Tag: M.W=100-150

Yao, Shangjie published the artcileEffect of co-culture with Tetragenococcus halophilus on the physiological characterization and transcription profiling of Zygosaccharomyces rouxii, Recommanded Product: 3-(Methylthio)propan-1-ol, the main research area is Tetragenococcus Zygosaccharomyces coculture salt tolerance transcription profile; Co-culture; Membrane fatty acids; RNA-seq analysis; Salt tolerance; Tetragenococcus halophilus; Volatile organic compounds; Zygosaccharomyces rouxii.

Zygosaccharomyces rouxii and Tetragenococcus halophilus are widely existed and play vital roles during the manufacture of fermented foods such as soy sauce. The aim of this study was to elucidate the effect of T. halophilus CGMCC 3792 on the physiol. characterizations and transcription profiling of Z. rouxii CGMCC 3791. Salt tolerance anal. revealed that co-culture with T. halophilus enhanced the salt tolerance of Z. rouxii during salt stress. Anal. of the volatile compounds revealed that co-culture reduced the level of 1-butanol, improved the level of octanoic acid which all were produced by T. halophilus and reduced the level of phenylethyl alc. produced by Z. rouxii. The presence of Z. rouxii decreased the contents of 3,4-dimethylbenzaldehyde and acetic acid produced by T. halophilus. In addition, co-culture improved the content of benzyl alc. significantly. Anal. of membrane fatty acid showed that co-culture improved the content of palmitic (C16:0) and stearic (C18:0) acids in cells of Z. rouxii, and reduced the contents of myristic (C14:0), palmitoleic acid (C16:1) and oleic acid (C18:1). In order to further explore the interactions between the two strains, RNA-seq technol. was used to investigate the effect of co-culture with T. halophilus on the transcription profiling of Z. rouxii. By comparing cells incubated in co-culture group with cells incubated in single-culture group, a total of 967 genes were considered as differentially expressed genes (DEGs). Among the DEGs, 72 genes were up-regulated, while 895 genes were down-regulated. These DEGs took party in various activities in cells of Z. rouxii, and the result showed co-culture with T. halophilus had a pos. effect on proteolysis, the attachment of a cell to another cell, extracellular protein accumulation, energy metabolism, and a neg. effect on oxidative phosphorylation, small mol. substances metabolism, DNA replication and repair, and transcription in cells of Z. rouxii. Results presented in this study may contribute to further understand the interactions between Zygosaccharomyces rouxii and Tetragenococcus halophilus.

Food Research International published new progress about 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, Recommanded Product: 3-(Methylthio)propan-1-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Simonato, Barbara published the artcileEffects of post-harvest fungal infection of apples on chemical characteristics of cider, Recommanded Product: 3-(Methylthio)propan-1-ol, the main research area is fungal infection apple cider.

The impact of fungal post-harvest infection of apple on the chem. composition of cider was investigated through a comparative anal. of ciders obtained from apples (Gala variety) sep. infected by five fungal species (Alternaria alternata, Botrytis cinerea, Diplodia seriata, Monilinia fructigena, and Penicillium expansum) and cider from sound apples. The content of several flavor-active mols. belonging to different chem. groups, such as alcs., esters, acids, aldehydes, phenols, and lactones, significantly varied among ciders. Particularly, cider from sound apples had a higher concentration of Et ester acetate, fatty acid Et esters and fatty acids, mols. that contribute to fruity and sweet scent. Principal component anal. well discriminated ciders, evidencing species-specific fungal effect. Differences in precursor availability in juices and biosynthesis pathways in fungi could explain changes in aroma profile of ciders. This study provides information on the potential risk to produce cider from infected apples due to the possible quality depreciation.

LWT–Food Science and Technology published new progress about 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, Recommanded Product: 3-(Methylthio)propan-1-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Tang, Ke published the artcileChemical and sensory characterization of cabernet sauvignon wines from the Chinese loess plateau region, Recommanded Product: 3-(Methylthio)propan-1-ol, the main research area is cabernet sauvignon wine chem sensory profile China; Cabernet Sauvignon; GC–O; Loess Plateau; aroma; sensory profile.

In this study, the aroma profiles of Cabernet Sauvignon wines from a new grape growing region, Loess Plateau, China, were established by gas chromatog.-olfactometry, gas chromatog.-mass spectrometry and sensory anal. The sensory profiles of wines form five different young vineyards in the Loess Plateau region were obtained by descriptive anal. Blackcurrant (p < 0.01), pear and dried plum (p < 0.05), mushroom, smoked and green pepper (p < 0.1) had significant differences on the five vineyards. A total of 76 odor-active aroma compounds were identified in the wines, and 45 volatile compounds were selected as those having the greatest impact on the aroma components and these were quantitated by five different methods. In addition, the correlation model of the Loess Plateau region's sensory characteristics and aroma compounds was established by partial least squares regression (PLSR) to determine the influence of various aroma active substances on aroma attributes. Molecules published new progress about 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, Recommanded Product: 3-(Methylthio)propan-1-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Okahashi, Nobuyuki published the artcileSugar phosphate analysis with baseline separation and soft ionization by gas chromatography-negative chemical ionization-mass spectrometry improves flux estimation of bidirectional reactions in cancer cells, HPLC of Formula: 97-67-6, the main research area is breast cancer sugar phosphate GC NCI MS; (13)C-metabolic flux analysis; GC-MS; Negative chemical ionization; Sugar phosphate; o-(2,3,4,5,6-pentafluorobenzyl) oxime.

Precise measurement of sugar phosphates in glycolysis and the pentose phosphate (PP) pathway for 13C-metabolic flux anal. (13C-MFA) is needed to understand cancer-specific metabolism Although various anal. methods have been proposed, anal. of sugar phosphates is challenging because of the structural similarity of various isomers and low intracellular abundance. In this study, gas chromatog.-neg. chem. ionization-mass spectrometry (GC-NCI-MS) is applied to sugar phosphate anal. with o-(2,3,4,5,6-pentafluorobenzyl) oxime (PFBO) and trimethylsilyl (TMS) derivatization. Optimization of the GC temperature gradient achieved baseline separation of sugar phosphates in 31 min. Mass spectra showed the predominant generation of fragment ions containing all carbon atoms in the sugar phosphate backbone. The limit of detection of pentose 5-phosphates and hexose 6-phosphates was 10 nM. The method was applied to 13C-labeling measurement of sugar phosphates for 13C-MFA of the MCF-7 human breast cancer cell line. 13C-labeling of sugar phosphates for 13C-MFA improved the estimation of the net flux and reversible flux of bidirectional reactions in glycolysis and the PP pathway.

Metabolic Engineering published new progress about Amino acids Role: ANT (Analyte), ANST (Analytical Study) (branched chain). 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

Disdier, Zoe published the artcileEffect of solutes structure and pH on the n-octanol/water partition coefficient of ionizable organic compounds, Name: n-Octanol, the main research area is review solute pH noctanol water ionizable organic compound; Carboxylic acids; Emerging organic contaminant; Ionizable compounds; Partition coefficient; Zwitterion; n-octanol.

Liquid-liquid partition coefficient is a useful tool to predict biol. and environmental fate of organic compounds, for example bioaccumulation or toxicity of lipophilic contaminants. Conversely, the partitioning of ionizable compounds is poorly studied in contrast to that of neutral compounds Yet, such topic deserves attention, since numerous organic contaminants are ionizable as well as their degradation products. Hence, the contribution of charged species has to be considered in order to model accurately the mass balance or partition of ionizable compounds In this context, we investigated the liquid-liquid partition of 13 ionizable compounds (oxalic acid, histidine, benzimidazole, etc.), covering various classes of compounds (carboxylic acids, amino-acids, etc.). The n-octanol/water partition coefficient was measured from pH 1 up to 13, in order to fully gather the distribution of both neutral and charged species. Empirical models describing these results are reviewed and partition parameters adjusted for charged species. The study of benzoic acid derivatives (benzoic, salicylic, ortho- and iso-phthalic acids) provides insights on the influence of chem. groups on the partitioning. In the case of tryptophan, the use of acid/base microconstants allowed to estimate the partition of both the zwitterion and its neutral tautomer. Despite a major zwitterionic form (log PZ(tryptophan) = -1.58 ± 0.30), the minor but neutral tautomer (log PN(tryptophan) = +0.03 ± 0.30) drives the partition equilibrium Overall, the provided data may be useful to assess the retention of contaminants, its dependency on pH and salinity variations, and thus understanding their environmental fate. Such data may also be useful as well for mol. simulation involving solvation of organic ions in aqueous and non-aqueous solvents.

Chemosphere published new progress about Amino acids Role: TEM (Technical or Engineered Material Use), USES (Uses). 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

Yang, Yurong published the artcileCharacterization of the key aroma compounds of a sweet rice alcoholic beverage fermented with Saccharomycopsis fibuligera, Synthetic Route of 505-10-2, the main research area is Saccharomycopsis fibuligera aroma compound sweet rice alc beverage fermentation; Key aroma compounds; Saccharomycopsis fibuligera; Sweet rice alcoholic beverage.

This study aimcharacterization of key aroma compounds of sweet rice alc. beverage fermented with Saccharomycopsis fibuligeras to examine the effect of the non-Saccharomyces yeast Saccharomycopsis fibuligera on the sensory quality and flavor characteristics of a sweet rice alc. beverage. The strain S. fibuligera was isolated from a traditional Chinese hand-made starter with the purpose to improving sweet rice wine fragrance. Here, sweet rice wines were produced by six combinations of three species of fermentation strains, including S. fibuligera, Rhizopus and Saccharomyces cerevisiae, for evaluation. The study results showed significant diversities within these rice wines based on indicators including the score of quant. descriptive anal. and volatile variety and content as well as odor activity value (OAV). Quant. results showed that 43 volatile compounds were identified by headspace-solid phase microextraction with gas chromatog.-mass spectrometry among samples. Based on the principal component anal. and OAV calculation, the two samples (S-2 and S-3) fermented with S. fibuligera and Rhizopus possessed high scores and were distinguished from the others, and Et butanoate, Et hexanoate, β-phenylethyl alc. and 1-octen-3-one with high OAVs were responsible for the key aroma of sweet rice wine fermented with S. fibuligera. Co-inoculating S. fibuligera, Rhizopus or/and S. cerevisiae generated more pleasant aroma compounds in a sweet rice alc. beverage than when inoculated individually.

Journal of Food Science and Technology (New Delhi, India) published new progress about Acids Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Synthetic Route of 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Sousa, Antonio published the artcileGeographical differentiation of apple ciders based on volatile fingerprint, Category: alcohols-buliding-blocks, the main research area is apple cider volatile fingerprint geog differentiation; Apple varieties (Malus domestica); Geographical regions; Markers; Volatile organic compounds.

With the globalization of food trade, its traceability and genuineness becomes increasingly more difficult. Therefore, it is necessary to develop anal. tools to define the authenticity and genuineness of food-derived products. In the current work, headspace solid-phase microextraction followed by gas chromatog.-mass spectrometry (HS-SPME/GC-MS) combined with chemometric tools was used to establish the volatile fingerprint of apple ciders produced in different geog. regions of Madeira Island, in order to define their typicity and to identify putative geog. markers. A total of 143 volatile organic compounds (VOCs) belonging to different chem. families have been identified, of which 28 were found in all apple ciders independently of geog. region. Esters, terpenic and furanic compounds presented on average a higher contribution for the total volatile fingerprint in cider produced in northern region of the Island, whereas alcs., acids, volatile phenols, carbonyl compounds and lactones in cider from southern region. Considering the relative areas of the VOCs, 43 revealed statistically significant differences (p < 0.001) between geog. regions, and 11 between northern and southern regions. A clear differentiation among cider-producing regions was observed on the developed partial least squares-discriminant anal. (PLS-DA) model. Two alcs. (1-hexanol, 1-octanol), 6 esters (Me acetate, (Z)-3-hexen-1-ol acetate, Et hexanoate, Et nonanote, Et octanoate, isoamyl octanoate) and 1 terpenic compound (limonene), can be considered putative geog. markers due to their discriminatory ability. The results obtained recognize the specific and typical geog. characteristics of the cider, which will allow the forthcoming guarantee for the construction of a sustainable platform for the establishment of the authenticity and typicality of the regional cider. Food Research International published new progress about Acids Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Category: alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Niu, Feng published the artcileCatalyst Deactivation for Enhancement of Selectivity in Alcohols Amination to Primary Amines, Product Details of C8H18O, the main research area is primary amine chemoselective preparation; alc deactivated cobalt catalyst chemoselective amination; kinetics catalyst characterization chemoselective amination alc cobalt.

The selectivity of cobalt catalysts generated from alumina-supported cobalt for chemoselective amination of alcs. with ammonia to give primary amines improved with pretreatment with 1-butanol or other alcs. The modified catalysts were characterized and the inactivating carbon species generated were characterized on extraction of the catalysts. The effect of carbon deposition on the amination selectivity likely arises from steric inhibition of the hydrogenation of bulky secondary imine intermediates over partially carbon-decorated cobalt nanoparticles.

ACS Catalysis published new progress about Alcohols Role: RCT (Reactant), RGT (Reagent), RACT (Reactant or Reagent). 111-87-5 belongs to class alcohols-buliding-blocks, name is n-Octanol, and the molecular formula is C8H18O, Product Details of C8H18O.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Aklima, Jannatul published the artcileDirect Analysis of Mitochondrial Damage Caused by Misfolded/Destabilized Proteins, Computed Properties of 97-67-6, the main research area is misfolded destabilized protein thermal instability mitochondrial damage cellular homeostasis; dengue envelope protein domain 3; membrane; misfolded protein; mitochondria; thermal instability.

Protein quality control is essential for cellular homeostasis. In this study, we examined the effect of improperly folded proteins that do not form amyloid fibrils on mitochondria, which play important roles in ATP production and cell death. First, we prepared domain 3 of the dengue envelope protein in wild type and four mutants with widely different biophys. properties in misfolded/aggregated or destabilized states. The effects of the different proteins were detected using fluorescence microscopy and Western blotting, which revealed that three of the five proteins disrupted both inner and outer membrane integrity, while the other two proteins, including the wild type, did not. Next, we examined the common characteristics of the proteins that displayed toxicity against mitochondria by measuring oligomer size, molten globule-like properties, and thermal stability. The common feature of all three toxic proteins was thermal instability. Therefore, our data strongly suggest that thermally unstable proteins generated in the cytosol can cause cellular damage by coming into direct contact with mitochondria. More importantly, we revealed that this damage is not amyloid-specific.

International Journal of Molecular Sciences published new progress about Amyloid 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, Computed Properties of 97-67-6.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Sieiro-Sampedro, T. published the artcileTetraconazole alters the methionine and ergosterol biosynthesis pathways in Saccharomyces yeasts promoting changes on volatile derived compounds, Computed Properties of 505-10-2, the main research area is tetraconazol methionine ergosterol signaling antifungal activity Saccharomyces; Aroma profile; Fungicide; Proteomics; Red wine; Yeasts.

The influence of antifungal tetraconazole residues (either as an active substance or as a com. formulation product) on the fermentative activity of Saccharomyces cerevisiae yeast was evaluated in pasteurized Garnacha red must by using laboratory-scale fermentation assays. The presence of this fungicide promoted a slight decrease in glucose consumption. Volatile fermentative-derived compounds were evaluated in deep. Statistically significant changes were found in methionol (with a mean decrease of around 24%), fatty acids (with increments ranged from 23% to 66%), and Et esters (with increases ranged from 23% to 145%) contents when grape musts were enriched with the com. formulation at both contamination levels assayed. Based on protein mass fingerprinting anal., it was possible to relate these variations on volatiles content with changes in the activity of several enzymes (Met3p, Met14p, Adh2p, Hmg1p, Erg5p, Erg6p, Erg11p, and Erg20p) involved in the secondary metabolism of yeasts.

Food Research International published new progress about Anillins Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 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