Glutamic Acid Content Research Articles

KANDUNGAN ZAT BESI DAN ASAM GLUTAMAT PADA BUBUK PENYEDAP MADIDIHANG DI KOTA TERNATE

Food flavouring is always needed by people to enhance the taste of food. Excessive use of synthetic flavouring (Monosodium Glutamate) over a long period of time, can cause harm to health in the future. For this reason, natural alternative ingredients are needed to replace the function of MSG as a food flavouring. Madidihang fish (yellowfin tuna) is rich in nutrients such as protein, fatty acids, and minerals, which can be used as a natural flavouring base. This study aims to determine the iron and glutamic acid content in madidihang flavouring, using a pre-experimental research method with an alternative one-shot case study design. The sample in this study was a 250 gram sample of madidihang flavouring. The test method for iron parameters was the 18-13-1/MU/SMM-SIG ICP OES method, and glutamic acid with the 18-5-17/MU/SMM-SIG UPLC method. The tests were conducted in the laboratory of PT Saraswanti Indo Genetech, Bogor Indonesia, with 2 replicate tests, namely simplo and duplo tests. The data obtained were processed by calculating the average value, then presented descriptively. The average iron content test result was 4.05 mg/100 g, while the average glutamic acid content was 45,571.63 mg/kg. It is concluded that after going through the processing process, madidihang flavouring contains iron and glutamic acid which is good for consumption and can be used as an alternative to natural flavouring instead of artificial flavouring.

Changes in amino acid concentrations and the gut microbiota composition are implicated in the mucosal healing of ulcerative colitis and can be used as noninvasive diagnostic biomarkers

BackgroundMucosal healing is the therapeutic target for ulcerative colitis (UC). While amino acids (AAs) and the gut microbiota are known to be involved in the pathogenesis of UC, their specific roles in mucosal healing have not been fully defined.ObjectivesTo longitudinally assess the changes in AA concentrations and the gut microbiota composition in the context of mucosal healing in UC patients, with the aim of identifying new biomarkers with predictive value for mucosal healing in UC patients and providing a new theoretical basis for dietary therapy.MethodsA total of 15 UC patients with infliximab-induced mucosal healing were enrolled. Serum and fecal AA concentrations before and after mucosal healing were determined via targeted metabolomics. A receiver operating characteristic (ROC) curve was plotted to evaluate the value of different AAs in predicting mucosal healing in UC patients. The changes in the composition of the fecal gut microbiota were analyzed via metagenomics, and bioinformatics was used to analyze the functional genes and metabolic pathways associated with different bacterial species. Spearman correlation analyses of fecal AAs with significantly different concentrations and the differentially abundant bacterial species before and after mucosal healing were performed.Results1. The fecal concentrations of alanine, aspartic acid, glutamic acid, glutamine, glycine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine and valine were significantly decreased after mucosal healing. The serum concentrations of alanine, cysteine and valine significantly increased, whereas that of aspartic acid significantly decreased. Glutamic acid, leucine, lysine, methionine and threonine could accurately predict mucosal healing in UC patients, and the area under the curve (AUC) was > 0.9. After combining the 5 amino acids, the AUC reached 0.96. 2. There were significant differences in the gut microbiota composition before and after mucosal healing in UC, characterized by an increase in the abundance of beneficial microbiota (Faecalibacterium prausnitzii and Bacteroides fragilis) and a decrease in the abundance of harmful microbiota (Enterococcus faecalis). LEfSe analysis identified 57 species that could predict mucosal healing, and the AUC was 0.7846. 3. Amino acid metabolic pathways were enriched in samples after mucosal healing, was associated with the abundance of multiple species, such as Faecalibacterium prausnitzi, Bacteroides fragilis, Bacteroides vulgatus and Alistipes putredinis. 4. The fecal concentrations of several AAs were negatively correlated with the abundance of a variety of beneficial strains, such as Bacteroides fragilis, uncultured Clostridium sp., Firmicutes bacterium CAG:103, Adlercreutzia equolifaciens, Coprococcus comes and positively correlated with the abundance of several harmful strains, such as Citrobacter freundii, Enterococcus faecalis, Klebsiella aerogenes, Salmonella enterica.ConclusionAltered concentrations of amino acids and their associations with the gut microbiota are implicated in the mucosal healing of UC patients and can serve as noninvasive diagnostic biomarkers.

Impact of Dietary Patterns and Serum Amino Acid Profile on Metabolic Syndrome Development in Mexican Women with Polycystic Ovary Syndrome.

Polycystic ovary syndrome (PCOS) is the main endocrine disorder in women of reproductive age worldwide. This condition is often associated with various metabolic alterations that contribute to the development of metabolic syndrome (MetS). Recent research suggests that branched-chain amino acid (BCAA) dysregulation is observed in PCOS. This study aims to investigate the relationship between dietary patterns, body composition, metabolic analytes, and serum amino acid levels in Mexican women with PCOS. Utilizing a cross-sectional design, we found that both study groups, PCOS (n = 24) and PCOS + MetS (n = 21), exhibited increased relative fat mass and dietary habits characterized by high simple sugar intake and low protein consumption, correlating with levels of relative fat mass and leptin. Notably, serum concentrations of BCAAs and glutamic acid were significantly elevated in the PCOS + MetS group. Our findings suggest that a metabolic approach may enhance the prediction and management of MetS in women with PCOS, highlighting the importance of dietary interventions in this population.

Effects of Variable-Temperature Roasting on the Flavor Compounds of Xinjiang Tannur-Roasted Mutton.

This study investigates the effect of variable-temperature roasting on the flavor compounds of Xinjiang tannur-roasted mutton. Gas chromatography coupled with ion mobility spectroscopy (GC-IMS) was used to compare and analyze the volatile components and flavor fingerprints of Xinjiang tannur-roasted mutton using variable-temperature electrically heated air roasting (VTR), constant-temperature electrically heated air roasting (EHAR), and constant-burning charcoal roasting (BCR) techniques. The changes in fatty acids and free amino acids in Xinjiang tannur-roasted mutton under different roasting conditions were compared. By using GC-IMS analysis, 11 flavor compounds, including 4-methyl-3-penten-2-one, isoamyl propionate, trans-2-heptenal, trans-2-heptenal, 2-hexanone, n-hexanol, 2-hexenal, 2-ethylfuran, and ethyl 2-methylbutanoate, were identified as characteristic volatile compounds in the temperature-controlled electrothermal roasting of Xinjiang tannur-roasted mutton using the following conditions: 0-4 min, 300 °C; 5-10 min, 220 °C; and 11-17 min, 130 °C (VTR3). Through principal component analysis, it was found that the substances with the highest positive correlation with PC1 and PC2 were n-hexanol and 3-methylbutanol. The sensory evaluation showed that VTR3 had high acceptability (p < 0.05) and a fat flavor (p < 0.05). There was no significant difference in the total fatty acid (TFA) content between the VTR3 and burning charcoal roast for 1-17 min at 300 °C (BCR3) (p > 0.05), but it was lower than that in the other experimental groups (p < 0.05). The lowest proportion of glutamic acid content in VTR3 was 22.44%, and the total free amino acid content in the electric thermostatic roasting for the 1-17 min, 300 °C (EHAR3) group (347.05 mg/100 g) was significantly higher than that in the other experimental groups (p < 0.05). By using Spearman correlation analysis, the roasting loss rate showed a highly significant negative correlation with essential amino acids (EAAs), non-essential amino acids (NEAAs), and total free amino acids (TAAs) (the correlation coefficients (r) were 0.82, 0.87, and 0.87, respectively) with p < 0.01. There was no correlation between changes in the free amino acid content and fatty acid content (p > 0.05). By using Differential scanning calorimetry (DSC) analysis, we also found that there was no significant difference in peak temperature (Tp) between the VTR3 and EHAR experimental groups (p > 0.05). Variable temperature electric heating can affect the flavor of lamb, and there are significant differences in the content of flavor precursors such as fatty acids and amino acids in Xinjiang tannur-roasted mutton.

The Effect of Herbicides and Biostimulant Application on the Seed Yield and Seed Quality of Soybean (Glycine max (L.) Merr.)

The profitability of growing soybean (Glycine max (L.) Merr.) is largely determined by the successful elimination of weeds and the weather conditions, the adverse effect of which can be minimized by the use of biostimulants. This study aims to evaluate the effect of several herbicides and biostimulants on the seed yield and contents of protein, fat, amino acids, and fatty acids in soybean seeds. The results demonstrate that the yield and quality of soybean seeds were most beneficially affected by the use of prosulfocarb immediately after sowing in combination with a subsequent foliar application of bentazone and imazamox with an adjuvant containing methyl oleate and fatty alcohol. This treatment ensured the highest seed yield (3.32 t ha−1), the highest contents in seeds of protein (342.4 g kg−1 DM), phenylalanine (15.65 g kg−1 DM), leucine (23.54 g kg−1 DM), and most of the endogenous amino acids. All herbicide treatments increased the contents of tryptophan, serine, and glutamic acid compared to the seeds without herbicide treatment. The study results indicate that soybean responded positively to all biostimulants, as indicated by a higher seed yield (from 5.3% to 11.3%), plant height, and contents of tryptophan, serine, glutamic acid, cysteine, tyrosine, and C18:1n9c + C18:1n9t acids in the seeds.

The mechanism of improving the flavor quality of bighead carp (Aristichthys nobilis) by the short-term micro-flowing water treatment

The short-term micro-flowing water treatment (STMF) has been proven to improve the taste quality of bighead carp. However, few studies have focused on its impact on the aroma quality of bighead carp muscle and the underlying mechanism. This study investigated the effect of STMF on the aroma quality of bighead carp muscle using UPLC–MS/MS-based metabolomics and gas chromatography–mass spectrometry (SAFE–GC–MS) combined with semi-quantitative methods. A total of 56 volatile compounds were found in the bighead carp muscle by SAFE–GC–MS. During the STMF, the contents of hexanal and (E,E)-2,4-heptadienal decreased significantly, which decreased by 24.09 % and 20.80 % after 6 days of the STMF, respectively. However, the contents of (E)-2-octenal and (E)-2-nonenal showed a trend of rising first and then falling, with maximum values at the 6th day of the STMF. The Pearson’s correlation coefficient showed a good correlation between some sensory attributes and aroma compounds. The fatty acid, amino acid, and glutathione metabolism of bighead carp muscle were significantly changed after 2 days of the STMF, with the contents of carnitine and acylcarnitine increased and then the contents of glutamic acid and glutamine increased. The improvement of flavor quality could be related to metabolism of carnitine, glutamic acid, glutamine, and glutathione. This study may help to understand the mechanism of STMF in enhancing the aroma quality of aquatic products.

Effect of potassium on the agronomic traits and fruit quality of Goji (Lycium barbarum L.)

To investgate the effects of potassium (K) application on the agronomic traits and fruit quality of Lycium barbarum L. (Goji), three levels of K fertilizer, namely LK (25 g/plant), CK (50 g/plant), and HK (75 g/plant), were applied to plants in phytotron for observing and measuring relevant indicators. The investigation involved seven agronomic traits: plant height, plant stem diameter, new branch increment, yield of fresh fruits per plant, dry fruit quantity within 50 g, ratio of different grade fruits, and ratio of longitudinal diameter to transverse diameter of Goji fruits. The results showed that K application level had significant effect on ratio of the longitudinal diameter to the transverse diameter of fresh Goji fruits, and that the influence on other agronomic traits was slight. In the meanwhile, the concentrations of amino acids, betaine, polysaccharides and flavonoids of Goji fruits in different levels of K fertilizer were tested. The K treatment increased the content of glutamic acid, and decreased that of flavonoids (P < 0.05), whereas the content of other amino acids, polysaccharides and betaine were unaffected. A total of 132 flavonoid metabolites was identified. Among them, K treatment up-regulated 36 metabolites and down-regulated 30 metabolites (P < 0.05). The results provided a basis for balanced K supply to regulate the agronomic traits and nutrients of Goji fruits.

Improved antioxidant properties and sustainability of whole‐fruit yellow tomato puree

SummaryIn this study, a new process was proposed to make the yellow tomato puree more sustainable, avoiding any waste during production and including peels and seeds in it. In addition, as raw material tomatoes grown without irrigation and fertilisation procedures were used to increase the sustainability. With respect to a traditional puree, the whole‐fruit yellow tomato puree contained more β‐carotene and polyphenols, exhibiting greater antioxidant capacity, and showed greater consistency due to the high content of pectin in peels. Moreover, a higher content of glutamic acid, responsible for the umami taste, was detected particularly in products from GiaGiù ecotype. Sensory analysis assessed that whole‐fruit yellow tomato puree has good acceptability and consumers preferred it for the texture. In conclusion, the whole‐fruit yellow tomato puree is not only a sustainable product but can be also used as an excellent ingredient in food formulation with antioxidant properties.

Physicochemical Properties, Functionalities, and Antioxidant Activity of Protein Extracts from New Zealand Wild Sea Cucumbers (Australostichopus mollis).

This study investigated the physicochemical properties, functionalities, and antioxidant capacities of protein extracts from wild sea cucumber Australostichopus mollis collected from four distinct locations in New Zealand. Protein was extracted from sea cucumber body walls using trypsin enzymatic extraction, followed by cold acetone precipitation. The amino acid analysis revealed high glycine (189.08 mg/g), glutamic acid (119.45 mg/g), and aspartic acid (91.91 mg/g) concentrations in all samples. The essential amino acid indexes of the protein extracts (62.96, average) were higher than the WHO/FAO standard references, indicating the excellent protein quality of A. mollis. Furthermore, protein extracts from A. mollis demonstrated superior emulsifying activity (202.3-349.5 m2/g average) compared to commercial soy and whey protein isolates under all tested pH conditions, and enhanced foaming capacity (109.9-126.4%) and stability (52.7-72%) in neutral and acidic conditions. The extracts also exhibited good solubility, exceeding 70% across pH 3-11. Antioxidant capacities (ABTS and DPPH free radical scavenging activity and ferric reducing antioxidant power) were identified in A. mollis protein extracts for the first time, with clear variations observed among different locations. These findings elucidate the advantageous functional properties of protein extracts from wild New Zealand A. mollis and highlight their potential application as high-quality antioxidant food ingredients.

Non-Targeted Metabolomics Analysis of γ-Aminobutyric Acid Enrichment in Germinated Maize Induced by Pulsed Light.

Pulsed light is an emerging technique in plant physiology recognized for its ability to enhance germination and accumulate γ-aminobutyric acid in maize. Pulsed light involves exposing plants to brief, high-intensity bursts of light, which can enhance photosynthesis, improve growth, and increase resistance to environmental stresses. Despite its promising potential, the specific metabolic changes leading to γ-aminobutyric acid enrichment in maize induced by pulsed light are not fully understood. This study addresses this gap by quantifying key nutrients and γ-aminobutyric acid-related compounds during maize germination and investigating the underlying mechanisms using non-targeted metabolomics. Our findings indicate that pulsed light significantly promotes maize germination and accelerates the hydrolysis of proteins, sugars, and lipids. This acceleration is likely due to the activation of enzymes involved in these metabolic pathways. Additionally, pulsed light markedly increases the content of glutamic acid and the activity of glutamate decarboxylase, which are crucial for γ-aminobutyric acid synthesis. Moreover, pulsed light significantly reduces the activity of γ-aminobutyric transaminase, thereby inhibiting γ-aminobutyric acid decomposition and resulting in a substantial increase in γ-aminobutyric acid content, with a 27.20% increase observed in germinated maize following pulsed light treatment. Metabolomic analysis further revealed enrichment of metabolic pathways associated with γ-aminobutyric acid, including amino acid metabolism, carbohydrate metabolism, plant hormone signal transduction, energy metabolism, pyrimidine metabolism, and ABC transporters. In conclusion, pulsed light is a robust and efficient method for producing sprouted maize with a high γ-aminobutyric acid content. This technique provides a novel approach for developing sprouted cereal foods with enhanced nutritional profiles, leveraging the physiological benefits of γ-aminobutyric acid, which include stress alleviation and potential health benefits for humans.

Treatment response of venlafaxine induced alterations of gut microbiota and metabolites in a mouse model of depression.

Antidepressants remain the first-line treatment for depression. However, the factors influencing medication response are still unclear. Accumulating evidence implicates an association between alterations in gut microbiota and antidepressant response. Therefore, the aim of this study is to investigate the role of the gut microbiota-brain axis in the treatment response of venlafaxine. After chronic social defeat stress and venlafaxine treatment, mice were divided into responders and non-responders groups. We compared the composition of gut microbiota using 16S ribosomal RNA sequencing. Meanwhile, we quantified metabolomic alterations in serum and hippocampus, as well as hippocampal neurotransmitter levels using liquid chromatography-mass spectrometry. We found that the abundances of 29 amplicon sequence variants (ASVs) were significantly altered between the responders and non-responders groups. These ASVs belonged to 8 different families, particularly Muribaculaceae. Additionally, we identified 38 and 39 differential metabolites in serum and hippocampus between the responders and non-responders groups, respectively. Lipid, amino acid, and purine metabolisms were enriched in both serum and hippocampus. In hippocampus, the concentrations of tryptophan, phenylalanine, gamma-aminobutyric acid, glutamic acid, and glutamine were increased, while the level of succinic acid was decreased in the responders group, compared with the non-responders group. Our findings suggest that the gut microbiota may play a role in the antidepressant effect of venlafaxine by modulating metabolic processes in the central and peripheral tissues. This provides a novel microbial and metabolic framework for understanding the impact of the gut microbiota-brain axis on antidepressant response.

Similarity recognition approach to identify zero-added MSG soy sauce using stable isotopes and amino acid profiles

Seasonings such as naturally fermented soy sauce without added monosodium glutamate (MSG), are currently a growth market in China. However, fraudulent and mislabeled zero-added MSG soy sauce may cause a risk of excessive MSG intake, increasing food safety issues for consumers. This study investigates stable carbon and nitrogen isotopes and 16 amino acids in typical Chinese in-market soy sauces and uses a similarity method to establish criteria to authenticate MSG addition claims. Results reveal most zero-added MSG soy sauces had lower δ13C values (−25.2 ‰ to −17.7 ‰) and glutamic acid concentrations (8.97 mg mL−1 to 34.76 mg mL−1), and higher δ15N values (−0.27 ‰ +0.95 ‰) and other amino acid concentrations than added-MSG labeled samples. A combined approach, using isotopes, amino acids, similarity coefficients and uncertainty values, was evaluated to rapidly and accurately identify zero-added MSG soy sauces from MSG containing counterparts.

Preparation, characterization and microencapsulation of walnut (Juglans regia L.) peptides-zinc chelate.

In this research, a novel kind of walnut (Juglans regia L.) peptides-zinc (Zn-WPs) chelate was obtained using the mass ratio of the walnut peptides (WPs) to ZnSO4.7H2O of 3.5:1 at pH 8.5 and 50°C for 84min, with the chelation rate of 84.5%. In comparison to walnut peptides (WPs), the contents of aspartic acid and glutamic acid in Zn-WPs chelate are approximately 27%, indicating that hydrophilic amino acids predominantly bind with walnut peptides. Following chelation with zinc ions, the ultraviolet-visible (UV) characteristic absorption peak shifted from 213nm to 210nm, while the average particle size of the chelate increased to 8.0±0.14µm, presenting a loose spherical structure under scanning electron microscopy. These findings suggest the formation of new substances. Fourier-transform infrared spectroscopy (FTIR) revealed carboxyl, amino, and peptide bonds as the chelation sites of WPs and zinc. The IC50 of walnut peptides-zinc (Zn-WPs) chelate is 2.91mg/mL, indicative of a favorable DPPH radical scavenging rate. Furthermore, Zn-WPs chelate microcapsules were produced via the spray drying method, achieving an encapsulation rate of 75.67±0.83% under optimal conditions. These microcapsules demonstrate robust stability across diverse environmental conditions. This study underscores the potential of Zn-WPs and its chelate microcapsules to enhance stability and bioactivity under varying circumstances. PRACTICAL APPLICATION: In this study, a new walnut peptide-zinc (Zn-WPs) chelate was prepared. The presence of zinc ions changes the structure and properties of walnut peptides and improves its stability. The production of Zn-WPs chelate microcapsules enables Zn-WPs to have strong in vitro stability under different pH and simulated gastrointestinal digestion conditions. These results provide novel insights for developing the walnut peptides as bioactive ingredients in functional foods.

Protein Hydrolysates from Salmon Heads and Cape Hake By-Products: Comparing Enzymatic Method with Subcritical Water Extraction on Bioactivity Properties.

Fish by-products can be converted into high-value-added products like fish protein hydrolysates (FPHs), which have high nutritional value and are rich in bioactive peptides with health benefits. This study aims to characterise FPHs derived from salmon heads (HPSs) and Cape hake trimmings (HPHs) using Alcalase for enzymatic hydrolysis and Subcritical Water Hydrolysis (SWH) as an alternative method. All hydrolysates demonstrated high protein content (70.4-88.7%), with the degree of hydrolysis (DH) ranging from 10.7 to 36.4%. The peptide profile of FPHs indicated the breakdown of proteins into small peptides. HPSs showed higher levels of glycine and proline, while HPHs had higher concentrations of glutamic acid, leucine, threonine, and phenylalanine. Similar elemental profiles were observed in both HPHs and HPSs, and the levels of Cd, Pb, and Hg were well below the legislated limits. Hydrolysates do not have a negative effect on cell metabolism and contribute to cell growth. HPSs and HPHs exhibited high 2,2'-azino-bis(3 ethylbenzthiazoline-6)-sulfonic acid (ABTS) radical scavenging activity, Cu2+ and Fe2+ chelating activities, and angiotensin-converting enzyme (ACE) inhibitory activity, with HPHs generally displaying higher activities. The α-amylase inhibition of both FPHs was relatively low. These results indicate that HPHs are a promising natural source of nutritional compounds and bioactive peptides, making them potential candidates for use as an ingredient in new food products or nutraceuticals. SWH at 250 °C is a viable alternative to enzymatic methods for producing FPHs from salmon heads with high antioxidant and chelating properties.

Pengolahan Kecap Jamur Tiram Menggunakan Enzim Bromelin di SMKN 7 Kota Bengkulu

Oyster mushrooms have a high nutritional content, so they are often used as a base for dishes or snacks. Because of the high protein and glutamic acid content in oyster mushrooms, they have the opportunity to be processed into soy sauce. The use of bromelain enzyme from pineapple juice can produce oyster mushroom soy sauce with good quality characteristics. Oyster mushrooms provide dietary fiber and other ingredients that can improve health. Oyster mushroom is a very interesting prospect, because it is a commodity that has a fairly high quality demand. SMKN 7 Bengkulu City has an industrial and culinary department. The knowledge and skills of students on the progress of the oyster mushroom marketing business and its processed diversification results are still relatively underdeveloped. This is due to several factors including: lack of knowledge and skills in food processing, relatively small interest of students in the process of diversifying processed foodstuffs, and relatively small skills of students in extending shelf life and increasing the economic value of food products. Modern packaging and labeling, oyster mushroom soy sauce products using bromelain enzyme will become more economically valuable and feasible to develop and allow for expansion of the marketing area. Therefore, the community service team together with partners identified that it is necessary to improve soft skills and skills for students of SMKN 7 Bengkulu City, which can be done through training and applications in community service programs.

Antioxidant Profile, Amino Acids Composition, and Physicochemical Characteristics of Cherry Tomatoes Are Associated with Their Color.

This study was conducted to characterize different colored lines of cherry tomatoes and derive information regarding their metabolite accumulation. Different colored cherry tomato cultivars, namely 'Jocheong', 'BN Satnolang', 'Gold Chance', 'Black Q', and 'Snacktom', were assessed for their firmness, taste characteristics, and nutritional metabolites at the commercial ripening stage. The cultivars demonstrated firmness to withstand impacts during harvesting and postharvest operations. The significant variations in the Brix to acid ratio (BAR) and the contents of phenylalanine, glutamic acid, and aspartic acid highlight the distinct taste characteristics among the cultivars, and the nutritional metabolites are associated with the color of the cultivars. The cultivar choices would be the black-colored 'Black Q' for chlorophylls, β-carotene, total flavonoids, and anthocyanins; the red-colored 'Snacktom' for lycopene; the orange-colored 'Gold Chance' for total phenolics; and the green-colored 'Jocheong' for chlorophylls, vitamin C, GABA, glutamic acid, essential amino acids, and total free amino acids. The antioxidant capacity varied among the cultivars, with 'Gold Chance' consistently exhibiting the highest activity across the four assays, followed by 'Snacktom'. This study emphasizes the importance of screening cultivars to support breeding programs for improving the nutritional content and encourages the inclusion of a diverse mix of different colored cherry tomatoes in packaging to obtain the cumulative or synergistic effects of secondary metabolites.

Genome-wide identification and expression analysis of the GAD family reveal their involved in embryogenesis and hormones responses in Dimocarpus longan Lour.

Glutamate decarboxylase (GAD) is involved in GABA metabolism and plays an essential regulatory role in plant growth, abiotic stresses, and hormone response. This study investigated the expression mechanism of the GAD family during longan early somatic embryogenesis (SE) and identified 6 GAD genes based on the longan genome. Homology analysis indicated that DlGAD genes had a closer relationship with dicotyledonous plants. The analysis of cis-acting elements in the promoter region suggests that the GAD genes were associated with various stress responses and hormones. RNA sequencing (RNA-Seq) and the qRT-PCR data indicated that most DlGAD genes were highly expressed in the incomplete compact pro-embryogenic cultures (ICpEC) and upregulated in longan embryogenic callus (EC) after treatments with 2,4-D, high temperature (35 °C), IAA, and ABA. Moreover, the RNA-Seq analysis also revealed that DlGADs exhibit different expression patterns in various tissues and organs. The subcellular localization results showed that DlGAD5 was localized in the cytoplasm, suggesting that it played a role in the cytoplasm. Transient overexpression of DlGAD5 enhanced the expression levels of DlGADs and increased the activity of glutamate decarboxylase in longan embryogenic callus (EC), while the content of glutamic acid decreased. Thus, the DlGAD gene can play an important role in the early somatic embryogenesis of longan by responding to hormones such as IAA and ABA. DlGAD5 can affect the growth and development of longan by stimulating the expression of the DlGAD gene family, thereby increasing the GAD activity in the early SE of longan, participating in hormone synthesis and signaling pathways.

Exogenous leptin improves cerebral ischemia-reperfusion-induced glutamate excitotoxic injury in mice by up-regulating GLT-1 and GLAST expression in astrocytes

To investigate the protective effect of exogenous leptin against focal cerebral ischemia-reperfusion (I/R) injury in mice and explore the underlying mechanism. A total of 100 C57BL/6 mice were randomly divided into 5 groups, including a sham-operated group, cerebral I/R model group, and 3 leptin treatment groups with intraperitoneal injections of 0.5, 1.0 or 2.0 leptin immediately after occlusion of the internal carotid artery. At 24 h after reperfusion, neurological function scores of the mice were assessed, and TTC staining was used to determine the area of cerebral infarction. The pathological changes in the cortical brain tissue of the mice were observed using HE staining, and degenerative damage of the cortical neurons were assessed with Fluoro-Jade C staining. The expression of glial fibrillary acidic protein in cortical brain tissues was detected using immunohistochemistry and Western blotting. In another 45 C57BL/6 mice with sham operation, I/R modeling, or leptin (1 mg/kg) treatment, glutamic acid in the cortical brain tissue was detected using glutamate assay, and cortical glutamate-aspartate transporter (GLAST) and glutamate transporter-1 (GLT-1) protein expressions were detected using immunohistochemistry. Compared with the I/R model mice, the leptin-treated mice had significantly lower neurological deficit scores, smaller cerebral infarct area, milder pathologies in the cortical brain tissue, and lessened cortical neuronal damage with normal morphology and less excessive proliferation of the astrocytes. Leptin treatment significantly up-regulated the expressions of GLT-1 and GLAST and lowered the content of glutamic acid in the brain tissue of the I/R mice. Exogenous leptin has obvious neuroprotective effect against cerebral I/R injury in mice, mediated probably by controlling excessive astrocyte proliferation and up-regulating cortical GLT-1 and GLAST expressions to reduce glutamate-mediated excitotoxic injury of the astrocytes.

Chromium and Methionine Effects on Amino Acid Uptake, Gene Expression, and Protein Abundance in Bovine Satellite Cells

The objective of the study was to evaluate the effects of chromium (Cr) and methionine on myogenic gene expression, GLUT4 and insulin receptor (IR) synthesis, and amino acid uptake in differentiated bovine satellite cells. Cells were treated with 0, 1, or 10 &amp;mu;M of chromium acetate (CrAc) and 0, 1, or 10 mg/mL of methionine, with cells utilized for the amino acid assay receiving 0.1 &amp;mu;M instead of 1 &amp;mu;M of CrAc. The addition of 10 &amp;mu;M of Cr tended to downregulate AMPK&amp;alpha; mRNA gene expression (P&amp;nbsp;&amp;lt; 0.1). Myogenin was impacted by methionine and CrAc with high doses and low doses upregulating expression (P&amp;nbsp;&amp;lt; 0.01). The ratio and protein levels of AMPK&amp;alpha; to pAMPK&amp;alpha;, GLUT4, and IR abundance were not affected (P&amp;nbsp;&amp;gt; 0.1). Increase in time decreased concentrations of leucine, isoleucine, threonine, methionine, phenylalanine, glutamine, ornithine, lysine, and cysteine (P&amp;nbsp;&amp;lt; 0.01) in conditioned media. Over time, alanine increased (P&amp;nbsp;&amp;lt; 0.01). Methionine inclusion increased alanine, proline, glutamic acid, ornithine, and tryptophan concentrations, as well as decreased leucine, isoleucine, and cysteine (P&amp;nbsp;&amp;lt; 0.01). CrAc only affected glutamine and tryptophan, which both increased with CrAc dose, whereas alanine decreased (P&amp;nbsp;&amp;lt; 0.01). Methionine decreased over time within the 10 mg/mL group (P&amp;nbsp;&amp;lt; 0.01). Tryptophan was generally unaffected but decreased in the 0 mg/mL group at 48 h. Cysteine decreased with a decreased dosage of CrAc at 24 h (P &amp;lt; 0.01). Lysine was generally unaffected by this interaction (P&amp;nbsp;&amp;gt; 0.1), with the exception of the 0.1 &amp;mu;M treatment group at 24 h being higher (P&amp;nbsp;&amp;lt; 0.01). CrAc affected the uptake of alanine, glutamine, and tryptophan (P&amp;nbsp;&amp;lt; 0.01). Methionine inclusion increased alanine, proline, glutamic acid, ornithine, and tryptophan, as well as decreased leucine, isoleucine, and cystine (P &amp;lt; 0.01). Increased time saw a significant decrease in leucine, isoleucine, threonine, methionine, phenylalanine, glutamine, ornithine, lysine, and cystine (P&amp;nbsp;&amp;lt; 0.01) and an increase in alanine (P &amp;lt; 0.01).

Insights into the mechanism of Penicillium inoculation on microbial succession, volatile compound evolutions and sensory development of Jinhua ham

SummaryTo investigate the mechanism of Penicillium inoculation on the flavour improvement of Jinhua ham, the microbial succession, free amino acid contents, volatile compound evolutions, sensory attributes and the relationship between key volatiles and sensory properties were investigated during the processing of Jinhua ham with P. aethiopicum (PA) or P. chrysogenum (PC) inoculation. The total counts of fungal communities in CK, PA and PC groups significantly increased from 2.74 log CFU*g−1 of raw ham to 5.18, 5.39 and 5.50 log CFU*g−1 from day 0 to day 28, and then decreased by 2.06, 1.94 and 1.86 log CFU*g−1 from day 28 to the final products (P &lt; 0.001). The total contents of free amino acids significantly increased from 1584.22 mg/100 g of CK to 2117.20 mg/100 g of PA and 2174.05 mg/100 g of PC (P &lt; 0.01); the contents of alanine, glutamic acid, lysine, valine, leucine and phenylalanine in PC were significantly higher than those of CK and PA (P &lt; 0.05). Sensory scores of meaty aroma, nutty aroma and overall acceptance showed the largest values in PC among three groups. GC–MS results indicated that aromatic aldehydes and pyrazines in PC showed the largest increase, compared with CK and PA groups. PLS‐DA and correlation analysis demonstrated that benzaldehyde, benzeneacetaldehyde and 2,5‐dimethyl pyrazine contributed to the improvement of aroma attributes of Jinhua ham with Penicillium inoculation. The KEGG analysis further revealed that the metabolism of valine and phenylalanine was mainly involved in developing aromatic aldehydes and pyrazines of Jinhua ham with Penicillium inoculation. These results indicated that the inoculation of Penicillium could enhance the flavour quality of Jinhua ham.