Search

Properly acknowledging the application and value of modern Chinese wushu is essential for its ongoing survival and development and plays a pivotal role in shaping its future direction. This analysis delves into the application value of wushu within contemporary society, leveraging its unique characteristics and advantages. Specifically, the exploration is structured around four principal domains: competitive sport, tourism, technical labor, and martial arts training. These dimensions collectively underscore the multifaceted impact and significance of wushu in the modern era. Then, based on relevant theories, research hypotheses, and research variables are determined, a double difference model oriented to the socio-economic value of wushu is constructed, and the value of wushu is analyzed with the support of the model by combining relevant research data. The conclusion presents that the panel data of FDI, Service, and Urban are smooth at a 1% level, while the panel data of GDP and Events are smooth at a 5% level. The p-values of model (1) and model (2) are 0.206 and 0.388, respectively, which indicates that martial arts have a certain promotion effect on the development of the local economy.

BACKGROUND: Anthocyanins are polyphenolic pigments that have hypoglycemic, antioxidation, anti‐aging, and other effects. Research has shown that polyphenols can optimize the processing of dough and improve the texture and nutritional characteristics of dough products. The formation of gluten networks is decisive for the quality of flour products. The effects of purple cabbage anthocyanin (PCA) extract on the structure, microscopic morphology, and network formation of gluten protein were studied, and the types of cross‐linking between PCA and gluten protein are discussed. RESULTS: The results show that PCA extract increased the free sulfhydryl (SH) group content and the free amino group of gluten proteins, stimulated an increase in the β‐sheet ratio and the decrease of α‐helix ratio, and increased the gluten index significantly (P < 0.05). The PCA extract also induced gluten protein aggregation, increased the height of protein molecular chains, and stimulated the formation of gluten networks. When PCA extract concentrations were 4 g kg−1 and 8 g kg−1, the gluten network was more homogeneous, continuous, and dense. CONCLUSION: Appropriate anthocyanins have a positive effect on the properties of gluten and promote the formation of gluten networks. Excessive anthocyanins destroy gluten protein interaction and harm gluten cross‐linking. This study may provide a useful source of data for the production of functional flour products rich in anthocyanins. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Summary: Thermo‐sensitive genic male sterile (TGMS) lines are the core of two‐line hybrid rice (Oryza sativa). However, elevated or unstable critical sterility‐inducing temperatures (CSITs) of TGMS lines are bottlenecks that restrict the development of two‐line hybrid rice. However, the genes and molecular mechanisms controlling CSIT remain unknown.Here, we report the CRITICAL STERILITY‐INDUCING TEMPERATURE 2 (CSIT2) that encodes a really interesting new gene (RING) type E3 ligase, controlling the CSIT of thermo‐sensitive male sterility 5 (tms5)‐based TGMS lines through ribosome‐associated protein quality control (RQC).CSIT2 binds to the large and small ribosomal subunits and ubiquitinates 80S ribosomes for dissociation, and may also ubiquitinate misfolded proteins for degradation. Mutation of CSIT2 inhibits the possible damage to ubiquitin system and protein translation, which allows more proteins such as catalases to accumulate for anther development and inhibits abnormal accumulation of reactive oxygen species (ROS) and premature programmed cell death (PCD) in anthers, partly rescuing male sterility and raised the CSIT of tms5‐based TGMS lines.These findings reveal a mechanism controlling CSIT and provide a strategy for solving the elevated or unstable CSITs of tms5‐based TGMS lines in two‐line hybrid rice. [ABSTRACT FROM AUTHOR]