Production of Some Higher Alcohols and Acetate Esters from Rice Bran by Yeasts Metabolisms of Kluyveromyces Marxianus and Debaryomyces Hansenii

The aim of this study was to evaluate the biosynthesis of flavor compounds from rice bran by yeast metabolisms. The microbial growth and flavor biosynthesis of Kluyveromyces marxianus and Debaryomyces hansenii in rice bran by microbial fermentation were investigated. Growth of both yeasts was assessed by the calculation of specific growth rates and doubling time. Their aroma biosynthesis was evaluated by gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS) and Spectrum™ sensory analysis. The specific growth rate (µmax) and doubling time (td) of K. marxianus were calculated as 0.16/h and 4.21 h respectively, D. hansenii had 0.13/h of µmax and 5.33h of td. K. marxianus and D. hansenii significantly produced higher alcohols and acetate esters from rice bran at high levels. Results showed that K. marxianus can produce 827.27 µg/kg of isoamy alcohol, 169.77 µg/kg of phenyl ethyl alcohol and 216.08 µg/kg phenyl ethyl acetate during 24 h batch fermentation. Isovaleric acid was also synthesed by K. marxianus at high level (4013 µg/kg) in the batch fermentation of 96 hours. The highest concentration of of isoamyl alcohol and phenyl ethyl acetate was determined as 415.64 µg/kg and 135.77 µg/kg, respectively at 24 h fermentation of D.hansenii. Fermented cereals and rose were defined as characteristic flavor descriptors for the fermented rice bran samples. Rose flavor term in fermented rice bran samples were found to associate with phenyl ethyl alcohol, phenyl ethyl acetate, isoamyl acetate and guaiacol. The valorization of rice bran can be achieved with the production of natural flavor compounds by yeast metabolisms.

Linking Organic Metabolites as Produced by Purpureocillium Lilacinum 6029 Cultured on Karanja Deoiled Cake Medium for the Sustainable Management of Root-Knot Nematodes

Root-knot nematodes pose a serious threat to agriculture and forest systems, causing significant losses of the crop worldwide. A wide range of chemical nematicides has traditionally been used to manage phyto-nematodes. However, due to their ill effects on the environment, biological control agents (BCAs) like Purpureocillium lilacinum that exhibit antagonistic effects on root-knot nematodes are preferred. The current study focused on identifying nematicidal metabolites produced by the fungus Purpureocillium lilacinum cultivated on akaranja deoiled cake-based liquid medium through bioactivity-guided fractionation against Meloidogyne incognita. Column chromatography of the ethyl acetate extract of fungal filtrate exhibited the most potent fraction (fraction 14–15), giving 94.6% egg mass hatching inhibition on the 5th day and a maximum nematicidal activity of 62% against second-stage juveniles after 48 h at 5000 mg/L. Gas chromatography coupled with mass spectrometry (GC-MS) analysis of this fraction revealed five major compounds, viz., 2-ethyl butyric acid, phenyl ethyl alcohol, benzoic acid, benzene acetic acid, and 3,5-Di-t-butylphenol. These biocompounds have potential biocontrol applications in agriculture, but further in vivo studies are warranted.

Olfactory Costimulation Influences Intranasal Somatosensory Perception

Olfactory sensitivity is influenced by intranasal trigeminal sensation. For instance, sniffing is central to how humans and animals perceive odorants. Here, we investigated the influence of olfactory costimulation on the perception of intranasal somatosensory stimulation. In this study, 22 healthy human subjects, with normal olfactory function, performed a localization task for stimulation using weak air puffs, a pure odorant, phenyl ethyl alcohol (PEA; rose odor), or their combination. Visual cues were used to inform participants to briefly hold their breath while weak, poorly localizable, air puffs and/or PEA were delivered to either nostril. Although PEA alone could not be localized to the correct nostril, when it accompanied a weak air puff in the ipsilateral nostril, localization accuracy significantly improved, relative to presentation of the air puff without the odorant. The enhancement of localization was absent when the air puff and PEA were presented to opposite nostrils. Since ipsilateral but not contralateral costimulation with PEA increased the accuracy of weak air puff localization, the results argue against a non-specific alerting effect of PEA. These findings suggest an interaction between olfactory and intranasal somatosensory stimuli leading to their integration.

The Effect of Endoscopic Olfactory Cleft Opening on Obstructed Olfactory Cleft Disease

Purpose. This study was conducted to evaluate the effect of endoscopic olfactory cleft (OC) opening on olfaction in patients with obstructed OC disease. Materials and Methods. Patients with obstructed OC disease who underwent endoscopic OC opening for treatment were enrolled. The endoscopic olfactory cleft opening was performed under local anesthesia. Under an endoscopy, the middle and superior turbinates were gently lateralized to open the OC using an elevator. The phenyl ethyl alcohol threshold test was performed to evaluate the olfactory function both before and after surgery. Results. An endoscopic OC opening was performed on 42 patients. Amongst them, the etiology of OC obstruction revealed anatomic anomalies in 14 patients, inflammatory process in 14, and anatomic anomalies as well as inflammatory process in 14. The phenyl ethyl alcohol threshold levels improved in 32 (76.2%) of the patients after surgery. The olfactory function was better improved in patients experiencing OC obstructed by inflammatory process than those by anatomic anomalies. Conclusions. This study showed that endoscopic OC opening seemed to be effective in treating olfactory dysfunction in patients with obstructed OC disease caused by inflammatory process.

UJI SIFAT FISIKA-KIMIA DAN IDENTIFIKASI FENIL ETIL ALKOHOL MINYAK ATSIRI BUNGA MAWAR HASIL EKSTRAKSI PELARUT

Test of Physical and chemical Properties and Identification of Phenyl Ethyl Alcohol of Essential Oil Roses from Solvent ExtractionThe technology of extraction of roses oil currently is developed in small scale industries through distillation. However, this technology has many disadvantages. To overcome these obstacles, it is necessary to do research by using solvent extraction vapor (solvent extraction).This study was conducted to determine the type of solvent and the right ratio of solvent to obtain the highest "concrete" and "absolute" yields on the extraction of roses. The solvents chosen in this study were n-hexane, petroleum ether and ethanol with a ratio of 1: 3, 1: 4 and 1: 5 w / v. The 1: 5 w / v n-hexane solvent was the right solvent for extracting roses with the highest "concrete" and "absolute" yield levels for the perfume making of 0.85% and 0.07%. The main chemical component of rose essential oil detected by KGSM is phenyl ethyl alcohol with the highest phenyl ethyl alcohol content found in "absolute" of 1: 4 w / v n-hexane extraction of 6.53%.Keywords: Rose Flower, Essential Oil, Ekstraksi pelarutABSTRAK Teknologi ekstraksi minyak bunga mawar saat ini yang berkembang pada industri skala kecil yaitu penyulingan. Namun, teknologi ini memiliki banyak kelemahan. Untuk mengatasi kendala tersebut, maka perlu dilakukan penelitian dengan menggunakan ekstraksi pelarut mudah menguap (solvent extraction). Penelitian ini dilakukan untuk mengetahui jenis pelarut dan perbandingan pelarut yang tepat untuk memperoleh rendemen “concrete” dan “absolut” tertinggi pada hasil ekstraksi bunga mawar. Pelarut yang dipilih pada penelitian ini adalah n-heksana, petroleum eter dan etanol dengan perbandingan 1:3, 1:4 dan 1:5 b/v. Pelarut n-heksana 1:5 b/v adalah pelarut yang tepat untuk mengekstraksi bunga mawar dengan kadar rendemen “concrete” dan “absolut” tertinggi untuk pembuatan parfum sebesar 0,85 % dan 0,07%. Komponen kimia utama minyak atsiri bunga mawar yang terdeteksi oleh KGSM adalah fenil etil alkohol dengan kadar fenil etil alkohol tertinggi terdapat pada “absolut” hasil ekstraksi n-heksana 1:4 b/v sebanyak 6,53%.Kata kunci: Bunga Mawar, Minyak Atsiri, Solvent Extraction

Cinnamaldehyde and Phenyl Ethyl Alcohol promote the entrapment of intermediate species of HEWL, as revealed by structural, kinetics and thermal stability studies

Numerous efforts have been directed towards investigating the different stages leading to the fibrillation process in neurodegenerative diseases and finding the factors modulating it. In this study, using a wide range of molecular techniques as well as fibrillation kinetics coupled with differential scanning fluorimetry (DSF) and crystal structure determination of HEWL treated with cinnamaldehyde (Cin) and Phenyl ethyl alcohol (PEA) in their aroma form during fibrillation, we were able to identify the binding positions of Cin and PEA in HEWL. Additionally, crystal structures were used to suggest residues Thr43, Asn44, Arg45 and Arg68 as a plausible ‘hotspot’ promoting entrapment of intermediate species in the process of fibril formation in HEWL. We were also able to use DSF to show that Cin can significantly decrease the thermal stability of HEWL, promoting the formation of partially unfolded intermediate species. In conclusion, our data led us to emphasize that compounds in their ‘aroma form’ can influence the structure and stability of protein molecules and suggest reconsideration of HEWL as a model protein for fibrillation studies related to neurodegenerative diseases based on the initial structure of the proteins, whether globular (HEWL) or intrinsically disordered.

GC-MS analysis and insecticidal effect of methanol extract of Pistacia khinjuk Stocks leaves

<p>Regarding the significance of environmental issues, the use of herbal compounds is proposed as an alternative method for methyl bromide and phosphine. In this research, the insecticide effect of MeOH extract of <em>Pistacia khinjuk</em> leaves on <em>Tribolium confusum</em> (Jacquelin du Val, 1863) and <em>Oryzaephilus surinamensis</em> (Linnaeus, 1758) was studied. The chemical compounds of the extract were also identified by the GC-Mass device. The contact toxicity test was performed on 1 to 7-day-old insects. LC₅₀ values of 9.32 and 5.47 mg ml^–1 were calculated for <em>T. confusum</em> and <em>O. surinamensis</em>, respectively. More than 39 compounds were identified in MeOH extract of <em>P. khinjuk</em>, with 5-ethoxy-4-phenyl-2-isopropylphenol (29.02 %), phenyl ethyl alcohol (10.78 %), benzyl alcohol (7.8 %) and 1, 2-benzenediol (6.67 %) as main compounds. In addition, there were the known insecticide compounds such as spathulenol (2.07 %), myrcene (2.03 %), ρ-cymene (1.67 %), apiol (1.61 %), borneol (0.79 %), and pulegone (0.44 %) in the plant extract that confirmed the potential of the <em>P. khinjuk</em> extract in controlling stored-product insects.</p>

Olfactory Co-Stimulation Influences Intranasal Somatosensory Perception

ABSTRACTOlfactory sensitivity is influenced by intranasal trigeminal sensation. For instance, sniffing is central to how humans and animals perceive odorants. Here, we investigated the influence of olfactory co-stimulation on the perception of intranasal somatosensory stimulation. In this study, twenty-two healthy human subjects, with normal olfactory function, performed a localization task for weak air-puff stimuli, in the presence or absence of a pure odorant, phenyl ethyl alcohol (PEA; rose odor). Visual cues were used to inform participants to briefly hold their breath while weak, poorly localizable, air-puffs and/or PEA were delivered to either nostril. Although PEA alone could not be localized, when accompanied by a weak air-puff in the ipsilateral nostril, localization accuracy significantly improved, relative to presentation of the air-puff without the odorant. The enhancement of localization was absent when the air-puff and PEA were presented to opposite nostril. Since ipsilateral but not contralateral co-stimulation with PEA increased the accuracy of weak air-puff localization, the results argue against a non-specific alerting effect of PEA. These findings suggest an interaction between the olfactory and somatosensory trigeminal systems.

Chemical Analysis of Coffee Berry Volatiles That Elicit an Antennal Response From the Coffee Berry Borer Hypothenemus hampei

One of the major obstacles to coffee production worldwide is the damage caused by the coffee berry borer <em>Hypothenemus hampei</em> (Ferrari; Coleoptera: Curculionidae). When searching for host fruits, females are attracted to the volatiles the fruits release. In this study, the volatiles released by the ripe and dry fruits of <em>Coffea arabica</em> and <em>C. canephora</em> were analyzed by gas chromatography-electroantennography (GC-EAD) and identified by gas chromatography-mass spectrometry (GC-MS). The areas of the response peaks were analyzed using canonical discriminant analysis. The results of the statistical analysis demonstrated the presence of 4 distinct groups of volatiles released from ripe and dry <em>C. arabica</em> and <em>C. canephora</em>. A few of the most influential compounds in the canonical discriminate analysis also elicited antennal activity (GC-EAD) in the flying female coffee berry borers, specifically 2-heptanone, 2-heptanol, 3-ethyl-4-methylpentanol, phenyl ethyl alcohol, methyl alicylate, and α-copaene. These compounds will be tested in the field to explore the development of a new chemical that is attractive to the borers and can be used in the management of the coffee berry borer <em>H. hampei</em>.