scholarly journals Effects of fragrance compounds on growth of the silkworm Bombyx mori

PeerJ ◽  
2021 ◽  
Vol 9 ◽  
pp. e11620
Author(s):  
Zhen-peng Kai ◽  
Yanwei Qiu ◽  
Xue-wei Zhang ◽  
Shan-shan Chen
Keyword(s):  
Bombyx Mori ◽  
Endocrine System ◽  
Inhibitory Effect ◽  
Ethyl Vanillin ◽  
Abnormal Growth ◽  
Significant Inhibitory Effect ◽  
Ecological Problems ◽  
Musk Xylene ◽  
Fragrance Compounds

Due to the contamination and biological toxicity of some fragrance compounds, the environmental and ecological problems of such compounds have attracted more and more attention. However, studies of the toxicity of fragrance compounds for insects have been limited. The toxicity of 48 fragrance compounds for the silkworm Bombyx mori were investigated in this study. All of the fragrance compounds examined had no acute toxicity for B. mori larvae, but eight of them (menthol, maltol, musk xylene, musk tibeten, dibutyl sulfide, nerolidol, ethyl vanillin, and α-amylcinnamaldehyde) exhibited chronic and lethal toxicity with LC50 values from 20 to 120 µM. In a long-term feeding study, musk tibeten, nerolidol, and musk xylene showed significant growth regulatory activity. They were also extremely harmful to the cocooning of B. mori, resulting in small, thin, and loose cocoons. Two important insect hormones, namely, juvenile hormone (JH) and 20-hydroxyecdysone (20-E), were quantified in hemolymph following chronic exposure to musk tibeten, nerolidol, and musk xylene, respectively. Musk tibeten significantly increased JH titer and decreased the 20-E titer in hemolymph, and musk xylene had a significant inhibitory effect on JH titer and increased 20-E titer. Although nerolidol had no effect on hormone levels, exogenous JH mimic nerolidol increased the physiological effects of JH and significantly slowed the growth rate of B. mori larvae. The results showed that these fragrance compounds could interfere with the insect endocrine system, leading to death and abnormal growth. The risk to insects of residual fragrance compounds in the environment is worthy of attention.

Control of undeclared flavoring of cocoa powders by the determination of vanillin and ethyl vanillin by HPLC

Food Control ◽  
2016 ◽  
Vol 67 ◽  
pp. 171-176 ◽  
Author(s):  
Édgar Pérez-Esteve ◽  
María Jesús Lerma-García ◽  
Ana Fuentes ◽  
César Palomares ◽  
José M. Barat
Keyword(s):  
Ethyl Vanillin

Effect of Vanillin, Ethyl Vanillin, and Vanillic Acid on the Growth and Heat Resistance of Cronobacter Species

2011 ◽  
Vol 74 (12) ◽  
pp. 2062-2069 ◽  
Author(s):  
GÖKÇE POLAT YEMIŞ ◽  
FRANCO PAGOTTO ◽  
SUSAN BACH ◽  
PASCAL DELAQUIS
Keyword(s):  
Vanillic Acid ◽  
Intervention Strategy ◽  
Antimicrobial Properties ◽  
Bacterial Strains ◽  
Iodide Uptake ◽  
Ethyl Vanillin ◽  
Ph Values ◽  
Cronobacter Species ◽  
Decreasing Ph ◽  
D Values

Preservatives could be part of an effective intervention strategy for the control of Cronobacter species in foods, but few compounds with the desired antimicrobial properties have been identified to date. We examined the antibacterial activity of vanillin, ethyl vanillin, and vanillic acid against seven Cronobacter spp. in quarter-strength tryptic soy broth with 5 g/liter yeast extract (TSBYE) adjusted to pH 5.0, 6.0, and 7.0 at 10, 21, and 37°C. All compounds exhibited pH- and temperature-dependant bacteriostatic and bactericidal activity. MICs of vanillin and ethyl vanillin consistently increased with decreasing pH and temperature, but vanillic acid had little activity at pH values of 6.0 and 7.0. The MICs for all temperatures, pH values, and bacterial strains tested were 2 mg/ml ethyl vanillin, 3 mg/ml vanillin, and >8 mg/ml vanillic acid. MBCs also were influenced by pH, although significantly higher concentrations were needed to inactivate the bacteria at 21°C than at 10 or 37°C. Survivor curves for Cronobacter sakazakii strains at the MBCs of each compound revealed that all treatments resulted in immediate loss of cell viability at 37°C. Measurements of propidium iodide uptake indicated that the cell membranes were damaged by exposure to all three compounds. The thermal resistance of C. sakazakii was examined at 58°C in TSBYE supplemented with MBCs of each compound at pH 5.0 and 6.0. D-values at pH 5.0 were reduced from 14.56 ± 0.60 min to 0.93 ± 0.01, 0.63 ± 0.01, and 0.98 ± 0.02 min for vanillin, ethyl vanillin, and vanillic acid, respectively. These results suggest that vanillin, ethyl vanillin, and vanillic acid may be useful for the control of Cronobacter spp. in food during preparation and storage.

Ethyl Vanillin

2007 ◽  
pp. 194-194
Author(s):  
Marina Bährle-Rapp
Keyword(s):  
Ethyl Vanillin

scholarly journals Addressing the challenges of E-cigarette safety profiling by assessment of pulmonary toxicological response in bronchial and alveolar mucosa models

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Koustav Ganguly ◽  
Axel Nordström ◽  
Tania A. Thimraj ◽  
Mizanur Rahman ◽  
Malin Ramström ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Particle Number ◽  
Tissue Injury ◽  
Epigenetic Modification ◽  
Epithelial Barrier Function ◽  
Ethyl Vanillin ◽  
Nicotine Content ◽  
Cytotoxic Compounds ◽  
High Concentrations ◽  
Microbial Defense

AbstractLimited toxicity data on electronic cigarette (ECIG) impede evidence-based policy recommendations. We compared two popular mixed fruit flavored ECIG-liquids with and without nicotine aerosolized at 40 W (E-smoke) with respect to particle number concentrations, chemical composition, and response on physiologically relevant human bronchial and alveolar lung mucosa models cultured at air–liquid interface. E-smoke was characterized by significantly increased particle number concentrations with increased wattage (25, 40, and 55 W) and nicotine presence. The chemical composition of E-smoke differed across the two tested flavors in terms of cytotoxic compounds including p-benzoquinone, nicotyrine, and flavoring agents (for example vanillin, ethyl vanillin). Significant differences in the expression of markers for pro-inflammation, oxidative stress, tissue injury/repair, alarm anti-protease, anti-microbial defense, epithelial barrier function, and epigenetic modification were observed between the flavors, nicotine content, and/ or lung models (bronchial or alveolar). Our findings indicate that ECIG toxicity is influenced by combination of multiple factors including flavor, nicotine content, vaping regime, and the region of respiratory tree (bronchial or alveolar). Toxic chemicals and flavoring agents detected in high concentrations in the E-smoke of each flavor warrant independent evaluation for their specific role in imparting toxicity. Therefore, multi-disciplinary approaches are warranted for comprehensive safety profiling of ECIG.

scholarly journals Rapid Method for the Determination of Coumarin, Vanillin, and Ethyl Vanillin in Vanilla Extract by Reversed-Phase Liquid Chromatography with Ultraviolet Detection

2008 ◽  
Vol 91 (2) ◽  
pp. 383-386 ◽  
Author(s):  
Laila Ali ◽  
Gracia Perfetti ◽  
Gregory Diachenko
Keyword(s):  
Liquid Chromatography ◽  
Reversed Phase ◽  
Aqueous Acetic Acid ◽  
Reversed Phase Liquid Chromatography ◽  
Uv Detector ◽  
Ultraviolet Detection ◽  
Ethyl Vanillin ◽  
Significant Difference ◽  
Phase Liquid

Abstract A method is described for determining coumarin, vanillin, and ethyl vanillin in vanilla extract products. A product is diluted one-thousand-fold and then analyzed by reversed-phase liquid chromatography using a C18 column and a mobile phase consisting of 55 acetonitrile45 aqueous acetic acid (1) solution at a flow rate of 1.0 mL/min. Peaks are detected with a UV detector set at 275 nm. Vanilla extracts were spiked with 250, 500, and 1000 g/g each of coumarin, vanillin, and ethyl vanillin. Recoveries averaged 97.4, 97.8, and 99.8 for coumarin, vanillin, and ethyl vanillin, respectively, with coefficient of variation values of 1.8, 1.3, and 1.3, respectively. No significant difference was observed among the 3 spiking levels. A survey of 23 domestic and imported vanilla extract products was conducted using the method. None of the samples contained coumarin. The surveyed samples contained between 0.4 to 13.1 and 0.4 to 2.2 mg/g vanillin and ethyl vanillin, respectively.

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