Research Keyword: metabolic pathway analysis

Nitrile rubber biodegradation by Gordonia sp. strain J1A and discovery of an oxygenase involved in its degradation

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Scientists discovered a bacterium called Gordonia that can break down nitrile rubber, a common plastic used in gloves and seals. The bacterium produces a special enzyme that cuts the polymer chains into smaller pieces. This finding could lead to new methods for recycling rubber waste instead of burning it, addressing a growing environmental problem as millions of tons of rubber products are discarded each year.

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A novel eco-friendly Acinetobacter strain A1-4-2 for bioremediation of aquatic pollutants

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Scientists discovered a new bacterial strain called Acinetobacter A1-4-2 that can break down various water pollutants including oils, aromatic chemicals, and other organic wastes. The bacteria were found to be safe for the environment based on fish toxicity tests and have limited antibiotic resistance. This strain shows promise as a natural solution for cleaning up polluted waters and could potentially be enhanced through genetic engineering to work even better.

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Untargeted metabolomics as a tool to assess the impact of dietary approaches on pig gut health: a review

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This review examines how different types of food and feed additives affect the chemical compounds in pig digestive systems. By analyzing thousands of tiny molecules in pig samples using advanced laboratory techniques, researchers can understand which dietary approaches help pigs maintain healthy guts and resist disease. The study shows that adjusting the levels of carbohydrates, proteins, and fats in pig feed can influence beneficial bacteria and protective compounds in their intestines.

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Insights into Physicochemical Characteristics, Flavor Development, and Microbial Succession During the Natural Fermentation of Sichuan-Style Black Soybean Soy Sauce

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This research reveals how Sichuan-style black soybean soy sauce develops its distinctive complex flavor over six months of natural fermentation. The study tracked changes in taste and aroma compounds, identifying key flavor contributors like methional (sauce-like) and 1-octen-3-ol (mushroom-like). Different microorganisms dominate at different fermentation stages, with early-stage fungi breaking down proteins and later-stage bacteria and yeasts creating aromatic compounds. The findings provide insights for improving traditional soy sauce production methods.

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Hypoglycemic Effect of Pleurotus citrinopileatus and Hericium erinaceus Buccal Tablets on Diabetic Mice

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Researchers created special tablets from two edible mushrooms (yellow oyster mushroom and lion’s mane) enriched with trace elements (chromium, zinc, germanium) to treat diabetes in mice. After three weeks of treatment, the high-dose tablets reduced blood sugar levels by 29%, improved cholesterol levels, boosted the body’s natural antioxidant defenses, and shifted the gut bacteria toward beneficial types that support metabolic health. These results suggest that mushroom-based treatments could potentially offer a natural way to help manage diabetes.

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