Enhanced nitrogen removal via Yarrowia lipolytica-mediated nitrogen and related metabolism of Chlorella pyrenoidosa from wastewater

We investigated the optimum co-culture ratio with the highest biological nitrogen removal rate, revealing that chemical oxygen demand, total nitrogen (TN), and ammoniacal nitrogen (NH3-N) removal was increased in the Chlorella pyrenoidosa and Yarrowia lipolytica co-culture system at a 3:1 ratio. Compared with the control, TN and NH3-N content in the co-incubated system was decreased within 2–6 days. We investigated mRNA/microRNA (miRNA) expression in the C. pyrenoidosa and Y. lipolytica co-culture after 3 and 5 days, identifying 9885 and 3976 differentially expressed genes (DEGs), respectively. Sixty-five DEGs were associated with Y. lipolytica nitrogen, amino acid, photosynthetic, and carbon metabolism after 3 days. Eleven differentially expressed miRNAs were discovered after 3 days, of which two were differentially expressed and their target mRNA expressions negatively correlated with each other. One of these miRNAs regulates gene expression of cysteine dioxygenase, hypothetical protein, and histone-lysine N-methyltransferase SETD1, thereby reducing amino acid metabolic capacity; the other miRNA may promote upregulation of genes encoding the ATP-binding cassette, subfamily C (CFTR/MRP), member 10 (ABCC10), thereby promoting nitrogen and carbon transport in C. pyrenoidosa. These miRNAs may further contribute to the activation of target mRNAs. miRNA/mRNA expression profiles confirmed the synergistic effects of a co-culture system on pollutant disposal

Anonymity on Byzantine-Resilient Decentralized Computing

In recent years, decentralized computing has gained popularity in various domains such as decentralized learning, financial services and the Industrial Internet of Things. As identity privacy becomes increasingly important in the era of big data, safeguarding user identity privacy while ensuring the security of decentralized computing systems has become a critical challenge. To address this issue, we propose ADC (Anonymous Decentralized Computing) to achieve anonymity in decentralized computing. In ADC, the entire network of users can vote to trace and revoke malicious nodes. Furthermore, ADC possesses excellent Sybil-resistance and Byzantine fault tolerance, enhancing the security of the system and increasing user trust in the decentralized computing system. To decentralize the system, we propose a practical blockchain-based decentralized group signature scheme called Group Contract. We construct the entire decentralized system based on Group Contract, which does not require the participation of a trusted authority to guarantee the above functions. Finally, we conduct rigorous privacy and security analysis and performance evaluation to demonstrate the security and practicality of ADC for decentralized computing with only a minor additional time overhead

Comparative Study of Quercetin and Hyperoside: Antimicrobial Potential towards Food Spoilage Bacteria, Mode of Action and Molecular Docking

The antibacterial activities of quercetin and hyperoside were evaluated towards two major spoilage bacteria in fish, Pseudomonas aeruginosa (PA) and Shewanella putrefaciens (SP). Hyperoside showed a lower minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) towards both spoilage bacteria, PA and SP, than quercetin. Cell membrane morphology was affected when treated with hyperoside and quercetin. The release of content from the treated cells occurred, as ascertained by the release of potassium and magnesium ions and the increase in conductivity of the culture media. The morphology of cells was significantly changed, in which shrinkage and pores were obtained, when observed using SEM. Both compounds negatively affected the motility, both swimming and swarming, and the formation of extracellular polymeric substance (EPS), thus confirming antibiofilm activities. Agarose gel analysis revealed that both compounds could bind to or degrade the genomic DNA of both bacteria, thereby causing bacterial death. Molecular docking indicated that the compounds interacted with the minor groove of the DNA, favoring the adenine–thymine-rich regions. Thus, both quercetin and hyperoside could serve as potential antimicrobial agents to retard the spoilage of fish or perishable products

Study on Quality Change of Waxberry in Storage Period by Slow Freezing and Fast Freezing

In this study, the effects of slow freezing (−20 ℃) and quick freezing (−80 ℃) on the cell wall structure of waxberry fruits were investigated, and the changes of main nutrient quality components during storage were also studied. The moisture content and migration of waxberry fruits during storage were observed by low field NMR. The results showed that the cell wall morphology of quick-frozen waxberry fruits maintained well, and there were obvious gaps in the cross section of the cell wall of slow-frozen waxberry fruits. During the storage period of 25 days, the water content of fruit gradually decreased, but the range of water transfer of quick-frozen waxberry was small, and the total lateral relaxation time was larger than the relaxation time of slow-frozen waxberry, indicating that quick-frozen waxberry could effectively maintain fruit water activity. The free water signal value of quick-frozen waxberry decreased only by 18%, while the free water signal value of slow-frozen waxberry decreased by 47.75%, indicating that quick-frozen waxberry was beneficial to maintaining fruit water content. In addition, fruit nutrients decreased gradually, but the total sugar content, titratable acid content, total phenols and anthocyanins contents were 13.64 mg/g, 13.43 g/L, 15.43 mg/mL and 0.53 μmol/g, respectively, at the end of storage stage of quick-frozen waxberry. The retention rates of main nutritional indexes were higher than those of slow frozen waxberry. Therefore, quick-freezing can effectively delay the loss of nutrients in waxberry fruits

Synergistic Effect of Two Plasticizers on Thermal Stability, Transparency, and Migration Resistance of Zinc Arginine Stabilized PVC

The effect of different plasticizers on thermal stability, transparency, and migration resistance of the PVC stabilized with zinc arginine [Zn(Arg)2] was investigated. The thermal stability, migration resistance, and transparency of PVC with tributyl citrate (TBC) were better than PVC with dioctyl phthalate (DOP) characterized by oven aging method, migration test, and near infrared-visible-ultraviolet spectrophotometer. At the same time, the longer the carbon chain in citric acid esters, the better the thermal stability and transparency of PVC sample. The hydroxyl group in citric acid esters is helpful to improve the thermal stability of PVC samples. However, the elongation at break and Tg value of PVC containing DOP were very close to those of PVC containing TBC. The calculation results of Hansen solubility parameters also illustrated that DOP had better compatibility with PVC than TBC. Therefore, the excellent transparency and thermal stability of TBC plasticized PVC were attributed to the good compatibility between TBC and Zn(Arg)2, which was verified by the solubility test. Lastly, the mixture of dioctyl terephthalate (DOTP) and TBC was used as plasticizers for Zn(Arg)2 stabilized PVC. When the ratio of TBC and DOTP was 1:1, the transparency, thermal stability, and migration resistance of Zn(Arg)2 stabilized PVC samples were better than those of PVC plasticized by DOP or TBC alone. The mechanism was that the compatibility between Zn(Arg)2 and PVC was greatly improved by the synergetic effect of TBC and DOTP, resulting in the improvement of thermal stability, migration resistance, and transparency of PVC samples

Changes of Volatile Flavor Compounds in Large Yellow Croaker (Larimichthys crocea) during Storage, as Evaluated by Headspace Gas Chromatography–Ion Mobility Spectrometry and Principal Component Analysis

The large yellow croaker is one of the most economically important fish in Zhoushan, Zhejiang Province, and is well known for its high protein and fat contents, fresh and tender meat, and soft taste. However, the mechanisms involved in its flavor changes during storage have yet to be revealed, although lipid oxidation has been considered to be one important process in determining such changes. Thus, to explore the changes in the flavor of large yellow croaker fish meat during different storage periods, the main physical and chemical characteristics of the fish meat, including the acid value, peroxide value, p-anisidine value, conjugated diene value, and identities of the various flavor substances, were investigated and analyzed by multivariable methods, including headspace gas chromatography–ion mobility spectrometry (GC-IMS) and principal component analysis (PCA). It was found that after 60 d storage, the types and contents of the aldehyde and ketone aroma components increased significantly, while after 120 d, the contents of ketones (2-butanone), alcohols (1-propanethiol), and aldehydes (n-nonanal) decreased significantly. More specifically, aldehyde components dominated over ketones and lipids, while the n-nonanal content showed a downward trend during storage, and the 3-methylbutanol (trimer), 3-methylbutanol (dimer, D), 3-pentanone (D), and 3-pentanone (monomer) contents increased, whereas these compounds were identified as the key components affecting the fish meat flavor. Furthermore, after 120 d storage, the number of different flavor components reached its highest value, thereby confirming that the storage time influences the flavor of large yellow croaker fish. In this context, it should be noted that many of these compounds form through the Maillard reaction to accelerate the deterioration of fish meat. It was also found that after storage for 120 d, the physical indices of large yellow croaker meat showed significant changes, and its physicochemical properties varied. These results therefore demonstrate that a combination of GC-IMS and PCA can be used to identify the differences in flavor components present in fish meat during storage. Our study provides useful knowledge for understanding the different flavors associated with fish meat products during and following storage

Characterization of the Flavor Profile of Bigeye Tuna Slices Treated by Cold Plasma Using E-Nose and GC-IMS

To avoid heat, treatment induces numerous physicochemical changes under severe conditions in the tuna, cold plasma (CP), as a non-thermal technology, possess objective potential on tuna processing. The effect of cold plasma on the volatile flavor compounds of bigeye tuna (Thunnus obesus) sashimi has been evaluated using electronic nose (E-nose) and gas chromatography-ion mobility spectrometry (GC-IMS). GC–IMS results revealed a total of 33 volatile compounds in tuna slices. The effect of CP treatment on tuna flavor was not significant, furthermore CP could protect volatile freshness compounds such as 1-hexanol. Principal component analysis (PCA) of the E-nose and GC–IMS results could effectively differentiate the effect of storage to tuna sashimi. There was a high correlation between the E-nose and GC–IMS results, providing a theoretical basis for establishing the flavor fingerprint of tuna sashimi

Phenolic amides (avenanthramides) in oats – an update review

ABSTRACTOats (Avena sativa L.) are one of the worldwide cereal crops. Avenanthramides (AVNs), the unique plant alkaloids of secondary metabolites found in oats, are nutritionally important for humans and animals. Numerous bioactivities of AVNs have been investigated and demonstrated in vivo and in vitro. Despite all these, researchers from all over the world are taking efforts to learn more knowledge about AVNs. In this work, we highlighted the recent updated findings that have increased our understanding of AVNs bioactivity, distribution, and especially the AVNs biosynthesis. Since the limits content of AVNs in oats strictly hinders the demand, understanding the mechanisms underlying AVN biosynthesis is important not only for developing a renewable, sustainable, and environmentally friendly source in both plants and microorganisms but also for designing effective strategies for enhancing their production via induction and metabolic engineering. Future directions for improving AVN production in native producers and heterologous systems for food and feed use are also discussed. This summary will provide a broad view of these specific natural products from oats