Search Results (350)

Incrocio Bruni 54 is a little-known white grape variety developed in the Marche region (Italy) from a cross between Verdicchio and Sauvignon Blanc to combine aromatic freshness with structure. In light of the growing interest in minor and autochthonous cultivars, this study provides the first comprehensive chemical characterization of the aroma profile of Incrocio Bruni 54 wines. Seventeen commercial wines were analyzed for varietal compounds, such as terpenes, norisoprenoids, volatile thiols, methyl salicylate and its glycosides, and fermentative compounds, including esters, alcohols, acids, phenols, aldehydes, and ketones, using GC-MS/MS and LC-MS/MS. Odor activity value (OAV) calculations revealed an aroma profile dominated by ethyl esters, such as ethyl caproate and isopentyl acetate, β-damascenone, 4-vinylguaiacol, TDN, and the volatile thiols 3MH and 4MMP, imparting fruity, floral, spicy, and tropical notes. Comparison with datasets of 246 Italian monovarietal white wines and related sub-datasets composed of Verdicchio and Lugana showed significantly higher concentrations of 3MH and free methyl salicylate in Incrocio Bruni 54, but markedly lower levels of glycosylated methyl salicylate forms, suggesting a greater expression of this odorant in young wines balanced by a lower potential over aging. These findings highlight the distinctive aromatic fingerprint of Incrocio Bruni 54, combining parental traits with unique sensory potential, and support its knowledge and valorization in wine production. Full article

Rubber material with high elasticity and viscoelasticity has become the most widely used universal material, and the study of the aging failure mechanism of rubber has been meaningful research in the polymer materials field. Cis-polyisoprene was employed to analyze the mechanism of oxidative degradation under artificial UV irradiation, and the GQDs/g-C₃N₄ photocatalysis with a 2D layered structure prepared by the method of microwave-assisted polymerization enabled to accelerate the degradation procedure. The results showed that the oxidation of cis-polyisoprene occurred during the irradiation for 3 days and the structure of cis-polyisoprene changed. The α-H of the double bond was attacked by oxygen to form hydroperoxide. Then, aldehydes and ketones generated as the addition reaction of double bonds occurred. The content of the hydrogen of C=C reduced, and the oxidative degradation was dominant at the initial aging stage. The crosslinking reaction was dominant at the final aging stage and the average molecular weight decreased from 15.49 × 10⁴ to 8.78 × 10⁴. The GQDs could promote the charge transfer and the photodegradation efficiency and inhibit the electron–hole recombination. The light capture ability of GQDs was improved after compositing with g-C₃N₄. The free radicals ·O₂²⁻ generated after adding GQDs/g-C₃N₄ nanoparticles, and the molecular weight of cis-polyisoprene decreased to 5.79 × 10⁴, with the photocatalytic efficiency increasing by 20%. This work provided academic bases and reference values for the application of photocatalysts in the field of natural rubber degradation and rubber wastewater treatment. Full article

Naringinase consists of two enzymes: α-L-rhamnosidase and β-D-glucosidase. The enzyme was immobilized on a carrier prepared from carob gum activated with polyethyleneimine. Cross-linking with dextran aldehyde was used to improve the stability of the immobilization. Knowledge of the characteristics of naringinase subunits is important for developing efficient and selective enzymatic reactions involving flavonoids. This study aimed to characterize two subunits of naringinase—α-L-rhamnosidase and β-D-glucosidase—free, immobilized on a magnetic polysaccharide carrier and cross-linked with dextran aldehyde. The characterization of free, immobilized, and stabilized naringinase, as well as α-L-rhamnosidase and β-D-glucosidase, included the effect of pH and temperature on enzyme activity, as well as the determination of their stability depending on the pH and temperature of the environment, and the determination of kinetic constants. Immobilization and subsequent stabilization of naringinase did not affect the optimal pH for the activity of α-L-rhamnosidase and β-D-glucosidase. Immobilization caused a change in the optimal temperature for the activity of α-L-rhamnosidase and β-D-glucosidase from 60 to 65°. Cross-linking of immobilized naringinase with dextran aldehyde increased the temperature stability of its subunits. Cross-linking also altered the pH stability profile of β-D-glucosidase. Immobilization and stabilization of naringinase slightly reduced the maximum reaction rate for α-L-rhamnosidase and β-D-glucosidase compared to the free enzyme. As a result of immobilization, the enzymes’ affinity for substrates for both subunits decreased. Full article

Background/Objectives: The synthesis of protein nanoparticles (NPs) using the coacervation method is influenced by critical parameters. The use of glutaraldehyde limits the pharmacological applications of NPs in humans due to the potential toxicity of residual aldehydes that remain after the purification of the nanoparticles. The aim was to assess heat effect as a crosslinking agent for the synthesis of bovine serum albumin (BSA)–capsaicin nanoparticles and its effect on the physicochemical characteristics of nanoparticles. Results: The initial concentrations of BSA and capsaicin in the formulation were directly correlated with the amount of BSA that was transformed into nanoparticles and the loaded capsaicin (r = 0.97, p = 0.0003 and r = 0.95, p = 0.0003), respectively. Furthermore, the morphometric parameters of nanoparticles were affected by the increase in capsaicin concentration, but not by temperature. The nanoparticles increased in dimensions and showed a loss of shape due to coalescence between nanoparticles. The ζ-potential decreased with the increase in the concentration of capsaicin added. This effect compromised the stability of the nanoparticles; on the other hand, molecular interactions were observed between hydrophobic residues of phenylalanine and tyrosine in BSA and the hydrophobic moiety of capsaicin. At the same time, BSA nanoparticles showed a potential for disassembling and delivering the payload capsaicin, which caused an antisteatotic effect in the liver of a murine model. Conclusions: heat (70 °C) can replace crosslinking agents, such as glutaraldehyde. This property is particularly useful when an aldehyde-free synthesis of BSA nanoparticles is needed. Full article

Diabetic kidney disease (DKD), as one of the most serious microvascular complications of diabetes, is the main cause of end-stage renal disease in the world. Lipid peroxidation plays a crucial role in the development and progression of DKD. Under conditions of high glucose and insulin resistance, renal lipid metabolism disorders result in abnormal accumulation of polyunsaturated fatty acids (PUFAs), which undergo lipid peroxidation via free radical chain reactions to generate reactive aldehydes. These substances not only directly damage the cell structure but can also be used as signaling molecules that activate pathways related to inflammation, fibrosis, and ferroptosis, eventually leading to glomerular sclerosis and tubulointerstitial fibrosis. Natural products have shown considerable application prospects in the treatment of DKD due to their multi-functional properties, including anti-inflammatory, antioxidant, and lipid-metabolism-regulating effects. To elucidate this, we conducted a systematic review of the literature available in electronic databases (including PubMed, Web of Science, and Scopus, and Google Scholar) from January 2000 to May 2025. This study further discusses the therapeutic effect and mechanism of natural products targeting lipid peroxidation in DKD. The results indicate that natural products are promising anti-lipid peroxidation drugs. Further clinical trials will be necessary to verify the safety and effectiveness of these natural compounds in clinical applications, thereby laying the foundation for developing novel treatment strategies for DKD. Full article

Background: Inhibiting α-glucosidase and α-amylase is a well-established strategy for managing postprandial hyperglycemia in type 2 diabetes mellitus. However, the adverse effects of current α-glucosidase inhibitors (α-GIs) underscore the need for safer alternatives. Methods: This study introduces an efficient, metal-free, and environmentally friendly protocol for the selective, high-yield synthesis of 1,2-disubstituted benzimidazoles. The reaction between o-phenylenediamine and various aromatic aldehydes proceeds smoothly in water at room temperature, using cost-effective and eco-friendly catalysts such as acetylsalicylic acid (ASA) or salicylic acid (SA). The methodology exhibits broad versatility, enabled by the use of different o-phenylenediamines and a wide range of aromatic and heteroaromatic aldehydes. Results: Selected compounds were assessed for their inhibitory activity against α-glucosidase and α-amylase. While all exhibited low α-amylase inhibition, several showed significant α-glucosidase inhibition, with compounds 8s (IC₅₀ = 0.39 ± 0.04 μM), 8k (IC₅₀ = 7.4 ± 1.6 μM) and 8r (IC₅₀ = 13.8 ± 2.7 μM) emerging as the most promising candidates. Notably, none of these compounds affected Caco-2 cell viability at concentrations up to 30 μM. Additionally, compounds 8r and 8s exhibited antioxidant properties, which may be relevant in counteracting the excessive production of free radicals associated with diabetes. Preliminary molecular docking and 500 ns molecular dynamics (MD) simulations were carried out on compounds 3k, 8i, 8k, and 8p–8s to support and interpret the experimental biological findings qualitatively. Full article

Pea protein yogurt (PPY), as an alternative to traditional dairy yoghurt, has the advantages of being a green raw material, lactose cholesterol-free, and adaptable to the needs of lactose-intolerant people. PPY was prepared by fermenting a mixture of pea protein and water (1:10, w/v) supplemented with 5% fructose for 10 h after heat sterilisation. During fermentation, lactic acid bacteria metabolise pea protein to produce aldehydes and other aromatic compounds, imparting a unique sweet–sour balance and mellow flavour. However, issues such as weak gel formation and prominent soybean-like off-flavours severely restrict the development and consumer acceptance of PPY. In this study, five fermentation systems were systematically investigated to elucidate the fermentation mechanisms of pea yoghurt and explore effective methods for eliminating undesirable soy flavours. The results indicated that hydrophobic interactions and disulfide bonds are the predominant forces driving gel formation in PPY. Additionally, the protein content increased by 0.81 g/100 g following fermentation. A total of 43 volatile flavour compounds—including aldehydes, alcohols, acids, ketones, and furans—were identified, among which the concentrations of hexanal and 2-pentylfuran, known markers for soybean off-flavour, significantly decreased. Furthermore, high-temperature and high-pressure treatments (121 °C, 3 min) demonstrated superior effectiveness in reducing soybean-like flavours. Although the high-temperature and high-pressure treatment, double-enzyme hydrolysis, and flavour-masking methods operate through distinct mechanisms, their flavour profiles converged, displaying substantial deodorisation effects and synergistic interactions. These findings provide a theoretical basis and processing parameters for flavour modulation in PPY; however, further formulation optimisation is required to enhance its nutritional and textural properties. PPY shows promise as a potential alternative to conventional dairy products in the future. Full article

Mangroves represent a promising yet underexplored source of natural products. Sonneratia caseolaris (mangrove apple) is a widely distributed species with a long history of use in traditional medicine, and it is receiving increasing recognition for its bioactive secondary metabolites. Research has expanded in recent decades, but findings remain dispersed across diverse sources, complicating interpretation of its chemistry and pharmacological potential. This review consolidates four decades of investigations, documenting 141 identified compounds from studies largely restricted to India, Bangladesh, Indonesia, and China and focusing on leaves, fruits, bark, stems, and twigs, with roots notably unexplored. The phytochemical profile is dominated by phenolic acids, flavonoids, and tannins, alongside terpenoids, steroids, fatty acids, fatty alcohols, aldehydes, hydrocarbons, and polysaccharides. The most extensively studied activities are antioxidant and antimicrobial, with extracts consistently exhibiting strong free-radical scavenging capacity and broad-spectrum antibacterial and antifungal effects, including efficacy against drug-resistant strains. Additional reports describe central nervous system depressant, antidiarrheal, metabolic, anti-inflammatory, analgesic, antipyretic, and anti-allergic activities. In contrast, anticancer investigations remain scarce, despite promising outcomes reported for related mangrove taxa. By consolidating and critically evaluating the existing evidence, this review highlights the pharmacological potential of S. caseolaris and identifies key knowledge gaps to guide future marine drug discovery. Full article

Aldehyde dehydrogenase 1A1 (ALDH1A1) has emerged as a significant biomarker associated with tumor progression, chemoresistance, and poor prognosis in various cancers, including breast, lung, prostate, and lymphoma. Current diagnostic methods for ALDH1A1, such as flow cytometry and ELISA, are limited by long detection times, the need for labeling, and a reduced sensitivity in complex biological matrices. This study presents a novel optical fiber biosensor based on magnesium silicate nanoparticle-doped fibers for the label-free detection of ALDH1A1. The biosensor design incorporated protein G for enhanced antibody orientation and binding efficiency and anti-ALDH1A1 antibodies for specific recognition. Several sensor configurations were fabricated using a semi-distributed interferometer (SDI) format, and their performances were evaluated across a wide concentration range (10 fM–100 nM) in both phosphate-buffered saline (PBS) and fetal bovine serum (FBS). Our findings demonstrated that the inclusion of protein G significantly improved sensor sensitivity and reproducibility, achieving a limit of detection (LoD) of 172 fM in PBS. The sensor also maintained a positive response trend in FBS, indicating its potential applicability in clinically relevant samples. This work introduces the first reported optical fiber biosensor for soluble ALDH1A1 detection, offering a rapid, label-free, and highly sensitive approach suitable for future use in cancer diagnostics. Full article

This study investigated the combined effects of quinoa malt addition (0%, 5%, 10%) and grain variety (white, red, black) on the nutritional and sensory properties of quinoa sourdoughs. Quinoa malt supplementation significantly (p < 0.05) enhanced fermentation characteristics, increasing titratable acidity from 20.0–20.4 to 21.2–23.8 mL NaOH/10 g and dynamic viscosity up to 733 ± 5.59 mPa·s compared to 474–611 mPa·s in controls. Malt enrichment expanded the volatile profile from predominantly alcohols and acids to include 25 distinct compounds spanning esters, terpenes, aldehydes, phenols, and furans, creating more complex aromatic profiles. Lactic acid production increased significantly in all malted samples, reaching 12.92 ± 0.00 g/kg in black quinoa with 10% malt. Black quinoa sourdoughs exhibited superior nutritional density with the highest protein (17.3 ± 0.1%), total dietary fiber (17.94 ± 0.14%), potassium (7896 ± 176 mg/kg), and manganese (55.65 ± 0.47 mg/kg) contents (p < 0.05). White quinoa variants demonstrated the highest acidity (pH 4.28 ± 0.01) and mineral bioavailability (magnesium: 5371 ± 70 mg/kg), while red quinoa achieved maximum viscosity (733 ± 5.59 mPa·s) and zinc content (38.08 ± 0.26 mg/kg). Volatile compound distribution varied significantly by variety, with white quinoa favoring ester and terpene formation, red quinoa promoting aldehydes and terpenes, and black quinoa accumulating phenols and furans. These findings demonstrate that strategic combination of quinoa variety selection and malt optimization can produce functionally enhanced, gluten-free sourdoughs with targeted nutritional and sensory characteristics for specialty bakery applications. Full article

This study provides a comprehensive characterization of the microbiological, chemical, and sensory profiles of Sicilian Canestrato Fresco (SCF) cheese, a traditional agri-food product (TAP) made from raw cow’s milk using artisanal methods and typically consumed after 20 d of ripening. Plate count analyses confirmed high levels of mesophilic lactic acid bacteria (LAB) exceeding 10⁸ CFU/g. Both rod- and coccus-shaped LAB populations were present at these elevated levels. Pathogens such as Listeria monocytogenes and Salmonella spp. were not detected, although potential contaminants including Enterobacteriaceae, total coliforms, and Escherichia coli were detected at levels of 1.0–3.5 log CFU/g. High-throughput sequencing confirmed LAB as the dominant taxa, comprising the majority of the bacterial community, which accounted for 78.12% to 99.63% of the total relative abundance (RA) across all cheese samples. The fatty acid profile was typical of cow’s milk cheeses, with long-chain fatty acids (C15–C18) representing ~75% of the total, followed by medium- (~17%) and short-chain (<8%) fatty acids. Volatile organic compound analysis showed free fatty acids as the most abundant class, followed by esters, alcohols, ketones, and aldehydes. These findings highlight the role of traditional practices in preserving the sensory and chemical identity of SCF cheese. However, the presence of hygiene indicators suggests a need for improving sanitary measures along the production chain. Future research should explore the impact of targeted microbial management and packaging conditions to enhance both safety and product standardization without compromising artisanal traits. Full article

A prepared dish needs to be reheated before eating, and various reheating methods affect its flavor quality. This study evaluated the influence of stir-frying reheating, steaming reheating and microwave reheating on moisture content, lipid oxidation and flavor profiles of prepared beef with tangerine peel. Stir-frying reheating samples obtained a higher moisture content and the highest thiobarbituric acid reactive substance value. Fifty-seven volatile compounds were identified by gas chromatography–mass spectrometry, of which fifteen compounds were considered as odor-active compounds with an odor activity value > 1. Aldehydes were the most prominent contributors to the aroma of reheated samples. Results revealed that stir-frying reheating samples had the most varieties of odor-active compounds, and the odor activity values of most of them were relatively higher. The heatmap analysis based on the odor activity values indicated that the stir-frying reheating process could maintain the original flavor of samples. A total of fifty-two volatile organic compounds were identified by gas chromatography–ion mobility spectrometry, and the principal component analysis revealed that the three reheated samples could be well distinguished from each other. Moreover, the content of free amino acids and nucleotides in stir-frying reheating samples was higher than that in other reheated samples. In conclusion, different reheating treatments affected the flavor quality of beef samples, and stir-frying process was better to obtain the aroma and taste characteristics of samples. The results of this study could provide useful information about the appropriate reheating method of a dish of prepared beef with tangerine peel for consumers, caterers and industrial production. Full article

Polygonum multiflorum (PM) residues represent an underutilized biomass resource, with pyrolysis offering a promising route for valorizing its biomass into valuable chemicals and biochar. This study elucidated how the intrinsic physicochemical properties of PM residue governed its pyrolysis kinetics, thermodynamics, mechanisms, and product distribution across varying thermal regimes (slow pyrolysis at 20 °C/min vs. fast pyrolysis). The primary devolatilization stage (174–680 °C) dominated the pyrolysis process. Applying three model-free kinetic approaches (FWO, KAS, Starink) over 0.1 < α < 0.7, this study observed a dramatic shift in apparent activation energy (219.7–354.7 kJ/mol). Major gaseous pyrolysis products identified included alcohols, aldehydes, ketones, acids, aromatic hydrocarbons, phenolics, CO, and CO₂. Ketones constituted the predominant fraction (23.80%), followed by acids (18.18%), phenolic derivatives (18.18%), N-containing compounds (14.28%), and furans (4.54%). The findings of this study contribute significant theoretical understanding and practical solutions for the effective pyrolysis and resource recovery from Polygonum multiflorum processing byproducts. Full article

Adoxophyes orana (Lepidoptera: Tortricidae) is a significant polyphagous leafroller that damages trees and shrubs in Rosaceae and other families. However, the molecular mechanisms by which this pest recognizes sex pheromones and host plant volatiles remain largely unknown. Tissue expression profiles indicated that two general odorant-binding proteins (AoraGOBP1 and AoraGOBP2) were more abundant in the antennae and wings of both sexes, with AoraGOBP1 being rich in the female head and abdomen. Temporal expression profiles showed that AoraGOBP1 was expressed at the highest level in 5 day-nmated adults, while AoraGOBP2 exhibited high expression in 5 day-unmated, 7 day-unmated, and mated female adults. Fluorescence competitive binding assays of heterologous expressed AoraGOBPs demonstrated that AoraGOBP2 strongly bound to the primary sex pheromone Z9-14:Ac, and two minor sex pheromones Z9-14:OH and Z11-14:OH, whereas AoraGOBP1 only showed a high binding affinity to Z9-14:Ac. What is more, AoraGOBP1 exhibited a broader binding spectrum for host plant volatiles than AoraGOBP2. Molecular dockings, molecular dynamic simulations, and per-residue binding free decompositions indicated that the van der Waals interaction was the predominant contributor to the binding free energy. Electrostatic interactions between aldehydes, or alcohols and AoraGOBPs stabilized the conformational structures. Phe12 from AoraGOBP1, and Phe13 from AoraGOBP2 were identified as the most important residues that contributed to bind free energy. Our findings provide a comprehensive insight into the molecular mechanisms of olfactory recognition in A. orana, facilitating the development of chemical ecology-based approaches for the control. Full article

Piancatelli–Margarita oxidation is a reaction where primary and secondary alcohols are converted to aldehydes and ketones, respectively. It utilizes TEMPO (2,2,6,6-tetramethylpiperidine 1-oxyl), a stable aminoxy radical, as the catalyst and BAIB (bis(acetoxy)iodobenzene), a hypervalent iodine compound, as the stoichiometric oxidant. The reaction proceeds at room temperature, without the need for strong acids, bases, or anhydrous conditions. Mild reaction conditions allow for the chemoselective oxidation of complex and sensitive substrates and the selective oxidation of primary alcohols in the presence of secondary alcohols. The reaction conditions can be controlled to favor the oxidation of primary alcohols to aldehydes or promote the overoxidation of aldehydes to carboxylic acids. This review highlights some recent applications (2020–2025), especially in total synthesis, with special emphasis on large-scale reactions. This review aims to honor the memory of Prof. Piancatelli (1936–2025) and Dr. Roberto Margarita (1970–2016), who developed this reaction. Full article