Sort by
Programmed Cell Death 1 Ligand 1 Is Essential for Electroacupuncture Mediated Analgesia in the Cerebellum of Fibromyalgia Mice
Hung-Yu Huang
,Younbyoung Chae
,Ming-Chia Lin
,I-Han Hsiao
,Hsin-Cheng Hsu
,Chien-Yi Ho
,Yi-Wen Lin
Posted: 08 January 2026
Raw Milk Cheese Microbiomes: A Paradigm for Interactions of Lactic Acid Bacteria in Food Ecosystems
Christine Kate Olupot
,Olivia Sheehan
,Zoe Kampff
,Brian McDonnell
,David F. Woods
,Gabriele Andrea Lugli
,Marco Ventura
,F. Jerry Reen
,Douwe van Sinderen
,Jennifer Mahony
While industrial scale dairy fermentations often employ pasteurized milk as the substrate, many farmhouse and traditional production practices apply raw milk derived from a variety of mammals. Certain artisanal production systems rely on the autochthonous microbiota of the milk, fermentation vessels, equipment and/or environment to initiate milk coagulation. While the technological properties of lactic acid bacteria associated with dairy fermentations are well described, their interactions with other organisms during fermentation and cheese ripening are poorly investigated. This study presents an overview of the microbial ecology of raw and pasteurized milk used in the production of cheeses. Furthermore, we report on the motility phenotype, lactose utilization ability and metabolic products of isolates of Hafnia paralvei and Hafnia alvei, and determine that these strains could grow in a non-antagonistic manner on plates with strains of Lactococcus lactis and Streptococcus thermophilus. As artisanal and farmhouse production systems are often associated with protected or regionally significant products, it is essential to develop a clear understanding of the microbial communities within and the complex relationships between the community members.
While industrial scale dairy fermentations often employ pasteurized milk as the substrate, many farmhouse and traditional production practices apply raw milk derived from a variety of mammals. Certain artisanal production systems rely on the autochthonous microbiota of the milk, fermentation vessels, equipment and/or environment to initiate milk coagulation. While the technological properties of lactic acid bacteria associated with dairy fermentations are well described, their interactions with other organisms during fermentation and cheese ripening are poorly investigated. This study presents an overview of the microbial ecology of raw and pasteurized milk used in the production of cheeses. Furthermore, we report on the motility phenotype, lactose utilization ability and metabolic products of isolates of Hafnia paralvei and Hafnia alvei, and determine that these strains could grow in a non-antagonistic manner on plates with strains of Lactococcus lactis and Streptococcus thermophilus. As artisanal and farmhouse production systems are often associated with protected or regionally significant products, it is essential to develop a clear understanding of the microbial communities within and the complex relationships between the community members.
Posted: 08 January 2026
Cell‐Free Supernatant of Bacillus subtilis Suppresses the Mycelial Growth of Penicillium expansum by Destroyed the Cell Membrane Integrity and Provoke Cell Death
Huanhuan Li
,Yage Chen
,Zhipeng Xie
,Qian Su
,Bingqi Chen
,Yue Yang
,Guifang Ma
,Yizhu Yang
,Xinwen Shan
,Junjie Wang
+2 authors
Posted: 08 January 2026
Metal-Chelating Macroalgal Extract as a Marine Antioxidant for Stabilizing DHA Nanoemulsions
Sakhi Ghelichi
,Behdad Shokrollahi Yancheshmeh
,Mona Hajfathalian
,Seyed Hossein Helalat
,Arpan Shrestha
,Saroj Katwal
,Charlotte Jacobsen
Posted: 08 January 2026
Membrane Dysfunction as a Central Mechanism in LRRK2-Associated Parkinson’s Disease: Comparative Analysis of G2019S and I1371V Variants
Khushboo Singh
,Roon Banerjee
,Chandrakanta Potdar
,Anisha Shaw
,Rakshith V
,Nitish Kamble
,Vikram Holla
,Ravi Yadav
,Pramod Kumar Pal
,Indrani Datta
Posted: 08 January 2026
Assessing Diabetes Variations Across Major Metropolitan Cities in the state of Texas, United States of America from 2011-2023
Muhammad A. Saeed
,Mohammad R. Saeed
,Xaviera Ayaz
,Harris Majeed
Background: Diabetes among adults is becoming a major public health crisis in the United States. Numerous authors have documented the rising prevalence of diabetes, with notable variations found within the United States at the census level, state, and county levels. Yet, there is a need to understand whether diabetes prevalence varies between urban centers within a particular state. Methods: This ecological study provides a longitudinal investigation of the prevalence of adult diabetes across five major metropolitan urban areas in Texas (Austin, Dallas, Fort Worth, Houston, and San Antonio) from 2011 to 2023. By utilizing data from the Behavioral Risk Factor Surveillance System (BRFSS) and statistical testing, we evaluate both the temporal trajectory and city-level geographic disparities of diabetes prevalence. Findings: Upon aggregating all five urban centers, the findings demonstrate a significant statewide increase (β=0.12, P=0.026) in diabetes prevalence over the thirteen-year study period. Furthermore, profound regional variations were observed, with San Antonio having a significantly (P<0.05) higher prevalence than Austin, Dallas, and Fort Worth, with the San Antonio area exhibiting the highest mean prevalence at 12.1% and the Austin area maintaining the lowest at 9%. Interpretation: This research emphasizes the necessity for synchronized public health policies that account for localized contexts while addressing the broader metabolic crisis facing the Texas urban corridor.
Background: Diabetes among adults is becoming a major public health crisis in the United States. Numerous authors have documented the rising prevalence of diabetes, with notable variations found within the United States at the census level, state, and county levels. Yet, there is a need to understand whether diabetes prevalence varies between urban centers within a particular state. Methods: This ecological study provides a longitudinal investigation of the prevalence of adult diabetes across five major metropolitan urban areas in Texas (Austin, Dallas, Fort Worth, Houston, and San Antonio) from 2011 to 2023. By utilizing data from the Behavioral Risk Factor Surveillance System (BRFSS) and statistical testing, we evaluate both the temporal trajectory and city-level geographic disparities of diabetes prevalence. Findings: Upon aggregating all five urban centers, the findings demonstrate a significant statewide increase (β=0.12, P=0.026) in diabetes prevalence over the thirteen-year study period. Furthermore, profound regional variations were observed, with San Antonio having a significantly (P<0.05) higher prevalence than Austin, Dallas, and Fort Worth, with the San Antonio area exhibiting the highest mean prevalence at 12.1% and the Austin area maintaining the lowest at 9%. Interpretation: This research emphasizes the necessity for synchronized public health policies that account for localized contexts while addressing the broader metabolic crisis facing the Texas urban corridor.
Posted: 07 January 2026
The Potyvirus NIb Multifunctional Protein Suppresses Antiviral Defense by Interacting with Several Protein Components of the RNA Silencing Pathway
Prakash M Niraula
,Saniyaa Howell
,Chase A Stratton
,Michael Moore
,Matthew B Dopler
,Muhammad I Abeer
,Michael A Gitcho
,Vincent N Fondong
Posted: 07 January 2026
Effect of Reduced Water Potential on Imbibition Curve and The Triphasic Pattern of Seeds in Solanaceae Species
Astryani Rosyad
,Abdul Qadir
,M. Rahmad Suhartanto
,Okti Syah Isyani Permatasari
,Arif Tirtana
,Punung Medaraji Suwarno
This study aimed to analyze the effect of reduced water potential on the imbibition curve and triphasic pattern of seeds in several Solanaceae species. The experiment was conducted at the Seed Physiology and Health Laboratory and the Seed Biology and Biophysics Laboratory, Department of Agronomy and Horticulture, Faculty of Agriculture, Bogor Agricultural University, from April to September 2025. The study used seeds from three Solanaceae crops—chili (Capsicum annuum L., varieties Simpatik and Sempurna), tomato (Solanum lycopersicum L., varieties Niki and Rempai), and eggplant (Solanum melongena L., varieties Tangguh and Provita). The seeds were subjected to various levels of osmotic stress using polyethylene glycol (PEG 6000) to simulate water potentials of 0.00, –0.30, –1.90, and –4.10 MPa. Lower water potential in the growing medium reduced the seed’s ability to absorb the water. The triphasic pattern consistently appeared only in chili seeds, whereas in tomatoes and eggplants, it varied across varieties and water potential conditions. The lower water potential made the later the phase I ended, and the longer the phase II lasted. These findings confirm that the standard imbibition pattern cannot be generalized to all seeds, and therefore, the imbibition response is specific to seed type, variety, and germination environment.
This study aimed to analyze the effect of reduced water potential on the imbibition curve and triphasic pattern of seeds in several Solanaceae species. The experiment was conducted at the Seed Physiology and Health Laboratory and the Seed Biology and Biophysics Laboratory, Department of Agronomy and Horticulture, Faculty of Agriculture, Bogor Agricultural University, from April to September 2025. The study used seeds from three Solanaceae crops—chili (Capsicum annuum L., varieties Simpatik and Sempurna), tomato (Solanum lycopersicum L., varieties Niki and Rempai), and eggplant (Solanum melongena L., varieties Tangguh and Provita). The seeds were subjected to various levels of osmotic stress using polyethylene glycol (PEG 6000) to simulate water potentials of 0.00, –0.30, –1.90, and –4.10 MPa. Lower water potential in the growing medium reduced the seed’s ability to absorb the water. The triphasic pattern consistently appeared only in chili seeds, whereas in tomatoes and eggplants, it varied across varieties and water potential conditions. The lower water potential made the later the phase I ended, and the longer the phase II lasted. These findings confirm that the standard imbibition pattern cannot be generalized to all seeds, and therefore, the imbibition response is specific to seed type, variety, and germination environment.
Posted: 07 January 2026
A Review of Sulpiride and Testosterone Propionate: Alternatives in the Induction of Benign Prostatic Hyperplasia in Rodent Models
Solomon Owumi
,Esther M. Pius
,Hikmah A. Abdulganiyu
,Ifeoluwa O. Alabi
,Victor O. Eso
,Abdullah A. Sanusi
,Oluwaseun M. Owolabi
,Uche Arunsi
,Jesutosin O. Babalola
,Moses T. Otunla
+5 authors
Posted: 07 January 2026
Modulating Post-Stroke Inflammation with FDA-Approved Immunotherapies: A Literature Review
Eduardo Alvarez-Rivera
,Pamela Rodríguez-Vega
,Fabiola Colón-Santiago
,Armeliz Romero-Ponce
,Fabiola Umpierre-Lebrón
,Paola Roig-Opio
,Aitor González-Fernández
,Tiffany Rosa-Arocho
,Laura Santiago-Rodríguez
,Ana Martínez-Torres
+9 authors
Posted: 07 January 2026
Statistical Optimization of γ-Polyglutamic Acid Production by Bacillus licheniformis DPC6338
Somiame Itseme Okuofu
,Vincent O'Flaherty
,Olivia McAuliffe
Posted: 07 January 2026
Protecting the Cerebellum from Ketamine-Induced Injury: Neuroprotective Effects of N-Acetylcysteine in Rats
Samson Oluwamuyiwa Alade
,Olakunle James Onaolapo
,Adejoke Yetunde Onaolapo
Posted: 07 January 2026
Unraveling the Enigma of Melanoma Brain Metastasis: New Horizons in Mechanisms, Diagnosis, and Therapy
Kayla T. O'Toole
,Brandon M. Roan
,Timothy M. Hardman
,Peyton P. Phillips
,Evan M. VanBrocklin
,Gennie L. Parkman
,Sheri L. Holmen
Posted: 07 January 2026
Effects of Harvesting Height and Processing Methods on Silage Quality and Cellulose Degradation Characteristics of Cenchrus fungigraminus
Hongyuan He
,Ziting Wang
,Fuke Hako
,Ben Menda Ukii
,Jufen Deng
,Mengying Zhao
,Zhanxi Lin
,Peishan He
,Jing Li
,Simeng Song
+2 authors
Posted: 07 January 2026
Neospora caninum: Recent Progress in Host-Pathogen Interactions, Molecular Insights, and Control Strategies
Karim Debache
,Andrew Hemphill
Posted: 07 January 2026
Antifibrotic Effects of Thymus syriacus Essential Oil in Bleomycin-Induced Pulmonary Fibrosis via the TGF-β1/Smad2 Pathway
Pınar Aksoy
,Önder Yumrutaş
,Muhittin Doğan
,Pınar Yumrutaş
,Mehmet Sökücü
,Mustafa Pehlivan
Posted: 07 January 2026
The Energy-Deficit Hypothesis of Autism: Linking Parental Autoimmune Diseases to Offspring Autism Risk via TNF-α-Mediated Mitochondrial Dysfunction, Impaired Protein Synthesis, and Maternal Immune Maladaptation
Byul Kang
Posted: 07 January 2026
FAM3 Cytokine-like Proteins, Their Putative Receptors and Signaling Pathways in Metabolic Diseases and Cancers
Jose E. Belizario
,Izabela D. S. Caldeira
,Bruna Moreira
,Joao Marcelo Occhiucci
,Brant R. Burkhardt
,Humberto Miguel Garay-Malpartida
Posted: 07 January 2026
Untangling Genotype × Environment Interaction for Yield Superiority, Stability, and Grain Quality in Newly Developed Wheat Lines
Levitikos Dembure
,Peter Amoah
,Abdoul-Razak Oumarou Mahamane
,Moise Hubert Byiringiro
,Theophilus Adu-Gyamfi
,Nezif Abajebal Abadura
,Fadhila Ahmed Urassa
,Bernard Ojuederie Omena
,Jairos Masawi
,Peter Mavindidze
+1 authors
Posted: 07 January 2026
Real-World Fermented Foods and Their Impact on Gut and Brain Health: A Multi-Arm Intervention Study in Healthy Adults
Adri Bester
,Katya Mileva
,Nadia Gaoua
Fermented foods are increasingly recognized for their potential to support gut and brain health via microbiome modulation. However, most research focuses on isolated probiotics or lab-prepared products, leaving limited evidence for real-world fermented foods with live bacteria. This study evaluated the effects of three commercially available fermented foods—dairy kefir, coconut kefir, and fermented red cabbage and beetroot—on gastrointestinal, cognitive, and emotional outcomes in healthy adults. Over a 4-week randomized controlled intervention, cognitive function was assessed using the CANTAB, emotional health via validated self-report measures, and stool samples analysed using the Genova Diagnostics GI Effects test. Dairy kefir improved decision-making, sustained attention, working memory, reduced depression, anxiety and stress. The coconut kefir reduced waiting impulsivity, enhanced short-term memory, improved total mood, and increased butyrate-associated commensals, Faecalibacterium prausnitzii, Bifidobacterium spp., Lactobacillus spp., and Anaerotruncus colihominis, alongside elevated butyrate levels. The fermented red cabbage and beetroot improved sustained attention, working memory, reduced stress, improved total mood, and increased both butyrate and propionate. In contrast, the control group showed a rise in Fusobacterium spp. These findings support fermented foods as functional dietary interventions for gut–brain health.
Fermented foods are increasingly recognized for their potential to support gut and brain health via microbiome modulation. However, most research focuses on isolated probiotics or lab-prepared products, leaving limited evidence for real-world fermented foods with live bacteria. This study evaluated the effects of three commercially available fermented foods—dairy kefir, coconut kefir, and fermented red cabbage and beetroot—on gastrointestinal, cognitive, and emotional outcomes in healthy adults. Over a 4-week randomized controlled intervention, cognitive function was assessed using the CANTAB, emotional health via validated self-report measures, and stool samples analysed using the Genova Diagnostics GI Effects test. Dairy kefir improved decision-making, sustained attention, working memory, reduced depression, anxiety and stress. The coconut kefir reduced waiting impulsivity, enhanced short-term memory, improved total mood, and increased butyrate-associated commensals, Faecalibacterium prausnitzii, Bifidobacterium spp., Lactobacillus spp., and Anaerotruncus colihominis, alongside elevated butyrate levels. The fermented red cabbage and beetroot improved sustained attention, working memory, reduced stress, improved total mood, and increased both butyrate and propionate. In contrast, the control group showed a rise in Fusobacterium spp. These findings support fermented foods as functional dietary interventions for gut–brain health.
Posted: 07 January 2026
of 1,098