农林科学最新文献

Pork is an affordable protein source with higher nutrient density. In recent years, meat quality in pigs is getting increasing attention, which has a direct impact on the economic value of pork. Dietary amino acids play a key role in pig production, not only regulating pig growth and health, but also contributing significantly to meat quality. In this review, we discuss the effect of skeletal muscle composition on meat quality. Importantly, we summarize the levels of essential amino acids (EAAs), such as lysine, methionine, threonine, tryptophan and branched-chain amino acids (BCAAs), in diets for finishing pigs to improve meat quality. The beneficial effects of flavor amino acids on meat quality, including flavor production, muscle fiber-type composition and intramuscular fat deposition, are further systematically summarized. We also focus on the impact of dietary amino acid levels on environmental benefits, although research in this area is still limited. Considering that the previously established EAA requirements are based on the principle of maximizing growth rate and feed conversion, this review will provide new insights into the effects of dietary amino acids on aspects of meat quality and highlight the current gaps to promote future research.

In vitro embryo production (IVP) technology has been increasingly applied to beef cattle breeding. In vitro maturation (IVM) technology is the basis of IVP. However, the quality of in vitro-generated mature oocytes is still poor. Mitochondria are the energy factories of oocytes, so they are crucial for oocyte quality. OPA1 is a protein located on the mitochondrial inner membrane, and its main function is to mediate mitochondrial inner membrane fusion. This work demonstrated that OPA1 is expressed at different stages of meiosis in bovine oocytes. The inhibition of OPA1 activity resulted in a reduced rate of first polar body excretion from bovine oocytes and disruption of the spindle structure. OPA1 deficiency impacted mitochondria by leading to mitochondrial dysfunction, promoting mitochondrial fission, and inducing mitophagy through the PINK1/Parkin pathway. Taken together, our findings suggest that OPA1 is essential for bovine oocyte maturation and that OPA1 deficiency leads to mitochondrial dysfunction and promotes mitochondrial fission as well as mitophagy.

Oocyte-secreted factors (OSFs), such as BMP15 and GDF9, are soluble paracrine factors that drive cumulus cell differentiation and function, sustaining oocyte competence acquisition and embryo development. This study aimed to assess the effect of BMP15 and GDF9 on IVM medium of prepubertal goat oocytes. COCs were in vitro matured in absence (control group) or presence of 100 ng/mL of BMP15, GDF9, or both. To determine cumulus-oocyte communication, transzonal projections (TZP) density at 0h, 6h, 12h and 24h of IVM were evaluated. After IVM, mitochondrial activity, intracellular ROS and glutathione (GSH) levels, the epidermal growth factor receptor (EGFR) expression in oocytes and cumulus cells, and cumulus expansion were assessed. Blastocyst production and quality were evaluated after parthenogenetic activation (PA) and IVF. IVM supplementation with BMP15 increased the TZP density during the first 6 h of culture. After IVM, BMP15 increased mitochondrial activity, EGFR expression in oocytes and cumulus cells, and cumulus expansion compared to control, but ROS and GSH levels were similar to control. BMP15 improved blastocyst production following PA (15.5 % vs 6.3 %) and the number of cells in the blastocyst inner cell mass. No differences were observed on blastocyst production or quality following IVF. IVM supplementation with GDF9 did not improve results from control group in any parameters studied. Additionally, GDF9 in combination with BMP15 only improved mitochondrial activity and cumulus expansion over control. In conclusion, IVM medium supplementation with BMP15 (100 ng/ml) improves COCs quality parameters and PA-blastocyst production and quality of prepubertal goat oocytes. However, GDF9 (100 ng/mL) did not have any beneficial effect in this study and was possibly antagonistic to BMP15.

In 2024, Theriogenology turned 50! The purpose of this special issue is to emphasize the pivotal role of reproduction and fertility in improving the efficacy and sustainability of animal production in a range of environments (different production systems, different climates, or different consumer-related expectations). A first series of articles summarizes the possibilities and constraints linked to embryo production (in vivo and in vitro) as well as the potential of novel embryo technologies. A second series provides an overview of the future of production and reproduction for the next 20 years in different species and geographical areas. A last series aims to illustrate the diversity and quality of the original research recently published in Theriogenology. Please enjoy the special issue at https://www.sciencedirect.com/special-issue/10JH4BB3RP7.

Elaeagnus moorcroftii Wall. ex Schlecht (EWS) as a suitable food matrix contains abundant flavonoids for promoting human health, this study aimed to use flavonoid-targeted metabolomics and transcriptome sequencing to investigate the transformation of flavonoids in EWS juice (EWSJ) by mono- and mixed-cultures fermentations of Bifidobacterium animalis subsp. lactis HN-3 (B.an3) and Lacticaseibacillus paracasei YL-29 (L.cp29). A total of 33 flavonoids were identified in mono- and mixed-cultures fermented EWSJ. Among them, fermentation by B.an3 produced specific deglycosylation products (kaempferol (17.6 mmol/L) and luteolin (4.5 mmol/L)) and methoxylation products (syringaldehyde (59.05 mmol/L)), and fermentation by L.cp29 resulted in a specific deglycosylation product (quercetin (9.2 mmol/L)). The co-culture fermentation further increased the levels of isorhamnetin (52.3 mmol/L), and produced a specific product (homoplantaginin (0.03 mmol/L)), which significantly increased the bioactive-form flavonoids. Moreover, we analyzed changes in different flavonoid metabolites and differential genes before and after fermentation. After L.cp29 fermentation the expression of glycoside hydrolases and oxidoreductases were increased compared to other groups. After B.an3 fermentation the expression of isomerases and synthetases were increased compared to other groups. In particular, 6-phosphogluconolactonase (Pgl) and glucose-6-phosphate isomerase (Pgi) were increased in B.an3 fermentation. Thus, we validated the predicted transformation reactions by the biotransformation of flavonoids by the collected strains and crude enzyme extracts of B.an3 and L.cp29. These findings provided a basis for the development of functional plant-based foods with enhanced bioactive flavonoids.

β-Galactosidases can be used to degrade lactose in milk to prepare lactose-free milk, which is sweeter than ordinary milk and suitable for people with lactose intolerance. The β-galactosidase gene (WcGal2809) was cloned from Weissella confusa SW1 and successfully expressed in Escherichia coli BL21(DE3). The active WcGal2809 was identified to be a heterodimer composed of two distinct proteins LacL (72.4 kDa) and LacM (33.2 kDa), and it belonged to glycoside hydrolase family 2. The purified WcGal2809 showed the maximum activity at 25 °C and pH 7.0 for o-nitrophenyl-β-D-galactopyranoside (oNPG). WcGal2809 was strongly activated by Mn²⁺, Mg²⁺, and Fe²⁺, and significantly inhibited by Zn²⁺, Cu²⁺, and Ni⁺. The activity of WcGal2809 decreased quickly after incubation at 40 °C or higher temperature, suggesting it was a cold-adapted enzyme. Additionally, 6 U of WcGal2809 could hydrolyze 85.23 % of the lactose in 1 mL of milk at 25 °C after incubation for 48 h, while 2 U of WcGal2809 could hydrolyze 74.40 % of the lactose in 1 mL of milk at 25 °C after incubation for 7 d. Taken together, WcGal2809 is a promising industrial biocatalyst for efficiently hydrolyzing lactose in milk at room temperature during milk storage or transportation.

Palm wine is an alcoholic beverage that has existed for centuries and has important economic and socio-culture values in many tropical and sub-tropical countries. Lesser known than other types of wines, palm wine is made by spontaneous fermentation of palm sap by naturally occurring microbial communities. The palm sap ecosystem has unique microbial composition and diversity, which determines the composition of the eventual wine and is likely affected by geographical distinctiveness. While these features are well understood in grape and rice wine, these features have not been understood in palm wine. Here, we gather information of microbial communities and metabolite profiles from published studies, covering a wide range of methodologies and regions to better understand the causal links between the principal microbial species and major metabolites of palm wine. We assessed palm wine quality across production regions and local practices to provide general characteristics of palm wine and identify specific regional information. These will provide better understandings to the function of microbial communities and metabolite diversity, the contribution of regional variations and to ensure product quality in this unique, yet overlooked, fermented beverage.

Industries that produce or use fruit-based products have faced several spoilage events, resulting in economic losses caused by product recalls and loss of consumer confidence. Some of these events correlate to the presence of Alicyclobacillus (ACB) in food products since they can produce off-flavours and odours in the final products. Guaiacol (2-methoxyphenol) and halophenols (2,6-dichlorophenol and 2,6-dibromophenol) have been widely explored as the primary culprits of off-flavour spoilage by ACB. However, different compounds might be correlated with these spoilage events. In this work, volatile metabolites produced by distinct ACB species (Alicyclobacillus acidoterrestris, Alicyclobacillus acidocaldarius, and Alicyclobacillus cycloheptanicus) in laboratory medium and fruit juices were identified by HS-SPME-GC-MS and investigated as potential spoilage-related compounds. Isobutyric acid (2-methylpropanoic acid) and isovaleric acid (3-methylbutanoic acid) were revealed to be produced by all three ACB species at concentrations that surpass the odour threshold. These cheesy, sweaty, and sour compounds were responsible for dissonant odours in peach, orange, and tomato juice, harming fruit-based products' quality. More importantly, this work suggests that ACB species previously identified as non-spoilage bacteria, based on a lack of ability to produce guaiacol and halophenols, can also threaten the juice, beverage, and dairy industries. As such, identification methods currently used in industries for ACB control in final products should be revised.

Bacillus cereus is a common foodborne pathogen that frequently contaminates rice products and produces cereulide toxins, presenting a significant risk to food safety and human health. In contrast, Bacillus subtilis is a promising source of antimicrobial peptides (AMPs). In this research, a novel AMP named BCP4 (KGKTLLQ) was discovered through the fermentation of shrimp waste with B. subtilis, which speculated that BCP4 might be generated through enzymatic hydrolysis catalyzed by endogenous enzymes naturally present in shrimp waste. BCP4 demonstrated potent antibacterial activity against B. cereus with a minimum bactericidal concentration (MBC) of 62.5 μg/mL and bacterial time-kill of 3 h. BCP4 surpassed the bactericidal efficiency of nisin (500 μg/mL), a commonly used AMP of microbial origin. BCP4 operates by causing damage to the bacterial cell wall and membrane, which allows the contents of the cell to flow out. BCP4 also penetrates the cell membrane and binds with DNA, effectively sterilizing the bacteria. Meanwhile, treatment of BCP4 with mammalian red blood cells revealed that it was nonhemolytic. Furthermore, the growth of B. cereus in rice porridge was significantly inhibited by BCP4 at a concentration of 62.5 μg/mL. This study provides a theoretical basis for using BCP4 to control B. cereus contamination.