This study aimed to examine how the addition of etheric compounds (EC) affects the characteristics of myofibrillar proteins (MP) and to understand underlying interaction mechanisms. Fourier transform infrared spectroscopy confirmed that the EC-MP complex was formed through hydrogen bonding. The addition of EC resulted in an increase in the α-helix content and a decrease in the β-sheet content of MP, which would promote the protein unfolding. The unfolding of MP led to aggregation and formation of larger and non-uniform particles. As a result, the exposure of negative charge on the MP surface was enhanced, and zeta potential was decreased from −5.33 mV to −7.45 mV. Moreover, the EC-induced modification of MP conformation resulted in a less rigid three-dimensional network structure of MP gel and enhanced the discharge of aldehyde compounds (C > 6). Moreover, the rheological characteristics of MP were enhanced by the suppression of protein–protein interactions due to the MP unfolding. Molecular dynamics simulations revealed that anethole reduced the binding capacity of myosin to decanal by raising its binding energy from –22.22 kcal/mol to −19.38 kcal/mol. In the meantime, anethole competed for the amino acid residue (PHE165) where myosin connects to decanal. This caused the hydrogen bonds and hydrophobic contacts between the two molecules to dissolve, altering myosin's conformation and releasing decanal. The results might be useful in predicting and controlling the ability of proteins to release and hold onto flavors.

Although the health benefits of lipophilic bioactive compounds have received tremendous attention from both researchers and manufacturers, the practical application of these micronutrients in aqueous foods is still challenging due to their water insolubility and environmental instability. Therefore, curcumin (Cur) was selected to be encapsulated in soybean protein isolate-dextran conjugate-based nanogels (SDCNG) via the Maillard reaction combined with protein self-assembly to be incorporated into orange juice beverage (OJB) in this study. Cur-loaded SDCNG (Cur-SDCNG) prepared by adding Cur into the SDCNG solution exhibited an encapsulation efficiency of 89.10% ± 1.40% and a loading capacity of 17.11% ± 0.27%, enhanced 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical and hydroxyl radical (•OH)-scavenging activities and ferrous reducing power, increased retention rate at both natural light and dark environment, and strengthened storage stability. Moreover, the loaded Cur showed a greater bioaccessibility (55.41% ± 0.71%) than free Cur (17.41% ± 1.04%). The OJB fortified with Cur by adding Cur-SDCNG exhibited an increasing color difference, particle size, polydispersity index (PDI), protein content, total soluble solid (TSS), and sensory score with the increasing Cur concentration. DPPH radical and •OH-scavenging activities and ferrous reducing power also further enhanced. The Cur-fortified OJB with an orange juice concentration of 30% exhibited improved quality attributes and satisfactory stability reflected by the increased TSS and sensory score, acceptable particle size, PDI, centrifugal sedimentation rate, and Cur retention rate under cold conditions. In conclusion, the findings confirmed the effectiveness of Cur encapsulation in SDCNG and the application feasibility of Cur-SDCNG in acidic beverages simultaneously fortified with lipophilic bioactive compounds and vegetable proteins.

Effects of braising duration on volatile organic compounds (VOCs) and lipids in chicken were investigated. Aroma profiles identified by an electronic nose were effective in differentiating braising stages. During braising process, a total of 25 key VOCs were detected in braised chicken, and sample braised for 210 min exhibited the highest level of key VOCs. Additionally, a gas chromatography mass spectrometry fingerprint was established to evaluate the distribution of VOCs throughout the braising process. Partial least square discriminant analysis indicated that 2-heptanone, 3-methyl-2-butanone, octanal, nonanal, butanal, (E)-2-pentenal, 1-octen-3-ol, 1-hexanol, pentanal, hexanal, and 1-pentanol significantly affected flavor characteristics of braised chicken. Furthermore, 88 differential lipids were screened, and glycerolipids metabolic was found to be main metabolic pathway during braising process. Triglycerides (TG) and phosphatidyl ethanolamine (PE), such as TG (16:0/18:1/18:2), TG (18:0/18:1/18:2), TG (18:1/18:2/18:3), TG (18:1/18:1/18:2), PE (O-18:2/18:2), PE(O-18:2/18:1), and TG (16:0/16:1/18:2), played a vital role in the generation of VOCs.

Interactions among flavor compounds from spices (FCS) and myofibrillar proteins (MP) were investigated. Fluorescence and Fourier transform infrared spectroscopy showed that hydrogen bonding and hydrophobic interactions were the main binding forces between FCS and MP. The FCS increased the particle size and SH content of MP and caused a reduction of zeta potential from −5.23 to −6.50 mV. Furthermore, FCS could modify the binding ability of MP and aldehydes. Eugenol reduced the ability of MP to bond with aldehydes by 22.70–47.87 %. Molecular dynamics simulations demonstrated that eugenol may combat nonanal to attain binding site of amino acid residue (PHE165) and induce protein conformational changes. Electrostatic interactions and van der Waals forces within myosin-nonanal may be disrupted by these alterations, which could reduce stability of complex and cause release of nonanal. This study could provide new insights into regulating the ability of proteins to release and hold flavors.

Edible oil-based oleogels provide a viable and healthier alternative to traditional saturated fats. This study aimed to develop oleogels using rice bran oil combined with β-Sitosterol (Sit) and Palmitic Acid (PA). Structural, physicochemical, and rheological properties of the prepared oleogels were investigated. The results showed that Sit alone was insufficient to create a stable oleogel. However, when Sit was combined with PA, a firm and stable oleogel was obtained. The gel network was formed and stabilized through physical non-covalent interactions such as hydrogen bonding. Additionally, x-ray diffraction analysis indicated that the oleogel molecules rearranged and underwent a homogeneous polycrystalline transition due to the different gelator combinations, revealing the coexistence of β and β′ crystal types in the oleogels. Moreover, the firmness and oil binding capacity of the oleogels increased with higher PA content in the gelator mixture. Furthermore, the storage modulus (G′) and loss modulus (G″) were frequency-independent, with G′ significantly higher than G". The results suggest that fat-like oleogel can be produced using a combination of Sit and PA at mass ratios of Sit2:PA3 or Sit1:PA4 (w/w).

We recently reported factors leading to different severity of ruminal pH drop in primiparous cows fed the same diet during transition and early lactation. The present study evaluates the effects of those severities on performance and several blood and balance parameters in the same 24 primiparous cows from 3 wk before calving until week 10 in lactation. The dietary concentrate was increased for all cows from 32 before calving to 60% dry matter (DM) basis over the first week in lactation, resulting in a diet with 40% non-fiber carbohydrates (NFC), and 14.4% physically effective fiber [peNDF > 8]. Ruminal pH was monitored with indwelling systems in all cows during the study; then several indices of duration and magnitude of pH change were used as indicators of the severity of ruminal pH drop. Accordingly, as reported in the companion paper, the cows were classified as either higher pH drop (HIGH; n = 9), moderate (MOD; n = 9), or lower (LOW; n = 6) severity of pH drop. In the present report, body weight, body condition score, and back fat thickness decreased but rumen mucosa thickness increased after calving in all cows (P < 0.05). Post-partum daily energy intake in HIGH was greater (P < 0.05) than in the other categories. In addition, there were 5.6 kg extra of energycorrected milk in HIGH (P < 0.05). Independent of the severity of pH drop, blood glucose, non-esterified fatty acids, beta-hydroxybutyrate, bilirubin, and cortisol were higher, whereas triglycerides, total protein, globulin, albumin, urea nitrogen, cholesterol, calcium, and phosphorous were lower at calving (P < 0.05). Blood cholesterol was greater in HIGH than the other pH categories (P < 0.05); insulin and reproductive variables were not affected by the severity of the pH drop. Overall, primiparous cows fed the same diet showed different severity of ruminal pH drop, but the individual variation in ruminal pH depression was not related to a negative impact on milk yield, energy balance, or blood metabolites during the study. This indicates that the impact of low ruminal pH on the animals may depend not only on the severity of the pH drop (average of 403 min/d of pH < 5.8 over 13 wk) but also on diet characteristics. Specifically, drops of ruminal pH can be tolerated by primiparous cows during the first 10 wk in milk consuming a diet containing 40% NFC and 14.4% peNDF > 8. It would be worth studying the severity of ruminal pH drop in a larger sample size during the entire lactation and if the severity is sustained on the next lactation.

This study aimed to determine the effects of the dietary feeding of sesban (Sesbania sesban (L.) Merr.) and reed forage (Arundo donax L.) on nutrient digestibility, nitrogen retention, ruminal protozoa count, and rumen fermentation in sheep. Twelve Farafra rams (50 ± 0.25 kg, 2 ± 0.2 years) were allocated to three treatments. The control group  was fed a diet containing 700 g concentrate mixture with fresh alfalfa ad libitum. In the second and third treatments,
alfalfa was replaced with fresh sesban or reed forage ad libitum, respectively. Forage intake of sesban and alfalfa was higher (P < 0.05) than reed forage. Fiber digestibility was higher (P < 0.05) with reed compared to other treatments. Digestible crude protein of control and sesban treatments was higher (P < 0.05) than reed. Nitrogen intake, digestion and retention of the control and sesban treatments were higher (P < 0.05) than reed treatment. No differences were found among the treatments for ruminal pH, ammonia-N, total volatile fatty acids, and total protozoal count. In conclusion, the results of nutrient digestibility, rumen fermentation and nitrogen from sesban and reed forage showed that alfalfa can be replaced with sesban or reed forage in the diet of sheep. Moreover, sesban and reed forage can be considered as sources of protein and energy for rams during the summer season.

Population activity of the main insect pests inhabiting sugar beet plants in Assiut Governorate was studied during two successive seasons of 2021/2022 and 2022/2023 at the Farm of the Faculty of Agriculture at Assiut University. The results show that the sugar beet plants were harbored by three main insect species, i.e., Pegomya mixta Vill., Spodoptera littoralis (Boisduval) and Gryllotalpa gryllotalpa (Linnaeus). Results revealed that the highest infestation levels of these insect pests occurred during December and January in both seasons. The results also showed that the activity of the sugar beet fly, Pegomya mixta increased in the Salama and Oscarpoly cultivars during the two seasons. By studying the major weather factors, temperature and relative humidity on the population activity of the major pests on sugar beet plants. Results showed that the population densities of sugar beet fly, Pegomya mixta were relatively higher during the first season than the second one, and it has a higher density than Spodoptera littoralis and Gryllotalpa gryllotalpa in Salama and Oscarpoly cultivars in both seasons. From the current study, we can conclude that Salama and Oscarpoly sugar beet cultivars were sensitive to the infestation with the sugar beet fly, Pegomya mixta, but the sensitivity varies from one cultivar to another. 

Lepidium meyenii (Maca) is a plant that has nutritional benefits and increases the effectiveness of male reproduction. In this study, oxidative stress-exposed New Zealand rabbits were used to assess the ameliorative effects of daily Maca ingestion on testicular and epididymal tissues as well as the quality of fresh and frozen/thawed sperm. Twenty-four 40-week-old, healthy New Zealand white male rabbits were divided into four groups. The first group consumed tap water and served as a control. The second group was given 300 mg of Maca daily in capsules. The third group drank water containing hydrogen peroxide (H₂O₂) at a concentration of 1%. Finally, the fourth group consumed H₂O₂ and Maca daily. The ejaculate volume, sperm concentration, vitality, motility and velocity of the H₂O₂ group were considerably lower than those of the other groups. Frozen/thawed spermatozoa showed more dramatic decreases in motility and velocity as a result of H₂O₂ consumption. The plasma concentrations of testosterone and total antioxidant capacity were also lowest in the H₂O₂-treated rabbits, while malondialdehyde levels were highest. Exposure to H₂O₂ increased collagen deposition between ST and epididymal ducts which induced testicular and epididymis fibrosis. In addition, the spermatogenic and epididymal epithelial cells exhibited signs of apoptosis, degeneration, vacuolation and a reduction in height. Maca intake attenuated most of the damaging effects of H₂O₂ ingestion-induced oxidative stress. Furthermore, H₂O₂-treated rabbits had modest nuclear androgen receptor positivity, unlike those in the Maca group. The number of Leydig cells significantly increased with daily Maca intake. In conclusion, daily intake of Maca improved reproductive performance and mitigated the damaging effects of oxidative stress on testicular and epididymal functions in New Zealand rabbits.