Search Results (60)

This study explored the distribution and genetic characteristics of respiratory pathogens in outpatients with acute respiratory infections (ARIs) in Yangon, Myanmar, during the 2023 rainy season. Among 267 patients who tested negative for influenza, RSV, and SARS-CoV-2 using rapid diagnostic tests, 84.6% were positive for at least one pathogen according to a multiplex polymerase chain reaction (PCR) assay, the BioFire^® FilmArray^® Respiratory Panel 2.1. The most common viruses detected were rhinovirus/enterovirus (RV/EV) at 37.8%, respiratory syncytial virus (RSV) at 22.4%, and human metapneumovirus (hMPV) at 10.0%. These pathogens co-circulated mainly from July to September, with RV/EV consistently predominant. Symptom comparison among RV/EV-, RSV-, and hMPV-infected patients showed similar clinical features, though fever was more common in hMPV cases. Among RV/EV-positive patients, 59.3% had single infections, while 40.7% experienced co-infections, especially with RSV and adenovirus. Genotyping identified 28 types from five species, primarily RV-A and RV-C, which were genetically diverse. One EV-D68 case was also found, emphasizing its potential risk. This study underscores the genetic diversity and clinical impact of RV/EV and stresses the importance of ongoing molecular surveillance in Myanmar’s post-COVID-19 context to inform effective public health responses. Full article

The modification effects of industry-scale microfluidizer (ISM) technology on small-sized rice starch remain unknown. This study systematically evaluated the effects of ISM treatment on the structural characteristics (granular morphology, crystallinity, and short-range order) and physicochemical properties (thermal, pasting, and rheological properties) of rice starch. Scanning electron microscopy (SEM) analysis revealed that ISM treatment induced the aggregation of starch granules, leading to an increase in particle size. Furthermore, ISM treatment resulted in starch damage, as evidenced by an increase in the damaged starch content from 4.25% to 17.99%. X-ray diffraction (XRD) analysis found that the relative crystallinity decreased from 29.01% to 20.74%, and Fourier-transform infrared (FTIR) spectroscopy implied that the absorbance ratio of 1047 cm⁻¹/1022 cm⁻¹ decreased from 0.88 to 0.73, indicating the disorganization of long-range crystalline structure and short-range ordered structure. Differential scanning calorimetry analysis demonstrated that ISM treatment reduced the gelatinization enthalpy of rice starch, with a gelatinization degree reaching 31.39%. Rapid visco analyzer (RVA) measurements indicated that ISM treatment increased the pasting viscosity of rice starch. However, the effect of ISM treatment on the dynamic rheological properties was minimal, with a slight enhancement in the loss modulus, while in-shear structural recovery rheology showed no significant impact on the ability of starch gels to recover their original structure. These results suggested that ISM technology effectively modified rice starch, leading to a disrupted structure, increased viscosity, and preserved gel network structure. This approach offers a novel strategy for the application of industry-scale microfluidizers in the development of rice-based products. Full article

With the continuous improvement in living standards, consumers’ demand for rice quality has been increasingly growing. This study analyzed the quality characteristics of different rice varieties under various cultivation methods. This study examined the rice variety Liaoxing 21 (LX21), the upland rice variety Han 9710 (H9710), and the hybrid rice variety Liaoyou 7362 (LY7362) from Liaoning Province to evaluate the effects of transplanting (TP) and direct seeding (DS) on processing, appearance, nutritional, and tasting quality. The results indicated that the planting method (PM) had a relatively minor impact on processing quality. Compared to TP, DS significantly increased grain length (GL) by 1.19%, grain width (GW) by 2.69%, appearance (A) by 2.61%, stickiness (Ss) by 7.15%, degree of balance (DB) by 3.19%, apparent amylose content (AAC%) by 6.20%, fa by 0.66%, fa/fb₃ by 5.34%, and protein content (PC) by 19.93%. However, DS significantly reduced the grain length/width ratio (GL/W) by 1.03%, chalky grain rate (CGR) by 46.00%, chalkiness (CH) by 52.76%, and fb₃ by 4.23%. Compared to DS, TP resulted in a higher peak viscosity (PV), final viscosity (FV), and pasting temperature (PaT), whereas setback (SB) was lower. Among the tested varieties, LX21 exhibited superior milled rice rate (MRR), head rice rate (HRR), GL, GL/W, A, Ss, DB, taste value (T), and FV compared to H9710 and LY7362, while demonstrating significantly lower CGR, CH, hardness (H), fa, trough viscosity (TV), and peak time (PeT). Under the same planting conditions, the conventional rice variety LX21 demonstrated excellent processing, appearance, and taste quality, whereas H9710 exhibited favorable nutritional quality and Rapid Visco Analyzer (RVA) characteristics. Meanwhile, we also analyzed the correlation between temperature/light conditions and nutritional quality, as well as RVA profiles. The results showed that variations in temperature and light were closely associated with amylopectin accumulation and starch pasting properties. This study highlights the findings that selecting the appropriate PMs and japonica rice varieties can effectively enhance overall rice quality. In the medium maturing regions of Liaoning Province, adopting DS with medium–early maturing japonica rice varieties offers an optimal production strategy for achieving high quality, high yield, and efficient utilization of temperature and light resources. Full article

Nanjing series japonica rice varieties developed by the Institute of Food Crops, Jiangsu Academy of Agricultural Sciences in China have the characteristics of an excellent taste quality, high yield, and good resistance. They are widely promoted and applied in the lower reaches of the Yangtze River in China’s japonica rice planting areas. In response to the problem of the lack of coordination between nitrogen fertilizer management measures and variety characteristics in production, which makes it difficult to synergistically improve yield and quality, this study adopted a split-plot experimental design to study the effect of nitrogen fertilizer application on yield and rice quality of Nanjing series japonica rice varieties. In 2021, four nitrogen application rates of 0 (N₁), 150 (N₂), 300 (N₃), and 450 (N₄) kg hm⁻² (all pure nitrogen) were set up, and in 2022, four treatments of 120 (N₁), 180 (N₂), 240 (N₃), and 300 (N₄) kg hm⁻² were set up, all with nitrogen application rate as the main plot factor and variety as the sub-plot factor. The results showed that the differences between the different nitrogen fertilizer treatments were significant at the 5% or 1% level, except for the milled rice rate, head rice rate, peak viscosity, setback viscosity, and paste temperature in 2021 and panicle number, grain number per panicle, all Rapid Visco-analyzer (RVA) characteristic values, and amylose content in 2022. With an increase in the nitrogen application rate, the number of panicles, grain number per panicle, and yield increased. Either the rates of brown rice, milled rice, or head rice and chalky grains or chalkiness showed an increase trend. The peak viscosity, hot viscosity, final viscosity, and breakdown viscosity decreased, while the setback viscosity increased. For the quality of cooked rice, the hardness increased, appearance, viscosity, and balance decreased, protein content increased, and taste value decreased. The interaction between nitrogen application rate and variety was significant at p < 0.05 or p < 0.01 only for yield components, processing quality, and rice protein content in 2021 and for eating and cooking quality, appearance quality, and peak viscosity in 2022. Other traits were not significant. The comprehensive results from two years of experiments showed that, under the conditions of this experiment, a nitrogen application rate of 240–300 kg hm⁻² could improve the quality of rice in the Nanjing series varieties while maintaining a high yield. The results of this experiment have a guiding significance for the high-yield and high-quality cultivation of excellent-tasting Nanjing series japonica rice. Full article

There are many factors affecting rice yield and quality during cultivation, including temperature, light, water, and fertilization, among which high temperature (HT) is one of the main factors affecting rice yield and quality. However, less is known about the effects and potential mechanisms of different durations of HT stress during the grain filling stage on grain quality. In this study, the differences in rice quality and starch rapid viscosity analyzer (RVA) characteristics of eight indica rice varieties under different high-temperature treatment times were studied by simulating high temperature in an artificial climate chamber. The prolonged duration of HT leads to an overall deterioration in the milling quality, appearance quality, and cooking quality of rice. The impact of HT duration on the starch RVA characteristics of rice is more complex and is mainly related to the varieties. Among them, the starch RVA characteristics of R313 were more stable. It is worth noting that there is a significant difference in the sensitivity of the appearance quality of 8XR274 and 5W0076 to HT duration, with 8XR272 being more sensitive and 5W0076 being the opposite. We selected these two varieties for transcriptome analysis after 14 days of HT treatment and found that the number of differentially expressed genes (DEGs) in 8XR274 was significantly less than that in 5W0076. The DEGs of 8XR274 were mainly enriched in pathways related to carbohydrates, while 5W0076 was mainly enriched in pathways related to photosynthesis. Our study provides a new perspective on the molecular response and related genes of different rice varieties under high temperature, as well as the high-quality rice breeding under high temperature. Full article

Growing interest in functional food ingredients has led to the exploration of pumpkin flour as a nutritional enhancer in wheat-based products. This study investigated the impact of pumpkin flour incorporation (0–20%) on soft wheat flour blends’ technological and bioactive properties. The comprehensive analysis included granulometric distribution, techno-functional properties (WHC, WAC, WAI, WSI, SP, OAC), pasting characteristics (RVA), gel texture (TPA), rheological behaviour (frequency sweeps), colour parameters, and bioactive compounds (TPC, DPPH, ABTS) in both water and ethanol extracts. Pumpkin flour addition systematically modified blend properties, with higher fine particle content (13.26% < 80 μm), enhancing water interaction capabilities (WHC increased from 2.52 to 3.56). Pasting behaviour showed reduced peak viscosity (2444.0 mPa·s to 1859.5 mPa·s) but enhanced gel structure stability, evidenced by increased storage modulus (112.7 Pa to 1151.0 Pa) and reduced frequency dependence. Colour parameters showed progressive darkening (L* 91.00 to 84.28) and increased yellow-orange intensity (b* 10.13 to 27.13). Bioactive properties improved significantly, with TPC increasing up to 0.57 mg/1 g DM and 0.34 GAE mg/1 g DM in water and ethanol extracts, respectively, accompanied by enhanced antioxidant activity. Pumpkin flour incorporation successfully enhanced both functional and bioactive properties of wheat flour blends, with particle size distribution and water interactions serving as fundamental determinants of technological functionality, while contributing to improved nutritional value through increased bioactive compounds. Full article

This study investigates the effect of ultrasonic-assisted preparation on the structural and physicochemical properties of water caltrop starch-palmitic acid complexes as a function of ultrasound intensity and treatment time. All samples exhibited the characteristic birefringence of starch-lipid complexes under the polarized microscope, and flake-like and irregular structure under scanning electron microscope (SEM), indicating the formation of complexes through ultrasonic-assisted preparation. X-ray diffraction pattern further confirmed the transition from the original A-type structure for native starch to V-type structure for starch-lipid complexes, and the relative crystallinity of starch-lipid complexes increased as the ultrasound intensity and treatment time increased. Attenuated total reflectance-Fourier-transform infrared spectroscopy (ATR-FTIR) analysis indicated a decreasing trend in absorbance ratio at wavenumber of 1022 cm⁻¹/995 cm⁻¹, suggesting that the increase in the complex promoted the self-assembly within the short-range ordered structure, leading to the formation of bonds between the complexes. However, rapid-visco analysis (RVA) demonstrated that the viscosity generally decreased as the ultrasound intensity and treatment time increased, possibly due to the reduction in molecular weight by ultrasound. Differential scanning calorimetric (DSC) analysis revealed that the control starch-lipid complex without ultrasound treatment (US-0-0) exhibited two distinct endothermic peaks above 90 °C, representing Type I (95–105 °C) and Type II (110–120 °C) V-type complexes. However, ultrasound-treated samples showed only one peak around 95–105 °C and increased enthalpy (∆H), which was likely due to the breakdown of amylose and amylopectin, leading to more complex formation with palmitic acid, while the resulting shorter chains in the ultrasound-modified sample favor the formation of Type I complexes. Full article

Porcine rotavirus A (RVA) is one of the major etiological agents of diarrhea in piglets and constitutes a significant threat to the swine industry. A molecular epidemiological investigation was conducted on 2422 diarrhea samples from Chinese pig farms to enhance our understanding of the molecular epidemiology and evolutionary diversity of RVA. The findings revealed an average RVA positivity rate of 42% (943/2422), and the study included data from 26 provinces, primarily in the eastern, southern and southwestern regions. Genetic evolutionary analysis revealed that G9 was the predominant genotype among the G-type genotypes, accounting for 25.32% of the total. The VP4 genotypes were P[7] (36.49%) and P[23] (36.49%). The predominant genotypic combinations of RVA were G9P[23] and G9P[7]. Eleven RVA strains were obtained via MA104 cell isolation. A rat model was established to assess the pathogenicity of these strains, with three strains exhibiting high pathogenicity in the model. Specifically, the RVA Porcine CHN HUBEI 2022 (Q-1), RVA Porcine CHN SHANXI 2022 (3.14-E), and RVA Porcine CHN HUBEI 2022 (5.11-U) strains were shown to cause diarrhea in the rats and damage the intestinal villi during the proliferation phase of the infection, leading to characteristic lesions in the small intestine. These data indicate that continuous monitoring of RVA can provide essential data for the prevention and control of this virus. Full article

Rotavirus species A (RVA) is a major cause of acute viral gastroenteritis in young humans and diverse animal species. The study of the genetic characteristics of RVAs that infect rabbits (Oryctolagus cuniculus) (lapine strain [LRV]) has been limited, and, to date, the most common and epidemiologically important combinations of G/P genotypes in rabbits have been reported to be G3 P[14] and G3 P[22]. In this study, a rotavirus species A detected from an outbreak of enteritis in a Mexican commercial rabbitry was genotypically characterized. Based on sequence and phylogenetic analysis of the VP7 and VP4 genes, the strain identified in this study (C-3/15) demonstrated a G3 P[8] genotype of rotavirus, which had not previously been reported in rabbits. Moreover, both genes were closely related to human, not lapine, rotaviruses. The G3 genotype has been reported in a wide variety of hosts, including humans and rabbits, whereas the P[8] genotype has only been reported in humans. Because this combination of genotypes has never been identified in rabbits, it is proposed that the finding presented here is possibly the result of an interspecies transmission event. This is the first work to study the molecular characteristics of rotaviruses in rabbits in Mexico, as well as the identification of human G3 and P[8] genotypes in a rabbit with enteric disease. Full article

In a previous study, rice bread was prepared using a combination of rice–wheat mixed flour. To investigate the impact of the partial adoption of extruded rice flour (ERF) on mixed flour (MF) and mixed dough (MD), the effects of adding ERF on the pasting, mixing characteristics, texture, and water retention of the MF and MD were examined by a rapid visco analyzer (RVA), Mixolab, texture profile analysis (TPA), and a low-field nuclear magnetic resonance analyzer (LF-NMR). The PV, TV, BD, FV, and SV of the MF declined as the incorporated amount of ERF increased. There was no significant difference in the PT at the 5–15% addition level (p < 0.05), but it showed an increasing trend at the 20–30% level (p < 0.05). The incorporation of ERF led to a significant increase in the water absorption (WA) of the MD, while the DT, ST, C2, C3, C4, and C5 exhibited a declining trend. The texture analysis revealed a significant decrease in the dough hardness with the addition of ERF, with a 55% reduction in the hardness of the 30% improved mixed dough (IMD), and the cohesiveness increased significantly (p < 0.05). The IMD was mainly composed of weakly bound water. The content of weakly bound water increased with the ERF amount. Full article

Harvest time is very important to rice due to its high correlation to rice yield, eating quality, etc.; however, the impact of harvest time on quality is still unclear. In this study, Nangeng 5718, a japonica rice planted in three regions in Jiangsu Province of China, was used to analyze and compare the milling quality, appearance quality, and physicochemical quality of japonica rice at different harvest times. The results showed that the 1000-grain weight of Nangeng 5718 exhibited no significant change at different harvest times (p > 0.05). The brown rice rate and rice yield at different harvest times were 82.3–85.4% and 66.3–76.1%, respectively. Harvest time had no significant effect on the brown of rice (p > 0.05). However, Nangeng 5718 planted in Nanjing had the highest rice yield at 50 days after heading, which was significantly different from that of rice harvested 65 days after heading (p < 0.05). Nangeng 5718 planted in Huai’an had the highest rice yield at 55 days after heading, which was significantly different from that of rice harvested 60 days after heading (p < 0.05). Harvest time had little effect on the length, width, and thickness of rice. The immature grain rate showed a decreasing trend with the increase in maturity. There were little differences in the protein content of Nangeng 5718 at different harvest times. Nangeng 5718 planted in Nanjing had the highest protein content at 50 days after heading. There was a significant difference between the rice harvested and the rice harvested 60 days after heading (p < 0.05). There were no significant differences between the other two regions (p > 0.05). The accumulated temperature in Nanjing was relatively high, and the RVA curve and RVA eigenvalues of rice varied greatly. The setback value of rice harvested at 50 days was significantly lower than that at 55 days and 60 days (p < 0.05). Rice has good gelatinizing properties. Therefore, timely harvesting and appropriate accumulated temperature could increase 1000-grain weight and rice yield, reduce the immature grain rate, and improve the gelatinization characteristics. Overall, the quality of Nangeng 5718 reached a good level when it was harvested 50 days after heading, with the accumulated temperature reaching 1051 °C. In fact, the harvest time should be chosen flexibly according to the weather conditions. Nangeng 5718 planted in Nanjing should be harvested earlier than 50 days, and rice from Huai’an and Lianyungang was of better quality when the harvest time was 50 days. Full article

Salt stress significantly reduces rice yield and quality and is a global challenge, especially in arid and semi-arid regions with limited freshwater resources. The present study was therefore conducted to examine the potential of silica nanoparticles (SiO₂ NPs) in mitigating the adverse effects of saline irrigation water in salt-tolerant rice. Two salt-tolerant rice varieties, i.e., Y liangyou 957 (YLY957) and Jingliangyou 534 (JLY534), were irrigated with 0.6% salt solution to simulate high-salt stress and two SiO₂ NPs were applied, i.e., control (CK) and SiO₂ NPs (15 kg hm⁻²). The results demonstrated that the application of SiO₂ NPs increased, by 33.3% and 23.3%, the yield of YLY957 and JLY534, respectively, compared with CK, which was primarily attributed to an increase in the number of grains per panicle and the grain-filling rate. Furthermore, the application of SiO₂ NPs resulted in a notable enhancement in the chlorophyll content, leaf area index, and dry matter accumulation, accompanied by a pronounced stimulation of root system growth and development. Additionally, the SiO₂ NPs also improved the antioxidant enzyme activities, i.e., superoxide dismutase, peroxidase, and catalase activity and reduced the malondialdehyde content. The SiO₂ NPs treatment effectively improved the processing quality, appearance quality, and taste quality of the rice. Furthermore, the SiO₂ NPs resulted in improvements to the rapid viscosity analyzer (RVA) pasting profile, including an increase in peak viscosity and breakdown values and a reduction in setback viscosity. The application of SiO₂ NPs also resulted in a reduction in crystallinity and pasting temperature owing to a reduction in the proportion of B2 + B3 amylopectin chains. Overall, the application of silica nanoparticles improved the quality of rice yield under high-salt stress. Full article

In dairy-based imitation mozzarella cheese (IMC) formulations, intact casein is critical and imparts IMC with a firm and elastic, stringy, melted texture. Rennet casein (RCN) is the desired ingredient to provide intact casein in IMC and is preferred over milk protein concentrate (MPC) and micellar casein concentrate (MCC). Transglutaminase (TGase), a crosslinking enzyme, alters the physical properties of MPC or MCC and may change IMC functionality. The objective of this study was to determine the effect of TGase-crosslinked MPC and MCC powders on the functionality of IMCs. The TGase treatment included TGase at 0.3 (L) and 3.0 (H) units/g of protein and a control (C) with no TGase addition. Each IMC formulation was balanced for constituents and was produced in a Rapid Visco Analyzer (RVA). The MCC or MPC powder with high TGase enzyme in IMC formulation did not form an emulsion. The IMC containing TGase-treated powders had a significantly (p ≤ 0.05) higher RVA-viscosity during manufacture and transition temperature (TT), and a significantly (p ≤ 0.05) lower Schreiber melt test area. The IMC made from MPC (with or without TGase) had lower TT values and Schreiber melt test area as compared with that made from MCC. The TGase-treated MPC and MCC, when used for IMC manufacture, were comparable to IMC manufactured with RCN in texture and some measured melted characteristics. In conclusion, TGase treatment alters the melt characteristics of MCC and MPC in IMC applications. Full article

Northeast China is an important commercial grain base for China, but also the largest japonica rice production area. However, N, and K fertilizer application and unreasonable application times are prominent contradictions that restrict the development of japonica rice. This study aimed to investigate how to rationally apply N and K fertilizers to affect grain filling and ultimately increase the quality of the rice. In this field study, two N application levels and three K application ratios were set in 2020 and 2021 using Shennong 265 (SN265) and Meifengdao 61 (MF61). We found that the final seed growth and filling rate of SN265 were higher than those of MF61, and their filling characteristics were slow in the early stage and fast in the later stage, with large fluctuations. Appropriate reductions and increases of N and K fertilizer applications, respectively, in the early stage could improve grain filling. Compared with SN265, MF61 had a 3.2% increase in head rice rate, lower amylose and protein content, a decrease of chalkiness degree and chalkiness percentage by 23.96 and 34.00%, respectively, and more reasonable protein components. With the N application increase, the processing quality improved, the amylose and protein content and chalkiness increased, the protein components increased except for the milled rice glutelin, and the rice taste value decreased. At low N levels, increasing the proportion of K application was consistent with the effect of increasing N. The taste value of SN265 decreased linearly with the increase in the ratio of N application to pre-application of K, the highest taste value was obtained when the N fertilizer was applied at a rate of 180 kg ha⁻¹, and the ratio of before and after K fertilizer application was about 1:2. The taste value of MF61 decreased linearly with the N application increase and showed a trend of increasing and then decreasing with the K application increase in the early stage. The taste peak gradually shifted back with the N application increase, and the highest taste value was obtained when N fertilizer was applied at 180 kg ha⁻¹; the ratio of before and after K fertilizer application was about 3:2. By constructing the grain-filling quality evaluation system, the characteristic parameters of superior and inferior grains at the early and late stages of grain filling, respectively, greatly affected the rice taste value. Additionally, the percentage of the rice grain weight at the maximum grain-filling rate to the final rice grain weight (I) of superior grains, glutelin content, and value of the RVA profile characteristics were all critical reference indicators for rice taste quality. Full article

In order to safeguard the health of river ecosystems and maintain ecological balance, it is essential to rationally allocate water resources. This study utilized continuous runoff data from 1967 to 2020 at the Zhouqu Hydrological Station on the Bailong River. Five hydrological methods, tailored to the hydrological characteristics of the Zhouqu hydrological cross-section, were employed. These methods included the improved dynamic calculation method, the NGPRP method, the improved monthly frequency computation method, the improved RVA method, and the Tennant method. Ecological flow calculations were conducted to determine the ecological flow, with analysis carried out through the degree of satisfaction, economic benefits, and the nonlinear fitting of the GCAS model. We established an ecological flow threshold and early warning program for this specific hydrological cross-section. Ecological flow values calculated using different methods for each month of the year were compared. The improved RVA method and Tennant method resulted in small values ranging from 4.05 to 36.40 m³/s and 7.65 to 22.94 m³/s, respectively, with high satisfaction levels and economic benefits, but not conducive to ecologically sound development. In contrast, the dynamic calculation method, NGPRP method, and improved monthly frequency calculation method yielded larger ecological flow values in the ranges of 21.79–97.02 m³/s, 23.90–137.00 m³/s, and 28.50–126.00 m³/s, respectively, with poor fulfillment and economic benefits. Ecological flow thresholds were determined using the GCAS model, with values ranging from 16.72 to 114.58 m³/s during the abundant water period and from 5.03 to 63.63 m³/s during the dry water period. A three-level ecological warning system was proposed based on these thresholds, with the orange warning level indicating optimal sustainable development capacity for the Zhouqu Hydrological Station. This study provides valuable insights into the scientific management of water resources in the Bailong River Basin to ensure ecological security and promote sustainable development. Full article