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Guishan goats, a unique goat breed in Yunnan Province, have a long history and representation, but their whey protein and function remain unclear. In this study, we carried out a quantitative analysis of the Guishan and Saanen goat whey proteome using a label-free proteomic approach. A total of 500 proteins were quantified from the 2 kinds of goat whey proteins, including 463 common proteins, 37 uniquely expressed whey proteins (UEWP), and 12 differentially expressed whey proteins (DEWP). Bioinformatics analysis indicated that UEWP and DEWP were mainly involved in cellular and immune system processes, membrane, and binding. In addition, UEWP and DEWP in Guishan goats participated primarily in metabolism and immune-related pathways, whereas Saanen goat whey proteins were associated mostly with environmental information processing-related pathways. Guishan goat whey promoted the growth of RAW264.7 macrophages more than Saanen goat whey, and significantly reduced the production of nitric oxide in lipopolysaccharide-stimulated RAW264.7 cells. This study provides a reference for further understanding these 2 goat whey proteins and finding functional active substances from them. [ABSTRACT FROM AUTHOR]

The mechanism of goat milk (GM) flavor improvement based on lipid changes requires understanding. According to sensory evaluation results, the texture, taste, appearance, aroma, and overall acceptability score of Guishan fermented goat milk (GMF) were higher than those of GM. In total, 779 lipid molecules and 121 volatile compounds were formed from the metabolite–lipid level in the GM and GMF, as determined through lipidomics and gas chromatography–mass spectrometry. The key volatile flavor compounds in the GMF were (E,E)-2,4-decadienal, ethyl acetate, acetoin, 2,3-pentanedione, acetic acid, and 2,3-butanedione. Of them, 60 lipids significantly contributed to the flavor profiles of the GMF, based on the correlation analysis. The triacylglycerides (TAGs) 12:0_14:0_16:0 and 13:0_13:0_18:2 contributed to aroma retention, while TAG and phosphatidylethanolamine were identified as key substrates for flavor compound formation during fermentation. Lipids associated with glycerophospholipid and linoleic acid metabolism pathways significantly affected volatile compound formation in the GMF. This study provides an in-depth understanding of the lipids and flavors of the GMF, and this information will be useful for the development of specific GMF products. • Lipid changes affect flavor formation in fermented goat milk (GMF). • Acetoin, 2,3-pentanedione, and 2,3-butanedione are abundant in GMF. • TAG (12:0/14:0/16:0) and TAG (13:0/13:0/18:2) contribute to aroma retention in GMF. • Flavor compounds are derived from glycerophospholipid and linoleic acid pathways. • Lipid markers are identified to improve the flavor of GMF. [ABSTRACT FROM AUTHOR]

• Immobilized laccase-catalyzed coupling of phenolic hydroxyl groups. • Diffusional limitations turned into advantages for constructing composite hydrogels. • A new type of composite hydrogels that combine silk and lignin. • A promising strategy to exploit enormous potential of natural sustainable resources. • A noteworthy green chemistry approach to enhance applicability of natural enzymes. Laccase (Lac) is an environmentally friendly commercially available low-cost biocatalyst that can act on phenolic groups at room temperature using ambient air. In this study, Lac immobilized silk fibroin (SF)-based hydrogels were employed to simultaneously absorb alkaline lignin (AL) and graft AL on SF to fabricate SF AL composite hydrogels. The immobilized Lac retained highly active, and mainly catalyzed inter- and intra-molecular covalent coupling between the phenolic groups of AL and the tyrosine residues of SF. Through imparting the unique structure of lignin, the SF AL composite hydrogels exhibited improved mechanical strength and anti-ultraviolet properties over the SF-based hydrogels. By making good use of Lac and turning diffusional limitations in Lac immobilization into advantages, this study developed a new efficient approach for production of sustainable value-added materials based on silk and lignin. This study offers a promising strategy to exploit the enormous potential of these natural biopolymers and enzymes. [ABSTRACT FROM AUTHOR]

Human behavior has varying effects on the environment because of its way and intensity. The majority of the current studies on tourists' environmental behavior primarily considers the environmentally conservative behavior and the environmentally disturbing behavior, while the environmentally radical behavior (very strong sense of responsibility) has not been well-documented in the literature. This study aims to examine the dimensions of tourists' environmental behavior and the mechanism of different types of tourists' environmental behavior. Study results identify three dimensions of tourists' environmental behavior, including: 1) environmentally radical behavior, 2) environmentally conservative behavior, and 3) environmentally disturbing behavior. This paper uses the theory of planned behavior to develop three different interpretation models of tourists' environmental behavior, and test hypothesized relationships in the interpretation models by structural equation models. The results show that the hypothesized relationships between attitude, subjective norms, perceived behavioral control, environmental behavioral intention and environmental behavior in the tourists' environmentally conservative behavior and environmentally disturbing behavior interpretation model were all supported. However, the hypothesis that subjective norms positively affect the environmental behavioral intention was not supported in the model of tourists' environmentally radical behavior. Study results provide suggestions and guidance for tourism management agencies to implement scientific and effective tourism environmental protection measures and policies. Note: ATT = Attitude; SN = Subjective Norms; PBC = Perceived Behavioral Control; ERBI = Environmentally Radical Behavioral Intention; ERB = Environmentally Radical Behavior; ECBI = Environmentally Conservative Behavioral Intention; ECB = Environmentally Conservative Behavior; EDBI = Environmentally Disturbing Behavioral Intention; EDB = Environmentally Disturbing Behavior.∗∗∗ p ＜0.001; ∗∗ p ＜0.01; ∗ p ＜0.05. Image 1 • Tourists' environmental behavior was classified into three dimensions. • Theory of planned behavior was applied to analyze tourists' environmental behaviors. • Factors affecting tourists' environmentally radical behavior were examined. • Mechanism of tourists' environmental behavior in three dimensions was established. [ABSTRACT FROM AUTHOR]