Effect of on : Behavior, Oxidative Stress, and Microbiota Alterations.

is an invasive species which has significantly impacted native ecosystems globally. The benthic worm is essential for the stability of the native aquatic ecosystem, facilitating the nutrient cycle dynamics through bioturbation. Nevertheless, limited information exists regarding the impact of on those key native benthic species.

Effects of short-term exposure to secretions on and : A study based on behavior, intestinal microbiota, and antioxidant system.

is one of the most notorious invasive aquatic snail, capable of influencing various aquatic organisms through their secretions. and are the most prevalent and powerful bioturbators in aquatic ecosystems. However, the mechanism of 's secretions affecting bioturbators remains unknown.

Oyster-derived dipeptides RI, IR, and VR promote testosterone synthesis by reducing oxidative stress in TM3 cells.

Short peptides have gained widespread utilization as functional constituents in the development of functional foods due to their remarkable biological activity. Previous investigations have established the positive influence of oysters on testosterone biosynthesis, although the underlying mechanism remains elusive. This study aims to assess the impact of three dipeptides derived from oysters on the oxidative stress state of TM3 cells induced by AAPH while concurrently examining alterations in cellular testosterone biosynthesis capacity.

Nondestructive monitoring of polyphenols and caffeine during green tea processing using Vis-NIR spectroscopy.

Increasing consumption of green tea is attributed to the beneficial effects of its constituents, especially polyphenols, on human health, which can be varied during leaf processing. Processing technology has the most important effect on green tea quality. This study investigated the system dynamics of eight catechins, gallic acid, and caffeine in the processing of two varieties of tea, from fresh leaves to finished tea.

Domestic cooking methods affect nutrient, phytochemicals, and flavor content in mushroom soup.

The effects of different cooking methods, including autoclaving, microwaving, sous vide, and stewing, on the nutritional quality of mushroom () soup were investigated. The results showed that all four cooking methods increased the polysaccharide, polyphenol, and amino acid levels compared to uncooked soup. Stewing increased protein content with the other cooking methods showing no change when compared with uncooked soup.

Antioxidant and antibacterial properties of coating with chitosan-citrus essential oil and effect on the quality of Pacific mackerel during chilled storage.

The goal of the study was to investigate whether chitosan-citrus essential oil composite works as an efficient preservative in Pacific mackerel () during chilling storage. FT-IR analysis showed that chitosan-citrus essential oil coating was successfully prepared. Our results demonstrated that chitosan-citrus essential oil coating possessed significantly higher capability of scavenging reactive oxygen species ( and OH-) than chitosan.

Optimization of tea-leaf saponins water extraction and relationships between their contents and tea () tree varieties.

Resulting from the year-on-year increase in tea plantations and the saturated consumption of tea leaves, the relative overcapacity in China's tea-leaf production appears. Discovering the new utilization of tea leaves is helpful to alleviate this phenomenon. The feasibility of extracting saponins from aged tea leaves was investigated and confirmed; three major variables in water extraction were optimized by Box-Behnken designs.