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Traditional Chinese medicine (TCM) and dietary compounds have a profound influence on the regulation of gut microbiota (GM) in hepatic fibrosis (HF). Certain substances found in both food and herbs that are edible and medicinal, such as dietary fiber, polyphenols, and polysaccharides, can generate beneficial metabolites like short-chain fatty acids (SCFAs), bile acids (BAs), and tryptophan (Trp). These compounds contribute to regulate the GM, reduce levels of endotoxins in the liver, and alleviate fibrosis and inflammation in the liver. Furthermore, they enhance the composition and functionality of GM, promoting the growth of beneficial bacteria while inhibiting the proliferation of harmful bacteria. These mechanisms mitigate the inflammatory response in the intestines and maintain the integrity of the intestinal barrier. The purpose of this review is to analyze how the GM regulates the pathogenesis of HF, evaluate the regulatory effect of TCM and dietary compounds on the intestinal microflora, with a particular emphasis on modulating flora structure, enhancing gut barrier function, and addressing associated pathogenic factors, thereby provide new insights for the treatment of HF., Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.AbbreviationsAbbreviationFull TermAbbreviationFull TermAhRAryl hydrocarbon receptorIFN-γInterferon-γALTAlanine aminotransferaseIFNsInterferonsAMPKAdenosine monophosphate-activated protein kinaseIL-1βInterleukin-1betaASTAspartate aminotransferaseIL-6Interleukin-6BAsBile acidsIL-8Interleukin 8BBRBerberineLDLRLow-density lipoprotein receptorCACholic acidLPSLipopolysaccharidesCDCAChenodeoxycholic acidLOXLipoxygenaseCOXCyclooxygenaseMIP-1αMacrophage inflammatory protein-1 alphaCSFsColony-stimulating factorsNF-κBNuclear factor kappa BDCADeoxycholic acidNLRsNod-like receptorsECMExtracellular matrixNONitric oxideEREndoplasmic reticulumPAMPsPathogen-associated molecular patternsFXRsFarnesoid X receptorsPGE2Prostaglandin E2GCAGlycocholic acidPLA2Phospholipase A2GMGut microbiotaPPARγPeroxisome proliferator-activated receptor γGPCRsG protein-coupled receptorsROSReactive oxygen speciesHFDHigh-fat dietSCD1Stearoyl-Coenzyme A desaturase 1HFHepatic fibrosisSCFAsShort-chain fatty acidsHFHCHigh fat and high cholesterolSTAT5Signal Transducer and Activator of Transcription 5HSCsHepatic stellate cellsTCTotal cholesterolHDACHistone deacetylaseTCATricarboxylic acid cycle, (© 2024 The Authors. Published by Elsevier Ltd.)

Fleas frequently parasitize rodents and serve as major vectors for many zoonotic diseases. The Alxa Desert in Inner Mongolia, China, is a typical arid region in Asia, which is suitable for the coexistence of a variety of rodents in this environment. Understanding the host selection of fleas among these rodents and the factors influencing this selection is crucial for comprehending rodent-borne diseases and the vector roles of fleas. This study utilized live-trap methods to capture rodents coexisting in the Alxa Desert from April to October 2022. Body surface fleas were collected and analyzed for abundance across different hosts, sexes, and reproductive statuses. The results indicated that: (1) there were significant differences in the species and abundance of parasitic fleas on different rodent species, with Ophthalmopsylla kiritschenkoi and Mesopsylla hebes preferring the Dipus sagitta and Orientallactaga sibirica as their hosts, and Xenopsylla conformis preferring Meriones meridianus as its host. (2) Fleas exhibited sex-preferential host selection, showing a greater preference for male hosts. (3) Among rodents of different reproductive states, most fleas prefer to parasitize individuals in non-reproductive periods. (4) The mean abundance of fleas varied significantly between seasons ( P  < 0.05), with spring and autumn being the peak periods for flea parasitism. (5) Factors influencing the mean abundance of fleas included host species, sex, reproductive status, and season, with host species having the greatest impact., Competing Interests: All authors disclosed no relevant relationships., (© 2024 The Authors. Published by Elsevier Ltd on behalf of Australian Society for Parasitology.)

Salt-baked chicken was a traditional delicacy of Guangdong, but the effects of volatile flavor compounds at different stages of its processing remained unclear. This study utilized sensory analysis, e-nose, and GC-MS to investigate the changes in volatile flavor compounds during the processing of salt-baked chicken. The results indicated significant alterations in volatile flavor compounds at different stages of processing, resulting in flavor transitioning from the original flavor to salty, scorched, and fatty flavor. 75 volatile compounds were identified by GC-MS, with 15 key flavor compounds highlighted based on OAV, including aldehydes, alcohols, terpenes, heterocycles and esters. The research revealed the dynamic changes in volatile flavor compounds throughout the cooking process of salt-baked chicken and emphasized the important role of salt-baked in shaping its distinctive taste profile. These findings provided a theoretical foundation and practical guidance for enhancing and optimizing the authentic taste of this traditional dish, while fostering innovative advancements in prepared cuisine., Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (© 2024 Published by Elsevier Ltd.)