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The effect of puffing treatment on the volatile components of green tea has been studied. A total of 155 volatile compounds were identified by using HS-SPME and SPE extraction methods, combined with gas chromatography–mass spectrometry (GC–MS). The total concentration of volatile compounds in puffed green tea increased by 2.25 times compared to that in before puffing. 12 key volatile compounds in green tea were identified before and after puffing using a combination of multivariate statistical analysis, GC-O, AEDA dilution analysis, and relative odor activity value (rOAV). The puffing process generates the Maillard reaction, where sugars react with amino acids to produce Maillard reaction products (such as pyrazine, pyrrole, furan, and their derivatives), giving them a unique baking aroma. The proportion of these compounds in the total volatile matter increased. The research results provided guidance and a theoretical basis for improving the aroma processing of green tea.

To elucidate the time-dependent swelling behavior of landfill sand-bentonite mixture liners under the effect of organic pollutants, an no loading swelling ratio test was conducted on mixtures with varying sand and diesel content. The evolution characteristics of the swelling time curve morphology were investigated. The micro-mechanisms underlying the swelling time effect evolution were explored. The results indicated that the sand-diesel interaction significantly altered the swelling time curve morphological characteristics of the mixture. As the sand content increased, the swelling coefficient at the stable state decreased. However, during the rapid swell phase, diesel-contaminated mixed soil does not exhibit the increase-then-decrease pattern in swell coefficient seen in unpolluted mixed soil. The duration of both the slow swelling phase and the time to reach a stable state were longer. Mechanistic analysis revealed that cation exchange capacity is insufficient to effectively analyze the evolution characteristics of the swelling time curve. Instead, the initial swelling potential of bentonite is the true indicator of the mixture’s swelling properties. The particle size distribution influences the changes in the swelling coefficient during the rapid swelling phase, but diesel alters the particle size distribution, mitigating its impact. The oil sealing effect within intra-aggregate and inter-aggregate pores not only weakened the swelling characteristics of the mixture at all stages but also increased the permeability resistance, thereby reducing the duration of the rapid swelling phase and extending the slow swelling and stable swelling phases.

Objective Dietary green cabbage was evaluated for its impact on fatty acid synthetic ability in different adipose tissues during fattening of Wanxi White geese. Methods A total of 256 Wanxi White geese at their 70 days were randomly allocated into 4 groups with 4 replicates and fed 0%, 15%, 30%, and 45% fresh green cabbage (relative to dry matter), respectively, in each group. Adipose tissues (subcutaneous and abdominal fat), liver and blood were collected from 4 birds in each replicate at their 70, 80, 90, and 100 days for fatty acid composition, relative gene expression and serum lipid analysis. Two-way or three-way analysis of variance was used for analysis. Results The contents of palmitic acid (C16:0), palmitoleic acid (C16:1), linoleic acid (C18:2), and alpha-linolenic acid (C18:3) were feeding time dependently increased. The C16:0 and stearic acid (C18:0) were higher in abdominal fat, while C16:1, oleic acid (C18:1), and C18:2 were higher in subcutaneous fat. Geese fed 45% green cabbage exhibited highest level of C18:3. Geese fed green cabbage for 30 d exhibited higher level of C16:0 and C18:0 in abdominal fat, while geese fed 30% to 45% green cabbage exhibited higher C18:3 in subcutaneous fat. The expression of Acsl1 (p = 0.003) and Scd1 (p

Objective: To explore the therapeutic potential of Cordyceps sinensis (Berk.) Sacc. (C. sinensis, Dong Chong Xia Cao) in an ischemic stroke (IS) model and predict its possible mechanism through network pharmacology. Methods: Thirty-three Sprague–Dawley rats were randomly divided into the Sham, model, and C. sinensis groups. After 5 days of pre-treatment, the model group and the C. sinensis group were subjected to middle cerebral artery occlusion (MCAO) modeling. Effect of C. sinensis on MCAO rats was evaluated by comparing cerebral infarct size, neurological function, cerebral water content, pathological changes, and certain biochemical indicators. Intersection targets between C. sinensis and IS was screened using network pharmacology analysis. Relationship among core components, targets and pathways of C. sinensis in treating IS was constructed through network pharmacology analysis and further verified by molecular docking. Finally, the DAVID v8.8 database was used for performing GO analysis and KEGG pathway enrichment analysis by importing the intersection targets. Results: Compared with the model group, C. sinensis significantly reduced the volume of cerebral infarction (P = .026), the cerebral water content (P = .0013), the mNSS score (P

Abstract Background Geese exhibit relatively low reproductive performance, and follicular atresia is an important factor that restricts the egg production of geese. Systematic analysis of the regulation of follicle atresia in geese through transcriptome and proteome levels could provide meaningful information on clarifying the mechanism of follicle atresia in poultry. Result The granulosa cell layer was loose, disintegrated and showed apoptosis in atretic follicles and remained intact in normal follicles. The hormone levels of FSH and LH were significantly decreased in the atresia follicles compared to the normal follicles (P

IntroductionAs a vital component within glacier systems, the occurrences of glacial lake disasters in high mountain regions have progressively emerged as one of the most destructive natural calamities amid the backdrop of global warming. The swift advancement of glacial lake identification techniques offers a pivotal perspective for forecasting and mitigating the perils of glacial lake outburst disasters.MethodsTo evaluate the thematic evolution, research focal points, and forthcoming directions within the glacier identification domain, a comprehensive bibliometric analysis was conducted on glacial lake identification-related literature from 1991 to 2023 in the Web of Science Core Collection database.Results1) The United States, the United Kingdom, and China stand as principal nations propelling the field's advancement. The Chinese Academy of Sciences demonstrates the highest activity in terms of article publications and international collaborations. 2) Climate change, compilation of glacial lake inventories, methodologies for risk assessment, glacial lake outburst floods, comprehensive disaster management strategies, and hydrodynamic models constitute the domain's research hotspots. It is a typical multidisciplinary field. 3) Persistently high-impact topics over an extended period include “hazard”, “Late Pleistocene”, “environmental change”, “ice sheet”, and “lake sediments”. Keywords indicating the present cutting-edge research encompass “inventory”, “glacial lake outburst flood”, “risk”, “dynamics”, “Tibetan Plateau”, “evolution”, and “high mountain Asia”.DiscussionThis paper delves into the current status and pivotal concerns of glacial lake identification techniques, methodologies, and the scale of identification research themes. Further Research should concentrate on avenues like “recognition methods grounded in machine learning and deep learning”, “multisource data fusion datasets”, “novel algorithms and technologies adaptable to scale transformation and data expansion”, as well as “enhancing spatiotemporal data resolution”. This will ultimately enable precise, prolonged, and multiscalar identification of glacial lakes. his study provides valuable guidance and reference for future research in the field of glacial lake identification.

Astringency has an important impact on the taste quality of tea infusion, a process which occurs when polyphenols complex with salivary proteins to form an impermeable membrane. (-)-Epigallocatechin gallate (EGCG) is the main astringent compound found in green tea and mucin is the main protein present in saliva. Determining the turbidity of EGCG–mucin mixtures is an effective method to quantify the astringency intensity of EGCG solutions. In this study, the effects of taste-related, substances present during green tea infusion, on the turbidity of EGCG–mucin mixtures was investigated under the reacting conditions of a pH value of 5.0, at 37 °C, and for 30 min. The results showed that epicatechins, caffeic acid, chlorogenic acid, and gallic acid reduced the turbidity of EGCG–mucin mixtures, while rutin increased turbidity. Metal ions increased the turbidity of EGCG–mucin mixtures. These can be arranged by effectiveness as Al3+ > K+ > Mg2+ > Ca2+. Caffeine, theanine, and sodium glutamate all decreased the turbidity values of EGCG–mucin mixtures, but sucrose had a weak effect. Further experiments confirmed that the turbidity of green tea infusion–mucin mixture indicated the astringent intensity of green tea infusion, and that the turbidity was significantly correlated with the contents of tea polyphenols and EGCG.

The precise detection of diseases is crucial for the effective treatment of pear trees and to improve their fruit yield and quality. Currently, recognizing plant diseases in complex backgrounds remains a significant challenge. Therefore, a lightweight CCG-YOLOv5n model was designed to efficiently recognize pear leaf diseases in complex backgrounds. The CCG-YOLOv5n model integrates a CA attention mechanism, CARAFE up-sampling operator, and GSConv into YOLOv5n. It was trained and validated using a self-constructed dataset of pear leaf diseases. The model size and FLOPs are only 3.49 M and 3.8 G, respectively. The mAP@0.5 is 92.4%, and the FPS is up to 129. Compared to other lightweight indicates that the models, the experimental results demonstrate that the CCG-YOLOv5n achieves higher average detection accuracy and faster detection speed with a smaller computation and model size. In addition, the robustness comparison test CCG-YOLOv5n model has strong robustness under various lighting and weather conditions, including frontlight, backlight, sidelight, tree shade, and rain. This study proposed a CCG-YOLOv5n model for accurately detecting pear leaf diseases in complex backgrounds. The model is suitable for use on mobile terminals or devices.

Foods containing tea could be widely utilized due to the addition of good tea ingredients, especially large-leaf yellow tea, which is rich with a good flavor. Applying this change to bread containing tea would improve its product quality. In this research, large-leaf yellow tea bread (LYB), possessing a special flavor, was developed using ultrafine large-leaf yellow tea powder and flour as the main raw materials. The amount of ultrafine large-leaf yellow tea powder added to bread was optimized using texture, sensation, and specific volume as comprehensive evaluation indicators. At the optimal dosage, the free amino acids, volatile flavor compounds, antioxidant activity, and in vitro starch digestibility of LYB were measured. Response surface optimization experimental results showed that the comprehensive score of bread was highest when the added amount of ultrafine large-leaf yellow tea powder was 3%. In particular, compared to blank bread (BB), adding ultrafine large-leaf yellow tea powder into bread could effectively increase its amino acid composition, enhance its volatile flavor compounds, improve the antioxidant capacity, and reduce the digestibility of starch.

Tea stems are a type of tea by-product, and a considerable amount of them is discarded during picking, with their value often being overlooked. To enhance the utilization of tea stems, we investigated the effects of different expansion temperatures on the non-volatile compounds of tea stems. The results showed that the contents of EC, EGC, EGCG, tea polyphenols, and amino acids all decreased with the expansion temperature, while the contents of GA and C increased. The best effect was observed at 220 °C for 20 s. Additionally, as the temperature increased, the umami and aftertaste of astringency values of tea stems decreased, and the value of bitterness increased. Meanwhile, the value of sweetness decreased first and then increased. EGC was identified as the key differential compound of tea stems at different temperatures. In this investigation, determining the optimum expansion temperature was deemed advantageous for enhancing the flavor quality of tea stems, consequently elevating the utilization efficacy of tea stems and tea by-products.

In order to increase the flavor of rice crust and improve the nutritional value of products, rice and yellow tea were used as raw materials to develop rice crust with yellow tea. The process formula was optimized by response surface methodology, and the quality characteristics of rice crust with yellow tea were analyzed. The results showed that the optimum technological formula of rice crust with yellow tea was as follows: Rice as the base weight, yellow tea powder of 2.5%, potato starch of 20%, baking temperature 195 ℃, baking time 14 min. Under the optimized conditions, the comprehensive score of rice crust with yellow tea was 70.07±0.17, close to the theoretical predicted value. Based on electronic nose and gas chromatography ion mobility spectrometry (GC-IMS), 51 volatile flavor compounds including aldehydes, alcohols, ketones, esters, heterooxygenates and sulfur compounds were detected. In addition, the addition of yellow tea would reduce the in vitro digestibility of rice crust and increase the content of resistant starch. The results of this study provide a theoretical reference for the development of rice crust products rich in yellow tea and the analysis of flavor components.

Lu’an Guapian tea is produced through the processing of only leaves, with the stems and buds discarded, but stems constitute a large proportion of the tea harvest. To test the usability of tea stems, we compared the physicochemical properties of tea leaves and stems from the same growth period as well as the taste of their infusions. The leaves contained higher concentrations of polyphenols and caffeine and had a stronger taste. The tea stems contained higher concentrations of free amino acids and soluble sugars and were richer in umami and sweet flavors. In addition, more tender tea stems had higher concentrations of polyphenols, caffeine, and free amino acids, and their infusions had more refreshing and sweeter tastes. Furthermore, crude fiber content increased as stem tenderness decreased. In summary, tea stems are rich in phytochemical components and flavor, and these properties increased with tenderness. This provides a theoretical basis for the high-value utilization of tea stems.

In order to explore the brooding temperature on the absorption of yolk sac and the ovary development of goslings, 126 1-day-old female goslings were randomly divided into three groups with three replicates in each group. The brooding temperatures were set at 32 °C, 29 °C and 26 °C (represent G32, G29 and G26), respectively, in each group. At 48, 60 and 72 h, two goslings from each replicate were weighed, and the yolk sac was collected and weighed. The fatty acid composition of yolk sac fluid was determined by gas chromatography-mass spectrometry (GC-MS). At 1, 2, 3, and 4 weeks of age, goslings from each replicate were weighed, the ovaries were weighed and fixed for hematoxylin-eosin (HE) staining, Cell cycle checkpoint kinase 1 (CHK1), fibroblast growth factor 12 (FGF12) and Sma-and Mad-related protein 4 (SMAD4) which related to regulation of ovarian development were determined by qRT-PCR. The body weight of G29 and G26 was significantly higher than that of G32 at 72 h (p < 0.05). The contents of C14:0, C16:0, C18:2n6c and total fatty acid (ΣTFA) from G32 were significantly higher than that of G26 (p < 0.05), and the contents of C18:1n9t and C22:0 in G29 were significantly higher than that of G26 (p < 0.05). The ovary index, ovary and body weight were significantly higher in G29 than those of G32 and G26 at 2 weeks of age (p < 0.05). The number of primordial follicles, number of primary follicles and diameter of primary follicles were significantly higher in G29 than those in G32 and G26 at 4 weeks of age (p < 0.05). In G29, the expression of CHK1 and SMAD4 was significantly higher than that in G32, and the expression of FGF12 and SMAD4 was significantly higher (p < 0.05) than that in G26 at 2 and 4 weeks of age. In conclusion, brooding temperature at 29 °C could promote the absorption of fatty acids in yolk sac, body weight gain, and ovarian development through up-regulating the expression of CHK1, FGF12 and SMAD4.

Yolk precursor was synthesized under regulation of hormone secretion, while the mechanism of its incorporation into follicle is still unknown. The reproductive hormones, oocyte vitellogenesis receptor (OVR) expression at pre-, early-, peak- and ceased-laying period, and localization of Wanxi White goose were determined in this study. The results showed that the concentration of LH was lowest in serum at peak laying period compared to the other periods (p < 0.01). Moreover, the concentration of E2 was highest (p < 0.01) in serum at early laying period than that of other periods. Moreover, the gene expression level of OVR was highest at ceased laying period compared to other periods (p = 0.014) and was higher in developing follicles than other follicles (p < 0.01). The OVR was distributed in the granular cell layer and decreased with the maturation of follicles. Five transcription factors were predicted in the promoter of OVR, then were screened and verified by overexpression in granulosa cells. C/EBPα and MF3 significantly stimulated the expression of OVR. The combined overexpression of C/EBPα and OVR significantly stimulated the transportation of lipid from culture medium to cytoplasm. In conclusion, C/EBPα is the key transcription factor promoting OVR expression in goose follicle granulosa cells.

The aroma of Keemun black tea (KBT) changes during storage. We investigated key aroma volatiles of fresh KBT (FKBT) and KBT stored for 1 year. Through gas chromatography–olfactometry–mass spectrometry/aroma extract dilution analysis (GC-O-MS/AEDA), 27 aroma volatiles with a flavor dilution (FD) value ≥16 were quantitated. In odor activity value (OAV) analysis, the two samples had nearly the same key aroma volatiles; (Z)-methyl epijasmonate was the exception. Dimethyl sulfide, 3-methylbutanal, 2-methylpropanal, and linalool had especially high OAVs. Except for β-damascenone, volatiles with OAVs > 1 had higher concentrations in FKBT, which revealed that most key aroma compounds were lost during storage. Sweet, malty, floral, and green/grassy aromas corresponded directly to certain compounds. Lastly, the addition test indicated that the addition of several key aroma volatiles decreasing during storage could enhance the freshness of KBT aroma, which may be a potential to control the aroma style of KBT or other teas in industry.

Liver is responsible for 90% of lipid synthesis in poultry; thus, it plays an important role in the growth of Muscovy ducks, which have a high fat deposition ability in a time-dependent manner. Therefore, male Muscovy ducks at 14, 28, 42, and 56 days were selected for body weight (BW), carcass weight (CW), subcutaneous fat thickness (SFT), abdominal fat weight (AFW), intramuscular fat content (IMF), and breast muscle fiber (BMF) diameter and density determination. Two-dimensional electrophoresis (2-DE) combining liquid chromatography linked to tandem mass spectrometry (LC-MS/MS) was used to analyze proteomic changes in liver at each stage. The BW, CW, AFW, SFT, and BMF diameter and density were significantly increased, while IMF content was significantly decreased at 28 to 42 days of age (p < 0.05). There were 57 differentially abundant protein (DEP) spots representing 40 proteins identified among the ages, in which 17, 41 and 4 spots were differentially abundant at 14 vs. 28, 28 vs. 42, and 42 vs. 56, respectively. Gene Ontology enrichment analysis found that DEPs were mostly enriched in the oxidation-reduction process, carboxylic acid metabolism, etc. Protein–protein interaction showed that catalase (CAT), triosephosphate isomerase (TPI), and protein disulfide-isomerase (PDI) were the key proteins responsible for the growth of Muscovy duck. In conclusion, 28 to 42 days of age is the crucial period for Muscovy ducks, and the ability of metabolism and antioxidants were significantly enhanced in liver.