Tag: 500-600

Investigation of binding interaction between bovine α-lactalbumin and procyanidin B2 by spectroscopic methods and molecular docking was written by Fan, Yuting;He, Qingyu;Gan, Chao;Wen, Zhen;Yi, Jiang. And the article was included in Food Chemistry in 2022.HPLC of Formula: 29106-49-8 The following contents are mentioned in the article:

The interactions between bovine α-lactalbumin and procyanidin B2 were fully investigated by spectroscopic methods and mol. docking. This study hypothesized that ALA could spontaneously interact with procyanidin B2 to form protein-based complex delivery carrier. Far UV CD and FTIR data demonstrated ALA’s secondary structures were altered and intrinsic fluorescence quenching suggested ALA conformation was changed with procyanidin B2. Calorimetric technique illustrated ALA-procyanidin B2 complexation was a spontaneous and exothermic process with the number of binding site (n, 3.53) and the binding constant (Kb, 2.16 x 104 M-1). A stable nano-delivery system with ALA can be formed for encapsulating, stabilizing and delivering procyanidin B2. Mol. docking study further elucidated that hydrogen bonds dominated procyanidin B2 binding to ALA in a hydrophobic pocket. This study shows great potential in using ALA as protein-based nanocarriers for oral delivery of hydrophilic nutraceuticals, because procyanidin B2-loaded ALA complex delivery systems can be spontaneously formed. This study involved multiple reactions and reactants, such as (2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8HPLC of Formula: 29106-49-8).

(2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8) belongs to alcohols. Because alcohols are easily synthesized and easily transformed into other compounds, they serve as important intermediates in organic synthesis. Grignard and organolithium reagents are powerful tools for organic synthesis, and the most common products of their reactions are alcohols.HPLC of Formula: 29106-49-8

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Effect of red light on the composition of metabolites in tea leaves during the withering process using untargeted metabolomics was written by Lin, Jiazheng;Liu, Fei;Zhou, Xiaofen;Tu, Zheng;Chen, Lin;Wang, Yuwan;Yang, Yunfei;Wu, Xun;Lv, Haowei;Zhu, Hongkai;Ye, Yang. And the article was included in Journal of the Science of Food and Agriculture in 2022.Recommanded Product: 29106-49-8 The following contents are mentioned in the article:

Red light withering significantly improves the sensory flavor qualities of tea, although changes in metabolites during this process have not been systematically studied until now. The present study comprehensively analyzes metabolites in withered tea leaves at 2-h intervals up to 12 h under red light (630 nm) and dark conditions using ultra performance liquid chromatog.-high resolution mass spectrometry (untargeted metabolomics). Ninety-four non-volatile compounds are identified and relatively quantified, including amino acids, catechins, dimeric catechins, flavonol glycosides, glycosidically-bound volatiles, phenolic acids and nucleosides. The results show that amino acids, catechins and dimeric catechins are most affected by red light treatment. Ten free amino acids, theaflavins and theasinensin A increase after red light irradiation, whereas epigallocatechin gallate and catechin fall. The present study provides a comprehensive and systematic profile of the dynamic effects of red light on withering tea and a rationale for its use in tea processing quality control. This study involved multiple reactions and reactants, such as (2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8Recommanded Product: 29106-49-8).

(2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8) belongs to alcohols. Alcohols are weak acids. The most acidic simple alcohols (methanol and ethanol) are about as acidic as water, and most other alcohols are somewhat less acidic. Converting an alcohol to an alkene requires removal of the hydroxyl group and a hydrogen atom on the neighbouring carbon atom. Dehydrations are most commonly carried out by warming the alcohol in the presence of a strong dehydrating acid, such as concentrated sulfuric acid.Recommanded Product: 29106-49-8

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

High production of secondary metabolites and biological activities of Cydonia oblonga Mill. pulp fruit callus was written by De Bellis, Roberta;Chiarantini, Laura;Potenza, Lucia;Gorassini, Andrea;Verardo, Giancarlo;De Marco, Rossella;Benayada, Leila;Stocchi, Vilberto;Cristina Albertini, Maria;Fraternale, Daniele. And the article was included in Journal of Functional Foods in 2022.Recommanded Product: 29106-49-8 The following contents are mentioned in the article:

This study has developed an innovative method for the production of secondary metabolites starting from Cydonia oblonga Mill (quince) pulp callus culture. The qual. and quant. content of phenolic and triterpenic acids of quince callus extract were elucidated by GC-MS, GC, and HPLC-DAD-ESI-MSn. The callus extract was rich of 5-O-caffeoylquinic acid (5-CQA), 5-p-coumaroylquinic acid (5-p-CoQA) and maslinic and corosolic acid. Quince callus extract’s radical scavenging and antioxidant activity were evaluated by 2,2-diphenyl-1-picrylhydrazyl, 2,2,-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), and Oxygen Radical Absorbance Capacity methods. The genoprotection was evaluated by gel electrophoresis anal. and quant. Real-Time PCR. In addition to the good antioxidant activity the quince callus extract is a strong inhibitor of α-glucosidase (IC50 of 0.25 ± 0.02 mg dw/mL) and lipase (IC50 of 1.99 ± 0.005 mg dw/mL), but mild inhibitor of α-amylase. Therefore, this work would be significant for the future development of a nutraceutical approach to the management of hyperglycemia and dyslipidemia. This study involved multiple reactions and reactants, such as (2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8Recommanded Product: 29106-49-8).

(2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8) belongs to alcohols. Alcohols are weak acids. The most acidic simple alcohols (methanol and ethanol) are about as acidic as water, and most other alcohols are somewhat less acidic. Converting an alcohol to an alkene requires removal of the hydroxyl group and a hydrogen atom on the neighbouring carbon atom. Dehydrations are most commonly carried out by warming the alcohol in the presence of a strong dehydrating acid, such as concentrated sulfuric acid.Recommanded Product: 29106-49-8

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Impact of chitosan embedded with postbiotics from Pediococcus acidilactici against emerging foodborne pathogens in vacuum-packaged frankfurters during refrigerated storage was written by Incili, Gokhan Kursad;Karatepe, Pinar;Akgol, Muzeyyen;Tekin, Ali;Kanmaz, Hilal;Kaya, Busra;Calicioglu, Mehmet;Hayaloglu, Ali Adnan. And the article was included in Meat Science in 2022.Synthetic Route of C30H26O12 The following contents are mentioned in the article:

The objective of the study was to carry out characterization of postbiotics from Pediococcus acidilactici and to assess their efficacy (50% and 100%) in combination with chitosan (0.5 and 1%) against Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes on frankfurters during refrigerated storage for 35 days. High amounts of total phenolic content (1708.15 ± 93.28 mg GAE/L) and carboxylic acids, which comprised 74.89% of the total volatiles, were found in the postbiotics. On day 0, the postbiotic-chitosan combinations decreased the E. coli O157:H7, L. monocytogenes and S. Typhimurium counts ranging from 1.58 to 3.21 log10 compared to the control in frankfurters (P < 0.05). Total viable count and number of lactic acid bacteria were effectively reduced in all treatment groups (P < 0.05), and postbiotic and chitosan treatments did not cause any changes in pH and color of the frankfurters. In conclusion, postbiotic-chitosan combinations can be used to reduce the risks that might be associated with E. coli O157:H7, L. monocytogenes, and S. Typhimurium in frankfurters. This study involved multiple reactions and reactants, such as (2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8Synthetic Route of C30H26O12).

(2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8) belongs to alcohols. The oxygen atom of the strongly polarized O―H bond of an alcohol pulls electron density away from the hydrogen atom. This polarized hydrogen, which bears a partial positive charge, can form a hydrogen bond with a pair of nonbonding electrons on another oxygen atom. Alcohols may be oxidized to give ketones, aldehydes, and carboxylic acids. These functional groups are useful for further reactions. Oxidation of organic compounds generally increases the number of bonds from carbon to oxygen (or another electronegative element, such as a halogen), and it may decrease the number of bonds to hydrogen.Synthetic Route of C30H26O12

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Impact of prolonged withering on phenolic compounds and antioxidant capability in white tea using LC-MS-based metabolomics and HPLC analysis: Comparison with green tea was written by Zhou, Binxing;Wang, Zihao;Yin, Peng;Ma, Bingsong;Ma, Cunqiang;Xu, Chengcheng;Wang, Jiacai;Wang, Ziyu;Yin, Dingfang;Xia, Tao. And the article was included in Food Chemistry in 2022.Formula: C30H26O12 The following contents are mentioned in the article:

Contents of 20 bioactive compounds in 12 teas produced in Xinyang Region were determined by high performance liquid chromatog. Ultra-high performance liquid chromatog.-quadrupole time of flight-mass spectrometry was developed for untargeted metabolomics anal. Antioxidant activities were measured by 4 various assays. Those teas could be completely divided into green and white tea through principal component anal., hierarchical cluster anal. and orthonormal partial least squares-discriminant anal. (R2Y = 0.996 and Q2 = 0.982, resp.). The prolonged withering generated 472 differentiated metabolites between white and green tea, prompted significant decreases (variable importance in the projection > 1.0, p-value < 0.05 and fold change > 1.50) of most catechins and 8 phenolic acids to form 4 theaflavins, and benefited for the accumulation of 17 flavonoids and flavonoid glycosides, 8 flavanone and their derivatives, 20 free amino acids, 12 sugars and 1 purine alkaloid. Addnl., kaempferol and taxifolin contributed to 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging ability of white tea. This study involved multiple reactions and reactants, such as (2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8Formula: C30H26O12).

(2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8) belongs to alcohols. A strong base can deprotonate an alcohol to yield an alkoxide ion (R―O−). For example, sodamide (NaNH2), a very strong base, abstracts the hydrogen atom of an alcohol. Grignard and organolithium reagents are powerful tools for organic synthesis, and the most common products of their reactions are alcohols.Formula: C30H26O12

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Adolescents′ dietary polyphenol intake in relation to serum total antioxidant capacity: the HELENA study was written by Wisnuwardani, Ratih W.;De Henauw, Stefaan;Forsner, Maria;Gottrand, Frederic;Huybrechts, Inge;Kafatos, Antonios G.;Kersting, Mathilde;Knaze, Viktoria;Manios, Yannis;Nova, Esther;Molnar, Denes;Rothwell, Joseph A.;Scalbert, Augustin;Sette, Stefania;Widhalm, Kurt;Moreno, Luis A.;Michels, Nathalie. And the article was included in International Journal of Food Sciences and Nutrition in 2022.Computed Properties of C30H26O12 The following contents are mentioned in the article:

We evaluated the association between intake of total polyphenols, polyphenol classes and the 10 most consumed individual polyphenols with serum total antioxidant capacity (TAC) in 749 European adolescents (53% girls; 15% overweight; 12.5-17.5 years-old) from the cross-sectional HELENA study of 2006-2007. Dietary polyphenol intake was calculated from two non-consecutive 24-h recalls matched with the Phenol-Explorer database. Multilevel linear models examined the associations between dietary polyphenols and TAC. Polyphenol intake was rather low (median = 321mg/day; p25 = 158; p75 = 536) and TAC was comparable to other literature findings (median = 1.57 mmol/L; p25 = 1.45; p75 = 1.74). Total polyphenol intake, polyphenol classes and the top 10 compounds were not associated with TAC in a linear, quadratic or cubic way in partially or fully confounder-adjusted models. A direct anti-oxidative effect of dietary polyphenol intake was not observed in European adolescents. Polyphenol biomarkers and addnl. antioxidant measures are needed in future prospective studies to confirm these results. This study involved multiple reactions and reactants, such as (2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8Computed Properties of C30H26O12).

(2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8) belongs to alcohols. Alcohols are among the most common organic compounds. They are used as sweeteners and in making perfumes, are valuable intermediates in the synthesis of other compounds, and are among the most abundantly produced organic chemicals in industry. Grignard and organolithium reagents are powerful tools for organic synthesis, and the most common products of their reactions are alcohols.Computed Properties of C30H26O12

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Changes in ethylene and sugar metabolism regulate flavonoid composition in climacteric and non-climacteric plums during postharvest storage was written by Farcuh, Macarena;Tajima, Hiromi;Lerno, Larry A.;Blumwald, Eduardo. And the article was included in Food Chemistry: Molecular Sciences in 2022.Recommanded Product: 29106-49-8 The following contents are mentioned in the article:

Plums are rich in flavonoids, key contributors to fruit coloration and putative health benefits. We studied the impact of changes in ethylene and sugars in flavonoid metabolism-related pathways of the climacteric Santa Rosa and its non-climacteric mutant Sweet Miriam, throughout the postharvest period. Fruits were harvested at optimal maturity, subjected to ethylene treatments, and evaluated during storage. We examined transcript profiles of structural and regulatory genes of flavonoid-related pathways and their associated metabolites in skin and flesh, integrated with multivariate analyses of ethylene and sugar metabolism Ethylene treatments were pos. correlated with anthocyanin and neg. correlated with flavonol and flavan-3-ol metabolism Sucrose and galactose were pos. associated with anthocyanin concentration, while sorbitol, fructose, glucose and minor sugars were correlated with flavonol and flavan-3-ol metabolism Our results support the notion that ethylene is playing key roles in shifting plum fruit flavonoid profiles, which are also associated with changes in fruit sugars. This study involved multiple reactions and reactants, such as (2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8Recommanded Product: 29106-49-8).

(2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8) belongs to alcohols. Under appropriate conditions, inorganic acids also react with alcohols to form esters. To form these esters, a wide variety of specialized reagents and conditions can be used. Converting an alcohol to an alkene requires removal of the hydroxyl group and a hydrogen atom on the neighbouring carbon atom. Dehydrations are most commonly carried out by warming the alcohol in the presence of a strong dehydrating acid, such as concentrated sulfuric acid.Recommanded Product: 29106-49-8

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Multiomics analysis reveals that peach gum colouring reflects plant defense responses against pathogenic fungi was written by Liu, Jia;Zhang, Xiping;Tian, Ju;Li, Yong;Liu, Qiyue;Chen, Xiaolong;Feng, Fayun;Yu, Xiangyang;Yang, Chenye. And the article was included in Food Chemistry in 2022.Synthetic Route of C30H26O12 The following contents are mentioned in the article:

In the present study, the differences in the antioxidant capability, metabolite composition and fungal diversity in peach gum with various colors were investigated. Metabolomics revealed that peach gum comprised many small-mol. metabolites (including primary and secondary metabolites), and most polyphenols (such as flavonoids and phenolic acids) showed a significantly pos. relationship with the color deepening, total phenol content and antioxidant capability. Using fungal diversity anal., the abundance of five fungi at the genus level increased with peach gum color deepening, and these fungi demonstrated a significantly pos. relationship with two defense hormones (salicylic acid and abscisic acid) and most polyphenols (particularly flavonoids). The gummosis pathogenic fungus Botryosphaeria was among the five fungi, suggesting that peach gum coloring may reflect plant defense responses against pathogenic fungi. Addnl., the concentrations of 12 flavonoids in peach gum samples were detected based on LC-QQQ/MS, among which hesperetin, naringenin and eriodictyol were the most abundant. This study involved multiple reactions and reactants, such as (2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8Synthetic Route of C30H26O12).

(2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8) belongs to alcohols. Because alcohols are easily synthesized and easily transformed into other compounds, they serve as important intermediates in organic synthesis. Grignard and organolithium reagents are powerful tools for organic synthesis, and the most common products of their reactions are alcohols.Synthetic Route of C30H26O12

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Incorporation of phenolic-rich ingredients from integral valorization of Isabel grape improves the nutritional, functional and sensory characteristics of probiotic goat milk yogurt was written by Silva, Francyeli Araujo;Queiroga, Rita de Cassia Ramos do Egypto;de Souza, Evandro Leite;Voss, Glenise Bierhalz;Borges, Graciele da Silva Campelo;Lima, Marcos dos Santos;Pintado, Maria Manuela Estevez;Vasconcelos, Margarida Angelica da Silva. And the article was included in Food Chemistry in 2022.Product Details of 29106-49-8 The following contents are mentioned in the article:

This study elaborated different probiotic goat milk yogurt formulations with addition of a low-calorie Isabel “Precoce” grape preparation and flour from derived solid byproducts. Physicochem. characteristics, probiotic counts, phenolic and protein/peptide mol. weight profile, antioxidant capacity (AC) and sensory acceptance of different yogurt formulations were evaluated. Yogurts with Isabel grape ingredients (IGI) had high nutritional value, distinct phenolic profile and high AC. High counts of probiotic Lactobacillus acidophilus La-05 were found in yogurts during storage. AC of yogurts with IGI increased during a simulated gastrointestinal digestion with breakdown of high mol. weight proteins and release of protein-bound phenolics. AC of yogurts with IGI should be linked to goat milk peptides and Isabel grape phenolics. Yogurts with IGI had enhanced sensory acceptance. Incorporation of Isabel grape preparation and derived byproduct flour into probiotic goat milk yogurt resulted in an added-value product with multifunctional characteristics and improved sensory characteristics. This study involved multiple reactions and reactants, such as (2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8Product Details of 29106-49-8).

(2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8) belongs to alcohols. Under appropriate conditions, inorganic acids also react with alcohols to form esters. To form these esters, a wide variety of specialized reagents and conditions can be used. Grignard and organolithium reagents are powerful tools for organic synthesis, and the most common products of their reactions are alcohols.Product Details of 29106-49-8

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Metabolomics combined with proteomics provides a novel interpretation of the compound differences among Chinese tea cultivars (Camellia sinensis var. sinensis) with different manufacturing suitabilities was written by Chen, Dan;Sun, Zhen;Gao, Jianjian;Peng, Jiakun;Wang, Zhe;Zhao, Yanni;Lin, Zhi;Dai, Weidong. And the article was included in Food Chemistry in 2022.Recommanded Product: (2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol The following contents are mentioned in the article:

Different tea cultivars differ in their manufacturing suitability. In this study, metabolomics and proteomics were applied to investigate the metabolite and protein differences in fresh leaves from 23 Chinese tea cultivars suitable for manufacturing green, white, oolong, and black teas. The combined anal. revealed 115 differential metabolites and significant differences in the biosynthesis pathways for amino acids, phenylpropanoids, flavonoids, and terpenoids, and in the peroxidases abundances among these four groups. Green tea cultivars had higher abundances of amino acids and amino acids biosynthesis-related enzymes but lower abundances of flavanols and flavonoids biosynthesis-related enzymes. Black tea cultivars presented higher abundances of flavanols, flavanol-O-glycosides, flavonoids biosynthesis-related enzymes, and peroxidases. Oolong tea cultivars showed higher abundances of enzymes involved in terpenoids biosynthesis. Our study provides a novel interpretation of the manufacturing suitability of tea cultivars from the perspective of both metabolites and proteins and will be helpful for cultivar breeding. This study involved multiple reactions and reactants, such as (2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8Recommanded Product: (2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol).

(2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8) belongs to alcohols. Alkyl halides are often synthesized from alcohols, in effect substituting a halogen atom for the hydroxyl group. The most common reactions of alcohols can be classified as oxidation, dehydration, substitution, esterification, and reactions of alkoxides.Recommanded Product: (2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts