Tag: M.W=200-350

Farkas, Erzsebet published the artcileRegioselective synthesis of galactosylated tri- and tetrasaccharides by use of β-galactosidase from Bacillus circulans, Product Details of C12H24O11, the main research area is oligosaccharide preparation regioselective transglycosylation catalyst galactosidase Bacillus circulans.

β-Galactosidase from Bacillus circulans (EC 3.2.1.23) catalyzes the transfer of galactose units to various glucose and galactose derivatives, forming β1→4 linkages. The synthesis of several biol. relevant tri- and tetrasaccharides {β-D-Galp-(1→4)-β-D-Galp-(1→4)-α,β-D-Glcp, β-D-Galp-(1→4)-α-D-Glcp-(1→4)-D-Glcp-ol/Manp-ol, β-D-Galp-(1→4)-α-D-Glcp-(1→6)-β-D-Fruf, β-D-Galp-(1→4)-α-D-Glcp-(1→2)-β-D-Fruf, β-D-Galp-(1→4)-α-D-Glcp-(1→2)-β-D-Fruf-(1→2)-β-D-Fruf, β-D-Galp-(1→4)-α-D-Glcp-(1→6)-[α-D-Glcp-(1→2)]-β-D-Fruf, β-D-Galp-(1→4)-α-D-Glcp-(1→2)-[α-D-Glcp-(1→6)]-β-D-Fruf, α-D-Galp-(1→6)-[β-D-Galp-(1→4)]-α-D-Glcp-(1→2)-β-D-Fruf, β-D-Galp-(1→4)-α-D-Galp-(1→6)-α-D-Glcp-(1→2)-β-D-Fruf} has been achieved in 11-59% yields by application of this enzyme.

Synthesis published new progress about Bacillus circulans. 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, Product Details of C12H24O11.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Bolhuis, Gerad K. published the artcilePolyols as filler-binders for disintegrating tablets prepared by direct compaction, Formula: C12H24O11, the main research area is tablet filler binder polyol direct compaction compression disintegration.

Although polyols are frequently used as tablet excipients in lozenges, chewing tablets, and orodisperse tablets, special directly compressible (DC) forms are recommended as filler-binder in common disintegrating tablets. In this article, DC types of isomalt, lactitol, mannitol, sorbitol and xylitol are evaluated. Tablets of both lubricated and unlubricated DC polyols and theophylline tablets were compressed at different forces using a compaction simulator or a motorized hydraulic press. Disintegration times (without disks) and dissolution rate were measured according to Ph.Eur. Compaction profiles show that the DC forms of isomalt, mannitol and sorbitol have sufficient compactibility and a low lubricant sensitivity. The crushing strengths of tablets, prepared from DC lactitol and xylitol, are too low for practical use. Because of their reduced hygroscopicity and smaller capping tendency as compared with DC sorbitol, DC types of isomalt and mannitol seem to be the most convenient filler-binders. Because of their high water solubility, tablets prepared from polyols erode rather than disintegrate. Tablet formulations with theophylline as a test drug and DC isomalt or DC mannitol as filler-binder show that both products have their own limitations: DC mannitol gives more adhesion problems than DC isomalt. On the other hand, the disintegration time and drug dissolution rate for tablets containing DC mannitol is faster than for tablets containing DC isomalt. Of the DC polyols investigated, both DC isomalt and DC mannitol are the most suitable filler-binders for disintegrating tablets, prepared by direct compaction.

Drug Development and Industrial Pharmacy published new progress about Adhesion, physical. 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, Formula: C12H24O11.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Kurakake, Masahiro published the artcileSynthesis of New Glycosides by Transglycosylation of N-Acetylhexosaminidase from Serratia marcescens YS-1, Category: alcohols-buliding-blocks, the main research area is oligosaccharide acetamidodeoxy glycoside synthesis enzymic transglycosylation acetylhexosaminidase Serratia marcescens.

Serratia marcescens YS-1, a chitin-degrading microorganism, produced mainly N-acetylhexosaminidase. The purified enzyme had an optimal pH of ∼8-9 and remained stable at 40 °C for 60 min at pH 6-8. The optimum temperature was around 50 °C, and enzyme activity was relatively stable below 50 °C. YS-1 N-acetylhexosaminidase hydrolyzed p-nitrophenyl β-N-acetylgalactosamide by 28.1% relative to p-nitrophenyl β-N-acetylglucosamide. The N-acetylchito-oligosaccharides were hydrolyzed more rapidly, but the cellobiose and chitobiose of disaccharides that had the same β-1,4 glycosidic bond as di-N-acetylchitobiose were not hydrolyzed. YS-1 N-acetylhexosaminidase efficiently transferred the N-acetylglucosamine residue from di-N-acetylchitobiose (substrate) to alcs. (acceptor). The ratio of transfer to methanol increased to 86% in a reaction with 32% methanol. N-Acetylglucosamine was transferred to the hydroxyl group at C1 of mono-alcs. A di-alc. was used as an acceptor when the carbon number was more than 4 and a hydroxyl group existed on each of the two outside carbons. Sugar alcs. with hydroxyl groups in all carbon positions were not proper acceptors.

Journal of Agricultural and Food Chemistry published new progress about Disaccharides Role: RCT (Reactant), RACT (Reactant or Reagent). 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, Category: alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Grembecka, Malgorzata published the artcileSugar alcohols-their role in the modern world of sweeteners: a review, Computed Properties of 64519-82-0, the main research area is review sugar alc sweetener fruit mushroom vegetable.

Epidemic obesity and diabetes encouraged the changes in population lifestyle and consumers’ food products awareness. Food industry has responded people’s demand by producing a number of energy-reduced products with sugar alcs. as sweeteners. These compounds are usually produced by a catalytic hydrogenation of carbohydrates, but they can be also found in nature in fruits, vegetables or mushrooms as well as in human organism. Due to their properties, sugar alcs. are widely used in food, beverage, confectionery and pharmaceutical industries throughout the world. They have found use as bulk sweeteners that promote dental health and exert prebiotic effect. They are added to foods as alternative sweeteners what might be helpful in the control of calories intake. Consumption of low-calorie foods by the worldwide population has dramatically increased, as well as health concerns associated with the consequent high intake of sweeteners. This review deals with the role of commonly used sugar alcs. such as erythritol, isomalt, lactitol, maltitol, mannitol, sorbitol and xylitol as sugar substitutes in food industry.

European Food Research and Technology published new progress about Alditols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, Computed Properties of 64519-82-0.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Ho, L.-H. published the artcileEffects of partial sugar replacement on the physicochemical and sensory properties of low sugar cookies, Application In Synthesis of 64519-82-0, the main research area is low sugar cookie replacement physicochem sensory property.

The aim of the present work was to produce low sugar cookies by partial substitution with a sugar replacer (i.e. maltitol, sorbitol, and isomalt) for sucrose. Four different types of cookies were prepared Sucrose was replaced by maltitol, sorbitol, and isomalt at 50% level (based on relative degree of sweetness of sucrose) to produce CMAL50, CSOR50, and CISO50, respec- tively. Cookies that contained sucrose represented the control. All the cookies produced were analyzed for chem. properties, phys. properties, and sensorial acceptance. The chem. anal. results indicated that CMAL50, CSOR50, and CISO50 had higher moisture, crude fiber, and the total carbohydrate content, but with lower ash, crude protein, crude fat, calories, and total sugar content than the control. CSOR50 showed the lowest total sugar content; thus, could be denoted as ‘low sugar’ cookies. Cookies containing maltitol and isomalt presented good phys. quality. The hardness value of cookies decreased with 50% substitution of sorbitol and isomalt for sucrose. CISO50 showed the lowest lightness and yellowness values than other cookie samples. The sensory evaluation results showed that the cookies incorporat- ed with maltitol and isomalt did not influence the overall acceptability of cookies. In conclu- sion, the replacement of sucrose with maltitol, sorbitol, and isomalt could reduce sugar and daily calorie intake. However, sorbitol substitution at 50% level is feasible to produce ‘low sugar’ cookies, and this cookie could provide benefits to weight and health-conscious consumers.

International Food Research Journal published new progress about Alditols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, Application In Synthesis of 64519-82-0.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Santana, P. published the artcilePhysicochemical properties of surimi powder made from threadfin bream (Nemipterus japonicus) with various dryoprotectants added, Name: (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, the main research area is Nemipterus surimi powder sucrose lactitol sorbitol polydextrose dryoprotectant.

Surimi powder and different dryoprotectants (control, sucrose, sorbitol, lactitol, maltodextrin, trehalose, polydextrose and palatinit) were produced, and the physicochem. properties were measured. The control failed to form a gel, whereas the treated samples exhibited high gel formation (1.00-2.67%). All treated samples showed improved water holding capacity (up to ±267%) relative to the control. The addition of dryoprotectant also improved the emulsifying and foaming properties compared to the control. Ca2+-ATPase activity, sulfhydryl content and gel electrophoresis results suggested that the protein in the control sample was denatured during the drying process whereas the addition of dryoprotectant successfully prevented protein denaturation. Thus, the addition of dryoprotectant particularly polydextrose can successfully maintain the physicochem. properties of threadfin bream surimi powder better than sucrose.

Journal of Fundamental and Applied Sciences published new progress about Actins Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, Name: (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Ahn, Joong Kyong published the artcileGC/TOF-MS-based metabolomic profiling in cultured fibroblast-like synoviocytes from rheumatoid arthritis, Computed Properties of 64519-82-0, the main research area is fibroblast like synoviocyte metabolomics GC TOF MS rheumatoid arthritis; Amino acid metabolism; Fibroblast-like synoviocytes; Gas chromatography-mass spectrometry; Osteoarthritis; Rheumatoid arthritis; Sugar metabolism.

Rheumatoid arthritis (RA) is a chronic systemic autoimmune disease characterized by synovial inflammation and hyperplasia. Fibroblast-like synoviocytes (FLS) in RA exhibit a tumor cell-like aggressive phenotype. Thus, gas chromatog./time-of-flight-mass spectrometry (GC/TOF-MS) was employed to identify the characteristic metabolic profiling of RA FLS.Metabolite profiling of RA FLS and osteoarthritis (OA) FLS was performed using GC/TOF-MS in conjunction with statistical analyses. We performed metabolite set enrichment anal. to establish which pathways are affected. A total of 129 metabolites were identified. A principal component anal. and hierarchical clustering anal. demonstrated clear differentiation of the metabolic profiling between RA FLS and OA FLS. The levels of 35 metabolites that belonged to the amines, fatty acids, phosphates, and organic acids class were significantly increased in RA FLS compared to those in OA FLS. Also, the levels of 26 metabolites that belonged to the amino acids, sugars, and sugar alcs. class were significantly decreased in RA FLS compared to those in OA FLS. The sugar metabolism (glycolysis and pentose phosphate pathway) and amino acid metabolism (tyrosine and catecholamine biosynthesis, and protein biosynthesis) were severely disturbed in RA FLS compared to those in OA FLS.Our metabolic results suggested that the alteration of sugar metabolism, lipolysis, and amino acid metabolism in RA FLS is related to synovial hyperplasia and inflammation. This is the first metabolomic study to determine metabolic changes characteristic of RA FLS, which will provide valuable information to gain in-depth insights into the pathogenesis of RA.

Joint, Bone, Spine published new progress about Amines Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, Computed Properties of 64519-82-0.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Tremblay, Jacques published the artcileLack of response of breath alcohol screening devices to sugar alcohols contained in chewing gum, Name: (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, the main research area is breath screening sugar alc chewing gum.

Seventy-five different brands of chewing gum were selected for an experiment to determine the response of four alc. screening devices to the breath of a person who chewed gum containing sugar alcs. In the protocol used, 300 results were obtained with 298 of them giving a zero result while the subject chewed gum at the same time. The only two pos. results came from the same brand and flavor, Trident Splash strawberry with kiwi, which gave a low (<10 mg/100 mL) and short response (<1 min) on the Alco-Sensor IV DWF and Alcotest 7410 GLC. Gas chromatog. anal. showed that ethanol is present at approx. 0.05% (weight/weight) in this gum. In addition to the fact that a subject must not have anything present in the mouth when asked to provide a sample of breath, these results refute any suggestion that such gums containing sugar alcs. have the ability to produce a pos. result on devices measuring alc. in the breath when used by peace officers in real cases. Journal - Canadian Society of Forensic Science published new progress about Alditols Role: ARU (Analytical Role, Unclassified), ANST (Analytical Study). 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, Name: (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Laclair, Caitlin E. published the artcileIngredients and pH are key to clear beverages that contain whey protein, HPLC of Formula: 64519-82-0, the main research area is whey protein denaturation aggregation beverage turbidity heat treatment.

A challenge of shelf stable beverages that contain whey protein is that a small portion of protein can be denatured and aggregated during thermal processing, resulting in a turbid solution or white precipitate that consumers perceive as a defect. In this study, 3 approaches were taken to reduce turbidity in heat-treated beverages that contain whey protein: (1) centrifugation to remove insoluble protein aggregates, (2) addition of ingredients, and (3) alteration of pH in the range from 3.0 to 4.0. At pH 3.6 and below, all samples were essentially clear both before and after heating for all ingredients. At a pH of 3.8 and above, ingredient selection was crucial to solution clarity after heat treatment. At a pH of 4.0, addition of salts at both 10 and 50 mM increased the turbidity significantly compared to the control, which contained only whey protein in water. Neither addition of sugars at 25, 50, and 100 g/L, nor addition of sugar alcs. at 25 g/L significantly affected turbidity after heat treatment compared to the control. However, sugar alcs. added at 50 or 100 g/L significantly reduced turbidity after heat treatment compared to the control. Removal of insoluble protein aggregates by centrifugation prior to heat treatment resulted in a statistically significant decrease in turbidity after heat treatment. Understanding these results at the mol. level will assist food scientists in selecting processing treatments, ingredients, and pH in the development of shelf stable clear beverages that contain whey protein.

Journal of Food Science published new progress about Alditols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, HPLC of Formula: 64519-82-0.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Van Landschoot, Anita published the artcileSaccharides and sweeteners in beer, Safety of (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, the main research area is saccharide sweetener beer.

High Performance Anion Exchange Chromatog. (HPAEC) coupled to Pulsed Amperometric Detection (PAD) proved to be a very suitable technique to study the saccharide profile of beers and sweeteners and to determine quant. the content of saccharides in beers and sweeteners. It appeared that many top- and bottom-fermented beers contained residual fermentable saccharides and that comparable beers could have quite different saccharide spectra. The content of lower and higher (iso)malto-oligosaccharides in beers showed big differences. Higher isomalto-oligosaccharides in beer with the same d.p. were a mixture of isomalto-oligosaccharides. Fractionation combined with enzyme treatments can be used to characterize the isomalto-oligosaccharides in beer. Sweet and non-sweet Belgian kriek beers differed from each other in many parameters. Potential new sweeteners did not fulfil the expectations concerning sweetness, properties, composition or fermentation behavior.

Cerevisia published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, Safety of (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts