Month: December 2022

Poornachandra Rao, K. published the artcileAntiaflatoxigenic Potential of Cell-Free Supernatant from Lactobacillus plantarum MYS44 Against Aspergillus parasiticus, Recommanded Product: Methyl docosanoate, the main research area is aflatoxin Lactobacillus plantarum Aspergillus parasiticus feed peanut; Aflatoxin B1; Antifungal metabolites; Biopreservation; CFS of LpMYS44; Poultry feeds.

The study aims to evaluate the cell-free supernatant (CFS) from Lactobacillus plantarum strain MYS44 against the growth and aflatoxin production by Aspergillus parasiticus MTCC 411. Standard in vitro techniques revealed the potential antifungal activity of CFS of LpMYS44. In poison food technique, it was observed that 6% CFS of LpMYS44 retarded maximum growth. The inhibition of A. parasiticus on peanuts confirmed the ability of CFS of LpMYS44 for biopreservation. Further, CFS of LpMYS44 was purified by chromatog. and analyzed by GC-MS. The major antifungal compounds were oleic acid, octanoic acid, butanamide, and decanoic acid derivatives Twofold concentrated 80 μL of CFS was found to be min. inhibitory concentration (MIC) of CFS of LpMYS44. CFS of LpMYS44 suppressed the germination and growth of the spores of A. parasiticus. Microscopic observation showed that CFS of LpMYS44 severely affected the hyphal wall of A. parasiticus by the leakage of cytoplasmic content leading to complete destruction. Acidic condition is favorable for CFS of LpMYS44 activity. In poultry feed sample, CFS of LpMYS44 reduced the aflatoxin B1 content by 34.2%, reflecting its potentiality to use as detoxification agent. The multiple antifungal components in CFS of LpMYS44 exhibited antifungal properties against aflatoxigenic A. parasiticus resulted in causing overall morphol. changes. Furthermore, we also observed the biopreservative ability of CFS of LpMYS44 against A. parasiticus and AFB1 reduction in for poultry feed. This study makes a contribution to using CFS of LpMYS44 and their applications in food and feed as pretreatment against aflatoxigenic A. parasiticus to reduce or eliminate AFB1 and maybe other aflatoxins, produced by other Aspergillus spp.

Probiotics and Antimicrobial Proteins published new progress about Aflatoxins Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 929-77-1 belongs to class esters-buliding-blocks, name is Methyl docosanoate, and the molecular formula is C23H46O2, Recommanded Product: Methyl docosanoate.

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

Ali, Fatma published the artcileOil/fat blending strategy for improving milk fat globule membrane stability and its effect on fatty acid composition, Safety of Methyl docosanoate, the main research area is milk oil fatty acid fat globule membrane stability.

This study examined the effect of blending with cumin essential oil (CEO) on the stabilization of milk fat globule membrane (MFGM) emulsions, as well as the particle migration rate, fatty acid composition and phospholipid content after pasteurisation. Blending the MFGM with 20% CEO at pH 6.6 (CM4) led to a decrease in the creaming rate. With increasing CEO ratio, the creaming measurements increased to a 30 mm height with 20% CEO at pH 5.5 (CM3) from 25 mm with 10% CEO at pH 5.5 (CM2). The CM4 migration rate was 0.55 mm/h, and this sample showed no significant forward movement during implementation. The droplet size increased with increasing CEO ratio from 1.69 to 2.07μm. A total of 20% CEO at pH 6.6 (CM4) was the best blending condition for MFGM stabilization. This study showed enhanced creaming rate and droplet size, indicating greater destabilization of the MFGM emulsion, when the CEO ratio was increased.

International Journal of Dairy Technology published new progress about Fatty acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 929-77-1 belongs to class esters-buliding-blocks, name is Methyl docosanoate, and the molecular formula is C23H46O2, Safety of Methyl docosanoate.

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

Huang, Xiuqiong published the artcileEffect of Natural Antioxidants from Marigolds (Tagetes erecta L.) on the Oxidative Stability of Soybean Oil, Name: Methyl docosanoate, the main research area is Tagetes soybean oil natural antioxidant oxidative stability; DPPH-HPLC-Q-TOF/MS; HS-SPME-GC-MS; Tagetes erecta L.; oxidative stability; quercetagetin.

In recent years, synthetic antioxidants that are widely used in foods have been shown to cause detrimental health effects, and there has been growing interest in antioxidants realized from natural plant extracts In this study, we investigate the potential effects of natural antioxidant components extracted from the forage plant marigold on the oxidative stability of soybean oil. First, HPLC-Q-TOF-MS/MS was used with 1,1-diphenyl-2-picrylhydrazyl (DPPH) to screen and identify potential antioxidant components in marigold. Four main antioxidant components were identified, including quercetagetin-7-O-glucoside (1), quercetagetin (2), quercetin (3) and patuletin (4). Among them, quercetagetin (QG) exhibited the highest content and the strongest DPPH radical scavenging activity and effectively inhibited the production of oxidation products in soybean oil during accelerated oxidation, as indicated by reductions in the peroxide value (PV) and acid value (AV). Then, the fatty acids and volatile compounds of soybean oil were determined with gas chromatog.-mass spectrometry (GC-MS) and headspace solid-phase microextraction-gas chromatog.-mass spectrometry (HS-SPME-GC-MS). A total of 108 volatile components, including 16 alcs., 23 aldehydes, 25 ketones, 4 acids, 15 esters, 18 hydrocarbons, and 7 other compounds, were identified. QG significantly reduced the content and number of aldehydes and ketones, whereas the formation of acids and hydrocarbons was completely prevented. In addition, the fatty acid anal. demonstrated that QG significantly inhibited oxidation of unsaturated fatty acids. Consequently, QG was identified as a potential, new natural antioxidant that is believed to be safe, effective and economical, and it may have potential for use in plant extracts feed additives.

Molecules published new progress about Fatty acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 929-77-1 belongs to class esters-buliding-blocks, name is Methyl docosanoate, and the molecular formula is C23H46O2, Name: Methyl docosanoate.

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

Huang, Xiuqiong published the artcileEffect of Natural Antioxidants from Marigolds (Tagetes erecta L.) on the Oxidative Stability of Soybean Oil, Product Details of C9H18O2, the main research area is Tagetes soybean oil natural antioxidant oxidative stability; DPPH-HPLC-Q-TOF/MS; HS-SPME-GC-MS; Tagetes erecta L.; oxidative stability; quercetagetin.

In recent years, synthetic antioxidants that are widely used in foods have been shown to cause detrimental health effects, and there has been growing interest in antioxidants realized from natural plant extracts In this study, we investigate the potential effects of natural antioxidant components extracted from the forage plant marigold on the oxidative stability of soybean oil. First, HPLC-Q-TOF-MS/MS was used with 1,1-diphenyl-2-picrylhydrazyl (DPPH) to screen and identify potential antioxidant components in marigold. Four main antioxidant components were identified, including quercetagetin-7-O-glucoside (1), quercetagetin (2), quercetin (3) and patuletin (4). Among them, quercetagetin (QG) exhibited the highest content and the strongest DPPH radical scavenging activity and effectively inhibited the production of oxidation products in soybean oil during accelerated oxidation, as indicated by reductions in the peroxide value (PV) and acid value (AV). Then, the fatty acids and volatile compounds of soybean oil were determined with gas chromatog.-mass spectrometry (GC-MS) and headspace solid-phase microextraction-gas chromatog.-mass spectrometry (HS-SPME-GC-MS). A total of 108 volatile components, including 16 alcs., 23 aldehydes, 25 ketones, 4 acids, 15 esters, 18 hydrocarbons, and 7 other compounds, were identified. QG significantly reduced the content and number of aldehydes and ketones, whereas the formation of acids and hydrocarbons was completely prevented. In addition, the fatty acid anal. demonstrated that QG significantly inhibited oxidation of unsaturated fatty acids. Consequently, QG was identified as a potential, new natural antioxidant that is believed to be safe, effective and economical, and it may have potential for use in plant extracts feed additives.

Molecules published new progress about Fatty acids 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

El-Kamali, Hatil H. published the artcileComparison of the chemical compositions of two different non-polar extracts of Heliotropium sudanicum aerial parts from Sudan, Safety of Methyl docosanoate, the main research area is Heliotropium non polar solvents Sudan.

The aim of this work is to provide answers to impending research questions on compounds present in petroleum ether and n-hexane extracts of the aerial parts of H. sudanicum. Phytochem. anal. of plant extracts was performed by using Gas Chromatog./Mass Spectrometer. Various constituents were identified after matching their mass fragmentation pattern with data available in Gas Chromatog./Mass Spectrometer library of National Institute of Standards Technol. (NIST). Petroleum ether extract of H. sudanicum was characterized by abundance of 1,6,10,14,18,22- Tetracosahexaen-3-ol, 2,6,10,15,19,23-hexamethyl-, (all-E)- (33.99%), Squalene (20.94%), Phytol (7.62%) and Hexatriacontane (7.49%). The constituents of the extract were fatty acid derivatives (15.24%), hydrocarbons (8.41%) and terpenoids (28.56%). H. sudanicum n-hexane extract was characterized by abundance of 9,12-Octadecadienoic acid (Z,Z)-,methyl ester (15.14%), 9,12,15-Octadecatrienoic acid, Me ester (14.67%), Cholesterol (11.12%), Fucosterol (10.30%), gamma.-Sitosterol (9.59%) and 1,6,10,14,18,22- Tetracosahexaen-3-ol, 2,6,10,15,19,23- hexamethyl-, (all-E)- (7.73%). The resulted compounds in this study provide evidence for the utilization of the plant as alternative natural resource of medicinal and industrial interest. To best of our knowledge this is the first report that directly compares the two extraction solvents for active compounds from Heliotropium sudanicum aerial parts shows that petroleum ether should be the solvent of choice.

Annual Research & Review in Biology published new progress about Fatty acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 929-77-1 belongs to class esters-buliding-blocks, name is Methyl docosanoate, and the molecular formula is C23H46O2, Safety of Methyl docosanoate.

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

Costa, Tania Maria published the artcileKinetics Analysis of the Inhibitory Effects of Alpha-Glucosidase and Identification of Compounds from Ganoderma lipsiense Mycelium, Application of Ethyl pentadecanoate, the main research area is Ganoderma mycelium alpha glucosidase kinetics; Alpha-glucosidase inhibitors; Competitive inhibition; Ganoderma lipsiense; Phenolic compounds; Submerged fermentation; Uncompetitive inhibition.

The studies on natural compounds to diabetes mellitus treatment have been increasing in recent years. Research suggests that natural components can inhibit alpha-glucosidase activities, an important strategy in the management of blood glucose levels. In this work, for the first time in the literature, the compounds produced by Ganoderma lipsiense extracts were identified and evaluated on the inhibitory effect of these on alpha-glucosidase activity. Four phenolic compounds were identified by high-performance liquid chromatog.-electrospray ionization tandem mass spectrometry (HPLC-ESI-MS/MS) to crude extract from G. lipsiense grown in red rice medium (RCE) and synthetic medium (SCE), being syringic acid identified in both extracts Gas chromatog.-mass spectrometry (GC-MS) anal. showed fatty acids and their derivatives, terpene, steroid, niacin, and nitrogen compounds to SCE, while RCE was rich in fatty acids and their derivatives Both extracts demonstrated alpha-glucosidase inhibition (RCE IC50 = 0.269 ± 8.25 mg mL-1; SCE IC50 = 0.218 ± 9.67 mg mL-1), and the purified hexane fraction of RCEdemonstrated the highest inhibition of enzyme (81.1%). Studies on kinetic inhibition showed competitive inhibition mode to RCE, while SCE showed uncompetitive inhibition mode. Although the inhibitory effects of RCE and SCE were satisfactory, the present findings identified some unpublished compounds to G. lipsiense in the literature with important therapeutic properties.

Applied Biochemistry and Biotechnology published new progress about Fatty acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Application of Ethyl pentadecanoate.

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

Hernandez-Fernandez, Miguel Angel published the artcileVolatile compounds and fatty acids in oleoresins from Vanilla Planifolia Andrews obtained by extraction with supercritical carbon dioxide, HPLC of Formula: 41114-00-5, the main research area is carbon dioxide Vanilla Planifolia extraction fatty acid oleoresin.

Vanilla is currently sold as an Et alc. extract, typically at a concentration of 35% (volume/volume). Alc. extracts have some disadvantages, such as high concentrations of organic residues, long extraction times and the requirement of large volumes when used as a flavoring. In contrast, supercritical fluid extraction (SFE) allows isolation of high-purity oleoresins without co-extraction of undesired organic residues, thereby preserving the desired volatile compounds in vanilla. In this study, we identified and quantified volatile compounds and fatty acids in four oleoresins and two ethanolic extracts of cured Vanilla planifolia Andrews beans following 10 or 20 sun-drying and sweating cycles (SS). SFE was carried out at a pressure of 20 MPa at 40°C, 50°C, or 60°C, and the resulting vanilla oleoresins were analyzed with GC-MS and GC-FID. The major compounds identified in the extracts were o-guaiacol, p-creosol, p-vinylguaiacol, p-hydroxybenzaldehyde, vanillic acid and vanillin.

CyTA–Journal of Food published new progress about Fatty acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, HPLC of Formula: 41114-00-5.

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

Sirtori, Francesco published the artcileEffects of genotype and salting time on chemical, physical and sensorial traits of a new pig seasoned meat product ‘Cuore Di Spalla’, Recommanded Product: Ethyl nonanoate, the main research area is Cuore Di Spalla genotype sensory property food.

The aim of this work was to determine the chem., phys. and sensorial characteristics of a cured product called ‘Cuore di Spalla’, resulting from two different pig genotypes (G) and two salting times (S). Fourteen Duroc × Large White (D × LW) and 14 Cinta Senese × Large White (CS × LW), reared in the same condition in outdoor and fed com. mixture The animals were slaughtered at 10 mo of age which corresponds to an average live weight of 143 ± 15 kg for D × LW and 122 ± 15 kg for CS × LW. The right shoulders were salted for 3 days (L) and the left ones for 5 days (H). Phys. (color, texture profile anal.), chem. (moisture; crude protein; IMF; ash; salt; total lipids; fatty acids) and sensorial analyses (by panellists’ group) as well as volatile compounds profile (by SPME-GC-MS technique) were determined at the end of seasoning period. The genotype affected product’s size (1484.3 vs 1857.1 g of final weight for CS × LW and D × LW resp.), chem. characteristics and texture (cohesiveness 0.50 vs 0.53 and springiness 6.73 vs 7.12 for CS × LW and D × LW resp.). Aromatic profile was less affected by the factors considered or at least the panellists were not able to discriminate the effect. The main family of volatile compounds affected by genotype was alcs. Salting time seemed to affect only the parameters closely related to salt (16.52 vs 15.33% of salt and 5.15 vs 4.35 for saltiness in H vs L resp.).

Italian Journal of Animal Science published new progress about Fatty acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Chen, Dai published the artcileEffects of diammonia phosphate addition on the chemical constituents in lychee wine fermented with Saccharomyces cerevisiae, COA of Formula: C17H34O2, the main research area is Litchi wine Saccharomyces fermentation diammonia phosphate.

This study evaluated the effects of diammonia phosphate (DAP) on the non-volatile and volatile compounds of lychee wine fermented with Saccharomyces cerevisiae, when added in two different quantities (0.5 mmol/L and 1.5 mmol/L). It was found that DAP supplementation improved the utilization of ammonia and inhibited the consumption of proline and valine, which regulated the production of α-ketoglutaric, succinic and fatty acids. The addition of 0.5 mmol/L DAP improved the rate of sugar catabolism by slightly increasing yeast growth, thus inducing a higher production of glycerol than of ethanol. Addnl., more odor-active terpene derivatives (trans-β-damascenone, o-cymene, δ-guaiene) in lychee juice were retained after the fermentation added with 0.5 mmol/L DAP. However, the addition of 1.5 mmol/L DAP slowed rates of sugar metabolism and glycerol production, and significantly enhanced the production of acetic acid. Furthermore, with the exception of limonene, the higher DAP addition did not retain more terpene derivatives These findings, therefore, suggest that a moderate addition of DAP could enhance the flavorful character of lychee wine.

LWT–Food Science and Technology published new progress about Fatty acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, COA of Formula: C17H34O2.

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

Chen, Dai published the artcileEffects of diammonia phosphate addition on the chemical constituents in lychee wine fermented with Saccharomyces cerevisiae, Category: esters-buliding-blocks, the main research area is Litchi wine Saccharomyces fermentation diammonia phosphate.

This study evaluated the effects of diammonia phosphate (DAP) on the non-volatile and volatile compounds of lychee wine fermented with Saccharomyces cerevisiae, when added in two different quantities (0.5 mmol/L and 1.5 mmol/L). It was found that DAP supplementation improved the utilization of ammonia and inhibited the consumption of proline and valine, which regulated the production of α-ketoglutaric, succinic and fatty acids. The addition of 0.5 mmol/L DAP improved the rate of sugar catabolism by slightly increasing yeast growth, thus inducing a higher production of glycerol than of ethanol. Addnl., more odor-active terpene derivatives (trans-β-damascenone, o-cymene, δ-guaiene) in lychee juice were retained after the fermentation added with 0.5 mmol/L DAP. However, the addition of 1.5 mmol/L DAP slowed rates of sugar metabolism and glycerol production, and significantly enhanced the production of acetic acid. Furthermore, with the exception of limonene, the higher DAP addition did not retain more terpene derivatives These findings, therefore, suggest that a moderate addition of DAP could enhance the flavorful character of lychee wine.

LWT–Food Science and Technology published new progress about Fatty acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Category: esters-buliding-blocks.

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