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Betaine ameliorates heat stress-induced apoptosis by affecting oxidative and endoplasmic reticulum stress in mouse Leydig cells
Biosci Biotechnol Biochem. 2023 Oct 20:zbad151. doi: 10.1093/bbb/zbad151. Online ahead of print.ABSTRACTIn order to explore the potential protective role of betaine in heat stress (HS)-elicited apoptosis in mouse Leydig cells (mLCs). Betaine at 16 mM exerted a greater inhibitory effect on HS-induced viability attenuation of cells, which also significantly suppressed the heat shock protein 70 level in HS-treated cells. Furthermore, betaine ameliorated certain negative effects, including increased cell apoptotic ratio, enhancement of apoptosis-related modulator caspase-3 activity, reduced activity levels of such antioxidant ...
Source: Bioscience, Biotechnology, and Biochemistry - October 20, 2023 Category: Biochemistry Authors: Yongjie Xiong Bing Li Kang Wang Jing Li Shaojun He Source Type: research

Effect of daily ingestion of Bifidobacterium and dietary fiber on vascular endothelial function: a randomized, double-blind, placebo-controlled, parallel-group comparison study
Biosci Biotechnol Biochem. 2023 Oct 17:zbad148. doi: 10.1093/bbb/zbad148. Online ahead of print.ABSTRACTBifidobacterium animalis subsp. lactis GCL2505 (GCL2505) improves the intestinal microbiota and reduces human visceral fat. This randomized, double-blind, placebo-controlled, parallel-group study was conducted to examine the effects of inulin, a prebiotic dietary fiber, and GCL2505 on vascular endothelial function in healthy subjects (n = 60). The test drink contained 2.0 g/100 g inulin and 1.0 × 1010 colony-forming units/100 g GCL2505 and was consumed daily for 12 weeks. Flow-mediated dilation was set as the primary en...
Source: Bioscience, Biotechnology, and Biochemistry - October 18, 2023 Category: Biochemistry Authors: Naoki Azuma Yasuo Saito Tomohiko Nishijima Ryo Aoki Jun Nishihira Source Type: research

Capsaicin indirectly regulates TRPA1 via the arachidonic acid cascade, resulting in TJ opening
In this study, we investigated the upstream factors of TRPA1 using RNA-seq analysis, and found that the cyclooxygenase 2 (COX2) gene was upregulated by capsaicin. COX2 converts arachidonic acid (AA), a metabolite by phospholipase A2 (PLA2), to prostaglandins. Prostaglandin E2 (PGE2) production was stimulated by capsaicin, and capsaicin-induced Ca2+ influx was effectively inhibited by PLA2 and COX2 inhibitors. The AA-induced TJ permeability increase was inhibited by a TRPA1 antagonist, but the capsaicin- and AA-induced TJ permeability increases were hardly inhibited by a COX2 inhibitor. These results suggest that capsaicin-...
Source: Bioscience, Biotechnology, and Biochemistry - October 14, 2023 Category: Biochemistry Authors: Yusuke Kanda Minagi Mukaiyama Yohei Yamasaki Takeo Usui Yoko Nagumo Source Type: research

Characterization of diterpene synthase genes in Brachypodium distachyon, a monocotyledonous model plant, provides evolutionary insight into their multiple homologs in cereals
Biosci Biotechnol Biochem. 2023 Oct 13:zbad146. doi: 10.1093/bbb/zbad146. Online ahead of print.ABSTRACTGibberellins are diterpenoid phytohormones that regulate plant growth, and are biosynthesized from a diterpene intermediate, ent-kaurene, which is produced from geranylgeranyl diphosphate via ent-copalyl diphosphate (ent-CDP). The successive two cyclization reactions are catalyzed by two distinct diterpene synthases, ent-CDP synthase (ent-CPS) and ent-kaurene synthase (KS). Various diterpene synthase genes involved in specialized metabolism were likely created through duplication and neofunctionalization of gibberellin-b...
Source: Bioscience, Biotechnology, and Biochemistry - October 13, 2023 Category: Biochemistry Authors: Takeru Shimada Shiho Minato Yuto Hasegawa Koji Miyamoto Yasumasa Minato Matthew R Shenton Kazunori Okada Hiroshi Kawaide Tomonobu Toyomasu Source Type: research

Kuratsuki bacteria and sake making
Biosci Biotechnol Biochem. 2023 Oct 13:zbad147. doi: 10.1093/bbb/zbad147. Online ahead of print.ABSTRACTKuratsuki bacteria enter during the sake making process and interact with sake yeast until their growth is attenuated by ethanol produced by sake yeast. Due to the interaction between kuratsuki bacteria and sake yeast, the metabolism of sake yeast changes, affecting the composition of esters and organic acids and subsequently the flavor and taste of sake. We cultivated kuratsuki bacteria and sake yeast, and performed test making at sake breweries to clarify the interaction among microorganisms in the sake making process....
Source: Bioscience, Biotechnology, and Biochemistry - October 13, 2023 Category: Biochemistry Authors: Hiromi Nishida Source Type: research

Relationship between microorganisms and volatile components in each fermentation process in the kusaya gravy that plays an important role in the manufacturing of kusaya, a traditional Japanese fermented fish product
In this study, we aimed to investigate the relationship between the microbiota and volatile compounds involved in the manufacturing and management of kusaya gravy. 16S rRNA gene-based amplicon sequencing revealed that the microbiota in kusaya gravy was significantly different between the two islands, and the microbiota hardly changed during each fermentation process. Gas chromatography-mass spectrometry analysis also revealed that the volatile components were strongly related to the microbiota in kusaya gravy, with Hachijojima samples containing sulfur-containing compounds and Niijima samples containing short-chain fatty a...
Source: Bioscience, Biotechnology, and Biochemistry - October 10, 2023 Category: Biochemistry Authors: Kosuke Kita Ryosuke Unno Takahiro Osada Hiromori Yoshiyama Sachiko Masaki Sakura Nogimura Minenosuke Matsutani Morio Ishikawa Toshihiro Suzuki Source Type: research