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Epigenetics in the modern era of crop improvements

Science China Life Sciences 2025年

作者： Yan Xue Xiaofeng Cao Xiangsong Chen Xian Deng Xingwang Deng Yong Ding Aiwu Dong Chengguo Duan Xiaofeng Fang Lei Gong Zhizhong Gong Xiaofeng Gu Chongsheng He Hang He Shengbo He Xinjian He Yan He Yuehui He Guifang Jia Danhua Jiang Jianjun Jiang Jinsheng Lai Zhaobo Lang Chenlong Li Qing Li Xingwang Li Bao Liu Bing Liu Xiao Luo Yijun Qi Weiqiang Qian Guodong Ren Qingxin Song Xianwei Song Zhixi Tian Jiawei Wang Yuan Wang Liang Wu Zhe Wu Rui Xia Jun Xiao Lin Xu Zhengyi Xu Wenhao Yan Hongchun Yang Jixian Zhai Yijing Zhang Yusheng Zhao Xuehua Zhong Daoxiu Zhou Ming Zhou Yue Zhou Bo Zhu Jiankang Zhu Qikun Liu College of Life Sciences Institute of Life Science and Green Development Hebei University Biotechnology research Institute Chinese Academy of Agricultural Sciences College of Biology Hunan Key Laboratory of Plant Functional Genomics and Developmental Regulation Hunan Engineering and Technology Research Center of Hybrid Rapeseed Hunan University Institute of Advanced Agricultural Sciences School of Advanced Agricultural Sciences Peking University State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources Guangdong Laboratory for Lingnan Modern Agriculture South China Agricultural University National Institute of Biological Sciences Key Laboratory of Seed Innovation Institute of Genetics and Developmental Biology Chinese Academy of Sciences School of Advanced Agricultural Sciences Peking-Tsinghua Center for Life Sciences Peking University Synthetic and Functional Biomolecules center Beijing National Laboratory for Molecular Sciences Key Laboratory of Bioorganic Chemistry and Molecular Engineering of Ministry of Education College of Chemistry and Molecular Engineering Peking University Key Laboratory of Seed Innovation State Key Laboratory of Plant Genomics and National Center for Plant Gene Research Institute of Genetics and Developmental Biology Chinese Academy of Sciences State Key Laboratory of Wheat Improvement Peking University Institute of Advanced Agricultural Sciences Shandong Laboratory of Advanced Agricultural Sciences in Weifang State Key Laboratory of Crop Stress Adaptation and Improvement School of Life Sciences Henan University State Key Laboratory of Maize Bio-breeding National Maize Improvement Center Department of Plant Genetics and Breeding China Agricultural University Frontiers Science center for Molecular Design Breeding China Agricultural University center for Crop Functional Genomics and Molecular Breeding China Agricultural University Sanya Institute of China Agricultural University Hainan Yazhou Bay Seed Laboratory Institute of Advan

Epigenetic mechanisms are integral to plant growth, development, and adaptation to environmental stimuli. Over the past two decades,our comprehension of these complex regulatory processes has expanded remarkably, producing a substantial body of knowledge on both locus-specific mechanisms and genome-wide regulatory patterns. Studies initially grounded in the model plant Arabidopsis have been broadened to encompass a diverse array of crop species, revealing the multifaceted roles of epigenetics in physiological and agronomic traits. With recent technological advancements, epigenetic regulations at the single-cell level and at the large-scale population level are emerging as new focuses. This review offers an in-depth synthesis of the diverse epigenetic regulations, detailing the catalytic machinery and regulatory functions. It delves into the intricate interplay among various epigenetic elements and their collective influence on the modulation of crop traits. Furthermore, it examines recent breakthroughs in technologies for epigenetic modifications and their integration into strategies for crop improvement. The review underscores the transformative potential of epigenetic strategies in bolstering crop performance, advocating for the development of efficient tools to fully exploit the agricultural benefits of epigenetic insights.

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Superhydrophobic diamond-coated Si nanowires for application of anti-biofouling

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Journal of Materials Science & technology 2020年第13期47卷 1-8页

作者： Wenjing Long Haining Li Bing Yang Nan Huang Lusheng Liu Zhigang Gai Xin Jiang Shenyang National Laboratory for Materials Science Institute of Metal ResearchChinese Academy of SciencesShenyang110016China Department of Materials Science and engineering University of Science and Technology of ChinaHefei230026China Institute of Oceanographic Instrumentation Qilu University of Technology(Shandong Academy of Sciences)Shandong Provincial Key Laboratory of Marine Monitoring Instrument Equipment TechnologyNational Engineering and Technological Research Center of Marine Monitoring EquipmentQingdao266100China

The effect of the surface wettability of plasma-modified vertical Si nanowire array on the bio-fouling performance has been *** Si nanowires prepared by a metal-assisted chemical etching technique exhibit a super-hydrophilic *** treatment in CH4/H2 gas plasma environment leads to the decoration of graphite and diamond nanoparticles around Si *** detailed interface between graphite/diamond and Si nanowire was characterized by HRTEM *** surface-modified nanowire samples show an increased water contact angle with ultrananocrystalline diamond decorated ones being *** immersion test in chlorella solution reveals that the diamond-coated Si nanowires possess the least attachment of chlorella in comparison with other Si *** result confirms that the coating of Si nanowires with diamond nanoparticles shows the best behavior in ***,this work provides a method fabricated super-hydrophobic surface for the application of biofouling prevention.

关键词： Silicon nanowires Plasma treatment Super-hydrophobic Diamond

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Gelatins and antioxidant peptides from Skipjack tuna(Katsuwonus pelamis)skins:Purification,characterization,and cytoprotection on ultraviolet-A injured human skin fibroblasts

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food Bioscience 2022年第6期50卷 1724-1734页

作者： Shuang-Yi Zhang Yu-Qin Zhao Yu-Mei Wang Xiu-Rong Yang Chang-Feng Chi Bin Wang Zhejiang provincial engineering technology research center of marine Biomedical Products School of Food and PharmacyZhejiang Ocean UniversityZhoushan316022China National and provincial Joint Laboratory of Exploration and Utilization of marine Aquatic Genetic Resources School of Marine Science and TechnologyZhejiang Ocean UniversityZhoushan316022China

For full use of Skipjack tuna(Katsuwonus pelamis)canning by-products,gelatins(STG)were extracted from tuna skins using acid(STG-A),enzyme(STG-E)and hot water(STG-H)methods with yields of 65.30±1.56%,39.83±1.61%,and 50.97±1.44%,*** to the high imino acid contents(228,216,and 213 residues/1000 residues for STG-A,STG-E,and STG-H,respectively),STG-A showed the highest transparency and gel strength *** acid analysis,sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE),ultraviolet(UV)and Fourier transform infrared spectroscopy(FTIR)analysis confirmed that STG-A,STG-E,and STG-H kept the main structure of type I collagen,but enzyme and hot water extraction methods showed much stronger hydrolysis ability onαandβ***,neutrase hydrolysate(STG-AH)of STG-A showed the highest 1,1-diphenyl-2-picrylhydrazyl radical(DPPH•)scavenging activity and the fraction STG-AH-І(health benefiting products for preventing UVA injury.

关键词： Skipjack tuna(Katsuwonus pelamis) Skin gelatin Peptide Antioxidant activity Cytoprotection Ultraviolet-A injury

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Changes of structure and functional properties of rice protein in the fresh edible rice during the seed development

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food Science and Human Wellness 2023年第5期12卷 1850-1860页

作者： Dan Li Mingjing Yao Yang Yang Bing Wang Dongjie Zhang Na Zhang College of food Science Heilongjiang Bayi Agriculture UniversityDaqing 163319China engineering research center of Processing and Utilization of Grain By-products Ministry of EducationDaqing 163319China Key Laboratory of food Science and engineering of Heilongjiang Province Harbin University of CommerceHarbin 150076China shandong provincial Key Laboratory of food and Fermentation engineering Shandong Food Ferment Industry Research&Design InstituteQilu University of Technology(Shandong Academy of Sciences)Jinan 250013China

It has been reported that fresh edible rice has more bioactive compounds and its protein is easier to digest and has lower hypoallergenic than mature rice. In this paper, the changes in structure and functional properties of proteins at five different stages, including early milky stage(EMS), middle milky stage(MMS), late milky stage(LMS), waxy ripe stage(WS)and ripening stage(RS), during the seed development were investigated. It was found that with the seed developing, the molecular weight of fresh rice protein gradually become larger while the secondary structure changed from the highest content of disordered structure at MMS to the highest content of ordered structure at RS, which affect the surface hydrophobicity and then the functional properties of proteins, including foaming properties, emulsifying properties and oil holding capacity. Fresh rice protein at MMS has the strongest surface hydrophobicity while fresh edible rice protein at RS has the strongest oil holding capability. The results of our study can provide a theoretical basis for the application of fresh rice protein in the food industry and help to develop new fresh edible rice food.

关键词： Fresh edible rice Rice protein Protein structure Functional properties

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Application of Bionic technology in marine Cruise Equipment:research Progress and Development Trends

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Journal of Bionic engineering 2024年第3期21卷 1117-1155页

作者： Kunhui Luo Lan Yan Zhiyi Zhu Zhongqiu Wang Hongru Wang Feng Jiang School of Electromechanical and Automation Huaqiao UniversityXiamen36102China National Local Joint engineering research center for Intelligent Manufacturing technology of Brittle Material Products Xiamen361021China Institute of Oceanographic Instrumentation Shandong Academy of SciencesQilu University of Technology(Shandong Academy of Sciences)Qingdao266100China shandong provincial Key Laboratory of marine Monitoring Instrument Equipment technology Qingdao266100China National engineering and Technological research center of marine Monitoring Equipment Qingdao266100China Institute of Manufacturing engineering Huaqiao UniversityXiamen361021China

This article provides an overview of the application of bionic technology in marine cruising equipment,discussing its research progress and future development *** cruising is a crucial means of gaining insights into the marine environment and conducting scientific ***,conventional marine cruising equipment faces numerous challenges when dealing with complex and ever-changing marine *** technology,as a means of drawing inspiration from the structure and functions of living organisms,offers new approaches and methods to address the challenges faced by marine cruising equipment and has found widespread *** article primarily focuses on the applications and historical developments of bionic technology in propulsion methods,drag reduction,and surface *** summarizes the design principles,manufacturing techniques,and optimization methods for marine biomimetic cruising ***,this paper analyzes the achievements,challenges,and future directions of bionic technology in marine cruising *** application of bionic technology in marine cruising equipment holds vast potential for development,enabling us to better confront the challenges of marine exploration and research by drawing wisdom from nature and driving advancements in marine science.

关键词： marine cruising equipment Bionic technology Propulsion methods Drag reduction Surface antifouling

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Identification and analysis of immunological activity of two isoforms of tropomyosin in Alectryonella plicatula

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food Science and Human Wellness 2024年第6期13卷 3697-3707页

作者： Shiqiang Yang Yexin Chen Fei Huan Xinrong He Xiao Yun Hong Liu Guixia Chen Guangming Liu College of Ocean food and Biological engineering Xiamen Key Laboratory of Marine Functional FoodFujian Provincial Engineering Technology Research Center of Marine Functional FoodJimei UniversityXiamen 361021China Women and Children’s Hospital Affi liated to Xiamen University Xiamen 361003China College of marine Biology Xiamen Ocean Vocational CollegeXiamenFujian 361100China

Oyster,as a common aquatic food,play an important role in shellfish *** this study,2 tropomyosin(TM)isoforms TM-αand TM-β(TM-α/-β)in Alectryonella plicatula were *** sequences of 852 bp encoding 284 amino acids of TM-α/-βand 2 recombinant proteins were obtained,*** were 12 amino acid differences between TM-α/-β.The results of immunological experiments indicated that TM-βhad stronger immunobinding activity and immunoreactivity than those of TM-α.Structural analysis showed that TM-βhad moreα-helix and higher surface hydrophobicity than TM-α.Sequences and epitopes alignment with shellfish TMs revealed that amino acids of TM-βwere more frequently recognized as IgE epitopes in other shellfish TMs than TM-α.Differences in structure and sequence account for the higher immunological activity of TM-βcompared to TM-α.These findings provide a theoretical basis for enriching the understanding of shellfish TM and accurate diagnosis of allergic components.

关键词： Alectryonella plicatula Allergen Immunological activity Isoforms Tropomyosin

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Physicochemical properties of gelatin produced from Nile tilapia skin using chemical and fermentation pretreatments

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food Bioscience 2022年第3期47卷 565-571页

作者： Tingju Chen Zengliu Song Huanming Liu Chunxia Zhou Pengzhi Hong Chujin Deng Guangdong provincial Key Laboratory of Aquatic Product Processing and Safety Guangdong Province Engineering Laboratory for Marine Biological ProductsGuangdong Provincial Engineering Technology Research Center of Marine FoodKey Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education InstitutionGuangdong Modern Agricultural Science and Technology Innovation CenterCollege of Food Science and TechnologyGuangdong Ocean UniversityZhanjiang524088China

In this study,we aimed to verify the effectiveness of fermentation as a pretreatment in Nile tilapia(Oreochromis niloticus)skin gelatin production and to assess its effects on the extracted ***-gelatin(CG)and fermentation-gelatin(FG)were extracted using hot water from tilapia skin after immersion in chemical reagents(sodium hydroxide and butanol)and after fermentation with Bacillus velezensis FEL-BM21,*** presented a higher recovery(27.40%),yield(49.99%),and imino acid(proline and hydroxyproline)content(177.17±0.35 residues/1000 residues)than CG,but had a lower molecular *** transform infrared and circular dichroism spectroscopy confirmed that the collagen was denatured,and scanning electron microscopy revealed that FG had a more continuous filamentous structure than ***,except for transmittance(66.19%at 450 nm and 86.36%at 620 nm),FG exhibited higher gel strength(492.81 g),gelling point(28.93℃),and melting point(18.33℃)than *** findings suggest that fermentation can be used to treat gelatin raw materials without negatively affecting the structure of ***,fermentation has potential industrial applications as an alternative to chemical treatment.

关键词： Gelatin Nile tilapia Oreochromis niloticus Fermentation Pretreatment

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Melanin from Sepia pharaonis ink alleviates mucosal damage and reduces inflammation to prevent alcohol-induced gastric ulcers

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food Bioscience 2023年第1期51卷 508-519页

作者： Lin Liu Kuan Lu Jingwen Xie Hongxia Che Hongyan Li Xie Wancui College of marine Science and Biological engineering Qingdao University of Science and TechnologyShandongQingdao266042China College of food Science and engineering Qingdao Agricultural UniversityShandongQingdao266109China Qingdao Special food research Institute ShandongQingdao266109China shandong provincial Key Laboratory of Biochemical engineering ShandongQingdao266042China Qingdao Keda Future Biotechnology Co. Ltd.ShandongQingdao266042China

Melanin(MSI)is the primary component of Sepia pharaonis *** have demonstrated melanin’s antiinflammatory and antioxidant activities in *** the present study,the protective effect of ink melanin against ethanol-induced gastric mucosal damage in mice was *** oral administration of MSI for 12 days,the mice were treated with anhydrous ethanol(0.2 mL)to establish the gastric ulcer *** analysis showed that MSI reduced the ulcer area and bleeding symptoms of gastric *** exhibited significant antioxidant properties by upregulating superoxide dismutase(SOD),glutathione(GSH),and catalase(CAT)activities and decreasing malondialdehyde(MDA)*** expression levels of epidermal growth factor(EGF),epidermal growth factor receptor(EGFR),and prostaglandin E-2(PGE2)significantly decreased during gastric mucosal injury,while MSI significantly reversed the ***,MSI reduced the expression of inflammatory factors tumor necrosis factor-alpha(TNF-α),interleukin-6(IL-6),and interleukin-1β(IL-1β)and the protein expression of toll-like receptor 4(TLR4),p38 mitogen-activated protein kinase(p38 MAPK)and extracellular signal-regulated protein kinases 1/2(ERK1/2).In addition,MSI repressed gastric cell apoptosis by decreasing the expression of *** conclusion,MSI alleviated ethanol-induced gastric ulcer injury by modulating oxidation stress and inflammatory cytokines and maintaining the mucosal barrier,which can be used as therapeutic functional food or nutritional supplement to prevent gastric ***,the mechanism of MSI targeted gastric TLR4/MAPKs pathway deserves further verification.

关键词： Ethanol Gastric mucosal damage Anti-inflammatory Ink melanin

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High Fischer ratio oligopeptides from hard-shelled mussel:Preparation and hepatoprotective effect against acetaminophen-induced liver injury in mice

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food Bioscience 2023年第3期53卷 1551-1564页

作者： Shuo-Lei Zheng Yue-Zheng Wang Yu-Qin Zhao Chang-Feng Chi Wang-Yu Zhu Bin Wang Zhejiang provincial engineering technology research center of marine Biomedical Products School of Food and PharmacyZhejiang Ocean UniversityZhoushan316022China National and provincial Joint Laboratory of Exploration and Utilization of marine Aquatic Genetic Resources National Engineering Research Center of Marine Facilities AquacultureSchool of Marine Science and TechnologyZhejiang Ocean UniversityZhoushan316022China Cell and Molecular Biology Laboratory Zhoushan HospitalZhejiang ProvinceZhoushan316021China

High Fischer ratio oligopeptides(HFOPs)have a variety of physiological activities,but there are few literatures reporting the hepatoprotective effects of HFOPs against acetaminophen(APAP)-induced liver *** ob-jectives of this study were to establish the preparation process of HFOPs from hard-shelled mussel(Mytilus coruscus)(HFOPs-HM)and investigate the hepatoprotective effects and potential mechanisms of HFOPs-HM against APAP-induced liver injury in ***,trypsin and papain were selected as the endo and exog-enous proteases for preparing HFOPs-HM according to the degree of hydrolysis(DH)of hard-shelled mussel hydrolysates,and activated carbon of XHJ-200 displayed the best effect to remove aromatic amino acids ac-cording to the Fischer ratio(OD220/OD280)and its parameters were optimized as adsorption time of 3.0 h and solid-liquid ratio of 1:*** HFOPs-HM’s Fischer ratio and average molecular weight were 26.03(>20)and 878.54 Da,***,a mice model of liver injury induced by APAP was ***-HM could significantly improve liver index and histopathological features,decrease the serum alanine aminotrans-ferase(ALT)and aspartate transaminase(AST)activities,increase the glutathione content and superoxide dis-mutase(SOD)and catalase(CAT)*** research demonstrated that HFOPs-HM could alleviate liver oxidative stress in liver tissue via activating the Nrf2 pathway to initiate the intracellular antioxidant enzyme *** addition,HFOPs-HM also suppressed liver inflammation by downregulating the secretion of TNF-α,IL-1β,and ***,HFOPs-HM could serve as an auxiliary functional dietary molecule applied in function products to alleviate drug-induced liver injury.

关键词： Hard-shelled mussel(Mytilus coruscus) High Fischer ratio oligopeptides(HFOPs) Hepatoprotective effect Acetaminophen(APAP)-Induced liver injury Oxidative stress Inflammatory

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Characterization of aroma profiles and aroma-active compounds in high-salt and low-salt shrimp paste by molecular sensory science

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food Bioscience 2022年第1期45卷 174-184页

作者： Jing Yu Kuan Lu Jiwei Zi Xihong Yang Wancui Xie College of marine Science and Biological engineering Qingdao University of Science and TechnologyQingdaoShandong266042PR China Qingdao engineering research center of marine Bioactive Substances and Precision Nutrition QingdaoShandong266042PR China shandong provincial Key Laboratory of Biochemical engineering Shandong266042PR China Qingdao Keda Future Biotechnology Co. Ltd.QingdaoShandong266042PR China

Flavor characteristics of raw shrimp,high-salt and low-salt shrimp paste were evaluated and compared by sensory analysis,headspace-gas chromatography-ion mobility spectrometry(HS-GC-IMS)and solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS).In addition,aroma profiles and aroma-active compounds in these three samples were analyzed by solvent-assisted flavor evaporation-gas chromatography-olfactometry-mass spectrometry(SAFE-GC-O-MS).Results of sensory evaluation revealed that these three samples showed significant differences in sensitivity to the W2W,W2S,W1S and W1W sensors of the electronic nose(p<0.05),which represent organic sulfides,alkane aromatic compounds,short chain alkanes,and sulfides,*** of sensory parameters indicated tha high-salt shrimp paste had a strong roasted and meaty aroma,while low-salt shrimp paste showed an umami aroma more similar to raw shrimp.A total of 118 volatile compounds were identified using the three afore-mentioned gas chromatography *** them,37 aroma-active compounds were detected by ***-salt shrimp was shown to contain more acids,aldehydes and heterocyclic compounds,which resembled cheese,roasted and meaty *** contrast,low-salt shrimp paste contained more esters,which was similar to the umami aroma profile of raw ***,pyrazines were only produced in fermented shrimp paste samples,suggesting that they were produced during the fermentation process and they may contribute unique roasted and meaty aromas,which were important for the overall aroma characteristics of shrimp paste.

关键词： shrimp Paste Salt content Molecular sensory science Aroma-active compounds

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