Chitosan/poly-octanoic acid 2-thiophen-3-yl-ethyl ester blends as a scaffold to maintain myoblasts regeneration potentialin vitro

2016 ◽  
Vol 105 (1) ◽  
pp. 118-130 ◽  
Author(s):  
Cristina Padilla ◽  
Andrea Ramos ◽  
Natalia González ◽  
Mauricio Isaacs ◽  
Flavia Zacconi ◽  
...  
Keyword(s):  
Ethyl Ester ◽  
Octanoic Acid

scholarly journals Assessment of Volatile Aromatic Compounds in Smoke Tainted Cabernet Sauvignon Wines Using a Low-Cost E-Nose and Machine Learning Modelling

Molecules ◽  
2021 ◽  
Vol 26 (16) ◽  
pp. 5108
Author(s):  
Vasiliki Summerson ◽  
Claudia Gonzalez Viejo ◽  
Alexis Pang ◽  
Damir D. Torrico ◽  
Sigfredo Fuentes
Keyword(s):  
Machine Learning ◽  
Ethyl Ester ◽  
Aromatic Compounds ◽  
Octanoic Acid ◽  
Low Cost ◽  
Acid Ethyl Ester ◽  
High Accuracy ◽  
High Density ◽  
Wine Aroma ◽  
Volatile Aromatic Compounds

Wine aroma is an important quality trait in wine, influenced by its volatile compounds. Many factors can affect the composition and levels (concentration) of volatile aromatic compounds, including the water status of grapevines, canopy management, and the effects of climate change, such as increases in ambient temperature and drought. In this study, a low-cost and portable electronic nose (e-nose) was used to assess wines produced from grapevines exposed to different levels of smoke contamination. Readings from the e-nose were then used as inputs to develop two machine learning models based on artificial neural networks. Results showed that regression Model 1 displayed high accuracy in predicting the levels of volatile aromatic compounds in wine (R = 0.99). On the other hand, Model 2 also had high accuracy in predicting smoke aroma intensity from sensory evaluation (R = 0.97). Descriptive sensory analysis showed high levels of smoke taint aromas in the high-density smoke-exposed wine sample (HS), followed by the high-density smoke exposure with in-canopy misting treatment (HSM). Principal component analysis further showed that the HS treatment was associated with smoke aroma intensity, while results from the matrix showed significant negative correlations (p < 0.05) were observed between ammonia gas (sensor MQ137) and the volatile aromatic compounds octanoic acid, ethyl ester (r = −0.93), decanoic acid, ethyl ester (r = −0.94), and octanoic acid, 3-methylbutyl ester (r = −0.89). The two models developed in this study may offer winemakers a rapid, cost-effective, and non-destructive tool for assessing levels of volatile aromatic compounds and the aroma qualities of wine for decision making.

scholarly journals Mannoprotein Content and Volatile Molecule Profiles of Trebbiano Wines Obtained by Saccharomyces cerevisiae and Saccharomyces bayanus Strains

Fermentation ◽  
2019 ◽  
Vol 5 (3) ◽  
pp. 66
Author(s):  
Braschi ◽  
Ricci ◽  
Grazia ◽  
Versari ◽  
Patrignani ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethyl Ester ◽  
Octanoic Acid ◽  
Acid Ethyl Ester ◽  
Principal Component ◽  
Decanoic Acid ◽  
Aroma Compound ◽  
Propanoic Acid ◽  
Saccharomyces Bayanus ◽  
Volatile Profiles

: The production of volatile compounds has become one of the major technological features for yeast selection. In fact, although the aromatic profile of the wine is the sum of varietal-, pre-, post-, and fermentative-aroma compound, yeasts affect the quality of the grape from maturation throughout fermentation, metabolizing sugars and other components into alcohols, esters, organic acids, and aldehydes. Among the new technological features, the production of mannoproteins has gained interest. From this perspective, the main aim of this work was to characterize 9 strains of Saccharomyces cerevisiae and 1 of Saccharomyces bayanus for their volatile profiles and the release of mannoproteins. The strains were inoculated in Trebbiano musts and incubated at 15 °C; at the end of fermentation the wines were evaluated by GC/MS/SPME for their volatile profiles and mannoprotein content by enzymatic assay. The strains were inoculated at level ranging between 4.9 and 6.3 log CFU/mL but only the strains L318 and 12233X6167 were able to reach values of 7.5 log CFU/mL. The aromatic profiles resulted in a strain-specific fingerprinting. According to the principal component analysis, the wines produced by the strains L288, L234, and L318 were characterized by the presence of propanoic acid, butanol, octanoic acid, and 3 methyl pentanol while the wine obtained by the strain 12233x35G2 was characterized by the presence of propanoic acid, butanol, octanoic acid and 3 methyl pentanol while the strain 12233x35G2 was characterized by the presence of decanoic acid ethyl ester, heptanoic acid ethyl ester, and acetic acid 2 phenetyl ester. Regarding mannoproteins, the highest concentration was achieved by strain12233x6167 (104 mg/L). The data allowed to select the strains endowed with the best fermentation performances in terms of aroma and mannoproteins release.

scholarly journals Fabrication of poly-(e-caprolactone):poly-(octanoic acid 2-thiophen-3-yl-ethyl ester) fibers by electrospinning for cell proliferation

2016 ◽  
Vol 4 ◽  
Author(s):  
Ramos Andrea ◽  
Abarzua Phammela ◽  
Padilla Cristina ◽  
Zacconi Flavia ◽  
Del Rio Rodrigo ◽  
...  
Keyword(s):  
Cell Proliferation ◽  
Ethyl Ester ◽  
Octanoic Acid

scholarly journals The Honey Volatile Code: A Collective Study and Extended Version

Foods ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 508 ◽  
Author(s):  
Karabagias ◽  
Karabagias ◽  
Badeka
Keyword(s):  
Ethyl Ester ◽  
Octanoic Acid ◽  
Solid Phase ◽  
Hierarchical Classification ◽  
Acid Ethyl Ester ◽  
Decanoic Acid ◽  
Nonanoic Acid ◽  
Dodecanoic Acid ◽  
Tetradecanoic Acid ◽  
Geranyl Acetone

Background: The present study comprises the second part of a new theory related to honey authentication based on the implementation of the honey code and the use of chemometrics. Methods: One hundred and fifty-one honey samples of seven different botanical origins (chestnut, citrus, clover, eucalyptus, fir, pine, and thyme) and from five different countries (Egypt, Greece, Morocco, Portugal, and Spain) were subjected to analysis of mass spectrometry (GC-MS) in combination with headspace solid-phase microextraction (HS-SPME). Results: Results showed that 94 volatile compounds were identified and then semi-quantified. The most dominant classes of compounds were acids, alcohols, aldehydes, esters, ethers, phenolic volatiles, terpenoids, norisoprenoids, and hydrocarbons. The application of classification and dimension reduction statistical techniques to semi-quantified data of volatiles showed that honey samples could be distinguished effectively according to both botanical origin and the honey code (p < 0.05), with the use of hexanoic acid ethyl ester, heptanoic acid ethyl ester, octanoic acid ethyl ester, nonanoic acid ethyl ester, decanoic acid ethyl ester, dodecanoic acid ethyl ester, tetradecanoic acid ethyl ester, hexadecanoic acid ethyl ester, octanal, nonanal, decanal, lilac aldehyde C (isomer III), lilac aldehyde D (isomer IV), benzeneacetaldehyde, alpha-isophorone, 4-ketoisophorone, 2-hydroxyisophorone, geranyl acetone, 6-methyl-5-hepten-2-one, 1-(2-furanyl)-ethanone, octanol, decanol, nonanoic acid, pentanoic acid, 5-methyl-2-phenyl-hexenal, benzeneacetonitrile, nonane, and 5-methyl-4-nonene. Conclusions: New amendments in honey authentication and data handling procedures based on hierarchical classification strategies (HCSs) are exhaustively documented in the present study, supporting and flourishing the state of the art.

scholarly journals Activation of Two Different Resistance Mechanisms in Saccharomyces cerevisiae upon Exposure to Octanoic and Decanoic Acids

2010 ◽  
Vol 76 (22) ◽  
pp. 7526-7535 ◽  
Author(s):  
J. L. Legras ◽  
C. Erny ◽  
C. Le Jeune ◽  
M. Lollier ◽  
Y. Adolphe ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Ethyl Ester ◽  
Octanoic Acid ◽  
Acid Stress ◽  
Decanoic Acid ◽  
Resistance Mechanisms ◽  
Fatty Acyl ◽  
Fermentation Inhibitors ◽  
Phenotypic Analysis ◽  
Transcriptome Response

ABSTRACT Medium-chain fatty acids (octanoic and decanoic acids) are well known as fermentation inhibitors. During must fermentation, the toxicity of these fatty acids is enhanced by ethanol and low pH, which favors their entrance in the cell, resulting in a decrease of internal pH. We present here the characterization of the mechanisms involved in the establishment of the resistance to these fatty acids. The analysis of the transcriptome response to the exposure to octanoic and decanoic acids revealed that two partially overlapping mechanisms are activated; both responses share many genes with an oxidative stress response, but some key genes were activated differentially. The transcriptome response to octanoic acid stress can be described mainly as a weak acid response, and it involves Pdr12p as the main transporter. The phenotypic analysis of knocked-out strains confirmed the role of the Pdr12p transporter under the control of WAR1 but also revealed the involvement of the Tpo1p m ajor f acilitator s uperfamily proteins (MFS) transporter in octanoic acid expulsion. In contrast, the resistance to decanoic acid is composite. It also involves the transporter Tpo1p and includes the activation of several genes of the beta-oxidation pathway and ethyl ester synthesis. Indeed, the induction of FAA1 and EEB1, coding for a long-chain fatty acyl coenzyme A synthetase and an alcohol acyltransferase, respectively, suggests a detoxification pathway through the production of decanoate ethyl ester. These results are confirmed by the sensitivity of strains bearing deletions for the transcription factors encoded by PDR1, STB5, OAF1, and PIP2 genes.

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