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The global spread of antimicrobial resistance is one of the most significant challenges of the 21st century. The waterfowl sector is an economically decisive part of the poultry industry, yet it remains under-researched, and its antibiotic usage is less monitored. Our study aimed to determine the antimicrobial susceptibility of avian pathogenic Salmonella strains, which are still prevalent in ducks and geese, against antibiotics critical for both animal and human health, and to compare these findings with human resistance data. We analyzed 71 Salmonella strains, collected by the National Reference Laboratory from samples originating from 29 settlements across Hungary between 2022 and 2023, using the minimum inhibitory concentration (MIC) method. Notably, the duck strains (n = 52) exhibited 57.7% resistance to potentiated sulfonamides, 28.8% resistance to doxycycline, and 25% resistance to cefotaxime. Among the geese strains (n = 19), 52.6% showed resistance to potentiated sulfonamides, followed by 26.3% resistance to doxycycline and amoxicillin–clavulanic acid, and 15.8% resistance to cefotaxime, ceftiofur, and ceftriaxone. When compared to human resistance data, we found significantly lower resistance levels for amoxicillin in ducks (20.0%) and geese (8.3%) in the Dél-Alföld region, compared to ampicillin resistance in human samples (45.4%), in which amoxicillin analog is an antibiotic in human medicine. Resistance to ciprofloxacin was only observed in ducks (2.0%), whereas pefloxacin resistance in human medicine was notably higher (22.3%). Overall, the results for the waterfowl sector in the Dél-Alföld region of Hungary align with the international literature in several aspects. Further investigation using next-generation sequencing to identify the genetic basis of multi-resistant strains is warranted. Full article

The optimum processing conditions for green laver chips were determined using response surface methodology (RSM) to improve taste and reduce off-flavors by applying reaction flavor and air-frying techniques. The optimum composition (w/w) for the chips included 20% green laver, 20% hairtail surimi, and 60% flour. Additional ingredients included distilled water (90 mL) with GDL (3 g), NaHCO₃ (2 g), salt (1 g), sugar (12 g), roasted soybean powder (1.5 g), and reaction flavor solution (RFS, 10 mL). The mixture was kneaded, shaped, dried at 50 °C for 2 h, and air-fried at 195 °C for 80 sec. The resulting green laver chips showed overall acceptance and brittleness values of 7.00 ± 0.74 and 5.89 ± 0.59 N, respectively, with absolute residual errors of 8.43% and 7.07%. The optimum reaction flavor precursors for green laver chips were determined to be threonine (1.0 g%), proline (1.0 g%), glycine (1.4 g%), methionine (0.05 g%), and glucose (2 g%). Flavor analysis revealed that green laver chips with reaction flavor (GLCR) contained 13 alkylpyrazines with corn-like and nutty odors, and 2-acetylpyrrole, which contributed a popcorn-like odor. In contrast, green laver chips without reaction flavor (GLC) predominantly contained straight-chain aldehydes with undesirable odors. The heating process in the air fryer appeared to reduce the aldehyde content and promote pyrazine formation, significantly enhancing GLCR’s flavor. Full article

Bacillus clausii, an antagonistic bacterium, was utilized to develop antimicrobial edible films based on whey protein concentrate. This study employed a Taguchi test (3 × 3) to evaluate the impact of temperature, pH, and protein concentration on film properties. Optimal growth of B. clausii occurred at 6% (w/v) protein and pH 9.5. The resulting film solutions demonstrated antimicrobial activity, exhibiting inhibition zones against Aspergillus niger, Penicillium expansum, Staphylococcus aureus, and Escherichia coli, with inhibition zone diameters of 13.68 mm, 16.88 mm, 11.38 mm, and 17.15 mm, respectively. The optimum antimicrobial property of the films was observed when the incubation condition of pH 8.5, 35 °C and 6% (w/v) protein. Survival rates of B. clausii in the dry film were 86% at 4 °C and 87% at 25 °C over 14 days. Additionally, the highest tensile strength (TS) and percent elongation at break (%E) for the films were recorded at 3.14 MPa (pH = 9.5, 37 °C, 8% protein) and 27.63% (pH = 9.0, 35 °C, 10% protein), respectively. These findings demonstrate the potential for developing effective antimicrobial films through 24-h fermentation of B. clausii in the film solution. This antimicrobial film shows potential for use in wound dressings or food packaging applications. Full article

Rice is a crucial staple food for over half the global population, and viral infections pose significant threats to rice yields. This study focuses on the Rice Stripe Virus (RSV), which is known to drastically reduce rice productivity. We employed RNA-seq and ribosome profiling to analyze the transcriptional and translational responses of RSV-infected rice seedlings. Our results reveal that translational reprogramming is a critical aspect of the plant’s defense mechanism, operating independently of transcriptional changes. Notably, less than half of the differentially expressed genes showed concordance between transcription and translation. Furthermore, RSV infection led to significant alterations in translational efficiency for numerous genes, suggesting that the virus selectively manipulates translation to enhance its pathogenicity. Our findings underscore the necessity of examining both transcriptional and translational landscapes to fully understand plant responses to viral infections. Full article

Influenza D virus (IDV) is a newly emerged zoonotic virus increasingly reported worldwide. Cattle are considered the main reservoir of IDV, although it was first isolated from pigs. IDV infects multiple animal species and contributes to the bovine respiratory disease complex (BRDC). To date, there has been no report on the presence and frequency of IDV among cattle herds in Pakistan. In this study, we collected nasal swabs from cattle and performed virological surveillance of IDV via qRT-PCR. Among 376 swab samples, IDV was detected in 9 samples (2.4%). Four dairy cattle farms were positive for IDV; two IDV-positive samples (two/nine, 22.2%) belonged to asymptomatic cattle, while seven IDV-positive samples (seven/nine, 77.8%) were from cattle showing respiratory clinical signs, including two with a recent history of abortion and mastitis. Partial sequences of the hemagglutinin–esterase-fusion gene of IDV were obtained from nine qRT-PCR-positive samples. Notably, all IDV strains in this study clustered within the D/OK lineages in phylogenetic analysis. A 98.8–99.6% genetic identity to its European and US counterparts indicates that the IDVs are closely related. The D/OK lineage of IDV was previously unreported in Pakistan. This is the first report of IDV in Pakistan. We confirmed that IDV is circulating among cattle herds in Pakistan. This study underscores the importance of virological surveillance to monitor the ecology of IDV for better animal and public health. The continued spread of IDV and its adaptation to various hosts necessitate further epidemiological studies. Full article

Climate-smart agriculture (CSA) is a transformative approach to farming that aims to meet the demands of increasing food production under the growing pressures of climate change. CSA’s goals are to boost agricultural productivity, enhance resilience to climate impacts, and reduce greenhouse gas emissions. Thus, the study explored farmers’ socio-demographic factors influencing the adoption of CSA in sustainable crop production. The study was carried out in Bushbuckridge, Mpumalanga province of South Africa, with a focus on smallholder crop producers in the area. The study surveyed 300 smallholder farmers and employed simple random sampling, structured questionnaires, and a binary logistic regression model for data analysis. The significant and positive socio-demographic variables relevant to the adoption of climate-smart practices were level of education (p < 0.014), household size (p < 0.007), farm experience (p < 0.053), and farmland fertility (p < 0.047). Therefore, for CSA practices to be adopted by smallholder crop producers, a targeted approach is needed to address this issue. Therefore, support and training are needed to bridge the literacy gap among smallholder crop producers with the overall aim of improving their understanding of climate change and CSA practices that can mitigate the effects of climate change. Full article

Essential oils (EOs) and oleoresins (ORs) are plant-derived extracts that contain both volatile and non-volatile compounds used for flavoring, coloring, and preservation. In the food industry, they are increasingly used to replace synthetic additives, aligning with consumer demand for natural ingredients, by substituting artificial flavors, colorants, and preservatives. Microcapsules can be added to a vast range of foods and beverages, including bakery products, candies, meat products, and sauces, as well as active food packages. However, incorporating EOs and ORs into foods and beverages can be difficult due to their hydrophobic nature and poor stability when exposed to light, oxygen, moisture, and temperature. Microencapsulation techniques address these challenges by enhancing their stability during storage, protecting sensitive molecules from reacting in the food matrix, providing controlled release of the core ingredient, and improving dispersion in the medium. There is a lack of articles that research, develop, and optimize formulations of microencapsulated EOs and ORs to be incorporated into food products. Microencapsulated ORs are overlooked by the food industry, whilst presenting great potential as natural and more stable alternatives to synthetic flavors, colorants, and preservatives than the pure extract. This review explores the more common microencapsulation methods of EOs and ORs employed in the food industry, with spray drying being the most widely used at an industrial scale. New emerging techniques are explored, with a special focus on spray drying-based technologies. Categories of wall materials and encapsulated ingredients are presented, and their applications in the food and beverage industry are listed. Full article

The functional properties of food products, in addition to enrichment with functional components, can also be achieved by reducing the content of certain components such as sugars and fats, that is, by reducing the energy content of the product. Thus, the development of functional food products is aimed at various low-energy products, especially products with a reduced fat content, which normally represent the most concentrated source of energy. Fat replacers should simulate the functional properties of the fat. Polysaccharide-based fat replacers include a variety of native starches, modified starches, maltodextrins, cellulose and cellulose derivatives, polydextrose, inulin, pectin, other dietary fibers, and hydrocolloids. Technological properties required for the application of carbohydrate-based fat replacers are water-holding capacity, a certain level of viscosity, required form and particle size, three-dimensional networking and gel-forming ability, sensory abilities such as spreadability, softness, greasiness feeling in the mouth, and other fat-like properties. These fat replacers are usually applied in combinations with the aim of achieving all desired properties normally provided by fats in foods. In the contemporary literature, there are many examples of their application in different food products, including baked goods, meats, dairy products, and emulsion food systems, successfully reducing the fat content with or without minor alterations in the rheology or sensory features of food products. In summary, polysaccharides-based fat replacers offer an effective method for fat reduction in different food products along with enhancing the health benefits of reduced-fat foods. Full article

Smallholder rainfed agriculture in West Africa is vital for regional food security and livelihoods, yet it remains highly vulnerable to climate change. Persistently low crop yields, driven by high rainfall variability and frequent climate hazards, highlight the urgent need for evidence-based adaptation strategies. This study assesses the impact of climate change on maize yields in Burkina Faso (BF) using a calibrated AquaCrop model and recent climate projections. AquaCrop was calibrated using district-level maize yields from 2009 to 2022 and a genetic optimization technique. Climate change impacts were then simulated using two socioeconomic scenarios (SSP2–4.5 and SSP5–8.5) for the periods 2016–2045 and 2046–2075. Climate projections show that Burkina Faso will experience temperature increases of 0.5–3 °C and decreased precipitation, with the most severe rainfall reductions in the country’s southern half, including the crucial southwestern agricultural zone. Maize yields will predominantly decrease across the country, with projected losses reaching 20% in most regions. The southwestern agricultural zone, critical for national food production, faces substantial yield decreases of up to 40% under the SSP5-8.5 scenario. In light of these findings, future research should employ the calibrated AquaCrop model to evaluate specific combinations of adaptation strategies. These strategies include optimized planting windows, field-level water management practices, and optimal fertilizer application schedules, providing actionable guidance for smallholder farmers in West Africa. Full article

Legume proteins are increasingly used in structuring various foods under the influence of heating and stirring energy. Based on available studies, this structuring potential is not yet fully understood. This raises the question of the suitability of legume isolates and concentrates for structuring in emulsion gels and the effect of heat and oil on the gel properties. In this study, soy- and pea-based suspensions and emulsions were prepared with the least gelling concentration using different oil concentrations (0%, 7.5%, 15%, 22.5%, and 30%). The viscoelastic properties were measured before and after heating cycles (65 °C and 95 °C). Scanning electron microscopy images complemented the results. All gels measured showed viscoelastic solid behavior. Thermal treatment showed a positive effect on the gel properties for most samples, especially for concentrates (reduction in the loss factor and networking factor > 1). The concentrates showed much higher networking factors and tighter cross-linking than the isolates. The rheological and microstructural properties of the emulsion gels are influenced by a number of factors, such as carbohydrate content, protein chemistry, the protein purification method, and initial viscosity. Moreover, the influence of oil on the rheological properties depends on the material used and whether oil droplets act as an active or inactive filler. Full article

Background. The “Cell Cycle Hypothesis” suggests that the abnormal re-entry of neurons into the cell division cycle leads to neurodegeneration, a mechanism supported by in vitro studies on neuronal-like cells treated with the hyperphosphorylating agent forskolin. Pterostilbene, a bioavailable compound found in foods such as blueberries and grapes, may exert neuroprotective effects and could serve as a potential adjunct therapy for neurodegenerative diseases. Methods. In this study, we investigated the effects of pterostilbene on neuronal-like cells derived from the human neuroblastoma SK-N-BE cell line, where cell cycle reactivation was induced by forskolin treatment. We analyzed molecular endpoints associated with differentiated versus replicative cell states, specifically the following: (a) the expression of cyclin CCND1, (b) the Ki67 cell proliferation marker, (c) the AT8 nuclear tau epitope, and (d) genome-wide DNA methylation changes. Results. Our findings indicate that pterostilbene exerts distinct effects on the cell division cycle depending on the cellular state, with neuroprotective benefits observed in differentiated neuronal-like cells, but not in cells undergoing induced division. Additionally, pterostilbene alters DNA methylation patterns. Conclusion. These results suggest that pterostilbene may offer neuroprotective advantages for differentiated neuronal-like cells. However, further studies are required to confirm these effects in vivo by examining specific biomarkers in human populations consuming pterostilbene-containing foods. Full article

Pullulan is a high-value biopolymer synthesized by Aureobasidium pullulans through the fermentation of starch and sugars. It finds extensive applications in food, packaging, biomedicine, and other sectors. However, the high production costs significantly limit the development and application of pullulan. Consequently, there is an urgent need to identify high-quality fermentation substrates. In recent years, the rapid growth of Huangjiu industry has led to the generation of waste Huangjiu lees, which not only contribute to environmental pollution but also represent a significant waste of resources. As a result, the resource utilization of Huangjiu lees has garnered considerable attention. In this study, Huangjiu lees were employed as raw materials for fermentation to produce pullulan. Following fermentation of Huangjiu lees powder with the primary strain Aureobasidium pullulans LL1, the yield of pullulan was notably reduced. Through adaptive evolution, an evolved strain, Aureobasidium pullulans AP9, was isolated, demonstrating enhanced efficiency in producing pullulan from Huangjiu lees. The impact of Huangjiu lees on pullulan biosynthesis was elucidated via transcriptome analysis. Fermentation conditions were optimized using a single-factor approach, and a multi-strain staged fermentation strategy involving Aspergillus niger and Aureobasidium pullulans was employed to further enhance pullulan yield. Under optimal conditions, the pullulan yield reached 22.06 g/L, with a molecular weight of 1.04 × 10⁶ Da. This study underscores the significant potential of utilizing Huangjiu lees for pullulan production and offers valuable insights for the resource utilization of this byproduct. Full article

Sickle cell disease (SCD) is a prevalent inherited blood disorder, particularly affecting populations in Africa. This review examined the disease’s burden, its diverse clinical presentations, and the challenges associated with its management in African settings. Africa bears a significant burden of SCD, with prevalence varying across countries and age groups. Newborn screening programs have highlighted the high prevalence of SCD at birth, emphasizing the need for early diagnosis and intervention. The clinical manifestations of SCD in Africa are multifaceted, encompassing acute complications like vaso-occlusive crises, acute chest syndrome, and stroke, as well as chronic complications such as organ damage and leg ulcers. Biological factors, including fetal hemoglobin levels, and demographic factors, like age and sex, influence disease severity and outcomes. The management of SCD in Africa faces numerous challenges. Limited access to resources, including diagnostic tools, medications, and trained healthcare professionals, hinders optimal care. The high cost of advanced therapies further restricts patient access. Cultural stigma and a lack of awareness create additional barriers to effective management. To address these challenges, early diagnosis through newborn screening programs and point-of-care testing is crucial. Comprehensive care models, including hydroxyurea therapy, pain management, and patient education, are essential for improving outcomes. Collaboration with international networks and leveraging local resources can enhance the sustainability of SCD programs. In conclusion, SCD significantly impacts African populations. Overcoming the challenges associated with its management requires addressing resource limitations, affordability issues, and cultural barriers. Early diagnosis, comprehensive care models, and ongoing research focused on affordability and accessibility are crucial for improving the lives of individuals living with SCD in Africa. Full article

Basic fibroblast growth factor (bFGF) is a crucial protein with diverse applications in biotechnology and medicine. This study aims to investigate the use of EL222-based optogenetic control systems to fine-tune the expression of porcine (Sus scrofa) bFGF in Escherichia coli. The bioactivity and the productivity of blue light-induced bFGF were demonstrated to be comparable to those achieved using a conventional T7-expression system. Secondly, through systematic optimization of regulatory elements, optimal expression of bFGF was achieved using a medium-strength promoter for EL222 expression, a strong RBS upstream of the bFGF gene, and an optimized C120 configuration within the blue light-inducible promoter. Moreover, various parameters of blue light illumination during fermentation were investigated, including initial cell density, light intensity, illumination duration, and pulsed illumination patterns. The results identified optimal conditions for maximizing bFGF yield in E. coli, specifically an initial OD₆₀₀ of 0.6, 800 lux blue light intensity, and 8 h total illumination in a 2 h on/off pattern. Overall, this successful implementation of optogenetically controlled bFGF expression in E. coli serves as a proof-of-concept for light-responsive systems in industrial biotechnology, highlighting the potential of optogenetic control for biologically active protein production. Full article

Artisan bread, known for its simple recipes, natural ingredients, and traditional techniques, has seen a surge in demand, especially following the COVID-19 pandemic. Small bakeries emphasize extended fermentation processes and prioritize sensory qualities in their products. However, the impact of ingredients on the quality characteristics of artisan bread remains underexplored. Here, a set of breads from artisanal bakeries in Valencia, Spain, was characterized. Bread dough pH, total titratable acidity (TTA), and acid content were influenced by flour type and sourdough use, creating different environments for volatile compound (VOC) generation. Over 50 VOCs, including aldehydes, alcohols, acids, and furans, were identified in crumb and crust samples of most artisan bread samples, compared to fewer than 20 VOCs in control industrial bread, where ketones dominated. Whole flours, such as spelt, durum wheat, or T80, along with the leavening agent, affected the abundance of certain volatiles, particularly in the crust. Additionally, the use of spelt or wheat flour impacted crumb texture, while sourdough improved taste intensity, acidity, and crumb color. Finally, certain sensory attributes were also influenced by the presence of hydrocarbons and furans in the volatile fraction of both crumb and crust. Overall, the results provide new insights into the influence of ingredients on the quality of artisan bread and can help bakers refine recipes while maintaining a natural ingredient list. Hence, the work is substantial for the artisan bread industry and consumers. Full article