Search results for "AROMA"
showing 10 items of 1006 documents
Study of aromatic nucleophilic substitution with amines on nitrothiophenes in room-temperature ionic liquids: are the different effects on the behavi…
2006
The kinetics of the nucleophilic aromatic substitution of some 2-L-5-nitrothiophenes (para-like isomers) with three different amines (pyrrolidine, piperidine, and morpholine) were studied in three room-temperature ionic liquids ([bmim][BF4], [bmim][PF6], and [bm(2)im][BF4], where bmim = 1-butyl-3-methylimidazolium and bm(2)im = 1-butyl-2,3-dimethylimidazolium). To calculate thermodynamic parameters, a useful instrument to gain information concerning reagent-solvent interactions, the reaction was carried out over the temperature range 293-313 K. The reaction occurs faster in ionic liquids than in conventional solvents (methanol, benzene), a dependence of rate constants on amine concentration…
Balanced dual acting compounds targeting aromatase and estrogen receptor α as an emerging therapeutic opportunity to counteract estrogen responsive b…
2021
Abstract Breast Cancer (BC) is a leading cause of death in women, currently affecting 13% of female population worldwide. First-line clinical treatments against Estrogen Receptor positive (ER+) BC rely on suppressing estrogen production, by inhibiting the aromatase (AR) enzyme, or on blocking estrogen-dependent pro-oncogenic signaling, by targeting Estrogen Receptor (ER) α with selective Modulators/Degraders (SERMs/SERDs). The development of dual acting molecules targeting AR and ERα represents a tantalizing alternative strategy to fight ER + BC, reducing the incidence of adverse effects and resistance onset that limit the effectiveness of these gold-standard therapies. Here, in silico desi…
Rational design of allosteric modulators of the aromatase enzyme: An unprecedented therapeutic strategy to fight breast cancer.
2019
Estrogens play a key role in cellular proliferation of estrogen-receptor-positive (ER+) breast cancers (BCs). Suppression of estrogen production by competitive inhibitors of the enzyme aromatase (AIs) is currently one of the most effective therapies against ER + BC. Yet, the development of acquired resistance, after prolonged treatments with AIs, represents a clinical major concern. Serendipitous findings indicate that aromatase may be non-competitively inhibited by clinically employed drugs and/or industrial chemicals. Here, by performing in silico screening on two putative allosteric sites, molecular dynamics and free energy simulations, supported by enzymatic and cell-based assays, we id…
Flavour release from pectin gels : effect of texture, molecular interactions and aroma compounds diffusion
2002
Des systemes modeles de confiture a teneurs croissantes en pectine ont ete developpes afin d'observer la liberation d'arome par des matrices gelifiees a tres faible concentration en hydrocolloide. L'addition de pectine modifie la liberation des composes d'arome les plus volatils et hydrophobes. Ce phenomene est strictement lie a la formation d'un reseau gelifie qui, meme a une concentration de 0,1 % en pectine, cause une diminution de la mobilite des composes volatils. Aucune interaction moleculaire specifique n'a ete observee entre composes d'arome et pectine. De plus, il n'y a pas de difference significative entre les coefficients de diffusion des differents composes d'arome, et ce, pour …
Design, synthesis and biological evaluation of novel stilbene-based antitumor agents
2008
A series of novel stilbene derivatives has been synthesized and studied with the main goal to investigate SAR of the amino compound 1a, as well as to improve its water solubility, a potentially negative aspect of the molecule that could be a serious obstacle for a pre-clinical development. We have obtained derivatives with good cytotoxic activity, in particular, the derivatives 5c and 6b could represent two novel leads for further investigation. Compound 8b, a morpholino-carbamate derivative, prodrug of 1a, has a very good solubility in water, and is active in suppressing growth of tumor cells at a concentration of 5000 nM, which is a concentration 100 times higher than the parent stilbene …
Organic salts and aromatic substrates in two-component gel phase formation: the study of properties and release processes
2015
To identify gel phases able to act as confined reaction media or materials for the removal of organic pollutants, we studied two-component gel phases formed by naphthalenedisulfonate diimidazolium salts in the presence of some organic guests, in 1-propanol solution. Guests differing in π-surface area, bulkiness and electronic properties were taken into account. Soft materials obtained were investigated for their thermal stability, self-repairing ability and morphology. Furthermore, two-component gel phase formation was studied using resonance light scattering (RLS) measurements. Guest release processes from the gel phase were also studied. These processes were monitored as a function of tim…
Effects of texture and temperature on the kinetic of aroma release from model dairy custards
2010
http://www.sciencedirect.com/science/article/B6T6R-4YYRMXD-2/2/9ac9167b05d21ef9ff6dcce684696e13 http://www.elsevier.com/locate/foodchem; International audience; The structure of a foodstuff, and its perceived texture, are important characteristics involved in the sensory availability of flavour compounds released during the food consumption. This study identifies the effect of texture on the dynamic release of aroma compounds under simulated oral conditions (temperature and shearing). Two custard desserts, with two levels of texture but the same composition, flavoured with four aroma compounds, were analysed. The rheological behaviour of the custards and the release of aroma compounds (SPME…
Multivariate approach to reveal relationships between sensory perception of cheeses and aroma profile obtained with different extraction methods
2014
A new and original statistical approach was used to compare the effectiveness of 4 different methods to analyse aroma compounds of seven different commercial semi-hard cheeses with regard to their orthonasal sensory perception. Four extraction methods were evaluated: Purge and Trap, Artificial Mouth, Solid-Phase Microextraction (SPME) and Solvent-Assisted Flavour Evaporation (SAFE). Among the headspace methods, Artificial Mouth gave the closest representation of the studied product space to the sensory perception one. The SAFE method was complementary to the dynamic headspace methods, as it was very efficient in extracting the heavy molecules but less efficient for extracting the most volat…
Factors affecting physiology of mycelial growth and mushrooms aroma production in solid state fermentation
1997
L'effet de différentes sources d'azote et du rapport C/N sur la croissance mycélienne et sur l'intensité aromatique dégagée par trois espèces du genre #Morchella$ et d'une espèce du genre #Pleurotus$ a été étudié sur agar puis sur support solide. Les résultats ont été à la base du choix du nitrate de sodium comme source d'azote, du rapport C/N de 10 ainsi que du mycélium de #M. esculenta$ come source potentielle pour la production de l'arôme de morille. L'identification des molécules contribuant à l'arôme réalisée par CPG-SM a révélé de larges différences entre #M. esculenta$ et #P. cornucopiae$. Dans la mesure où l'arôme produit par le mycélium rappelle celui du carpophore, ce résultat con…
Aromaticity and planarity of zinc phthalocyanine (ZnPc) characterized by splitting of NICS(1) index
2018
The planarity of zinc phthalocyanine (ZnPc) in the gas phase and water, with solute-solvent interactions modeled by polarized continuum model (PCM), has been characterized with new indexes of aromaticity. The aromaticity of individual ring subunits of ZnPc molecule was studied on the basis of nucleus independent chemical shift index (NICS) above and below the molecular plane. Density functional theory (DFT) with selected Pople-type basis sets was used to study the local aromaticity. The calculated NICS(1) and NICS(-1) indexes of aromaticity for a non-planar ZnPc molecule in the polar environment are significantly different.