CircZNF418 Prevents Intervertebral Disc Degeneration by Targeting the HuR/SIRT6 Axis to Protect Against Oxidative Stress-Induced Ferroptosis and Senescence.

Intervertebral disc degeneration (IVDD) is a common degenerative disorder affecting the spine. Ferroptosis and cellular senescence are key pathological features driving IVDD progression, but the mechanisms involved in their regulation remain incompletely understood. While circular RNAs (circRNAs) have been implicated in nucleus pulposus cells (NPCs) function, the specific role of circZNF418 in IVDD has not been explored.

CircZNF418 alleviates oxidative stress-induced cartilage endplate degeneration by stabilizing Sox9 through HuR.

Intervertebral disc degeneration (IDD) significantly contributes to back pain, impacting patients' quality of life, and the cartilaginous endplate (CEP) is crucial to the functioning of the disc in both normal and disease states. Furthermore, circular RNAs (circRNAs) have been implicated in the modulation of a variety of diseases, including IDD. Nonetheless, the specific involvement of circRNAs in the the intervertebral disc CEP degeneration is not yet fully understood.

"Armor probiotic": Metal - Phenolic network and polysaccharide synergy for stress resistance and antioxidant activity.

Probiotics provide significant health benefits to the host but often lose viability during processing, storage, and gastrointestinal transit, which limits their effectiveness. Single-cell encapsulation has emerged as an effective solution to overcome these limitations. In this work, a novel dual-component single-cell probiotics encapsulation called "armor probiotics" was prepared by integrating metal-phenolic networks (MPNs) (formed by ferric ions and gallic acid) with polysaccharides (hyaluronic acid or sodium alginate).

Comparison of gelation of legume protein and milk protein fermented by mixed starter cultures: Texture, rheological properties and protein structure.

The gelation properties of milk protein (MPI) and legume proteins fermented by common starter cultures was compared in this study. The characterization of fermented soy protein (SPI) showed cross-linked protein gel chains, which is different from the cluster structure of fermented MPI. The large molecular weight and high content β-strand may be two factors that make the structure of fermented SPI gel more compact.

Bilateral Thyroid Ima Arteries Arising From the Brachiocephalic Trunk: A First Case Report.

Rationale: Bilateral thyroid ima artery (TIA) arising from the brachiocephalic trunk is an extremely rare anatomical variation, with no prior cases reported. Recognizing such vascular anomalies is crucial for optimizing surgical outcomes in thyroid and mediastinal procedures, as failure to identify these variations can lead to severe intraoperative complications.

Patient Concerns: A 28-year-old female presented for surgical management of a thyroid nodule detected during a routine physical examination.

Overview of Glycometabolism of Lactic Acid Bacteria During Freeze-Drying: Changes, Influencing Factors, and Application Strategies.

Lactic acid bacteria (LAB) play a vital role in food fermentation and probiotics microeconomics. Freeze-drying (FD) is a commonly used method for preserving LAB powder to extend its shelf life. However, FD induces thermal, osmotic, and mechanical stresses that can impact the glycometabolism of LAB, which is the process of converting carbohydrates into energy.

Nanocoating of quinoa protein and hyaluronic acid enhances viability and stability of Limosilactobacillus fermentum RC4 microcapsules.

Nanocoating represents an effective strategy for creating a protective barrier on probiotic surfaces, preventing them from damage. Here, we developed HAQ microcapsules comprising Limosilactobacillus fermentum RC4, which were nanocoated with hyaluronic acid and quinoa protein. We characterized the stability and safety, and investigated the intermolecular forces and transcriptome to elucidate the mechanisms underlying the nanocoating.

Synergistic enhancement of bio-yogurt properties by Lactiplantibacillus plantarum NUC08 and mulberry fruit extract.

Lactiplantibacillus plantarum NUC08, a novel probiotic strain, has demonstrated potential for synergistic fermentation with starter cultures. This study investigates its functional properties in fermented milk and examines how mulberry fruit extract (MFE), rich in bioactive compounds, may influence its fermentation performance. MFE significantly boosted LAB growth, improved texture and rheological properties, and enhanced antioxidant capacity in the probiotic yogurt.

Structure and regulatory mechanisms of food-derived peptides in inflammatory bowel disease: A review.

The number of patients with inflammatory bowel disease (IBD) is increasing worldwide. Since IBD is a chronic disease that seriously affects patients' life quality, preventing and alleviating IBD with natural and less side effect substances has become a research hotspot. Food-derived bioactive peptides have been an attractive research focus due to their high efficiency and low toxicity.

Successful placement of a chest wall venous infusion port via persistent left superior vena cava: A case report.

Rationale: Persistent left superior vena cava (PLSVC) is a rare congenital venous anomaly occurring in approximately 0.3% to 0.5% of the population.

Multiple roles of food-derived bioactive peptides in the management of T2DM and commercial solutions: A review.

Type 2 diabetes mellitus (T2DM), a disease that threatens public health worldwide and can cause a series of irreversible complications, has been a major concern. Although the treatment based on hypoglycemic drugs is effective, its side effects should not be ignored, which has led to an urgent need for developing new hypoglycemic drugs. Bioactive peptides with antidiabetic effects obtained from food proteins have become a research hotspot as they are safer and with higher specificity than traditional hypoglycemic drugs.

Effects and improvement mechanisms of ultrasonic pretreatment on the quality of fermented skim milk.

Fermented skim milk is an ideal food for consumers such as diabetic and obese patients, but its low-fat content affects its texture and viscosity. In this study, we developed an effective pretreatment method for fermented skim milk using low-frequency ultrasound (US), and investigated the molecular mechanism of the corresponding quality improvement. The skim milk samples were treated by optimal ultrasonication conditions (336 W power for 7 min at 3 °C), which improved the viscosity, water-holding capacity, sensory attributes, texture, and microstructure of fermented skim milk (P < 0.

Effect and potential mechanism of nitrite reductase B on nitrite degradation by RC4.

Nitrite has the potential risk of hypoxic poisoning or cancer in pickled food. In our previous study, () RC4 is effective in nitrite degradation by producing nitrite reductase B (NirB). To investigate the detailed mechanism from the genome, response, and regulation of NirB, the whole-genome sequence of RC4 was analyzed, the -EGFP-B with enhanced green fluorescent protein (EGFP) labeled the nitrite reductase large subunit B, and the recombined -NirB with overexpression NirB strain was conducted.

Preparation of modified chitosan-based nano-TiO-nisin composite packaging film and preservation mechanism applied to chilled pork.

Here, we developed a nano-TiO-nisin-modified chitosan composite packaging film and investigated its properties and antibacterial activity, as well as its effect on chilled pork preservation time. The results indicated that the preservation time of chilled pork coated with a nano-TiO-nisin-modified chitosan film (including 0.7 g/L nano-TiO, irradiated with ultraviolet light for 40 min, and dried for 6 h) followed by modified atmosphere packaging (50% CO + 50% N) increased from 7 to 20 days at 4 °C.

Legume protein fermented by lactic acid bacteria: Specific enzymatic hydrolysis, protein composition, structure, and functional properties.

In recent years, with increasing emphasis on healthy, green, and sustainable consumption concepts, plant-based foods have gained popularity among consumers. As widely sourced plant-based raw materials, legume proteins are considered sustainable and renewable alternatives to animal proteins. However, legume proteins have limited functional properties, which hinder their application in food products.

Elimination of Pathogen Biofilms via Postbiotics from Lactic Acid Bacteria: A Promising Method in Food and Biomedicine.

Pathogenic biofilms provide a naturally favorable barrier for microbial growth and are closely related to the virulence of pathogens. Postbiotics from lactic acid bacteria (LAB) are secondary metabolites and cellular components obtained by inactivation of fermentation broth; they have a certain inhibitory effect on all stages of pathogen biofilms. Postbiotics from LAB have drawn attention because of their high stability, safety dose parameters, and long storage period, which give them a broad application prospect in the fields of food and medicine.

New clues for postbiotics to improve host health: a review from the perspective of function and mechanisms.

Strain activity and stability severely limit the beneficial effects of probiotics in modulating host health. Postbiotics have emerged as a promising alternative as they can provide similar or even enhanced efficacy to probiotics, even under inactivated conditions. This review introduces the ingredients, preparation, and identification techniques of postbiotics, focusing on the comparison of the advantages and limitations between probiotics and postbiotics based on their mechanisms and applications.

Effects of extract and binary probiotics co-fermentation on the quality of yogurt and their underlying molecular mechanisms.

The study aimed to investigate the impact of water-soluble extract from (SZSE) on yogurt quality and understand the underlying mechanism. The results demonstrated that adding 0.5% (w/v) SZSE had a significant effect on reducing yogurt syneresis and resulted in a more compact and uniform casein gel.

Recent Advances on Antimicrobial Peptides from Milk: Molecular Properties, Mechanisms, and Applications.

Traditional antibiotics are facing a tremendous challenge due to increased antimicrobial resistance; hence, there is an urgent need to find novel antibiotic alternatives. Milk protein-derived antimicrobial peptides (AMPs) are currently attracting substantial attention considering that they showcase an extensive spectrum of antimicrobial activities, with slower development of antimicrobial resistance and safety of raw materials. This review summarizes the molecular properties, and activity mechanisms and highlights the applications and limitations of AMPs derived from milk proteins comprehensively.

Transcriptomic Responses to Nitrite Degradation by RC4 and Effect of Gene Overexpression on Nitrite Degradation.

The excessive nitrite residue may increase cell damage and cancer risk. RC4 exhibited excellent nitrite degradation ability. Herein, the molecular mechanism of nitrite degradation by RC4 was studied by integrating scanning electron microscopy analysis, transcriptomics, and gene overexpression.

Nanocoating of lactic acid bacteria: properties, protection mechanisms, and future trends.

Lactic acid bacteria (LAB) is a type of probiotic that may benefit intestinal health. Recent advances in nanoencapsulation provide an effective strategy to protect them from harsh conditions surface functionalization coating techniques. Herein, the categories and features of applicable encapsulation methods are compared to highlight the significant role of nanoencapsulation.

Plant-based meat analogs and fat substitutes, structuring technology and protein digestion: A review.

There is currently an increasing trend in the consumption of meat analogs and fat substitutes due to the health hazards by excessive consumption of meat. Simulating the texture and mouthfeel of meat through structured plant-derived polymers has become a popular processing method. In this review, the mechanical structuring technology of plant polymers for completely replacing real meat is mainly introduced in this review, which mainly focuses on the parameters and principles of mechanical equipment for the production of vegan meat.