Tag: M.W=100-150

Russo, Giovanni L. published the artcileVolatile compounds, physicochemical and sensory characteristics of Colatura di Alici, a traditional Italian fish sauce, Quality Control of 505-10-2, the main research area is fatty carboxylic acid ketone pyrazine aroma Colatura di Alici; Garum; SPME-GC/MS; ancient food; aroma; fish sauce; sensory analysis.

BACKGROUND : The present study reports for the first time the phys., chem. and sensory characterization of a traditional fish sauce from Italy, called ‘Colatura di Alici’, which is considered to be the direct descendant of the ancient roman sauce ‘Garum’. RESULTS : Among the volatile compounds, carboxylic acids, aldehydes, sulfuric compounds and pyrazines were identified. The most abundant compounds identified were 3-methyl-butanoic acid, nonanal and 3-methyl-butanal. The sample A had the highest amount of volatile fatty acids (>250μg kg-1) and sample B had the highest concentration of aldehydes (>80μg kg-1). These volatile compounds arise from the long fermentation activity and oxidation of fatty acids of the fish flesh and are responsible for the strong cheesy and fishy aroma. The protein content ranged from 90 to 130 g kg-1, and the soluble solids ranged from 30 to 38°Brix, as a result of the high amount of NaCl used during processing. The sensory anal. showed a great intensity for the cheesy, fishy and umami attributes, and a medium intensity for the roasted and meaty attributes. CONCLUSION : For the first time, the volatile compounds and sensory characteristics of this traditional fish sauce are reported. The samples differ in terms of sensory and aromatic profiles. These differences are probably linked to the poorly standardized methods used in the production process. Overall, the results of the present study could be used by local fish sauce producers to monitor the quality of the product and to improve the production process. © 2020 Society of Chem. Industry.

Journal of the Science of Food and Agriculture published new progress about Aldehydes 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, Quality Control of 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Wang, Shuo published the artcileEffect of volatile compounds on the quality of miso (traditional Japanese fermented soybean paste), Application In Synthesis of 505-10-2, the main research area is volatile compound principal component analysis miso paste sensory evaluation; auality classification Glycine maximum.

Optimizing the extraction of volatile compounds and establishing their effect on sensory quality are vital for understanding the quality of miso. The extraction condition were optimized using three types of sample preparation strategy (raw, solution, and supernatant), and four extraction temperatures (35, 50, 65, and 80°C) for headspace gas chromatog.-mass spectrometry. The optimized extraction conditions used raw samples at 80°C which reliably detected the greatest number of volatile compounds in miso. These conditions were used to identify 46 volatile compounds in the flavor profiles of miso produced from 2015 to 2018. Correlations between the detected volatile compounds and the quality rankings based on sensory evaluation showed that the intensity of most detected volatile compounds, particularly aldehydes and esters, was pos. associated with miso quality. Principal component anal. on data from miso groups with different quality classifications clarified the contribution of the detected volatile compounds to miso quality.

LWT–Food Science and Technology published new progress about Aldehydes 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, Application In Synthesis of 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Patalas-Krawczyk, Paulina published the artcileEffects of plant alkaloids on mitochondrial bioenergetic parameters, Synthetic Route of 97-67-6, the main research area is plant alkaloid mitochondrial bioenergetic parameter nicotinic acetylcholine receptor; Alkaloids; Mitochondria; Mitochondria permeability transition pore; Nicotinic acetylcholine receptors.

Mitochondria are among the first responders to various stress factors that challenge cell and tissue homeostasis. Various plant alkaloids have been investigated for their capacity to modulate mitochondrial activities. In this study, we used isolated mitochondria from mouse brain and liver tissues to assess nicotine, anatabine and anabasine, three alkaloids found in tobacco plant, for potential modulatory activity on mitochondrial bioenergetics parameters. All alkaloids decreased basal oxygen consumption of mouse brain mitochondria in a dose-dependent manner without any effect on the ADP-stimulated respiration. None of the alkaloids, at 1 nM or 1.25μM concentrations, influenced the maximal rate of swelling of brain mitochondria. In contrast to brain mitochondria, 1.25μM anatabine, anabasine and nicotine increased maximal rate of swelling of liver mitochondria suggesting a toxic effect. Only at 1 mM concentration, anatabine slowed down the maximal rate of Ca2+-induced swelling and increased the time needed to reach the maximal rate of swelling. The observed mitochondrial bioenergetic effects are probably mediated through a pathway independent of nicotinic acetylcholine receptors, as quant. proteomic anal. could not confirm their expression in pure mitochondrial fractions isolated from mouse brain tissue.

Food and Chemical Toxicology published new progress about Alkaloids 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, Synthetic Route of 97-67-6.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Li, Gen published the artcileMechanisms of motor symptom improvement by long-term Tai Chi training in Parkinson’s disease patients, Safety of (S)-2-hydroxysuccinic acid, the main research area is metabolome HIP2 IL1b neurotransmitter Parkinson disease training; Brain network; Mechanism; Motor symptoms; Parkinson’s disease; Tai Chi.

Tai Chi has been shown to improve motor symptoms in Parkinson’s disease (PD), but its long-term effects and the related mechanisms remain to be elucidated. In this study, we investigated the effects of long-term Tai Chi training on motor symptoms in PD and the underlying mechanisms. Ninety-five early-stage PD patients were enrolled and randomly divided into Tai Chi (n = 32), brisk walking (n = 31) and no-exercise (n = 32) groups. At baseline, 6 mo and 12 mo during one-year intervention, all participants underwent motor symptom evaluation by Berg balance scale (BBS), Unified PD rating-scale (UPDRS), Timed Up and Go test (TUG) and 3D gait anal., functional magnetic resonance imaging (fMRI), plasma cytokine and metabolomics anal., and blood Huntingtin interaction protein 2 (HIP2) mRNA level anal. Longitudinal self-changes were calculated using repeated measures ANOVA. GEE (generalized estimating equations) was used to assess factors associated with the longitudinal data of rating scales. Switch rates were used for fMRI anal. False discovery rate correction was used for multiple correction. Participants in the Tai Chi group had better performance in BBS, UPDRS, TUG and step width. Besides, Tai Chi was advantageous over brisk walking in improving BBS and step width. The improved BBS was correlated with enhanced visual network function and downregulation of interleukin-1β. The improvements in UPDRS were associated with enhanced default mode network function, decreased L-malic acid and 3-phosphoglyceric acid, and increased adenosine and HIP2 mRNA levels. In addition, arginine biosynthesis, urea cycle, tricarboxylic acid cycle and beta oxidation of very-long-chain fatty acids were also improved by Tai Chi training. Long-term Tai Chi training improves motor function, especially gait and balance, in PD. The underlying mechanisms may include enhanced brain network function, reduced inflammation, improved amino acid metabolism, energy metabolism and neurotransmitter metabolism, and decreased vulnerability to dopaminergic degeneration.

Translational Neurodegeneration published new progress about Amino acids 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, Safety of (S)-2-hydroxysuccinic acid.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Walker, Robert P. published the artcileGluconeogenesis in Plants: A Key Interface between Organic Acid/Amino Acid/Lipid and Sugar Metabolism, Safety of (S)-2-hydroxysuccinic acid, the main research area is Review plant amino acid lipid sugar metabolism gluconeogenesis; gluconeogenesis; malate; malic enzyme; nitrogen metabolism; organic acids; phosphoenolpyruvate carboxykinase; pyruvate orthophosphate dikinase; vacuole.

Gluconeogenesis is a key interface between organic acid/amino acid/lipid and sugar metabolism The aims of this article are four-fold. First, to provide a concise overview of plant gluconeogenesis. Second, to emphasize the widespread occurrence of gluconeogenesis and its utilization in diverse processes. Third, to stress the importance of the vacuolar storage and release of Krebs cycle acids/nitrogenous compounds, and of the role of gluconeogenesis and malic enzyme in this process. Fourth, to outline the contribution of fine control of enzyme activity to the coordinate-regulation of gluconeogenesis and malate metabolism, and the importance of cytosolic pH in this.

Molecules published new progress about Amino acids 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, Safety of (S)-2-hydroxysuccinic acid.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Flores, Monica published the artcileMeaty aroma notes from free amino acids and thiamine in nitrite-reduced, dry-fermented, yeast-inoculated sausages, Name: 3-(Methylthio)propan-1-ol, the main research area is thiamine amino acid nitrite dry fermented yeast sausage aroma; Amino acid; Dry sausage; Nitrite; Savoury; Thiamine; Yeast.

The contribution of free amino acids and thiamine to the production of potent meat aroma compounds in nitrite-reduced, dry-fermented sausages inoculated with a D. hansenii strain was the objective of this study. For this, three different sausage formulations were manufactured; a control and two formulations reduced by half in nitrate and nitrite and one of them inoculated with D. hansenii. Free amino acids, thiamine content and savoury volatile compounds were analyzed. Eleven savoury volatile compounds were quantitated. Among them, the most potent compounds above their odor thresholds were 2-methyl-3-furanthiol, 2-acetyl-1-pyrroline, methional, di-Me trisulfide and methyl-2-methyl-3-furyl disulfide. Their generation was affected by D. hansenii inoculation as shown by the decrease in methional and Me 2-methyl-3-furyl disulfide content, and the increase of methionol. Nitrate and nitrite reduction did not significantly affect amino acid and thiamine contents.

Food Chemistry published new progress about Amino 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

Showalter, Megan R. published the artcilePrimed mesenchymal stem cells package exosomes with metabolites associated with immunomodulation, Related Products of alcohols-buliding-blocks, the main research area is mesenchymal stem cell exosome metabolite immunomodulation; Exosomes; Lipidomics; Mesenchymal stem cells; Metabolomics.

Mesenchymal stem cell (MSC) based therapies are currently being evaluated as a putative therapeutic in numerous human clin. trials. Recent reports have established that exosomes mediate much of the therapeutic properties of MSCs. Exosomes are nanovesicles which mediate intercellular communication, transmitting signals between cells which regulate a diverse range of biol. processes. MSC-derived exosomes are packaged with numerous types of proteins and RNAs, however, their metabolomic and lipidomic profiles to date have not been well characterized. We previously reported that MSCs, in response to priming culture conditions that mimic the in vivo microenvironmental niche, substantially modulate cellular signaling and significantly increase the secretion of exosomes. Here we report that MSCs exposed to such priming conditions undergo glycolytic reprogramming, which homogenizes MSCs’ metabolomic profile. In addition, we establish that exosomes derive from primed MSCs are packaged with numerous metabolites that have been directly associated with immunomodulation, including M2 macrophage polarization and regulatory T lymphocyte induction.

Biochemical and Biophysical Research Communications published new progress about Amino acids 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

Orians, Colin M. published the artcileCombined impacts of prolonged drought and warming on plant size and foliar chemistry, Synthetic Route of 97-67-6, the main research area is Plantago nitrogen malate catalpol foliar chem drought warming; Plantago lanceolate ; Amino acids; Boston Area Climate Experiment; climate warming; drought; foliar chemistry; iridoid glycosides; metabolite profiling; precipitation; sugars.

Background and Aims: Future shifts in precipitation regimes and temperature are expected to affect plant traits dramatically. To date, many studies have explored the effects of acute stresses, but few have investigated the consequences of prolonged shifts in climatic conditions on plant growth and chem. Methods: Plant size and metabolite profiles were assessed on naturally occurring Plantago lanceolata plants growing under different precipitation (ambient, 50% less than ambient = drought) and temperature (ambient, +0.8, +2.4 and +4.0°C above ambient) treatments at the Boston Area Climate Experiment (constructed in 2007). Key Results: The anal. of primary and secondary metabolites revealed pronounced effects of drought, and a precipitation x temperature interaction. Strikingly, the effects of precipitation were minimal at the two lower temperatures but marked at the two higher temperatures Compared with the ambient condition, plants in the drought plots had lower concentrations of foliar nitrogen, amino acids and most sugars, and higher concentrations of sorbitol, citrate and malate, common stress-induced metabolites. This pattern was especially evident at high temperatures Moreover, drought-exposed plants showed lower concentrations of catalpol, an iridoid glycoside. Conclusions: While the effect of warming on the metabolite profiles was less pronounced, differences were marked when combined with drought. Given the interactive effect of environmental variables on leaf chem., and the fact that woody and herbaceous plants seem to differ in their responses to temperature and precipitation, future studies should account for the direct and indirect effects of the community response to multifactorial field conditions.

Annals of Botany (Oxford, United Kingdom) published new progress about Amino acids 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, Synthetic Route of 97-67-6.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Lv, Jing published the artcileRelationships between bacterial community and metabolites of sour meat at different temperature during the fermentation., Product Details of C8H18O, the main research area is Lactobacillus lactic amino acid fermentation temperature sour meat; Amino acid; Flavor; Microbial community; Sour meat fermentation; Temperature; Volatile organic compound.

This study was designed to explore the temperature effects on bacterial communities and metabolites, as well as their relationships during the fermentation of sour meat, a traditional fermented meat product in the ethnic minority regions of China. Results showed that reduction of pH and increase of lactic acid and free amino acid contents occurred (p < 0.05) as the fermentation temperature and time increased, and the tendency was more apparent at higher temperature During the fermentation, Lactobacillus gradually replaced other genera, and higher the temperature, more rapid was the process. Both the number and amount of volatile organic compounds increased at higher temperatures Hexanal, benzaldehyde, nonanal, (E,E)-2,4-decadienal, 1-octen-3-ol and octanal were identified as the key volatile organic compounds produced by Lactobacillus in sour meat as main contributors to odor as confirmed by variable importance in the projection anal. Redundancy anal. and Pearson correlation showed pos. correlation between Lactobacillus and desired product characteristics, such as higher content of lactic acid, free amino acids, volatile organic compounds, and lower pH and water activity values, which may represent a better quality and longer shelf life after fermentation at higher temperature Therefore fermentation at 20°C and 25°C are proposed as optimum temperatures for sour meat production International Journal of Food Microbiology published new progress about Amino 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, Product Details of C8H18O.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Maza, Marcos Andres published the artcileInfluence of pulsed electric fields on aroma and polyphenolic compounds of Garnacha wine, Application In Synthesis of 505-10-2, the main research area is garnacha wine aroma polyphenolic compound pulsed elec field.

The potential of pulsed elec. fields (PEF) for improving polyphenol extraction, decreasing maceration and increasing aroma compounds in the course of the winemaking process were investigated. Twelve tons of Garnacha grapes were processed at a flow rate of 2500 kg h-1, and wines obtained from untreated and PEF-treated (4.0 kV cm-1) grapes after 3 and 6 days of maceration were compared. The highest values of total anthocyanin, total polyphenolic, tannin content, and color intensity were obtained with PEF-treated grapes as well as when the maceration period was extended. The higher tannin concentration observed in PEF-treated wines was a consequence of a higher degree of extraction of tannins located in the grape skins rather than in the seeds. Finally, PEF contributed to the extraction of some individual precursors pos. for aroma.These results, obtained at conditions very close to requirements at industrial scale, may encourage the adoption of PEF technol. by wineries.

Food and Bioproducts Processing published new progress about Anthocyanins 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, Application In Synthesis of 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts