Month: November 2022

Shi, Jiale published the artcileBoron carbonitride photocatalysts for direct decarboxylation: the construction of C(sp3)-N or C(sp3)-C(sp2) bonds with visible light, Name: 4-Methoxyphenylacetic acid, the main research area is boroncarbonitride photocatalyst preparation pore size distribution; pyrazole phenylacetic acid heterogeneous catalyst decarboxylation C N activation; benzyl pyrazole preparation green chem; methoxybenzene phenylacetic acid heterogeneous catalyst decarboxylation C H activation; benzylmethoxyarylbenzene preparation green chem.

A metal-free protocol was established for the decarboxylative N-H or C(sp2)-H functionalization of acids via metal-free boron carbon nitride (BCN) photocatalysis, delivering the desired products under ambient conditions. This methodol.was applicable to the late-stage modification of pharmaceutical mols. and gram-scale experiments as well as in the recovery and reuse of the photocatalysts without the loss of reactivity. The developed photochem. reaction system fulfills the requirements of green and sustainable chem.

Green Chemistry published new progress about C-H bond activation. 104-01-8 belongs to class isoquinoline, name is 4-Methoxyphenylacetic acid, and the molecular formula is C9H10O3, Name: 4-Methoxyphenylacetic acid.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Li, Yang published the artcileMonitoring the volatile composition and change in different geographical regions and harvest time of Chinese truffle (Tuber indicum Cooke & Massee), SDS of cas: 151-10-0, the main research area is Tuber hexanal flavor texture volatile composition.

Truffle is ectomycorrhizal ascomycota and produces hypogeous edible ascocarps, which was globally acknowledged as one of the most expensive food in the gastronomy market due to its unique flavor and texture, good culinary properties as well as health value. The volatile organic compounds (VOCs) are the important contributor for truffle unique flavor. In this study, the VOCs of the Chinese black truffle T. indicum ascocarps from seven different geog. regions and five harvest time in China were analyzed using gas chromatog.-mass spectrometry (GC-MS). Total 589 compounds were analyzed and 1-octen-3-ol had the highest content in all analyzed samples. Discriminant anal. was carried out on the VOCs to build the models which can determine T. indicum collection region and time authenticity. This study clearly illustrated the characteristics of the VOCs profile of Chinese black truffle in relation to geog. regions and harvest time and provide profitable information for the scientific collection, conservation and utilization of the precious truffle resources in China in future.

European Food Research and Technology published new progress about Castanea mollissima. 151-10-0 belongs to class isoquinoline, name is 1,3-Dimethoxybenzene, and the molecular formula is C8H10O2, SDS of cas: 151-10-0.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Lee, Shih-Yi published the artcileA novel isoquinoline derivative exhibits anti-inflammatory properties and improves the outcomes of endotoxemia, Application In Synthesis of 151-10-0, the main research area is isoquinoline derivative anti inflammatory endotoxemia septic cardiomyopathy; Cytokine; Endotoxemia; Nuclear factor kappa-B; Septic cardiomyopathy.

Sepsis initiates an inflammatory response that causes widespread injury, and candidates for related myocardial depressant factors include cytokines and nitric oxide (NO). Nuclear factor kappa-B (NF-κB) stimulated by toll-like receptor 4 activation in sepsis mediates the transcription of multiple proinflammatory genes. These inflammatory mediators can cause myocardial dysfunction, which may deteriorate sepsis outcomes. To address this risk, we investigated the potential beneficial effects of a novel isoquinolines derivative, CYY054c, in LPS-induced inflammatory response leading to endotoxemia. The effects of CYY054c on cytokine and inflammatory-related protein production were evaluated in lipopolysaccharide (LPS)-stimulated macrophages. To determine whether CYY054c alleviates inflammatory storm-induced myocardial dysfunction in vivo, LPS was injected in rats, and cardiac function was measured by a pressure-volume loop. CYY054c inhibited LPS-induced NF-κB expression in macrophages and reduced the release of tumor necrosis factor-alpha (TNF-α), interleukin-1β (IL-1β), and interleukin-6 (IL-6), as well as the expression of inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2). In the animal studies, CYY054c alleviated LPS-upregulated plasma TNF-α, IL-1β, IL-6, and NO concentrations, as well as cardiac monocyte chemotactic protein-1, iNOS, and COX-2 expression in rats, contributing to the improvement of cardiac function during endotoxemia. The reduction of NF-κB-mediated inflammatory mediators and the maintenance of hemodynamic performance by CYY054c improved the outcomes during endotoxemia. CYY054c may be a potential therapeutic agent for sepsis.

Pharmacological Reports published new progress about Cardiac contraction. 151-10-0 belongs to class isoquinoline, name is 1,3-Dimethoxybenzene, and the molecular formula is C8H10O2, Application In Synthesis of 151-10-0.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Yin, Xia published the artcileIdentification of volatile and odor-active compounds in Hunan black tea by SPME/GC-MS and multivariate analysis, COA of Formula: C13H16O, the main research area is Hunan black tea SPME GCMS.

Hunan black tea is well-known for its floral-honey aroma, but the volatile components responsible for the fragrance have not been elucidated yet. In this study, the volatile compounds in Hunan black tea were identified and quantified by the headspace solid-phase microextraction coupled with gas chromatog.-mass spectrometry (HS-SPME-GC-MS). The results showed that 88 compounds were extracted and determined in Hunan black tea, including the dominant components Geraniol, phenethyl alc., phenylacetaldehyde, linalool, nonanal and other 5 aromatic compounds Furthermore, the aroma-active compounds were identified by odor activity value (OAV). It was found that 24 aroma compounds, including geraniol with an OAV� were regarded as the primary active aromatic compounds in Hunan black tea. Finally, partial least squares (PLS) regression anal. was employed and results revealed that Nonanal, trans-nerolidol, benzyl alc., and phenylethanol exhibit a pos. correlation with the intensity of floral and sweet honey aromas. Overall, this study identified the volatile compounds responsible for the dominant floral-honey aroma in Hunan black tea.

LWT–Food Science and Technology published new progress about Black tea beverages. 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, COA of Formula: C13H16O.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Chen, Xiaohua published the artcileAroma characterization of Hanzhong black tea (Camellia sinensis) using solid phase extraction coupled with gas chromatography-mass spectrometry and olfactometry and sensory analysis, Computed Properties of 21834-92-4, the main research area is aroma compound Hanzhong black tea solid extraction; Aroma; GC; Odor; Olfactometry; Sensory; Solid phase extraction; Tea.

The unique aroma of the Hanzhong black tea is due to the special location of the harvesting place and specific manufacturing processes. In this study, a solid phase extraction method (SPE) as sample preparation tool was combined with gas chromatog. (GC) as separation technique and several detection systems such as mass spectrometry (MS), flame ionization (FID) and olfactometry (O), which, together with sensorial anal. were used to characterize aroma compounds in Hanzhong black tea infusion. Seventy three aroma compounds were identified and quantified in the tea infusion by the GC-MS and GC-FID methods, resp. Among them, odor perceptions of 24 compounds were characterized by the GC-O anal. It was found that linalool oxide I, II and III, E,E-2,4-nonadienal, 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one, 1-octen-3-one, E,Z-2,6-nonadienal, bis(2-methyl-3-furyl) disulfide had higher odor activity value in the tea infusion and offered floral, fatty, and caramel, mushroom, cucumber, and cooked beef -like odors, resp. Overall, floral and mushroom and caramel -like odors significantly dominated in the Hanzhong black tea infusion.

Food Chemistry published new progress about Black tea beverages. 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Computed Properties of 21834-92-4.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Joshi, Robin published the artcileEffect of decaffeination conditions on quality parameters of Kangra orthodox black tea, HPLC of Formula: 21834-92-4, the main research area is temperature pressure black tea decaffeination volatile supercritical carbon dioxide.

Effect of extraction temperature and pressure on the removal of caffeine from Kangra orthodox black tea using supercritical carbon dioxide was investigated. Maximum caffeine as well as volatile flavor components was extracted at 35 °C/170 bar using 60 g/min flow rate for 90 min extraction in dynamic mode. Satisfactory decaffeination and quality retention were achieved at extraction at 60 °C/90 bar. The quality of extracts reduced at higher extraction temperature and pressure combinations. Maximum amounts of theaflavins (88.88%), thearubigins (81.18%) and catechins (73.53%) were retained at these extraction conditions. Volatile components in original (caffeinated) and decaffeinated black teas were isolated by simultaneous distillation extraction (SDE), and analyzed by gas chromatog. (GC) and gas chromatog.-mass spectrometry (GC-MS). 2-Hexenal, 3-hexenol, phenylacetaldehyde, cis-linalool oxide, linalool, trans-geraniol, nerolidol, Me salicylate, α- and β-ionones decreased in decaffeinated black teas compared to untreated control. β-ionone (1.77%), trans-linalool oxide (5.36%), linalool (7.84%), trans-geraniol (4.32%) and Me salicylate (1.90%) were retained in satisfactory amount in decaffeination at 60 °C/90 bar. Application of aroma extract dilution anal. revealed 11 odor active compounds with flavor dilution (FD) factor ranging from 8 to 512 and odor quality investigated by GC-FID, GC-MS. Some unknown compounds quant. reduced or disappeared during decaffeination process. Although there was considerable loss of theaflavins and thearubigins as well as volatile flavor components, SFE extraction at 60 °C/90 bar for 90 min appears as the method suitable for selective removal of caffeine from the Kangra orthodox black tea.

Food Research International published new progress about Black tea beverages. 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, HPLC of Formula: 21834-92-4.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Febrianto, N. A. published the artcileCocoa-like flavor compound development of rambutan seed fat as the effect of fermentation and roasting, Name: 5-Methyl-2-phenylhex-2-enal, the main research area is rambutan seed fat fermentation roasting pyrazine ketone alc ester.

Rambutan seed waste has become a noteworthy problem in rambutan canning industry that need to be solved. Previous finding showed that rambutan seed could be utilized by extracting the fat that could be utilized as confectionery fat with improved characteristic by fermentation and roasting treatment. The study to evaluate the cocoa-like flavor compounds development as the effect of these process was carried out. The rambutan seed was fermented for 3, 6, and 9 days followed/unfollowed by roasting process at 150°C for 30 min. The browning index of the powder, the Maillard Reaction Products (MRPs) and the volatile flavor compounds of the rambutan seed fat were analyzed. The study found that the fermentation treatment followed by roasting treatment significantly increase the browning index and melanoidin content in powder and fat, resp. Six and 9 days fermentation followed by roasting possessed highest value of browning index (1.4875 and 1.5485 AU, resp.) and melanoidin content (0.318 and 0.295 AU, resp.). The result also showed that fermentation of rambutan seed followed by roasting process could successfully developed desired pyrazine compounds, in which the contribution of the pyrazine content could be as much as 42.69% of total flavor compound of rambutan seed fat.

International Food Research Journal published new progress about Bacillus megaterium. 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Name: 5-Methyl-2-phenylhex-2-enal.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Sun, Yu published the artcileInducing secondary metabolite production of Aspergillus sydowii through microbial co-culture with Bacillus subtilis, Formula: C2H6N2O, the main research area is secondary metabolite Aspergillus sydowii microbial coculture Bacillus subtilis; Aspergillus sydowii; Bacillus subtilis; Co-culture; Natural products.

The co-culture strategy which mimics natural ecol. by constructing an artificial microbial community is a useful tool to activate the biosynthetic gene clusters to generate new metabolites. However, the conventional method to study the co-culture is to isolate and purify compounds separated by HPLC, which is inefficient and time-consuming. Furthermore, the overall changes in the metabolite profile cannot be well characterized. A new approach which integrates computational programs, MS-DIAL, MS-FINDER and web-based tools including GNPS and MetaboAnalyst, was developed to analyze and identify the metabolites of the co-culture of Aspergillus sydowii and Bacillus subtilis. A total of 25 newly biosynthesized metabolites were detected only in co-culture. The structures of the newly synthesized metabolites were elucidated, four of which were identified as novel compounds by the new approach. The accuracy of the new approach was confirmed by purification and NMR data anal. of 7 newly biosynthesized metabolites. The bioassay of newly synthesized metabolites showed that four of the compounds exhibited different degrees of PTP1b inhibitory activity, and compound N2 had the strongest inhibition activity with an IC50 value of 7.967 μM. Co-culture led to global changes of the metabolite profile and is an effective way to induce the biosynthesis of novel natural products. The new approach in this study is one of the effective and relatively accurate methods to characterize the changes of metabolite profiles and to identify novel compounds in co-culture systems.

Microbial Cell Factories published new progress about Aspergillus sydowii. 598-50-5 belongs to class isoquinoline, name is 1-Methylurea, and the molecular formula is C2H6N2O, Formula: C2H6N2O.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Shafieyan, Yousef published the artcileDiffusion of MRI and CT Contrast Agents in Articular Cartilage under Static Compression, Name: Diatrizoic Acid, the main research area is diffusion MRI CT contrast agent articular cartilage static compression.

Cartilage has a limited capacity for self-repair and focal damage can eventually lead to complete degradation of the tissue. Early diagnosis of degenerative changes in cartilage is therefore essential. Contrast agent-based computed tomog. and magnetic resonance imaging provide promising tools for this purpose. However, the common assumption in clin. applications that contrast agents reach steady-state distributions within the tissue has been of questionable validity. Characterization of nonequilibrium diffusion of contrast agents rather than their equilibrium distributions may therefore be more effective for image-based cartilage assessment. Transport of contrast agent through the extracellular matrix of cartilage can be affected by tissue compression due to matrix structural and compositional changes including reduced pore size and fluid content. We therefore investigate the effects of static compression on diffusion of three common contrast agents: sodium iodide, sodium diatrizoate, and gadolinium diethylenetriamine-pentaacid (Gd-DTPA). Results showed that static compression was associated with significant decreases in diffusivities for sodium iodide and Gd-DTPA, with similar (but not significant) trends for sodium diatrizoate. Mol. mass of contrast agents affected diffusivities as the smallest one tested, sodium iodide, showed higher diffusivity than sodium diatrizoate and Gd-DTPA. Compression-associated cartilage matrix alterations such as glycosaminoglycan and fluid contents were found to correspond with variations in contrast agent diffusivities. Although decreased diffusivity was significantly correlated with increasing glycosaminoglycan content for sodium iodide and Gd-DTPA only, diffusivity significantly increased for all contrast agents by increasing fluid fraction. Because compounds based on iodine and gadolinium are commonly used for computed tomog. and magnetic resonance imaging, present findings can be valuable for more accurate image-based assessment of variations in cartilage composition associated with focal injuries.

Biophysical Journal published new progress about Articular cartilage. 117-96-4 belongs to class isoquinoline, name is Diatrizoic Acid, and the molecular formula is C11H9I3N2O4, Name: Diatrizoic Acid.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Frost, Anna Buus published the artcileThe Pharmacokinetics of the Weakly Protein-Bound Anionic Compound Diatrizoate in Serum and Synovial Fluid of the Horse, SDS of cas: 117-96-4, the main research area is pharmacokinetics protein anionic diatrizoate blood synovium fluid horse.

Purpose: To establish a pharmacokinetic model for the model drug, sodium diatrizoate (DTZ), allowing joint disappearance kinetics to be estimated from serum appearance kinetics following intra-articular administration, and to calculate the relative joint exposure after i.v. and intra-articular DTZ administration (Fiv/IA). Methods: Each of five horses received an aqueous solution of 3.9 mg/kg sodium diatrizoate both i.v. and intra-articularly separated by a one-week wash out period. Serum and synovial samples were collected over 7 h and analyzed for content of model compound using inductively coupled plasma mass spectrometry. Results: Differential equations were used for describing the transport of DTZ between the joint and the central compartment. The three-compartment lag-time model obtained demonstrates that the rate of drug appearance in the systemic circulation equals the rate of disappearance from the joint compartment. Following i.v. and intra-articular administration, an average Fiv/IA of 0.04% (n = 4) was calculated based on the synovial fluid profiles of DTZ. Conclusions: This study implies that aspects of the intra-articular fate of DTZ can be obtained from serum data in case synovial fluid samplings are limited, for various possible reasons. The low Fiv/IA may stimulate future research in the field of intra-articular administration of anti-osteoarthritic drugs.

Pharmaceutical Research published new progress about Articular cartilage. 117-96-4 belongs to class isoquinoline, name is Diatrizoic Acid, and the molecular formula is C11H9I3N2O4, SDS of cas: 117-96-4.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem