eliminating water accumulation near the surfaces and hence enabling high-rate moisture absorption. The N-MAG can reduce the relative humidity from 96.7% to 28.7% in 6 h, even if the space is over 2 × 10⁴ times of its own volume The condensed water can be completely confined in the N-MAG, overcoming the problem of environmental pollution. This research brings a new perspective for sustainable humidity management without energy consumption and with pos. environmental footprint. In the experiment, the researchers used many compounds, for example, 2,2′-Oxybis(ethan-1-ol) (cas: 111-46-6Recommanded Product: 111-46-6).

2,2′-Oxybis(ethan-1-ol) (cas: 111-46-6) belongs to alcohols. The oxygen atom of the strongly polarized O―H bond of an alcohol pulls electron density away from the hydrogen atom. This polarized hydrogen, which bears a partial positive charge, can form a hydrogen bond with a pair of nonbonding electrons on another oxygen atom. Tertiary alcohols cannot be oxidized at all without breaking carbon-carbon bonds, whereas primary alcohols can be oxidized to aldehydes or further oxidized to carboxylic acids.Recommanded Product: 111-46-6

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

The presence of kiwifruit columella affects the aroma profiles of fresh and thermally treated kiwifruit juice was written by Xu, Sujuan;Zhan, Ping;Tian, Honglei;Wang, Peng. And the article was included in LWT–Food Science and Technology in 2022.Recommanded Product: 3391-86-4 This article mentions the following:

The aroma-active compounds in the whole fruit, pulp, and columella of fresh and thermally treated kiwifruit from three varieties (CX), (HW), and (XX) were analyzed. Major aroma-active C6 alcs. and aldehydes were abundant in the pulp, while key esters were predominant in the columella. Quant. descriptive anal. (QDA) indicated that the heating of pulp caused large changes in the fruity and sweet notes, while the intensities of grassy, pungent, and cooked cabbage notes in thermally treated whole kiwifruit (TW) were considerably stronger than thermally treated pulp (TP). Based on GC-MS/O and OAV, 17 odor-active compounds were identified. TP had substantial reductions in key alcs. and aldehydes, and the presence of columella attenuated the heat losses in characteristic esters. Decanal, (E)-2-decenal, 1-octen-3-one, and di-Me sulfide, formed during heating, were pos. correlated with the cooked cabbage odor by partial least-squares regression (PLSR). Hierarchical cluster anal. (HCA) revealed that aroma profiles of TP in CX and HW were similar to fresh samples, suggesting that the columella indeed affected the aroma profile during thermal treatment, especially for CX and HW. Altogether, these results could offer recommendations for kiwifruit juice processing to improve the aroma quality of juice products by changing the content of columella. In the experiment, the researchers used many compounds, for example, Oct-1-en-3-ol (cas: 3391-86-4Recommanded Product: 3391-86-4).

Oct-1-en-3-ol (cas: 3391-86-4) belongs to alcohols. Similar to water, an alcohol can be pictured as having an sp3 hybridized tetrahedral oxygen atom with nonbonding pairs of electrons occupying two of the four sp3 hybrid orbitals. Secondary alcohols are easily oxidized without breaking carbon-carbon bonds only as far as the ketone stage. No further oxidation is seen except under very stringent conditions.Recommanded Product: 3391-86-4

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Co-winemaking with Vitis amurensis Rupr. “Beibinghong” enhances the quality of Vitis vinifera L. cv. Cabernet Gernischt wine was written by Song, Jianqiang;Zhang, Ang;Cheng, Shiwei;Li, Xiuwei;Zhang, Yuxiang;Luan, Liying;Qu, Huige;Ruan, Shili;Li, Jiming. And the article was included in Journal of Food Science.SDS of cas: 10083-24-6 This article mentions the following:

In some wine regions of China, Cabernet Gernischt (CG; Vitis vinifera L.) grape berries usually exhibit low pigment content and titratable acidity, and low sensory quality of the resulting wine. The aim of this study was to evaluate co-winemaking of CG wines using the red grape cultivar Beibinghong (BBH; Vitis amurensis Rupr.) at different proportions in terms of alcs., phenolic compounds, and sensory properties of the wines. The results showed that the co-winemaking wines contained a similar content of higher alcs., whereas the methanol content increased with an increase in BBH proportion, although this was still corresponded with the national standard Significantly higher levels of titratable acidity were observed in co-winemaking wines at the ratio of 6:4 and 5:5, compared with monocultivar CG wines. All co-winemaking wines, except CG:BBH (9:1) wine, showed significantly higher levels of total anthocyanins, total phenolics, total tannins, and total flavan-3-ols. Further, individual phenolics, primarily diglucoside anthocyanins and non-anthocyanins (trans-ferulic acid, myricetin, viniferin, trans-caffeic acid, 3,4-dihydroxybenzoic acid), as important contributors to wine color intensity, permitted the differentiation of the wines via principal component anal. In most cases, co-winemaking wines exhibited higher scores of the 10 sensory attributes on color, aroma, mouthfeel, and overall quality compared with monocultivar wines. Co-winemaking CG wines with BBH at 7:3 ratio demonstrated the highest scores of color intensity, aroma intensity, aroma quality, and overall quality. The results indicate that co-winemaking with V. amurensis grape variety may be useful to enhance V. vinifera wine quality by modifying wine composition Practical Application : Cabernet Gernischt (CG) is the predominant grape cultivar used to prepare premium-quality wine in China; however, in some wine regions, CG wines have low levels of pigment and titratable acidity, and low sensory quality. Co-winemaking with another native grape cultivar, Beibinghong (BBH), which is characterized by a higher content of anthocyanins and acidity, provided sufficient exptl. evidence of adjustments in the Vitis vinifera wine composition leading to improved wine sensory quality. In the experiment, the researchers used many compounds, for example, (E)-4-(3,5-Dihydroxystyryl)benzene-1,2-diol (cas: 10083-24-6SDS of cas: 10083-24-6).

(E)-4-(3,5-Dihydroxystyryl)benzene-1,2-diol (cas: 10083-24-6) belongs to alcohols. Alcohols are weak acids. The most acidic simple alcohols (methanol and ethanol) are about as acidic as water, and most other alcohols are somewhat less acidic. The most common reactions of alcohols can be classified as oxidation, dehydration, substitution, esterification, and reactions of alkoxides.SDS of cas: 10083-24-6

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

A copper(II)-dipicolylamine-coumarin sensor for maltosyltransferase assay was written by Lee, Wei-Li;Hsu, Tse-Wei;Hung, Wei-Cheng;Fang, Jim-Min. And the article was included in Dalton Transactions in 2019.Recommanded Product: 1122-71-0 This article mentions the following:

A Cu(II)-[di(2-methylpyridyl)methylamino]coumarin fluorescence turn-on sensor (Cu-1b) is designed to detect phosphate ions with K_ass = 1.4 × 10⁵ M^-1 in HEPES buffer. Cu-1b is applied to probe the GlgE-catalyzed maltose-transfer reaction of α-maltose-1-phosphate to α-1,4-glucan with concomitant release of phosphate ions in Mycobacterium tuberculosis. In the experiment, the researchers used many compounds, for example, 6-Methyl-2-pyridinemethanol (cas: 1122-71-0Recommanded Product: 1122-71-0).

6-Methyl-2-pyridinemethanol (cas: 1122-71-0) belongs to alcohols. Under appropriate conditions, inorganic acids also react with alcohols to form esters. To form these esters, a wide variety of specialized reagents and conditions can be used. The most common reactions of alcohols can be classified as oxidation, dehydration, substitution, esterification, and reactions of alkoxides.Recommanded Product: 1122-71-0

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Design and synthesis of marine sesterterpene analogues as novel estrogen receptor α degraders for breast cancer treatment was written by Liang, Jian-Jia;Yu, Wu-Lin;Yang, Liang;Xie, Bao-Hua;Qin, Kong-Ming;Yin, Yu-Ping;Yan, Jing-Jing;Gong, Shuang;Liu, Ten-Yue;Zhou, Hai-Bing;Hong, Kui. And the article was included in European Journal of Medicinal Chemistry in 2022.Formula: C4H10O3 This article mentions the following:

Targeted protein degradation using small mols. is an intriguing strategy for drug development. The marine sesterterpene compound MHO7 had been reported to be a potential ERα degradation agent. In order to further improve its biol. activity, two series of novel MHO7 derivatives with long side chains were designed and identified as novel selective estrogen receptor down-regulators (SERDs). The growth inhibition activity of the novel SERD compounds were significantly affected by the type and length of the side chain. Most of the derivatives were significantly more potent than MHO7 against both drug-sensitive and drug-resistant breast cancer cells. Among them, compound 16a (I), with IC₅₀ values of 0.41μM against MCF-7 cell lines and 9.6-fold stronger than MHO7, was the most potent mol. A whole-genome transcriptomic anal. of MCF-7 cells revealed that the mechanism of 16a against MCF-7 cell was similar with that of MHO7. The estrogen signaling pathway was the most affected among the disturbed genes, but the ERα degradation activity of 16a was observed higher than that of MHO7. Other effects of 16a were confirmed similar with MHO7, which means that the basic mechanisms of the derivatives are the same with the ophiobolin backbone, i.e. the degradation of ERα is mediated via proteasome-mediated process, the induction of apoptosis and the cell cycle arrest at the G1 phase. Meanwhile, a decrease of mitochondrial membrane potential and an increase of cellular ROS were also detected. Based on these results, as a novel modified ophiobolin derived compound, 16a may warrant further exploitation as a promising SERD candidate agent for the treatment of breast cancer. In the experiment, the researchers used many compounds, for example, 2,2′-Oxybis(ethan-1-ol) (cas: 111-46-6Formula: C4H10O3).

2,2′-Oxybis(ethan-1-ol) (cas: 111-46-6) belongs to alcohols. Alcohols are among the most common organic compounds. They are used as sweeteners and in making perfumes, are valuable intermediates in the synthesis of other compounds, and are among the most abundantly produced organic chemicals in industry. Converting an alcohol to an alkene requires removal of the hydroxyl group and a hydrogen atom on the neighbouring carbon atom. Dehydrations are most commonly carried out by warming the alcohol in the presence of a strong dehydrating acid, such as concentrated sulfuric acid.Formula: C4H10O3

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts