Tag: M.W=150-200

Agramonte, Natasha M. published the artcileComparative evaluation of a silicone membrane as an alternative to skin for testing mosquito repellents, Quality Control of 42822-86-6, the main research area is mosquito repellents silicone membrane skin.

Repellents prevent mosquito bites and help reduce mosquito-borne disease, a global public health issue. Laboratory-based repellent bioassays predict the ability of compounds to deter mosquito feeding, but the variety of repellent bioassays and statistical anal. methods makes it difficult to compare results across methodologies. The most realistic data are collected when repellents are applied on the skin; however, this method exposes volunteers to chems. and mosquito bites. Silicone membranes were investigated as an alternative to human skin in assays of repellent efficacy. Results from module system bioassays conducted in vitro with a silicone membrane were compared with in vivo bioassays conducted with N,N-diethyl-3-methylbenzamide (referred to as DEET), 1-piperidinecarboxylic acid 2-(2-hydroxyethyl)-1-methylpropylester (referred to as Picaridin), Et 3-[acetyl(butyl)amino]propanoate (referred to as IR3535), and para-menthane-3,8-diol (referred to as PMD) applied directly on the skin of the leg. No significant difference in mosquito feeding was found when comparing skin and volunteer-worn membrane controls using blood; however, feeding was significantly lower in unworn membrane controls using either 10% sucrose or blood, indicating that worn membranes are a possible surrogate for untreated human skin. Pooled data from six volunteers were used to generate dose-response curves of blood-feeding activity. Results from skin-applied repellents were modeled to determine if membranes could provide a predictive correlate for skin. Goodness-of-fit comparisons indicated that the nonlinear dose-response curves for the skin and membrane differed significantly for DEET and Picaridin, but did not differ significantly for IR3535 and PMD. With knowledge of the dose-response relationships and further modifications to this system, the membrane-based tests could be used for standardized repellent testing with infected vectors.

Journal of Medical Entomology published new progress about Blood. 42822-86-6 belongs to class alcohols-buliding-blocks, name is 2-(2-Hydroxypropan-2-yl)-5-methylcyclohexanol, and the molecular formula is C10H20O2, Quality Control of 42822-86-6.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Wada, Yoichi published the artcileBiallelic GALM pathogenic variants cause a novel type of galactosemia, Recommanded Product: (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal, the main research area is biallelic GALM galactosemia peripheral blood mononuclear cell; GALM; Leloir pathway; galactose; galactose mutarotase; genetics.

Galactosemia is caused by metabolic disturbances at various stages of galactose metabolism, including deficiencies in enzymes involved in the Leloir pathway (GALT, GALK1, and GALE). Nevertheless, the etiol. of galactosemia has not been identified in a subset of patients. This study aimed to explore the causes of unexplained galactosemia. Trio-based exome sequencing and/or Sanger sequencing was performed in eight patients with unexplained congenital galactosemia. In vitro enzymic assays and immunoblot assays were performed to confirm the pathogenicity of the variants. The highest blood galactose levels observed in each patient were 17.3-41.9 mg/dL. Bilateral cataracts were observed in two patients. In all eight patients, we identified biallelic variants (p.Arg82*, p.Ile99Leufs*46, p.Gly142Arg, p.Arg267Gly, and p.Trp311*) in the GALM encoding galactose mutarotase, which catalyzes epimerization between β- and α-D-galactose in the first step of the Leloir pathway. GALM enzyme activities were undetectable in lymphoblastoid cell lines established from two patients. Immunoblot anal. showed the absence of the GALM protein in the patients’ peripheral blood mononuclear cells. In vitro GALM expression and protein stability assays revealed altered stabilities of the variant GALM proteins. Biallelic GALM pathogenic variants cause galactosemia, suggesting the existence of type IV galactosemia.

Genetics in Medicine published new progress about Blood. 59-23-4 belongs to class alcohols-buliding-blocks, name is (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal, and the molecular formula is C6H12O6, Recommanded Product: (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Huang, Ya-Ling published the artcileOptimization of the extrusion process for preparation of soluble dietary fiber-enriched calamondin pomace and its influence on the properties of bread, Safety of (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal, the main research area is calamondin pomace bread soluble dietary fiber food additive; Bread; Calamondin pomace; Extrusion; Soluble dietary fiber; Textural properties.

Calamondin pomace is a byproduct obtained after calamondin juice extraction The effects of extrusion variables on the soluble dietary fiber (SDF) of calamondin pomace were investigated by response surface methodol. Bread samples with different contents of extruded calamondin pomace (ECP) additive were produced and their textural and sensory properties evaluated. The optimal conditions for the extrusion of calamondin pomace were found to be a barrel temperature of 129°C, feed moisture of 16%, and a screw speed of 298 rpm. The results revealed that extrusion increased the SDF of the calamondin pomace because the redistribution of insoluble dietary fiber formed SDF. A monosaccharide profile indicated that total dietary fiber in calamondin pomace processed by extrusion contained a high content of uronic acid and arabinose and a low amount of glucose, suggesting the presence of pectic polysaccharide and trace amounts of cellulose and hemicellulose. Increasing the ECP content decreased the sp. volume and altered the textural properties, such as the hardness, gumminess and chewiness of the bread, and the bread became darker and redder in appearance. Sensory evaluation indicated that bread with 5% ECP content had good overall acceptability. Thus, extrusion of calamondin pomace can effectively increase the SDF content and resulting ECP can be used to produce SDF-enriched breads with sensory acceptability.

Journal of Food Science and Technology (New Delhi, India) published new progress about Bread. 59-23-4 belongs to class alcohols-buliding-blocks, name is (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal, and the molecular formula is C6H12O6, Safety of (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Quan, Wenxuan published the artcileDynamics of volatile organic compounds in Masson pine (Pynus massonyana Lamb.) seedling needles under drought stress, Recommanded Product: rel-(1R,2R,4R)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol, the main research area is Pinus drought stress volatile organic compound seedling.

The aim of this study is to evaluate whether volatile organic compounds (VOCs) of Masson pine adapted their physiol. responses under drought stress or not. The needle length, root length, root/shoot ratio and the VOCs of Masson pine seedlings under drought stress were investigated by comprehensive two-dimensional gas chromatog. time of flight mass spectrometry (GCxGC-TOFMS). The results showed that the growth index was enhanced with the increase of stress strength, and the seedling growth, biomass, needle length, and root length were inhibited compared with the well-watered treatment. The amounts of total VOCs under drought stress were increased, the concentration of terpenoids, acids and esters, under drought stress were higher than the well-watered treatment, but the concentration of alcs. and carbonyl compounds was slightly decreased under the moderate drought treatment. Light drought, moderate drought, and severe drought compared with the well-watered treatment, increased the release of VOCs by 49, 50, and 49%, resp. The results show a key role of the VOCs released in the needles and therefore play a possible key role in drought resistance. This study provides evidence that the needles of Masson pine release more VOCs to adapt to drought conditions.

Pakistan Journal of Botany published new progress about Growth. 124-76-5 belongs to class alcohols-buliding-blocks, name is rel-(1R,2R,4R)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol, and the molecular formula is C10H18O, Recommanded Product: rel-(1R,2R,4R)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Wu, Jianjun published the artcileIsolation and structural characterization of a non-competitive α-glucosidase inhibitory polysaccharide from the seeds of Litchi chinensis Sonn, Application of (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal, the main research area is Litchi Saccharomyces seed alpha glucosidase polysaccharide; Litchi chinensis Sonn seeds; Polysaccharide; α-Glucosidase inhibitor.

In this study, a novel homogeneous polysaccharide (LSP-W-4, MW = 6.70 kDa) was isolated and purified from the seeds of Litchi chinensis Sonn. Monosaccharide composition anal. indicated that LSP-W-4 is a heteropolysaccharide consisting of arabinose, mannose, glucose and galactose in a molar ratio of 6.33:3.88:10.35:1.00. A detailed structural anal. revealed that LSP-W-4 has a backbone consisting of 1,4-α-Glcp and 1,4-β-Manp, as well as four branched chains including of T-α-Galp, T-α-Araf, α-Araf-(1 → 5)-α-Araf-(1 → and α-Araf-(1 → 5)-α-Araf-(1 → 5)-α-Araf-(1 → attached to O6 of 1,4-β-Manp and 1,4-α-Glcp. LSP-W-4 exhibited significant inhibitory activity both against yeast (Saccharomyces cerevisiae) and mammalian (rat-intestinal acetone powder) α-glucosidase, with IC50 values of 75.24μM and 66.97μM, resp., with both such inhibitory activities being more powerful than those of acarbose. A kinetic anal. revealed that LSP-W-4 inhibited the activities of both yeast and mammalian α-glucosidase in a typical non-competitive manner, with KM values of 0.43 mmol/L and 0.53 mmol/L, resp.

International Journal of Biological Macromolecules published new progress about Litchi. 59-23-4 belongs to class alcohols-buliding-blocks, name is (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal, and the molecular formula is C6H12O6, Application of (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Cisak, Ewa published the artcileRepellents and acaricides as personal protection measures in the prevention of tick-borne diseases, Computed Properties of 42822-86-6, the main research area is review repellent acaricide tick borne disease prevention.

A number of preventive measures for the protection of humans against tick-borne diseases were evaluated. Measures involving the avoidance of tick bites with the use of protective clothing and insect repellents are the simplest and most effective. Repellents are applied directly to the skin or clothing and other fabrics, such as bednets, tents and anti-mosquito screens. Currently, DEET (N,N-diethyl-m-toluamide) is considered the most efficient arthropod repellent reference substance. The registered and recommended active repellent ingredients for skin and/or cloths application, among others, are: DEET, 1-methyl-propyl-2- (hydroxyethyl)-1-piperidinecarboxylate (picaridin), p-menthane-3,8-diol (PMD), Et butylactyloaminopropionate (IR3535), 1S,2S-2-methylpiperidinyl-3-cyclohexene-1-carboxamide (SS220), racemic 2-methylpiperidinyl-3-cyclohexene-1-carboxamide (AI3-37220) and synthetic pyrethroid – 3-phenoxybenzyl-cis-trans-3(2,2 dichlorovinyl)-2,2-dimethylcyclopropancarboxylate (permethrin) – an acaricide with repellent properties. To achieve the protection from tick bites by avoiding attachment and/or engorgement by the arthropod, acaricides with repellent properties, such as synthetic pyrethroid-permethrin are used. This pyrethroid is an acaricide of choice used for clothing impregnation, which is effective for personal protection against all three parasitic stages of western black-legged ticks. Products based on natural compounds, e.g. eugenol from Ocimum basilicum, 2-undecanone originally derived from wild tomato, geraniol – a natural product extracted from plants, and many others, represent an interesting alternative to common synthetic repellents and/or acaricides.

Annals of Agricultural and Environmental Medicine published new progress about Acari. 42822-86-6 belongs to class alcohols-buliding-blocks, name is 2-(2-Hydroxypropan-2-yl)-5-methylcyclohexanol, and the molecular formula is C10H20O2, Computed Properties of 42822-86-6.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Perestrelo, Rosa published the artcileDifferentiation of fresh and processed fruit juices using volatile composition, Recommanded Product: rel-(1R,2R,4R)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol, the main research area is Vitis Fragaria fresh processed fruit juice volatile composition; GC-MS; HS-SPME; fresh juice; processed juice; volatile pattern.

In the current study, a comprehensive approach based on headspace solid-phase microextraction (HS-SPME), combined with gas chromatog.-quadrupole mass spectrometry (GC-qMS), was used to establish the volatile signature of fresh and processed fruit juices, obtained from the same batch of grapes, red fruits, orange, pear, and apple. This is a powerful tool for evaluating the impact of the production process on the volat. pattern of fruit juice. A total of 169 volatile organic compounds (VOCs) belonging to different chem. groups were identified. Esters, carbonyl compounds, terpenoids, and alcs. are the major chem. groups in the investigated fruit juices. However, their contribution to the total volatile profile varied. Special attention should be paid to processed fruit juices to avoid the possible deleterious effects associated with the formation of furanic compounds (e.g., heat treatment), since their furanic content was significantly higher in comparison to that of fresh fruit juices. The knowledge obtained in the current study will allow for the introduction of modifications to the process involved in processing juice, which will improve the organoleptic characteristics of processed juices, contributing to a better acceptance by consumers. Furthermore, more assays should be performed to assess the effect of harvests, geog., and agronomy on the volatile profile of juices.

Molecules published new progress about Apple. 124-76-5 belongs to class alcohols-buliding-blocks, name is rel-(1R,2R,4R)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol, and the molecular formula is C10H18O, Recommanded Product: rel-(1R,2R,4R)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Zhou, Mo published the artcileImpact of pectin characteristics on lipid digestion under simulated gastrointestinal conditions: Comparison of water-soluble pectins extracted from different sources, HPLC of Formula: 59-23-4, the main research area is lipid digestion gastrointestinal water soluble pectin.

Four kinds of water-soluble pectin (WSP) extracted from hawthorn (HWSP), apple (AWSP), peach (PWSP), and carrot (CWSP) were mixed with oil-in-water emulsion to investigate pectin characteristics on lipid digestion under simulated gastrointestinal conditions. All WSPs were comprehensively characterized by the degree of methoxylation, neutral sugar composition, mol. weight and conformational parameters, intrinsic viscosity, the degree of linearity and branching, as well as mol. morphol. observation by at. force microscopy. The results demonstrated these WSPs possessed different structural characteristics. The mols. of HWSP were of small size with extended short and linear main chain, forming a certain amount of aggregations in the solution, while the mols. of PWSP were of large size with long and branched chains, forming intensive network structure. The mol. chains of AWSP and CWSP were both of medium size and tended to be flexible random coils in solution forming extensive entangled structures. The apparent viscosity of HWSP and PWSP solutions were both higher than those of AWSP and CWSP due to the aggregations or network structure. And the solution of PWSP showed better anti-shear ability than that of HWSP due to the strong crosslinking between mol. chains. The inhibitory effect of WSPs on lipid digestion decreased with the following order: PWSP, HWSP, CWSP, AWSP, which can be well related with their rheol. property. The pectin with large mol. weight and highly branched chains that resulted in strong intermol. interaction will possess good inhibitory effect on lipid digestion.

Food Hydrocolloids published new progress about Apple. 59-23-4 belongs to class alcohols-buliding-blocks, name is (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal, and the molecular formula is C6H12O6, HPLC of Formula: 59-23-4.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Yang, Xiuyan published the artcileStructure-immunomodulatory activity relationships of Hedysarum polysaccharides extracted by a method involving a complex enzyme combined with ultrasonication, SDS of cas: 59-23-4, the main research area is Hedysarum splenocyte macrophage proliferation polysaccharide; structure immunomodulatory activity relationship ultrasonication.

A new, more effective and environmentally friendly method involving a complex enzyme combined with ultrasonication was employed to extract and isolate three novel polysaccharides (HPS-MCs: HPS-MC, HPS-MC (50%) and HPS-MC (80%)) of Radix Hedysari. Compared with polysaccharides obtained using a traditional extraction method (hot water extraction, HPS-R), the yields and total carbohydrate contents of HPS-MCs were significantly higher. HPS-MC (80%) exhibited relatively strong immunomodulatory activity and a concentration-dependent dose-response relationship under cyclophosphamide (CP)-induced immunosuppressive conditions in mice models. To more comprehensively investigate the relationships between structural characteristics and immunomodulatory activity, HPS-MC (80%) was fractionated into three major homogeneous polysaccharide fractions (HPS-MC (80%)s: HPS-MC (80%)-1, HPS-MC (80%)-2, and HPS-MC (80%)-3). These three homogeneous polysaccharides had different mass percentages of monosaccharides species (rhamnose, arabinose, mannose, glucose, and galactose) by gas chromatog. (GC) and different mol. weights and chain conformations by high-performance gel permeation chromatog. coupled with multi-angle laser light scattering (HPGPC-MALLS), and promoted macrophage and splenocyte proliferation to different degrees. These findings indicated that HPS-MC (80%) had a prominent potential immune response, especially HPS-MC (80%)-2 and HPS-MC (80%)-3, and might be suitable candidates for functional foods or potential novel immunomodulators.

Food & Function published new progress about B cell. 59-23-4 belongs to class alcohols-buliding-blocks, name is (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal, and the molecular formula is C6H12O6, SDS of cas: 59-23-4.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Diniz-Silva, Helena Taina published the artcileA synergistic mixture of Origanum vulgare L. and Rosmarinus officinalis L. essential oils to preserve overall quality and control Escherichia coli O157:H7 in fresh cheese during storage, Recommanded Product: rel-(1R,2R,4R)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol, the main research area is Origanum Rosmarinus Escherichia synergism essential oil cheese quality storage.

The effects of Origanum vulgare L. (OVEO) and Rosmarinus officinalis L. (ROEO) essential oils in combination on the counts of a mesophilic starter co-culture and Escherichia coli O157:H7 in cheese were determined during 21 days of refrigerated storage. Prevalent OVEO and ROEO terpenes, as well as the physicochem. and sensory aspects of cheese, were also determined OVEO (0.03μL/g) and ROEO (1.32μL/g) did not decreased the counts of Lactococcus spp. while caused a decrease of approx. 3.0 log CFU/g in counts of E. coli O157:H7 in the earlier 12 days of storage. Terpenes of OVEO and/or ROEO decreased during storage in cheese and showed a correlation with decreases in E. coli O157:H7 counts. Eucalyptol, camphor, α-pinene and camphene were detected until 18 days of storage, and only eucalyptol, camphor and α-pinene were detected until 21 days of storage. OVEO and ROEO did not affect the physicochem. parameters and characterized the cheese by the refreshing aroma, mint-like flavor and softness. These results show the prevalent terpenes of OVEO and ROEO in fresh cheese during refrigerated storage and suggest their incorporation during manufacture as a strategy to preserve this product, with particular effects on the survival of E. coli O157: H7.

LWT–Food Science and Technology published new progress about Cheese. 124-76-5 belongs to class alcohols-buliding-blocks, name is rel-(1R,2R,4R)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol, and the molecular formula is C10H18O, Recommanded Product: rel-(1R,2R,4R)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts