Cyanidin inhibits adipogenesis in 3T3-L1 preadipocytes by activating the PLC-IP pathway.

Cyanidin is the most abundant anthocyanin found in red-purple plants and possesses anti-obesity properties. However, its mechanism of action in adipocytes remains unknown. The objective of this study was to elucidate how cyanidin inhibits adipocyte formation in 3T3-L1 preadipocytes.

Sustaining the potential for cooperation as female competitive strategy.

The lower female competitiveness often found in economic experiments presents a puzzle. If accumulating wealth and reaching high status affords women essential benefits for themselves and their children, why do women appear less competitive? By looking at behavioural strategies from a cooperative breeding perspective, we propose that women may have evolved an adaptation to strategically suppress competitiveness to elicit cooperation for the benefit of raising offspring. To support this idea, we review the literature that shows that women's behaviour is, in general, more reactive than men's to the social conditions of the different games.

Prosocial option increases women's entry into competition.

We provide evidence that women enter competitions at the same rate as men when the incentive for winning includes the option to share part of the rewards with the losers (i.e., when the incentive system is socially oriented).

Validation of Commonly Used Antimicrobial Interventions on Bob Veal Carcasses for Reducing Shiga Toxin-Producing Escherichia coli Surrogate Populations.

Abstract: Ruminants are natural reservoirs of Shiga toxin-producing Escherichia coli (STEC), and the STEC can be easily transferred to carcasses during the conversion of animals to meat. Three experiments were conducted to validate the efficacy of lactic acid (LA; 4%), peroxyacetic acid (PAA; 300 ppm), and hot water (HW; 80°C) for their individual or combined abilities to reduce STEC surrogates on bob veal carcasses pre- and postchill and through fabrication. In experiment 1, hot carcasses (n = 9) were inoculated with a five-strain cocktail (ca.

Texture and quality of chicken sausage formulated with woody breast meat.

Woody breast (WB) myopathy is a quality defect, afflicting a large portion of commercial broilers to some degree. The WB myopathy is commonly attributed to rapid bird growth and characterized by excessive fibrosis within the pectoralis major, which is thought to cause the palpably hardened texture observed in the afflicted breast meat. These phenotypically tough breast fillets are not marketed for traditional intact muscle products owing to poor quality and eating experience.