Prevalence of vegetation browning in China’s drylands under climate change

Vegetation greening has long been acknowledged,but recent studies have pointed out that vegetation greening is possibly stalled or even reversed.However,detailed analyses about greening reversal or increased browning of vegetation remain scarce.In this study,we utilized the normalized difference vegetation index(NDVI)as an indicator of vegetation to investigate the trends of vegetation greening and browning(monotonic,interruption,and reversal)through the breaks for the additive season and trend(BFAST)method across China’s drylands from 1982 to 2022.It also reveals the impacts of ecological restoration programs(ERPs)and climate change on these vegetation trends.We find that the vegetation displays an obvious pattern of east-greening and west-browning in China’s drylands.Greening trends mainly exhibits monotonic greening(29.8%)and greening with setback(36.8%),whereas browning shows a greening to browning reversal(19.2%).The increase rate of greening to browning reversal is 0.0342/yr,which is apparently greater than that of greening with setback,0.0078/yr.This research highlights that,under the background of widespread vegetation greening,vegetation browning is pro-gressively increasing due to the effects of climate change.Furthermore,the ERPs have significantly increased vegetation coverage,with the increase rate in 2000-2022 being twice as much as that of 1982-1999 in reveg-etation regions.Vegetation browning in southwestern Qingzang Plateau is primarily driven by adverse climatic factors and anthropogenic disturbances,which offset the efforts of ERPs.

Transcriptome and metabolome analysis of preharvest internal browning in Nane plum fruit caused by high temperature

The preharvest internal browning of Nane plum fruit,with no visible effects on the appearance of the fruit,has become a serious problem in recent years in its production area in Guangdong Province,China.This study investigated the effects of environmental factors,including temperature,on Nane plum internal browning.Plum orchards at different elevations with different incidences of internal browning were selected.Using fruits with different internal browning incidence levels,the internal browning mechanism was analyzed with transcriptome and metabolome analyses.The results revealed decreased internal browning at high altitudes.Shading treatment significantly reduced internal browning,whereas bagging and insect-proof net-covering treatments significantly increased internal browning.Because bagging and net coverings increase the local ambient temperature,the findings suggest that high temperature is an important factor influencing the internal browning of Nane plum.The metabolome experiments showed that with increased internal browning,the levels of phenolic hydroxyls such as catechol increased,with simultaneous increases in hydrogen peroxide content and oxidase activity.It can be speculated that the oxidation of phenolic hydroxyl substances is the main cause of the preharvest browning of Nane plum.Transcriptome analysis revealed the increased expression of calcium signaling-related and downstream effector genes and indicated an important role of calcium in internal browning,possibly due to its increased content in the fruit.Further,with increasingly serious internal browning,genes related to photosynthesis were down-regulated,while genes related to senescence were up-regulated,thus suggesting the up-regulation of the process of cell senescence during internal browning.In conclusion,heat stress should be eliminated to reduce preharvest internal browning in Nane plum.

Resistance index and browning mechanism of apple peel under high temperature stress

Apples are one of the most important economic crops worldwide.Because of global warming and an aggravation of environmental,abnormally high temperatures occur frequently in fruit-growing season and seriously affect normal fruit growth and reduce fruit quality and yield.We took five-year-old Ruixue’(Qinfu 1×Pink Lady;CNA20151469.1) fruits as test materials,and the ambient temperature during fruit development was monitored.The results showed that during the fruit-growing season,especially during the rapid growth stage (July to August),the maximum daily temperature exceeded 30℃ and lasted for more than 40 days.To determine the effects of high temperature stress on the apple fruit resistance,we treated expanding,veraison,and maturity-period fruits at different temperatures.It was found that the fruits of the expanding period showed strong resistance to high temperature stress,whereas during veraison and maturity,fruit resistance to high temperature stress decreased,and the fruit peel browning phenotype appeared.Meanwhile,the content of malonaldehyde (MDA),hydrogen peroxide (H_(2)O_(2)),and superoxide anion (O._(2)^(-)) in the peel gradually increased with increasing temperature.The content of total phenols,flavanol,and flavonoids in the peel decreased substantially at 45℃.Moreover,it was found that polyphenol oxidase gene (MdPPO1) was most sensitive to high temperature stress in apple.Furthermore,transient and stable MdPPO1 overexpression significantly promoted peel browning.The transgenic materials were more sensitive to high temperatures,and browning was more severe compared to non-genetically modified organism (WT).Stable MdPPO1 knockout calli obtained via clustered regularly interspersed short palindromic repeats (CRISPR/Cas9) gene knockout technology reduced the browning phenotype,and the resultant fruits were not sensitive to the effects of high temperature stress.Thus,MdPPO1 expression may be a key factor of high temperature-related changes observed in the browning phenotype that provides a scientific theoretical basis for the selection of high temperature-resistant varieties and apple cultivation and management in the future.

Ekphrasis in Robert Browning’s “Fra Lippo Lippi”

As an ekphrastic poem re-created from the painting Coronation of the Virgin,“Fra Lippo Lippi”lacks adequate scrutiny from the perspective of interart poetics.With regards to the core concept of ekphrasis,this paper makes an in-depth analysis of the features and functions of ekphrasis in the poem.The former lie in the poet’s identification with the painter,and his imaginative supplementation in“the verbal representation of visual representation”.The latter are embodied in the revelation of the invisible in the painting,namely,the desires and value of human beings,as well as the power of beauty and truth.Browning enriches the poem with both philosophical and artistic contemplation,thus strongly conveying the thematic implications of“know thyself”and the persistent pursuit of beauty and truth.It is hoped that this study can shed some light on the studies of Robert Browning and the poem itself,and contribute to the development of the interart poetics.

发芽糙米特征营养、食味品质提升及功能性评价研究进展

发芽糙米作为一种全谷物,保留了完整的皮层和胚,集中了大部分营养素和功能性活性物质,但由于皮层纤维结构致密,蒸饭过程中阻碍了吸水速率、吸水量和淀粉糊化,与大米相比,其蒸煮性和食用品质较差,且难以同煮同熟,因此一直以来未被广大消费者接受。本文综述糙米发芽的生理代谢反应及发芽过程中营养成分、活性成分和食味品质的变化,总结发芽糙米胁迫富集γ-氨基丁酸(γ-aminobutyric acid,GABA)技术和发芽糙米的功能特性研究现状。糙米发芽过程中,多种生物活性物质在酶促反应下富集,尤其是特征成分GABA含量显著提升。多种逆境胁迫均可通过改变Ca^(2+)、H^(+)或底物水平促进GABA富集,一些预处理技术可进一步提升发芽糙米的食味品质。GABA与其他营养成分和活性成分发挥协同作用,赋予发芽糙米抗高血脂、抗高血糖、保护心脏、改善睡眠、抗炎和抗氧化等一系列功效与作用。

Physiological Changes during the Process of Pericarp Browning in the Postharvest Litchi

[Objective] Pericarp browning in the postharvest litchi significantly reduced its commercial value and limited the expanding of litchi markets. Physiological changes during the process of pericarp browning were determined in order to identify the underlying mechanisms. [Method] Matured Feizixiao fruits were stored at 25 ℃ and 70%±5% relative humidity. The physiological changes happened in pericarp during storage were tested at an 8-hour interval. [Result] The fruit of Feizixiao (Litchi chinensis Sonn. cv Feizixiao) turned completely brown within 72 h after being harvested under the experimental conditions. Sharp increase of the browning index occurred from 48 to 64 hours after harvest (HAH). With the browning of pericarp,water content of the whole fruit and pericarp decreased continuingly. In contrast,there were no significant changes in the water content of pulp during the same period. MDA content,pH value and relative leakage rate of pericarp were increased during storage. Most of pigment contents including anthocyanin,flavonoid,phenols,chlorophyll a and total chlorophyll decreased. POD activity was initially increased in 32 HAH and then decreased afterwards. PPO activity was decreased continuously,while the activities of catalase and superoxide dismutase exhibited the pattern of 'increasing-decreasing-increasing' as the storage time progressed. Correlation,stepwise regression and path analyses showed that water loss of pericarp was the major factor of pericarp browning. Principal and cluster analyses showed that there were two stages of pericarp browning during the course of litchi storage. [Conclusion] Water status of pericarp was the most important factor affecting pericarp browning. The pericarp browning happened by stages,which was mainly determined by the water loss of pericarp.

Study on the Browning in Cell Suspension Culture of Taxus cuspidata

[Objective] This study aimed to investigate the browning of T. cuspidata cells in suspension culture and provide the guidance for the cell suspension culture of T. cuspidata. [Method] T. cuspidata callus was used as experimental materials, to explore the effect of different medium, N/P ratio, pH, shaking speed, illumination time and light intensity and other factors on browning of T. cuspidata cells in suspension culture. [Result] Non-browning callus was transferred to 2MB5 medium （pH 7.0） for illumination culture at 22℃ under light intensity of 1 500 lx with shaking speed of 90 r/min for 24 h. Results showed that the cell browning was significantly inhibited. [Conclusion] This study laid the foundation for cell suspension culture of T. cuspidata and had important significance to the large-scale industrial production of paclitaxel.

血管紧张素Ⅱ对大鼠骨髓间充质干细胞棕色脂肪变的抑制作用

背景:骨髓间充质干细胞是脂肪细胞的来源之一,且表达所有肾素血管紧张素系统成分,但血清血管紧张素Ⅱ对骨髓间充质干细胞向棕色脂肪组织分化的影响尚不清楚。目的:观察血管紧张素Ⅱ对骨髓间充质干细胞向棕色脂肪细胞分化的影响,并探究血管紧张素1a型受体敲除对血管紧张素Ⅱ影响骨髓间充质干细胞向棕色脂肪细胞分化的作用及可能机制。方法:分离培养野生型SD大鼠及血管紧张素1a型受体敲除SD大鼠的骨髓间充质干细胞,将其培养至第3代,随机分为4组:野生组,基因敲除组,野生+血管紧张素Ⅱ组,基因敲除+血管紧张素Ⅱ组,在棕色脂肪诱导分化培养基中诱导分化14 d,后2组在每次更换分化培养基的同时加入100 nmol/L血管紧张素Ⅱ进行干预。采用Western blot、qRT-PCR、免疫荧光等方法检测棕色脂肪诱导分化、脂肪分解、β氧化和线粒体生物发生等相关标记物的表达。结果与结论:血管紧张素Ⅱ可抑制骨髓间充质干细胞向棕色脂肪细胞分化,敲除血管紧张素1a型受体基因能够通过促进脂肪分解、增强脂肪酸β氧化、促进线粒体生物发生、增强线粒体功能来改善血管紧张素Ⅱ对骨髓间充质干细胞向棕色脂肪细胞分化的抑制作用。这些发现为肥胖治疗提供了新的研究方向和潜在治疗靶点,揭示了肾素血管紧张素系统在脂肪代谢中的重要作用及其作为治疗目标的潜力。

On the Dramatic Features in Robert Browning's Poems of Dramatic Monologue

This paper explored the three dramatic features intrinsic in Robert Browning's poems of dramatic monologue, namely, the employment of first-person point of view, the use of irony, and the intricate psychological exploration and vivid characterization. Such features are crucial in the successful presentation of various human nature and experience with profundity, making his poems an enduring classic in the English literature.

Polyphenolic Compound and the Degree of Browning in Processing Apple Varieties

Polyphenolic compound in processing apple （Malus domestica Borkh.） varieties and the relationship between polyphenol content and enzymatic browning were studied to provide reference for raw material selection and processing method optimization. The content of polyphenol compound in 10 processing apple varieties （4 cider and 6 juice varieties） were analyzed using the Folin-Ciocalteu method and HPLC. The degree of browning and the activities of polyphenol oxidase were also studied. The content and proportion of the polyphenol varied depending on the variety. Bitter varieties globally showed a higher polyphenol concentration than sweet or acid varieties. Proanthocyanidins, chlorogenic acid, （＋）-catechin, （-）-epicatechin were high-concentrated polyphenols in apple fruits. Phloridzin, the unique polyphenol of apple, was abundant in the bitter variety Frequin rouge fruit. Total polyphenols, proanthocyanidins, （＋）-catechin, and phloridzin had higher correlations with browning. The correlation was low between chlorogenic acid and browning. The polyphenolic profiles were correlated with the apple types. Cider apples contained more polyphenol than juice apple varieties. The content of flavan-3-ol has a close relationship with fruit browning.

Study on the Mechanism of Browning of Pomegranate (Punica granatum L.cv.Ganesh) Peel in Different Storage Conditions

Peel browning of pomegranate fruit is the key problem during storage. The mechanism of it during storage in relation to the technology of the browning control was studied in this paper. The effects of storage temperature, gas component and pH value on peel browning of sweet pomegranate fruit in Lintong, Shaanxi Province, China, were investigated. Change in tannin content was measured and the relationship between the activities of ascorbic acid oxidase （AAO）, polypenoloxidase （PPO）, peroxidase （POD）, catalase （CAT） and peel browning was analysed. The results showed tannin was the basic substance of pomegranate peel browning. The activities of the browning index of peel were correlated positively with AAO, PPO and POD, correlated negatively with CAT activity. Application of intermittent warming for 24 h at （15 ± 0.5）℃ every 5 days for pomegranate fruit storage under the conditions of pH 4.0, （5.0± 0.5）℃ and 5.0% CO2 ＋ 8.0% O2 ＋ 87.0% N2 gas component could delay browning, with the browning index being 0.15 after 120 days of storage. Enzymatic tannin denaturation was the main cause that led to peel browning of pomegranate fruit during storage. The browning control of pomegranate fruit peel was effective using intermittent warming storage with suitable pH, temperature and gas component.

Postharvest Low Temperature Conditioning Reduces Peel Browning and Improves Fruit Quality in Storage and Subsequent Shelf Life of Huangguan Pear

Huangguan pear (Pyrus bretschneideri Rehd cv. Huangguan) is a pear cultivar that rapidly developed in China. However, rapid postharvest browning appearing in fruit peel and core during storage and shelf life pose a challenge for their marketing. The potential for low temperature conditioning (LTC) treatment to inhibit peel browning and improve quality of Huangguan pears in storage and shelf life was investigated. Pears were treated at 8℃ - 9℃ for 1, 3, 6 and 9 d, respectively, physiological indexes, including peel and core browning, core breakdown, malondialdehyde (MDA) content and ethanol content were determined and quality in storage period and shelf life was evaluated in this paper. LTC treatment alleviated peel browning and core browning either in storage or shelf life remarkably;it also delayed the decline of firmness, total soluble solids and titratable acidity in storage to some extent, inhibited ethanol and MDA content both in storage and shelf life effectively and maintained juiciness and crispness of pear fruit in shelf life. These results showed that LTC can serve as an important tool for the regulation of Huangguan pears external and internal quality in storage and shelf life with economic benefits and LTC treatment for 6 d was the optimum condition in the present study.

Contamination and browning in tissue culture of Platanus occidentalis L.

Twigs of 2-3-year-old Platanus occidentalis L. were used as experimental material to find the causes for the contamination and browning in the initial stages of tissue cultures. To compare the degree of browning of explants picked off from different growing seasons, the experimental material was excised from trees on each of the first ten days in January, March, May and July, 2006. The results indicated that the contamination and browning rates of the material cut off in January （14.2% and 30.6%, respectively） and March were somewhat lower than those in July. The pretreatment of soaking the explants in different anti-oxidants and absorbents at the same time could diminish some side effects. The pretreatment of using 10 g·L^-1 vitamin C reduced the contamination and brown- ing rate effectively. An orthogonal experiment showed that the optimal factor and level arrangement is 0.5 mg·L^-1BA, 2.0 g·L^-1 active carbon and 1.5 g·L^-1 PVP which resulted in a browning rate of only 16.5%. In general, sampling period, physical properties and pretreatment of explants are the main factors responsible for the contamination and browning of material in the initial stages of P. occidentalis tissue cultures.

White adipose tissue browning and obesity

Obesity and metabolic disorders are major health concems worldwide. Although a range of therapies have been developed, these pharmaceutical treatments often have adverse side effects or limited efficacy. Therefore, there is a growing need of novel therapeutics to prevent or treat obesity. Obesity is thought to be caused by an imbalance between energy intake and energy consumption. Increasing energy consumption is considered as a potential therapeutic strategy to treat obesity and its related disorders.

Phenolic Profiles and Polyphenol Oxidase (PPO) Gene Expression of Red Clover (Trifolium pratense) Selected for Decreased Postharvest Browning

Red clover (Trifolium pratense L.) is a legume forage abundant in phenolic compounds. It tends to brown when cut for hay, due to oxidation of phenolic compounds catalyzed by polyphenol oxidase (PPO), and subsequent binding to proteins. Selecting for a greener hay may provide information about the relationship of browning, PPO, and phenolics to each other. The red clover Kenland cultivar was selected over eight breeding cycles for decreased browning after being cut and dried 48 h in the field. Expression of PPO1 and PPO3, in Kenland and three of the eight cycles, was compared by real-time quantitative PCR. Phenolic compounds in Kenland and Cycle 8, collected 0, 24, and 48 h after cutting, were quantified by high-performance liquid chromatography (HPLC). Visual browning scores decreased 12% between Kenland and Cycle 8 (P = 0.02). PPO1 and PPO3 gene expression were not affected by selection. Clovamide decreased 26% in Cycle 8 relative to Kenland (P = 0.016). Sissotrin decreased 10% in Cycle 8 (P = 0.043). Neither total formononetin nor total biochanin A was affected by selection (P = 0.63 and 0.45, respectively). These results suggest that when selecting clover for decreased postharvest browning, a decrease occurs in a phenolic compound that can bind protein independently of PPO. However, PPO1 and PPO3 gene expression, and the major red clover isoflavones, are minimally affected.

Effect of Postharvest Heat Treatment on Pear Browning during Storage

The effect of postharvest heat treatment on browning of Huangguan pear was investigated. The results showed that heat treatment improved hardness and soluble solid content of stored pear fruit, postponed the improvement of MDA content and PPO activity in stored pear fruit and alleviated the reduction of SOD activity and the lowering of PG activity. To sum up, heat treatment reduces the occurrence of browning of stored pear fruit through the regulation of the changes in a series of physiological and biochemical indexes of fruit.

AcbHLH144 transcription factor negatively regulates phenolic biosynthesis to modulate pineapple internal browning

Internal browning(IB),a major physiological disorder of pineapples,usually happens in postharvest processes,but the underlying mechanism remains elusive.The bHLH transcription factors are involved in regulating various biological processes,but whether they could regulate tissue browning in fruit during storage remains unknown.Here we showed that the phenolic biosynthesis pathway was activated in pineapples showing IB following 9 days of storage.AcbHLH144 expression was the highest of the 180 transcription factors identified,downregulated in pineapple with IB,and negatively correlated with the major phenolic biosynthetic genes.AcbHLH144 was shown to be localized in the nucleus and its transient overexpression in pineapples and overexpression in Arabidopsis decreased phenolic biosynthesis.The yeast one-hybrid assay and electrophoretic mobility shift assay showed that AcbHLH144 directly bound to the Ac4CL5 promoter and the dual-luciferase reporter assay showed that it inactivated Ac4CL5 transcription.These results strongly suggest AcbHLH144 as a repressor for phenolic biosynthesis.Abscisic acid(ABA)alleviated IB,reduced phenolic accumulation,and downregulated phenolic biosynthetic genes,including Ac4CL5.Transcriptomic analysis showed that AcbHLH144 was the most upregulated of all 39 bHLHs in response to ABA.ABA enhanced AcbHLH144 expression,reduced phenolic contents,and downregulated phenolic biosynthetic genes in pineapples transiently overexpressing AcbHLH144.Moreover,ABA enhanced enzyme activity of GUS driven by the AcbHLH144 promoter.These results showed that AcbHLH144 as a repressor for phenolic biosynthesis could be activated by ABA.Collectively,the work demonstrated that AcbHLH144 negatively regulated phenolic biosynthesis via inactivating Ac4CL5 transcription to modulate pineapple IB.The findings provide novel insight into the role of AcbHLH144 in modulating pineapple IB during postharvest processes.

Effects of grape seed extract on meat color and premature browning of meat patties in high-oxygen packaging

This study investigated the effects of grape seed extract(GSE)on fresh and cooked meat color and premature browning(PMB)in ground meat patties(85% beef and 15% pork back fat)packaged under high-oxygen modified atmospheres(HiOx-MAP).The GSE was added to patties at concentrations of 0,0.10,0.25,0.50 and 0.75 g kg^(-1).This study evaluated the surface color,pH,lipid oxidation,and total viable counts(TVC)of raw patties,and the internal color and pH of patties cooked to a temperature of 66 or 71℃ over 10-day storage at 4℃.Compared with the control(0 g kg^(-1) GSE),GSE improved the color stability(P<0.05)and significantly inhibited the lipid and myoglobin oxidation of raw patties from day 5 to 10,but GSE had no effect(P>0.05)on TVC.Patties containing 0.50 and 0.75 g kg^(-1) GSE cooked to 66℃ exhibited greater(P<0.05)interior redness than the control and reduced the PMB of cooked patties in the late storage stage.These results suggested that 0.50 and 0.75 g kg^(-1) GSE can improve fresh meat color and minimize PMB of HiOx-MAP patties.

用~1H-MRS评价利拉鲁肽对肥胖小鼠脂质代谢影响的研究

目的运用氢质子磁共振波谱(proton magnetic resonance spectroscopy,^1H-MRS)评价利拉鲁肽(liraglutide)对肥胖小鼠模型体内不同部位、不同性质脂肪代谢的影响。方法将32只6周龄清洁级C57BL6雄性小鼠随机分为4组,每组8只,其中一组给予正常饮食,另外3组给予高脂饮食以建立肥胖小鼠模型。8周后,与正常饮食组比较,高脂饮食组体质量平均增长超过30%,表明肥胖小鼠造模成功。将成功造模后的高脂饮食组随机分为利拉鲁肽(glucagon-like peptide-1,GLP-1)组、隔日禁食(altenative day fasting,ADF)组和高脂对照(high-fat diet,HFD)组,GLP-1组和HFD组分别继续给予高脂饮食,ADF组与正常对照(control)组给予普通饲料喂养。GLP-1组每日皮下注射利拉鲁肽0.4mg/(kg·d),ADF组为每隔24h给予正常饲料,期间自由饮水。干预16周末,取活体小鼠,在9.4T MicroMR成像设备上通过氢质子磁共振波谱(proton magnetic resonance spectroscopy,^1H-MRS)技术检测各组小鼠肩胛间区棕色脂肪、肝脏及腹股沟区白色脂肪的甘油三酯(triglyceride,TG)含量。结果干预前各组小鼠体质量比较差异无统计学意义,随喂养时间的延长,各组小鼠平均体质量均呈明显升高的趋势(P<0.05)。干预16周末,GLP-1组小鼠平均体质量明显低于HFD(P=0.009),而高于正常对照组(P=0.011),差异均有统计学意义(P<0.05)。4组小鼠肩胛部棕色脂肪TG平均含量比较未发现各组之间差异有统计学意义。肝脏TG平均含量比较发现,仅GLP-1和HFD之间差异有统计学意义(P=0.045)。腹股沟白脂肪TG平均含量比较发现,与GLP-1小鼠比较,正常对照组小鼠腹股沟白脂肪TG平均含量明显降低(P=0.002),HFD组小鼠腹股沟白脂肪TG平均含量明显升高(P=0.015)。结论利拉鲁肽可显著降低肥胖小鼠体质量,改善肥胖小鼠脂质代谢,尤其在改善肝脏脂质代谢方面表现出格外优势,表明利拉鲁肽在通过减轻体质量所致整体代谢参数的改善的同时,还有不依赖于体改善影响脂质代谢的其他途径。

Differences in Browning Index and CIELAB Coordinates of the Two Grape Drying Processes, Traditional Sun-Drying and Chamber-Drying and during the Ageing of Pedro Ximenez Sweet Wine

The color parameters during the Pedro Ximenez grape raisining, as well as the sweet wine aging process from the Montilla-Moriles grapes （Andalusia, Southern Spain）, have been studied. Drying process of grapes was carried out by means of the traditional sun-drying method and an alternative chamber-drying method under 50℃. Chamber-drying allows shorter drying time and select grapes at a higher ripening degree. During raisining grape musts decreased in hab （hue angle） and increased in Cab （chroma）. In comparative terms, the final values of hue were virtually identical in both types of drying, although differences were found in the final values of chromaticity, being lower in the chamber-drying method. Changes in the color parameters during aging were compared in commercial wines with different aging systems and without aging. Likewise, as a reference of traditional wine aging system, the color changes in wines with four aging degrees were also studied. Regarding to the commercial wines studied, it can be pointed out the wine aged without blends for 4 years significantly differed in the values of hab and C＊ab of the remaining wines, which show more similar values among them and in the data obtained for the wines aged by the traditional aging system.