Digestion Experiments Research Articles

Effects of nanoparticles on the anaerobic digestion properties of sulfamethoxazole-containing chicken manure and analysis of bio-enzymes

Abstract Medium-temperature anaerobic digestion experiments lasting for 55 days were conducted using sulfamethoxazole (SMX)-containing chicken manure in sequential batch reactors added with nano-Fe2O3 at a concentration of 300 mg·kg−1·TS or nano-C60 at a concentration of 100 mg·kg−1·TS. The effects of nanoparticles on the anaerobic digestion properties of SMX-containing chicken manure were assessed by measuring the following indicators: biogas production by anaerobic digestion, chemical parameters, enzyme concentrations, and bacterial diversity and changes in antibiotic concentrations over time. The law of bacterial degradation of SMX was analyzed. The results showed that (1) adding either nano-Fe2O3 or nano-C60 promoted biogas production by anaerobic production from chicken manure containing different concentrations of SMX, and the cumulative biogas production in Fe2O3 and nano-C60 increased by 35.4% and 130.7%, respectively. The final cumulative biogas productions in different groups were as follows: 3,712(CK), 4,281(S1), 3,968(S2), 4,061(S3), 4,498(S4), and 4,639(S5) mL and the final concentration of SMX residues varied between 99.79% and 99.94%; (2) Bacterial abundance at the phylum level: on day 1, Firmicutes and Bacteroidota were the main dominant bacterial phyla, with relative abundances of 45.13–68.53% and 26.12–48.32%, respectively. The addition of nanoparticles increased the abundance of Bacteroidota in S4 and S5 significantly. The abundance of Bacteroidota was slightly higher in the group added with nanoparticles than in S2. On day 50, Firmicutes became the dominant bacterial phylum, and its relative abundance varied little across the groups, ranging from 90.87% to 94.54%; (3) At different stages, the bacterial community structure at the genus level was dramatically affected by substrates. As nutrients were being depleted, some bacterial communities lost their original competitive advantages. On day 5, the relative abundance of Prevotella increased. Especially, the relative abundances of Prevotella in S4 and S5 added with nanoparticles were lower than that in S2 by 8–10%. On day 15, the relative abundance of Prevotella in S2 decreased compared with the control group CK. A decrease was also observed in S4 and S5, although to a smaller extent than in S2.

Glucono-δ-lactone induced Auricularia auricula polysaccharide-casein composite gels for curcumin loading and delivery

Polysaccharides could be used to form the network structure of casein (CA) gel, and affect its gelling properties. Auricularia auricula polysaccharide (AAP) has good gel properties and activity, however, how the AAP affects gelling properties of CA gels remains unclear. In this study, AAP and CA were acid-induced by glucono-δ-lactone (GDL) to prepare composite gels for curcumin loading. The effects of different AAP additions on the gel structure were emphasized. Water holding capacity, rheology, texture profile analysis, sulfhydryl content, surface hydrophobicity and gel microstructure showed that the composite gels were most structurally stable upon addition of 0.4 % AAP. The composite gels exhibited a higher strength and a more regular network structure compared to the CA gels. The results of turbidity studies showed that CA and AAP formed gels through electrostatic interactions due to pH < pI. The results of FT-IR, X-ray diffraction, fluorescence spectroscopy, and UV–Vis spectroscopy indicated that curcumin interacted with the CA and was successfully encapsulated within the gel. In addition, in vitro simulated digestion experiments demonstrated that the composite gels exhibited better protection against curcumin than the single CA gel. The results suggested that composite gels can be used as a curcumin carrier, which may enhance its wider application in the food and health industries.

An emerging role of ferulic acid on sub-adult grass carp (Ctenopharyngodon idellus): Increasing protein digestion and regulating amino acid and oligopeptide transporters expression

This study was conducted to evaluate the effect of supplement ferulic acid on growth performance, digestive ability and transport function of amino acids and oligopeptides in the intestine of sub-adult grass carp (Ctenopharyngodon idellus). The experiment was divided into two parts: a. Digestion experiment: healthy grass carp (678.83±1.00 g) were divided into two groups: control group (0 mg/kg FA) and ferulic acid group (100 mg/kg FA) for 2 weeks; b. Growth experiment: healthy grass carp (678.83±1.00 g) were divided into five treatment groups, the control group (FA0) with no ferulic acid and the experimental group supplemented with ferulic acid 50 (FA50), 100 (FA100), 150 (FA150) and 200 (FA200) mg/kg feed for 9 weeks. The results showed that a. Ferulic acid supplementation increased the apparent digestibility of crude protein and crude fat in grass carp. b. Ferulic acid supplementation improved the growth performance and feed efficiency (FE) of grass carp; increased the activities of trypsin and Na+/K+-ATPase; and up-regulated the levels of mRNAs of some neutral and cationic (non-anionic) amino acid transporter proteins (Solute Carrier Family7member1 (SLC7A7), SLC7A8, etc.) and H+/oligopeptide transporter protein 1 (PepT1) gene and protein levels. In addition, ferulic acid promoted the gene expression levels of protein kinase B (Akt), target of rapamycin (TOR); up-regulated the mRNA levels of tail-side-associated homologous frame transcription factor 2 (Cdx2), cAMP response element-binding protein (CREB), and transcriptional co-activator-specific protein 1 (Sp1), and down-regulated the gene and protein levels of protein kinase CβII (PKCβII). In a word, dietary ferulic acid promoted growth performance, digestion, as well as amino acid and oligopeptide transport capacities. Finally, based on regression analyses of percentage weight gain (PWG), FE, specific growth rate (SGR), intestine fold height, trypsin activity, and Na+/K+-ATPase activity, we recommend optimal supplementation levels of ferulic acid in sub-adult grass carp of 92.18–120.60 mg/kg diet.

Optimum Level of Lactobacillus plantarum Supplementation as Probiotic on In Vitro Digestibility and Rumen Fermentation Products in Thai Native Cattle

The objective of this study was to determine in vitro gas production kinetics, and rumen fermentation products of total mixed ration (TMR) supplemented with different level of Lactobacillus plantarum supplementation in Thai native cattle. The experiment design was Completely Randomized Design (CRD). The in vitro procedure was completed using 200 mg DM of TMR and four different concentration of L. plantarum; CON (without supplementation of L. plantarum), T1 (107 CFU / mL of L. plantarum supplementation), T2 (108 CFU / mL of L. plantarum supplementation), and T3 (109 CFU / mL of L. plantarum supplementation). The samples were prepared in three replications and incubated for 96 hours for gas production. Rumen fermentation products (pH, NH3, VFA) and digestibility experiment were done in four replications and incubated for 24 hours. In vitro gas production for 96 hours, gas production from insoluble fraction (b), and potential extent of gas production (|a|+b) were improved in the T1 and T2 groups (P &lt; 0.05). The in vitro dry matter and organic matter digestibility, and true digestibility were particularly enhanced in the T1 group compared to other treatments (P &lt;0.05). The pH and NH3 in this study were significantly affected (P&lt;0.05). The significant improvements on the in vitro rumen fermentation products and digestibility endorse L. plantarum supplementation at concentration of 107 CFU/mL as probiotic candidate.

Effect of Sinapine on Microstructure and Anti-Digestion Properties of Dual-Protein-Based Hydrogels.

Sinapine is a natural polyphenol from the cruciferous plant family that has anti-aging effects but is low in bioavailability. To improve the bioavailability and therapeutic effect of sinapine, sinapine-crosslinked dual-protein-based hydrogels were prepared using soy protein isolate as a cross-linking agent. The preparation conditions were optimized by single-factor experiments, and the optimal ratios were obtained as follows: the concentration of sinapine was 300 μg/mL; the water-oil ratio was 1:3. The encapsulation rate was greater than 95%, and the drug loading capacity was 3.5 mg/g. In vitro, digestion experiments showed that the dual-protein-based hydrogels as a drug carrier stabilized the release of sinapine and improved the bioavailability of sinapine by 19.3%. The IC50 of DPPH antioxidants was 25 μg/mL as determined by in vitro digestion, and the antioxidant capacity of ABTS was about 20% higher than that of glutaraldehyde control. This is due to the addition of sinapine to enhance the antioxidant properties of the system. It can be seen that the developed hydrogels have potential applications in related fields, such as food nutrition fortification and drug delivery.

Construction of Lactobacillus casei-loaded Water-in-oil High Internal Phase Emulsion and its Study on Anti-breast Cancer Properties

Objective: To prepare an oil-in-water high internal phase emulsion containing Lactobacillus casei, and to optimize and characterize the preparation process. To explore the therapeutic effect of the probiotic-carrying emulsion on in situ breast cancer in mice. Methods: Using corn oil, sodium alginate, polyglycerin ricinoleate and L. casei as raw materials, the high internal phase emulsion containing probiotic oil-in-water was prepared by high-speed homogenization method. The optimal preparation process was obtained through single factor investigation, microstructure characterization, stability investigation and in vitro simulation digestion experiment. Ten female BALB/c mice (SPF grade, 18–20 g) were selected. After the in situ breast cancer model was successfully established, the mice were randomly divided into experimental group and control group, with 5 mice in each group. The mice were administrated with probiotic-loaded emulsion and normal saline respectively, and were administrated with the stomach every other day for 10 days. The change of tumor volume during treatment and tumor mass at the end of treatment were recorded. Results: The optimum process of emulsion was: With the concentration of 5% Polyglycerin ricinolate, 75% aqueous volume, 3000r/min homogenizing speed, 30 s homogenizing time and 2% aqueous sodium alginate concentration, a high internal phase emulsion with a particle size of 9.33 ± 1.74 μm and an appearance of milky paste was prepared. The inclusion rate of probiotics reached 90.97 ± 27.09%. Breast cancer anti-tumor experiment showed that the tumor inhibition rate of the experimental group reached 33.78% compared with the control group. Conclusion: Water-in-oil high internal phase emulsion can effectively protect L. casei and reduce the loss of live probiotic when probiotics pass through the digestive fluid environment. Oral intragastric high internal phase emulsion containing L. casei oil-in-water has a certain therapeutic effect on breast cancer.

Effect of legume proteins on the structure and digestibility of wheat starch-lauric acid complexes

The effect of legume proteins (soy protein (SP), chickpea protein (CP) and peanut protein (PP)) on the properties of wheat starch-lauric acid (WS-LA) system and its intrinsic mechanism were investigated. RVA, digestion experiment and TGA results showed that legume proteins prompted the viscosity peak formation during cooling stage and increased anti-digestion and thermal stability of WS-LA system. FT-IR, Raman, XRD and 13C NMR results indicated that legume proteins improved the long-range and short-range ordering degree and single-helix structure of WS-LA system. SP had greater influence on the properties of WS-LA system than that of CP and PP. Proteins with high solubility, emulsifying properties and β-sheet content were conducive to starch-based complexes formation. Molecular dynamics simulation results indicated that major forces for WS-LA-SP formation were hydrogen bonding and van der Waals forces. This study offered crucial information on starch-fatty acid-protein complexes formation for proteins selection in starch-based products development.

Downregulation of Circular RNA Gla Reduced Astrocyte Inflammatory Status by Regulating miR-488/MEKK1 Levels and Promoted Functional Recovery After Spinal Cord Injury.

Post-spinal cord injury (SCI) inflammation correlates with neurologic recovery. Through sequencing, we explored the roles of a differentially expressed circRNA in mice after SCI, circGla, on inflammation and recovery of SCI. The T8-T10 SCI model was established in C57BL6 mice. HE staining and RT-qPCR verified circGla upregulation results after injury obtained through sequencing. RNase R digestion and primer amplification experiments confirmed the circular properties of circGla. Nucleus and cytoplasm isolation experiments and FISH confirmed circGla expression in the astrocyte cytoplasm. AAV was used to establish a circGla knockdown mouse model. Behavioral tests were conducted to assess the recovery of the neurological function. The key inflammatory molecules after SCI were evaluated through MRI, RT-qPCR, and ELISA. For in vitro experiments, circGla was upregulated or knocked down in mouse astrocytes to detect its effect. The binding between miR-488 and circGla was confirmed through RIP and the dual luciferase experiment. RT-qPCR and ELISA confirmed the content correlation of the two molecules and the in vitro inflammatory function of miR-488. The binding experiment in astrocytes confirmed the binding between miR-488 and MEKK1 mRNA. Western blotting of MAPK pathway-related proteins confirmed that MEKK1 is a downstream effector for circGla and miR-488 in astrocytes. Following SCI, the circular RNA circGla levels increased and it existed in the astrocyte cytoplasm. circGla knockdown reduced inflammation and improved neurological recovery in vivo. The correlation between circGla and proinflammatory factors was confirmed in vitro. circGla bound to miR-488, and the high miR-488 level was associated with the low astrocyte inflammatory state. miR-488 bound to MEKK1 mRNA, and upregulation or knockdown of circGla or miR-488 affected MAPK pathway-related protein expression. Following SCI, downregulation of circGla expression in astrocytes can reduce inflammatory manifestations and stimulate long-term functional recovery in mice through miR-488 and MEKK1.

Preparation, characterization, and stability of chitosan-tremella polysaccharide layer-by-layer encapsulated astaxanthin nanoemulsion delivery system

In this study, a layer-by-layer (LBL) encapsulated astaxanthin (Ast) nanoemulsion delivery system based on chitosan (CS) and tremella polysaccharide (TP) was successfully developed. The system constructed an Ast-CS-TP emulsion with high encapsulation efficiency and an excellent stability profile by utilizing the opposite charge properties of CS and TP. This study evaluated the effects of different stresses (including temperature, salt addition, pH, UV irradiation, and centrifugal force) on the emulsion's stability. To further investigate the protective mechanism of the emulsions, we performed antioxidant activity experiments after UV treatment. Additionally, an in vitro digestion experiment was conducted to assess the behavior of Ast emulsion under simulated gastrointestinal conditions. The stability correlation coefficients were calculated using the Python database Pandas. The results showed that Ast-CS-TP emulsions exhibited turbidity and enhanced homogeneity with a small particle size of around 400 nm and a high absolute zeta potential of 35 mV and exhibited excellent stability under various stresses. The Ast-CS-TP emulsions also exhibited pH-responsive release at pH ≥ 7, consistent with pH changes in the gastrointestinal tract, and were stable in highly concentrated salt solutions. We found that the CS and TP layers significantly improved the photostability of Ast. CS and TP significantly enhanced Ast's oral bioavailability. The stability correlation coeffcients showed that pH and salt concentration were the largest factors that affected the stability of the emulsion. This study provided important insights into the encapsulation and targeting of Ast, providing a theoretical foundation and technical guidance for the comprehensive utilization of Ast.

Effects of thermal processing and pH on the physicochemical properties, stability, and structure of taxifolin-loaded nanostructured lipid carriers

In the present study the potential of nanolipid carriers (transfersomes) for improving the oral delivery of taxifolin, a poorly water-soluble bioactive compound with high antioxidant and anti-inflammatory activity was evaluated. Two transfersome formulations were prepared using lecithin, Span®60, and Tween®80, with cholesterol as a stabilizer (FA) and without cholesterol (FB), by the Ethanol Injection Method (EIM). The influences of thermal treatment (60-90°C) and pH (2, 4, 6, and 8) on physical stability, structure, and taxifolin degradation were evaluated. The transfersomes were physically and chemically stable during heating at lower temperatures (≤70°C), while thermal treatment at 80–90°C led to an increase in particle size (an increase of around 200 nm) and a decrease in taxifolin encapsulation. Moreover, there was no significant difference in particle size or polydispersity index (PDI) at high temperatures. The particle sizes of transfersomes FA and FB increased from 128 and 182 nm at pH 7 to 224 and 331 nm at pH 2, respectively. Both transfersome preparations remained relatively stable, with consistent antioxidant activity (IC50 = 0.64 mg/ml) over four weeks of storage at different temperatures (4, 25, and 40°C), showing higher stability at lower temperatures. The in vitro digestion experiment indicated physical stability after exposure to the simulated stomach stage. However, the reduction in the nanovesicles' surface charge after incubation with gastric juice, increased particle size. Based on these results, taxifolin-loaded transfersomes can be pasteurized at low temperatures, for incorporation into enriched food and beverage products.

Effect on heat treatment on the physical stability, interfacial tension and in vitro digestion of whey protein-stabilized ω-6/ω-3 fatty acid balanced pumpkin seed oil complex condensate

Despite the fact that whey proteins (WP) have shown diverse functional and nutritional properties, they exhibit poor stability when exposed to temperatures above the thermal denaturation point. Therefore, in this study, a complex coacervation layer of formed by WP treated at different heating temperatures (55, 65, 75 and 85 °C) and gum arabic (GA) was used as a wall material to microencapsulate ω-6/ω-3 fatty acid balanced pumpkin seed oil (MPO) with a view to exploring the effect of heat treatment temperatures on the nature of microencapsulation stabilized by WP-GA complexes. At pH 3.6, WP and GA formed a strong electrostatic complex. When the heat treatment temperature reached 65 °C, the WP-GA complexes exhibited more excellent particle size, absolute potential, emulsification properties and structural changes, which made them more suitable as hydrophilic emulsifiers to stabilize oil/water (O/W) systems. Further research into the physical properties and interfacial characteristics of O/W emulsions formed by the WP-GA complex was conducted. When subjected to a heat treatment temperature of 65 °C, the O/W emulsions achieved a higher interfacial protein content (3.17 ± 0.08 mg/m2), along with a lower interfacial tension (15.52 mN/m). Additionally, the encapsulated MPO demonstrates superior oxidative stability compared to its unencapsulated counterpart. In-vitro simulated digestion experiments revealed that only small fraction (17.70 ± 1.13%) of the encapsulated oil was released in simulated gastric fluid, while the majority (76.70 ± 1.47%) was released in simulated intestinal fluid, which suggested that the WP-GA composite coacervates was a promising encapsulation shell material, capable of maintaining integrity in the gastric phase and effectively delivering the encapsulant to the intestinal phase.

Comparative analysis of the qualities of traditional and sous-vide marinated duck drumsticks.

The sous-vide technique is increasingly used to improve the quality of poultry meat; the study aimed to compare the quality of traditional and sous-vide marinated (SVM) duck drumsticks by analyzing the sensory-related, nutritional, storage-related, and in vitro digestive-related quality of duck meat. The results showed that the sensory quality scores of color, odor, and appearance, L* and a* values of duck drumsticks in SVM group were significantly increased compared with the traditional marinated (TM) group (t-test, p<0.05, the same below), and the b* values on the outside and inside of duck drumsticks were decreased by 22.47% and 38.04%, respectively. Compared with TM group, hardness, springiness, chewiness, adhesion, cohesion, and resilience of duck drumsticks in SVM group decreased by 43.32%, 29.52%, 65.08%, 62.35%, 20.23%, and 30.33%, respectively. The moisture content and total fat content of duck drumsticks in SVM group were significantly higher than those in TM group (p<0.05), and the protein loss, total volatile basic nitrogen, and thiobarbituric acid reactive substances values were decreased by 61.4%, 25.86%, and 20.45%, respectively. The results of in vitro digestion experiments showed that the content of free sulfhydryl groups of duck drumsticks in SVM group was significantly increased (p<0.05), and the contents of Schiff base and carbonyl groups were significantly decreased compared with the TM group (p<0.05). In conclusion, the SVM technology could significantly improve the sensory-related qualities, reduce the loss of nutrients, and improve the storage-related qualities of duck drumsticks. This study provided theoretical reference for the high-value application of SVM technology in duck meat.

A calcium delivery system fabricated by poly-γ-glutamic acid: Preparation, characterization, and delivery mechanism studies

Calcium has limited bioavailability owing to the formation of calcium phosphate deposits in the gastrointestinal tract. In this study, a polyglutamic acid (PGA)-Ca complex of calcium chelate was prepared using γ-PGA. The binding constant between γ-PGA and calcium was determined to be 6.50 ± 2.47 × 104 mol/L, where 3.6 units of glutamate was capable of binding one Ca2+. The structure of PGA-Ca was characterized, revealing that Ca2+ chelation promoted the aggregation of γ-PGA molecules, disrupting the network structure and forming a mineralized β-sheet-rich structure. In vitro digestion experiments demonstrated that PGA-Ca better maintained the soluble state of Ca2+ in the intestine compared with CaCl2. Cell absorption experiments showed that PGA-Ca exhibited 20% higher permeability through Caco-2 cell monolayers than CaCl2, indicating its higher bioavailability. Notably, PGA-Ca demonstrated improved absorption in the presence of dietary inhibitors, such as oxalate, tannin, and phytate, which compete with Ca2+. Finally, the molecular mechanism underlying the promotion of calcium absorption by PGA-Ca was investigated using RNA sequencing. The results reveal that PGA-Ca enhanced Ca2+ active transport by upregulating CACNA2D3 and downregulating CBARP, while enhancing paracellular Ca2+ transport by downregulating JAM2. This comprehensive study highlights the potential of PGA-Ca as a highly beneficial calcium-delivery system.

Microcapsule Preparation and Properties of Flavonoid Extract from Immature Citrus reticulata 'Chachiensis' Peel.

Citrus reticulata 'Chachiensis' is a citrus cultivar in the Rutaceae family, and its peel is commonly utilized as a raw material for Guangchenpi. This study used flavonoid extract from the peel of immature Citrus reticulata 'Chachiensis' (CCE) as the raw material to investigate the encapsulation ability of different wall materials (plant-based proteins, including soybean protein isolation (SPI), pea protein (PP), and zein; carbohydrates, including maltodextrin (MD), Momordica charantia polysaccharide (MCP), and gum acacia (GA); and composite wall materials of both types) on CCE. The wall material with the highest encapsulation rate was selected for the preparation of CCE microcapsules. Furthermore, the physicochemical characteristics, antioxidant capacity, bioavailability, and storage stability of the CCE microcapsules were explored. The results indicated that among all wall materials, the composite wall material PPMD had the highest encapsulation rate, which was 84.44 ± 0.34%. After encapsulation, the microcapsules tended to have a yellow color and exhibited characteristics such as system stability, low moisture content, and low hygroscopicity. In vitro antioxidant assays revealed that the encapsulation of CCE significantly increased the scavenging rates of DPPH and ABTS free radicals. In vitro gastrointestinal digestion experiments indicated that the release rate of PPMD-CCE in intestinal fluid was significantly greater than that of free CCE, ultimately reaching 85.89 ± 1.53%. Storage experiments demonstrated that after 45 days under various temperature and light conditions, the retention rate of CCE in the microcapsules was significantly greater than that of free CCE. The above findings provide new possibilities for the application of PP and plant proteins and lay a foundation for the future industrial application of CCE.

Effects of L-Proline on the Stability of Mulberry Anthocyanins and the Mechanism of Interaction between L-Proline and Cyanidin-3-O-Glycoside.

The protective effects of L-aspartic acid, L-valine, and L-proline on the stability of mulberry anthocyanins were investigated. Results showed that L-aspartic acid, L-valine, and L-proline significantly enhanced (p < 0.05) the stability of mulberry anthocyanins under constant light or ascorbic acid (AA). L-Proline had the best protective effect against anthocyanin degradation. The interaction between L-proline and cyanidin-3-O-glucoside (C3G) through hydrogen bonding and van der Waals forces, which improved the stability of C3G, was confirmed using FT-IR, 1H NMR, XRD, and molecular docking analyses, as well as molecular dynamics modes. In vitro digestion experiments yielded that both 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radical scavenging capacities of the C3G/Pro group were increased in the intestinal fluid (p < 0.05). The above findings suggest that L-proline effectively slowed down the degradation of mulberry anthocyanins, and that it could be used as an auxiliary pigment and food additive to extend the optimal flavor period of products containing mulberry anthocyanins, and can improve the bioavailability of mulberry anthocyanins.

Dehydrated Brewery Residue (DBR) can reduce the cost of rabbit production in Brazil, but affects performance, blood nutrients, and carcass characteristics

The study aimed to determine the chemical composition, apparent digestibility of dry matter, energy, and nutrients of Dehydrated Brewery Residue (DBR) for New Zealand White rabbits, as well as evaluate performance, biochemical and immunological blood parameters, carcass characteristics, and meat quality. Two experiments were carried out: digestibility and performance, both in a completely randomized design. In the digestibility experiment, 20 animals of mixed sexes were used, from 45 to 60 days of age, which consumed reference feed (RF) or test feed (TF - 70% RF + 30% DBR). In the performance experiment, 50 mixed-sex animals were used from 31 to 70 days of age. For digestibility, bromatological analyses were made of total dry matter (DM), crude protein (CP), crude fiber (CF), neutral detergent fiber (NDF), acid detergent fiber (ADF), ether extract (EE), mineral matter (MM), organic matter (OM), calcium (Ca), phosphorus (P), gross energy (GE), hemicellulose, cellulose and lignin from samples of feces, feed (RF and TF) and experimental feed (DBR). In terms of performance, the treatments were the basal feed (BF) + four TF, made up of increasing levels of DBR inclusion (10, 20, 30, and 40%). Overall, the apparent digestibility coefficient (ADC) of DM was 64.68 ±7.91%, while the ADC of GE and CP were 67.39 ±7.79% and 80.64 ±8.99%, respectively, resulting in digestible energy and digestible protein contents of 3,081 ±356 kcal/kg and 17.97 ±2.00%. There was a linear reduction (P&lt;0.05) in the final weight, daily weight gain, and daily feed intake, but there was a linear reduction in production costs (P&lt;0.05) for both the 31- to 50-day phase and the 31- to 70-day phase. Circulating levels of calcium (P=0.013) and phosphorus (P=0.019) responded in a linear decreasing pattern to the experimental feeds. The same response was observed for slaughter weight, hot and cold carcass weight, yield of skin, head, commercial cuts, and relative weight of edible organs, as well as meat quality, in which the loss of water on thawing (P=0.004) and shear force (P=0.005) indicated less juiciness and less tenderness in the meat. Levels of 10 to 40% DBR in feed for rabbits from 31 to 70 days of age mitigate production costs, but result in a worsening of performance and reduce circulating levels of calcium and phosphorus, reduce carcass weight, commercial cuts, and edible organs, as well as increasing water loss on thawing, and reducing meat tenderness.

Evaluation of the nutritional quality of yeast protein in comparison to animal and plant proteins using growing rats and INFOGEST model

Yeast, identified as a microorganism, boasts a considerable protein content, positioning yeast protein as a highly promising alternative in the quest for sustainable protein sources. The primary aim of this study is to evaluate the protein quality of yeast protein and compare it with animal proteins (whey concentrate/isolate proteins) and plant proteins (soy, wheat, pea proteins). Notably, yeast protein exhibits the highest ratio of indispensable/dispensable amino acids (IAAs/DAAs, 0.91). However, in both in vivo and in vitro digestion experiments, yeast protein demonstrated lower true protein digestibility (TPD) and true ileal digestibility (TID) compared to other proteins. Despite this, the yeast protein's amino acid score (AAS, 1.37 for >3 years), protein digestibility-corrected amino acid score (PDCAAS, 100 % for >3 years), and digestibility-corrected amino acid score (DIAAS, 82.42 % for >3 years) of yeast protein surpassed those of plant proteins, yet remained lower than animal proteins primarily due to its lower digestibility.

Simultaneous Production of Biogas and Electricity from Anaerobic Digestion of Pine Needles: Sustainable Energy and Waste Management.

Power scarcity and pollution can be overcome with the use of green energy forms like ethanol, biogas, electricity, hydrogen, etc., especially energy produced from renewable and industrial feedstocks. In hilly areas, pine needles are the most abundant biomass that has a low possibility of valorization due to high lignin content. On the other hand, anaerobic digestion (AD) of lignin and animal waste has low biogas yield due to poor conductivity. This study focuses on the simultaneous production of biogas and electricity through the co-digestion of cow dung and pine needles. The digester was initially established and stabilized in the lab to ensure a continuous supply of inoculum throughout the experiment. The optimization process involved the determination of an ideal cow dung-to-water ratio and selecting the appropriate conductive material that can enhance the energy generation from the feedstock. Afterward, both batch and continuous anaerobic digestion experiments were conducted. The results revealed that the addition of powdered graphite (5 mM), activated charcoal (15 mM), and biochar (25 mM) exhibited maximum voltage of 0.71 ± 0.013 V, 0.56 ± 0.013 V, and 0.49 ± 0.011 V on the 30th, 25th and 20th day of AD, respectively. The batch experiment showed that 5 mM graphite powder enhanced electron transfer in the AD process and generated a voltage of 0.77 ± 0.014 V on the 30th day, indicating an increase of ~1.5-fold as compared to the control (0.56 ± 0.019 V). The results from the continuous AD process showed that the digester with cow dung, pine needle, and a conductive material in combination exhibited the maximum voltage of 0.76 ± 0.012 V on the 21st day of AD, while the digester with cow dung only exhibited a maximum voltage of 0.62 ± 0.015 V on the 22nd day of AD, representing a 1.3-fold increase over the control. Furthermore, the current work used discarded plastic items and electrodes from spent batteries to emphasize waste management and aid in attaining sustainable energy and development goals.

Sulforaphane nanoparticles coated with zein-propylene glycol alginate attenuate N-diethylnitrosamine-induced liver injury in mice.

Sulforaphane-loaded nanoparticles (NP-SF) were prepared in this study to improve their biological effects. Based on propylene glycol alginate and zein as wall materials and anthocyanin and CaCl2 as crosslinking agents, the NPs were encapsulated by the crosslinking method and freeze-dried. With the increasing contents of anthocyanin and Ca2+, the encapsulation efficiency and loading capacity of NP-SF were both increased. In vitro simulated digestion experiments showed controlled release of SF from the NPs. The pharmacokinetics confirmed that NP-SF exerted a slower release effect in rats, with improved SF bioavailability and protective effects on liver injury induced by N-diethylnitrosamine in mice. NP-SF reduced serum indicators of liver injury, increased the activities of antioxidant enzymes and GSH levels, and reduced malondialdehyde levels in the liver. In addition, SF activated the Keap1/Nrf2 signaling pathway and upregulated the expression of the Nrf2 downstream genes NQO1 and heme oxidase 1. High doses of NP-SF, in particular, had a higher therapeutic effect. In conclusion, encapsulation enhanced the biological activity of SF and promoted physiological function.

Conformational and Structural Characterization of Knotted Proteins.

Knotted proteins are fascinating natural biomolecules whose backbones entangle themselves in a knot. Their particular knotted configurations provide them with a wide range of topological features. However, their folding/unfolding mechanisms, stability, and function are poorly understood. In the present work, native trapped ion mobility spectrometry-mass spectrometry (TIMS-MS) was used for characterizing structural features of two model knotted proteins: a Gordian 52 knot ubiquitin C-terminal hydrolase (UCH) and a Stevedore 61 knot (α-haloacid dehalogenase, DehI). Experimental results showed structural transitions of UCH and DehI as a function of solution composition (0-50% MeOH) and temperature (T ∼20-95 °C). An increase in the protein charge states and collision cross sections (∼2750-8750 Å2 and ∼3250-15,385 Å2 for UCH and DehI, respectively) with the solution organic content (OC) and temperature suggested a three-step unfolding pathway with at least four structural transitions. Results also showed that the integrity of the UCH knot core was more resistant to thermal unfolding when compared to DehI; however, both knot cores can be disrupted with the increase in the solution OC. Additional enzymatic digestion experiments using carboxypeptidase Y combined with molecular dynamics simulations showed that the knot core was preserved between Glu20 and Glu188 and Arg89 and His304 residues for UCH and DehI, respectively, where disruption of the knot core led to structural collapse followed by unfolding events. This work highlights the potential of solution OC and temperature studies combined with native TIMS-MS for the comprehensive characterization of knotted proteins to gain a better understanding of their structural transitions.