Month: December 2022

Zhang, Qianying published the artcileKey aroma compounds and metabolic profiling of Debaryomyces hansenii L1-1-fermented Flos Sophorae, Recommanded Product: Benzyl acetate, the main research area is Debaryomyces fermented Flos Sophorae aroma compound metabolic profiling; Debaryomyces hansenii ; Flos Sophorae; amino acid; aroma compound; metabolic pathway.

The extract from Debaryomyces hansenii L1-1-fermented Flos Sophorae has a unique aroma and could be used as a natural spice. The influence of yeast growth and culture medium pH on organoleptic properties of fermented substrates, as well as on the content of volatile aromatic compounds, total sugars, polysaccharides, reducing sugars, total proteins, and amino acids, were analyzed. Metabolic pathways were annotated to compare and contrast key aromatic compounds and metabolic profiles of water and ethanol extracts of D. hansenii L1-1-fermented Flos Sophorae. We found that cells grew most rapidly, pH values changed significantly, and the largest consumption of sugars and amino acids occurred within 48 h, producing bouquet-like, fruity, and sweet odors, as well as the highest content of volatile aromatic compounds in the extracts The main aroma metabolites were 2-phenylethanol, linalool, and α-terpineol. The sensory quality of the ethanol extracts was superior to that of the water extracts Five aromatic compounds, isoamyl alc., 2-methylbutan-1-ol, isobutyric acid, 2,3-hexanedione, and 1-hexanol, were pos. correlated with the water extract group and neg. correlated with the ethanol extract group, whereas 13 aromatic compounds, styrene, acetophenone, 2-octen-1-ol, linalool, naphthalene, α-terpineol, dihydrocarveol, (-)-myrtenol, Me anthranilate, eugenol, γ-nonanolactone, jasmone, and β-ionone, showed the converse trend. Although 2-phenylethanol displayed the highest concentration in the extracts, it did not significantly contribute to the separation of ethanol and water extracts In Flos Sophorae medium, D. hansenii mainly produces 2-phenylethanol from phenylalanine by the Ehrlich reaction, whereas it produces linalool and α-terpineol by the terpenoid backbone and monoterpenoid biosynthetic pathways; the variable contents of proline, arginine, and glutamate could respond to the arginine and proline metabolic pathways. Practical applications : Flos Sophorae, a collection of buds of Sophora japonica L., is a traditional Chinese medicinal and edible plant for its good aroma, taste, and nutritional value. Debaryomyces hansenii is a common, aroma-producing yeast. D. hansenii L1-1-fermented Flos Sophorae had a unique, bouquet-like aroma, slightly softer than the typical Flos Sophorae-like aroma. This study enriches our understanding of predominant aroma components and determines their contribution to the profiles of Flos Sophorae ferments obtained using D. hansenii L1-1. Researchers and manufacturers specializing in spices making can use these data to improve the aromatic profiles of natural spices produced by microorganisms, thereby obtaining unique aromas.

Journal of Food Biochemistry published new progress about Amino acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Recommanded Product: Benzyl acetate.

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

Dalcin, Mateus S. published the artcilePotential Action Mechanism and Inhibition Efficacy of Morinda citrifolia Essential Oil and Octanoic Acid against Stagonosporopsis cucurbitacearum Infestations, Computed Properties of 111-11-5, the main research area is octanoic acid morinda citrifolia essential oil stagonosporopsis cucurbitacearum infestation; gummy stem blight; molecular docking; plant-based biorational fungicides; tyrosine–tRNA ligase.

The use of plant-based products has been shown to efficiently inhibit fungi-mediated diseases in agricultural crops. Here, we extracted and evaluated the composition of noni, Morinda citrifolia L., essential oil and assessed its activities against Stagonosporopsis cucurbitacearum in Cucumis melo L. Using in silico mol. approaches, potential interactions between the essential oil major components and S. cucurbitacearum tyrosine-tRNA ligase were predicted. Finally, we also measured the potential interference of plant physiol. (the stomatal conductance and net photosynthesis) mediated by the application of the M. citrifolia essential oil. Chromatog. anal. revealed that octanoic acid (75.8%), hexanoic acid (12.8%), and iso-Bu pent-4-enyl carbonate (3.1%) were the major essential oil compounds Octanoic acid and noni essential oil, when used as preventive measures, reduce fungal mycelial growth at a concentration of 5 mg/mL without causing significant damage to the treated leaves, which reinforces their efficacies as preventive tools against S. cucurbitacearum. Mol. docking analyses predicted very stable interactions between the major essential oil constituents and S. cucurbitacearum tyrosine-tRNA ligase, suggesting the interference of these plant-based mols. upon enzyme activation. Octanoic acid and M. citrifolia essential oil at concentrations of 20 mg/mL decreased the stomatal conductance and net photosynthesis rate of melon plants, resulting in robust phytotoxicity. Collectively, our findings indicated that despite the phytotoxicity risks at higher concentrations, M. citrifolia essential oil and octanoic acid, have potential as alternative tools for the integrative management of S. cucurbitacearum.

Molecules published new progress about Amino 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, Computed Properties of 111-11-5.

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

Dalcin, Mateus S. published the artcilePotential Action Mechanism and Inhibition Efficacy of Morinda citrifolia Essential Oil and Octanoic Acid against Stagonosporopsis cucurbitacearum Infestations, Recommanded Product: Methyl decanoate, the main research area is octanoic acid morinda citrifolia essential oil stagonosporopsis cucurbitacearum infestation; gummy stem blight; molecular docking; plant-based biorational fungicides; tyrosine–tRNA ligase.

The use of plant-based products has been shown to efficiently inhibit fungi-mediated diseases in agricultural crops. Here, we extracted and evaluated the composition of noni, Morinda citrifolia L., essential oil and assessed its activities against Stagonosporopsis cucurbitacearum in Cucumis melo L. Using in silico mol. approaches, potential interactions between the essential oil major components and S. cucurbitacearum tyrosine-tRNA ligase were predicted. Finally, we also measured the potential interference of plant physiol. (the stomatal conductance and net photosynthesis) mediated by the application of the M. citrifolia essential oil. Chromatog. anal. revealed that octanoic acid (75.8%), hexanoic acid (12.8%), and iso-Bu pent-4-enyl carbonate (3.1%) were the major essential oil compounds Octanoic acid and noni essential oil, when used as preventive measures, reduce fungal mycelial growth at a concentration of 5 mg/mL without causing significant damage to the treated leaves, which reinforces their efficacies as preventive tools against S. cucurbitacearum. Mol. docking analyses predicted very stable interactions between the major essential oil constituents and S. cucurbitacearum tyrosine-tRNA ligase, suggesting the interference of these plant-based mols. upon enzyme activation. Octanoic acid and M. citrifolia essential oil at concentrations of 20 mg/mL decreased the stomatal conductance and net photosynthesis rate of melon plants, resulting in robust phytotoxicity. Collectively, our findings indicated that despite the phytotoxicity risks at higher concentrations, M. citrifolia essential oil and octanoic acid, have potential as alternative tools for the integrative management of S. cucurbitacearum.

Molecules published new progress about Amino acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Recommanded Product: Methyl decanoate.

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

Cheng, Jin-tao published the artcileTranscriptome analysis of the influence of CPPU application for fruit setting on melon volatile content, Formula: C9H10O2, the main research area is Cucumis fruit benzyl phenethyl acetate phenylalanine metabolism CPPU transcriptomics.

In fruit production, the application of the plant growth regulator 1-(2-chloro-4-pyridyl)-3-phenylurea (CPPU) dulls the fruit aroma. Gas chromatog.-mass spectrometry and transcriptome analyses were performed on CPPU-treated and pollinated fruits to determine how CPPU affects the production of aroma in melon fruit. The results showed that the contents of two important esters (benzyl acetate and phenethyl acetate) in the CPPU-treated fruits were significantly lower than those in the pollinated fruits. Transcriptome sequencing data revealed that most differentially expressed genes were involved in “”phenylalanine metabolism”” pathway, and their expression was significantly decreased in the CPPU-treated fruits. Further anal. showed that the phenylalanine content in the CPPU-treated fruits was significantly higher than that in the pollinated fruits. In summary, CPPU application interferes with phenylalanine metabolism in melon fruits and affects the production of aromatic esters.

Journal of Integrative Agriculture published new progress about Amino acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Formula: C9H10O2.

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

Domingos, Ligia Dozena published the artcileFat reduction and whey protein concentrate addition alter the concentration of volatile compounds during Prato cheese ripening, Safety of Ethyl 3-hydroxybutanoate, the main research area is fat reduction whey protein volatile compound cheese ripening; Diacetyl; Mass spectrometry; Solid phase microextraction; Volatile compounds; Washed curd cheese.

The impact of fat reduction and the addition of whey protein concentrate (WPC) on the volatile compounds profile of Prato cheese was evaluated for 210 days of storage at 12 °C. Full fatPrato cheese, Prato cheese with fat reduction and reduced fatPrato cheese with 0.5% (w/v) WPC were made, and replicated on a different day. Cheese volatile compounds were extracted by solid phase microextraction (SPME) and separated, identified and quantified by gas chromatog. coupled to a mass spectrometry detector (GC-MS). Fat reduction and the WPC addition resulted in lower concentrations of compounds derived from lipolysis and free fatty acid catabolism. Fat reduction generated higher levels of diacetyl and acetoin, both from the citrate metabolism, at days 5 and 30. A similar pattern was observed for sulfur compounds derived from the catabolism of free amino acids, at day 120. Higher levels of diacetyl (day15), di-Me disulfide (days 150-180) and di-Me trisulfide (days 150-210) were found for cheese with WPC. These differences might have occurred due to alterations in the structure and polarity of the protein matrix caused by fat reduction and the WPC addition

Food Research International published new progress about Amino acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Safety of Ethyl 3-hydroxybutanoate.

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

Omolabi, Kehinde F. published the artcileA Mechanistic Probe into the Dual Inhibition of T. cruzi Glucokinase and Hexokinase in Chagas Disease Treatment – A Stone Killing Two Birds?, Product Details of C12H9N3O5S, the main research area is GLK2003 GLK2004 glucokinase hexokinase Chagas disease Trypanosoma; ADMET compliance.; Chagas disease; bioactive compounds; molecular dynamics simulation; thermodynamics calculation.

Glucokinase (GLK) and Hexokinase (HK) have been characterized as essential targets in Trypanosoma cruzi (Tc)-mediated infection. A recent study reported the propensity of the concomitant inhibition of TcGLK and TcHK by compounds GLK2-003 and GLK2-004, thereby presenting an efficient approach in Chagas disease treatment. We investigated this possibility using at. and mol. scaling methods. Sequence alignment of TcGLK and TcHK revealed that both proteins shared approx. 33.3% homol. in their glucose/inhibitor binding sites. The total binding free energies of GLK2-003 and GLK2-004 were favorable in both proteins. PRO92 and THR185 were pivotal to the binding and stabilization of the ligands in TcGLK, likewise their conserved counterparts, PRO163 and THR237 in TcHK. Both compounds also induced a similar pattern of perturbations in both TcGLK and TcHK secondary structure. Findings from this study therefore provide insights into the underlying mechanisms of dual inhibition exhibited by the compounds These results can pave way to discover and optimize novel dual Tc inhibitors with favorable pharmacokinetics properties eventuating in the mitigation of Chagas disease.

Chemistry & Biodiversity published new progress about Amino acids 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, Product Details of C12H9N3O5S.

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

Boettcher, C. published the artcilePost-veraison restriction of phloem import into Riesling (Vitis vinifera L.) berries induces transient and stable changes to fermentation-derived and varietal wine volatiles, SDS of cas: 123-29-5, the main research area is Vitis phloem import wine volatile fermentation.

Background and Aims : The climate-change driven uncoupling of grape (Vitis vinifera L.) berry ‘sugar-ripeness’ and ‘flavor-ripeness’ necessitates an improved understanding of the sugar/flavor nexus. Methods and Results : Anal. of grape metabolites and wine volatiles derived from Riesling berries of peduncle-girdled and Control bunches over the course of 30 days provided time-dependent insights into changes to grape and wine composition associated with phloem import. Girdling resulted in stable berry mass and concentration of sugar and cytokinin and in reduced concentration of amino acids. Such changes to grape composition correlated with a lasting increase in wine monoterpenoids and a transient reduction in fermentation-derived wine volatiles. Conclusions : Oxidative stress and restricted amino acid import, not sugar accumulation, were identified as possible elicitors for the increased accumulation of varietal wine aroma compounds in Riesling. Significance of the Study : The concentration and composition of berry amino acids and cytokinin concentration in grapes during the later stages of rapid sugar accumulation may represent potential targets for vineyard management strategies and grapevine breeding to counter climate-change driven modifications to the wine volatile profile of aromatic cultivars.

Australian Journal of Grape and Wine Research published new progress about Amino 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, SDS of cas: 123-29-5.

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

Boettcher, C. published the artcilePost-veraison restriction of phloem import into Riesling (Vitis vinifera L.) berries induces transient and stable changes to fermentation-derived and varietal wine volatiles, Quality Control of 110-42-9, the main research area is Vitis phloem import wine volatile fermentation.

Background and Aims : The climate-change driven uncoupling of grape (Vitis vinifera L.) berry ‘sugar-ripeness’ and ‘flavor-ripeness’ necessitates an improved understanding of the sugar/flavor nexus. Methods and Results : Anal. of grape metabolites and wine volatiles derived from Riesling berries of peduncle-girdled and Control bunches over the course of 30 days provided time-dependent insights into changes to grape and wine composition associated with phloem import. Girdling resulted in stable berry mass and concentration of sugar and cytokinin and in reduced concentration of amino acids. Such changes to grape composition correlated with a lasting increase in wine monoterpenoids and a transient reduction in fermentation-derived wine volatiles. Conclusions : Oxidative stress and restricted amino acid import, not sugar accumulation, were identified as possible elicitors for the increased accumulation of varietal wine aroma compounds in Riesling. Significance of the Study : The concentration and composition of berry amino acids and cytokinin concentration in grapes during the later stages of rapid sugar accumulation may represent potential targets for vineyard management strategies and grapevine breeding to counter climate-change driven modifications to the wine volatile profile of aromatic cultivars.

Australian Journal of Grape and Wine Research published new progress about Amino acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Lokeshkumar, Venugopal published the artcileNutritive evaluations of laboratory-reared edible field cricket Coiblemmus compactus Chopard, 1928 (Orthoptera: Gryllidae), for utilising them as an alternate protein source, COA of Formula: C23H46O2, the main research area is Coiblemmus protein nutrition amino fatty acids carbohydrates potassium.

The increasing world population has made researchers to explore and validate alternate food sources for the future; in that regard, due to the attractive nutritive profile, edible insects ensure the food and feed security in some developing countries. Crickets are orthopteran edible insects widely eaten around the world not as an emergency food but as a delicacy. This present study aims to stabilize a mass rearing technique of field cricket Coiblemmus compactus using cost-effective rearing medium and feed materials. The reared adult crickets were processed and analyzed for its proximate, mineral, amino acid, fatty acid and energy contents. The cost-effective rearing methods were standardised for the cricket species, and the obtained nutritive values were comparatively higher than other edible meat sources. The cricket Coiblemmus compactus had 50.2 ± 0.37, 26.50 ± 0.80, 8.20 ± 1.61, 5.50 ± 0.48, 10.93 ± 0.19 and 5.40 ± 0.16 g/100 g of crude protein, crude fat, carbohydrate, crude fiber, moisture and ash contents, resp. The cricket also possessed higher amounts of potassium (897.83 ± 1.55 mg/100 g) and phosphorous elements (604.66 ± 4.11 mg/100 g) with 458.30 ± 0.29 kcal/100 g of energy content. The chromatog. studies showed the abundance of amino acid and fatty acid contents in the reared edible cricket. The attractive and high-protein nutritive profile of edible cricket Coiblemmus compcatus makes itself an alternate food and feed material to elevate food crisis in developing countries.

Journal of Basic & Applied Zoology published new progress about Amino 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, COA of Formula: C23H46O2.

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

Lokeshkumar, Venugopal published the artcileNutritive evaluations of laboratory-reared edible field cricket Coiblemmus compactus Chopard, 1928 (Orthoptera: Gryllidae), for utilising them as an alternate protein source, Name: Methyl octanoate, the main research area is Coiblemmus protein nutrition amino fatty acids carbohydrates potassium.

The increasing world population has made researchers to explore and validate alternate food sources for the future; in that regard, due to the attractive nutritive profile, edible insects ensure the food and feed security in some developing countries. Crickets are orthopteran edible insects widely eaten around the world not as an emergency food but as a delicacy. This present study aims to stabilize a mass rearing technique of field cricket Coiblemmus compactus using cost-effective rearing medium and feed materials. The reared adult crickets were processed and analyzed for its proximate, mineral, amino acid, fatty acid and energy contents. The cost-effective rearing methods were standardised for the cricket species, and the obtained nutritive values were comparatively higher than other edible meat sources. The cricket Coiblemmus compactus had 50.2 ± 0.37, 26.50 ± 0.80, 8.20 ± 1.61, 5.50 ± 0.48, 10.93 ± 0.19 and 5.40 ± 0.16 g/100 g of crude protein, crude fat, carbohydrate, crude fiber, moisture and ash contents, resp. The cricket also possessed higher amounts of potassium (897.83 ± 1.55 mg/100 g) and phosphorous elements (604.66 ± 4.11 mg/100 g) with 458.30 ± 0.29 kcal/100 g of energy content. The chromatog. studies showed the abundance of amino acid and fatty acid contents in the reared edible cricket. The attractive and high-protein nutritive profile of edible cricket Coiblemmus compcatus makes itself an alternate food and feed material to elevate food crisis in developing countries.

Journal of Basic & Applied Zoology published new progress about Amino 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, Name: Methyl octanoate.

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