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Summary Guava (Psidiumguajava L.), being highly nutritious possesses commercial importance in the tropical and subtropical region of the world. The climacteric guava, however, records highest postharvest loss and needs to be processed for higher shelf life and utility. This study entails evaluation of fruit maturity stage and prior freezing for development of calcium enriched guava crisps through atmospheric frying. The sliced fruits (of three maturity stages) were subjected to vacuum impregnation to infuse maltodextrin, salt, ascorbic acid and calcium lactate. Fracturability and crispness was significantly affected by fruit maturity, freezing pre‐treatment and calcium impregnation. Freezing pre‐treatment enhanced the texture, decreased toughness and gave superior crisps with crunchy mouthfeel. While browning increased due to freezing pre‐treatment, calcium impregnation led to decreased browning. More than 15‐fold increase in the calcium content of crisps was realised upon 1% calcium lactate impregnation. The average ascorbic acid and lycopene retention in the crisps was 36.18 and 37.58%, respectively. Mature guava showed highest lycopene retention (43.07%) in crisps. Based on MANOVA analysis, all the main effects, two factor interaction and three factor interaction were statistically significant at 1% level. The first three PCs could explain 73.64% variation in data. The highest ascorbic acid retention, crispiness and sensory scores were recorded for crisps from ripe stage of guava fruits given freezing and calcium infusion pre‐treatments. Thus, ripe guava fruits could be converted to shelf stable and attractive crisps, which would provide essential nutrients and potential health benefits, ensuring off‐season availability of perishable guava in the form of crisps. [ABSTRACT FROM AUTHOR]

The aim of this experiment was to investigate the effect of storage temperature and pH on phenolic compounds of Phyllanthus emblica juice. Juice was stored at different temperatures and pH for 15 days and sampled on 2‐day intervals. The browning index (BI, ABS420 nm), pH, centrifugal precipitation rate (CPR), and phenolic compounds were evaluated. The results showed 4°C and pH 2.5 could effectively inhibit browning and slow down pH drop of P. emblica juice. The result of orthogonal partial least square‐discriminant analysis showed P. emblica juice stored at 4°C and pH 2.5 still had a similar phenolic composition, but at 20°C, 37°C, and pH 3.5, the score plots were concentrated only in the first 3 days. Additionally, gallic acid (GA) and ellagic acid (EA) were screened out to be the differential compounds for browning of P. emblica juice. The contents of GA, epigallocatechin (EGC), corilagin (CL), gallocatechin gallate (GCG), chebulagic acid (CA), 1,2,3,4,6‐O‐galloyl‐d‐glucose (PGG), and EA were more stable at 4°C and pH 2.5. Overall, during storage at 4°C and pH 2.5, it could inhibit the increase of GA and EA and decrease of CL, GCG, CA, and PGG, whereas EGC did not show significant difference between storage conditions. The CPR was higher at 4°C, while pH 2.5 could reduce the CPR. In conclusion, in order to maintain stability of phenolic compounds and extended storage period, the P. emblica juice could be stored at low temperature and adjust the pH to increase the stability of juice system. [ABSTRACT FROM AUTHOR]

Bleak Alburnus alburnus is a highly abundant but understudied fish species, and we know little about the trophic ecology of populations inhabiting rivers in central Europe. From an ecosystem perspective, this fish species is interesting as it is known to feed on surface insects, thereby linking the terrestrial with the aquatic habitat. In a previous study, we demonstrated that this flux is intensified, and dietary contribution of terrestrial insects is higher in fish inhabiting sections of the Spree River, Germany, that are polluted from iron oxides occurring from former lignite mining activities, and thus are characterized by lower abundances of aquatic insects. As terrestrial insects can be considered as food of lower quality (measured as long‐chained polyunsaturated fatty acids, n‐3 LC‐PUFAs) compared to aquatic prey, it is reasonable to assume that the higher contribution of terrestrial insects is related to a lower body condition in fish. In this study, we explore the trophic ecology of riverine A. alburnus and their fitness consequences of feeding on terrestrial insects. We therefore modeled a terrestrial index from stable isotopes of hydrogen (δ2H) measured in the A. alburnus muscle tissue and compared individuals caught in locations upstream of a dam that were greatly influenced by iron oxides, with individuals caught in sections located downstream of a dam where passive remediation technologies are applied. The terrestrial index was significantly higher in A. alburnus caught in locations at high‐iron concentrations, characterized by low abundances of aquatic prey, compared to A. alburnus caught in unpolluted habitats at low‐iron concentrations. In contradiction to our hypothesis, the terrestrial index had no significant effect on the body condition of A. alburnus (measured as Fulton's condition factor K) in the sections downstream of the dam (i.e., at low‐iron concentrations) and a significant positive, albeit weak, effect in sections upstream of the dam (i.e., at high‐iron concentrations). However, the condition factor was generally lower in the high‐iron section, potentially related to more direct effects of the iron oxide. We conclude that in A. alburnus, terrestrial insects can be considered as the less‐favored food, unless the fish occur in environments where the aquatic food is of limited availability. Further research is needed to evaluate the direct and indirect effects, including the internal n‐3 LC‐PUFA synthesis as an adaption toward low‐quality terrestrial prey on the fitness consequences of A. alburnus. [ABSTRACT FROM AUTHOR]

This study investigates the differential browning mechanisms among various cultivars of apples. The biochemical mechanism responsible for browning activities in apples involves a group of enzymes known as polyphenol oxidases (PPO). These enzymes facilitate the reaction between polyphenolic substrates (PPS) and oxygen in the production of benzoquinones, a compound that auto-polymerizes to form melanin, the primary browning agent in apples. In this study, both the PPO and PPS were extracted from five distinct apple cultivars, namely Fuji, Red Delicious, Gold Rush, Ruby Frost, and Mutsu. To identify the types of PPO in each subspecies, the reactivity of the extracted enzyme from each cultivar was quantified in the presence of three known substrates, catechol, catechin, and chlorogenic acid using UV-vis absorption spectrophotometry. The reactivity of the PPO extract with each substrate was compared across the five apple cultivars to identify the specificity of PPO to type(s) of PPS present and to quantify the concentration of PPO present in each species. Browning activity directly affects the longevity of fruits and vegetables, which is a consistent problem in the agricultural industry. If the biochemical mechanism of browning activity is better understood, it could lead to improvements in future food production, storage, and transportation methods. [ABSTRACT FROM AUTHOR]

Summary: Bananas, a common fruit in our daily diet, often develop physiological disorders during the late ripening period, resulting in browning, which reduces their suitability for consumption. In this study, we inhibited the browning phenomenon by reducing the oxygen concentration to improve their storage period. Compared with banana fruit treated with high oxygen concentration, banana fruit treated with low oxygen concentration had higher hardness and significantly delayed weight loss. The analysis showed that low oxygen concentration enhanced the antioxidant capacity of banana skin cells by maintaining the DPPH scavenging capacity of antioxidant substances in the banana peel. The activity of the membrane‐degrading enzyme LOX is reduced, and the permeability of the cells is reduced, thus maintaining the structural integrity of the cells. Scanning electron microscope analysis showed that the integrity of the cell membrane was well maintained under low oxygen concentration, which restricted the reaction of phenols and PPO enzymes to produce quinones under the action of oxygen, and inhibited the browning phenomenon. These results suggest that low oxygen concentrations inhibit banana Browning by maintaining the structural integrity of cell membranes. [ABSTRACT FROM AUTHOR]

The process of adipocyte browning has recently emerged as a novel therapeutic target for combating obesity and obesity-related diseases. Non-shivering thermogenesis is the process of biological heat production in mammals and is primarily mediated via brown adipose tissue (BAT). The recruitment and activation of BAT can be induced through chemical drugs and nutrients, with subsequent beneficial health effects through the utilization of carbohydrates and fats to generate heat to maintain body temperature. However, since potent drugs may show adverse side effects, nutritional or natural substances could be safe and effective as potential adipocyte browning agents. This review aims to provide an extensive overview of the natural food compounds that have been shown to activate brown adipocytes in humans, animals, and in cultured cells. In addition, some key genetic and molecular targets and the mechanisms of action of these natural compounds reported to have therapeutic potential to combat obesity are discussed. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the impact of selenium (Se) treatment on the accumulation of reactive oxygen species (ROS) and the expressions of related genes in broccoli. To achieve this, one group of broccoli heads was treated with a selenite solution of 2 mg L−1, while another group was soaked in distilled water, serving as the control. The effects of these treatments were evaluated by analyzing the browning, hydrogen peroxide (H2O2) and malondialdehyde (MDA) contents, enzyme activity, and gene expression levels of WARK and RBOH. Our results show that the Se treatment effectively inhibited H2O2 accumulation in the broccoli and reduced harmful MDA levels. The inhibition of ROS accumulation following the Se treatment was associated with enhanced activity of the CAT and SOD enzymes, increased expression levels of BoCAT and BoSOD, and decreased expression levels of the WRKY and RBOH transcription factors. Our study provides insights into the mechanism of action of selenium and its potential application in vegetable storage. [ABSTRACT FROM AUTHOR]

Simple Summary: The mechanism of adipose browning in mammals has not been clarified completely. This study examined the influence of isoproterenol, a catecholamine preparation, on dedifferentiated fat (DFAT) cells from pig fat primary culture lacking functional uncoupling protein (UCP) 1. The DFAT was redifferentiated to adipocytes and used in this study. The adipocytes were examined for the expression of genes related to the browning and fragmentation of droplets after the administration of isoproterenol. PGC-1α, UCP3, and COX family expressions increased following administration of 1 µM isoproterenol. Exposure to 1 µM isoproterenol significantly decreased the size of lipid droplets in the adipocytes of pigs. Furthermore, the promoter assay indicated that the UCP3 promoter was activated by PPARγ and PGC-1α, similar to mouse UCP1. In summary, this study demonstrated that catecholamine preparation may induce adipose browning with an upregulation of UCP3 in pig fat primary culture without UCP1. This study indicates the functional similarity between UCP1 and UCP3 and that UCP3 may contribute to adipose browning in mammals. Adipose tissue plays an important role in regulating body temperature and metabolism, with white adipocytes serving as storage units for energy. Recent research focused on the browning of white adipocytes (beige adipocytes), causing thermogenesis and lipolysis. The process of browning is linked to the activation of uncoupling protein (UCP) expression, which can be mediated by the β3 adrenergic receptor pathway. Transcriptional factors, such as peroxisome proliferator activated receptor γ (PPARγ) and PPARγ coactivator 1 alpha, play vital roles in cell fate determination for fat cells. Beige adipocytes have metabolic therapeutic potential to combat diseases such as obesity, diabetes mellitus, and dyslipidemia, owing to their significant impact on metabolic functions. However, the molecular mechanisms that cause the induction of browning are unclear. Therefore, research using animal models and primary culture is essential to provide an understanding of browning for further application in human metabolic studies. Pigs have physiological similarities to humans; hence, they are valuable models for research on adipose tissue. This study demonstrates the browning potential of pig white adipocytes through primary culture experiments. The results show that upregulation of UCP3 gene expression and fragmentation of lipid droplets into smaller particles occur due to isoproterenol stimulation, which activates beta-adrenergic receptor signaling. Furthermore, PPARγ and PGC-1α were found to activate the UCP3 promoter region, similar to that of UCP1. These findings suggest that pigs undergo metabolic changes that induce browning in white adipocytes, providing a promising approach for metabolic research with potential implications for human health. This study offers valuable insights into the mechanism of adipocyte browning using pig primary culture that can enhance our understanding of human metabolism, leading to cures for commonly occurring diseases. [ABSTRACT FROM AUTHOR]

Conventional methods for inhibiting browning in wine are not suitable for cili (Roxburgh rose) wine, which is naturally rich in ascorbic acid and subject to restrictions on SO2 addition. In this study, the capacity of various additives to suppress the browning of cili wine caused by ascorbic acid degradation was investigated. SO2, pure reduced glutathione (GSH), regular inactive dry yeast (IDY), and IDY with various levels of glutathione enrichment (g‐IDY) were separately introduced into cili wine following the completion of alcoholic fermentation. Over a period of 12 months, the color parameters, levels of ascorbic acid, phenolic compounds, antioxidant activity, and GSH content of the aged cili wine were analyzed. Among the investigated additives, g‐IDY exhibited the strongest inhibitory effect on browning. Moreover, adding 800 mg L−1 g‐IDY increased the total reducing power and residual GSH content by factors of 1.52 and 2.44, respectively, with respect to those of the SO2‐treated cili wine, thus enhancing its antioxidant capacity. Using ultra‐performance liquid chromatography–tandem mass spectrometry analysis, a total of 22 monomeric phenolic compounds were identified. After g‐IDY treatment, the contents of 15 easily oxidizable o‐diphenols decreased, preventing the depletion of ascorbic acid as an antioxidant. As a result, the levels of ascorbic acid and total phenolics were 1.5‐fold and 1.17‐fold higher than those in the SO2‐treated wine, respectively. This study demonstrates that g‐IDY provides a new approach to preventing the browning of wine caused by ascorbic acid degradation. Practical Application: Cili wine, characterized by its high ascorbic acid content, can decelerate cellular senescence and bolster immune function, which has contributed to its popularity. Ascorbic acid, a potent antioxidant, can be spiked into white wines to significantly enhance their antioxidative properties. Nevertheless, the high ascorbic acid content in cili wine renders it susceptible to oxidation under both aerobic and anaerobic conditions, which alters the wine's hue from golden to dark brown, thus diminishing its commercial value. Overcoming this browning associated with ascorbic acid degradation is therefore of considerable importance and could facilitate the advancement of the cili industry. [ABSTRACT FROM AUTHOR]

Background Results Conclusion Browning is the key problem hindering the industrialization of pear wine. The use of high‐yield glutathione Saccharomyces cerevisiae in the fermentation of pear wine can inhibit browning. Glutathione reductase (GR) can ensure the reduction of glutathione. Spore immobilization of enzymes is a new technology. It is a new attempt to apply spore‐immobilized GR in combination with high‐yield glutathione S. cerevisiae to inhibit browning of pear wine.Saccharomyces cerevisiae spore immobilization enzyme technology was used to immobilize GR in the spores of mutant S. cerevisiae dit1∆, osw2∆ and chs3∆ and wild‐type S. cerevisiae. The enzyme activity of GR immobilized by chs3∆ spores was the highest of 3.08 U mg−1 min−1. The chs3∆ spore‐immobilized GR had certain resistance to ethanol, citric acid, sucrose, glucose and proteinase K. Electron microscopy analysis showed that the spore wall of chs3∆ had moderate size holes, which might be the main reason why it immobilized GR with the highest enzyme activity. And the GR was immobilized between the prespore membrane and mannoprotein layer of the spore wall. When chs3∆ spore‐immobilized GR (chs3∆‐GR) was added to Dangshan pear wine fermented by high‐yield glutathione S. cerevisiae JN32‐9, the presence of chs3∆‐GR could further protect amino acids, polyphenols and glucose from oxidation, thereby reducing the browning of the pear wine during storage by 47.32%.GR immobilized by S. cerevisiae spores was effective in inhibiting the browning of pear wine. The method was simple, green and effective and did not increase the production cost of pear wine. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Fresh-cut fruits were convenient for consumers but vulnerable to quality deterioration, including browning, softening, and volatile aroma loss. In this study, the whole nectarines were pretreated with 100% O2 (pure oxygen, PO) for 2 h and stored at near-freezing temperature (NFT, -1.5 ± 0.1°C) for 9 days after cutting. We investigated the changes of samples in browning degree, enzyme activity, cell membrane permeability, antioxidant activity, and aroma components. Specifically, PO pretreatment increased the peroxidase (POD) and phenylalanine ammonia-lyase (PAL) activities, which endows the whole nectarines with resistance to environmental stresses before fresh-cut. NFT storage effectively inhibited the activity of the polyphenol oxidase (PPO) and the increase of the total phenolic content (TPC). Higher antioxidant levels and anti-browning effects were observed in fresh-cut nectarines treated with PO + NFT, which demonstrated by higher levels of 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging capacity, ferricion reducing antioxidant power (FRAP), and enzyme activity ratios (ratio 1 and ratio 2). During the storage of 9 days, the firmness and membrane permeability were preserved, malondialdehyde (MDA) content was suppressed, which delayed the softening of nectarine tissue. Furthermore, soluble solids content (SSC) and titratable acid (TA) were also well preserved by PO + NFT, which maintained the physiological and metabolic qualities. Electronic nose tests revealed that PO + NFT postponed the volatile aroma deterioration. In conclusion, PO + NFT effectively maintains the storage quality of fresh-cut nectarines. [ABSTRACT FROM AUTHOR]

Ber fruit (Zizyphus mauritiana Lamk) contains abundant polyphenols and is highly susceptible to enzymatic browning after harvest. In order to reduce browning and maintain fruit quality of ber fruit, a factorial experiment was conducted in a completely randomized design with four replications. Experimental treatments included control, Zataria multiflora essential oil (ZEO) (0.5%), ZEO (1%), Aloe vera gel -based (20%) enriched with sesame oil 1%, honey 1% (ASH), ASH + ZEO (0.5%), ASH + ZEO (1%) and storage time (0, 7, 14, 21 and 28 days) at 6 ± 1°C and relative humidity of 90±5%. The results showed that edible coating application had significant effect on the quality characteristics of the ber fruit during storage. The combination of ASH with ZEO (0.5%), as an edible coating, significantly alleviated enzymatic browning by reducing PPO and POD activities on fruit during 28 days of storage. Fruits treated with ASH with ZEO (0.5%) reduced browning index (70%) compared to the control; while increased total phenol content and antioxidant activity (18.14%, and 31.16%, respectively) compared to the control after 28 days of storage. Also, ASH in combination with ZEO (0.5%) treatment decreased electrolyte leakage and malondialdehyde (19.7%, and 17.8%, respectively) compared to the control after 28 days of storage. These results indicated that ASH edible coating in combination with ZEO (0.5%) can be a useful method for delaying ripening and senescence, extending the storage life of ber fruit. [ABSTRACT FROM AUTHOR]

BACKGROUND: The effect of bamboo leaf extract (BLE) on controlling the browning of fresh-cut apple stored at 4 °C was investigated. Browning index, H2O2 content, O2- production rate, malondialdehyde (MDA) contents, total phenolic content (TPC) and soluble quinone content (SQC), the activities of polyphenol oxidase (PPO), peroxidase (POD), lipoxygenase (LOX), superoxide dismutase (SOD), catalase (CAT) and ascorbate peroxidase (APX), DPPH (2,2-diphenyl-2-picryl-hydrazyl) and ABTS [2,2-azinobis(3-ethylbenzothiazoline-6-sulfonic acid)] radical scavenging activities, and the expression of genes related to browning were all investigated. RESULTS: BLE effectively alleviated the surface browning of fresh-cut apple, accompanied by a reduction in SQC, LOX activity, H2O2, O2- production rate and MDA accumulation. Furthermore, BLE treatment enhanced the TPC, enzymatic (SOD, CAT, APX and POD) and non-enzymatic antioxidant activities. Principal component analysis and Pearson correlation analysis found the browning inhibition by BLE is not through the reduction of phenolic substrates and PPO activity. CONCLUSION: BLE controls the browning of fresh-cut apple by increasing the antioxidant capacity to scavenge ROS, which could alleviate oxidative damage and maintain the membrane integrity. [ABSTRACT FROM AUTHOR]

The genus Verbascum, belonging to the family Scrophulariaceae, has a significant center of diversity in Iran. Two of its species, V. erianthum and V. stachydiforme, originate in the Iranian-Turanian region, but no studies have been conducted on the induction of their hairy roots. This genus is a valuable source of biologically active compounds such as iridoid glycosides and flavonoids. Hairy root culture is a suitable technique for the production and accumulation of secondary metabolites. Three different studies were conducted to optimize the induction and establishment of hairy roots. In the first experiment, the influence of explant type (leaf and hypocotyl), six infection methods, and co-culture time (48 and 72 h) on the efficiency of hairy root induction was investigated. The results showed that the highest hairy root induction (68.18%) was observed in the leaf explants inoculated by direct infection with three wounds within 72 h co-culture time. In the second experiment, the effect of four Agrobacterium rhizogenes strains (ATCC 15834, A4, A7, and A13) and leaf age (14, 21, and 28 days) on transformation efficiency and some morphological traits examined in both species were studied. The high transformation efficiency of hairy root (80.55%) was detected in the 21-day-old leaf explant of V. erianthum species that was inoculated with the A13 strain. The transformed hairy root colons were confirmed by PCR using rolB gene-specific primers. To optimize hairy root growth and avoid tissue browning, hairy roots were cultured in various media containing different antioxidants and improver agents (including ascorbic acid, citric acid, and NAA). The results showed that the highest fresh growth index (20.42) and the lowest tissue browning (9%) as well as total phenol (8.51 mg GA/g DW), and total flavonoid content (4.42 mg QUE/g DW) were obtained in medium B5 with 1.5 mg/l NAA. [ABSTRACT FROM AUTHOR]

Aim: Exercise can reduce body weight and promote white fat browning, but the underlying mechanisms remain largely unknown. This study investigated the role of fibronectin type III domain‐containing protein 5 (FNDC5)/Irisin, a hormone released from exercising muscle, in the browning of white fat in circulating extracellular vesicles (EVs). Methods: Mice were subjected to a 4 weeks of running table exercise, and fat browning was analyzed via histology, protein blotting and qPCR. Circulating EVs were extracted by ultrahigh‐speed centrifugation, and ELISA was used to measure the irisin concentration in the circulating EVs. Circulating EVs that differentially expressed irisin were applied to adipocytes, and the effect of EV‐irisin on adipocyte energy metabolism was analyzed by immunofluorescence, protein blotting, and cellular oxygen consumption rate analysis. Results: During sustained exercise, the mice lost weight and developed fat browning. FNDC5 was induced, cleaved, and secreted into irisin, and irisin levels subsequently increased in the plasma during exercise. Interestingly, irisin was highly expressed in circulating EVs that effectively promoted adipose browning. Mechanistically, the circulating EV‐irisin complex is transported intracellularly by the adipocyte membrane receptor integrin αV, which in turn activates the AMPK signaling pathway, which is dependent on mitochondrial uncoupling protein 1 to cause mitochondrial plasmonic leakage and promote heat production. After inhibition of the AMPK signaling pathway, the effects of the EV‐irisin on promoting fat browning were minimal. Conclusion: Exercise leads to the accumulation of circulating EV‐irisin, which enhances adipose energy metabolism and thermogenesis and promotes white fat browning in mice, leading to weight loss. [ABSTRACT FROM AUTHOR]

Apples are one of the most important economic crops worldwide. Because of global warming and an aggravation of environmental, abnormally high temperatures occur frequently in fruit-growing season and seriously affect normal fruit growth and reduce fruit quality and yield. We took five-year-old 'Ruixue' (Qinfu 1 x Pink Lady; CNA20151469.1) fruits as test materials, and the ambient temperature during fruit development was monitored. The results showed that during the fruit-growing season, especially during the rapid growth stage (July to August), the maximum daily temperature exceeded 30 °C and lasted for more than 40 days. To determine the effects of high temperature stress on the apple fruit resistance, we treated expanding, veraison, and maturity-period fruits at different temperatures. It was found that the fruits of the expanding period showed strong resistance to high temperature stress, whereas during veraison and maturity, fruit resistance to high temperature stress decreased, and the fruit peel browning phenotype appeared. Meanwhile, the content of malonaldehyde (MDA), hydrogen peroxide (H2O2), and superoxide anion (...) in the peel gradually increased with increasing temperature. The content of total phenols, flavanol, and flavonoids in the peel decreased substantially at 45 #176;C. Moreover, it was found that polyphenol oxidase gene (MdPPO1) was most sensitive to high temperature stress in apple. Furthermore, transient and stable MdPPO1 overexpression significantly promoted peel browning. The transgenic materials were more sensitive to high temperatures, and browning was more severe compared to non-genetically modified organism (WT). Stable MdPPO1 knockout calli obtained via clustered regularly interspersed short palindromic repeats (CRISPR/Cas9) gene knockout technology reduced the browning phenotype, and the resultant fruits were not sensitive to the effects of high temperature stress. Thus, MdPPO1 expression may be a key factor of high temperatureerelated changes observed in the browning phenotype that provides a scientific theoretical basis for the selection of high temperatureeresistant varieties and apple cultivation and management in the future. [ABSTRACT FROM AUTHOR]

Fish communities of streams and rivers might be substantially subsidized by terrestrial insects that fall into the water. Although such animal‐mediated fluxes are increasingly recognized, little is known about how anthropogenic perturbations may influence the strength of such exchanges. Intense land use, such as lignite mining, may impact a river ecosystem due to the flocculation of iron (III) oxides, thus altering food web dynamics. We compared sections of the Spree River in North‐East Germany that were greatly influenced by iron oxides with sections located downstream of a dam where passive remediation technologies are applied. Compared to locations downstream of the dam, the abundance of benthic macroinvertebrates at locations of high iron concentrations upstream of the dam was significantly reduced. Similarly, catch per unit effort of all fish was significantly higher in locations downstream of the dam compared to locations upstream of the dam, and the condition of juvenile and adult piscivorous pike Esox lucius was significantly lower in sections of high iron concentrations. Using an estimate of short‐term (i.e., metabarcoding of the gut content) as well as longer‐term (i.e., hydrogen stable isotopes) resource use, we could demonstrate that the three most abundant fish species, perch Perca fluviatilis, roach Rutilus rutilus, and bleak Alburnus alburnus, received higher contributions of terrestrial insects to their diet at locations of high iron concentration. In summary, lotic food webs upstream and downstream of the dam greatly differed in the overall structure with respect to the energy available for the highest tropic levels and the contribution of terrestrial insects to the diet of omnivorous fish. Therefore, human‐induced environmental perturbations, such as river damming and mining activities, represent strong pressures that can alter the flow of energy between aquatic and terrestrial systems, indicating a broad impact on the landscape level. [ABSTRACT FROM AUTHOR]

Julia Wedgwood (1833–1913) was a non-fiction writer who chose an unusually wide range of subjects, including theology, the Classical world and German Biblical criticism. She was also a leading feminist who wrote several influential pieces on female enfranchisement, campaigned in the 1870 elections to the London School Board and taught informally at what became Girton College. She was the niece of Charles Darwin, the great scientist, and had a short but intense relationship with Robert Browning, the poet. She was also close to many other leading Victorian cultural figures. Yet her achievements as a writer are now largely forgotten as is her role as a feminist. This article re-examines her life and career before considering why she has fallen out of the record and what that suggests about the influence of misleading stereotypes in our approach to nineteenth century women's non-fiction writing and the study of first wave feminism. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Sorbitol as a sweetener is often thought to be unable to participate in the Maillard reaction causing browning. However, browning of a system was found to be significant when sorbitol was mixed with glycine and heated. The thiol compounds glutathione and cysteine were added to the system, and the inhibition mechanism of the two on the browning of the system was studied by combining the changes of precursor substances, intermediate products and browning degree.When the concentration of thiol compounds reached 25 mg mL−1, both could make the browning inhibition of the system more than 80%, and the accumulated glucose concentration was reduced to <35% of the control. The production of 3‐deoxyglucosone, a precursor of melanoidin, was significantly reduced.Glutathione and cysteine directly inhibited the production of substrates in the sorbitol/glycine system, reduced glucose accumulation through competitive consumption and captured highly active intermediates through sulfhydryl groups. This has implications for the browning control of food systems containing sugar alcohols. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Dissolved organic matter (DOM), often measured as dissolved organic carbon (DOC), plays a fundamental role in influencing the structure and function of lake ecosystems. Due to the myriad ecosystem effects of DOM, widespread observations of long‐term increasing DOM concentrations have received much attention from ecologists. DOM positively influences primary production and consumer production at low concentrations due to the fertilising influence of bound nutrients. However, beyond a unimodal peak in production, a reduced light environment may result in a negative effect on production. This unimodal model has been largely developed and tested in lakes with low to moderate DOM concentrations (i.e., typically ≤10 mg/L DOC).To understand ecological responses in lakes across a larger range in DOM concentrations, we examined the response of benthic invertebrate communities in 148 Swedish lakes with DOM concentrations ranging between 0.67 and 32.77 mg/L DOC.We found that increasing DOM concentrations had a strong effect on invertebrate community composition below c. 10 mg/L. Across this range, abundances of individual taxa both increased and decreased, probably in response to environmental change induced by DOM. However, in lakes above this concentration, increasing DOM had minimal influence on community composition.As DOM concentrations continue to increase, faunal communities in lakes below this 10 mg/L DOC threshold are likely to undergo substantial change whereas those above this threshold are likely to be minimally impacted. [ABSTRACT FROM AUTHOR]

[Objective] Fresh bamboo shoots are bamboo shoot products that have not been blanched or pickled, with a crispy taste and refreshing flavor. However, fresh bamboo shoots breathe vigorously, which are prone to dehydration and wilting, making them difficult to keep fresh, thus affecting their sales. Spontaneous modified atmosphere packaging reduces the respiratory intensity of packaged fruits and vegetables by regulating the gas composition of the internal environment. Studying the effects of different modified atmosphere packaging treatments on the postharvest storage quality and lignification of fresh bamboo shoots could provide references for the selection of fresh-keeping packaging for fresh bamboo shoots. [Method] The peeled fresh bamboo shoots were packed in the spontaneous modified atmosphere preservation bag (thickness 20 μm, O2 transmission rate 11 643 cm³ /m² ·d·atm, water vapor transmission rate 62.586 g/m² ·d), and the vacuum bag made of nylon was used as control. The packaged fresh bamboo shoots were stored in the cold storage to study the quality change and the difference of lignification degree during storage. [Result] Compared with traditional vacuum preservation techniques, spontaneous modified atmosphere packaging could significantly reduce the respiratory intensity of fresh bamboo shoots during storage by creating a low oxygen and low carbon dioxide (O2 <5%, CO2 <5%) environment inside the bag through the respiration of the bamboo shoots themselves and the gas permeability of the membrane material. The peak intensity was only 46.93% of that of vacuum treatment. After 21 days of storage, modified atmosphere packaging significantly inhibited the browning and membrane lipid peroxidation of bamboo shoots. The brightness of the core of packaged bamboo shoots decreased by only 6.17% compared with that upon harvest, while that of vacuum packaging decreased by 17.74%. The content of malondialdehyde in vacuum packaged bamboo shoots was 2.93 times that in modified atmosphere packaging. In terms of lignification, the lignification rates of bamboo shoots in two types of packaging began to increase after 14 days of storage. The activities of key enzymes for lignification of bamboo shoots (phenylalanine ammonia lyase, peroxidase, cinnamon dehydrogenase) peaked in vacuum packaging, and lignification intensified; however, there was no peak in the related enzyme activity of bamboo shoots in the modified atmosphere packaging, and the enzyme activity increased slowly, delaying the lignification of bamboo shoot and maintaining the crisp taste of the bamboo shoots. After 21 days of storage, the lignin content of packaged bamboo shoots decreased by 15.01% compared to vacuum packaged bamboo shoots, effectively extending the freshness period of fresh bamboo shoots. [Conclusion] The low oxygen and low carbon dioxide gas environment in the spontaneous modified atmosphere packaging bag is conducive to the storage of fresh bamboo shoots, and the quality and nutrient content are significantly better than those of vacuum packaging treatment. It has a good market prospect for fresh bamboo shoots. [ABSTRACT FROM AUTHOR]

In addition to their usual use in the treatment of cardiovascular disease, weak evidence is available for the potential of combined use of neprilysin inhibitor (sacubitril) and AT1 receptor antagonist (valsartan) to promote browning of white adipose tissue (WAT) in rats with metabolic syndrome (MetS). This study involved 32 male Wistar albino rats divided into four groups: CTRL—healthy control rats; ENT—healthy rats treated with sacubitril/valsartan; MS—rats with MetS; MS + ENT—rats with MetS treated with sacubitril/valsartan. After finishing the experimental protocol, different WAT depots were isolated for further analysis of molecular pathways. Molecular docking and molecular dynamics studies were used for in silico assessment of the binding affinity of sacubitril and valsartan towards subunits of mechanistic target of rapamycin complex 1 (mTORC1). Sacubitril/valsartan treatment markedly diminished morphological changes in adipose tissue, resulting in smaller lipid size and multilocular lipid droplet structure in WAT. We showed significantly higher protein expression of uncoupling protein‐1 (UCP‐1) and mTORC1 in WAT of MS + ENT rats, correlating with increased relative gene expression of browning‐related markers in tissue of rats treated with sacubitril/valsartan compared with MS group of rats. In silico analysis showed that sacubitrilat and valsartan exhibited the highest binding affinity against mTOR and mLST8, forming stable complexes with these mTORC1 subunits. The observed results confirmed strong potential of combined sacubitril/valsartan treatment to increase browning markers expression in different WAT depots in MetS condition and to form permanent complexes with mTOR and mLST8 subunits over the time. [ABSTRACT FROM AUTHOR]

BACKGROUND: Ultrasound treatment has a beneficial role in horticultural production from harvest to consumption. The quality traits and microbiological load in pomegranate fruit were explored during 30 days' storage at 20 °C after 10 min and 30 min ultrasound treatments. RESULTS: Ultrasound treatment significantly reduced the microbiological load during storage, providing a relatively clean and suitable storage environment. This was especially true for the 30 min treatment, which also maintained relatively lower weight loss and kept the browning rate below 5% during storage. Meanwhile, the fruit treated with ultrasound had higher ascorbic acid and anthocyanin content, which provided better antibacterial properties and higher nutraceutical properties until the end of storage. The 30 min ultrasound treatment significantly delayed the decrease in catalase (CAT) enzyme activity and the increase in peroxidase (POD) enzyme activity. Combined with weighted gene co‐expression network analysis (WGCNA), and correlation analysis, color indicators and antioxidant activity induced by ultrasound treatment were responsible for the relatively higher fruit quality of pomegranate. CONCLUSION: Ultrasound treatment can improve the sensory quality and nutritional characteristics of pomegranate fruits during storage, and reduce the microbiological load. Ultrasound for 30 min was better than 10 min for prolonging the storage life of pomegranate. Our results will provide valuable information for ultrasound application in other horticultural products. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Cold-water species in temperate lakes face two simultaneous climate-driven ecosystem changes: warming and browning of their waters. Browning refers to reduced transparency arising from increased dissolved organic carbon (DOC), which absorbs solar energy near the surface. It is unclear whether the net effect is mitigation or amplification of climate warming impacts on suitable oxythermal habitat (<20 °C, >5 mgO/L) for cold-loving species because browning expands the vertical distribution of both cool water and oxygen depletion. We analyzed long-term trends and high-frequency sensor data from browning lakes in New York’s Adirondack region to assess the contemporary status of summertime habitat for lacustrine brook trout. Across two decades, surface temperatures increased twice as fast and bottom dissolved oxygen declined >180% faster than average trends for temperate lakes. We identify four lake categories based on oxythermal habitat metrics: constrained, squeezed, overheated, and buffered. In most of our study lakes, trout face either seasonal loss (7 of 15) or dramatic restriction (12 to 21% of the water column; 5 of 15) of suitable habitat. These sobering statistics reflect rapid upward expansion of oxygen depletion in lakes with moderate or high DOC relative to compression of heat penetration. Only in very clear lakes has browning potentially mitigated climate warming. Applying our findings to extensive survey data suggests that decades of browning have reduced oxythermal refugia in most Adirondack lakes. We conclude that joint warming and browning may preclude self-sustaining cold-water fisheries in many temperate lakes; hence, oxythermal categorization is essential to guide triage strategies and management interventions. [ABSTRACT FROM AUTHOR]

As a new food industry product, fresh-cut eggplant is popular among consumers. However, eggplant slices will soon turn brown, which will have a negative impact on taste, smell, nutrition and commercial value. Enzymatic browning is the main form of browning of eggplant fruit during harvest, transportation, storage and processing, and this process is mainly caused by polyphenol oxidase. In this review, we summarized the influencing factors, molecular mechanisms and control measures of browning in fresh-cut eggplant. In this paper, the influencing factors, molecular mechanism and control measures of browning of fresh-cut eggplant were reviewed, in order to provide reference for the study of eggplant fruit browning. [ABSTRACT FROM AUTHOR]

Metabolic diseases such as obesity and diabetes are often thought to be caused by reduced energy expenditure, which poses a serious threat to human health. Cold exposure, exercise and caloric restriction have been shown to promote adipose tissue browning and thermogenesis. These physiological interventions increase energy expenditure and thus have emerged as promising strategies for mitigating metabolic disorders. However, that increased adipose tissue browning and thermogenesis elevate thermogenic consumption is not a reasonable explanation when humans and animals confront energetic challenges imposed by these interventions. In this review, we collected numerous results on adipose tissue browning and whitening and evaluated this bi‐directional conversion of adipocytes from the perspective of energy homeostasis. Here, we propose a new interpretation of the role of adipose tissue browning under energetic challenges: increased adipose tissue browning and thermogenesis under energy challenge is not to enhance energy expenditure, but to reestablish a more economical thermogenic pattern to maintain the core body temperature. This can be achieved by enhancing the contribution of non‐shivering thermogenesis (adipose tissue browning and thermogenesis) and lowering shivering thermogenesis and high intensity shivering. Consequently, the proportion of heat production in fat increases and that in skeletal muscle decreases, enabling skeletal muscle to devote more energy reserves to overcoming environmental stress. [ABSTRACT FROM AUTHOR]

Lifestyle changes regarding diet composition and exercise training have been widely used as a non-pharmacological clinical strategy in the treatment of obesity, a complex and difficult-to-control disease. Taking the potential of exercise in the browning process and in increasing thermogenesis into account, the aim of this paper was to evaluate the effect of resistance, aerobic, and combination training on markers of browning of white adipose tissue from rats with obesity who were switched to a balanced diet with normal calorie intake. Different types of training groups promote a reduction in the adipose tissue and delta mass compared to the sedentary high-fat diet group (HS). Interestingly, irisin in adipose tissues was higher in the resistance exercise (RE) and aerobic exercise (AE) groups compared to control groups. Moreover, in adipose tissue, the fibroblast growth factor 21 (FGF21), coactivator 1 α (PGC1α), and peroxisome proliferator-activated receptor gamma (PPARγ) were higher in response to resistance training RE compared with the control groups, respectively. Additionally, uncoupling protein 1 (UCP1) showed higher levels in response to group AE compared to the HS group. In conclusion, the browning process in white adipose tissue responds differently toward different training exercise protocols, with resistance and aerobic training efficient in activating different biomarkers of the browning process, upregulating irisin, FGF21, PGC1α, PPARγ, and UCP1 in WAT, which together may suggest an improvement in the thermogenic process in the adipose tissue. Considering the experimental conditions of the present investigation, we suggest future research to pave new avenues to be applied in clinical practices to combat obesity. [ABSTRACT FROM AUTHOR]

The main problems associated with growing common bean (Phaseolus vulgaris L.) callus are low proliferation and differentiation, and high browning. In this study, common bean callus induced by cotyledon nodes was used as explant material to investigate the effects of different exogenous substances on callus regeneration, as well as the correlation between callus browning and the changes in superoxide dismutase (SOD), peroxidase (POD), and polyphenol oxidase (PPO) enzyme activities during callus culture. Adding AgNO3, CoCl2, Putrescine (Put), and 1-aminocyclopropane-1-carboxylic acid (ACC) to the callus growth medium at appropriate concentrations could significantly improve callus proliferation and differentiation efficiency, while also reducing the degree of browning, compared to controls. Callus explants were cultured in callus proliferation and differentiation medium (CPADM) containing 5 mg·L−1 AgNO3, 15 mg·L−1 Put, 5 mg·L−1 CoCl2, or 0.02 mM ACC, with optimal callus growth at these dosages. After treatment with the four exogenous substances, callus browning was inversely correlated with SOD activity but positively correlated with POD and PPO activities. The maximum rooting frequency of shoots was observed when rooting media was treated with 1 mg·L−1 Indole butyric acid (IBA) or 0.1 mg·L−1 2,4-dichlorophenoxyacetic acid (2,4-D). The average number of primary roots, root length, and root fresh weight were higher after these treatments. The indirect regeneration issue was largely resolved for common bean by the callus culture technique applied in this study, which provides a framework for genetic modification, germplasm preservation, and bean application. [ABSTRACT FROM AUTHOR]

Saurauia bracteosa, also known as Pirdot, is an endemic woody plant of the Actinidiaceae family with medicinal properties. Its population decline in nature has led to a vulnerable status, prompting conservation efforts, such as in vitro culture. Browning poses a significant challenge in the woody plant in vitro culture. Browning inhibitors such as ascorbic acid, activated charcoal and dark incubation can be used to address this issue. This study aims to determine the effect of ascorbic acid, activated charcoal and incubation conditions on browning inhibition of S.bracteosa. The study employed a Completely Randomized Design with 12 treatments on leaf explants, repeated five times. Observations, including the time of browning formation, percentage of browning, intensity of browning and percentage of live explant were carried out for 30 days and analyzed using ANOVA followed by DMRT. The results showed that the addition of activated charcoal in MS media with dark incubation delayed the browning formation time (12.40 DAI) while the adding ascorbic acid in MS media and dark incubation resulted in the lowest browning intensity (0.22). These research findings can serve as a foundational protocol for browning prevention, supporting the successful in vitro conservation of S. bracteosa. [ABSTRACT FROM AUTHOR]

Cancer-associated cachexia is a metabolic syndrome that causes significant reduction in whole-body weight due to excessive loss of muscle mass accompanied by loss of fat mass. Reduced food intake and several metabolic abnormalities, such as increased energy expenditure, excessive catabolism, and inflammation, are known to drive cachexia. It is well documented that cancer cells secrete EVs in abundance which can be easily taken up by the recipient cell. The cargo biomolecules carried by the EVs have the potential to alter the signalling pathways and function of the recipient cells. EV cargo includes proteins, nucleic acids, lipids, and metabolites. Tumour-secreted EVs have been found to alter the metabolic and biological functions of adipose and muscle tissue, which aids in the development of the cachexia phenotype. To date, no medical intervention or FDA-approved drug exists that can completely reverse cachexia. Therefore, understanding how cancer-derived EVs contribute to the onset and progression of cancer-associated cachexia may help with the identification of new biomarkers as well as provide access to novel treatment alternatives. The goal of this review article is to discuss the most recent research on cancer-derived EVs and their function in cellular crosstalk that promotes catabolism in muscle and adipose tissue during cancer-induced cachexia. [ABSTRACT FROM AUTHOR]

In recent years, the demand and market for minimally processed fruits are increasing worldwide. Fresh‐cut apples are extremely sensitive to environmental factors including oxygen, temperature, and microorganisms in resulting the browning of apples. Therefore, in this study, different concentration of blended edible‐coating solution was prepared using Aloe vera and carboxymethyl cellulose (1:1, 1:2, 2:1, 3:3, 3:2, 4:2, 2:4, 3:4, and 4:3, respectively). Lease particle size (101.74 ± 0.67 nm) of the coating solution was observed with 3% A. vera and 2% carboxymethyl cellulose (CMC). Afterward, the shelf life of the apples was evaluated for 10 days at refrigeration condition. Results showed that a significant difference was found in weight loss of coated (6.42%–10.26%) and uncoated apples (8.12%–15.32%) for 2–10 days. Moreover, the titrable acidity of the cut apples increased during the storage time. Rheological data emerged that the viscosity of the coating solution decreases with the increasing temperature from 0 to 50°C. Fourier transform infrared spectroscopy data confirmed the presence of hydroxyl group (–OH), C=O, C–O, and N–H banding in the A. vera, CMC, and blend‐coating solution. The blend solution indicated excellent antimicrobial efficiency. Total phenolic content of coated and uncoated apples at 0 day was 737.55 mg GAE kg−1 for uncoated and 717.88 mg GAE kg−1, respectively. Whereas, aerobic and psychrotrophic bacteria counts for edible coated apples significantly lower than control apples. For coated apples, aerobic and psychrotrophic bacteria counts were 1.59 ± 0.84 and 1.25 ± 0.49 log CFU g−1 were 4.26 ± 0.67 and 2.68 ± 0.22 log CFU g−1 at 10th day, respectively. Overall, it can be inferred that blend of A. vera and carboxymethyl cellulose could be used as a nontoxic potential anti‐browning and antimicrobial component for the enhancement of the shelf life and additional nutritional value of fresh‐cut apples. [ABSTRACT FROM AUTHOR]

Adipose tissue is the major energy depot of the body and is considered an endocrine organ. Adipose tissue involves many different cell types, first and foremost, the adipocytes. White adipose cells that store fat and brown adipocytes that take part in lipid oxidation and heat generation are the most common cell types in adipose tissue. Even though brown adipocytes which have a high number of mitochondria and high fat-burning capacity are rare in adults, they are abundant in newborns and rodents. White adipocytes can gain a temporal brown-like character with a process called browning, which can be induced with cold exposure providing white adipocytes with increased fat-burning capacity. Adipose tissue is the main tissue associated with obesity; therefore, the browning process has the potential to be used in the treatment of obesity. Here, we made use of machine learning techniques to better understand the browning mechanisms. We applied a computational approach based on generalized linear models (GLM) and decision trees for the identification and classification of alternative splicing events, followed by downstream bioinformatics analysis for the detection of differential regulatory events in the transcriptome of the adipocyte browning. Our analyses identified possible extracellular alterations in response to changes in cellular shape via alternative splicing events and remarkably an intron retention event on the Upstream stimulatory factor2 (Usf2) gene that may alter the activity of the regulator and take part in the regulation of the browning process. Targeted therapies for induction of the browning process via regulation of Usf2 may prevent and treat obesity which is a widespread health condition. To the best of our knowledge, this is the first study that combines alternative splicing events with regulatory network inference to reveal the mechanism of the browning process. Our methodology has the potential to reveal many other disease-related mechanisms and lead to novel therapy strategies. [ABSTRACT FROM AUTHOR]

Acidification has harmed freshwater ecosystems in Northern Europe since the early 1900s. Stricter regulations aimed at decreasing acidic emissions have improved surface‐water chemistry since the late 1980s but the recovery of biotic communities has not been consistent. Generally, the recovery of flora and fauna has been documented only for a few lakes or regions and large‐scale assessments of long‐term dynamics of biotic communities due to improved water quality are still lacking. This study investigates a large biomonitoring dataset of pelagic and littoral crustacean zooplankton (Cladocera and Copepoda) from 142 acid‐sensitive lakes in Norway spanning 24 years (1997–2020). The aims were to assess the changes in zooplankton communities through time, compare patterns of changes across lake types (defined based on calcium and humic content), and identify correlations between abiotic and biological variables. Our results indicate chemical and biological recovery after acidification, as shown by a general increase in pH, acid neutralizing capacity, changes in community composition and increases in the total number of species, number of acid‐sensitive species and functional richness through time. However, the zooplankton responses differ across lake types. This indicates that the concentration of calcium (or alkalinity) and total organic carbon (or humic substances) are important factors for the recovery. Therefore, assessment methods and management tools should be adapted to the diverse lake types. Long‐term monitoring of freshwater ecosystems is needed to fully comprehend the recovery dynamics of biotic communities from acidification. [ABSTRACT FROM AUTHOR]

Fresh-cut apples, which offer consumers health benefits and convenience, have become popular in recent years. One of the main challenges for processing fresh-cut apples is rapid development of cut surface browning, immediately after fruits are cut. Browning, a physiological response that impacts organoleptic properties and deters consumer purchase of fresh-cut fresh produce, is mainly a result of enzymatic reaction of phenolic compounds with oxygen catalyzed by polyphenol oxidase (PPO), a decapper enzyme. Many antibrowning agents have been developed and evaluated to inhibit PPO activities by using reducing agents (antioxidants), chelating agents, acidulants, etc. The present manuscript reviews the diverse characteristics of PPO (such as optimum pH and temperature, and molecular weight) in apples reported in the literature and the enzyme's latency, multiplicity and copper states in the active site. It also summarizes the latest development in the investigation and formulations of antibrowning compounds, and discusses future research needs. This review should stimulate further research to discover more effective, low cost, and natural antibrowning compounds to meet the demand of consumers as well as the food industry for clean label and long shelf-life of fresh-cut apples. [ABSTRACT FROM AUTHOR]

Obesity increases the risk of various diseases, and many studies have examined prevention and treatment strategies. Browning of white adipocytes promotes triglyceride (TG) metabolism and is the new focus for treating obesity. This study investigated the role of malonate—a modulator of mitochondrial function—in adipocyte browning, and its potential as a therapeutic agent in obesity. Our findings revealed that malonate increased oxygen consumption without inhibiting ATP synthesis. Malonate induced expression of PRDM16—an important transcription factor for browning—and uncoupling protein 1 (beige adipocyte marker), suggesting that malonate induces browning in white adipocytes. In an obesity mouse model induced by a high-fat diet, malonate significantly reduced body weight and white adipose tissue weight, as well as improved insulin resistance. Importantly, malonate stimulated browning in white adipose tissue and maintained the mass of brown adipose tissue in the high-fat diet-induced obesity mouse model. We propose that manipulation of mitochondrial function by malonate is a promising therapeutic approach for obesity. • Malonate induces expression of PRDM16 and UCP1 in white adipocytes. • Malonate induces browning on WAT in HFD-induced obesity mice. • Malonate maintains BAT mass in HFD-induced obesity mice. [ABSTRACT FROM AUTHOR]

The aim of this study was to perform in vitro clonal micropropagation of mature mastic trees (Pistacia lentiscus L.). In addition, browning problems in culture media, different sampling periods and success of genotypes were investigated. In the study, 1–2-years-old wood cuttings which are approximately 20–25 cm belonging to 4 different genotypes were used as the starting plant material. Samples were taken in November, December and January. The shoot tips obtained by forcing the hardwood cuttings in distilled water were used as explants in tissue culture. When all genotypes are averaged, the average shoot value per cutting was found at the highest level in January with 6.57. The application of paraffin, which covers the basal parts of the explants, significantly reduced or even completely prevented browning. In the second stage of the January period, 51.33% of the explants formed new buds in MS media containing 1 mg/L 6-benzylaminopurine (BAP) and 0.5 mg/L gibberellic acid (GA3). Explants of wild genotype showed 61.54% rooting in MS medium containing 2 mg/L indole-3-butyric acid (IBA). The rooting success achieved in the wild genotype indicates that it is possible to micrograft shoot tips of culture clones onto rooted wild genotype explants rather than related species. If it was further developed, this method would stand out as the most reasonable method for commercial micropropagation of mastic trees. [ABSTRACT FROM AUTHOR]

Shallow littoral areas in lakes are productive and highly diverse ecotonal zones, providing habitats for both invertebrate and vertebrate species. We developed a Bayesian modeling framework to elucidate the relationships between environmental drivers (lake typology, habitat, water chemistry, and latitude) and taxon richness, abundance, as well as the content of polyunsaturated fatty acids (PUFAs) in littoral macroinvertebrate communities in 95 boreal lakes. PUFAs, particularly arachidonic acid (ARA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), are critical micronutrients to maintain normal physiological functions in consumers. Lake typology was a significant predictor for PUFA content in the invertebrate assemblages, which was connected to taxon richness and/or abundance. Benthic communities in large humus-poor or nutrient-rich lakes displayed higher abundance, taxon richness, and more PUFA-rich taxa, whereas those in medium- and large-sized humic (color 30–90 mg Pt/L) and humus-rich lakes (color >90 mg Pt/L) were characterized by decreased abundance and subsequently low PUFA content. The abundance, taxon richness, and nutritional quality of the communities were also strongly related to latitude. Lakes with lower pH were characterized by lower benthic invertebrate diversity and low frequency of taxa with high somatic EPA and DHA content. The complexity of littoral habitats dominated by various macrophyte assemblages creates an environment that favors higher benthic abundance and increased presence of taxonomic groups with high PUFA content. Nutritional quality of benthic invertebrates for upper trophic levels can be modulated by a complex interplay between external stressors and abiotic factors that typically shape the structure of littoral benthic communities. [ABSTRACT FROM AUTHOR]

Background: Adipose tissue has gained attention due to its potential paracrine role. Periprostatic adipose tissue surrounds the prostate and the prostatic urethra, and it is an essential player in prostate cancer progression. Since obesity is directly related to human tumor progression, and adipose tissue depots are one of the significant components of the tumor microenvironment, the molecular mediators of the communication between adipocytes and epithelial cells are in the spotlight. Although periprostatic white adipose tissue contributes to prostate cancer progression, brown adipose tissue (BAT), which has beneficial effects in metabolic pathologies, has been scarcely investigated concerning cancer progression. Given that adipose tissue is a target of androgen signaling, the actual role of androgen removal on the periprostatic adipose tissue was the aim of this work. Methods: Surgical castration of the transgenic adenocarcinoma of the mouse prostate (TRAMP) was employed. By histology examination and software analysis, WAT and BAT tissue was quantified. 3T3-like adipocytes were used to study the role of Casodex® in modifying adipocyte differentiation and to investigate the function of the secretome of adipocytes on the proliferation of androgen-dependent and independent prostate cancer cells. Finally, the role of cell communication was assayed by TRAMP-C1 xenograft implanted in the presence of 3T3-like adipocytes. Results: Androgen removal increases brown/beige adipose tissue in the fat immediately surrounding the prostate glands of TRAMP mice, concomitant with an adjustment of the metabolism. Castration increases body temperature, respiratory exchange rate, and energy expenditure. Also, in vitro, it is described that blocking androgen signaling by Casodex® increases the uncoupling protein 1 (UCP1) marker in 3T3-like adipocytes. Finally, the effect of brown/beige adipocyte secretome was studied on the proliferation of prostate cancer cells in vivo and in vitro. The secretome of brown/beige adipocytes reduces the proliferation of prostate cancer cells mediated partly by the secretion of extracellular vesicles. Conclusions: Consequently, we concluded that hampering androgen signaling plays a crucial role in the browning of the periprostatic adipose tissue. Also, the presence of brown adipocytes exhibits the opposite effect to that of white adipocytes in vitro regulating processes that govern the mechanisms of cell proliferation of prostate cancer cells. And finally, promoting the browning of adipose tissue in the periprostatic adipose tissue might be a way to handle prostate cancer cell progression. EECkevEGf-HMwkJP3j4bZs Video Abstract [ABSTRACT FROM AUTHOR]

Over the past several decades, various trends in vegetation productivity, from increases to decreases, have been observed throughout Arctic–Boreal ecosystems. While some of this variation can be explained by recent climate warming and increased disturbance, very little is known about the impacts of permafrost thaw on productivity across diverse vegetation communities. Active layer thickness data from 135 permafrost monitoring sites along a 10° latitudinal transect of the Northwest Territories, Canada, paired with a Landsat time series of normalized difference vegetation index from 1984 to 2019, were used to quantify the impacts of changing permafrost conditions on vegetation productivity. We found that active layer thickness contributed to the observed variation in vegetation productivity in recent decades in the northwestern Arctic–Boreal, with the highest rates of greening occurring at sites where the near‐surface permafrost recently had thawed. However, the greening associated with permafrost thaw was not sustained after prolonged periods of thaw and appeared to diminish after the thaw front extended outside the plants' rooting zone. Highest rates of greening were found at the mid‐transect sites, between 62.4° N and 65.2° N, suggesting that more southernly sites may have already surpassed the period of beneficial permafrost thaw, while more northern sites may have yet to reach a level of thaw that supports enhanced vegetation productivity. These results indicate that the response of vegetation productivity to permafrost thaw is highly dependent on the extent of active layer thickening and that increases in productivity may not continue in the coming decades. [ABSTRACT FROM AUTHOR]

High levels of plasma lactate are associated with increased mortality in critically injured patients, including those with severe burns. Although lactate has long been considered a waste product of glycolysis, it was recently revealed that it acts as a potent inducer of white adipose tissue (WAT) browning, a response implicated in mediating postburn cachexia, hepatic steatosis, and sustained hypermetabolism. Despite the clinical presentation of hyperlactatemia and browning in burns, whether these two pathological responses are linked is currently unknown. Here, we report that elevated lactate plays a causal signaling role in mediating adverse outcomes after burn trauma by directly promoting WAT browning. Using WAT obtained from human burn patients and mouse models of thermal injury, we show that the induction of postburn browning is positively correlated with a shift toward lactate import and metabolism. Furthermore, daily administration of L-lactate is sufficient to augment burn-induced mortality and weight loss in vivo. At the organ level, increased lactate transport amplified the thermogenic activation of WAT and its associated wasting, thereby driving postburn hepatic lipotoxicity and dysfunction. Mechanistically, the thermogenic effects of lactate appeared to result from increased import through MCT transporters, which in turn increased intracellular redox pressure, [NADH/NADþ ], and expression of the batokine, FGF21. In fact, pharmacological inhibition of MCT-mediated lactate uptake attenuated browning and improved hepatic function in mice after injury. Collectively, our findings identify a signaling role for lactate that impacts multiple aspects of postburn hypermetabolism, necessitating further investigation of this multifaceted metabolite in trauma and critical illness. NEW & NOTEWORTHY To our knowledge, this study was the first to investigate the role of lactate signaling in mediating white adipose tissue browning after burn trauma. We show that the induction of browning in both human burn patients and mice is positively correlated with a shift toward lactate import and metabolism. Daily L-lactate administration augments burn-induced mortality, browning, and hepatic lipotoxicity in vivo, whereas pharmacologically targeting lactate transport alleviates burn-induced browning and improves liver dysfunction after injury. [ABSTRACT FROM AUTHOR]

Several foods and nutrients are being studied extensively because they have a positive effect on thermogenesis and the browning of white adipose tissue. Therefore, this study aims to evaluate, through a systematic review, the effect of green tea for inducing browning of adipose tissue. The systematic review was built following the recommendations of the Preferred Reporting Items for Systematic Reviews and Meta-Analyze. We searched the following electronic databases: PubMed (Medline), Science Direct, Scopus, and Web of Science. We included ten experimental articles that used green tea to treat induced obesity in rodents. Green tea reduced the weight of white and brown adipose tissue, positively regulated gene expression and microRNA that regulate the metabolism of adipose tissue, and morphological changes were identified as beige tissue. According to the results found, the factors involved in this induction to browning are PPARγ, PGC-1α, UCP1, CPT, and PRDM16. Therefore, green tea promotes the browning of adipose tissue in rodents. It is important to emphasize the need for studies in obese humans to identify whether the same metabolic response occurs. [ABSTRACT FROM AUTHOR]

Calcium treatment can reduce fruit softening and browning and enhance postharvest fruit quality. Chitosan (CS) had a certain viscosity. Therefore, in this study, calcium chloride (CaCl2) was used as a calcium source and CS was used as a carrier to study the interaction of Ca2+ and CS of the film coating through scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FT-IR). At the same time, the softening and browning process of custard apple fruit was investigated by single and composite coating with 1% CS and 2% CaCl2. The results showed that Ca2+ and CS produced physical and chemical cross-linking, and CS-CaCl2 could maintain total calcium content in coated custard apple. Compared with other treatments, CS-CaCl2 had the best postharvest effect on custard apple, which could reduce the weight loss rate of custard apple; maintain the firmness, color, moisture and cell wall material content of custard apple; and inhibit the rise and degradation of water-soluble pectin (WSP). At the same time, it could also improve the activity of superoxide dismutase (SOD) and inhibit malondialdehyde (MDA), polyphenol oxidase (PPO), and cellulase (CX) activity. This study provides a theoretical basis for improving the shelf life of custard apple. [ABSTRACT FROM AUTHOR]

【Objective】Fresh-cut taro is prone to turning yellow and brown during storage, even stored at low temperature, which greatly diminishes its commercial values. In order to identify the important functional genes involved in the browning process of fresh-cut taro, the allene oxide synthase (AOS) gene AOS1 was cloned from fresh-cut taros. The correlation between the expression of AOS1 and the browning development of fresh-cut taro was analyzed, with a view to offering references for the study of taro browning mechanism.【Method】With cDNA of fresh-cut taro as a template, the coding sequence (CDS) of AOS1 gene was cloned by the RT-PCR method. The expression patterns of AOS1 during the browning of fresh-cut taro were analyzed by using qRT-PCR, the impact of exogenous browning inhibitors on AOS1 expression was examined by using transcriptome sequencing data, and the promoter subsequence was analyzed.【Result】Fresh-cut taros showed obvious yellowing and browning symptoms on the cut surface after 24 hours of storage at 20 ℃, while the obvious browning symptoms were occurred after 12 d of cold storage at 4 ℃. These results suggested that storage temperature was a crucial factor influencing the browning process of fresh-cut taros, with low temperature storage effectively inhibiting the browning. The CDS of taro AOS1 gene had a total length of 1 560 bp and encoded 519 amino acid residues. The molecular weight of the protein encoded by AOS1 gene was 57.63 kD, with an isoelectric point of 8.68, and located in chloroplast. The similarity of AOS1 protein sequences across different plant species was relatively low, with notable differences observed between taro, tomato, and Arabidopsis. However, high sequence homology was found among AOS1 proteins in Araceae family plants. The promoter region of taro AOS1 contained various plant hormone and stress response elements. The expression of AOS1 significantly increased after fresh-cut processing, indicating that the cutting treatment induced AOS1 expression. Moreover, as the browning of freshcut taro progressed, the expression of AOS1 gradually increased. Applications of exogenous glycolic acid and vanillic acid significantly decreased the expression of AOS1 in fresh-cut taros, showing its correlation with the browning process.【Conclusion】 A significant positive correlation was observed between the browning of fresh-cut taros and the expression of AOS1 during cold storage. Treatments such as cutting and peeling may accelerate the browning process by inducing AOS1 expression. [ABSTRACT FROM AUTHOR]

BACKGROUND: Lotus roots (Nelumbo nucifera Gaertn.) are rich in nutrients and have ornamental and food value. However, browning has caused huge economic losses and security risks during the storage and harvesting of fresh‐cut lotus. This study investigated the role of melatonin in inhibiting lotus browning, and illustrates its molecular mechanism. RESULTS: The application of melatonin effectively retarded the process of lotus browning, enhanced reactive oxygen species (ROS) scavenging enzyme activity, and inhibited the activity of polyphenol oxidase (PPO), and peroxidase (POD). Melatonin reduced flavonoid content, and decreased enzymatic activity in flavonoid biosynthesis. Transcriptome Sequencing (RNA‐seq) was used to screen the genes regulated by exogenous melatonin when defending against fresh‐cut lotus browning. Gene co‐expression analysis (GCN) indicated that the transcription factors MYB5, MYB6, and MYB308, activated by melatonin, were negatively related to the expression of PPO and the genes related to flavonoid and phenylpropanoid biosynthesis. These myeloblastosis viral oncogene homologs (MYBs) were positively related to the expression of genes encoding the enzymes in glutathione metabolism. CONCLUSION: Melatonin retarded lotus browning by transcriptional suppression of key genes associated with flavonoid and phenylpropanoid biosynthesis through the stimulation of MYB5, MYB6, and MYB308. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The wax apple is one of the most popular fruits in Southeast Asia areas. However, the thin skin and fragile flesh are highly susceptible to mechanical damage during post harvesting, leading to the serious shelf quality of the fruits. This study aims to reduce the mechanical damage for better shelf quality of wax apples in the logistics and transport. The ISTA 6- AMAZON.COM-SIOC TYPE A (ISTA 6A) test standard was used to simulate the transportation of wax apples. Four types of common e-commerce packaging were set, P1: corrugated box + single-layer foam net, P2: corrugated box + double-layer foam net, P3: corrugated box + expanded polyethylene (EPE) liner, and P4: foam box + double-layer foam net. A systematic analysis was made to explore the quality change of wax apples during the shelf life (15℃, 8 d) after the test. The results showed that better shelf quality was achieved in the wax apples under the double-layer foam net (P2) group using the same outer packaging and the different cushioning type, compared with the single-layer foam net (P1) and EPE liner (P3). Specifically, the respiration intensity of wax apples was the most moderate, the value of skin brightness L* was the lowest value at 32.86, the Browning Index (BI) of fruit flesh increased by 62.35%, and the rate of increase was the slowest. There were always low levels in the contents of malondialdehyde (MDA), peroxidase (POD) and polyphenol oxidase (PPO) activities. The behavior was attributed to the weak cushioning and protective performance of single-layer foam net. At the same time, the EPE liner hindered the heat loss and water diffusion of respiratory energy from the fruits. Using the same cushioning type and the different outer packaging, there was no significant difference in the impact of corrugated box (P2) and foam box (P4) groups on the related indexes of shelf quality, such as the respiratory intensity, BI value, and antioxidant-related enzyme activity of wax apples. Among them, better shelf quality was found in the double-layer foam net (P2) group, due to the less severe degree of mechanical damage and the slow browning of lotus fruit. The more compact arrangement between the fruits was obtained in the double-layer foam net, compared with the single-layer one. The smaller displacement during vibration effectively reduced the incidence and intensity of the mechanical damage. The shelf quality of the wax apple decreased in the EPE lining layer. The reason was that the porous structure of the foam net was conducive to the dissipation of heat and the diffusion of water, thus avoiding the formation of high temperature and high humidity in the packaging environment. As such, adequate support performance was obtained under the outer packaging. The double-layer foam net can be expected to serve as a cushioning packaging type. The vibration energy was distributed evenly in the whole fruit, leading to reduced mechanical damage. The wax apples dissipated their own respiratory heat, and then inhibited the antioxidant-related enzyme activity, finally maintaining the shelf quality of the fruits. In summary, the e-commerce outer packaging presented sufficient support performance in the wax apples as fresh agricultural products. The inner packaging required sufficient cushioning function. The excellent breathable and moisture permeable performance was achieved to protect the integrity of wax apple fruit in logistics and transport, thereby reducing mechanical damage to facilitate the diffusion of respiratory heat for better shelf quality. The finding can provide the theoretical background and technical reference for the further improvement of wax apples' e-commerce logistics preservation technology. [ABSTRACT FROM AUTHOR]

People living in plains tend to decrease in body weight or body fat percentage after entering the plateau. Previous studies have found that plateau animals can burn fat and release calories through white adipose tissues (WATs) browning. However, these studies have focused on the effect of cold stimulation that induced WATs browning while there's hardly study on the effect of hypoxia. In this study, we investigate that whether and how hypoxia contributes to WATs browning in rats from acute to chronic hypoxia. We constructed hypobaric hypoxic rat models by exposing 9-week-old male SD rats to a hypobaric hypoxic chamber for 1, 3, 14 and 28 days (Group H) under simulated environment at altitude of 5000 m. We also established normoxic control groups for each time period (Group C), as well as paired 1-day and 14-day normoxic food-restriction rats that were fed the same amount of food as the hypoxic group ate (Group R). We then observed the growth status of rats and recorded dynamic changes in histologic, cellular and molecular levels of perirenal WATs (PWAT), epididymal WATs (EWAT) and subcutaneous WATs (SWAT) in each group. Results showed that (1) Hypoxic rats had lower food intake, significantly lower body weight than control rats, and showed lower WATs index. (2) In group H14, ASC1 mRNA expressions of PWAT and EWAT in rats were lower than that in group C14, and PAT2 mRNA expression of EWAT was higher than that in both group C14 and R14. In group R14, however, ASC1 mRNA expressions of PWAT and EWAT in rats were higher than both group C14 and H14, and that of SWAT was also significantly higher than group C14. (3) In group H3, both the mRNA and protein levels of uncoupling protein 1 (UCP1) of PWAT in rats were significantly increased than group C3. And in group H14, those of EWAT in rats were significantly increased than group C14. (4) In plasma of rats, norepinephrine (NE) level was significantly increased in group H3 than group C3, and free fatty acids (FFAs) level was significantly increased in group H14 than both group C14 and R14. In group R1, FASN mRNA expressions of PWAT and EWAT in rats were down-regulated than group C1. In group H3, FASN mRNA expressions of PWAT and EWAT in rats were down-regulated while ATGL mRNA expression of EWAT was up-regulated than group C3. Conversely, in group R14, FASN mRNA expressions of PWAT and EWAT in rats were significantly up-regulated than group C14 and H14. These results suggested that hypoxia promoted different WATs browning in rats under simulated environment at altitude of 5000 m and changed the lipid metabolism in WATs. Furthermore, rats in the chronic hypoxic group showed a completely different lipid metabolism of WATs from that in paired food-restriction group. • Hypoxia promotes PWAT and EWAT but not SWAT browning in rats. • Hypoxia promotes both the mRNA and protein expression of UCP1 in WATs. • Acute hypoxia increases the expression of FASN and decreases that of ATGL in WATs. • Chronic hypoxia regulates lipid metabolism different from paired restricting food. [ABSTRACT FROM AUTHOR]

This study investigated the effects of the Albizia julibrissin Leaf extracts (AJLE) on adipocytes using 3T3-L1 cells. AJLE inhibited adipogenesis by reducing the expression of peroxisome proliferator-activated receptor γ (PPARγ) and CCAAT/enhancer binding proteins (C/EBPs) that regulate enzymes involved in fat synthesis and storage, and subsequently reduced intracellular lipid droplets, glycerol-3-phosphate dehydrogenase (GPDH), and triglyceride (TG). AJLE also increased the expression of brown adipocyte markers, such as uncoupling protein-1 (UCP-1), PR/SET domain 16 (PRDM16), and bone morphogenetic protein 7 (BMP7) by inducing the differentiation of brown adipocytes, as shown by a decrease in the lipid droplet sizes and increasing mitochondrial mass. AJLE increased the expression of transcription factor A, mitochondrial (TFAM), mitochondrial DNA (mtDNA) copy number, and UCP-1 protein expression, all of which are key factors in regulating mitochondrial biogenesis. AJLE-induced browning was shown to be regulated by the coordination of AMPK, p38, and SIRT1 signaling pathways. The ability of AJLE to inhibit adipogenesis and induce brown adipocyte differentiation may help treat obesity and related diseases. [ABSTRACT FROM AUTHOR]

To overcome problems of browning and crusting during the pretreatment process and provide theoretical guidance for cantaloupe convection drying at 80°C, the effects of blanching (BL) and ultrasonic (US) treatments were examined. The effects of various BL (5, 10, and 15 s) and US (10, 20, 30, and 40 min) durations on convection drying were tested. The moisture ratio, drying rate, moisture effective diffusivity, color, browning, nuclear magnetic resonance characteristics, and texture were assessed. Compared with the control group, the maximal decreases in the drying time of BL and US pretreatment groups were 40% and 33.3%, respectively. BL and US pretreatments significantly increased the effective diffusion coefficient and shortened the drying time because of the destruction of the cell structure. Low‐field nuclear magnetic resonance analysis showed that free water is mainly lost during the initial drying stage, while solidified water is mainly lost during middle and late stages. According to the results of magnetic resonance imaging, the moisture distribution shows that cavitation from US acts on internal tissue, while BL disrupts the structure of external tissue. Texture data define the area enclosed by SC‐D as uniform. After BL and US pretreatment, the hardness of dried cantaloupe decreased and the uniformity increased significantly. The best pretreatment process for cantaloupe at 80°C was 10 min of US. These findings provide a reference for testing in the industrial production of dried cantaloupe and are deeply relevant for practice. [ABSTRACT FROM AUTHOR]

Background: Skeletal muscle‐secreted myokines widely participate in lipids metabolism through autocrine, paracrine and endocrine actions. The myokines represented by FGF21 and Irisin can promote the browning of adipocytes and serve as promising targets for treating obesity. Although recombinant myokines replacement therapy and AAV (adeno‐associated virus)‐based myokines overexpression have shown a definite effect in ameliorating obesity, novel myokine activation strategies with higher efficacy and safety are still in pressing need. This study aimed to evaluate the therapeutic potential of a novel CRISPR‐based myokines activation strategy in obesity treatments. Methods: In this study, we used lentivirus and a single AAV vector containing dCas9‐VP64 with a single‐guide RNA to selectively activate Fgf21 and Fndc5 expression in skeletal muscles both in vitro and in vivo. The activation efficacy of the CRISPRa system was determined by qRT‐PCR, Western blotting and ELISA. The treatment effect of CRISPR‐based myokines activation was tested in 3T3‐L1‐derived adipocytes and diet‐induced obese (DIO) mice (male C57BL/6 mice, induced at 6‐week‐old for 10 weeks). Results: The virus upregulates myokines expression in both mRNA and protein levels of muscle cells in vitro and in vivo. Myokines secreted by muscle cells promoted browning of 3T3‐L1‐derived adipocytes. In vivo activation of myokines by AAVs can reduce body weight and fat mass, increase the adipocytes browning and improve glucose tolerance and insulin sensitivity in DIO mice. Conclusions: Our study provides a novel CRISPR‐based myokines activation strategy that can ameliorate obesity by promoting adipocytes browning. [ABSTRACT FROM AUTHOR]

Sulfur dioxide is the most used additive today for preventing browning in grape musts and wines. However, since wine consumers are increasingly interested in healthier wines, the wine industry is keen to reduce its use. Some promising alternatives to sulfur dioxide have been proposed in recent years, including glutathione, both pure and in the form of inactivated yeasts, and Metschnikowia pulcherrima used as a bioprotective agent. Some information exists about the protective effect against oxidation of glutathione but there is very few about the use of bioprotection for that purpose. Supplementation with glutathione, regardless of the commercial form, reduced oxygen consumption and browning intensity when laccase was not present in the grape juice. Metschnikowia pulcherrima also reduced browning intensity in the absence of laccase but increased the total oxygen consumption. However, in the presence of laccase, glutathione and Metschnikowia pulcherrima were not effective enough to adequately prevent the grape juice from browning. Glutathione, both pure and in the form of inactivated yeasts, and Metschnikowia pulcherrima are interesting tools for protecting grape must against browning, and thus reducing the use of sulfur dioxide. [ABSTRACT FROM AUTHOR]