98%
921
2 minutes
20
A novel enantioselective Tsuji-Trost-type cross coupling reaction between gem-difluorinated cyclopropanes and N-unprotected amino acid esters enabled by synergistic Pd/Ni/chiral aldehyde catalysis is presented herein. This transformation streamlined the diversity-oriented synthesis (DOS) of optically active α-quaternary α-amino acid esters bearing a linear 2-fluoroallylic motif, which served as an appealing platform for the construction of other valuable enantioenriched compounds. The key intermediates were confirmed by HRMS detection, while DFT calculations revealed that the excellent enantioselectivity was attributed to the stabilizing non-covalent interactions between the Pd(II)-π-fluoroallyl species and the Ni(II)-Schiff base complex.
Download full-text PDF |
Source |
---|---|
http://dx.doi.org/10.1002/anie.202402038 | DOI Listing |
Int Microbiol
September 2025
School of Basic Sciences, Technology and Engineering, National Open and Distance University, Pasto, Nariño, Colombia.
This study investigates the impact of a defined starter culture on the fermentation of cocoa beans and its influence on the production of volatile and non-volatile compounds related to sensory quality. A microbial consortium comprising Saccharomyces cerevisiae, Pichia kudriavzevii, Levilactobacillus brevis, and Acetobacter okinawensis was selected based on their enzymatic activity and acid regulation properties. Fermentation trials showed that the starter culture enhanced the synthesis of key volatile compounds, particularly esters and higher alcohols, such as 2-phenylethanol and 2-phenylethyl acetate, which contribute floral and fruity aromas.
View Article and Find Full Text PDFArch Microbiol
September 2025
College of Bioengineering, Sichuan University of Science and Engineering, Zigong, 643000, China.
The esterase gene encoding EstJN1 of Clostridium butyricum, which was isolated from the pit cellar of Chinese liquor facility, was expressed. EstJN1 was identified as a novel GDSL esterase belonging to family II. The enzyme demonstrated a marked substrate preference for p-nitrophenyl butyrate, with optimal activity at a temperature of 40 ℃ and a pH of 7.
View Article and Find Full Text PDFACS Omega
September 2025
University of Chemistry and Technology, Prague 166 28, Czech Republic.
The growing threat of antibiotic-resistant bacteria continues to be one of the biggest challenges facing public health. As a result, there is an increasing focus on developing new substances with both antimicrobial and biofilm inhibition activities. One such group of compounds is surfactants, particularly quaternary ammonium salts (QASs), which are commonly used as disinfectants in healthcare.
View Article and Find Full Text PDF3 Biotech
October 2025
Key Laboratory of Green Manufacturing and Biosynthesis of Food Bioactive Substances, China General Chamber of Commerce, School of Food and Health, Beijing Technology and Business University, Beijing, 100048 China.
Unlabelled: Soy whey, a tofu production byproduct rich in nutrients, is typically discarded. This study investigated five natural lactic acid bacteria (LAB) strains isolated from spontaneously fermented soy whey (FSW) for their fermentation performance in soy whey medium. The growth characteristics, total phenols and flavonoids compounds, antioxidant activities, and aroma profiles were evaluated.
View Article and Find Full Text PDFJ Food Sci Technol
October 2025
Department of Food Science, Tunghai University, Taichung City, 40704 Taiwan.
Chocolate is often used in 3D food printing, however in 3D food printing cold extrusion systems, chocolate often faces the issue of temperature-induced clumping. To address this texture alteration, the method of adding oleogels is employed. This study examines the impact of monoglycerides (MAG), sucrose fatty acid ester (SE) and hydroxypropyl methylcellulose (HPMC) oleogels on the thermal and textural properties of 3D printed white and dark chocolates.
View Article and Find Full Text PDF