Tag: M.W=150-200

Lu, Xueyan published the artcileComparative metabolomics of two saline-alkali tolerant plants Suaeda glauca and Puccinellia tenuiflora based on GC-MS platform, Quality Control of 111-11-5, the main research area is Suaeda Puccinellia comparative metabolome; Salt-alkali stress; agroforestry; physiological response; primary metabolites.

Suaeda glauca and Puccinellia tenuiflora are two important saline-alkali tolerant plants that can improve the soil properties. For exploring the different tolerance mechanisms between them, GC-MS-based metabolomics was used to comprehensively evaluate the primary metabolites differences, a total of 51 different metabolites were present in different quantities. The identified compounds were mainly 11 sugars, 7 amino acids, 5 alcs. and 18 organic acids; they play an important role in responding to the saline-alkali stress and distinguish between S. glauca and P. tenuiflora. All identified metabolites classes showed similar trend to largely accumulate in P. tenuiflora roots and S. glauca shoots, this reveals that the two plants used different physiol. strategies to cope with saline-alkali stress.

Natural Product Research published new progress about Metabolomics. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Quality Control of 111-11-5.

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

Pinheiro, Maisa P. published the artcileModulation of Lecitase properties via immobilization on differently activated Immobead-350: Stabilization and inversion of enantiospecificity, Recommanded Product: Benzyl acetate, the main research area is Lecitase Ultra immobilization glutaraldehyde epoxide.

Lecitase Ultra (Leci) was immobilized on Immobead-350 (IB-350) activated with epoxy (EPO), amino-divinylsulfone (DVS) or amino-glutaraldehyde (GLU) groups. Leci-GLU had 27% more activity vs. p-nitro-Ph butyrate (p-NPB) than Leci-EPO, after 3 h of immobilization using 100 mg of enzyme/g of support (immobilization yield was 84.1%, expressed activity vs. p-NPB was around 10%), the covalent immobilization was show for Leci-GLU and Leci-DVS. After 10 consecutive cycles of p-NPB hydrolysis, its activity remained unaltered. Leci-GLU was the most stable preparation at 65°C and pH 7 (29 folds more stable than the free enzyme) and in the presence of 30% acetonitrile at 30°C and pH 7 (almost 2 folds more stable than the free enzyme). Very interestingly, the activity vs. Me mandelate and synthesis of benzyl acetate was quite high. Although the other biocatalysts had preference for the S-Me mandelate, Leci-GLU preferred the R-isomer at pHs 5 (VR/VS = 6.6) and 7 (VR/VS = 3.5). In the enzymic synthesis of benzyl acetate, the most active biocatalyst was also Leci-GLU (2.1 U/mg), being almost 2 folds more active than Leci-DVS. According to the results, it was concluded that the Lecitase immobilization on IB-350 using different chemistries greatly influenced its catalytic properties.

Process Biochemistry (Oxford, United Kingdom) published new progress about Optimization. 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

Bezerra, Rayanne M. published the artcileA new heterofunctional support for enzyme immobilization: PEI functionalized Fe3O4 MNPs activated with divinyl sulfone. Application in the immobilization of lipase from Thermomyces lanuginosus, Application In Synthesis of 140-11-4, the main research area is Thermomyces lanuginosus Fe3O4 lipase immobilization; Divinyl sulfone; Immobilization; Lipase from Thermomyces lanuginosus; Multipoint covalent attachment; Superparamagnetic nanoparticles.

Lipase from Thermomyces lanuginosus(TLL) was immobilized onto a novel heterofunctional support, divinyl sulfone (DVS) superparamagnetic nanoparticles (SPMNs) functionalized with polyethyleneimine (PEI). Particle size and zeta potential measurements, elemental anal., X-ray powder diffraction, magnetic measurements, and IR spectroscopy anal. were used to characterize the TLL preparations At pH 10, it was possible to achieve 100% of immobilization yield in 1 h. The immobilization pH gives TLL preparations with different stabilities; indeed the TLL preparation immobilized at pH 5.0 was the most stable during the thermal inactivation at all pH values. For the hydrolysis of racemic Me mandelate, the nanobiocatalysts immobilized at pH 5.0 and blocked with ethylenediamine (EDA) and ethanolamine (ETA) obtained good enantioselectivities (68% and 72%, resp.) with high catalytic activities in the reaction medium at pH 7.0. The operational stability of the systems was evaluated in the esterification reaction of benzyl alc., obtaining up to 61% conversion after the seventh reaction cycle. These results show that SPMN@PEI-DVS support is a robust strategy for the easy and rapid recovery of the nanobiocatalyst by applying a magnetic field, showing great potential for industrial applications.

Enzyme and Microbial Technology published new progress about Optimization. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Application In Synthesis of 140-11-4.

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

Li, Shujing published the artcileUntargeted volatile metabolomics using comprehensive two-dimensional gas chromatography-mass spectrometry – A solution for orange juice authentication, Quality Control of 123-29-5, the main research area is volatile metabolomics orange juice; Comprehensive two-dimensional gas chromatography; Food authentication; Orange juice; Solid phase micro-extraction.

Orange juice is one of the most consumed fruit juices worldwide and its adulteration has been a long-lasting concern. In this study, an untargeted volatile metabolomics using a comprehensive two-dimensional gas chromatog.-quadrupole mass spectrometry (GC x GC-qMS) was developed to systematically authenticate orange juice. At least 405 citrus whole fruits were collected, belongs to 58 types of orange samples and 23 types of non-orange citrus. The fruit juices were prepared in the laboratory and analyzed using the comprehensive GC x GC-qMS instrument. After optimizing the instrumental settings, this novel method was able to identified ∼250 volatiles in each juice sample, covering a variety types of hydrocarbons, esters, alcs., aldehydes, ketones and others. Combining with unsupervised principal component anal. and supervised partial least squares-discriminant anal. , this novel anal. tool was able to authenticate orange juice from a broad perspectives with a high accuracy in the cross-validation model: 1) differentiating orange juice from non-orange citrus juice (99% accuracy), 2) recognizing orange harvesting years (100% accuracy) and geog. origins (96% accuracy), and 3) distinguishing original pure orange juice from the reconstituted juice (94% accuracy). Key volatile metabolites associated with different categories of samples were also identified after thorough investigation of the loading values of the classification models. These metabolites have high potential to be used as food-markers to design targeted anal. methods for orange juice authentication. This novel comprehensive GC x GC-qMS-based method is ideal for governmental laboratories and the food industry to routinely authenticate orange juice.

Talanta published new progress about Orange juice. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Quality Control of 123-29-5.

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

Parish-Virtue, Katie published the artcileThe impact of postharvest ultra-violet light irradiation on the thiol content of Sauvignon blanc grapes, SDS of cas: 106-32-1, the main research area is thiol compound Sauvignon blanc grapes postharvest UV irradiation; 3-Mercapto hexylacetate; 3-Mercaptohexanol; Postharvest; Thiol precursor; Ultra-violet.

Sauvignon blanc grapes were exposed to an ultra-violet (UV) light source post-hand harvest (whole bunches) or post-machine harvest. The thiol precursors S-3-(hexan-1-ol)-L-cysteine (Cys-3MH) and S-3-(hexan-1-ol)-L-glutathione (GSH-3MH) were quantified in the juices before and after UV treatment. Results showed that irradiation of the grapes with UV light had little to no effect on the thiol precursors. Wines were fermented from the corresponding juices and 18 aroma compounds were quantified. Differences were found between UV treatments of the wines for 3-mercaptohexanol, hexan-1-ol, Et butanoate, Et hexanoate, Et octanoate and phenylethyl alc. However, these changes were not significant (p < 0.05) for both grape media trialled. Future studies involving larger sample sizes and replicate numbers should be completed in order to ascertain any changes in aroma chem. as a result of UV light application to grapes postharvest. Food Chemistry published new progress about UV radiation. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, SDS of cas: 106-32-1.

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

Zhang, Lin published the artcileMetatranscriptomic approach reveals the functional and enzyme dynamics of core microbes during noni fruit fermentation, COA of Formula: C11H22O2, the main research area is Morinda metatranscriptomics microbe fruit fermentation; Enzymes; Flavor; Metabolic function; Metatranscriptomic; Morinda citrifolia L.; Noni.

Noni (Morinda citrifolia L.) has been recognized as an important herb for treating various physiol. disorders worldwide. Fermented noni fruit juice, established as a novel food in European Union, is the most important noni product. However, the structure, functions and enzyme profiles of microbiome during fermentation remain unclear. The metatranscriptomic was used to comprehensively explore the active microbial community and key metabolic function. Acetobacter sp., Acetobacter aceti and Gluconobacter sp. were the major microorganisms and appeared in succession during fermentation According to principal components anal. (PCA) of metabolism-related unigenes by KEGG database, the fermentation process was divided into three stages and almost completed at the end of the second stage. Furthermore, carbohydrate-active enzymes (CAZymes) and the expression of key enzymes in major metabolic pathways were analyzed systematically. Anal. by HS-SPME-GC-MS and odor active value (OAV) revealed that butanoic acid and hexanoic acid were the main volatile compounds for the unpleasant odor of fermented noni fruit juice. The microbiome in the fermentation process lacked key enzymes that degrade butanoic acid and hexanoic acid, which imparted rancid and sweat odor. This study provides theor. basis for product improvement and new product development, thus promoting the development of noni food industry.

Food Research International published new progress about Acetobacter. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, COA of Formula: C11H22O2.

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

Zhang, Lin published the artcileMetatranscriptomic approach reveals the functional and enzyme dynamics of core microbes during noni fruit fermentation, HPLC of Formula: 111-11-5, the main research area is Morinda metatranscriptomics microbe fruit fermentation; Enzymes; Flavor; Metabolic function; Metatranscriptomic; Morinda citrifolia L.; Noni.

Noni (Morinda citrifolia L.) has been recognized as an important herb for treating various physiol. disorders worldwide. Fermented noni fruit juice, established as a novel food in European Union, is the most important noni product. However, the structure, functions and enzyme profiles of microbiome during fermentation remain unclear. The metatranscriptomic was used to comprehensively explore the active microbial community and key metabolic function. Acetobacter sp., Acetobacter aceti and Gluconobacter sp. were the major microorganisms and appeared in succession during fermentation According to principal components anal. (PCA) of metabolism-related unigenes by KEGG database, the fermentation process was divided into three stages and almost completed at the end of the second stage. Furthermore, carbohydrate-active enzymes (CAZymes) and the expression of key enzymes in major metabolic pathways were analyzed systematically. Anal. by HS-SPME-GC-MS and odor active value (OAV) revealed that butanoic acid and hexanoic acid were the main volatile compounds for the unpleasant odor of fermented noni fruit juice. The microbiome in the fermentation process lacked key enzymes that degrade butanoic acid and hexanoic acid, which imparted rancid and sweat odor. This study provides theor. basis for product improvement and new product development, thus promoting the development of noni food industry.

Food Research International published new progress about Acetobacter. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, HPLC of Formula: 111-11-5.

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

Zhang, Yan-Zeng published the artcileCharacterization and correlation of dominant bacteria and volatile compounds in post-fermentation process of Ba-bao Douchi, Recommanded Product: Ethyl octanoate, the main research area is Ba bao Douchi volatile compound isovaleraldehyde hexanoate beta phellandrene; Ba-bao Douchi; Correlation analysis; Dominant bacterial genera; Key volatile compounds; Spontaneous post-fermentation; Volatile compounds.

Ba-bao Douchi, traditionally produced and spontaneously fermented for 1-2 years, has a unique flavor. However, little information is known about microorganisms and volatile flavors, particularly their relationship. In this study, the aroma profiles including the key aroma compounds, and bacterial communities were characterized and the correlations between dominant bacterial genera with key aroma compounds were studied during the post-fermentation of Ba-bao Douchi. The research showed that 12 bacterial genera were identified as the dominant genus by high-throughput sequencing. A total of 84 volatile compounds were detected by HS-GC-IMS and HS-SPME-GC-MS. Odor activity value (OAV) and gas chromatog.-Mass spectrometry-olfactometry (GC-MS-O) were combined to determine the key volatile compounds, and the main volatile compounds including Et hexanoate, Et heptanoate, isovaleraldehyde, (+)-α-pinene, beta-phellandrene, were found to be responsible for the strong fruitiness, chocolate fragrance, fresh scent flavor, and ginger flavor of Ba-bao Douchi. Pearson correlation anal. showed that 5 dominant bacterial genera were pos. associated with > 6 key volatile compounds (p < 0.01, |r| > 0.7). Thus, these bacterial genera might have an effect on the biosynthesis of volatile components. This study provides a theor. reference for revealing the functional microorganisms and improving the flavor quality of Ba-bao Douchi.

Food Research International published new progress about Acetobacter. 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

Guo, Lingxi published the artcileExploring microbial dynamics associated with flavours production during highland barley wine fermentation, Quality Control of 106-32-1, the main research area is microbial dynamics flavor barley wine fermentation; Correlation analysis; Flavours changes; High throughput sequencing; Highland barley wine; Microbial succession.

Highland barley wine (HBW) is a well-known grain wine in Qinghai-Tibet Plateau, China and is mainly fermented by local Qu (a traditional starter) with highland barley (Hordeum vulgare, Qingke (Tibetan hulless barley)), and the flavors profiles associated with microbiota succession during HBW fermentation are unrevealed. Hence, high-throughput sequencing (HTS) technol. was used to investigate the dynamic changes of microbial community for the duration of the fermentation In addition, metabolites were analyzed by gas chromatog.-mass spectrometry (GC-MS) and high performance liquid chromatog. (HPLC). A total of 66 volatile compounds and 7 organic acids were identified during the traditional brewing process. Results showed that the composition of microbiota varied over the fermentation process. The bacterial genera (relative abundance > 0.1%) decreased from 13 at 0 h to 4 encompassing Leuconostoc (13.53%) and Acetobacter (74.60%) after 48 h fermentation, while the structure of fungal community was more uniform in comparison with bacteria, as Rhizopus and Saccharomyces were predominant throughout the fermentation Furthermore, the correlations between microbiota and the detected compounds were also explored, which highlighted that three bacterial genera, including Acetobacter, Leuconostoc, Bacillus and one fungal genus Rhizopus were significantly correlated with main flavors compounds ([r] > 0.7, FDR < 0.01). To conclude, the detailed information provided by this study offer screening strategies of beneficial bacterial and fungal strains to improve the quality of HBW. Food Research International published new progress about Acetobacter. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Quality Control of 106-32-1.

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

Ji, Xueao published the artcileInitial fungal diversity impacts flavor compounds formation in the spontaneous fermentation of Chinese liquor, HPLC of Formula: 123-29-5, the main research area is sequence Aspergillus Chinese liquor fermentation flavor acetic acid nonalactone; Fermented food; Metabolic function; Metabolic succession; Microbial diversity; Microbial succession; Succession distance.

Microbiota plays an important role in flavor compounds formation during food fermentation However, the role of initial microbial diversity in regulating flavor compounds formation is still unclear. Here, we used high-throughput amplicon sequencing and structural equation modeling to reveal the effect of initial microbial diversity on final metabolic diversity in Chinese sesame flavor-type liquor fermentation The results showed that the initial fungal diversity pos. impacted fungal succession (R = 0.74, P < 0.001). The longest fungal succession distance (0.054) was observed at the highest initial fungal diversity (38.580). Moreover, fungal succession pos. affected metabolic succession (R = 0.71, P < 0.001), and the metabolic succession pos. promoted the metabolic diversity (R = 0.68, P < 0.001). In addition, the longest succession distance of fungi (0.054) led to the longest succession distance of metabolites (0.065), and resulted in the highest metabolic diversity (0.409), that was significantly higher than the lowest metabolic diversity (0.219) (P < 0.05). Finally, a simulative fermentation experiment verified the significant and pos. effect of initial fungal diversity on final metabolic diversity (R2 = 0.52, P < 0.05) in liquor fermentation These results indicated the importance of initial fungal diversity for promoting flavor compounds formation. This work provides insights into improving flavor compounds formation by controlling initial fungal diversity in food fermentation, and it will be beneficial for improving the quality of fermented foods. Food Research International published new progress about Acetobacter. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, HPLC of Formula: 123-29-5.

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