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Metabolomics and microbiome co-analysis reveals altered innate immune responses in Charybdis japonica following Aeromonas hydrophila infection

Han M, Zhou Z, Zhu T, Yu C, Si Q, Zhu C, et al.

Comp Biochem Physiol Part D Genomics Proteomics, 2024 May 04;50:101240.
PMID: 38718732 DOI: 10.1016/j.cbd.2024.101240

A comprehensive bioinformatics analysis was conducted to elucidate the innate immune response of Charybdis japonica following exposure to Aeromonas hydrophila. This study integrated metabolomics, 16S rRNA sequencing, and enzymatic activity data to dissect the immune mechanisms activated in response to infection. Infection with A. hydrophila resulted in an increased abundance of beneficial intestinal genera such as Photobacterium spp., Rhodobacter spp., Polaribacter spp., Psychrilyobacter spp., and Mesoflavibacter spp. These probiotics appear to suppress A. hydrophila colonization by competitively dominating the intestinal microbiota. Key metabolic pathways affected included fatty acid biosynthesis, galactose metabolism, and nitrogen metabolism, highlighting their role in the crab's intestinal response. Enzymatic analysis revealed a decrease in activities of hexokinase, phosphofructokinase, and pyruvate kinase, which are essential for energy homeostasis and ATP production necessary for stress responses. Additionally, reductions were observed in the activities of acetyl-CoA carboxylase and fatty acid synthase. Gene expression analysis showed downregulation in Peroxiredoxin 1 (PRDX1), Peroxiredoxin 2 (PRDX2), glutathione-S-transferase (GST), catalase (CAT), and glutathione (GSH), with concurrent increases in malondialdehyde (MDA) levels, indicating severe oxidative stress. This study provides insights into the molecular strategies employed by marine crabs to counteract bacterial invasions in their natural habitat.
Fulltext The cultivation regimes of Morchella sextelata trigger shifts in the community assemblage and ecological traits of soil bacteria

Zhang Y, Zhao Q, Uroz S, Gao T, Li J, He F, et al.

Front Microbiol, 2023;14:1257905.
PMID: 37808313 DOI: 10.3389/fmicb.2023.1257905

The successful large-scale cultivation of morel mushrooms (Morchella sextelata) requires a comprehensive understanding of the soil bacterial communities associated with morel-farming beds, as the interactions between fungi and bacteria play a crucial role in shaping the soil microbiome. In this study, we investigated the temporal distribution and ecological characteristics of soil bacteria associated with morel fruiting bodies at different stages, specifically the conidial and primordial stages, under two cropping regimes, non-continuous cropping (NCC) and continuous cropping (CC). Our findings revealed a significant reduction in the yield of morel primordia during the third year following 2 years of CC (0.29 ± 0.25 primordia/grid), in comparison to the NCC regime (12.39 ± 6.09 primordia/grid). Furthermore, inoculation with morel mycelia had a notable impact on soil bacterial diversity, decreasing it in the NCC regime and increasing the number of generalist bacterial members in the CC regime. The latter regime also led to the accumulation of nutrients in the soil beds, resulting in a shift from a stochastic to a deterministic process in the composition of the bacterial community, which differed from the NCC regime. Additionally, mycelial inoculation had a positive effect on the abundance of potential copiotrophic/denitrifying and N-fixing bacteria while decreasing the abundance of oligotrophic/nitrifying bacteria. Interestingly, this effect was more pronounced in the NCC regime than in the CC regime. These results suggest that the increase in potential copiotrophic/denitrifying and N-fixing bacteria facilitated the decomposition of nutrients in exogenous nutrient bags by morel mushrooms, thereby maintaining nitrogen balance in the soil. Overall, our study provides valuable insights into the interactions between morel mycelia and the associated soil bacteriome as well as the influence of different cultivation regimes on these interactions. These findings contribute to our understanding of the complex dynamics of the soil microbiome and can inform strategies for optimizing morel mushroom cultivation.
Fulltext Can AI-generated art stimulate the sustainability of intangible cultural heritage? A quantitative research on cultural and creative products of New Year Prints generated by AI

Zhang B, Cheng P, Deng L, Romainoor NH, Han J, Luo G, et al.

Heliyon, 2023 Oct;9(10):e20477.
PMID: 37810838 DOI: 10.1016/j.heliyon.2023.e20477

The transformation of social development modes has led to profound changes in the pattern of intangible cultural heritage, while simultaneously posing significant challenges to its preservation. The rapid development of artificial intelligence (AI) technology has brought new development opportunities in various research fields. This study intends, by constructing and evaluating a theoretical model, to investigate whether AI-generated cultural and creative products can promote the sustainability of intangible cultural heritage. The central focus of this research is to measure the effectiveness of AI technologies in promoting the sustainability of intangible cultural heritage. The context of the research design is rooted in the attention, interest, search, action, and share (AISAS) model, incorporating theories of perceived value and cultural identity, to forecast the long-term viability of AI-generated cultural and creative products in the promotion of intangible cultural heritage. This research was conducted in Tianjin, China and carried out using quantitative methods, a questionnaire survey, and the accidental sampling method, taking a sample of 291 participants for analysis. The results show that 1) the attraction of and interest and participation in AI-generated Yangliuqing New Year Print cultural and creative products have a positive effect on perceived value; 2) the purchase and sharing of these products have a positive impact on cultural identity; 3) the perceived value has a positive impact on cultural identity; and 4) cultural identity has a positive impact on the sustainability of intangible cultural heritage. This study contributes to the theoretical development and practical application of the AISAS model and offers valuable insights into the future development trajectory of intangible cultural heritage, thereby promoting its sustainability. The limitations of this study are its small sample size and geographical restrictions. In future studies, the sample size will be expanded and will include more regions for data analysis.
Fulltext Porphyra yezoensis Sauces Fermented With Lactic Acid Bacteria: Fermentation Properties, Flavor Profile, and Evaluation of Antioxidant Capacity in vitro

Yang J, Gao T, Ge F, Sun H, Cui Z, Wei Z, et al.

Front Nutr, 2021;8:810460.
PMID: 35118108 DOI: 10.3389/fnut.2021.810460

The demand for roasted seaweed sandwich (Porphyra yezoensis) product has risen in recent years. The product slicing process has created a huge number of scraps that are not utilized effectively. Three lactic acid bacteria (LAB) strains were used to ferment P. yezoensis sauces in this study, including Lactobacillus fermentum, Lactobacillus casei, Streptococcus thermophilus, and the mixed strains (1:1:1, v/v). The fermentation characteristics, antioxidant capacity in vitro, sensory properties, and flavoring substances of fermented P. yezoensis sauces were analyzed. After 21 days of fermentation, all LAB strains grew well in the P. yezoensis sauces, with protease activity increased to 6.6, 9.24, 5.06, and 5.5 U/mL, respectively. Also, the flavors of P. yezoensis sauces fermented with L. casei and L. fermentum were satisfactory. On this premise, gas chromatography-mass spectrometry (GC-MS) was used to investigate the changes in gustatory compounds in P. yezoensis sauces fermented with L. casei and L. fermentum. In general, 42 and 41 volatile flavor chemicals were identified after the fermentation of L. casei and L. fermentum. Furthermore, the fermented P. yezoensis sauce possessed greater DPPH scavenging activity and ferric-reducing ability power than the unfermented P. yezoensis. Overall, the flavor and taste of P. yezoensis sauce fermented by L. casei was superior.
Time-restricted feeding reduced blood pressure and improved cardiac structure and function by regulating both circulating and local renin-angiotensin systems in spontaneously hypertensive rat model

Yi X, Abas R, Raja Muhammad Rooshdi RAW, Yan J, Liu C, Yang C, et al.

PLoS One, 2025;20(4):e0321078.
PMID: 40179126 DOI: 10.1371/journal.pone.0321078

OBJECTIVE: To investigate whether time-restricted feeding (TRF) can reduce blood pressure (BP) and improve cardiac structure and function in spontaneously hypertensive rats (SHRs) by regulating the renin-angiotensin system (RAS).
METHODS: Wistar Kyoto rats and SHR underwent 16 weeks of TRF intervention, with daily feeding restricted to 9 am-5 pm. The effects of TRF on systolic BP, diastolic BP, mean BP, body weight (BW), heart weight (HW), HW/BW ratio, cardiac structure and function, and RAS activity in the circulating and left ventricular (LV) tissues were investigated.
RESULTS: TRF effectively reduced systolic BP, mean BP, diastolic BP, and BW; improved hypertension-induced cardiac structural and functional damage; and inhibited the ACE-Ang-II-AT1 axis in circulating and LV tissues.
CONCLUSION: TRF effectively inhibits RAS activity in both circulating and LV tissues, thereby lowering BP and mitigating structural and functional cardiac damage associated with hypertension.