Tag: M.W=100-150

Poliakova, Michaela published the artcileMetabolomics reveals tepotinib-related mitochondrial dysfunction in MET-activating mutations-driven models, Application In Synthesis of 97-67-6, the main research area is MET mutation tepotinib metabolomics TCA cycle anticancer mitochondrial dysfunction; MET receptor tyrosine kinase; metabolism; mitochondria; non-targeted mass spectrometry; small molecule inhibitor.

Genetic aberrations in the hepatocyte growth factor receptor tyrosine kinase MET induce oncogenic addiction in various types of human cancers, advocating MET as a viable anticancer target. Here, we report that MET signaling plays an important role in conferring a unique metabolic phenotype to cellular models expressing MET-activating mutated variants that are either sensitive or resistant toward MET small mol. inhibitors. MET phosphorylation downregulated by the specific MET inhibitor tepotinib resulted in markedly decreased viability and increased apoptosis in tepotinib-sensitive cells. Moreover, prior to the induction of MET inhibition-dependent cell death, tepotinib also led to an altered metabolic signature, characterized by a prominent reduction of metabolite ions related to amino sugar metabolism, gluconeogenesis, glycine and serine metabolism, and of numerous TCA cycle-related metabolites such as succinate, malate, and citrate. Functionally, a decrease in oxygen consumption rate, a reduced citrate synthase activity, a drop in membrane potential, and an associated misbalanced mitochondrial function were observed exclusively in MET inhibitor-sensitive cells. These data imply that interference with metabolic state can be considered an early indicator of efficient MET inhibition and particular changes reported here could be explored in the future as markers of efficacy of anti-MET therapies.

FEBS Journal published new progress about Amino sugars 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, Application In Synthesis of 97-67-6.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Petridis, Antonios published the artcileReflective mulch increases fruit yield of highbush blueberry (Vaccinium corymbosum L. cv. Darrow) grown in a northern maritime environment while maintaining key fruit quality traits, Computed Properties of 97-67-6, the main research area is blueberry Vaccinium antioxidan anthocyanin organic acid photosynthesis; Brix; anthocyanins; antioxidant capacity; organic acids; photosynthesis; sugars.

In maritime growing environments, blueberry yield often exhibits excessive season-to-season variation, associated with poorly adapted photosynthetic responses to low light conditions. It is therefore necessary to develop methods that stabilize yield while maintaining or improving fruit quality. Here, we placed reflective mulch alongside plants at the early green fruit stage, to test the hypothesis that increasing the available seasonal light integral could enhance blueberry yield. We further determined several quality characteristics to ensure fruit marketability. Placement of mulch alongside plants reflected up to five times more light compared with bare ground, enhancing the amount of light reaching the canopy. This led to an adaptive increase of light saturated maximal photosynthetic rate of mulch-treated plants, resulting in a twofold increase in yield compared with control plants. Anal. of fruit quality characteristics showed that total soluble solids, sugars and organic acids were similar between treatments. Likewise, antioxidant capacity, total anthocyanin content and the content of individual anthocyanins did not change in response to reflective mulch treatment. The use of reflective mulch should be explored by industry as a cost-effective method for enhancing blueberry yield while maintaining fruit quality in maritime environments.

Journal of the Science of Food and Agriculture published new progress about Anthocyanins 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

Kyriacou, Marios C. published the artcilePhysicochemical characterization and trait stability in a genetically diverse ex situ collection of pomegranate (Punica granatum L.) germplasm from Cyprus, Related Products of alcohols-buliding-blocks, the main research area is Punica germplasm physicochem characterization.

Proximity to the center of origin and geog. isolation shaped a unique genetic diversity of pomegranate in Cyprus that constitutes a valuable resource for the crop. Physicochem. characters and trait stability were studied for three years in an ex situ collection of 29 pomegranate accessions from Cyprus. Accession signature traits with exceptional yearly stability were titratable acidity and the citrate/malate ratio. Overall, the Cypriot germplasm was characterized by juice of low anthocyanin content (x ̅ = 20.6 mg/L) and moderate phenolic content (x ̅ = 613.0 mg/L) with glucose (x ̅ = 69.1 g/L) and fructose (x ̅ = 74.2 g/L) as predominant sugars. Juice antioxidant capacity was associated primarily with total phenolics and less so with juice color and anthocyanin content. Total sugar content was higher in large-fruited accessions with darker juice. In most accessions the titratable acidity was low (<0.50% w/v), with citric (x ̅ = 44.7%), malic (x ̅ = 39.1%) and succinic (x ̅ = 15.8%) being the main organic acid fractions detected. Based on the maturity index (SSC/TA), six accessions were sweet-sour or borderline sweet-sour and 23 accessions were sweet. Cluster anal. of phenotypic characteristics and genetic data revealed a core group of thirteen genetically and phenotypically close accessions constituting the Cypriot pomegranate landrace, characterized by moderate fruit weight, high juiciness, thin rind, moderately hard seeds and light-colored juice low in acidity, anthocyanins, phenolics and antioxidant capacity. The present work advances the understanding of genetic and environmental contribution to the configuration of pomegranate physicochem. fruit composition Scientia Horticulturae (Amsterdam, Netherlands) published new progress about Anthocyanins 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

Budiene, Jurga published the artcileElucidation of Volatiles, Anthocyanins, Antioxidant and Sensory Properties of cv. Caner Pomegranate (Punica granatum L.) Juices Produced from Three Juice Extraction Methods, Application of 3-(Methylthio)propan-1-ol, the main research area is volatile anthocyanin antioxidant Punica juice; anthocyanins; antioxidants; aroma compounds; cv. Caner; juice extraction methods; pomegranate.

This study deals with the characterization of the phytochem. profiles and antioxidant activities of cv. Caner pomegranate (Punica granatum) juices obtained from three different juice extraction methods including halved pomegranate (HPJ), arils (AJ), and macerated arils (MAJ) extraction for the first time. It was found that the type of the juice extraction process had substantial effects on the volatiles, anthocyanin compositions, and antioxidant activities of the samples. Results showed that the AJ sample (593 mg L-1) had more anthocyanin compounds followed by HPJ (555 mg L-1) and MAJ (408 mg L-1) samples. GC-MS anal. revealed a total of 34 volatile compounds The highest number of volatiles was found in the MAJ sample (1872μg L-1); thus, the aril maceration process played an important role in increasing the volatiles as compared to the HPJ (751.8μg L-1) and AJ (710.7μg L-1) samples. Sensory anal. showed that the HPJ sample was the most preferred and its general impression was higher as compared to the AJ and MAJ samples. The findings of this study elucidated that the juice extraction technique had a significant influence on the phytochem. profiles, sensory quality, and antioxidant activity of pomegranate juices.

Foods published new progress about Anthocyanins 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 of 3-(Methylthio)propan-1-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Zhang, Jiu-Cheng published the artcilePhosphate regulates malate/citrate-mediated iron uptake and transport in apple, Safety of (S)-2-hydroxysuccinic acid, the main research area is Malus phosphate malate citrate iron absorption transport; Absorption; Apple; Iron-deficiency; Low phosphate; Organic acids.

The accumulation of iron (Fe) in the apical meristem is considered as a critical factor involved in limiting the elongation of roots under low phosphate (Pi) conditions. Furthermore, the antagonism between Fe and Pi largely affects the effective utilization of Fe. Although the lack of Pi serves to increase the effectiveness of Fe in rice under both Fe-sufficient and Fe-deficient conditions, the underlying physiol. mechanism governing this phenomenon is still unclear. In this study, we found that low Pi alleviated the Fe-deficiency phenotype in apples. Addnl., low Pi treatments increased ferric-chelated reductase (FCR) activity in the rhizosphere, promoted proton exocytosis, and enhanced the Fe concentration in both the roots and shoots. In contrast, high Pi treatments inhibited this process. Under conditions of low Pi, malate and citrate exudation from apple roots occurred under both Fe-sufficient and Fe-deficient conditions. In addition, treatment with 0.5 mM malate and citrate effectively alleviated the Fe and Pi deficiencies. Taken together, these data support the conclusion that a low Pi supply promotes organic acids exudation and enhances Fe absorption during Fe deficiency in apples.

Plant Science (Shannon, Ireland) published new progress about Anthocyanins 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

Ferrero-del-Teso, Sara published the artcileEffect of grape maturity on wine sensory and chemical features: The case of Moristel wines, Application In Synthesis of 505-10-2, the main research area is Moristel wine grape sensory maturity chem feature.

Among the different grape factors involved in wine quality, the present work is focused on evaluating the effect of grape maturity on wine flavor and how these sensory effects are related to wine chem. composition Moristel grapes were collected from two vine blocks, with a priori maximum variability in terms of grape quality, at three and four different points of maturation. Wines were elaborated in triplicate yielding 21 wine samples. Sensory characterization of samples was carried out by a trained panel following the rate-all-that-apply method. Volatiles and non-volatiles with known sensory impact were quantified. Grape maturity generated significant sensory effects on wine astringency and fruity aromas including “”raisin””, “”black fruit”” and “”red fruit””. Interestingly, a significant effect on “”oxidation”” nuances revealed a general pattern in the appearance of higher oxidation aromas in wines elaborated with grapes prematurely harvested. This attribute was related to concentrations of free acetaldehyde, methional, phenylacetaldehyde and isoaldehydes, and aldehyde reactive polyphenols. The presence of “”raisin”” aroma was linked to β-damascenone, which was suggested to be formed during the on-vine dehydration process. “”Astringency”” was related to ethanol content, tannin activity (measured as the interaction of tannins with a hydrophobic surface), and the content in anthocyanin derived compounds

LWT–Food Science and Technology published new progress about Anthocyanins 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

Sieiro-Sampedro, T. published the artcileMepanipyrim residues on pasteurized red must influence the volatile derived compounds from Saccharomyces cerevisiae metabolism, Quality Control of 505-10-2, the main research area is Saccharomyces red must mepanipyrim pasteurization fermentation metabolism food production; Aroma profile; Fungicide; Red wine; Yeasts.

The impact of mepanipyrim (Mep) and its corresponding com. formulation (Mep Form) on Saccharomyces cerevisiae metabolites was assessed, sep., by using laboratory-scale wine fermentation assays on pasteurized red must. The presence of Mep did not alter the fermentation course. With regard to volatiles formed at the intracellular level by fermenting yeast cells, Mep residues affected mainly the acetate and Et ester biochem. pathways. In particular, the target acetates showed a notorious increment, >90%, in presence of com. Mep Form at the higher dose assayed. The addition of Mep and Mep Form, at both tested levels, highly increased Et caprylate (between 42 and 63%) and Et caprate (between 36 and 60%) contents as the same as their resp. fatty acid precursors. No important effects were observed on color and non-volatile pyranoanthocyanins, probably due to the low anthocyanin content characteristic of pasteurized musts.

Food Research International published new progress about Anthocyanins 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

Eizauskaite, Ugne published the artcileNatural ingredients-based gummy bear composition designed according to texture analysis and sensory evaluation in vivo, Name: (S)-2-hydroxysuccinic acid, the main research area is natural ingredient gummy bear composition texture analysis sensory property; chewable dosage form; experimental design; gelatin; gummy bear.

The increased interest in functional materials of natural origin has resulted in a higher market demand for preservative-free, “”clean label””, or natural ingredients-based products. The gummy bear food supplements are more acceptable to consumers and have fewer limitations compared to other dosage forms. The aim of our study was to produce natural ingredients-based gummy bear composition, and evaluate the influence of the selected ingredients on the product’s textural properties, its acceptance in vivo, and the gummy bear’s quality. The optimal base composition was determined using a surface response design: gelatin 4.3 g and agave syrup 6.3 g. The investigated sweeteners did not affect the textural properties (p > 0.05). However, further studies demonstrated that a 100% increase of agave results in up to 27% higher flexibility (p < 0.05). The addition of calcium and cholecalciferol reduced firmness by 59.59 ± 1.45% (p < 0.05). On the other hand, acai berry extract had no significant effect. The presence of calcium resulted in a decreased smell and taste; however, the data indicated that exptl. texture anal. is a more accurate technique than in vivo evaluation. The acai berry extract did not improve all of the tested sensory properties. We can conclude that the suggested gummy bear base can be supplemented with various active ingredients and commercialized, though further studies are needed to investigate the other natural sources to mask the unpleasant taste of active ingredients and avoid water loss. Molecules 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, Name: (S)-2-hydroxysuccinic acid.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

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

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