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The sour chicken sealed anaerobic fermented by traditional methods in Qianyu and Xiangxi regions was studied, with the fresh chicken as the control. They pH value, color, texture, tenderness and volatile flavor compounds were determined and microbial isolation, identification and sensory evaluation were conducted. The results showed that compared with the fresh chicken, the quality of sour chicken has changed significantly. The pH value, L* value and elasticity of the sour chicken reduced significantly, the b* value, hardness, cohesion chewiness and tenderness increased significantly, and the a* value did not change significantly. Volatile flavor compounds increased from 36 kinds (fresh chicken) to 55 kinds, and among them, the mass fraction of acidic flavor substances that directly contribute to the flavor of sour chicken increased from 6. 03% to 29.00%. The amount of colony and quantity of lactic acid bacteria increased significantly. The sensory scores of the three aspects of the texture, smell, and taste of the sour chicken meat significantly increased, and the color was better than that of fresh chicken, but the difference was not significant. [ABSTRACT FROM AUTHOR]

In this paper, we numerically studied the effects of mechanical vibration and magnetic fields on evaporative cooling process carried in space station by direct simulation Monte Carlo method. Simulated with the vibration data of international space station, we found that the cooling process would suffer great atomic losses until the accelerations reduced tenfold at least. In addition, if we enlarge the s-wave scattering length five times by feshbach resonance, the phase space density increased to 50 compared to 3 of no magnetic fields situation after 5 s evaporative cooling. We also simulated the two stages crossed beam evaporative cooling process under both physical impacts and obtain 4 × 10585Rb atoms with a temperature of 8 pK. These results are of significance to the cold atom experiments carried out on space station in the future. [ABSTRACT FROM AUTHOR]

Summary: In this study, the influence of ripening with Penicillium roqueforti on texture, microstructure, protein structure, water mobility and volatile flavour compounds of chicken breast meat was investigated. Scanning electron microscopy (SEM) and transmission electron microscope (TEM) images showed that the granule formed and chicken myofibril fractured after ripening. Reduction in α‐helix and increases in β‐sheet structure content accompanied by decrease in hardness and springiness and increase in gumminess were found in ripened chicken breast meat. Low field nuclear magnetic resonance (LF‐NMR) revealed that increasing intra‐myofibrillar water and decreasing extra‐myofibrillar water resulted in the higher water‐holding capacity after ripening with P. roqueforti. In addition, chicken breast meat ripened with P. roqueforti contained more volatile flavour compounds, in particular aldehydes. [ABSTRACT FROM AUTHOR]

The objective of this study was to investigate the effect of storage temperatures and time on discoloration and oxidation of prepared chicken breast with paprika oleoresin. Freshly prepared chicken breast containing paprika oleoresin was stored at −2, −10, −18°C, and an oscillating temperature between −10 and −18°C (−10/−18°C). A significant decrease in redness was detected at −2, −10, and −10/−18°C. The lowest TBARS values and carbonyl contents were observed in the samples stored at −18°C for 5 weeks. Also, the values of sulfhydryl groups gradually decreased with the increase in storage temperatures and duration. The results suggest a positive correlation between the loss of redness and oxidation in all samples. The findings indicated that the discoloration and oxidation of prepared chicken breast added with paprika oleoresin were inhibited significantly when stored at −18°C. [ABSTRACT FROM AUTHOR]

The Σ REE in loesses of different ages in the Luochuan section shows a narrow range of variation, indicating the homogeneity of loessic materials in chemical composition. The REEs in loess are concentrated mainly in silt-sized detrital minerals. Loesses and paleosols of different ages all are relatively enriched in rare-earth elements of the Ce family, and show similar REE distribution patterns. The fractionation among various REEs in the loess is different from that in morainic, marine and lacustrine sediments, but is similar to that in sand samples from deserts in Northwest China. The ratios of Ce/Ce* and Eu/Eu* reflect that the provenance of loessic materials and their accumulating area are all in an oxidation environment with weakly basic mediums under arid or semi-arid climate. [ABSTRACT FROM AUTHOR]

Impurities and isomerized polysaccharides affect the analytical accuracy of glycosaminoglycans (GAGs) structure and bioactivity, hindering their application in food and medicine. Preparing homogeneous GAGs components is essential for exploring structure-potency relationships and facilitating industrial production. This review primarily summarizes research on animal-derived GAGs preparation over the past five years, standardizing the preparation process into four operational units: pre-extraction treatment, extraction of crude polysaccharides, refinement of crude polysaccharides, and separation of GAGs components. Analyzed for scientific research and industrial production, the principles and application conditions of traditional means and novel techniques to preparing GAGs are comprehensively emphasized, exploring the effects of different treatments on biological activity and structure. Current challenges and development trends are illuminated. This review aims to lay a foundation for the in-depth study of GAGs structure, bioactivity, and function, providing theoretical references for the comprehensive utilization of animal raw materials and the development of animal polysaccharide deep-processing industries. [Display omitted] • Extraction and purification mean for glycosaminoglycans are summarized. • Novel eco-friendly physical technologies become the trend. • Providing a foundation for the structure-activity relationship study. • Processing by-products can be re-used to prepare glycosaminoglycans. [ABSTRACT FROM AUTHOR]

[Display omitted] • The co-gel properties between TMLP and MP were enhanced by TGase. • TGase changed the secondary and tertiary structures of co-gel. • TGase promoted the formation of more compact microstructures. • A 60 U/g TGase concentration was appropriate for improving the co-gel. This study explored the effect of adding transglutaminase (TGase) to a co-gel of Tenebrio Molitor larvae protein (TMLP) and myofibrillar protein (MP). Different concentrations of TGase (0–90 U/g) were added to the co-gel. The results showed that 60 U/g TGase treatment significantly improved the gel strength and water holding capacity (WHC) by 26.51 g and 9.2 %, respectively. TGase promoted the rheological properties and accelerated the three-dimensional network structure of the co-gel. Moreover, TGase significantly increased (P < 0.05) the tyrosine residues, tryptophan residues content and hydrophobic interactions of the aliphatic groups. The chemical forces between the protein molecules changed. TGase promoted the transition of α-helix to β-sheet and free water to immobilized water, thereby improving the WHC of co-gel. The principal component analysis reflected the links among indicators. This study illustrated that TGase might be an effective strategy to improve the co-gel of TMLP and MP and emulsified meat products with insects. [ABSTRACT FROM AUTHOR]

As the world's largest grain producer, China's activities in virtual water trade for grain are particularly noteworthy. The imbalance of grain production and consumption among regions poses challenges to agricultural development and the sustainable use of water resources. Most of the previous research focused on the driving analysis of factors affecting agricultural water use at the production end. It is necessary to further explore the driving factors of virtual water flow (VWF) caused by grain trade on the consumption side, and consider the impact of production and consumption on the entire process of agricultural water use. This study combines the Logarithmic Mean Divisia Index (LMDI) index decomposition method and multiple regression model to analyze the main natural and social driving factors of VWF. The study also initiates the construction of an analytical framework for the dynamic interaction of coupled social hydrology and Metacoupling systems. The results indicate that economic growth is the primary driver behind the increase in VWF. The water intensity effect and industrial structure effect act as constraints on VWF. Notably, water intensity has the most significant negative effect, with contributions of − 118.9 Gm³ and − 192.4 Gm³ to the virtual water output and input areas, respectively. Conversely, the economic, demographic, and dependence effect play a promoting role. Among these, the positive economic effect far exceeds population and dependence effects, contributing 189.7 Gm³ and 231.3 Gm³ to the virtual water output and input areas, respectively. The analytical framework of coupled social hydrology and the dynamic interaction of Metacoupling systems reveals that VWF couples water resources with multiple systems through the production-consumption-pollution chain. Simultaneously, it achieves long-distance interactions across spaces through cross-space VWF, exhibiting socio-hydrological interactions. The input area displays a forward cycle, while the output area exhibits the opposite. These findings can serve as a theoretical reference for controlling grain VWF. • Main driving factors and interaction among factors of virtual water flow was analyzed. • Metacoupling analysis framework was combined with socio-hydrology perspective. • Economic growth was the main reason for the increasing of grain virtual water flow. [ABSTRACT FROM AUTHOR]

A series of 2-cyclopropyl-5-(5-(6-methylpyridin-2-yl)-2-substituted-1H-imidazol-4-yl)-6-phenylimidazo[2,1-b][1,3,4]thiadiazoles (15a-t and 16a-f) were synthesized and their antibacterial activities were evaluated. More than half of the compounds showed moderate or strong antibacterial activity. Among them, compounds 15t (MIC=1-2 μg/mL) and 16d (MIC=0.5 μg/mL) showed the strongest antibacterial activities. Notably, compound 16d did not exhibit cytotoxicity in HepG2 cells and did not show hemolysis like the positive control compound Gatifloxacin. The results suggest that compound 16d should be further investigated as a candidate antibacterial agent., (© 2023 Wiley-VHCA AG, Zurich, Switzerland.)

In order to improve the transfection efficiency of gene vectors and monitor the effect of gene therapy, this study prepared a drug delivery vector with dual functions. The thiourea reaction was used to synthesize polyethyleneimine (PEI, MW: 1.8 kDa) with superparamagnetic iron oxide nanoparticles (SPION) (PEI1800-SPION), and the lipid polycationic gene vector PEI1800-SPION loaded cationic liposome (LP-PEI1800-SPION) was further prepared by ethanol injection method. Agarose gel electrophoresis experiment, cytotoxicity experiment, and In-vitro gene silencing experiment were used to evaluate the vector and screen the optimal prescription of LP-PEI1800-SPION/siRNA. When the weight ratio of LP-PEI1800-SPION to siRNA is 20, the transfection efficiency of the nanoparticles was the highest, and the silencing efficiency of the target protein was the largest. The cytotoxicity of LP-PEI1800-SPION was low; when the concentration was in the range of 1-50 μg/mL, the survival rate of the four types of cells was above 80%. Prussian blue staining experiments and In-vitro MRI imaging experiments showed that cells had significant uptake and imaging capabilities for LP-PEI1800-SPION. In conclusion, the visualized polycationic lipid siRNA delivery vehicle (LP-PEI1800-SPION) was successfully prepared in this experiment, which provides a research basis for further theranostics of liver cancer.

Multiple DNA double-strand break (DSB) repair pathways are active in S phase of the cell cycle; however, DSBs are primarily repaired by homologous recombination (HR) in this cell cycle phase. As the non-homologous end-joining (NHEJ) factor, Ku70/80 (Ku), is quickly recruited to DSBs in S phase, we hypothesized that an orchestrated mechanism modulates pathway choice between HR and NHEJ via displacement of the Ku heterodimer from DSBs to allow HR. Here, we provide evidence that phosphorylation at a cluster of sites in the junction of the pillar and bridge regions of Ku70 mediates the dissociation of Ku from DSBs. Mimicking phosphorylation at these sites reduces Ku's affinity for DSB ends, suggesting that phosphorylation of Ku70 induces a conformational change responsible for the dissociation of the Ku heterodimer from DNA ends. Ablating phosphorylation of Ku70 leads to the sustained retention of Ku at DSBs, resulting in a significant decrease in DNA end resection and HR, specifically in S phase. This decrease in HR is specific as these phosphorylation sites are not required for NHEJ. Our results demonstrate that the phosphorylation-mediated dissociation of Ku70/80 from DSBs frees DNA ends, allowing the initiation of HR in S phase and providing a mechanism of DSB repair pathway choice in mammalian cells., (© The Author(s) 2015. Published by Oxford University Press on behalf of Nucleic Acids Research.)