Association of and Genetic Variants With Schizophrenia in the Bangladeshi Population: A Case-Control Study.

Background And Aims: Schizophrenia (SCZ) is among the most persistent and devastating psychological problems. Different genetic polymorphisms are responsible for the predisposition of SCZ, and we screened (rs2071287, rs204993) and (rs2070673) polymorphisms in this study to find the connection with SCZ development.

Methods: We investigated a total of 420 samples (210 patients and 210 controls) and used the PCR-RFLP technique to genotype all SNPs.

Preventing enzymatic browning of freshly cut green bananas through immersion in normal water, lemon juice, and coconut water.

The rising demand for freshly cut agricultural produce like bananas, apples, pears, potatoes, and roots due to health concerns and modern lifestyles has heightened awareness of their susceptibility to browning, which diminishes their appeal and contributes to food waste. The present study explored the efficacy of natural anti-browning agents in prolonging the quality and shelf-life of freshly cut green banana slices. The bananas underwent treatment with normal water (NW), lemon juice (LJ), and coconut water (CW), and the changes in physicochemical properties, such as browning intensity, color, firmness, total soluble solid (TSS), total phenolic content (TPC), total flavonoid content (TFC), and also microbial attributes, were evaluated during their storage at 4 ± 1°C for 12 days.

Effect of low oxygen stress on the metabolic responses of tomato fruit cells.

Postharvest losses of fruits and vegetables can occur due to cell breakdown and browning during controlled atmosphere storage as a result of low oxygen (O) stress. Therefore, the study was designed to better understand the underlying mechanisms of the response of isolated tomato fruit cells incubated at low O (hypoxic and anoxic) conditions as a model system. The O stress conditions used for the experiment were based on the results of the Michaelis-Menten constant () of respiration.