Tag: 100-200

Protective effects of 6-ureido/thioureido-2,4,5-trimethylpyridin-3-ols against 4-hydroxynonenal-induced cell death in adult retinal pigment epithelial-19 cells was written by Bae, Dawon;Gautam, Jaya;Jang, Hyeonjin;Banskota, Suhrid;Lee, Sang Yeul;Jeong, Min-Ji;Kim, A.-Sol;Kim, Hong Chul;Lee, Iyn-Hyang;Nam, Tae-gyu;Kim, Jung-Ae;Jeong, Byeong-Seon. And the article was included in Bioorganic & Medicinal Chemistry Letters in 2018.Name: Isopropylisothiocyanate The following contents are mentioned in the article:

Dysfunction or progressive degeneration of retinal pigment epithelium (RPE) contributes in the initial pathogenesis of age-related macular degeneration (AMD) causing irreversible vision loss, which makes RPE the prime target of the disease. The present study aimed to identify compounds to protect 4-hydroxynonenal (4-HNE)-induced RPE cell death by inhibiting NADPH oxidase 4 (NOX4) activity, not just as free radical scavengers, using ARPE-19, a human adult retinal pigment epithelial cell line, as a RPE representative. Novel thirty-two 6-ureido/thioureido-2,4,5-trimethylpyridin-3-ol derivatives were synthesized and tested. The authors found that there was a strong correlation between level of protective effect of novel compounds against 4-HNE-induced APRE-19 cell death and that of inhibitory activity against 4-HNE-induced superoxide production, and that most of the novel compounds showed minimal DPPH radical scavenging activity. Compound 17-28 (1-butyl-3-(5-hydroxy-3,4,6-trimethylpyridin-2-yl)thiourea) showed the best protective activity against 4-HNE-induced superoxide production (79.5% inhibition) and cell death (85.1% recovery) at 10 μM concentration, which was better than that of VAS2870, a NOX2/4 inhibitor. In addition, compound 17-28 blocked 4-HNE-induced apoptosis of ARPE-19 cells in a concentration-dependent manner. The results indicate that compound 17-28 may be a lead compound to develop AMD therapeutics. This study involved multiple reactions and reactants, such as Isopropylisothiocyanate (cas: 2253-73-8Name: Isopropylisothiocyanate).

Isopropylisothiocyanate (cas: 2253-73-8) belongs to esters. Esters are also usually derived from carboxylic acids. It may also be obtained by reaction of acid anhydride or acid halides with alcohols or by the reaction of salts of carboxylic acids with alkyl halides. Because of their lack of hydrogen-bond-donating ability, esters do not self-associate. Consequently, esters are more volatile than carboxylic acids of similar molecular weight.Name: Isopropylisothiocyanate

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

Molecular thermodynamic modeling of surface tensions of some fatty acid esters and biodiesels was written by Hosseini, Sayed Mostafa;Pierantozzi, Mariano. And the article was included in Journal of Molecular Liquids in 2019.Recommanded Product: Methyl heptanoate The following contents are mentioned in the article:

This work addresses the mol. thermodn. and artificial neural network (ANN) modeling of surface tensions of several fatty acid esters and biodiesels. Two biodiesels were considered as pure fluid and the other as a binary mixture The mol. thermodn. model is based on the statistical mech. expression according to Fowler-Kirkwood-Buff approximation Regarding this, contributions to surface tension from the hard-chain repulsions, Lennard-Jones dispersion forces, and dipolar interactions were considered and assumed to be additive in the model development. The mol. thermodn. model used three mol. parameters reflecting the hard-core diameter, dispersive energy and segment number as well as the liquid densities for which the values were predicted from perturbed Yukawa-chain equation of state. Further, the model used dipole moment as an adjustable parameter for the accurate calculation of surface tensions. The model could predict 149 surface tension data points for 9 FAEs and 3 biodiesels in 268.6-393 K range with the average absolute relative deviation (AARD) of 1.82%. The degree of accuracy of proposed model has also been compared with some empirical equations. Concerning ANN modeling, a network comprising two hidden layers and 9 neurons for each layer has been trained, according to the constructive approach. The result of the training was quite good, the AARD of the pure fluid dataset of 137 points was found to be 0.44%. This study involved multiple reactions and reactants, such as Methyl heptanoate (cas: 106-73-0Recommanded Product: Methyl heptanoate).

Methyl heptanoate (cas: 106-73-0) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits, including apples, durians, pears, bananas, pineapples, and strawberries. Cyclic esters are called lactones, regardless of whether they are derived from an organic or inorganic acid. One example of an organic lactone is γ-valerolactone.Recommanded Product: Methyl heptanoate

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

Advantages of microfiltration processing of goat whey orange juice beverage was written by Vieira, Alexandre H.;Balthazar, Celso F.;Guimaraes, Jonas T.;Rocha, Ramon S.;Pagani, Monica M.;Esmerino, Erick A.;Silva, Marcia C.;Raices, Renata S. L.;Tonon, Renata V.;Cabral, Lourdes M. C.;Walter, Eduardo H. M.;Freitas, Monica Q.;Cruz, Adriano G.. And the article was included in Food Research International in 2020.Application of 112-14-1 The following contents are mentioned in the article:

The objective of this study was to evaluate the microbiol., physicochem. and functional quality of an innovative goat whey orange juice beverage (GOB) processed by microfiltration. The microfiltration (0.2μm) of the GOBs had a variation on the feed temperature (20, 30, 40, 50°C) and were compared to the conventional heat treatment LTLT (63°C/30 min). Microbiol. (aerobic mesophilic bacteria, mold and yeast and lactic bacteria), physicochem. (pH, color, rheol. and volatile compounds) bioactive compounds (acid ascorbic, total phenolics) and functional activity (DPPH, ACE, α-amilase and α-glucosidase) anal. were performed. The GOB processed by microfiltration using at least 30°C presented adequate microbial counts (less than 4, 3 and 4 log CFU/mL, for AMB, molds and yeasts and LAB, resp.). In general, the pH, color parameters, volatile and bioactive compounds were not influenced by microfiltration temperature, but presented a difference from the LTLT processing. The rheol. parameters were influenced by MF temperature and the utilization of temperatures of 20° and 30°C maintained the consistency similar to the LTLT sample, preserving the compounds responsible for the texture. Therefore, it is suggested a processing of GOB by microfiltration using mild temperatures (between 30° and 40°C) to preserve consistency and also obtain a desirable microbial quality, beyond the preservation of many functional properties and volatile compounds This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Application of 112-14-1).

Octyl acetate (cas: 112-14-1) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits. Acyl chlorides and acid anhydrides alcoholysis is another way to produce esters. Acyl chlorides and acid anhydrides react with alcohols to produce esters. Anydrous conditions are recommended since both acyl chlorides and acid anhydrides react with water.Application of 112-14-1

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

Bioturbation effect of fortified Daqu on microbial community and flavor metabolite in Chinese strong-flavor liquor brewing microecosystem was written by He, Guiqiang;Huang, Jun;Wu, Chongde;Jin, Yao;Zhou, Rongqing. And the article was included in Food Research International in 2020.Recommanded Product: Isopentyl hexanoate The following contents are mentioned in the article:

We therefore propose the directional bioturbation for microbiota regulation and metabolites production in food fermentation Here, we revealed the bioturbation effect of fortified Daqu on microbial community based on taxonomic composition, co-occurrence network, and metabolic potential, using Chinese strong-flavor liquor fermentation as a microecosystem. According to principal coordinate anal., microbial communities were obviously influenced by the bioturbation of fortified Daqu. More specifically, bioturbation increased the abundances of Caproiciproducens, Clostridium, Aspergillus, Candida, Methanobacterium, and Methanosarcina, while decreased that of Lactobacillus. Meanwhile, higher abundances of most genes that encoding enzymes involved in interspecies hydrogen transfer between hexanoic acid bacteria and methanogens were observed in the bioturbated ecosystem by PICRUSt approach. Addnl., co-occurrence anal. showed that bioturbation increased the diversity and complexity of interspecies interactions in microecosystem, which contributed to higher production of flavor metabolites such as hexanoic acid, Et hexanoate, and hexyl hexanoate. These results indicated that the bioturbation of fortified Daqu is feasible for flavor metabolism by interspecies interactions of functional microbiota in liquor fermentation Taken together, it is of great importance for regulating Chinese liquor and even other foods fermentation by bioturbation. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Recommanded Product: Isopentyl hexanoate).

Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Esters perform as high-grade solvents for a broad array of plastics, plasticizers, resins, and lacquers, and are one of the largest classes of synthetic lubricants on the commercial market. Polyesters are important plastics, with monomers linked by ester moieties. Acyl chlorides and acid anhydrides alcoholysis is another way to produce esters. Acyl chlorides and acid anhydrides react with alcohols to produce esters. Anydrous conditions are recommended since both acyl chlorides and acid anhydrides react with water.Recommanded Product: Isopentyl hexanoate

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

Effect of liquid properties on curtain stability in low flow rate was written by Furukawa, Hiroyasu;Kanai, Hiroshi;Nagase, Magonori;Kobayashi, Ryoji;Alleborn, Norbert. And the article was included in ISIJ International in 2013.Recommanded Product: Ethyl 3-ethoxypropanoate The following contents are mentioned in the article:

Curtain coating, which can achieve very high speed coating and smooth film without defects, is recently used to produce pre-painted steel sheets for home appliances and utensils. One of the difficulties limiting curtain coating operation arises from a low limit in flow rate, below which the falling liquid sheet breaks apart and we can not operate. We measured the min. flow rate for curtain formation for polyester resin solutions in very low Reynolds number (Re) exptl., and found that the min. flow rate decreased with decreasing surface tension and d., and with increasing viscosity of the liquids Relationship between the phys. properties of the liquids and the min. flow rate for curtain formation (curtain stability) was analyzed by using Reynolds number (Re) which represented the flow rate and Phys. property number (Ka) which included surface tension, viscosity and d. As a result, the calculating formula by which the min. flow rate can be estimated was given. Further more, effects of surfactant on the min. flow rate were studied. It is suggested that homogeneity of the surface is very important to stabilize the curtain, and if we use surfactants which decrease surface tension of the liquids uniformly, the curtain stability increases. In the range of this study, curtain stability is mainly dominated by liquid properties, and neither edge guides nor disturbances like bubbles in the liquids seem key factors for curtain stability. This study involved multiple reactions and reactants, such as Ethyl 3-ethoxypropanoate (cas: 763-69-9Recommanded Product: Ethyl 3-ethoxypropanoate).

Ethyl 3-ethoxypropanoate (cas: 763-69-9) belongs to esters. Volatile esters with characteristic odours are used in synthetic flavours, perfumes, and cosmetics. Certain volatile esters are used as solvents for lacquers, paints, and varnishes. Cyclic esters are called lactones, regardless of whether they are derived from an organic or inorganic acid. One example of an organic lactone is γ-valerolactone.Recommanded Product: Ethyl 3-ethoxypropanoate

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

Impact of malolactic fermentation with Lactobacillus plantarum on volatile compounds of sea buckthorn juice was written by Markkinen, Niko;Laaksonen, Oskar;Yang, Baoru. And the article was included in European Food Research and Technology in 2021.Formula: C11H22O2 The following contents are mentioned in the article:

Malolactic fermentation using sea buckthorn (Hippophae rhamnoides) juice as raw material was performed with six different strains of Lactobacillus plantarum. Increasing juice pH from 2.7 to 3.5 or adapting cells to low pH (i.e., acclimation) prior to inoculation allowed malolactic fermentation with all tested strains. Moreover, reducing pH of the growth medium from 6 to 4.5 with L-malate had little or no impact on biomass production Volatile profile of sea buckthorn juice was analyzed with HS-SPME-GC-MS before and after fermentation A total of 92 volatiles were tentatively identified and semi-quantified from sea buckthorn juice, majority of which were esters with fruity odor descriptors. Esters and terpenes were decreased in both inoculated and control juices during incubation. Microbial activity increased the levels of acetic acid (vinegar like), free fatty acids (cheese like), ketones (buttery like), and alcs. with fruity descriptors. Conversely, aldehydes associated with “green” aroma were decreased as a result of fermentation Juices fermented with DSM 1055 had the highest acid and alc. content, while fermentation with DSM 13273 resulted in the highest content of ketones. Compared to inoculation with other strains, fermentation with strains DSM 16365 and DSM 100813 resulted in rapid malolactic fermentation, less production of volatile acids, and lower loss of esters and terpenes important for natural sea buckthorn flavor. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Formula: C11H22O2).

Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Esters perform as high-grade solvents for a broad array of plastics, plasticizers, resins, and lacquers, and are one of the largest classes of synthetic lubricants on the commercial market. Acyl chlorides and acid anhydrides alcoholysis is another way to produce esters. Acyl chlorides and acid anhydrides react with alcohols to produce esters. Anydrous conditions are recommended since both acyl chlorides and acid anhydrides react with water.Formula: C11H22O2

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

Effect of Issatchenkia terricola and Pichia kudriavzevii on wine flavor and quality through simultaneous and sequential co-fermentation with Saccharomyces cerevisiae was written by Shi, Wen-Ke;Wang, Jia;Chen, Fu-Sheng;Zhang, Xiu-Yan. And the article was included in LWT–Food Science and Technology in 2019.Name: Octyl acetate The following contents are mentioned in the article:

Using co-fermentation of non-Saccharomyces yeast and Saccharomyces cerevisiae to improve wine flavor and quality has received more and more acceptance. To investigate the effect of selected Issatchenkia terricola SLY-4 and Pichia kudriavzevii F2-24 on wine flavor and quality when co-fermented with S. cerevisiae, the yeast growth kinetics, physicochem. characteristics, aroma compounds and sensory evaluation of wine samples with different inoculation strategies were analyzed. The results indicated that co-fermentation improved wine flavor and quality for its lower volatile acidity and higher aroma compound content than S. cerevisiae fermentation Moreover, the sequential co-fermentation was more conducive to the improvement of wine flavor and quality than their simultaneous co-fermentation, due to its higher esters content and lower concentrations of C₆ compounds, benzene derivatives, higher alcs. and fatty acids. On the other hand, P. kudriavzevii F2-24/S. cerevisiae co-fermentation wine samples got higher scores in sensory evaluation than I. terricola SLY-4/S. cerevisiae co-fermentations The sequential co-fermentation of P. kudriavzevii F2-24/S. cerevisiae was the best way to improve wine flavor and quality. These results not only highlighted the role of these two non-Saccharomyces yeast strains in improving wine flavor and quality but also provided a reference for co-fermentation of other non-Saccharomyces yeasts. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Name: Octyl acetate).

Octyl acetate (cas: 112-14-1) belongs to esters. Esters perform as high-grade solvents for a broad array of plastics, plasticizers, resins, and lacquers, and are one of the largest classes of synthetic lubricants on the commercial market. Polyesters are important plastics, with monomers linked by ester moieties. Cyclic esters are called lactones, regardless of whether they are derived from an organic or inorganic acid. One example of an organic lactone is γ-valerolactone.Name: Octyl acetate

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

Effect of Intermittent Warming on Aroma-Related Esters of Nanguo Pears Through Regulation of Unsaturated Fatty Acid Synthesis After Cold Storage was written by Zhou, Xin;Tan, Zhuo;Zhou, Qian;Shi, Fei;Yao, Miaomiao;Wei, Baodong;Cheng, Shunchang;Ji, Shujuan. And the article was included in Food and Bioprocess Technology in 2020.Recommanded Product: Octyl acetate The following contents are mentioned in the article:

Abstract: Cold storage can effectively delay the ripening of Nanguo pears (Pyrus ussuriensis Maxim.). However, the aroma-related esters of Nanguo pears decreased after cold storage. In this study, we aimed to investigate the effect of intermittent warming (IW) treatment on the formation of aroma-related esters and unsaturated fatty acid synthesis from cold stored pears. IW-treated pears were exposed to 20 ± 1°C for 1 day every 20 days during storage at 0 ± 0.5°C, every 21 days was a cycle and a total of 90 days. The pears in control group were stored at 0 ± 0.5°C for 90 days. After this 90-day storage, both groups of pears (control and IW-treated) were transferred to a shelf life of 12 days at room temperature The results showed that, compared with the pears in control group, the productions of aroma-related esters and the expression levels of PuLOX1, PuADH3, and PuAAT1 in IW-treated pears were significantly higher during the shelf life (P < 0.05). We also found that the expression of PuFAD2 and PuFAD3 had significant pos. correlation with the contents of unsaturated fatty acids (P < 0.05). The significantly higher expression levels of PuFAD2 and PuFAD3 in IW-treated pears may have played an important role in the improvement of ester contents (P < 0.05). It could be inferred that IW treatment had an impact on the aroma-related esters of cold-stored Nanguo pears through regulation of unsaturated fatty acid synthesis. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Recommanded Product: Octyl acetate).

Octyl acetate (cas: 112-14-1) belongs to esters. Carboxylic acid esters of low molecular weight are colourless, volatile liquids with pleasant odours, slightly soluble in water. Liquid esters of low volatility serve as softening agents for resins and plastics. Esters also include many industrially important polymers. Polymethyl methacrylate is a glass substitute sold under the names Lucite and Plexiglas; polyethylene terephthalate is used as a film (Mylar) and as textile fibres sold as Terylene, Fortrel, and Dacron.Recommanded Product: Octyl acetate

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

Antiobesity Effect of Oil Extract of Ginseng was written by Kim, Hyo Jung;Kang, Hui Jung;Seo, Ji Yeon;Lee, Choong Hwan;Kim, Young-Suk;Kim, Jong-Sang. And the article was included in Journal of Medicinal Food in 2011.Reference of 763-69-9 The following contents are mentioned in the article:

In a preliminary study we found that incubating raw ginseng in oil facilitated autolysis and extensive metabolism of ginseng, releasing flavor and lipophilic compounds into the oil so that it could be used as an ingredient for high value-added foods, while the residue could be utilized for making ginseng extract Here, we report the effect of oil (grape seed oil [GSO]) extract of ginseng (OEG) on body weight gain and lipid metabolism in a mouse model. OEG, but not GSO, inhibited porcine pancreatic lipase. Plasma triglyceride (TG) levels were lower in male ICR mice at 1, 2, 3, and 4 h after oral administration of the lipid emulsion plus OEG (1 g/kg of body weight) than in the group administered only the lipid emulsion or lipid emulsion plus GSO. Next, male C57BL/6J mice were fed a standard diet, a high fat (HF) diet containing 30% lard, or diets including 30% OEG or GSO based on the standard diet for 14 wk. Consumption of OEG-containing diet significantly lowered the body weight gain, feed efficiency, visceral fat accumulation, plasma TG, and hepatic and white epididymal adipocyte sizes, as well as expression of peroxisome proliferator-activated receptor γ (PPARγ) in liver and adipose tissue. In conclusion, dietary OEG improved obesity-related parameters in blood, liver, and adipose tissue in a mouse model and suppressed obesity induced by HF diet, possibly by regulating lipid metabolism by modulating PPARγ protein expression. This study involved multiple reactions and reactants, such as Ethyl 3-ethoxypropanoate (cas: 763-69-9Reference of 763-69-9).

Ethyl 3-ethoxypropanoate (cas: 763-69-9) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits, including apples, durians, pears, bananas, pineapples, and strawberries. Esters contain a carbonyl center, which gives rise to 120° C–C–O and O–C–O angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C–O–C bonds has a low barrier. Their flexibility and low polarity is manifested in their physical properties; they tend to be less rigid (lower melting point) and more volatile (lower boiling point) than the corresponding amides. Reference of 763-69-9

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

Orange juice added with L. casei: is there an impact of the probiotic addition methodology on the quality parameters? was written by Miranda, Rayrinne Ferreira;de Paula, Marlon Memedio;da Costa, Guilherme Mamede;Barao, Carlos Eduardo;da Silva, Ana Carolina Ramos;Raices, Renata Santana Lorenzo;Gomes, Raquel Guttierres;Pimentel, Tatiana Colombo. And the article was included in LWT–Food Science and Technology in 2019.Safety of Octyl acetate The following contents are mentioned in the article:

The objective of this study was to evaluate the effect of the probiotic addition methodol. (direct addition of the lyophilized com. culture, probiotic activated by propagation, or probiotic encapsulated in alginate, 10⁸ CFU/mL) on the phys. and chem. characteristics, rheol. parameters, volatile compounds profile, probiotic culture survival and sensory acceptance of orange juice during refrigerated storage (7 °C/28 days). The direct addition of the com. culture was the most suitable methodol., resulting in products with phys. and chem. characteristics and sensory acceptance similar to those of the pure product. Furthermore, it improved the volatile compounds profile (presence of octanal, nonanal, decanal, gamma-terpinene, α-phellandrene, o-cymene, alpha-cubebene and 1-hexanol). The addition of the activated probiotic culture resulted in products with higher content of organic acids (acetic, lactic and citric), absence of important volatile compounds and lower sensorial acceptance. The addition of the encapsulated probiotic culture resulted in more consistent products (higher consistency index and lower flow behavior index), decreased organic acid content and lower sensorial acceptance. This is the first study that evaluated the impact of different probiotic addition methodologies on the quality parameters of fruit juices and it indicated that the conventional methodol. (by propagation) is not the most appropriate. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Safety of Octyl acetate).

Octyl acetate (cas: 112-14-1) belongs to esters. Esters are also usually derived from carboxylic acids. It may also be obtained by reaction of acid anhydride or acid halides with alcohols or by the reaction of salts of carboxylic acids with alkyl halides. Cyclic esters are called lactones, regardless of whether they are derived from an organic or inorganic acid. One example of an organic lactone is γ-valerolactone.Safety of Octyl acetate

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