PSC1, a basic/helix-loop-helix transcription factor controlling the purplish-red testa trait in peanut.

Seed color is a key agronomic trait in crops such as peanut, where it is a vital indicator of both nutritional and commercial value. In recent years, peanuts with darker seed coats have gained market attention due to their high anthocyanin content. Here, we used bulk segregant analysis to identify the gene associated with the purplish-red coat trait and identified a novel gene encoding a basic/helix-loop-helix transcription factor, PURPLE RED SEED COAT1 (PSC1), which regulates the accumulation of anthocyanins in the seed coat.

Causal Effects of Air Pollution, Noise, and Shift Work on Unstable Angina and Myocardial Infarction: A Mendelian Randomization Study.

Cardiovascular disease continues to be a major contributor to global morbidity and mortality, with environmental and occupational factors such as air pollution, noise, and shift work increasingly recognized as potential contributors. Using a two-sample Mendelian randomization (MR) approach, this study investigates the causal relationships of these risk factors with the risks of unstable angina (UA) and myocardial infarction (MI). Leveraging single nucleotide polymorphisms (SNPs) as genetic instruments, a comprehensive MR study was used to assess the causal influence of four major air pollutants (PM, PM, NO, and NO), noise, and shift work on unstable angina and myocardial infarction.

Immunogenicity of HIV-1 mRNA and VLP mRNA Vaccines in Mice.

Background: The development of a protective vaccine is critical for conclusively ending the human immunodeficiency virus (HIV) epidemic.

Methods: We constructed nucleotide-modified mRNA vaccines expressing HIV-1 Env and Gag proteins. Env-gag virus-like particles (VLPs) were generated through co-transfection with env and gag mRNA vaccines.

Effects of unsaturated C18 fatty acids on "glucose-glutathione" Maillard reaction: Comparison and formation pathways of initial stage and meaty flavor compounds.

To explore the effect of oleic acid, linoleic acid, and linolenic acid on "glucose-glutathione" Maillard reaction initial stage and meaty flavor compounds formation pathways, glutathione-Amadori compound was synthesized, and identified by Q/TOF and NMR. Depending on the concentration of glutathione and glutathione-Amadori compound quantified by UPLC-MS/MS, the unsaturated C18 fat acids inhibited glutathione Amadori compound formation or accelerated degradation, and oleic acid inhibited most markedly. The results showed that 65 volatile compounds were detected by GC-MS-O in four model systems.

Effects of catechins with different structure characteristics on the structure and properties of gluten-catechin covalent complex.

Effects of catechins with different structure characteristics on the structure and properties of gluten-catechin covalent complex were investigated, and the structure-activity relationship was further explored. Catechins including epicatechin (EC), epigallocatechin (EGC), epicatechin-3-gallate (ECG), and epigallocatechin-3-gallate (EGCG) could successfully covalently bind with gluten through C-N and/or C-S bonds. The physicochemical properties of covalent complex, including particle size, thermal stability, content of free amino groups, free sulfhydryl groups and disulfide bonds, were significantly affected by different catechins, and the action order was: EGCG > ECG > EGC > EC.