CMAUP database update 2024: extended functional and association information of useful plants for biomedical research.

Knowledge of the collective activities of individual plants together with the derived clinical effects and targeted disease associations is useful for plant-based biomedical research. To provide the information in complement to the established databases, we introduced a major update of CMAUP database, previously featured in NAR. This update includes (i) human transcriptomic changes overlapping with 1152 targets of 5765 individual plants, covering 74 diseases from 20 027 patient samples; (ii) clinical information for 185 individual plants in 691 clinical trials; (iii) drug development information for 4694 drug-producing plants with metabolites developed into approved or clinical trial drugs; (iv) plant and human disease associations (428 737 associations by target, 220 935 reversion of transcriptomic changes, 764 and 154121 associations by clinical trials of individual plants and plant ingredients); (v) the location of individual plants in the phylogenetic tree for navigating taxonomic neighbors, (vi) DNA barcodes of 3949 plants, (vii) predicted human oral bioavailability of plant ingredients by the established SwissADME and HobPre algorithm, (viii) 21-107% increase of CMAUP data over the previous version to cover 60 222 chemical ingredients, 7865 plants, 758 targets, 1399 diseases, 238 KEGG human pathways, 3013 gene ontologies and 1203 disease ontologies. CMAUP update version is freely accessible at https://bidd.group/CMAUP/index.html.

Effects of micro-/nano-scaled chicken bones on heat-induced gel properties of low-salt pork batter: Physicochemical characteristics, water distribution, texture, and microstructure.

The effect and mechanism of micro-/nano-scaled (MCB/NCB) chicken bones on improved gel properties of low-salt (0.5%) pork batters (LSPB) were investigated. Results showed that the Ca2+ released from MCB/NCB induced protein conformational transition of LSPB from α-helix and ß-turn to random coil, which facilitated the orderly protein aggregation, resulting in the formation of denser and more uniform gel network. The better-organized gel network not only improved the textural properties and gel strength, but also contributed to the cooking loss reduction, water release decline, water state transition from free water into more immobilized water, and proton density increase, resulting in better sensory attributes. NCB showed more preferable effects on the property improvement of LSPB gels than MCB, because of its smaller particle size, less redness and yellowness, higher dispersibility, and higher Ca2+ release. This study could help promote the high-value utilization of poultry by-product bones and development of low-salt meat products.