Search

Low-temperature cooking causes flavor weakness while improving the texture and digestive properties of meat. To enhance the flavor of low-temperature cooked Tibetan pork, samples were cooked at low-temperature with or without ultrasound-assisted (UBTP, BTP) for different times (30 min, 90 min) and then analyzed using GC–MS and LC-MS. The results showed that ultrasound-assisted cooking caused a significant increase in lipid oxidation by 9.10% in the early stage of the treatment. Additionally, at the later stage of ultrasound-assisted processing, proteins were oxidized and degraded, which resulted in a remarkable rise in the protein carbonyl content by 6.84%. With prolonged effects of ultrasound and low-temperature cooking, the formation of phenylacetaldehyde in UBTP-90 sample originated from the degradation of phenylalanine through multivariate statistics and correlation analysis. Meanwhile, trans, cis-2,6-nonadienal and 1-octen-3-one originated from the degradation of linolenic acid and arachidonic acid. This study clarified the mechanism of ultrasound-assisted treatment improving the flavor of low-temperature-cooked Tibetan pork based on the perspective of lipids and proteins oxidation, providing theoretical supports for flavor enhancement in Tibetan pork-related products.

The challenge of meat quality degradation due to transportation difficulties in high-altitude plateaus underscores the importance of an efficient thawing process for Tibetan pork to ensure its quality. This study compared four thawing methods ultrasound thawing (UT), refrigerator thawing (RT), hydrostatic thawing (HT), and microwave thawing (MT) to assess their impact on the quality of Tibetan pork, focusing on thawing loss, tenderness, color variation, and alterations in protein secondary structure and moisture content. Additionally, the study examined the impact of thawing on the metabolites of Tibetan pork using metabolomics techniques. The results indicated that UT yielded the highest quality samples. UT significantly accelerated the thawing rate and had minimal impact on tenderness compared to traditional thawing methods. Moreover, protein and lipid oxidation levels were reduced by UT treatment. Furthermore, it enhanced the binding capacity of protein and water molecules, reduced drip loss, and maintained meat color stability. What’s more, amino acid metabolites such as l-glutamic acid, l-proline, oxidized glutathione, and 1-methylhistidine played a significant role in thawing oxidation in Tibetan pork, exhibiting a positive correlation with protein oxidation. UT resulted in a notable decrease in the levels of hypoxanthine and 2-aminomethylpyrimidine, contributing to the reduction of bitterness in the thawed meat and consequently enhancing the freshness of Tibetan pork. This study offers novel insights into understanding the biological changes occurring during the thawing process, while also furnishing a theoretical framework and technical assistance to improve the quality of Tibetan pork and propel advancements in food processing technology.

To examine flavor variations in Xuanwei ham due to different cooking methods, we selected one-year cured Xuanwei ham and applied four techniques: dry frying (DF), baking (BA), steaming (ST), and boiling (BO). Organoleptic evaluation revealed ST received the highest overall sensory score. High-performance liquid chromatography (HPLC) revealed that the total nucleotide content was significantly different (P 1). This study aimed to support comprehensive research on the flavor characteristics of cooked Xuanwei ham and guide the selection of appropriate processing methods.

To obtain nutritious, healthy, and flavor-enriched sour meat products, the effects of different frying methods (microwave, air-frying, and traditional frying) on the flavor quality of low-salt sour meat were evaluated using metabolomics and other flavor analysis techniques. The pH value of the sour meat rose dramatically, while the TBARS value dropped significantly after frying. E-nose and E-tongue results showed that air-frying could reduce acidity and improve umami. The comprehensive analysis of all samples revealed the identification of 107 volatile flavor compounds, including 10 unique aroma compounds that were specifically detected in the AF group. Additionally, the air frying process notably increased the free amino acid and nucleotide concentrations in sour meat by 53.58% and 159.29%, respectively, while causing a significant reduction in both fatty acid and lactic acid content by 22.84% and 49.29%, respectively. All three frying methods altered the flavor of the samples, but air frying performed better in terms of flavor and texture.

Pulmonary vascular remodeling and inflammation play an important role in the hypoxic-induced lung diseases. Our previous investigations showed that peptide from yak milk residues could alleviate inflammation. In this study, our results suggest that peptide (LV) from yak milk residues peptide had protective effect of lung in the animal models of hypoxic-induced lung injury. LV Gavage could improve pulmonary vascular remodeling in the lung tissues of hypoxic mice. A comprehensive analysis of metabolomics and transcriptomics revealed that 5-KETE, 8,9-EET, and 6-keto-prostaglandin F1a might be potential targets to prevent lung injury in the hypoxic mice. These metabolites can be regulated by MAPK/VEGF and inflammatory pathways. Our data indicated that LV treatment could inhibit apoptosis and inflammation via Nrf2/NF-κB/MAPK/PHD-2 pathway and protected hypoxic-induced lung epithelial cells injury. Taken together, our results suggest that LV provides a novel therapeutic clue for the prevention of hypoxia-induced lung injury and inflammation-related lung diseases.

Half-smooth tongue sole (Cynoglossus semilaevis) is regarded as a significant commercial marine fish species in China, and frequent outbreaks of vibriosis has led to substantial economic losses. In this study, we investigated the molecular mechanisms underlying the involvement of the extracellular matrix (ECM) signaling pathway in the skin immune response of C. semilaevis infected with Vibrio vulnificus. The results showed that most differentially expressed proteins (DEPs) were identified through iTRAQ proteome analysis, and ten ECM-related proteins were screened at 12 and 36 ​h post-infection (hpi). Notably, several DEPs associated with ECM including HSPG, FN, COCH, LAMB1, LAMC1, TSPN, COL6A1, AMBP, HX and ITGA6 were tested for their expression at the transcriptional level during V. vulnificus infection using qRT-PCR assay. The analysis of protein-protein interaction (PPI) showed that the integrin ITGA6 exhibited obvious interactions among ECM-related DEPs. Furthermore, the spatio-temporal expression of the Csitga6 gene was highest in the skin, gill, muscle, and spleen, but lower in the liver, kidney and intestine. To our knowledge, this is the first report on the involvement of ECM pathway in the skin immune response to V. vulnificus infection, and provides a reference for further study of the ECM mechanism in the mucosal immune response of marine fish.

The purpose of this study was to compare the structural and functional of protein from yak milk residue, which collected from different elevations (MRP1 and MRP2) in Tibet, as well as their potential for enhancing the quality of non-fat yogurt. The results showed that MRP1 exhibited higher levels of β-sheet, turbidity, particle size, and gel properties. MRP2 had better flexibility, emulsification, foaming, water/oil absorption capacity. The addition of MRP1 (3%) could improve texture and sensory properties of yogurt. Although MRP2 yogurt had higher hardness, gumminess, chewiness and water holding capacity, poor mouthfeel. Rheological test showed that MRPs yogurt exhibited typical gel-like and shear-thinning behavior. Moreover, the fortification of non-fat yogurts with MRP1 brought the formation of larger protein clusters with a more tightly knit network of smaller pores. These results indicate that MRP1 can be used as a fat substitute to improve the quality of non-fat yogurt.

Efficient and comprehensive analysis of lipid profiles in yak ghee samples collected from different elevations is crucial for optimal utilization of these resources. Unfortunately, such research is relatively rare. Yak ghee collected from three locations at different altitudes (S2: 2986 m; S5: 3671 m; S6: 4508 m) were analyzed by quantitative lipidomic. Our analysis identified a total of 176 lipids, and 147 s lipid of them were upregulated and 29 lipids were downregulated. These lipids have the potential to serve as biomarkers for distinguishing yak ghee from different altitudes. Notably, S2 exhibited higher levels of fatty acids (21:1) and branched fatty acid esters of hydroxy fatty acids (14:0/18:0), while S5 showed increased levels of phosphatidylserine (O-20:0/19:1) and glycerophosphoric acid (19:0/22:1). S6 displayed higher levels of triacylglycerol (17:0/20:5/22:3), ceramide alpha-hydroxy fatty acid-sphingosine (d17:3/34:2), and acyl glucosylceramides (16:0–18:0–18:1). Yak ghee exhibited a high content of neutralizing glycerophospholipids and various functional lipids, including sphingolipids and 21 newly discovered functional lipids. Our findings provide insights into quantitative changes in yak ghee lipids during different altitudes, development of yak ghee products, and screening of potential biomarkers.

Diabetes mellitus has become one of the most serious chronic diseases all over the world, which need to be to prevented, intervened, regulated by innovative means. Food derived small peptides can regulate blood glucose by acting with receptors, enzymes, biological molecules and glucose transporters. They show high tissue affinities, significant specificities, with low side effects, which are promising strategies for diabetes mellitus. This survey summarizes the mechanisms, food protein sources, preparation and activity evaluation procedures, structure-activity relationships and challenges during commercial development of food derived blood glucose regulating peptides. Specifically, it includes the sequence characteristics of DPP-IV inhibitory peptide, α-glucosidase inhibitory peptides and α-amylase inhibitory peptides. Besides, the active sites are also discussed from different perspectives of sequence alignment: bioinformatics technologies such as in silico analysis, molecular structure alignment/docking, and quantitative structure activity relationship analysis. It may provide ideas for future research: a. Exploring the mechanism from the aspect of cell pathways and metabonomic to improve in vivo efficacy. b. Combining cell/animal experiments with clinical trials to evaluate digestive stability, bioavailability and safety. c. Innovative carriers to improve the solubility, stability and permeability of peptides. Supports for promoting the industrial application of diabetes functional foods are expected.

This paper was aimed to improve sausage quality by adding non-meat protein. The effects of adding of four non-meat proteins: Spray-dried blood cells (SBC), soybean protein isolate (SPI), egg white protein (EWP), and porcine plasma protein (PPP) on the quality of Nanjing sausages were investigated. The sensory properties, cooking loss, pressure juice loss, water activity, color difference, chewiness, and microstructure were analyzed. The results showed that among these 4 proteins, the sensory quality and chewiness of Nanjing sausage products were overall improved by adding EWP, in which chewiness was increased by 14.73% compared to the control group. The sausages by adding PPP was significantly increased the water-retaining property, where the steaming loss rate and pressure loss rate was decreased by 13.31% and 55.79%, respectively. The low-field NMR results of sausages by adding SPI and PPP showed that a tendency for T21 was left-shifted. The addition of SBC to sausages was significantly (P

OM, SEM, EBSD, and other analytical techniques were utilized to investigate the effects of the rotating speed of a mixing head on the microstructures and mechanical properties of a joint. The results indicate that, compared with the base material, the grain size in the nugget zone is significantly refined. Furthermore, as the rotational speed of the mixing head increases, the grain size in the nugget zone increases noticeably, and the proportion of high-angle grain boundary length initially decreases and then increases. The texture types in different areas of the joint are markedly distinct: the base material primarily consists of recrystallization texture and rolling texture, while the core zone mainly comprises C-shear texture. Among the joints tested at various rotation speeds, the lowest hardness values are observed in the advancing side heat-affected zone, and the tensile properties of the joints are notably reduced due to the dissolution and coarsening of the second phase. The joint exhibits optimal performance at 1000 r/min, with a tensile strength and elongation of 196.3 MPa and 13.5%, respectively.

Urban tailwater typically has a low carbon-to-nitrogen ratio and adding external carbon sources can effectively improve the denitrification performance of wastewater. However, it is difficult to determine the dosage of additional carbon sources, leading to insufficient or excessive addition. Therefore, it is necessary to prepare solid slow-release carbon source (SRC) materials to solve the difficulty in determining the dosage of carbon sources. This study selected two SRCs of slow-release carbon source 1 (SRC1) and slow-release carbon source 2 (SRC2), with good slow-release performance after static carbon release and batch experiments. The composition of SRC1 was: hydroxypropyl methylcellulose/disodium fumarate/polyhydroxy alkanoate (HPMC/DF/PHA) at a ratio of 3:2:4, with an Fe3O4 mass fraction of 3%. The composition of SRC2 was: HPMC/DF/PHA with a ratio of 1:1:1 and an Fe3O4 mass fraction of 3%. The fitted equations of carbon release curves of SRC1 and SRC2 were y = 61.91 + 7190.24e−0.37t and y = 47.92 + 8770.42e−0.43t, respectively. The surfaces of SRC1 and SRC2 had a loose and porous morphological structure, which could increase the specific surface area of materials and be more conducive to the adhesion and metabolism of microorganisms. The experimental nitrogen removal by denitrification with SRCs showed that when the initial total nitrogen concentration was 40.00 mg/L, the nitrate nitrogen (NO3−-N) concentrations of the SRC1 and SRC2 groups on the 10th day were 2.57 and 2.66 mg/L, respectively. On the 20th day, the NO3−-N concentrations of the SRC1 and SRC2 groups were 1.67 and 2.16 mg/L, respectively, corresponding to removal efficiencies of 95.83% and 94.60%, respectively. The experimental results indicated that SRCs had a good nitrogen removal effect. Developing these kinds of materials can provide a feasible way to overcome the difficulty in determining the dosage of carbon sources in the process of heterotrophic denitrification.

Green terror cichlid (Aequidens rivulatus) is a popular tropical freshwater ornamental fish. In 2021, an unknown disease was observed in cultured A. rivulatus in Tianjin, China, with a cumulative mortality rate of 25% within 7 days of onset. The main clinical signs were scale loss, skin ulceration, and slight bleeding. Histopathological observation revealed obvious damage to the liver, spleen, and kidney of diseased fish. In addition, abundant granulomas were observed in the spleen and head kidney of the diseased fish. To define the potential pathogens from A. rivulatus, bacteria were isolated from the visceral tissue of diseased fish with conventional methods. An artificial infection experiment was carried out to prove the pathogenicity of the isolated bacteria. The strains HG-2021-1 and HG-2021-3 were isolated from diseased fish and identified as being responsible for the disease. They were identified as Streptococcus iniae based on physiological and biochemical tests, lctO gene detection, and 16S rRNA gene sequence analysis. According to the result of multilocus sequence typing (MLST), HG-2021-1 and HG-2021-3 belong to different genotypes of S. iniae. Furthermore, they were found to contain the virulence genes pgmA, scpI, cpsD, and pdi, and the median lethal dose (LD50) for A. rivulatus was 1.8 × 106 Colony-Forming Units (CFU)/mL and 6.6 × 106 CFU/mL, respectively. To our knowledge, this is the first report of fish coinfected by two genotypes of S. iniae.

To obtain flavor-enriched Tibetan pork products, the impact of oxidation degree on the flavor of Tibetan pork with different cooking methods (microwaving, frying, boiling, and air frying) was evaluated using an E-nose, an E-tongue, GC–MS, and LC–MS. The level of oxidation was lower in M and F and higher in B and AF groups. Hexanal, pentanal, benzaldehyde, 1-octen-3-ol, and 3-hydroxy-2-butanone were identified as significant contributors to cooked samples. The volatile abundance of microwaved, fried, boiled, and air-fried pork was 1.61, 1.22, 1.47, and 1.69 times higher than raw, respectively. Leucine and threonine were detected to be the highest in the AF group, which were 1.30 and 3.60 times greater than RAW, respectively. In summary, oxidation of lipids and proteins caused by cooking treatments was the main source of flavor in cooked Tibetan pork. Air-frying treatment could greatly promote the production of flavor compounds and give unique flavor to Tibetan pork.

Dairy products are susceptible to modifications in protein oxidation during heat processing, which can lead to changes in protein function, subsequently affecting intestinal health. Despite being a unique nutritional source, yak milk has not been thoroughly examined for the effects of its oxidized proteins on intestinal microbiota and metabolism. Hence, this study employed different heat treatment methods (low-temperature pasteurization, high-temperature pasteurization, and high-temperature sterilization) to induce oxidation in yak milk proteins. The study then assessed the degree of oxidation in these proteins and utilized mice as research subjects. Using metagenomics and metabolomics methods, this study examined the structure of intestinal microbial communities and metabolic products in mice consuming oxidized yak milk. The results showed a decrease in carbonyl and total thiol contents of yak milk proteins after different heat treatments, indicating that heat treatment causes oxidation in yak milk proteins. Metagenomic analysis of mouse intestinal microbiota revealed significant changes in 66 genera. In the high-temperature sterilization group (H), key differential genera included Verrucomicrobiales, Verrucomicrobiae, Akkermansiaceae, and 28 others. The high-temperature pasteurization group (M) mainly consisted of Latilactobacillus, Bacillus, and Romboutsia. The low-temperature pasteurization group (L) primarily comprised of Faecalibacterium, Chaetomium, Paenibacillaceae, Eggerthella, Sordariales, and 33 others. Functionally, compared to the control group (C), the H group upregulated translation and energy metabolism functions, the L group the M group significantly upregulated metabolism of other amino acids, translation, and cell replication and repair functions. Based on metabolomic analysis, differential changes in mouse metabolites could affect multiple metabolic pathways in the body. The most significantly affected metabolic pathways were phenylalanine metabolism, vitamin B6 metabolism, steroid hormone biosynthesis, and pantothenate and CoA biosynthesis. The changes were similar to the functional pathway analysis of mouse metagenomics, affecting amino acid and energy metabolism in mice. In summary, moderate oxidation of yak milk proteins exhibits a positive effect on mouse intestinal microbiota and metabolism. In conclusion, yak milk has a positive effect on mouse intestinal microflora and metabolism, and this study provides a scientific basis for optimizing dairy processing technology and further developing and applying yak milk.

In order to evaluate the anti-inflammatory effect of crude polysaccharide from Tibetan Opuntia ficus-indica stems, the impacts of crude polysaccharide contents on the foot swelling in mice caused by carrageenin, and on the contents of inflammatory factors in mice’s plasma were studied, through the infrared spectroscopy analysis of the crude polysaccharide from Opuntia ficus-indica stems, and the determination of the molecular weight and contents of total sugar as well as monosaccharide composition and contents. The results showed that the characteristic groups of crude polysaccharide from Tibetan Opuntia ficus-indica stems were mainly centered on stretching vibration and bending vibration. The stretching vibration was manifested as primary amine and -NH stretching vibration of primary amine, -C=C- and C-O stretching vibration; the bending vibration as -OH bending vibration, C-O asymmetric shrinking vibration and C-CO-C bending vibration in plane. The contents of total sugar was 405.724 mg/g, the molecular peak (Mp) of total sugar was 24915 Da, and the monosaccharide was mainly composed of D-glucose (Glc). In the range of 100~400 mg/kg, with the increasing of the polysaccharide dose, the degree of foot swelling of mice decreased and the inhibitory rate of foot swelling increased. The inhibitory rate of polysaccharide from the stem of Tibetan Opuntia ficus-indica on mouse foot swelling was better, showing a dose-dependent trend. The expression levels of IL-1β, IFN-γ and TNF-α inflammatory factors in the high-dose team of crude polysaccharide from stems were closest to the expression levels in its positive control dexamethasone acetate team. The expression levels of IL-1β, IFN-γ and TNF-α inflammatory factors decreased as the concentration of crude polysaccharide from stems increased, which explained that crude polysaccharide from Tibetan Opuntia ficus-indica stems had a favorable anti-inflammatory effect.

Highland barley is a grain crop grown in Tibet, China. This study investigated the structure of highland barley starch using ultrasound (40 kHz, 40 min, 165.5 W) and germination treatments (30℃ with 80% relative humidity). The macroscopic morphology and the barley's fine and molecular structure were evaluated. After sequential ultrasound pretreatment and germination, a significant difference in moisture content and surface roughness was noted between highland barley and the other groups. All test groups showed an increased particle size distribution range with increasing germination time. FTIR results also indicated that after sequential ultrasound pretreatment and germination, the absorption intensity of the intramolecular hydroxyl (–OH) group of starch increased, and hydrogen bonding was stronger compared to the untreated germinated sample. In addition, XRD analysis revealed that starch crystallinity increased following sequential ultrasound treatment and germination, but a-type of crystallinity remained after sonication. Further, the Mw of sequential ultrasound pretreatment and germination at any time is higher than that of sequential germination and ultrasound. As a result of sequential ultrasound pretreatment and germination, changes in the content of chain length of barley starch were consistent with germination alone. At the same time, the average degree of polymerisation (DP) fluctuated slightly. Lastly, the starch was modified during the sonication process, either prior to or following sonication. Pretreatment with ultrasound illustrated a more profound effect on barley starch than sequential germination and ultrasound treatment. In conclusion, these results indicate that sequential ultrasound pretreatment and germination improve the fine structure of highland barley starch.

This study examined the potential of hyperspectral techniques for the rapid detection of characteristic indicators of yak meat freshness during the oxidation of yak meat. TVB-N values were determined by significance analysis as the characteristic index of yak meat freshness. Reflectance spectral information of yak meat samples (400–1000 nm) was collected by hyperspectral technology. The raw spectral information was processed by 5 methods and then principal component regression (PCR), support vector machine regression (SVR) and partial least squares regression (PLSR) were used to build regression models. The results indicated that the full-wavelength based on PCR, SVR, and PLSR models were shown greater performance in the prediction of TVB-N content. In order to improve the computational efficiency of the model, 9 and 11 characteristic wavelengths were selected from 128 wavelengths by successive projection algorithm (SPA) and competitive adaptive reweighted sampling (CARS), respectively. The CARS-PLSR model exhibited excellent predictive power and model stability.

Yaks (Bos mutus) live in the Qinghai–Tibet plateau. The quality of yak meat is unique due to its genetic and physiological characteristics. Identification of the proteome of yak muscle could help to reveal its meat-quality properties. The common proteome, phosphoproteome, and N-glycoproteome of yak longissimus thoracis (YLT) were analyzed by liquid chromatography-tandem mass spectrometry-based shotgun analysis. A total of 1812 common proteins, 1303 phosphoproteins (3918 phosphorylation sites), and 204 N-glycoproteins (285 N-glycosylation sites) were identified in YLT. The common proteins in YLT were involved mainly in myofibril structure and energy metabolism; phosphoproteins were associated primarily with myofibril organization, regulation of energy metabolism, and signaling; N-glycoproteins were engaged mainly in extracellular-matrix organization, cellular immunity, and organismal homeostasis. We reported, for the first time, the “panorama” of the YLT proteome, specifically the N-glycoproteome of YLT. Our results provide essential information for understanding post mortem physiology (rigor mortis and aging) and the quality of yak meat.

Irradiation's effects on quality, volatile compounds, and differential metabolites of yak meat were studied. Irradiation dose at 3 kGy had no effect on yak meat quality, however irradiation dose at 5 kGy resulted in yak meat quality deterioration as well as considerable irradiated off-flavors. And the level of the off-odor was strongly associated with the irradiation dose, and allyl methyl sulfide, octanal, nonanal, benzaldehyde, and 4-methylthiazole were all significant producers of off-odor. Meanwhile, with the increased of radiation dose, the amounts of cysteine, methionine, proline, linoleic acid, stearic acid changed obviously. The main generation pathway of irradiated off-flavors in yak meat were thought to be cysteine and methionine metabolism, and linoleic acid metabolism. The oxidative decomposition of sulfur-containing amino acids and unsaturated fatty acids may cause the off-flavor of irradiation yak meat. This research established a theoretical foundation for future control systems to prevent flavor quality alterations during irradiation preservation.

The effects of different welding speeds on the microstructures and mechanical properties of Al-0.75Mg-0.75Si-0.8Cu alloys were investigated using optical metallographic microscopy (OM), X-ray diffraction (XRD) analysis, an ETM105D electronic universal testing machine and field emission electron microscopy (SEM). The results reveal that during the friction stir welding process, the welded joint forms the base material (BM), heat-affected zone (HAZ), thermomechanically affected zone (TMAZ) and nugget zone (NZ), under the action of shear force and friction heat. The textures present in the BM are mainly C ({001}) recrystallised cubic texture and P({110}) recrystallised texture, Goss (G) texture, brass (B) texture and {112} rotating copper texture. The organisation of the NZ undergoes dynamic recrystallisation, forming fine isometric crystals with large angular grain boundaries, accounting for more than 75% of the total. The geometrically necessary dislocations (GNDs) in the NZ grow as the welding speed rises. Moreover, {111}1−0> and {111}<1−10> shearing textures, {001} recrystallisation textures and fibre textures are mainly present in NZs. The average grain size in the NZ was the smallest, and the mechanical properties were the best at a welding speed of 125 mm/min. The grain size and the tensile strength and elongation of the NZ were 2.945 µm, 200.7 MPa and 12.7% for the joint at a welding speed of 125 mm/min, respectively.

Despite recent progress, a challenge remains on how to gently release and recover viable ctDNA captured on DNA probe-based devices. Here, a reusable detector was successfully manufactured for the capture and release of ctDNA by means of an UCNPs@SiO2-Azo/CD-probe. Biocompatible NIR light is used to excite UCNPs and convert into local UV light. Continuous irradiation induces a rapid release of the entire ctDNA-probe–CD complex from the functionalized surface via the trans−cis isomerization of azo units without disrupting the ctDNA-structure receptor. Specifically, these composite chips allow reloading DNA probes for reusable ctDNA detection with no obvious influence on their efficiency. The results of our study demonstrated the potential application of this platform for the quantitative detection of ctDNA and the individualized analysis of cancer patients.

The lined seahorse (Hippocampus erectus) is an aquacultural species in China and has important economic and ornamental value. However, the species is affected by disease, which restricts their large-scale cultivation. In 2021, a disease was observed in cultured seahorses in Tianjin, China, with a cumulative mortality rate of 20%. The symptoms observed in the moribund seahorse included a weak swimming capacity, discolored body surface, enlarged liver and kidneys, and numerous white nodules in the parenchymatous organs. The strains HM-2021-1 and HM-2021-2 were isolated from diseased seahorses and were identified as being responsible for the disease. It demonstrated the potential to infect seahorse, and the cumulative mortalities of the seahorses artificially infected with strains HM-2021-1 and HM-2021-2 were 93.3% and 90.0%. The pathogen was identified as Mycobacterium chelonae based on physiological and biochemical tests, and 16S rDNA, rpoB, and Hsp65 gene sequence analysis. To our knowledge, this study is the first report of M. chelonae associated with diseased seahorses in China.

In Software-Defined Network (SDN) with multiple controllers, static mapping relationship between switches and controllers may cause some controllers to be overloaded, while some controller resources are underutilized. A Deep Reinforcement Learning-based switch migration strategy (DRL-SMS) is proposed to solve the load imbalance problem in the multi-controller control plane. Based on Markov Decision Process (MDP), modeling analysis is performed for SDN to obtain system state, migration action set, and system reward. Q-values of switch migration actions are obtained by fitting approximate function using Double Deep Q-Network (DDQN), and then the DDQN is trained by using the experience replay mechanism to optimize Q-Network parameters. After training, the DRL-based strategy calculates the Q-value in the current system state and selects the migration action corresponding to the maximum Q-value to perform switch migration. Simulation experiments show that DRL-SMS can effectively balance the controller load and significantly reduce the balance time.

Weaning transition usually impairs intestinal architecture and functions and results in gut-associated disorders in pigs. Understanding the changes in intestinal transcriptome and gut microbiota during weaning transition is important for elucidating the underlying mechanism of weaning stress. In the present study, we performed RNA-seq to determine the changes in intestinal transcriptome and 16S rRNA sequencing to measure the gut microbiota changes in the weaning transition. Transcriptome results indicated that weaning transition altered intestinal gene expression involved in nutrient transport and metabolism. Regarding fatty metabolism, fatty acid-binding protein 1 (FABP1), acyl-CoA dehydrogenase (ACADSB), and carnitine palmitoyltransferase 2 (CPT2) expression in the intestine was decreased by weaning. Genes related to bile acid metabolism were increased by weaning, including FABP6, farnesoid X receptor (FXR or NR1H4) and organic solute transporter-α (SLC51A). In addition, genes associated with oxidative stress were altered by weaning transition, including decreased catalase (CAT) and lactate dehydrogenase (LDHA) and increased glutathione peroxidase 2 (GPX2) and superoxide dismutase 3 (SOD3). Results of microbiota composition showed that the Firmicutes abundance and Firmicutes/Bacteroidetes ratio were increased and that the Proteobacteria abundance in the fecal microbiota was decreased by the weaning process; during the weaning transition, the Bacteroides and Fusobacterium abundances decreased markedly, and these bacteria nearly disappeared, while the Prevotella abundance showed a marked increase. Moreover, the levels of the microbial metabolites butyrate and acetate increased with changes in gut microbiota composition. In addition, predictive metagenome by PICRUSt analysis showed that the pathways related to D-glutamine and D-glutamate metabolism, citrate cycle (TCA cycle), peroxisome proliferators-activated receptor (PPAR) signaling, alpha-linolenic acid metabolism were decreased and the pathway related to retinol metabolism was increased in the gut microbiota of piglets during weaning transition. Our results showed that early weaning alters intestinal gene expression involved in nutrient metabolism, which may be due to the changes in microbiota composition.

Abstract Background Due to the high transfer ability of cancer cell, cancer has been regarded as a world-wide high mortality disease. Quantitative analysis of circulating tumor cells (CTCs) can provide some valuable clinical information that is particularly critical for cancer diagnosis and treatment. Along with the rapid development of micro-/nano-fabrication technique, the three-dimensional (3D) bionic interface-based analysis method has become a hot research topic in the area of nanotechnology and life science. Micro-/nano-structure-based devices have been identified as being one of the easiest and most effective techniques for CTCs capture applications. Methods We demonstrated an electrospun nanofibers-deposited nickel (Ni) micropillars-based cytosensor for electrochemical detection of CTCs. Breast cancer cell line with rich EpCAM expression (MCF7) were selected as model CTCs. The ultra-long poly (lactic-co-glycolic acid) (PLGA) nanofibers were firstly-crosswise stacked onto the surface of Ni micropillars by electrospinning to construct a 3D bionic interface for capturing EpCAM-expressing CTCs, following immuno-recognition with quantum dots functionalized anti-EpCAM antibody (QDs-Ab) and forming immunocomplexes on the micro-/nano-chip. Results The Ni micropillars in the longitudinal direction not only play a certain electrical conductivity in the electrochemical detection, but also its special structure improves the efficiency of cell capture. The cross-aligned nanofibers could simulate the extracellular matrix to provide a good microenvironment which is better for cell adhesion and physiological functions. Bioprobe containing quantum dots will release Cd2+ in the process of acid dissolution, resulting in a change in current. Beneath favourable conditions, the suggested 3D cytosensor demonstrated high sensitivity with a broad range of 101–105 cells mL−1 and a detection limit of 8 cells mL−1. Conclusions We constructed a novel 3D electrochemical cytosensor based on Ni micropillars, PLGA electrospun nanofibers and quantum dots bioprobe, which could be used to highly sensitive and selective analysis of CTCs. More significantly, the 3D cytosensor can efficiently identify CTCs from whole blood, which suggested the potential applications of our technique for the clinical diagnosis and therapeutic monitoring of cancers.

Flavobacterium columnare is a Gram-negative bacterium that causes columnaris disease in freshwater fish worldwide. Many studies have focused on the identification of protective antigens to aid in the development of novel vaccines against the disease. In this study, an immunoblotting approach was employed to identify immunogenic outer membrane proteins (OMPs) from F. columnare in two-dimensional electrophoresis (2-DE) map gels using antibacterial sera obtained from grass carp (Ctenopharyngodon idella), and anti-grass carp-recombinant Ig (rIg) monoclonal antibodies. Five unique immunogenic proteins, including the gliding motility lipoprotein GldJ (GldJ), hypothetical protein FCOL_13420 (Fco1), lipoprotein (Lip), F0F1 ATP synthase subunit beta (F0f1) and outer membrane efflux protein precursor (Omep), were characterized. Over-expression of these proteins in Escherichia coli DE3, and their immunogenicity and protective efficacy were evaluated in grass carp. The relative percent survival (RPS) of the groups immunized separately with recombinant GldJ, Lip and Omep was 72%, 64% and 68%, respectively when compared to control fish. Up-regulation of immuno-related genes and specific antibodies were detected in immunized fish and sera of immunized fish inhibited the growth of F. columnare. The results suggest that GldJ, Lip and Omep are major protective antigens and may be considered as novel candidates in the development of vaccines against columnaris disease in fish.

Highland barley starch (HBS), as a carbohydrate shell material with excellent performance in microcapsule applications, has rarely been reported. In the present study, three different microcapsules (CEO-SWSM, CEO-PM, and CEO-UM) were synthesized successfully via saturated aqueous solution method, molecular inclusion method and ultrasonic method, respectively, using HBS as shell material coupled with cinnamon essential oil (CEO) as the core material. The potential of HBS as a new shell material and the influence of synthetic methods on the performance of microcapsules, encapsulation efficiency (EE), yield, and release rate of CEO-SWSM, CEO-PM, and CEO-UM were determined, respectively. The results confirmed that CEO-PM had the most excellent EE (88.2%), yield (79.1%), as well as lowest release rate (11.5%, after 25 days of storage). Moreover, different kinetic models were applied to fit the release process of these three kinds of microcapsules: CEO-SWSM, CEO-PM, and CEO-UM had the uppermost R-squared value in the Higuchi model, the zero-order model, and the first-level model, respectively. Over all, this work put forward a novel perspective for the improved encapsulation effect of perishable core materials (e.g., essential oil) for the food industry.

The objective of the present study was to produce antioxidant hydrolysate from Tibetan egg white protein hydrolyzed with papain, and to investigate the effect of added papain egg white hydrolysate (PEWH) on the quality characteristics and amino acid profiles of yak milk yogurt. A response surface methodology (RSM) was utilized to analyze the effects of hydrolysis time (X1), the ratio of enzymes to substrates, and enzyme dosage (X3) on the superoxide anion radical (O2−) scavenging activity of hydrolysates. The predicted maximum value of O2− scavenging activity (89.06%) was obtained an X1 of 2.51 h, X2 of 4.13%, and X3 of 4500 U/g of substrate, almost approaching the experimental value (88.05 ± 1.2%). Furthermore, it was found that the addition of PEWH to yak milk can enhance acidification, sensory score, the number of lactic acid bacteria (LAB), and the amino acid content in yak milk yogurt. The results suggested that PEWH displayed an exceptional potential to be developed as a functional food ingredient that could be applied during the manufacturing process of yak milk yogurt.

Pond smelt Hypomesus olidus is a small-sized economic species of freshwater fish with delicious meat and high output. In this study, the complete mitochondrial genome of H. olidus sequenced to be 16,786 bp in length, including 13 protein-coding genes, 2 ribosomal RNAs, 22 transfer RNAs and a control region. The overall base composition of H. olidus is 24.3% for A, 27.3% for T, 29.2% for C and 19.2% for G, with a slight A + T bias. The mitogenome sequence data may provide useful information to the population genetics analysis of H. olidus and the elucidation of evolutionary mechanisms in Hypomesus fish.