Tag: M.W=150-200

Wei, Jianping published the artcileAssessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations, Related Products of esters-buliding-blocks, the main research area is Pichia Hanseniaspora Torulaspora sensory property cider fermentation; 2-methylbutanol (PubChem CID: 8723); 2-methylbutyl acetate (PubChem CID: 12209); 3-methylbutyl acetate (PubChem CID: 31276); Cider; DL-malic acid (PubChem CID: 525); Glycerol (PubChem CID: 753); Hanseniaspora vineae; Partial least squares regression; Pichia kluyveri; Simultaneous fermentation; chlorogenic acid (PubChem CID: 1794427); ethyl octanoate (PubChem CID: 7799); phenylethyl alcohol (PubChem CID: 6054); β-damascenone (PubChem CID: 5366074); β-phenethyl acetate (PubChem CID: 7654).

This work presents the attempt to enhance the flavor complexity of cider fermented by different non-Saccharomyces species. Pichia kluyveri and Hanseniaspora vineae pure cultures were used as reference ciders. Mixed cultures between all 4 species gave 5 fermentations, where Hanseniaspora uvarum or Torulaspora quercuum were included for apple juice fermentation Chem. composition and sensorial properties of all ciders were studied. The results indicated that the growth of P. kluyveri and H. vineae were interreacted and also affected by H. uvarum and T. quercuum. H. vineae was more capable of consuming sugar than P. kluyveri. Ciders from the single culture fermentation with P. kluyveri (Pk), as well as from mixed fermentation with P. kluyveri and H. uvarum (Pk-Hu), had high residual sugar, sugar/acid ratio, and glucose-fructose consumption ratio. Large shifts in the consumption and production of organic acids and polyphenols among all ciders were observed The calculation of the relative odor activity value (rOAV) showed that 17 volatile compounds had an rOAV >1 in at least one sample, and acetate esters and Et esters were the groups with the highest number of volatile compounds of importance to the cider aroma. Among these 17 compounds, 3-methylbutyl acetate, 2-methylbutyl acetate, Et hexanoate, Et octanoate, and β-damascenone exhibited high rOAVs in some ciders and might contribute fruity, floral, and sweet features to the cider aroma. Besides, the tropical fruity aroma from 3-methylbutyl acetate was only perceived in Pk and Pk-Hu. The partial least squares regression (PLSR) anal. revealed that acetate esters contributed pos. to the roasted and cooked odor of all ciders. This is the first study evaluating simultaneous fermentation of two non-Saccharomyces yeasts to produce cider, which provides new insights into cider production

International Journal of Food Microbiology published new progress about Alcohols 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, Related Products of esters-buliding-blocks.

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

Ling, Mengqi published the artcileThe influence of polyphenol supplementation on ester formation during red wine alcoholic fermentation, Related Products of esters-buliding-blocks, the main research area is red wine alc fermentation polyphenol ester; Anthocyanin derivatives; Ester formation; Fermentation; Industrial scale; Phenolic matrix; Polyphenol supplementation; Winemaking.

Pre-fermentative polyphenol supplementation in industrial scales (100-hL) and simulated fermentation (350 mL clarified juice) were conducted. The results showed that in practical winemaking, adding QCE (quercetin, caffeic acid and ellagic acid) increased acetate concentrations in wines and extra grape seed tannins (T) enhanced the effect of QCE supplementation. In simulated fermentation with clarified juice, the synergy effect of QCE and T was evidenced that ester formation was only promoted through mixed QCET supplementation. Besides, QCE supplementation benefited the formation of 4-vinylcatechol adducted malvidin-3-O-(acetyl/coumaroyl)-glucoside and decreased other anthocyanin derivatives derived from pyruvic acid and acetaldehyde, leading more pyruvic acid and acetaldehyde left in yeast to enhance the metabolic fluxes of esters. Findings manifested the connection between the formation of esters and anthocyanin derivatives during red wine alc. fermentation, which would be influenced by the phenolic matrix. This work could provide a perspective in winemaking industry for modulating aroma profile via polyphenol supplementation.

Food Chemistry published new progress about Acetates 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

Ling, Mengqi published the artcileThe influence of polyphenol supplementation on ester formation during red wine alcoholic fermentation, Recommanded Product: Ethyl nonanoate, the main research area is red wine alc fermentation polyphenol ester; Anthocyanin derivatives; Ester formation; Fermentation; Industrial scale; Phenolic matrix; Polyphenol supplementation; Winemaking.

Pre-fermentative polyphenol supplementation in industrial scales (100-hL) and simulated fermentation (350 mL clarified juice) were conducted. The results showed that in practical winemaking, adding QCE (quercetin, caffeic acid and ellagic acid) increased acetate concentrations in wines and extra grape seed tannins (T) enhanced the effect of QCE supplementation. In simulated fermentation with clarified juice, the synergy effect of QCE and T was evidenced that ester formation was only promoted through mixed QCET supplementation. Besides, QCE supplementation benefited the formation of 4-vinylcatechol adducted malvidin-3-O-(acetyl/coumaroyl)-glucoside and decreased other anthocyanin derivatives derived from pyruvic acid and acetaldehyde, leading more pyruvic acid and acetaldehyde left in yeast to enhance the metabolic fluxes of esters. Findings manifested the connection between the formation of esters and anthocyanin derivatives during red wine alc. fermentation, which would be influenced by the phenolic matrix. This work could provide a perspective in winemaking industry for modulating aroma profile via polyphenol supplementation.

Food Chemistry published new progress about Acetates 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

Ling, Mengqi published the artcileThe influence of polyphenol supplementation on ester formation during red wine alcoholic fermentation, COA of Formula: C10H20O2, the main research area is red wine alc fermentation polyphenol ester; Anthocyanin derivatives; Ester formation; Fermentation; Industrial scale; Phenolic matrix; Polyphenol supplementation; Winemaking.

Pre-fermentative polyphenol supplementation in industrial scales (100-hL) and simulated fermentation (350 mL clarified juice) were conducted. The results showed that in practical winemaking, adding QCE (quercetin, caffeic acid and ellagic acid) increased acetate concentrations in wines and extra grape seed tannins (T) enhanced the effect of QCE supplementation. In simulated fermentation with clarified juice, the synergy effect of QCE and T was evidenced that ester formation was only promoted through mixed QCET supplementation. Besides, QCE supplementation benefited the formation of 4-vinylcatechol adducted malvidin-3-O-(acetyl/coumaroyl)-glucoside and decreased other anthocyanin derivatives derived from pyruvic acid and acetaldehyde, leading more pyruvic acid and acetaldehyde left in yeast to enhance the metabolic fluxes of esters. Findings manifested the connection between the formation of esters and anthocyanin derivatives during red wine alc. fermentation, which would be influenced by the phenolic matrix. This work could provide a perspective in winemaking industry for modulating aroma profile via polyphenol supplementation.

Food Chemistry published new progress about Acetates 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, COA of Formula: C10H20O2.

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

Ling, Mengqi published the artcileThe influence of polyphenol supplementation on ester formation during red wine alcoholic fermentation, HPLC of Formula: 110-42-9, the main research area is red wine alc fermentation polyphenol ester; Anthocyanin derivatives; Ester formation; Fermentation; Industrial scale; Phenolic matrix; Polyphenol supplementation; Winemaking.

Pre-fermentative polyphenol supplementation in industrial scales (100-hL) and simulated fermentation (350 mL clarified juice) were conducted. The results showed that in practical winemaking, adding QCE (quercetin, caffeic acid and ellagic acid) increased acetate concentrations in wines and extra grape seed tannins (T) enhanced the effect of QCE supplementation. In simulated fermentation with clarified juice, the synergy effect of QCE and T was evidenced that ester formation was only promoted through mixed QCET supplementation. Besides, QCE supplementation benefited the formation of 4-vinylcatechol adducted malvidin-3-O-(acetyl/coumaroyl)-glucoside and decreased other anthocyanin derivatives derived from pyruvic acid and acetaldehyde, leading more pyruvic acid and acetaldehyde left in yeast to enhance the metabolic fluxes of esters. Findings manifested the connection between the formation of esters and anthocyanin derivatives during red wine alc. fermentation, which would be influenced by the phenolic matrix. This work could provide a perspective in winemaking industry for modulating aroma profile via polyphenol supplementation.

Food Chemistry published new progress about Acetates 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, HPLC of Formula: 110-42-9.

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

Marullo, Philippe published the artcileMetabolic, organoleptic and transcriptomic impact of Saccharomyces cerevisiae genes involved in the biosynthesis of linear and substituted esters, HPLC of Formula: 106-32-1, the main research area is Saccharomyces metabolism organoleptic transcriptomic biosynthesis; MGL2; YJU3; histone acetylation; substituted ester metabolism; wine fermentation.

Esters constitute a broad family of volatile compounds impacting the organoleptic properties of many beverages, including wine and beer. They can be classified according to their chem. structure. Higher alc. acetates differ from fatty acid Et esters, whereas a third group, substituted Et esters, contributes to the fruitiness of red wines. Derived from yeast metabolism, the biosynthesis of higher alc. acetates and fatty acid Et esters has been widely investigated at the enzymic and genetic levels. As previously reported, two pairs of esterases, resp. encoded by the paralogue genes ATF1 and ATF2, and EEB1 and EHT1, are mostly involved in the biosynthesis of higher alc. acetates and fatty acid Et esters. These esterases have a moderate effect on the biosynthesis of substituted Et esters, which depend on mono-acyl lipases encoded by MGL2 and YJU3. The functional characterization of such genes helps to improve our understanding of substituted ester metabolism in the context of wine alc. fermentation In order to evaluate the overall sensorial impact of esters, we attempted to produce young red wines without esters by generating a multiple esterase-free strain (δatf1, δatf2, δeeb1, and δeht1). Surprisingly, it was not possible to obtain the deletion of MGL2 in the δatf1/δatf2/δeeb1/δeht1 background, highlighting unsuspected genetic incompatibilities between ATF1 and MGL2. A preliminary RNA-seq anal. depicted the overall effect of the δatf1/δatf2/δeeb1/δeht1 genotype that triggers the expression shift of 1124 genes involved in nitrogen and lipid metabolism, but also chromatin organization and histone acetylation. These findings reveal unsuspected regulatory roles of ester metabolism in genome expression for the first time.

International Journal of Molecular Sciences published new progress about Acetates 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, HPLC of Formula: 106-32-1.

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

Yang, Yurong published the artcileEffects of the proteins of indica rice and indica waxy rice on the formation of volatiles of sweet rice wine, Formula: C10H20O2, the main research area is proteins indica waxy formation volatiles sweet rice wine.

The proteins in the raw materials affect the formation of flavor during fermentation Among all the fermentation broth of protein fraction in the study, the rice prolamin and albumin effectively promoted floral, honey and fruity characteristics in fermentation with higher level of β-phenylethyl alc., 2,4-dimethyl-benzaldehyde and Et hexadecanoate than those in the fermentation of globulin and glutelin; albumin is with higher level of higher alcs., but higher alcs. are not good for health because of their acute toxicity and neurotoxic effects. In a further fermentation experiment of addition of prolamin, extra prolamin significantly promoted the formation of aroma volatiles, especially medium and long fatty acid esters and β-phenylethyl alc. and its acetate, and the content of β-phenethyl acetate in sweet rice wine with added prolamin was more than twice that of single sweet rice wine. This study demonstrates that the different rice protein components significantly affect the volatiles generated by microorganism metabolism to impact the flavor of sweet rice wine, and the flavor quality of sweet rice wine can be enhanced by increasing the prolamin content.

International Journal of Food Science and Technology published new progress about Albumins 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, Formula: C10H20O2.

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

Azeem, Manal N. Abdel published the artcileIn vitro antioxidant, anticancer, anti-inflammatory, anti-diabetic and anti-Alzheimer potentials of innovative macroalgae bio-capped silver nanoparticles, Quality Control of 110-42-9, the main research area is silver nanoparticle delivery antioxidant anticancer antiinflammatory antidiabetic antialzheimer cancer; Biological activities; Enteromorpha flexuosa; Galaxaura elongate; Turbinaria ornata.

The antagonistic side effects of chem. medications led to the search for safe strategies such as biogenic agents. Correspondingly, this study aims to create biogenic, appropriate, auspicious and innovative therapeutic agents like Galaxaura elongata {GE}, Turbinaria ornata {TO} and Enteromorpha flexuosa {EF} macroalgae-based silver nanoparticles (Ag-NPs). The Ag+ reduction and the creation of Ag[GE]-NPs, Ag[TO]-NPs and Ag[EF]-NPs have been validated using UV-visible spectroscopy, Fourier transform IR spectroscopy (FTIR), scanning electron microscope (SEM) and ζ potential anal., and the chem. composition of macroalgae crude extracts was estimated through gas chromatog.-mass spectrometry (GC-MS). Further, macroalgae-based Ag-NPs were tested for their free radical scavenging activity DPPH, ABTS, anticancer activity in human liver carcinoma (HepG2) cell line, distinctive inflammation forms and elevated α-amylase. Results showed that the biosynthesized Ag-NPs have unique mech. and physicochem. characters attributed to their high relative surface area, nanosized dimensions and spherical shape. At dose of 200 μg/mL, the DPPH radical scavenging capacity was maximized with Ag[TO]-NPs (67.26%); however, Ag[EF]-NPs was the most potent as ABTs scavenger (97.74%). Addnl., Ag[GE]-NPs had the maximum proteinase inhibitory action with 59.78%. The 1000 μg/mL of Ag[GE]-NPs, Ag[TO]-NPs and Ag[EF]-NPs revealed significant inhibitions of cell growth of HepG2 resulting in cell viabilities 5.92%, 4.44% and 11.33%, resp. These findings suggest that macroalgae bio-capped Ag-NPs have magnificent biol. potentials for safe biomedical applications.

Environmental Science and Pollution Research published new progress about Albumins 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

Sherif, Arsia Tarnam Yakoob published the artcileIn vitro evaluation of purple inflorescence of Gomphrena globosa (L.) extracts for antiinflammatory activity and its GC/MS profile, Formula: C11H22O2, the main research area is Gomphrena globosa purple inflorescence extract antiinflammatory activity GC MS.

The complex biol. process that protects the body by triggering immune system for infection, injury or disease is called inflammation. When compared with acute inflammation, chronic inflammation lasts for weeks, months or years and cause tissue damage. Non-steroidal antiinflammatory drugs play an important role in reducing pain and inflammation by blocking arachidonic acid metabolism through cyclooxygenase enzyme and thereby reducing the production of prostaglandins. Due to severe side effects associated with non-steroidal anti-inflammatory drug, many researchers are focusing on plant secondary metabolite with no or less side effects. In Trinidad, Globe Amaranth is used to treat several ailments for scientific validation of the folklore claim of this plant the present study was conducted. Decoction and hydroalcoholic flower extracts (pink varieties) of G. globosa was evaluated for its anti-inflammatory activity. Albumin denaturation method, anti-proteinase action, HRBC membrane stabilization and protein denaturation methods were carried out. Aspirin and diclofenac sodium were used as standard drug. The results showed that decoction extract inhibited heat induced protein denaturation (p≤0.05), inhibited proteinase action and heat induced hemolysis of erythrocyte at 500μg/mL. Hypo tonicity induced hemolysis was also found to be significant with 68.42% of inhibition (p ≤0.05). The total phenol in decoction extract was 60mcg/mL and reducing power assay revealed significant antioxidant activity. The identification of bioactive compounds in hydroalcoholic extract was done using GC-MS. Earlier reports have showed that the compound 1, 2-benzenedicarboxylic acid, bis (2-ethylhexyl) ester possess antioxidant and anti-inflammatory activity. From the results, the decoction extract possess does dependent potent anti-inflammatory activity. This was plausibly due to phytoconstituents that acted individually or synergistically in exhibiting the potent activity.

Asian Journal of Biological and Life Sciences published new progress about Albumins 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, Formula: C11H22O2.

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

Stojanovic, Nikola M. published the artcileToxic essential oils, part VI: Acute oral toxicity of lemon balm (Melissa officinalis L.) essential oil in BALB/c mice, Recommanded Product: Methyl octanoate, the main research area is Melissa aerial part essential oil oral toxicity; Behavioral alterations; Biochemical parameters; Essential oil; Histopathological changes; Melissa officinalis L. (Lamiaceae); Oral toxicity in mice.

Despite being renowned for its volatiles, the data on the toxicity of the essential oil of lemon balm (Melissa officinalis L., Lamiaceae) is rather limited compared to its solvent/water-soluble extractibles. In this study, the aerial parts essential oil of M. officinalis, with over 130 constituents identified herein, 26 of which detected for the first time, was investigated for acute oral toxicity in BALB/c mice. The oil, composed of predominantly monoterpene aldehydes, citronellal (21.2-21.8%), neral (17.8-18.4%), and geranial (22.9-23.5%), which were assayed in parallel with the oil in some tests, induced significant changes in animal behavior, as well as altered biochem. parameters reflecting liver and kidney functions. Different pathol. changes in the stomach, duodenum, liver, and kidneys were detected when the oil was administered in doses higher than 1 g kg-1. A depletion in the liver/kidney antioxidant capacities and an increased rate of lipid peroxidation was noted for animals treated with lemon balm oil. The calculated value of the oral LD50 in BALB/c mice (2.57 g kg-1) infers that the essential oil is only moderately toxic.

Food and Chemical Toxicology published new progress about Albumins 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, Recommanded Product: Methyl octanoate.

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