Integrated transcriptome and proteome revealed that the declined expression of cell cycle-related genes associated with follicular atresia in geese.

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 < 0.05). A total of 954 differentially expressed genes (DEGs, 315 increased and 639 decreased) and 161 differentially expressed proteins (DEPs, 61 increased and 100 decreased) were obtained in atresia follicles compared to normal follicles, of which, 15 genes were differentially expressed in both transcriptome and proteome. The DEGs were mainly enriched in sodium transmembrane transport, plasma membrane, and transmembrane transporter activity based on the GO enrichment analysis and in the cell cycle pathway based on the KEGG enrichment analysis. The DEPs were mainly enriched in localization, lysosome, and phospholipid-binding based on the GO enrichment analysis. Candidate genes Smad2/3, Smad4, Annexin A1 (ANXA1), Stromelysin-1 (MMP3), Serine/threonine-protein kinase (CHK1), DNA replication licensing factor (MCM3), Cyclin-A2 (CCNA2), mitotic spindle assembly checkpoint protein (MAD2), Cyclin-dependent kinase 1 (CDK1), fibroblast growth factor 12 (FGF12), and G1/S-specific cyclin-D1 (CCND1) were possibly responsible for the regulation of atresia. CONCLUSION: The cell cycle is an important pathway for the regulation of follicular atresia. Sodium outflow and high expression of MMP3 and MMP9 could be responsible for structural destruction and apoptosis of follicular cells.

A system composed of polyethylenimine-capped upconversion nanoparticles, copper(II), hydrogen peroxide and 3,3',5,5'-tetramethylbenzidine for colorimetric and fluorometric determination of glyphosate.

A dual (colorimetric and fluorometric) method is described for sensitive and selective determination of the herbicide glyphosate. It is based on the use of a system composed of polyethylenimine-capped NaGdF4:Yb,Er upconversion nanoparticles (UCNPs), copper(II) ions, hydrogen peroxide and 3,3',5,5'-tetramethylbenzidine. The physicochemical and photophysical properties of the polyethylenimine-capped UCNPs were characterized by various spectroscopic and microscopic techniques. The fluorescence of the UCNPs (with main emission peaks at 548 and 660 nm under 980 nm excitation) is reduced in the presence of Cu(II) because of the formation of a blue oxidation product of 3,3',5,5'-tetramethylbenzidine as a result of the peroxidase mimicking activity of Cu(II). In the presence of glyphosate, its strong affinity for Cu(II) leads to the formation of N-(phosphonomethyl)glycine copper(II) complexes. This inhibits the quenching ability and catalysis activity of Cu(II). Hence, fluorescence is increasingly less reduced. Fluorescence at 660 nm increases linearly in the 0.05 to 125 µg·mL-1 glyphosate concentration range and the detection limit is found 9.8 ng·mL-1. The colorimetric assay (performed at 652 nm) has a detection ranges from 5 to 125 µg·mL-1, and the limit of detection is 1 µg·mL-1. Graphical abstractSchematic representation of UCNP-H2O2-TMB-Cu(II) mixed system for optical determinations of glyphosate.

Effect of puffing treatment on volatile components of green tea explored by gas chromatography-mass spectrometry and gas chromatography-olfactometry.

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.

Effects of Different Expansion Temperatures on the Non-Volatile Qualities of Tea Stems.

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.

Flavor Characteristics, Antioxidant Activity and In Vitro Digestion Properties of Bread with Large-Leaf Yellow Tea Powder.

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.

Effects of the Taste Substances and Metal Cations in Green Tea Infusion on the Turbidity of EGCG-Mucin Mixtures.

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 antibacterial and hemostatic curdlan hydrogel-loading epigallocatechin gallate for facilitating the infected wound healing.

The infected wounds pose one of the major threats to human health today. To address this issue, it is necessary to develop innovative wound dressings with superior antibacterial activity and other properties. Due to its potent antibacterial, antioxidant, and immune-boosting properties, epigallocatechin gallate (EGCG) has been widely utilized. In this study, a multifunctional curdlan hydrogel loading EGCG (Cur-EGCGH3) was designed. Cur-EGCGH3 exhibited excellent physicochemical properties, good biocompatibility, hemostatic, antibacterial, and antioxidant activities. Also, ELISA data showed that Cur-EGCGH3 stimulated macrophages to secrete pro-inflammatory and pro-regenerative cytokines. Cell scratch results indicated that Cur-EGCGH3 promoted the migration of NIH3T3 and HUVECs. In vivo experiments confirmed that Cur-EGCGH3 could inhibit bacterial infection of the infected wounds, accelerate hemostasis, and promote epithelial regeneration and collagen deposition. These results demonstrated that Cur-EGCGH3 holds promise for promoting healing of the infected wounds.

Green cabbage supplementation influences the gene expression and fatty acid levels of adipose tissue in Chinese Wanxi White geese.

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<0.0001) were decreased with green cabbage addition. Interaction between feeding time and adipose tissue affected elongation of long-chain fatty acids family member 6 (Elovl6), acyl-CoA synthetase longchain family member 1 (Acsl1), and stearoly-coA desaturase 1 (Scd1) gene expression levels (p = 0.013, p = 0.003, p = 0.005). Feeding time only affected serum lipid levels of free fatty acid and chylomicron. Higher contents of C16:0, C18:1, and C18:3 were associated with greater mRNA expression of Scd1 (p<0.0001), while higher level of C18:2 was associated with less mRNA expression of Scd1 (p<0.0001). CONCLUSION: Considering content of C18:2 and C18:3, 30% addition of green cabbage could be considered for fattening for 30 days in Wanxi White geese.

Effects of brewing water on the volatile composition of tea infusions.

There is a huge demand for brewing water in tea consumption, and the sensory flavor of tea infusion is significantly affected by the water used for brewing. To investigate the impact of brewing water on the aroma of tea infusions made from Camelia senensis, the three tea infusions of green, oolong and black tea brewed by six different drinking waters were analyzed by sensory evaluation, solid-phase microextraction, gas chromatography-mass spectrometry, and chemometrics. Brewing water with high pH values (>8.10) and high TDS content (>140 ppm) resulted in a lower overall aroma acceptability for tea infusion, where HCO3-, Ca2+ and Mg2+ were key influencing ions. A total of 86, 106, and 131 volatiles were identified in green, oolong and black tea infusions, respectively, which were strongly influenced by six different brands of waters. Decanal, dimethyl sulfide, ß-ionone and linalool were potent volatiles in tea aroma changes caused by brewing water.

[Impact of Toxoplasma gondii on the proliferation and apoptosis of tumor cell lines].

MCF-7, DU-145, EC-109 and A549 tumor cells (5 x 10(4)nml) at mid-exponential phase were treated for 24h with different concentrations of Toxoplasma gondii tachyzoites (1 x 10(4)/ml-32x10(4)/ml). The measurement of tumor cell growth inhibition rate was performed by using CCK-8 kit. The tachyzoites (1 x 10(4)/ml-4 x 10(4)/ml) were co-cultured with A549 tumor cells for 24 h. Flow cytometry techniques was applied to investigate the expression of p53 and Bcl-2. The results showed a remarkable inhibitory effect of the parasites on tumor cell proliferation, which presented a dosage dependence. MCF-7, DU-145, EC-109 and A549 cell lines treated with 1 x 10(4) ml T. gondii tachyzoites presented an inhibition rate of 19.7%, 4.5%, 28.0%, and 20.8%, respectively. There was a significant difference between experimental groups and the control (P < 0.05). T. gondii induced cell apoptosis in A549 tumor cells, p53 and Bcl-2 gene expression was respectively up-regulated and down-regulated.

Characterization and Quantitative Comparison of Key Aroma Volatiles in Fresh and 1-Year-Stored Keemun Black Tea Infusions: Insights to Aroma Transformation during Storage.

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 ß-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.

Exploring the Quality and Application Potential of the Remaining Tea Stems after the Postharvest Tea Leaves: The Example of Lu'an Guapian Tea (Camellia sinensis L.).

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.

Brooding Temperature Alters Yolk Sac Absorption and Affected Ovarian Development in Goslings.

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.

Expression of Oocyte Vitellogenesis Receptor Was Regulated by C/EBPα in Developing Follicle of Wanxi White Goose.

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.

Determining the effects of tencha-ro drying on key volatile compounds in tencha (Camellia sinensis) through gas chromatography-mass spectrometry.

Drying is the key process through which the aroma of tencha forms. However, the effects of drying method on volatiles are unknown. We compared tencha-ro drying with regular drying. Volatiles in tencha infusions were extracted using headspace solid-phase microextraction and solvent-assisted flavor evaporation combined with gas chromatography-mass spectrometry. Partial least squares (PLS), odor activity value (OAV), and heat map analyses were performed to identify the optimal drying method for creating a seaweed-like aroma. Changes in the key volatile compounds of the samples were investigated. The tencha infusions contained 125 volatiles with nine chemical structures. According to the sensory evaluation, tencha-ro drying was the optimal method for producing high-quality tencha with an intense and consistent seaweed-like aroma. The PLS model accurately distinguished among the types of tencha. By combining OAVs with screening through multivariate statistical analysis, six volatile compounds were revealed to contribute substantially to tencha's seaweed-like aroma: 2-ethyl-3,5-dimethylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-5-methylpyrazine, dimethyl sulfide, ß-ionone, and 2-formyl-1-methylpyrrole. The findings provide a theoretical basis and technical guidance for the processing of high-quality tencha with a strong seaweed-like aroma. PRACTICAL APPLICATION: This study demonstrated that tencha-ro drying contributes to the formation of a seaweed-like aroma in tencha and provides theoretical guidance for tea factories to use the appropriate drying methods for high-quality tencha.

Effects of stem removal on physicochemical properties and sensory quality of tencha beverages (Camellia sinensis; Chuanxiaoye).

Fresh tea leaves (Camellia sinensis; Chuanxiaoye) used to make tencha tea are a combination of the stem and leaf. Tencha made from the leaf alone is considered a high-quality tencha beverage with a seaweed-like aroma, mellow taste, and a green appearance. However, no study has investigated the differences between these two variants. In this study, the effects of stem removal on physicochemical properties and sensory quality of tencha beverage were investigated. The appearance feature, taste, and aroma were evaluated, and the results indicated that stem removal improved the quality of tencha beverages. The water extract, total free amino acids, total catechin, epigallocatechin gallate, caffeine, and chlorophyll were higher in leaf-only tencha (LOT) than in leaf and stem tencha (LST), whereas the crude fiber and phenol ammonia ratios were lower in LOT than in LST. Principal component analysis and hierarchical clustering analysis further discriminated between the tencha beverages with different stem contents. This study provided a theoretical basis for quality control by adopting a stem-leaf separation process in tencha manufacturing. PRACTICAL APPLICATION: This research provides theoretical guidance for improving tencha quality during manufacturing.

Hepatic Proteomic Analysis Reveals That Enhanced Carboxylic Acid Metabolism and Oxidoreduction Promote Muscle and Fat Deposition in Muscovy Duck.

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.

Quality chemical analysis of crush-tear-curl (CTC) black tea from different geographical regions based on UHPLC-Orbitrap-MS.

Crush-tear-curl (CTC) black tea is a popular beverage, owing to its unique taste characteristics and health benefits. However, differences in the taste quality and chemical profiles of CTC black tea from different geographical regions remain unclear. In this study, 28 CTC black tea samples were collected from six geographical regions and analyzed using electronic tongue and ultrahigh performance liquid chromatography-Orbitrap-mass spectroscopy. The e-tongue analysis indicated that each region's CTC black tea has its own relatively prominent taste characteristics: Sri Lanka (more umami and astringent), North India (more umami), China (more sweetness and astringent), South India (moderate umami and sweetness), and Kenya (moderate umami and astringent). Based on multivariate statistical analysis, 78 metabolites were tentatively identified and used as potential markers for CTC black tea of different origins, mainly including amino acids, flavone/flavonol glycosides, and pigments. Different metabolites, which contributed to the taste characteristics of CTC black tea, were clarified by partial least squares regression correlation analysis. Our findings may serve as useful references for future studies on origin traceability and quality characteristic determination of CTC black teas. PRACTICAL APPLICATION: This study provides useful references for future studies on the origin traceability and taste characteristic determination of CTC black teas from different geographical regions.

Targeted and nontargeted metabolomics analysis for determining the effect of storage time on the metabolites and taste quality of keemun black tea.

The black tea could be stored for a long time, and subsequently affects the flavor characteristics. In the present study, the effects of storage years (1, 2, 3, 4, 5, 10, 17 and 20 years) on the chemical profiling and taste quality of keemun black tea (KBT) were compared by metabolomics and quantitative sensory evaluation. The main polyphenols were degraded during the storing, especially 10-year storage, but caffeine and theobromine were stable. The intensity of bitterness, astringency, umami was negatively correlated to storage years, with correlation coefficient at -0.95, -0.91 and -0.83 respectively, whereas sweetness had positive correlation coefficient at 0.74. Quinic acid, galloylated catechins, linolenic acid, linoleic acid, malic acid, palamitic acid, and theaflavin-3́-gallate were marker compounds which were responsible for distinguishing short and long time preserved KBT. The contents of fatty acids were positively correlated to storage time and sweet intensity.

Synergistic lubrication of a porous MoS2-POSS nanohybrid.

A porous MoS2-polyhedral oligomeric silsesquioxane (POSS) nanohybrid was prepared from octavinyl-POSS nanoparticles and MoS2 nanosheets for the first time, the structure and composition of which were confirmed by X-ray powder diffraction (XRD), Fourier-transform infrared spectra (FTIR), scanning electron microscopy (SEM), energy dispersive spectra (EDS) and thermal gravimetric analysis (TGA). As a comparison, MoS2 nanosheets, octavinyl-POSS and MoS2-POSS nanohybrid were used as lubricating additives for liquid paraffin (LP), which decreased the friction coefficients of LP by 7.8% (MoS2), 14.1% (octavinyl-POSS), and 18.8% (MoS2-POSS). Compared with MoS2 and octavinyl-POSS, the MoS2-POSS nanohybrid can be dispersed in organic solvents more homogeneously without adscititious dispersants or surfactants due to its better organic compatibilities. SEM and EDS analyses indicate that a synergistic frictional effect is responsible for the improved friction-reduction and anti-wear behavior.