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Agrocybe aegerita , one of the edible mushroom varieties, is popular among consumers for its umami taste. Umami peptides, including EV, EG, EY, ENG, ECG, DEL, DDL, PEG, PEEL, DGPL, and EDCS are the main umami compounds in A. aegerita. In this study, when the concentration of these 11 umami peptides was 5 mg/mL, the corresponding relative umami intensity (measured by MSG concentration) ranged from 4.457 to 5.240 mg/mL, with DDL being the highest. All umami peptides exhibited better umami taste under neutral and weakly acidic conditions (pH 6-7). EY and ENG, with a higher umami intensity at 70 °C, were more suitable for a wide application in thermally processed foods. Additionally, the relationship between the structure and strength of umami peptides was explored using a three-dimensional quantitative structure-activity relationship model with an R2 of 0.987. Overall, umami peptides in A. aegerita possess strong potential for application in food processing. • The stability and umami intensity of 11 umami peptides have been explored. • DDL and DEL have the highest relative umami intensity. • Umami peptides have higher umami intensity under neutral or weak acidic condition. • Low-concentration umami peptides exhibit prominent umami enhancement. • The 3D-QASR model has been used to explain the structure-activity of umami peptide. [ABSTRACT FROM AUTHOR]

Agrocybe aegerita is widely popular for its umami taste. This study utilized five enzymes to hydrolyze the non-volatile taste active compounds extracted from A. aegerita , including inorganic ions, organic acids, soluble sugars, free amino acids, 5′-nucleotides, and small peptides. The taste activity value (TAV) was used to measure the non-volatile taste active components, while the synergistic effects of umami were determined using equivalent umami concentration (EUC). The results showed that the protamex-treated hydrolysate had the highest umami sensory score (7.03) and EUC value (1039.475 ± 2.673) with the most low-molecular-weight peptides (<1 KDa) and soluble sugars, conferring the best overall flavor characteristics. Furthermore, a positive correlation was found between the EUC values and umami sensory scores and acceptability. Overall, the results showed that the protamex-treated A. aegerita hydrolysate had the highest umami taste and acceptability. Thus, this study provides more information for further studies on the umami compounds of A. aegerita and a theoretical basis for the development and utilization of A. aegerita as a condiment. [Display omitted] • Agrocybe aegerita enzymatic hydrolysate was used to extract taste activity compounds. • Protamex hydrolysate had the highest umami sensory score, EUC value and acceptable. • Positive correlation between EUC values and umami sensory scores and acceptability. • Significant positive correlation between umami and peptides <3 KDa. [ABSTRACT FROM AUTHOR]

Current studies of patients with pulmonary arterial hypertension (PAH) have shown a significant diagnostic delay. However, the causes and risk factors for this delay are not been well explored in Chinese population. This study aimed to assess the status of diagnostic delay in patients with PAH in China. Additionally, we identified factors associated with the delay. Demographic and clinical data were collected from 153 PAH patients admitted to three tertiary hospitals in Gansu, China, from March 2020 to October 2022. Based on the recorded date, the diagnostic delay was divided into patient delay and health system delay. For analysis, we divided diagnostic delay into 2 groups (≤3 years and >3 years). Factors associated with delay were identified by binary logistic regression. The median diagnostic delay was 3 years (IQR: 0.25-5.88). Binary logistic regression analysis showed that male (OR = 2.48, 95% CI: 1.10-5.58), those with junior high school or below (OR = 3.65, 95% CI: 1.36-9.78), living far away from the tertiary hospital (OR = 2.66, 95% CI: 1.14-6.18), initially visit hospital before 2018 (OR = 3.82, 95% CI: 1.68-8.71), and visit hospital at county level or below (OR = 3.80, 95% CI: 1.42-10.18) were risk factor for diagnostic delay (>3 years). Despite increased awareness, most patients with PAH in Gansu, China still experienced a delay in diagnosis of more than 3 years. Male sex, lower educational background, and being away from tertiary hospitals are risk factors for delay. Furthermore, factors impacting time-to-diagnosis and its impact should be continuously evaluated as therapeutic strategies continue to evolve and improve. [ABSTRACT FROM AUTHOR]

Bacterial cellulose(BC) is a kind of extracellular polymer synthesized by bacteria and it has very wide applications in many fields. However, the application of BC in a large commercial scale can still not be fulfilled due to the low yield and demanding for BC membranes with very different properties. To this end, a new BC-producer Komagataeibacter rhaeticus TJPU03 was isolated from rotten orange peel, which produced 8.28 ± 0.27 g/L(dry weight) in standard HS medium at the 10th day. The membrane is easier to be purified by one-step alkaline treatment and the produced BC(K - BC) membranes possess homogeneous, looser and more porous three-dimensional network composed by thinner cellulose fibrils. However, the wet K-BC possesses stronger mechanical properties and exhibits lower toxicity and higher cytocompatibility to mammalian cell. Owing to the more porous and homogeneous network, K-BC possesses high loading capacity of cell and protein drugs. Also, it exhibits sustained-controlled release ability for proteinaceous drug. The high yield of this strain and the special characteristics of K - BC predict this strain to be a very promising BC-producer and broad applications of K-BC in the fields of wound healing, scaffolds of tissue engineering, tissue repair and regeneration. Image 1 • A novel BC producing strain is obtained. • BC produced by this strain possesses novel properties. • This BC has great potential for drug delivery carrier. [ABSTRACT FROM AUTHOR]

Salicylic acid is a commonly used anti-spoilage agent to prevent browning and quality degradation during potato processing, yet its precise mechanism remains unclear. This study elucidates the role of StuPPO2, a functional protein in Favorita potato shreds, in relation to the anti-browning and starch degradation effects of 52 SA analogues. By employing molecular docking and Gaussian computing, SA localizes within the hydrophobic cavity of StuPPO2, facilitated by hydroxyl and carboxyl groups. The inhibitory effect depends on the distribution pattern of the maximal electrostatic surface potential, requiring hydroxyl ion potentials of >56 kcal/mol and carboxyl ion potentials of >42 kcal/mol, respectively. Multiomics analysis, corroborated by validation tests, indicates that SA synthetically suppresses activities linked to defense response, root regeneration, starch degradation, glycoalkaloids metabolism, and potato shred discoloration, thereby preserving quality. Furthermore, SA enhances antimicrobial and insect-repellent aromas, thereby countering biotic threats in potato shreds. These collective mechanisms underscore SA's anti-spoilage properties, offering theoretical foundations and potential new anti-browning agents for agricultural preservatives. [Display omitted] • The anti-browning of salicylic acid analogues correlate with starch degradation. • Salicylic acid localizes to hydrophobic cavity of polyphenol oxidase 2. • The electrostatic potential of hydroxyl and carboxyl is crucial for salicylic acid. • Salicylic acid regulates multiomic profiles to preserve shredded potato. • Salicylic acid regulates potato odors to challenge biotic threats. [ABSTRACT FROM AUTHOR]