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With the improvement of computer computing power and storage capacity, the emergence of massive data makes the methods based on human action feature detection and recognition unable to meet people’s needs due to poor generalization ability. Based on the detection and recognition of human action features based on deep learning algorithms, a suitable neural network can be constructed to identify locked human action features from surveillance video and analyze whether it is a specific behavior. In this paper, a deep learning algorithm is proposed to optimize the detection of human action features, and a multiview reobservation fusion action recognition model of 3D pose is designed. Several factors affecting the recognition of human action features are analyzed, and a detailed summary is made from the detection environment. Experiments show that adding one or two layers of feature attention enhancement to the multiview observation fusion network can improve the accuracy by 1% to 3%. In this way, the model can integrate action features from multiple observation angles to judge actions and learn to find observation angles suitable for action recognition, thereby improving the performance of action recognition.

Brassinosteroids (BRs) are a class of polyhydroxylated steroidal phytohormones and essential for plant growth and development. Rice BRASSINOSTEROID-INSENSITIVE1 (BRI1)-ASSOCIATED RECEPTOR KINASES (OsBAKs) are plasma membrane (PM)-localized receptor kinases, belonging to the subfamily of leucine-rich repeat (LRR) receptor kinases. In Arabidopsis, BRs induce the formation of BRI1-BAK1 heterodimer complex and transmit the signal cascade to the BRASSINAZOLE RESISTANT1/bri1-EMS-SUPPRESSOR1 (BZR1/BES1) to regulate BR signaling. In rice, we found that OsBZR1 binds directly to the promoter of OsBAK2, not OsBAK1, and represses the expression of OsBAK2 to form a BR feedback inhibition loop. Additionally, the phosphorylation of OsBZR1 by OsGSK3 reduced its binding activity to OsBAK2 promoter. The osbak2 displays a typical BR deficient phenotype and negatively modulates the accumulation of OsBZR1. Interestingly, the grain length of osbak2 mutant was increased whereas the cr-osbak2/cr-osbzr1 double mutant restored the reduced grain length of cr-osbzr1 mutant, implying that the increased grain length of osbak2 may be due to the rice SERKs-dependent pathway. Our study reveals a novel mechanism of OsBAK2 and OsBZR1 engaging in a negative feedback loop to maintain rice BR homeostasis, facilitating to a deeper understanding of BR signaling network and grain length regulation in rice.

Brassinosteroids (BRs) play essential roles in regulating plant growth and development, however, gaps still remain in our understanding of the BR signaling network. We previously cloned a grain length quantitative trait locus qGL3, encoding a rice (Oryza sativa L.) protein phosphatase with Kelch-like repeat domain (OsPPKL1), that negatively regulates grain length and BR signaling. To further explore the BR signaling network, we performed phosphoproteomic analysis to screen qGL3-regulated downstream components. We selected a 14-3-3 protein OsGF14b from the phosphoproteomic data for further analysis. qGL3 promoted the phosphorylation of OsGF14b and induced the interaction intensity between OsGF14b and OsBZR1. In addition, phosphorylation of OsGF14b played an important role in regulating nucleocytoplasmic shuttling of OsBZR1. The serine acids (Ser258Ser259) residues of OsGF14b play an essential role in BR-mediated responses and plant development. Genetic and molecular analyses indicated that OsGF14b functions as a negative regulator in BR signaling and represses the transcriptional activation activity of OsBZR1. Collectively, these results demonstrate that qGL3 induces the phosphorylation of OsGF14b, which modulates nucleocytoplasmic shuttling and transcriptional activation activity of OsBZR1, to eventually negatively regulate BR signaling and grain length in rice.

The immune regulation function of ovotransferrin (OVT) explored using the RAW264.7 was induced by lipopolysaccharide (LPS) as vitro model in this study. The results showed that RAW264.7 cultured with OVT (200 μg/ml) alone not only enhanced the phagocytic activity and the production and expression of inflammatory factors, but also expression of toll‐like receptor 4 (TLR4) gene was significantly promoted by OVT. OVT (50 μg/ml) significantly inhibited the secretion and expression of inflammatory factors in LPS‐stimulated RAW264.7, but CD14 and TLR4 genes expressions were no obvious effects. Inflammatory cytokines and NO secreted by OVT‐induced macrophages pretreated with inhibitors of TLR4 were down‐regulated. We further verified the effects of OVT on inflammatory signaling pathway‐related proteins through immunofluorescence and western blotting, MyD88, TLR4 and the phosphorylation of IκBα and p65 were significantly promoted by OVT, but there was no significant effects on the phosphorylation of IRF3. OVT promoted the phosphorylation of ERK and p38 in RAW264.7 and inhibited the phosphorylated expression of MAPK in LPS‐mediated inflammation. These results indicated that OVT had the bidirectional immunoregulatory function through TLR4‐mediated NF‐κB/MAPK signaling pathway, that is, anti‐inflammatory effect of low concentration and immune‐enhancing activity of high concentration were showed. That provides a theoretical utilization for the development and utilization of OVT., Ovotransferrin had the bidirectional immunoregulatory function through TLR4‐mediated NF‐κB/MAPK signaling pathway, that is, anti‐inflammatory effect of low concentration and immune‐enhancing activity of high concentration were showed.

Egg white protein (EWP) was one of the high-quality protein sources and widely used in the food industries because of excellent emulsifying, gelling, and foaming properties. Polysaccharides as a natural biological macromolecule have been used to improve the functional properties of EWP. The electrostatic interaction was the main driving force between EWP and polysaccharides. However, protein-polysaccharides complexes were susceptible to environmental factors including pH, ionic strength, polymer ratio, and temperature. In this paper, the functional properties of EWP were summarized. More importantly, the effects of polysaccharides on the functional properties of EWP were highlighted and reviewed referring to emulsifying, foaming, and gelling properties. The impact of environmental factors on the protein-polysaccharides interaction were also discussed. This paper leaded to enrich research systems of protein-polysaccharides interaction and provided information for the development of new egg white-derived foods.

To determine furaltadone metabolites 5-methylmorpholino-3-amino-2-oxazolidinone (AMOZ) residual levels in ctenopharyngodon idellus, direct competitive enzyme-linked immunosorbent assay (dcELISA) was developed based on a single-chain variable fragment (scFv)-alkaline phosphatase (AP) fusion protein. Firstly, VH and VL gene sequences were cloned from hybridoma cell lines secreting monoclonal antibody against AMOZ derivative, and then the productive VH and VL genes were assembled to a scFv gene and engineered to produce scFv-AP fusion protein. The fusion protein was further identified as a bifunctional reagent for immunoassay, then a sensitive one-step dcELISA against AMOZ derivative was developed with a half-maximal inhibitory concentration (IC50) and limit of detection (LOD) of 10.62 and 4.83 ng/mL, respectively. The recovery values of AMOZ from spiked fish samples determined by dcELISA were in 71.31%∼82.88%. The results suggested that the prepared scFv-AP fusion protein in this work can be used for rapid and convenient immunoassays to detect AMOZ residues in fish samples.

With the development and leap of artificial intelligence technology, more and more robots have penetrated into all walks of life. Today’s agriculture is changing in the direction of modernization and automation. On the one hand, because of rising labor costs, it cannot afford to consume a large amount of labor for agricultural operations. On the other hand, the population is growing rapidly, and traditional agricultural production, picking, and other links have been unable to keep pace with the development of the times. Therefore, it is very necessary to use artificial intelligence technology to transform traditional agriculture. The purpose of this paper is to use artificial intelligence technology to plan, track, and optimize the displacement trajectory of the agricultural picking robot, so as to improve the working efficiency of the picking robot. In this paper, the neural network, the D-H modeling method of the manipulator, and the forward and reverse motion of the manipulator are explained and analyzed, and based on the relevant algorithms of neural network, the manipulator is modeled, and then the, forward and reverse motion of the manipulator is analyzed in detail, and the digital model of the picking robot is constructed. Then, the angle and motion speed of each joint of the robot are analyzed to reduce the motion trajectory error caused by friction and other factors. Then, the simulation experiment of the displacement trajectory tracking control is carried out, and the linear trajectory motion and the arc trajectory motion are deeply analyzed, and the axis error is greatly reduced after 6 iterations. Finally, the displacement trajectory is optimized. The optimized total movement time is shortened by 6.84 seconds, which enables the picking robot to not only ensure work efficiency but also accurately complete the planned displacement trajectory. After continuous experiments on the algorithm model and the picking robot, the actual trajectory of the picking robot at 0.7 seconds can be expected. The trajectories are completely coincident, indicating that the neural network plays a very important role in the trajectory research of picking robots.

Rice (Oryza sativa L.) is one of the most important crops in the world, and grain size is a major component determining rice yield. Recent studies identified a number of grain size regulators, which are involved in the phytohormone signaling, G protein signaling, mitogen-activated protein kinase signaling pathway, ubiquitin-proteasome pathway, or transcriptional regulation. In previous study, we cloned qGL3/OsPPKL1 encoding a rice protein phosphatase that negatively modulates brassinosteroid (BR) signaling and grain length. Here, to further explore qGL3-mediated BR signaling network, we performed phosphoproteomic screenings using two pairs of rice materials: the indica rice cultivar 9311 and its near-isogenic line NILqgl3 and the japonica rice cultivar Dongjin and its qGL3 knockout mutant m-qgl3. Together with qGL3-interacting proteins, we constructed the qGL3-mediated network, which reveals the relationships between BR signaling and other critical signaling pathways. Transgenic plants of these network components showed BR-related alterations in plant architecture. From this network, we validated a qGL3-interacting protein, O. sativa VERNALIZATION INSENSITIVE3-LIKE1 (OsVIL1), and demonstrated that qGL3 dephosphorylates OsVIL1 to modulate BR signaling. The qGL3-dependent network uncovered in this study increases our understanding of BR signaling and provides a profound foundation for addressing how BR modulates plant architecture in rice.

Current research aimed at studying the effect of benzothiazole (BTH) on the fruit quality and resistance against Penicillium italicum (P. italicum). Recently, a synthetically prepared novel BTH was introduced that elicits the induction of resistance against various diseases of fruits. However, little was reported on the effect of BTH on the disease resistance and fruit quality of postharvest navel orange fruit. In this study, 50 mg·L−1 BTH significantly reduced the decay rate of fruits during 36 days of storage at 20 ± 0.5°C ( P < 0.05 ). BTH markedly inhibited the weight loss rate in fruits ( P < 0.05 ) and effectively maintained higher soluble solid content (SSC), titratable acid (TA), and vitamin C (VC) content compared with control navel orange fruits. Further, BTH significantly suppressed the increase of disease incidence and lesion area of orange fruits challenged with P. italicum ( P < 0.05 ). BTH treatment significantly enhanced antioxidant capacity (DPPH, ABTS radical scavenging activity, and reducing power), and superoxide dismutase (SOD) and peroxidase (POD) activities were significantly increased, while the activity of catalase (CAT) was opposite to the former ( P < 0.05 ). The activities of β-1,3-glucanase (GLU), phenylalanine ammonia-lyase (PAL), and chalcone isomerase (CHT) were significantly higher in BTH-treated navel orange fruits ( P < 0.05 ). Our results suggested that BTH treatment may be a promising treatment for maintaining the quality and inhibiting blue mold of postharvest navel orange in the future.

Ovotransferrin (OVT) is one of the major proteins in avian albumen that exerts diverse biological activities. This study is aimed to investigate the antiviral effect and mechanism of OVT from the avian egg. Effects of OVT on vesicular stomatitis virus (VSV)-infected mouse peritoneal macrophage were detected by real-time quantitative polymerase chain reaction, enzyme-linked immunosorbent assay, and western blot. In OVT-pretreated mouse peritoneal macrophages, results showed that replication of VSV was significantly suppressed and production of type I interferon (IFN) was increased. OVT down-regulated ring finger protein 125 (RNF125) production and up-regulated retinoic-acid-inducible gene I (RIG-I) expression by the nuclear factor-κB signalling pathway, resulting in the enhancement of the production of type I IFN. It demonstrated that the antiviral effect of OVT on innate immunity is enhanced by promoting type I IFN expression, indicating its potential as a functional food ingredient.

Proteins and bioactive peptides in avian egg whites exert anti-inflammatory activity. Here, we aimed to evaluate the anti-inflammatory effect of ovotransferrin (OVT) and its di-peptides by simulated peptide-cut using an in vitro model of TNF-α-induced inflammation in Caco-2 cells. Results showed that co-treatment with OVT can’t inhibit the IL-8 secretion in TNF-α-induced Caco-2 cells. Among 18 di-peptides derived from OVT based on simulated peptide-cut, CR, FL, HC, LL and MK markedly decreased IL-8 secretion. Furthermore, these five di-peptides were able to significantly inhibited gene expression of pro-inflammatory cytokines, including TNF-α, IL-8, IL-6, IL-1β, and IL-12, and promoted gene expression of anti-inflammatory cytokines, such as IL-10, in Caco-2 cells. CR, FL, HC, LL and MK inhibited the phosphorylation of inhibitor of κB (IκB). Meanwhile, CR and HC decreased the phosphorylation of p-JNK and p-p-38. These results indicated that CR and HC inhibited the NF-κB and MAPK signaling pathway in TNF-α-induced Caco-2 cells. Nevertheless, LL, FL and MK exerted their anti-inflammatory activity via MAPK signaling pathway. The study suggested that CR, FL, HC, LL and MK have the potential to attenuate intestinal inflammation.

The poor emulsifying property of Ovalbumin (OVA) greatly restricted the overall development of eggs in the food industries. In this paper, we investigated the effects of different xanthan gum (XG) concentrations and different pH value on OVA-stabilized oil-in-water emulsions. From the results of turbidity, ultraviolet absorption spectra and fluorescence spectra, we could find that OVA and XG had an obvious interaction. With increasing XG concentration (0–0.4%), the particle size of OVA-XG complex-stabilized emulsions gradually decreased and absolute value of zeta potential significantly increased. The storage stability of the emulsions was obviously improved by increasing the amount of XG. The apparent viscosity of complex-stabilized emulsions significantly increased, thereby improving the emulsions stability. In addition, our results confirmed emulsions stability largely depended on the pH value. OVA-XG composite emulsion showed a better stability at pH 5.5. Our findings indicated that XG had the potential as an emulsions stabilizer and could be used in egg white-derived foods.

Maillard reaction was progressed by incubating the mixture of egg white (EW) and alkali at different temperatures (4 °C, 25 °C and 37 °C) for different days (0, 1, 3, 5 and 7 days), to explore the effects of temperatures and incubating days on physicochemical and antioxidant properties of EW during the treatment of alkali. The results revealed that the color, browning intensity and fluorescence intensity increased with the extended incubating days (P

In this study we investigated the changes in the physicochemical properties, microstructure, protein structure, and intermolecular forces in egg yolk, plasma, and granule gels induced with a strong alkali. The results showed that egg yolks formed a three-dimensional gel, maintained by ionic and disulfide bonds from plasma and granules, respectively. According to spin–spin relaxation time, these gel systems fixed numerous water and lipid protons. Microstructure showed that egg yolks, plasma, and granules liberated their constituents on disruption, which randomly aggregated or bonded. Under a continuous strong alkali treatment, the second-derivative spectra of egg yolks and plasma appeared as an “aggregation band”, while the ordered structure of granules decreased. The results suggested that the aggregation of alkali-induced egg yolks formed mainly due to structural changes in plasma proteins. Granules contributed to the increased hardness and the bonding of egg yolk gels via disulfide bonds induced by alkali treatment.

In this paper, the physicochemical and nutritional characteristics of preserved duck egg white were analyzed and compared with fresh egg and hard-cooked egg white (n = 3). The data obtained showed that the preserved egg white was rich in essential amino acids and minerals, such as Ca, Mg, Fe, Zn, Cu, K, and Na. After fresh duck eggs were processed into preserved eggs, contents of moisture, CP, amino acid, and water-soluble vitamin of egg white significantly decreased (P < 0.05); however, pH, free amino acid content, and most inorganic elemental contents of egg white significantly increased (P < 0.05). The preserved egg white had higher a* (redness/greenness) and b* values (yellowness/blueness; P < 0.05) and lower L* value (lightness; P < 0.05) than hard-cooked egg white. The gel hardness of preserved egg white was approximately 50% of hard-cooked egg white; however, its springiness and cohesiveness were approximately 1.5 times of hard-cooked egg white. The results indicated that pickling with alkaline and other additives can significantly change physical properties and chemical composition of duck egg white, which make preserved egg white with characteristics of rich elements, brown color, and high springiness, but low vitamin.

In order to illuminate the forming process of salted egg, the effects of the brine solution with different salt concentrations on the physicochemical properties, textural properties, and microstructures of duck eggs were evaluated using conventional physicochemical property determination methods. The results showed that the moisture contents of both the raw and cooked egg whites and egg yolks, the springiness of the raw egg yolks and cooked egg whites exhibited a decreasing trend with the increase in the salting time and salt concentration. The salt content, oil exudation and the hardness of the raw egg yolks showed a constantly increasing trend. Viscosity of the raw egg whites showed an overall trend in which it first deceased and then increased and decreased again, which was similar to the trend of the hardness of the cooked egg whites and egg yolks. As the salting proceeded, the pH value of the raw and cooked egg whites declined remarkably and then declined slowly, whereas the pH of the raw and cooked egg yolks did not show any noticeable changes. The effect of salting on the pH value varied significantly with the salt concentration in the brine solution. Scanning electron microscopy (SEM) revealed that salted yolks consist of spherical granules and embedded flattened porosities. It was concluded that the treatment of salt induces solidification of yolk, accompanied with higher oil exudation and the development of a gritty texture. Different salt concentrations show certain differences.