The Important Role of Sex-Related Sox Family Genes in the Sex Reversal of the Chinese Soft-Shelled Turtle (Pelodiscus sinensis)

The Chinese soft-shelled turtle Pelodiscus sinensis shows obvious sexual dimorphism. The economic and nutrition value of male individuals are significantly higher than those of female individuals. Pseudo-females which are base to all-male breeding have been obtained by estrogen induction, while the gene function and molecular mechanism of sex reversal remain unclear in P. sinensis. Here, comparative transcriptome analyses of female, male, and pseudo-female gonads were performed, and 14,430 genes differentially expressed were identified in the pairwise comparison of three groups. GO and KEGG analyses were performed on the differentially expressed genes (DEGs), which mainly concentrated on steroid hormone synthesis. Furthermore, the results of gonadal transcriptome analysis revealed that 10 sex-related sox genes were differentially expressed in males vs. female, male vs. pseudo-female, and female vs. pseudo-female. Through the differential expression analysis of these 10 sox genes in mature gonads, six sox genes related to sex reversal were further screened. The molecular mechanism of the six sox genes in the embryo were analyzed during sex reversal after E2 treatment. In mature gonads, some sox family genes, such as sox9sox12, and sox30 were highly expressed in the testis, while sox1, sox3, sox6, sox11, and sox17 were lowly expressed. In the male embryos, exogenous estrogen can activate the expression of sox3 and inhibit the expression of sox8, sox9, and sox11. In summary, sox3 may have a role in the process of sex reversal from male to pseudo-female, when sox8 and sox9 are inhibited. Sox family genes affect both female and male pathways in the process of sex reversal, which provides a new insight for the all-male breeding of the Chinese soft-shelled turtle.

Explorations in a galaxy of sialic acids: a review of sensing horizons, motivated by emerging biomedical and nutritional relevance

Rationale for nutrition value and biodiagnostic requirements of sialic acids including Neu5Ac.

Computer Vision Approach for Detecting Adulteration of Ghee with Foreign Fats – A Survey

Ghee is pure clarified fat derived from milk, yogurt and fresh cream. It is most commonly used milk fat product in India. The consumption and production of ghee is consistently increasing by 10% in our country in every year. In comparison to other milk fat product, ghee is expensive and short in demand because of its pleasant taste or high nutrition value. Due to its high cost and demand in market, there are high possibilities to adulterate it with cheap fats like vegetable oil/animal body fats. The adulteration detection of ghee is becoming a serious issue to chemists. Several analytical and instrumental methods are available for the detecting adulteration in ghee based on chemical principles. On the basis of study, it was observed that analytical methods are not suitable to detect the adulteration level of <15%. In recent time, digital image analysis is introduced in the field of adulteration detection in food products. A very few studies found in the area of milk fat adulteration detection with foreign fats using image analysis. Various studies found related to detection of adulteration in Oils (like Extra virgin olive oil, sesame oil etc.) with cheap oil using the various color models (like CIELAB, RGB, HSV, CMYK) and machine learning algorithms.

NUTRITION VALUE AND RHEOLOGICAL PROPERTIES OF BEAN PUREE

Разработана технология полуфабриката из зерновой фасоли в виде пюреобразной массы. Установлено, что с увеличением скорости сдвига вязкость фасолевого пюре уменьшается, при этом увеличение его влажности приводит к изменению структурно-механических показателей в соответствии с известными данными об ослаблении структурных связей в коагуляционных и коагуляционно-конденсационных системах. Характер течения полуфабриката из зерновой фасоли, высокая пищевая и биологическая ценность доказывают целесообразность его использования в производстве широкого ассортимента кулинарной продукции. The technology of a semi-finished product from a grain bean in the form of a puree-like mass is developed. It has been established that the viscosity of bean pulp decreases with increasing shear rate, while increasing its moisture leads to a change in structural and mechanical parameters in accordance with known data on the weakening of structural bonds in coagulation and coagulation-condensation systems. The nature of the flow of semi-finished products from grain beans, high nutritional and biological value prove the possibility of its use in the production of a wide range of culinary products.

DEVELOPMENT OF COMPOSITE MIXES OF FLOUR FOR PRODUCTION OF BREAD OF THE INCREASED NUTRITION VALUE

Приведены химический состав и биохимические свойства овсяной, ячменной, нутовой, люпиновой и кукурузной муки. Изучена пищевая ценность, представлены материалы, подтверждающие актуальность использования мучных композитных смесей (МКС) из зерновых и бобовых культур с целью улучшения качества хлебобулочных изделий и расширения их ассортимента. Разработаны композитные смеси для производства хлеба повышенной пищевой ценности. Предложен рецептурный состав МКС. Установлено, что, по сравнению с контрольным образцом, у хлеба, выпеченного из исследуемых МКС, не было ухудшения органолептических и физико-химических показателей качества при соотношении компонентов, %: мука пшеничная 65, мука люпиновая 25, мука ячменная 5, мука кукурузная 5 – для 1-й композитной смеси; мука пшеничная 65, отруби овсяные 25, мука нутовая 5, мука кукурузная 5 – для 2-й. Для устранения негативного влияния вносимых компонентов композитных смесей на качество пшеничного хлеба проводили предварительную подготовку МКС перед замесом теста. Исследовали различные способы приготовления пшеничного теста с целью определения рационального. Установили, что образцы, приготовленные на опаре с заваркой кукурузной муки, характеризовались наилучшими органолептическими и физико-химическими показателями по сравнению с образцами, приготовленными ускоренным и безопарным способами. The chemical composition and biochemical properties of flour oat, barley, chickpeas, lupine and corn are given. The nutrition value of different types of flour is studied, the materials confirming relevance of use of flour composite mixes from grain and bean crops which promote expansion of the range, increase in nutrition value, improvement of quality of bakery products are presented. Composite mixes are developed for production of bread of the increased nutrition value. The prescription composition of flour composite mixes is offered. It is established that in comparison with a control sample at the bread baked of the studied composite mixes at a ratio of components, %: wheat flour 65, lupine flour 25, flour barley 5, cornmeal 5 – for the 1st composite mix and wheat flour 65, bran oat 25, flour chickpeas 5, cornmeal 5 – for the 2nd composite mix, there was no deterioration in organoleptic and physical and chemical indicators of quality. For elimination of negative impact of flour components of composite mixes on quality of white bread, carried out preliminary preparation them before a dough batch. Investigated various ways of preparation of wheat dough for the purpose of definition rational. At assessment of quality of products with the studied composite mixes established that the samples cooked on a support with cornmeal tea leaves were characterized by the best organoleptic and physical and chemical indicators in comparison with the samples cooked accelerated and non basic in the ways.

Evaluation of Natural Regrowth of Axonopus aureus under rest periods in Roraima´s Savannas

The natural regrowth of Axonopus aureus in native pasture of Roraima´s savannas was evaluate, during early rainy period. The experimental design was a completely randomized, with four replications. The treatments consisted of four pasture rest periods (14, 28, 42 and 56 days after beginning of the rainy period). Evaluations were carry out during the period of June to August of 2016. The parameters measured were dry matter (DM) yields and grass morphogenetic and structural characteristics. The green and total DM, number of tillers plant-1, number of axillary tillers plant-1, number of live tillers plant-1, number of live leaves tiller-1 and leaf area index were directly proportional to rest periods. The leaf appearance and elongation rate were negatively affect by rest periods, while the dead DM was not affect by rest periods. Considering the low green DM availability of A. aureus, its recommends the utilization of some management practice, preferentially grazing or mowing, to remove the dead DM with low nutrition value and permit a grass vigorous regrowth in the beginning of the rainy period.

The nutritional quality improvement of dried gluten free pasta supplemented with Cladophora spp.

This research aimed to study: 1) the suitable formula gluten free pasta supplemented with Cladophora spp., 2) the chemical and physical properties of pasta supplemented with Cladophora spp., and 3) the consumer acceptance. A mixture design experiment was conducted, and three factors were analyzed, 50-70% brown rice flour, 15-25%modified starch, and 10-20%Cladophora spp., the most suitable formula indicated 68%brown rice, 22%modified starch, 10%Cladophora spp. The nutritional profile of this gluten-free pasta per 100 grams was 379.00 kilocalories of total energy, 7.09 grams of protein, 1.91 grams of dietary fiber, 0.11 milligrams of vitamin B, 0.11 milligrams of vitamin B2, 31.30 milligrams of calcium, and 3.84 milligrams of iron and antioxidant activity 48.50 mg eq Trolox. Most consumers’ overall liking score was at a moderate level. The gluten-free pasta supplemented with Cladophora spp. will make better nutrition value.

Raman spectroscopy enables phenotyping and assessment of nutrition values of plants: a review

Our civilization has to enhance food production to feed world’s expected population of 9.7 billion by 2050. These food demands can be met by implementation of innovative technologies in agriculture. This transformative agricultural concept, also known as digital farming, aims to maximize the crop yield without an increase in the field footprint while simultaneously minimizing environmental impact of farming. There is a growing body of evidence that Raman spectroscopy, a non-invasive, non-destructive, and laser-based analytical approach, can be used to: (i) detect plant diseases, (ii) abiotic stresses, and (iii) enable label-free phenotyping and digital selection of plants in breeding programs. In this review, we critically discuss the most recent reports on the use of Raman spectroscopy for confirmatory identification of plant species and their varieties, as well as Raman-based analysis of the nutrition value of seeds. We show that high selectivity and specificity of Raman makes this technique ideal for optical surveillance of fields, which can be used to improve agriculture around the world. We also discuss potential advances in synergetic use of RS and already established imaging and molecular techniques. This combinatorial approach can be used to reduce associated time and cost, as well as enhance the accuracy of diagnostics of biotic and abiotic stresses.

Bioconversion of Apple Pomace into Microbial Protein Feed Based on Extrusion Pretreatment

Apple pomace (AP) is often used directly as animal feed, while the value of feeding is limited by its low protein content. In this study, extrusion pretreatment was performed for AP, and further fermentation was carried out to improve its nutrition value. Strains suitable for extruded apple pomace (EAP) to produce high-quality microbial protein (MP) feed were screened from 12 different strains. Results showed that Aspergillus niger 3.324 (Asn), Candida utilis1314 (Cau), Geotrichum candidum 1315 (Gec), Bacillus subtilis A308 (Bas1) and Lactic acid bacteria (Lac) were screened as the dominant strains, which exhibited higher feeding value. Strongsymbiotic effect was observed in fermentation with mixed strains of Asn, Cau, Gec, and Lacat the ratio of 1:1:1:1. Compared with AP, the pure protein content in the optimized fermented EAP (FEAP) was increased by 138% accompanying with a pleasant flavor and taste. The nutrition value of FEAP was characterized by amino acid profiles, it found that FEAP was comparable to other commercial proteins with higher contents of histidine, phenylalanine, threonine and valine. Combination of fermentation and extrusion technology significantly enhanced pure protein content and nutritional composition of apple pomace, which was revalorized as a nutritive animal feed that rich in microbial protein.