Category: 78-70-6

Liu, Xue; Cai, Jiaxin; Chen, Haiming; Zhong, Qiuping; Hou, Yaqi; Chen, Weijun; Chen, Wenxue published the artcile< Antibacterial activity and mechanism of linalool against Pseudomonas aeruginosa>, Name: 3,7-Dimethylocta-1,6-dien-3-ol, the main research area is Pseudomonas linalool antibacterial cell membrane permeability; Antibacterial activity; Antibacterial mechanism; Linalool; Pseudomonas aeruginosa.

The purpose of this study was to evaluate the antibacterial activity and mechanism of linalool against Pseudomonas aeruginosa. The determination of antibacterial activity was based on the min. inhibitory concentration (MIC) and the min. bactericide concentration (MBC). Further, the antibacterial mechanism was explored by a growth curve assay, SEM (SEM), cell membrane permeability, membrane potential and respiratory chain dehydrogenase determination The MIC and the MBC of linalool were 431μg/mL and 862μg/mL, resp. The growth curve assay showed that the growth of P. aeruginosa was inhibited. The results of SEM revealed that linalool disrupted the normal morphol. of the cell. The release of nucleic acids as well as the decrease in the membrane potential proved that the membrane integrity of P. aeruginosa was destroyed. Moreover, the respiratory chain was damaged by respiratory chain dehydrogenase determination as the absorbance at 490 nm decreased. This research suggested that it was possible for linalool to become a preservative of food by destroying the cell membrane, resulting in cell death.

Microbial Pathogenesis published new progress about Antibacterial agents. 78-70-6 belongs to class alcohols-buliding-blocks, and the molecular formula is C10H18O, Name: 3,7-Dimethylocta-1,6-dien-3-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Pang, Xueli; Yu, Weisong; Cao, Changdai; Yuan, Xiaoxiang; Qiu, Jun; Kong, Fanyu; Wu, Jihong published the artcile< Comparison of Potent Odorants in Raw and Ripened Pu-Erh Tea Infusions Based on Odor Activity Value Calculation and Multivariate Analysis: Understanding the Role of Pile Fermentation>, Recommanded Product: 3,7-Dimethylocta-1,6-dien-3-ol, the main research area is odorant raw ripened Pu erh tea pile fermentation; aroma extract dilution analysis (AEDA); odor active marker; odor activity value (OAV); odor threshold (OT); pu-erh tea infusion.

Infusions prepared from raw pu-erh tea (RAPT) and ripened pu-erh tea (RIPT) showed remarkable aroma differences. Predominant odorants in RAPT and RIPT infusions were identified and compared by the combined use of gas chromatog.-olfactometry, aroma extract dilution anal., odor activity values (OAVs), and multivariate anal. A total of 35 and 19 odorants (OAV > 1) were detected in RIPT and RAPT, resp. Odorants in RAPT and RIPT are significantly different in both odor properties and aroma compound intensities. Overall, RAPT contained a complex variety of chem. classes with diverse odors and moderate odor intensities, while RIPT is dominated by structurally and organoleptically similar compounds with high potency. Specifically, stale and musty smelling methoxybenzenes contributed the most to RIPT, while floral-, sweet-, and woody-smelling terpene alcs., terpene ketones, and phenolic compounds were the predominant odorants in RAPT. Orthogonal partial least squares discriminant anal. revealed that linalool, α-ionone, 1,2,4-trimethoxybenzene, 1,2,3-trimethoxy-5-methylbenzene, 1,2,3,4-tetramethoxybenzene, and 1,2,3-trimethoxybenzene underwent remarkable changes during pile fermentation and could be used as potential odor-active markers for RIPT and RAPT discrimination. The comprehensive aroma characterization of pu-erh tea and determination of the effect of pile fermentation on odorant alteration herein will provide guidance for pu-erh tea flavor quality control and evaluation.

Journal of Agricultural and Food Chemistry published new progress about Fermentation (pile). 78-70-6 belongs to class alcohols-buliding-blocks, and the molecular formula is C10H18O, Recommanded Product: 3,7-Dimethylocta-1,6-dien-3-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Coll Araoz, M. V.; Jacobi, V. G.; Fernandez, P. C.; Luft Albarracin, E.; Virla, E. G.; Hill, J. G.; Catalan, C. A. N. published the artcile< Volatiles mediate host-selection in the corn hoppers Dalbulus maidis (Hemiptera: Cicadellidae) and Peregrinus maidis (Hemiptera: Delphacidae)>, Computed Properties of 78-70-6, the main research area is volatile organic compound Dalbulus Peregrinus; Auchenorrhyncha; leafhopper; olfactometry; planthopper; volatile organic compounds.

Volatile organic compounds (VOCs) released by plants are generally involved in host recognition and host selection for many phytophagous insects. However, for leafhoppers and planthoppers, host recognition is mainly thought to involve a phototactic response, but it is not clear if a host plant could be selected based on the volatile cues it emits. In this study we evaluated olfactory responses in dual choice tests of two Hemiptera species, Dalbulus maidis (De Long) (Cicadellidae) and Peregrinus maidis (Ashmead) (Delphacidae), vectors of maize-stunting diseases, to three maize (Zea mays L.) germplasms, a temperate and a tropical hybrid and a landrace. VOCs emitted by the germplasms were collected and identified using gas chromatog.-mass spectrometry. The temperate hybrid released significantly more VOCs than the tropical hybrid and the landrace, and its volatile profile was dominated by (±)-linalool. D. maidis preferred odours emitted from the temperate hybrid, whereas P. maidis preferred odours from the tropical hybrid and the landrace over the temperate one. In order to test if linalool plays a role in the behavioral responses, we assayed this compound in combination with the tropical hybrid, to provide other contextual olfactory cues. D. maidis was attracted to the tropical hybrid plus a 0.0001% linalool solution, indicating that this compound could be part of a blend of attractants. Whereas addition of linalool resulted in a slight, though not significant, reduction in host VOC attractiveness for P. maidis. Both hopper species responded to olfactory cues in the absence of supplementary visual cues.

Bulletin of Entomological Research published new progress about Behavior. 78-70-6 belongs to class alcohols-buliding-blocks, and the molecular formula is C10H18O, Computed Properties of 78-70-6.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Zhang, Congqiang; Chen, Xixian; Lee, Raphael Tze Chuen; T, Rehka; Maurer-Stroh, Sebastian; Ruhl, Martin published the artcile< Bioinformatics-aided identification, characterization and applications of mushroom linalool synthases>, Application In Synthesis of 78-70-6, the main research area is .

Abstract: Enzymes empower chem. industries and are the keystone for metabolic engineering. For example, linalool synthases are indispensable for the biosynthesis of linalool, an important fragrance used in 60-80% cosmetic and personal care products. However, plant linalool synthases have low activities while expressed in microbes. Aided by bioinformatics anal., four linalool/nerolidol synthases (LNSs) from various Agaricomycetes were accurately predicted and validated exptl. Furthermore, we discovered a linalool synthase (Ap.LS) with exceptionally high levels of selectivity and activity from Agrocybe pediades, ideal for linalool bioprodn. It effectively converted glucose into enantiopure (R)-linalool in Escherichia coli, 44-fold and 287-fold more efficient than its bacterial and plant counterparts, resp. Phylogenetic anal. indicated the divergent evolution paths for plant, bacterial and fungal linalool synthases. More critically, structural comparison provided catalytic insights into Ap. LS superior specificity and activity, and mutational experiments validated the key residues responsible for the specificity.

Communications Biology published new progress about 78-70-6. 78-70-6 belongs to class alcohols-buliding-blocks, and the molecular formula is C10H18O, Application In Synthesis of 78-70-6.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Oner, Z.; Altinoz, E.; Elbe, H.; Ekinci, N. published the artcile< The protective and therapeutic effects of linalool against doxorubicin-induced cardiotoxicity in Wistar albino rats>, Related Products of 78-70-6, the main research area is linalool doxorubicin cardiotoxicity therapeutics; Doxorubicin; MDA; cardiotoxicity; caspase-3; linalool; oxidative stress.

The aim of the present study was to determine the protective and therapeutic effects of linalool (LIN) against doxorubicin (DOX)-induced cardiotoxicity in rats histol. and biochem. In experiments, 64 male Wistar albino rats were randomly divided into eight groups (n = 8). These groups were control (C) (0.9% saline solution), DOX (20 mg/kg DOX), LIN50 (50 mg/kg LIN), LIN100 (100 mg/kg LIN), DOX + LIN50 (20 mg/kg DOX and 50 mg/kg LIN), DOX + LIN100 (20 mg/kg DOX and 100 mg/kg LIN), LIN50 + DOX (50 mg/kg LIN and 20 mg/kg DOX), and LIN100 + DOX (100 mg/kg LIN and 20 mg/kg DOX). It was determined that histopathol. changes significantly decreased in groups treated with LIN after DOX administration. While the caspase-3 immunostaining was highly evident in DOX group apoptotic cells (p < 0.001, for all), the intensity of caspase-3 immunostaining in the treatment groups decreased (p < 0.05). While DOX administration resulted in a significant increase in malondialdehyde (MDA) levels and plasma Creatine kinase (CK) and lactate dehydrogenase (LDH) levels in cardiac tissue when compared to the C groups, it was observed that DOX + LIN administration led to a significant decrease in MDA, plasma CK and LDH levels and a significant increase in glutathione (GSH), superoxide dismutase, and catalase enzyme levels. Finally, it was concluded that DOX led to heavy cardiotoxicity and DOX + LIN administration could remove cardiomyopathy symptoms. Human & Experimental Toxicology published new progress about Apoptosis. 78-70-6 belongs to class alcohols-buliding-blocks, and the molecular formula is C10H18O, Related Products of 78-70-6.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Feng, Zhihui; Li, Yifan; Li, Ming; Wang, Yijun; Zhang, Liang; Wan, Xiaochun; Yang, Xiaogen published the artcile< Tea aroma formation from six model manufacturing processes>, Electric Literature of 78-70-6, the main research area is tea aroma formation processing; Aroma character impact; Precursors; Quantitative SPME; Tea aroma; Tea processing; Tea types; Volatiles.

Tea aroma is determined by the nature of the plant, the production processes, and many other factors influencing its formation and release. The objective of this study was to investigate the impact of manufacturing processes on the aroma composition of tea. Fresh tea leaves from the same cultivar and growing area were selected for producing the six types of tea: green, white, yellow, oolong, black, and dark teas. Comprehensive anal. by gas chromatog. mass spectrometry (GC/MS) was performed for the volatiles of tea infusion, prepared by solid-phase microextraction (SPME), solid-phase extraction (SPE), and solvent assisted flavor evaporation (SAFE). A total of 168 volatile compounds were identified. Black tea has the highest volatile concentration of 710 μg/g, while green tea has the lowest concentration of 20 μg/g. Significantly affected by these processes, tea aroma mols. are formed mainly from four precursor groups: carotenoids, fatty acids, glycosides, and amino acids/sugars.

Food Chemistry published new progress about Odor and Odorous substances. 78-70-6 belongs to class alcohols-buliding-blocks, and the molecular formula is C10H18O, Electric Literature of 78-70-6.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Guo, Xiangyang; Ho, Chi-Tang; Wan, Xiaochun; Zhu, Hui; Liu, Qiong; Wen, Zhen published the artcile< Changes of volatile compounds and odor profiles in Wuyi rock tea during processing>, Computed Properties of 78-70-6, the main research area is Wuyi rock tea Odor profile favor Odor activity value; Sensory evaluation Tea processing; Odor activity value (OAV); Odor profile; Rock flavor; Sensory evaluation; Tea processing; Wuyi rock tea.

Wuyi rock tea (WRT), is one kind of oolong tea and widely appreciated for its typical ′rock flavor′. The odor characteristics of WRT during processing were comprehensive investigated by gas chromatog.-mass spectrometry, sensory evaluation and odor activity value (OAV). Alcs., alkenes and esters were the main volatiles formed during tea processes, but the WRT contained more heterocyclic compounds, among which 15 N-containing volatiles were newly identified in this study, accounting for 60.52% of total amounts of volatiles in WRT. In response, the original green and chem. odors converted to roasted and woody odors, and full fire processing was effective to enhance roasted, floral and woody odors, weaken chem. odor. 2-Ethyl-3,5-dimethylpyrazine (OAV 4.71) was confirmed as the aroma-active compound of WRT with roasted odor by aroma recombination experiment In addition, strong roasted, floral and moderate woody odors were perceived as the outline of ′rock flavor′ in WRT aroma. These results provide theor. basis for processing and quality control of WRT.

Food Chemistry published new progress about Lactones Role: ANT (Analyte), PRP (Properties), ANST (Analytical Study). 78-70-6 belongs to class alcohols-buliding-blocks, and the molecular formula is C10H18O, Computed Properties of 78-70-6.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Han, Yuanji; Wang, Hongyun; Wang, Xiaodan; Li, Ke; Dong, Meifang; Li, Yong; Zhu, Qian; Shang, Fude published the artcile< Mechanism of floral scent production in Osmanthus fragrans and the production and regulation of its key floral constituents, β-ionone and linalool>, Name: 3,7-Dimethylocta-1,6-dien-3-ol, the main research area is transcriptome beta ionone linalool floral scent Osmanthus; Plant morphogenesis; Secondary metabolism; Transcriptional regulatory elements.

Sweet osmanthus (Osmanthus fragrans Lour.) is among the top ten most well-known flowers in China and is recognized as both an aromatic plant and ornamental flower. Here, manual sectioning, SEM, and transmission electron microscopy of sweet osmanthus petals revealed that large amounts of lipids are present inside the petal cells and on the cell surfaces. However, no secretory structures were observed Instead, the petal cells protrude slightly outward, and the surfaces of the cells are adorned with highly regular brush-shaped hairs. The surfaces of the ‘Yingui’ petals possessed mostly curled and more numerous hairs, whereas the ‘Dangui’ petals possessed fewer brush-shaped and more sparsely arranged hairs. In addition, many granular substances were attached to the brush-shaped hairs, and the granules were denser on the hairs of the ‘Yingui’ petals compared to the hairs on the ‘Dangui’ petals. Furthermore, 35 aromatic components in the ‘Yingui’ petals and 30 aromatic components in the ‘Dangui’ petals were detected via GC-MS. The main aromatic component of the ‘Yingui’ petals was β-ionone, whereas that of the ‘Dangui’ petals was linalool and its oxides. Transcriptome sequencing and qRT-PCR indicated that the high β-ionone content in the ‘Yingui’ petals was due to the overexpression of CCD1 and CCD4 and that the high linalool content in the ‘Dangui’ petals was due to the overexpression of MECS, HDR, IDI1, and LIS1, which function upstream of the linalool synthetic pathway. In particular, the expression levels of CCD4 and LIS1 were upregulated by 5.5- and 5.1-fold in the ‘Yingui’ and ‘Dangui’ petals, resp. One transcription factor (ERF61) was cloned and named, and the expression pattern of ERF61 in sweet osmanthus petals was found to be generally consistent with that of CCD4. Tobacco transformation experiments, yeast one-hybrid experiments, and electrophoretic mobility shift assays indicated that ERF61 binds to the CCD4 promoter and stimulates CCD4 expression, thereby regulating the synthesis of β-ionone in sweet osmanthus petals.

Horticulture Research published new progress about Flower petal. 78-70-6 belongs to class alcohols-buliding-blocks, and the molecular formula is C10H18O, Name: 3,7-Dimethylocta-1,6-dien-3-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

de Freitas Souza, Carine; Descovi, Sharine; Baldissera, Matheus Dellamea; Bertolin, Kalyne; Bianchini, Adriane Erbice; Mourao, Rosa Helena Veraz; Schmidt, Denise; Heinzmann, Berta Maria; Antoniazzi, Alfredo; Baldisserotto, Bernardo; Martinez-Rodriguez, Gonzalo published the artcile< Involvement of HPI-axis in anesthesia with Lippia alba essential oil citral and linalool chemotypes: gene expression in the secondary responses in silver catfish>, Recommanded Product: 3,7-Dimethylocta-1,6-dien-3-ol, the main research area is hypothalamus pituitary interrenal axis anesthesia Lippia citral linalool Rhamdia; Anesthesia; Fish; Natural products; Stress; mRNA.

In teleost fish, stress initiates a hormone cascade along the hypothalamus-pituitary-interrenal (HPI) axis to provoke several physiol. reactions in order to maintain homeostasis. In aquaculture, a number of factors induce stress in fish, such as handling and transport, and in order to reduce the consequences of this, the use of anesthetics has been an interesting alternative. Essential oil (EO) of Lippia alba is considered to be a good anesthetic; however, its distinct chemotypes have different side effects. Therefore, the present study aimed to investigate, in detail, the expression of genes involved with the HPI axis and the effects of anesthesia with the EOs of two chemotypes of L. alba (citral EO-C and linalool EO-L) on this expression in silver catfish, Rhamdia quelen. Anesthesia with the EO-C is stressful for silver catfish because there was an upregulation of the genes directly related to stress: slc6a2, crh, hsd20b, hspa12a, and hsp90. In this study, it was also possible to observe the importance of the hsd11b2 gene in the response to stress by handling. The use of EO-C as anesthetics for fish is not recommended, but, the use of OE-L is indicated for silver catfish as it does not cause major changes in the HPI axis.

Fish Physiology and Biochemistry published new progress about Anesthesia Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 78-70-6 belongs to class alcohols-buliding-blocks, and the molecular formula is C10H18O, Recommanded Product: 3,7-Dimethylocta-1,6-dien-3-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Martin-Gomez, Andres; Arroyo-Manzanares, Natalia; Rodriguez-Estevez, Vicente; Arce, Lourdes published the artcile< Use of a non-destructive sampling method for characterization of Iberian cured ham breed and feeding regime using GC-IMS>, HPLC of Formula: 78-70-6, the main research area is cured ham gas chromatog IMS food quality Iberian; Chemometrics; Classification; Needle; Non-destructive sampling; Volatile compounds.

Iberian cured ham from purebred pigs fattened on grazing acorns is a highly appreciated product. There are several anal. methods to avoid its labeling fraud; however, these require opening the ham. The aim of this work is testing a non-destructive sampling method which does not spoil the phys. integrity of the ham. It consists of a puncture with a needle imitating a traditional olfactory system. After removing the needle impregnated with fat, its volatiles are analyzed with a Gas Chromatog. (GC) coupled to Ion Mobility Spectrometry (IMS). The potential of this methodol. was studied analyzing 156 Iberian hams from pigs under two different feeding regimes (acorns vs. feed) and from different breed (Iberian vs. Duroc crossed). Intensity of GC-IMS plot features was extracted and chemometric differentiation models were obtained; one for feeding regime and another for breed, providing validated classification rates of 91.7% and 100%, resp. In addition, 29 features used for construction of both models were tentatively identified using chem. standards The suitability of the method for quality control anal. was characterized by means of a precision study. As a conclusion, GC-IMS becomes a useful tool to guarantee dry-cured Iberian ham authenticity and detect labeling fraud.

Meat Science published new progress about Ham. 78-70-6 belongs to class alcohols-buliding-blocks, and the molecular formula is C10H18O, HPLC of Formula: 78-70-6.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts