Characteristics of Purified Horse Oil by Supercritical Fluid Extraction with Different Deodorants Agents.

This study investigated the impact of activated carbon, palm activated carbon, and zeolite on horse oil (HO) extracted from horse neck fat using supercritical fluid extraction with deodorant-untreated HO (CON) as a comparison. The yield and lipid oxidation of deodorant untreated HO (CON) were not significantly affected by the three deodorants. However, deodorant-treated HOs exhibited significantly elevated levels of α-linolenic acid (C18:3n3) and eicosenoic acid (C20:1n9) compared to CON (p<0.05), while other fatty acids remained consistent. Zeolite-purified HO demonstrated significantly lower levels of volatile organic compounds (VOCs) than other treatments (p<0.05). Remarkably, zeolite decreased the concentration of pentane, 2,3-dimethyl (gasoline odor), by over 90%, from 177.17 A.U. ×106 in CON to 15.91 A.U. ×106. Zeolite also effectively eliminates sec-butylamine (ammonia and fishy odor) as compared to other deodorant-treated HOs (p<0.05). Additionally, zeolite reduced VOCs associated with the fruity citrus flavor, such as nonanal, octanal, and D-limonene in HO (p<0.05). This study suggests that integrating zeolite in supercritical fluid extraction enhances HO purification by effectively eliminating undesirable VOCs, presenting a valuable approach for producing high-quality HO production in the cosmetic and functional food industries.

Effect of cinnamon powder on quality attributes and off-flavor in fried chicken drumsticks made from long-term thawed Korean native chicken.

The effect of cinnamon powder on the quality and mitigation of off-flavor in fried chicken drumsticks made from long-term thawed Korean native chicken (Woorimatdag No. 1, WRMD1) was investigated. The WRMD1 drumsticks were categorized into 5 groups: conventional thawing (16 h, CT), long-term thawing (48 h, LT), cinnamon powder added into 'LT' as marinade (0.03%, CM) or incorporated into the batter (1.35%, CB), and long-term thawing with cinnamon powder incorporated both in the marinade and batter (0.03% + 1.35%, CMB). The crude fat content was significantly higher in the CT and CMB than that of the CB. The CM, CB, and CMB showed significantly lower levels of 2-thiobarbituric acid reactive substance compared with the CT and LT. The predominant fatty acids in all treatments were C18:1n9, C18:2n6, and C16:0. The LT displayed lower total unsaturated fatty acid content than the CT (P < 0.05). The CM effectively decreased lipid oxidative volatiles, such as 1-octanol, 1-octen-3-ol, and 2-octen-1-ol, (E), in the LT (P < 0.05). Both the CM and CB showed an inclination to increase specific pyrazines associated with pleasant notes compared with the LT, and showed higher levels of pyrazines, such as pyrazine, 2-ethyl-6-methyl-, and pyrazine, 3-ethyl-2,5-dimethyl-, than those of the CMB (P < 0.05). The CM contained higher levels of 2,3-butanedione when compared with the other groups (P < 0.05). Multivariate analysis demonstrated that cinnamon had an effect in discriminating the treatment groups with cinnamon addition from both the CT and LT, whereas the CM, CB, and CMB formed distinct clusters. The CM and CMB received significantly higher aroma scores from panelists in comparison to the other groups. These findings suggest that the CM (0.03% cinnamon powder) can be used to enhance the aroma in fried WRMD1 drumsticks by reducing or masking the off-flavor volatiles associated with long-term thawing.

Identification and comparison of aroma and taste-related compounds from breast meat of three breeds of Korean native chickens.

This study was aimed to identify and compare the taste-related compounds (nucleotide-related compounds, free amino acid contents, and fatty acid composition) and aroma (volatile organic compounds [VOC]) compounds in the chicken breast meat from 3 kinds of Korean native chicken (KNC), namely Hanhyup 3 (HH3), Woorimatdag 1 (WRMD1) and Woorimatdag 2 (WRMD2). Among the 3 breeds, WRMD1 had significantly higher IMP and AMP contents than HH3. WRMD2 exhibited higher levels of umami and sweet-taste amino acids and oleic acid composition compared to HH3 (P < 0.05). HH3 showed a higher composition of unsaturated fatty acids than WRMD2 (P < 0.05). On their discrimination by flavor composition, some compounds including aspartic acid were analyzed as important compounds. Regarding aroma compounds, unique aroma compounds were detected for each breed and some compounds such as isopropyl myristate, p-cresol, (S)-(+)-3-Methyl-1-pentanol, and cyclic octa-atomic sulfur were expected to be utilized as key compounds in discrimination of the 3 breeds. From the result of this study, the differences on the flavor compounds of three breeds were elucidated and key compounds for their discrimination were presented.

Targeting the m6A RNA methyltransferase METTL3 attenuates the development of kidney fibrosis.

Kidney fibrosis is a major mechanism underlying chronic kidney disease (CKD). N6-methyladenosine (m6A) RNA methylation is associated with organ fibrosis. We investigated m6A profile alterations and the inhibitory effect of RNA methylation in kidney fibrosis in vitro (TGF-ß-treated HK-2 cells) and in vivo (unilateral ureteral obstruction [UUO] mouse model). METTL3-mediated signaling was inhibited using siRNA in vitro or the METTL3-specific inhibitor STM2457 in vivo and in vitro. In HK-2 cells, METTL3 protein levels increased in a dose- and time-dependent manner along with an increase in the cellular m6A levels. In the UUO model, METTL3 expression and m6A levels were significantly increased. Transcriptomic and m6A profiling demonstrated that epithelial-to-mesenchymal transition- and inflammation-related pathways were significantly associated with RNA m6A methylation. Genetic and pharmacologic inhibition of METTL3 in HK-2 cells decreased TGF-ß-induced fibrotic marker expression. STM2457-induced inhibition of METTL3 attenuated the degree of kidney fibrosis in vivo. Furthermore, METTL3 protein expression was significantly increased in the tissues of CKD patients with diabetic or IgA nephropathy. Therefore, targeting alterations in RNA methylation could be a potential therapeutic strategy for treating kidney fibrosis.

Profiling of Microbial Landscape in Lung of Chronic Obstructive Pulmonary Disease Patients Using RNA Sequencing.

Purpose: The aim of the study was to use RNA sequencing (RNA-seq) data of lung from chronic obstructive pulmonary disease (COPD) patients to identify the bacteria that are most commonly detected. Additionally, the study sought to investigate the differences in these infections between normal lung tissues and those affected by COPD. Patients and Methods: We re-analyzed RNA-seq data of lung from 99 COPD patients and 93 non-COPD smokers to determine the extent to which the metagenomes differed between the two groups and to assess the reliability of the metagenomes. We used unmapped reads in the RNA-seq data that were not aligned to the human reference genome to identify more common infections in COPD patients. Results: We identified 18 bacteria that exhibited significant differences between the COPD and non-COPD smoker groups. Among these, Yersinia enterocolitica was found to be more than 30% more abundant in COPD. Additionally, we observed difference in detection rate based on smoking history. To ensure the accuracy of our findings and distinguish them from false positives, we double-check the metagenomic profile using Basic Local Alignment Search Tool (BLAST). We were able to identify and remove specific species that might have been misclassified as other species in Kraken2 but were actually Staphylococcus aureus, as identified by BLAST analysis. Conclusion: This study highlighted the method of using unmapped reads, which were not typically used in sequencing data, to identify microorganisms present in patients with lung diseases such as COPD. This method expanded our understanding of the microbial landscape in COPD and provided insights into the potential role of microorganisms in disease development and progression.

Dry-milled flour rice 'Seolgaeng' harbors a mutated fructose-6-phosphate 2-kinase/fructose-2,6-bisphosphatase2.

'Seolgaeng', an opaque-endosperm rice (Oryza sativa) mutant, is used to prepare high-quality dry-milled rice flour. The mutation causing its opaque-endosperm phenotype was unknown. Map-based cloning identified a missense mutation in the gene FRUCTOSE-6-PHOSPHATE 2-KINASE/FRUCTOSE-2,6-BISPHOSPHATASE 2 (OsF2KP2) in Seolgaeng. Transfer DNA insertion and clustered regularly interspaced short palindromic repeat (CRISPR)/CRISPR-associated nuclease 9 (Cas9)-induced f2kp2 mutants exhibited opaque endosperm. Rice harbors another F2KP gene, OsF2KP1. CRISPR/Cas9-induced double mutants of OsF2KP1 and OsF2KP2 (f2kp-d) possessed more opaque endosperm compared to f2kp2 single mutants, whereas the endosperm of the f2kp1 single mutant was normal. Grain hardness and damaged starch content were significantly reduced in f2kp2 mutants compared to the wild type and f2kp1. Amylose content was lower than normal in f2kp2 mutants but not f2kp1. Grain hardness and amylose content were much lower in f2kp-d than in f2kp2. Starch polymerization analysis revealed altered amylopectin structure in f2kp2 and f2kp-d mutants. F2KP activity was lower in f2kp2 and much lower in the double mutants when compared to the wild types, but f2kp1 showed no significant difference. In coleoptiles, hypoxia induced OsF2KP2 expression but downregulated OsF2KP1. These results suggest that OsF2KP2 functions as the main F2KP isoform in endosperm experiencing hypoxia, but OsF2KP1 may partially compensate for the absence of OsF2KP2. We propose that F2KP has a crucial role in inorganic pyrophosphate-utilizing energy metabolism for starch biosynthesis in rice endosperm.

A Study on Breast Augmentation Using Fat Grafting With Stromal Vascular Fraction.

BACKGROUND: Stromal vascular fraction (SVF) and fat grafting are emerging alternatives to implants for breast augmentation. However, the lack of controlled clinical data has led to conflicting results regarding the effectiveness of surgical treatments. This study aimed to identify the key factors affecting the outcomes of fat grafting with SVF and to recognize novel methods to improve the retention rate. PATIENTS AND METHODS: In total, 384 women underwent breast augmentation using fat grafting with SVF. The patients were preoperatively and postoperatively managed and recalled for follow-up at 3, 6, and 18 months. RESULTS: The average volume of the injection in the left breast was 162.35 mL (range, 50-260 mL). The postoperative retention rates were 78.65% in 384 patients at 3 months, 77.17% in 273 patients at 6 months, and 77.48% in 102 patients at 18 months. The retention rates were compared based on the number of SVF cells; patients with more than 60 million cells had a retention rate of 70.77%, and those with less than 60 million cells had a retention rate of 85.60% at 18 months. The retention rates at the 18-month follow-up were 65.62% and 85.09% in stiff and soft breasts, respectively. A higher number of cells in the SVF was associated with a greater retention volume, and the retention volume was greater in patients with soft breasts.Given the higher use of the right arm, after 18 months of the surgery, the retention rate of the right breast (60.35%) was lower than that of the left breast (77.48%) ( P < 0.05; t = -13.199). CONCLUSIONS: Limiting arm movement, increasing the number of cells in the SVF, and improving the skin tension might enhance the retention rate in patients undergoing breast augmentation.

Effect of Calamansi Pulp Ethanol Extracts on the Meat Quality and Biogenic Amine Formation of Pork Patty during Refrigerated Storage.

This study evaluated the antibacterial and antioxidant activities of ethanol extract of calamansi pulp (CPE) and its effect on quality and biogenic amine (BAs) formation in pork patties during storage. The CPE were prepared in various conditions (ethanol concentrations of 50%, 70%, and 90% with extraction periods of 3 and 6 days). The extract with potent antibacterial and antioxidant activities (90%, 6 days) was selected for addition to pork patties. Three groups were tested: Control (without extract addition), CPE addition at 0.2% w/w (0.2PCPE), and 0.4% w/w (0.4PCPE). The addition of CPE inhibited the formation of BAs, mainly cadaverine, histamine, and tyramine, in pork patties during storage. The pH and bacterial count of pork patties decreased significantly in a concentration-dependent manner following the addition of CPE. The instrumental color (CIE L*, CIE a*, and CIE b*) tended to be higher in 0.4PCPE than in the control during storage. The thiobarbituric acid reactive substances and volatile basic nitrogen (VBN) values of pork patties were affected by CPE, showing a reduction toward lipid oxidation at any storage period, and maintaining the lowest VBN value in 0.4PCPE at the final storage day. Similarly, the reduction of total BAs in pork patties was observed ranged between 3.4%-38.1% under treatment with 0.2% CPE, whereas 18.4%-51.4% under 0.4% CPE addition, suggesting significant effect of CPE to improve meat quality. These novel findings demonstrate the efficacy of 0.4% CPE as a natural compound to preserve the quality and reduce BAs formation in pork patties during storage.

Mechanism of improving quality of dry-aged pork loins in scoria-containing onggi, Korean earthenware as a storage container.

OBJECTIVE: Many scientists have investigated solutions to reduce microbiological risks in dry-aged meat after the dry-aging technology was revived for high quality and value-added premium meat product in the market. This study aimed to investigate the effect of scoria powder in onggi (Korean earthenware) on the meat quality of pork loins during 21 days of dry aging and to elucidate its mechanism of action. METHODS: The pork loins were randomly divided into three groups: aged in vacuum-packaging, onggi containing red clay only (OR), and onggi containing 30% red clay and 70% scoria powder (OS). Microbial analyses (total plate count and Lactobacillus spp.) and physicochemical analyses (pH, shear force, volatile basic nitrogen [VBN], water activity, 2-thiobarbituric acid reactive substances, water content, water holding capacity, cooking loss, and color analysis) of aged meat were conducted. Far-infrared ray emission, quantification of immobilized L. sakei and microstructure of onggi were investigated to understand the mechanism. RESULTS: On day 21, the meat aged in OS exhibited lower pH, shear force, VBN, and water activity than those aged in OR, along with an increase in the number of Lactobacillus spp. OS had a smaller pore diameter than OR, implying lower gas permeability, which could promote the growth of L. sakei. CONCLUSION: OS improved the microbiological safety and storage stability of pork loin during dry aging by increasing number of Lactobacillus spp. possibly due to low permeability of OS.

Plasma Circulating Tumor Necrosis Factor Receptors at Multiple Time Points Can Predict the Outcome of Severe Acute Kidney Injury.

INTRODUCTION: This prospective cohort study investigated the clinical role of circulating tumor necrosis factor receptor (cTNFR) levels as prognostic biomarkers in severe acute kidney injury (AKI) patients requiring continuous renal replacement therapy (CRRT). METHODS: We enrolled 136 patients from 7 hospitals participating in the VENUS (VolumE maNagement Under body composition monitoring in critically ill patientS on CRRT) trial from July 2017 to October 2019. The levels of cTNFR1 and cTNFR2 were measured using plasma samples collected on days 0 (D0), 2 (D2), and 7 (D7). Patients were divided into high- and low-cTNFR groups based on their receptor concentrations. RESULTS: D0 concentrations of cTNFR1 and cTNFR2 were positively correlated with one another (R2 = 0.37, p < 0.001). The high-cTNFR1 group displayed a higher in-hospital mortality rate than the low-TNFR1 group (p = 0.002). Moreover, the mortality rate was significantly higher in the high-TNFR1 group than in the low-TNFR1 group after adjusting for age, sex, and acute physiology, and chronic health evaluation II scores (hazard ratio 1.82, 95% confidence interval 1.09-3.03, p = 0.025). D2 and D7 cTNFR1 levels were also associated with in-hospital mortality; contrastingly, cTNFR2 levels were not associated with this outcome. Additionally, patients were divided into three groups according to the change in cTNFR levels from D0 to D2 (ΔcTNFR). Those in the highest ΔcTNFR tertile had a higher mortality rate than the remaining patients (p = 0.033 for ΔcTNFR1; p = 0.025 for ΔcTNFR2). Patients who underwent AKI-to-chronic kidney disease transition had higher concentrations of cTNFR1 (p = 0.014). DISCUSSION/CONCLUSION: Plasma cTNFR1 concentrations at CRRT initiation and changes in cTNFR1 and 2 levels immediately following CRRT initiation are significant biomarkers for predicting the outcomes of patients with severe AKI.

Physicochemical Characteristics and Flavor-Related Compounds of Fresh and Frozen-Thawed Thigh Meats from Chickens.

The physicochemical characteristics and flavor-related compounds of thigh meat derived from diverse Korean native chickens (KNC), namely Hanhyup No. 3 (HH3), Woorimatdag No 1 (WRMD 1), and Woorimatdag No 2 (WRMD 2), under fresh and frozen-thawed conditions were studied and compared with those of commercial broilers (CB). Regardless of the breed, KNC showed a higher (p < 0.05) percentage of linoleic and arachidonic acid. The highest proportion of docosahexaenoic acid was observed in WRMD 2. Despite having a higher collagen content, thigh meat derived from KNC maintained a similar texture profile in comparison to that of CB. The concentrations of most free amino acids (FAA), except for taurine, tryptophan, and carnosine, were higher in frozen-thawed meat than in fresh meat. Regarding volatile organic compounds (VOC), following freezing, the concentration of favorable VOCs increased in CB, but decreased in WRMD 1, suggesting a loss of pleasant flavor in frozen-thawed meat. This study indicated that changes in VOCs, including hydrocarbons (d-limonene, heptadecane, hexadecane, naphthalene, pentadecane, 3-methyl-, tridecane), esters (arsenous acid, tris(trimethylsilyl) ester, decanoic acid, ethyl ester, hexadecanoic acid, ethyl ester), alcohol (1-hexanol, 2-ethyl-), ketones (5,9-undecadien-2-one, 6,10-dimethyl-), and aldehydes (pentadecanal-, tetradecanal, tridecanal), may be a promising marker for distinguishing between fresh and frozen-thawed chicken thigh meat. These findings are of critical importance as preliminary data for developing high-quality chicken meat products.

Direct Observation of Self-Hybridized Exciton-Polaritons and Their Valley Polarizations in a Bare WS2 Layer.

The strong excitonic properties of transition metal dichalcogenides (TMD) have led to the successful demonstration of exciton-polaritons (EPs) in various optical cavity structures. Recently, self-hybridized EPs have been discovered in a bare TMD layer, but experimental investigation is still lacking because of their nonradiative nature. Herein, the direct observation of self-hybridized EPs in a bare multilayer WS2 via the evanescent field coupling technique is reported. Because of the thickness-dependent Rabi splitting energy, the dispersion curves of the EPs change sensitively with sample thickness. Moreover, continuous tuning of EP dispersion curves is demonstrated by controlling the excitation laser power. Lastly, it is observed that guided EPs retain valley polarization up to 0.2 at room temperature, representing a valley-preserved strong coupling regime. It is believed that the high tunability and valley polarization properties of the guided EPs in bare TMD layers can facilitate new nanophotonic and valleytronic applications.

Aß-induced mitochondrial dysfunction in neural progenitors controls KDM5A to influence neuronal differentiation.

Mitochondria in neural progenitors play a crucial role in adult hippocampal neurogenesis by being involved in fate decisions for differentiation. However, the molecular mechanisms by which mitochondria are related to the genetic regulation of neuronal differentiation in neural progenitors are poorly understood. Here, we show that mitochondrial dysfunction induced by amyloid-beta (Aß) in neural progenitors inhibits neuronal differentiation but has no effect on the neural progenitor stage. In line with the phenotypes shown in Alzheimer's disease (AD) model mice, Aß-induced mitochondrial damage in neural progenitors results in deficits in adult hippocampal neurogenesis and cognitive function. Based on hippocampal proteome changes after mitochondrial damage in neural progenitors identified through proteomic analysis, we found that lysine demethylase 5A (KDM5A) in neural progenitors epigenetically suppresses differentiation in response to mitochondrial damage. Mitochondrial damage characteristically causes KDM5A degradation in neural progenitors. Since KDM5A also binds to and activates neuronal genes involved in the early stage of differentiation, functional inhibition of KDM5A consequently inhibits adult hippocampal neurogenesis. We suggest that mitochondria in neural progenitors serve as the checkpoint for neuronal differentiation via KDM5A. Our findings not only reveal a cell-type-specific role of mitochondria but also suggest a new role of KDM5A in neural progenitors as a mediator of retrograde signaling from mitochondria to the nucleus, reflecting the mitochondrial status.

Mechanism of improving emulsion stability of emulsion-type sausage with oyster mushroom (Pleurotus ostreatus) powder as a phosphate replacement.

This research evaluated the potentiality of oyster mushroom powder (OMP) as a phosphate alternative by improving emulsion stability of emulsion-type sausage. Sausage without phosphate (NC), with 0.2% sodium triphosphate (PC), and with 1 and 2% OMP (M1 and M2) were prepared. The OMP addition improved the physicochemical properties of sausage, effectively prevented lipid oxidation, and delayed the growth of aerobic bacteria during 28 days of cold storage compared to NC. The M1 and M2 improved the emulsion stability similar to PC. M2 had the highest water holding capacity and apparent viscosity and the lowest cooking loss (P < 0.05). The addition of OMP resulted in different textural characteristics from that of phosphate due to the formation of emulsion structures randomly entrapped by filament-like components, which were derived from polysaccharides or the conjugates between polysaccharides and proteins. According to the results of this study, emulsion stability promoted by OMP was mainly due to the polysaccharides, which are involved in enhancing viscosity and steric hindrance.

Multiple Facets of Nitrogen: From Atmospheric Gas to Indispensable Agricultural Input.

Nitrogen (N) is a gas and the fifth most abundant element naturally found in the atmosphere. N's role in agriculture and plant metabolism has been widely investigated for decades, and extensive information regarding this subject is available. However, the advent of sequencing technology and the advances in plant biotechnology, coupled with the growing interest in functional genomics-related studies and the various environmental challenges, have paved novel paths to rediscovering the fundamentals of N and its dynamics in physiological and biological processes, as well as biochemical reactions under both normal and stress conditions. This work provides a comprehensive review on multiple facets of N and N-containing compounds in plants disseminated in the literature to better appreciate N in its multiple dimensions. Here, some of the ancient but fundamental aspects of N are revived and the advances in our understanding of N in the metabolism of plants is portrayed. It is established that N is indispensable for achieving high plant productivity and fitness. However, the use of N-rich fertilizers in relatively higher amounts negatively affects the environment. Therefore, a paradigm shift is important to shape to the future use of N-rich fertilizers in crop production and their contribution to the current global greenhouse gases (GHGs) budget would help tackle current global environmental challenges toward a sustainable agriculture.

Assessment of chicken thigh meat quality of Ross 308 broiler of animal welfare certified farm.

OBJECTIVE: This study aimed to evaluate the difference in the thigh meat quality of Ross 308 broiler from conventional and welfare farms. METHODS: Thigh meat samples of Ross 308 broilers (age, 35 d; carcass weight, 1.1 kg) from conventional farm (RCF, n = 60) and animal welfare farms (RAWF, n = 60) were analyzed. Proximate composition, pH, color (lightness, redness, and yellowness), water-holding capacity (WHC), shear force, total aerobic bacteria (TAB), and volatile basic nitrogen (VBN) were measured and the levels of bioactive compounds such as dipeptides (anserine and carnosine), creatine, creatinine, and their anti-oxidation activity were determined. RESULTS: The RCF and RAWF did not differ significantly in their proximate composition, WHC, color, and creatine and carnosine levels. The pH value was significantly lower in RAWF than in RCF on day 7. The shear force value was significantly higher in RAWF than in RCF throughout the storage duration. TAB in RCF on day 9 were significantly higher than those in RAWF. The VBN content of RAWF was significantly lower than that of RCF after 5 days of storage. Creatinine content was significantly higher in RAWF (3.50 mg/100 g) than in RCF (3.08 mg/100 g) on day 1. Along with higher carnosine and anserine contents of RAWF, it had significantly higher 2,2-diphenyl-1-picrylhydrazyl and 2,2-azinobis (3-ethyl-benzothiazoline-6-sulfonic acid) radical scavenging activities than those of RCF. CONCLUSION: These results imply that the animal welfare farming system beneficially affects the overall oxidative stability of Ross 308 thigh meat.

Speed vernalization to accelerate generation advance in winter cereal crops.

There are many challenges facing the development of high-yielding, nutritious crops for future environments. One limiting factor is generation time, which prolongs research and plant breeding timelines. Recent advances in speed breeding protocols have dramatically reduced generation time for many short-day and long-day species by optimizing light and temperature conditions during plant growth. However, winter crops with a vernalization requirement still require up to 6-10 weeks in low-temperature conditions before the transition to reproductive development. Here, we tested a suite of environmental conditions and protocols to investigate whether the vernalization process can be accelerated. We identified a vernalization method consisting of exposing seeds at the soil surface to an extended photoperiod of 22 h day:2 h night at 10°C with transfer to speed breeding conditions that dramatically reduces generation time in both winter wheat (Triticum aestivum) and winter barley (Hordeum vulgare). Implementation of the speed vernalization protocol followed by speed breeding allowed the completion of up to five generations per year for winter wheat or barley, whereas only two generations can be typically completed under standard vernalization and plant growth conditions. The speed vernalization protocol developed in this study has great potential to accelerate biological research and breeding outcomes for winter crops.

Effect of Feeding Alfalfa and Concentrate on Meat Quality and Bioactive Compounds in Korean Native Black Goat Loin during Storage at 4°C.

The primary aim of this study was to evaluate the effect of feeding alfalfa: Concentrate at different ratios (8:2 or 2:8) to Korean native black goats (KNBG) for 90 days on meat quality and bioactive compound content. Feeding KNBG alfalfa and concentrate at different ratios did not impact meat pH, color, microorganism composition, volatile basic nitrogen levels, or lipid oxidation. The low alfalfa (KLA) group exhibited increased oleic acid and monosaturated fatty acid levels, both of which impact the palatability traits of meat. The abundance of bioactive compounds increased in the loin meat of the KLA group, leading to an increase in antioxidant activities. Our results suggest that feeding alfalfa and concentrate at a 2:8 ratio to KNBG can increase taste-related fatty acids and bioactive compounds in loin meat, relative to that achieved by feeding at an 8:2 ratio. Further investigation is required to evaluate the quality and the metabolites of bioactive compounds in KNBG meat and the effect of the different dietary ratios of forage and concentrate.

Novel QTL Associated with Aerenchyma-Mediated Radial Oxygen Loss (ROL) in Rice (Oryza sativa L.) under Iron (II) Sulfide.

In rice, high radial oxygen loss (ROL) has been associated with the reduction in the activity of methanogens, therefore reducing the formation of methane (CH4) due to the abundance in application of nitrogen (N)-rich fertilizers. In this study, we evaluated the root growth behavior and ROL rate of a doubled haploid (DH) population (n = 117) and parental lines 93-11 (P1, indica) and Milyang352 (P2, japonica) in response to iron (II) sulfide (FeS). In addition, we performed a linkage mapping and quantitative trait locus (QTL) analysis on the same population for the target traits. The results of the phenotypic evaluation revealed that parental lines had distinctive root growth and ROL patterns, with 93-11 (indica) and Milyang352 (japonica) showing low and high ROL rates, respectively. This was also reflected in their derived population, indicating that 93.2% of the DH lines exhibited a high ROL rate and about 6.8% had a low ROL pattern. Furthermore, the QTL and linkage map analysis detected two QTLs associated with the control of ROL and root area on chromosomes 2 (qROL-2-1, 127 cM, logarithm of the odds (LOD) 3.04, phenotypic variation explained (PVE) 11.61%) and 8 (qRA-8-1, 97 cM, LOD 4.394, PVE 15.95%), respectively. The positive additive effect (2.532) of qROL-2-1 indicates that the allele from 93-11 contributed to the observed phenotypic variation for ROL. The breakthrough is that the qROL-2-1 harbors genes proposed to be involved in stress signaling, defense response mechanisms, and transcriptional regulation, among others. The qPCR results revealed that the majority of genes harbored by the qROL-2-1 recorded a higher transcript accumulation level in Milyang352 over time compared to 93-11. Another set of genes exhibited a high transcript abundance in P1 compared to P2, while a few were differentially regulated between both parents. Therefore, OsTCP7 and OsMYB21, OsARF8 genes encoding transcription factors (TFs), coupled with OsTRX, OsWBC8, and OsLRR2 are suggested to play important roles in the positive regulation of ROL in rice. However, the recorded differential expression of OsDEF7 and OsEXPA, and the decrease in OsNIP2, Oscb5, and OsPLIM2a TF expression between parental lines proposes them as being involved in the control of oxygen flux level in rice roots.

Effect of cutting time and cooking temperature on physicochemical properties of chicken breast meat emulsion sausage with olive oil.

This study aimed to optimize the emulsification of olive oil in chicken sausage production at varying cutting times (30, 45, and 60 s) and cooking temperatures (63, 73, and 83°C). Pork backfat sausages were prepared as controls, using the same variables. The quality attributes of the sausages were analyzed, and the distribution of lipid droplets was identified using confocal laser scanning microscopy. The combinations of cutting time and cooking temperature in olive oil sausages showed different emulsifying characteristics. Meat emulsion with olive oil at a cutting time of 60 s and cooking temperature of 73°C showed the highest emulsion stability with lowest water and lipid loss (2.49%, P < 0.05). The pH values were lower for olive oil samples than for the controls (5.9 vs. 6.2, P < 0.05). Cutting time of 60 s and cooking temperature of 73°C generated higher hardness, gumminess, and chewiness in olive oil sausages (P < 0.05). The replacement of pork backfat with olive oil resulted in a higher b*, C*, and h values, as well as lower lipid oxidation (P < 0.05). In addition, microstructural images exhibited a finer distribution of lipid droplets in olive oil sausages with a cutting time of 60 s. In conclusion, chicken sausage at a cooking temperature of 73°C and cutting time of 60 s was optimal for producing sausages with olive oil. Given the condition, the sausages produced from olive oil had better emulsion and oxidative stability than sausages produced from pork backfat.