Month: December 2022

Ubeda, Cristina published the artcileChemical, physical, and sensory effects of the use of bentonite at different stages of the production of traditional sparkling wines, Recommanded Product: Ethyl nonanoate, the main research area is bentonite sparkling wine physicochem properties sensory analysis; bentonite; foam properties; sensory analysis; sparkling wines; volatile compounds.

The addition of bentonite to wine to eliminate unstable haze-forming proteins and as a riddling adjuvant in the remuage is not selective, and other important mols. are lost in this process. The moment of the addition of bentonite is a key factor. Volatile profile (SPME-GC-MS), foam characteristics (Mosalux method), and sensory analyses were performed to study the effect of the distribution of the dosage of bentonite for stabilization of the wine among the addition on the base wine before the tirage (50%, 75%, and 100% bentonite dosage) and during the tirage (addition of the remaining dosage for each case). Results showed that the addition of 50% of the bentonite to the base wine (before the tirage) resulted in sparkling wines with the lowest quantity of volatile compounds, mainly esters and norisoprenoids. No significant differences were found among the sparkling wines after 9 mo of aging in relation to foam properties measured by Mosalux, although higher foamability and crown’s persistence were perceived in the sparkling wines with the addition of 75% and 100% of the bentonite dosage in sensory trials. The results of this study suggested that the amount of bentonite added as a fining agent in the tirage had greater effects than during the addition of this agent in the base wine.

Foods published new progress about Bentonite Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Recommanded Product: Ethyl nonanoate.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Ubeda, Cristina published the artcileChemical, physical, and sensory effects of the use of bentonite at different stages of the production of traditional sparkling wines, Quality Control of 110-42-9, the main research area is bentonite sparkling wine physicochem properties sensory analysis; bentonite; foam properties; sensory analysis; sparkling wines; volatile compounds.

The addition of bentonite to wine to eliminate unstable haze-forming proteins and as a riddling adjuvant in the remuage is not selective, and other important mols. are lost in this process. The moment of the addition of bentonite is a key factor. Volatile profile (SPME-GC-MS), foam characteristics (Mosalux method), and sensory analyses were performed to study the effect of the distribution of the dosage of bentonite for stabilization of the wine among the addition on the base wine before the tirage (50%, 75%, and 100% bentonite dosage) and during the tirage (addition of the remaining dosage for each case). Results showed that the addition of 50% of the bentonite to the base wine (before the tirage) resulted in sparkling wines with the lowest quantity of volatile compounds, mainly esters and norisoprenoids. No significant differences were found among the sparkling wines after 9 mo of aging in relation to foam properties measured by Mosalux, although higher foamability and crown’s persistence were perceived in the sparkling wines with the addition of 75% and 100% of the bentonite dosage in sensory trials. The results of this study suggested that the amount of bentonite added as a fining agent in the tirage had greater effects than during the addition of this agent in the base wine.

Foods published new progress about Bentonite Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Quality Control of 110-42-9.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Horvat, Ivana published the artcileBentonite fining during fermentation reduces the dosage required and exhibits significant side-effects on phenols, free and bound aromas, and sensory quality of white wine, Application In Synthesis of 106-32-1, the main research area is bentonite fining fermentation white wine phenol aroma sensory; Aroma; Bentonite; Malvazija istarska; Phenols; Protein stability; White wine.

To test the effects of bentonite addition at various stages of fermentation, five Malvazija istarska white grape must vinification treatments were performed with 100 g/hL of bentonite added in clear juice, at the beginning, in the middle, and at the end of fermentation, while control was fermented without bentonite. Phenols and free and bound volatile aromas were determined by HPLC-DAD and SPE-GC-MS. Wines were evaluated sensorially. Fining during fermentation reduced the total bentonite dose required, and was most effective near the end of fermentation with the reduction of 16% and 21%, depending on the protein stability test. All treated wines preserved more hydroxycinnamoyltartaric acids with respect to control. The side-effect of these treatments on varietal aromas was moderate, but enhanced the preservation of key fermentation volatiles in relation to control, and exhibited pos. sensory effects. It was concluded that bentonite added during fermentation may pos. affect wine quantity and quality.

Food Chemistry published new progress about Bentonite Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Application In Synthesis of 106-32-1.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Ljunggren, Joel published the artcileYeast volatomes differentially affect larval feeding in an insect herbivore, Synthetic Route of 111-11-5, the main research area is volatile compound larvae feeding behavior Cryptococcus Saccharomyces Spodoptera Metschnikowia; Lepidoptera; Noctuidae; Yeast volatome; chemical signals; floral odorants; larval attraction; metabolomic profile; olfaction.

Yeasts form mutualistic interactions with insects. Hallmarks of this interaction include provision of essential nutrients, while insects facilitate yeast dispersal and growth on plant substrates. A phylogenetically ancient chem. dialogue coordinates this interaction, where the vocabulary, the volatile chems. that mediate the insect response, remains largely unknown. Here, we used gas chromatog.-mass spectrometry, followed by hierarchical cluster and orthogonal partial least-squares discriminant analyses, to profile the volatomes of six Metschnikowia spp., Cryptococcus nemorosus, and brewer’s yeast (Saccharomyces cerevisiae). The yeasts, which are all found in association with insects feeding on foliage or fruit, emit characteristic, species-specific volatile blends that reflect the phylogenetic context. Species specificity of these volatome profiles aligned with differential feeding of cotton leafworm (Spodoptera littoralis) larvae on these yeasts. Bioactivity correlates with yeast ecol.; phylloplane species elicited a stronger response than fruit yeasts, and larval discrimination may provide a mechanism for establishment of insect-yeast associations The yeast volatomes contained a suite of insect attractants known from plant and especially floral headspace, including (Z)-hexenyl acetate, Et (2E,4Z)-deca-2,4-dienoate (pear ester), (3E)-4,8-dimethylnona-1,3,7-triene (DMNT), linalool, α-terpineol, β-myrcene, or (E,E)-α-farnesene. A wide overlap of yeast and plant volatiles, notably floral scents, further emphasizes the prominent role of yeasts in plant-microbe-insect relationships, including pollination. The knowledge of insect-yeast interactions can be readily brought to practical application, as live yeasts or yeast metabolites mediating insect attraction provide an ample toolbox for the development of sustainable insect management.

Applied and Environmental Microbiology published new progress about Behavior Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Synthetic Route of 111-11-5.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Zhang, Yurong published the artcileSuccinate accumulation induces mitochondrial reactive oxygen species generation and promotes status epilepticus in the kainic acid rat model, Computed Properties of 2044-85-1, the main research area is status epilepticus mitochondria reactive oxygen species succinate; Mitophagy; Neurodegeneration; Reactive oxygen species; Status epilepticus; Succinate.

Though succinate accumulation is associated with reactive oxygen species (ROS) production and neuronal injury, which play critical roles in epilepsy, it is unclear whether succinate accumulation contributes to the onset of epilepsy or seizures. We sought to investigate changes in succinate, oxidative stress, and mito-SOX levels, as well as mitophagy and neuronal change, in different status epilepticus (SE) rat models. Our results demonstrate that KA-induced SE was accompanied by increased levels of succinate, oxidative stress, and mito-SOX, as well as mitophagy and neuronal degeneration. The similarly increased levels of succinate, oxidative stress, and mito-SOX were also found in pilocarpine-induced SE. Moreover, the reduction of succinate accumulation by the inhibition of succinate dehydrogenase (SDH), malate/aspartate shuttle (MAS), or purine nucleotide cycle (PNC) served to reduce succinate, oxidative stress, and mito-SOX levels, thereby preventing oxidative stress-related neuronal damage and lessening seizure severity. Interestingly, simulating succinate accumulation with succinic acid di-Me ester may induce succinate accumulation and increased oxidative stress and mito-SOX levels, as well as behavior and seizures in electroencephalograms similar to those observed in rats exposed to KA. Our results indicate that succinate accumulation may contribute to the increased oxidative stress/mitochondrial ROS levels, neuronal degeneration, and SE induced by KA administration. Furthermore, we found that succinate accumulation was mainly due to the inverse catalysis of SDH from fumarate, which was supplemented by the MAS and PNC pathways. These results reveal new insights into the mechanisms underlying SE and that reducing succinate accumulation may be a clin. useful therapeutic target in SE.

Redox Biology published new progress about Behavior Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 2044-85-1 belongs to class esters-buliding-blocks, name is 2′,7′-Dichloro-3-oxo-3H-spiro[isobenzofuran-1,9′-xanthene]-3′,6′-diyl diacetate, and the molecular formula is C24H14Cl2O7, Computed Properties of 2044-85-1.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Maryam, Samina published the artcileStudy to determine the clinical effectiveness of nitazoxanide in treatment of giardiasis among children, SDS of cas: 55981-09-4, the main research area is Giardia giardiasis diarrhea nitazoxanide.

Giardia lambia intestinal infection is a common cause of diarrhea not only in Pakistan but around the world. It is believed to be a significant cause of morbidity and mortality in the pediatric age group. Aim: The aim of the study was to test the effectiveness of Nitazoxanide treatment in children with diarrhea caused by G. lambia. Methods: A total of 50 children with diarrhea caused by G. intestinalis received a 3-day nitazoxanide therapy (10 mg / kg / day in 2 doses for 3 days). Patients were monitored for clin. response 7 days after initiation of treatment, and then a stool sample was collected for parasitol. and lamblia antigen testing. Results: Diarrhea resolved in all 50 (100%) children treated with nitazoxanide prior to the 7-day follow-up visit. Most diarrhea resolved within 4 days. The Giardia antigen turned neg. in 96.0% of the population after 3 days of treatment. Whereas the giardia and / or oocytes / cysts became neg. in 86.0% of the patient population. Conclusions: The 3-day cycle of nitazoxanide suspension is as effective as the treatment of lamblia in children. It is well tolerated and has no significant side effects.

Indo American Journal of Pharmaceutical Sciences published new progress about Antigens Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 55981-09-4 belongs to class esters-buliding-blocks, name is 2-((5-Nitrothiazol-2-yl)carbamoyl)phenyl acetate, and the molecular formula is C12H9N3O5S, SDS of cas: 55981-09-4.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Wen, Yun-Qi published the artcileRecombination of oxidized samples of DHA and purified sunflower oil reproduces the odor profile of impaired algae oil from Schizochytrium sp. and reveals the odor contribution of fatty acids other than DHA, HPLC of Formula: 110-42-9, the main research area is Schizochytrium docosahexaenoic acid sunflower oil odor fatty acids.

Algae oil from Schizochytrium sp. is one of the major natural sources of ω-3 polyunsaturated fatty acids (PUFAs), but its applications in foods are limited because of its unpleasant odor. The complex composition of algae oil originates an odor profile that differs from that of its major PUFA, i.e. docosahexaenoic acid (DHA). The aim of this work was to explore the specific role of DHA oxidation in the odor profile of algae oil. According to the fatty acid composition and odor characteristics, oxidized sunflower oil was selected and combined with oxidized DHA to simulate the odor profile of algae oil. The recombination oil showed similar odor characteristics to the algae oil sample indicating that DHA oxidation was key in the formation of the unpleasant odor in algae oil and that oxidation of fatty acids other than DHA also made a contribution. The constructed off-flavor of algae oil was a consequence of a synthetic effect between odorants from oxidized DHA and oxidized oleic, linoleic and linolenic acid. This study provided a reference for the source research of volatile substances producing fishy odor in algae oil.

LWT–Food Science and Technology published new progress about Algae oil Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, HPLC of Formula: 110-42-9.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Zhang, Huiling published the artcileSingle particle ICP-MS and GC-MS provide a new insight into the formation mechanisms during the green synthesis of AgNPs, Product Details of C9H18O2, the main research area is silver nanoparticle green synthesis cucumber extract metabolite reducing sugar.

Green synthesis of metallic nanoparticles (NPs) using plant extracts has received considerable attention due to its environmentally and economically friendly nature. Various metabolites in plants such as amino acids, organic acids, sugars and phenolic compounds have been speculated to be responsible for the synthesis of metallic NPs in previous studies. However, to date, there has been a lack of direct evidence linking specific metabolites to the reduction of metal ions to form metallic NPs. Here, AgNPs are synthesized using cucumber leaf extract and characterized by UV-visible spectroscopy, dynamic light scattering (DLS) and transmission electron spectroscopy (TEM). Single particle inductively coupled plasma mass spectrometry (sp-ICP-MS) was used to investigate the size of newly synthesized NPs as well as the kinetics of particle formation. Gas chromatog.-mass spectrometry (GC-MS) based metabolomics identified and quantified 245 metabolites in cucumber leaf extracts By comparing the concentrations of metabolites before and after the reaction, the metabolites responsible for the synthesis were screened out. Reducing sugars (cellobiose, ribulose-5-phosphate, melibiose, 2-deoxy-D-glucose, tagatose, fructose, ribose, 3,6-anhydro-D-galactose) were markedly decreased after the reaction, indicating that reducing sugars are involved in the biosynthesis process and possibly function as reducing agents. The key thermodn. data of the reaction between Ag+ and reducing sugars were obtained by using isothermal titration calorimetry (ITC), which further confirmed the interaction between Ag+ and metabolites. This study provides a deep insight into the reaction process and mechanism of green synthesized AgNPs.

New Journal of Chemistry published new progress about Alditols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Product Details of C9H18O2.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Korenika, Ana-Marija Jagatic published the artcileVolatile profile characterization of croatian commercial sparklingwines, Recommanded Product: Ethyl octanoate, the main research area is croatian sparkling wine production aroma compound; Zagreb county; discriminant analysis; sparkling wines; volatile aroma compounds.

Com. sparkling wine production represents a relatively low but important part of the Croatian wine production, especially in the Zagreb county. This study presents the results of volatile aroma compounds profile and organic acid composition of com. sparkling wine samples from three vine-growing regions in Zagreb county. In total, 174 volatile aroma compounds were identified, separated between their chem. classes (aldehydes, higher alcs., volatile phenols, terpenes, C13-norisoprenoids, lactones, esters, fatty acids, sulfur compounds, other compounds, other alcs.). Higher alcs. such as phenylethyl and isoamyl alc. as well as 2-methyl-1-butanol, and esters such as di-Et succinate, Et hydrogensuccinate, and Et lactate had the strongest impact on the volatile compounds profile of Zagreb county sparkling wine. The presence of di-Et glutarate and di-Et malonate, compounds whose concentrations are influenced by yeast autolysis or caused by chem. esterification during the ageing process, was also noted. The influence of every single volatile aroma compound was evaluated by discriminant anal. using forward stepwise model. The volatile profiles of traditional sparkling wines from Croatia were presented for the first time. It is hoped the results will contribute to better understanding the quality potential and to evaluate possible differences on the bases of detected aroma concentrations and multivariate anal.

Molecules published new progress about Aldehydes Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Recommanded Product: Ethyl octanoate.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Wang, Renjie published the artcileFlavor supplementation during late gestation and lactation periods increases the reproductive performance and alters fecal microbiota of the sows, SDS of cas: 140-11-4, the main research area is fecal microbiota sows gestation lactation reproductive performance flavor supplementation; Correlation; Fecal microbiota; Flavor; Reproductive performance.

This study was conducted to evaluate the effect of flavor on reproductive performance and fecal microbiota of sows during late gestation and lactation. A total of 20 healthy Yorkshire sows were fed a corn-soybean basal diet unsupplemented or supplemented with 0.1% flavor compound from d 90 of gestation to 25 d post-farrowing, and then the piglets were weaned. The reproductive performance and the fecal microbiota of sows were analyzed. Compared with the controls, flavor supplementation in maternal diets increased (P < 0.05) weaning litter weight, litter weight gain, weaning body weight, and average daily gain of piglets. There was a trend of increase in the average daily feed intake of sows (P = 0.09) by maternal dietary flavor addition The backfat thickness and litter size were not affected by flavor supplementation (P > 0.05). The 16S rRNA anal. showed that flavor supplementation significantly increased the abundance of Phascolarctobacterium (P < 0.05), but significantly decreased genera Terrisporobacter, Alloprevotella, Clostridium_sensu_stricto_1, and Escherichia-shigella (P < 0.05). Spearman correlation anal. showed that Phascolarctobacterum was pos. correlated with the average daily feed intake of sows (P < 0.05), the litter weight gain and average daily gain of piglets (P < 0.05). In contrast, Clostridium_sensu_stricto_1 and unclassified_f__Lachnospiraceae were neg. correlated with the litter weight gain and average daily gain of piglets (P < 0.05). Taken together, dietary flavor supplementation improved the reproductive performance of the sows, which was associated with enhanced beneficial microbiota and decreased potentially pathogenic bacteria in the sows. Animal Nutrition published new progress about Aldehydes Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, SDS of cas: 140-11-4.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics