Month: December 2022

Voelkl, Matthias published the artcilePristine and artificially-aged polystyrene microplastic particles differ in regard to cellular response, Application In Synthesis of 2044-85-1, the main research area is microplastic particle cellular response cytotoxicity; Biological effects; Cytotoxicity; Fragments; Genotoxicity; Inflammation; Microplastic; RNA sequencing; Reactive oxygen species; Transcriptomic; Weathered particles.

Microplastic particles (MP), arising from the gradual decomposition of plastics in the environment, have been identified as a global problem. Most investigations of MP cytotoxicity use pristine spherical particles available from com. sources when evaluating their impact on mammalian cells, while only limited data is available for the more relevant “”weathered microplastic””. In this study, we exposed murine macrophages to polystyrene MP either after up to 130 days of accelerated ageing or in pristine condition. Weathered and pristine MP were physicochem. characterized, and their cytotoxicity was investigated using biol. assays, transcriptome anal., and metabolic pathways prediction. Whereas the response to pristine MP is mainly dominated by a TNF-α release, sharp-edged weathered MP induce broader adverse cellular reactions. This study stresses the importance of including more realistic test particles (e.g., weathered particles) in combination with a broad range of biol. assays when evaluating the potential risk of microplastic exposure.

Journal of Hazardous Materials published new progress about BMF proteins 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, Application In Synthesis of 2044-85-1.

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

Aghilinategh, Maryam published the artcileThe modified supercritical media for one-pot biodiesel production from Chlorella vulgaris using photochemically-synthetized SrTiO3 nanocatalyst, Formula: C23H46O2, the main research area is strontium titanate Chlorella vulgaris photochem biodiesel production.

In this research, a one-pot production of biodiesel, hydrocarbons, oxygenates, and aromatics form Chlorella vulgaris was performed in supercritical methanol without catalyst and in the presence of TiO2 and SrTiO3 nanocatalysts. The reaction in the presence of SrTiO3 showed the highest production yield of fatty acid Me esters (FAMEs). The co-solvents water, chloroform, di-Et ether, and n-hexane were used for modifying the supercritical medium to affect the product yields in SrTiO3 -catalyzed process. The SrTiO3 nanocatalyst was photochem. prepared and the leaching of catalysts into the products was evaluated. Results showed that for all products except oxygenates, the addition of di-Et ether and chloroform to methanol had a slightly pos. effect on the production yields. For all products, n-hexane co-solvent showed the best performance with production yields of 16.65, 2.42, 2.12, and 0.57 mg.g-1biomass for FAMEs, oxygenates, hydrocarbons, and aromatics, resp. Furthermore, the water showed no significant effect on production yields except in the case of oxygenates. The results may be due to the high ability of n-hexane for dissolving the biomass in the reaction condition. Also, the ICP-OES detected no trace amounts of catalyst in the final product and it confirms that the photochem. method for catalyst preparation can prevent the catalyst leaching.

Renewable Energy published new progress about Aromatic compounds Role: TEM (Technical or Engineered Material Use), USES (Uses). 929-77-1 belongs to class esters-buliding-blocks, name is Methyl docosanoate, and the molecular formula is C23H46O2, Formula: C23H46O2.

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

Ma, Yan published the artcileLiquefaction of bamboo biomass and production of three fractions containing aromatic compounds, Synthetic Route of 539-88-8, the main research area is bamboo biomass liquefaction aromatic compound.

Depolymerization of lignin to produce value-added aromatic monomers has attracted increasing attention since these monomers can be used as phenol replacement in production of phenolic resins. Here a one-pot depolymerization of bamboo lignin was investigated to obtain aromatic platforms with low mol. weight using acidic catalyst and ethanol. Three fractions (1#, 2#, and 3#) containing different mol. weight distributions of aromatic compounds could be efficiently extracted using water-organic solvent system via a stepwise fractionation process by gradual removal of solvent. The fractions distribution was found to be primarily dependent on the reaction temperature and time. When the temperature was increased from 160°C to 200°C, the yield of fractions containing aromatic products increased significantly from 19.1 wt% to 27 wt%, the same change trend was found by changing the time, and the yield of aromatic products increased from 22.4% to 26.7% with an increase of time from 10 min to 30 min. The bioproducts were characterized by using gas chromatog./mass spectrometry (GC-MS), gel permeation chromatog. (GPC) and two-dimensional heteronuclear single-quantum coherence (2D HSQC NMR). As evidenced by GC-MS spectra, the three fractions were mainly comprised of phenolic derivatives, and the relative contents of phenolic compounds took up about 80% of the total area of each fraction. With the similar physiochem. properties of the fractions, aromatic platforms could provide a new paradigm of bamboo lignin utilization for renewable energy and value-added biochems.

Journal of Bioresources and Bioproducts published new progress about Aromatic compounds Role: TEM (Technical or Engineered Material Use), USES (Uses). 539-88-8 belongs to class esters-buliding-blocks, name is Ethyl 4-oxopentanoate, and the molecular formula is C7H12O3, Synthetic Route of 539-88-8.

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

Devi, Apramita published the artcileTiming of inoculation of Oenococcus oeni and Lactobacillus plantarum in mixed malo-lactic culture along with compatible native yeast influences the polyphenolic, volatile and sensory profile of the Shiraz wines, Recommanded Product: Ethyl octanoate, the main research area is Oenococcus Lactobacillus malolactic culture polyphenolics volatile sensory profile.

Malolactic fermentation (MLF) is a secondary wine fermentation resulting from lactic acid bacteria (Oenococcus oeni or Lactobacillus plantarum), especially in cool climates. MLF reduces acidity, improves body, mouthfeel, aroma complexity, and stabilizes the wine. Nevertheless, the traditional MLF using single culture is often associated with stuck fermentation, increased volatile acidity and color loss in wine. Thus, studies on mixed blend of L. plantarum and O. oeni to improve chem. and sensory profiles are gaining importance. The first study on different timing of inoculation of dual malo-lactic culture for the vinification of Shiraz wine aims to understand interactions between the wine cultures (Saccharomyces cerevisiae AAV2, L. plantarum Lp 1 and O. oeni Oo 1). The wines were compared based on chem. properties, phenolic and volatile profiles, and sensory anal. The study highlighted that early or mid-inoculated MLF wines have higher anthocyanins, flavonoids, syringol, esters, vanillate derivatives, benzaldehyde, and free terpenes compared to traditional MLF wines. The wines were rated high for purple red color, tannin, body, and overall acceptability. Hence, it was concluded that the inoculation of Lp 1 and Oo 1, either after 7 or 14 days of alc. fermentation by yeast AAV2, yield the desired quality Shiraz wine.

LWT–Food Science and Technology published new progress about Anthocyanins Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Asadollahei, Majid Vakil published the artcileEffect of elicitors on secondary metabolites biosynthesis in Zataria multiflora Boiss., Related Products of esters-buliding-blocks, the main research area is copperoxide nanoparticle chitin elicitation thymol carvacrol Zataria microprobagation GCMS.

Zataria multiflora Boiss.(ZM) is an aromatic herb that is used in various industries, especially in pharmaceuticals and food. However, the inducer effect of elicitors on ZM, with the aim of increasing the bioactive compounds production, is understudied. This study analyzes the influence of a biotic (chitin) and abiotic (copper nanoparticle) elicitor on ZM under in vitro and greenhouse conditions. In the first step, having established in Murashige and Skoog medium (MS) based on the node culture method, the explants transferred to media with different blended to survey the improvements in growth. The modified MS having faster growth and propagation in ZMs was chosen. In the second step, when explants were grown and rooted enough, they were transmitted to the media of elicitors, including four copper oxide nanoparticle concentrations (0, 25, 50, & 100 mg L-1) and four chitin concentrations (0, 50, 100 & 200 mg L-1) at two exposure times (5 and 10 days) to measure biochem. attributes. The anal. showed that the highest contents of the total phenolic (6.44 mg g-1 FW), anthocyanins (39.59 mg g-1 FW), flavonols (0.76 mg g-1 FW), and flavonoids (0.97 mg g-1 FW) compounds were observed in the elicited ZMs. In addition, the components of secondary metabolites were identified by gas chromatog.-mass spectrometry (GC-MS) anal. It was revealed that the highest amount of thymol and carvacrol, as the main compositions of ZM, was in the copper oxide nanoparticle (2.51% and 38.03% resp.), control (2.34% and 28.51% resp.), and chitin (1.92% and 9.84% resp.) ZMs in turn. The present research indicates that choosing an appropriate elicitor, concentration, and exposure time for augmenting the production of bioactive compounds in each plant species is consequential so as to provide the possibility of utilizing in industry.

Industrial Crops and Products published new progress about Anthocyanins 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, Related Products of esters-buliding-blocks.

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

Gowd, Vemana published the artcilePhenolic profile of bayberry followed by simulated gastrointestinal digestion and gut microbiota fermentation and its antioxidant potential in HepG2 cells, Recommanded Product: 2′,7′-Dichloro-3-oxo-3H-spiro[isobenzofuran-1,9′-xanthene]-3′,6′-diyl diacetate, the main research area is Myrica liver cancer cell phenolics simulated GID gut microbiota.

Bayberry (BB) fruits contain high levels of polyphenols and possess good bioactivities. However, there are no specific studies to illustrate the impact of human gut microbiota fermn on BB polyphenols subjected to gastrointestinal digestion (GID). Therefore, in this study, BB was subjected to simulated GID and HGMF (0-48 h) in order to study the fate of BB bioactive components. Phenolic gut metabolites were identified and quantified by relevant standards using HPLC. Cyanidin-3-O-glucoside was the only anthocyanin in BB and could be detected in its free form even after gut fermentation for 24 h. Gut metabolites of BB showed better hypoglycemic activity by improving hepatic glucose consumption and glycogen content. Furthermore, gut metabolites significantly ameliorated glucolipotoxicity induced oxidative stress. Since BB gut metabolites showed good hypoglycemic and antioxidant activities, BB can be considered as a functional food and dietary supplementation of BB could help in maintenance of good health.

Journal of Functional Foods published new progress about Anthocyanins 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, Recommanded Product: 2′,7′-Dichloro-3-oxo-3H-spiro[isobenzofuran-1,9′-xanthene]-3′,6′-diyl diacetate.

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

Darici, Merve published the artcileChemical and sensory characterization of Kalecik Karasi wines produced from two different regions in Turkey using chemometrics, SDS of cas: 5405-41-4, the main research area is grape variety wine chemometric aroma.

Kalecik Karasi (KK) is one of the important native grape varieties of Turkey used in red wine production As an extension of a previous project that profiled the sensory characteristics of KK wines from different geog. regions of Turkey, this study aimed to investigate the chem. composition and sensory properties of KK wines belonging to different vintages from two different regions (Kalecik/Ankara and Gueney/Denizli) using the chemometric technique. Identification and quantification of aroma, aroma-active compounds, and sensory evaluations were carried out by GC/MS/FID, GC-O, and Descriptive Analyses. PLSR was used for determining the correlation between chem. and sensory data. A total of 26 aroma-active compounds have been identified for both regions. Based on PLSR, red fruit attribute in wines was pos. correlated with isoamylacetate, ethyl-hexadecanoate, ethyl-4-hydroxybutanoate, and 2-phenylethyl acetate. Dried fruit attribute has shown a significant pos. correlation with ethyl-2-methyl-propanoate, ethyl-2-methylbutanoate, and ethyl-3-methylbutanoate. The cotton candy attribute was pos. correlated with 2-phenylethanol, 2-phenylethyl acetate, ethyl-4-hydroxybutanoate, and gamma-butyrolactone. This is the first study in the literature to determine the correlation between chem. and sensory data in Kalecik Karasi wines. The study determined that common aroma descriptors of KK wines include red fruit (strawberry, raspberry, and apple), dried fruit, cotton candy, flower, and spice (sweet spices and nutmeg) odors. The characterization of the wines using chemometrics is an important tool. The findings obtained may constitute a source for quality Kalecik Karasi wines in transition to the Geog. Indication system.

Journal of Food Processing and Preservation published new progress about Anthocyanins 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, SDS of cas: 5405-41-4.

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

Kong, Cai-Lin published the artcileFlavor modification of dry red wine from Chinese spine grape by mixed fermentation with Pichia fermentans and S. cerevisiae, HPLC of Formula: 5405-41-4, the main research area is Pichia Saccharomyces Vitis dry red wine flavor mixed fermentation.

Mixed fermentation of Pichia fermentans and Saccharomyces cerevisiae was designed to circumvent the problem of weak aroma in Chinese spine grape wines. Spine grape, “”Xiang Pearl””, was used for wine production by red wine-making processes. Physicochem. indexes were measured using titratable and spectroscopic methodologies. Volatiles were quantified by SPME-GC-MS, and aroma attributes were analyzed by trained panelists. Results showed mixed fermentation benefited color properties by improving total anthocyanin, polymeric anthocyanin, and total tannin contents. The content of varietal compounds, except those of thiols, were reduced, whereas fermentative compounds contents, especially those of higher alcs., esters, and phenylethyls, were increased by mixed fermentation Sensory anal. showed mixed fermentation enhanced fruity and floral traits in wine; this was confirmed by math. regression showing elevated levels of fermentative volatiles dominated the contribution to pleasant aroma, whereas reduced content of varietal compounds, with the exception of thiols, correlated neg. with favorable characteristics.

LWT–Food Science and Technology published new progress about Anthocyanins 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, HPLC of Formula: 5405-41-4.

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

Kong, Cai-Lin published the artcileFlavor modification of dry red wine from Chinese spine grape by mixed fermentation with Pichia fermentans and S. cerevisiae, SDS of cas: 123-29-5, the main research area is Pichia Saccharomyces Vitis dry red wine flavor mixed fermentation.

Mixed fermentation of Pichia fermentans and Saccharomyces cerevisiae was designed to circumvent the problem of weak aroma in Chinese spine grape wines. Spine grape, “”Xiang Pearl””, was used for wine production by red wine-making processes. Physicochem. indexes were measured using titratable and spectroscopic methodologies. Volatiles were quantified by SPME-GC-MS, and aroma attributes were analyzed by trained panelists. Results showed mixed fermentation benefited color properties by improving total anthocyanin, polymeric anthocyanin, and total tannin contents. The content of varietal compounds, except those of thiols, were reduced, whereas fermentative compounds contents, especially those of higher alcs., esters, and phenylethyls, were increased by mixed fermentation Sensory anal. showed mixed fermentation enhanced fruity and floral traits in wine; this was confirmed by math. regression showing elevated levels of fermentative volatiles dominated the contribution to pleasant aroma, whereas reduced content of varietal compounds, with the exception of thiols, correlated neg. with favorable characteristics.

LWT–Food Science and Technology published new progress about Anthocyanins 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

Kong, Cai-Lin published the artcileFlavor modification of dry red wine from Chinese spine grape by mixed fermentation with Pichia fermentans and S. cerevisiae, Computed Properties of 111-11-5, the main research area is Pichia Saccharomyces Vitis dry red wine flavor mixed fermentation.

Mixed fermentation of Pichia fermentans and Saccharomyces cerevisiae was designed to circumvent the problem of weak aroma in Chinese spine grape wines. Spine grape, “”Xiang Pearl””, was used for wine production by red wine-making processes. Physicochem. indexes were measured using titratable and spectroscopic methodologies. Volatiles were quantified by SPME-GC-MS, and aroma attributes were analyzed by trained panelists. Results showed mixed fermentation benefited color properties by improving total anthocyanin, polymeric anthocyanin, and total tannin contents. The content of varietal compounds, except those of thiols, were reduced, whereas fermentative compounds contents, especially those of higher alcs., esters, and phenylethyls, were increased by mixed fermentation Sensory anal. showed mixed fermentation enhanced fruity and floral traits in wine; this was confirmed by math. regression showing elevated levels of fermentative volatiles dominated the contribution to pleasant aroma, whereas reduced content of varietal compounds, with the exception of thiols, correlated neg. with favorable characteristics.

LWT–Food Science and Technology published new progress about Anthocyanins 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