Ethyl succinic anhydride and its d-labeled version have been synthesized and applied to quantitative analysis of peptides in combination with MALDI or ESI mass spectrometry. These modifiers react with amino groups in the N-termini and lysine side chains in proteins, and therefore the combination of these modifiers was shown to be a useful tool for quantification of peptides and hence for proteomics research.
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http://dx.doi.org/10.1016/j.bmcl.2016.08.079 | DOI Listing |
Sci Rep
December 2024
College of Biological Sciences and Technology, YiLi Normal University, Yining, 835000, People's Republic of China.
Ice wine is produced from concentrated grape juice obtained by the natural freezing and pressing of grapes. The high sugar content of this juice has an impact on fermentation. To investigate the impact of the initial sugar concentration on the fermentation of ice wine, the initial sugar concentration of Vidal ice grape juice was adjusted to 370, 450, 500 and 550 g/L by the addition of glucose.
View Article and Find Full Text PDFFood Chem X
December 2024
Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria, S/N, 28040 Madrid, Spain.
Most commercially available red wines undergo alcoholic fermentation by yeasts, followed by a second fermentation with the lactic acid bacteria once the initial process is complete. However, this traditional approach can encounter complications in specific scenarios. These situations pose risks such as stalled alcoholic fermentation or the growth of undesirable bacteria while the process remains incomplete, leaving residual sugars in the wine.
View Article and Find Full Text PDFJ Food Sci
December 2024
College of Enology, Northwest A&F University, Yangling, China.
Grape endophytic fungi (EFFs) have rich secondary metabolic pathways that can synthesize bioactive substances and various enzymes, which may contribute to the improvement of wine quality. In order to investigate the effect of EFFs on fermentation characteristics and chemical components, fermentations by co-inoculations of Saccharomyces cerevisiae and five EFF strains at different concentrations were performed in this study. It was found that EFFs affected the fermentation rate and are related to the genus of EFFs and inoculation amount.
View Article and Find Full Text PDFEcotoxicol Environ Saf
December 2024
Centre de Recherche sur la Biodiversité et l'Environnement (CRBE), Université de Toulouse, CNRS, IRD, Toulouse INP, Université Toulouse 3 - Paul Sabatier (UT3), Toulouse, France.
Pollution from pesticides is an increasing concern for human health and biodiversity conservation. However, there is lack of knowledge about some emerging molecules such as SDHI fungicides (succinate dehydrogenase inhibitors) that are widely used but potentially highly toxic for vertebrates. Boscalid, fluopyram, and bixafen are 3 frequent SDHI molecules commonly detected in surface waters, which may pose risks to aquatic species.
View Article and Find Full Text PDFFEMS Yeast Res
January 2024
CBMA (Centre of Molecular and Environmental Biology), Department of Biology, University of Minho, 4710-057 Braga, Portugal.
Climate change and consumer preferences are driving innovation in winemaking, with a growing interest in non-Saccharomyces species. Among these, Torulaspora delbrueckii (Td) has gained recognition for its ability to reduce volatile acidity and enhance aromatic complexity in wine. However, knowledge regarding its phenotypic and genomic diversity impacting alcoholic fermentation remains limited.
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