Quantitative transcriptomic and metabolomic analyses reveal the changes in Tibetan pork during refrigerated storage [0.03%]
基于西藏猪肉贮藏过程的转录组和代谢组学变化分析
Yuru Shui,Yunxiao Xie,Wanlin Cai et al.
Yuru Shui et al.
During refrigeration, postmortem quality changes of Tibetan pork are driven by coordinated transcriptional reprogramming that induces a metabolic shift from aerobic to anaerobic metabolism and activates the key signaling pathways regulating...
Elucidating VOC dynamics and molecular mechanisms in nonanal-treated postharvest tomatoes infected with Botrytis cinerea [0.03%]
揭示非烷处理采后番茄感染灰霉病菌过程中的挥发性有机化合物动态变化及分子机制
Hongdou Gao,Jinnian Li,Chengxin Wu et al.
Hongdou Gao et al.
In this study, an 0.054 mol·L-1 nonanal treatment decreased the incidence rate of gray mold on tomato and enhanced the defense capacity by altering the activities of the main defense-related enzymes, including NADPH-cytochrome c reductase,...
Adeno-associated virus-miR-128-3p sponge regulates breast muscle growth and intramuscular fat content in chickens [0.03%]
腺相关病毒-miR-128-3p海绵体调节鸡的胸肌生长和肌内脂肪含量
Tingqi Zhu,Lekun Deng,Yuehua He et al.
Tingqi Zhu et al.
Chicken meat is a major source of protein worldwide, and consumer demand for its consumption and quality is increasing. Although broilers grow rapidly to meet consumer demand, broilers have problems of low flavor substances and low intramus...
Integrated proteomics and metabolomics elucidate HSD17B12 regulation of intramuscular fat deposition for enhanced beef quality [0.03%]
整合蛋白质组学和代谢组学阐明HSD17B12对肌内脂肪沉积的调控以提升牛肉品质
Yuan Liu,Shuang Liu,Xue Feng et al.
Yuan Liu et al.
Intramuscular fat (IMF) critically governs beef sensory attributes (juiciness, tenderness, flavor). Previous studies have predominantly focused on genomics and transcriptomics, with limited proteomic data available. To gain a more comprehen...
Divergent volatilomes between wild and cultivated strawberries: MYB transcription factors underlie flavor differences [0.03%]
野生草莓和栽培草莓间的挥发性物质组分差异：MYB转录因子影响风味差异
Mingzheng Duan,Kangjian Song,Ting Jiang et al.
Mingzheng Duan et al.
Strawberry (Fragaria spp.) flavor is shaped by a complex interplay of volatile organic compounds (VOCs) and their regulation by MYB transcription factors, yet the genetic and biochemical divergence between wild and cultivated varieties rema...
Red tank aquaculture improves reddish body color, flesh quality and taste of pacific white shrimp (Litopenaeus vannamei) [0.03%]
红养殖改善南美白对虾（Litopenaeus vannamei）体色、肉质及风味
Manman Shi,Xianyong Bu,Qiuxin Yan et al.
Manman Shi et al.
The reddish body coloration of Pacific white shrimp (Litopenaeus vannamei) is a critical quality attribute that significantly influences consumer preference and market value. Intensive aquaculture practices frequently result in impaired pig...
Zn2+ supplementation-mediated IZH4 enhances acid tolerance in Saccharomyces cerevisiae via membrane lipid remodeling: A multi-omics study [0.03%]
锌离子补充介导的IZH4通过膜脂重构增强酵母酸胁迫耐受性的多组学研究
Tiantian Tian,Chao Yang,Jian-Lin Wu et al.
Tiantian Tian et al.
Zinc is an essential micronutrient that serves as a vital cofactor in multiple metabolic pathways, including the mechanism mediated by IZH (Implicated in Zinc Homeostasis) genes and lipid biosynthesis. Previous studies revealed that Sacchar...
Gaseous chlorine dioxide improves Keitt mango quality during postharvest ripening: enhancing sugar accumulation, terpenoid biosynthesis, and storage performance [0.03%]
气态氯酸盐可改善Keitt芒果贮藏期间的果实品质：提高果实糖分积累、萜类化合物生物合成和贮藏性能
Meiling Tian,Lili Liu,Chunjiang Li et al.
Meiling Tian et al.
Keitt mango (Mangifera indica L.) is typically harvested at full size and mature green, then allowed to ripen naturally at room temperature for several days. However, this process yields fruit that lacks the ideal sweetness and characterist...
Glutathione as a taste modulator: molecular mechanisms of interaction with umami and sweet taste receptors [0.03%]
半胱氨酸作为呈味调节剂的机制研究：与 umami 和甜味受体的相互作用分子机制
Clémence Cornut,Adeline Karolkowski,Maxence Lalis et al.
Clémence Cornut et al.
Reduced L-glutathione (GSH) is a kokumi active tripeptide that enhances umami, salty, and sweet taste perceptions, probably via the calcium-sensing receptor (CaSR). In this study, we report that GSH is a partial agonist of the umami taste r...
Effect of cinnamaldehyde pickering emulsion on Pseudomonas fragi biofilms: Characterization, antibiofilm effects in vitro and in vivo, and a transcriptomic analysis [0.03%]
肉桂醛Pickering乳液对假单胞菌_fragi_生物被膜的抑制作用：特性、体内外抗生物被膜效应及转录组分析
Yanwei Zhou,Xiaosu Hu,Huaimao Tie et al.
Yanwei Zhou et al.
Pseudomonas fragi (P. fragi), a predominant biofilm-forming spoilage bacterium in fresh chilled meat, causes persistent contamination and poses a significant food safety concern. However, research on its biofilms remains exploratory, and ef...