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Altered microbiome and metabolome profiling in fearful companion dogs: An exploratory study.
PLoS One
January 2025
Department of Veterinary Medicine and Animal Production, University of Naples Federico II, Naples, Italy.
Behavioral dysfunctions in dogs represent one of the main social concerns, since they can endanger animals and human-dog relationship. Together with the trigger stimulus (human, animal, place, scent, auditory stimuli, objects), dogs can experience stressful conditions, either in multiple settings or unique situations, more often turning into generalized fear. Such a dysfunctional behavior can be associated with genetic susceptibility, environmental factors, traumatic experiences, and medical conditions.
View Article and Find Full Text PDFUnveiling the dynamic response of volatile development during barley malt roasting via untargeted and pseudo-targeted flavoromics: A time course study.
Food Chem
March 2025
Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA. Electronic address:
Roasting is an efficient way to enhance the aroma of malts. However, the dynamic response of volatile development throughout roasting has been rarely explored. In this study, multiple omics approaches were applied to systematically investigate underlying mechanisms of volatile development at a time-course manner during roasting.
View Article and Find Full Text PDFPKC phospho-activated PFK1 is required for PBAN regulated sex pheromone biosynthesis in Helicoverpa armigera.
J Insect Physiol
December 2024
State Key Laboratory of Wheat and Maize Crop Science/Henan International Laboratory for Green Pest Control/College of Plant Protection, Henan Agricultural University, Zhengzhou, China. Electronic address:
The enzyme 6-phosphofructokinase-1 (PFK1) acts as the primary rate-limiting enzyme in glycolysis, catalyzing the conversion of fructose-6-phosphate to fructose-1,6-bisphosphate. This glycolytic process provides essential substrates for the synthesis of sex pheromones. However, the specific function of PFK1 in sex pheromone biosynthesis remains unidentified.
View Article and Find Full Text PDFUnveiling the aromatic diversity of Fermented mango juices through 40 plant-derived Lactiplantibacillus plantarum.
Food Chem
March 2025
Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Guangxi Academy of Agricultural Sciences, Nanning 530007, Guangxi, China. Electronic address:
Article Synopsis
- Two varieties of mango juices were fermented with 40 strains of Lactiplantibacillus plantarum, leading to the analysis of volatile compounds and sensory characteristics through advanced testing methods.
- Most strains showed good growth during fermentation, with SS6 and B15 producing the most acid in the ReNong and Ketti mango juices, while 75 volatile compounds were identified, highlighting strain-specific differences.
- The fermentation process increased the complexity of aroma profiles, particularly enhancing 'mango' and 'floral' scents through esters, with C10 and LA100 providing the most pleasant flavors, offering insights for future mango juice quality control and strain selection.
Unveiling the aroma profile of anhydrous milk fat: Insights into key odorants during biocatalysis by aroma extract dilution analysis, aroma recombination, and omission experiment.
Food Res Int
November 2024
State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Food Laboratory of Zhongyuan, Luohe, Henan Province, 462300, China. Electronic address:
Article Synopsis
- The study focused on identifying and verifying key aroma compounds in anhydrous milk fat (AMF) during a biocatalysis process using specific immobilized enzymes from two different fungi.
- Advanced analysis techniques like HS-SPME-GC-MS were used to identify 17 main odorants in AMF, with some showing significant flavor intensity through various tests.
- The research highlighted 12 key odorants that contribute to AMF’s aroma, giving insights into how enzymatic processes can alter the flavor profile of dairy products.
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