determination-self-compatibility-inter-compatibility-relationships

Determination of Self-(In)compatibility and Inter-(In)compatibility Relationships in Citrus Using Manual Pollination, Microscopy, and <em>S</em>-Genotype Analyses

Citrus uses S-RNase-based self-incompatibility to reject self-pollen and, therefore, requires nearby pollinizer trees for successful pollination and ...

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Huazhong Agricultural University

Guidelines for the use and interpretation of assays for monitoring autophagy (3rd edition).

There are plenty of phosphoproteins in chicken egg white (CEW), which are of great significance for the biological activity and function of CEW. In this study, phosphorylated proteins in CEW were identified and analyzed based on two digestion strategies (trypsin and trypsin/glutamyl endoproteinase). Besides, the enrichment strategy of immobilized metal affinity chromatography was used, and phosphopeptides were identified by nano liquid chromatography/tandem mass spectrometry. A total of 189 phosphosites mapped onto 166 phosphopeptides corresponding to 96 phosphoproteins were identified. Gene ontology analysis suggested that these phosphoproteins of CEW mainly participated in biological processes such as "cell process", "biological regulation", and "response to stimulus". Moreover, the phosphoproteins of CEW were involved in molecular functions, primarily including "binding" and "catalytic activity". On the basis of the available literature, the research was the first comprehensive identification of chicken egg white phosphoproteins. This study further enriched the identification of phosphoproteins in CEW and laid a foundation for the subsequent study of phosphoproteins.

A Comprehensive Identification of Chicken Egg White Phosphoproteomics Based on a Novel Digestion Approach.

In 2008, we published the first set of guidelines for standardizing research in autophagy. Since then, this topic has received increasing attention, and many scientists have entered the field. Our knowledge base and relevant new technologies have also been expanding. Thus, it is important to formulate on a regular basis updated guidelines for monitoring autophagy in different organisms. Despite numerous reviews, there continues to be confusion regarding acceptable methods to evaluate autophagy, especially in multicellular eukaryotes. Here, we present a set of guidelines for investigators to select and interpret methods to examine autophagy and related processes, and for reviewers to provide realistic and reasonable critiques of reports that are focused on these processes. These guidelines are not meant to be a dogmatic set of rules, because the appropriateness of any assay largely depends on the question being asked and the system being used. Moreover, no individual assay is perfect for every situation, calling for the use of multiple techniques to properly monitor autophagy in each experimental setting. Finally, several core components of the autophagy machinery have been implicated in distinct autophagic processes (canonical and noncanonical autophagy), implying that genetic approaches to block autophagy should rely on targeting two or more autophagy-related genes that ideally participate in distinct steps of the pathway. Along similar lines, because multiple proteins involved in autophagy also regulate other cellular pathways including apoptosis, not all of them can be used as a specific marker for  autophagic responses. Here, we critically discuss current methods of assessing autophagy and the information they can, or cannot, provide. Our ultimate goal is to encourage intellectual and technical innovation in the field.

Guidelines for the use and interpretation of assays for monitoring autophagy (4th edition).

The impact of ozone-induced oxidation on the gel properties of egg yolk was investigated for the first time in this research. The textural properties, water-holding capacity, cooking loss rate and color of the chicken egg yolk gel (CEYG) were significantly improved after ozonation. The maximum hardness value (976.04 g) was reached at 20 min of ozonation and it was 134.92 g higher than that of the natural group. Additionally, the ozone-treated yolk showed an increase of 58.47% in carbonyl content and a decrease of 44.33% in free sulfhydryl groups. The results of low-field nuclear magnetic resonance indicated that ozone promoted the conversion of free water to non-flowing water in the CEYG. Scanning electron microscopy represented that the moderate ozone treatment resulted in a more regular, continuous and smooth network structure of the CEYG. These results provided a theoretical basis for the application of ozone to improve the performance of heat-induced CEYG.

Impact of ozone-induced oxidation on the textural, moisture, micro-rheology and structural properties of egg yolk gels.

This study investigated the effect of ozone treatment on egg yolk volatiles and fatty acids. The composition and content of volatile substances and the fatty acid content of the egg yolk were changed significantly after ozonation. With proper ozone treatment (30 min), the aldehyde content in the egg yolk increased from 78.08% to 94.63%, and the relative content of dibutyl amine decreased from 1.50% to 0.00%. There were no significant differences among the types of fatty acids in the egg yolks after being treated with ozone, but there were differences in their relative contents. The results of SDS-PAGE showed no significant difference in yolk protein composition and contents among the groups. SEM results showed that moderate ozone treatment (20 min and 30 min) led to a regular and dense network structure of egg yolk. These results provided a theoretical basis for expanding the application of ozone technology in the egg yolk processing industry.

Article	Year
Guidelines for the use and interpretation of assays for monitoring autophagy (3rd edition). Autophagy\| PubMed ID: 26799652	2016
A Comprehensive Identification of Chicken Egg White Phosphoproteomics Based on a Novel Digestion Approach. Journal of agricultural and food chemistry\| PubMed ID: 32786861	2020
Guidelines for the use and interpretation of assays for monitoring autophagy (4th edition). Autophagy\| PubMed ID: 33634751	2021
Impact of ozone-induced oxidation on the textural, moisture, micro-rheology and structural properties of egg yolk gels. Food chemistry\| PubMed ID: 34077880	2021
An Efficient Processing Strategy to Improve the Flavor Profile of Egg Yolk: Ozone-Mediated Oxidation. Molecules (Basel, Switzerland)\| PubMed ID: 36615317	2022

Yi Sun

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