Integrated lipidomics and microbiomics reveal the quality changes of fresh yak tenderloin during storage.

The changes in lipid and microbial during beef storage exert a substantial impact on the overall quality of beef. In this study, lipidomics and microbiomics were used to evaluate the effects of chilled storage (at 4 °C, CS) and superchilled storage (at -2 °C, SS) on the quality of yak tenderloin. The data revealed that TG, PS, PI, PE, and Car are the key factors contributing to the generation of undesirable odor during the storage of tenderloin.

An active peptide from yak inhibits hypoxia-induced lung injury via suppressing VEGF/MAPK/inflammatory signaling.

Pulmonary vascular remodeling and inflammation play an important role in the hypoxic-induced lung diseases. Our previous investigations showed that peptide from yak milk residues could alleviate inflammation. In this study, our results suggest that peptide (LV) from yak milk residues peptide had protective effect of lung in the animal models of hypoxic-induced lung injury.

Protein of yak milk residue: Structure, functionality, and the effects on the quality of non-fat yogurt.

The purpose of this study was to compare the structural and functional of protein from yak milk residue, which collected from different elevations (MRP1 and MRP2) in Tibet, as well as their potential for enhancing the quality of non-fat yogurt. The results showed that MRP1 exhibited higher levels of β-sheet, turbidity, particle size, and gel properties. MRP2 had better flexibility, emulsification, foaming, water/oil absorption capacity.

Melatonin Enhances the Postharvest Disease Resistance of Blueberries Fruit by Modulating the Jasmonic Acid Signaling Pathway and Phenylpropanoid Metabolites.

In this study, to investigate the physiological and molecular mechanisms of melatonin inhibiting the postharvest rot of blueberry fruits, blueberry fruits were dipped in 0.3 mmol L melatonin solution for 3 min and stored at 0°C for 80 days. The results indicated that melatonin did not significantly ( > 0.