IFN-γ enhances protective efficacy against Nocardia seriolae infection in largemouth bass (Micropterus salmoides).

Introduction: Nocardia seriolae adversely impacts a diverse range of fish species, exhibiting significant pathogenic characteristics that substantially impede the progress of aquaculture. N. seriolae infects in fish has a long incubation period, and clinical symptoms are not obvious in the early stages. There is presently no viable and eco-friendly approach to combat the spread of the disease. According to reports, N. seriolae primarily targets macrophages in tissues after infecting fish and can proliferate massively, leading to the death of fish. Interferon-gamma (IFN-γ) is a crucial molecule that regulates macrophage activation, but little is known about its role in the N. seriolae prevention. Methods: IFN-γ was first defined as largemouth bass (Micropterus salmoides, MsIFN-γ), which has a highly conserved IFN-γ characteristic sequence through homology analysis. The recombinant proteins (rMsIFN-γ) were obtained in Escherichia coli (E. coli) strain BL21 (DE3). The inflammatory response-inducing ability of rMsIFN-γ was assessed in vitro using monocytes/macrophages. Meanwhile, the protective effect of MsIFN-γ in vivo was evaluated by N. seriolae infection largemouth bass model. Results: In the inflammatory response of the monocytes/macrophages activated by rMsIFN-γ, various cytokines were significantly increased. Interestingly, interleukin 1ß (IL-1ß) and tumor necrosis factor alpha (TNF-a) increased by 183- and 12-fold, respectively, after rMsIFN-γ stimulation. rMsIFN-γ improved survival by 42.1% compared with the control. The bacterial load in the liver, spleen and head kidney significantly decreased. rMsIFN-γ was also shown to better induce increased expression of IL-1ß, TNF-α, hepcidin-1(Hep-1), major histocompatibility complex I (MHCI), and MHC II in head kidney, spleen and liver. The histopathological examination demonstrated the transformation of granuloma status from an early necrotic foci to fibrosis in the infection period. Unexpectedly, the development of granulomas was successfully slowed in the rMsIFN-γ group. Discussion: This work paves the way for further research into IFN-γ of largemouth bass and identifies a potential therapeutic target for the prevention of N. seriolae.

Characterization of the Sensory Properties and Quality Components of Huangjin Green Tea Based on Molecular Sensory-Omics.

Huangjin green tea (HJC) is one of the most famous regional green teas in China, and has gained attention for its unique flavor. Research on HJC has focused mainly on the synthesis of L-theanine, with fewer studies concentrating on sensory characteristics. In this study, molecular sensory science techniques, including color analysis, gas chromatography-ion mobility spectrometry, and E-tongue, were used to characterize the sensory properties of HJC, with Fuding Dabai and Anji Baicha teas used as conventional and high amino acid controls, respectively. The sensory characteristics and main quality components of HJC lie somewhere between these two other teas, and somewhat closer to the conventional control. They were difficult to distinguish by color, but significant differences exist in terms of volatile organic compounds (VOCs), E-tongue values on bitterness and astringency, and their contents of major taste components. VOCs such as (E)-2-octenal, linalool, ethyl acrylate, ethyl acetate, and 2-methyl-3-furanethiol were found to be the main differential components that contributed to aroma, significantly influencing the tender chestnut aroma of HJC. Free amino acids, tea polyphenols, and ester catechins were the main differential components responsible for taste, and its harmonious phenol-to-ammonia ratio was found to affect the fresh, mellow, heavy, and brisk taste of HJC.

Distinct variation in taste quality of Congou black tea during a single spring season.

The quality of Congou black tea fluctuates greatly with the changing seasons. However, variations in the taste quality of Congou black tea manufactured during a single spring season are far from clear. Here, we analyzed the taste quality of HuangJinCha (HJC) Congou black tea using sensory evaluation and found the taste quality of black tea manufactured in the early spring was better than that manufactured in the late spring. Principal component analysis (PCA) and cluster analysis for the data from the electronic tongue confirmed the variation and revealed that April 4 may be the critical time point at which variations in taste quality become apparent. The contents of tea polyphenols (TP), total catechins (TC), total flavones, (-)-epigallocatechin gallate (EGCG), (-)-epicatechin gallate (ECG), and gallic acid (GA) showed increasing trends, whereas total amino acids (TAA) declined over time. Moreover, the variations in total amino acids (r = 0.846) and total flavones (r = - 0.858) were highly significantly correlated with the average taste quality score (p < .01), suggesting these compounds were the primary factors responsible for the fluctuation in taste quality of Congou black tea processed during a single spring season.