Phenethyl alcohol

Simultaneous blood and brain microdialysis in a free-moving mouse to test blood-brain barrier permeability of chemicals.[Pubmed:33294385]

Toxicol Rep. 2020 Nov 6;7:1542-1550.

Neurotoxic chemicals that pass through the blood-brain barrier (BBB) can influence brain function. Efficient methods to test the permeability of the BBB to specific chemicals would facilitate identification of potentially neurotoxic agents. We report here a simultaneous blood and brain microdialysis in a free-moving mouse to test BBB permeability of different chemicals. Microdialysis sampling was conducted in mice at 3-5 days after implantation of a brain microdialysis probe and 1 day after implantation of a blood microdialysis probe. Therefore, mice were under almost physiological conditions. Results of an intravenous injection of lucifer yellow or uranine showed that the BBB was functioning in the mice under the experimental conditions. Mice were given phenyl arsenic compounds orally, and concentration-time profiles for phenyl arsenic compounds such as diphenylarsinic acid, phenylarsonic acid, and phenylmethylarsinic acid in the blood and brain dialysate samples were obtained using simultaneous blood and brain microdialysis coupled with liquid chromatography-tandem mass spectrometry. Peak area-time profiles for linalool and 2-Phenethyl alcohol (fragrance compounds or plant-derived volatile organic chemicals) were obtained using simultaneous blood and brain microdialysis coupled with gas chromatography-mass spectrometry in mice given lavender or rose essential oils intraperitoneally. BBB function was confirmed using lucifer yellow in these mice, and results indicated that the phenyl arsenic compounds, linalool and 2-Phenethyl alcohol, passed through the BBB. The present study demonstrates that simultaneous blood and brain microdialysis in a free-moving mouse makes it possible to test the BBB permeability of chemicals when coupled with appropriate chemical analysis methods.

The use of mesophilic and lactic acid bacteria strains as starter cultures for improvement of coffee beans wet fermentation.[Pubmed:33219454]

World J Microbiol Biotechnol. 2020 Nov 21;36(12):186.

The use of starter cultures during food fermentation aims to standardize the process and to obtain a higher quality product. The objectives were to study mesophilic bacteria (MB) and lactic acid bacteria (LAB) isolated from wet coffee processing and evaluate their performance in a pulped coffee medium. Eighty-six bacteria isolates (59 MB and 27 LAB) were assessed for pectinolytic activity, metabolite production, and pH value decrease in coffee-based culture (CPM). Seven bacteria strains (3 MB and 4 LAB) were selected and used as starter cultures in the wet fermentation of pulped coffee. The MB and LAB populations varied from 4.48 to 8.43 log CFU g(-1) for MB and 3.54 to 8.72 log CFU g(-1) for LAB during fermentation. Organic acid concentration (ranged from 0.01 to 0.53 for succinic acid; 0.71 to 8.14 for lactic acid and 0.06 to 0.29 for acetic acid), and volatile compounds (44 compounds were detected in green beans and 98 in roasted beans) were evaluated during fermentation. The most abundant compounds found in roasted beans belong to furans [15], ketones and esters [14], pyridines [13], and pyrazines [12]). Leuconostoc mesenteroides CCMA 1105 and Lactobacillus plantarum CCMA 1065 presented volatile compounds important for coffee aroma. Isovaleric acid; 2,3-butanediol; Phenethyl alcohol; beta-linalool; ethyl linoleate; and ethyl 2-hydroxypropanoate could improve cupping qualities.

A previously undescribed phenylethanoid glycoside from Callicarpa kwangtungensis Chun acts as an agonist of the Na/K-ATPase signal transduction pathway.[Pubmed:33190100]

Phytochemistry. 2020 Nov 12;181:112577.

The new concept that Na/K-ATPase acts as a receptor prompted us to look for new ligands from Callicarpa kwangtungensis Chun. Using column chromatography, an undescribed Phenethyl alcohol glycoside, callicarpanoside A, and an undescribed benzyl alcohol glycoside, callicarpanoside B, along with twelve known polyphenols were isolated from Callicarpa kwangtungensis Chun. All the isolated compounds were evaluated for their Na/K-ATPase (NKA) inhibitory activities. Using our NKA technology platform-based screening assay protocols, callicarpanoside B was identified as an undescribed Na/K-ATPase agonist. In particular, the newly identified benzyl alcohol glycoside was found to bind NKA and activate the receptor NKA/Src complex, resulting in the activation of protein kinase cascades. These cascades included extracellular signal-regulated kinases and protein kinase C epsilon, as well as NKA alpha1 endocytosis at nanomolar concentrations. Unlike the class of cardiotonic steroids, callicarpanoside B showed less inhibition of NKA activity and caused less cellular toxicity. Moreover, callicarpanoside B was found to bind NKA at a different site other than the cardiotonic steroids binding site. Thus, we have identified an undescribed NKA alpha1 agonist that may be used to enhance the physiological processes of NKA alpha1 signaling.

Improved flavor profiles of red pitaya (Hylocereus lemairei) wine by controlling the inoculations of Saccharomyces bayanus and Metschnikowia agaves and the fermentation temperature.[Pubmed:33087960]

J Food Sci Technol. 2020 Dec;57(12):4469-4480.

The effects of the inoculation method of Saccharomyces bayanus BV818 and non-Saccharomyces yeast Metschnikowia agaves P3-3 and the fermentation temperature on the volatile profiles of red pitaya wine were investigated in the present study. Although the growth of P3-3 was inhibited by BV818 in the mixed inoculations, simultaneous and sequential inoculations promoted the production of seven volatiles, including higher alcohols (propan-1-ol, 3-methyl-1-butanol and Phenethyl alcohol), esters (ethyl decanoate and diethyl succinate), acid (2-ethylhexanoic acid), and ketone (acetoin). Sequential inoculation produced the largest total content of volatile compounds and exhibited the best in the global aroma. The red pitaya wine produced in different inoculations can be separated by its main volatile components. Furthermore, the highest total content was yielded at 25 degrees C for alcohols and at 21 degrees C for esters and acids. Within an experimental range of 17 degrees C to 29 degrees C, the contents of benzaldehyde and acetoin decreased with the increase in temperature, whereas the change in 4-ethyl-2-methoxyphenol content was the opposite. The similarly high total contents of volatiles and global aroma score were yielded via sequential inoculation at 21 degrees C and 25 degrees C. Therefore, the desired red pitaya wine can be effectively produced by modulating the inoculation method and fermentation temperature.

Exposure to Fungal Volatiles Can Influence Volatile Emissions From Other Ophiostomatoid Fungi.[Pubmed:33042073]

Front Microbiol. 2020 Sep 17;11:567462.

Fungal volatile organic compounds (FVOCs) can act as intra- and inter-kingdom communication signals that influence the growth and behaviors of organisms involved in antagonistic or mutualistic relationships with fungi. There is growing evidence suggesting that FVOCs can mediate interactions between organisms within and across different ecological niches. Bark beetles have established mutualistic relationships with ophiostomatoid fungi which can serve as a food source and condition host plant tissues for developing beetle larvae. While the profiles (both composition and concentrations) of volatile emission from ophiostomatoid fungi can be influenced by abiotic factors, whether emissions from a given fungal species can be influenced by those from another is still unknown. Here, we analyzed FVOCs emitted from the two ophiostomatoid fungi, Grosmannia clavigera and Ophiostoma ips, associated with mountain pine beetle and pine engraver beetle, respectively, when each fungus was growing alone or in a shared headspace. We used two isolates of each fungus species. Overall, we detected a total of eight volatiles in both G. clavigera alone or in combination with O. ips including acetoin, ethyl acetate, cis-grandisol, isoamyl alcohol, isobutanol, 2-methyl-1-butanol, phenethyl acetate, and Phenethyl alcohol. The profiles of volatiles emitted differed between the two fungal species but not between the two isolates of the same fungus. Six compounds were common between the species, whereas two compounds were detected only when G. clavigera was present. Moreover, the majority of volatiles were detected less frequently and at lower concentrations when the two fungi were grown together in a shared headspace. These results are likely due to reduced volatile emissions from O. ips in the presence of G. clavigera. However, changes in the profiles of fungal volatiles did not correspond with the observed changes in the growth of either species. Overall, these results suggest that the similarities in fungal volatiles among different species of fungi may reflect a common ecological niche and that the differences may correspond to species-specific adaptation to their respective host beetles or genetic factors.