Tag: M.W=150-200

Kesbic, Osman Sabri published the artcileEffects of juniper berry oil on growth performance and blood parameters in common carp (Cyprinus carpio), Related Products of esters-buliding-blocks, the main research area is Cyprinus blood juniper berry oil growth performance.

In this study the effects of com. juniper berry oil (JBO) as a feed additive in diets for common carp (Cyprinus carpio) was investigated in terms of growth performance, feed utilization and blood parameters. The exptl. diets were prepared to contain JBO at rate of 0 (JBO-0), 5 (JBO-5) and 10 (JBO-10) ml/kg. Common carps (3.07 ± 0.15 g) were fed with test diets for a period of 60 days in 40-L aquariums of triplicate groups. The feeding experiment revealed that JBO groups showed significantly better growth performance and feed utilization compared with the control group (JBO-0) (p < 0.05). No significant effect was observed on Hb amount, hematocrit ratio and consequential erythrocyte indexes (p > 0.05). In the JBO groups, serum cholesterol, triglyceride, glutamic-pyruvic transaminase and alk. phosphatase levels decreased significantly (p < 0.05). In contrast, the total protein level showed a significant increase, while glucose, albumin and lactate dehydrogenase levels did not present any significant variation (p > 0.05). Therefore, dietary addition of 5 mL/kg JBO promoted fish growth and pos. influenced the blood parameters in common carps.

Aquaculture Research published new progress about Albumins 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, Related Products of esters-buliding-blocks.

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

Laurent, Sophie published the artcileBifunctional Gd(III) and Tb(III) chelates based on a pyridine-bis(iminodiacetate) platform, suitable optical probes and contrast agents for magnetic resonance imaging, Recommanded Product: Methyl 2,6-dimethylisonicotinate, the main research area is gadolinium terbium chelate MRI contrast agent; Ln(III) chelates; apoptotic cells; luminescence spectroscopy; magnetic resonace imaging (MRI); molecular imaging; pyridine-bis(iminodiacetate) chelators.

To study the physicochem. properties of lanthanide complexes derived from a bifunctional chelating agent based on a PMN-tetraacetic acid moiety {PMN-tetraacetic acid (1): [2,6-pyridinediylbis(methylene nitrilo)-tetraacetic acid]}, 4-carboxylic acid substituted pyridine derivative (2) was synthesized. This ligand forms heptadentate (N3O4) Ln(III) complexes (Ln = Gd, Eu, Tb), with two water mols. completing the inner coordination sphere of the metal. The parameters that govern the relaxivity of the Gd(III) complex and the luminescence of Eu(III) and Tb(III) complexes were obtained by 17O and 1H NMR studies and time-resolved fluorescence experiments, resp. The gadolinium and terbium complexes show interesting properties either for MRI or FOR optical imaging; i.e., for the Gd complex, a high proton relaxivity (r1 = 6.4 s-1 mm-1 at 20 MHz) with short water residence time (τM = 38.5 ns); for the Tb complex, a luminescence lifetime of 1.22 ms at room temperature and a luminescence quantum yield of 10%. The kinetic stability of these complexes toward blood protein, cation or bioactive oxyanion was also examined The Gd(2)(H2O)2 complex does not interact with human serum albumin, but undergoes a transmetalation reaction with Zn(II) in a phosphate buffer solution (pH 7.4), rather similar to that of Gd-DTPA-BMA(H2O). On the other hand, as observed for Eu and Tb complexes, these chelates do not form ternary complexes with bidentate anions such as L-lactate, citrate or carbonate. Finally, a phosphatidylserine-specific hexapeptide (TLVSSL) was grafted on Gd or Tb chelates, and the Gd-peptide conjugate was used in vitro for targeting apoptotic cells. Copyright © 2014 John Wiley & Sons, Ltd.

Contrast Media & Molecular Imaging published new progress about Albumins Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 142896-15-9 belongs to class esters-buliding-blocks, name is Methyl 2,6-dimethylisonicotinate, and the molecular formula is C9H11NO2, Recommanded Product: Methyl 2,6-dimethylisonicotinate.

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

Zhou, Qi published the artcileComparative Study of the Petal Structure and Fragrance Components of the Nymphaea hybrid, a Precious Water Lily, COA of Formula: C9H10O2, the main research area is Nymphaea petal microstructure fragrance volatile compound; HS-SPME-GC-MS; Nymphaea hybrid; microstructure; multivariate analysis; volatile compounds.

Nymphaea hybrid, a precious water lily, is a widely-cultivated aquatic flower with high ornamental, economic, medicinal, and ecol. value; it blooms recurrently and emits a strong fragrance. In the present study, in order to understand the volatile components of N. hybrid and its relationship with petals structure characteristics, the morphologies and anatomical structures of the flower petals of N. hybrid were investigated, and volatile compounds emitted from the petals were identified. Scanning and transmission electron microscopy were used to describe petal structures, and the volatile constituents were collected using headspace solid-phase microextraction (HS-SPME) fibers and analyzed using gas chromatog. coupled with mass spectrometry (GC-MS). The results indicated that the d. and degree of protrusion and the number of plastids and osmiophilic matrix granules in the petals play key roles in emitting the fragrance. There were distinct differences in the components and relative contents of volatile compounds among the different strains of N. hybrid. In total, 29, 34, 39, and 43 volatile compounds were detected in the cut flower petals of the blue-purple type (Nh-1), pink type (Nh-2), yellow type (Nh-3) and white type (Nh-4) of N. hybrid at the flowering stage, with total relative contents of 96.78%, 97.64%, 98.56%, and 96.15%, resp. Analyses of these volatile components indicated that alkenes, alcs., and alkanes were the three major types of volatile components in the flower petals of N. hybrid. The predominant volatile compounds were benzyl alc., pentadecane, trans-α-bergamotene, (E)-β-farnesene, and (6E,9E)-6,9-heptadecadiene, and some of these volatile compounds were terpenes, which varied among the different strains. Moreover, on the basis of hierarchical cluster anal. (HCA) and principal component anal. (PCA), the N. hybrid samples were divided into four groups: alcs. were the most important volatile compounds for Nh-4 samples; esters and aldehydes were the predominant volatiles in Nh-3 samples; and ketones and alkenes were important for Nh-2 samples. These compounds contribute to the unique flavors and aromas of the four strains of N. hybrid.

Molecules published new progress about Alcohols 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, COA of Formula: C9H10O2.

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

Karakaya, Songul published the artcileMolecular docking studies of coumarins isolated from extracts and essential oils of Zosima absinthifolia link as potential inhibitors for Alzheimer’s disease, HPLC of Formula: 111-11-5, the main research area is Zosima Alzheimers disease essential oil coumarin mol docking; Apiaceae; Zosima absinthifolia; anticholinesterase; antioxidant; essential oil; secretory canals.

Present study reports anticholinesterase and antioxidant activities of extracts and essential oils from aerial parts, roots, flowers, fruits and coumarins-bergapten (1); imperatorin (2), pimpinellin (3) and umbelliferone (4)-isolated of the roots from Z. absinthifolia. Investigation by light and SEM of the structures of secretory canals found different chem. compositions in various types of secretory canals which present in aerial parts, fruits and flowers. Canals, present in aerial parts, are characterized by terpene hydrocarbons, while secretory canals of roots, flowers and fruits include esters. Novel data of comparative study on essential oils constituents of aerial parts, roots, flowers and fruits of Z. absinthfolia has been presented. GC-FID and GC-MS anal. revealed that main components of aerial parts, roots, flowers and fruits extracts were octanol, octyl octanoate, octyl acetate, trans-pinocarvyl acetate, beta-pinene, octyl acetate, trans-p-menth-2-en-1-ol, octyl acetate and (Z)-4-octenyl acetate. Dichloromethane fraction of fruit and flower essential oil was characterized by highest phenolics level and antioxidant activity. Dichloromethane fraction of fruit had best inhibition against butyrylcholinesterase enzyme which was higher then acetylcholinesterase inhibition of umbelliferone. This study shows that flowers and fruit of Z. absinthifolia can be new potential resource of natural antioxidant and anticholinesterase compounds

Molecules published new progress about Alcohols 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, HPLC of Formula: 111-11-5.

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

Wu, Jilin published the artcileEffect of ultrasonic treatment on the activity of sugar metabolism relative enzymes and quality of coconut water, Product Details of C11H22O2, the main research area is ultrasonic treatment sugar metabolism enzyme quality coconut water; Acid invertase; Coconut water; Inactivation; Sugar metabolism; Ultrasound.

In this study, tender coconuts were treated with high-intensity ultrasound (US) for 20 min at a frequency of 20 kHz and a power of 2400 W. Compared with control group, US treated coconut water had a higher content of total soluble solid and sugar/acid ratio along with a lower pH value and conductivity, and the contents of sucrose, fructose and glucose were also higher. Results from HS-SPME/GC-MS showed that there was no significant difference in the content of volatile compounds in coconut water before and after US treatment. The activities of sugar metabolic enzymes such as sucrose phosphate synthase, sucrose synthase, acid invertase (AI) and neutral invertase were inhibited by US, of which AI had the strongest inactivation. CD and fluorescence spectra showed that the secondary and tertiary structure of AI mol. were destroyed with the increase of US intensity and time, which was confirmed by the change of particle size distribution pattern and SEM. Mol. docking and mol. dynamics showed that US treatment prevented the recognition and binding of sucrose and AI mols., thereby inhibiting the decomposition of sucrose. In conclusion, our results indicate that US can inhibit the activity of AI and maintain the sugar content to increase the quality as well as extend the shelflife of coconut water, which will bring more com. value.

Ultrasonics Sonochemistry published new progress about Alcohols 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, Product Details of C11H22O2.

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

Xiong, Yun published the artcileEffect of processing on the phenolic contents, antioxidant activity and volatile compounds of sorghum grain tea, Synthetic Route of 111-11-5, the main research area is Sorghum tea phenol antioxidant volatile compound.

Sorghum grain is rich in phenolic compounds and may be used to develop functional tea beverages. This work investigated the effect of processing techniques on the phenolic contents, antioxidant activity, and volatile compounds of a white color sorghum (Liberty) grain tea. Significant (P ≤ 0.05) increase of total phenolic content, total flavonoid content and condensed tannin content were observed during the processing, whereas the antioxidant activity was not statistically enhanced. A total of 63 volatile compounds were detected including 5 alcs., 13 alkanes, 2 aldehydes, 2 carboxylic acids, 15 esters, 4 ketones, 3 pyrazines and 1 phenylenediamine, which were affected by the processing techniques. The sorghum tea made from powder form infusion had more abundant volatile compounds compared to whole grain form infusion. The findings of this research have potential to expand human consumption of sorghum grain in the new form of grain tea.

Journal of Cereal Science published new progress about Alcohols 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, Synthetic Route of 111-11-5.

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

Chen, Kai published the artcilePredominance of indigenous non-Saccharomyces yeasts in the traditional fermentation of greengage wine and their significant contribution to the evolution of terpenes and ethyl esters, Safety of Benzyl acetate, the main research area is Gliocephalotrichum Sordariales Candida Issatchenkia fermentation wine; Greengage; Microbiota; Non-Saccharomyces yeast; Plasmolysis; Spontaneous fermentation; Volatile compounds.

Greengage wine is a popular drink in Southeast Asia. Salt maceration and sugar addition in traditional fermentation caused plasmolysis of greengage skin cell. In this case, the development of indigenous microbiota can use the nutrition of exosmosis of cell tissue fluid. The result of high-throughput sequencing technol. indicated the non-Saccharomyces yeasts dominated the entire process of traditional fermentation Key yeast genera, such as Gliocephalotrichum, Sordariales, Candida and Issatchenkia were identified, a dynamic non-Saccharomyces yeast community was spontaneously formed and highly correlated to the evolution of volatile compounds of greengage wine, such as monoterpenes, C13-norisoprenoids, Et esters and ethylphenols. Yeast glycosidases released nonvolatile aroma precursors into free form, which contributed to the aroma profile with strong flowery and fruity flavor in greengage wine. Moreover, a bacteria genus of Gordonia performed significant correlations to the development of characteristic volatiles at the beginning of primary fermentation

Food Research International published new progress about 18S rRNA 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, Safety of Benzyl acetate.

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

De Filippis, Francesca published the artcileInfluence of microbial communities on the chemical and sensory features of Falanghina sweet passito wines, Formula: C10H20O2, the main research area is passito wine falanghina sherry fermentation microbiota; Falanghina; Microbiota; Passito sweet wine; Quantitative Descriptive Analysis (QDA); Volatile Organic Compounds (VOCs).

Natural (N) as well as starter inoculated (S, inoculated with Saccharomyces cerevisiae M3-5; CZS, Candida zemplinina T13, Zygosaccharomyces bailii NS113 and Saccharomyces cerevisiae M3-5) fermentations of Falanghina must from dehydrated grape were monitored. Culture dependent analyses and amplicon-based high-throughput sequencing targeting 18S rRNA and 16S rRNA genes were used to monitor the fungal and bacterial communities (8 sampling points during 65 days). The resulting wines were subject to both sensory evaluation and volatile organic compounds anal. Fungal community of un-inoculated musts (N) at beginning of the fermentation was mainly represented by Aureobasidium, Cladosporium, Sclerotinia, while Candida, Debaryomyces, Hanseniaspora, Metschnikowia, Pichia, Saccharomyces and Zygosaccharomyces showed a very low occurrence. The dominance of Hanseniaspora vineae and/or Hanseniaspora uvarum was clear up to 29th days of fermentation S. cerevisiae occurred in all the phases but become dominant only at the end of the process. The odor profiles as evaluate by Quant. Descriptive Anal. (QDA) highlighted a significant impact of the fungal populations on the olfactory profiles of the wines. Raisins, dried fruits, Sherry and liqueur were stronger in both S and CZS, while N was mostly discriminated by solvent/chem. and floral features. Outcomes underpin the impact of microbiota on the chem. and odor traits of Falanghina passito wines.

Food Research International published new progress about 18S rRNA 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

Perpetuini, Giorgia published the artcileContribution of Pichia manshurica strains to aroma profile of organic wines, Quality Control of 106-32-1, the main research area is Pichia organic wine volatile compound flavor aroma.

Abstract: In this study, the volatile compounds produced by 11 Pichia manshurica strains-isolated from spoiled bottled organic wines of Montepulciano d’Abruzzo and filter membranes-were evaluated in must and wine. Moreover, a quick, reliable and inexpensive method to identify this spoilage species was reported. In particular, a species-specific primer pair was developed using 26S rRNA as target gene. Primers were tested on different yeast species and a band of 300 bp was obtained only for P. manshurica strains. More than 70 volatile compounds were identified. The differences were quant. rather than qual. and the majority of the strains released compounds associated with off-flavours and off-odours in must and wine. The obtained data revealed the ability of P. manshurica strains to release compounds which could produce off-flavours and odours.

European Food Research and Technology published new progress about 26S rRNA 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, Quality Control of 106-32-1.

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

Perpetuini, Giorgia published the artcileContribution of Pichia manshurica strains to aroma profile of organic wines, Recommanded Product: Ethyl nonanoate, the main research area is Pichia organic wine volatile compound flavor aroma.

Abstract: In this study, the volatile compounds produced by 11 Pichia manshurica strains-isolated from spoiled bottled organic wines of Montepulciano d’Abruzzo and filter membranes-were evaluated in must and wine. Moreover, a quick, reliable and inexpensive method to identify this spoilage species was reported. In particular, a species-specific primer pair was developed using 26S rRNA as target gene. Primers were tested on different yeast species and a band of 300 bp was obtained only for P. manshurica strains. More than 70 volatile compounds were identified. The differences were quant. rather than qual. and the majority of the strains released compounds associated with off-flavours and off-odours in must and wine. The obtained data revealed the ability of P. manshurica strains to release compounds which could produce off-flavours and odours.

European Food Research and Technology published new progress about 26S rRNA 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