Month: November 2022

Nie, Shenyou published the artcileSynthesis, Structure-Activity Relationships, and Antiviral Activity of Allosteric Inhibitors of Flavivirus NS2B-NS3 Protease, Application In Synthesis of 566205-01-4, the main research area is allosteric inhibitor flavivirus NS2B NS3 protease.

Flaviviruses, including Zika, dengue, and West Nile viruses, are important human pathogens. The highly conserved NS2B-NS3 protease of Flavivirus is essential for viral replication and therefore a promising drug target. Through compound screening, followed by medicinal chem. studies, a novel series of 2,5,6-trisubstituted pyrazine compounds are found to be potent, allosteric inhibitors of Zika virus protease (ZVpro) with IC50 values as low as 130 nM. Their structure-activity relationships are discussed. The ZVpro inhibitors also inhibit homologous proteases of dengue and West Nile viruses, and their inhibitory activities are correlated. The most potent compounds 47 and 103 potently inhibited Zika virus replication in cells with EC68 values of 300-600 nM and in a mouse model of Zika infection. These compounds represent novel pharmacol. leads for drug development against Flavivirus infections.

Journal of Medicinal Chemistry published new progress about Allosteric modulators. 566205-01-4 belongs to class pyrazines, name is 2-Amino-3,5-dibromo-6-chloropyrazine, and the molecular formula is C4H2Br2ClN3, Application In Synthesis of 566205-01-4.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Jeong, Do-Won published the artcileEffects of starter candidates and NaCl on the production of volatile compounds during soybean fermentation, Name: 2,3,5-Trimethylpyrazine, the main research area is Bacillus Staphylococcus Tetragenococcus sodium chloride volatile compound soybean fermentation; 3-methylbutan-1-ol; 3-methylbutyl acetate; Bacillus licheniformis; Doenjang; Staphylococcus succinus; Tetragenococcus halophilus.

We inoculated different combinations of three starter candidates of Bacillus licheniformis, Staphylococcus succinus, and Tetragenococcus halophilus into sterilized soybeans to predict their contributions to volatile compounds production through soybean fermentation Simultaneously, we added NaCl to soybean cultures to evaluate its effect on the volatile compounds profile. Cells in soybean cultures (1.5% NaCl) reached almost their maximum growth in a day of incubation, while cell growth was delayed by increasing NaCl concentration in soybean cultures. The dominance of B. licheniformis and S. succinus in the mixed culture of three starter candidates switched to T. halophilus as the NaCl concentration increased from 1.5% to 14% (weight/weight). Seventeen volatile compounds were detected from the control and starter candidate-inoculated soybean cultures with and without the addition of NaCl. Principal component anal. of these volatile compounds concluded that B. licheniformis and S. succinus made major contributions to producing a specific volatile compound profile from soybean cultures where both species exhibited good growth. 3-Hydroxybutan-2-one, butane-2,3-diol, and 2,3,5,6-tetramethylpyrazine are specific odor notes for B. licheniformis, and 3-methylbutyl acetate and 2-phenylethanol are specific for S. succinus. Octan-3-one and 3-methylbutan-1-ol were shown to be decisive volatile compounds for determining the involvement of S. succinus in the soybean culture containing 7% NaCl. 3-Methylbutyl acetate and 3-methylbutan-1-ol were also produced by T. halophilus during soybean fermentation at an appropriate level of NaCl. Although S. succinus and T. halophilus exhibited growth on the soybean cultures containing 14% NaCl, species-specific volatile compounds determining the directionality of the volatile compounds profile were not produced.

Journal of Microbiology and Biotechnology published new progress about Bacillus licheniformis. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Name: 2,3,5-Trimethylpyrazine.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Pal, Sanjoy published the artcileBrief survey on phytochemicals to prevent COVID-19, Application of 2,3,5-Trimethylpyrazine, the main research area is Jatropha Zingiber rutin curcumin anticoronaviral agent SARSCoV2.

The recent pandemic by COVID-19 is a global threat to human health. The disease is caused by SARS-CoV-2 and the infection rate is increased more quickly than MERS and SARS as their rapid adaptation to varied climatic conditions through rapid mutations. It becomes more severe due to the lack of proper therapeutic drugs, insufficient diagnostic tool, scarcity of appropriate drug, life supporting medical facility and mostly lack of awareness. Therefore, preventive measure is one of the important strategies to control. In this context, herbal medicinal plants received a noticeable attention to treat COVID-19 in Indian subcontinent. Here, 44 Indian traditional plants have been discussed with their novel phytochems. that prevent the novel corona virus. The basic of SARS-CoV-2, their common way of transmission including their effect on immune and nervous system have been discussed. We have analyzed their mechanism of action against COVID-19 following in-silico anal. Their probable mechanism and therapeutic approaches behind the activity of phytochems. to stimulate immune response as well as inhibition of viral multiplication discussed rationally. Thus, mixtures of active secondary metabolites/phytochems. are the only choice to prevent the disease in countries where vaccination will take long time due to overcrowded population d.

Journal of the Indian Chemical Society published new progress about Anticoronaviral agents. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Application of 2,3,5-Trimethylpyrazine.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Holt, Alaina K. published the artcileIdentification of gamma-butyrolactone in JUUL liquids, Safety of 2,3,5-Trimethylpyrazine, the main research area is gamma butyrolactone JUUL liquid identification.

Gamma-butyrolactone (GBL), a commonly used industrial solvent, is used recreationally as a central nervous system (CNS) depressant and, therefore, is a United States Drug Enforcement Agency List 1 chem. of the Controlled Substances Act. GBL was identified presumptively in the liquid from JUUL Virginia Tobacco flavored pods during routine untargeted screening anal. of e-cigarette products by gas chromatog.-mass spectrometry (GC-MS). Methods for the anal. of GBL were developed for GC-MS and liquid chromatog.-tandem mass spectrometry (LC-MS-MS) in the liquids and the aerosol generated from the liquid Three flavors of JUUL pods available at the time of anal. were obtained by direct purchase from the manufacturer, purchase from a local vape shop and submission from a third party. The only liquid flavor to contain GBL was Virginia Tobacco, with an average of 0.37 mg/mL of GBL, and it was detected in the aerosol. Studies evaluating the pharmacol. effects of inhaling GBL do not exist; however, a case report of chronic oral GBL ingestion indicates acute lung injury. The identification of GBL in an e-cigarette product purportedly compliant with federal regulation continues to demonstrate public health and public safety concerns.

Journal of Analytical Toxicology published new progress about Acute pulmonary injury. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Safety of 2,3,5-Trimethylpyrazine.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Toci, Aline T. published the artcileEffect of roasting speed on the volatile composition of coffees with different cup quality, Formula: C7H10N2, the main research area is coffee roasting speed cup quality volatile composition; Coffee aroma; Coffee quality; Fluidized bed roaster; Phenols; Pyrazines; Roast profile; Roasting speed; Volatile compounds.

This study investigated the volatile composition of coffee blends of different cup quality, roasted in an industrial-scale semi-fluidized bed roaster (SFBR) and in a lab-scale fluidized bed roaster (FBR), at three roasting speeds/profiles, to reach medium roast degree. Thirty volatile compounds were selectively investigated. Roasting the specialty coffee blend in both roasters produced lower concentrations of total volatile compounds, compared to the low cup quality blends. Higher concentrations of pyrazines and phenols were observed in low cup quality blends. In SFBR, quality and roasting speed affected all groups of compounds, including impact compounds such as 2,5-dimethylpyrazine, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-methoxyphenol and 4-ethyl-2-methoxyphenol. In FBR, only phenols were affected. The present results help explain why different roast profiles should be used for coffees with different cup quality for better sensory outcome and why blending should be performed after roasting of green seeds. They also show that results obtained in lab scale roasters are not necessarily reproduced in industry under the same settings.

Food Research International published new progress about Roasting (coffee blend). 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Formula: C7H10N2.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Wang, Shuo published the artcileEffect of volatile compounds on the quality of Japanese fermented soy sauce, SDS of cas: 14667-55-1, the main research area is fermented soy sauce volatile compound sensory quality.

To understand the effects of volatile compounds on the evaluation of soy sauces so their quality could be classified, samples collected over 3 consecutive years from 2015 to 2017 were evaluated then ranked. The volatile compounds of these evaluated samples were directly extracted by headspace anal. to reduce tech. interference and to identify the most common compounds in soy sauce. Sixty-four volatile compounds were identified in the evaluated soy sauces, of which 35 were found in all samples. The correlation coefficients between the levels of volatile compounds detected and the sensory rankings of the evaluated soy sauces were calculated This enabled those volatile compounds having a greater measure of influence, both neg. and pos., on the quality of the soy sauce to be identified. It was noteworthy that the quality of Japanese fermented soy sauces was neg. correlated with their levels of 4-ethyl-2methoxyphenol and pyrazines.

LWT–Food Science and Technology published new progress about Organoleptic properties. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, SDS of cas: 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Schluter, Ansgar published the artcileComparison of the Aroma Composition and Sensory Properties of Dark Chocolates Made with Moist Incubated and Fermented Cocoa Beans, Computed Properties of 14667-55-1, the main research area is dark chocolate aroma sensory moist incubated fermented cocoa bean; cocoa aroma formation; cocoa incubation; cocoa postharvest treatment; dark chocolate; sensory evaluation.

In a previous investigation, “”moist incubation”” was described as a novel postharvest treatment for cocoa and the aroma composition of the resulting cocoa nibs was compared to unfermented and fermented cocoa nibs. For this treatment, unfermented and dried nibs are rehydrated with an aqueous solution containing lactic acid and ethanol to adjust the pH value and are subsequently incubated at 45°C under aerobic conditions for 72 h before drying. The aim of the present study was to investigate the sensory properties and aroma composition of dark chocolates made of these materials after roasting. Therefore, gas chromatog.-olfactometry (GC-O) in combination with aroma extract dilution anal. (AEDA), quantitation with isotopically labeled standards, odor activity value (OAV) determination, and sensory anal. were performed. The three different chocolates had distinct sensory and OAV profiles. The sensory profiles showed a higher intensity of fruity aroma notes and a lower intensity of bitterness and astringency in the chocolate made with the moist incubated cocoa, while the chocolate made of fermented cocoa reached higher scores in the roasty aroma notes. Furthermore, higher OAVs were determined for the Strecker aldehydes in the chocolate made of the moist incubated cocoa, whereas higher OAVs for the pyrazines and the acids were detected in the chocolate made of fermented cocoa. In contrast, the chocolate produced with the unfermented cocoa showed low cocoa specific aroma notes and high levels of astringency and bitterness. The detected differences reveal interesting insights into the influence of different postharvest treatments on the resulting aroma composition in the final chocolate. Furthermore, the alternative postharvest treatment was demonstrated to result in chocolates with a pleasant sensory profile.

Journal of Agricultural and Food Chemistry published new progress about Cocoa beans (fermented). 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Computed Properties of 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Liu, Shuangping published the artcileCombined use of single molecule real-time DNA sequencing technology and culture-dependent methods to analyze the functional microorganisms in inoculated raw wheat Qu, Safety of 2,3,5-Trimethylpyrazine, the main research area is single mol DNA sequencing culture microorganism wheat Qu; Functional microorganism; Huangjiu (Chinese rice wine); Microbiota; Single molecule real-time DNA sequencing technology; Wheat Qu.

Inoculated raw wheat Qu (IRWQ), which can be produced with high efficiency and low cost while maintaining stable quality, is a new Qu that has been applied to Huangjiu brewing. In this study, single mol. real-time DNA sequencing technol. and culture-dependent methods were combined for the first time to study the microbiota and the function of the principle microorganisms in IRWQ. The glucoamylase, amylase and protease contents of IRWQ were 1.17, 1.55 and 2.87-times greater, resp., than those of traditional wheat Qu. Like traditional wheat Qu, the main volatile flavor compounds in IRWQ were alcs.; however, the esters content was much higher and the acids content was much lower. Single mol. real-time DNA sequencing technol. identified 18 fungal species and 59 bacterial species in IRWQ. Then, 30 species were isolated by culture-dependent methods. These species represented about 80% of the total fungal microbiota and 35% of the total bacteria microbiota. Molds were the main contributors of glucoamylase, amylase and protease activities. Aspergillus flavus had the highest glucoamylase and protease activity. Bacillus subtilis and Bacillus amyloliquefaciens also produced high hydrolytic enzyme activities. Saccharomyces cerevisiae produced the largest amounts of aromatics compounds, alcs., esters and acids. Aldehydes and ketones are mainly produced by molds.

Food Research International published new progress about Acinetobacter baumannii. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Safety of 2,3,5-Trimethylpyrazine.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Zhu, JianCai published the artcileCharacterization of key aroma compounds and enantiomer distribution in Longjing tea, HPLC of Formula: 14667-55-1, the main research area is Longjing tea aroma compound enantiomer; Aroma compounds; Chiral compound; Enantiomer ratio (ER); Enantiomers; Longjing tea.

By comparing the enantiomers of authentic Longjing tea, the authenticity of Longjing tea can be effectively distinguished. In this study, 18 enantiomers were identified using a chiral column. At the same time, the unique enantiomer ratio (ER) of Longjing tea (LG1, LG2, LG3, LG4, LG5) of different grades and origins was determined The ER can provide a theor. basis for distinguishing Longjing tea of different grades and origins, and for identifying the authenticity of Longjing tea. The ER ratio of (R)-(-)-1-octen-3-ol and (S)-(+)-1-octen-3-ol can be used to identify LG1 (71:29). The ER ratio of (S)-(+)-α-ionone and (R)-(-)-α-ionone can be used to identify LG2 (65:35). The ER ratio of (R)-(-)-dihydroactinidiolide to (S)-(+)-dihydroactinidiolide (71:29) can also be used to detect LG3. The ER ratio of (R)-(+)-Limonene and (S)-(-)-limonene can be used to identify LG4 (20:80). The ER ratio of (R)-(-)-linalool to (S)-(+)-linalool (12:83) was available to identify LG5.

Food Chemistry published new progress about Beverages (Longjing tea). 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, HPLC of Formula: 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Spada, Fernanda Papa published the artcileCharacterisation of the chocolate aroma in roast jackfruit seeds, Application of 2,3,5-Trimethylpyrazine, the main research area is roast jackfruit seed flour chocolate aroma fermention; Artocarpus heterophyllus Lam.; Cocoa substitute; GC–MS/GCO; Odor-active; Pyrazines; Waste utilization.

The seeds of the jackfruit (Artocarpus heterophyllus Lam.) are an abundant waste-stream in Brazil and a potential source of chocolate aroma. The aim of the study was to characterize the aroma compounds in flours prepared from the roasted jackfruit seeds and compare them with a typical Brazilian cocoa powder. Jackfruits seeds were either left untreated, acidified or fermented before drying and roasting. The volatiles were extracted using solid phase micro extraction or solid phase extraction and analyzed by gas chromatog. mass spectrometry. The most odor-active volatiles were identified by GC-Olfactometry. Most of the compounds known to be odor-active character impact compounds in cocoa products were also found in the jackfruit seed flours, however, the jackfruit seeds produced many addnl. pyrazines, some of which were responsible for the characteristic earthy “”roasted jackfruit seed”” aroma. The fermented sample had the most similar aroma profile to cocoa powder.

Food Chemistry published new progress about Artocarpus heterophyllus. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Application of 2,3,5-Trimethylpyrazine.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem