Iso-α-Acids, Bitter Components in Beer, Suppress Inflammatory Responses and Attenuate Neural Hyperactivation in the Hippocampus [PDF]
Frontiers in Pharmacology, 2019 Due to the growth in aging populations worldwide, prevention and therapy for age-related cognitive decline and dementia are in great demand. We previously demonstrated that long-term intake of iso-α-acids, which are hop-derived bitter compounds found in ...
Yasuhisa Ano +8 more
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Hop-Derived Iso-α-Acids in Beer Improve Visual Discrimination and Reversal Learning in Mice as Assessed by a Touch Panel Operant System [PDF]
Frontiers in Behavioral Neuroscience, 2019 Dementia and cognitive decline have become worldwide health problems due to rapid growth of the aged population in many countries. We previously demonstrated that single or short-term administration of iso-α-acids, hop-derived bitter acids in beer ...
Tatsuhiro Ayabe, Rena Ohya, Yasuhisa Ano
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Ru-enabled dehydration-reductive amination of α-, β-hydroxy acids into amino acids [PDF]
Nature CommunicationsThe direct transformation of biomass derived α-, β-hydroxy acids into amino acids is attractive but not reported. Here we disclose an atomically dispersed Ru catalyst that unlocks a previously unrecognized dehydration-reductive amination mechanism for ...
Shixiang Feng +7 more
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A pyridoxal phosphate-dependent enzyme platform for stereoselective synthesis of γ-tertiary-nitro-noncanonical amino acids [PDF]
Nature CommunicationsNon-canonical amino acids (ncAAs) are privileged building blocks for the synthesis of natural products, biocatalysts, and drug molecules. Among them, γ-tertiary-nitro-α-amino acids are highly valuable yet remain scarcely explored due to challenges in ...
Wenping Ding +4 more
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Chemometric modelling to relate antioxidants, neutral lipid fatty acids and flavour components in chicken breast [PDF]
, 2005 Relationships among quality factors in retailed free-range, corn-fed, organic, and conventional chicken breasts (9) were modeled using chemometric approaches.
Paterson, A. +3 more
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Cu-catalyzed Asymmetric Alkylation for Chiral Unnatural α-Substituted α-Amino Acids of Phallotoxins [PDF]
, 2023 Asymmetric alkylation is one of the most important methods for synthesizing chiral unnatural α-substituted α-amino acids. Herein, We reported an asymmetric alkylation of tert-butyl glycinate Schiff base catalyzed by copper/(4S,2R)-tBu-Phosferrox ...
Yang, Wang +6 more
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Synthetic receptors for the differentiation of phosphorylated peptides and synthesis and use of tetrahydrofuran amino acids [PDF]
, 2010 In the first part of the work a combination of bis(Zn(II)-cyclen) triazine metal complex binding sites with guanidinium moieties or Zn(II)-NTA complexes leads to artificial receptors for the differentiation of phosphorylated peptides which contain either
Grauer, Andreas
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α-Alkoxyacrylic acids from α-ketoacids.
, 1994 Dianions were made for the first time from α-ketoacids, using n-BuLi/t-BuOK (Lochmann's base), and alkylated on oxygen with dialkyl sulfates, alkyl sulfonates (triflates, tosylates), or alkyl halides to produce α-alkoxyacrylic acids.
Samaraweera, Jesmine Sriyani.
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Anoxic Biodegradation of Isosaccharinic Acids at Alkaline pH by Natural Microbial Communities [PDF]
, 2015 One design concept for the long-term management of the UK’s intermediate level radioactive wastes (ILW) is disposal to a cementitious geological disposal facility (GDF).
Pan, Chongle +54 more
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Fatty Acids, α-Tocopherol, β-Carotene and Lutein Contents in Forage Legumes, Forbs, and a Grass-Clover Mixture [PDF]
, 2013 Fresh forages are an important natural source of vitamins and fatty acids in ruminant diets, and their concentrations in forage species are important for the quality of animal-derived foods such as dairy and meat products.
Søegaard, K. +2 more
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