Tag: M.W=150-200

Li, Hui published the artcileExtending the π-conjugated molecules on TiO₂ for the selective photocatalytic aerobic oxidation of sulfides triggered by visible light, Product Details of C11H8O3, the publication is Sustainable Energy & Fuels (2021), 5(7), 2127-2135, database is CAplus.

The assembly of a TiO₂ surface with π-conjugated mols. can give rise to an apparent red-shift of its optical absorption band, and subsequently engender ligand-to-metal charge transfer (LMCT) triggered by visible light. However, the application of LMCT remains elusive due to the vulnerability of these π-conjugated mols. at the vicinity of reactive centers. Therefore, extending the π-conjugation of these mols. was envisioned to overcome this bottleneck with the oxidation of sulfides as a probe reaction. With salicylic acid as the starting mol., extending the benzene ring at 5,6 or 3,4 positions with another one afforded 2-hydroxy-1-naphthoic acid and 1-hydroxy-2-naphthoic acid . Compared to salicylic acid, 2-hydroxy-1-naphthoic acid showed a moderate improvement, while 1-hydroxy-2-naphthoic acid caused a significant enhancement for modifying anatase TiO₂ to conduct the selective aerobic oxidation of sulfides triggered by blue light with (2,2,6,6-tetramethylpiperidin-1-yl)oxyl (TEMPO) as a redox mediator. Ultimately, the aerobic oxidation of organic sulfides to corresponding sulfoxides in CH₃OH was achieved by the 1-hydroxy-2-naphthoic acid-TiO₂ photocatalyst in cooperation with TEMPO. This study introduces the assembly of extended π-conjugated mols. on TiO₂, which may pave the way to construct more efficient visible-light photocatalysts.

Sustainable Energy & Fuels published new progress about 86-48-6. 86-48-6 belongs to alcohols-buliding-blocks, auxiliary class Organic Pigment,Natural product, name is 1-Hydroxy-2-naphthoic acid, and the molecular formula is C11H8O3, Product Details of C11H8O3.

Referemce:
https://en.wikipedia.org/wiki/Alcohol,
Alcohols – Chemistry LibreTexts

Li, Ye published the artcile2-KGA metabolism coupling respiratory chain in Ketogulonigenium vulgare-A review, Computed Properties of 526-98-7, the publication is Weishengwu Xuebao (2014), 54(10), 1101-1108, database is CAplus and MEDLINE.

A review. 2-Keto-L-gulonate (2-KGA) is the key intermediate of vitamin C, which can be biosynthesized by Ketogulonigenium vulgare. There are five reactions related to 2-KGA metabolism, including: (1) Oxidation of D-sorbitol to L-sorbose; (2) Oxidation of L-sorbose to L-sorbosone; (3) Oxidation of L-sorbosone (Pyranose form) to 2-KGA; (4) Oxidation of L-sorbosone (Furanose form) to vitamin C, and (5) Reduction of 2-KGA to L-idonate. L-sorbose/L-sorbosone dehydrogenase (SSDH) is responsible for the reaction of 1 through 3, L-sorbose dehydrogenase (SDH) is responsible for the reaction of 2 and 3, L-sorbosone dehydrogenase (SNDH) is responsible for the reaction of 3 and 4, aldehyde dehydrogenase (ALDH) is responsible for the reaction of 3, 2-KGA reductase (2-KGR) is responsible for the reaction of 5. Enzymes of SDH, SSDH and ALDH belong to Quinoprotein Type I that uses PQQ as the only prosthetic group. SNDH belongs to Quinoprotein Type II that is quinohemoprotein assembling heme c and PQQ. They are all soluble in the periplasm and coupled with the respiratory chain. The substrate respiration to generate ATP directly on the outside cellular membrane means this strain can use the substrate quickly in the natural environment for the necessary bioenergy required.

Weishengwu Xuebao published new progress about 526-98-7. 526-98-7 belongs to alcohols-buliding-blocks, auxiliary class Sugar Units,Other Sugar Units, name is (3S,4R,5S)-3,4,5,6-Tetrahydroxy-2-oxohexanoic acid, and the molecular formula is C6H10O7, Computed Properties of 526-98-7.

Referemce:
https://en.wikipedia.org/wiki/Alcohol,
Alcohols – Chemistry LibreTexts

Huang, Hong published the artcileHydration of ternary cement in the presence of triisopropanolamine, Formula: C9H21NO3, the publication is Construction and Building Materials (2016), 513-521, database is CAplus.

The effects of triisopropanolamine (TIPA) on the strength development and hydration kinetics of a ternary cement containing slag and CaCO₃ were investigated by mixture design. The strength development of the blend was considerably enhanced by the accelerated chem. reactions on each component. A very strong interaction effect of slag and CaCO₃ on the strength enhancement prior to 7 d was observed The addition of TIPA promoted the hydration of laboratory cement by promoting the dissolution of ferrite, which resulted in more CH being released to participate in the reaction with slag. The dissolution of the slag itself was markedly accelerated by TIPA in a simulated highly alk. pore solution The use of TIPA promoted the formation of carboaluminate due to the accelerated C4AF/C3A-CaCO₃ reaction, which stabilized the formation of AFt during hydration. In addition, it confirmed that Fe ions were able to enter the AFt structure during hydration with TIPA.

Construction and Building Materials published new progress about 122-20-3. 122-20-3 belongs to alcohols-buliding-blocks, auxiliary class Organic Pigment, name is Triisopropanolamine, and the molecular formula is C9H21NO3, Formula: C9H21NO3.

Referemce:
https://en.wikipedia.org/wiki/Alcohol,
Alcohols – Chemistry LibreTexts

Li, Chunxiu published the artcileVolatile composition changes in lemon during fruit maturation by HS-SPME – GC – MS, Recommanded Product: cis-3,7-Dimethyl-2,6-Octadien-1-Ol, the publication is Journal of the Science of Food and Agriculture (2022), 102(9), 3599-3606, database is CAplus and MEDLINE.

Volatiles are determinants of fruit aroma and flavor characteristics and also provide valuable information for lemon as ingredient for the food and drinks industry. Volatiles in ‘Eureka’ lemon and ‘Xiangshui’ lemon pulps from 130 to 186 days after flowering were enriched by headspace-solid-phase microextraction (HS-SPME), and analyzed by gas chromatog.-mass spectrometry (GC-MS). Seventy-seven volatiles of two lemon cultivars at the different ripening stages were identified and divided into six categories. Varieties and ripening stages had significant effects on individual volatiles in each category. The proportion of monoterpenes was found to be higher in ‘Eureka’ lemon, while ‘Xiangshui’ lemon had a higher proportion of sesquiterpenes, aldehydes and alcs. The proportion of monoterpene fluctuation decreased during fruit ripening, while fluctuation of sesquiterpenes, alcs., aldehydes and esters increased. Among the hydrocarbons, monoterpenes decreased their relative abundance from 91.67% to 81.04% in ‘Eureka’ lemon, and from 83.01% to 60.04% in ‘Xiangshui’ lemon; conversely, sesquiterpenes increased from 0.73% to 2.89% in ‘Eureka’ lemon, and from 3.21% to 8.48% in ‘Xiangshui’ lemon. Among the oxygenated volatiles, the proportions of alcs., aldehydes and esters were higher at 186 days after flowering in both two cultivars. The volatile organic compounds during fruit ripening of lemon varieties with different resistance were elucidated. The proportion of oxygenated volatiles increased during fruit ripening, and disease-resistant varieties had a higher proportion. These results provided important theor. support for the utilization of lemon fruits and the innovation of disease-resistant germplasm resources. 2021 Society of Chem. Industry.

Journal of the Science of Food and Agriculture published new progress about 106-25-2. 106-25-2 belongs to alcohols-buliding-blocks, auxiliary class Natural product, name is cis-3,7-Dimethyl-2,6-Octadien-1-Ol, and the molecular formula is C10H18O, Recommanded Product: cis-3,7-Dimethyl-2,6-Octadien-1-Ol.

Referemce:
https://en.wikipedia.org/wiki/Alcohol,
Alcohols – Chemistry LibreTexts

Bi, Jicai published the artcileEffect of different cooking methods on flavor compounds of Chinese traditional condiment Wuxiang powder, Name: cis-3,7-Dimethyl-2,6-Octadien-1-Ol, the publication is Journal of Food Processing and Preservation (2022), 46(3), e16358, database is CAplus.

The Wuxiang powder is a Chinese traditional condiment with a strong aroma and flavor. Moreover, it is suitable for dishes prepared using several cooking methods. Gas chromatog.-ion mobility spectrometry was used to analyze the changes in the flavor of the original Wuxiang powder, the air-fried Wuxiang powder and the stewed Wuxiang powder. A total of 49 volatile compounds were studied, including 17 aldehydes, 9 alkenes, 9 esters, 7 alcs., 2 ethers, 2 furans, 1 acid, 1 ketone and 1 phenol. The contents of aldehydes, hydrocarbons, esters and alcs. were higher than others. The principal component anal. elucidated significant differences in the aroma among different cooking methods of the Wuxiang powder. According to the relative odor activity value, the major flavor compounds that contributed to the difference in the aroma among different cooking methods were (Z, Z)-2, 4-decadienal, anethole, decanal, 3-methylbutanal, β-caryophyllene, α-pinene, linalool, eugenol, octanal, heptanal, and hexanal.

Journal of Food Processing and Preservation published new progress about 106-25-2. 106-25-2 belongs to alcohols-buliding-blocks, auxiliary class Natural product, name is cis-3,7-Dimethyl-2,6-Octadien-1-Ol, and the molecular formula is C10H18O, Name: cis-3,7-Dimethyl-2,6-Octadien-1-Ol.

Referemce:
https://en.wikipedia.org/wiki/Alcohol,
Alcohols – Chemistry LibreTexts

Liu, Liming published the artcileComplete genome sequence of the industrial strain Ketogulonicigenium vulgare WSH-001, Formula: C6H10O7, the publication is Journal of Bacteriology (2011), 193(21), 6108-6109, database is CAplus and MEDLINE.

Ketogulonicigenium vulgare is an industrial organism commonly used in the vitamin C industry. This report presents the finished, annotated, and compared 3.28-Mbp high-quality genome sequence of Ketogulonicigenium vulgare WSH-001, a 2-keto-L-gulonic acid-producing industrial strain. The complete genome sequence is deposited in GenBank/EMBL/DDBJ with accession numbers CP002018 (chromosome), CP002019 (plasmid pKVU_100), and CP002020 (plasmid pKVU_200).

Journal of Bacteriology published new progress about 526-98-7. 526-98-7 belongs to alcohols-buliding-blocks, auxiliary class Sugar Units,Other Sugar Units, name is (3S,4R,5S)-3,4,5,6-Tetrahydroxy-2-oxohexanoic acid, and the molecular formula is C6H10O7, Formula: C6H10O7.

Referemce:
https://en.wikipedia.org/wiki/Alcohol,
Alcohols – Chemistry LibreTexts

Wang, Cai-Yun published the artcileEstablishing an innovative carbohydrate metabolic pathway for efficient production of 2-keto-l-gulonic acid in Ketogulonicigenium robustum initiated by intronic promoters, Quality Control of 526-98-7, the publication is Microbial Cell Factories (2018), 81/1-81/14, database is CAplus and MEDLINE.

Background: 2-Keto-l-gulonic acid (2-KGA), the precursor of vitamin C, is currently produced by two-step fermentation In the second step, l-sorbose is transformed into 2-KGA by the symbiosis system composed of Ketogulonicigenium vulgare and Bacillus megaterium. Due to the different nutrient requirements and the uncertain ratio of the two strains, the symbiosis system significantly limits strain improvement and fermentation optimization. Results: In this study, Ketogulonicigenium robustum SPU_B003 was reported for its capability to grow well independently and to produce more 2-KGA than that of K. vulgare in a mono-culture system. The complete genome of K. robustum SPU_B003 was sequenced, and the metabolic characteristics were analyzed. Compared to the four reported K. vulgare genomes, K. robustum SPU_B003 contained more tRNAs, rRNAs, NAD and NADP biosynthetic genes, as well as regulation- and cell signaling-related genes. Moreover, the amino acid biosynthesis pathways were more complete. Two species-specific internal promoters, P1 (orf_01408 promoter) and P2 (orf_02221 promoter), were predicted and validated by detecting their initiation activity. To efficiently produce 2-KGA with decreased CO2 release, an innovative acetyl-CoA biosynthetic pathway (XFP-PTA pathway) was introduced into K. robustum SPU_B003 by expressing heterologous phosphoketolase (xfp) and phosphotransacetylase (pta) initiated by internal promoters. After gene optimization, the recombinant strain K. robustum/pBBR-P1_xfp2502-P2_pta2145 enhanced acetyl-CoA approx. 2.4-fold and increased 2-KGA production by 22.27% compared to the control strain K. robustum/pBBR1MCS-2. Accordingly, the transcriptional level of the 6-phosphogluconate dehydrogenase (pgd) and pyruvate dehydrogenase genes (pdh) decreased by 24.33 ± 6.67 and 8.67 ± 5.51%, resp. The key genes responsible for 2-KGA biosynthesis, sorbose dehydrogenase gene (sdh) and sorbosone dehydrogenase gene (sndh), were up-regulated to different degrees in the recombinant strain. Conclusions: The genome-based functional anal. of K. robustum SPU_B003 provided a new understanding of the specific metabolic characteristics. The new XFP-PTA pathway was an efficient route to enhance acetyl-CoA levels and to therefore promote 2-KGA production

Microbial Cell Factories published new progress about 526-98-7. 526-98-7 belongs to alcohols-buliding-blocks, auxiliary class Sugar Units,Other Sugar Units, name is (3S,4R,5S)-3,4,5,6-Tetrahydroxy-2-oxohexanoic acid, and the molecular formula is C17H18N2O6, Quality Control of 526-98-7.

Referemce:
https://en.wikipedia.org/wiki/Alcohol,
Alcohols – Chemistry LibreTexts

Zhang, Jiguang published the artcileComparative investigation on aroma profiles of five different mint (Mentha) species using a combined sensory, spectroscopic and chemometric study, Formula: C10H18O, the publication is Food Chemistry (2022), 131104, database is CAplus and MEDLINE.

Mint is a widely used aromatic plant, and the aroma varies among different species. The aroma of five mint species, Mentha citrata L. (MC), Mentha piperita L. (MPI), Mentha spicata L. (MSP), Mentha persicaria L. (MPE), and Mentha suaveolens L. (MSU), were comparatively studied on the sensorial and mol. level. Quant. descriptive anal. revealed that MC presented a pronounced lemon-like note, MSU is dominated by citrus and floral aromas, MPI has a prominent minty flavor, MSP and MPE have a similar scent, both of which are flavored with a spearmint-like note. Forty-one odorants with odor activity values (OAVs) ≥1 were characterized. Principal component anal. and orthogonal partial least squares discrimination anal. based on OAVs indicated that α-citral, menthofuran, isomenthone, menthol, carvone, and linalool were potential odor-active markers for five mint species discrimination. This study herein will provide guidance for mint resources utilization and also aid mint breeding with better flavor.

Food Chemistry published new progress about 106-25-2. 106-25-2 belongs to alcohols-buliding-blocks, auxiliary class Natural product, name is cis-3,7-Dimethyl-2,6-Octadien-1-Ol, and the molecular formula is C23H20BN, Formula: C10H18O.

Referemce:
https://en.wikipedia.org/wiki/Alcohol,
Alcohols – Chemistry LibreTexts

Agwunobi, Desmond O. published the artcileProteomic analysis suggests that monoterpenes in lemongrass disrupt Ca²⁺ homeostasis in Haemaphysalis longicornis leading to mitochondrial depolarization and cytotoxicity, Safety of cis-3,7-Dimethyl-2,6-Octadien-1-Ol, the publication is Proteomics (2022), 22(13-14), 2100156, database is CAplus and MEDLINE.

Complex mixtures of bioactive ingredients in plant essential oils present complex chemistries which involve different modes of action. An increasing body of scientific reports has recently focused on the acaricidal activities of plant essential oils attributed to their monoterpene components, but information about their underlying mol. mechanism of action is scarce. Here, after the chem. anal. of lemongrass oil, a proteomic anal. of the ovary, salivary gland, and midgut of Haemaphysalis longicornis exposed to Cymbopogon citratus (lemongrass) essential oil was performed via data-independent acquisition mass spectrometry (DIA-MS) technol. to further elucidate the mol. mechanisms involved. Pathway anal. reveals the activation of metabolic pathways mediated by oxidoreductases and transferases. Furthermore, the upregulation of various calcium-associated proteins and the upregulation of cytochrome c1, cytochrome c oxidase polypeptide IV, and programmed cell death protein 6-like isoform X1 suggest a cytotoxic mode of action via the formation of reactive oxygen species (ROS), mitochondrial Ca2+ overload, mitochondrial uncoupling, and depolarization, and ATP depletion leading to either apoptotic or necrotic death. Morphol. alterations observed after the RNAi of a major detoxification enzyme (glutathione S-transferase) merit further investigation. Hence, the cytotoxic mode of action exhibited by C. citratus oil could be vital for the development of eco-friendly acaricide.

Proteomics published new progress about 106-25-2. 106-25-2 belongs to alcohols-buliding-blocks, auxiliary class Natural product, name is cis-3,7-Dimethyl-2,6-Octadien-1-Ol, and the molecular formula is C10H18O, Safety of cis-3,7-Dimethyl-2,6-Octadien-1-Ol.

Referemce:
https://en.wikipedia.org/wiki/Alcohol,
Alcohols – Chemistry LibreTexts

Li, Xiang published the artcileBlack Liquor Valorization by Using Marine Protist Thraustochytrium striatum and the Preliminary Metabolic Mechanism Study, Quality Control of 526-98-7, the publication is ACS Sustainable Chemistry & Engineering (2020), 8(4), 1786-1796, database is CAplus.

Black liquor that contains various phenolic compounds from lignin solubilization has been the main byproduct of alk. pretreatment of lignocellulosic biomass in the biorefinery. In this study, black liquor from alk. pretreatment of corn stover was used as a sole carbon source for the cultivation of a marine protist, Thraustochytrium striatum. It was found that this strain can grow on black liquor and accumulate valuable products (e.g., fatty acids and carotenoids) simultaneously. Under optimal conditions (pH = 7 and NH₄Cl = 2 g/L), the cell mass concentration reached 5.2 g/L with total aromatics decreased from 8.18 to 3.09 g/L within 7 day incubation. Fed-batch cultivation was adopted to increase the contents of total fatty acids and carotenoids to 13% and 0.24 mg/g dry cell mass, resp. Although various compounds such as sugars and organic acids were detected in black liquor and consumed during microbial fermentation as carbon sources, lignin-derived compounds were identified as the major substrates for T. striatum fermentation Of total aromatics consumed, monomers including p-coumaric acid, ferulic acid, vanillin, and syringaldehyde were observed to be consumed and converted while polymeric fragments were also depolymerized and degraded. Under optimal conditions, around 50% of the total aromatics was consumed. The dynamic changes of compounds in black liquor indicated that diverse metabolic processes were involved in black liquor degradation and utilization by T. striatum. A strong adaptation of T. striatum to a wide range of pH (3-9) was also observed during black liquor fermentation A novel pathway for biotransformation of black liquor lignin into value-added bioproducts with marine protist, Thraustochytrium striatum.

ACS Sustainable Chemistry & Engineering published new progress about 526-98-7. 526-98-7 belongs to alcohols-buliding-blocks, auxiliary class Sugar Units,Other Sugar Units, name is (3S,4R,5S)-3,4,5,6-Tetrahydroxy-2-oxohexanoic acid, and the molecular formula is C6H10O7, Quality Control of 526-98-7.

Referemce:
https://en.wikipedia.org/wiki/Alcohol,
Alcohols – Chemistry LibreTexts