Enhancement of serum immunoglobulins G and A production by non-degassed roasted coffee bean extract was written by Washiya, Yuki;Nishikawa, Tomoaki;Fujino, Tsuchiyoshi. And the article was included in Nippon Shokuhin Kagaku Kogaku Kaishi in 2014.HPLC of Formula: 20662-84-4 This article mentions the following:
We found that many volatile compounds were decreased from coffee extracts through a degassing process performed in com. roasted coffee beans. Extracts of non-degassed roasted coffee beans enhanced serum IgG and IgA production in mice. Moreover, we found that 2,5-dimethylpyrazine and 2,6-dimethylpyrazine, which were decreased by degassing, were mainly involved in the effect. In addition, 2-methylpyrazine enhanced serum IgG production These results indicate that non-degassed roasted coffee bean extract include sufficient volatile compounds to enhance serum IgG and IgA production in mice. In the experiment, the researchers used many compounds, for example, 2,4,5-Trimethyloxazole (cas: 20662-84-4HPLC of Formula: 20662-84-4).
2,4,5-Trimethyloxazole (cas: 20662-84-4) belongs to oxazolidine derivatives. Oxazolidines that are the precursor to bisoxazolidines are in effect mono-oxazolidines. They are also used as moisture scavengers in polyurethane and other systems. Oxazolidines are cyclic condensation products of β-amino alcohols and aldehydes or ketone, and they undergo a facile and complete hydrolysis in aqueous solution. Alterations in carbonyl moiety control the rate of formation of a given β-amino alcohol.HPLC of Formula: 20662-84-4
Referemce:
Oxazolidine – Wikipedia,
Oxazolidine | C3H7NO – PubChem