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In recent years, there has been an increasing focus on microbial ecology and its possible impact on agricultural production, owing to its eco-friendly nature and sustainable use. The current study employs metabolomics technologies and bioinformatics approaches to identify changes in the exometabolome of Streptomyces albidoflavus B24. This research aims to shed light on the mechanisms and metabolites responsible for the antifungal and growth promotion strategies, with potential applications in sustainable agriculture. Metabolomic analysis was conducted using Q Exactive UPLC-MS/MS. Our findings indicate that a total of 3,840 metabolites were identified, with 137 metabolites exhibiting significant differences divided into 61 up and 75 downregulated metabolites based on VIP >1, |FC| >1, and p < 0.01. The interaction of S. albidoflavus B24 monoculture with the co-culture demonstrated a stronger correlation coefficient. The Principal Component Analysis (PCA) demonstrates that PCA1 accounted for 23.36%, while PCA2 accounted for 20.28% distinction. OPLS-DA score plots indicate significant separation among different groups representing (t1) 24% as the predicted component (to1) depicts 14% as the orthogonal component. According to the findings of this comprehensive study, crude extracts from S. albidoflavus demonstrated varying abilities to impede phytopathogen growth and enhance root and shoot length in tested plants. Through untargeted metabolomics, we discovered numerous potential molecules with antagonistic activity against fungal phytopathogens among the top 10 significant metabolites with the highest absolute log2FC values. These include Tetrangulol, 4-Hydroxybenzaldehyde, and Cyclohexane. Additionally, we identified plant growth-regulating metabolites such as N-Succinyl-L-glutamate, Nicotinic acid, L-Aspartate, and Indole-3-acetamide. The KEGG pathway analysis has highlighted these compounds as potential sources of antimicrobial properties The inhibitory effect of S. albidoflavus crude extracts on pathogen growth is primarily attributed to the presence of specific gene clusters responsible for producing cyclic peptides such as ansamycins, porphyrin, alkaloid derivatives, and neomycin. Overall, it is apparent that crude extracts from S. albidoflavus exhibited varying abilities to inhibit the growth of three phytopathogens and enhancement in both root and shoot length of tested plants. This research enhances our understanding of how secondary metabolites contribute to growth promotion and biocontrol, supporting ecosystem sustainability and resilience while boosting productivity in sustainable agriculture. [ABSTRACT FROM AUTHOR]

BACKGROUND Quite recently, considerable attention has been paid to atmospheric cold plasma (ACP) as an eco‐friendly and highly efficient technology to modify the functional properties of foods. This study focuses on the effect of ACP on the myofibril protein and lipid quality of hairtail (Trichiurus lepturus) fish. In achieving this, the samples were treated with ACP at 50 kV for different times (30, 60, 120, 180, 240, 300 s). RESULTS: The findings indicated slight changes in peroxide value and thiobarbituric acid reactive substances in the samples treated with ACP. A significant increase (P < 0.05) in the surface hydrophobicity (from 131.71 ± 0.81 μg to 146. 34 ± 0.81 μg), turbidity (from 0.13 ± 0.001 to 0.27 ± 0.01), and water‐holding capacity (from 61.63% ± 5.7% to 64.86% ± 1.5%) were detected with treated samples. CONCLUSIONS: We conclude that ACP treatment induces marked changes in the protein and lipid properties of myofibril protein isolated from hairtail fish, which strengthen the gel formation of hairtail fish. © 2021 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Summary: This study aimed to investigate the effect of cold atmospheric plasma (CAP) on the physicochemical and functional properties of myofibrillar protein isolated from Alaska pollock (Theragra chalcogramma) muscle. Free sulfhydryl content, surface hydrophobicity, turbidity, differential scanning calorimetry, SDS‐PAGE, heat‐induced myofibrillar protein gel properties and water holding capacity were determined to evaluate the effect of CAP treatment on protein properties. CAP treatment from 10 to 60 kV for 10 min significantly (P < 0.05) increased the water holding capacity, textural properties and colour properties of heat‐induced myofibrillar protein gel. As treatment voltage increased, free sulfhydryl content decreased significantly, while the turbidity and surface hydrophobicity of myofibrillar protein were increased. DSC data showed enhancement of thermal stability of the treated samples; however, the electrophoretic profile displayed a significant reduction in the band's intensity of protein at a higher voltage. These results suggest that cold atmospheric plasma (CAP) treatment could be used as an alternative approach to enhance the gelling properties of myofibrillar protein from Alaska pollock. [ABSTRACT FROM AUTHOR]

In this study, the effect of the addition of soybean protein isolate (SPI), whey protein isolate (WPI), whole milk powder (WMP), and sodium caseinate (SC) on the rheological, physical, sensory, and structural properties of fresh and frozen/thawed mashed potatoes formulated with added cryoprotectants [kappa-carrageenan (κ-C) and xanthan gum (XG)] was compared. Steady shear flow rate curves indicated a non-Newtonian fluid and exhibited typical shear thinning (pseudoplastic) behavior (n < 1) with all added proteins. The results showed that there is no significant change in the apparent viscosity (ηapp) of fresh mashed potatoes (FMP) and frozen/thawed mashed potatoes (F/TMP) with added WMP and SC at a concentration of 5 g/kg. While the addition of SPI at a concentration of 10 g/kg increased the ηapp and pseudoplasticity, which indicates that the SPI behaves as harder fillers. Based on the sensory evaluation results, WPI and WMP could incorporate to FMP without losing the sensory quality of the product. F/TMP samples with addition of SPI were judged more acceptable than other processed samples, evidencing the ability of this protein to reduce the influence of freeze/thaw process. [ABSTRACT FROM AUTHOR]

Raw squid suffers a rapid quality loss which occurs after catch immediately and during ice storage. This research is a comparative study between the effect of Slurry ice (SI), a binary mixture consists of 40% ice and 60% filtered seawater (salinity: 3.3%), and Flake ice (FI) on the quality parameters of squid (Ommastrephes bartrami) during storage period. Different analysis such as salinity, moisture, TVB-N, myofibrillar protein, microbiological, total sulphur (SH), and ATPase activity, which are related to the quality changes, were analyzed during the storage period (15 days). The rapid decline in the initial temperature with SI (0.83 °C min-1) resulting in a significant reduction of total aerobic bacteria, extend the shelf life, and better control of water content. It was found that the squid stored on SI has significantly higher content of myofibrillar protein (30 mg ml‑1) compared with the samples stored on FI (24.26 mg ml‑1) at the end of storage time. Additionally, the storage of squid on SI retard the formation of TVB-N, where the samples content of TNB-N after 15 days of storage were (13.26 mg N(100g)-1), while in the FI samples TVB-N content reached to (30 mg N(100g)-1). Similarly, the Ca2+-ATPase activity, and total sulfhydryl (SH) content in squids treated with SI were significantly (P < 0.05) higher than the FI samples. Our results indicate that, the application of SI to squid is advisable to achieve better quality maintenance during storage and distribution. [ABSTRACT FROM AUTHOR]