2,4-D resistance due to a deletion in IAA2 in Sisymbrium orientale L. carries no apparent fitness penalty.

Background: A deletion mutation in the degron tail of auxin coreceptor IAA2 was found to confer resistance to the herbicide 2,4-D in Sisymbrium orientale. Given the importance of auxin signalling in plant development, this study was conducted to investigate whether this deletion mutation may affect plant fitness.

Results: The F progeny of crosses with two resistant populations P2 (P2♂ × S♀) and P13 (P13♂ × S♀) were used in this study.

Characteristics of Tylvalosin Tartrate Enteric Amorphous Pellets Prepared by Liquid Layering.

Purpose: Tylvalosin Tartrate (TAT), a new-generation macrolide antibiotic, undergoes significant degradation in the stomach and in vivo rapid elimination upon oral administration, resulting in poor bioavailability. This study developed TAT enteric amorphous pellets by liquid layering (TAT/EAP-LL) with pH-sensitive and burst release characteristics, to enhance drug stability in the stomach and concentration enrichment in the duodenum.

Methods: The drug loading layer, isolation layer and enteric layer were formed on the surface of the blank core pellets.

Formulation of catechin hydrate nanoemulsion for fortification of yogurt.

Unlabelled: Catechin hydrate (CH) is a kind of polyphenol present in many plantsincluding green tea, fruits, red wine and cocoa with very good antioxidant effect. The formulation of CH nanoemulsion increased the bioavailability and stability of catechin, allowing for easier food incorporation and faster absorption by the body. The major goal of the current study was to create a nanoemulsion as a reliable delivery mechanism for catechin hydrate and its incorporation into yogurt to increase its antioxidant activity.

Callistephus A from Callistephus chinensis Nees alleviates concanavalin A-induced immunological liver injury in mice by inhibiting the activation of JAK/STAT1 and MAPK signaling pathways.

Callistephus chinensis Nees is an herbaceous plant in the Asteraceae family that has various traditional effects, especially in preventing liver disease. Callistephus A (CA) is a sesquiterpene compound with a rare 6/7 ring skeleton, which has been isolated only from the Callistephus chinensis Nees, but whether CA protects the liver is unknown. Immunological liver injury (ILI) is a common liver disease mediated by the immune system.

Advancing anthocyanin extraction: Optimising solvent, preservation, and microwave techniques for enhanced recovery from merlot grape Marc.

Grape marc, a by-product of winemaking, is a rich source of bioactive compounds, yet efficient extraction methods suitable for industrial application remain underexplored. This study presents an integrated, three-stage approach to optimise the extraction of anthocyanins, phenolics, and tannins from Merlot grape marc. In the first stage, 12 solvents were evaluated using conventional solvent extraction, with 50 % ethanol (EtOH) acidified with hydrochloric acid (HCl) achieving the highest anthocyanin recovery after eight extraction cycles (0.

Winery By-Products and Effects on Atherothrombotic Markers: Focus on Platelet-Activating Factor.

Platelet aggregation and inflammation play a crucial role in atherothrombosis. Wine contains micro-constituents of proper quality and quantity that exert cardioprotective actions, partly through inhibiting platelet-activating factor (PAF), a potent inflammatory and thrombotic lipid mediator. However, wine cannot be consumed extensively due to the presence of ethanol.

Effect of Different Harvest Time and Microwave Aging on Aroma Characteristics of Japanese Apricot Wine.

The aroma and nutrition of Japanese apricot fruit change continuously as the fruit ripens. The differences in fruit aroma and nutrition can affect the resulting wine, which is produced by steeping the Japanese apricot fruit. In this study, we used HS-SPME-GC-MS to examine the aromatic compositions of Japanese apricot fruit and wine produced from its macerated fruit at different levels of ripeness.

Grape Pomace: A Review of Its Bioactive Phenolic Compounds, Health Benefits, and Applications.

The wine industry generates high amounts of waste, posing current environmental and economic sustainability challenges. Grape pomace, mainly composed of seeds, skins, and stalks, contains significant amounts of bioactive compounds and constitutes the main solid residue of this industry. Various strategies are being explored for its valorization, from a circular economy perspective.

UV-C and Nanomaterial-Based Approaches for Sulfite-Free Wine Preservation: Effects on Polyphenol Profile and Microbiological Quality.

Controlling the microorganisms employed in vinification is a critical factor for successful wine production. Novel methods aimed at lowering sulfites used for wine stabilization are sought. UV-C irradiation has been proposed as an alternative for reducing the viable cell count of microorganisms in wine and grape juice.

Millière (Pyralidae, Phycitinae): An Emerging Grapevine Pest in Greece.

The honeydew moth, Millière (Lepidoptera: Pyralidae), is native to the Mediterranean Basin. However, it has recently been reported as an emerging grapevine pest in southern European Union countries and in the Middle East, North Africa, and South America. This may be attributed to the global warming trends.

The Antimicrobial Effect of Thymol and Carvacrol in Combination with Organic Acids Against Foodborne Pathogens in Chicken and Beef Meat Fillets.

Bioactive compounds and organic acids are applied to a wide range of foods against different types of foodborne pathogens. In the present study, carvacrol and thymol (1000 mg/L) were applied in wine-based marinades, alone or in combination with them and in combination with tartaric acid, malic acid, ascorbic acid, citric acid, and acetic acid (in concentration 0.1% /), in chicken and beef fillets and their antimicrobial activity, antioxidant capacity, and pH were estimated during refrigerated storage.

Bacteriocin-Producing Staphylococci and Mammaliicocci Strains for Agro-Food and Public Health Applications with Relevance of Micrococcin P1.

Antimicrobial-producing strains and their bacteriocins hold great promise for the control of bacterial diseases, being an attractive alternative to antibiotics. Thus, the aim of this study was to evaluate the inhibitory activity of 15 bacteriocin-producing staphylococci and mammaliicocci (BP-S/M) strains and their pre-purified extracts with butanol (BT) against a collection of 27 harmful or zoonotic strains (including Gram-positive/-negative bacteria and molds) with relevance in the public health and agro-food fields. These indicators (excluding Gram-negative strains) were grouped into seven categories based on their potential application areas: dairy livestock mastitis, avian pathogen zoonoses, swine zoonoses, food safety, aquaculture, wine making, and mushroom cultivation.

Effects of Protein on Depression-like Behavior and Gut Microbiota in Stressed Juvenile Mice.

protein (Lep) exhibits anti-inflammatory effects, but its antidepressant activity is unknown. This study used a 44-day chronic unpredictable mild stress (CUMS) model to determine whether Lep has a beneficial effect through the gut-brain axis in 3-week-old male C57BL/6 mice. Gavaging with Lep solution alleviated the depression-like behavior and anxiety symptoms in CUMS growing mice.

Effect of Indigenous Non- Yeasts on Lipid Compositions of Maraština Wine.

This study is the first to investigate the impact of indigenous non-Saccharomyces yeasts, including , /, , , , , , , , and on the lipid composition of sterile Maraština grape juice and wines using the UHPLC-MS/MS method. Yeasts were tested in monoculture and sequential fermentations alongside commercial . Indigenous non-Saccharomyces yeasts showed the potential to improve fermentation performance and enable the development of new wine styles through the biosynthesis of an unsaturated fatty acid pathway, which was identified as the most significant pathway.

Changes in Microbial Community Diversity and the Formation Mechanism of Flavor Metabolites in Industrial-Scale Spontaneous Fermentation of Cabernet Sauvignon Wines.

The key flavor compound formation pathways resulting from indigenous microorganisms during the spontaneous fermentation of wine have not been thoroughly described. In this study, high-throughput metagenomic sequencing and untargeted metabolomics were utilized to investigate the evolution of microbial and metabolite profiles during spontaneous fermentation in industrial-scale wine production and to elucidate the formation mechanisms of key flavor compounds. Metabolome analysis showed that the total amount of esters, fatty acids, organic acids, aldehydes, terpenes, flavonoids, and non-flavonoids increased gradually during fermentation.

Melatonin promoted terpene accumulation of blueberries during postharvest partial dehydration.

Although postharvest partial dehydration has been applied to enhance blueberry wine flavor by increasing terpene level, berry decay remains a concern. Melatonin is known to improve fruit resistance during storage, but its role in terpene accumulation in blueberries during postharvest dehydration remains unclear. This study identified aroma-active terpenes of blueberry wines applying aroma extract dilution analysis and revealed the key genes linked to the increased terpenes in dehydrated blueberries.

Holocellulose from a Winemaking By-Product to Develop a Biopolymeric System for Bacterial Immobilization: Adsorption of Ochratoxin A in Wine Model Solutions (Box-Behnken Design).

Significant agro-industrial waste is produced during the winemaking process, including grape stalks, which are a rich source of the valuable biopolymer holocellulose that can be utilized for biotechnological processes. The purpose of this study was to delignify grape stalks in order to extract holocellulose. Then Lactobacillus plantarum (LP) was immobilized in the interstitial spaces of holocellulose and then coated with natural polymers (chitosan, Ch; and alginate, Al) to create the Holo-LP/Ch/Al complex.

Isolated from Grapevine Is a Mycoparasite of .

The best known spp. are important pathogens of small-grain cereals and/or endophytes of diverse monocot hosts. This study is the first report of isolated from asymptomatic grapevine tissues.

The Role of Membranes in Modern Winemaking: From Clarification to Dealcoholization.

The utilization of membrane technologies in winemaking has revolutionized various stages of production, offering precise and efficient alternatives to traditional methods. Membranes, characterized by their selective permeability, play a pivotal role in enhancing wine quality across multiple processes. In clarification, microfiltration and ultrafiltration membranes, such as ceramic or polymeric membranes (e.

Inter- and intra-varietal clonal differences influence the aroma compound profiles of wines analyzed by GC-MS and GC-IMS.

To investigate the impact of genetic factors on wine aroma, wines made from 22 clones of five grape varieties ( L.) were used to analyze the volatile compounds by headspace solid phase microextraction gas chromatography mass spectrometer (HS-SPME-GC-MS) and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS). Results showed that 52 and 49 aroma compounds were identified from 22 clones of wines by two technologies, respectively.

Manganese biofortification in grapevine by foliar spraying improves volatile profiles of Cabernet Sauvignon grapes and wine sensory traits.

Manganese (Mn) is involved in plant metabolism as an enzyme cofactor. However, the role of Mn in the formation of volatile compounds in grapes has rarely been studied. To address this gap, this study explored the effect of foliar Mn application on the aroma traits of grapes and wine.

A near-infrared amine/HSO probe with colorimetric and fluorescent ultrafast response and its application in food samples and visual evaluation of salmon freshness.

A multifunctional near-infrared fluorescent probe (Sycy) is synthesized by the one-step condensation reaction of syringaldehyde and tricyanofuran. Sycy can detect HSO within 150 s in the red wine and sugar samples with a low detection limit of 3.5 μM.

Effects of glycosidases and GSH pretreatments, fermentation temperatures, and aging time on the physicochemical, organic acids, and aroma profiles of perry.

The lack of sufficient flavour in perry represents a barrier to its further industrialization. This study aimed to investigate the effects of glutathione (GSH), β-glucosidase (Glu), and α-L-rhamnosidase (Rha) pretreatments, the fermentation temperature from 16 °C to 28 °C, and the aging time of 1, 2, and 3 years (PA1, PA2, and PA3) on the physicochemical properties, organic acids, and aroma profiles were investigated. The results demonstrated that the synergistic effect of Glu, Rha, and GSH was more effective than their individual or paired applications in enhancing the varietal aromas.

Dynamics of microbial communities and metabolites during the fermentation of Ningxia goji berry wine: An integrated metagenomics and metabolomics approach.

Ningxia Goji Berry Wine (NGBW), a traditional Chinese fermented beverage, exhibits complex flavor quality changes during fermentation, the mechanisms of which remain insufficiently elucidated. This study aimed to elucidate the dynamic shifts in physicochemical properties, metabolites, and microbial communities throughout the controlled fermentation process of NGBW. Metabolomic analysis identified 8 key differential volatile metabolites (VOCs) and 406 differential non-volatile metabolites.