Search Results (2,864)

Sodium p-perfluorous nonenoxybenzenesulfonate (OBS) has been proposed as a substitute for perfluorooctanesulfonic acid (PFOS), yet it has garnered increasing attention due to its environmental persistence and potential toxicity. Despite these concerns, the neurotoxic mechanisms of OBS remain unclear. This study investigates and compares the neurotoxic effects and mechanisms of OBS and PFOS in Caenorhabditis elegans. L4-stage worms were exposed to OBS (0.1–100 μM) or PFOS (100 μM) for 24 h. Neurobehavioral analysis showed that OBS exposure induced concentration-dependent neurobehavioral deficits, with 100 μM OBS significantly reducing pharyngeal pumping rate (29.8%), head swing frequency (23.4%), and body bending frequency (46.6%), surpassing the effects of PFOS. Both compounds decreased the fluorescence intensity of dopaminergic, glutamatergic, and γ-aminobutyric acid neurons and downregulated neurotransmitter-associated genes. They also increased ROS generation and inhibited antioxidant gene expression. Molecular docking revealed that OBS had a stronger binding affinity to p38 MAPK key protein (PMK-1) than PFOS. OBS and PFOS upregulated pmk-1 and skn-1, modulating oxidative stress and neuronal function. pmk-1 mutation differentially affected OBS-induced neurobehavioral changes and gene expression alterations. Our findings indicate that OBS exhibits stronger neurotoxicity than PFOS in Caenorhabditis elegans, mediated through the PMK-1 pathway. These results highlight the need for further investigation into the safety of OBS as a PFOS alternative. Full article

Prime editing (PE) has emerged as a transformative genome editing technology, enabling precise base substitutions, insertions, and deletions without inducing double-strand DNA breaks (DSBs). However, its application in zebrafish remains limited by low efficiency. Here, we leveraged PE7, a state-of-the-art PE system, combined with La-accessible prime editing guide RNAs (pegRNAs), to enhance editing efficiency in zebrafish. By co-incubating PE7 protein with La-accessible pegRNAs to form ribonucleoprotein (RNP) complexes and microinjecting these complexes into zebrafish embryos, we achieved up to 15.99% editing efficiency at target loci—an improvement of 6.81- to 11.46-fold over PE2. Additionally, we observed 16.60% 6 bp insertions and 13.18% 10 bp deletions at the adgrf3b locus, representing a 3.13-fold increase over PE2. Finally, we used PE to introduce desired edits at the tyr locus, successfully generating zebrafish with the tyr P302L mutation that exhibited melanin reduction. These findings demonstrate that PE7 significantly enhances prime editing efficiency in fish, providing novel tools for functional gene studies and genetic breeding in aquatic species. Full article

Chemical fertilizers pose significant risks to both human health and the environment. To investigate the effect of substituting nitrogen fertilizer with vermicompost tea on wheat yield, shoot chemical constituents, and grain quality under clay-loam soil conditions, two field experiments were conducted at the Faculty of Agriculture, Cairo University, Egypt, during the winter seasons of 2021–2022 and 2022–2023. A split-plot design in randomized complete blocks with three replications was employed. Vermicompost tea was assigned to the main plots, while wheat cultivars were assigned to the subplots. The cultivars were evaluated under four treatments involving partial substitution of mineral nitrogen (recommended dose of nitrogen (RDN%, 190 kg N ha⁻¹): a control (90% of RDN + 25 kg vermicompost tea), 80% of RDN + 37.5 kg vermicompost tea, and 70% of RDN + 50 kg vermicompost tea. Nitrogen fertilizer (RDN%) was applied at rates of 190 (control), 170 (90%), 150 (80%), and 130 (70%) kg N ha⁻¹. The results indicated that partially substituting mineral nitrogen with vermicompost tea significantly increased grain weight/Ha, chlorophyll A, chlorophyll B, carotenoids, nitrogen, phosphorus (P), and potassium (K) content in shoots, as well as ash, crude protein, crude fiber, total sugar, and N, P, and K content in wheat grains. The grain weight/Ha of the Sakha-95, Giza-171, and Sads-14 cultivars increased by 38.6%, 33.5%, and 39.3%, respectively, when treated with 70% RDN + 50 kg vermicompost tea. The combination of the Sads-14 cultivar and 70% RDN + 50 kg vermicompost tea resulted in the highest values for grain weight/ha (9.43 tons ha⁻¹), chlorophyll A (1.39 mg/g), chlorophyll B (1.04 mg/g), N (5.08%), P (1.63%), and P (2.43%) content in shoots. The same combination also improved ash (2.89%), crude fiber (2.84%), and K (6.05%) content in grains. In conclusion, the application of vermicompost tea in conjunction with chemical fertilizers offers a viable alternative to using chemical fertilizers alone, promoting sustainable agricultural practices and improving wheat production. It is recommended that mineral nitrogen fertilizer be partially replaced with vermicompost tea to enhance both the productivity and grain quality of wheat while minimizing environmental pollution. Full article

The use of eco-organic ingredients as a source of protein in aquaculture diets needs important attention due to the growing demand for organic seafood products. The present study evaluated the effects of fish meal substitution by different organic ingredients on the growth, body composition, retention efficiency, enzyme activity, and nutrient digestibility of white shrimp Penaeus vannamei. The four dietary formulations tested were formulated with organic ingredients and the fish meal was replaced by the following organic protein meals: Iberian pig viscera meal (PIG), trout by-product meal (TRO), insect meal (FLY), and organic vegetable meal (WHT), in addition to a control diet (CON) that included 15% fish meal. A growth trial was carried out for 83 days, raising 1 g shrimp to commercial size (20 g). Shrimp were stocked at 167 shrimp/m³ (15 individuals per 90 L tank). The results showed that the growth obtained by shrimp fed with TRO (19.27 g) and PIG (19.35 g) were similar in weight gain to the control diet (20.76 g), while FLY (16.04 g) and WHT (16.73 g) meals resulted in a significant lower final weight. The FLY diet showed significantly lower protein digestibility (68.89%) compared to the CON, PIG, TRO, and WHT diets, and significantly higher trypsin activity (0.17 mU/g) compared to shrimp fed with the PIG, TRO, and WHT diets. Shrimp fed with WHT have a significantly lower body weight percentage of protein (19.69%) than shrimp fed with the WHT and TRO diets, and some significant differences in dietary aminoacidic levels affecting amino acid body composition. These results indicate that Iberian pig viscera and trout by-product meal can successfully replace fish meal in Pacific white shrimp aquaculture. Full article

TasA gene, encoding a functional amyloid protein critical for biofilm formation and antimicrobial activity, was cloned from the endophytic strain Bacillus amyloliquefaciens BS-3, isolated from rubber tree roots. This study identified the shortest functional TasA variant (483 bp, 160 aa) reported to date, featuring unique amino acid substitutions in conserved domains. Bioinformatics analysis predicted a signal peptide (1–27 aa) and transmembrane domain (7–29 aa), which were truncated to optimize heterologous expression. Two prokaryotic vectors (pET28a and pCZN1) were constructed, with pCZN1-TasA expressed solubly in Escherichia coli Arctic Express at 15 °C, while pET28a-TasA formed inclusion bodies at 37 °C. Purified recombinant TasA exhibited potent antifungal activity, achieving 98.6% ± 1.09 inhibition against Colletotrichum acutatum, 64.77% ± 1.34 against Alternaria heveae. Notably, TasA completely suppressed spore germination in C. acutatum and Oidium heveae Steinmannat 60 μg/mL. Structural analysis via AlphaFold3 revealed that truncation enhanced protein stability. These findings highlight BS-3-derived TasA as a promising biocontrol agent, providing molecular insights for developing protein-based biopesticides against rubber tree pathogens. Full article

Freshwater surimi typically exhibits poor gel-forming capability and is prone to gel deterioration, limiting its applications in food products. This study successfully prepared silver carp surimi gels with improved gel strength and water-holding capacity (WHC) using carboxymethyl konjac glucomannan (CKGM) as a functional modifier. Furthermore, the regulatory mechanism of CKGM with different degrees of substitution (DS) on the gel properties of silver carp surimi was systematically investigated. Results demonstrated that DS significantly influenced gel strength, WHC, and microstructure. CKGM (DS = 0.21%) substantially enhanced the gel strength and WHC through strengthened hydrophobic interactions and hydrogen-bond networks. However, CKGM with a higher DS (0.41%) induced a steric hindrance effect, decreasing elastic modulus and WHC and resulting in a more porous gel network. Raman spectroscopy analysis revealed that CKGM facilitated the conformational transition of myofibrillar proteins from α-helix to β-sheet, thereby improving the density of the gel network. The study provides theoretical foundations and technical guidance for the quality improvement of surimi products. Full article

The unique properties of phthalocyanines (Pcs), such as strong absorption, high photostability, effective singlet oxygen generation, low toxicity and biocompatibility, versatile chemical modifications, broad spectrum of antimicrobial activity, and synergistic effects with other treatment modalities, make them a preferred superior sensitizer in the field of antimicrobial photodynamic therapy. The photodynamic and sonodynamic activity of 3-(3-(diethylamino)phenoxy)propanoxy substituted silicon(IV) Pc were evaluated against bacteria and cancer cells. Stability and singlet oxygen generation upon light irradiation and ultrasound (1 MHz, 3 W) were assessed with 1,3-diphenylisobenzofuran. The phthalocyanine revealed high photostability in DMF and DMSO, although the singlet oxygen yields under light irradiation were low. On the other hand, the phthalocyanine revealed excellent sonostability and caused a high rate of DPBF degradation upon excitation by ultrasounds at 1 MHz. The silicon phthalocyanine presented significant bacterial reduction growth, up to 5 log against MRSA and S. epidermidis upon light excitation, whereas the sonodynamic effect was negligible. The phthalocyanine revealed high activity in both photodynamic and sonodynamic manner toward hypopharyngeal tumor (FaDu, 95% and 42% reduction, respectively) and squamous cell carcinoma (SCC-25, 96% and 62% reduction, respectively). The sensitizer showed ca. 30% aldehyde dehydrogenase inhibition in various concentrations and up to 85% platelet-activating factor acetylhydrolase for 0.25 μM, while protease-activated protein C was stimulated up to 66% for 0.75 μM. Full article

Restaurants and open markets generate considerable quantities of organic waste. Converting these residues into poultry feed ingredients offers a sustainable disposal route. This study aimed to evaluate the nutritional and sensory viability of a novel feed complement formulated from Bonito fish meal (Sarda chiliensis chiliensis) and Única potato peel flour (Solanum tuberosum L. cv. Única). This study was conducted in three phases: (i) production and nutritional characterization of the two by-product flours; (ii) formulation of a 48:52 (w/w) blend, incorporated into broiler diets at 15%, 30%, and 45% replacement levels over a 7-week trial divided into starter (3 weeks), grower (3 weeks), and finisher (1 week) phases; and (iii) assessment of growth performance (weight gain, final weight, and feed conversion ratio), followed by a sensory evaluation of the resulting meat using a Check-All-That-Apply (CATA) analysis. The Bonito fish meal exhibited 50.78% protein, while the Única potato peel flour was rich in carbohydrates (74.08%). The final body weights of broiler chickens ranged from 1872.1 to 1886.4 g across treatments, and the average feed conversion ratio across all groups was 0.65. Replacing up to 45% of commercial feed with the formulated complement did not significantly affect growth performance (p > 0.05). Sensory analysis revealed that meat from chickens receiving 15% and 45% substitution levels was preferred in terms of aroma and taste, whereas the control group was rated higher in appearance. These findings suggest that the formulated feed complement may represent a viable poultry-feed alternative with potential sensory and economic benefits, supporting future circular-economy strategies. Full article

Diacylglycerol-O-acyltransferase 1 (DGAT1, EC 2.3.1.20) is a pivotal enzyme in plant triacylglycerol (TAG) biosynthesis. Previous work identified conserved di-arginine (R) motifs (R-R, R-X-R, and R-X-X-R) in its N-terminal cytoplasmic acyl-CoA binding domain. To elucidate their functional significance, we engineered R-rich sequences in the N-termini of Tropaeolum majus and Zea mays DGAT1s. Comparative analysis with their respective non-mutant constructs showed that deleting or substituting R with glycine in the N-terminal region of DGAT1 markedly reduced lipid accumulation in both Camelina sativa seeds and Saccharomyces cerevisiae cells. Immunofluorescence imaging revealed co-localization of non-mutant and R-substituted DGAT1 with lipid droplets (LDs). However, disruption of an N-terminal di-R motif destabilizes DGAT1, alters LD organization, and impairs recombinant oleosin retention on LDs. Further evidence suggests that the di-R motif mediates DGAT1 retrieval from LDs to the endoplasmic reticulum (ER), implicating its role in dynamic LD–ER protein trafficking. These findings establish the conserved di-R motifs as important regulators of DGAT1 function and LD dynamics, offering insights for the engineering of oil content in diverse biological systems. Full article

This study aimed to develop novel oleogels using whey protein (WP) and bacterial cellulose nanowhiskers (BCNW) to expand the potential applications of spent coffee grounds oil (SCGO). An emulsion-templated approach was employed to structure SCGO with varying WP:SCGO ratios, while the incorporation of BCNW was evaluated as a potential stabilizing and reinforcing agent. All oleogels behaved as “true” gels (tan δ < 0.1). Rheological analysis revealed that higher WP content significantly increased gel strength, indicating enhanced structural integrity and deformation resistance. The addition of BCNW had a significant reinforcing effect in oleogels with a higher oil content (WP:SCGO 1:5), while its influence was less evident in formulations with lower oil content (WP:SCGO 1:2.5). Notably, depending on the WP:SCGO ratio, the storage modulus (G′) data showed that the oleogels resembled both hard (WP:SCGO 1:2.5) and soft (WP:SCGO 1:5) solid fats, highlighting their potential as fat replacers in a wide range of food applications. Consequently, this study presents a sustainable approach to structuring SCGO while tailoring its rheological behavior, aligning with global efforts to reduce food waste and develop sustainable food products. Full article

Background and objectives: Adducins are cytoskeletal proteins essential for membrane stability, actin–spectrin network organization, and cell signaling. Mutations in the genes ADD1, ADD2, and ADD3 have been linked to hypertension, neurodevelopmental disorders, and cancer. However, no comprehensive in silico saturation mutagenesis study has systematically evaluated the pathogenic potential and structural consequences of all possible missense mutations in adducins. This study aimed to identify high-risk variants and their potential impact on protein stability and function. Methods: We performed computational saturation mutagenesis for all possible single amino acid substitutions across the adducin proteins family. Pathogenicity predictions were conducted using four independent tools: AlphaMissense, Rhapsody, PolyPhen-2, and PMut. Predictions were validated against UniProt-annotated pathogenic variants. Predictive performance was assessed using Cohen’s Kappa, sensitivity, and precision. Mutations with a prediction probability ≥ 0.8 were further analyzed for structural stability using mCSM, DynaMut2, MutPred2, and Missense3D, with particular focus on functionally relevant domains such as phosphorylation and calmodulin-binding sites. Results: PMut identified the highest number of pathogenic mutations, while PolyPhen-2 yielded more conservative predictions. Several high-risk mutations clustered in known regulatory and binding regions. Substitutions involving glycine were consistently among the most destabilizing due to increased backbone flexibility. Validated variants showed strong agreement across multiple tools, supporting the robustness of the analysis. Conclusions: This study highlights the utility of multi-tool bioinformatic strategies for comprehensive mutation profiling. The results provide a prioritized list of high-impact adducin variants for future experimental validation and offer insights into potential therapeutic targets for disorders involving ADD1, ADD2, and ADD3 mutations. Full article

Low glycemic index (GI) cookie bars were prepared with soft wheat flour substituted with 10–50% soybean flour and 10–50% resistant starch. The effects of increased levels of soybean flour and resistant starch on the quality of low glycemic index cookie bars were investigated (i.e., moisture, cookie spread, texture (breaking force), surface color, and in vitro starch digestibility). It was found that increasing soybean flour substitution increased the breaking force, moisture, protein content, and yellowish color of the low GI cookie bars but decreased the cookie bar spread and the lightness of the cookie bars (p < 0.05). The addition of soybean flour and resistant starch by up to 50% did not significantly change the in vitro starch digestibility of the cookie bars. The overall acceptability of the cookie bars was lower when the soybean flour blend went beyond 10%. When soft wheat flour in the cookie bar formulation was replaced at the following levels (10%, 30%, and 50%) by resistant starch, the cookie spread and lightness of the cookie bars increased but the breaking force was decreased along with the yellowish color (p < 0.05). When resistant starch was combined with soft wheat flour at levels of up to 50%, this significantly increased the content of total dietary fiber and spread ratio of cookie bars. Sensorial analysis showed that resistant starch presence had an acceptable impact on overall acceptability of the low GI cookie bars. Resistant starch represents a viable dietary fiber source when substituted for 50% of soft wheat flour in formulations. While this substitution may result in increased spread ratio and decreased crispness in cookie bars, the addition of 10% soybean flour can mitigate these textural changes. Full article

The Sprouty (Spry) proteins modulate signalling and regulate processes like cellular migration and proliferation. Here, we investigated a Spry4 alteration substituting a lysine at position 177 to an arginine, based on a mutation found in Kallmann syndrome, a genetically heterogeneous disease connected to reduced fibroblast growth factor receptor1 (FGFR) signalling. Using growth curves to evaluate proliferative and scratch assays to determine migrative capacities of the cells, in normal fibroblasts as well as in osteosarcoma-derived cells, we demonstrate that the modified Spry4^K177R version hinders both processes, which the unaltered protein cannot do under the same conditions. The inhibition of these processes was accompanied by lower relative phospho-extracellular-signal-regulated kinases (pERK) levels in response to serum induction, indicating that activation of MAPK was less efficient. In contrast to the situation in these cells of mesenchymal origin, in lung cancer-derived cell lines both variants of Spry4 were able to interfere with proliferation of tested cells, and in the cells with elevated FGFR1 expression the Spry4 proteins with an alteration at codon 177 were even more effective. In summary, these data indicate that the lysine at position 177 restricts the ability of Spry4 to inhibit signal transduction at least in cells with high FGFR1 levels. Full article

In this study, whole grain sorghum flour was used to partially substitute the gluten-free flour blend in cookie formulation at 20% (C20) and 40% (C40) replacement levels. The goal was to explore its potential to improve the nutritional value and sensory appeal of cookies relative to conventional and commercially available gluten-free alternatives. Nutritional analysis revealed that cookies with added sorghum flour showed increased levels of protein, ash, and polyphenolic compounds, while maintaining favorable macronutrient profiles. Notably, several bioactive compounds, such as gallic acid, caffeic acid, and apigenin, were detected exclusively in sorghum-containing samples, suggesting enhanced functional properties. Despite these compositional changes, textural measurements showed no significant differences in hardness or fracturability compared with the control. Sensory profiling using the Rate-All-That-Apply (RATA) method demonstrated that both samples (C20 and C40) achieved balanced results in terms of aroma as well as texture and were generally well accepted by the panel. The results indicate that moderate inclusion of sorghum flour (20% and 40%) can improve the sensory and nutritional profiles of gluten-free cookies without compromising product acceptability. Sorghum thus offers a promising pathway for the development of high-quality, health-oriented, gluten-free bakery products. Full article

The objective of this study was to develop a novel sauce formulation in which egg yolk was substituted with pea and soy proteins, in addition to the incorporation of tomato pomace as a functional ingredient. Nine experimental samples (E1–E3, S1–S3, and P1–P3) and three control samples (E0, S0, and P0) were prepared, corresponding to three protein sources (E: egg yolk, S: soy, P: pea), with increasing concentrations of tomato pomace (0, 2, 4, and 6%). The formulations were adjusted proportionally in terms of water and oil to maintain the desired consistency. The analyses performed included: physico-chemical analysis of the sauce (fat content, peroxide value, and CIE L* a* b* color determination), quality assessment using Fourier Transform Infrared Spectroscopy (FT-IR, rheological measurements, and microstructural evaluation. The sample designated P2 demonstrated a notable correlation with favourable parameters, exhibiting intense colouration, elevated protein content, and consistent rheological properties. However, at higher levels of tomato pomace (notably 6%), microstructural instability was observed, which may limit the formulation’s robustness over time. These findings demonstrate that tomato pomace can enhance the functional and structural characteristics of sauce, while also highlighting the importance of optimizing concentration levels to avoid negative impacts on emulsion stability. Overall, the results support the use of tomato pomace and plant proteins in the formulation of sustainable and innovative food products. Full article