Widely targeted metabolomics and GC-IMS reveal flavor and metabolite variations in Rex and Hyla rabbit meat under different cooking methods.

This study investigated the impact of cooking methods (boiling, roasting, and frying) on the flavor of Chuanbai Rex and Hyla rabbit by employing gas chromatography-ion mobility spectrometry (GC-IMS) and widely targeted metabolomics analysis to compare the differences in volatile organic compounds (VOCs) and metabolites. GC-IMS identified 45 VOCs, primarily aldehydes. Frying reduced the levels of aldehydes and esters, whereas roasting accentuated VOCs differences between the two breeds.

Targeting MCM10 disrupts cancer stemness and counteracts sorafenib resistance in hepatocellular carcinoma.

Hepatocellular carcinoma (HCC) is the most prevalent primary malignant tumor, with sorafenib as the main treatment for advanced cases. However, the development of resistance to sorafenib, often driven by cancer stemness, significantly limits its therapeutic efficacy. Minichromosome maintenance complex component 10 (MCM10), a critical regulator of DNA replication and tumor progression, has been implicated in cancer stemness and therapeutic resistance.

Sociodemographic Determinants of Reproductive Healthcare Service Use Among Pregnant Women in Pakistan.

Introduction: Using the essential reproductive care services such as antenatal care (ANC) and skilled birth services are vital for ensuring safe motherhood and controlling maternal and child mortality. There is no recent evidence on the state of using reproductive care services in Pakistan women. The purpose of the cross-sectional study is to explore the timing and frequency of ANC, the hospital and other institutional delivery, the cesarean section (C-section) services and to identify the sociodemographic factors that are associated with the use of these services.

Theoretically Guided Development of Excitation-Wavelength-Dependent Multifunctional Phosphor Based on Gallium Vacancy Perturbation.

Constructing multifunctional phosphors grounded in the intricate relationship between energy level structures and luminescent properties has captivated researchers in the luminescent material field. Herein, using the embedded cluster multiconfigurational ab initio method, the energy levels of Bi in the SrLaGaO host at different geometries were calculated, which results in the establishment of complete configurational coordinate curves, yielding breathing mode vibrational frequencies and equilibrium bond lengths for all excited states. These curves supply deep insight into the luminescence properties of Bi-doped phosphors and highlight the impact of ions in the second coordination sphere on luminescence.

Effect of cooking treatment on protein digestibility, peptide profile and potential bioactive peptides of beef tripe during in vitro gastrointestinal digestion.

The purpose of this study was to understand the effects of cooking treatment on the protein hydrolysis of beef tripe and the release of potentially bioactive peptides using an in vitro gastrointestinal model. The results showed that digestion promoted the hydrolysis of proteins and release of free amino acids in beef tripe, but cooking treatment significantly reduced them. The sample of the cooked beef tripe after gastrointestinal digestion had the highest antioxidant activity.

A review of Murray: Geographic distribution tracing, bioactive components, and functional properties.

(LRM), endemic to Northwest China, is known as hei goji or black goji and is renowned for its rich bioactive compounds. This review analyzes LRM's geographic distribution and traceability and highlights challenges and future developments in geographical traceability. The work also focuses on LRM's bioactive constituents, especially on anthocyanins and polysaccharides, demonstrating a clear clue for understanding their updated extraction methods, identification, and diverse bioactive activities, including antioxidation, anti-inflammation, and immunomodulation, which is beneficial to developing novel functional foods and new medical materials.

Unraveling the mechanism of aroma loss during prolonged hot air drying of non-smoked bacon: Insights into aroma compounds generation and retention.

In this study, the potential mechanism of aroma loss in non-smoked bacon due to excessive hot air drying (beyond 24 h) was investigated, focusing on protein conformational changes and the inhibition of heme protein-mediated lipid oxidation by oleic acid. The results showed that prolonged hot-air drying caused a stretching of the myofibrillar protein (MP) conformation in bacon before 36 h, leading to an increase in reactive sulfhydryl groups, surface hydrophobicity, and the exposure of additional hydrophobic sites. Consequently, the binding ability of MP to the eight key aroma compounds (hexanal, 1-octen-3-ol, (E)-2-nonenal, 3-methyl-butanoic acid, 2-undecenal, (E, E)-2,4-decadienal, 2,3-octanedione, and dihydro-5-pentyl-2(3H)-furanone) was enhanced, resulting in their retention.

New insights into the dominance of mixed fermentation of Staphylococcus cohnii and Staphylococcus saprophyticus in Chinese bacon: Complete genomic and comparative genomic perspectives.

Previous studies have demonstrated that Staphylococcus cohnii WX_M8 and S. saprophyticus MY_A10 significantly enhanced the flavor of Chinese bacon in a mixed fermentation. However, due to the complexity of the processing, the contribution of the bacteria is deceptive when investigating only the phenotypic changes at the time of fermentation.

The Characterization of the Key Aroma Compounds in Non-Smoked Bacon by Instrumental and Sensory Methods.

The aroma profiles in non-smoked bacon were investigated via GC-O-MS, GC × GC-TOFMS, and GC-IMS. GC-O-MS is advantageous for detecting aldehydes. GC × GC-TOFMS is more sensitive to hydrocarbons and alcohols, while GC-IMS detects a balanced range of categories.

Quantitative proteomic analysis to identify potential biomarkers linked to quality traits of beef tripe from different sources.

In this work, the 4D data-independent acquisition (DIA) quantitative strategy was used for differential proteomic analysis of four beef tripe samples from different sources to explore the associations between differentially expressed proteins (DEPs) and meat quality traits. A total of 68 shared DEPs were identified in all comparison groups, which were mainly involved in phosphorylation signaling pathway, peroxisome proliferator-activated receptor (PPAR) signaling pathway, and glucuronic acid pathway. In the correlation analysis between DEPs and quality traits of beef tripe, it was found that 21 proteins were significantly associated with the quality traits in beef tripe, which could be considered as the potential biomarkers of beef tripe quality.

Effect of heme proteins on the lipid molecule profile and aroma formation during hot air drying of non-smoked bacon.

Heme proteins and their derivatives play important roles in inducing lipid oxidation to produce volatile compounds during bacon drying. This study investigated the effects of heme proteins and their derivatives (hemoglobin, myoglobin, nitrosylmyoglobin, hemin, Fe, and Fe) on lipid and volatiles profiles in the washed pig muscle (WPM) model. The results of the study indicated that the inducers primarily caused the oxidation of glycerophospholipids.

Exploring potential lipid precursors for aroma formation in non-smoked bacon during hot air drying via untargeted lipidomics and oxidation model.

The effect of drying on the lipid profiles of the lean (LN) and fat (FT) portions of non-smoked bacon was investigated based on a lipidomic approach. The study identified 989 lipids belonging to 26 subclasses in bacon, with triglyceride and phosphatidylethanolamine being the most abundant. Triglycerides, phosphatidylcholines, and phosphatidylethanolamines were significantly decreased, whereas diglycerides, free fatty acids, and lysophospholipids were increased after drying.

Effect of staphylococci fermentation and their synergistic Lactobacillus on the physicochemical characteristics and nonvolatile metabolites of Chinese bacon.

The impacts of Staphylococcus cohnii, S. saprophyticus and their synergistic Lactobacillus plantarum on the quality and flavor of Chinese bacon were investigated by monitoring the physicochemical characteristics and characterizing metabolites with non-targeted metabolomics. Results showed that S.

Staphylococcus inoculation enhances the sensorial attributes of Chinese bacon by coordinating the composition of flavor compounds through amino acid metabolism.

In this study, we aimed to uncover the potential underlying mechanisms of the flavor modulation of Chinese bacon by Staphylococcus. To that end, taste-enhancing S. cohnii WX-M8 and S.

Isolation, characterization, and fermentation potential of coagulase-negative with taste-enhancing properties from Chinese traditional bacon.

No proprietary starter cultures for crafting Chinese bacon. This study aimed to isolate Coagulase-negative (CNS) from Chinese bacon, identify their species, and evaluate their ability to produce biogenic amines (BAs), peptides, free amino acids (FAAs), and degrade proteins. Twenty-one isolates were deficient in hemolysis, DNase, and coagulase activities, and exhibited low amino acid decarboxylase activity.

Exploring the formation of a transparent fat portion in bacon after heating based on physicochemical characteristics and microstructure.

Bacons, which possess a transparent fat tissue after heating, have high commercial value in China owing to their good sensory quality. This study was performed to explore the formation of transparent fat tissue by comparing the physicochemical characteristics and microstructures of transparent and non-transparent fat tissues. The physicochemical characteristics and microstructure of fat tissue were found to be significantly affected by drying, which increased the saturated fatty acid content and oxidation level, and decreased the moisture content and water activity ( < 0.

Generation of key aroma compounds in fat and lean portions of non-smoked bacon induced via lipid pyrolysis reaction.

This study explored the evolution of key aroma compounds and their lipid precursors in the lean (LN) and fat (FT) portions of non-smoked bacon during hot air drying. The results showed that the LN portion contained most of the aroma compounds in the bacon (>88%). The volatile content of the FT portion increased as the drying time increased, whereas that of the LN portion reached a maximum within 24 h and then decreased.

Diarrhea as a Disease of Poverty Among Under-Five Children in Sub-Saharan Africa: A Cross-Sectional Study.

The objective of this study was to assess the prevalence of diarrhea among under-five children in low-middle-income countries and identify the sociodemographic factors associated with it. Data of 36 countries in sub-Saharan Africa from demographic and Health Surveys (2006-2018) comprising 251 341 mother-child (singleton) dyads were analyzed to estimate the prevalence and various modifiable and non-modifiable risk factors of diarrhea. Occurrence of diarrhea during the last 2 weeks was the outcome variable which was measured by mothers' observation of the condition.

Research on Road Scene Understanding of Autonomous Vehicles Based on Multi-Task Learning.

Road scene understanding is crucial to the safe driving of autonomous vehicles. Comprehensive road scene understanding requires a visual perception system to deal with a large number of tasks at the same time, which needs a perception model with a small size, fast speed, and high accuracy. As multi-task learning has evident advantages in performance and computational resources, in this paper, a multi-task model YOLO-Object, Drivable Area, and Lane Line Detection (YOLO-ODL) based on hard parameter sharing is proposed to realize joint and efficient detection of traffic objects, drivable areas, and lane lines.

Analysis of the microbial community structure and flavor components succession during salt-reducing pickling process of (preserved mustard tuber).

The salt-reducing pickling method has been applied to the industrial production of . In order to reveal the succession of the microbial community structure and flavor components during the pickling process, this study used PacBio Sequel to sequence the full length of 16S rRNA (bacteria, 1400 bp) and ITS (fungi, 1200 bp) genes, and detected flavor components simultaneously, including organic acids, volatile flavor components (VFC), monosaccharides, and amino acids. Eleven phyla and 148 genera were identified in the bacterial community, and 2 phyla and 60 genera in the fungal community.

Volatile compounds comparison and mechanism exploration of non-smoked traditional Chinese bacon in Southwestern China and Eastern China.

Non-smoked traditional Chinese bacon is popular in China. However, the aromas of the non-smoked bacon from Eastern China (EC bacon) and Southwestern China (SW bacon) differed significantly. This study investigated these differences and the key volatile compound formation mechanisms.