Search results for "alcohol"
showing 10 items of 1798 documents
Heavy enzymes and the rational redesign of protein catalysts
2019
Abstract An unsolved mystery in biology concerns the link between enzyme catalysis and protein motions. Comparison between isotopically labelled “heavy” dihydrofolate reductases and their natural‐abundance counterparts has suggested that the coupling of protein motions to the chemistry of the catalysed reaction is minimised in the case of hydride transfer. In alcohol dehydrogenases, unnatural, bulky substrates that induce additional electrostatic rearrangements of the active site enhance coupled motions. This finding could provide a new route to engineering enzymes with altered substrate specificity, because amino acid residues responsible for dynamic coupling with a given substrate present…
Chemical shift reagents in the study of polycyclic alcohols IX—1H NMR spectra of myrtenol and some other primary alcohols
1974
Structure proof of (—)-myrtenol, 3-cyclopentenyl-1-methanol and 5-norbornene-2-endo-methanol has been obtained from their proton magnetic resonance spectra in carbon tetrachloride containing different added amounts of tris(dipivaloylmethanato)europium. For each alcohol, a 1:1 complex structure with Eu(dpm)3 could be computed, in which the calculated pseudocontact shift effects on all skeleton protons of the ring system were consistent with the observed shift effect values. A considerable contact contribution of opposite sign to that of the pseudocontact part of the effect could be estimated for the methylene protons of the CH2OH group.
Organocatalytic Oxidation of Secondary Alcohols Using 1,2-Di(1-naphthyl)-1,2-ethanediamine (NEDA)
2014
Diamine, 1,2-di(1-naphthyl)-1,2-ethanediamine (NEDA), efficiently catalyzes the oxidation of alcohols by using TBHP as an oxidant. Notably, secondary benzyl alcohols are oxidized in almost quantitative yields, and the catalyst also displays high activity towards even hindered cycloaliphatic secondary alcohols. With enantiopure (R,R)-NEDA, oxidative kinetic resolution can be realized and depending on the alcohol ee up to 99 % are achieved.
Ionic Liquid Gels: Supramolecular Reaction Media for the Alcoholysis of Anhydrides.
2019
The search of new enantioselective catalysts, able to promote synthetically useful organic reactions with high levels of asymmetric induction, should be associated with the attention to the suitable reaction medium able to achieve the best efficiency in chemical processes. We have investigated the enantioselective desymmetrization of cyclic meso-anhydrides in nonconventional reaction media such as ionic liquids and supramolecular gels. With this aim, we examined several variables in the reacting system: the nature of ionic liquid used as the reaction medium, the gelation solvent, the structure of the anhydrides, the structure of alcohols, the chiral catalysts, and the reaction conditions, i…
Cis versus Trans: The Coordination Environment about the Tin(IV) Atom in Spirocyclic Amino Alcohol Derivatives.
2018
The syntheses of amino alcohols MeN(CH2 CH2 CMe2 OH)2 (1), MeN(CMe2 CH2 OH)(CH2 CMe2 OH) (2), MeN(CH2 CH2 CH2 OH)(CH2 CMe2 OH) (3), MeN(CH2 CH2 CMe2 OH)(CH2 CMe2 OH) (4), MeN(CH2 CH2 CMe2 OH)(CH2 CH2 OH) (5), and MeN(CH2 CH2 OH) (CH2 CH2 CH2 OH) (6) as well as spirocyclic tin(IV) alkoxides spiro-[nBuN(CH2 CMe2 O)2 ]2 Sn (7), spiro-[MeN(CH2 CH2 CMe2 O)2 ]2 Sn (8), spiro-[para-FC6 H4 N (CH2 CMe2 O)2 ]2 Sn (9), spiro-[MeN(CMe2 CH2 O)(CH2 CMe2 O)]2 Sn (10), spiro-[MeN(CH2 CH2 CH2 O)(CH2 CMe2 O)]2 Sn (11), spiro-[MeN(CH2 CH2 CMe2 O)(CH2 CMe2 O)]2 Sn (12), spiro-[MeN(CH2 CH2 CMe2 O)(CH2 CH2 O)]2 Sn (13) and spiro-[MeN(CH2 CH2 O)(CH2 CH2 CH2 O)]2 Sn (14) are reported. The compounds were characteri…
Unravelling the biosynthesis of pyriculol in the rice blast fungus Magnaporthe oryzae
2017
Pyriculol was isolated from the rice blast fungus Magnaporthe oryzae and found to induce lesion formation on rice leaves. These findings suggest that it could be involved in virulence. The gene MoPKS19 was identified to encode a polyketide synthase essential for the production of the polyketide pyriculol in the rice blast fungus M. oryzae. The transcript abundance of MoPKS19 correlates with the biosynthesis rate of pyriculol in a time-dependent manner. Furthermore, gene inactivation of MoPKS19 resulted in a mutant unable to produce pyriculol, pyriculariol and their dihydro derivatives. Inactivation of a putative oxidase-encoding gene MoC19OXR1, which was found to be located in the genome cl…
Glycolipid Biosurfactant Production from Waste Cooking Oils by Yeast: Review of Substrates, Producers and Products
2021
Biosurfactants are a microbially synthesized alternative to synthetic surfactants, one of the most important bulk chemicals. Some yeast species are proven to be exceptional biosurfactant producers, while others are emerging producers. A set of factors affects the type, amount, and properties of the biosurfactant produced, as well as the environmental impact and costs of biosurfactant’s production. Exploring waste cooking oil as a substrate for biosurfactants’ production serves as an effective cost-cutting strategy, yet it has some limitations. This review explores the existing knowledge on utilizing waste cooking oil as a feedstock to produce glycolipid biosurfactants by yeast. The review f…
Use of fortified pied de cuve as an innovative method to start spontaneous alcoholic fermentation for red winemaking
2015
Background and Aims Some wineries, in order to promote the growth of yeasts able to ferment grape musts, traditionally produce wines using the ‘pied de cuve’ method. The aim of the present work was to study the performance of fortified pied de cuve (FPdC) prepared by addition of wine. Method and Results Two FPdCs were prepared with the addition of wine at 1.5 and 3% (v/v) of ethanol to the musts and allowed to spontaneously ferment. The FPdCs were then added to fresh bulk musts in order to accelerate the spontaneous alcoholic fermentation (AF). Interestingly, several Saccharomyces cerevisiae strains isolated during the pied de cuve preparation were detected at the highest concentration thro…
Development of a low-alcoholic fermented beverage employing cashew apple juice and non-conventional yeasts
2019
Cashew apples are by-products in the production of cashew nuts, which are mostly left to rot in the fields. Cashew apple juice (CAJ), a highly nutritious beverage, can be produced from them. It is rich in sugars and ascorbic acid, but its high polyphenol content makes it bitter and astringent, and therefore difficult to commercialize. The kingdom of fungi contains more than 2000 yeast species, of which only a few species have been studied in relation to their potential to produce aroma compounds. The aim of this research was to develop a new low-alcoholic fermented beverage to valorize cashew apples. For this purpose, a screening was carried out employing non-conventional yeast species and …
A Knowledge-Based System as a Sustainable Software Application for the Supervision and Intelligent Control of an Alcoholic Fermentation Process
2020
One goal of specialists in food processing is to increase production efficiency in accordance with sustainability by optimising the consumption of raw food materials, water, and energy. One way to achieve this purpose is to develop new methods for process monitoring and control. In the winemaking industry, there is a lack of procedures regarding the common work based on knowledge acquisition and intelligent control. In the present article, we developed and tested a knowledge-based system for the alcoholic fermentation process of white winemaking while considering the main phases: the latent phase, exponential growth phase, and decay phase. The automatic control of the white wine&rsquo