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Diagnosis associated with 15-bp Deletion Mutation within PLAG1 Gene as well as Outcomes upon Progress Features in Goat's.
917, p = 0.01). The lipidomics and transcriptomics integrated pathway analysis indicated the activated metabolic conversion from triacylglycerol to 1,2-diacyl-sn-glycerol and the transmission of lipid metabolism to immune inflammation (from triacylglycerol and ceramide to Prkcg) in SA spleen DCs, and cellular experiments in vitro showed that glyceryl trioleate and C16 ceramide treatment induced immune function alteration in DCs.Today's consumers are increasingly aware of the beneficial effects of n-3 PUFA in preventing, delaying, and intervening various diseases, such as coronary artery disease, hypertension, diabetes, inflammatory and autoimmune disorders, neurodegenerative diseases, depression, and many other ailments. The role of n-3 PUFA on aging and cognitive function is also one of the hot topics in basic research, product development, and clinical applications. For decades, n-3 PUFA, especially EPA and DHA, have been supplied by fish oil and seafood. With the continuous increase of global population, awareness about the health benefits of n-3 PUFA, and socioeconomic improvement worldwide, the supply chain is facing increasing challenges of insufficient production. In this regard, microalgae have been well considered as promising sources of n-3 PUFA oil to mitigate the supply shortages. The use of microalgae to produce n-3 PUFA-rich oils has been explored for over two decades and some species have already been used commercially to produce n-3 PUFA, in particular EPA- and/or DHA-rich oils. In addition to n-3 PUFA, microalgae biomass contains many other high value biomolecules, which can be used in food, dietary supplement, pharmaceutical ingredient, and feedstock. The present review covers the health benefits of n-3 PUFA, EPA, and DHA, with particular attention given to the various approaches attempted in the nutritional interventions using EPA and DHA alone or combined with other nutrients and bioactive compounds towards improved health conditions in people with mild cognitive impairment and Alzheimer's disease. It also covers the applications of microalgae n-3 PUFA in food and dietary supplement sectors and the economic and environmental sustainability of using microalgae as a platform for n-3 PUFA-rich oil production.Iron overload is often associated with type 2 diabetes (T2D), indicating that hepcidin, the master regulator of iron homeostasis, might be involved in diabetes pathogenesis. Alcohol consumption may also result in increased body iron stores. However, the moderate consumption of wine with meals might be beneficial in T2D. This effect has been mainly attributed to both the ethanol and the polyphenolic compounds in wine. Therefore, we examined the effects of red wine on hepcidin in T2D patients and non-diabetic controls. The diabetic patients (n = 18) and age- and BMI-matched apparently healthy controls (n = 13) were men, aged 40-65 years, non-smoking, with BMI < 35 kg/m2. Following a 2-week alcohol-free period, both groups consumed 300 mL of red wine for 3 weeks. The blood samples for the iron status analysis were taken at the end of each period. The red wine intake resulted in a decrease in serum hepcidin in both the diabetic subjects (p = 0.045) and controls (p = 0.001). The levels of serum ferritin also decreased after wine in both groups, reaching statistical significance only in the control subjects (p = 0.017). No significant alterations in serum iron, transferrin saturation, or soluble transferrin receptors were found. The suppression of hepcidin, a crucial iron-regulatory hormone and acute-phase protein, in T2D patients and healthy controls, is a novel biological effect of red wine. This may deepen our understanding of the mechanisms of the cardiometabolic effects of wine in T2D.It is common in the numerical simulations for drying of food to suppose that the food does not experience a change of volume. The few numerical studies that include volume changes assume that the shrinkage occurs symmetrically in all directions. Therefore, this effect has not been fully studied, and it is known that not considering it can be detrimental for the accuracy of these simulations. The present study aims to develop a three-dimensional model for the simulation of fruits that includes the volume changes but also takes into consideration the asymmetry of the shrinkage. Physalis peruviana is taken as the subject of study to conduct experiments and imaging analyses that provided data about the drying kinetics and asymmetric shrinkage mode. The effective diffusion coefficient is found to be between 10-12 m2 s-1 and 1.75 × 10-9 m2 s-1. The shrinkage occurs essentially in only one direction, with an average velocity of 8.3 × 10-5 m/min. A numerical modelling scheme is developed that allows including the shrinkage effect in computer simulations. The performance of the model is evaluated by comparison with experimental data, showing that the proposed model decreases more than 4 times the relative error with respect to simulations that do not include volume changes. The proposed model proves to be a useful method that can contribute to more accurate modeling of drying processes.The monitoring of ethylene is of great importance to fruit and vegetable quality, yet routine techniques rely on manual and complex operation. Herein, a chemiresistive ethylene sensor based on reduced graphene oxide (rGO)/tungsten diselenide (WSe2)/Pd heterojunctions was designed for room-temperature (RT) ethylene detection. The sensor exhibited high sensitivity and quick p-type response/recovery (33/13 s) to 10-100 ppm ethylene at RT, and full reversibility and excellent selectivity to ethylene were also achieved. Such excellent ethylene sensing behaviors could be attributed to the synergistic effects of ethylene adsorption abilities derived from the negative adsorption energy and the promoted electron transfer across the WSe2/Pd and rGO/WSe2 interfaces through band energy alignment. Furthermore, its application feasibility to banana ripeness detection was verified by comparison with routine technique through simulation experiments. This work provides a feasible methodology toward designing and fabricating RT ethylene sensors, and may greatly push forward the development of modernized intelligent agriculture.Sweet taste is innately appealing, ensuring that mammals are attracted to the sweetness of mother's milk and other sources of carbohydrates and calories. In the modern world, the availability of sugars and sweeteners and the eagerness of the food industry to maximize palatability, result in an abundance of sweet food products, which poses a major health challenge. The aim of the current study is to analyze sweetness levels, liking, and ingredients of online reviews of food products, in order to obtain insights into sensory nutrition and to identify new opportunities for reconciling the palatability-healthiness tension. We collected over 200,000 reviews of ~30,000 products on Amazon dated from 2002 to 2012 and ~350,000 reviews of ~2400 products on iHerb from 2006 to 2021. The reviews were classified and analyzed using manual curation, natural language processing, and machine learning. In total, ~32,000 (Amazon) and ~29,000 (iHerb) of these reviews mention sweetness, with 2200 and 4600 reviews referring to the purchased products as oversweet. Oversweet reviews were dispersed among consumers. Products that included sucralose had more oversweet reviews than average. 26 products had at least 50 reviews for which at least 10% were oversweet. For these products, the average liking by consumers reporting oversweetness was significantly lower (by 0.9 stars on average on a 1 to 5 stars scale) than by the rest of the consumers. In summary, oversweetness appears in 7-16% of the sweetness-related reviews and is less liked, which suggests an opportunity for customized products with reduced sweetness. These products will be simultaneously healthier and tastier for a substantial subgroup of customers and will benefit the manufacturer by expanding the products' target audience. Analysis of consumers' reviews of marketed food products offers new ways to obtain informative sensory data.An analysis of instrumental texture differences between channel (Ictalurus punctatus) and hybrid (female channel × male blue, I. FG-4592 clinical trial furcatus) catfish fillets is presented. Factors including cold-storage type (fresh, frozen, or individually quick frozen (IQF)) and gender were included in the comparisons. Texture was measured at eight positions per fillet by a texture profile analysis (TPA) method that provided seven texture attributes firmness, toughness, cohesiveness, adhesiveness, chewiness, resilience, and springiness, plus the thickness of the fillets (238 total). All attributes except adhesiveness were found to be statistically different (p < 0.05) between channel and hybrid fillets, with channels having the highest value in each attribute. When cold-storage type was included in the analysis, channels still produced the highest attribute values, but the number of attributes differed with firmness, toughness, and chewiness most associated with the differences in the type of catfish, while the other attributes were affected by cold-storage type. Thickness was found to be a strong covariant to some of the texture attributes, especially toughness, but the determination of difference between channels and hybrids was not affected and TPA profiles provided high levels of differentiation between catfish types.The aim of the present study was to evaluate the effects of a diet containing a 10% of grape pomace (GP) on the milk yield, chemical-nutritional characteristics, total phenolic compounds (TPCs), antioxidant activity (AOA), fatty acids and proteins profile of dairy ewe's milk. Forty-six ewes were dived into two groups a control group (Ctrl), fed a standard diet, and an experimental group (GP+), whose diet was supplemented with 10% of GP on dry matter. The trial lasted 60 days and milk samples were collected and analyzed at the beginning (T0) and after 60 (T60) days. Dietary enrichment with GP did not affect the yield and the chemical composition of the milk. TPCs and AOA were not affected by the diet. After 60 days, the diet induced an increase in monounsaturated fatty acids (MUFA) and a decrease in medium chain saturated fatty acids (MCSFA), but the total saturated fatty acids (SFA), polyunsaturated fatty acids (PUFA), short chain saturated fatty acids (SCSFA) and long chain saturated fatty acids (LCSFA) were not modified. A decrease in the C14 desaturation index and an increase in the C18 index were also detected. Total caseins and whey protein were not affected by GP, even if a lower content of k-casein in GP+ milk compared to Ctrl milk was observed on the 60th day. The results of the present study suggest that 10% of GP can be included in the diet of lactating ewes without modifying milk gross composition but inducing significantly changes the fatty acid profile.Resistant dextrins (RDs) were prepared from sorghum and oat starches to determine their molecular structure, physicochemical properties, digestibility and prebiotics effect in vitro. The results showed that the particle size of sorghum resistant dextrin (SRD) and oat resistant dextrin (ORD) was significantly smaller than their respective starches. They formed a block structure, and lost the original A-type structure. In addition, SRD and ORD had good thermal stability, solubility (>90%) and enzymatic hydrolysis resistance (digestibility < 5%). The potential probiotic effects of ORD and SRD were studied by measurement of their promoting effects on the growth of Lactiplantibacillus plantarum, Lactobacillus acidophilus and Lactobacillus delbrueckii. For Lactiplantibacillus plantarum and Lactobacillus acidophilus, the promoting effect of ORD was the best (p < 0.05), and the counts increased by 8.89 and 8.74 log CFU/mL, respectively, compared with the control. For Lactobacillus delbrueckii, SRD was most effective, increasing the counts by 8.
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