Formation Of Aldehydes Research Articles

Performance of electro-assisted ecological floating bed in antibiotics and conventional pollutants degradation: Mechanisms and microbial response.

Electro-assisted technology is promising for enhancing plant activity, optimizing functional microbial communities, and significantly strengthening pollutant removal efficiency. In this study, four reactors were designed as control group (CG), Hydrocotyle vulgaris L. ecological floating bed (PEFB), microbial fuel cell (MFC), and Hydrocotyle vulgaris L. ecological floating bed-microbial fuel cell (PEFB-MFC) to investigate the efficiency and mechanisms for the synchronous removal of conventional and antibiotic contaminants. Results showed that PEFB-MFC hold superior removal performance for sulfamethoxazole (61%), tetracycline (61%), CODCr (65%), NH4+-N (86%), TN (41%), and TP (51%). High-throughput sequencing indicated that Pseudomonadota and Actinomycetota were the predominant phyla in the different reactors. Metagenomic sequencing results showed that pollutant degradation-related metabolic functions, such as those involved in carbohydrate and amino acid metabolism in PEFB-MFC exhibited superior abundance compared to the other reactors. LC-MS analysis revealed sulfamethoxazole degradation occurred through active-site cleavage, and tetracycline underwent demethylation, aldehyde formation, dehydroxylation. This study offers a deeper insight into electro-enhanced PEFB on decontamination performance and functional microbial communities.

Effect of sous-vide processing duration on flavor and taste variations of oyster (Crassostrea gigas).

Sous-vide (SV), as a mild processing technique, exhibits some potential for keeping the original flavor of oyster. The dynamic changes mechanism of flavor and taste in oyster during SV processing (0-30min/75°C) were investigated. SV processing for 10-15min improved the umami of oysters, likely due to the increase in adenosine monophosphate and glutamate, while processing for 20-30min resulted in a significant loss of "grassy" flavor. GC-MS and GC-IMS analysis showed that the loss of short-chain aldehydes, such as (E)-2-pentenal, (E)-2-hexenal and (E, E)-2,4-hexadienal may be related to the weakening of the "grassy" flavor, and the formation of 2,3-diethylpyrazine and octanal produced a "cooked" and "fatty" flavor. The analysis of lipidomics indicated that phosphatidylethanolamine, lysophosphatidylcholine and sphingomyelin, synthesized mainly through glycerophospholipid and sphingolipid metabolism, were key precursors for aldehyde formation. This study provides a theoretical basis for controlling the flavor quality of oyster during mild processing.

Glycation-mediated pea protein isolate-curcumin conjugates for uniform walnut oil dispersion: enhancing oxidative stability and shelf life.

Traditional methods for fabricating protein-polyphenol conjugates have not preserved the structural and functional integrity essential for the food industry effectively. This research introduces an advanced encapsulation methodology designed to overcome these limitations, with the potential to enhance the stability of edible oil matrices significantly, leading to improved preservation techniques and extended shelf life. Glycated pea protein isolate-curcumin conjugates (gPPI-CUR) were developed, demonstrating a marked improvement in the oxidative stability of walnut oil (WO), a proxy for edible oil matrices. Characterized by a Z-average diameter of 158.37 nm and an encapsulation efficiency of 80.94%, these conjugates demonstrated exceptional performance in reducing lipid oxidation and aldehyde formation. Molecular docking analysis confirmed the formation of robust bonds with curcumin, thereby amplifying antioxidant activity. The uniform distribution of gPPI-CUR throughout the walnut oil matrix, as validated by confocal microscopy, ensured sustained bioactivity and mitigated the risk of localized oxidation. Electron spin resonance spectroscopy corroborated the superior antioxidant properties of the conjugates, which translated into a substantial 19-day increase in the shelf-life of the oil. The gPPI-CUR conjugates enhanced the oxidative stability of walnut oil significantly, as demonstrated by the increased shelf life and reduced lipid oxidation. This study introduced an effective encapsulation method that improved the stability and extended the shelf life of edible oils, aligning with consumer demands for high-nutrition food products. The results indicate that the gPPI-CUR conjugates could serve as a promising antioxidant strategy for food preservation, offering a practical approach to enhance food quality and safety. © 2025 Society of Chemical Industry.

Ultrasound-assisted and Efficient Multicomponent Synthesis of 4H-Pyran Derivatives catalyzed by LiOH.H2O in Water.

It is well established that 4H-pyran derivatives hold a significant position in synthetic organic chemistry due to their diverse biological and pharmacological properties. This work aims to introduce a novel synthetic pathway for highly functionalized 4H-pyran derivatives, achieved through a 1,4-Michael addition followed by a cascade cyclization. This reaction is catalyzed by LiOH·H2O under ultrasonic irradiation in water, offering an efficient and environmentally friendly approach. In this study, lithium hydroxide monohydrate (LiOH·H2O) was used as the catalyst. To explore environmentally friendly methods, two novel approaches utilizing pure water were investigated (Method 1 and Method 2). The first method in-volves the use of alkylidene reagents malononitrile and ethyl acetoacetate in an aqueous medium. The second method features a multi-component cyclocondensation of aromatic aldehydes, malononitrile, and ethyl acetoacetate, activated by ultrasound waves and conducted in pure water. The impact of various substituents on the formation of 4H-pyrans, including both electron-poor and electron-rich aromatic aldehydes, was also evaluated. Most products were obtained in high yield and as very pure crystals with distinct colors. Generally, aromatic aldehydes with electron-withdrawing groups (Cl) exhibited greater reactivity than those with electron-donating groups (OMe). This trend is clearly demonstrated when comparing entries 3 and 4 with entries 5 and 6 in Tables 1-6. Compared to other procedures, this method is simple, fast, eco-compatible since it uses water as a solvent. In addition, the products are obtained in good yields in the pure state after simple recrystallization without the need for other purification techniques, such as column chromatography. These factors make this novel approach highly attractive for the synthesis of 4H-pyrans.

Phenolic Acids and Their Relationship to Nutritional and Technological Grain Parameters of Durum Wheat Under Variable Treatment Intensity in Central European Conditions

The objective of this two-year study was primarily the evaluation of the free and the bound forms of phenolic acids and phenolic aldehydes (PAAs) in grains of four selected cultivars of spring durum wheat subjected to three treatment intensities (GD—Green Deal, BT—Basic and IT—Intensive). All treatments included a common basic level and different spring production levels of nitrogen fertilisation (0 kg N in the case of GD; 30 kg N in the case of BT; and 60 kg N in the case of IT). Pesticide applications included herbicides and insecticides in both the BT and IT treatments, which were supplemented by combinations of fungicide and morphoregulator in the IT treatment. The GD treatment included only basic nitrogen, herbicide protection, and the application of a biostimulator (ExelGrow). The spring durum wheat cultivars subjected to testing were cultivated under Central European conditions, specifically in the Czech Republic’s central Bohemian region. UHPLC-ESI-MS/MS was used for the detection and accurate quantification of PAAs. In parallel, 12 other nutritional and basic technological parameters of the cereal were evaluated. Nine bound and seven free forms of PAAs were quantified in the analysed cereal samples. Bound forms of PAAs were dominant, accounting for 99.4% of total PAAs. Considering single PAAs, ferulic acid was the most abundant, accounting for 87% of the total bound PAAs. Interestingly, year and treatment intensity were the key factors in the variability of both free and bound PAAs, but these factors had different effects on bound PAAs. Under low nitrogen conditions, plants responded with an increase in free PAAs in particular, as well as in three bound PAAs. Unfavourable weather conditions, combined with the presence of biotic factors (e.g., Fusarium infections), significantly influenced the increase in both PAA groups, with the exception of free p-coumaric acid. PCA analysis confirmed close relationships between PAAs within both categories (free and bound). Subsequent correlation analysis further revealed that the immunoreactive gluten component (G12) exhibited a high negative correlation with the dominant ferulic acid (r = −0.70) and sinapic acid (r = −0.68). Additionally, moderate negative correlations were observed between four bound phenolic acids and grain hardness (r = −0.48–−0.60).

Relationships Between Chemical Compounds and Sensory Properties of Virgin Olive Oil in the US and Israel: Development of a Prediction Model for Defects.

Virgin olive oil (VOO) quality is defined by both chemical and sensory parameters. While the chemical parameters are objective and measured using instrument-based methods, sensory quality evaluation is based upon human panels, which can be subjective, have less repeatability, suffer from fatigue, and require long and costly training. Tasting biases could be minimized by a trained panel, but using humans as a testing instrument is inevitably prone to various psychological biases, stimulus-related factors, and carry-over effects. The objectives of this study were to evaluate instrumental methodologies that will assist the existing human panel in assessing the sensory characteristics of VOO and to develop chemistry-based predicting models for sensory properties in the oil using VOO samples originating from the US and Israel. Our results indicated that oil rancidity highly correlated with the contents of chemical components contents; 1-penten-3-one, 3-hexen-1-ol, (E)-2-pentanal, and 1-octen-3-ol are the major volatiles associated with rancidity defects (low concentrations of these compounds). Positive sensory attributes, such as fruitiness, correlated with 1- acetoxypinoresinol and hexanal, while bitterness correlated with pinoresinol, the aldehydic form of oleuropein aglycones, and the dialdehydic form of oleuropein aglycone. The random forest model suggested that luteolin, (E)-2-hexenal, 1-penten-3-one, and C18:0 are the most useful measurements in predicting the occurrence of sensory defects in the olive oil samples included. In other words, when these compounds are below or above a certain threshold, a defect, such as rancidity, is more likely to be found by the sensory panel.

Distribution of volatile composition from co-pyrolysis of NMH coal and dealkaline lignin

Experimental studies on co-pyrolysis of coal and lignin are carried out on a fixed-bed reactor to investigate composition and transformation of the co-pyrolysis products. The results show that co-pyrolysis reduces yield of char and promotes yield of gas, the maximum pyrolysis gas yield increases by 33.1%. Co-pyrolysis has a significant promotion effect on generation of CH4 and CO. The interaction between the pyrolyzed volatile fractions of coal and lignin shows the most pronounced interaction at a coal to lignin mixing ratio of 1:1, and the pyrolysis tar yield shows a positive synergistic effect. Guaiacols are converted to monophenols and bisphenols during the co-pyrolysis process. Content of monophenols and bisphenols increase by 2.9% and 9.8%, respectively, while content of guaiacols decreases by 5.1% compared with the theoretically calculated values. The breakage of carbonyl and carboxyl groups, and the interaction with volatile components are enhanced, which inhibits formation of ethers, aldehydes and acids, and promotes generation of phenols, release of oxygenated gases and stabilization of pyrolysis tar. The introduction of lignin into coal pyrolysis also significantly promotes the upgrading of tar in which light components is nearly 90%.

Characterization of human alcohol dehydrogenase 4 and aldehyde dehydrogenase 2 as enzymes involved in the formation of 5-carboxylpirfenidone, a major metabolite of pirfenidone.

Pirfenidone (PIR) is used to treatment of idiopathic pulmonary fibrosis. After oral administration, it is metabolized by cytochrome P450 1A2 to 5-hydroxylpirfenidone (5-OH PIR) and further oxidized to 5-carboxylpirfenidone (5-COOH PIR), a major metabolite excreted in the urine (90% of the dose). This study aimed to identify enzymes that catalyze the formation of 5-COOH PIR from 5-OH PIR in the human liver. 5-COOH PIR was formed from 5-OH PIR in the presence of NAD+ by human liver microsomes (HLM) more than by human liver cytosol (HLC), with the concomitant formation of the aldehyde form (5-CHO PIR) as an intermediate metabolite. By purifying enzymes from HLM, alcohol dehydrogenases (ADHs) were identified as candidate enzymes catalyzing 5-CHO PIR formation, although ADHs are localized in the cytoplasm. Among constructed recombinant ADH1-5 expressed in HEK293T cells, only ADH4 efficiently catalyzed 5-CHO PIR formation from 5-OH PIR with a K m value (29.0 {plus minus} 4.9 µM), which was close to that by HLM (59.1 {plus minus} 4.6 µM). In contrast to commercially available HLC, in-house prepared HLC clearly showed substantial 5-CHO PIR formation, and ADH4 protein levels were significantly (rs = 0.772, P < 0.0001) correlated with 5-CHO PIR formation in 25 in-house prepared HLC samples. Some components of the commercially available HLC may inhibit ADH4 activity. Disulfiram, an inhibitor of aldehyde dehydrogenases (ALDH), decreased 5-COOH PIR formation and increased 5-CHO PIR formation from 5-OH PIR in HLM. ALDH2 knockdown in HepG2 cells by siRNA decreased 5-COOH PIR formation by 61%. Significance Statement This study clarified that 5-COOH PIR formation from 5-OH PIR proceeds via a two-step oxidation reaction catalyzed by ADH4 and disulfiram-sensitive enzymes, including ALDH2. Inter-individual differences in the expression levels or functions of these enzymes could cause variations in the pharmacokinetics of PIR.

Exploring the Physicochemical, Antioxidant and Sensory Properties of the Flavoured Virgin Olive Oil With Chavir Extract During Storage

ABSTRACTThis study aimed to study the impact of Ferulago angulata (Schlecht) Boiss (known as an antioxidant known as Chavir) extract, obtained through ultrasound‐assisted extraction (UAE), on the physicochemical, antioxidant and sensory properties of virgin olive oil (VOO) during a 90‐day storage period at room temperature. For this purpose, different concentrations of Chavir extract (100, 200 and 300 ppm) were added to VOO. Key parameters, including total phenol content (TPC), extract composition by HPLC‐DAD and quality indicators like acidity value (AV), p‐anisidine value (p‐AV) and UV indices (parameters: K232, K270 and ΔK), were determined. AVs increased overall during the storage period, but adding Chavir extract at 300 ppm appeared to counteract the rise in free fatty acids, suggesting a potential role in reducing hydrolysis. p‐AVs decreased in unflavoured and flavoured samples, indicating reduced oxidation in Chavir‐flavoured VOO. K232 values exhibited a decline in the presence of flavouring agents and their concentrations. In contrast, the values of K270 showed an increase over the storage period, which indicated the formation of aldehyde and ketones in the second oxidation step. All samples maintained ΔK values below permissible limits (≥ 0.01), signifying good stability. The sensory evaluation emphasised positive attributes such as bitterness, fruitiness and pungency, indicating the high quality of VOO. The addition of Chavir extract further enhanced all of these positive characteristics, particularly at the 300 ppm concentration. However, a gradual decline was observed in all these attributes over time. Notably, the Chavir extract played a crucial role in delaying the formation of secondary oxidation products, which contribute to negative attributes like rancidity in VOO. Moreover, adding Chavir extract increases oxidative stability, infuses the positive qualities in VOO and provides valuable insights into its potential applications for enhancing the overall quality of VOO during storage. This enhancement not only helps maintain high quality and nutritional value but also makes the product more appealing to consumers.

Exploring the Dynamic Changes of Brain Lipids, Lipid Rafts, and Lipid Droplets in Aging and Alzheimer's Disease.

Aging induces complex changes in the lipid profiles across different areas of the brain. These changes can affect the function of brain cells and may contribute to neurodegenerative diseases such as Alzheimer's disease. Research shows that while the overall lipid profile in the human brain remains quite steady throughout adulthood, specific changes occur with age, especially after the age of 50. These changes include a slow decline in total lipid content and shifts in the composition of fatty acids, particularly in glycerophospholipids and cholesterol levels, which can vary depending on the brain region. Lipid rafts play a crucial role in maintaining membrane integrity and facilitating cellular signaling. In the context of Alzheimer's disease, changes in the composition of lipid rafts have been associated with the development of the disease. For example, alterations in lipid raft composition can lead to increased accumulation of amyloid β (Aβ) peptides, contributing to neurotoxic effects. Lipid droplets store neutral lipids and are key for cellular energy metabolism. As organisms age, the dynamics of lipid droplets in the brain change, with evidence suggesting a decline in metabolic activity over time. This reduced activity may lead to an imbalance in lipid synthesis and mobilization, contributing to neurodegenerative processes. In model organisms like Drosophila, studies have shown that lipid metabolism in the brain can be influenced by diet and insulin signaling pathways, crucial for maintaining metabolic balance. The interplay between lipid metabolism, oxidative stress, and inflammation is critical in the context of aging and Alzheimer's disease. Lipid peroxidation, a consequence of oxidative stress, can lead to the formation of reactive aldehydes that further damage neurons. Inflammatory processes can also disrupt lipid metabolism, contributing to the pathology of AD. Consequently, the accumulation of oxidized lipids can affect lipid raft integrity, influencing signaling pathways involved in neuronal survival and function.

Are Deep Frying Practices Employed by Food Vendors in Mtwapa and Junju Communities of Kilifi County Safe? An Exploratory Study

Deep fat frying (DFF) practices can influence the formation of genotoxic, mutagenic, and carcinogenic aldehydes in frying oils and deep-fried foods. Studies from low and medium-income countries reveal high concentrations of toxic aldehydes (TAs) in deep-fried foods and in-use frying oils. We, therefore, investigated DFF practices employed by food vendors and determined TA concentration in in-use frying oils in parts of Kilifi South. We conducted a cross-sectional study interviewing 90 participants engaged in commercial DFF. The main practices investigated included type and make of frying pan used, type of frying oil, frying temperature determination and regulation, frying duration, foods fried, recycling, and storage of frying oil. Oil samples used to fry mahamri (n=10) and fish (n= 10) from the field were analysed for concentrations of TAs using SPECTRO UV-18 MRC. Frequently fried foods included Mahamri (38%,) viazi karai (30.6%,), and fish (10.2%,). A majority (95%) of the frying pans were made of cast iron, all used subjective methods to determine the right frying temperatures and averagely recycled their oil thrice and discarded when colour changed to dark brown. About 60% of oil samples frying mahamri and 70% fish had TAs above Codex recommended limits of 8.0 mEq/Kg. DFF practices from the study areas potentially promote the formation of toxic aldehydes in the oils and fried foods. Future studies to investigate the impact of individual DFF practices on the generation of toxic aldehydes and the extent to which consumers of such foods are exposed. Keywords: Deep frying practices, Toxic aldehydes, Frying oils, Deep fried foods, Generation of toxic aldehydes.

Mechanism of methyl elaidate on the thermal oxidation behavior

The effects of cis–trans isomerization on the oxidation products of oleic acid (composites and structure characterization) were investigated. The reduction of thermal oxidation reaction of methyl elaidate (ME) was 6.72 % lower than that of methyl oleate (MO), and the oxidation products (core aldehydes) first increased and then decreased with the prolongation of thermal oxidation time. ME exhibited better oxidation stability than MO in free radicals, hydroperoxides, double bonds, aldehydes, and glycerides. The oxidation products were mainly 11-oxo-9-undecenoate (initial stage) and methyl 9-oxononanoate (later stage), following the free radical chain reaction mechanism. The H8 in double bond was more easily dehydrogenated in the chain initiation stage than H11, followed by the formation of core aldehyde through three intermediates and two transition states each pathway. ME required a higher energy barrier (1.3–13.6 kJ/mol) than MO reaction, making it more difficult for ME to undergo thermal oxidation reaction. The transition state 4 and 5 were rate determining steps of chain initiation reaction and proliferation reaction, respectively. This study was of great significance to further control the formation of these trans fats and their oxidation products.

Rapid Destruction of Lipid Biomarkers Under Simulated Cosmic Radiation.

Understanding how organics degrade under galactic cosmic rays (GCRs) is critical as we search for traces of ancient life on Mars. Even if the planet harbored life early in its history, its surface rocks have been exposed to ionizing radiation for about four billion years, potentially destroying the vast majority of biosignatures. In this study, we investigated for the first time the impact of simulated GCRs (using gamma rays) on several types of lipid biosignatures (including hopane C30, sterane C27, alkanes, and fatty acids [FAs]) in both the presence and absence of salts (NaCl, KCl, and MgCl2). We measured that the lipids degraded 6-20 times faster than amino acids in similar conditions; moreover, when irradiated in the presence of a salt substrate, degradation was at least 4-6 times faster than without salt, which suggests that salty environments that are often preferred targets for astrobiology warrant caution. We detected radiolytic by-products only for FAs-in the form of alkanes and aldehydes. These results expand our understanding of the degradation of organic molecules in Mars analog environments and underscore the urgent need to direct rover missions to sampling sites protected from GCRs, for example, sites on Mars that have been recently exposed by a wind scarp retreat or meteoritic impact.

A Computational Study of Heteroatom Analogues of Selenoxide and Selenone syn Eliminations.

Selenoxide syn elimination is a widely used method for the synthesis of alkenes because it proceeds under exceptionally mild conditions, typically with excellent regio- and stereoselectivity. Surprisingly, hetero-selenoxide eliminations, where one or both olefinic carbon atoms are replaced with heteroatoms, have been little investigated, and their selenonyl counterparts even less so. A variety of such reactions, where the heteroatoms included combinations of O, N and S, as well as C, were investigated computationally. Selenoxides typically have lower activation energies and are slightly endothermic, while the corresponding selenones display higher activation energies and are exothermic in the gas state. The results are consistent with concerted, five-centre processes, leading to the formation of dioxygen, aldehydes, diazenes and imines from seleninyl or selenonyl peroxides, esters, hydrazines and amines, respectively. The more acidic selenenyl hydrodisulfide analogue undergoes proton transfer to the basic selenoxide oxygen atom instead of concerted elimination, resulting in the formation of a zwitterion. However, the formation of the corresponding selenonyl zwitterion is disfavoured compared to concerted syn elimination. The effects of solvents were also computed along with changes in enthalpy, entropy and free energy. Solvent effects were variable, while free energy calculations indicated overall ΔG values ranging between 3.60 and -32.12 kcal mol-1 for the syn eliminations of methyl methanethioseleninate and methaneperoxyselenonic acid, respectively. These computations suggest that the olefin-forming selenoxide syn elimination may be more general than currently understood and that replacement of the two carbon atoms with heteroatoms can lead to viable processes.

Effects of Wheat Bran-Derived Alkylresorcinols on the Physical and Oxidative Stability of Oil-in-Water Emulsions as related to pH

Alkylresorcinols (ARs), a homolog series of phenolipids naturally occurring in many by-products, can meet the high demand of the food industry for natural antioxidants. In this study, ARs (C17–C25) were isolated from wheat bran, and their antioxidant activity was tested in oil-in-water emulsions at pH 3.5 and pH 7.0 at two concentrations (15 and 30 mg/L of emulsion) during 14 days of storage at 35 °C. Results revealed that lipid oxidation was affected by both ARs concentration and pH of the emulsion. Indeed, when ARs were added, a significant suppression of hydroperoxides and aldehydes (hexanal and nonanal) formation with a consequent prolongation of their lag phases (5-fold) was observed at pH 3.5, while at pH 7.0 the lag phases were doubled. No influence of ARs on emulsion particle size was found. The present work demonstrated how ARs could represent sustainable and innovative natural antioxidants for emulsion-based food.

Oxidative Catalytic Depolymerization of Lignin into Value-Added Monophenols by Carbon Nanotube-Supported Cu-Based Catalysts

Lignin valorisation into chemicals and fuels is of great importance in addressing energy challenges and advancing biorefining in a sustainable manner. In this study, on the basis of the high microwave absorption performance of carbon nanotubes (CNTs), a series of copper-oxide-loaded CNT catalysts (CuO/CNT) were developed to facilitate the oxidative depolymerization of lignin under microwave heating. This catalyst can promote the activation of hydrogen peroxide and air, effectively generating a range of reactive oxygen species (ROS). Through the application of electron paramagnetic resonance techniques, these ROS generated under different oxidation conditions were detected to elucidate the oxidation mechanism. The results demonstrate that the •OH and O2•− play a crucial role in the formation of aldehyde and ketone products through the cleavage of lignin Cβ-O and Cα-Cβ bonds. We further evaluated the catalytic performance of the CuO/CNT catalysts with three typical lignin feedstocks to determine their applicability for lignin biorefinery. The bio-enzymatic lignin produced a 13.9% monophenol yield at 200 °C for 20 min under microwave heating, which was higher than the 7% yield via hydrothermal heating conversion. The selectivity of G-/H-/S-type products was slightly affected, while lignin substrate had a noticeable effect on the selective production. Overall, this study explored the structural characteristics of CuO/CNT catalysts and their implications for lignin conversion and offered an efficient oxidation approach that holds promise for sustainable biorefining practices.

Facile photometric quantification of aldehyde content in oxidized starches using 2-aminobenzamide oxime as an aldehyde selective reagent

AbstractThe oxidation of starch to aldehyde starch or dialdehyde starch introduces aldehyde groups to the starch core structure. This functionalization enables a wide range of further derivatization, e.g., oxidation to the corresponding carboxylic acid or functionalization to the corresponding amine via imine formation and reduction, which can be used for cross-linking. Herein, we report a novel method for efficiently quantifying these aldehyde groups based on the selective adduct formation of 2-aminobenzamide oxime (ABAO) and aldehydes. We initially implemented this photometric assay for C6-oxidized aldehyde starch using a plate reader, enabling parallel analysis of multiple samples in a fraction of the time and consistent with the conventional titration methods. Complementing this stream-lined analytical approach, we present an abbreviated workflow for faster downstream processing of reaction samples toward analysis. All of this was performed at a very small scale, cutting costs for (expensive) reagents and solvents, as well as drastically reducing working time. Finally, we also demonstrate our assay's applicability for quantifying the two aldehyde groups formed in dialdehyde starch derived from NaIO4 oxidation. Graphical abstract

Role of Mitochondrial Iron Uptake in Acetaminophen Hepatotoxicity.

Overdose of acetaminophen (APAP) produces fulminant hepatic necrosis. The underlying mechanism of APAP hepatotoxicity involves mitochondrial dysfunction, including mitochondrial oxidant stress and the onset of mitochondrial permeability transition (MPT). Reactive oxygen species (ROS) play an important role in APAP-induced hepatotoxicity, and iron is a critical catalyst for ROS formation. This review summarizes the role of mitochondrial ROS formation in APAP hepatotoxicity and further focuses on the role of iron. Normally, hepatocytes take up Fe3+-transferrin bound to transferrin receptors via endocytosis. Concentrated into lysosomes, the controlled release of iron is required for the mitochondrial biosynthesis of heme and non-heme iron-sulfur clusters. After APAP overdose, the toxic metabolite, NAPQI, damages lysosomes, causing excess iron release and the mitochondrial uptake of Fe2+ by the mitochondrial calcium uniporter (MCU). NAPQI also inhibits mitochondrial respiration to promote ROS formation, including H2O2, with which Fe2+ reacts to form highly reactive •OH through the Fenton reaction. •OH, in turn, causes lipid peroxidation, the formation of toxic aldehydes, induction of the MPT, and ultimately, cell death. Fe2+ also facilitates protein nitration. Targeting pathways of mitochondrial iron movement and consequent iron-dependent mitochondrial ROS formation is a promising strategy to intervene against APAP hepatotoxicity in a clinical setting.

Lactiplantibacillus plantarum inoculation enhanced the color stabilization and aroma quality of blueberry wine

Inoculation of Lactiplantibacillus plantarum before yeast has the potential to affect the blueberry wine quality. The effects of four L. plantarum strains on the anthocyanins and volatile profile of blueberry wine were studied. Different L. plantarum inoculated wines presented a great color variation, and B3 strain was able to retain more bluish hue of blueberry wine. Compared with RF wine fermented by only Saccharomyces cerevisiae yeast, L. plantarum inoculated wines exhibited a better preservation of monomeric and acylated anthocyanins. More importantly, inoculation of L. plantarum, especially for B3 and B4 strains, enhanced the accumulation of pyranoanthocyanins, which may improve the color stability of blueberry wine. In addition, inoculation with L. plantarum favored the formation of lactate-related esters, acetoin, C6 alcohols, terpenes, aldehydes, and volatile phenols. Flash-Profile analysis indicated that B3, B4 and SS6 strains conferred wines more sour and astringent tastes, along with more ‘fruity’ and ‘chemical’ aromas.

Effect of hot-air drying processing on the volatile organic compounds and maillard precursors of Dictyophora Rubrovalvata based on GC-IMS, HPLC and LC-MS

The dynamic changes in volatile organic compounds (VOCs), reducing sugars, and amino acids of Dictyophora rubrovalvata (DR) at various drying temperatures were analyzed using GC-IMS, HPLC, and LC-MS. Orthogonal partial least squares discriminant analysis (OPLS-DA) combined with VOCs indicated that drying temperature of 80 °C was optimal. Variable importance in the projection (VIP) and relative odor activity value (ROAV) were employed to identify 22 key VOCs. The findings suggested that esters played a predominant role among the VOCs. Pearson correlation analysis revealed that serine (Ser), glutamine (Gln), lysine (Lys), alanine (Ala), threonine (Thr), glutamic acid (Glu), asparagine (Asn), ribose, and glucose were closely associated with the formation of esters, aldehydes, ketones, pyrimidines, and pyrazines. In conclusion, this study laid a foundational theory for elucidating the characteristics aroma substances and their production pathways, providing a valuable reference for analysing the flavor characteristics of DR.