Geographical authentication of rose cakes integrated HS-SPME-GC-MS, GC-IMS, and chemometric profiling.

The flavor profiles of rose cakes derived from roses cultivated in distinct geographical regions exhibit notable variations. This study aimed to compare volatile flavor compounds in rose cakes to identify regional distinctions. Roses from Shandong (SD), Henan (HN), Xinjiang (XJ), Yunnan (YN), and Gansu (GS) were processed into cakes, and their volatile organic compounds (VOCs) were analyzed using electronic nose (e-nose), electronic tongue (e-tongue), headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS), and gas chromatography-ion mobility spectrometry (GC-IMS).

Quinoxaline derivatives in identifying novel VEGFR-2 inhibitors: A combined 3D-QSAR, molecular docking and molecular dynamics simulation.

Vascular endothelial growth factor receptor 2 (VEGFR-2) is a key target for cancer treatment. VEGFR-2 inhibitors, which would initiate apoptosis, have been identified. To derive novel and potent VEGFR-2 inhibitors, a series of quinoxaline derivatives were studied using a combination of molecular modeling approaches, including three-dimensional quantitative structure-activity relationship (3D-QSAR), molecular docking, and molecular dynamics (MD) simulations.

Slow digestion property of octenyl succinic anhydride modified waxy maize starch in the presence of tea polyphenols.

The in vivo slow digestion property of octenyl succinic anhydride modified waxy corn starch (OSA-starch) in the presence of tea polyphenols (TPLs) was studied. Using a mouse model, the experimental results showed an extended and moderate postprandial glycemic response with a delayed and significantly decreased blood glucose peak of OSA-starch after cocooking with TPLs (5% starch weight base). Further studies revealed an increased hydrodynamic radius of OSA-starch molecules indicating an interaction between OSA-starch and TPLs.

Effect of green tea catechins on the postprandial glycemic response to starches differing in amylose content.

The effect of tea polyphenols (TPLs), specifically tea catechins, on the postprandial glycemic response to cooked starches differing in amylose contents was investigated. The in vivo test using a mouse model showed a moderate reduction of the postprandial glycemic response to co-cooked normal (containing 27.8% amylose) or waxy corn starch with 10% TPLs (dry weight of starch), while an augmented glycemic response with a delayed blood glucose peak was observed when high amylose corn starch (HAC, containing 79.